The Occurrence of Serotypes and Virulence Genes of Listeria monocytogenes in Various Food Products

Q3 Agricultural and Biological Sciences

Journal of Food Quality and Hazards Control Pub Date : 2023-05-13 DOI:10.18502/jfqhc.10.2.12673

M. Raeisi, A. Afshari, H. Shirzad-Aski, S. Seifi, M. Hashemi, R. Khoshbakht, Z. Malvandi, O.R. Coban, S. Noori

{"title":"The Occurrence of Serotypes and Virulence Genes of Listeria monocytogenes in Various Food Products","authors":"M. Raeisi, A. Afshari, H. Shirzad-Aski, S. Seifi, M. Hashemi, R. Khoshbakht, Z. Malvandi, O.R. Coban, S. Noori","doi":"10.18502/jfqhc.10.2.12673","DOIUrl":null,"url":null,"abstract":"Background: Given that controlling Listeria contamination is very important in food chain system, the knowledge of their prevalence in food is very important. Therefore, this study aims to examine the prevalence of important Listeria species in various food types and evaluate serotype distribution, as well as the study of the virulence factors of L. monocytogenes. \nMethods: During July 2018 and January 2020, 900 food samples were collected in the North of Iran, including beef, chicken, fish, shrimp, milk and yogurt, green vegetables, mixed vegetable salad, Olivier salad, and cottage cheese. After isolation and identification steps, each bacterial DNA was extracted. Then, using specific primers, species, serotypes, and virulence genes of Listeria isolates were evaluated in the samples by Polymerase Chain Reaction (PCR) method. \nResults: The test results of 136 samples (15.1%) were positive for Listeria spp. and the most contaminated food was beef (35%) followed by chicken (29%) and green vegetables (23%). The most isolated Listeria spp. was L. monocytogenes and L. ivanovii. Among L. monocytogenes isolates, the dominant serogroups were 1/2a and 4b; furthermore, all of the isolates of this species harbored four virulence genes, including hlyA, plc, iap, and actA. \nConclusion: These reports highlighted the importance of food safety in various food products, particularly raw meats and vegetables. Moreover, contamination of healthy foods such as fish and vegetables with Listeria is an indicator of public health.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Quality and Hazards Control","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.18502/jfqhc.10.2.12673","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}

引用次数: 0

Abstract

Background: Given that controlling Listeria contamination is very important in food chain system, the knowledge of their prevalence in food is very important. Therefore, this study aims to examine the prevalence of important Listeria species in various food types and evaluate serotype distribution, as well as the study of the virulence factors of L. monocytogenes. Methods: During July 2018 and January 2020, 900 food samples were collected in the North of Iran, including beef, chicken, fish, shrimp, milk and yogurt, green vegetables, mixed vegetable salad, Olivier salad, and cottage cheese. After isolation and identification steps, each bacterial DNA was extracted. Then, using specific primers, species, serotypes, and virulence genes of Listeria isolates were evaluated in the samples by Polymerase Chain Reaction (PCR) method. Results: The test results of 136 samples (15.1%) were positive for Listeria spp. and the most contaminated food was beef (35%) followed by chicken (29%) and green vegetables (23%). The most isolated Listeria spp. was L. monocytogenes and L. ivanovii. Among L. monocytogenes isolates, the dominant serogroups were 1/2a and 4b; furthermore, all of the isolates of this species harbored four virulence genes, including hlyA, plc, iap, and actA. Conclusion: These reports highlighted the importance of food safety in various food products, particularly raw meats and vegetables. Moreover, contamination of healthy foods such as fish and vegetables with Listeria is an indicator of public health.

查看原文本刊更多论文

单核细胞增多性李斯特菌血清型和毒力基因在各种食品中的发生

背景:鉴于李斯特菌污染控制在食物链系统中非常重要，了解其在食品中的流行情况非常重要。因此，本研究旨在研究李斯特菌在不同食物类型中的流行情况，评估血清型分布，并研究单核增生李斯特菌的毒力因子。方法:2018年7月至2020年1月，在伊朗北部采集900份食品样本，包括牛肉、鸡肉、鱼、虾、牛奶和酸奶、绿色蔬菜、混合蔬菜沙拉、奥利维尔沙拉和白干酪。经过分离鉴定步骤，提取每个细菌的DNA。然后，利用特异性引物，采用聚合酶链反应(PCR)方法对样品中分离的李斯特菌进行种类、血清型和毒力基因的鉴定。结果:136份样品(15.1%)检测结果为李斯特菌阳性，污染最多的食品为牛肉(35%)，其次为鸡肉(29%)和绿色蔬菜(23%)。分离最多的李斯特菌属为单核增生李斯特菌和伊万诺氏李斯特菌。在单核增生乳杆菌分离株中，优势血清群为1/2a和4b;此外，所有菌株均含有4个毒力基因，包括hlyA、plc、iap和actA。结论:这些报告强调了各种食品安全的重要性，特别是生肉和蔬菜。此外，鱼类和蔬菜等健康食品受到李斯特菌污染是公共卫生的一个指标。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Food Quality and Hazards Control Agricultural and Biological Sciences-Food Science

CiteScore

1.50

自引率

0.00%

发文量

审稿时长

8 weeks

期刊介绍： Journal of Food Quality and Hazards Control (J. Food Qual. Hazards Control) is an international peer-reviewed quarterly journal that aims at publishing of high quality articles involved in food quality, food hygiene, food safety, and food control which scientists from all over the world may submit their manuscript. This academic journal aims to improve international exchange of new findings and recent developments in all aspects of agricultural and biological sciences. This free of charge journal is published in both online and print forms and welcomes the manuscripts that fulfill the general criteria of novelty and scientific importance. Among the most significant objectives of Journal of Food Quality and Hazards Control are to ensure that the articles reflect a wide range of topics regarding journal scopes; to do a fair, scientific, fast, as well as high quality peer-review process; to provide a wide and diverse geographical coverage of articles around the world; and to publish the articles having a trustable resource of scientific information for the audiences. The types of acceptable submissions include original article, review article, short communication, letter to the editor, case report, editorial, as well as book review. Journal of Food Quality and Hazards Control is an official journal of Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.