Heat and acid tolerance of Listeria monocytogenes after exposure to single and multiple sublethal stresses

Skandamis, Panagiotis; Yoon, Yohan; Stopforth, Jarret D.; Kendall, Patricia A.; Sofos, John N.

doi:10.1016/j.fm.2007.10.008

Cited by 130 publications

(56 citation statements)

References 58 publications

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“…In L. monocytogenes, exposure to salt stress has previously been reported to lead to cross-protection against bile stress (5); here, we show that adaptation to salt stress leads to elevated transcript levels of opuCA, betL, bilEAB, and bsh, which are all known to play a role in bile resistance (15,45,46). The exposure of L. monocytogenes to salt stress increases subsequent resistance to heat stress (42), and we observed that the short-term response to salt stress included increased transcript levels of dnaK, groES, groEL, htrA, and clpP, which encode proteins involved in the response to heat stress (19,32,54). We also showed that adaptation to salt stress led to increased transcript levels of kat, which coincides with increased resistance to hydrogen peroxide, a cross-protective effect that has also been demonstrated in B. cereus (14).…”

Section: Applied and Environmental Microbiologysupporting

confidence: 56%

Listeria monocytogenes Shows Temperature-Dependent and -Independent Responses to Salt Stress, Including Responses That Induce Cross-Protection against Other Stresses

Bergholz

Bowen

Wiedmann

et al. 2012

Appl Environ Microbiol

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ABSTRACTThe food-borne pathogenListeria monocytogenesexperiences osmotic stress in many habitats, including foods and the gastrointestinal tract of the host. During transmission,L. monocytogenesis likely to experience osmotic stress at different temperatures and may adapt to osmotic stress in a temperature-dependent manner. To understand the impact of temperature on the responses this pathogen uses to adapt to osmotic stress, we assessed genome-wide changes in theL. monocytogenesH7858 transcriptome during short-term and long-term adaptation to salt stress at 7°C and 37°C. At both temperatures, the short-term response to salt stress included increased transcript levels ofsigBand SigB-regulated genes, as well asmrpABCDEFG, encoding a sodium/proton antiporter. This antiporter was found to play a role in adaptation to salt stress at both temperatures; ΔmrpABCDEFGhad a significantly longer lag phase than the parent strain in BHI plus 6% NaCl at 7°C and 37°C. The short-term adaptation to salt stress at 7°C included increased transcript levels of two genes encoding carboxypeptidases that modify peptidoglycan. These carboxypeptidases play a role in the short-term adaptation to salt stress only at 7°C, where the deletion mutants had significantly different lag phases than the parent strain. Changes in the transcriptome at both temperatures suggested that exposure to salt stress could provide cross-protection to other stresses, including peroxide stress. Short-term exposure to salt stress significantly increased H2O2resistance at both temperatures. These results provide information for the development of knowledge-based intervention methods against this pathogen, as well as provide insight into potential mechanisms of cross-protection.

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Section: Applied and Environmental Microbiologysupporting

confidence: 56%

Listeria monocytogenes Shows Temperature-Dependent and -Independent Responses to Salt Stress, Including Responses That Induce Cross-Protection against Other Stresses

Bergholz

Bowen

Wiedmann

et al. 2012

Appl Environ Microbiol

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“…Exposure and adaptation to environmental stress result in cross-protection upon exposure to subsequent stresses. Evidence of cross-protection has been observed among stress conditions, including alkali, ethanol, and osmotic (18); heat and acid (19); and osmotic, oxidative, and low temperature (20) stresses. Exposure of L. monocytogenes to stress conditions (e.g., high acid, high salt) prior to ingestion by the host can lead to a more robust and efficient host cell invasion (21).…”

mentioning

confidence: 99%

Transcriptional and Phenotypic Responses of Listeria monocytogenes to Chlorine Dioxide

Pleitner

Trinetta

Morgan

et al. 2014

Appl Environ Microbiol

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Significant food-borne disease outbreaks have occurred from consumption of ready-to-eat foods, including produce, contaminated with Listeria monocytogenes. Challenging food matrices (e.g., cantaloupe, sprouts) with limited processing steps postharvest to reduce pathogen loads have underscored a need for new mitigation strategies. Chlorine dioxide (ClO 2 ) is increasingly being used in produce and other food systems to reduce food-borne pathogen levels. The goal of this study was to characterize the transcriptional response and survival of L. monocytogenes 10403S exposed to ClO 2 . The transcriptional profile of log-phase cells exposed to 300 mg/liter ClO 2 for 15 min was defined by whole-genome microarray. A total of 340 genes were significantly differentially expressed. Among the differentially expressed genes, 223 were upregulated (fold change > 1.5; adjusted P value < 0.05) in role categories responsible for protein fate, cellular processes, and energy metabolism. There were 113 and 16 genes differentially expressed belonging to regulatory networks of B and CtsR, respectively. We assessed L. monocytogenes 10403S survival after exposure to 100, 300, and 500 mg/liter aqueous ClO 2 in brain heart infusion (BHI) broth; there was a significant difference between cells exposed to 500 mg/liter ClO 2 and those exposed to all other conditions over time (P value < 0.05). Isogenic ⌬sigB and ⌬ctsR mutants exposed to 300 mg/liter ClO 2 were more sensitive to ClO 2 than the wild type under the same conditions. These results provide an initial insight into the mechanisms that L. monocytogenes employs to survive sublethal ClO 2 and further our understanding of the inactivation mechanisms of this increasingly used sanitizer.

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“…The exposure of L. monocytogenes to sodium chloride resulted in the pathogen becoming more resistant to subsequent stresses with the increased transcription levels of the genes involved in the uptake of glycine betaine/L-proline (Bae et al, 2012; Skandamis et al, 2008). The exposure of L. monocytogenes to high acidity and then osmotic stress increased its tolerance to acidity and osmolality through acid adaptation and osmo-adaptation, respectively (Faleiro et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

The Effects of Sodium Chloride on the Physiological Characteristics of Listeria monocytogenes

Choi¹,

Yoon²

2013

Korean Journal for Food Science of Animal Resources

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Sodium chloride is used to improve various properties of processed meat products, e.g., taste, preservation, water binding capacity, texture, meat batter viscosity, safety, and flavor; however, many studies have shown that sodium chloride increases the resistance of many foodborne pathogens to heat and acid. Listeria monocytogenes has been isolated from various readyto-eat (RTE) meat and dairy products formulated with sodium chloride; therefore, the objective of this paper was to review the effects of sodium chloride on the physiological characteristics of L. monocytogenes. The exposure of L. monocytogenes to sodium chloride may increase biofilm formation on foods or food contact surfaces, virulence gene transcription, invasion of Caco-2 cells, and bacteriocin production, depending on L. monocytogenes strain and serotype as well as sodium chloride concentration. When L. monocytogenes cells were exposed to sodium chloride, their resistance to UV-C irradiation and freezing temperatures increased, but sodium chloride had no effect on their resistance to gamma irradiation. The morphological properties of L. monocytogenes, especially cell elongation and filament formation, also change in response to sodium chloride. These findings indicate that sodium chloride affects various physiological responses of L. monocytogenes and thus, the effect of sodium chloride on L. monocytogenes in RTE meat and dairy products needs to be considered with respect to food safety. Moreover, further studies of microbial risk assessment should be conducted to suggest an appropriate sodium chloride concentration in animal origin foods.

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Heat and acid tolerance of Listeria monocytogenes after exposure to single and multiple sublethal stresses

Cited by 130 publications

References 58 publications

Listeria monocytogenes Shows Temperature-Dependent and -Independent Responses to Salt Stress, Including Responses That Induce Cross-Protection against Other Stresses

Listeria monocytogenes Shows Temperature-Dependent and -Independent Responses to Salt Stress, Including Responses That Induce Cross-Protection against Other Stresses

Transcriptional and Phenotypic Responses of Listeria monocytogenes to Chlorine Dioxide

The Effects of Sodium Chloride on the Physiological Characteristics of Listeria monocytogenes

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