Listeria monocytogenes attachment to and detachment from stainless steel surfaces in a simulated dairy processing environment

dc.contributor.author	Poimenidou, S	en
dc.contributor.author	Belessi, CA	en
dc.contributor.author	Giaouris, ED	en
dc.contributor.author	Gounadaki, AS	en
dc.contributor.author	Nychas, G-JE	en
dc.contributor.author	Skandamis, PN	en
dc.date.accessioned	2014-06-06T06:49:27Z
dc.date.available	2014-06-06T06:49:27Z
dc.date.issued	2009	en
dc.identifier.issn	00992240	en
dc.identifier.uri	http://dx.doi.org/10.1128/AEM.01359-09	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/4607
dc.subject.other	Inocula	en
dc.subject.other	Lag phasis	en
dc.subject.other	Listeria monocytogenes	en
dc.subject.other	Monocytogenes	en
dc.subject.other	Pasteurized milk	en
dc.subject.other	Pre-incubation	en
dc.subject.other	Processing environments	en
dc.subject.other	Processing equipment	en
dc.subject.other	Stainless steel surface	en
dc.subject.other	Two-temperature	en
dc.subject.other	Dairy products	en
dc.subject.other	Pathogens	en
dc.subject.other	Stainless steel	en
dc.subject.other	Steel corrosion	en
dc.subject.other	Dairies	en
dc.subject.other	stainless steel	en
dc.subject.other	yoghurt	en
dc.subject.other	bacterium	en
dc.subject.other	dairy farming	en
dc.subject.other	food processing	en
dc.subject.other	growth rate	en
dc.subject.other	inoculation	en
dc.subject.other	milk	en
dc.subject.other	risk assessment	en
dc.subject.other	sanitation	en
dc.subject.other	steel	en
dc.subject.other	article	en
dc.subject.other	bacterial cell	en
dc.subject.other	bacterial growth	en
dc.subject.other	bacterium adherence	en
dc.subject.other	bacterium contamination	en
dc.subject.other	colony forming unit	en
dc.subject.other	controlled study	en
dc.subject.other	dairy product	en
dc.subject.other	food contamination	en
dc.subject.other	food processing	en
dc.subject.other	food spoilage	en
dc.subject.other	growth rate	en
dc.subject.other	Listeria monocytogenes	en
dc.subject.other	milk	en
dc.subject.other	nonhuman	en
dc.subject.other	simulation	en
dc.subject.other	surface property	en
dc.subject.other	temperature	en
dc.subject.other	vanilla custard	en
dc.subject.other	Animals	en
dc.subject.other	Bacterial Adhesion	en
dc.subject.other	Cold Temperature	en
dc.subject.other	Colony Count, Microbial	en
dc.subject.other	Dairy Products	en
dc.subject.other	Dairying	en
dc.subject.other	Equipment Contamination	en
dc.subject.other	Food Handling	en
dc.subject.other	Food Microbiology	en
dc.subject.other	Listeria monocytogenes	en
dc.subject.other	Milk	en
dc.subject.other	Stainless Steel	en
dc.subject.other	Time Factors	en
dc.subject.other	Yogurt	en
dc.subject.other	Listeria monocytogenes	en
dc.title	Listeria monocytogenes attachment to and detachment from stainless steel surfaces in a simulated dairy processing environment	en
heal.type	journalArticle	en
heal.identifier.primary	10.1128/AEM.01359-09	en
heal.publicationDate	2009	en
heal.abstract	The presence of pathogens in dairy products is often associated with contamination via bacteria attached to food-processing equipment, especially from areas where cleaning/sanitation is difficult. In this study, the attachment of Listeria monocytogenes on stainless steel (SS), followed by detachment and growth in foods, was evaluated under conditions simulating a dairy processing environment. Initially, SS coupons were immersed in milk, vanilla custard, and yogurt inoculated with the pathogen (10 7 CFU/ml or CFU/g) and incubated at two temperatures (5 and 20°C) for 7 days. By the end of incubation, cells were mechanically detached from coupons and used to inoculate freshly pasteurized milk which was subsequently stored at 5°C for 20 days. The suspended cells in all three products in which SS coupons were immersed were also used to inoculate freshly pasteurized milk (5°C for 20 days). When SS coupons were immersed in milk, shorter lag phases were obtained for detached than for planktonically grown cells, regardless of the preincubation temperature (5 or 20°C). The opposite was observed when custard incubated at 20°C was used to prepare the two types of inocula. However, in this case, a significant increase in growth rate was also evident when the inoculum was derived from detached cells. In another parallel study, while L. monocytogenes was not detectable on SS coupons after 7 days of incubation (at 5°C) in inoculated yogurt, marked detachment and growth were observed when these coupons were subsequently transferred and incubated at 5°C in fresh milk or/and custard. Overall, the results obtained extend our knowledge on the risk related to contamination of dairy products with detached L. monocytogenes cells. Copyright © 2009, American Society for Microbiology. All Rights Reserved.	en
heal.journalName	Applied and Environmental Microbiology	en
dc.identifier.issue	22	en
dc.identifier.volume	75	en
dc.identifier.doi	10.1128/AEM.01359-09	en
dc.identifier.spage	7182	en
dc.identifier.epage	7188	en