Listeria monocytogenes: Difference between revisions

Listeria
	; Scanning electron micrograph of Listeria monocytogenes.
Scientific classification
Kingdom:	Bacteria;
Division:	Firmicutes;
Class:	Bacilli;
Order:	Bacillales;
Family:	Listeriaceae;
Genus:	Listeria; Pirie 1940
Species
	L. fleischmannii; L. grayi; L. innocua; L. ivanovii; L. marthii; L. monocytogenes; L. rocourtiae; L. seeligeri; L. weihenstephanensis; L. welshimeri

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Latest revision as of 17:11, 25 January 2016

This page is about microbiologic aspects of the organism(s). For clinical aspects of the disease, see Listeriosis.

Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]; Associate Editor(s)-in-Chief: João André Alves Silva, M.D. [2]

Overview

Listeriosis is caused by the bacterium Listeria monocytogenes, a flagellated, catalase-positive, facultative intracellular, anaerobic, nonsporulating, Gram-positive bacillus. Listeria is commonly found in soil, water, vegetation and fecal material.^[1]

Cause

Listeriosis is caused by the bacterium Listeria spp.
Listeria monocytogenes is the most common species associated with development of listeriosis.
The genus Listeria contains ten species:

L. fleischmannii
L. grayi
L. innocua
L. ivanovii
L. marthii
L. monocytogenes
L. rocourtiae
L. seeligeri
L. weihenstephanensis
L. welshimeri

Of note, Listeria dinitrificans was previously thought to be part of the Listeria genus, but it has been reclassified into the new genus Jonesia.^[2]

Taxonomy

Bacteria; Firmicutes; Bacilli; Bacillales; Listeriaceae; Listeria; Listeria monocytogenes.

Microbiological Characteristics

Listeria monocytogenes is a flagellated, catalase-positive, facultative intracellular, anaerobic, nonsporulating, Gram-positive bacillus.

Natural Reservoir

In the environment, Listeria monocytogenes is commonly found in soil, water, vegetation and fecal material.
Animals may be asymptomatic carriers of Listeria.^[1]
L. monocytogenes has been associated with foods such as raw milk, pasteurized fluid milk, cheeses (particularly soft-ripened varieties), ice cream, raw vegetables, fermented raw-meat sausages, raw and cooked poultry, raw meats, and raw and smoked fish.^[3]
Listeria has the ability to grow at temperatures as low as 0°C, allows its multiplication in refrigerated foods. At refrigerated temperature such as 4°C, the amount of ferric iron in the environment promotes the growth of L. monocytogenes.^[4]

Gallery

Electron micrograph of a Listeria bacterium in tissue.Adapted from Public Health Image Library (PHIL), Centers for Disease Control and Prevention.^[5]

References

↑ ^1.0 ^1.1 "Risk assessment of Listeria monocytogenes in ready-to-eat foods" (PDF).
↑ M. D. Collins, S. Wallbanks, D. J. Lane, J. Shah, R. Nietupskin, J. Smida, M. Dorsch and E. Stackebrandt. Phylogenetic Analysis of the Genus Listeria Based on Reverse Transcriptase Sequencing of 16S rRNA. International Journal of Systematic and Evolutionary Microbiology. April 1991 vol. 41 no. 2 240–246
↑ Fleming, D. W., S. L. Cochi, K. L. MacDonald, J. Brondum, P. S. Hayes, B. D. Plikaytis, M. B. Holmes, A. Audurier, C. V. Broome, and A. L. Reingold. 1985. Pasteurized milk as a vehicle of infection in an outbreak of listeriosis. N. Engl. J. Med. 312:404-407.
↑ Dykes, G. A., Dworaczek (Kubo), M. 2002. Influence of interactions between temperature, ferric ammonium citrate and glycine betaine on the growth of Listeria monocytogenes in a defined medium. Lett Appl Microbiol. 35(6):538-42.
↑ ^5.0 ^5.1 "Public Health Image Library (PHIL), Centers for Disease Control and Prevention".

[WHO-1] 1.0 ^1.1 "Risk assessment of Listeria monocytogenes in ready-to-eat foods" (PDF).

[collins-2] M. D. Collins, S. Wallbanks, D. J. Lane, J. Shah, R. Nietupskin, J. Smida, M. Dorsch and E. Stackebrandt. Phylogenetic Analysis of the Genus Listeria Based on Reverse Transcriptase Sequencing of 16S rRNA. International Journal of Systematic and Evolutionary Microbiology. April 1991 vol. 41 no. 2 240–246

[Fleming_1985-3] Fleming, D. W., S. L. Cochi, K. L. MacDonald, J. Brondum, P. S. Hayes, B. D. Plikaytis, M. B. Holmes, A. Audurier, C. V. Broome, and A. L. Reingold. 1985. Pasteurized milk as a vehicle of infection in an outbreak of listeriosis. N. Engl. J. Med. 312:404-407.

[Dworaczek_Kubo_Dykes_2002-4] Dykes, G. A., Dworaczek (Kubo), M. 2002. Influence of interactions between temperature, ferric ammonium citrate and glycine betaine on the growth of Listeria monocytogenes in a defined medium. Lett Appl Microbiol. 35(6):538-42.

[PHIL-5] 5.0 ^5.1 "Public Health Image Library (PHIL), Centers for Disease Control and Prevention".

[1]

[2]

[3]

[4]

[5]

@@ Line 1: / Line 1: @@
-[[Image:LSA.jpg|thumb|200px|Colonies of typical ''Listeria monocytogenes'' as they appear when grown on Listeria selective [[agar]]]]
 __NOTOC__
-{{SI}}
+{{Listeriosis}}
-{{Main|Listeriosis}}
+{{Taxobox
+| color = lightgrey <!-- Please read [[WP:Taxobox usage#Color]] before making any changes to the taxobox color. -->
+| name = ''Listeria''
+| image =Listeria monocytogenes PHIL 2287 lores.jpg
+| image_width = 240px
+| image_caption = [[Scanning electron microscope|Scanning electron micrograph]] of ''Listeria monocytogenes''.
+| regnum = [[Bacterium|Bacteria]]
+| divisio = [[Firmicutes]]
+| classis = [[Bacilli]]
+| ordo = [[Bacillales]]
+| familia = [[Listeriaceae]]
+| genus = ''Listeria''
+| genus_authority = [[Harvey Pirie|Pirie]] 1940
+| subdivision_ranks = Species
+| subdivision =
+''[[Listeria fleischmannii|L. fleischmannii]]''<br />
+''[[Listeria grayi|L. grayi]]''<br />
+''[[Listeria innocua|L. innocua]]''<br />
+''[[Listeria ivanovii|L. ivanovii]]''<br />
+''[[Listeria marthii|L. marthii]]''<br />
+''[[Listeria monocytogenes|L. monocytogenes]]''<br />
+''[[Listeria rocourtiae|L. rocourtiae]]''<br />
+''[[Listeria seeligeri|L. seeligeri]]''<br />
+''[[Listeria weihenstephanensis|L. weihenstephanensis]]''<br />
+''[[Listeria welshimeri|L. welshimeri]]''
+}}
+{{About0|Listeriosis}}
 {{CMG}}; {{AE}} {{JS}}
 ==Overview==
-'''''Listeria monocytogenes''''' is a [[Gram-positive]] [[bacterium]], in the division [[Firmicutes]], named for [[Joseph Lister]]. [[Motility|Motile]] via [[flagella]], ''L. monocytogenes'' can move within [[Eukaryote|eukaryotic]] cells by explosive [[polymerization]] of [[actin]] filaments (known as ''comet tails'' or ''actin rockets''). The name ''monocitogenes'' derives from the strong [[monocytic]] activity this organism produces in rabbits, which however does not happen in humans. Despite the name, more that half the patients present with increased levels of [[neutrophils]] in [[CSF]].<ref>{{Cite book  | last1 = Mandell | first1 = Gerald L. | last2 = Bennett | first2 = John E. (John Eugene) | last3 = Dolin | first3 = Raphael. | title = Mandell, Douglas, and Bennett's principles and practice of infectious disease | date = 2010 | publisher = Churchill Livingstone/Elsevier | location = Philadelphia, PA | isbn = 0-443-06839-9 | pages =  }}</ref>
+Listeriosis is caused by the bacterium ''Listeria monocytogenes'', a flagellated, [[catalase-positive]], facultative [[intracellular]], [[anaerobe|anaerobic]], [[spore|nonsporulating]], [[Gram-positive]] [[bacillus]]. ''Listeria'' is commonly found in soil, water, vegetation and fecal material.<ref name=WHO>{{cite web | title = Risk assessment of Listeria monocytogenes in ready-to-eat foods | url = http://whqlibdoc.who.int/publications/2004/9241562625_part1.pdf }}</ref>
-Studies suggest that up to 10% of human [[gastrointestinal tract]]s may be colonized by ''L. monocytogenes''.
-==Taxonomy==
+==Cause==
-[[Bacteria]]; [[Firmicutes]]; [[Bacilli]]; [[Bacillales]]; [[Listeriaceae]]; [[Listeria]]; [[Listeria monocytogenes]]
+*Listeriosis is  caused by the bacterium ''Listeria spp''.
+*''Listeria monocytogenes'' is the most common species associated with development of listeriosis.
+*The genus ''Listeria'' contains ten species:
+:*''L. fleischmannii''
+:*''L. grayi''
+:*''L. innocua''
+:*''L. ivanovii''
+:*''L. marthii''
+:*''L. monocytogenes''
+:*''L. rocourtiae''
+:*''L. seeligeri''
+:*''L. weihenstephanensis''
+:*''L. welshimeri''
-==Biology==
+*Of note, ''Listeria dinitrificans'' was previously thought to be part of the ''Listeria'' genus, but it has been reclassified into the new genus ''[[Jonesia]]''.<ref name=collins>M. D. Collins, S. Wallbanks, D. J. Lane, J. Shah, R. Nietupskin, J. Smida, M. Dorsch and E. Stackebrandt. Phylogenetic Analysis of the Genus ''Listeria'' Based on Reverse Transcriptase Sequencing of 16S rRNA. International Journal of Systematic and Evolutionary Microbiology. April 1991 vol. 41 no. 2 240–246</ref>
-''Listeria monocytogenes'' is a [[Gram-positive]], facultative [[anaerobe]], [[spore|nonsporulating]] [[bacillus]] with polar [[flagella]]e. It is a [[catalase]]-positive organism and exhibits motility, more specifically '''tumbling motility''' (between 20-25ºC). At 35 ºC the bacterium looses its motility. [[Listeria]] produces acid but not gas in a variety of carbohydrates.<ref>Chapter 13. Non-Spore-Forming Gram-Positive Bacilli: Corynebacterium, Propionibacterium, Listeria, Erysipelothrix, Actinomycetes, & Related Pathogens ,Jawetz, Melnick, & Adelberg's Medical Microbiology, 24th Edition ,The McGraw-Hill Companies</ref> It has the ability to grow at temperatures between 0°C and 45ºC, which allow it to survive in a diverse array of environments such as soil, water, food products, and host cells. It can grown in an environment where the pH level ranges from 4.4 and 9.4
-''Listeria'' uses the [[cellular]] machinery to move inside the host [[cell]]. It induces directed polymerization of [[actin]] by the ActA [[transmembrane protein]], thus pushing the bacterial cell inside the host cell.
+==Taxonomy==
+[[Bacteria]]; [[Firmicutes]]; [[Bacilli]]; [[Bacillales]]; [[Listeriaceae]]; [[Listeria]]; [[Listeria monocytogenes]].
-===Infectious Cycle===
-The primary site of [[infection]] is the [[intestinal epithelium]] where the [[bacteria]] invade non-phagocytic cells via the "zipper" mechanism:
-* Uptake is stimulated by the binding of listerial internalins (Inl) to host [[cell]] [[adhesion]] factors such as E-[[cadherin]] or Met.
-* This binding activates certain Rho-GTPases which subsequently bind and stabilize [[Wiskott-Aldrich syndrome protein]] (WASp).
-* WASp can then bind the [[Arp2/3 complex]] and serve as an [[actin]] nucleation point.
-* Subsequent [[actin]] polymerization extends the [[cell membrane]] around the [[bacterium]], eventually engulfing it.
-* The net effect of internalin binding is to exploit the junction forming-apparatus of the host into internalizing the [[bacterium]].
-''L. monocytogenes'' can also invade [[phagocytic cells]] (e.g. [[macrophages]]) but only requires internalins for invasion of non-[[phagocytic]] cells.
-* Following internalisation, the [[bacterium]] must escape from the [[vacuole]]/[[phagosome]] before fusion with a [[lysosome]] can occur. Two main [[virulence factors]] allow the [[bacterium]] to escape:
-:* [[Listeriolysin O]] (LLO - encoded by ''hly'')
-:* [[Phospholipase C]] B (''plc''B).
-* Secretion of LLO and PlcB disrupts the [[vacuole|vacuolar]] membrane and allows the [[bacterium]] to escape into the [[cytoplasm]] where it may [[proliferate]].
-* Once in the [[cytoplasm]], ''L. monocytogenes'' exploits host's [[actin]] for the second time:
-:* ActA [[proteins]] associated with the old [[bacterial]] cell pole, are capable of binding the [[Arp2/3 complex]] and thus induce [[actin]] nucleation at a specific area of the [[bacterial]] cell surface (being a [[bacilli]], ''L. monocytogenes'' septates in the middle of the [[cell]] and thus has "new pole" and another "old pole").
-:* [[Actin]] polymerization then propels the [[bacterium]] unidirectionally into the host [[cell membrane]]. The protrusion which is formed, may then be internalised by a neighbouring [[cell]], forming a double-membrane [[vacuole]] from which the [[bacterium]] must escape using LLO and PlcB.
-<!--
-L. monocytogenes is widely distributed in the environment and has been isolated from a variety of sources, including soil, vegetation, silage, faecal material, sewage and water. The bacterium is resistant to various environmental conditions, such as high salinity or acidity, which allows it to survive longer under adverse conditions than most other non-sporeforming bacteria of importance in foodborne disease (McCarthy, 1990; Ryser and Marth, 1991). L. monocytogenes occurs widely in food processing environments (Ryser and Marth, 1991, 1999), and can survive for long periods in foods, in processing plants, in households, or in the environment, particularly at refrigeration or frozen storage temperatures. The ability of L. monocytogenes to survive in foods and model systems has been studied extensively, and mathematical models are available that describe the effect of various environmental parameters on the microorganism’s survival (Buchanan and Golden, 1994, 1995, 1998; Buchanan, Golden and Whiting, 1993; Buchanan et al., 1994; Buchanan, Golden and Phillips, 1997).
-Although frequently present in raw foods of both plant and animal origin, it is also present in cooked foods due to post-processing contamination if the cooked food is handled post- cooking. L. monocytogenes has been often isolated from food processing environments, particularly those that are cool and wet. L. monocytogenes has been isolated in foods such as raw and pasteurized fluid milk, cheeses (particularly soft-ripened varieties), ice cream, raw vegetables, fermented raw meat and cooked sausages, raw and cooked poultry, raw meats, and raw and smoked seafood (Buchanan et al., 1989; Farber and Peterkin, 1991; FDA/FSIS, 2001; Ryser and Marth, 1991, 1999). Even when L. monocytogenes is initially present at a low level in a contaminated food, its ability to grow during refrigerated storage means that its levels are likely to increase during storage of those foods that can support the growth of the microorganism. A survey of a wide variety of foods from the refrigerators of listeriosis patients in the United States of America found L. monocytogenes in at least one food specimen in 64% of the patient’s refrigerators. Food in 33% of the refrigerators had the same strain as the patient strain (Pinner et al., 1992). However, because the frequency at which people are exposed to L. monocytogenes is much higher than the incidence of listeriosis, there has been a public health debate about the significance of ingesting low levels of the pathogen, particularly for the portion of the population who are not immunologically compromised (Farber, Ross and Harwig, 1996; ICMSF, 1994).
+==Microbiological Characteristics==
+*''Listeria monocytogenes'' is a flagellated, [[catalase-positive]], facultative [[intracellular]], [[anaerobe|anaerobic]], [[spore|nonsporulating]], [[Gram-positive]] [[bacillus]].
--->
-==Tropism==
 ==Natural Reservoir==
-Listeria monocytogenes is commonly found in soil and water. Animals can carry the [[bacterium]] without appearing ill and can contaminate foods of animal origin, such as meats and dairy products.
+*In the environment, ''Listeria monocytogenes'' is commonly found in soil, water, vegetation and fecal material.
+*Animals may be asymptomatic carriers of ''Listeria''.<ref name=WHO>{{cite web | title = Risk assessment of Listeria monocytogenes in ready-to-eat foods | url = http://whqlibdoc.who.int/publications/2004/9241562625_part1.pdf }}</ref>
+*''L. monocytogenes'' has been associated with foods such as raw [[milk]], pasteurized fluid milk, [[cheese]]s (particularly soft-ripened varieties), [[ice cream]], raw [[vegetables]], fermented raw-meat sausages, raw and cooked [[poultry]], raw meats, and raw and smoked [[fish]].<ref name=Fleming_1985>Fleming, D. W., S. L. Cochi, K. L. MacDonald, J. Brondum, P. S. Hayes, B. D. Plikaytis, M. B. Holmes, A. Audurier, C. V. Broome, and A. L. Reingold. 1985. Pasteurized milk as a vehicle of infection in an outbreak of listeriosis. N. Engl. J. Med. 312:404-407.</ref>
-''L. monocytogenes'' has been associated with such foods as raw [[milk]], pasteurized fluid milk<ref name=Fleming_1985>Fleming, D. W., S. L. Cochi, K. L. MacDonald, J. Brondum, P. S. Hayes, B. D. Plikaytis, M. B. Holmes, A. Audurier, C. V. Broome, and A. L. Reingold. 1985. Pasteurized milk as a vehicle of infection in an outbreak of listeriosis. N. Engl. J. Med. 312:404-407.</ref>, [[cheese]]s (particularly soft-ripened varieties), [[ice cream]], raw [[vegetables]], fermented raw-meat sausages, raw and cooked [[poultry]], raw meats (of all types), and raw and smoked [[fish]].
+*''Listeria'' has the ability to grow at temperatures as low as 0°C, allows its multiplication in refrigerated foods. At refrigerated temperature such as 4°C, the amount of ferric iron in the environment promotes the growth of ''L. monocytogenes''.<ref name=Dworaczek_Kubo_Dykes_2002>Dykes, G. A., Dworaczek (Kubo), M. 2002. Influence of interactions between temperature, ferric ammonium citrate and glycine betaine on the growth of ''Listeria monocytogenes'' in a defined medium. Lett Appl Microbiol. 35(6):538-42.</ref>
-Its ability to grow at temperatures as low as 0°C permits multiplication in refrigerated foods.  In refrigeration temperature such as 4°C the amount of ferric iron promotes the growth of ''L. monocytogenes''.<ref name=Dworaczek_Kubo_Dykes_2002>Dykes, G. A., Dworaczek (Kubo), M. 2002. Influence of interactions between temperature, ferric ammonium citrate and glycine betaine on the growth of ''Listeria monocytogenes'' in a defined medium. Lett Appl Microbiol. 35(6):538-42.</ref>
+==Gallery==
+[[Image:Listeria2.jpg|thumb|none| Electron micrograph of a Listeria bacterium in tissue.<SMALL><SMALL>''[http://phil.cdc.gov/phil/  Adapted from Public Health Image Library (PHIL), Centers for Disease Control and Prevention.]''<ref name="PHIL">{{Cite web | title = Public Health Image Library (PHIL), Centers for Disease Control and Prevention | url = http://phil.cdc.gov/phil/}}</ref></SMALL></SMALL>]]
+[[Image:Listeria3.jpg|thumb|none| Electron micrograph of a Listeria bacterium in tissue.<SMALL><SMALL>''[http://phil.cdc.gov/phil/  Adapted from Public Health Image Library (PHIL), Centers for Disease Control and Prevention.]''<ref name="PHIL">{{Cite web | title = Public Health Image Library (PHIL), Centers for Disease Control and Prevention | url = http://phil.cdc.gov/phil/}}</ref></SMALL></SMALL>]]
 ==References==
 {{Reflist|2}}
-==External links==
-* [http://vm.cfsan.fda.gov/~mow/chap6.html/ U.S. Food and Drug Administration. Foodborne Pathogenic Microorganisms and Natural Toxins Handbook:  Listeria monocytogenes]
-[[Category:Listeriaceae]]
-[[Category:Foodborne illnesses]]
-[[es:Listeria monocytogenes]]
-[[fr:Listeria monocytogenes]]
-[[pt:Listeria monocytogenes]]
-[[ja:リステリア]]
-{{WH}}
-{{WS}}