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Genomic characterization of Listeria monocytogenes isolates reveals that their persistence in a pig slaughterhouse is linked to the presence of benzalkonium chloride resistance genes
Authors:Tamazight Cherifi  Catherine Carrillo  Dominic Lambert  Ilhem Miniaï  Sylvain Quessy  Guillaume Larivière-Gauthier  Burton Blais  Philippe Fravalo
Affiliation:1.Chaire de Recherche en Salubrité des Viandes, Faculté de Médecine Vétérinaire,Université de Montréal,Saint-Hyacinthe,Canada;2.Centre de Recherche sur les Maladies Infectieuses Porcine et Avicole, Faculté de Médecine Vétérinaire,Université de Montréal,Saint-Hyacinthe,Canada;3.Groupe de Recherche et D’enseignement En Salubrité Des Aliments, Faculté de Médecine Vétérinaire,Université de Montréal,Saint-Hyacinthe,Canada;4.Food Microbiology Research Team,Canadian Food Inspection Agency,Ottawa,Canada
Abstract:

Background

The aim of this study was to characterize the genomes of 30?Listeria monocytogenes isolates collected at a pig slaughterhouse to determine the molecular basis for their persistence.

Results

Comparison of the 30?L. monocytogenes genomes showed that successive isolates (i.e., persistent types) recovered from thew sampling site could be linked on the basis of single nucleotide variants confined to prophage regions. In addition, our study revealed the presence among these strains of the bcrABC cassette which is known to produce efflux pump-mediated benzalkonium chloride resistance, and which may account for the persistence of these isolates in the slaughterhouse environment. The presence of the bcrABC cassette was confirmed by WGS and PCR and the resistance phenotype was determined by measuring minimum inhibitory concentrations. Furthermore, the BC-resistant strains were found to produce lower amounts of biofilm in the presence of sublethal concentrations of BC.

Conclusions

High resolution SNP-based typing and determination of the bcrABC cassette may provide a means of distinguishing between resident and sporadic L. monocytogenes isolates, and this in turn will support better management of this pathogen in the food industry.
Keywords:
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