Listeria Monocytogenes in Foods: from Resistance Mechanisms to Development of Novel Protective Strategies

A special issue of Biology (ISSN 2079-7737). This special issue belongs to the section "Microbiology".

Deadline for manuscript submissions: closed (20 December 2021) | Viewed by 4070

Special Issue Editors


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Guest Editor
Faculty of Science and Technology for Sustainable Development and One Health, University Campus Bio-Medico of Rome, Rome, Italy
Interests: food microbiology; antimicrobials; proteomic; stress response

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Guest Editor
Department of Agriculture, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy
Interests: food microbiology; probiotics; gut microbiota

Special Issue Information

Dear colleagues,

Listeria monocytogenes is a Gram-positive microorganism that can cause the well-known listeriosis disease, or so-called “YOPI”, an infection of great concern especially for young, old, pregnant, and immune-compromised people.

This bacterium is frequently found in various foodstuffs, mainly those characterized by pH values higher than 4.4. To date, several strategies are hypothesized to inhibit the growth of undesirable microorganisms, such as technological processing, antimicrobial substances or protective microbial cultures. Unfortunately, in the case of several food types, sub-lethal pH values may induce resistance mechanisms to acid stress, which makes the cells more resistant to severe acid conditions. The tolerance to low pH values (can survive but not grow from 3.3 to 4.2) in addition to high salt concentrations, the ability to grow at refrigeration temperature as well as the ability to form biofilms allow the survival of this pathogen in several foods, including ready-to-eat foods. Understanding the Listeria monocytogenes virulence, antimicrobial resistance mechanisms, and environmental stress adaptation could contribute to the development of novel and effective antimicrobial strategies based on protective methods.

The Special Issue encourages the publication of original research articles on the following main topics:

- Listeria monocytogenes virulence;

- Proteomic and metabolomics-based approaches to detect L. monocytogenes;

- Antimicrobial resistance mechanisms in L. monocytogenes;

- Gene expression in stress responses; 

- Stress protein expression in L. monocytogenes or in L. monocytogenes surrogate species;

- L. monocytogenes susceptibilities;

- Novel anti-Listeria strategies;

- Challenge test to validate anti-Listeria effectiveness of novel protective strategies.

Dr. Gianfranco Pannella
Prof. Patrizio Tremonte
Guest Editors

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Published Papers (1 paper)

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Research

17 pages, 5166 KiB  
Article
Antibacterial Effect of Aluminum Surfaces Untreated and Treated with a Special Anodizing Based on Titanium Oxide Approved for Food Contact
by Alessandro Di Cerbo, Andrea Mescola, Ramona Iseppi, Roberto Canton, Giacomo Rossi, Roberta Stocchi, Anna Rita Loschi, Andrea Alessandrini, Stefano Rea and Carla Sabia
Biology 2020, 9(12), 456; https://doi.org/10.3390/biology9120456 - 10 Dec 2020
Cited by 8 | Viewed by 3052
Abstract
One of the main concerns of the food industry is microbial adhesion to food contact surfaces and consequent contamination. We evaluated the potential bacteriostatic/bactericidal efficacy of aluminum surfaces with different large-scale roughness (0.25, 0.5 and 1 μm) before and after the surface treatment [...] Read more.
One of the main concerns of the food industry is microbial adhesion to food contact surfaces and consequent contamination. We evaluated the potential bacteriostatic/bactericidal efficacy of aluminum surfaces with different large-scale roughness (0.25, 0.5 and 1 μm) before and after the surface treatment with a special anodizing based on titanium oxide nanotechnology (DURALTI®) and after 3 different sanitizing treatments, e.g., UV, alcohol and a natural product named Gold lotion. Four Gram-negative (Escherichia coli ATCC 25922, Salmonella typhimurium ATCC 1402, Yersinia enterocolitica ATCC 9610 and Pseudomonas aeruginosa ATCC 27588) and four Gram-positive (Staphylococcus aureus ATCC 6538, Enterococcus faecalis ATCC 29212, Bacillus cereus ATCC 14579 and Listeria monocytogenes NCTT 10888) bacteria were screened. As far as concerns aluminum surfaces without nanotechnology surface treatment, an overall bacteriostatic effect was observed for all strains with respect to the initial inoculum that was 106 CFU/mL. Conversely, an overall bactericidal effect was observed both for Gram-negative and -positive bacteria on DURALTI®-treated aluminum disks, regardless of roughness and sanitizing treatment. These results are innovative in terms of the great potential of the antibacterial activity of nanotechnologically treated food contact surfaces and their combination with some sanitizing agents that might be exploited in the food industry. Full article
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