The homologous and heterologous adaptation capacity of L. monocytogenes and L. innocua were determined for thyme, oregano and nutmeg essential oils, as well as their adaptation capacities to acidic stress. Minimum bac...
With more ready-to-eat foods and increased shelf-lives, prevention of Listeria monocytogenes contamination has become a necessity for the food industry. This study examined the effects of sublethal heat treatment on t...
Results of PCR with oligonucleotide primers were designed from the assembled panel of four potential virulence genes (two of internalin gene and two of transcriptional regulator gene). Most of the isolates including r...
Commercially processed foods become contaminated with Listeria monocytogenes in post-processing environments where favorable conditions help the bacteria thrive. The US Food and Drug Administration has approved Lauric...
Floor drains in processing environments harbor Listeria spp. due to continuous presence of humidity and organic substrates. Cleaning and washing activities in food-processing facilities can translocate the bacterial c...
This study was performed to characterize 35 L. monocytogenes isolates from animals, foods, environmental samples collected between 1997 and 2007 with no apparent epidemiological relations, and five reference isolates ...
Listeria monocytogenes is a foodborne pathogen capable of surviving under challenging conditions both outside and inside the host. During the transition from exponential to stationary phase it experiences a series of ...