title: Low, medium, and high heat tolerant strains of Listeria monocytogenes and increased heat stress resistance after exposure to sublethal heat.
abstract: A group of 37 strains representing all 13 serotypes of Listeria monocytogenes with an initial cell density of 10(7) CFU/ml were analyzed for their heat tolerance at 60°C for 10 min. These L. monocytogenes strains were categorized into three heat tolerance groups: low (<2 log CFU/ml survival), medium (2 to 4 log CFU/ml survival), and high (4 to 6 log CFU/ml survival). Serotype 1/2a strains had relatively low heat tolerance; seven of the eight tested strains were classified as low heat tolerant. Of the two serotype 1/2b strains tested, one was very heat sensitive (not detectable) and the other was very heat resistant (5.4 log CFU/ml survival). Among the 16 serotype 4b strains, survival ranged from not detectable to 4 log CFU/ml. When one L. monocytogenes strain from each heat tolerance group was subjected to sublethal heat stress at 48°C for 30 or 60 min, the survival of heat-stressed cells at 60°C for 10 min increased by 5 log CFU/ml (D60°C-values nearly doubled) compared with the nonstressed control cells. Sublethal heat stress at 48°C for 60 or 90 min increased the lag phase of L. monocytogenes in tryptic soy broth supplemented with 0.6% yeast extract at room temperature by 3 to 5 h compared with nonstressed control cells. The heat stress adaptation in L. monocytogenes was reversed after 2 h at room temperature but was maintained for up to 24 h at 4°C. Our results indicate a high diversity in heat tolerance among strains of L. monocytogenes, and once acquired this heat stress adaptation persists after cooling, which should be taken into account while conducting risk analyses for this pathogen.
authors.affiliation: Department of Food Science, Nutrition and Health Promotion, P.O. Box 9805, Mississippi State University, Mississippi State, Mississippi 39762, USA.
authors.forename: Qian
authors.initials: Q
authors.lastname: Shen
authors.affiliation: Department of Food Science, Nutrition and Health Promotion, P.O. Box 9805, Mississippi State University, Mississippi State, Mississippi 39762, USA.
authors.forename: Priyanka M
authors.initials: PM
authors.lastname: Jangam
authors.affiliation: Department of Food Science, Nutrition and Health Promotion, P.O. Box 9805, Mississippi State University, Mississippi State, Mississippi 39762, USA.
authors.forename: Kamlesh A
authors.initials: KA
authors.lastname: Soni
authors.affiliation: Department of Food Science, Nutrition and Health Promotion, P.O. Box 9805, Mississippi State University, Mississippi State, Mississippi 39762, USA. nannapaneni@fsnhp.msstate.edu.
authors.forename: Ramakrishna
authors.initials: R
authors.lastname: Nannapaneni
authors.affiliation: Department of Food Science, Nutrition and Health Promotion, P.O. Box 9805, Mississippi State University, Mississippi State, Mississippi 39762, USA.
authors.forename: Wes
authors.initials: W
authors.lastname: Schilling
authors.affiliation: Department of Food Science, Nutrition and Health Promotion, P.O. Box 9805, Mississippi State University, Mississippi State, Mississippi 39762, USA.
authors.forename: Juan L
authors.initials: JL
authors.lastname: Silva
mesh_terms: D000222:Adaptation, Physiological; D015169:Colony Count, Microbial; D006358:Hot Temperature; D006801:Humans; D008089:Listeria monocytogenes / Q000737:chemistry* / Q000254:growth & development* / Q000502:physiology; D050296:Microbial Viability