Predicting Antibiotic Resistance in Listeria monocytogenes from Food and Food-Processing Environments Using Next-Generation Sequencing: A Systematic Review
Patryk Wiśniewski, Patryk Adamski, Miłosz Trymers, Wioleta Chajęcka-Wierzchowska, Anna Zadernowska

TL;DR
This paper reviews how next-generation sequencing is used to detect antibiotic resistance in Listeria monocytogenes from food and food-processing environments.
Contribution
The study systematically reviews NGS applications for antibiotic resistance detection in L. monocytogenes from food environments.
Findings
NGS reliably detected common resistance genes like fosX, lin, norB, and tetM across diverse samples.
High genotype-phenotype concordance was observed for most antibiotics, but exceptions like ciprofloxacin were noted.
Common tools like ResFinder and ABRicate were used, but gaps in database coverage and phenotype reporting remain.
Abstract
Listeria monocytogenes is a ubiquitous foodborne pathogen whose occurrence in food and food-processing environments raises public-health concerns, particularly when isolates carry antimicrobial-resistance determinants. Next-generation sequencing (NGS) is increasingly used to detect resistance genes and to predict phenotypic resistance. Following the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA 2020) guidelines, PubMed, Web of Science, and Scopus were searched for original articles (2015–2024) that used second- and/or third-generation sequencing to characterize antibiotic resistance in L. monocytogenes from food and food-processing environments. After deduplication and screening, 58 studies were included from an initial 418 records. NGS reliably detected a set of recurrent resistance determinants across diverse sample types and geographies. The fosX locus…
Genes, proteins, chemicals, diseases, species, mutations and cell lines named across the full text — each resolved to its canonical identifier and authoritative record.
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Taxonomy
TopicsListeria monocytogenes in Food Safety · Identification and Quantification in Food · Spectroscopy and Chemometric Analyses
