High-Pressure Processing—Impacts on the Virulence and Antibiotic Resistance of <i>Listeria monocytogenes</i> Isolated from Food and Food Processing Environments
High-pressure processing (HPP) is one of the non-thermal methods of food preservation considered to be safe but may cause an increase/decrease in virulence potential and antibiotic resistance. The aim of the present study was to evaluate the survival of <i>L. monocytogenes</i> isolates a...
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MDPI AG
2023-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/21/3899 |
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| author | Patryk Wiśniewski Wioleta Chajęcka-Wierzchowska Anna Zadernowska |
| author_facet | Patryk Wiśniewski Wioleta Chajęcka-Wierzchowska Anna Zadernowska |
| author_sort | Patryk Wiśniewski |
| collection | DOAJ |
| description | High-pressure processing (HPP) is one of the non-thermal methods of food preservation considered to be safe but may cause an increase/decrease in virulence potential and antibiotic resistance. The aim of the present study was to evaluate the survival of <i>L. monocytogenes</i> isolates after high-pressure processing (200 and 400 MPa for 5 min) and to determine changes in phenotypic and genotypic antibiotic resistance and virulence after this treatment. The 400 MPa treatment was shown to be effective in reducing pathogens to safe levels; however, the potential for cell recovery during storage was observed. In addition, studies on changes in virulence indicated possibilities related to a decrease in <i>actA</i> gene expression, overexpression of the <i>hly</i> and <i>osfX</i> gene, and an increase in biofilm-forming ability. The studies on changes in antibiotic resistance of isolates showed that all isolates showing initial susceptibility to lincomycin, fosfomycin, trimethoprim/sulfamethoxazole, and tetracycline became resistant to these antibiotics, which was associated with an increase in the values of minimum inhibitory concentrations. An increase in the expression of antibiotic resistance genes (mainly <i>tetA_1</i>, <i>tetA_3</i>, <i>tetC</i>) was also observed (mainly after the application of 200 MPa pressure), which was isolate dependent. However, it is noteworthy that the induced changes were permanent, i.e., they persisted even after the restoration of optimal environmental conditions. The results presented in our work indicate that the stress occurring during HPP can affect both phenotypic and genotypic changes in the virulence and antibiotic resistance potential of pathogens isolated from food and food processing environments. The potential associated with cell recovery and persistence of changes may influence the spread of virulent isolates of pathogens with increased antibiotic resistance in the food and food processing environment. |
| first_indexed | 2024-03-11T11:30:24Z |
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| language | English |
| last_indexed | 2024-03-11T11:30:24Z |
| publishDate | 2023-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-18dcb9caa7ad4819ae069f8a4a0b0aa22023-11-10T15:02:40ZengMDPI AGFoods2304-81582023-10-011221389910.3390/foods12213899High-Pressure Processing—Impacts on the Virulence and Antibiotic Resistance of <i>Listeria monocytogenes</i> Isolated from Food and Food Processing EnvironmentsPatryk Wiśniewski0Wioleta Chajęcka-Wierzchowska1Anna Zadernowska2Department of Food Microbiology, Meat Technology and Chemistry, Faculty of Food Science, University of Warmia and Mazury, Plac Cieszyński 1, 10-726 Olsztyn, PolandDepartment of Food Microbiology, Meat Technology and Chemistry, Faculty of Food Science, University of Warmia and Mazury, Plac Cieszyński 1, 10-726 Olsztyn, PolandDepartment of Food Microbiology, Meat Technology and Chemistry, Faculty of Food Science, University of Warmia and Mazury, Plac Cieszyński 1, 10-726 Olsztyn, PolandHigh-pressure processing (HPP) is one of the non-thermal methods of food preservation considered to be safe but may cause an increase/decrease in virulence potential and antibiotic resistance. The aim of the present study was to evaluate the survival of <i>L. monocytogenes</i> isolates after high-pressure processing (200 and 400 MPa for 5 min) and to determine changes in phenotypic and genotypic antibiotic resistance and virulence after this treatment. The 400 MPa treatment was shown to be effective in reducing pathogens to safe levels; however, the potential for cell recovery during storage was observed. In addition, studies on changes in virulence indicated possibilities related to a decrease in <i>actA</i> gene expression, overexpression of the <i>hly</i> and <i>osfX</i> gene, and an increase in biofilm-forming ability. The studies on changes in antibiotic resistance of isolates showed that all isolates showing initial susceptibility to lincomycin, fosfomycin, trimethoprim/sulfamethoxazole, and tetracycline became resistant to these antibiotics, which was associated with an increase in the values of minimum inhibitory concentrations. An increase in the expression of antibiotic resistance genes (mainly <i>tetA_1</i>, <i>tetA_3</i>, <i>tetC</i>) was also observed (mainly after the application of 200 MPa pressure), which was isolate dependent. However, it is noteworthy that the induced changes were permanent, i.e., they persisted even after the restoration of optimal environmental conditions. The results presented in our work indicate that the stress occurring during HPP can affect both phenotypic and genotypic changes in the virulence and antibiotic resistance potential of pathogens isolated from food and food processing environments. The potential associated with cell recovery and persistence of changes may influence the spread of virulent isolates of pathogens with increased antibiotic resistance in the food and food processing environment.https://www.mdpi.com/2304-8158/12/21/3899<i>Listeria monocytogenes</i>high-pressure processingantibiotic resistancevirulence factorsgene expressionsfood |
| spellingShingle | Patryk Wiśniewski Wioleta Chajęcka-Wierzchowska Anna Zadernowska High-Pressure Processing—Impacts on the Virulence and Antibiotic Resistance of <i>Listeria monocytogenes</i> Isolated from Food and Food Processing Environments Foods <i>Listeria monocytogenes</i> high-pressure processing antibiotic resistance virulence factors gene expressions food |
| title | High-Pressure Processing—Impacts on the Virulence and Antibiotic Resistance of <i>Listeria monocytogenes</i> Isolated from Food and Food Processing Environments |
| title_full | High-Pressure Processing—Impacts on the Virulence and Antibiotic Resistance of <i>Listeria monocytogenes</i> Isolated from Food and Food Processing Environments |
| title_fullStr | High-Pressure Processing—Impacts on the Virulence and Antibiotic Resistance of <i>Listeria monocytogenes</i> Isolated from Food and Food Processing Environments |
| title_full_unstemmed | High-Pressure Processing—Impacts on the Virulence and Antibiotic Resistance of <i>Listeria monocytogenes</i> Isolated from Food and Food Processing Environments |
| title_short | High-Pressure Processing—Impacts on the Virulence and Antibiotic Resistance of <i>Listeria monocytogenes</i> Isolated from Food and Food Processing Environments |
| title_sort | high pressure processing impacts on the virulence and antibiotic resistance of i listeria monocytogenes i isolated from food and food processing environments |
| topic | <i>Listeria monocytogenes</i> high-pressure processing antibiotic resistance virulence factors gene expressions food |
| url | https://www.mdpi.com/2304-8158/12/21/3899 |
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