Differences in heat resistance and growth limits of Listeria monocytogenes strains, and identification of potential biomarkers

S. van der Veen, R. Moezelaar, J.A. Wouters, T. Abee, M.H.J. Wells-Bennik

Research output: Contribution to conferenceAbstractAcademic

Abstract

The prepared meal industry must control the growth of Listeria monocytogenes especially when raw milk is used, as it is the vector of listeriosis, a serious foodborne illness which is increasingly frequent. The evaluation of the bacteria¿s growth limits reveals the possible adaptation of strains to specific niches. The 4b serotype, which is generally found in clinical cases of listeriosis, displays the greatest resistance to acid and salt at 30°C, while the 1/2b serotype, mostly present in food, displays resistance to high salt concentrations at 7°C and at a neutral or 5.5 pH. In order to detect the presence of L. monocytogenes strains in food, the specific genes related to particular phenotypes were identified, which could make it possible to use them as biomarkers. A Toolbox to Quantify Enterotxin Gene Expression in a Complex
Original languageEnglish
Publication statusPublished - 2008
EventIDF Dairy Science and Technology Week -
Duration: 12 May 200816 May 2008

Conference

ConferenceIDF Dairy Science and Technology Week
Period12/05/0816/05/08

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