High-pressure processing (HPP) alters tetracycline resistance in Listeria monocytogenes: A phenotypic and genotypic study

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal Pub Date : 2025-03-01 DOI:10.1016/j.nfs.2025.100223

Patryk Adamski, Arkadiusz Zakrzewski, Patryk Wiśniewski, Wioleta Chajęcka-Wierzchowska, Anna Zadernowska

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Abstract

This study insights into the effects of high-pressure processing (HPP) on the phenotypic resistance and expression of tetracycline resistance genes (tetA_1, tetA_2, tetA_3, tetC, tetR) in Listeria monocytogenes strains. A total of 29 strains were tested for minimum inhibitory concentration values (MIC) of tetracycline before and after HPP treatment (200 MPa/5 min). Results showed a significant increase in MIC values post-treatment, with 7 % of the strains exhibiting resistance. Gene expression analysis revealed overexpression of tetA_1 and tetA_2 genes, while tetA_3, tetC, and tetR showed varied responses, suggesting a strain specific expression pattern. These findings indicate that HPP induced stress may influence the development of antibiotic resistance in L. monocytogenes, highlighting the importance of monitoring resistance genes in food safety protocols.

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来源期刊

NFS Journal Agricultural and Biological Sciences-Food Science

CiteScore

11.10

自引率

0.00%

发文量

审稿时长

29 days

期刊介绍： The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production