LISTERIA MONOCYTOGENES IN OVINE SAUSAGE: MOLECULAR CHARACTERIZATION AND ANTIMICROBIAL SUSCEPTIBILITY OF ISOLATES

  • M.N. Rosa | lucia.zoppi@pagepress.org Istituto Zooprofilattico Sperimentale della Sardegna, Italy.
  • P. Mele Istituto Zooprofilattico Sperimentale della Sardegna, Italy.
  • P. Soro Azienda Sanitaria Locale di Sassari, Servizio Veterinario di Igiene degli Alimenti di origine animale, Italy.
  • G. Coppa Veterinario aziendale, Italy.
  • G. Mula Istituto Zooprofilattico Sperimentale della Sardegna, Italy.
  • P. Cogoni Istituto Zooprofilattico Sperimentale della Sardegna, Italy.
  • S. Tola Istituto Zooprofilattico Sperimentale della Sardegna, Italy.

Abstract

In this study, we monitored the different stages of ovine sausage production for detecting the presence of Listeria monocytogenes in food matrices, the equipment and the environment. A total of 32 isolates were characterized using serotyping and PFGE. Five virulence genes (actA, hlyA, plcB, prfA, iap) were detected by PCR. In this study, furthermore, we determined the susceptibility of L. monocytogenes isolates to 20 antimicrobial agents using Sensititre plates. All isolates were resistant to oxacillin and tigecycline, but susceptible to the other antibiotics. All isolates resulted PCR-positive for the investigated virulence genes. PFGE identified two different pulsotypes. Five isolates, marked as type A and belonging to the serotype 1/2a, were isolated just from one batch samples whereas the type B (n=28), belonging to the serotype 1/2b, was isolated from five different food batches and from the floor drain.

Dimensions

Altmetric

PlumX Metrics

Downloads

Download data is not yet available.
Published
2011-01-08
Info
Issue
Section
Short Communications
Keywords:
ovine sausage, serotyping, PFGE, virulence genes, antimicrobial susceptibility.
Statistics
  • Abstract views: 813

  • PDF: 626
How to Cite
Rosa, M., Mele, P., Soro, P., Coppa, G., Mula, G., Cogoni, P., & Tola, S. (2011). LISTERIA MONOCYTOGENES IN OVINE SAUSAGE: MOLECULAR CHARACTERIZATION AND ANTIMICROBIAL SUSCEPTIBILITY OF ISOLATES. Italian Journal of Food Safety, 1(1zero), 269-270. https://doi.org/10.4081/ijfs.2011.883

Most read articles by the same author(s)