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Genomic features of Klebsiella isolates from artisanal ready-to-eat food production facilities
Increasing reports on K. pneumoniae strains with antimicrobial resistance and virulence traits from food and farm animals are raising concerns about the potential role of Klebsiella spp. as a foodborne pathogen. This study aimed to report and characterize Klebsiella spp. isolates from two artisanal...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Nature Publishing Group UK
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10326032/ https://www.ncbi.nlm.nih.gov/pubmed/37414963 http://dx.doi.org/10.1038/s41598-023-37821-7 |
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author | Crippa, Cecilia Pasquali, Frédérique Rodrigues, Carla De Cesare, Alessandra Lucchi, Alex Gambi, Lucia Manfreda, Gerardo Brisse, Sylvain Palma, Federica |
author_facet | Crippa, Cecilia Pasquali, Frédérique Rodrigues, Carla De Cesare, Alessandra Lucchi, Alex Gambi, Lucia Manfreda, Gerardo Brisse, Sylvain Palma, Federica |
author_sort | Crippa, Cecilia |
collection | PubMed |
description | Increasing reports on K. pneumoniae strains with antimicrobial resistance and virulence traits from food and farm animals are raising concerns about the potential role of Klebsiella spp. as a foodborne pathogen. This study aimed to report and characterize Klebsiella spp. isolates from two artisanal ready-to-eat food (soft cheese and salami) producing facilities, and to track similar genotypes in different ecological niches. Over 1170 samples were collected during the whole production chain of different food batches. The overall Klebsiella prevalence was 6%. Strains were classified into the three Klebsiella species complexes: K. pneumoniae (KpSC, n = 17), K. oxytoca (KoSC, n = 38) and K. planticola (KplaSC, n = 18). Despite high genetic diversity we found in terms of known and new sequence types (STs), core genome phylogeny revealed clonal strains persisting in the same processing setting for over 14 months, isolated from the environment, raw materials and end-products. Strains showed a natural antimicrobial resistance phenotype-genotype. K. pneumoniae strains showed the highest virulence potential, with sequence types ST4242 and ST107 strains carrying yersiniabactin ybt16 and aerobactin iuc3. The latter was detected in all K. pneumoniae from salami and was located on a large conjugative plasmid highly similar (97% identity) to iuc3(+) plasmids from human and pig strains circulating in nearby regions of Italy. While identical genotypes may persist along the whole food production process, different genotypes from distinct sources in the same facility shared an iuc3-plasmid. Surveillance in the food chain will be crucial to obtain a more comprehensive picture of the circulation of Klebsiella strains with pathogenic potential. |
format | Online Article Text |
id | pubmed-10326032 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Nature Publishing Group UK |
record_format | MEDLINE/PubMed |
spelling | pubmed-103260322023-07-08 Genomic features of Klebsiella isolates from artisanal ready-to-eat food production facilities Crippa, Cecilia Pasquali, Frédérique Rodrigues, Carla De Cesare, Alessandra Lucchi, Alex Gambi, Lucia Manfreda, Gerardo Brisse, Sylvain Palma, Federica Sci Rep Article Increasing reports on K. pneumoniae strains with antimicrobial resistance and virulence traits from food and farm animals are raising concerns about the potential role of Klebsiella spp. as a foodborne pathogen. This study aimed to report and characterize Klebsiella spp. isolates from two artisanal ready-to-eat food (soft cheese and salami) producing facilities, and to track similar genotypes in different ecological niches. Over 1170 samples were collected during the whole production chain of different food batches. The overall Klebsiella prevalence was 6%. Strains were classified into the three Klebsiella species complexes: K. pneumoniae (KpSC, n = 17), K. oxytoca (KoSC, n = 38) and K. planticola (KplaSC, n = 18). Despite high genetic diversity we found in terms of known and new sequence types (STs), core genome phylogeny revealed clonal strains persisting in the same processing setting for over 14 months, isolated from the environment, raw materials and end-products. Strains showed a natural antimicrobial resistance phenotype-genotype. K. pneumoniae strains showed the highest virulence potential, with sequence types ST4242 and ST107 strains carrying yersiniabactin ybt16 and aerobactin iuc3. The latter was detected in all K. pneumoniae from salami and was located on a large conjugative plasmid highly similar (97% identity) to iuc3(+) plasmids from human and pig strains circulating in nearby regions of Italy. While identical genotypes may persist along the whole food production process, different genotypes from distinct sources in the same facility shared an iuc3-plasmid. Surveillance in the food chain will be crucial to obtain a more comprehensive picture of the circulation of Klebsiella strains with pathogenic potential. Nature Publishing Group UK 2023-07-06 /pmc/articles/PMC10326032/ /pubmed/37414963 http://dx.doi.org/10.1038/s41598-023-37821-7 Text en © The Author(s) 2023 https://creativecommons.org/licenses/by/4.0/Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) . |
spellingShingle | Article Crippa, Cecilia Pasquali, Frédérique Rodrigues, Carla De Cesare, Alessandra Lucchi, Alex Gambi, Lucia Manfreda, Gerardo Brisse, Sylvain Palma, Federica Genomic features of Klebsiella isolates from artisanal ready-to-eat food production facilities |
title | Genomic features of Klebsiella isolates from artisanal ready-to-eat food production facilities |
title_full | Genomic features of Klebsiella isolates from artisanal ready-to-eat food production facilities |
title_fullStr | Genomic features of Klebsiella isolates from artisanal ready-to-eat food production facilities |
title_full_unstemmed | Genomic features of Klebsiella isolates from artisanal ready-to-eat food production facilities |
title_short | Genomic features of Klebsiella isolates from artisanal ready-to-eat food production facilities |
title_sort | genomic features of klebsiella isolates from artisanal ready-to-eat food production facilities |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10326032/ https://www.ncbi.nlm.nih.gov/pubmed/37414963 http://dx.doi.org/10.1038/s41598-023-37821-7 |
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