Listeria monocytogenes ability to survive desiccation: Influence of serotype, origin, virulence, and genotype

Zoz, Fiona; Grandvalet, Cosette; Läng, Émilie; Iaconelli, Cyril; Gervais, Patrick; Firmesse, Olivier; Guyot, Stéphane; Beney, Laurent

doi:10.1016/j.ijfoodmicro.2017.02.010

Cited by 37 publications

(23 citation statements)

References 44 publications

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“…Listeria monocytogenes strains which are resistant to desiccation stress may present an increased contamination risk to the consumer due to their ability to survive on the leaf surface. Desiccation resistance has been shown to be influenced by serotype, origin, genotype and virulence with strains of serotype 1/2b being more resistant to desiccation stress than other serotypes (Zoz et al 2017). A further contributing factor to L. monocytogenes contamination of postharvest product is the bacterium's ability to adhere to and persist on abiotic surfaces in the processing environment such as stainless steel and polystyrene (Lee et al 2017).…”

Section: Mechanisms Of Survival On the Product Surface: Postharvestmentioning

confidence: 99%

Sources and survival ofListeria monocytogeneson fresh, leafy produce

Smith

Moorhouse²,

Monaghan

et al. 2018

J Appl Microbiol

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Listeria monocytogenes is an intracellular human pathogen which enters the body through contaminated food stuffs and is known to contaminate fresh leafy produce such as spinach, lettuce and rocket. Routinely, fresh leafy produce is grown and processed on a large scale before reaching the consumer through various products such as sandwiches and prepared salads. From farm to fork, the fresh leafy produce supply chain (FLPSC) is complex and contains a diverse range of environments where L. monocytogenes is sporadically detected during routine sampling of produce and processing areas. This review describes sources of the bacteria in the FLPSC and outlines the physiological and molecular mechanisms behind its survival in the different environments associated with growing and processing fresh produce. Finally, current methods of source tracking the bacteria in the context of the food supply chain are discussed with emphasis on how these methods can provide additional, valuable information on the risk that L. monocytogenes isolates pose to the consumer.

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Section: Mechanisms Of Survival On the Product Surface: Postharvestmentioning

confidence: 99%

Sources and survival ofListeria monocytogeneson fresh, leafy produce

Smith

Moorhouse²,

Monaghan

et al. 2018

J Appl Microbiol

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“…Phenotypic and genotypic studies have attempted, without reaching fully conclusive observations, to relate specific genotypes to increased or decreased resistance to stresses such as cold, acid, salt, and desiccation (Hingston et al, 2017b;Pasquali et al, 2018;Zhang et al, 2018). The origin of strains was observed to be less important for desiccation resistance in the studies of Faleiro et al (2003) and Zoz et al (2017), while Vialette et al (2003) could differentiate strains from seafood and clinical sources based on their osmotic stress tolerance with the latter being more osmotolerant. Presence of a five gene stress survival islet 1 (SSI-1) was reported to be important for acid, salt and cold growth in L. monocytogenes (Cotter et al, 2005;Ryan et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Initial Transcriptomic Response and Adaption of Listeria monocytogenes to Desiccation on Food Grade Stainless Steel

Kragh

Hansen

2020

Front. Microbiol.

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The foodborne pathogen Listeria monocytogenes survives exposure to a variety of stresses including desiccation in the food industry. Strand-specific RNA sequencing was applied to analyze changes in the transcriptomes of two strains of L. monocytogenes (Lm 568 and Lm 08-5578) during desiccation [15 • C, 43% relative humidity (RH)] on food grade stainless steel surfaces over 48 h to simulate a weekend with no food production. Both strains showed similar survival during desiccation with a 1.8-2 Log CFU/cm 2 reduction after 48 h. Analysis of differentially expressed (DE) genes (>twofold, adjusted p-value <0.05) revealed that the initial response to desiccation was established after 6 h and remained constant with few new genes being DE after 12, 24, and 48 h. A core of 81 up-and 73 down-regulated DE genes were identified as a shared, strain independent response to desiccation. Among common upregulated genes were energy and oxidative stress related genes e.g., qoxABCD (cytochrome aa 3) pdhABC (pyruvate dehydrogenase complex) and mntABCH (manganese transporter). Common downregulated genes related to anaerobic growth, proteolysis and the two component systems lmo1172/lmo1173 and cheA/cheY, which are involved in cold growth and flagellin production, respectively. Both strains upregulated additional genes involved in combatting oxidative stress and reactive oxygen species (ROS), including sod (superoxide dismutase), kat (catalase), tpx (thiol peroxidase) and several thioredoxins including trxAB, lmo2390 and lmo2830. Osmotic stress related genes were also upregulated in both strains, including gbuABC (glycine betaine transporter) and several chaperones clpC, cspA, and groE. Significant strain differences were also detected with the food outbreak strain Lm 08-5578 differentially expressing 1.9 × more genes (726) compared to Lm 568 (410). Unique to Lm 08-5578 was a significant upregulation of the expression of the alternative transcription factor σ B and its regulon. A number of long antisense transcripts (lasRNA) were upregulated during desiccation including anti0605, anti0936, anti1846, and anti0777, with the latter controlling flagellum biosynthesis and possibly the downregulation of motility genes observed in both strains. This exploration of the transcriptomes of desiccated L. monocytogenes provides further understanding of how this bacterium encounters and survives the stress faced when exposed to dry conditions in the food industry.

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“…Zoz et al. (2017) reported variations in L. monocytogenes strain survival in a desiccated environment (75% relative humidity); of the 30 strains tested, strain Lm109 was the most viable in this environment. Similarly, Valero, Hernández, Esteban‐Carbonero, and Rodríguez‐Lázaro (2018) observed strain variations among the survival of L. monocytogenes in processed grated cheese, and L. monocytogenes LBMM1109 showed the highest level of survival.…”

Section: Resultsmentioning

confidence: 98%

Influence of milk microbiota on Listeria monocytogenes survival during cheese ripening

Lee

Seo

et al. 2020

Food Science & Nutrition

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This study aimed to compare the three strains of Listeria monocytogenes survival in raw milk cheese and pasteurized milk cheese and to suggest the effect of milk microbiota on survival. L. monocytogenes cell counts decreased in all cheese as ripening time increased, and the survival rate was different for the strains of L. monocytogenes. Furthermore, L. monocytogenes survived longer in raw milk cheese than in pasteurized milk cheese. The difference of bacterial survival in each cheese was independent of Aw or the Lactobacillus spp. populations in cheeses; there was no difference in Aw or Lactobacillus spp. populations in all cheeses. The richness of microbiota in raw milk was little higher than in pasteurized milk, and five phyla (Chloroflexi, Cyanobacteria, Deinococcus–Thermus, Lentisphaerae, and Verrucomicrobia) were present only in raw milk. Also, organic acid‐producing bacteria were presented more in pasteurized milk compared with raw milk; thus, the growth of L. monocytogenes was slower in pasteurized milk. In conclusion, differences in the microbial community of milk can affect the growth of L. monocytogenes. Making cheese using raw milk is a risk of L. monocytogenes infection; thus, efforts to prevent growth of L. monocytogenes such as the use of appropriate food additives are required.

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Listeria monocytogenes ability to survive desiccation: Influence of serotype, origin, virulence, and genotype

Cited by 37 publications

References 44 publications

Sources and survival ofListeria monocytogeneson fresh, leafy produce

Sources and survival ofListeria monocytogeneson fresh, leafy produce

Initial Transcriptomic Response and Adaption of Listeria monocytogenes to Desiccation on Food Grade Stainless Steel

Influence of milk microbiota on Listeria monocytogenes survival during cheese ripening

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