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Characteristics of Listeria Monocytogenes Strains Persisting in a Meat Processing Facility over a 4-Year Period

Listeria monocytogenes can persist in food production facilities, resulting in serious threats to consumers due to the high mortality associated with listeriosis, especially in the very young, old and pregnant. We subtyped 124 strains of L. monocytogenes isolated from a meat processing facility in S...

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Detalles Bibliográficos
Autores principales: Stoller, Andrea, Stevens, Marc J. A., Stephan, Roger, Guldimann, Claudia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6471029/
https://www.ncbi.nlm.nih.gov/pubmed/30866522
http://dx.doi.org/10.3390/pathogens8010032
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author Stoller, Andrea
Stevens, Marc J. A.
Stephan, Roger
Guldimann, Claudia
author_facet Stoller, Andrea
Stevens, Marc J. A.
Stephan, Roger
Guldimann, Claudia
author_sort Stoller, Andrea
collection PubMed
description Listeria monocytogenes can persist in food production facilities, resulting in serious threats to consumers due to the high mortality associated with listeriosis, especially in the very young, old and pregnant. We subtyped 124 strains of L. monocytogenes isolated from a meat processing facility in Switzerland by serotyping, multi locus sequence typing (MLST) typing and whole genome sequencing. We then analyzed their ability to form biofilms and their resistance to the disinfectants benzalkonium chloride (BC) and peracetic acid (PAA). The genotyping results of the strains showed that several clonal populations of L. monocytogenes belonging to CC9, CC204 and CC121 had persisted in this meat processing facility for at least four years. All of the strains showed biofilm forming capacity comparable to a known high biofilm forming strain. Known efflux pumps for BC were present in CC204, CC9 (brcABC) and CC121 (qacH) strains, while strains from other CC showed very low minimal inhibitory concentrations (MICs) for BC. For PAA, minimal bactericidal concentrations of 1.2–1.6% for 20 min and minimal inhibitory concentrations between 0.1 and 0.2% were observed. These values were close to or above the recommended concentration for use (0.5–1%), suggesting that PAA might be ineffective at controlling L. monocytogenes in this and potentially other meat processing facilities.
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spelling pubmed-64710292019-04-27 Characteristics of Listeria Monocytogenes Strains Persisting in a Meat Processing Facility over a 4-Year Period Stoller, Andrea Stevens, Marc J. A. Stephan, Roger Guldimann, Claudia Pathogens Article Listeria monocytogenes can persist in food production facilities, resulting in serious threats to consumers due to the high mortality associated with listeriosis, especially in the very young, old and pregnant. We subtyped 124 strains of L. monocytogenes isolated from a meat processing facility in Switzerland by serotyping, multi locus sequence typing (MLST) typing and whole genome sequencing. We then analyzed their ability to form biofilms and their resistance to the disinfectants benzalkonium chloride (BC) and peracetic acid (PAA). The genotyping results of the strains showed that several clonal populations of L. monocytogenes belonging to CC9, CC204 and CC121 had persisted in this meat processing facility for at least four years. All of the strains showed biofilm forming capacity comparable to a known high biofilm forming strain. Known efflux pumps for BC were present in CC204, CC9 (brcABC) and CC121 (qacH) strains, while strains from other CC showed very low minimal inhibitory concentrations (MICs) for BC. For PAA, minimal bactericidal concentrations of 1.2–1.6% for 20 min and minimal inhibitory concentrations between 0.1 and 0.2% were observed. These values were close to or above the recommended concentration for use (0.5–1%), suggesting that PAA might be ineffective at controlling L. monocytogenes in this and potentially other meat processing facilities. MDPI 2019-03-07 /pmc/articles/PMC6471029/ /pubmed/30866522 http://dx.doi.org/10.3390/pathogens8010032 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Stoller, Andrea
Stevens, Marc J. A.
Stephan, Roger
Guldimann, Claudia
Characteristics of Listeria Monocytogenes Strains Persisting in a Meat Processing Facility over a 4-Year Period
title Characteristics of Listeria Monocytogenes Strains Persisting in a Meat Processing Facility over a 4-Year Period
title_full Characteristics of Listeria Monocytogenes Strains Persisting in a Meat Processing Facility over a 4-Year Period
title_fullStr Characteristics of Listeria Monocytogenes Strains Persisting in a Meat Processing Facility over a 4-Year Period
title_full_unstemmed Characteristics of Listeria Monocytogenes Strains Persisting in a Meat Processing Facility over a 4-Year Period
title_short Characteristics of Listeria Monocytogenes Strains Persisting in a Meat Processing Facility over a 4-Year Period
title_sort characteristics of listeria monocytogenes strains persisting in a meat processing facility over a 4-year period
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6471029/
https://www.ncbi.nlm.nih.gov/pubmed/30866522
http://dx.doi.org/10.3390/pathogens8010032
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