news

Pathogen uses alternative pathways to grow on cold smoked salmon

Posted: 6 August 2015 | | No comments yet

Listeria monocytogenes grows on refrigerated smoked salmon by way of different metabolic pathways from those it uses when growing on laboratory media…

The pathogen, Listeria monocytogenes grows on refrigerated smoked salmon by way of different metabolic pathways from those it uses when growing on laboratory media.

salmon

The research could lead to reduced incidences of food-borne illness, said principal investigator Teresa Bergholz, PhD.

Webinar: eBook: Thermo Fisher Scientific Food Integrity Collection 2017

Over the course of the year Thermo Fisher Scientific have provided expert comment on a whole swathe of issues including food fraud, origin testing and labelling regulations. This collection also provides access to Thermo Fisher’s Food Authenticity webinar series for 2017, where experts delve into olive oil characterisation, gelatin speciation, honey and chromatography, and more.

Click here to find out more

In the study, the investigators showed that L. monocytogenes grows on cold smoked salmon by using different metabolic pathways to obtain energy from those it uses on laboratory media, even when the media was modified to have the same salt content and pH as the salmon. To grow on the salmon, the bacterium upregulates genes that enable it to use two compounds from cell membranes – ethanolamine and propanediol – as energy sources.

Webinar: Can we perform gelatin speciation and adulteration using bioinformatics, proteomics and high resolution mass spectrometry?

The webinar will present a strategy to detect specific peptide biomarkers in the digested gelatin and food samples using HPLC–QqOrbitrap. We will also demonstrate that this method can be an effective strategy to detect gelatine adulteration.

Click here to find out more

In an interesting parallel, L. monocytogenes, as well as Salmonella, is known to use those same genes to grow within a host – in the gastrointestinal tract, and on macrophages.

Research could be used to control L. monocytogenes in smoked salmon and other foods

“There may be ways we can use this information to control the pathogen both in foods as well as in infected people,” said Bergholz, assistant professor in the Department of Veterinary and Microbiological Sciences at North Dakota State University, Fargo. “Understanding how a foodborne pathogen adapts to environmental stresses it encounters on a specific food could allow food microbiologists to develop inhibitors of metabolic or stress response pathways that are necessary for the pathogen to grow or survive on that product.

“The information may also enable improved risk assessments, as virulence of a pathogen may be affected considerably by the stress responses and/or metabolic pathways used to survive on the food.”

Bergholz noted that ready to eat products typically have very low levels of contamination with L. monocytogenes, and that the bacterium must be able to grow on the product during refrigerated storage in order to reach an infectious dose. “In many cases, the addition of organic acids will slow or stop the growth of this pathogen on ready to eat meats and seafood.”

The sometimes fatal listeriosis primarily affects older adults, pregnant women, newborns, and people with compromised immune systems.

The research appears in Applied and Environmental Microbiology.

Related topics

,

Send this to a friend