Influence of the natural microbial flora on the acid tolerance response of Listeria monocytogenes in a model system of fresh meat decontamination fluids

Article Abstract:

The presence of natural microbial flora in meat can increase the sensitivity of pathogens to acid, according to a study of Listeria monocytogenes. The increase in the number of foodborne outbreaks of Listeria may be caused by the elimination of protective microbial flora during the extensive decontamination processes used in meat plants.

Meat, Listeria monocytogenes, Agricultural bacteriology

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Survival or growth of Escherichia coli O157:H7 in a model system of fresh meat decontamination runoff waste fluids and its resistance to subsequent lactic acid stress

Article Abstract:

A potential may exist for survival of and resistance development by Escherichia coli O157:H7 in environmental corners of meat plants applying carcass decontamination interventions. The results indicate that growth inhibition by storage at low temperatures may be more important than competition by natural flora in inducing acid sensization of Escherichia coli O157:H7 in fresh meat environments.

All Other Basic Organic Chemical Manufacturing, Industrial Organic Chemicals, Lactic Acid, Physiological aspects

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Impact of inoculum preparation and storage conditions on the response of Escherichia coli 0157:H7 populations to undercooking and simulated exposure to gastric fluid

Article Abstract:

A study was conducted on the impact of inoculum preparation and storage conditions on the response of Escherichia coli 0157:H7 exposed to consumer-induced stresses simulating undercooking and digestion. There was a remarkable reduction in the populations on decontaminated, and especially on the nondecontaminated, beef upon transfer from anaerobic storage in vacuum packages to aerobic storage in retail packages.

Food, Food storage

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