Survival kinetics of Listeria monocytogenes on chickpeas, sesame seeds, pine nuts, and black pepper as affected by relative humidity storage conditions

Autoři: Joelle K. Salazar aff001;  Vidya Natarajan aff001;  Diana Stewart aff001;  Quincy Suehr aff001;  Tanvi Mhetras aff002;  Lauren J. Gonsalves aff001;  Mary Lou Tortorello aff001
Působiště autorů: Division of Food Processing Science and Technology, U. S. Food and Drug Administration, Bedford Park, Illinois, United States of America aff001;  Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, Illinois, United States of America aff002
Vyšlo v časopise: PLoS ONE 14(12)
Kategorie: Research Article


Nuts and seeds have been increasingly associated with recalls due to contamination with Listeria monocytogenes. Storage of these food commodities occurs at various relative humidity (RH) conditions for months or years. The objective of this study was to assess L. monocytogenes survival on four commodities representing dried legumes, seeds, and spices categories: chickpeas, sesame seeds, pine nuts, and black pepper kernels. Inoculated products at 10 log CFU/g were stored for 180 days (6 months) at 25°C and different relative humidity (RH) levels: 25% (low), 45% (ambient), and 75% (high). After 180 days at 25% RH, L. monocytogenes populations decreased to 2.67–6.59 log CFU/g; the highest survival of the pathogen was observed on pine nuts and sesame seeds with decay rates of -0.014± 0.001 log CFU/g per d. Significantly greater population reductions on all products were observed during storage at 45 and 75% RH. At 45% RH, L. monocytogenes levels decreased to 1.90–6.36 log CFU/g. On chickpeas and black pepper stored at 75% RH, the pathogen population decreased to below the limit of enumeration (1 log CFU/g) yet were still detected via enrichments. The lowest survival of L. monocytogenes occurred at 75% RH on black pepper with a decay rate of -0.058±0.003 log CFU/g per d. Overall, regardless of RH level, the ability of the products to support survival of the pathogen may be expressed in the following order: pine nuts > sesame seeds > chickpeas > black pepper. The results of this study can aid in understanding how L. monocytogenes survives on dried legumes, seeds, and spices, and the data can contribute to the risk assessment of this pathogen.

Klíčová slova:

Bacterial pathogens – Fats – Humidity – Legumes – Listeria monocytogenes – Peanut – Salmonella enterica – Specimen storage


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2019 Číslo 12
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