Survival and predictive modeling of Listeria monocytogenes under simulated human gastric conditions in the presence of bovine milk products

被引:2
|
作者
Zhang, Linkang [1 ]
Parreira, Valeria R. [1 ]
Rahman, Ashrafur [2 ]
Smith, Ben A. [3 ]
Munther, Daniel S. [4 ]
Farber, Jeffrey M. [1 ]
机构
[1] Univ Guelph, Canadian Res Inst Food Safety, Dept Food Sci, Guelph, ON N1G 2W1, Canada
[2] Oakland Univ, Dept Math & Stat, Rochester, MI 48309 USA
[3] Publ Hlth Agcy Canada, Natl Microbiol Lab, Guelph, ON N1H 7M7, Canada
[4] Cleveland State Univ, Dept Math & Stat, Cleveland, OH 44115 USA
关键词
In vitro simulation; Acid tolerance; Fat content; Dairy; Risk assessment; Food pathogen; GROWTH; ACID; DIGESTION; STRESS; FOOD; TOLERANCE;
D O I
10.1016/j.ijfoodmicro.2023.110201
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Listeria monocytogenes is an opportunistic foodborne pathogen which has been implicated in many outbreaks of foodborne diseases. This study evaluated the effects of gastric acidity and gastric digestion time of adults, L. monocytogenes strain and food type on the survival of L. monocytogenes under simulated stomach conditions of adults in in vitro gastric models with dynamic pH changes occurring throughout the exposure. Individual strains as well as a cocktail of L. monocytogenes, inoculated at 8 log CFU/mL in filtered bovine milk products, 0 % milk, 2 % milk, 2 % chocolate milk and 3.25 % milk, were introduced to the gastric models for 2 h. The survival of L. monocytogenes depended on a combination of factors, including gastric acidity and gastric digestion time of adults, L. monocytogenes strain, food type and recovery method (P < 0.05). The survival rates of L. monocytogenes inoculated in 2 % milk after a 2-h exposure to simulated gastric fluids with pH values of 1.5, 2.0 and 3.0 were 0.003 to 0.040 %, 22.7 to 43.4 % and 16.6 to 27.2 %, respectively. Fluid milk containing a higher milk fat content (3.25 % vs 0 % milk) protected L. monocytogenes from being inactivated when they were exposed to the human stomach model with a gastric acidity of pH 2.0. Compared to 0 % and 3.25 % milk, L. monocytogenes survived the best in 2 % chocolate milk, which appears to be due to the presence of milk fat (2 %) and the additional nutrients that are present in chocolate milk. A predictive mathematical model was developed that captured the population of the strains of L. monocytogenes under the in vitro conditions. This study advances our understanding of the behaviour of L. monocytogenes under various human gastric conditions and provides key parameters that can affect the survival of L. monocytogenes in the stomachs of adults. The mathematical models developed in this study can be used as a supplementary tool to help predict the survival of L. monocytogenes under similar scenarios and for relevant risk-assessment studies.
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页数:11
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