Food Engineering Department, Engineering Faculty, Sakarya University, Sakarya, Turkey;
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Food Engineering Department, Engineering Faculty, Ankara University, Ankara, Turkey;
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Agricultural Research Service, United States Department of Agriculture (USDA), Eastern Regional Research Center, Microbial Food Safety Research Unit, Wyndmoor, USA;
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Biology Department, University of Texas Pan American, Edinburg, USA.
1 Food Engineering Department, Engineering Faculty, Ankara University, Ankara, Turkey;
3 Food Engineering Department, Engineering Faculty, Sakarya University, Sakarya, Turkey;
4 Food Engineering Department, Engineering Faculty, Ankara University, Ankara, Turkey;
5 Agricultural Research Service, United States Department of Agriculture (USDA), Eastern Regional Research Center, Microbial Food Safety Research Unit, Wyndmoor, USA;
6 Biology Department, University of Texas Pan American, Edinburg, USA.
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.
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