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March 5, 2026Food ControlOpen Access

Listeria monocytogenes from salmon processing and ready-to-eat seafood: Antibiotic susceptibility and disinfectant tolerance

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Authors

TRThorben Ogihara ReicheNorwegian University of Science and TechnologyANAyaka NakamuraOtsu Red Cross HospitalIFInga FolkedalNorwegian University of Science and Technology

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Implication

Investigates antibiotic resistance and disinfectant tolerance in Listeria monocytogenes from seafood sources, highlighting implications for food safety.

Key Points

  • The aim is to evaluate the susceptibility of Listeria monocytogenes from ready-to-eat seafood to antibiotics and disinfectants.
  • Isolates obtained from Japanese retail seafood and a Norwegian salmon processing plant.
  • Susceptibility testing of 44 isolates against 18 antibiotics and 4 disinfectants.
  • Whole genome sequencing of isolates to identify resistance genes and virulence factors.
  • Generally low antibiotic resistance observed; 12 out of 18 antibiotics showed full susceptibility.
  • Resistance noted in some isolates to clindamycin, ciprofloxacin, levofloxacin, daptomycin, oxacillin, and linezolid.
  • Disinfectants required higher concentrations to eradicate compared to those needed to inhibit growth; BAC showed significant MBC over MIC.
  • 18% of isolates predicted as highly virulent with presence of resistance genes.

Cite This Study

Reiche et al. (2026) studied this question.

synapsesocial.com/papers/69a91cf1d6127c7a504bfc99https://doi.org/10.1016/j.foodcont.2026.112090
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