Antimicrobial resistance and investigation of the molecular epidemiology of Listeria monocytogenes in dairy products

Nes, Fernanda De; Riboldi, Gustavo Pelicioli; Frazzon, Ana Paula Guedes; d’Azevedo, Pedro Alves; Frazzon, Jeverson

doi:10.1590/s0037-86822010000400009

Cited by 15 publications

(6 citation statements)

References 18 publications

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“…Listeria strains have been reported to survive for months to years in food processing environments and, thus, colonize various food products leading to food contamination [12]. L. monocytogenes biofilms in food processing plants have been widely studied [13].…”

Section: Introductionmentioning

confidence: 99%

Biofilm Formation and Adherence Characteristics ofListeria ivanoviiStrains Isolated from Ready-to-Eat Foods in Alice, South Africa

Nyenje

Green

Ndip

2012

The Scientific World Journal

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The present study was carried out to investigate the potential of Listeria ivanovii isolates to exist as biofilm structures. The ability of Listeria ivanovii isolates to adhere to a surface was determined using a microtiter plate adherence assay whereas the role of cell surface properties in biofilm formation was assessed using the coaggregation and autoaggregation assays. Seven reference bacterial strains were used for the coaggregation assay. The degree of coaggregation and autoaggregation was determined. The architecture of the biofilms was examined under SEM. A total of 44 (88%) strains adhered to the wells of the microtiter plate while 6 (12%) did not adhere. The coaggregation index ranged from 12 to 77% while the autoaggregation index varied from 11 to 55%. The partner strains of S. aureus, S. pyogenes, P. shigelloides, and S. sonnei displayed coaggregation indices of 75% each, while S. Typhimurium, A. hydrophila, and P. aeruginosa registered coaggregation indices of 67%, 58%, and 50%, respectively. The ability of L. ivanovii isolates to form single and multispecies biofilms at 25°C is of great concern to the food industry where these organisms may adhere to kitchen utensils and other environments leading to cross-contamination of food processed in these areas.

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Section: Introductionmentioning

confidence: 99%

Biofilm Formation and Adherence Characteristics ofListeria ivanoviiStrains Isolated from Ready-to-Eat Foods in Alice, South Africa

Nyenje

Green

Ndip

2012

The Scientific World Journal

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“…Antimicrobial resistance is transmitted between microorganisms through the acquisition of genetic material by conjugation, transformation or transduction processes of plasmids, transposons and integrons that contribute to the incorporation of resistance genes between microorganisms of the same genus (horizontal transmission) or different genera (vertical transmission) (Becerra et al, 2009;Cires, 2002;Pérez-Cano & Robles-Contreras, 2013). In recent years, the resistance of different pathogens in foods, such as Salmonella spp., E. coli, and L. monocytogenes, has been reported (De Nes, Riboldi, Frazzon, d'Azevedo & Frazzon, 2010; Puig Peña, Espino Hernández IJFS October 2020 Volume 9 pages 394-406 (Dallal et al, 2010;Fernandez, 2011;Gonzalez-Hein, Cordero, Garcia & Figueroa, 2013;Wieczorek & Osek, 2013). Microorganisms are reservoirs of antimicrobialresistance genes which can potentially be exchanged between other pathogenic and commensal bacteria.…”

Section: Resistance To Antimicrobialsmentioning

confidence: 99%

Food, fish and campylobacteriosis

Cortés-Sánchez

2020

IJFS

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Food is a necessity of human beings, and the consumption of food is aimed at obtaining energy and nutrients necessary for the growth and proper functioning of the body. However, food can also be a vehicle for various diseases, and the causal agents can have physical, chemical or biological origin with relevance to health due to their incidence, mortality and negative consequences in the population. Bacteria are the main agents of biological origin associated with foodborne diseases. Among these microorganisms are species of the genus Campylobacter, which cause a zoonosis with one of the highest incidences globally, known as Campylobacteriosis. This document provides an overview of foodborne diseases, specifically the causal agents of Campylobacteriosis, including the different measures of control and prevention for this disease in different foods such as poultry, milk, meat, and fish, among others. It also covers the phenomenon of resistance to antimicrobials by these pathogens and the health implications to consumers. The above can generate and maintain safety practices in food production for the protection of public health in different regions around the world.

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“…The L. monocytogenes 55 (Lm55) strain was isolated from cheese by the National Agricultural Laboratory of Rio Grande do Sul State (LANAGRO/RS) of the Ministry of Agriculture, Livestock and Food Supply (MAPA/Brazil), and serotyped at the Oswaldo Cruz Institute (State of Rio de Janeiro, RJ, Brazil) as serotype 1/2a (de Mello et al 2008;Nes et al 2010).…”

Section: Bacterial Strainmentioning

confidence: 99%

Comparative transcriptomic analysis of Listeria monocytogenes reveals upregulation of stress genes and downregulation of virulence genes in response to essential oil extracted from Baccharis psiadioides

et al. 2017

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Listeria monocytogenes is a pathogenic microorganism in humans and is frequently transmitted by food. Methods to control the presence of Listeria in foods are necessary. In the present study, transcriptomics of L. monocytogenes grown in the presence of essential oil extracted from Baccharis psiadioides were studied by RNA sequencing and reverse transcription quantitative polymerase chain reaction (RT-qPCR) experiments. The results obtained indicate that essential oil of B. psiadioides has potential bacteriostatic activity at the concentration tested, affecting Listeria cells functioning and development. Responses of the microorganism included upregulation of stress genes and downregulation of virulence genes, such as actA, hly and prfA, indicating a decrease in virulence and in the capacity of the microorganism to cause infection. Thus, the results presented here allow us to conclude that B. psiadioides essential oil may be an alternative means of controlling microorganisms proliferating in foods.

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Antimicrobial resistance and investigation of the molecular epidemiology of Listeria monocytogenes in dairy products

Abstract: The molecular techniques that were used presented good discriminatory power for the strains studied. Furthermore, all of the samples that were analyzed were susceptible to the antimicrobials tested.

Cited by 15 publications

References 18 publications

Biofilm Formation and Adherence Characteristics ofListeria ivanoviiStrains Isolated from Ready-to-Eat Foods in Alice, South Africa

Biofilm Formation and Adherence Characteristics ofListeria ivanoviiStrains Isolated from Ready-to-Eat Foods in Alice, South Africa

Food, fish and campylobacteriosis

Comparative transcriptomic analysis of Listeria monocytogenes reveals upregulation of stress genes and downregulation of virulence genes in response to essential oil extracted from Baccharis psiadioides

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