约旦绵羊和山羊奶中李斯特菌的分子血清分组和毒力

IF 3.1 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Dairy Journal Pub Date : 2024-07-30 DOI:10.1016/j.idairyj.2024.106051
Mohammad M. Obaidat
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引用次数: 0

摘要

是一种严重的病原体,有多个血清群,这些血清群的毒力和分布在不同国家有所不同。本研究通过多重 PCR 方法确定了来自约旦绵羊奶(n = 52)和山羊奶(n = 64)的 116 株.的血清群和毒力。结果显示,.分离株属于五个血清群。大多数分离株(37.9%)属于血清 4b 群(d、e),其次是血清 1/2a 群(3a)(31.9%)、血清 1/2b 群(26.7%)、血清 4a/c 群(2.6%)和血清 IV 群(血清型 1/2c 和 3c)(0.9%)。所有分离物都携带内毒素(、、)和 2672 基因。此外,分别有 36.4% 和 29.0% 的 4b 和 1/2b 分离物携带李斯特溶菌素 S 基因 (X)。因此,绵羊和山羊奶中的......属于导致李斯特菌病的主要血清群(4b、1/2a 和 1/2b),并携带主要毒力基因,因此对公共健康具有潜在危害。小反刍动物的奶和奶酪应被视为.感染的高风险食品。因此,小型奶制品店应监督和执行安全生产规范。
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Molecular serogrouping and virulence of Listeria monocytogenes from sheep and goat milk in Jordan

Listeria monocytogenes is a serious pathogen with several serogroups that differ in virulence and distribution among countries. This study determined the serogroups and virulence of 116 L. monocytogenes from sheep milk (n = 52) and goat milk (n = 64) in Jordan by several multiplex PCR. The results showed that the L. monocytogenes isolates belong to five serogroups. Most isolates (37.9%) belonged to serogroup 4b (d, e), followed by serogroup 1/2a (3a) (31.9%), serogroup 1/2b (26.7%), and serogroup 4a/c (2.6%) and serogroup IV (serotypes 1/2c and 3c) (0.9%). All isolates carried the internalin (inlA, inlC, inlJ) and lmo 2672 genes. Additionally, 36.4% and 29.0 % of 4b and 1/2b isolates carried the Listeriolysin S gene (llsX). Therefore, L. monocytogenes in sheep and goat milk are potential public health hazards because they belong to the major listeriosis-causing serogroups (4b, 1/2a, and 1/2b), and carry major virulence genes. Small ruminants’ milk and cheeses should be considered high-risk foods for L. monocytogenes infection. Thus, safe production practices should be monitored and enforced in small dairy shops.

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来源期刊
International Dairy Journal
International Dairy Journal 工程技术-食品科技
CiteScore
6.50
自引率
9.70%
发文量
200
审稿时长
49 days
期刊介绍: The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.
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