Growth of Listeria monocytogenes as influenced by viscosity and water activity

The effects of osmotic stress on Listeria monocytogenes growth parameters was examined in relation to the viscosity of the growth media. In low-viscosity systems, growth of L. monocytogenes in glucose-supplemented media was comparable to growth in sucrose-supplemented media. The relative lag time (R...

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Bibliographic Details
Published in:International journal of food microbiology 2004-11, Vol.96 (2), p.181-187
Main Authors: Stecchini, Mara Lucia, Del Torre, Manuela, Venir, Elena
Format: Article
Language:English
Subjects:
bacterial contamination
Biological and medical sciences
Colony Count, Microbial
Consumer Product Safety
culture media
Culture Media - chemistry
food contamination
Food industries
Food Microbiology
food pathogens
Food Preservation - methods
food safety
Fundamental and applied biological sciences. Psychology
Growth rate
Humans
Kinetics
Lag time
Listeria monocytogenes
Listeria monocytogenes - growth & development
microbial growth
Osmosis
osmotic pressure
osmotic stress
osmotic treatment
polyvinylpyrrolidone (PVP)
Relative lag time
shelf life
stress tolerance
viability
vinyl compounds
Viscosity
Water - metabolism
Water activity
water content
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Summary:The effects of osmotic stress on Listeria monocytogenes growth parameters was examined in relation to the viscosity of the growth media. In low-viscosity systems, growth of L. monocytogenes in glucose-supplemented media was comparable to growth in sucrose-supplemented media. The relative lag time (RLT: the lag time divided by the generation time) responses were found to increase in the more restrictive water activity conditions. In high-viscosity systems containing polyvinylpyrrolidone (PVP), growth rate was reduced, whereas lag time showed no discernible modification. Osmotic stress in medium- and high-viscosity media supplemented with glucose resulted in approximately exponential increasing of the RLT values. Thus, the biological effects of osmotic stress on L. monocytogenes could be affected by the physical properties of the system, such as viscosity and diffusivity.
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2004.03.024