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1

Listeria monocytogenes in salted herring

100%
Dabrowski W., Rozycka-Kasztelan K., Kur J., Kotlowski R.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
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2000
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tom 03
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nr 2
The following paper includes the results of research, concerning the occurrence of Listeria spp in salted herring and herring salads. 100 samples of traditionally and vacuum packed herring and 40 herring salads were examined. It was established that 6.6% of the samples were contaminated with these microorganisms. 4 strains of Listeria innocua and 5 strains of L. monocytogenes were isolated. Listeria was not found in the herring salads, which was explained by the low, <4 pH of the product. Moreover, the ability of Listeria monocytogenes to develop in the environment of salted herring was determined. It was established that the pathogenic microorganisms multiplies in the herring, stored at the room temperature. At 10°C the development of Listeria is totally inhibited. Sodium benzoate has little influence on the development of Listeria because it merely delays the beginning, of the logarithmic phase of the bacteria development by 2 days.
2
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Production of divercin by Carnobacterium divergens in the presence of divercin-sensitive bacteria Carnobacterium piscicola and Listeria innocua

84%
Sip A., Grajek W.
Polish Journal of Food and Nutrition Sciences
|
1997
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tom 06
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nr 3
59-64
The effect of growth of the divercin-producing strain of Carnobacterium diver- gens in the presence of divercin-sensitive bacteria Carnobacterium piscicola and Listeria innocua F on the divercin production was studied. The divercin- -sensitive bacteria were introduced into the growth medium of C. divergens in the form of autolysate or living culture. The biomass yield of C. divergens, its fermentative activity and extracellular divercin production were evaluated. The presence of C. piscicola and L. innocua F was found to inhibit the growth of C. divergens, not affecting the acid production. The divercin-sensitive bacteria enhanced considerably the production of divercin by C. divergens, thus can be considered as divercin-biosynthesis stimulators. The stimulating effect had only autolysates of both divercin-sensitive bacteria. The divercin production in the presence of divercin-sensitive bacteria was dependent on the age of C. divergens culture.
3

Skutecznosc wybranych preparatow dezynfekcyjnych stosowanych w przemysle spozywczym wobec biofilmow bakteryjnych

84%
Krolasik J., Szosland-Faltyn A., Majczyna D.
Prace Instytutów i Laboratoriów Badawczych Przemysłu Spożywczego
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2008
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tom 63
103-111
4

The impact of high hydrostatic pressure on inactivation and sublethal injury of foodborne pathogens in beetroot juice

84%
Nasilowska J., Sokolowska B., Fonberg-Broczek M.
Postępy Nauki i Technologii Przemysłu Rolno-Spożywczego
|
2016
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tom 71
|
nr 1
High hydrostatic pressure (HHP) is a well known method currently used for food preservation. Nevertheless this treatment can also cause sublethal injury of foodborne pathogen cells, which could repair and become potentially dangerous for consumers. The survival of Listeria innocua CIP80.11T, Escherichia coli ATCC 8739 and the wild strains isolated from beetroot juice after HHP treatment (200 MPA, 300 MPa and 400 MPa) as well as the level of sublethal injuries in the surviving cells were investigated in this study. Lethal effect was reported after treatment at 400 MPa for the most of strains. The maximum level of sublethal injuries was reported after 5 minutes under pressure 300 MPa (L. innocua) and 400 MPa (E.coli).
5

Effect of cyclosporine A [CsA], cyclophosphamide [Cy] and azathioprine [Aza] on the survival of Listeria innocua in mice

84%
Walencka M., Bloch M., Goscicka T.
Archivum Immunologiae et Therapiae Experimentalis
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1994
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tom 42
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nr 4
6

Prevalence of Listeria spp. in meat and raw sausages

67%
Dabrowski W., Boguslawska-Was E., Daczkowska-Kozon E., Krasnosielska M., Rozycka-Kasztelan K.
Polish Journal of Food and Nutrition Sciences
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1999
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tom 08
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nr 2
195-200
7

Effect of enterocin 4231 in Slovak fermented salami Puchov after its experimental inoculation with Listeria innocua Li1

67%
Laukova A., Turek P.
Acta Scientiarum Polonorum. Technologia Alimentaria
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2011
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tom 10
|
nr 4
Background. Enteroccocci occur and may compete well in fermented sausages and Enterococcus faecium represents that species of the lactic acid bacteria which can be found in the fermented sausages. The representatives of this species can produce bacteriocins with predominant anti-listerial effect. Therefore, the effect of enterocin (Ent) 4231 produced by Enterococcus faecium CCM 4231 strain with probiotic properties was tested in a dry fermented salami Puchov (Slovak product) experimentally inoculated with L. innocua Li1 strain (107 cfu/ml). Material and methods. The bulk salami mixture was prepared in the pilot plant and 2.5 kg for each of three trials were transferred to the laboratory for the experiments. Three independent trials were conducted, each comprising then five salami samples (0.500 g). Trial A (reference control) involved only untreated salami mixture. Trial B represented salami mixture inoculated with Listeria innocua Li1 (107 cfu/ml). For trial C, Ent 4231 possessing activity 6400 AU/ml was added into the salami mixture inoculated with L. innocua Li1 (LilEnt). The mixtures were stuffed into collagen casings and the fiat shape salamis were transferred back to the pilot plant and treated according to conditions typical for this product and stored for 4 weeks. Results. The initial number of L. innocua Li1 in the inoculated salami mixture was 104 cfu/ml. Aft er Ent 4231 addition, the count of Listeria detected in the salami samples inoculated with Li1 and treated with Ent 4231 was 3.64 ±0.14 cfu/ml; difference 0.40 logarithmic cycles was noted between Li samples and Li /Ent samples. On day 2, the difference 1.86 log cycles was noted between Li1 and IM Ent samples. Although, in weeks 3 and 4, slight increase in Li1 cells was determined in Li salamis, the difference in the detection of Li1 cells in Li salamis and Li/Ent samples was even higher than that immedially after Ent addition (difference 2.30; 2.48 log cycles). Bacteriocin activity itself was not recovered from Li/Ent salamis. The pH of the all salamis was almost at the same level. Water activity and water content were not influenced. Conclusion. Addition of Ent 4231 during processing of salami Puchov experimentally inoculated with L. innocua Li1 has lead to decrease of Li1 cell growth, although the bacteriocin activity of Ent itself was not possible to detect in salami samples. The pH value, water activity, as well as sensory character of the final products were not negatively influenced.
8
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Behavior of Listeria innocua strains under pressure treatment - inactivation and sublethal injury

67%
Nasilowska J., Sokolowska B., Fonberg-Broczek M.
Polish Journal of Food and Nutrition Sciences
|
2019
|
tom 69
|
nr 1
The inactivation and sublethal injury of two strains of Listeria innocua (one collection strain and one wild strain isolated from beetroot juice) suspended in beetroot juice and in model solutions, after high hydrostatic pressure (HHP) were investigated. Changes within the population assessed by plating count methods of both L. innocua strains suspended in a buffer pH 4.0 were more noticeable than in the natural beetroot juice environment. In beetroot juice the lethal effect was reported after 1 min of pressure treatment at 400 MPa for the collection strain. In the case of the wild type strain, exposure to the maximal parameters of the compression process (400 MPa, 10 min) decreased the population number below 1 log (CFU/mL) but did not cause complete injury. The collection strain of L. innocua was easier to inactivate in beetroot juice than the strain isolated from this environment. The maximum level of sublethal injury was observed when the cells were suspended in a buffer pH 7.0. Structural damage in cell membranes after HHP processing was observed using a transmission electron microscope (TEM).
9

Wystepowanie paleczek z rodzaju Listeria w miesie mielonym oraz elementach drobiowych

67%
Czachorska M., Sawicka-Wrzosek K.
Życie Weterynaryjne
|
2001
|
tom 76
|
nr 07
374-375
10

Interleukin 12 and direct cytotoxicity of spleen lymphocytes to Listeria innocua-phagocyting syngeneic macrophages in C57BL-6 and BALB-c mice

67%
Szeliga J., Fiuk D., Walencka M., Goscicka T.
Archivum Immunologiae et Therapiae Experimentalis
|
1997
|
tom 45
|
nr 1
11

Influence of dendritic cells on the in vitro allogeneic cytotoxic reaction of lymphoid cells derived from normal or Listeria innocua-infected BALB-c mice

67%
Goscicka T., Walencka M., Fol M., Krupa A., Szeliga J.
Archivum Immunologiae et Therapiae Experimentalis
|
2001
|
tom 49
|
nr 6
12

Participation of IL-2 and direct cell cytotoxicity in the modulation of GvH reaction in mice infected with Listeria innocua

67%
Goscicka T., Walencka M., Szeliga J., Bloch M., Dziadek B.
Archivum Immunologiae et Therapiae Experimentalis
|
1995
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tom 43
|
nr 5-6
13

Specific cellular and humoral reactions as markers of Listeria monocytogenes infections

59%
Klink M., Paziak-Domanska B., Rozalska B., Dlugonska H., Chmiela M., Rudnicka W.
Acta Microbiologica Polonica
|
1994
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tom 43
|
nr 3-4
14

Capability of lactic acid bacteria to inhibit pathogens in sewage sludge subjected to biotechnological processes

59%
Ligocka A., Paluszak Z.
Bulletin of the Veterinary Institute in Puławy
|
2005
|
tom 49
|
nr 1
15
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Choroby odzwierzęce oraz występowanie ich bakteryjnych czynników etiologicznych u zwierząt i w żywności w krajach Unii Europejskiej w 2017 r.

43%
Osek J., Wieczorek K.
Życie Weterynaryjne
|
2019
|
tom 94
|
nr 03
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