Phenotypic and genotypic evaluation of Listeria monocytogenes strains isolated from fish and fish processing plants

Skowron, Krzysztof; Wiktorczyk, Natalia; Grudlewska, Katarzyna; Wałecka-Zacharska, Ewa; Paluszak, Zbigniew; Kruszewski, Stefan; Gospodarek‐Komkowska, Eugenia

doi:10.1007/s13213-018-1432-1

Cited by 23 publications

(20 citation statements)

References 35 publications

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“…Skowron et al. (2019) reported that antibiotic‐resistant L. monocytogenes was present in 40% of isolates from fish processing plants in Poland; one strain showed MDR against penicillin, ampicillin, and erythromycin. Divyashree et al.…”

Section: Contamination Sourcesmentioning

confidence: 99%

The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategies

Sheng

Wang

2020

Comp Rev Food Sci Food Safe

135

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Microorganisms play a crucial and unique role in fish and fish product safety. The presence of human pathogens and the formation of histamine caused by spoilage bacteria make the control of both pathogenic and spoilage microorganisms critical for fish product safety. To provide a comprehensive and updated overview of the involvement of microorganisms in fish and fish product safety, this paper reviewed outbreak and recall surveillance data obtained from government agencies from 1998 to 2018 and identified major safety concerns associated with both domestic and imported fish products. The review also summarized all available literature about the prevalence of major and emerging microbial safety concerns, including Salmonella spp., Listeria monocytogenes, and Aeromonas hydrophila, in different fish and fish products and the survival of these pathogens under different storage conditions. The prevalence of antibiotic‐resistant bacteria (ARB) and antibiotic‐resistant genes (ARGs), two emerging food safety concerns, is also reviewed. Pathogenic and spoilage microorganisms as well as ARB and ARGs can be introduced into fish and fish products in both preharvest and postharvest stages. Many novel intervention strategies have been proposed and tested for the control of different microorganisms on fish and fish products. One key question that needs to be considered when developing and implementing novel control measures is how to ensure that the measures are cost and environment friendly as well as sustainable. Over the years, regulations have been established to provide guidance documents for good farming and processing practices. To be more prepared for the globalization of the food chain, harmonization of regulations is still needed.

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Section: Contamination Sourcesmentioning

confidence: 99%

The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategies

Sheng

Wang

2020

Comp Rev Food Sci Food Safe

135

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“…The results revealed that all the isolates belonged to serotype 4b which comes under lineage I. According to the previous studies, it has been observed that L. monocytogenes isolated from fish, fish products, and fish processing plants most often belonged to serotype 1/2a and 4b [25,26]. The results of earlier studies also revealed that more than 98% of infections were caused by serotypes 1/2a, 1/2b, 1/2c, and 4b [18,27].…”

Section: Discussionmentioning

confidence: 84%

Prevalence and antibiotic resistance profile of Listeria spp. associated with seafoods from fish catchment areas in Kerala, India

2021

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Background and Aim: Listeria monocytogenes is a ubiquitous, intracellular pathogen which has been implicated as a cause of several foodborne outbreaks. This study aimed to generate information on the prevalence and antibiotic resistance profile of Listeria species isolated from seafood. Materials and Methods: A total of 400 samples of fresh fish, 100 samples of dry fish and 200 samples each of crustaceans and mollusks were collected from the fish catchment areas. All the samples were subjected to isolation and identification of Listeria spp. by two-step enrichment in UVM broth and plating on selective agar media (PALCAM) and then subjected to molecular characterization. L. monocytogenes isolates obtained during the study were subjected to serotyping by multiplex polymerase chain reaction. The isolates were also subjected to antibiotic sensitivity test. Results: The prevalence of L. monocytogenes in seafoods in the present study was 0.55%. The isolates of L. monocytogenes were found to possess all virulence genes, namely, iap, hlyA, actA, prfA, plcA, and inlA. All the isolates belonged to serotype 4b. The occurrence of Listeria innocua was found to be more and was detected in 16.77% of seafoods samples. Antibiotic sensitivity test revealed that all isolates were resistant to cefixime but were sensitive to almost all other commonly used antibiotics. Conclusion: The presence of Listeria spp. in raw seafood samples augments the need for implementation of good hygienic practices during the handling and processing of seafoods to safeguard the health of the consumers.

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“…Three separate PCR reactions were prepared: I (genes: fbpA , plcA , hlyA ), II (genes: plcB , inlB , actA , iap ), and III (genes: inlA , mpl, prfA ). Primer sequences and reaction conditions were previously presented by Skowron et al [ 111 ]. The multiplex PCR reactions were set using the previously isolated genomic DNA.…”

Section: Resultsmentioning

confidence: 99%

Assessment of the influence of selected stress factors on the growth and survival of Listeria monocytogenes

et al. 2023

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Background Listeria monocytogenes are Gram-positive rods, which are the etiological factor of listeriosis. L. monocytogenes quickly adapts to changing environmental conditions. Since the main source of rods is food, its elimination from the production line is a priority. The study aimed to evaluate the influence of selected stress factors on the growth and survival of L. monocytogenes strains isolated from food products and clinical material. Results We distinguished fifty genetically different strains of L. monocytogenes (PFGE method). Sixty-two percent of the tested strains represented 1/2a-3a serogroup. Sixty percent of the rods possessed ten examined virulence genes (fbpA, plcA, hlyA, plcB, inlB, actA, iap, inlA, mpl, prfA). Listeria Pathogenicity Island 1 (LIPI-1) was demonstrated among 38 (76.0%) strains. Majority (92.0%) of strains (46) were sensitive to all examined antibiotics. The most effective concentration of bacteriophage (inhibiting the growth of 22 strains; 44.0%) was 5 × 108 PFU. In turn, the concentration of 8% of NaCl was enough to inhibit the growth of 31 strains (62.0%). The clinical strain tolerated the broadest pH range (3 to 10). Five strains survived the 60-min exposure to 70˚C, whereas all were alive at each time stage of the cold stress experiment. During the stress of cyclic freezing-defrosting, an increase in the number of bacteria was shown after the first cycle, and a decrease was only observed after cycle 3. The least sensitive to low nutrients content were strains isolated from frozen food. The high BHI concentration promoted the growth of all groups. Conclusions Data on survival in stress conditions can form the basis for one of the hypotheses explaining the formation of persistent strains. Such studies are also helpful for planning appropriate hygiene strategies within the food industry.

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Phenotypic and genotypic evaluation of Listeria monocytogenes strains isolated from fish and fish processing plants

Cited by 23 publications

References 35 publications

The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategies

The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategies

Prevalence and antibiotic resistance profile of Listeria spp. associated with seafoods from fish catchment areas in Kerala, India

Assessment of the influence of selected stress factors on the growth and survival of Listeria monocytogenes

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