Growth and survival characteristics of Listeria monocytogenes of different sources and subtypes

被引：15

作者：

Cheng, Ying ^{[1
]}

Wang, Xiang ^{[1
]}

Liu, Yangtai ^{[1
]}

Qin, Xiaojie ^{[1
]}

Li, Zhuosi ^{[1
]}

Dong, Qingli ^{[1
]}

机构：

[1] Univ Shanghai Sci & Technol, Sch Hlth Sci & Engn, Shanghai 200093, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2023年 / 184卷

关键词：

Growth parameters; Inactivation characteristics; Subtypes; Stress; D-value; GLYCINE BETAINE; HEAT-RESISTANCE; EXPOSURE; ABILITY; STORAGE; MODEL; ACID; FOOD; INACTIVATION; PREVALENCE;

D O I：

10.1016/j.lwt.2023.115114

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Listeria monocytogenes is a foodborne pathogen of public health significance. The most popular pathogen subtypes isolated from food are different from those of clinical isolates. Understanding the behavior of L. monocytogenes along the food chain is important for risk assessment. The objective of this study was to describe the growth and survival characteristics of L. monocytogenes strains and evaluate their association with different subtypes. Food (n = 10) and clinical (n = 4) isolates and one reference strain (ATCC19112) were selected. The growth and survival characteristics of L. monocytogenes was monitored. It showed that the ST5 strains had adaptive capacity in weak acid and alkali, strong resistance to heat stress, violent acid and hypertonic. The serogroup IIb and IIa exhibited the highest acid resistance and bile salt tolerance, respectively. Furthermore, the ST8 and ST9 strains exhibited strong resistance in the bile salt environment and poor growth ability in the low salt broth, respec-tively. The ST87 food isolate had strong resistance to hypertonic and acid environments. Although further research for more L. monocytogenes strains is needed, the findings of this study should be useful in understanding the growth and survival behavior of L. monocytogenes belonging to different subgroups.

引用

页数：11

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