Listeria monocytogenes Adaptation and Growth at Low Temperatures: Mechanisms and Implications for Foodborne Disease

Listeria monocytogenes continues to be one of the more lethal foodborne pathogens. Primary food products including ready-to-eat meats, dairy products, and fresh produce have all been associated with L. monocytogenes and in some cases been responsible for major listeriosis outbreaks. A key environmental aspect of these types of foods is the use of refrigeration for storage as L. monocytogenes can withstand and survive cold temperatures encountered during refrigeration. Therefore, understanding the biology of foodborne pathogenic L. monocytogenes when exposed to cold temperatures is a critical research area. Uncovering the mechanisms that L. monocytogenes uses to tolerate cold temperatures and withstand cold shock has been the subject of several studies. More is becoming known about the events that occur at the molecular level as techniques become more refined. In this chapter, progress toward gaining a better understanding of L. monocytogenes responses when exposed to cold temperatures and implications for future research efforts are discussed.