Prevalence, Genotypic Characteristics, and Antibiotic Resistance of Listeria monocytogenes From Retail Foods in Huzhou, China

IF 2.1 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection Pub Date : 2024-05-24 DOI:10.1016/j.jfp.2024.100307

Peng Zhang , Lei Ji , Xiaofang Wu , Liping Chen , Wei Yan , Fenfen Dong

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Abstract

Listeria monocytogenes are considered to be the major foodborne pathogen worldwide. To understand the prevalence and potential risk of L. monocytogenes in retail foods, a total of 1243 retail foods in 12 food categories were sampled and screened for L. monocytogenes from 2020 to 2022 in Huzhou, China. A total of 46 out of 1234 samples were confirmed to be L. monocytogenes positive with a total rate of 3.7%. The contamination rate of seasoned raw meat (15.2%) was the highest, followed by raw poultry meat and raw livestock meat (9.9%) and salmon sashimi (9.5%). The L. monocytogenes isolates belonged to four serotypes, 1/2a,1/2b, 1/2c, and 4b, with the most prevalent serotype being 1/2a (47.9%). All isolates were grouped into 15 sequence types (STs) belonging to 14 clonal complexes (CCs) via multilocus sequence typing (MLST). The most prevalent ST was ST9/CC9 (23.9%), followed by ST3/CC3 (19.6%) and ST121/CC121 (17.4%). Notably, 11 STs were detected from ready-to-eat (RTE) foods, some of them have been verified to be strongly associated with clinical origin listeriosis cases, such as ST3, ST2, ST5, ST8, and ST87. Listeria pathogenicity islands 1 (LIPI-1) and LIPI-2 were detected in approximately all L. monocytogenes isolates, whereas the distribution of both LIPI-3 genes and LIPI-4 genes exhibited association with specific ST, with LIPI-3 in ST3 and ST288, and LIPI-4 in ST87. The strains carrying LIPI-3 and LIPI-4 virulence genes in this study were all isolated from RTE foods. Antimicrobial susceptibility tests showed that >90% of isolates were susceptible to PEN, AMP, ERY, CIP, SXT, VAN, CHL, and GEN, indicating the antibiotic treatment might be still efficient for most of the L. monocytogenes strains. However, for the three clinical first-line antibiotics (PEN, AMP, and GEN), we also observed three and four strains showing MIC values greater than the susceptibility standards for PEN and AMP, respectively, and one strain showing resistance to GEN.

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中国湖州零售食品中李斯特菌的流行率、基因型特征和抗生素耐药性

单核细胞增生李斯特菌被认为是全球主要的食源性致病菌。为了解单核细胞增生李斯特氏菌在零售食品中的流行情况和潜在风险，2020 年至 2022 年，中国湖州市对 12 个食品类别的 1243 个零售食品进行了单核细胞增生李斯特氏菌抽样和筛查。在 1234 个样本中，共有 46 个样本证实对单核细胞增生奈氏菌呈阳性，总阳性率为 3.7%。其中，调味生肉的污染率最高（15.2%），其次是生禽肉、生畜肉（9.9%）和三文鱼刺身（9.5%）。单核细胞增多性酵素分离物分为四种血清型：1/2a、1/2b、1/2c 和 4b，其中最常见的血清型为 1/2a (47.9%)。通过多焦点序列分型（MLST），所有分离物被分为 15 个序列类型（ST），隶属于 14 个克隆复合体（CC）。最常见的 ST 是 ST9/CC9（23.9%），其次是 ST3/CC3（19.6%）和 ST121/CC121（17.4%）。值得注意的是，有11种ST是从即食食品中检出的，其中一些已被证实与临床来源李斯特菌病病例密切相关，如ST3、ST2、ST5、ST8和ST87。几乎在所有单核细胞增生李斯特菌分离株中都检测到了李斯特菌致病性岛1（LIPI-1）和LIPI-2，而LIPI-3基因和LIPI-4基因的分布则与特定的ST有关，LIPI-3在ST3和ST288中，LIPI-4在ST87中。本研究中携带 LIPI-3 和 LIPI-4 毒力基因的菌株都是从即食食品中分离出来的。抗菌药敏感性试验显示，90%的分离株对PEN、AMP、ERY、CIP、SXT、VAN、CHL和GEN敏感，表明抗生素治疗对大多数单核细胞增生症菌株仍然有效。不过，对于三种临床一线抗生素（PEN、AMP 和 GEN），我们也观察到分别有 3 株和 4 株菌株的 MIC 值高于 PEN 和 AMP 的药敏标准，还有 1 株菌株对 GEN 产生了耐药性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of food protection 工程技术-生物工程与应用微生物

CiteScore

4.20

自引率

5.00%

发文量

296

审稿时长

2.5 months

期刊介绍： The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with: Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain; Microbiological food quality and traditional/novel methods to assay microbiological food quality; Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation; Food fermentations and food-related probiotics; Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers; Risk assessments for food-related hazards; Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods; Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.