Cargando…

The Correlation between NaCl Adaptation and Heat Sensitivity of Listeria monocytogenes, a Foodborne Pathogen through Fresh and Processed Meat

This study examined the relationship between NaCl sensitivity and stress response of Listeria monocytogenes. Nine strains of L. monocytogenes (NCCP10805, NCCP10806, NCCP10807, NCCP10808, NCCP10809, NCCP10810, NCCP10811, NCCP10920 and NCCP 10943) were exposed to 0%, 1%, 2% and 4% NaCl, and then incub...

Descripción completa

Detalles Bibliográficos
Autores principales:	Lee, Jeeyeon, Ha, Jimyeong, Kim, Sejeong, Lee, Soomin, Lee, Heeyoung, Yoon, Yohan, Choi, Kyoung-Hee
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society for Food Science of Animal Resources 2016
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5018506/ https://www.ncbi.nlm.nih.gov/pubmed/27621687 http://dx.doi.org/10.5851/kosfa.2016.36.4.469

Ejemplares similares

Probabilistic Models to Predict Listeria monocytogenes Growth at Low Concentrations of NaNO(2) and NaCl in Frankfurters
por: Gwak, Eunji, et al.
Publicado: (2015)

Effects of low NaNO(2) and NaCl concentrations on Listeria monocytogenes growth in emulsion-type sausage
por: Lee, Jeeyeon, et al.
Publicado: (2017)

Mathematical Model for Predicting the Growth Probability of Staphylococcus aureus in Combinations of NaCl and NaNO(2) under Aerobic or Evacuated Storage Conditions
por: Lee, Jeeyeon, et al.
Publicado: (2016)

Prevalence and Genetic Characteristics of Meatborne Listeria monocytogenes Isolates from Livestock Farms in Korea
por: Oh, Hyemin, et al.
Publicado: (2016)

Prevalence, Serotype Diversity, Genotype and Antibiotic Resistance of Listeria monocytogenes Isolated from Carcasses and Human in Korea
por: Oh, Hyemin, et al.
Publicado: (2018)

Antimicrobial Action of Oleanolic Acid on Listeria monocytogenes, Enterococcus faecium, and Enterococcus faecalis
por: Kim, Sejeong, et al.
Publicado: (2015)

Probabilistic Models to Predict the Growth Initiation Time for Pseudomonas spp. in Processed Meats Formulated with NaCl and NaNO(2)
por: Jo, Hyunji, et al.
Publicado: (2014)

Identification of Pork Adulteration in Processed Meat Products Using the Developed Mitochondrial DNA-Based Primers
por: Ha, Jimyeong, et al.
Publicado: (2017)

Microbiological safety of processed meat products formulated with low nitrite concentration — A review
por: Lee, Soomin, et al.
Publicado: (2018)

Development of Hydrogels to Improve the Safety of Yukhoe (Korean Beef Tartare) by Reducing Psychrotrophic Listeria monocytogenes Cell Counts on Raw Beef Surface
por: Oh, Hyemin, et al.
Publicado: (2018)

Quantitative Microbial Risk Assessment for Campylobacter spp. on Ham in Korea
por: Lee, Jeeyeon, et al.
Publicado: (2015)

Quantitative Microbial Risk Assessment for Clostridium perfringens in Natural and Processed Cheeses
por: Lee, Heeyoung, et al.
Publicado: (2016)

Kinetic Behavior of Salmonella on Low NaNO(2) Sausages during Aerobic and Vacuum Storage
por: Ha, Jimyeong, et al.
Publicado: (2016)

Influence of milk microbiota on Listeria monocytogenes survival during cheese ripening
por: Lee, Jeeyeon, et al.
Publicado: (2020)

Rapid Detection of Escherichia coli in Fresh Foods Using a Combination of Enrichment and PCR Analysis
por: Choi, Yukyung, et al.
Publicado: (2018)

Effect of NaCl on Biofilm Formation of the Isolate from Staphylococcus aureus Outbreak Linked to Ham
por: Lee, Soomin, et al.
Publicado: (2014)

Microbial Risk Assessment of Non-Enterohemorrhagic Escherichia coli in Natural and Processed Cheeses in Korea
por: Kim, Kyungmi, et al.
Publicado: (2017)

Quantitative Microbial Risk Assessment for Campylobacter jejuni in Ground Meat Products in Korea
por: Lee, Jeeyeon, et al.
Publicado: (2019)

Comparison of Upgraded Methods for Detecting Pathogenic Escherichia coli in Foods Using Centrifugation or Filtration
por: Choi, Yukyung, et al.
Publicado: (2017)

Quantitative microbial risk assessment of Campylobacter jejuni in jerky in Korea
por: Ha, Jimyeong, et al.
Publicado: (2019)

Pathogenic Characteristics and Antibiotic Resistance of Bacterial Isolates from Farmstead Cheeses
por: Jang, Kyeonga, et al.
Publicado: (2018)

High Prevalence of Listeria monocytogenes in Smoked Duck: Antibiotic and Heat Resistance, Virulence, and Genetics of the Isolates
por: Park, Eunyoung, et al.
Publicado: (2021)

Evaluation on Antimicrobial Activity of Psoraleae semen Extract Controlling the Growth of Gram-Positive Bacteria
por: Kim, Sejeong, et al.
Publicado: (2017)

Intestinal Clostridioides difficile Can Cause Liver Injury through the Occurrence of Inflammation and Damage to Hepatocytes
por: Lee, Soomin, et al.
Publicado: (2020)

Antibiotic Susceptibility, Genetic Diversity, and the Presence of Toxin Producing Genes in Campylobacter Isolates from Poultry
por: Lee, Jeeyeon, et al.
Publicado: (2017)

Antimicrobial activity of fermented Maillard reaction products, novel milk-derived material, made by whey protein and Lactobacillus rhamnosus and Lactobacillus gasseri on Clostridium perfringens
por: Kim, Yujin, et al.
Publicado: (2021)

Substitution Effects of NaCl by KCl and CaCl(2) on Lipolysis of Salted Meat
por: Nachtigall, Fabiane M., et al.
Publicado: (2019)

Effect of NaCl on Heat Resistance, Antibiotic Susceptibility, and Caco-2 Cell Invasion of Salmonella
por: Yoon, Hyunjoo, et al.
Publicado: (2013)

Heavy Metal Resistance Determinants of the Foodborne Pathogen Listeria monocytogenes
por: Parsons, Cameron, et al.
Publicado: (2018)

Evaluation of Salmonella Growth at Low Concentrations of NaNO(2) and NaCl in Processed Meat Products Using Probabilistic Model
por: Gwak, E., et al.
Publicado: (2016)

Cheese Microbial Risk Assessments — A Review
por: Choi, Kyoung-Hee, et al.
Publicado: (2016)

Effect of Zataria multiflora Boiss. essential oil, NaCl, acid, time, and temperature on the growth of Listeria monocytogenes strains in broth and minced rainbow trout
por: Hosseini, Setayesh, et al.
Publicado: (2021)

Mathematical Models to Describe the Kinetic Behavior of Staphylococcus aureus in Jerky
por: Ha, Jimyeong, et al.
Publicado: (2019)

Self-Lifting NaCl Crystals
por: Salim, Herish, et al.
Publicado: (2020)

Description of Kinetic Behavior of Pathogenic Escherichia coli in Cooked Pig Trotters under Dynamic Storage Conditions Using Mathematical Equations
por: Ha, Jimyeong, et al.
Publicado: (2020)

Erratum to: Description of Kinetic Behavior of Pathogenic Escherichia coli in Cooked Pig Trotters under Dynamic Storage Conditions Using Mathematical Equations
por: Ha, Jimyeong, et al.
Publicado: (2021)

Effect of NaCl/Monosodium Glutamate (MSG) Mixture on the Sensorial Properties and Quality Characteristics of Model Meat Products
por: Chun, Ji-Yeon, et al.
Publicado: (2014)

Deliquescence of NaCl–NaNO(3), KNO(3)–NaNO(3), and NaCl–KNO(3 )salt mixtures from 90 to 120°C
por: Carroll, Susan, et al.
Publicado: (2005)

THE EFFECT OF NaCl ON THE PHAGE-BACTERIUM REACTION
por: Scribner, E. J., et al.
Publicado: (1937)

NaCl Potentiates Human Fibrocyte Differentiation
por: Cox, Nehemiah, et al.
Publicado: (2012)

Cannot write session to /tmp/vufind_sessions/sess_c5orbfepu7uvivsvidco0jagpo