Georgios Vafeiadis

Background/Objectives: Listeria monocytogenes is a critical foodborne pathogen, with poultry products serving as a potential reservoir. Its ability to form biofilms may aid in its persistence on processing equipment and food-contact surfaces, while antibiotic resistance complicates efforts to control and treat infections. This study aimed to characterize, in parallel, the biofilm-forming capacity and antibiotic susceptibility of a large collection of poultry-derived L. monocytogenes isolates (n = 93) to better understand their potential for persistence and to clarify how the biofilm phenotype may relate to the bacterial antibiotic response and to inform risk assessment and targeted control strategies along poultry processing and supply chains. Methods: Biofilms were evaluated on polystyrene microtiter plates at 12 and 30 °C in a nutrient-rich laboratory medium. Susceptibility to eight clinically and food-relevant antibiotics was tested using disk diffusion and interpreted according to European Committee on Antimicrobial Susceptibility Testing (EUCAST) breakpoints when available. Results: At 30 °C for 48 h, 69.9% of isolates were classified as weak biofilm formers and 30.1% as non-biofilm formers, whereas at 12 °C for 120 h, 55.9% were weak, 16.1% moderate, and 28.0% non-biofilm formers, with no strong biofilm producers identified under either condition. Overall, the isolates remained largely susceptible to ampicillin, penicillin G, vancomycin, tetracycline, and chloramphenicol, with 87.3% of inhibition zones across all drugs falling within the 20–29 mm and 30–39 mm categories, while small subpopulations showed reduced susceptibility or resistance to trimethoprim–sulphamethoxazole (TMP-SMX) and, particularly, erythromycin and streptomycin. No consistent correlation was found between biofilm-forming ability and antibiotic susceptibility, indicating that these phenotypic traits are largely independent in this collection. Conclusions: These findings reveal that poultry-derived L. monocytogenes isolates can form weak to moderate biofilms under the tested monoculture conditions while generally maintaining susceptibility to first-line antibiotics. However, the development of macrolide- and aminoglycoside-resistant subpopulations, along with the potential for increased colonization within complex multispecies biofilms in real processing environments, emphasizes the importance of ongoing integrated surveillance across animal food systems.

This study examined the biofilm-forming capacity and antibiotic resistance of 93 L. monocytogenes isolates from poultry to better understand how this pathogen persists and how it can be more effectively controlled throughout the poultry production process. Biofilms were evaluated on polystyrene microtiter plates at 12 and 30 °C in a nutrient-rich laboratory medium (Brain Heart Infusion, BHI). Susceptibility to eight clinically and food-relevant antibiotics was tested using disk diffusion and interpreted according to European Committee on Antimicrobial Susceptibility Testing (EUCAST) breakpoints when available. Most isolates produced detectable but generally weak biofilms at both temperatures, with a subset shifting to moderate biofilm formation after prolonged incubation at 12 °C; no strong biofilm producers were identified. This highlights the significant influence of incubation time and temperature on surface colonization. Overall, the isolates remained largely susceptible to ampicillin, penicillin G, vancomycin, tetracycline, and chloramphenicol, although resistant or low-susceptibility subpopulations were noted for trimethoprim–sulphamethoxazole (TMP-SMX) and, particularly, erythromycin and streptomycin. No consistent correlation was found between biofilm-forming ability and antibiotic susceptibility, indicating that these phenotypic traits are largely independent in this collection. These findings reveal that poultry-derived L. monocytogenes isolates can form weak to moderate biofilms under the tested monoculture conditions while generally maintaining susceptibility to first-line antibiotics. However, the development of macrolide- and aminoglycoside-resistant subpopulations, along with the potential for increased colonization within complex multispecies biofilms in real processing environments, emphasizes the importance of ongoing integrated surveillance across animal food systems.

The presence of microbial pathogens in foods compromises their safety resulting in foodborne illnesses, public health disorders, product recalls, and economic losses. In this work, 60 samples of chilled raw chicken meat and 40 samples of packaged ready-to-eat (RTE) fresh leafy greens salads, sold in Greek retail stores (butchers and supermarkets), were analyzed for the presence of three important foodborne pathogenic bacteria, i.e., Campylobacter spp., Salmonella spp., and Listeria monocytogenes, following the detection protocols of the International Organization for Standardization (ISO). In parallel, the total aerobic plate count (APC), Enterobacteriaceae, total coliforms, Escherichia coli, and staphylococci were also enumerated as hygiene (safety) indicator organisms. When present, representative typical colonies for each pathogen were biochemically verified, following the ISO guidelines. At the same time, all the Campylobacter isolates from chicken (n = 120) were identified to the species level and further phylogenetically discriminated through multiplex and repetitive sequence-based (rep) polymerase chain reaction (PCR) methods, respectively. Concerning raw chicken, Campylobacter spp. were recovered from 54 samples (90.0%) and Salmonella spp. were recovered from 9 samples (15.0%), while L. monocytogenes was present in 35 samples (58.3%). No Campylobacter was recovered from salads, and Salmonella was present in only one sample (2.5%), while three salads were found to be contaminated with L. monocytogenes (7.5%). The 65% of the Campylobacter chicken isolates belonged to C. jejuni, whereas the rest, 35%, belonged to C. coli. Alarmingly, APC was equal to or above 10⁶ CFU/g in 53.3% and 95.0% of chicken and salad samples, respectively, while the populations of some of the other safety indicators were in some cases also high. In sum, this study unravels high occurrence percentages for some pathogenic and food safety indicator microorganisms in raw chicken meat and RTE fresh leafy greens salads sold in Greek retail, highlighting the need for more extensive microbiological control throughout the food production chain (from the farm/field to the market).