Microbial Resistance Surveillance and Management in Food Systems

A special issue of Antibiotics (ISSN 2079-6382). This special issue belongs to the section "Antibiotics Use and Antimicrobial Stewardship".

Deadline for manuscript submissions: 15 February 2025 | Viewed by 1150

Special Issue Editors


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Guest Editor
Center for Food Analysis (NAL-LADETEC), Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Av. Horácio Macedo, Polo de Química, bloco C, 1281-Cidade Universitária, Rio de Janeiro 21941-598, Brazil
Interests: animal science; molecular biology; biochemistry; molecular techniques; food science; food microbiology; animal-based food; bovine tuberculosis; antimicrobial resistance; analytical method development
Special Issues, Collections and Topics in MDPI journals

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Guest Editor
Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
Interests: food microbiology; natural compounds; microbiology; meat science

Special Issue Information

Dear Colleagues,

Antimicrobial resistance represents a significant challenge in food systems, impacting food safety, public health, and antimicrobial stewardship efforts worldwide. This Special Issue explores current surveillance strategies, management practices, and novel interventions that address microbial resistance in food environments. By compiling diverse perspectives from microbiology, food science, epidemiology, and public health, this edition aims to advance our understanding and management of microbial resistance in food systems, thus promoting sustainable and public health practices.

The scope of this Special Issue includes, but is not limited to, the following topics:

  1. Origin and dissemination of resistant microorganisms in the food production chain;
  2. Methodologies for monitoring antimicrobial-resistant pathogens in food production and distribution chains;
  3. Mechanisms and dynamics of the transmission of antimicrobial resistance through the food production chain;
  4. Strategies to mitigate antimicrobial resistance in food processing and preservation;
  5. Novel antimicrobial agents and alternative strategies that combat resistance in food-borne pathogens.

Prof. Dr. Carlos Adam Conte Júnior
Dr. Bruno Dutra da Silva
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Antibiotics is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • cross-contamination
  • microbial resistance
  • microbial monitoring
  • public health
  • alternative antimicrobials
  • foodborne illnesses
  • food microbiology

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Published Papers (1 paper)

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Research

10 pages, 843 KiB  
Article
Gene emrC Associated with Resistance to Quaternary Ammonium Compounds Is Common among Listeria monocytogenes from Meat Products and Meat Processing Plants in Poland
by Iwona Kawacka and Agnieszka Olejnik-Schmidt
Antibiotics 2024, 13(8), 749; https://doi.org/10.3390/antibiotics13080749 - 9 Aug 2024
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Abstract
(1) Background: L. monocytogenes 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 [...] Read more.
(1) Background: L. monocytogenes 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 L. monocytogenes 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 emrC, bcrABC, and qacH 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 (p-value < 0.0001). Among 51 isolates originating from bacon (collected over 13 months), 48 had the emrC gene, which could explain their persistent presence in a processing facility. Isolates with the ilsA gene (from LIPI-3) were significantly (p-value 0.006) less likely to carry QACs resistance-related genes. (4) Conclusions: Reduced sensitivity to QACs is common among L. monocytogenes from the meat processing industry. Persistent presence of these bacteria in a processing facility is presumably caused by emrC-induced QACs resistance. Full article
(This article belongs to the Special Issue Microbial Resistance Surveillance and Management in Food Systems)
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