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Heat Shock and Cold Shock Treatments Affect the Survival of Listeria monocytogenes and Salmonella Typhimurium Exposed to Disinfectants

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Abstract:

The foodborne pathogens Listeria monocytogenes and Salmonella Typhimurium were subjected to heat shock at 48°C for 10 and 30 min, respectively, and then cold shocked at 15°C for 3 h. The effect of these shocks on the viability of test organisms exposed to chlorine dioxide and quaternary ammonium compounds was then determined. After exposure to the disinfectants, the viable population of each test organism, regardless of heat shock or cold shock treatment, decreased as the exposure period was extended. Both heat shock and cold shock treatments reduced the susceptibility of L. monocytogenes to both disinfectants at 25°C. However, for Salmonella Typhimurium, exposure to the chlorine dioxide disinfectant or quaternary ammonium compounds at 25°C significantly reduced (P < 0.05) survival of heat-shocked cells but significantly increased (P < 0.05) survival of cold-shocked cells compared with control cells. Survival of both L. monocytogenes and Salmonella Typhimurium generally was reduced after exposure to disinfectants at 40°C compared with 25°C.

Document Type: Research Article

DOI: https://doi.org/10.4315/0362-028X.JFP-11-419

Affiliations: 1: Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan 2: Department of Tourism and Hospitality Management, Kainan University, Taoyuan, Taiwan 3: Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan 4: Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan;, Email: fstcchou@ntu.edu.tw

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