Role of Cold Shock Proteins in Growth of Listeria monocytogenes under Cold and Osmotic Stress Conditions

-Dependent and -Independent Mechanisms Contribute to Transcription of Listeria monocytogenes Cold Stress Genes during Cold Shock and Cold Growth †

Cold shock induction of thermal sensitivity in Listeria monocytogenes.

Cold shock at 0 to 15 degrees C for 1 to 3 h increased the thermal sensitivity of Listeria monocytogenes. In a model broth system, thermal death time at 60 degrees C was reduced by up to 45% after L. monocytogenes Scott A was cold shocked for 3 h. The duration of the cold shock affected thermal tolerance more than did the magnitude of the temperature downshift. The Z values were 8.8 degrees C f...

Cold shock proteins contribute to the regulation of listeriolysin O production in Listeria monocytogenes.

Cold shock proteins (Csps) are multifunctional nucleic acid binding proteins used to regulate a wide range of gene expression responses in bacteria. We report here that Csps regulate the production of the pore-forming cytolysin listeriolysin (LLO) and hemolysis phenotypes in Listeria monocytogenes. A triple csp gene deletion mutant incapable of producing any Csps, as well as double csp gene del...

Listeria monocytogenes growth rates on cold-smoked salmon and evaluation

19 Salting and smoking are ancient processes for fish preservation. The effects of salt and phenolic 20 smoke compounds on the growth rate of L. monocytogenes in cold-smoked salmon were 21 investigated, through physico-chemical analyses, challenge tests on surface of cold-smoked 22 salmon at 4°C and 8°C, and a survey of the literature. Estimated growth rates were compared to 23 predictions of e...

Increased Adhesion of Listeria monocytogenes Strains to Abiotic Surfaces under Cold Stress

Food contamination by Listeria monocytogenes remains a major concern for some food processing chains, particularly for ready-to-eat foods, including processed foods. Bacterial adhesion on both biotic and abiotic surfaces is a source of contamination by pathogens that have become more tolerant or even persistent in food processing environments, including in the presence of adverse conditions suc...