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

• Main Authors: Iwona Kawacka (Author), Agnieszka Olejnik-Schmidt (Author)
• Format: Book
• Published: MDPI AG, 2024-08-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Summary

(1) Background: <i>L. monocytogenes</i> 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 <i>L. monocytogenes</i> 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 <i>emrC</i>, <i>bcrABC,</i> and <i>qacH</i> 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 (<i>p</i>-value < 0.0001). Among 51 isolates originating from bacon (collected over 13 months), 48 had the <i>emrC</i> gene, which could explain their persistent presence in a processing facility. Isolates with the <i>ilsA</i> gene (from LIPI-3) were significantly (<i>p</i>-value 0.006) less likely to carry QACs resistance-related genes. (4) Conclusions: Reduced sensitivity to QACs is common among <i>L. monocytogenes</i> from the meat processing industry. Persistent presence of these bacteria in a processing facility is presumably caused by <i>emrC</i>-induced QACs resistance.

Item Description

10.3390/antibiotics13080749
2079-6382