Antibiotic resistance and biofilm forming abilities of Listeria monocytogenes and effect of subMIC concentration of white vinegar on these virulence factors

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dc.authoridYuksel, Deniz/0000-0001-8696-9725
dc.contributor.authorYuksel, D.
dc.contributor.authorSen, E.
dc.date.accessioned2024-06-12T11:07:44Z
dc.date.available2024-06-12T11:07:44Z
dc.date.issued2023
dc.departmentTrakya Üniversitesien_US
dc.description.abstractIn the present study, antibiotic resistance profiles and biofilm forming abilities of 9 Listeria monocytogenes isolates obtained from out of 30 retail meat samples were determined, and the effect of commercial white vinegar on these virulence factors in isolates exposed to subMIC concentrations were investigated. All isolates were found to be resistant to cefotixin and oxacillin, 8 isolates (26.6%) to clindamycin, 1 isolate (3.3%) to rifampicin, and 1 (3.3%) isolate was found to show intermediate resistance against clindamycin. Biofilm formation was determined for all the isolates at 22 & DEG;C and 37 & DEG;C (24 h, 48 hand 72 h). MIC values of white vinegar samples were determined at 3.12% for all isolates. MIC/2 and MIC/4 concentrations of white vinegar increased the biofilm forming capacity of the isolates by 21.2% and 17.1%, respectively. After exposure to MIC/2 concentration of white vinegar for seven days, the antibiotic resistance status of the isolates to tetracycline, rifampicin, and clindamycin changed, and the biofilm forming abilities significantly decreased at 4 & DEG;C and 37 & DEG;C for 48 h and at 37 & DEG;C for 72 h (P < 0.05). The results showed that the use of subMIC con-centrations of white vinegar should be avoided in routine sanitation applications.en_US
dc.identifier.doi10.1556/066.2022.00239
dc.identifier.endpage142en_US
dc.identifier.issn0139-3006
dc.identifier.issn1588-2535
dc.identifier.issue1en_US
dc.identifier.startpage132en_US
dc.identifier.urihttps://doi.org/10.1556/066.2022.00239
dc.identifier.urihttps://hdl.handle.net/20.500.14551/22167
dc.identifier.volume52en_US
dc.identifier.wosWOS:001040496600013en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherAkademiai Kiado Zrten_US
dc.relation.ispartofActa Alimentariaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectListeria Monocytogenesen_US
dc.subjectGround Meaten_US
dc.subjectAntibiotic Resistanceen_US
dc.subjectBiofilmen_US
dc.subjectWhite Vinegaren_US
dc.subjectSubmicen_US
dc.subjectFoodsen_US
dc.titleAntibiotic resistance and biofilm forming abilities of Listeria monocytogenes and effect of subMIC concentration of white vinegar on these virulence factorsen_US
dc.typeArticleen_US

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