Assessment of survival mechanisms in persistent Listeria monocytogenes strains isolated from food processing industries/ Evaluación de los mecanismos de supervivencia de cepas de Listeria monocytogenes persistentes en plantas alimentarias

Abstract

Prevalence of Listeria monocytogenes in food chain in Europe 2. Regulation of virulence and stress response in Listeria monocytogenes 1.2. L. monocytogenes prevalence on different food products L. monocytogenes is considered as a microbiological risk in FPE as it can be spread via food products (Di Pinto et al., 2010). Listeriosis is the fifth most frequent foodborne zoonosis after campylobacteriosis or salmonellosis globally. The latest EFSA reports reveal an increment of 6.90% of human listeriosis in 2015 and 9.30% in 2016 (EFSA 2016, 2017) (Table 1). In US, the establishment of "zero tolerance" policy on food products focused on the decrease of the incidence of L. monocytogenes, while in Europe, EC 2073/2005 asserts an absent of L. monocytogenes in 25 grams of RTE products destined to the risky groups and in those RTE products that support L. monocytogenes growth along their shelf life (European Commission 2005). Moreover, in those RTE products that do not support its growth, L. monocytogenes should be absent in 25 g before leaving the food processing plant and below 100 cfu/g at the end of