Role of Lactic Acid Bacteria as a Bio-sanitizer to Prevent Attachment of Listeria Monocytogenes on Deli Slicer Contact Surfaces, and the Influence of Listeria Innocua on the Attachment of L. Monocytogenes on Selected Materials Located in the Food-processing Environment

<p><em>Listeria monocytogenes </em> an important foodborne pathogen that continues to be a serious problem for the food industry. This pathogen contaminates food primarily during post-harvest in the food-processing environment. Its ecology in the food-processing environment is not well understood but previous research has demonstrated the ability of <em> L. monocytogenes </em> to survive on food contact surfaces after cleaning and disinfection. The current study explored the attachment of three lactic acid bacteria (LAB) strains, <em> Lactobacillus animalis </em> , <em> Lb. amylovorus</em> and <em> Pediococcus acidilactici </em>, their combination in a cocktail, and their influence to prevent the attachment of <em> L. monocytogenes </em> at room temperature by examining their cell surface hydrophobicity, total carbohydrates production and adherence capability to stainless steel coupons made from a deli slicer. Subsequently, the study evaluated the influence of <em> L. innocua </em> on the attachment of <em> L. monocytogenes </em> on stainless steel, and on aluminum surfaces. The hydrophobicity tests were performed according to microbial adhesion to solvent (MATS). Extracellular carbohydrates were quantified using a colorimetric method. Based on these tests, <em> Lb. animalis </em> exhibited the greatest hydrophobicity (26.3 %) and its adherence increased sharply from 24 to 72 hr, whereas <em> Lb. amylovorus </em> yielded the lowest hydrophobicity 3.86 % and was only weakly adherent. <em> P. acidilactici </em> with a hydrophobicity of 10.1 % adhered strongly. The attached LAB strains produced significantly (P < 0.05) higher total carbohydrates than their planktonic counterparts, which is an important characteristic for attachment. Three separate conditions, LAB first, LAB and <em> L. monocytogenes </em> concurrently and <em> L. monocytogenes </em> inoculated first then LAB, were simulated to evaluate the ability of the LAB cocktail (10⁸ CFU/ml) to competitively exclude <em> L. monocytogenes </em> (10³ CFU/ml) on the surface of the stainless coupons. In all the three comparisons, the LAB cocktail was able to reduce the attachment of <em> L. monocytogenes </em> significantly (P < 0.05). Thus, the LAB cocktail indicated attachment on stainless steel and bacteriostatic activity against <em> L. monocytogenes </em> attached on stainless steel. These properties may be used in manufacturing a bio-sanitizer geared to prevent the formation <em> L. monocytogenes </em> biofilm on food contact surfaces. Preliminary data showed <em> L. innocua had a positive effect on the attachment of L. monocytogenes</em> on stainless steel or aluminum surfaces.</p>

Name thesis:degree_name

Master of Science in Food Science (MS)

Level thesis:degree_level

Thesis

Year dc:date.available

2012

Author dc:creator

• Ndahetuye, Jean Baptiste

Advisor dc:contributor.advisor

• Crandall, Philip G.

Contributors dc:contributor

• Hettiarachchy, Navam S.
• Millett, Francis S.

• Biological sciences
• Attachment
• Bio-sanitizer
• Lactic acid bateria
• Listeria monocytogenes
• Bacteria
• Food Microbiology
• Pathogenic Microbiology

Repository record dc:identifier

https://scholarworks.uark.edu/etd/340

OAI identifier oai:identifier

oai:scholarworks.uark.edu:etd-1339