Influence of strain and trisodium phosphate concentration on growth parameters of Listeria monocytogenes in vitro

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Aims:The present study was conducted to determine the influence of strain and trisodium phosphate (TSP) concentration in the growth of Listeria monocytogenes in vitro.Methods and Results:Three strains (ATCC 11916, 64d, isolated from chicken meat, and M2-5b, a clinical animal isolate) were inoculated in broth with 0, 0·5, 1 and 1·5% (w/v) of TSP. The shortest lag phase and highest maximum rate of growth (μ) were obtained in the presence of 0·5% TSP. In contrast, the highest lag phase and lowest μ were obtained with 1·5% TSP. For each TSP concentration, significant differences (P < 0·05) in lag phase and μ of the three L. monocytogenes strains were observed.Conclusions:The behaviour of L. monocytogenes is significantly influenced by both the origin of the strain and the salt concentration.Significance and Impact of the Study:Our results indicate the importance of choosing an adequate TSP concentration for the decontamination of foods, because low concentrations could favour the growth of L. monocytogenes.

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