title: Adaptive acid tolerance response of Listeria monocytogenes strains under planktonic and immobilized growth conditions.
abstract: The acid resistance of Listeria monocytogenes was evaluated: (i) after short (shock) or long-term (adaptation during growth) exposure to reduced (5.5) or neutral (7.2) pH in a liquid (broth) medium or on a solid surface (agar), and (ii) after growth on the surface of ham and turkey slices or in homogenates of these products. Three L. monocytogenes strains (serotypes 1/2a, 1/2b and 4b) were individually inoculated at: (i) 10(4)-10(5)CFU/ml in tryptic soy broth with 0.6% yeast extract (TSBYE) or on tryptic soy agar with 0.6% yeast extract (TSAYE) at pH 7.2 with 1% (+G) or without (-G) glucose of or TSBYE and TSAYE with 0.25% glucose at pH 5.5 (lactic acid) and incubated at 20°C, and (ii) 10(2)-10(3)CFU/cm(2) on ham and turkey slices (pH 6.39-6.42; formulated with potassium lactate and sodium diacetate) or in their homogenates (1:4 and 1:9; representing viscous [slurry] and liquid residues [purge], respectively), and stored at 10°C. The acid resistance of each strain was assessed in TSBYE of pH 3.5 (lactic acid) for strains growing in broth or on agar surfaces, and in TSBYE of pH 1.5 (HCl) for strains growing on ham and turkey slices or in their homogenates. Habituation at pH 5.5 for 3 or 24h at 20°C increased acid (pH 3.5) resistance of all strains compared to the control (pH 7.2). Cells grown on the surface of TSAYE-G (pH 7.2 or 5.5) showed higher resistance than cells grown in broth (TSBYE-G), whereas the opposite was observed for cells grown on TSAYE + G or in TSBYE + G. Growth of L. monocytogenes on meat product slices was markedly slower than in homogenates. Pathogen reductions following exposure to pH 1.5, after 10 and 27days of storage were strain-dependent and in the ranges of 0.5-2.5, 1.3-4.5 and 4.0-7.6 log units for cells grown on product slices in 1:4 and 1:9 homogenates, respectively. The results suggest that L. monocytogenes cells growing on food surfaces or in viscous matrices may show higher resistance to lethal acid conditions than cells growing in liquid substrates.
authors.affiliation: Center for Meat Safety & Quality, Department of Animal Sciences, 1171 Campus Delivery, Colorado State University, Fort Collins, CO 80523, USA. pskan@aua.gr
authors.forename: Panagiotis N
authors.initials: PN
authors.lastname: Skandamis
authors.forename: Antonia S
authors.initials: AS
authors.lastname: Gounadaki
authors.forename: Ifigenia
authors.initials: I
authors.lastname: Geornaras
authors.forename: John N
authors.initials: JN
authors.lastname: Sofos
mesh_terms: D000143:Acids; D000222:Adaptation, Physiological; D000818:Animals; D015169:Colony Count, Microbial; D006863:Hydrogen-Ion Concentration; D008089:Listeria monocytogenes / Q000187:drug effects* / Q000254:growth & development / Q000502:physiology*; D008461:Meat Products / Q000382:microbiology*; D013552:Swine; D014421:Turkey
chemical_list: D000143:Acids