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L. O’Connor, M. O’Leary, N. Leonard, M. Godinho, C. O’Reilly, L. Coffey, J. Egan and R. O’Mahony, “The Characterization of Listeria spp. Isolated from Food Products and the Food-Processing Environment,” Letters in Applied Microbiology, Vol. 51, No. 5, 2010, pp. 490498. doi:10.1111/j.1472-765X.2010.02928.x

has been cited by the following article:

• TITLE: Antibiotic and Bacteriocin Sensitivity of Listeria monocytogenes Strains Isolated from Different Foods

  AUTHORS: Evrim Gunes Altuntas, Deniz Kocan, Serap Cosansu, Kamuran Ayhan, Vijay K. Juneja, Luis Materon

  KEYWORDS: Listeria; Antibiotic; Bacteriocin

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.3, March 21, 2012

  ABSTRACT: This study aimed to determine the antibiotic and bacteriocin sensitivity of Listeria monocytogenes strains isolated from animal derived foods. With disc diffusion assay, all fourteen L. monocytogenes strains were suscepti-ble to the antibiotics, including penicillin G, vancomycin, tetracycline, chloramphenicol, rifampicin, erythromycin, gentamicin and trime- thoprim. However, the percentages of fosfomycin and streptomycin resistances were 92.9% and 7.1%, respectively. Multiple resistances were not observed among the tested strains. The results of well diffusion assays showed that all strains were inhibited by the cell-free supernatant of a bacteriocin-producing strain, Pediococcus acidilactici 13, with the inhibition zones ranging from 16.00 to 24.50 mm. These results provide useful information on antibiotic resistance of L. monocytogenes strains isolated from foods, and can potentially be used to develop bacteriocin-based interventions to guard against the hazards associated with L. monocytogenes in ready-to-eat meat and poultry products.