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Cold shock induction of thermal sensitivity in Listeria monocytogenes.

Author(s) : MILLER A. J., BAYLES D. O., EBLEN B. S.

Type of article: Article

Summary

Cold shock at 0 to 15 °C for 1 to 3 h increased the thermal sensitivity of Listeria monocytogenes. In a model broth system, thermal death time at 60 °C was reduced by up to 45% after L. monocytogenes Scott A was cold shocked for 3 h. The duration of the cold shock affected thermal tolerance more than did the magnitude of the temperature downshift. The Z values were 8.8 °C for controls and 7.7 °C for cold-shocked cells. The D values of cold-shocked cells did not return to control levels after incubation for 3 h at 28 °C followed by heating at 60 °C.

Details

  • Original title: Cold shock induction of thermal sensitivity in Listeria monocytogenes.
  • Record ID : 2001-2507
  • Languages: English
  • Source: Appl. environ. Microbiol. - vol. 66 - n. 10
  • Publication date: 2000/10

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