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Investigating the control of Listeria monocytogenes on uncured, no-nitrate-or-nitrite-added ready-to-eat meat products using natural antimicrobial ingredients and post-lethality interventions

A sublethally injured bacterial cell has been defined as a cell that survives a stress such as heating, freezing, acid treatment, or other antimicrobial intervention, but loses some of its defining qualities. An injured cell has been described further as one that can repair the cellular damage exerted by a stressor (resuscitate) and regain its original ability to grow and form a colony in the presence of selective agents, whereas a dead cell would not be able to grow and form a colony under any circumstances. Thus, the objective of this study was to evaluate the use of the thin agar layer (TAL) method in the recovery of heat-injured and pressure-injured Listeria monocytogenes in a tryptic soy broth with 0.6% yeast extract (TSBYE) system. The heat-injury experiment consisted of treatment of a L. monocytogenes cocktail at 60 ± 1°C for 3 min, 6 min, or 9 min, while the pressure-injury experiment consisted of treatment of a L. monocytogenes cocktail with high hydrostatic pressure (HHP) at 400 or 600 MPa for 1 s, 2 min, 4 min, or 6 min at 12 ± 2°C. Growth