Recently, outbreaks oflisteriosis assoc iated with cons umption of contaminated fresh produce by Listeria monocytogenes have increased.... Show moreRecently, outbreaks oflisteriosis assoc iated with cons umption of contaminated fresh produce by Listeria monocytogenes have increased. However, we know little about L. monocytogenes persistence and growth in fresh-cut produce items . The two main human foodbome outbreak lineages ofL. monocytogenes are LI and LB. Strains in LI (including serotypes 1/2b and 4b) are most likely to be isolated from human with listeriosis and Strains in LII (including serotypes 1/2a and 1/2c) are most likely to be isolated from food products and the natural environment. In order to determine the comparative survival and growth kinetics of these two lineages in chopped red cabbage and cucumber, samples of produce were chopped into 100 grams quantities and inoculated with 104 CFU/g of a cocktail of either LI (F2365, H7858, R2-502) or LII (LS814, JI-I 01, J1-067) antibiotic resistant strains. Samples were stored in deli-style containers at 5 or 10°C for 14 days, or 25°C for 7 days. At various intervals, samples were stomached and plated onto PCA with appropriate antibiotics. Data were modeled using DMFit from ComBase and statistical analyses were performed with GraphPad InStat. A p -value less than 0.05 was considered significant. The res ults for the grow th rates ((logIOCFU/g)/h) of the L. monocytogenes LI cocktail in red cabbage were significantly higher at 5°C (0.006±0.003), 10°C (0.017±0.004), and 25°C (0.051±0.017) than the LII cocktail ; and L. monocytogenes LI cocktail in cucumber were significantly lower at 25°C (0.098±0.00 84). Secondary models using the Ratkowsky equation presented r 2 values of 0.9866 for LI in red cabbage whereas presenting / values of 0.9998 and 0.9997 for LI and LII in cucumber, respectively. No significant difference between two lineages was seen in red cabbage and cucumber during ambient temperature display. Finally, the behavior of L. monocy togenes LI and LII on red cabbage and cucumber after potential consumer temperature abuse was determined. In red cabbage, LI grew steadily. However, the growth of L1I in red cabbage was more dynamic. In cucumber, there was no significant difference between LI and LII. The result s from this study will aid in comparing the growth and survival kinetics of Ll and L1l of L. monocytogenes and will provide guidance to both customers and the food industry. M.S. in Food Safety and Technology, July 2015 Show less
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