Presence of Listeria monocytogenes in Ready-to-Eat Artisanal Chilean Foods
| Autor: | Fabiola Cerda Leal, Sergio M. Acuña, Fernanda Bustamante, Juan Aguirre, Julio Parra-Flores, M. Troncoso, Guillermo Figueroa, Eduard Maury-Sintjago |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0301 basic medicine
Microbiology (medical) Serotype 030106 microbiology Population Virulence Biology medicine.disease_cause Microbiology Article 03 medical and health sciences Antibiotic resistance Listeria monocytogenes Virology medicine Pulsed-field gel electrophoresis Food science education Genotyping lcsh:QH301-705.5 education.field_of_study business.industry digestive oral and skin physiology premature stop codons Food safety virulence food safety 030104 developmental biology antibiotic resistance profile lcsh:Biology (General) business artisanal ready-to-eat foods |
| Zdroj: | Microorganisms Volume 8 Issue 11 Microorganisms, Vol 8, Iss 1669, p 1669 (2020) |
| ISSN: | 2076-2607 |
| DOI: | 10.3390/microorganisms8111669 |
| Popis: | Ready-to-eat (RTE) artisanal foods are very popular, but they can be contaminated by Listeria monocytogenes. The aim was to determine the presence of L. monocytogenes in artisanal RTE foods and evaluate its food safety risk. We analyzed 400 RTE artisanal food samples requiring minimal (fresh products manufactured by a primary producer) or moderate processing (culinary products for sale from the home, restaurants such as small café s, or on the street). Listeria monocytogenes was isolated according to the ISO 11290-1:2017 standard, detected with VIDAS equipment, and identified by real-time polymerase chain reaction (PCR). A small subset (n = 8) of the strains were further characterized for evaluation. The antibiotic resistance profile was determined by the CLSI methodology, and the virulence genes hlyA, prfA, and inlA were detected by PCR. Genotyping was performed by pulsed-field gel electrophoresis (PFGE). Listeria monocytogenes was detected in 7.5% of RTE artisanal foods. On the basis of food type, positivity in minimally processed artisanal foods was 11.6%, significantly different from moderately processed foods with 6.2% positivity (p > 0.05). All the L. monocytogenes strains (n = 8) amplified the three virulence genes, while six strains exhibited premature stop codons (PMSC) in the inlA gene two strains were resistant to ampicillin and one strain was resistant to sulfamethoxazole-trimethoprim. Seven strains were 1/2a serotype and one was a 4b strain. The sampled RTE artisanal foods did not meet the microbiological criteria for L. monocytogenes according to the Chilean Food Sanitary Regulations. The presence of virulence factors and antibiotic-resistant strains make the consumption of RTE artisanal foods a risk for the hypersensitive population that consumes them. |
| Databáze: | OpenAIRE |
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