Antilisterial potential of lactic acid bacteria in eliminating listeria monocytogenes in host and ready-to-eat food application

• Main Authors: Yap, Phui-Chyng, MatRahim, Nor-Aziyah, AbuBakar, Sazaly, Lee, Hai Yen
• Format: Article
• Published: MDPI 2021
• Subjects: QR Microbiology
• Online Access: http://eprints.um.edu.my/34897/

Listeriosis is a severe food borne disease with a mortality rate of up to 30% caused by pathogenic Listeria monocytogenes via the production of several virulence factors including listeriolysin O (LLO), transcriptional activator (PrfA), actin (Act), internalin (Int), etc. It is a foodborne disease predominantly causing infections through consumption of contaminated food and is often associated with ready-to-eat food (RTE) and dairy products. Common medication for listeriosis such as antibiotics might cause an eagle effect and antibiotic resistance if it is overused. Therefore, exploration of the use of lactic acid bacteria (LAB) with probiotic characteristics and multiple antimicrobial properties is increasingly getting attention for their capability to treat listeriosis, vaccine development, and hurdle technologies. The antilisterial gene, a gene coding to produce antimicrobial peptide (AMP), one of the inhibitory substances found in LAB, is one of the potential key factors in listeriosis treatment, coupled with the vast array of functions and strategies; this review summarizes the various strategies by LAB against L. monocytogenes and the prospect in development of a `generally regarded as safe' LAB for treatment of listeriosis.