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Survival of sublethally injured Listeria in model soup after nonisothermal heat and high-pressure treatments

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Abstract

Food processors and consumers are interested in mildly processed refrigerated foods due to their increased quality, added convenience and enhanced nutrition. However, microbial responses (survival, injury and regrowth) to mild food preservation technologies need to be assessed thoroughly. This work investigated Listeria innocua responses to high-frequency agitating retort (convective), static retort (conductive) heating (at 62, 65, 68 °C) and combined high pressure–temperature (P/T) treatments (at 400/685 MPa and 20–50 °C). After processing and cold storage at 4 and 8 °C, injured and uninjured cells in the surviving population were quantified with differential plating on nonselective and selective agar media. Both convective and conductive heat treatments initially resulted in 1.5–5.0 log CFU/ml survivors, whereas combined P/T resulted in <1 log CFU/ml survivors. Treatments giving the highest sublethal injury rate were in the order of convective heat > conductive heat > combined P/T. Following 3-week storage at 4 °C, highest cell regrowth was observed with conductive heat > combined P/T > convective heat. Under temperature abuse conditions (8 °C), survivors mostly resuscitated and regrew further. Observing higher injury rates and lower regrowth at 4 °C for convectively heated cells was apparently due to more effective accumulation of heat damage on bacterial population dispersed within the soup. Although pressure-injured cells generally regrew further during cold storage, combined P/T treatments showed a synergistic effect on suppressing bacterial recovery at increasing treatment intensities. Results from this study can be utilized in designing future studies on further understanding bacterial response differences to novel treatments with heat and/or high pressure.

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Acknowledgements

Mehmet Baris Ates gratefully acknowledge his Ph.D. fellowship from Norconserv Foundation. We thank the Research Council of Norway for their financial support through Grant No. 210427.

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Authors and Affiliations

  1. Nofima AS, P.O. Box 8034, 4068, Stavanger, Norway

    Mehmet Baris Ates, Tone Mari Rode & Dagbjørn Skipnes

  2. Department of Mathematical Science and Technology, Norwegian University of Life Sciences, P.O. Box 5003, 1432, Ås, Norway

    Mehmet Baris Ates & Odd-Ivar Lekang

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  1. Mehmet Baris Ates
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Correspondence to Mehmet Baris Ates.

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Ates, M.B., Rode, T.M., Skipnes, D. et al. Survival of sublethally injured Listeria in model soup after nonisothermal heat and high-pressure treatments. Eur Food Res Technol 243, 1083–1090 (2017). https://doi.org/10.1007/s00217-016-2821-y

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  • DOI: https://doi.org/10.1007/s00217-016-2821-y

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