Affiliation:
1. Center
for Red Meat Safety, Department of Animal Sciences, and
Department of Food Science and Human Nutrition,
Colorado State University, Fort Collins, Colorado 80523
Abstract
ABSTRACT
Stationary-phase
cells of
Listeria monocytogenes
grown in glucose-free or
glucose-containing media were exposed for 90 min to various stresses,
including acid stress (pH 4.0 to 7.0), osmotic stress (10.5 to
20.5% NaCl), and various temperatures (−5 to
50°C), and were further exposed to pH 3.5. Exposure to a mildly
acidic (pH 5.0 to 6.0) environment provided protection of the pathogen
against acid upon subsequent exposure. This adaptive response, however,
was found to be strongly dependent on other environmental conditions
during the shock, such as temperature or the simultaneous presence of a
second stress factor (NaCl). Growth of
L. monocytogenes
in the
presence of glucose resulted in enhanced survival of the pathogen at pH
3.5. Sublethal stresses other than acidic stresses, i.e., osmotic,
heat, and low-temperature stresses, did not affect the acid resistance
of
L. monocytogenes
(
P
> 0.5). More-severe
levels of these stresses, however, resulted in sensitization of the
pathogen to
acid.
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
Cited by
116 articles.
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