Effect of cold adaptation on the survival of Listeria monocytogenes in ice-cream formulations during long-term frozen storage

Mastronicolis, SK; Diakogiannis, I; Berberi, A; Bisbiroulas, P; Soukoulis, C; Tzia, C

dc.contributor.author	Mastronicolis, SK	en
dc.contributor.author	Diakogiannis, I	en
dc.contributor.author	Berberi, A	en
dc.contributor.author	Bisbiroulas, P	en
dc.contributor.author	Soukoulis, C	en
dc.contributor.author	Tzia, C	en
dc.date.accessioned	2014-03-01T01:35:33Z
dc.date.available	2014-03-01T01:35:33Z
dc.date.issued	2011	en
dc.identifier.issn	1590-4261	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/21110
dc.subject	Cold-adapted Listeria monocytogenes	en
dc.subject	Ice cream	en
dc.subject	Ice cream additive	en
dc.subject	Listeria monocytogenes	en
dc.subject.classification	Biotechnology & Applied Microbiology	en
dc.subject.classification	Microbiology	en
dc.subject.other	Listeria monocytogenes	en
dc.subject.other	Sesamum indicum	en
dc.subject.other	Zea mays	en
dc.title	Effect of cold adaptation on the survival of Listeria monocytogenes in ice-cream formulations during long-term frozen storage	en
heal.type	journalArticle	en
heal.identifier.primary	10.1007/s13213-011-0216-7	en
heal.identifier.secondary	http://dx.doi.org/10.1007/s13213-011-0216-7	en
heal.language	English	en
heal.publicationDate	2011	en
heal.abstract	This is the first study to evaluate the survival potential of cold-adapted Listeria monocytogenes in icecream. Cold adaptation enhances survival of this pathogen in ice-cream during the first period of storage compared to non-adapted cells. The viable population of cold-adapted and non-adapted cells was 3 log (36 days) and 4.3 log (27 days), respectively, lower than the initial population (6.3 log) in inoculated ice-cream. This behavior raises concerns for food safety. The viable population of both cold-and non-adapted cells displayed a slight statistical difference in the next period of frozen storage (0.29 and 0.75 log decline at 137 and 182 days, respectively). Significant numbers of L. monocytogenes cells survived for extended periods of time, irrespective of whether they were previously cold-or non-adapted (332 and 182 days respectively). The natural additives utilized (fructose syrup, corn syrup, sesame oil and sesame paste) did not have any significant effect on the response of non-adapted L. monocytogenes in ice-cream during 182 days of storage. On the other hand, the survival of cold-adapted L. monocytogenes is influenced by the ingredients utilized in the ice cream. Sesame paste and corn syrup had an inhibitory action on cold-adapted L. monocytogenes throughout the frozen storage (332 days) possibly as a consequence of lower water activity in samples with these additives. © 2011 Springer-Verlag and the University of Milan.	en
heal.publisher	SPRINGER	en
heal.journalName	Annals of Microbiology	en
dc.identifier.doi	10.1007/s13213-011-0216-7	en
dc.identifier.isi	ISI:000296964900028	en
dc.identifier.volume	61	en
dc.identifier.issue	4	en
dc.identifier.spage	931	en
dc.identifier.epage	937	en