Efecto de la adaptación de Listeria monocytogenes a tratamientos térmicos subletales en su resistencia al calor
- Antonio Luciano 1
- Sebastián Guillén Ludeña
- Alfredo Palop Gómez
- Pablo Salvador Fernández Escámez
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1
Universidad Politécnica de Cartagena
info
- Francisco Artés Hernández (coord.)
- Eva Armero Ibáñez (coord.)
- Ginés Benito Martínez Hernández (coord.)
- Mª del Carmen Martínez Ballesta (coord.)
- Manuel Tornel Martínez (coord.)
Publisher: Universidad Politécnica de Cartagena
ISBN: 978-84-17853-74-7
Year of publication: 2023
Pages: 30-33
Congress: Workshop on Agri-Food Research for young researchers (12. 2023. Cartagena)
Type: Conference paper
Abstract
Listeria monocytogenes is one of the most common foodborne pathogenic bacteria. It can adapt very well to stressors such as low temperatures or acidic pH. It is mostly found in food product like packaged vegetables, raw milk, cheese, and meat products. Most of these food products undergo a heat treatment to ensure preservation. In some circumstances, this bacterium can increase its heat resistance, if treated at sub-lethal temperatures. The aim of this study was to select heat-resistant populations of L. monocytogenes after prolonged heat treatments: long heat treatment at a lower temperature (1 hour at 55°C) and short heat treatments at a higher temperature (1 minute at 65°C). The obtained results show that the L. monocytogenes is able to increase its heat resistance in both situations, after successive cycles of heat treatment and growth.