TY  - JOUR
AU  - Radin, Dragoslava
AU  - Niebuhr, SE
AU  - Dickson, J.S.
PY  - 2007
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1417
AB  - Spoilage microflora present on vacuum packaged frankfurters is in most cases, result of post processing contamination, at the same time this is the primary cause of contamination with Listeria monocytogenes. Since spoilage organisms are present in the same environment as a pathogen, the aim was to determine their microbial interference. Approximately 100 CFU/cm2 of a five-strain mixture of L. monocytogenes was co inoculated onto frankfurters with different concentrations (103 and 106 CFU/cm2) of spoilage microflora (bacteria from genera Lactobacillus, Bacillus, Micrococcus, and Hafnia). The frankfurters were vacuum packaged and stored at 10°C for up to 48 days. The spoilage microflora that developed during storage consisted predominantly of lactic acid bacteria. The growth of mesophilic aerobic bacteria and LAB was very similar, with populations reaching 8.0 log CFU/cm2 within 24 days and final population of >9 log CFU/cm2 within 48 days. The presence of spoilage microflora extended the lag phase of L. monocytogenes until 24 days and significantly decreased pathogen level to 4 and 3 log CFU/cm2, in samples inoculated with initial concentration 103 CFU/cm2 and 106 CFU/cm2 of spoilage microflora, respectively. L. monocytogenes populations were significantly higher (P lt 0.05) in the reference sample (no spoilage microflora) and reached a maximum population of 5.9 log CFU/cm2 after 34 days. These results imply that competing microorganisms present on the processed meat may inhibit the growth of L. monocytogenes in the package.
AB  - Proizvodi od mesa, uključujući ready-to-eat (RTE) proizvode kao što su viršle, povezani su sa pojavom oboljenja listerioze. Do kontaminacije ovih proizvoda patogenom bakterijom Listeria monocytogenes najčešće dolazi nakon proizvodnje i primenjenog termičkog tretmana a pre pakovanja. S ozirom da se mnogi od ovih proizvoda mogu konzumirati bez ponovnog zagrevanja mogu biti uzrok listerioze. Imajuću u vidu činjenicu da su u vakuum pakovanim viršlama prisutni i mikroorganizmi koji mogu izazivati kvar, cilj je bio da se ispita njihov međusobni uticaj. Viršle su inokulisane mešavinom pet sojeva L. monocytogenes u koncentraciji 100 CFU/cm2 i različitim koncentracijama bakterija koje pripadaju rodovima Lactobacillus, Bacillus, Micrococcus i Hafnia. Viršle su, zatim vakuum pakovane i skladištene na 10°C 48 dana. U odsustvu kompetitivnih bakterija, patogena bakterija L. monocytogenes je dostigla maksimalnu koncentraciju od 5.9 log CFU/cm2 i imala lag fazu koja je iznosila 7 dana. Ovi podaci doprinose činjenici da vakuum pakovane viršle čine veoma dobru sredinu za rast i preživljavanje L. monocytogenes. Mikroflora koja se razvijala tokom skladištenja se uglavnom sastojala od bakterija mlečne kiseline čiji je razvoj bio vrlo sličan razvoju mezofilne aerobne mikroflora, i dostizao maksimalnu populaciju >9 log CFU/cm2. Prisustvo ove mikroflore je produžilo lag fazu L. monocytogenes do 24 dana i značajno smanjilo broj patogena do 4 odn. 3 log CFU/cm2, u uzorcima koji su inokulisani početnom koncentracijom 103 CFU/cm2 odnosno 106 CFU/cm2 bakterija kvara. Ovi rezultati ukazuju da kompetitivna mikroflora može inhibirati rast L. monocytogenes na proizvodima od mesa u vakuum pakovanju.
PB  - Institut za stočarstvo, Beograd
T2  - Biotechnology in Animal Husbandry
T1  - Spoilage microflora of vacuum packaged frankfurters and influence on the growth of Listeria monocytogenes
T1  - Mikroorganizmi koji izazivaju kvar vakuum pakovanih viršli i uticaj na rast Listeria monocytogenes
EP  - 112
IS  - 5-6-2
SP  - 103
VL  - 23
DO  - 10.2298/BAH0702103R
ER  - 

@article{
author = "Radin, Dragoslava and Niebuhr, SE and Dickson, J.S.",
year = "2007",
abstract = "Spoilage microflora present on vacuum packaged frankfurters is in most cases, result of post processing contamination, at the same time this is the primary cause of contamination with Listeria monocytogenes. Since spoilage organisms are present in the same environment as a pathogen, the aim was to determine their microbial interference. Approximately 100 CFU/cm2 of a five-strain mixture of L. monocytogenes was co inoculated onto frankfurters with different concentrations (103 and 106 CFU/cm2) of spoilage microflora (bacteria from genera Lactobacillus, Bacillus, Micrococcus, and Hafnia). The frankfurters were vacuum packaged and stored at 10°C for up to 48 days. The spoilage microflora that developed during storage consisted predominantly of lactic acid bacteria. The growth of mesophilic aerobic bacteria and LAB was very similar, with populations reaching 8.0 log CFU/cm2 within 24 days and final population of >9 log CFU/cm2 within 48 days. The presence of spoilage microflora extended the lag phase of L. monocytogenes until 24 days and significantly decreased pathogen level to 4 and 3 log CFU/cm2, in samples inoculated with initial concentration 103 CFU/cm2 and 106 CFU/cm2 of spoilage microflora, respectively. L. monocytogenes populations were significantly higher (P lt 0.05) in the reference sample (no spoilage microflora) and reached a maximum population of 5.9 log CFU/cm2 after 34 days. These results imply that competing microorganisms present on the processed meat may inhibit the growth of L. monocytogenes in the package., Proizvodi od mesa, uključujući ready-to-eat (RTE) proizvode kao što su viršle, povezani su sa pojavom oboljenja listerioze. Do kontaminacije ovih proizvoda patogenom bakterijom Listeria monocytogenes najčešće dolazi nakon proizvodnje i primenjenog termičkog tretmana a pre pakovanja. S ozirom da se mnogi od ovih proizvoda mogu konzumirati bez ponovnog zagrevanja mogu biti uzrok listerioze. Imajuću u vidu činjenicu da su u vakuum pakovanim viršlama prisutni i mikroorganizmi koji mogu izazivati kvar, cilj je bio da se ispita njihov međusobni uticaj. Viršle su inokulisane mešavinom pet sojeva L. monocytogenes u koncentraciji 100 CFU/cm2 i različitim koncentracijama bakterija koje pripadaju rodovima Lactobacillus, Bacillus, Micrococcus i Hafnia. Viršle su, zatim vakuum pakovane i skladištene na 10°C 48 dana. U odsustvu kompetitivnih bakterija, patogena bakterija L. monocytogenes je dostigla maksimalnu koncentraciju od 5.9 log CFU/cm2 i imala lag fazu koja je iznosila 7 dana. Ovi podaci doprinose činjenici da vakuum pakovane viršle čine veoma dobru sredinu za rast i preživljavanje L. monocytogenes. Mikroflora koja se razvijala tokom skladištenja se uglavnom sastojala od bakterija mlečne kiseline čiji je razvoj bio vrlo sličan razvoju mezofilne aerobne mikroflora, i dostizao maksimalnu populaciju >9 log CFU/cm2. Prisustvo ove mikroflore je produžilo lag fazu L. monocytogenes do 24 dana i značajno smanjilo broj patogena do 4 odn. 3 log CFU/cm2, u uzorcima koji su inokulisani početnom koncentracijom 103 CFU/cm2 odnosno 106 CFU/cm2 bakterija kvara. Ovi rezultati ukazuju da kompetitivna mikroflora može inhibirati rast L. monocytogenes na proizvodima od mesa u vakuum pakovanju.",
publisher = "Institut za stočarstvo, Beograd",
journal = "Biotechnology in Animal Husbandry",
title = "Spoilage microflora of vacuum packaged frankfurters and influence on the growth of Listeria monocytogenes, Mikroorganizmi koji izazivaju kvar vakuum pakovanih viršli i uticaj na rast Listeria monocytogenes",
pages = "112-103",
number = "5-6-2",
volume = "23",
doi = "10.2298/BAH0702103R"
}

Radin, D., Niebuhr, S.,& Dickson, J.S.. (2007). Spoilage microflora of vacuum packaged frankfurters and influence on the growth of Listeria monocytogenes. in Biotechnology in Animal Husbandry
Institut za stočarstvo, Beograd., 23(5-6-2), 103-112.
https://doi.org/10.2298/BAH0702103R

Radin D, Niebuhr S, Dickson J. Spoilage microflora of vacuum packaged frankfurters and influence on the growth of Listeria monocytogenes. in Biotechnology in Animal Husbandry. 2007;23(5-6-2):103-112.
doi:10.2298/BAH0702103R .

Radin, Dragoslava, Niebuhr, SE, Dickson, J.S., "Spoilage microflora of vacuum packaged frankfurters and influence on the growth of Listeria monocytogenes" in Biotechnology in Animal Husbandry, 23, no. 5-6-2 (2007):103-112,
https://doi.org/10.2298/BAH0702103R . .

TY  - JOUR
AU  - Radin, Dragoslava
AU  - Niebuhr, SE
AU  - Dickson, JS
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1318
AB  - Approximately 100 CFU/cm(2) of a five-strain mixture of Listeria monocytogenes was coinoculated onto frankfurters with three different concentrations (10(2), 10(4), and 10(6) CFU/cm(2)) of an undefined spoilage microflora derived from commercial frankfurters. The frankfurters were vacuum packaged and stored at 10 degrees C for up to 48 days. The populations of L. monocytogenes, aerobic mesophilie bacteria, lactic acid bacteria, and Enterobacteriaceae were determined at various time intervals during storage. After 14 days, the population of L. monocytogenes was highest when grown with a spoilage microflora population of 10(2) CFU/cm(2), and this trend continued until 48 days. Throughout the entire storage period, the populations of L. monocytogenes at any concentration of inoculated spoilage microflora rarely differed by more than 0.5 log CFU/cm(2), and the maximum observed difference as 1.1 log CFU/cm(2) at 40 days. The growth rate of L. monocytogenes was approximately the same at all concentrations of the inoculated spoilage microflora. These results suggest that the concentration of spoilage microflora present on the original processed meat may have a slight impact on the growth of L monocytogenes in the package.
PB  - Int Assoc Food Protection, Des Moines
T2  - Journal of Food Protection
T1  - Impact of the population of spoilage microflora on the growth of Listeria monocytogenes on frankfurters
EP  - 681
IS  - 3
SP  - 679
VL  - 69
DO  - 10.4315/0362-028X-69.3.679
ER  - 

@article{
author = "Radin, Dragoslava and Niebuhr, SE and Dickson, JS",
year = "2006",
abstract = "Approximately 100 CFU/cm(2) of a five-strain mixture of Listeria monocytogenes was coinoculated onto frankfurters with three different concentrations (10(2), 10(4), and 10(6) CFU/cm(2)) of an undefined spoilage microflora derived from commercial frankfurters. The frankfurters were vacuum packaged and stored at 10 degrees C for up to 48 days. The populations of L. monocytogenes, aerobic mesophilie bacteria, lactic acid bacteria, and Enterobacteriaceae were determined at various time intervals during storage. After 14 days, the population of L. monocytogenes was highest when grown with a spoilage microflora population of 10(2) CFU/cm(2), and this trend continued until 48 days. Throughout the entire storage period, the populations of L. monocytogenes at any concentration of inoculated spoilage microflora rarely differed by more than 0.5 log CFU/cm(2), and the maximum observed difference as 1.1 log CFU/cm(2) at 40 days. The growth rate of L. monocytogenes was approximately the same at all concentrations of the inoculated spoilage microflora. These results suggest that the concentration of spoilage microflora present on the original processed meat may have a slight impact on the growth of L monocytogenes in the package.",
publisher = "Int Assoc Food Protection, Des Moines",
journal = "Journal of Food Protection",
title = "Impact of the population of spoilage microflora on the growth of Listeria monocytogenes on frankfurters",
pages = "681-679",
number = "3",
volume = "69",
doi = "10.4315/0362-028X-69.3.679"
}

Radin, D., Niebuhr, S.,& Dickson, J.. (2006). Impact of the population of spoilage microflora on the growth of Listeria monocytogenes on frankfurters. in Journal of Food Protection
Int Assoc Food Protection, Des Moines., 69(3), 679-681.
https://doi.org/10.4315/0362-028X-69.3.679

Radin D, Niebuhr S, Dickson J. Impact of the population of spoilage microflora on the growth of Listeria monocytogenes on frankfurters. in Journal of Food Protection. 2006;69(3):679-681.
doi:10.4315/0362-028X-69.3.679 .

Radin, Dragoslava, Niebuhr, SE, Dickson, JS, "Impact of the population of spoilage microflora on the growth of Listeria monocytogenes on frankfurters" in Journal of Food Protection, 69, no. 3 (2006):679-681,
https://doi.org/10.4315/0362-028X-69.3.679 . .

TY  - JOUR
AU  - Nikšić, Miomir
AU  - Niebuhr, SE
AU  - Dickson, JS
AU  - Mendonca, AF
AU  - Koziczkowski, JJ
AU  - Ellingson, JLE
PY  - 2005
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1015
AB  - Sauerkraut was produced from shredded cabbage, as is typical in the United States, and from whole head cabbages, which is a traditional process in parts of Eastern Europe. The sauerkraut was inoculated with five strain mixtures of Escherichia coli O157:H7 and Listeria monocytogenes, and the populations of these bacteria, as well as lactic acid bacteria, pH, and titratable acidity, were monitored over the course of fermentation. Fermentation variables were temperature (18 and 22 degrees C) and salt concentration (1.8, 2.25, and 3%). For most of the analyses, the type of cabbage processing was a significant factor, although within cabbage type, neither salt nor fermentation temperature had significant effects. The final pH of the whole-head sauerkraut was lower than the shredded sauerkraut, but the titratable acidity was significantly higher in the shredded sauerkraut. E. coli O157:H7 and L. monocytogenes persisted in the brines for most of the fermentation, although at the end of the fermentations (15 days for shredded, 28 days for whole head), neither pathogen had detectable populations. E. coli populations decreased more rapidly in the shredded sauerkraut even though the pH was higher because of the higher total acidity in the shredded sauerkraut. Acid-tolerant strains of E. coli and L monocytogenes were isolated from both shredded and whole-head sauerkraut at different salt concentrations and temperatures after 15 days of fermentation and could be detected at 35 days in the whole-head sauerkraut.
PB  - Int Assoc Food Protection, Des Moines
T2  - Journal of Food Protection
T1  - Survival of listeria monocytogenes and Escherichia coli O157 : H7 during Sauerkraut fermentation
EP  - 1374
IS  - 7
SP  - 1367
VL  - 68
DO  - 10.4315/0362-028X-68.7.1367
ER  - 

@article{
author = "Nikšić, Miomir and Niebuhr, SE and Dickson, JS and Mendonca, AF and Koziczkowski, JJ and Ellingson, JLE",
year = "2005",
abstract = "Sauerkraut was produced from shredded cabbage, as is typical in the United States, and from whole head cabbages, which is a traditional process in parts of Eastern Europe. The sauerkraut was inoculated with five strain mixtures of Escherichia coli O157:H7 and Listeria monocytogenes, and the populations of these bacteria, as well as lactic acid bacteria, pH, and titratable acidity, were monitored over the course of fermentation. Fermentation variables were temperature (18 and 22 degrees C) and salt concentration (1.8, 2.25, and 3%). For most of the analyses, the type of cabbage processing was a significant factor, although within cabbage type, neither salt nor fermentation temperature had significant effects. The final pH of the whole-head sauerkraut was lower than the shredded sauerkraut, but the titratable acidity was significantly higher in the shredded sauerkraut. E. coli O157:H7 and L. monocytogenes persisted in the brines for most of the fermentation, although at the end of the fermentations (15 days for shredded, 28 days for whole head), neither pathogen had detectable populations. E. coli populations decreased more rapidly in the shredded sauerkraut even though the pH was higher because of the higher total acidity in the shredded sauerkraut. Acid-tolerant strains of E. coli and L monocytogenes were isolated from both shredded and whole-head sauerkraut at different salt concentrations and temperatures after 15 days of fermentation and could be detected at 35 days in the whole-head sauerkraut.",
publisher = "Int Assoc Food Protection, Des Moines",
journal = "Journal of Food Protection",
title = "Survival of listeria monocytogenes and Escherichia coli O157 : H7 during Sauerkraut fermentation",
pages = "1374-1367",
number = "7",
volume = "68",
doi = "10.4315/0362-028X-68.7.1367"
}

Nikšić, M., Niebuhr, S., Dickson, J., Mendonca, A., Koziczkowski, J.,& Ellingson, J.. (2005). Survival of listeria monocytogenes and Escherichia coli O157 : H7 during Sauerkraut fermentation. in Journal of Food Protection
Int Assoc Food Protection, Des Moines., 68(7), 1367-1374.
https://doi.org/10.4315/0362-028X-68.7.1367

Nikšić M, Niebuhr S, Dickson J, Mendonca A, Koziczkowski J, Ellingson J. Survival of listeria monocytogenes and Escherichia coli O157 : H7 during Sauerkraut fermentation. in Journal of Food Protection. 2005;68(7):1367-1374.
doi:10.4315/0362-028X-68.7.1367 .

Nikšić, Miomir, Niebuhr, SE, Dickson, JS, Mendonca, AF, Koziczkowski, JJ, Ellingson, JLE, "Survival of listeria monocytogenes and Escherichia coli O157 : H7 during Sauerkraut fermentation" in Journal of Food Protection, 68, no. 7 (2005):1367-1374,
https://doi.org/10.4315/0362-028X-68.7.1367 . .