Browsing by Author "Dias, Joel Pereira"
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- Natural compounds in attenuating virulence in Listeria monocytogenesPublication . Dias, Joel Pereira; Ferreira, Susana Margarida Paraíso; Domingues, Fernanda da ConceiçãoFood safety is a pressing global concern with widespread implications. Contamination of food products is linked to the transmission of over 200 diseases. The World Health Organization (WHO) estimates that 1 in 10 people worldwide falls ill each year from consuming contaminated food. Among the foodborne bacteria, Listeria monocytogenes is a significant pathogen known for its impact on public health and economies. Listeria monocytogenes is commonly found in unpasteurized dairy products and ready-to-eat foods, posing a global food safety concern and potentially causing severe health consequences. Listeria monocytogenes causes listeriosis in humans and animals, a disease with a high rate of hospitalization and mortality. Listeria monocytogenes is challenging to control due to its virulence traits and ability to adapt to antibiotics and adverse conditions encountered during food processing. Researchers are studying alternative methods to reduce the presence of pathogens, with bacteriophages, bacteriocins, and natural compounds, like essential oils being explored. Nonetheless, isolated natural compounds offer a consistent approach compared to essential oils, which can vary in composition. This study investigated the effects of four natural compounds (resveratrol, pcoumaric acid, camphor, and linalool) on inhibiting the virulence factors of Listeria monocytogenes. Sub-inhibitory concentrations of these compounds were examined for their impact on motility, quorum sensing, biofilm formation, toxin production, tolerance to adverse conditions, and antibiotic minimum inhibitory concentration (MIC). Camphor only inhibited motility, while p-coumaric acid reduced the bacterium’ hemolytic activity and increased susceptibility to low temperatures without NaCl. Resveratrol inhibited quorum sensing and biofilm formation and enhanced the impact of low temperatures and high osmolarity. Linalool emerged as the most promising compound, inhibiting all tested virulence traits, and potentiating the impact of stress conditions on bacterial survival. These findings highlight the potential of natural compounds in inhibiting Listeria monocytogenes virulence factors and their applicability as preservatives in the food industry.