Effects of the indigenous microflora of minimally processed lettuce on the survival and growth of Listeria innocua

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Abstract
Interactions between the natural background microflora of shredded lettuce and Listeria innocua (in lieu of Listeria monocytogenes) were studied. The effect of increasing the initial size of indigenous populations (from 103 to 106–107 CFU g−1) was tested for its ability to reduce L. innocua growth on shredded lettuce. Co‐culture experiments were performed in model media, where bacterial isolates from the indigenous microflora were tested for possible inhibitory effects. Varying the size of the indigenous populations had no effect on L. innocua survival or growth. However, interactions with individual species and mixed populations from lettuce did affect the survival and growth of L. innocua in model media. In general, mixed populations diminished L. innocua growth. In the undiluted lettuce medium, the various species tested individually either reduced or did not affect the growth of L. innocua. However, when the medium was diluted, some species extended the survival of L. innocua. Competition between the indigenous microflora and L. innocua resided mostly with the Enterobacter spp. and not with the pseudomonads. Enterobacter cloacae was particularly effective in reducing L. innocua growth. Lactic acid bacteria also reduced L. innocua growth in undiluted media. It is concluded that interactions with the natural background microflora may play an important role in determining the dynamics of Listeria populations on shredded lettuce.

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