Heat Shock and Cold Shock Treatments Affect the Survival of Listeria monocytogenes and Salmonella Typhimurium Exposed to Disinfectants
The foodborne pathogens Listeria monocytogenes and Salmonella Typhimurium were subjected to heat shock at 48°C for 10 and 30 min, respectively, and then cold shocked at 15°C for 3 h. The effect of these shocks on the viability of test organisms exposed to chlorine dioxide and quaternary ammonium com...
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| Veröffentlicht in: | Journal of food protection 2012-04, Vol.75 (4), p.695-700 |
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| creator | LIN, Meng-Hsuan CHIANG, Ming-Lun PAN, Chorng-Liang CHOU, Cheng-Chun |
| description | The foodborne pathogens Listeria monocytogenes and Salmonella Typhimurium were subjected to heat shock at 48°C for 10 and 30 min, respectively, and then cold shocked at 15°C for 3 h. The effect of these shocks on the viability of test organisms exposed to chlorine dioxide and quaternary ammonium compounds was then determined. After exposure to the disinfectants, the viable population of each test organism, regardless of heat shock or cold shock treatment, decreased as the exposure period was extended. Both heat shock and cold shock treatments reduced the susceptibility of L. monocytogenes to both disinfectants at 25°C. However, for Salmonella Typhimurium, exposure to the chlorine dioxide disinfectant or quaternary ammonium compounds at 25°C significantly reduced (P < 0.05) survival of heat-shocked cells but significantly increased (P < 0.05) survival of cold-shocked cells compared with control cells. Survival of both L. monocytogenes and Salmonella Typhimurium generally was reduced after exposure to disinfectants at 40°C compared with 25°C. |
| doi_str_mv | 10.4315/0362-028X.JFP-11-419 |
| format | Article |
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The effect of these shocks on the viability of test organisms exposed to chlorine dioxide and quaternary ammonium compounds was then determined. After exposure to the disinfectants, the viable population of each test organism, regardless of heat shock or cold shock treatment, decreased as the exposure period was extended. Both heat shock and cold shock treatments reduced the susceptibility of L. monocytogenes to both disinfectants at 25°C. However, for Salmonella Typhimurium, exposure to the chlorine dioxide disinfectant or quaternary ammonium compounds at 25°C significantly reduced (P < 0.05) survival of heat-shocked cells but significantly increased (P < 0.05) survival of cold-shocked cells compared with control cells. Survival of both L. monocytogenes and Salmonella Typhimurium generally was reduced after exposure to disinfectants at 40°C compared with 25°C.</description><identifier>ISSN: 0362-028X</identifier><identifier>EISSN: 1944-9097</identifier><identifier>DOI: 10.4315/0362-028X.JFP-11-419</identifier><identifier>PMID: 22488057</identifier><identifier>CODEN: JFPRDR</identifier><language>eng</language><publisher>Des Moines, IA: International Association for Food Protection</publisher><subject>Ammonium ; Biological and medical sciences ; Chlorine ; Cold ; Cold Temperature ; Colony Count, Microbial ; Consumer Product Safety ; Disinfectants ; Disinfectants - pharmacology ; Disinfection & disinfectants ; Experiments ; Food ; Food contamination & poisoning ; Food Contamination - prevention & control ; Food industries ; Food Microbiology ; Food safety ; Fundamental and applied biological sciences. Psychology ; Heat ; Hot Temperature ; Humans ; Listeria ; Listeria monocytogenes ; Listeria monocytogenes - drug effects ; Listeria monocytogenes - physiology ; Medical treatment ; Microbial Viability ; Microorganisms ; Organisms ; Pathogens ; Salmonella ; Salmonella typhimurium ; Salmonella typhimurium - drug effects ; Salmonella typhimurium - physiology ; Survival ; Test organisms</subject><ispartof>Journal of food protection, 2012-04, Vol.75 (4), p.695-700</ispartof><rights>2015 INIST-CNRS</rights><rights>Copyright Allen Press Publishing Services Apr 2012</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c442t-cd4d7da7eda25a95331a03e9ee152ce44bc33bb4b9ab88668ce2e84eb18ce1ff3</citedby><cites>FETCH-LOGICAL-c442t-cd4d7da7eda25a95331a03e9ee152ce44bc33bb4b9ab88668ce2e84eb18ce1ff3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=25768139$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22488057$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>LIN, Meng-Hsuan</creatorcontrib><creatorcontrib>CHIANG, Ming-Lun</creatorcontrib><creatorcontrib>PAN, Chorng-Liang</creatorcontrib><creatorcontrib>CHOU, Cheng-Chun</creatorcontrib><title>Heat Shock and Cold Shock Treatments Affect the Survival of Listeria monocytogenes and Salmonella Typhimurium Exposed to Disinfectants</title><title>Journal of food protection</title><addtitle>J Food Prot</addtitle><description>The foodborne pathogens Listeria monocytogenes and Salmonella Typhimurium were subjected to heat shock at 48°C for 10 and 30 min, respectively, and then cold shocked at 15°C for 3 h. The effect of these shocks on the viability of test organisms exposed to chlorine dioxide and quaternary ammonium compounds was then determined. After exposure to the disinfectants, the viable population of each test organism, regardless of heat shock or cold shock treatment, decreased as the exposure period was extended. Both heat shock and cold shock treatments reduced the susceptibility of L. monocytogenes to both disinfectants at 25°C. However, for Salmonella Typhimurium, exposure to the chlorine dioxide disinfectant or quaternary ammonium compounds at 25°C significantly reduced (P < 0.05) survival of heat-shocked cells but significantly increased (P < 0.05) survival of cold-shocked cells compared with control cells. Survival of both L. monocytogenes and Salmonella Typhimurium generally was reduced after exposure to disinfectants at 40°C compared with 25°C.</description><subject>Ammonium</subject><subject>Biological and medical sciences</subject><subject>Chlorine</subject><subject>Cold</subject><subject>Cold Temperature</subject><subject>Colony Count, Microbial</subject><subject>Consumer Product Safety</subject><subject>Disinfectants</subject><subject>Disinfectants - pharmacology</subject><subject>Disinfection & disinfectants</subject><subject>Experiments</subject><subject>Food</subject><subject>Food contamination & poisoning</subject><subject>Food Contamination - prevention & control</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>Food safety</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Heat</subject><subject>Hot Temperature</subject><subject>Humans</subject><subject>Listeria</subject><subject>Listeria monocytogenes</subject><subject>Listeria monocytogenes - drug effects</subject><subject>Listeria monocytogenes - physiology</subject><subject>Medical treatment</subject><subject>Microbial Viability</subject><subject>Microorganisms</subject><subject>Organisms</subject><subject>Pathogens</subject><subject>Salmonella</subject><subject>Salmonella typhimurium</subject><subject>Salmonella typhimurium - drug effects</subject><subject>Salmonella typhimurium - physiology</subject><subject>Survival</subject><subject>Test organisms</subject><issn>0362-028X</issn><issn>1944-9097</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>BENPR</sourceid><recordid>eNpdkV1rFDEUhoModlv9ByJBELyZmq-ZSS7L2trKgsJuoXchkznjps5MtkmmuH-gv9uM3VbwKl_Pec8hD0LvKDkVnJafCa9YQZi8Of128aOgtBBUvUALqoQoFFH1S7R4Ro7QcYy3hBCmWPUaHTEmpCRlvUAPl2ASXm-9_YXN2OKl79vDcRPy0wBjivis68AmnLaA11O4d_emx77DKxcTBGfw4Edv98n_hBHi35y16fMl9L3Bm_1u64YpuGnA5793PkKLk8dfXHTjHGtyhzfoVWf6CG8P6wm6vjjfLC-L1fevV8uzVWGFYKmwrWjr1tTQGlYaVXJODeGgAGjJLAjRWM6bRjTKNFJWlbTAQApoaN7RruMn6NNj7i74uwli0oOLdh5zBD9FTQmXFSGK84x--A-99VMY83RaVTz_LGUiQ-IRssHHGKDTu-AGE_Y5Sc-a9OxAzw501qQp1VlTLnt_yJ6aAdrnoicvGfh4AEy0pu-CGa2L_7iyriTliv8BfCCdsQ</recordid><startdate>20120401</startdate><enddate>20120401</enddate><creator>LIN, Meng-Hsuan</creator><creator>CHIANG, Ming-Lun</creator><creator>PAN, Chorng-Liang</creator><creator>CHOU, Cheng-Chun</creator><general>International Association for Food Protection</general><general>Elsevier Limited</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7RQ</scope><scope>7WY</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>883</scope><scope>88E</scope><scope>88I</scope><scope>8C1</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8FL</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FRNLG</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>K9.</scope><scope>L.-</scope><scope>M0F</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>M2P</scope><scope>PATMY</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PYCSY</scope><scope>Q9U</scope><scope>7QL</scope><scope>C1K</scope></search><sort><creationdate>20120401</creationdate><title>Heat Shock and Cold Shock Treatments Affect the Survival of Listeria monocytogenes and Salmonella Typhimurium Exposed to Disinfectants</title><author>LIN, Meng-Hsuan ; CHIANG, Ming-Lun ; PAN, Chorng-Liang ; CHOU, Cheng-Chun</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c442t-cd4d7da7eda25a95331a03e9ee152ce44bc33bb4b9ab88668ce2e84eb18ce1ff3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>Ammonium</topic><topic>Biological and medical sciences</topic><topic>Chlorine</topic><topic>Cold</topic><topic>Cold Temperature</topic><topic>Colony Count, Microbial</topic><topic>Consumer Product Safety</topic><topic>Disinfectants</topic><topic>Disinfectants - pharmacology</topic><topic>Disinfection & disinfectants</topic><topic>Experiments</topic><topic>Food</topic><topic>Food contamination & poisoning</topic><topic>Food Contamination - prevention & control</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>Food safety</topic><topic>Fundamental and applied biological sciences. 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The effect of these shocks on the viability of test organisms exposed to chlorine dioxide and quaternary ammonium compounds was then determined. After exposure to the disinfectants, the viable population of each test organism, regardless of heat shock or cold shock treatment, decreased as the exposure period was extended. Both heat shock and cold shock treatments reduced the susceptibility of L. monocytogenes to both disinfectants at 25°C. However, for Salmonella Typhimurium, exposure to the chlorine dioxide disinfectant or quaternary ammonium compounds at 25°C significantly reduced (P < 0.05) survival of heat-shocked cells but significantly increased (P < 0.05) survival of cold-shocked cells compared with control cells. Survival of both L. monocytogenes and Salmonella Typhimurium generally was reduced after exposure to disinfectants at 40°C compared with 25°C.</abstract><cop>Des Moines, IA</cop><pub>International Association for Food Protection</pub><pmid>22488057</pmid><doi>10.4315/0362-028X.JFP-11-419</doi><tpages>6</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of food protection, 2012-04, Vol.75 (4), p.695-700 |
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| language | eng |
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| source | MEDLINE; EZB-FREE-00999 freely available EZB journals; Alma/SFX Local Collection |
| subjects | Ammonium Biological and medical sciences Chlorine Cold Cold Temperature Colony Count, Microbial Consumer Product Safety Disinfectants Disinfectants - pharmacology Disinfection & disinfectants Experiments Food Food contamination & poisoning Food Contamination - prevention & control Food industries Food Microbiology Food safety Fundamental and applied biological sciences. Psychology Heat Hot Temperature Humans Listeria Listeria monocytogenes Listeria monocytogenes - drug effects Listeria monocytogenes - physiology Medical treatment Microbial Viability Microorganisms Organisms Pathogens Salmonella Salmonella typhimurium Salmonella typhimurium - drug effects Salmonella typhimurium - physiology Survival Test organisms |
| title | Heat Shock and Cold Shock Treatments Affect the Survival of Listeria monocytogenes and Salmonella Typhimurium Exposed to Disinfectants |
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