title: Behaviour of Listeria monocytogenes isolates through gastro-intestinal tract passage simulation, before and after two sub-lethal stresses.
abstract: The effects of previous exposure to sub-lethal acidic and osmotic stresses on the survival of Listeria monocytogenes during exposure to gastro-intestinal (GI) tract simulation, was investigated. Six L. monocytogenes strains isolated from cheeses were selected and exposed to high salt concentrations or acidic conditions and their viability compared in quick and slow digestions. The results demonstrated that (i) all isolates were more sensitive to the exposure to acidic than to osmotic sub-lethal conditions (ii) significant differences (p < 0.05) between the two types of digestion were observed; in slow digestion, the log reduction was higher for all the tested isolates (iii) all isolates were inhibited in the presence of bile salts for both types of digestion (iv) differences between quick and slow digestion were not observed (p > 0.05) after exposure to either osmotic or acidic stress (v) a higher cellular inactivation (p < 0.001) was observed during the passage through the GI tract simulation after exposure to osmotic than to acidic stresses and (vi) neither osmotic nor acidic sub-lethal stresses conferred resistance to simulated GI tract conditions.
authors.affiliation: CBQF/Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal.
authors.forename: J
authors.initials: J
authors.lastname: Barbosa
authors.forename: S
authors.initials: S
authors.lastname: Borges
authors.forename: R
authors.initials: R
authors.lastname: Magalhães
authors.forename: V
authors.initials: V
authors.lastname: Ferreira
authors.forename: I
authors.initials: I
authors.lastname: Santos
authors.forename: J
authors.initials: J
authors.lastname: Silva
authors.forename: G
authors.initials: G
authors.lastname: Almeida
authors.forename: P
authors.initials: P
authors.lastname: Gibbs
authors.forename: P
authors.initials: P
authors.lastname: Teixeira
mesh_terms: D002611:Cheese / Q000382:microbiology; D015169:Colony Count, Microbial; D005506:Food Contamination; D005516:Food Microbiology / Q000379:methods*; D005519:Food Preservation; D041981:Gastrointestinal Tract / Q000382:microbiology*; D006863:Hydrogen-Ion Concentration; D008089:Listeria monocytogenes / Q000187:drug effects / Q000254:growth & development* / Q000302:isolation & purification; D050296:Microbial Viability; D012965:Sodium Chloride / Q000032:analysis; D013312:Stress, Physiological
chemical_list: D012965:Sodium Chloride