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.[1] Many different methods are used by food supply companies to inhibit bacterial growth, and chief among these methods are chemical preservatives.
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 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
- ↑ 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.
- ↑ Alexander Flegler, Vanessa Kombeitz & André Lipski. Menaquinone-mediated regulation of membrane fluidity is relevant for fitness of Listeria monocytogenes. Arch Microbiol 203, 3353–3360.
Authored for BIOL 238 Microbiology, taught by Joan Slonczewski,at Kenyon College,2024
