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The Listeria monocytogenes Triad for Success: Food Matrix, Stress Response and Virulence

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Foodborne Pathogens

Part of the book series: Food Microbiology and Food Safety ((PRACT))

Abstract

As with most foodborne pathogens, Listeria monocytogenes, during its life cycle, encounters many environmental stresses, beginning with its residence in soil, through the food production chain until it encounters host challenges to accomplish a successful infection process. Exposure to a single stress or a combination of stresses can compromise the integrity of the bacterial cell, and to circumvent those injuries the pathogen is equipped with mechanisms that can sense sublethal stress and trigger its gene expressing arsenal to reprogram its mode of survival by expressing stress tolerance factors. Such tolerance factors were initially identified using laboratory media. However, these approaches did not reliably translate those tolerance responses in real food matrices that the pathogen requires, and the molecular elements associated with those responses. Using different omics approaches, recent studies are revealing the tolerance responses associated with different food matrices and their possible impact in enabling the pathogen to better survive in vivo stress challenges. This knowledge is useful for developing new and more efficient control strategies and improving food safety, especially for minimally processed foods.

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  1. Universidade do Algarve, FCT, Center for Biomedical Research, 8005-139, Faro, Portugal

    Maria Leonor Faleiro

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  1. U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research, Wyndmoor, Pennsylvania, USA

    Joshua B. Gurtler

  2. University of Georgia, Center of Food Safety, Griffin, Georgia, USA

    Michael P. Doyle

  3. Kornacki Microbiology Solutions, Inc., Madison, Wisconsin, USA

    Jeffrey L. Kornacki

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Faleiro, M.L. (2017). The Listeria monocytogenes Triad for Success: Food Matrix, Stress Response and Virulence. In: Gurtler, J., Doyle, M., Kornacki, J. (eds) Foodborne Pathogens. Food Microbiology and Food Safety(). Springer, Cham. https://doi.org/10.1007/978-3-319-56836-2_4

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