Effects of several factors of the heat-shock-induced thermotolerance of Listeria monocytogenes

Article Abstract:

The response of Listeria monocytogenes cells to heat shocks depend on the duration of the stress and on the temperature that they have been grown. There was a 400% increase in the thermotolerance of bacteria grown at 37 degrees Centigrade while the thermotolerance of bacteria grown at 4 degrees Centigrade rose by 700%. Cells of L. monocytogenes that survive heat treatment could thrive faster even on refrigerated foods and is one of the most dangerous microorganisms known to man.

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Inhibition of Listeria monocytogenes by fatty acids and monoglycerides

Article Abstract:

Potassium-conjugated fatty acids and monolaurin are natural food components that have bactericidal activity against the foodborne pathogen, Listeria monocytogenes. These inhibitory fatty acids and monolaurin show activity at lower pH. Low temperature and fat content of milk influence monolaurin inhibitory effect. Thepotassium salt in potassium-conjugated fatty acids may be contributory to its bactericidal effect owing to the high solubility of the salt.

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Cold shock and its effect on ribosomes and thermal tolerance in Listeria monocytogenes

Article Abstract:

Research examines the role of cold shock in reducing the thermal stability of Listeria monocytogenes at the ribosome and fatty acid levels. Results point out that membrane fatty acids are not involved but a 3-hour cold shock at 0 C affected both subunits of the ribosome indicating ribosomal structure instability.

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