The effect of selected preservatives on the growth of Listeria
monocytogenes in ready-to-eat foods

J 2019

The effect of selected preservatives on the growth of Listeria monocytogenes in ready-to-eat foods

NECIDOVÁ, Lenka; Bohdana MRNOUSOVA; Danka HARUŠTIAKOVÁ; Sarka BURSOVA; Bohumira JANSTOVA et. al.

Basic information

Original name

The effect of selected preservatives on the growth of Listeria monocytogenes in ready-to-eat foods

Authors

NECIDOVÁ, Lenka (203 Czech Republic, guarantor); Bohdana MRNOUSOVA (203 Czech Republic); Danka HARUŠTIAKOVÁ (703 Slovakia, belonging to the institution); Sarka BURSOVA (203 Czech Republic); Bohumira JANSTOVA (203 Czech Republic) and Jozef GOLIANE (703 Slovakia)

Edition

LWT-Food Science and Technology, Amsterdam, Elsevier Science BV, 2019, 0023-6438

Other information

Language

English

Type of outcome

Article in a journal

Field of Study

40401 Agricultural biotechnology and food biotechnology

Country of publisher

Netherlands

Confidentiality degree

is not subject to a state or trade secret

References:

URL

Impact factor

Impact factor: 4.006

RIV identification code

RIV/00216224:14310/19:00112477

Organization unit

Faculty of Science

DOI

http://dx.doi.org/10.1016/j.lwt.2019.108459

UT WoS

000491684900060

EID Scopus

2-s2.0-85071715880

Keywords in English

Food safety; Sodium benzoate; Potassium sorbate; Intrinsic factors

Abstract

V originále

Our study evaluated the possibility of survival and growth of L. monocytogenes in 9 types of ready-to-eat foods. The evaluation was focused on the effectiveness of selected preservatives, namely sodium benzoate mixed with potassium sorbate (E 211 and E 202) and a commercially available preservative Defence JB. All delicatessen products were stored at 5 or 6 degrees C. The enumeration of L. monocytogenes was carried out in accordance with the reference ISO method. In most tested products, L. monocytogenes was unable to proliferate and its counts at the end of storage were significantly lower than those at the baseline after the artificial inoculation. This holds true both for samples with preservatives and for those without any preservative. The only exceptions were pasta salad and hard-boiled eggs in mayonnaise, with L. monocytogenes reaching the same (hard-boiled eggs in mayonnaise) or even higher counts (pasta salad) at the end of storage than at the baseline, both in the presence and absence of preservatives. Our results suggest that synergistic effects of intrinsic factors such as pH and a(w) with low storage temperatures plays a greater role in controlling L. monocytogenes growth than the tested preservatives (sodium benzoate/potassium sorbate and Defence JB).

Cite

NECIDOVÁ, Lenka; Bohdana MRNOUSOVA; Danka HARUŠTIAKOVÁ; Sarka BURSOVA; Bohumira JANSTOVA and Jozef GOLIANE. The effect of selected preservatives on the growth of Listeria monocytogenes in ready-to-eat foods. LWT-Food Science and Technology. Amsterdam: Elsevier Science BV, 2019, vol. 116, DEC 2019, p. 1-7. ISSN 0023-6438. Available from: https://dx.doi.org/10.1016/j.lwt.2019.108459.

@article{1605076,
   author = {Necidová, Lenka and Mrnousova, Bohdana and Haruštiaková, Danka and Bursova, Sarka and Janstova, Bohumira and Goliane, Jozef},
   article_location = {Amsterdam},
   article_number = {DEC 2019},
   doi = {http://dx.doi.org/10.1016/j.lwt.2019.108459},
   keywords = {Food safety; Sodium benzoate; Potassium sorbate; Intrinsic factors},
   language = {eng},
   issn = {0023-6438},
   journal = {LWT-Food Science and Technology},
   title = {The effect of selected preservatives on the growth of Listeria monocytogenes in ready-to-eat foods},
   url = {https://www.sciencedirect.com/science/article/pii/S0023643819308011?via%3Dihub},
   volume = {116},
   year = {2019}
}

TY  - JOUR
ID  - 1605076
AU  - Necidová, Lenka - Mrnousova, Bohdana - Haruštiaková, Danka - Bursova, Sarka - Janstova, Bohumira - Goliane, Jozef
PY  - 2019
TI  - The effect of selected preservatives on the growth of Listeria monocytogenes in ready-to-eat foods
JF  - LWT-Food Science and Technology
VL  - 116
IS  - DEC 2019
SP  - 1-7
EP  - 1-7
PB  - Elsevier Science BV
SN  - 00236438
KW  - Food safety
KW  - Sodium benzoate
KW  - Potassium sorbate
KW  - Intrinsic factors
UR  - https://www.sciencedirect.com/science/article/pii/S0023643819308011?via%3Dihub
L2  - https://www.sciencedirect.com/science/article/pii/S0023643819308011?via%3Dihub
N2  - Our study evaluated the possibility of survival and growth of L. monocytogenes in 9 types of ready-to-eat foods. The evaluation was focused on the effectiveness of selected preservatives, namely sodium benzoate mixed with potassium sorbate (E 211 and E 202) and a commercially available preservative Defence JB. All delicatessen products were stored at 5 or 6 degrees C. The enumeration of L. monocytogenes was carried out in accordance with the reference ISO method. In most tested products, L. monocytogenes was unable to proliferate and its counts at the end of storage were significantly lower than those at the baseline after the artificial inoculation. This holds true both for samples with preservatives and for those without any preservative. The only exceptions were pasta salad and hard-boiled eggs in mayonnaise, with L. monocytogenes reaching the same (hard-boiled eggs in mayonnaise) or even higher counts (pasta salad) at the end of storage than at the baseline, both in the presence and absence of preservatives. Our results suggest that synergistic effects of intrinsic factors such as pH and a(w) with low storage temperatures plays a greater role in controlling L. monocytogenes growth than the tested preservatives (sodium benzoate/potassium sorbate and Defence JB).
ER  -

NECIDOVÁ, Lenka; Bohdana MRNOUSOVA; Danka HARUŠTIAKOVÁ; Sarka BURSOVA; Bohumira JANSTOVA and Jozef GOLIANE. The effect of selected preservatives on the growth of Listeria monocytogenes in ready-to-eat foods. \textit{LWT-Food Science and Technology}. Amsterdam: Elsevier Science BV, 2019, vol.~116, DEC 2019, p.~1-7. ISSN~0023-6438. Available from: https://dx.doi.org/10.1016/j.lwt.2019.108459.

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