Gene emrC Associated with Resistance to Quaternary Ammonium Compounds Is Common among Listeria monocytogenes from Meat Products and Meat Processing Plants in Poland

(1) Background: is a food pathogen of great importance, characterized by a high mortality rate. Quaternary ammonium compounds (QACs), such as benzalkonium chloride (BC), are often used as disinfectants in food processing facilities. The effectiveness of disinfection procedures is crucial to food saf...

Full description

Saved in:
Bibliographic Details
Published in:Antibiotics (Basel) 2024-08, Vol.13 (8), p.749
Main Authors: Kawacka, Iwona, Olejnik-Schmidt, Agnieszka
Format: Article
Language:English
Subjects:
Ammonium
Ammonium compounds
Bacon
Bacteria
Benzalkonium chloride
Control
cross-resistance
Disinfectants
disinfection
Disinfection & disinfectants
Drug resistance in microorganisms
Food
Food contamination & poisoning
Food plants
Food processing
Food processing plants
Food products
Food safety
Foodborne pathogens
gene profiles
Genes
Genetic aspects
Genomes
genotypes
Health aspects
Listeria
Listeria monocytogenes
Meat
Meat processing
Meat processing industry
Meat products
Microbial genetics
Microbiological research
Phenotypes
Physiological aspects
Processing industry
Quaternary ammonium compounds
Quaternary ammonium salts
Safety and security measures
Sensitivity analysis
Virulence
Citations: Items that this one cites
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:(1) Background: is a food pathogen of great importance, characterized by a high mortality rate. Quaternary ammonium compounds (QACs), such as benzalkonium chloride (BC), are often used as disinfectants in food processing facilities. The effectiveness of disinfection procedures is crucial to food safety. (2) Methods: A collection of 153 isolates of from meat processing industry was analyzed for their sensitivity to BC using the agar diffusion method. Genes of interest were detected with PCR. (3) Results: Genes , and were found in 64 (41.8%), 6 (3.9%), and 1 isolate (0.7%), respectively, and 79 isolates (51.6%) were classified as having reduced sensitivity to BC. A strong correlation between carrying QACs resistance-related genes and phenotype was found ( -value < 0.0001). Among 51 isolates originating from bacon (collected over 13 months), 48 had the gene, which could explain their persistent presence in a processing facility. Isolates with the gene (from LIPI-3) were significantly ( -value 0.006) less likely to carry QACs resistance-related genes. (4) Conclusions: Reduced sensitivity to QACs is common among from the meat processing industry. Persistent presence of these bacteria in a processing facility is presumably caused by -induced QACs resistance.
ISSN:2079-6382
2079-6382
DOI:10.3390/antibiotics13080749