Review of the sensitivity of different foodborne pathogens to fermentation

Food Control

Volumn 8, Issue 5-6, 1997, Pages 227-239

  Adams, Martin R ^a   Nicolaides, Linda ^b  

^a UNIVERSITY OF SURREY   (United Kingdom)

^b UNIVERSITY OF GREENWICH   (United Kingdom)

Author keywords

Fermentation; Inhibition; Lactic acid bacteria; Pathogens

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 0031256547     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/s0956-7135(97)00016-9     Document Type: Article

References (89)

1. Abdalla, O.M., Davidson, P.M. and Christen, G.L. (1993) Survival of selected pathogenic bacteria in white pickled cheese made with lactic acid bacteria of antimicrobials. Journal of Food Protection 56(11), 972-976
2. Adams, M.R. and Hall, C.J. (1988) Growth inhibition of food-borne pathogens by lactic and acetic acids and their mixtures. International Journal of Food Science and Technology 23, 287-292
3. Alford, J.A. and Palumbo, S.A. (1969) Interaction of salt, pH and temperature on the growth and survival of salmonellae in ground pork. Applied Microbiology 17, 528-532
4. Archer, M. (1994) Ph.D. thesis, University of Reading
5. Archer, M.H., Dillon, V.M., Campbell-Platt, G. and Owens, J.D. (1996) Effect of diacetyl on growth rate of Salmonella typhimurium determined from detection times measured in a micro-well plate photometer. Food Control 7, 63-67
6. Arocha, M.M., McVey, M., Loder, S.D., Rupnow, J.H. and Bullerman, L. (1992) Behaviour of hemorrhagic Escherichia coli 0157:H7 during the manufacture of cottage cheese. Journal of Food Protection 55(5), 379-381
7. Aryanta, R.W., Fleet, G.H. and Buckle, K.A. (1991) The occurrence and growth of microorganisms during the fermentation of fish sausage. International Journal of Food Microbiology 13, 143-156
8. Ashenafi, M. (1993) Fate of Salmonella enteritidis and Salmonella typhimurium during fermentation of ergo, a traditional Ethiopian sour milk. Ethiopian Medical Journal 31, 91-98
9. Ashenafi, M. (1994) Fate of Listeria monocytogenes during the souring of ergo, a traditional Ethiopian fermented milk. Journal of Dairy Science 77, 696-702
10. Barber, L.E. and Deibel, R.H. (1972) Effect of pH and oxygen tension on staphylococcal growth and enterotoxin formation in fermented sausages. Applied Microbiology 24, 891-898
11. Bonestroo, M.H., Kusters, B.M.J., de Wit, J.C. and Rombouts, F.M. (1993) The fate of spoilage and pathogenic bacteria in fermented sauce-based salads. Food Microbiology 10, 101-111
12. Booth, I.R. and Kroll, R.G. (1989) The preservation of foods by low pH. In Mechanisms of Action of Food Preservation Procedures, ed. G.W. Gould, pp. 119-159. Elsevier Applied Science, London
13. Brackett, R.E. (1987) Effects of various acids on growth and survival of Yersinia enterocolitica. Journal of Food Protection 50, 598-601
14. Buncic, S., Paunovic, L. and Radisic, D. (1991) The fate of Listeria monocytogenes in fermented sausages and vacuum packaged frankfurters. Journal of Food Protection 54(6), 413-417
15. Campanini, M., Pedrazzoni, I., Barbuti, S. and Baldini, P. (1993) Behaviour of Listeria monocytogenes during the maturation of naturally and artificially contaminated salami: effect of lacticacid bacteria starter cultures. International Journal of Food Microbiology 20, 169-175
16. Campbell-Platt, G. (1987) Fermented Foods of The World: a Dictionary and Guide, Butterworths, London
17. Chung, K.C. and Goepfert, J.M. (1970) Growth of Salmonella at low pH. Journal of Food Science 35, 326-328
18. Cieplinska, T. and Zychowicz, C. (1974) Effect of Lactobacillus acidophilus on Salmonella and Shigella organisms under laboratory conditions. Pediatrica Polonica 49, 991-996
19. Collins, E.B. and Aramiki, K. (1980) Production of hydrogen peroxide by Lactobacillus acidophilus. Journal of Dairy Science 63, 353
20. Conner, D.E. and Kotrola, J.S. (1995) Growth and survival of Escherichia coli O157:H7 under acidic conditions. Applied and Environmental Microbiology 61, 382-385
21. Cutter, C.N. and Siragusa, G.R. (1995) Treatments with nisin and chelators to reduce Salmonella and Escherichia coli on beef. Journal of Food Protection 58, 1077-1082
22. Dahiya, R.S. and Speck, M.L. (1968) Hydrogen peroxide formation by lactobacilli and its effects on Staphylococcus aureus. Journal of Dairy Science 51, 1568
23. Daly, C., Lachance, M., Sandine, W.E. and Elliker, P.R. (1973) Control of Staphylococcus aureus in sausage by starter cultures and chemical acidulation. Journal of Food Science 38, 426-430
24. Davidson, P.M. and Hoover, D.G. (1993) Antimicrobial components from lactic acid bacteria. In Lactic Acid Bacteria, eds. S. Salminen and A. von Wright, pp.127-159. Marcel Dekker, New York
25. Davies, E.A. and Adams, M.R. (1994) Resistance of Listeria monocytogenes to the bacteriocin nisin. International Journal of Food Microbiology 21, 341-347
26. Davis, M.J., Coote, P.J. and O'Byrne, C.P. (1996) Acid tolerance in Listeria monocytogenes: the adaptive acid tolerance response (ATR) and growth-phase-dependent acid resistance. Microbiology 142, 2975-2982
27. Delves-Broughton, J. (1990) Nisin and its use as a food preservative. Food Technology 44, 100-117
28. Dethmers, A.E., Rock, H., Fazio, T. and Johnston, R.W. (1975) Effect of added sodium nitrate on sensory, quality and nitrosamine formation in thuringer sausage. Journal Food Science 40, 491-495
29. DeVuyst, L. and Vandamme, E.J. (eds) (1994) In Bacteriocins of Lactic Acid Bacteria. Blackie Academic and Professional, London
30. DiGiancinto, J.V. and Frazier, W.C. (1966) Effect of coliform and proteus bacteria on growth of Staphylococcus aureus. Applied Microbiology 14, 124-129
31. El-Gazzar, F.A., Bohner, H.F. and Marth, E.H. (1993) Antagonism between Listeria monocytogenes and Lactococci during fermentation of products from ultrafiltered skim milk. Journal of Dairy Science 75, 43-50
32. Elliker, P.R. (1945) Effect of various bacteria on diacetyl content and flavour of butter. Journal of Dairy Science 28, 93
33. Giraffa, G., Gatti, M. and Beltrame, A. (1994) Antimicrobial activity of lactic acid bacteria isolated from fermented meat products. Annals of Microbiology and Enzymology 44, 29-34
34. Glass, K.A. and Doyle, M.P. (1989) Fate and thermal inactivation of Listeria monocytogenes in beaker sausage and pepperoni. Journal of Food Protection 52, 226-231
35. Glass, K.A., Loeffelholz, J.M., Ford, J.P. and Doyle, M.P. (1992) Fate of Escherichia coli O157:H7 as affected by pH or sodium chloride and in fermented, dry sausage. Applied and Environmental Microbiology 58(8), 2513-2516
36. Haines, W.C. and Harmon, L.G. (1973) Effect of variations in conditions of incubation upon inhibition of Staphylococcus aureus by Pediococcus cerevisiae and Streptococcus lactis. Applied Microbiology 25(2), 169-172
37. Harris, L.J., Fleming, H.P. and Klaenhammer, T.R. (1991) Sensitivity and resistance of L.monocytogenes ATCC 19115, Scott A and UAL 500 to nisin. Journal of Food Protection 54, 836-840
38. Hermann, J.E. and Cliver, D.O. (1973) Enterovirus persistence in sausage and ground beef. Journal of Milk and Food Technology 36, 426-428
39. Holzapfel, W.H., Geisen, R. and Schillinger, U. (1995) Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes. International Journal of Food Microbiology 24, 343-362
40. Hoover, D.G. and Steenson, L.R. (1993) Bacteriocins of Lactic Acid Bacteria, 275 pp. Academic Press, San Diego
41. ICMSF (1980) Gases as preservatives. In Microbial Ecology of Foods, Vol. 1, pp. 170-192. Academic Press, New York
42. ICMSF (1996) Micro-organisms in Food. Volume 5: Microbiological Specifications of Food Pathogens. Blackie Academic and Professional, UK
43. Ingram, M., Ottaway, F.J.H. and Coppock, J.B.M. (1956) The preservative action of acid substances in food. Chemistry and Industry 42, 1154-1165
44. Isono, Y., Shingu, I. and Shimizu, S. (1994) Identification and characteristics of lactic acid bacteria isolated from Masai fermented milk in Northern Tanzania. Biosciences, Biotechnology, Biochemistry 58(4), 660-664
45. Jack, R.W., Tagg, J.R. and Ray, B. (1995) Bacteriocins of Gram positive bacteria. Microbiology Reviews 59, 171-200
46. Jalander, Y.W. (1936) Diacetyl als Tuberkelbazillen tötender Bestandteil des finnischen Holzteeres. Naunyn-Schmiedebergs Arch Experimental Pathol. Pharmakol. 180, 628-630
47. Jay, J.M. (1982) Antimicrobial properties of diacetyl. Applied and Environmental Microbiology 44, 525-532
48. Jeppesen, V.F. (1993) Biological preservation of seafood by lactic acid bacteria. INFOFISH international 5, 29-34
49. Jeppesen, V.F. and Huss, H.H. (1993) Antagonistic activity of two strains of lactic acid bacteria against Listeria monocytogenes and Yersinia enterocolitica in a model fish product at 5°C. International Journal of Food Microbiology 19, 179-186
50. Kantor, M.A. and Potter, N.N. (1975) Persistence of echovirus and poliovirus in fermented sausage. Journal of Food Science 40, 491-495
51. Kingamkono, R., Sjogren, E., Svanberg, U. and Kaijser, B. (1994) pH and acidity in lactic-fermenting cereal gruels: effects on viability of enteropathogenic micro-organisms. World Journal of Microbiology and Biotechnology 10, 664-669
52. Klaenhammer, T.R. (1993) Genetics of bacteriocins produced by lactic acid bacteria. FEMS - Microbiological Reviews 12(1-3), 38-85
53. Leyer, G.U., Wang, L.L. and Johnson, E.A. (1995) Acid adaptation of Escherichia coli O157:H7 increases survival in acidic foods. Applied and Environmental Microbiology 61, 3752-3755
54. Lindgren, S.E. and Dobrogosz, W.J. (1990) Antagonistic activities of lactic acid bacteria in food and feed fermentations. FEMS Microbiology Reviews 87, 149-164
55. Lücke, F.-K. and Earnshaw, R.G. (1991) Starter cultures. In Food Preservatives, eds. N.J. Russell and G.W. Gould, pp. 215-234. Blackie, Glasgow
56. McKercher, P.D., Hess, W.R. and Hamdy, F. (1978) Residual viruses in pork products. Applied and Environmental Microbiology 35, 142-145
57. Mensah, P., Tomkins, A.M., Drasar, B.S. and Harrison, T.J. (1990) Fermentation of cereals for reduction of bacterial contamination of weaning foods. Lancet 336, 140-143
58. Mensah, P., Tomkins, A.M., Drasar, B.S. and Harrison, T.J. (1991) Antimicrobial effect of fermented Ghanaian maize dough. Journal of Applied Bacteriology 70, 203-210
59. Ming, X. and Daeschel, M.A. (1993) Nisin resistance of foodborne disease and the specific resistance responses of Listeria monocytogenes Scott A. Journal of Food Protection 56, 944-948
60. Minor, T.E. and Marth, P.H. (1972) Loss of viability of Staphylococcus aureus in acidified media. Inactivation by several acids, mixture of acids and salts of acids. Journal of Milk and Food Technology 35, 191-196
61. Motlagh, A.M., Johnson, M.C. and Ray, B. (1991) Viability loss of foodborne pathogens by starter culture metabolites. Journal of Food Protection 54, 873-878
62. Niskanen, A. and Nurmi, E. (1976) Effect of starter culture on staphylococcal enterotoxin and thermonuclease production in dry sausage. Applied and Environmental Microbiology 31(1), 11-20
63. Nout, M.J.R., Rombouts, F.M. and Hautfast, G.J. (1989) Accelerated natural lactic feremntation of infant food formulations. Food and Nutrition Bulletin 11, 65-73
64. Nout, M.J.R., Rombouts, F.M. and Havelaar, A. (1989) Effect of accelerated natural lactic fermentation of infant food ingredients on some pathogenic organisms. International Journal of Food Microbiology 8, 351-361
65. Olukoya, D.K., Ebigwei, S.I., Olasupo, N.A. and Ogunjimi, A.A. (1994) Production of DogiK: an improved Ogi (Nigerian fermented weaning food) with potentials for use in diarrhoea control
66. Panina, G.F., Civardi, A., Massirio, I., Scatozza, F., Baldini, P. and Palmia, F. (1989) Survival of foot-and-mouth disease virus in sausage meat products (Italian salami). International Journal of Food Microbiology 8, 141-148
67. Peterson, A.C., Black, J.J. and Gunderson, M.F. (1964) Staphylococci in competition 3. Influence of pH and salt on staphylococci growth in mixed populations. Applied Microbiology 12, 70-76
68. Price, R.J. and Lee, J.S. (1970) Inhibition of Pseudomonas species by hydrogen peroxide producing lactobacilli. Journal of Milk and Food Technology 33, 13-18
69. Raccach, M. and Baker, R.C. (1978) Formation of hydrogen peroxide by meat starter cultures. Journal of Food Protection 41, 798
70. Ray, B. and Daeschel, M. (eds) (1992) Food Biopreservatives of Microbial Origin, 386 pp. CRC Press Inc., Boca Raton
71. Reitsma, C.J. and Henning, D.R. (1996) Survivak of Enterohemorrhagic Escherichia coli 0157:H7 during the manufacture and curing of Cheddar cheese. Journal of Food Protection 59(5), 460-464
72. Ross, G.D. (1981) The inhibition of growth of spoilage microorganisms in milk by Streptococcus lactis subsp. diacetylactis, Leuconostoc cremoris and L. dextranicum. Australian Journal of Dairy Technology 36, 147
73. Rowbury, R.J. (1995) An assessment of environmental factors influencing acid tolerance and sensitivity in Escherichia coli. Salmonella spp. and other enterobacteria. Letters in Applied Microbiology 20, 333-337
74. Rubin, H.E. (1973) Toxicological model for a two-acid system. Applied and Environmental Microbiology 36, 623-624
75. Russell, J.B. (1992) Another explanation for the toxicity of fermentation acids at low pH: anion accumulation versus uncoupling. Journal of Applied Bacteriology 73, 363-370
76. Shay, B. and Souness, R. (1995) Recent regulations impacting on the smallgoods industry. Food Australia 47, 491-494
77. Shefet, S.M., Sheldon, B.W. and Klaenhammer, T.R. (1995) Efficacy of optimized nisin-based treatments to inhibit Salmonella typhimurium and extend shelf life of broiler carcasses. Journal of Food Protection 58, 1077-1082
78. Simango, C. and Rukure, G. (1991) Survival of Campylobacter jejuni and Escherichia coli in mahewu, a fermented cereal gruel. Transactions of the Royal Society of Tropical Medicine and Hygiene 85, 399-400
79. Smith, J.L., Palumbo, S.A., Kissinger, J.C. and Huntanen, C.N. (1975) Survival of Salmonella dublin and Salmonella typhimurium in Lebanon Bologna. Journal of Milk and Food Technology 38(3), 150-154
80. Sorrells, K.M., Enigl, D.C. and Hatfield, J.R. (1989) The effect of pH, acidulant, time and temperature on the growth and survival of Listeria monocytogenes. Journal of Food Protection 52, 571
81. Stevens, K.A., Sheldon, B.W., Klapes, N.A. and Klaenhammer, T.R. (1991) Nisin treatment of Salmonella species and other Gram negative bacteria. Applied and Environmental Microbiology 57, 3613-8
82. Stevens, K.A., Sheldon, B.W., Klapes, N.A. and Klaenhammer, T.R. (1992) Effect of treatment conditions on nisin inactivation of Gram negative bacteria. Journal of Food Protection 55, 763-767
83. Svanberg, U., Sjögren, E., Lorri, W., Svennerholm, A.-M. and Kaijser, B. (1992) Inhibited growth of common enteropathogenic bacteria in lactic-fermented cereal gruel. World Journal of Microbiology and Biotechnology 8, 601-606
84. Troller, J.A. and Frazier, W.C. (1963) Repression of Staphylococcus aureus by food bacteria, effect of environmental factors on inhibition. Applied Microbiology 11, 11-14
85. Twiddy, D.R., Cross, S.J. and Cooke, R.D. (1987) A study on the parameters involved in the production of lactic preserved fishstarchy substrate combinations. International Journal Food Science and Technology 22, 115-121
86. Varnam, A.H. and Sutherland, J.P. (1994) Milk and Milk Products: Technology, Chemistry and Microbiology, 451 pp. Chapman and Hall, London
87. Wheater, D.M., Hisch, A. and Mattic, A.T.R. (1952) Possible identity of 'lactobacillin' with hydrogen peroxide produced by lactobacilli. Nature 70, 623-626
88. Wood, G.W. and Adams, M.R. (1992) Effects of acidification, bacterial fermentation and temperature on the survival of rotavirus in a model weaning food. Journal Food Protection 55, 52-55
89. Yusof, R.M., Morgan, J.B. and Adams, M.R. (1993) Bacteriological safety of a fermented weaning food containing L-lactate and nisin. Journal Food Protection 56, 414-417