Salt stress survival of persistent Listeria monocytogenes from food producing plant

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027162%3A_____%2F20%3AN0000059" target="_blank" >RIV/00027162:_____/20:N0000059 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Salt stress survival of persistent Listeria monocytogenes from food producing plant
Original language description
"Listeria monocytogenes is an ubiquitous bacterium that may occur in food processing plants and some final products. Ability to grow in low temperature, tolerance to high NaCl concentrations together with the ability to persist in the processing plants for several years are important factors contributing to contamination of RTE (ready to eat) food. The aim of this study was to determine the salt tolerance of four persistent strains of L. monocytogenes obtained from one food producing plant. L. monocytogenes strains of ST204 were tested in three different concentrations of NaCl at temperature of 10 °C for 15 days. The number of L. monocytogenes CFU in nutrient broth containing 3.5% of NaCl increased after 6 days nearly by five logarithms. In concentration of 15% NaCl the number of L. monocytogenes decreased by 1-2 logarithms during 15 days. All tested strains showed high salt tolerance, helping them to survive in high salt brine used in cheese production. "
Czech name
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Czech description
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Project
<a href="/en/project/QK1910121" target="_blank" >QK1910121: Persistence of selected foodborne-diseases agents, hygienic indicators and the possibilities of their elimination from the environment of food processing plants</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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