The Impact of Environmental Stresses in the Virulence Traits of Listeria monocytogenes Relevant to Food Safety

Pereira, Sofia Araújo; Alves, Ângela; Ferreira, Vanessa; Teixeira, Paula

doi:10.5772/intechopen.76287

Cited by 12 publications

(13 citation statements)

References 102 publications

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“…It has exceptional physiological abilities to ensure its survival by adapting quickly and easily to harsh divergent physiological conditions [11]. Studies have shown that subjecting L. monocytogenes to food-related stresses including low storage (refrigeration) temperatures may induce increased expression levels of the organism's virulence genes, and thus increase the risk of listeriosis [12].…”

Section: Introductionmentioning

confidence: 99%

Growth Potential of Listeria monocytogenes on Refrigerated Spinach and Rocket Leaves in Modified Atmosphere Packaging

Culliney

Schmalenberger

2020

Foods

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Minimally processed ready-to-eat (RTE) vegetables are increasingly consumed for their health benefits. However, they also pose a risk of being ingested with food-borne pathogens. The present study investigated the ability of RTE spinach and rocket to support the growth of Listeria monocytogenes as previous studies provided contradicting evidence. Findings were compared to growth on iceberg lettuce that has repeatedly been shown to support growth. Products were inoculated with a three-strain mix of L. monocytogenes at 10 and 100 cfu g−1 and stored in modified atmosphere (4 kPa O2, 8 kPa CO2) at 8 °C over 7–9 days. Spinach demonstrated the highest growth potential rate of 2 to 3 log10 cfu g−1 over a 9-day period with only marginal deterioration in its visual appearance. Growth potential on rocket was around 2 log10 cfu g−1 over 9 days with considerable deterioration in visual appearance. Growth potential of iceberg lettuce was similar to that of rocket over a 7-day period. Growth curves fitted closely to a linear growth model, indicating none to limited restrictions of growth over the duration of storage. The high growth potentials of L. monocytogenes on spinach alongside the limited visual deterioration highlight the potential risks of consuming this raw RTE food product when contaminated.

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Section: Introductionmentioning

confidence: 99%

Growth Potential of Listeria monocytogenes on Refrigerated Spinach and Rocket Leaves in Modified Atmosphere Packaging

Culliney

Schmalenberger

2020

Foods

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“…monocytogenes is exposed to diverse stresses in FPEs and during infection. Refrigeration to preserve food products both in production facilities and in consumers' fridges imposes low temperatures, and oxidative stress is caused by sanitizer agents, especially disinfectant application and antibiotic treatments [5,6]. Disinfectants based on quaternary ammonium compounds are the most common bactericidal agents used in the food industry, and chlorine derivates or peracetic acid are also applied to prevent L. monocytogenes spread within facilities [7].…”

Section: Introductionmentioning

confidence: 99%

“…L. monocytogenes can sense stressful conditions through molecular signalling [10] and activates survival strategies to reduce oxidative damage; these strategies include expression of sigB, cold and heat shock proteins (cspABCD), proteases (clpC, clpP, groEL) and genes related to oxidative response notably superoxide dismutase (sod), perR and catalase (kat) [11][12][13]. sigB acts on genes related to stress (GRS) and virulence genes such as inlA and LIPI-1 [5]. L. monocytogenes virulence can increase under stress conditions: prf A is regulated by a sigB-depedent promoter, and clpC expression influences some genes responsible for adherence [13,14].…”

Section: Introductionmentioning

confidence: 99%

The Response to Oxidative Stress in Listeria monocytogenes Is Temperature Dependent

et al. 2020

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The stress response of 11 strains of Listeria monocytogenes to oxidative stress was studied. The strains included ST1, ST5, ST7, ST6, ST9, ST87, ST199 and ST321 and were isolated from diverse food processing environments (a meat factory, a dairy plant and a seafood company) and sample types (floor, wall, drain, boxes, food products and water machine). Isolates were exposed to two oxidizing agents: 13.8 mM cumene hydroperoxide (CHP) and 100 mM hydrogen peroxide (H2O2) at 10 °C and 37 °C. Temperature affected the oxidative stress response as cells treated at 10 °C survived better than those treated at 37 °C. H2O2 at 37 °C was the condition tested resulting in poorest L. monocytogenes survival. Strains belonging to STs of Lineage I (ST5, ST6, ST87, ST1) were more resistant to oxidative stress than those of Lineage II (ST7, ST9, ST199 and ST321), with the exception of ST7 that showed tolerance to H2O2 at 10 °C. Isolates of each ST5 and ST9 from different food industry origins showed differences in oxidative stress response. The gene expression of two relevant virulence (hly) and stress (clpC) genes was studied in representative isolates in the stressful conditions. hly and clpC were upregulated during oxidative stress at low temperature. Our results indicate that conditions prevalent in food industries may allow L. monocytogenes to develop survival strategies: these include activating molecular mechanisms based on cross protection that can promote virulence, possibly increasing the risk of virulent strains persisting in food processing plants.

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“…is is of great concern because the tolerance to acid stress by pathogens aggravates their virulence [12,13].…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial Activity of Lactic Acid Bacteria Starters against Acid Tolerant, Antibiotic Resistant, and Potentially VirulentE. coliIsolated from a Fermented Sorghum-Millet Beverage

Byakika

Mukisa

Mugabi

et al. 2019

International Journal of Microbiology

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Bacterial contamination of fermented foods is a serious global food safety challenge that requires effective control strategies. This study characterized presumptive E. coli isolated from Obushera, a traditional fermented cereal beverage from Uganda. Thereafter, the antimicrobial effect of lactic acid bacteria (LAB) previously isolated from Obushera, against the E. coli, was examined. The presumptive E. coli was incubated in brain heart infusion broth (pH = 3.6) at 25°C for 48 h. The most acid-stable strains were clustered using (GTG)5 rep-PCR fingerprinting and identified using 16S rRNA sequencing. E. coli was screened for Shiga toxins (Stx 1 and Stx 2) and Intimin (eae) virulence genes as well as antibiotic resistance. The spot-on-the-lawn method was used to evaluate antimicrobial activity. Eighteen isolates were acid stable and are identified as E. coli, Shigella, and Lysinibacillus. The Stx 2 gene and antibiotic resistance were detected in some E. coli isolates. The LAB were antagonistic against the E. coli. Lactic acid bacteria from traditional fermented foods can be applied in food processing to inhibit pathogens. Obushera lactic acid bacteria could be used to improve the safety of fermented foods.

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The Impact of Environmental Stresses in the Virulence Traits of Listeria monocytogenes Relevant to Food Safety

Cited by 12 publications

References 102 publications

Growth Potential of Listeria monocytogenes on Refrigerated Spinach and Rocket Leaves in Modified Atmosphere Packaging

Growth Potential of Listeria monocytogenes on Refrigerated Spinach and Rocket Leaves in Modified Atmosphere Packaging

The Response to Oxidative Stress in Listeria monocytogenes Is Temperature Dependent

Antimicrobial Activity of Lactic Acid Bacteria Starters against Acid Tolerant, Antibiotic Resistant, and Potentially VirulentE. coliIsolated from a Fermented Sorghum-Millet Beverage

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