Effect of various gas atmospheres on the growth and survival of Campylobacter jejuni on beef

Pieces of fresh beef were inoculated with three strains of Campylobacter jejuni . The meat was then allocated to three treatments: (a) vacuum packaged, (b) packaged in an atmosphere of 20% CO₂+ 80% N₂, and (c) packaged into sterile Petri dishes in anaerobic cultivation boxes, which were filled with a gas mixture of 5% O₂+ 10% CO₂+ 85% N₂. The packaging material in the first two treatments was PA 80/PE 100–PE 100/PA 80/PE 100. The survival of Campylobacter cells was followed at 37°C, 20°C and 4°C for 48 h, 4 days and 25 days, respectively. At 37°C the counts of two Campylobacter strains increased in each package treatment for 48 h. At 20°C and at 4°C the counts of the same two strains decreased by 1 to 2 log units and 0.5 to 1 log unit, respectively, during storage. The survival of the two strains was about the same in all package treatments. The third strain was the most sensitive of the strains studied. At 37°C its numbers increased only in the optimal gas atmosphere; at 20°C the strain was not detectable after 24 to 48 h storage and at 4°C after 4 days storage. The aerobic plate counts were determined for all samples at the same time as Campylobacter counts. The high indigenous bacterial numbers of the meat samples did not appear to have a great effect on the survival or growth of campylobacters.     

Comparison of the growth of Listeria monocytogenes in unirradiated and irradiated cook-chill roast beef and gravy at refrigeration temperatures

Specific growth rates of two strains of Listeria monocytogenes in unirradiated and irradiated (2 kGy) roast beef and gravy stored at 5° and 10°C were found to be similar. However, exponential growth of L. monocytogenes after irradiation was preceded by an extended lag period of 6–9 d at 5°C and 3–4 d at 10°C, compared with lag periods of 1–2 d and <0.1 d in unirradiated beef and gravy stored similarly.     

Influence of temperature on biofilm formation by Listeria monocytogenes on various food-contact surfaces: relationship with motility and cell surface hydrophobicity

Aims:  To assess the ability of Listeria monocytogenes to form biofilm on different food-contact surfaces with regard to different temperatures, cellular hydrophobicity and motility.
Methods and Results:  Forty-four L. monocytogenes strains from food and food environment were tested for biofilm formation by crystal violet staining. Biofilm levels were significantly higher on glass at 4, 12 and 22°C, as compared with polystyrene and stainless steel. At 37°C, L. monocytogenes produced biofilm at significantly higher levels on glass and stainless steel, as compared with polystyrene. Hydrophobicity was significantly ( P  < 0·05) higher at 37°C than at 4, 12 and 22°C. Thirty (68·2%) of 44 strains tested showed swimming at 22°C and 4 (9·1%) of those were also motile at 12°C. No correlation was observed between swimming and biofilm production.
Conclusions:  L. monocytogenes can adhere to and form biofilms on food-processing surfaces. Biofilm formation is significantly influenced by temperature, probably modifying cell surface hydrophobicity.
Significance and Impacts of the Study:  Biofilm formation creates major problems in the food industry because it may represent an important source of food contamination. Our results are therefore important in finding ways to prevent contamination because they contribute to a better understanding on how L. monocytogenes can establish biofilms in food industry and therefore survive in the processing environment.     

Heat-resistant Bacteria in Pasteurized Whole Egg

Samples of egg melange taken from an egg packing station contained an average of 7·3 x 10⁴ organisms/ml which survived laboratory pasteurization at 65°C for 3 min. Many of the organisms surviving pasteurization were found to be coryneform bacteria related to Microbacterium lacticum which could be differentiated into several groups. The remainder were a miscellaneous collection of unidentified cocci and coccobacilli and some Bacillus spp. The coryneform bacteria were shown to be the most heat-resistant isolates with negligible loss of viability after 60 min at 65°C, At least two of the representative strains were very heat-resistant, 0·01% surviving 20 and 38 min at 80°C in phosphate buffer at pH 7·1. Growth tests showed that none of the isolates grew at 5°C after 10 d incubation but those capable of growing most rapidly at 10° and 15°C were also the most heat-resistant. Such strains had a doubling time at 15°C of between 6 and 8 h in whole egg. Freezing the coryneform bacteria in liquid whole egg at –18°C had negligible effect on viability or heat-resistance at 65°C.     

Delaying toxigenesis of Clostridium botulinum by sodium lactate in 'sous-vide' products

The effect of sodium lactate and storage temperature on toxigenesis by proteolytic (Pr) and nonproteolytic (Np) Clostridium botulinum spores inoculated in processed 'sous-vide'-type beef, chicken breast and salmon was explored. Three g samples of beef and salmon homogenates with 0, 2.4 and 4.8% (w/w) lactate and of chicken with 0, 1.8 and 3.6% (w/w) lactate were placed in 24-well tissue culture plates. The samples were inoculated with 10⁴ spores of pools of Pr (4A + 2B + 2F strains) or Np (4B + 4E strains), vacuum-packaged in barrier bags, and stored at 16 and 30°C for Pr and at 4, 8, 12 and 30°C for Np for up to 90 d. Lactate at 2.4% in beef and 1.8% in chicken delayed toxigenesis by Np for 40 d at 12°C and by Pr for 28 d at 16°C. Delaying toxigenesis for similar periods of time in salmon required 4.8% lactate and 12°C for Np, and 2.4% lactate and 16°C for Pr. Increasing levels of lactate and decreasing temperature significantly delayed toxigenesis of Cl. botulinum in the 'sous-vide' products.     

Heat shock and thermotolerance of Escherichia coli O157:H7 in a model beef gravy system and ground beef

Duplicate beef gravy or ground beef samples inoculated with a suspension of a four-strain cocktail of Escherichia coli O157:H7 were subjected to sublethal heating at 46 °C for 15–30 min, and then heated to a final internal temperature of 60 °C. Survivor curves were fitted using a linear model that incorporated a lag period (T_L), and D-values and 'time to a 4D inactivation' (T_4D) were calculated. Heat-shocking allowed the organism to survive longer than non-heat-shocked cells; the T_4D values at 60 °C increased 1·56- and 1·50-fold in beef gravy and ground beef, respectively. In ground beef stored at 4 °C, thermotolerance was lost after storage for 14 h. However, heat-shocked cells appeared to maintain their thermotolerance for at least 24 h in ground beef held at 15 or 28 °C. A 25 min heat shock at 46 °C in beef gravy resulted in an increase in the levels of two proteins with apparent molecular masses of 60 and 69 kDa. These two proteins were shown to be immunologically related to GroEL and DnaK, respectively. Increased heat resistance due to heat shock must be considered while designing thermal processes to assure the microbiological safety of thermally processed foods.     

Physicochemical surface properties of five Listeria monocytogenes strains from a pork-processing environment in relation to serotypes, genotypes and growth temperature

Physicochemical surface properties, related to electrostatic, van der Waals and Lewis acid–base interactions, of five Listeria monocytogenes strains isolated from pork-processing environments were determined after two subcultures at 37 °C and a final culture at three temperatures: 37, 10 and 4 °C. Three strains (Lm1, Lm114 and Lm191) were genetically related while two were unrelated (Lm25 and Lm74) according to Apa I-macrorestriction and pulsed-field gel electrophoresis (PFGE) typing.
Listeria monocytogenes cell surfaces were generally negatively charged regardless of pH and tended to be hydrophilic due to a basic character. However, variable physicochemical surface properties of the five Listeria monocytogenes isolates were observed after growth at 37 °C. After growth at 10 °C, the three genetically related isolates exhibited similar surface properties and were slightly more hydrophilic and basic than the others. After growth at 4 °C, the five isolates displayed the same weak affinity for all kinds of solvents and low electrophoretic mobility values.
A sharp decrease of temperature and subsequent growth of various Listeria monocytogenes strains resulted in loss of the physicochemical surface property variability, which may suggest the role of common chill adaptation mechanisms affecting surface properties.     

The survival of Salmonella enterica serovar Typhimurium DT104 and total viable counts on beef surfaces at different relative humidities and temperatures

Aims:  The aim of this study was to investigate changes in Salmonella and total viable count (TVC) survival on beef carcass surfaces stored for 72 h under different combinations of relative humidity (i.e. RH 75% or 96%) and temperature (5°C or 10°C).
Methods and Results:  The influence of low water activity ( a _w) and temperature on the survival and growth of Salmonella enterica serovar Typhimurium DT104 and the aerobic mesophilic flora on meat pieces from different sites on beef carcasses was investigated, under controlled conditions (75% or 96% RH; 5 or 10°C) in an environmental cabinet. Salmonella counts declined during storage at low a _w (75% RH) conditions at 5°C or 10°C. Salmonella counts increased during storage at high a _w (96% RH) at 10°C only. At 5°C, TVCs increased during storage at high a _w, but not at low a _w. TVCs increased on all samples from carcasses stored at high or low a _w at 10°C, except those samples taken from areas of surface fat.
Conclusions:  This suggests that substrate composition dictates growth rates under low a _w conditions. The results are discussed in terms of the possible protective effects of substrate osmolyte accumulation in bacterial survival and/or growth.
Significance and Impact of the Study:  The data obtained in this study provides useful insights on the influence of a _w and temperature on pathogen survival on meat surfaces at chill temperature.     

Bacterial sources of putrescine and cadaverine in chill stored vacuum-packaged beef

Of the meat strains of streptobacteria, leuconostocs, Enterobacteriaceae and Brochothrix thermosphacta tested, only Hafnia alvei and Serratia liquefaciens showed diamine-producing potential during growth in pure culture on beef stored in vacuum packs at 1°C. Both organisms produced cadaverine at concentrations similar to those reported previously in naturally contaminated beef stored under the same conditions. Putrescine concentrations produced by the two organisms, however, were an order of magnitude lower. During the growth on beef of either H. alvei or S. liquefaciens in mixed culture with arginine-utilizing strains of streptobacteria, putrescine as well as cadaverine concentrations were similar to those detected in naturally contaminated samples.     

Acid-Sensitive Enteric Pathogens Are Protected from Killing under Extremely Acidic Conditions of pH 2.5 when They Are Inoculated onto Certain Solid Food Sources

Gastric acidity is recognized as the first line of defense against food-borne pathogens, and the ability of pathogens to resist this pH corresponds to their oral infective dose (ID). Naturally occurring and genetically engineered acid-sensitive enteric pathogens were examined for their ability to survive under acidic conditions of pH 2.5 for 2 h at 37°C when inoculated onto ground beef. Each of the strains displayed significantly high survival rates under these normally lethal conditions. The acid-sensitive pathogens Campylobacter jejuni and Vibrio cholerae, which were protected at lower levels from acid-induced killing by ground beef under these conditions, were sensitive to killing in acidified media at pH 5.0 but survived at pH 6.0. Salmonella inoculated onto the surface of preacidified ground beef could not survive if the pH on the surface of the beef was 2.61 or lower but was viable if the surface pH was 3.27. This implies that the pH of the microenvironment occupied by the bacteria on the surface of the food source is critical for their survival. Salmonella was also shown to be protected from killing when inoculated onto boiled egg white, a food source high in protein and low in fat. These results may explain why Salmonella species have a higher oral ID of approximately 10⁵ cells when administered under defined conditions but have been observed to cause disease at doses as low as 50 to 100 organisms when consumed as part of a contaminated food source. They may also help explain why some pathogens are associated primarily with food-borne modes of transmission rather than fecal-oral transmission.     

Effect of Iysozyme concentration, heating at 90°C, and then incubation at chilled temperatures on growth from spores of non-proteolytic Clostridium botulinum

The heat treatment necessary to inactivate spores of non-proteolytic Clostridium botulinum in refrigerated, processed foods may be influenced by the occurrence of lysozyme in these foods. Spores of six strains of non-proteolytic Cl. botulinum were inoculated into tubes of an anaerobic meat medium, to give 10⁶ spores per tube. Hen egg white lysozyme (0–50 μg ml^-1) was added, and the tubes were given a heat treatment equivalent to 19·8 min at 90°C, cooled, and incubated at 8°, 12°, 16° and 25°C for up to 93 d. In the absence of added lysozyme, neither growth nor toxin formation were observed. A 6–D inactivation was therefore achieved. In tubes to which lysozyme (5–50 μg ml^-1) had been added prior to heating, growth and toxin formation were observed. With lysozyme added at 50 μg ml^-1, growth was first observed after 68 d at 8°C, 31 d at 12°C, 24 d at 16°C, and 9 d at 25°C. Thus, in these circumstances, a heat treatment equivalent to 19·8 min at 90°C was not sufficient, on its own, to give a 6–D inactivation. A combination of the heat treatment, maintenance at less than 12°C, and a shelf-life not more than 4 weeks reduced the risk of growth of non-proteolytic Cl. botulinum by a factor of 10⁶.     

Changes in Escherichia coli O157:H7 numbers during holding on excised lean, fascia and fat beef surfaces at different temperatures

Aim:  To investigate changes in Escherichia coli O157:H7 numbers on excised beef carcass surfaces over 72 h at different temperatures.
Methods and Results:  Excised lean meat, fascia and fat were inoculated with E. coli O157:H7 and held in an environmental chamber for 72 h, at air speed 0·5 m s⁻¹, relative humidity (RH) 90%, and temperatures 4, 8 and 12°C. On lean, pathogen counts increased significantly at 12°C. On fascia, significant reductions in counts occurred at 4 and 8°C. Pathogen numbers were significantly reduced on fat at 4, 8 and 12°C (64 h). Counts on fat were significantly less at all temperatures, compared to lean or fascia and surface water activity, a_w, decreased significantly over time on fat at 4°C. Significant decreases in surface pH values were recorded on all meat substrates.
Conclusions:  The survival of E. coli O157:H7 varied in relation to the meat substrate and the holding temperature. Reductions in counts on fat surfaces appeared to be related to low surface a_w values. No relationship between pathogen survival and surface pH was established.
Significance and Impact of the Study:  The use of excised meat pieces in an environmental cabinet offers a more flexible approach to determining the use of different chilling regimes in the production of safe meat.     

A note on Aeromonas spp. from chickens as possible food-borne pathogens

The possible role of Aeromonas spp. as potential food-borne psychrotrophic pathogens was investigated by examining organisms isolated from processed raw chicken for their biochemical characteristics, ability to produce exotoxins and to grow at chill temperatures. These strains, in particular A. sobria , with identical characteristics to human diarrhoea-associated aeromonads were readily found. Chicken, and human and environmental (water) strains characterized in a previous study, were investigated for their ability to grow at refrigeration temperatures (5 ± 2°C) and, for selected strains, the theoretical minimum temperature for growth ( T _min) was determined from the growth pattern in a temperature gradient incubator. All enterotoxigenic chicken strains tested were typical mesophiles, with an optimal growth temperature of ˜37°C and T _min values ˜4.5°C. They were rapidly outgrown by a psychrotrophic Pseudomonas sp. typical of spoilage biota found on food. Enterotoxin was not produced below 15°C by any of the toxigenic food strains tested. The Aeromonas strains isolated from chickens in this study seem unlikely therefore to be a significant health risk, provided the chickens are properly stored and cooked. This would appear to be substantiated by the lack of reports of food-associated outbreaks of illness from these sources.     

Growth of Listeria monocytogenes at refrigeration temperatures

The growth of three strains of Listeria monocytogenes at refrigeration temperatures (-0.5 to 9.3°C) in chicken broth and/or UHT milk was determined using a rocking temperature gradient incubator. Minimum growth temperatures ranged from -0.1 to -0.4°C for the three strains. Lag times of 1–3 d and 3 to >34 d were observed with incubation at 5 and 0°C respectively. Corresponding generation times ranged from 13–24 h at 5°C and 62–131 h at 0°C. The type of culture medium had an influence on both the rate and extent of growth. Incubation of cultures at 4°C before inoculation caused a marked reduction in the lag time when compared with cultures which had been previously incubated at 30°C.     

Phenotypic characteristics of the three hybridization groups of Aeromonas hydrophila complex isolated from different sources

Biochemical characteristics, SDS-PAGE analysis of whole cell proteins and maximum growth temperature were used for phenotypic characterization of the three DNA hybridization groups (HG 1, HG 2 and HG 3) of the Aeromonas hydrophila complex (96 strains). DNA-DNA hybridization was made with 22 strains using both ³²P- and digoxigenin-labelled probes. The strains originated from raw foods of animal origin, drinking water, fresh water, diseased fish and clinical material. The biochemical tests which were shown to be of value in the separation of the three hybridization groups (HG) were DL-lactate and urocanic acid utilization and acid production from D-sorbitol and from D-rhamnose. A new marker, the maximum growth temperature determined with a temperature-gradient incubator, was shown to separate HG 1 from HG 2 and HG 3. The mean maximum growth temperature ( T _max) of confirmed and putative HG 1 strains was significantly higher (41.1 ±0.56°C; P <0.001>)than that of HG 2 (38.2 ± 0.79°C) or HG 3 (38.6 ± 0.75°C) strains. The lower T _max of HG 2 and HG 3 may explain why the results of biochemical tests may differ if incubation temperatures of 30° or 37°C are used. The SDS-PAGE protein pattern analysis indicated that the strains of HG 3 have a band of variable molecular weight of 24, 25 or 26 kDa not possessed by strains of HG 1 and HG 2. HG 2 strains had two weak bands of molecular weight 24 and 25 kDa. HG 1 organisms were isolated from ground beef, chicken and clinical material but not from fresh water or drinking water. HG 2 and HG 3 organisms were isolated from foods of animal origin and from the water samples.     

Applicability of a model for non-pathogenic Escherichia coli for predicting the growth of pathogenic Escherichia coli

A model was developed for the temperature dependence of growth rate of a non-pathogenic Escherichia coli strain. The suitability of that model for predicting the growth rate of pathogenic E. coli strains was assessed. Growth rates of pathogenic strains were found to be adequately described by the model. Model predictions were also found to describe sufficiently well-published growth rate data for non-pathogenic E. coli on mutton carcase surfaces and E. coli O157:H7 in ground roasted beef, milk, and on cantaloupes and water melons. In addition, E. coli O157:H7 was found to grow in the region of 44–45·5 °C.     

Laboratory growth of larval lampreys (Lampetra (Entosphenus) tridentata Richardson) at different food concentrations and animal densities

Lampreys are important research animals. This study investigates some of the Parameters important for culturing the Suspension feeding larvae: food concentration, temperature and crowding. Large larvae ( Lampetra ( Entosphenus ) tridentata Richardson) were used, weigh-ing from l·5 to 3·0 g (wet). Two food types were employed: suspended yeast cells ( Saccharo-myces cerevisiae , 0–20 mg1 – (dry), or, in a few tests, a fine particulate fish food, Liquifry® (Interpet LTD, 0–13 mg l^-1). At both 14 and 4°C, yeast could sustain weight increases comparable to those in nature: >6% month^-1 for up to 6 months, the duration of the study. In a single lest, a vitamin Supplement failed to improve growth on yeast. Growth-was fastest at 14°C (+41% month^-1, max. weight increase), although also substantial at 4°C (+11% month^-1, max). Growth could not be sustained at 20°C, due perhaps to difficulty in removing products of food decay from the aquaria. Food level being constant, growth rate varied inversely with animal density. It is suggested that larval lampreys release a growth-inhibiting substance into the sand which they inhabit. Overall, the best growth was obtained at 14° C, with <0·05g of animal (wet weight) – aquarium water and average daily yeast concentrations between 4 and 13 mg –. Liquifry was associated with lowered growth rates when present continually above 4 mg (dry weight) – (14° C), although growth did occur at lower concentrations.     

Recognition of pathogenic Yersinia enterocolitica by crystal violet binding and polymerase chain reaction

Cefsulodin-Irgasan-Novobiocin (CIN) agar is used for the selective isolation and enumeration of Yersinia enterocolitica from clinical specimens and food. The medium contains crystal violet and about 1 mmol l^-1 calcium and can be used for the phenotypic characterization of strains that carry a virulence plasmid. At 32°C, irrespective of pathogenicity, colonies are translucent with a pale pink centre surrounded by a transparent border ('bullseye'), while at 37°C pathogenic strains grow as calcium-dependent microcolonies which, because of crystal violet binding, are intensely coloured. These results were confirmed by the polymerase chain reaction with primers directed at the vir F gene, which is present only in pathogenic strains of Y. enterocolitica. Pathogenic strains of Y. enterocolitica can be recognized by growth at 37°C on Yersinia selective agar.     

Temperature reaction norms of Daphnia magna: the effect of food concentration

1. The effects of temperature and food concentration on the fitness of Daphnia magna were tested in a 4×4 factorial flow-through design. Food ranged from 0.1 to 1.0 mg C L⁻¹ and temperature ranged from 15 to 30 °C. 2. The juvenile growth rate ( g _j) was used to construct reaction norms for temperature at varying food concentrations. Two clones isolated from the same pond at different seasons did not differ with respect to their temperature responses. Reaction norms had the shape of an optimum curve with highest values around 20 °C. There was a significant temperature–food interaction as the temperature response was most pronounced when the food was not limiting. 3. Differences in fitness were a consequence of different responses of physiological parameters to food and temperature. Age and size at first reproduction, as well as egg numbers, decreased with increasing temperature and decreasing food concentration. 4. As the temperature effect was strongest at the highest food concentrations, it can be concluded that environmental warming may affect D. magna more through a temperature rise earlier in spring rather than in summer.