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8°C. 4-fold, these data were not statistically different from nonheat-shocked cells. When similar experiments were conducted with S. 0-fold and were significantly different from those of non-heat-shocked cells. When L. monocytogenes cells were held at 42°C, thermotolerance remained at a maximum level for at least 4 h. However, in preheated cells incubated at 35°C the increased thermal tolerance lasted less than 1 h. Heat stress interacts with growth atmosphere in increasing the heat resistance of E.

4-fold higher as compared with non-heat-shocked cells. Interestingly, no growth was observed on ML agar incubated anaerobically. Fedio and Jackson (1989) exposed stationary-phase cells of L. monocytogenes Scott A to a preheating treatment of 48°C for 1 h in TSYE broth followed by heating at 60°C for 20 min. Preheating rendered the pathogen more resistant, and a 4 log10 higher number of cells were recovered as compared to non-heat-shocked cells regardless of the recovery medium (selective or nonselective).

With the continuous improvements in analytical tools and protocols, researchers may soon be able to verify these associations. Rapid methods to differentiate between transient and inherent resistance, and to quantify these traits in the food microbiota, are urgently needed. Availability of these methods will not only reveal the risks associated with stress adaptation, but processors may also use these techniques to gauge processing severity with the anticipated tolerance of the microbiota in food.

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Loadbooks - 38 Special by No author listed

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