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Survival and virulence of Listeria monocytogenes during long-term storage on chocolate liquor, corn flakes and dry-roasted pistachios

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Title: Survival and virulence of Listeria monocytogenes during long-term storage on chocolate liquor, corn flakes and dry-roasted pistachios
Author: Ly, Vivian
Department: Department of Food Science
Program: Food Science
Advisor: Farber, Jeff
Abstract: Low-moisture foods (LMFs) are increasingly implicated in foodborne illness outbreaks and recalls. LMFs inhibit Listeria monocytogenes growth but support its long-term survival which presents a public health concern. In this study, the survival and virulence of L. monocytogenes was assessed during storage for 336+ days at 4°C and 23°C on chocolate liquor (CL), corn flakes (CF) and dry-roasted pistachios (DrP). At 4°C, L. monocytogenes concentrations declined significantly on the CL and CF (≤ 0.06 log CFU/g/mth; P < 0.01), but remained stable on the DrP for at least 336 days. At 23°C, L. monocytogenes declines occurred on the CL, CF and DrP at initial rates of 0.84, 0.88 and 0.32 log CFU/g/mth, respectively. These declines may be i) strain specific and ii) attributed to cellular inactivation and transition to a viable-but-non-culturable state. Surviving cells, specifically after 4°C storage, remain infectious and capable of intracellular replication in the Caco-2 enterocyte model.
URI: http://hdl.handle.net/10214/17809
Date: 2020-02
Rights: Attribution-NonCommercial-ShareAlike 4.0 International
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Attribution-NonCommercial-ShareAlike 4.0 International Except where otherwise noted, this item's license is described as Attribution-NonCommercial-ShareAlike 4.0 International