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Journal of Veterinary Research

dc.contributor.authorOsek, Jacek
dc.contributor.authorWieczorek, Kinga
dc.description.abstractListeria monocytogenes is one of the most dangerous food-borne pathogens and is responsible for human listeriosis, a severe disease with a high mortality rate, especially among the elderly, pregnant women and newborns. Therefore, this bacterium has an important impact on food safety and public health. It is able to survive and even grow in a temperature range from −0.4°C to 45°C, a broad pH range from 4.6 to 9.5 and at a relatively low water activity (aW < 0.90), and tolerates salt content up to 20%. It is also resistant to ultraviolet light, biocides and heavy metals and forms biofilm structures on a variety of surfaces in food-production environments. These features make it difficult to remove and allow it to persist for a long time, increasing the risk of contamination of food-production facilities and ultimately of food. In the present review, the key mechanisms of the pathogen’s survival and stressadaptation have been presented. This information may grant better understanding of bacterial adaptation to food environmentalconditions.
dc.publisherNational Veterinary Research Institute in Pulawy; Poland
dc.subjectListeria monocytogenes
dc.subjectfood environments
dc.subjectfood safety
dc.subjectmolecular mechanisms
dc.titleWhy does Listeria monocytogenes survive in food and food-production environments?
dcterms.bibliographicCitation2023 vol. 67 nr 4 s. 537-544
dcterms.titleJournal of Veterinary Research

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