Control of meatborne Listeria monocytogenes and Brochothrix thermosphacta by a bacteriocinogenic Brochothrix campestris ATCC 43754

G. Gordon Greer; Bryan D. Dilts

doi:10.1016/j.fm.2006.02.009

Effect of Single or Sequential Hot Water and Lactic Acid Decontamination Treatments on the Survival and Growth of Listeria monocytogenes and Spoilage Microflora during Aerobic Storage of Fresh Beef at 4, 10, and 25°C

Journal of Food Protection ◽

10.4315/0362-028x-67.12.2703 ◽

2004 ◽

Vol 67 (12) ◽

pp. 2703-2711 ◽

Cited By ~ 34

Author(s):

KONSTANTINOS P. KOUTSOUMANIS ◽

LAURA V. ASHTON ◽

IFIGENIA GEORNARAS ◽

KEITH E. BELK ◽

JOHN A. SCANGA ◽

...

Keyword(s):

Lactic Acid ◽

Listeria Monocytogenes ◽

Lactic Acid Bacteria ◽

Hot Water ◽

Microbial Profile ◽

Spoilage Bacteria ◽

Brochothrix Thermosphacta ◽

Survival And Growth ◽

Spoilage Microflora ◽

Storage Temperatures

The survival and growth of Listeria monocytogenes and spoilage microflora during storage of fresh beef subjected to different decontamination treatments was studied. Fresh beef inoculated with a five-strain mixture of L. monocytogenes (5.18 log CFU/cm2) was left untreated (control) or was immersed (30 s) in hot water (HW; 75°C), 2% lactic acid (LA; 55°C), hot water followed by lactic acid (HW-LA), or lactic acid followed by hot water (LA-HW) and then stored aerobically at 4, 10, and 25°C for 25, 17, and 5 days, respectively. Initial populations of L. monocytogenes were reduced by 0.82 (HW), 1.43 (LA), 2.73 (HW-LA), and 2.68 (LA-HW) log CFU/cm2. During storage, the pathogen grew at higher rates in HW than in control samples at all storage temperatures. Acid decontamination treatments (LA, HW-LA, and LA-HW) resulted in a weaker inhibition of L. monocytogenes (P < 0.05) at 25°C than at 4 and 10°C. In general, the order of effectiveness of treatments was HW-LA > LA > LA-HW > HW > control at all storage temperatures tested. In untreated samples, the spoilage microflora was dominated by pseudomonads, while lactic acid bacteria, Enterobacteriaceae, and yeasts remained at lower concentrations during storage. Brochothrix thermosphacta was detected periodically in only a limited number of samples. Although decontamination with HW did not affect the above spoilage microbial profile, acid treatments shifted the predominant microflora in the direction of yeasts and gram-positive bacteria (lactic acid bacteria). Overall, the results of the present study indicate that decontamination with LA and combinations of LA and HW could limit growth of L. monocytogenes and inhibit pseudomonads, which are the main spoilage bacteria of fresh beef stored under aerobic conditions. However, to optimize the efficacy of such treatments, they must be applied in the appropriate sequence and followed by effective temperature control.

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Occurrence, Numbers, and Growth of Listeria monocytogenes on some Vacuum-Packaged Processed Meats

Journal of Food Protection ◽

10.4315/0362-028x-55.1.4 ◽

1992 ◽

Vol 55 (1) ◽

pp. 4-7 ◽

Cited By ~ 88

Author(s):

FREDERICK H. GRAU ◽

PAUL B. VANDERLINDE

Keyword(s):

Growth Rate ◽

Lactic Acid ◽

Listeria Monocytogenes ◽

Storage Temperature ◽

Commercial Production ◽

The Other ◽

Processed Meats ◽

Colony Forming Units ◽

Residual Nitrite ◽

Brochothrix Thermosphacta

Listeriae were detected on 93 of 175 samples of vacuum-packed processed meats obtained from retail stores. More than 1000 colony forming units of listeriae per g were found on seven of 130 samples in which the numbers of listeriae were estimated. When sliced corned-beef and ham, from four manufacturers, were inoculated with Listeria monocytogenes and vacuum-packed, the growth rate of the organism varied with the composition of the product. High residual nitrite or lowered aw reduced growth, particularly when products were stored at 0 to 5°C. As the storage temperature increased from 0 to 15°C, the growth rate of L. monocytogenes increased more rapidly than that of the other flora (lactic acid bacteria and Brochothrix thermosphacta). Growth rates on inoculated packs were similar to rates observed for packs contaminated with L. monocytogenes during commercial production.

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Genetic Characterization and Heterologous Expression of Brochocin-C, an Antibotulinal, Two-Peptide Bacteriocin Produced by Brochothrix campestris ATCC 43754

Applied and Environmental Microbiology ◽

10.1128/aem.64.12.4757-4766.1998 ◽

1998 ◽

Vol 64 (12) ◽

pp. 4757-4766 ◽

Cited By ~ 54

Author(s):

John K. McCormick ◽

Alison Poon ◽

Miloslav Sailer ◽

Yan Gao ◽

Ken L. Roy ◽

...

Keyword(s):

Genetic Characterization ◽

Open Reading Frames ◽

Amino Acid Peptide ◽

Gram Positive Bacteria ◽

Secretion Pathway ◽

Meat Spoilage ◽

Wide Range ◽

Brochothrix Thermosphacta ◽

Brochothrix Campestris ◽

General Protein

ABSTRACT Brochocin-C, produced by Brochothrix campestris ATCC 43754, is active against many strains of the closely related meat spoilage organism Brochothrix thermosphacta and a wide range of other gram-positive bacteria, including spores ofClostridium botulinum. Purification of the active compound and genetic characterization of brochocin-C revealed that it is a chromosomally encoded, two-peptide nonlantibiotic bacteriocin. Both peptides of brochocin-C are ribosomally synthesized as prepeptides that are typical of class II bacteriocins. They are cleaved following Gly-Gly cleavage sites to yield the mature peptides, BrcA and BrcB, containing 59 and 43 amino acids, respectively. Fusion of the nucleotides encoding the signal peptide of the bacteriocin divergicin A in front of the structural genes for either BrcA or BrcB allowed independent expression of each component by the general protein secretion pathway. This revealed the two-component nature of brochocin-C and the necessity for both peptides for activity. A 53-amino-acid peptide encoded downstream of brcB functions as the immunity protein (BrcI) for brochocin-C. In addition, the cloned chromosomal fragment revealed open reading frames downstream ofbrcI, designated brcT and brcD, that encode proteins with homology to ATP-binding cassette translocator and accessory proteins, respectively, involved in the secretion of Gly-Gly-type bacteriocins.

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Quality and Safety of Fresh Chicken Fillets after High Pressure Processing: Survival of Indigenous Brochothrix thermosphacta and Inoculated Listeria monocytogenes

Microorganisms ◽

10.3390/microorganisms7110520 ◽

2019 ◽

Vol 7 (11) ◽

pp. 520

Author(s):

Argyri ◽

Papadopoulou ◽

Sourri ◽

Chorianopoulos ◽

Tassou

Keyword(s):

High Pressure ◽

Listeria Monocytogenes ◽

Shelf Life ◽

Storage Temperature ◽

High Pressure Processing ◽

Quality And Safety ◽

Initial Inoculum ◽

Brochothrix Thermosphacta ◽

Indigenous Microbiota ◽

And Storage

The effect of high-pressure processing (HPP) on Listeria monocytogenes, the indigenous microbiota and the shelf-life of chicken fillets was evaluated. Chicken fillets were inoculated with different inocula (2, 4, and 6 log CFU/g) of a 4-strain cocktail of L. monocytogenes, vacuum-packed, processed or not with HPP (500 MPa/10 min) and stored at 4 °C and 12 °C. Total viable counts (TVC), L. monocytogenes, Pseudomonas spp., Brochothrix thermosphacta, lactic acid bacteria (LAB), Enterobacteriaceae and yeasts/molds were determined along with the pH and sensory analysis. Pulsed-field gel electrophoresis (PFGE) was used to monitor the succession of indigenous Brochothrix isolates and inoculated Listeria strains. The main spoilage microorganism of HPP-treated samples was B. thermosphacta detected after 3 days of storage. HPP decreased the inoculated Listeria population. For the low and medium inoculum case it was detected throughout the shelf-life at both temperatures in populations near to the detection limit or after enrichment. In the high inoculum case, the pathogen decreased ≥5-log cycles after HPP, while increased subsequently to 1.6 and 4.5 log CFU/g at 4 °C and 12 °C, respectively, by the end of the shelf-life. PFGE showed that Brochothrix isolates exhibited a significant diversity among control samples, whereas this was limited for the HPP-treated samples. The survival and distribution of different Listeria strains depended on the initial inoculum and storage temperature. In conclusion, HPP increased the shelf-life (for 5 and 4 days, at 4 °C and 12 °C, respectively) and enhanced the safety of chicken meat.

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