Listeria monocytogenes Preservative Resistance

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Growth of Listeria on PALCAM selective and differential agar. Black circles around colonies indicate esculin hydrolysis. Photo credit: Generon.

By Iris Pardue

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Introduction

Listeria monocytogenes is a resilient food pathogen capable of surviving and growing at low temperatures. As a result, it is responsible for infections in deli meats, cheeses, and other refrigerated products.[1] Many different methods are used by food supply companies to inhibit bacterial growth, and chief among these methods are chemical preservatives.

Cold Resistance

The anteiso-17-0 and anteiso-15-0 fatty acids, respectively at top and bottom. Photo credit: Pubchem and Pubchem

To fully understand the resistance of Listeria to preservatives, it is important to first consider its most importance resistance to cold. Listeria is a psychrophile, capable of growing at freezing temperatures as well as at human body temperatures. [2] Numerous mechanisms exist to aid resistance to cold, but chief among them is adaptations in the content of the phospholipid membrane.

This adaptation is mainly achieved via the use of the two primary fatty acids in the lipid membrane, anteiso-17-0 and anteiso-15-0.[3] The proportion between these two fatty acids is modulated in response to low temperatures until the more flexible anteiso-15-0 dominates, reaching 80% of the total fatty acid profile

Section 3

Include some current research, with at least one figure showing data.

Section 4

Conclusion

References



Authored for BIOL 238 Microbiology, taught by Joan Slonczewski,at Kenyon College,2024