reduce L. monocytogenes in RTE meat processing environments.
We evaluated the quantitative reduction of L. monocytogenes
on deli slicer stainless steel surfaces mimicking retail settings.
A cocktail of L. monocytogenes at 103 CFU/mL was inoculated
onto deli slicer surfaces, blades and surrounding tables. Ten
milliliters of an uncharacterized LAB cocktail were sprayed
after L. monocytogenes was allowed to attach to the surfaces. Reductions of approximately 0.9 CFU/100 cm2 were estimated
1 hour after treatment of the tables, whereas no Listeria was
detected by culture methods on the blades.
Conclusions and Perspectives
The use of LAB for the mitigation and control of L. monocytogenes in RTE meats and processing environments has been
studied to a very limited extent. Based on current data, it is
possible to infer that LAB have the ability to reduce L. monocytogenes either as an ingredient in product formulation or as
part of a biosanitizing program. Certainly, this seems to be a
promising alternative to physical and chemical approaches for
the control of this stubborn and resilient pathogen. However,
it is now the role of researchers to continue to explore this
option with all its limitations and concerns, particularly the
potential effects on product quality, and it is the role of industry to implement novel solutions to the recurrent problem of
L. monocytogenes in RTE meats and processing environments. n
Byron D. Chaves, Ph.D., is a postdoctoral research associate in the Department of
Animal and Food Science at Texas Tech University.
Mindy M. Brashears, Ph.D., is a professor of food safety microbiology and
director of the International Center for Food Industry Excellence at Texas Tech
2. Batz, MB et al. 2012. “Ranking the Disease Burden of 14 Pathogens in
Food Sources in the United States Using Attribution Data from Outbreak
Investigations and Expert Elicitation.” J Food Prot 75:1278–1291.
3. Amézquita, A and MM Brashears. 2002. “Competitive Inhibition of
Listeria monocytogenes in Ready-to-Eat Meat Products by Lactic Acid Bacteria.” J Food Prot 65:316–325.
4. Koo, O-K et al. 2012. “Antimicrobial Activity of Lactic Acid Bacteria
against Listeria monocytogenes on Frankfurters Formulated with and
without Lactate/Diacetate.” Meat Sci 92:532–537.
5. Ndahetuye, JB et al. 2012. “Role of Lactic Acid Bacteria as a Biosanitizer
to Prevent Attachment of Listeria monocytogenes F6900 on Deli Slicer
Contact Surfaces.” J Food Prot 75:1429–1436.
6. Zhao, T et al. 2013. “Reduction by Competitive Bacteria of Listeria
monocytogenes in Biofilms and Listeria Bacteria in Floor Drains in a
Ready-to-Eat Poultry Processing Plant.” J Food Prot 76: 61–67.
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