Caracterización genética de cepas de Listeria monocytogenes aisladas durante los años 2007-2014 en Chile

Ulloa, Soledad; Arata, Loredana; Alarcón, Pedro; Araya, Pamela; Hormázabal, Juan Carlos; Fernández, Jorge Onrubia

doi:10.4067/s0716-10182019000500585

Cited by 4 publications

(6 citation statements)

References 19 publications

(29 reference statements)

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“…However, we detected a new mutation in the MRL-19-00662 strain (ST3, CC3, and serotype 1/2b) in position 819 (deletion of A), resulting in a truncated internalin of 273 amino acids, which has not yet been reported in the literature. Nine strains in our study have pathogenic potential; it was confirmed that the prevalent STs, such as ST1 (CC1) and ST9 (CC9), are associated with listeriosis outbreaks in Chile and have persisted over time ( Cantinelli et al, 2013 ; Montero et al, 2015 ; Toledo et al, 2018 ; Cabal et al, 2019 ; Ulloa et al, 2019 ).…”

Section: Discussionsupporting

confidence: 77%

“…The second most prevalent was ST2763 (CC5), which is a new ST found in the present study and isolated in meats and RTE prepared dishes. There was a diverse distribution of the other STs, including ST1, ST3, ST5, ST7, ST9, ST14, ST193, and ST451, which have been isolated in outbreaks, clinical cases, and different foods ( Althaus et al, 2014 ; Amajoud et al, 2018 ; Cabal et al, 2019 ; Ulloa et al, 2019 ; Halbedel et al, 2020 ). Six of the fourteen L. monocytogenes strains belonged to serogroup IIa (serotype 1/2a; ST7, ST8, ST193, and ST451), six to serogroup IIb (serotype 1/2b; ST3, ST5, ST14, and ST2763), one to serogroup IVb (serotype 4b; ST1), and one to serogroup IIc (serotype 1/2c; ST9).…”

Section: Discussionmentioning

confidence: 99%

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Virulence and Antibiotic Resistance Genes in Listeria monocytogenes Strains Isolated From Ready-to-Eat Foods in Chile

et al. 2022

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Listeria monocytogenes is causing listeriosis, a rare but severe foodborne infection. Listeriosis affects pregnant women, newborns, older adults, and immunocompromised individuals. Ready-to-eat (RTE) foods are the most common sources of transmission of the pathogen This study explored the virulence factors and antibiotic resistance in L. monocytogenes strains isolated from ready-to-eat (RTE) foods through in vitro and in silico testing by whole-genome sequencing (WGS). The overall positivity of L. monocytogenes in RTE food samples was 3.1% and 14 strains were isolated. L. monocytogenes ST8, ST2763, ST1, ST3, ST5, ST7, ST9, ST14, ST193, and ST451 sequence types were identified by average nucleotide identity, ribosomal multilocus sequence typing (rMLST), and core genome MLST. Seven isolates had serotype 1/2a, five 1/2b, one 4b, and one 1/2c. Three strains exhibited in vitro resistance to ampicillin and 100% of the strains carried the fosX, lin, norB, mprF, tetA, and tetC resistance genes. In addition, the arsBC, bcrBC, and clpL genes were detected, which conferred resistance to stress and disinfectants. All strains harbored hlyA, prfA, and inlA genes almost thirty-two the showed the bsh, clpCEP, hly, hpt, iap/cwhA, inlA, inlB, ipeA, lspA, mpl, plcA, pclB, oat, pdgA, and prfA genes. One isolate exhibited a type 11 premature stop codon (PMSC) in the inlA gene and another isolate a new mutation (deletion of A in position 819). The Inc18(rep25), Inc18(rep26), and N1011A plasmids and MGEs were found in nine isolates. Ten isolates showed CAS-Type II-B systems; in addition, Anti-CRISPR AcrIIA1 and AcrIIA3 phage-associated systems were detected in three genomes. These virulence and antibiotic resistance traits in the strains isolated in the RTE foods indicate a potential public health risk for consumers.

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Section: Discussionsupporting

confidence: 77%

Section: Discussionmentioning

confidence: 99%

Virulence and Antibiotic Resistance Genes in Listeria monocytogenes Strains Isolated From Ready-to-Eat Foods in Chile

et al. 2022

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“…The pulsetype of strain 1383a was more related to the pulsetype of strain 1310 from pre-processed fruit, while the pulsetype of strain 1383b was related to the pulsetype of strain 1540, both from cooked meats. Another study conducted in Chile analyzed 94 pulsetypes of L. monocytogenes and we detected a great electrophoretic similarity when we compared the ST 8 and ST 388 strains from that study [76] with our strains 1263 and 1383, that is, the same STs and serotypes. This scenario suggests the persistence of L. monocytogenes over time, as described by other authors such as Kudsen et al [88].…”

Section: Discussionmentioning

confidence: 56%

“…Among the isolates of the non-clinical samples, serogroup IVb was also the most common (33%). Ulloa et al [76] and Paduro et al [77] analyzed strains of L. monocytogenes isolated in clinical cases and foods and reported that the most common serotype was 4b followed by 1/2a. In South America, Braga et al [78] found that serotypes 1/2b and 4b were the most prevalent, 45.8% and 41.7%, respectively, in RTE foods in Uruguay.…”

Section: Discussionmentioning

confidence: 99%

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Presence of Listeria monocytogenes in Ready-to-Eat Artisanal Chilean Foods

et al. 2020

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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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Molecular Characterization of Listeria Monocytogenes Isolated from Meat Products Marketed in the Quevedo Region (Ecuador)

Meza Bone,

Cerdeño Moreira

et al. 2024

Preprint

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Caracterización genética de cepas de Listeria monocytogenes aisladas durante los años 2007-2014 en Chile

Abstract: Los autores declaran ausencia de conflictos de interés.

Cited by 4 publications

References 19 publications

Virulence and Antibiotic Resistance Genes in Listeria monocytogenes Strains Isolated From Ready-to-Eat Foods in Chile

Virulence and Antibiotic Resistance Genes in Listeria monocytogenes Strains Isolated From Ready-to-Eat Foods in Chile

Presence of Listeria monocytogenes in Ready-to-Eat Artisanal Chilean Foods

Molecular Characterization of Listeria Monocytogenes Isolated from Meat Products Marketed in the Quevedo Region (Ecuador)

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