Frédérique Pasquali, Lucia Gambi, Alessandra De Cesare, Cecilia Crippa, Vasco Cadavez, Ursula Gonzales-Barron, Antonio Valero, Fouad Achemchem, Alex Lucchi, Antonio Parisi, Gerardo Manfreda
{"title":"Resistome and virulome diversity of foodborne pathogens isolated from artisanal food production chain of animal origin in the Mediterranean region.","authors":"Frédérique Pasquali, Lucia Gambi, Alessandra De Cesare, Cecilia Crippa, Vasco Cadavez, Ursula Gonzales-Barron, Antonio Valero, Fouad Achemchem, Alex Lucchi, Antonio Parisi, Gerardo Manfreda","doi":"10.4081/ijfs.2022.10899","DOIUrl":null,"url":null,"abstract":"<p><p>The aim of the present study was to investigate the resistome and virulome diversity of 43 isolates of <i>Listeria monocytogenes</i>, <i>Salmonella enterica</i> and <i>S. aureus</i> collected from artisanal fermented meat and dairy products and their production environments in Portugal, Spain, Italy and Morocco. After DNA extraction, genomes were sequenced, and <i>de novo</i> assembled. Genetic relationships among genomes were investigated by SNP calling and in silico 7- loci MLST. Genomes of the same species belonged to different ST-types demonstrating the circulation of different clones in in the same artisanal production plant. One specific clone included genomes of <i>S</i>. Paratyphi B belonging to ST43 and repeatedly isolated for more than a year in an artisanal sausage production plant. No genomes but three (belonging to <i>Salmonella enterica</i>), were predicted as multiresistant to different antimicrobials classes. Regarding virulence, genomes of <i>L. monocytogenes</i> belonging to ST1, ST3 and ST489, as well as genomes of <i>S.enterica enterica</i> (ST43, ST33, ST314, ST3667, ST1818, ST198) and ST121 <i>S. aureus</i> were predicted as virulent and hypervirulent. The occurrence of virulent and hypervirulent <i>L. monocytogenes, Salmonella enterica</i> and <i>S. aureus</i> strains in artisanal fermented meat and dairy productions as well as in their finished products suggests the need for a specific focus on prevention and control measures able to reduce the risk of these biological hazards in artisanal food productions.</p>","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":null,"pages":null},"PeriodicalIF":1.8000,"publicationDate":"2022-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/77/64/ijfs-11-4-10899.PMC9795823.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Italian Journal of Food Safety","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4081/ijfs.2022.10899","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The aim of the present study was to investigate the resistome and virulome diversity of 43 isolates of Listeria monocytogenes, Salmonella enterica and S. aureus collected from artisanal fermented meat and dairy products and their production environments in Portugal, Spain, Italy and Morocco. After DNA extraction, genomes were sequenced, and de novo assembled. Genetic relationships among genomes were investigated by SNP calling and in silico 7- loci MLST. Genomes of the same species belonged to different ST-types demonstrating the circulation of different clones in in the same artisanal production plant. One specific clone included genomes of S. Paratyphi B belonging to ST43 and repeatedly isolated for more than a year in an artisanal sausage production plant. No genomes but three (belonging to Salmonella enterica), were predicted as multiresistant to different antimicrobials classes. Regarding virulence, genomes of L. monocytogenes belonging to ST1, ST3 and ST489, as well as genomes of S.enterica enterica (ST43, ST33, ST314, ST3667, ST1818, ST198) and ST121 S. aureus were predicted as virulent and hypervirulent. The occurrence of virulent and hypervirulent L. monocytogenes, Salmonella enterica and S. aureus strains in artisanal fermented meat and dairy productions as well as in their finished products suggests the need for a specific focus on prevention and control measures able to reduce the risk of these biological hazards in artisanal food productions.
期刊介绍:
The Journal of Food Safety (IJFS) is the official journal of the Italian Association of Veterinary Food Hygienists (AIVI). The Journal addresses veterinary food hygienists, specialists in the food industry and experts offering technical support and advice on food of animal origin. The Journal of Food Safety publishes original research papers concerning food safety and hygiene, animal health, zoonoses and food safety, food safety economics. Reviews, editorials, technical reports, brief notes, conference proceedings, letters to the Editor, book reviews are also welcome. Every article published in the Journal will be peer-reviewed by experts in the field and selected by members of the editorial board. The publication of manuscripts is subject to the approval of the Editor who has knowledge of the field discussed in the manuscript in accordance with the principles of Peer Review; referees will be selected from the Editorial Board or among qualified scientists of the international scientific community. Articles must be written in English and must adhere to the guidelines and details contained in the Instructions to Authors.