Comparison of Selected Phenotypic Features of Persistent and Sporadic Strains of <i>Listeria monocytogenes</i> Sampled from Fish Processing Plants
(1) Background: The main source of transmission of <i>Listeria monocytogenes</i> is contaminated food, e.g., fish and meat products and raw fruit and vegetables. The bacteria can remain for 13 years on machines in food processing plants, including fish plants. (2) Methods: A total of 720...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/10/1492 |
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| author | Natalia Wiktorczyk-Kapischke Ewa Wałecka-Zacharska Krzysztof Skowron Agnieszka Kijewska Zuzanna Bernaciak Justyna Bauza-Kaszewska Zuzanna Kraszewska Eugenia Gospodarek-Komkowska |
| author_facet | Natalia Wiktorczyk-Kapischke Ewa Wałecka-Zacharska Krzysztof Skowron Agnieszka Kijewska Zuzanna Bernaciak Justyna Bauza-Kaszewska Zuzanna Kraszewska Eugenia Gospodarek-Komkowska |
| author_sort | Natalia Wiktorczyk-Kapischke |
| collection | DOAJ |
| description | (1) Background: The main source of transmission of <i>Listeria monocytogenes</i> is contaminated food, e.g., fish and meat products and raw fruit and vegetables. The bacteria can remain for 13 years on machines in food processing plants, including fish plants. (2) Methods: A total of 720 swabs were collected from a salmon filleting line. The research material consisted of 62 (8.6%) <i>L. monocytogenes</i> isolates. Pulsed Field Gel Electrophoresis (PFGE) allowed detecting a pool of persistent strains. All persistent strains (<i>n</i> = 6) and a parallel group of strains collected sporadically (<i>n</i> = 6) were characterized by their ability to invade HT-29 cells, biofilm formation ability, and minimum bactericidal concentrations (MBC) of selected disinfectants. (3) Results: Among the obtained isolates, 38 genetically different strains were found, including 6 (15.8%) persistent strains. The serogroup 1/2a-3a represented 28 strains (73.7%), including the persistent ones. There were no significant differences in invasiveness between the persistent and sporadic strains. The persistent strains tolerated higher concentrations of the tested disinfectants, except for iodine-based compounds. The persistent strains initiated the biofilm formation process faster and formed it more intensively. (4) Conclusions: The presence of persistent strains in the food processing environment is a great challenge for producers to ensure consumer safety. This study attempts to elucidate the phenotypic characteristics of persistent <i>L. monocytogenes</i> strains. |
| first_indexed | 2024-03-10T03:54:37Z |
| format | Article |
| id | doaj.art-e840541469124feea6a9f0abbb139fc9 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T03:54:37Z |
| publishDate | 2022-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-e840541469124feea6a9f0abbb139fc92023-11-23T10:59:58ZengMDPI AGFoods2304-81582022-05-011110149210.3390/foods11101492Comparison of Selected Phenotypic Features of Persistent and Sporadic Strains of <i>Listeria monocytogenes</i> Sampled from Fish Processing PlantsNatalia Wiktorczyk-Kapischke0Ewa Wałecka-Zacharska1Krzysztof Skowron2Agnieszka Kijewska3Zuzanna Bernaciak4Justyna Bauza-Kaszewska5Zuzanna Kraszewska6Eugenia Gospodarek-Komkowska7Department of Microbiology, L. Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, 85-094 Bydgoszcz, PolandDepartment of Food Hygiene and Consumer Health, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, PolandDepartment of Microbiology, L. Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, 85-094 Bydgoszcz, PolandDepartment of Immunobiology and Environmental Biology, Institute of Maritime and Tropical Medicine, Medical University of Gdansk, 80-210 Gdańsk, PolandDepartment of Microbiology, L. Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, 85-094 Bydgoszcz, PolandDepartment of Microbiology and Food Technology, Jan and Jędrzej Śniadecki University of Technology in Bydgoszcz, 85-029 Bydgoszcz, PolandDepartment of Microbiology, L. Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, 85-094 Bydgoszcz, PolandDepartment of Microbiology, L. Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, 85-094 Bydgoszcz, Poland(1) Background: The main source of transmission of <i>Listeria monocytogenes</i> is contaminated food, e.g., fish and meat products and raw fruit and vegetables. The bacteria can remain for 13 years on machines in food processing plants, including fish plants. (2) Methods: A total of 720 swabs were collected from a salmon filleting line. The research material consisted of 62 (8.6%) <i>L. monocytogenes</i> isolates. Pulsed Field Gel Electrophoresis (PFGE) allowed detecting a pool of persistent strains. All persistent strains (<i>n</i> = 6) and a parallel group of strains collected sporadically (<i>n</i> = 6) were characterized by their ability to invade HT-29 cells, biofilm formation ability, and minimum bactericidal concentrations (MBC) of selected disinfectants. (3) Results: Among the obtained isolates, 38 genetically different strains were found, including 6 (15.8%) persistent strains. The serogroup 1/2a-3a represented 28 strains (73.7%), including the persistent ones. There were no significant differences in invasiveness between the persistent and sporadic strains. The persistent strains tolerated higher concentrations of the tested disinfectants, except for iodine-based compounds. The persistent strains initiated the biofilm formation process faster and formed it more intensively. (4) Conclusions: The presence of persistent strains in the food processing environment is a great challenge for producers to ensure consumer safety. This study attempts to elucidate the phenotypic characteristics of persistent <i>L. monocytogenes</i> strains.https://www.mdpi.com/2304-8158/11/10/1492<i>Listeria monocytogenes</i>persistent strainssporadic strainsfish processingresistance to disinfectantsbiofilm |
| spellingShingle | Natalia Wiktorczyk-Kapischke Ewa Wałecka-Zacharska Krzysztof Skowron Agnieszka Kijewska Zuzanna Bernaciak Justyna Bauza-Kaszewska Zuzanna Kraszewska Eugenia Gospodarek-Komkowska Comparison of Selected Phenotypic Features of Persistent and Sporadic Strains of <i>Listeria monocytogenes</i> Sampled from Fish Processing Plants Foods <i>Listeria monocytogenes</i> persistent strains sporadic strains fish processing resistance to disinfectants biofilm |
| title | Comparison of Selected Phenotypic Features of Persistent and Sporadic Strains of <i>Listeria monocytogenes</i> Sampled from Fish Processing Plants |
| title_full | Comparison of Selected Phenotypic Features of Persistent and Sporadic Strains of <i>Listeria monocytogenes</i> Sampled from Fish Processing Plants |
| title_fullStr | Comparison of Selected Phenotypic Features of Persistent and Sporadic Strains of <i>Listeria monocytogenes</i> Sampled from Fish Processing Plants |
| title_full_unstemmed | Comparison of Selected Phenotypic Features of Persistent and Sporadic Strains of <i>Listeria monocytogenes</i> Sampled from Fish Processing Plants |
| title_short | Comparison of Selected Phenotypic Features of Persistent and Sporadic Strains of <i>Listeria monocytogenes</i> Sampled from Fish Processing Plants |
| title_sort | comparison of selected phenotypic features of persistent and sporadic strains of i listeria monocytogenes i sampled from fish processing plants |
| topic | <i>Listeria monocytogenes</i> persistent strains sporadic strains fish processing resistance to disinfectants biofilm |
| url | https://www.mdpi.com/2304-8158/11/10/1492 |
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