User:JC37879/Listeria

Researchers have also been investigating the continuous presence of Listeria in food

processing plants has been partially attributed to the formation of biofilms. This increases the

likelihood of food contamination and is further complicated by the notion that the biofilm is

highly resistant to many disinfectants. The detection of the these biofilms was made much easier

through the use of quantitative techniques such as plate counting and crystalline violet staining.

Although the structures and components of these biofilms have been extensively studied, how

they are formed at the molecular level remains a subject of contention. This mystery surrounding

their formation complicates any methods to completely eradicate the biofilms. However, it has

been observed that certain antimicrobial agents such as bacteriophages and enzymes have made

promising progress in the effort to totally eradicate the Listeria biofilm. The enzymes

specifically have been noted to have the capability to disrupt specific chemical components of

the biofilms, degrading them in the process. More research and development is needed to make

these biofilm elimination processes more affordable and efficient to be used effectively on a

larger scale.

Recently, in the field of food preservation, experiments have been conducted to measure

the survivability of Listeria in different commercial finishing waxes for citrus fruits. These

waxes are typically applied to extend the expiration date of the citrus fruits and aid in preventing

extensive damage until then. Researchers found that the temperatures used during the application

of some of the finishing waxes practices were sufficient for the survival of Listeria. In some of

the waxes, the bacteria were detected up to 135 days after they were initially contaminated.

Acknowledging these results, the researches have suggested that more insight is needed into how

the ingredients come together to allow for the survival of Listeria, and possibly other microbial

agents.

In another study, scientists isolated a strain of Lactobacillus plantarum that was able to

completely eradicate a Listeria from a sample of sauerkraut. Through the use of transmission

electron microscopy (TEM), the researchers were able to observe cell morphological changes.

The isolated strain of Lactobacillus plantarum was observed to possess several antibacterial

properties, capable of disrupting the cell structure of the Listeria sample and acting as a lethal

agent. Specifically, the growth of the bacteria is limited because of formation of a biofilm

interrupted and has difficulty in the transportation of membranes. The results of the study have

led the researchers to speculate this specific strain, Lactobacillus plantarum can be used as a

“natural bacteriostat”.

Sources:

Liu, X., Xia, X., Liu, Y., Li, Z., Shi, T., Zhang, H., & Dong, Q. (2024). Recent advances on the

formation, detection, resistance mechanism, and control technology of Listeria monocytogenes

biofilm in food industry. Food Research International, 114067.

Sheng, L., Wang, H., Harris, L. J., & Wang, L. (2024). Survival of Listeria monocytogenes and

Salmonella in finishing waxes used for fresh citrus fruits. Food Control, 110394.

Yang, X., Peng, Z., He, M., Li, Z., Fu, G., Li, S., & Zhang, J. (2024). Screening, probiotic

properties, and inhibition mechanism of a Lactobacillus antagonistic to Listeria monocytogenes.

Science of The Total Environment, 906, 167587.