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Article

Comparison of Selected Phenotypic Features of Persistent and Sporadic Strains of Listeria monocytogenes Sampled from Fish Processing Plants

1
Department of Microbiology, L. Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, 85-094 Bydgoszcz, Poland
2
Department of Food Hygiene and Consumer Health, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland
3
Department of Immunobiology and Environmental Biology, Institute of Maritime and Tropical Medicine, Medical University of Gdansk, 80-210 Gdańsk, Poland
4
Department of Microbiology and Food Technology, Jan and Jędrzej Śniadecki University of Technology in Bydgoszcz, 85-029 Bydgoszcz, Poland
*
Author to whom correspondence should be addressed.
Academic Editors: Fernando Pérez-Rodríguez and Arícia Possas
Foods 2022, 11(10), 1492; https://doi.org/10.3390/foods11101492
Received: 21 March 2022 / Revised: 10 May 2022 / Accepted: 17 May 2022 / Published: 20 May 2022
(1) Background: The main source of transmission of Listeria monocytogenes is contaminated food, e.g., fish and meat products and raw fruit and vegetables. The bacteria can remain for 13 years on machines in food processing plants, including fish plants. (2) Methods: A total of 720 swabs were collected from a salmon filleting line. The research material consisted of 62 (8.6%) L. monocytogenes isolates. Pulsed Field Gel Electrophoresis (PFGE) allowed detecting a pool of persistent strains. All persistent strains (n = 6) and a parallel group of strains collected sporadically (n = 6) were characterized by their ability to invade HT-29 cells, biofilm formation ability, and minimum bactericidal concentrations (MBC) of selected disinfectants. (3) Results: Among the obtained isolates, 38 genetically different strains were found, including 6 (15.8%) persistent strains. The serogroup 1/2a-3a represented 28 strains (73.7%), including the persistent ones. There were no significant differences in invasiveness between the persistent and sporadic strains. The persistent strains tolerated higher concentrations of the tested disinfectants, except for iodine-based compounds. The persistent strains initiated the biofilm formation process faster and formed it more intensively. (4) Conclusions: The presence of persistent strains in the food processing environment is a great challenge for producers to ensure consumer safety. This study attempts to elucidate the phenotypic characteristics of persistent L. monocytogenes strains. View Full-Text
Keywords: Listeria monocytogenes; persistent strains; sporadic strains; fish processing; resistance to disinfectants; biofilm; foodborne microorganism Listeria monocytogenes; persistent strains; sporadic strains; fish processing; resistance to disinfectants; biofilm; foodborne microorganism
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MDPI and ACS Style

Wiktorczyk-Kapischke, N.; Wałecka-Zacharska, E.; Skowron, K.; Kijewska, A.; Bernaciak, Z.; Bauza-Kaszewska, J.; Kraszewska, Z.; Gospodarek-Komkowska, E. Comparison of Selected Phenotypic Features of Persistent and Sporadic Strains of Listeria monocytogenes Sampled from Fish Processing Plants. Foods 2022, 11, 1492. https://doi.org/10.3390/foods11101492

AMA Style

Wiktorczyk-Kapischke N, Wałecka-Zacharska E, Skowron K, Kijewska A, Bernaciak Z, Bauza-Kaszewska J, Kraszewska Z, Gospodarek-Komkowska E. Comparison of Selected Phenotypic Features of Persistent and Sporadic Strains of Listeria monocytogenes Sampled from Fish Processing Plants. Foods. 2022; 11(10):1492. https://doi.org/10.3390/foods11101492

Chicago/Turabian Style

Wiktorczyk-Kapischke, Natalia, Ewa Wałecka-Zacharska, Krzysztof Skowron, Agnieszka Kijewska, Zuzanna Bernaciak, Justyna Bauza-Kaszewska, Zuzanna Kraszewska, and Eugenia Gospodarek-Komkowska. 2022. "Comparison of Selected Phenotypic Features of Persistent and Sporadic Strains of Listeria monocytogenes Sampled from Fish Processing Plants" Foods 11, no. 10: 1492. https://doi.org/10.3390/foods11101492

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