Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, Mississippi 39762, USA.
Foodborne Pathog Dis. 2011 Aug;8(8):843-52. doi: 10.1089/fpd.2010.0746. Epub 2011 Apr 15.
The foodborne transmission of Listeria monocytogenes requires physiological adaptation to various conditions, including the cold, osmotic, heat, acid, alkaline, and oxidative stresses, associated with food hygiene, processing, and preservation measures. We review the current knowledge on the molecular stress adaptation responses in L. monocytogenes cells as revealed through transcriptome, proteome, genetic, and physiological analysis. The adaptation of L. monocytogenes to stress exposure is achieved through global expression changes in a large number of cellular components. In addition, the cross-protection of L. monocytogenes exposed to different stress environments might be conferred through various cellular machineries that seem to be commonly activated by the different stresses. To assist in designing L. monocytogenes mitigation strategies for ready-to-eat food products, further experiments are warranted to specifically evaluate the effects of food composition, additives, preservatives, and processing technologies on the modulation of L. monocytogenes cellular components in response to specific stresses.
食源性李斯特菌的传播需要对各种条件（包括与食品卫生、加工和保存措施相关的冷、渗透压、热、酸、碱和氧化应激）进行生理适应。我们综述了目前通过转录组、蛋白质组、遗传和生理分析揭示的李斯特菌细胞中分子应激适应反应的知识。李斯特菌对压力暴露的适应是通过大量细胞成分的全局表达变化来实现的。此外，通过不同的细胞机制，李斯特菌在不同的应激环境下的交叉保护可能被赋予，这些机制似乎被不同的应激共同激活。为了帮助设计用于即食食品的李斯特菌缓解策略，有必要进一步进行实验，以专门评估食品成分、添加剂、防腐剂和加工技术对特定应激下李斯特菌细胞成分的调制的影响。
