Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 498857
Title Impact of Pathogen Population Heterogeneity and Stress-Resistant Variants on Food Safety
Author(s) Abee, T.; Koomen, J.; Metselaar, K.I.; Zwietering, M.H.; Besten, H.M.W. Den
Source Annual Review of Food Science and Technology 7 (2016). - ISSN 1941-1413 - p. 439 - 456.
DOI https://doi.org/10.1146/annurev-food-041715-033128
Department(s) Food Microbiology Laboratory
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2016
Keyword(s) Food processing - Growth kinetics - Listeria monocytogenes - Systems biology
Abstract

This review elucidates the state-of-the-art knowledge about pathogen population heterogeneity and describes the genotypic and phenotypic analyses of persister subpopulations and stress-resistant variants. The molecular mechanisms underlying the generation of persister phenotypes and genetic variants are identified. Zooming in on Listeria monocytogenes, a comparative whole-genome sequence analysis of wild types and variants that enabled the identification of mutations in variants obtained after a single exposure to lethal food-relevant stresses is described. Genotypic and phenotypic features are compared to those for persistent strains isolated from food processing environments. Inactivation kinetics, models used for fitting, and the concept of kinetic modeling-based schemes for detection of variants are presented. Furthermore, robustness and fitness parameters of L. monocytogenes wild type and variants are used to model their performance in food chains. Finally, the impact of stress-resistant variants and persistence in food processing environments on food safety is discussed.

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