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Project seeks to cultivate understanding of Listeria in dairy sites

A continuing project is identifying the bacteria within dairy processing environments to judge the effect on Listeria monocytogenes.

Teagasc in Ireland and the University of Veterinary Medicine Vienna in Austria are collecting samples from dairy processing plants and characterizing the microorganisms, with desire to being to avoid the current presence of harmful pathogens.

The LmRNA project is gaining a knowledge of Listeria monocytogenes reaction to dairy environment conditions.Mock communities of microorganisms are increasingly being created in the laboratory to mimic what’s within dairy environments. The role of other microorganisms has been investigated to find out their impact onListeria monocytogenes.

A food processing environment isn’t sterile and the current presence of some microorganisms in cheese production could be desired. During dairy processing, milk components may adsorb to surfaces enhancing attachment and biofilm formation.

Biofilm formation

The three-year project is utilizing a metagenomics approach, with researchers considering the microbiome of the surroundings, probably the most prevalent microorganisms and the interactions between those within biofilms. Culture-based methods are increasingly being used to isolate live bacteria from these environments.

Scientists are undertaking biofilm formation of Listeria monocytogenes in the lab. They’re using conditions often within the dairy sector, including low temperatures, relevant growth media, flow regimes and surface materials such as for example stainless.

After entering a food processing environment, bacteria initiate biofilm formation with a reversible attachment to a surface. As time passes, these bacteria produce exopolymeric substances (EPS) which supply the attachment that may only be lost if direct mechanical and chemical action is conducted.

With time, biofilms grow and shed bacterial cells. This spreads the bacteria and could become the way to obtain recurrent contamination. The biofilm EPS acts as a barrier for the diffusion of antimicrobials, resulting in protection of the enclosed cells. The chemical nature of the EPS often results in inactivation of sanitizers and cleaning agents found in the meals industry.

Researchers try to identify targets for antimicrobials, resulting in improved ways of prevent harmful pathogen persistence in the dairy industry.

Temperature and salt effect on Listeria

Another study by Spanish scientists has viewed Listeria in soft pasteurized milk and cured raw sheep milk cheeses.

Researchers at the University of Cordoba and the University of Burgos evaluated the impact of storage temperature and salt focus on Listeria monocytogenes.

The team analyzed products at a temperature that reflected the refrigeration of the merchandise at 4 degrees C, and another predicated on storage at room temperature of 22 degrees C (71 degrees F). Results showed the bacteria survived better at lower storage temperatures, based on the study published in Food Microbiology.

They discovered that reduced salt concentration in soft cheeses didn’t affect the behavior of the microorganism.

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