Resistome and virulome diversity of foodborne pathogens isolated from artisanal food production chain of animal origin in the Mediterranean region.

IF 1.8 Q3 FOOD SCIENCE & TECHNOLOGY Italian Journal of Food Safety Pub Date : 2022-12-05 DOI:10.4081/ijfs.2022.10899
Frédérique Pasquali, Lucia Gambi, Alessandra De Cesare, Cecilia Crippa, Vasco Cadavez, Ursula Gonzales-Barron, Antonio Valero, Fouad Achemchem, Alex Lucchi, Antonio Parisi, Gerardo Manfreda
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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.

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从地中海地区动物源性手工食品生产链中分离的食源性病原体的抗性组和病毒组多样性。
本研究旨在研究从葡萄牙、西班牙、意大利和摩洛哥的手工发酵肉类和乳制品及其生产环境中采集的43株单核细胞增生李斯特菌、肠炎沙门氏菌和金黄色葡萄球菌的抗性组和病毒组多样性。提取DNA后,测序基因组,重新组装。利用单核苷酸多态性(SNP)和7个位点的单核苷酸多态性(MLST)研究了基因组间的遗传关系。同一物种的基因组属于不同的st型,表明不同的无性系在同一手工生产工厂内循环。一个特异性克隆包括属于ST43的副伤寒沙门氏菌B的基因组,并在手工香肠生产厂反复分离了一年多。除了三个基因组(属于肠沙门氏菌)外,没有基因组被预测对不同种类的抗菌素具有多重耐药性。在毒力方面,预测单核增生乳杆菌ST1、ST3和ST489基因组以及大肠杆菌ST43、ST33、ST314、ST3667、ST1818、ST198和ST121金黄色葡萄球菌的毒力和高毒力。手工发酵肉类和乳制品及其成品中出现的强毒性和高毒性单核细胞增生乳杆菌、肠炎沙门氏菌和金黄色葡萄球菌菌株表明,需要特别关注能够降低手工食品生产中这些生物危害风险的预防和控制措施。
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来源期刊
Italian Journal of Food Safety
Italian Journal of Food Safety FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.50
自引率
0.00%
发文量
37
审稿时长
10 weeks
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.
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