Antibiotic resistance of Listeria monocytogenes present in raw milk and milk products: mechanisms, prevalence and implications for food safety

Antibiotic resistance has emerged as a major global concern in both clinical and food safety contexts leading to a reduction in the effectiveness of treatments against bacterial infections and contaminations. Listeria monocytogenes, which causes severe food borne infections is particularly important due to its increasing tendency to develop resistance to commonly used antibiotics, posing significant challenges to public health. To gain a deeper insight into this issue, a comprehensive literature search was conducted. Based on this extensive review of the available literature, this article describes the mechanisms underlying antibiotic resistance in L. monocytogenes, with particular emphasis on its genetic basis and the role of horizontal gene transfer. The review also discusses the prevalence of antibiotic-resistant strains, with a special emphasis on their occurrence in raw milk and dairy products. In addition, key factors contributing to the development and spread of resistance including antibiotic exposure, food processing conditions, and bacterial stress responses were evaluated. Overall, this review highlights the growing public health significance of antibiotic-resistant L. monocytogenes and emphasizes the need for continuous surveillance, improved control strategies, and interdisciplinary collaboration to mitigate its emergence and ensure food safety.