Listeria monocytogenes Preservative Resistance
Section
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.[3] Many different methods are used by food supply companies to inhibit bacterial growth, and chief among these methods are chemical preservatives.
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Cold Resistance
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 near-freezing temperatures as well as at human body temperatures. [4]
Section 3
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Section 4
Conclusion
References
- ↑ Hodgkin, J. and Partridge, F.A. "Caenorhabditis elegans meets microsporidia: the nematode killers from Paris." 2008. PLoS Biology 6:2634-2637.
- ↑ Bartlett et al.: Oncolytic viruses as therapeutic cancer vaccines. Molecular Cancer 2013 12:103.
- ↑ Ranjan K. Mohapatra, Snehasish Mishra, Lawrence Sena Tuglo, Ashish K. Sarangi, Venkataramana Kandi, Amani Ahmed AL Ibrahim, Hussain A. Alsaif, Ali A. Rabaan, Md. Kudrat-E Zahan. Recurring food source-based Listeria outbreaks in the United States: An unsolved puzzle of concern? Health Science Reports 2024 7:2.
- ↑ Jones GS, D'Orazio SEF. Listeria monocytogenes: cultivation and laboratory maintenance. Curr Protoc Microbiol. 2013 Nov 5;31:9B.2.1-9B.2.7.
Authored for BIOL 238 Microbiology, taught by Joan Slonczewski,at Kenyon College,2024
