Pregled bibliografske jedinice broj: 537532
Increased resistance of Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter jejuni after exposure to repetitive cycles of mild bactericidal treatments
Increased resistance of Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter jejuni after exposure to repetitive cycles of mild bactericidal treatments // Proceedings of the 2008 Joint central European Congress / Duška Ćurić (ur.).
Zagreb: Croatian Chamber of economy, 2008. str. 295-300 (poster, domaća recenzija, cjeloviti rad (in extenso), znanstveni)
CROSBI ID: 537532 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Increased resistance of Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter jejuni after exposure to repetitive cycles of mild bactericidal treatments
Autori
Rajković, Andreja ; Medić, Helga ; Smigić, Nada ; Devlieghere, Frank
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni
Izvornik
Proceedings of the 2008 Joint central European Congress
/ Duška Ćurić - Zagreb : Croatian Chamber of economy, 2008, 295-300
ISBN
978-953-6207-88-6
Skup
The 2008 Joint Central European Congress, 4th Central European Congress on Food, 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists
Mjesto i datum
Cavtat, Hrvatska, 15.05.2008. - 17.05.2008
Vrsta sudjelovanja
Poster
Vrsta recenzije
Domaća recenzija
Ključne riječi
Mild bactericidal treatments; increased resistance; L. monocytogenes; E. coli O157:H7
Sažetak
Mild bactericidal technologies are becoming increasingly important in modern food industry. While maintaining nutritional and sensorial attributes of fresh foods these technologies generally deliver microbiologically perishable food products. Currently little information exists on possible increase in the resistance of pathogens after exposure to repetitive cycles of these bactericidal treatments. Multi-strain cocktails of two of the most important foodborne pathogens, Listeria monocytogenes and attenuated Escherichia coli 0157:H7, were exposed to 20 consecutive cycles of mild inactivation by three different techniques. Used techniques comprised inactivation with lactic acid, chlorine dioxide and intense light pulses. Results showed that development of resistant mutant and/or selection of resistant cells was both species and technique dependent. While repetitive cycles of chlorine dioxide treatment did not result in increased resistance with any of three tested pathogens, lactic acid treatment showed potential to create or pull out resistant cells of L. monocytogenes. Effect was determined as decreased level of reduction in bacterial counts. Even greater effect was observed for intense light pulses which showed clear trend in increased overall resistance of both L. monocytogenes and E. coli O157:H7 strains. Trend observations were confirmed through linear regression analysis. Current findings indicate ability of foodborne pathogens to adapt to mild bactericidal treatments creating new challenges in risk assessment and more specifically in hazard analysis.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
