Occurrence, Persistence, and Virulence Potential of<i>Listeria ivanovii</i>in Foods and Food Processing Environments in the Republic of Ireland

Álvarez‐Ordóñez, Avelino; Leong, Dara; Morgan, Ciara A.; Hill, Colin; Gahan, Cormac G. M.; Jordan, Kieran

doi:10.1155/2015/350526

Cited by 16 publications

(9 citation statements)

References 30 publications

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“…The presence of such bacteria in gutted and filleted fish compared to the whole fish indicates the effect of primary processing on the sea bass products microbiota since all fish originated from the same batch. Indeed, food handlers, food-contact surfaces, tools and equipment, washing water, other contaminated foods or ingredients, etc., have been found to contaminate foods with potential pathogens [ 31 , 32 , 33 ]. For example, Yap et al [ 33 ] reported that the handling of sushi with bare hands significantly increases the population of total microorganisms and hygiene indicators such as S. aureus compared to handling by gloved hands.…”

Section: Discussionmentioning

confidence: 99%

Primary Processing and Storage Affect the Dominant Microbiota of Fresh and Chill-Stored Sea Bass Products

Syropoulou

Parlapani

Kakasis

et al. 2021

Foods

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The cultivable microbiota isolated from three sea bass products (whole, gutted, and filleted fish from the same batch) during chilled storage and the effect of primary processing on microbial communities in gutted and filleted fish were studied. Microbiological and sensory changes were also monitored. A total of 200 colonies were collected from TSA plates at the beginning and the end of fish shelf-life, differentiated by High Resolution Sequencing (HRM) and identified by sequencing analysis of the V3–V4 region of the 16S rRNA gene. Pseudomonas spp. followed by potential pathogenic bacteria were initially found, while Pseudomonasgessardii followed by other Pseudomonas or Shewanella species dominated at the end of fish shelf-life. P. gessardii was the most dominant phylotype in the whole sea bass, P. gessardii and S. baltica in gutted fish, while P. gessardii and P. fluorescens were the most dominant bacteria in sea bass fillets. To conclude, primary processing and storage affect microbial communities of gutted and filleted fish compared to the whole fish. HRM analysis can easily differentiate bacteria isolated from fish products and reveal the contamination due to handling and/or processing, and so help stakeholders to immediately tackle problems related with microbial quality or safety of fish.

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Section: Discussionmentioning

confidence: 99%

Primary Processing and Storage Affect the Dominant Microbiota of Fresh and Chill-Stored Sea Bass Products

Syropoulou

Parlapani

Kakasis

et al. 2021

Foods

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“…In sample 6, a shrimp-based product, both Y. enterocolitica and L. ivanovii were isolated. L. ivanovii was recently associated with sporadic human infections, although it is usually linked to animal infections, in particular ruminants, and this microorganism is known as a milk and cheese contaminant [32]. Citrobacter species, belonging to the Enterobacteriaceae family, are considered opportunistic pathogens for humans, but for their wide distribution in the environment and intestinal tracts, they have the capability to be transferred from the farm to fresh produce destined for consumption, thereby constituting a public health risk [33].…”

Section: Discussionmentioning

confidence: 99%

Ready-to-Eat Sandwiches as Source of Pathogens Endowed with Antibiotic Resistance and Other Virulence Factors

et al. 2021

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The aim of this study was to evaluate and characterize the bacterial load present in twenty-four Ready-To-Eat (RTE) sandwiches, purchased at refrigerated vending machines and supermarkets in the province of Modena (Italy). We isolated 54 bacterial strains, including pathogens of interest in food safety, such as Listeria, Staphylococcus, Enterococcus, Yersinia, Aeromonas and Acinetobacter spp. Phenotypic tests have been performed on these pathogens to detect the presence of virulence factors, such as gelatinase production and hemolytic capability. To test their antibiotic resistance features, the minimum inhibitory concentration (MIC) against eight commonly used antibiotics (Amikacin, Ciprofloxacin, Ampicillin, Oxacillin, Imipenem, Tetracycline, Erythromycin and Vancomycin) was also evaluated. The results showed that among the 54 isolates, fifty percent (50%) belonged to harmless microorganisms (Leuconostoc and Lactococcus), whereas the remaining fifty percent (50%) included pathogenic bacteria (Listeria ivanovii, Listeria monocytogenes, Staphylococcus aureus, Yersinia, and Citrobacter spp.), species responsible for pathologies often difficult to treat due to the presence of antibiotic resistance features. This study demonstrates the importance of thorough controls, both during the production and marketing of RTE food like sandwiches, to avoid reaching the infectious load and the onset of pathologies, particularly dangerous for old and immunocompromised patients.

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“…Liv is thought to seldomly occur in the environment. In the dairy industry, a study from Ireland showed that Liv isolates exist at a low prevalence of 1.4%, but these strains were similarly capable (or even better) at invading Caco-2 cells compared to Lmo EGDe (45). While the prevalence is lower than what is typically found for Lmo (46), it seems significant nonetheless.…”

Section: Discussionmentioning

confidence: 99%

Glucose decoration on wall-teichoic acid is required for phage adsorption and InlB-mediated virulence inListeria ivanovii

Sumrall

Schneider

Boulos

et al. 2021

Preprint

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Listeria ivanovii (Liv) is an intracellular Gram-positive pathogen that primarily infects ruminants, but also occasionally causes enteric infections in humans. Albeit rare, this bacterium possesses the capacity to cross the intestinal epithelium of humans, similar to its more frequently pathogenic cousin, Listeria monocytogenes (Lmo). Recent studies in Lmo have shown that specific glycosyl modifications on the cell wall-associated glycopolymers (termed wall-teichoic acid, or WTA) of Lmo are responsible for bacteriophage adsorption and retention of the major virulence factor, Internalin B (InlB). However, the relationship between InlB and WTA in Liv remains unclear. Here, we report the identification of the unique gene, liv1070 that encodes a putative glucosyltransferase in the polycistronic WTA gene cluster of the Liv WSLC 3009 genome. We found that in-frame deletion of liv1070 led to loss of the glucose substitution on WTA, as revealed by UPLC-MS analysis. Interestingly, the glucose-deficient mutant became resistant to phage B025 infection due to an inability of the phage to adsorb to the bacterial surface, a binding process mediated by the receptor-binding protein B025_Gp17. As expected, deletion of liv1070 led to loss of InlB retention to the bacterial cell wall, which corresponded to a drastic decrease in cellular invasion. Genetic complementation of liv1070 restored the characteristic phenotypes, including glucose decoration, phage adsorption, and cellular invasion. Taken together, our data demonstrate that an interplay between phage, bacteria, and host cells also exists in Listeria ivanovii, suggesting the trade-off between phage resistance and virulence attenuation may be a general feature in the Listeria genus.

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Occurrence, Persistence, and Virulence Potential ofListeria ivanoviiin Foods and Food Processing Environments in the Republic of Ireland

Cited by 16 publications

References 30 publications

Primary Processing and Storage Affect the Dominant Microbiota of Fresh and Chill-Stored Sea Bass Products

Primary Processing and Storage Affect the Dominant Microbiota of Fresh and Chill-Stored Sea Bass Products

Ready-to-Eat Sandwiches as Source of Pathogens Endowed with Antibiotic Resistance and Other Virulence Factors

Glucose decoration on wall-teichoic acid is required for phage adsorption and InlB-mediated virulence inListeria ivanovii

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