Inability of heat stress to affect sensitivity of Listeria monocytogenes to pediocin in pork Academic Article uri icon


  • The effect of heat-shock (48C for 20 min) on sensitivity of Listeria monocytogenes Scott A to bacteriocin produced by Pediococcus acidilactici was evaluated. Exposure of Listeria to pediocin (68,267 AU/mL) resulted in lower number of survivors in the first 2 h of incubation in Trypticase soy broth at 37C compared with samples without pediocin, regardless of whether the cells were heat-shocked or not. Further incubation for 24 h resulted in resumption of growth by L. monocytogenes, with counts reaching the same level as samples without pediocin. Cold storage of Listeria in pork in the presence of pediocin (8,192 AU/g) resulted in a 2.0 log10 reduction after 24 h, when compared with controls not exposed to pediocin, regardless of whether the samples were stored under air, vacuum, or a modified atmosphere. Prior heat- shocking did not have an effect on sensitivity of Listeria to pediocin during storage. Thus, storage atmosphere and exposure to heat shock, which are known to induce thermotolerance in L. monocytogenes, had no effect in sensitivity of this organism to pediocin.

published proceedings


author list (cited authors)

  • Khojasteh, A., & Murano, E. A.

citation count

  • 2

complete list of authors

  • Khojasteh, A||Murano, EA

publication date

  • January 1996