Prevalence,genetic diversity and antimicrobial resistance of Listeria monocytogenes isolated from ready-to-eat meat products in Nanjing,China |
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| Affiliation: | 1. Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China;2. College of Veterinary Medicine, South China Agricultural University, Guangzhou, China;3. Department of Food Science and Nutrition, University of Maryland, College Park, MD, USA;4. Shanghai Municipal Ke-Ma-Jia Technology Center for Microbiology, Shanghai, China;5. The Putuo District Center for Disease Control and Prevention, Shanghai, China;6. Shanghai Municipal Center for Disease Control and Prevention, Shanghai, China;1. Institute for Food Safety and Hygiene, Vetsuisse Faculty, University of Zurich, Zurich, Switzerland;2. Institut Pasteur, Microbial Evolutionary Genomics, Paris, France;3. CNRS, UMR3525, Paris, 75015, France;4. University Paris Diderot, Sorbonne Paris Cité, Cellule Pasteur, Paris, France;1. Dept. of Seafood Science and Technology, Faculty of Fisheries and Environmental Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran;2. Dept. of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran;3. Dept. of Microbiology, Golestan University of Medical Sciences, Gorgan, Iran;4. Dept. of Microbiology, Faculty of Medicine, Iran University of Medical Sciences, Tehran, Iran;5. Dept. of Microbiology, Faculty of Medicine, Urmia University of Medical Sciences, Urmia, Iran |
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| Abstract: | The prevalence of Listeria monocytogenes were investigated in a total of 628 ready-to-eat (RTE) meat products collected from different supermarkets and open-air markets in Nanjing, China. All isolates were further examined for the serogroup, virulence marker gene, genotype and antibiotic resistance. Thirty-three out of 628 samples (5.3%) were positive confirmed by the bacteriological method and PCR including 7.2% (17/236) of sauce pickled products, 4.2% (11/260) of cured products and 5.6% (5/90) of smoked and roasted products. Fifteen isolates (45.5%) belonged to serogroup 1/2a, 3a; 16 (48.5%) belonged to serogroup 1/2b, 3b and 2 (6.1%) belonged to serogroup 1/2c, 3c. All of them were positive for the virulence marker genes-iap, inlA, inlC, inlJ and lmo2672. Thirty-three isolates were grouped into 11 sequence types (STs) by multilocus sequence typing (MLST). The results of the antimicrobial susceptibility revealed that the isolates were sensitive to most of the antimicrobials used in the study except trimethoprim–sulfamethoxazole (100%), chloramphenicol (33.3%), ciprofloxacin (30.3%) and tetracycline (12.1%). Our findings indicated high prevalence of L. monocytogenes especially in sauce pickled products and from open-air markets, high prevalence of serogroups 1/2a, 3a and 1/2b, 3b that involved in the majority of foodborne outbreaks could be a public health concern. In addition, resistance of the isolates to the antimicrobials was also a potential health hazard for consumers. |
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| Keywords: | Ready-to-eat meat products MLST Antimicrobial resistance |
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