Salt stress survival of persistent Listeria monocytogenes from food producing plant

Kód výsledku v 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>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Salt stress survival of persistent Listeria monocytogenes from food producing plant

Popis výsledku v původním jazyce

"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. "

Název v anglickém jazyce

Salt stress survival of persistent Listeria monocytogenes from food producing plant

Popis výsledku anglicky

"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. "

Druh

O - Ostatní výsledky

CEP obor

—

OECD FORD obor

10606 - Microbiology

Projekt

<a href="/cs/project/QK1910121" target="_blank" >QK1910121: Perzistence vybraných původců alimentárních onemocnění, hygienických indikátorů a možnosti jejich eliminace z prostředí potravinářských podniků</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2020

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů