Combined effect of temperature, water activity and salt content on the growth and gene expression of Listeria monocytogenes in a dry-cured ham model system
2019
Alía Muñoz, Alberto | Rodríguez Jiménez, Alicia | Andrade Gracia, María Jesús | Gómez, Francisco M. | Córdoba, J. J. | Universidad de Extremadura. Instituto Universitario de Investigación de Carne y Productos Cárnicos (IPROCAR) | Universidad de Extremadura. Departamento de Producción Animal y Ciencias de los Alimentos
Publicado en Meat Science, Volume 155, September 2019, Pages 16-19; con DOI: https://doi.org/10.1016/j.meatsci.2019.04.017
Show more [+] Less [-]The combined effect of temperature, water activity (a w) and NaCl content, usually found in dry-cured ham, on the growth and expression of the virulence and stress-related genes of Listeria monocytogenes was evaluated in a dry-cured ham model system. The highest growth of this pathogen was observed at 15 °C and, at 0.98 and 0.96 a w values. At 0.94 and 0.92 a w values, moderate NaCl levels stimulated the L. monocytogenes growth and repressed the expression of the four tested genes. At 7 °C, the expression of the plcA gene was favored while at 15 °C the hly and iap genes were activated. Preventive actions based on temperature, a w and salt content should be taken to minimise risks associated with growth and gene expression of L. monocytogenes in dry-cured ham.
Show more [+] Less [-]This work has been funded by The National Institute for Agricultural and Food Research and Technology (INIA) throughout the project RTA2013-00070-C03-03 and the Junta de Extremadura and FEDER by the projects IB16149 and GR15108. A. Alía is supported by a predoctoral fellowship from the Junta de Extremadura (PD16023) and Dr. A. Rodríguez by a Juan de la Cierva-Incorporación (IJCI-2014-20666). We would like to thank to the INIA for supplying the L. monocytogenes strains.
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