Identification of novel genetic factors contributing to the significance of Listeria monocytogenes as a foodborne pathogen

鉴定导致单核细胞增生李斯特氏菌作为食源性病原体重要性的新遗传因素

• 批准号: 402573-2012
• 负责人: Allen, Kevin
• 金额: $ 1.82万
• 依托单位: University of British Columbia
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2012
• 资助国家: 加拿大
• 起止时间: 2012-01-01 至 2013-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=506378
• 关键词: Identification; novel; genetic; factors; contributing

The provision of safe, wholesome foods is essential for the well-being of humans. In Canada, the safety of our foods was recently questioned following four major outbreaks of foodborne disease in 2008, the most notable of which resulted in the deaths of 23 Canadians who consumed deli meats contaminated with Listeria monocytogenes. In the wake of these events, an independent panel of experts produced the Weatherill Report detailing 57 recommendations to improve food safety. Despite the ongoing implementation of these recommendations, issues with L. monocytogenes persist. While recalls of contaminated foods suggests the food safety system is working, it also demonstrates ineffective control at the food processor level. The objective of this research program is to identify novel mechanisms enabling L. monocytogenes to persist for long periods in food production environments, survive in food, and, ultimately, cause human disease. Research will focus on the characterisation of genes contributing to survival against food chain stresses (e.g. sanitizers, low water activity, acid, etc.). Also, mechanisms associated with cold adaptation, growth, and survival will be investigated. Knowledge gained from will provide an improved understanding of how L. monocytogenes persists in foods and food production environments, enabling the development of new and improved intervention strategies. In addition, this program will prepare participating students to address Canada's food safety issues.

提供安全、健康的食品对于人类的福祉至关重要。在加拿大，2008 年爆发了四次重大食源性疾病后，我们的食品安全性最近受到质疑，其中最引人注目的一次导致 23 名加拿大人因食用受单核细胞增多性李斯特菌污染的熟食肉类而死亡。这些事件发生后，一个独立的专家小组制作了 Weatherill 报告，详细介绍了改善食品安全的 57 条建议。尽管这些建议正在得到实施，但单核细胞增生李斯特菌的问题仍然存在。虽然受污染食品的召回表明食品安全系统正在发挥作用，但也表明食品加工商层面的控制不力。该研究计划的目标是确定使单增李斯特菌能够在食品生产环境中长期存在、在食品中生存并最终导致人类疾病的新机制。研究将重点关注有助于抵抗食物链压力（例如消毒剂、低水分活度、酸等）生存的基因的特征。此外，还将研究与冷适应、生长和生存相关的机制。从中获得的知识将有助于更好地了解单增李斯特菌如何在食品和食品生产环境中持续存在，从而能够制定新的和改进的干预策略。此外，该计划还将帮助参与的学生做好解决加拿大食品安全问题的准备。