{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,8]],"date-time":"2026-05-08T06:19:22Z","timestamp":1778221162172,"version":"3.51.4"},"reference-count":50,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,5,8]],"date-time":"2026-05-08T00:00:00Z","timestamp":1778198400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Microbiol."],"abstract":"<jats:p>\n                    Listeria monocytogenes poses a significant threat in food service environments due to its environmental robustness and pathogenicity. In this study,\n                    <jats:italic>L. monocytogenes<\/jats:italic>\n                    contamination across 24 catering facilities in Chengdu highlighted potential public health concerns, with a 6.43% (40\/622) prevalence rate and meat processing areas as primary hotspots (13.48%, 19\/141; cleaned meat: 25.0%, 6\/24; cleaning pools: 20.83%, 5\/24). Cross-contamination pathways from raw to cooking area were identified in 25% of facilities. Genomic characterization showed serotype 1\/2a dominance (65.0%, 26\/40), with 82.5% (33\/40) of isolates belonging to serogroups frequently associated with human invasive listeriosis (1\/2a, 1\/2b), while ST101 (20.0%, 8\/40) and ST121 (17.5%, 7\/40) exhibited broad spatial dissemination. All isolates harbored disinfectant tolerance genes (\n                    <jats:italic>Ide\/mdrL<\/jats:italic>\n                    : 100%) and stress adaptation markers (\n                    <jats:italic>fosX<\/jats:italic>\n                    : 100%;\n                    <jats:italic>cspB\/D\/dnaK<\/jats:italic>\n                    : 100%). Phenotypic antibiotic resistance was low (meropenem: 12.5%, 5\/40; tetracycline: 2.5%, 1\/40). Disinfectant efficacy testing exposed critical gaps: NaClO MICs (750\u20133,000 \u03bcg\/mL) exceeded recommended food contact surface concentrations (240 \u03bcg\/mL) by 3\u201312.5-fold, whereas QACs (MIC: 3.91\u20137.81 \u03bcg\/mL) and H\n                    <jats:sub>2<\/jats:sub>\n                    O\n                    <jats:sub>2<\/jats:sub>\n                    (MIC: 187.5\u2013375 \u03bcg\/mL) demonstrated high efficacy, with applied concentrations exceeding MICs by 64\u2013128-fold and approximately 53\u2013128-fold, respectively. These findings reveal a disconnect between the reduced\n                    <jats:italic>in vitro<\/jats:italic>\n                    susceptibility of prevalent strains to commonly used chlorine-based disinfectants and the high efficacy observed for QACs and H\n                    <jats:sub>2<\/jats:sub>\n                    O\n                    <jats:sub>2<\/jats:sub>\n                    . This integrated genomic-phenotypic approach identifies high-risk contamination nodes, highlighting its potential to inform the development of targeted control strategies for food service operations.\n                  <\/jats:p>","DOI":"10.3389\/fmicb.2026.1750445","type":"journal-article","created":{"date-parts":[[2026,5,8]],"date-time":"2026-05-08T05:55:21Z","timestamp":1778219721000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":0,"title":["Genomic insights into Listeria monocytogenes in Chengdu catering facilities: disinfectant tolerance and stress adaptation mechanisms"],"prefix":"10.3389","volume":"17","author":[{"given":"Xueqiang","family":"Chen","sequence":"first","affiliation":[{"name":"Sichuan Institute of Food Inspection, Chengdu","place":["Sichuan, China"]}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Qiaoling","family":"He","sequence":"additional","affiliation":[{"name":"Sichuan Institute of Food Inspection, Chengdu","place":["Sichuan, China"]}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xin","family":"Lv","sequence":"additional","affiliation":[{"name":"Sichuan Institute of Food Inspection, Chengdu","place":["Sichuan, China"]}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Shanming","family":"Lai","sequence":"additional","affiliation":[{"name":"Sichuan Institute of Food Inspection, Chengdu","place":["Sichuan, China"]}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jing","family":"Li","sequence":"additional","affiliation":[{"name":"Sichuan Institute of Food Inspection, Chengdu","place":["Sichuan, China"]}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yijun","family":"Tang","sequence":"additional","affiliation":[{"name":"Sichuan Institute of Food Inspection, Chengdu","place":["Sichuan, China"]}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jianjun","family":"Zhang","sequence":"additional","affiliation":[{"name":"Sichuan Institute of Food Inspection, Chengdu","place":["Sichuan, China"]}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Biao","family":"Zhang","sequence":"additional","affiliation":[{"name":"Sichuan Institute of Food Inspection, Chengdu","place":["Sichuan, China"]}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xiaoqin","family":"Yu","sequence":"additional","affiliation":[{"name":"Sichuan Institute of Food Inspection, Chengdu","place":["Sichuan, China"]}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1965","published-online":{"date-parts":[[2026,5,8]]},"reference":[{"key":"B1","doi-asserted-by":"publisher","first-page":"2700","DOI":"10.3389\/fmicb.2018.02700","article-title":"Resistance of Listeria monocytogenes to stress conditions encountered in food and food processing environments.","volume":"9","author":"Bucur","year":"2018","journal-title":"Front. 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