Detection of Listeria innocua in the dairy processing chain: resistance to antibiotics and essential oils
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101293 |
Resumo: | Abstract Listeria monocytogenes is a food pathogen responsible for many foodborne disease outbreaks. Listeria innocua is similar to L. monocytogenes, could be considered biologically similar to L. monocytogenes and could be used to predict its behavior. The aims of this work were to isolate Listeria spp. in dairy processing plants, perform genotypic characterization of virulence, evaluate the antimicrobial resistance profile, and verify the sensitivity of the strains to essential oils. Sampling was held in six dairy processing plants in the region of Campinas, Brazil. Seventeen Listeria innocua strains were isolated, all negative for virulence genes inlA, inlB, inlC, inlJ, actA, plcA, and plcB. The strains were resistant to kanamycin (5.9%), penicillin (11.8%), ampicillin (11.8%), cefoxitin (58.8%), clindamycin (76.50%) and oxacillin (100%). The susceptibility of the strains to commercial essential oils (Rosemarinus officinalis, Cymbopogon citratus, Eucalyptus citirodora, Mentha piperita, Piper nigrum, Vetiveria zizanioides, Cymbopogon nardus, Cymbopogon martinii and Pogostemon cablin) was evaluated by Minimum Inhibitory Concentration (MIC) test. The results showed Cymbopogon citratus, Cymbopogon martini, Cymbopogon nardus and Mentha piperita oils were most efficient. The resistance of Listeria innocua isolated in dairy processing plants is worrisome, and the use of essential oils could be an alternative for development of new drugs and products. |
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Detection of Listeria innocua in the dairy processing chain: resistance to antibiotics and essential oilsfood safetyListeria infectionresistancefood processingdairyAbstract Listeria monocytogenes is a food pathogen responsible for many foodborne disease outbreaks. Listeria innocua is similar to L. monocytogenes, could be considered biologically similar to L. monocytogenes and could be used to predict its behavior. The aims of this work were to isolate Listeria spp. in dairy processing plants, perform genotypic characterization of virulence, evaluate the antimicrobial resistance profile, and verify the sensitivity of the strains to essential oils. Sampling was held in six dairy processing plants in the region of Campinas, Brazil. Seventeen Listeria innocua strains were isolated, all negative for virulence genes inlA, inlB, inlC, inlJ, actA, plcA, and plcB. The strains were resistant to kanamycin (5.9%), penicillin (11.8%), ampicillin (11.8%), cefoxitin (58.8%), clindamycin (76.50%) and oxacillin (100%). The susceptibility of the strains to commercial essential oils (Rosemarinus officinalis, Cymbopogon citratus, Eucalyptus citirodora, Mentha piperita, Piper nigrum, Vetiveria zizanioides, Cymbopogon nardus, Cymbopogon martinii and Pogostemon cablin) was evaluated by Minimum Inhibitory Concentration (MIC) test. The results showed Cymbopogon citratus, Cymbopogon martini, Cymbopogon nardus and Mentha piperita oils were most efficient. The resistance of Listeria innocua isolated in dairy processing plants is worrisome, and the use of essential oils could be an alternative for development of new drugs and products.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101293Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.81421info:eu-repo/semantics/openAccessROSA,Mayara Cardoso daIACUZIO,RaizaBARBOSA,Giovana RuedaPEREIRA,Rodrigo de Castro LisboaCRUZADO-BRAVO,MelinaRALL,Vera Lucia MoresVALLIM,Deyse ChristinaSILVA,Nathália Cristina Cironeeng2022-08-26T00:00:00Zoai:scielo:S0101-20612022000101293Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-08-26T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Detection of Listeria innocua in the dairy processing chain: resistance to antibiotics and essential oils |
title |
Detection of Listeria innocua in the dairy processing chain: resistance to antibiotics and essential oils |
spellingShingle |
Detection of Listeria innocua in the dairy processing chain: resistance to antibiotics and essential oils ROSA,Mayara Cardoso da food safety Listeria infection resistance food processing dairy |
title_short |
Detection of Listeria innocua in the dairy processing chain: resistance to antibiotics and essential oils |
title_full |
Detection of Listeria innocua in the dairy processing chain: resistance to antibiotics and essential oils |
title_fullStr |
Detection of Listeria innocua in the dairy processing chain: resistance to antibiotics and essential oils |
title_full_unstemmed |
Detection of Listeria innocua in the dairy processing chain: resistance to antibiotics and essential oils |
title_sort |
Detection of Listeria innocua in the dairy processing chain: resistance to antibiotics and essential oils |
author |
ROSA,Mayara Cardoso da |
author_facet |
ROSA,Mayara Cardoso da IACUZIO,Raiza BARBOSA,Giovana Rueda PEREIRA,Rodrigo de Castro Lisboa CRUZADO-BRAVO,Melina RALL,Vera Lucia Mores VALLIM,Deyse Christina SILVA,Nathália Cristina Cirone |
author_role |
author |
author2 |
IACUZIO,Raiza BARBOSA,Giovana Rueda PEREIRA,Rodrigo de Castro Lisboa CRUZADO-BRAVO,Melina RALL,Vera Lucia Mores VALLIM,Deyse Christina SILVA,Nathália Cristina Cirone |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
ROSA,Mayara Cardoso da IACUZIO,Raiza BARBOSA,Giovana Rueda PEREIRA,Rodrigo de Castro Lisboa CRUZADO-BRAVO,Melina RALL,Vera Lucia Mores VALLIM,Deyse Christina SILVA,Nathália Cristina Cirone |
dc.subject.por.fl_str_mv |
food safety Listeria infection resistance food processing dairy |
topic |
food safety Listeria infection resistance food processing dairy |
description |
Abstract Listeria monocytogenes is a food pathogen responsible for many foodborne disease outbreaks. Listeria innocua is similar to L. monocytogenes, could be considered biologically similar to L. monocytogenes and could be used to predict its behavior. The aims of this work were to isolate Listeria spp. in dairy processing plants, perform genotypic characterization of virulence, evaluate the antimicrobial resistance profile, and verify the sensitivity of the strains to essential oils. Sampling was held in six dairy processing plants in the region of Campinas, Brazil. Seventeen Listeria innocua strains were isolated, all negative for virulence genes inlA, inlB, inlC, inlJ, actA, plcA, and plcB. The strains were resistant to kanamycin (5.9%), penicillin (11.8%), ampicillin (11.8%), cefoxitin (58.8%), clindamycin (76.50%) and oxacillin (100%). The susceptibility of the strains to commercial essential oils (Rosemarinus officinalis, Cymbopogon citratus, Eucalyptus citirodora, Mentha piperita, Piper nigrum, Vetiveria zizanioides, Cymbopogon nardus, Cymbopogon martinii and Pogostemon cablin) was evaluated by Minimum Inhibitory Concentration (MIC) test. The results showed Cymbopogon citratus, Cymbopogon martini, Cymbopogon nardus and Mentha piperita oils were most efficient. The resistance of Listeria innocua isolated in dairy processing plants is worrisome, and the use of essential oils could be an alternative for development of new drugs and products. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101293 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101293 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.81421 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
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1752126335094882304 |