High Prevalence of Listeria monocytogenes in Smoked
                    Duck: Antibiotic and Heat Resistance, Virulence, and Genetics of the
                    Isolates

Park, Eunyoung; Ha, Jimyeong; Oh, Hyemin; Kim, Sejeong; Choi, Yukyung; Lee, Yewon; Kim, Yujin; Seo, Yeongeun; Kang, Joohyun; Yoon, Yohan

doi:10.5851/kosfa.2021.e2

Cited by 17 publications

(15 citation statements)

References 25 publications

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“…The published studies have reported the increasing of L. monocytogenes strains’ resistance to the entire range of antibiotics of different classes [ 27 , 32 , 35 , 42 , 43 , 44 , 45 , 46 , 47 , 48 ]. The study analysed resistance to 12 antimicrobial agents, and demonstrated that the analysed L. monocytogenes strains were susceptible to a considerable proportion of the analysed agents except clindamycin, meropenem, penicillin G, and trimethoprim/sulfamethoxazole.…”

Section: Discussionmentioning

confidence: 99%

“…Its mechanism of action is similar to that of erythromycin, i.e., it is responsible for the inhibition of protein synthesis due to the binding with the 50S subunit of bacterial ribosomes [ 49 , 56 ]. There are several studies indicating a high level of clindamycin resistance among the L. monocytogenes isolates derived from food and production facilities [ 45 , 53 , 54 , 55 , 56 , 57 , 58 , 59 , 60 , 61 ]. According to studies conducted by Şanlıbaba et al, 2018 [ 49 ] and Escolar et al, 2017 [ 56 ], the strains’ resistance to clindamycin may be associated with the action of the clindamycin structure-modifying enzyme that contributes to the inactivation of the antibiotic action.…”

Section: Discussionmentioning

confidence: 99%

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Antimicrobial Resistance and Virulence Characterization of Listeria monocytogenes Strains Isolated from Food and Food Processing Environments

et al. 2022

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Listeria monocytogenes is a particularly foodborne pathogen associated with listeriosis, which can be disseminated in food and food processing environments. This study aimed to determine the serotypes and characteristics of virulence factors and antibiotic resistance among 40 L. monocytogenes strains isolated from food (n = 27) purchased in Olsztyn (Warmia and Mazury region, Poland) and food processing environments in Poland (n = 13). Isolates were assigned to serotypes 1/2a, 1/2c, 3a, and 3c using polymerase chain reaction (PCR). The results showed that serotype 1/2a (66.7%) was the most prevalent among strains from food, and serotype 1/2c (53.8%) among strains from the food processing environments. Five different virulence factors (hlyA, prfA, inlB, luxS, sigB) were detected in all isolates from the food processing environments using PCR. The hlyA (100.0%), prfA (100.0%), and inlB (96.3%) were the most prevalent in food strains. Seven (25.9%) of the strains of food and ten (76.9%) strains from the food processing environments showed the ability to form biofilm. The tested isolates were subjected to antibiotic susceptibility testing against 12 antibiotics used in the mitigation of listeriosis, using the disk diffusion method. The most frequent were intermediate resistance and resistance to clindamycin. Twelve (92.3%) strains from the food processing environments, and twenty-three (85.2%) from food were non-susceptible to clindamycin. Generally, antibacterial resistance determinants (Lde, aadB, aac(3)-IIa(aacC2)a, penA, mefA, lnuA, lnuB, sulI, sulII) were detected in sixteen (59.0%) strains from food and four (30.8%) from the food processing environments, by PCR. The most frequent were the mefA-lnuA (n = 7; 20.0%) and lnuA (n = 6; 17.1%) genotypes. From this research, we can conclude that virulent and antimicrobial-resistant strains of L. monocytogenes are present in food and the food processing environment in Poland, which may pose a potential health risk to consumers. Monitoring for the control of virulent and antimicrobial-resistant L. monocytogenes strains in the food system can contribute to effective planning and prevention of their spread.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Antimicrobial Resistance and Virulence Characterization of Listeria monocytogenes Strains Isolated from Food and Food Processing Environments

et al. 2022

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“…In meat, Pseudomonas, Acinetobacter, and Brochothrix mainly affect the quality and may cause spoilage (Liang et al, 2021;Wei et al, 2021). Also, Pathogenic bacteria such as E. coli, Salmonella, Campylobacter, L. monocytogenes, and S. aureus are frequently detected in meat (Kim et al, 2020;Lee and Yoon, 2021;Park et al, 2021;Yang et al, 2022). Spoilage yeasts mainly include Zygosaccharomyces, Saccharomyces, Candida and Brettanomyces, and spoilage molds include Zygomycetes, Penicillium, Aspergillus, etc.…”

Section: Mics Of Preservatives To Food Spoilage Microorganisms In Bro...mentioning

confidence: 99%

Minimum Inhibitory Concentration (MIC) of Propionic Acid, Sorbic Acid, and Benzoic Acid against Food Spoilage Microorganisms in Animal Products to Use MIC as Threshold for Natural Preservative Production

Seo¹,

Sung²,

Hwang³

et al. 2023

Food Sci Anim Resour

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“…Listeria monocytogenes , Clostridium perfringens , Salmonella spp., and Escherichia coli are the main foodborne pathogens isolated from meat products ( Cetin et al, 2020 ; Chang et al, 2020 ; Park et al, 2021 ). Preservatives in foods can prevent the growth of spoilage bacteria and foodborne pathogens; thus, it is necessary to use preservatives in food manufacturing, particularly meat products.…”

Section: Introductionmentioning

confidence: 99%

Natural Extracts as Inhibitors of Microorganisms and Lipid Oxidation in Emulsion Sausage during Storage

Lee

Sung

Cho

et al. 2021

Food Sci Anim Resour

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Seung-Hye Woo (https://orcid.org/0000-0002-6805-4553) Min-Cheol Kang (https://orcid.org/ 0000-0002-9658-9045 ) Tae-Kyung Kim (https://orcid.org/0000-0002-6349-4314) Hae In Yong (https://orcid.org/0000-0003-0970-4496) Heeyoung Lee(https://orcid.org/0000-0001-6115-9179) Yun-Sang Choi (https://orcid.org/0000-0001-8060-6237) Competing interestsNo potential conflict of interest relevant to this article was reported. Funding sourcesState funding sources (grants, funding sources, equipment, and supplies). Include name and number of grant if available.

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High Prevalence of Listeria monocytogenes in Smoked Duck: Antibiotic and Heat Resistance, Virulence, and Genetics of the Isolates

Cited by 17 publications

References 25 publications

Antimicrobial Resistance and Virulence Characterization of Listeria monocytogenes Strains Isolated from Food and Food Processing Environments

Antimicrobial Resistance and Virulence Characterization of Listeria monocytogenes Strains Isolated from Food and Food Processing Environments

Minimum Inhibitory Concentration (MIC) of Propionic Acid, Sorbic Acid, and Benzoic Acid against Food Spoilage Microorganisms in Animal Products to Use MIC as Threshold for Natural Preservative Production

Natural Extracts as Inhibitors of Microorganisms and Lipid Oxidation in Emulsion Sausage during Storage

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