Browse > Article
http://dx.doi.org/10.13103/JFHS.2020.35.6.630

Growth Survival of Listeria monocytogenes in Enoki Mushroom (Flammulina velutipes) at Different Temperatures and Antilisterial Effect of Organic Acids  

Kim, Se-Ri (Microbial Safety Team, National Institute of Agricultural Sciences, Rural Development Administration)
Kim, Won-Il (Microbial Safety Team, National Institute of Agricultural Sciences, Rural Development Administration)
Yoon, Jae-Hyun (Microbial Safety Team, National Institute of Agricultural Sciences, Rural Development Administration)
Jeong, Do-Yong (Microbial Safety Team, National Institute of Agricultural Sciences, Rural Development Administration)
Choi, Song-Yi (Microbial Safety Team, National Institute of Agricultural Sciences, Rural Development Administration)
Hwang, Injun (Microbial Safety Team, National Institute of Agricultural Sciences, Rural Development Administration)
Rajalingam, Nagendran (Microbial Safety Team, National Institute of Agricultural Sciences, Rural Development Administration)
Publication Information
Journal of Food Hygiene and Safety / v.35, no.6, 2020 , pp. 630-636 More about this Journal
Abstract
Listeria monocytogenes (L. monocytogenes) was responsible for several recall cases owing to its incidence in mushrooms exported from the Republic of Korea. In this study, we investigated the survival of L. monocytogenes in enoki mushroom (Flammulina velutipes) at different temperatures and the antilisterial effect of its organic acids. Enoki mushrooms were innoculated with L. monocytogenes (initial concentration 4.5 log CFU/g) and stored at 1-35℃, No growth of L. monocytogenes in enoki mushrooms was observed at 1℃ for 30 days. 3.0 log CFU/g growth of L. monocytogenes was also achieved after 36 h and 24 h at 30℃ and 35℃, respectively. To evaluate the antilisterial effect of the organic acids (acetic acid, lactic acid, malic acid), enoki mushrooms were treated with 1-3% of each acid for 10-30 min. The efficacy of malic acid and lactic acid was significantly higher than that of acetic acid. Over 3.0 log reductions were observed when L. monocytogenes in enoki mushrooms was immersed in 3% lactic acid and malic acid over 10 minutes or more. Therefore, it is necessary to keep enoki mushrooms at 1℃ during the export process and treat them with 3% lactic acid and malic acid for 10 min prior to consumption.
Keywords
Listeria monocytogenes; Enoki mushrooms; Growth; Organic acid;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Seong, K.H., Kang, J.H., Song, K.B., Effects of combined acetic acid and UV-C irradiation treatment on the microbial growth and the quality of sedum during its storage. Korean J. Food Preserv., 21(4), 581-586 (2014).   DOI
2 Lee, H.H., Hong, S.I., Kim, D.M., Microbiological characterization and chlorine treatment of buckwheat sprouts. Korean J. Food Sci. Technol., 41(4), 452-457 (2009).
3 Cliffe-Byrnes, V., O'Beirne, D., Effects of washing treatment on microbial and sensory quality of modified atmosphere (MA) packaged fresh sliced mushroom (Agaricus bisporus). Postharvest Biol. Technol., 48(2), 283-294 (2008).   DOI
4 Ding, T., Rahman, S., Oh, D.H., Inhibitory effects of low concentration electrolyzed water and other sanitizers against foodborne pathogens on oyster mushroom. Food Control, 22(2), 318-322 (2011).   DOI
5 Ho, K.L.G., Luzuriaga, D.A., Rodde, K.M., Tang, S., Phan, C., Efficacy of a novel sanitizer composed of lactic acid and peroxyacetic acid against single strains of nonpathogenic Escherichia coli K-12, Listeria innocua, and Lactobacillus plantarum in aqueous solution and on surfaces of romaine lettuce and spinach. J. Food Prot., 74(9), 1468-1474 (2011).   DOI
6 Park, S.H., Choi, M.R., Park, J.W., Park, K.H., Chung, M.S., Ryu, S., Kang, D.H., Use of organic acids to inactivate Escherichia coli O157: H7, Salmonella Typhimurium, and Listeria monocytogenes on organic fresh apples and lettuce. J. Food Sci., 76(6), 293-298 (2011).
7 Stanojevic-Nikolic, S., Dimic, G., Mojovic, L., Pejin, J., Djukic-Vukovic, A., Kocic-Tanackov, S., Antimicrobial activity of lactic acid against pathogen and spoilage microorganisms. J. Food Process. Preserv., 40(5), 990-998 (2016).   DOI
8 Cordero, N., Maza, F., Navea-Perez, H., Aravena, A., Marquez-Fontt, B., Navarrete, P., Different transcriptional responses from slow and fast growth rate strains of Listeria monocytogenes adapted to low temperature. Front. Microbiol. 7, 229 (2016).
9 Leong, D., Alvarez-Ordóez, A., Guillas, F., Ordan, K., Determination of Listeria monocytogenes growth during mushroom production and distribution. Foods, 2(4), 544-553 (2013).   DOI
10 Gonzalez-Fandos, E., Olarte, C., Gimenez, M., Sanz, S., Simon, A., Behaviour of Listeria monocytogenes in packaged fresh mushrooms (Agaricus bisporus). J. Appl. microbiol., 91(5), 795-805 (2001).   DOI
11 Rural development administration, 2016. The 9th Korean standard food composition table, development administration. Wanju, Korea. pp. 186-187.
12 Murray, K., Wu, F., Aktar, R., Namvar, A., Warriner, K., Comparative Study on the Efficacy of Bacteriophages, Sanitizers, and UV Light Treatments To Control Listeria monocytogenes on Sliced Mushrooms (Agaricus bisporus). J. Food Prot., 78(6), 1147-1153 (2015).   DOI
13 Yoon, J.H., Chu, H., Jeong, D.Y., Choi, S., Hwang, I.J., Lee, S.Y., Kim, S.R., Decontamination of Listeria monocytogenes in enoki mushrooms using a 405-nm light-emitting diode illumination combined with organic acid dipping. LWT Food Sci. Technol., 133, 110048 (2020).   DOI
14 Ricke, S., Perspectives on the use of organic acids and short chain fatty acids as antimicrobials. Poult. sci., 82(4), 632- 639 (2003).   DOI
15 Wang, C., Chang, T., Yang, H., Cui, M., Antibacterial mechanism of lactic acid on physiological and morphological properties of Salmonella enteritidis, Escherichia coli and Listeria monocytogenes. Food Control, 47, 231-236 (2015).   DOI
16 Chen, M., Cheng, J., Wu, Q., Zhang, J., Chen, Y., Zeng, H., Ye, Q., Wu, S., Cai, S., Wang, J., Prevalence, potential virulence, and genetic diversity of Listeria monocytogenes isolates from edible mushrooms in Chinese markets. Front Microbiol., 9, 1711 (2018).   DOI
17 Schlech, W., Foodborne listeriosis. Clin. Infect. Dis., 31(3), 770-775 (2000).   DOI
18 Liu, D., Identification, subtyping and virulence determination of Listeria monocytogenes, an important foodborne pathogen. J. Med. Microbiol., 55(6), 645-659 (2006).   DOI
19 Hilliard, A., Leong, D., O'Callaghan, A., Culligan, E.P., Morgan, C.A., DeLappe, N., Hill, C., Jordan, K., Cormican, M., Gahan, C.G., Genomic characterization of Listeria monocytogenes isolates associated with clinical listeriosis and the food production environment in Ireland. Genes, 9(3), 171 (2018).   DOI
20 Melo, J., Andrew, P., Faleiro, M., Listeria monocytogenes in cheese and the dairy environment remains a food safety challenge: The role of stress responses. Food Res. Int., 67, 75-90 (2015).   DOI
21 Food Safety Authority of Ireland, (2020, April. 16). 1st Trimester National Microbiological Survey: Microbiological safety/quality of raw mushrooms. Retrieved from https://www.fsai.ie/uploadedfiles/raw_mushrooms.pdf
22 Lee, J.E., Kim, S.A., Shim, W.B., Occurrence and reduction of Listeria monocytogenes in fresh produces. Safe Food, 13(2), 24-33 (2018).
23 Centers for Disease Control and Prevention, (2020, April 25). Outbreak of Listeria infections linked to enoki mushrooms. Retrieved from https://www.cdc.gov/listeria/outbreaks/enoki-mushrooms-03-20/index.html/
24 Sekiya, S., Ohmori, K., Harii, K., Treatment of infectious skin defects or ulcers with electrolyzed strong acid aqueous solution. Artif. Organs., 21(1), 32-38 (1997).   DOI