title: Listeria monocytogenes ability to survive desiccation: Influence of serotype, origin, virulence, and genotype.
abstract: Listeria monocytogenes, a bacterium that is responsible for listeriosis, is a very diverse species. Desiccation resistance has been rarely studied in L. monocytogenes, although it is a stress that is largely encountered by this microorganism in food-processing environments and that could be managed to prevent its presence. The objective of this study was to evaluate the resistance of 30 L. monocytogenes strains to moderate desiccation (75% relative humidity) and evaluate the correlation of such resistance with the strains' virulence, serotype and genotype. The results showed a great heterogeneity of strains regarding their ability to survive (loss of cultivability between 0.4 and 2.0 log). Strains were classified into three groups according to desiccation resistance (sensitive, intermediate, or resistant), and the strain repartition was analyzed relative to serotype, virulence level and environmental origin of the strains. No correlation was found between isolate origin and desiccation resistance. All serotype 1/2b strains were classified into the group of resistant strains. Virulent and hypovirulent strains were distributed among the three groups of desiccation resistance. Finally, a genomic comparison was performed based on 31 genes that were previously identified as being involved in desiccation resistance. The presence of those genes was localized among the genomes of some strains and compared regarding strain-resistance levels. High nucleotide conservation was identified between resistant and desiccation-sensitive strains. In conclusion, the findings regarding the strains of serotype 1/2b indicate potential serotype-specific resistance to desiccation, and thus, to relative humidity fluctuations potentially encountered in food-related environments. The genomic comparison of 31 genes associated to desiccation tolerance did not reveal differences among four strains which have different level of resistance to desiccation.
authors.affiliation: Univ. Bourgogne Franche-Comté, AgroSupDijon, PAM, UMR A 02.102, F-21000 Dijon, France.
authors.forename: Fiona
authors.initials: F
authors.lastname: Zoz
authors.affiliation: Univ. Bourgogne Franche-Comté, AgroSupDijon, PAM, UMR A 02.102, F-21000 Dijon, France.
authors.forename: Cosette
authors.initials: C
authors.lastname: Grandvalet
authors.affiliation: Univ. Bourgogne Franche-Comté, AgroSupDijon, PAM, UMR A 02.102, F-21000 Dijon, France.
authors.forename: Emilie
authors.initials: E
authors.lastname: Lang
authors.affiliation: Univ. Bourgogne Franche-Comté, AgroSupDijon, PAM, UMR A 02.102, F-21000 Dijon, France.
authors.forename: Cyril
authors.initials: C
authors.lastname: Iaconelli
authors.affiliation: Univ. Bourgogne Franche-Comté, AgroSupDijon, PAM, UMR A 02.102, F-21000 Dijon, France.
authors.forename: Patrick
authors.initials: P
authors.lastname: Gervais
authors.affiliation: Université Paris-Est, Anses, Laboratory for Food Safety, 94701 Maisons-Alfort, France.
authors.forename: Olivier
authors.initials: O
authors.lastname: Firmesse
authors.affiliation: Univ. Bourgogne Franche-Comté, AgroSupDijon, PAM, UMR A 02.102, F-21000 Dijon, France.
authors.forename: Stéphane
authors.initials: S
authors.lastname: Guyot
authors.affiliation: Univ. Bourgogne Franche-Comté, AgroSupDijon, PAM, UMR A 02.102, F-21000 Dijon, France. Electronic address: lbeney@u-bourgogne.fr.
authors.forename: Laurent
authors.initials: L
authors.lastname: Beney
mesh_terms: D003890:Desiccation; D005511:Food Handling; D023281:Genomics; D005838:Genotype; D008089:Listeria monocytogenes / Q000235:genetics / Q000254:growth & development / Q000502:physiology; D008088:Listeriosis / Q000382:microbiology; D065288:Serogroup; D013312:Stress, Physiological / Q000502:physiology*; D014774:Virulence / Q000235:genetics
keywords: Bacteria; Dehydration; Food-processing; Phenotype; Resistance; Viability