Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 299, Issue -, Pages 39-46Publisher
ELSEVIER
DOI: 10.1016/j.ijfoodmicro.2019.03.016
Keywords
Listeria monocytogenes; Plasmid; Oxidative stress; Benzalkonium chloride; Acidic stress; Salt stress
Categories
Funding
- USDA National Institute of Food and Agriculture Hatch project [1011114]
- Austrian Competence Center for Feed and Food Quality, Safety and Innovation (FFoQSI)
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Listeria monocytogenes is a food-borne pathogen responsible for the disease listeriosis and is commonly isolated from food and food production facilities. Many L. monocytogenes strains contain plasmids, though the contributions of plasmids to survival in food production environments are unknown. Three L. monocytogenes ST5, ST8, and ST121 strains containing plasmids, which harbor putative stress response genes, were cured of their plasmids. Wildtype (WT) and plasmid-cured strains were exposed to disinfectant, oxidative, heat, acid, or salt stress. After stress exposure, cells were plated for colony forming unit (CFU) counts to determine survivors. L. monocytogenes WT strains exposed to 0.01% (vol/vol) H2O2, 1% (vol/vol) lactic acid, and 15% (wt/vol) NaCI, pH 5 showed significantly higher counts of survivors compared to the plasmid-cured strains. The number of survivors for the ST5 WT strain exposed to 10 mu g/mL benzalkonium chloride (BC) was significantly higher than in the plasmid-cured strain. The ST8 and ST5 strains were exposed to elevated temperature (50 degrees and 55 degrees C respectively); only the ST5 WT strain had significantly higher numbers of survivors than the plasmid-cured strains. Our data revealed that L. monocytogenes ST5, ST8, and ST121 plasmids contribute to tolerance against elevated temperature, salinity, acidic environments, oxidative stress and disinfectants.
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