Abstract
This study aimed to determine the antibiotic and bacteriocin sensitivity of Listeria monocytogenes strains isolated from animal derived foods. With disc diffusion assay, all fourteen L. monocytogenes strains were suscepti-ble to the antibiotics, including penicillin G, vancomycin, tetracycline, chloramphenicol, rifampicin, erythromycin, gentamicin and trime- thoprim. However, the percentages of fosfomycin and streptomycin resistances were 92.9% and 7.1%, respectively. Multiple resistances were not observed among the tested strains. The results of well diffusion assays showed that all strains were inhibited by the cell-free supernatant of a bacteriocin-producing strain, Pediococcus acidilactici 13, with the inhibition zones ranging from 16.00 to 24.50 mm. These results provide useful information on antibiotic resistance of L. monocytogenes strains isolated from foods, and can potentially be used to develop bacteriocin-based interventions to guard against the hazards associated with L. monocytogenes in ready-to-eat meat and poultry products.
Highlights
Listeria monocytogenes is one of the most important food-borne pathogens due to its widespread distribution in nature [1,2]
These results provide useful information on antibiotic resistance of L. monocytogenes strains isolated from foods, and can potentially be used to develop bacteriocin-based interventions to guard against the hazards associated with L. monocytogenes in ready-to-eat meat and poultry products
Bacteriocin and similar metabolites produced by certain lactic acid bacteria, isolated from different types of foods, have been known to inhibit the growth of Listeria monocytogenes [13,14,15] and these antimicrobial peptides can be considered as alternatives to the use of chemical preservatives [16]
Summary
Listeria monocytogenes is one of the most important food-borne pathogens due to its widespread distribution in nature [1,2]. Consumption of food contaminated with this pathogen can lead to listeriosis with high rates of morbidity and mortality (25% - 30% overall) [3,4,5]. Bacteriocin and similar metabolites produced by certain lactic acid bacteria, isolated from different types of foods, have been known to inhibit the growth of Listeria monocytogenes [13,14,15] and these antimicrobial peptides can be considered as alternatives to the use of chemical preservatives [16]
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