Proteomic analysis of cross protection provided between cold and osmotic stress in Listeria monocytogenes.

ABSTRACT: Listeria monocytogenes is a Gram-positive, foodborne pathogen responsible for approximately 28% of all food-related deaths each year in the United States. L. monocytogenes infections are linked to the consumption of minimally processed ready-to-eat (RTE) products such as cheese, deli meats, and cold-smoked finfish products. L. monocytogenes is resistant to stresses commonly encountered in the food-processing environment, including low pH, high salinity, oxygen content, and various temperatures. The purpose of this study was to determine if cells habituated at low temperatures would result in cross-protective effects against osmotic stress. We found that cells exposed to refrigerated temperatures prior to a mild salt stress treatment had increased survival in NaCl concentrations of 3%. Addi

SUBMITTER: Pittman JR 

PROVIDER: S-EPMC4410765 | biostudies-literature | 2014 Apr

REPOSITORIES: biostudies-literature