Prevalence, antibiotic resistance and genetic diversity of Listeria monocytogenes isolated from retail ready-to-eat foods in China
Prevalence, antibiotic resistance and genetic diversity of Listeria monocytogenes isolated from retail ready-to-eat foods in China
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中国零售即食食品中单核细胞增生李斯特氏菌的流行率、抗生素耐药性和遗传多样性
DOI:
10.1016/j.foodcont.2014.07.028
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发表时间:
2015
期刊:
影响因子:
6
通讯作者:
Yan Zean
中科院分区:
文献类型:
--
作者:
Wu Shi;Wu Qingping;Zhang Jumei;Chen Moutong;Yan Zean
Listeria monocytogenes is a major foodborne pathogen that is well known as high mortality rate upon infected. This study aimed to investigate the prevalence ofL. monocytogenesisolates from retail ready-to-eat (RTE) foods in China and characterize the isolates ofL. monocytogenesby antibiotic resistance, serotyping, ERIC-PCR and REP-PCR subtyping analyses. From September 2012 to January 2014, a total of 364 retail RTE foods were obtained. Using the qualitative and quantitative methods, 25 samples (6.87%) were positive forL. monocytogenes. The identity of isolates ofL. monocytogeneswas confirmed by PCR. All 80 isolates in this survey were sensitive to penicillin and mezlocillin, the highest resistance is clindamycin (51.25%), followed by cephalothin (23.75%) and ampicillin (12.5%). Twenty-seven isolates were susceptible to all 14 tested antibiotics; seventeen isolates were resistant to more than two antibiotics, including six multiresistent strains resist to more than 10 antibiotics.L. monocytogenesisolates belonged to serovar types 1/2a (3a), 4b (4d, 4e), 1/2b (3b, 7) and 1/2c (3c). 29L. monocytogenesisolates were selected by serotyping. At the relative similarity coefficient of 0.80, it grouped 29 isolates and 5 reference strains into 2 clusters and 3 singletons, 4 clusters and 1 singleton by ERIC-PCR and REP-PCR, respectively. Our study reflects the potential risk ofL. monocytogenesinfection in China. We also provide a comprehensive surveillance on its incidence on the RTE foods ofL. monocytogenesand ensure more accurate treatment of human listeriosis with effective antibiotics.
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DOI:
10.1002/9780470752616.ch25
发表时间:
2008-02
期刊:
--
影响因子:
--
作者:
S. Kathariou
通讯作者:
S. Kathariou
影响因子:
2.8
作者:
BUCHRIESER, C;BROSCH, R;ROCOURT, J
通讯作者:
ROCOURT, J
影响因子:
5.4
作者:
Yifan Zhang;Emily Yeh;G. Hall;J. Cripe;A. Bhagwat;J. Meng
通讯作者:
Yifan Zhang;Emily Yeh;G. Hall;J. Cripe;A. Bhagwat;J. Meng
影响因子:
2.2
作者:
Li Ying-yue
通讯作者:
Li Ying-yue
影响因子:
9.4
作者:
Barbara Jeršek;P. Gilot;M. Gubina;N. Klun;J. Mehle;E. Tcherneva;N. Rijpens;L. Herman
通讯作者:
Barbara Jeršek;P. Gilot;M. Gubina;N. Klun;J. Mehle;E. Tcherneva;N. Rijpens;L. Herman