Effect of heat shock on thermal tolerance and susceptibility of Listeria monocytogenes to other environmental stresses

Lin, Yi-Der; Chou, Cheng‐Chun

doi:10.1016/j.fm.2003.10.007

Cited by 56 publications

(23 citation statements)

References 12 publications

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“…The salt concentration, the pH and the water activity values are normally within a range which allows the growth of Listeria monocytogenes (Seeliger and Jones, 1984;Lin and Chou, 2004). This bacterium was described as a Gram-positive facultative anaerobic, halotolerant rod with considerable variations in morphology, depending on physiological and environmental conditions (Janda and Abbott, 1999).…”

Section: Introductionmentioning

confidence: 99%

Freezing effects on survival ofListeria monocytogenes in artificially contaminated cold fresh-salmon

Miladi¹,

Chaieb

Bakhrouf

et al. 2008

Ann. Microbiol.

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The effects of freezing at -20 °C were examined on surviving of Listeria monocytogenes contaminating food during freezing. Slices of fresh salmon were inoculated with three strains of Listeria monocytogenes (10 8 CFU/g). The inoculated pieces of fish were dried for 1 h at 24 °C and then stored in closed containers at -20 °C for ten months. The identification of atypical cells found after freezing was achieved by PCR. This technique was based on the amplification of two specific genes of L. monocytogenes hlyA and iap. The results showed that after ten months of frozen storage, the concentration of L. monocytogenes determined on Trypticase Soya agar-Yeast Extract had declined by 2.39 ± 0.01 log CFU/g and 2.22 ± 0.01 log CFU/g for the strains isolated from meat, S1 and S2 respectively, and by 3.69 ± 0.03 log CFU/g for the reference strain. The effect of frozen storage of L. monocytogenes in salmon did not decrease the potential survival of food-borne pathogens' over a period of ten months.

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Section: Introductionmentioning

confidence: 99%

Freezing effects on survival ofListeria monocytogenes in artificially contaminated cold fresh-salmon

Miladi¹,

Chaieb

Bakhrouf

et al. 2008

Ann. Microbiol.

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“…and L. monocytogenes may also show increased resistance or cross-tolerance to other stressful environments (6)(7). Subjecting L. monocytogenes to heat shock increased the tolerance to NaCl and ethanol (8). Previous studies have also shown that low a w values and dry conditions enhance the tolerance of Salmonella to sodium hypochlorite and ethanol (9)(10).…”

Section: Introductionmentioning

confidence: 84%

Comparison of growth and disinfectant resistance of Bacillus cereus isolated from fresh-cut produce and organic vegetables

Lee

Park

Yoon

et al. 2014

Food Sci Biotechnol

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Bacillus cereus strains were inoculated into tryptic soy broth (TSB) and incubated (7-35 o C). Exponential and stationary phase cells were subjected to TSB plus sodium hypochlorite (0-3.6%), hydrogen peroxide (0-0.28%), and acetic acid (0-1.5%). Populations were counted on tryptic soy agar. Linear regression was fitted to survival data to calculate death rates. Cell counts decreased at 7 o C. Differences in growth patterns were observed at 10 o C and 15 o C. Exponential and stationary phase cells showed significant (p<0.05) differences in disinfectant resistance. Strains treated with different disinfectants showed differences in growth and disinfectant resistance during different growth phases.

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“…However, enhanced survivability was not observed when L. monocytogenes 568:⌬TreA was subjected to these stressors. L. monocytogenes 568 appears to have a naturally high resistance to ethanol and H 2 O 2 , relative to other L. monocytogenes strains (34). Therefore, the margin of protective capacity may be too narrow to expect increased survivability for the mutant.…”

Section: Discussionmentioning

confidence: 99%

Increased Thermal and Osmotic Stress Resistance in Listeria monocytogenes 568 Grown in the Presence of Trehalose Due to Inactivation of the Phosphotrehalase-Encoding Gene treA

Ells

Hansen

2011

Appl Environ Microbiol

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The food-borne pathogen Listeria monocytogenes is a problem for food processors and consumers alike, as the organism is resistant to harsh environmental conditions and inimical barriers implemented to prevent the survival and/or growth of harmful bacteria. One mechanism by which listeriae mediate survival is through the accumulation of compatible solutes, such as proline, betaine and carnitine. In other bacteria, including Escherichia coli, the synthesis and accumulation of another compatible solute, trehalose, are known to aid in the survival of stressed cells. The objective of this research was to investigate trehalose metabolism in L. monocytogenes, where the sugar is thought to be transferred across the cytoplasmic membrane via a specific phosphoenolpyruvate phosphotransferase system and phosphorylation to trehalose-6-phosphate (T6P). The latter is subsequently broken down into glucose and glucose-6-phosphate by ␣,␣-(1,1) phosphotrehalase, the putative product of the treA gene. Here we report on an isogenic treA mutant of L. monocytogenes 568 (568:⌬TreA) which, relative to the wild-type strain, displays increased tolerances to multiple stressors, including heat, high osmolarity, and desiccation. This is the first study to examine the putative trehalose operon in L. monocytogenes, and we demonstrate that lmo1254 (treA) in L. monocytogenes 568 indeed encodes a phosphotrehalase required for the hydrolysis of T6P. Disruption of the treA gene results in the accumulation of T6P which is subsequently dephosphorylated to trehalose in the cytosol, thereby contributing to the stress hardiness observed in the treA mutant. This study highlights the importance of compatible solutes for microbial survival in adverse environments.

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Effect of heat shock on thermal tolerance and susceptibility of Listeria monocytogenes to other environmental stresses

Cited by 56 publications

References 12 publications

Freezing effects on survival ofListeria monocytogenes in artificially contaminated cold fresh-salmon

Freezing effects on survival ofListeria monocytogenes in artificially contaminated cold fresh-salmon

Comparison of growth and disinfectant resistance of Bacillus cereus isolated from fresh-cut produce and organic vegetables

Increased Thermal and Osmotic Stress Resistance in Listeria monocytogenes 568 Grown in the Presence of Trehalose Due to Inactivation of the Phosphotrehalase-Encoding Gene treA

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