Characteristics of Listeria Monocytogenes Strains Persisting in a Meat Processing Facility over a 4-Year Period

can persist in food production facilities, resulting in serious threats to consumers due to the high mortality associated with listeriosis, especially in the very young, old and pregnant. We subtyped 124 strains of isolated from a meat processing facility in Switzerland by serotyping, multi locus se...

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Bibliographic Details
Published in:Pathogens (Basel) 2019-03, Vol.8 (1), p.32
Main Authors: Stoller, Andrea, Stevens, Marc J A, Stephan, Roger, Guldimann, Claudia
Format: Article
Language:English
Subjects:
Benzalkonium chloride
biofilm
Biofilms
Chloride
clones
Disinfectants
Disinfection & disinfectants
Drinking water
Efflux
Food
Food production
Gene sequencing
Genes
Genomes
Genotyping
Listeria
Listeria monocytogenes
Listeriosis
loci
Meat
Meat processing
meat processing facility
minimum inhibitory concentration
mortality
Nucleotide sequence
Peracetic acid
persistence
Proteins
sequence analysis
Serotyping
Strains (organisms)
Switzerland
transporters
Whole genome sequencing
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Summary:can persist in food production facilities, resulting in serious threats to consumers due to the high mortality associated with listeriosis, especially in the very young, old and pregnant. We subtyped 124 strains of isolated from a meat processing facility in Switzerland by serotyping, multi locus sequence typing (MLST) typing and whole genome sequencing. We then analyzed their ability to form biofilms and their resistance to the disinfectants benzalkonium chloride (BC) and peracetic acid (PAA). The genotyping results of the strains showed that several clonal populations of belonging to CC9, CC204 and CC121 had persisted in this meat processing facility for at least four years. All of the strains showed biofilm forming capacity comparable to a known high biofilm forming strain. Known efflux pumps for BC were present in CC204, CC9 ( ) and CC121 ( ) strains, while strains from other CC showed very low minimal inhibitory concentrations (MICs) for BC. For PAA, minimal bactericidal concentrations of 1.2⁻1.6% for 20 min and minimal inhibitory concentrations between 0.1 and 0.2% were observed. These values were close to or above the recommended concentration for use (0.5⁻1%), suggesting that PAA might be ineffective at controlling in this and potentially other meat processing facilities.
ISSN:2076-0817
2076-0817
DOI:10.3390/pathogens8010032