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09.02.2023 - Foods

Listeria species (L. innocua and L. welshimeri) are increasingly developing resistance to disinfectants

Listeria monocytogenes is comprehensively monitored in the food industry because it can be deadly to humans. The infection not only has the potential to cause severe illness in people, but it is also now known that it has developed resistance to many food safety measures worldwide.

A study conducted in South Africa and recently published in the journal Microbiology Spectrum found that L. innocua strains are also developing resistance to temperature, pH, drying, and other stress factors. According to the study, some strains of L. innocua and L. welshimeri show all three genes for resistance to a commonly used disinfectant. These are representatives of the quaternary ammonium compounds. 

Both non-pathogenic strains of Listeria originate from samples of raw, dried, and processed meats in commercial food processing facilities. The study included 258 isolates from butcheries, slaughterhouses, retail outlets, cold storage, and processing facilities across South Africa. Among them, three isolates of the non-pathogenic L. welshimeri and 38 isolates of the non-pathogenic L. innocua were identified. Additionally, two of the analyzed strains of L. innocua have developed three or more concerning pathogenic characteristics.

Sources:

• Food Safety Africa
• Pressetext