title: Thermal inactivation and sublethal injury kinetics of Salmonella enterica and Listeria monocytogenes in broth versus agar surface.
abstract: The objective of the present study was to compare the thermal inactivation and sublethal injury kinetics of Salmonella enterica and Listeria monocytogenes in broth (suspended cells) and on solid surface (agar-seeded cells). A 3-strain cocktail of S. enterica or L. monocytogenes inoculated in broth or on agar was subjected to heating in a water bath at various set temperatures (55.0, 57.5 and 60.0°C for S. enterica and 60.0, 62.5 and 65°C for L. monocytogenes). The occurrence of sublethally injured cells was determined by comparing enumerations on nonselective (TSAYE) and selective (XLD or ALOA) media. Results showed that the inactivation curves obtained from selective media were log-linear, and significant shoulders (p<0.05) were observed on some of the inactivation curves from TSAYE media. The D-values derived from the total population were higher than those from the uninjured cells. Generally, cells on agar surface exhibited higher heat resistance than those in broth. For S. enterica, cell injury increased with the exposure time, no difference was observed when treated at temperatures from 55.0 to 60.0°C, while for L. monocytogenes, cell injury increased significantly with heating time and treatment temperature (from 60.0 to 65°C). Moreover, the degree of sublethal injury affected by thermal treatment in broth or on agar surface depended upon the target microorganism. Higher proportions of injured S. enterica cells were observed for treatment in broth than on agar surface, while the opposite was found for L. monocytogenes. The provided information may be used to assess the efficacy of thermal treatment processes on surfaces for inactivation of S. enterica and L. monocytogenes, and it provides insight into the sublethally injured survival state of S. enterica and L. monocytogenes treated in liquid or on solid food.
authors.affiliation: Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.
authors.forename: Xiang
authors.initials: X
authors.lastname: Wang
authors.affiliation: Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.
authors.forename: Frank
authors.initials: F
authors.lastname: Devlieghere
authors.affiliation: KU Leuven Department of Biosystems (BIOSYST), MeBioS, Faculty of Bioscience Engineering, Leuven, Belgium.
authors.forename: Annemie
authors.initials: A
authors.lastname: Geeraerd
authors.affiliation: Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium. Electronic address: Mieke.Uyttendaele@UGent.be.
authors.forename: Mieke
authors.initials: M
authors.lastname: Uyttendaele
mesh_terms: D000362:Agar; D015169:Colony Count, Microbial; D005516:Food Microbiology / Q000379:methods*; D006361:Heating / Q000379:methods*; D006358:Hot Temperature; D007700:Kinetics; D008089:Listeria monocytogenes / Q000254:growth & development*; D050296:Microbial Viability; D019779:Salmonella enterica / Q000254:growth & development*
chemical_list: D000362:Agar
keywords: D-value; Heat resistance; Meta-analysis; Model agar system; Surface pasteurization