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Analysis of the survival of Listeria monocytogenes in food-grade lubricants

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Abstract

Listeria monocytogenes is a ubiquitously occurring Gram-positive bacterium, which is associated with raw ready-to-eat foods, in particular with smoked or graved salmon. Due to its tenacity and psychrotrophic growth properties, it may persist on the equipment and machinery used in food production. In this study, we analysed the survival of three L. monocytogenes strains in eight H1 lubricants, seven greases and one oil, applicable for food-processing machinery. None of the native lubricants contained Listeria spp. above the detection limit of 103 cfu/g. In artificially contaminated lubricants, the viable counts of different L. monocytogenes strains decreased by more than 99.9% within 7 days, and the reduction rates were found to dependent on the composition of the respective lubricant as well as on the L. monocytogenes strain. Chemical binding of either benzoate or acetate to native grease 3 caused a similar anti-listerial activity, but a decreased effect was observed when stearic acid was used. When benzoate, acetate, salicylate or parabene was added at a concentration of 0.5% to native grease 1, similar anti-listerial effects were observed. The water content (0, 1 and 5%) and the age of the lubricant did not influence the results. Used lubricants originating from dismantled industrial machinery did not contain L. monocytogenes, though this microorganism was re-isolated from the lubricants following artificial contamination. Thus, there is no evidence that L. monocytogenes replicate or persist in the H1 lubricants used in this study.

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Acknowledgments

We thank Elkalub Chemie-Technik GmbH, Vöhringen, Germany, for providing us with the lubricants and the three-roll mill. We also thank Dr. Matthias Contzen of the Chemisches und Veterinäruntersuchungsamt Stuttgart, Germany, for the L. monocytogenes isolate CVUAS 6159.

Conflict of interest

The authors declare that they have no conflict of interest.

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Authors and Affiliations

  1. Department of Food Microbiology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 28, 70599, Stuttgart, Germany

    Agnes Weiss, Sabrina Wild, Ann-Sophie Lutz & Herbert Schmidt

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  1. Agnes Weiss
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  2. Sabrina Wild
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  3. Ann-Sophie Lutz
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  4. Herbert Schmidt
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Correspondence to Herbert Schmidt.

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Weiss, A., Wild, S., Lutz, AS. et al. Analysis of the survival of Listeria monocytogenes in food-grade lubricants. Eur Food Res Technol 234, 323–331 (2012). https://doi.org/10.1007/s00217-011-1638-y

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  • DOI: https://doi.org/10.1007/s00217-011-1638-y

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