Inhibition of Listeria by unsaturated fatty acids
1991
Denton, M. | Dealler, S.F. | Birkenhead, D. | Lacey, R.W.
There were 63 strains of Listeria species assessed to discover their minimum inhibitory concentrations (MICs) to four unsaturated fatty acids--oleic acid (OA) (18:1n-9), linoleic acid (LA) (18:2n-6), alpha-linolenic acid (ALA) (18:3n-3), and arachidonic acid (AA) (20:4n-6). The inhibitory properties of a fatty acid appeared to increase with increasing unsaturation and perhaps also with shortening chain length. The possibility that changes in the fatty acid content of foods may be a factor in the pathogenesis of Listeria species infections is raised.
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