Antibiotic Resistance in Listeria spp

Prevalence of Listeria spp. in ready to eat foods (RTE) from Algiers (Algeria)

“…The study of the antimicrobial sensitivity of L. monocytogenes isolated strains showed no resistance, thus confirming the observations of Charpentier and Courvalin (1999) who found that L. monocytogenes was very sensitive to various antibiotics. However, it should be noted that several studies have shown that L. monocytogenes had acquired resistance to various antibiotics (Walsh, Duffy, Sheridan, Blair, & Mc Dowell, 2001).…”

Variation among strains of Listeria monocytogenes: differences in survival on packaged vegetables and in response to heat and acid conditions

“…All strains behaved similarly and they were sensitive to the antibiotics examined except to spectinomycin (to which they were all resistant). A review of antibiotic resistance in Listeria species (Charpentier & Courvalin, 1999) reported no cases of resistance to penicillins and gentamicin in strains from human, food and environmental sources. Although the incidence of antibiotic resistance in Listeria species is currently low (Gellin & Broome, 1989), the number of reports of antibiotic resistance in this genus has been increasing (Barbuti, Maggi, & Casoli, 1992;Papa, St. Alexiou-Daniel, Danielidis, & Antoniadis, 1996).…”

Oleanolic acid and ursolic acid affect peptidoglycan metabolism in Listeria monocytogenes

“…The pathogen grows in the cytoplasm of host cells and spreads intercellularly using actin-based motility (Gray et al 2006). L. monocytogenes remains susceptible to a wide range of antibiotics although the emergence of antibiotic resistance strains has been reported (Charpentier and Courvalin 1999;Poros-Głuchowska and Markiewicz 2003).…”