Growth and survival of L. innocua and TAC in artificially inoculated Turkish White Cheese during manufacturing and storage periods, with respect to different level of contamination of L. innocua were investigated. Cheese products were manufactured by the short-set procedure in pilot-plant-sized vats, as in AO&Ccedil / dairy factory. Pasteurized cow&rsquo / s milk was inoculated with L. innocua for obtaining the initial loads of 3.84 and 7.12 log CFU/ml. Bacterial load of inoculated milk, whey, post-ripened curd and post-salted cheese was determined during processing at 20&plusmn / 5&ordm / C. Cheeses were stored in 16% saline solution at 4 &plusmn / 2&ordm / C for up to 45 days. Samples were taken from each treatment and analysed on 5, 10, 15, 20, 30 and 45 days. Total decrease of L. innocua in Turkish White Cheese with each inoculum dose was approximately 2 logs during the storage period. L. innocua values were also compared with TAC values. The results had shown that, if pasteurization is not as sufficient as to kill this bacteria in contaminated raw milk, or if there is post-process contamination, Listeria can survive during the manufacture and storage, although they decrease in number. Storage (ripening) period for consumption of cheeses should be at least 90 and 178 days, in low and high inoculum dose, respectively. Physico-chemical properties of cheese as pH, acidity, salt, fat, moisture contents during storage period were determined. Salt concentration, pH value and storage temperature had a cumulative bactericidal effect on microorganisms. In this respect, effect of implementing HACCP method on reducing the Listerial contamination of Turkish White Cheese was determined for checking the quality problems in a cheese plant and for directing the companies as a guide.

Orientador: Marise Aparecida Rodrigues Pollonio / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-05T16:26:32Z (GMT). No. of bitstreams: 1 Manhani_MariaRaquel_D.pdf: 967095 bytes, checksum: ad8ae073f206664efbff2bba8d56c30f (MD5) Previous issue date: 2006 / Doutorado / Doutor em Tecnologia de Alimentos

Listeria monocytogenes is the major pathogen in ready-to-eat meat products such as deli meats and frankfurters. Contamination can occur via the salt brines that are used to cool thermally processed meats. Both L. monocytogenes and lactic acid bacteria can grow and thrive under these brine conditions, and may become competitive with each other for available nutrients. The objective of this study was to determine the effect of a three strain cocktail of lactic acid bacteria Enterococcus faecalis, Carnobacterium gallinarum, and Lactobacillus plantarum on the survival of Listeria monocytogenes and Listeria innocua in brines stored under low temperatures up to 10 days. Three brine concentrations (0%, 7.9%, and 13.2% NaCl) were inoculated with ~7.0 log₁₀ cfu/ml of one of five cocktails (L. monocytogenes, L. innocua, lactic acid bacteria (LAB), L. monocytogenes + LAB, or L. innocua + LAB) and stored for 10 days at either 4°C or 12°C. Three replications of each brine/cocktail/temperature combination were performed. No reductions of L. monocytogenes were seen in 7.9 or 13.2% NaCl with LAB; however, reductions of L. monocytogenes were seen in the 0% NaCl with LAB (1.43 log at 4°C and 3.02 log at 12°C). Listeria innocua was significantly less resilient to environmental stresses than L. monocytogenes, both with and without LAB present (p<0.05). This research indicates these strains of lactic acid bacteria are not effective at reducing L. monocytogenes in brines at low temperatures. Furthermore, the use of L. innocua as a model for L. monocytogenes is not appropriate under these environmental conditions. / Master of Science

Airborne pathogenic bacteria can present a significant public health risk. Pathogenic Listeria monocytogenes can colonize numerous surfaces as well, through direct and indirect cross contamination. The physical environment can also affect the transmission and viability of Listeria (distance from the source, temperature, humidity, air flow). The purpose of this work was to explore the ability of Listeria innocua (a surrogate for L. monocytogenes) to contaminate a surface after it has become aerosolized in a bioaerosol chamber and a walk-in cooler. L. innocua was nebulized into a 154 L biosafety chamber (~5 log CFU in 1 mL) at two relative humidity (RH) levels (83% and 65%). Oxford Listeria agar plates, stainless steel coupons and polyethylene (HDPE) coupons in the chamber were exposed to the aerosolized bacteria for 5, 10, 20 or 40 minutes. Also, at these times, air samples (100 L) were collected on to gelatin filters which were transferred to Oxford agar plates. In the second part of the research, L. innocua was nebulized into an 11 m3 walk-in cooler where RH ranged from ~29-37%. Aerosolized bacteria were collected on to Oxford agar plates for 10 min intervals and with 50 or 100 L air samples. Recovery of L. innocua from steel, plastic and agar was significantly higher at 83% RH (2.7 cells/cm2) compared to 65% RH (0.45 cells/cm2). Mean cell recovery from air samples (gelatin filters) was significantly higher (p<0.05) when collected 5 or 10 minutes after nebulization at 83% humidity (mean 2.2 CFU/L) compared to collection after 20 or 40 minutes or compared to all times under 65% humidity (mean 0.4 CFU/L). Recovery from HDPE coupons (1.21 CFU/cm2) was 2.5 X recovery from Oxford agar (0.49 CFU/cm2). In the walk-in cooler, total estimated mean recovery from Oxford media at 10 min after nebulizing was 0.48%, but only 0.04% for samples collected after 60 minutes. The recovery of L. innocua from air samples after 60 min was one-fourth of the number recovered 5 min after nebulizing. No significant difference in recovery was found between plates at different distances (2 – 2.5 m) from the nebulizer in the walk-in cooler. Understanding the survival of aerosolized Listeria and how it can colonize over time on a food contact surface will enhance our efforts to prevent transmission on a small and large scale. The food industry will be able to implement better safety measures to prevent contamination by Listeria species. / Ph. D. / Airborne pathogenic bacteria, including Listeria monocytogenes, can present a significant public health risk. Pathogenic bacteria can colonize numerous surfaces as well through direct and indirect cross contamination. The physical environment can also affect the transmission and viability of Listeria (distance from the source, temperature, humidity). The purpose of this work was to explore the ability of Listeria innocua to contaminate a surface after it has become aerosolized in a bioaerosol chamber and a walk-in cooler. Environmental factors of distance from the source, temperature, and relative humidity were explored. L. innocua was nebulized into a 154 L biosafety chamber (~5 log CFU in 1 ml) at two relative humidity (RH) levels (83% and 65%). Oxford Listeria agar plates, stainless steel coupons and polyethylene (HDPE) coupons in the chamber were exposed to the aerosolized bacteria for 5, 10, 20 or 40 minutes. Also, at these times, air samples (100 L) were collected on to gelatin filters which were transferred to Oxford agar plates. In the second part of the research, L. innocua was nebulized into an 11 m³ walk-in cooler where RH ranged from ~29-37%. Aerosolized bacteria were collected with 50 or 100 L air samples. And, Oxford media was placed on the cooler floor in layers (attached to poster boards) at various locations for surface analysis. The three surface samples yielded a greater mean recovery of 2.7 cells/cm² at 83% humidity compared to 0.45 cells/cm² at 65% humidity. Mean cell recovery from air samples (gelatin filters) was significantly higher (p<0.05) when collected 5 or 10 minutes after nebulization at 83% humidity (mean 2.2 CFU/L) compared to collection after 20 or 40 minutes or compared to all times under 65% humidity (mean 0.4 CFU/L). Recovery from HDPE coupons (1.21 CFU/cm² ) was 2.5 X recovery from Oxford agar (0.49 CFU/cm² ). In the walk-in cooler, total estimated mean recovery from the Oxford media at 10 min after nebulizing the Listeria innocua was 0.48%, but only 0.04% for samples collected after 60 minutes. The recovery of L. innocua from air samples after 60 min was one-fourth of the number recovered 5 min after nebulizing. Understanding the survival of aerosolized Listeria and how it can colonize over time on a food contact surface will enhance our efforts to prevent transmission on a small and large scale. The food industry will be able to implement better safety measures to prevent contamination by Listeria species.

Master of Science / Food Science Institute / Daniel Y.C. Fung / James L. Marsden / Listeria monocytogenes is known to be an environmental contaminant in food processing facilities. Floor drains in processing environments harbor Listeria spp. due to continuous presence of humidity and organic substrates. The cleaning and washing activities undertaken may translocate the bacterial cells from the drain to the surrounding environment, thus contaminating food products being produced. This study validates the effectiveness of Johnson Diversey ‘Eliminex’ Foaming Drain Cleaner and Johnson Diversey ‘Final Step’ 512 sanitizer for inhibition of Listeria monocytogenes in drain surfaces and evaluates the potential for translocation of L. monocytogenes from drains to food contact surfaces in the surrounding environment using Listeria innocua as a surrogate. A 7x 7 x 8 feet flexi glass chamber was built in which a 10 inch diameter drain mounted on an aluminum cabinet was placed. The drain was inoculated with the surrogate organism, L. innocua, at specific time intervals and then treated with the given chemicals. Sponge samples were taken and bacterial populations were recovered on Tryptic Soy Agar (TSA), Modified Oxford Medium (MOX) and Thin Agar Layer MOX (TALMOX). Stainless steel coupons (6.4 x 1.9 x 0.1 cm) were hung at 3 different heights 1, 3 and 5 feet inside the chamber and cell translocation from the drain on to the stainless steel coupons was studied. Reductions up to 4 Log CFU/area or ml were seen at the drain surface, drain crate, drain pipe and wash water for both free cells and cells entrapped in biofilms Treatment had a significant effect (p<0.05) on the reduction of bacterial cells. The wash water showed the greatest reduction from 8 Log CFU/ml to est. 0.23 Log CFU/ml. The given cleaner and sanitizer were found to be effective for reducing Listeria spp. on drain surfaces. Results for the second part indicated translocation at all three heights with percentage translocation ranging between 2-17%. Significantly higher translocation (p<0.05) was seen at 1 foot, followed by 3 feet and 5 feet indicating the closer the height to the drain, the greater the number of bacterial cells that are able to transfer from the drain to the surrounding environment.

No description available.

Au cours de ce travail, différents glucosylamines et aminodésoxyglucoses ont été synthétisés et caractérisés par différentes méthodes spectroscopiques dont l’IRTF, la RMN 1H, 13C et MALDI-Tof MS. L’étude des propriétés biologiques de ces molécules réalisée, d’une part, avec deux champignons du bois, Coriolus versicolor et Poria placenta, et d’autre part, avec trois microorganismes potentiellement rencontrés dans des aliments, Listeria innocua, Salmonella typhimurium et Fusarium proliferatum ont indiqué une contribution positive de la N-alkylation, du degré de N-substitution et de la quaternisation sur l’inhibition de leur croissance. Par ailleurs, l’impact sur la bioactivité, de la position du groupe amine sur le sucre, a été étudié. Il a été montré que la position du groupe amine sur le C-1 du glucose conduisait à une activité antifongique contre C. versicolor et P. placenta plus prononcée alors que la position C-3 du glucose était favorable à une activité antimicrobienne contre L. innocua et S. typhimurium. / In this study different glucosylamines and amino desoxyglucoses were synthesized and characterised using various spectroscopic methods including IRFT, both 1H and 13C NMR spectroscopy and MALDI-Tof MS. Biological assessment of these compounds realised with two wood decay fungi, Coriolus versicolor and Poria placenta on one hand, and with three food microorganisms Listeria innocua, Salmonella typhimurium and Fusarium proliferatum on other hand, indicated a positive impact of both N-alkylation and degree of N-substitution and quaternisation on their growth inhibition. Furthermore, a biological impact of the amine position on sugar was studied. It was found that amine function attached to the C-1 of glucose conducted to the best antifungal activity against both C. versicolor and P. placenta while that fixed on the C-3 of glucose was indicated for antibacterial activity against L. innocua and S. typhimurium.