دورية أكاديمية
Presence of Listeria monocytogenes in Ready-to-Eat Artisanal Chilean Foods.
| العنوان: | Presence of Listeria monocytogenes in Ready-to-Eat Artisanal Chilean Foods. |
|---|---|
| المؤلفون: | Bustamante F; Environmental and Public Health Laboratory, Universidad del Bío-Bío, Regional Secreatariat of the Ministry of Health in Maule, Talca 3461637, Chile., Maury-Sintjago E; Department of Nutrition and Public Health, Universidad del Bío-Bío, Chillán 3800708, Chile., Leal FC; Department of Food Engineering, Universidad del Bío-Bío, Chillán 3800708, Chile., Acuña S; Department of Food Engineering, Universidad del Bío-Bío, Chillán 3800708, Chile., Aguirre J; Department of Agricultural Industry and Enology, Universidad de Chile, Santiago 8820808, Chile., Troncoso M; Microbiology and Probiotics Laboratory, Institute of Nutrition and Food Technology, Universidad de Chile, Santiago 7830490, Chile., Figueroa G; Microbiology and Probiotics Laboratory, Institute of Nutrition and Food Technology, Universidad de Chile, Santiago 7830490, Chile., Parra-Flores J; Department of Nutrition and Public Health, Universidad del Bío-Bío, Chillán 3800708, Chile. |
| المصدر: | Microorganisms [Microorganisms] 2020 Oct 27; Vol. 8 (11). Date of Electronic Publication: 2020 Oct 27. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: MDPI AG Country of Publication: Switzerland NLM ID: 101625893 Publication Model: Electronic Cited Medium: Print ISSN: 2076-2607 (Print) Linking ISSN: 20762607 NLM ISO Abbreviation: Microorganisms Subsets: PubMed not MEDLINE |
| أسماء مطبوعة: | Original Publication: Basel, Switzerland : MDPI AG, [2013]- |
| مستخلص: | Ready-to-eat (RTE) artisanal foods are very popular, but they can be contaminated by Listeria monocytogenes . The aim was to determine the presence of L. monocytogenes in artisanal RTE foods and evaluate its food safety risk. We analyzed 400 RTE artisanal food samples requiring minimal (fresh products manufactured by a primary producer) or moderate processing (culinary products for sale from the home, restaurants such as small cafés, or on the street). Listeria monocytogenes was isolated according to the ISO 11290-1:2017 standard, detected with VIDAS equipment, and identified by real-time polymerase chain reaction (PCR). A small subset ( n = 8) of the strains were further characterized for evaluation. The antibiotic resistance profile was determined by the CLSI methodology, and the virulence genes hlyA, prfA, and inlA were detected by PCR. Genotyping was performed by pulsed-field gel electrophoresis (PFGE). Listeria monocytogenes was detected in 7.5% of RTE artisanal foods. On the basis of food type, positivity in minimally processed artisanal foods was 11.6%, significantly different from moderately processed foods with 6.2% positivity ( p > 0.05). All the L. monocytogenes strains ( n = 8) amplified the three virulence genes, while six strains exhibited premature stop codons (PMSC) in the inlA gene; two strains were resistant to ampicillin and one strain was resistant to sulfamethoxazole-trimethoprim. Seven strains were 1/2a serotype and one was a 4b strain. The sampled RTE artisanal foods did not meet the microbiological criteria for L. monocytogenes according to the Chilean Food Sanitary Regulations. The presence of virulence factors and antibiotic-resistant strains make the consumption of RTE artisanal foods a risk for the hypersensitive population that consumes them. |
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| معلومات مُعتمدة: | 191520 4/R --GI171220/EF Universidad del Bío-Bío |
| فهرسة مساهمة: | Keywords: Listeria monocytogenes; antibiotic resistance profile; artisanal ready-to-eat foods; food safety; premature stop codons; virulence |
| تواريخ الأحداث: | Date Created: 20201030 Latest Revision: 20201128 |
| رمز التحديث: | 20240628 |
| مُعرف محوري في PubMed: | PMC7694154 |
| DOI: | 10.3390/microorganisms8111669 |
| PMID: | 33121209 |
| قاعدة البيانات: | MEDLINE |
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