Regular ArticleA contribution of Listeria enrichment methodology—growth of Listeria monocytogenes under varying conditions concerning enrichment broth composition, cheese matrices and competing microbial flora
References (22)
- et al.
Effect of enrichment media and sampling protocol on recovery of Listeria monocytogenes
J. Food Prot.
(1990) - et al.
Efficacy of enrichment media for recovery of heat-injured Listeria monocytogenes
J. Food Prot.
(1990) - et al.
Culture media and methods for the isolation of Listeria monocytogenes
- et al.
Studies on the risk assessment of Listeria monocytogenes
J. Food Prot.
(1998) - et al.
Comparison of EB and Fraser enrichment broths for the detection of Listeria spp. and Listeria monocytogenes in raw milk dairy products and environmental samples
J. Food Prot.
(1996) Listeria monocytogenes—Detection and Behaviour in Food and in the Environment
(1997)- et al.
The effect of acriflavine and nalidixic acid on the growth of Listeria spp. in enrichment media
Food Microbiol.
(1996) - et al.
Development of a repair enrichment broth for resuscitation of heat-injured Listeria monocytogenes andListeria innocua
Appl. Environ. Microbiol.
(1992) - et al.
Effect of lithium chloride and other inhibitors on the growth of Listeria spp
Food Microbiol.
(1996) - et al.
Method for flow cytometric detection of Listeria monocytogenes in milk
Appl. Environ. Microbiol.
(1989)
Cited by (21)
Growth, detection and virulence of Listeria monocytogenes in the presence of other microorganisms: microbial interactions from species to strain level
2018, International Journal of Food MicrobiologyCitation Excerpt :On the other hand the presence of preservatives or growth inhibiting substances in foods as well as the food microstructure can hamper the detection of some strains (Gnanou Besse et al., 2010; Gorski et al., 2006). As stated by Asperger et al. (1999) the addition of food in enrichment broth can alter its composition and change the growth conditions for L. monocytogenes. Apart from the stressful conditions introduced during enrichment by selective agents and food components, a major source of bias for the isolation of L. monocytogenes is the presence of competing food microbiota (Chen et al., 2017; in't Veld et al., 1995).
Ecophysiology of food-borne pathogens: Essential knowledge to improve food safety
2010, International Journal of Food MicrobiologyThe effects of superchilled storage at -2 °C on the microbiological and organoleptic properties of cold-smoked salmon before retail display
2009, International Journal of RefrigerationCitation Excerpt :In contrast, the presence of L. monocytogenes was important in the samples stored at −2 °C/28 d + 4 °C/10 d + 8 °C/18 d. The drop in the prevalence of L. monocytogenes after a long time at −2 °C before storage above 0 °C could involve stress of the bacteria and showed the limits of the methods used for detection (Asperger et al., 1999; Cornu et al., 2002; Curiale and Lewis, 1994; Gnanou Besse et al., 2005; Midelet-Bourdin et al., 2007; Petran and Swanson, 1993). This result could be due to the adaptation of the bacteria to low temperatures.
- *
Corresponding author.