Biopreservation approaches to reduce Listeria monocytogenes in fresh vegetables

Two biopreservation approaches for fresh lettuce, rocket salad, parsley and spinach were studied. The potential of Pediococcus pentosaceus DT016, as a protective culture, to suppress Listeria monocytogenes in vegetables during storage was evaluated. The pathogen numbers in the vegetables inoculated...

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Bibliographic Details
Published in:Food microbiology 2020-02, Vol.85, p.103282, Article 103282
Main Authors: Ramos, Bárbara, Brandão, Teresa R.S., Teixeira, Paula, Silva, Cristina L.M.
Format: Article
Language:English
Subjects:
Antibiosis
Bacterial Load
Biopreservation
Chlorine - pharmacology
Cold Temperature
Consumer Product Safety
Food Handling - methods
Food Microbiology - methods
Food Preservation - methods
Fresh vegetables
Lactuca - microbiology
Listeria monocytogenes
Listeria monocytogenes - drug effects
Listeria monocytogenes - growth & development
Listeria monocytogenes - physiology
Pediocin
Pediocins - pharmacology
Pediococcus pentosaceus - physiology
Pediococcus pentosaceus DT016
Petroselinum - microbiology
Protective culture
Refrigeration
Spinacia oleracea - microbiology
Vegetables - microbiology
Water
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Summary:Two biopreservation approaches for fresh lettuce, rocket salad, parsley and spinach were studied. The potential of Pediococcus pentosaceus DT016, as a protective culture, to suppress Listeria monocytogenes in vegetables during storage was evaluated. The pathogen numbers in the vegetables inoculated with P. pentosaceus DT016 were significantly (p 
ISSN:0740-0020
1095-9998
DOI:10.1016/j.fm.2019.103282