Stress responses of listeria monocytogenes

Abstract

Bacteria are exposed to stress factors, such as heat, acid, freezing, desiccation and oxidation, in all links of the food chain. Listeria monocytogenes has the ability to grow at high salt concentrations, over wide pH and temperature ranges. Because of its ability to tolerate adverse conditions such as low water activity and low temperature, the elimination of L. monocytogenes and controlling of foodborne Listeria infections are difficult in food processing plants. Understanding the mechanisms of stress tolerance of L. monocytogenes may provide new ideas for controlling of listeriosis and the bacteria. In this paper cold, heat, osmotic, acid, alkali and oxidative stress responses of L. monocytogenes and the roles of sigma factors are reviewed.