Virulence properties of Listeria monocytogenes isolated from meat and meat contact surfaces in a slaughterhouse

• Autorzy: Tasci F. , Sudagidan M. , Yavuz O. , Soyucok A. , Aydin A.
• Języki publikacji: EN

Abstrakty

EN

Listeria monocytogenes is a ubiquitous microorganism that is isolated from a variety of sources such as soil, water, decaying vegetation, sewage, animal feeds, silage, farm environments and food-processing environments. This study aimed to determine the prevalence, serogroups, biofilm formation, virulence factor genes, and genetic relationships of L. monocytogenes strains isolated from beef meat and meat contact surfaces obtained from a slaughterhouse in Burdur, Turkey. In this study, a total of 179 beef meat and meat contact surface samples were analyzed for the presence of L. monocytogenes by polymerase chain reaction (PCR). Out of a total of 179 beef meat and meat contact surface samples, 83 (46.37%) were found to be contaminated with L. monocytogenes, with the highest incidence (53.01%) occurring in beef meat. In the present study, most of the isolated strains belonged to serogroups IIB and IVB (lineage I). The L. monocytogenes strain also contained monoA-B, prfA, plcA, plcB, mpl, hlyA, actA, gtcA, dltA, Fri, flaA, InlA, InlC, InlJ, and iap genes. Biofilm formation was not determined in the tested samples at pH 5.5 and different temperatures (4°C, 10°C, 25°C, and 37°C). However, strong biofilm formation was observed in 6.45% (2/31) of the strains at pH 7.0 after 48 h incubation at 37°C, and in 3.22% (1/31) of the strains at pH 7.0 after 48 h incubation at 4°C and 10°C. Pulsed-field gel electrophoresis (PFGE) results showed that L. monocytogenes isolates were clonally related, and cross-contamination was present. In addition, PFGE results also revealed that AscI had more distinguishing power than the ApaI restriction enzyme. These results indicate that L. monocytogenes detected from meat and meat contact surfaces in the slaughterhouse pose a potential risk to public health.

• Wydawca: -
• Czasopismo: Polish Journal of Veterinary Sciences
• Rocznik: 2024
• Tom: 27
• Numer: 1
• Opis fizyczny: p.13-23,fig.,ref.

Twórcy

autor

Tasci F.

• Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, 15030, Istiklal Campus, Burdur, Turkey

autor

Sudagidan M.

• Scientific and Technology Application and Research Center, Burdur Mehmet Akif Ersoy University, Burdur, 15030, Istiklal Campus, Burdur, Turkey

autor

Yavuz O.

• Scientific and Technology Application and Research Center, Burdur Mehmet Akif Ersoy University, Burdur, 15030, Istiklal Campus, Burdur, Turkey

autor

Soyucok A.

• Department of Food Processing, Food Agriculture and Livestock Vocational School, Burdur Mehmet Akif Ersoy University, 15030, Istiklal Campus, Burdur, Turkey

autor

Aydin A.

• Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Istanbul University-Cerrahpasa, 34320, Avcilar, Istanbul, Turkey

Identyfikatory

DOI

10.24425/pjvs.2024.149329