Susceptibility of Listeria monocytogenes from traditional cheese-dairies to in-use sanitizers

António Lourenço, Elsa Neves, Luisa Brito

Research output: Contribution to journalArticlepeer-review

13 Scopus citations

Abstract

The minimal inhibitory concentrations (MICs) and the minimal bactericidal concentrations (MBCs) of five sanitizers (alkyl amine acetate, phosphoric acid, anionic tension active and two chlorine/alkaline) against 15 isolates of Listeria monocytogenes (including isolates found persistently in two dairies) were determined. Alkyl amine acetate was the only agent whose efficacy was poorly affected by the presence of organic matter. The values of MICs and MBCs of cells pre-exposed to sub-inhibitory and sub-lethal concentrations of the disinfectants, did not suggest adaptation. It is possible that factors other than resistance or adaptation to sanitizers could account for the persistence of particular clones of L. monocytogenes in these dairies.

Original languageEnglish (US)
Pages (from-to)585-589
Number of pages5
JournalFood Control
Volume20
Issue number6
DOIs
StatePublished - Jun 2009

Bibliographical note

Funding Information:
The financial support of Fundação para a Ciência e Tecnologia (FCT) (Project POCI/SAU-ESP/56243/2004 and PhD Grant SFRH/BD/17914/2004 of Elsa Neves) is gratefully acknowledged.

Keywords

  • Listeria monocytogenes
  • Persistent strains
  • Sanitizers

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