Modelling the survival of Listeria monocytogenes strains in soft lactic cheese following acid and salt stress exposures

This study evaluated the survival responses of Listeria monocytogenes strains (individually and mixed) in a soft lactic cheese following acid and salt stress exposures. The Weibull and log-linear with tail models were used to predict the survival responses of the pathogen in the cheese stored at 4 degrees C for 15 days. Both models showed a good prediction accuracy for stressed L. monocytogenes cells (Af = 1 center dot 00) and higher prediction errors (Af = 1 center dot 12-1 center dot 14) for nonstressed cells. The inactivation rates (delta (d) and k(max) (d(-1))) were significantly lower (P < 0 center dot 05) for cells subjected to stress exposure indicating the enhanced tolerance to food stress. However, while enhanced tolerance appeared to be the main effect of stress pre-exposure, in one susceptible strain (69), stress exposure led to higher rates of inactivation. When introduced into the food as mixed strains, one strain out-lived others and remained as the sole survivor. Such strains that perhaps have a predilection for the food environment can provide more cautious estimates of kinetic parameters for predicting L. monocytogenes responses in foods especially if their stress-hardened tolerant cells are used. Significance and Impact of the Study The ability to predict the growth and survival of Listeria monocytogenes in contaminated RTE foods is essential for listeriosis risk assessment. The results of this study provided valuable information on the kinetic parameters of survival of some L. monocytogenes strains found within the South African food environment. In addition to showing differences in the survival responses among strains, the study also showed the importance of the pre-contamination state of the cells in influencing survival kinetics.