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

Joshua C. Saldivar, Morgan L. Davis, Michael G. Johnson, Steven C. Ricke

Research output: Chapter in Book/Report/Conference proceedingChapter

9 Scopus citations

Abstract

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.

Original languageEnglish (US)
Title of host publicationFood and Feed Safety Systems and Analysis
PublisherElsevier
Pages227-248
Number of pages22
ISBN (Electronic)9780128498880
ISBN (Print)9780128118351
DOIs
StatePublished - 2018
Externally publishedYes

Keywords

  • Cold adaptation
  • Cold temperature
  • Listeria monocytogenes
  • Refrigeration

ASJC Scopus subject areas

  • Engineering(all)
  • Agricultural and Biological Sciences(all)

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