Article Abstract:
The role of pediocin production in Pediococcus starter cultures used to control Listeria monocytogenes in turkey summer sausage was determined. The experiments assessed the efficiency of non-pediocin-producing mutants versus the pediocin-producing cultures. The results showed that pediocin-producing starter cultures are associated with more dramatic reduction in counts of L. monocytogenes during fermentation. Further analysis showed that P. acidilactici starter cultures and pediocin-encoding plasmids are genetically related. Not all of the commercially available starter cultures encode pediocin or are equally effective in controlling L. monocytogenes.
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Article Abstract:
Pulsed-field gel electrophoresis and serotyping are performed for 544 isolates of Listeria monocytogenes, including 502 isolated recovered from contaminated samples from many retail ready-to-eat (RTE) food products and 42 isolates recovered from human cases of listeriosis. The results help in defining the distribution and relatedness of isolates found in RTE foods in comparison with isolates that cause listeriosis.
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Article Abstract:
The foodborne Listeria species were analysed using the pulsed- field gel electrophoresis (PFGE) technique differentiating Listeria monocytogenes from other listeria species. It enabled differentiation of serologically and phenotypically similar listeriae due to the sensitivity and specificity of homogeneous electric pulsed-field analysis.
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