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Title: Recovery and Growth Potential of Listeria monocytogenes in Temperature Abused Milkshakes Prepared from Naturally Contaminated Ice Cream Linked to a Listeriosis Outbreak

Abstract

The recovery and growth potential of Listeria monocytogenes was evaluated in three flavors of milkshakes (vanilla, strawberry, and chocolate) that were prepared from naturally contaminated ice cream linked to a listeriosis outbreak in the U.S. in 2015, and were subsequently held at room temperature for 14 h. The average lag phase duration of L. monocytogenes was 9.05 h; the average generation time was 1.67 h; and the average population level increase per sample at 14 h was 1.14 log CFU/g. Milkshake flavors did not significantly affect these parameters. The average lag phase duration of L. monocytogenes in milkshakes with initial contamination levels ≤ 3 CFU/g (9.50 h) was significantly longer (P < 0.01) than that with initial contamination levels > 3 CFU/g (8.60 h). The results highlight the value of using samples that are contaminated with very low levels of L. monocytogenes for recovery and growth evaluations. The behavior of L. monocytogenes populations in milkshakes prepared from naturally contaminated ice cream linked to the listeriosis outbreak should be taken into account when performing risk based analysis using this outbreak as a case study.

Authors:
 [1];  [2];  [3];  [4];  [1];  [1];  [1];  [1]
  1. U.S. Food and Drug Administration, College Park, MD (United States)
  2. Univ. of New Hampshire, Durham, NH (United States)
  3. Univ. of Maryland, College Park, MD (United States)
  4. Gachon Univ., Seoul (Korea, Republic of)
Publication Date:
Research Org.:
U.S. Food and Drug Administration, College Park, MD (United States); University of Maryland Joint Institute for Food Safety and Applied Nutrition, College Park, MD (USA)
Sponsoring Org.:
USDOE
OSTI Identifier:
1378567
Resource Type:
Accepted Manuscript
Journal Name:
Frontiers in Microbiology
Additional Journal Information:
Journal Volume: 7; Journal ID: ISSN 1664-302X
Publisher:
Frontiers Research Foundation
Country of Publication:
United States
Language:
English
Subject:
59 BASIC BIOLOGICAL SCIENCES; L. monocytogenes, ice cream, milkshake, growth potential, temperature abuse, outbreak

Citation Formats

Chen, Yi, Allard, Emma, Wooten, Anna, Hur, Minji, Sheth, Ishani, Laasri, Anna, Hammack, Thomas S., and Macarisin, Dumitru. Recovery and Growth Potential of Listeria monocytogenes in Temperature Abused Milkshakes Prepared from Naturally Contaminated Ice Cream Linked to a Listeriosis Outbreak. United States: N. p., 2016. Web. doi:10.3389/fmicb.2016.00764.
Chen, Yi, Allard, Emma, Wooten, Anna, Hur, Minji, Sheth, Ishani, Laasri, Anna, Hammack, Thomas S., & Macarisin, Dumitru. Recovery and Growth Potential of Listeria monocytogenes in Temperature Abused Milkshakes Prepared from Naturally Contaminated Ice Cream Linked to a Listeriosis Outbreak. United States. doi:10.3389/fmicb.2016.00764.
Chen, Yi, Allard, Emma, Wooten, Anna, Hur, Minji, Sheth, Ishani, Laasri, Anna, Hammack, Thomas S., and Macarisin, Dumitru. Wed . "Recovery and Growth Potential of Listeria monocytogenes in Temperature Abused Milkshakes Prepared from Naturally Contaminated Ice Cream Linked to a Listeriosis Outbreak". United States. doi:10.3389/fmicb.2016.00764. https://www.osti.gov/servlets/purl/1378567.
@article{osti_1378567,
title = {Recovery and Growth Potential of Listeria monocytogenes in Temperature Abused Milkshakes Prepared from Naturally Contaminated Ice Cream Linked to a Listeriosis Outbreak},
author = {Chen, Yi and Allard, Emma and Wooten, Anna and Hur, Minji and Sheth, Ishani and Laasri, Anna and Hammack, Thomas S. and Macarisin, Dumitru},
abstractNote = {The recovery and growth potential of Listeria monocytogenes was evaluated in three flavors of milkshakes (vanilla, strawberry, and chocolate) that were prepared from naturally contaminated ice cream linked to a listeriosis outbreak in the U.S. in 2015, and were subsequently held at room temperature for 14 h. The average lag phase duration of L. monocytogenes was 9.05 h; the average generation time was 1.67 h; and the average population level increase per sample at 14 h was 1.14 log CFU/g. Milkshake flavors did not significantly affect these parameters. The average lag phase duration of L. monocytogenes in milkshakes with initial contamination levels ≤ 3 CFU/g (9.50 h) was significantly longer (P < 0.01) than that with initial contamination levels > 3 CFU/g (8.60 h). The results highlight the value of using samples that are contaminated with very low levels of L. monocytogenes for recovery and growth evaluations. The behavior of L. monocytogenes populations in milkshakes prepared from naturally contaminated ice cream linked to the listeriosis outbreak should be taken into account when performing risk based analysis using this outbreak as a case study.},
doi = {10.3389/fmicb.2016.00764},
journal = {Frontiers in Microbiology},
number = ,
volume = 7,
place = {United States},
year = {2016},
month = {5}
}

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