000170386 001__ 170386
000170386 005__ 20260420103354.0
000170386 0247_ $$2doi$$a10.1016/j.afres.2026.101933
000170386 0248_ $$2sideral$$a148885
000170386 037__ $$aART-2026-148885
000170386 041__ $$aeng
000170386 100__ $$aMartínez de Zuazo, María Mei$$uUniversidad de Zaragoza
000170386 245__ $$aCiprofloxacin-resistant variants of Listeria monocytogenes EGD-e show increased heat resistance in buffer and milk
000170386 260__ $$c2026
000170386 5060_ $$aAccess copy available to the general public$$fUnrestricted
000170386 5203_ $$aThe extensive use of antibiotics in primary production has promoted the emergence of resistant bacteria. Due to cross-protection phenomena, these antimicrobial resistant (AMR) bacteria may also withstand food preservation treatments applied in the food industry. This study aimed to evaluate the emergence of resistant variants (RVs) of Listeria monocytogenes EGD-e after prolonged exposure to antibiotics (amoxicillin, ciprofloxacin and oxytetracycline) based on adaptive laboratory evolution assays. RVs were selected by determining the minimum inhibitory concentration, then characterized phenotypically against heat treatments (58 °C/ 20 min) and genotypically to identify mutations responsible for changes in thermoresistance. Five ciprofloxacin RVs (LmCip1–5) and one oxytetracycline RV (LmOxy) were obtained. Several ciprofloxacin RVs showed greater thermoresistance in McIlvaine buffer (pH 7.0) than the parental strain, also observed in skimmed milk (pH 6.8). Mutations identified in codY (LmOxy) and fepR and parC (ciprofloxacin RVs) are likely responsible for the antibiotic resistance. Moreover, mutations in genes linked to cell wall biosynthesis (rml), metabolism and RNA or energy processing (e.g., cshA, atpA2, lmo2794) may contribute to increased thermoresistance. These findings highlight the interaction between AMR and cross-protections mechanisms, and the potential risk posed by AMR bacteria in the food chain, which could compromise the traditional preservation methods.
000170386 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A06-23R$$9info:eu-repo/grantAgreement/ES/MCIU/PID2021-123404NB-I00$$9info:eu-repo/grantAgreement/ES/MICINN PRE2022-102372
000170386 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttps://creativecommons.org/licenses/by/4.0/deed.es
000170386 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000170386 700__ $$aAndaluz-Arbe, Jorge$$uUniversidad de Zaragoza
000170386 700__ $$0(orcid)0009-0008-1441-1683$$aFau, Alberto$$uUniversidad de Zaragoza
000170386 700__ $$0(orcid)0000-0002-6598-8879$$aGarcía-Penas, Ivo$$uUniversidad de Zaragoza
000170386 700__ $$0(orcid)0000-0002-0238-6328$$aPagán, Rafael$$uUniversidad de Zaragoza
000170386 700__ $$0(orcid)0000-0002-7629-8101$$aGarcía-Gonzalo, Diego$$uUniversidad de Zaragoza
000170386 700__ $$0(orcid)0000-0003-4774-0973$$aMerino, Natalia$$uUniversidad de Zaragoza
000170386 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000170386 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000170386 773__ $$g6, 1 (2026), 101933 [10 pp.]$$tApplied food research$$x2772-5022
000170386 8564_ $$s999530$$uhttps://zaguan.unizar.es/record/170386/files/texto_completo.pdf$$yVersión publicada
000170386 8564_ $$s2561569$$uhttps://zaguan.unizar.es/record/170386/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000170386 909CO $$ooai:zaguan.unizar.es:170386$$particulos$$pdriver
000170386 951__ $$a2026-04-18-10:48:32
000170386 980__ $$aARTICLE