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Frontiers of Medicine

ISSN 2095-0217

ISSN 2095-0225(Online)

CN 11-5983/R

Postal Subscription Code 80-967

2018 Impact Factor: 1.847

Front. Med.    2018, Vol. 12 Issue (1) : 104-112
Prevalence and molecular characteristics of Listeria monocytogenes in cooked products and its comparison with isolates from listeriosis cases
Hong Wang1, Lijuan Luo2, Zhengdong Zhang1, Jianping Deng1, Yan Wang2, Yimao Miao1, Ling Zhang1, Xi Chen1, Xiang Liu1, Songsong Sun1, Bo Xiao1, Qun Li1(), Changyun Ye2()
1. Zigong Center for Disease Control and Prevention, Zigong 643000, China
2. State Key Laboratory of Infectious Disease Prevention and Control, National Institute for Communicable Disease Control and Prevention, Collaborative Innovation Center for Diagnosis and Treatment of Infectious Diseases, Chinese Center for Disease Control and Prevention, Beijing 102206, China
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This study aimed to investigate the prevalence and molecular characteristics of Listeria monocytogenes in cooked products in Zigong City, China. The overall occurrence of the L. monocytogenes in the ready-to-eat (RTE) shops and mutton restaurants surveyed was 16.2% (141/873). An occurrence of 13.5% was observed in RTE pork, 6.5% in RTE vegetables, and more than 24.0% in either cooked mutton or cooked haggis. Serotype 1/2b (45.4%), 1/2a (33.3%), and 1/2c (14.2%) were the predominant types. By comparing the clonal complexes (CCs) based on multilocus sequence typing (MLST) of the L. monocytogenes from cooked foods in Zigong City and 33 listeriosis cases from different districts of China, CC87, CC9, CC8, and CC3 were showed to be prevalent in cooked products and CC87 and CC3 were the first two frequent types in the 33 clinic-source strains. All CC87 stains harbored the newly reported Listeria pathogenicity island 4 (LIPI-4) gene fragment ptsA, and all CC3 strains possessed the Listeria pathogenicity island 3 (LIPI-3) gene fragment llsX. These may increase the occurrence of the strains belonging to CC87 and CC3 in listeriosis cases in China and also underline the risk of infection owing to the consumption of the cooked products from Zigong. ST619 (serotype 1/2b) harbored both llsX and ptsA, indicating a potential hypervirulent sequence type in Zigong.

Keywords Listeria monocytogenes      MLST      LIPI-3      LIPI-4      RTE      listeriosis     
Corresponding Authors: Qun Li,Changyun Ye   
Just Accepted Date: 03 November 2017   Online First Date: 25 January 2018    Issue Date: 06 February 2018
 Cite this article:   
Hong Wang,Lijuan Luo,Zhengdong Zhang, et al. Prevalence and molecular characteristics of Listeria monocytogenes in cooked products and its comparison with isolates from listeriosis cases[J]. Front. Med., 2018, 12(1): 104-112.
Sample types No. of total samples No. of LM positive samples LM rate (%)
RTE food shops 560 66b 11.8
Cooked muttona 37 9 24.3
Sum of RTE foods 523 57 10.9
RTE beef 11 2 18.2
RTE chicken 25 0 0.0
RTE pork 334 45 13.5
RTE vegetables 153 10 6.5
Mutton restaurants 313 75c 24.0
Cooked haggis 125 34 27.2
Cooked mutton 102 32 31.4
Refrigerator swab 31 3 9.7
Meat containers swab 20 2 10.0
Table and knife swab 35 4 11.4
Total 873 141 16.2
Tab.1  Occurrence of L. monocytogenes (LM) in different sample types
RTE food shops Mutton restaurants
Total LMa LM rate (%) Total LMa LM rate (%)
Winter 124 15 12.1 53 12 22.6
Spring 136 26 19.1 86 29 33.7
Summer 149 11 7.4 82 17 20.7
Autumn 151 14 9.3 92 17 18.5
Total 560 66 11.8 313 75 24.0
Tab.2  Seasonal variation of isolation rate of L. monocytogenes (LM) from different sources
CCs Source Patients llsX ptsA Serotype ST
MRa,c RSb,c Totalc
CC87 6 (5) 20 (10) 26 (15) 8 + 1/2b 87, 1166
CC3 18 (1) 15 (6) 33 (7) 6 + 1/2b 3, 778
CC5 2 (2) 0 2 (2) 2 1/2b 5
ST619 1 (1) 2 (1) 3 (2) 0 + + 1/2b 619
CC7 2 (1) 1 (1) 3 (2) 5 1/2a 7
CC8 11 (3) 7 (5) 18 (8) 3 1/2a 8
CC121 1 (1) 2 (2) 3 (3) 1 1/2a 121
CC19 4 (3) 0 4 (3) 1 1/2a 19, 1036
CC412 15 (4) 0 15 (4) 0 1/2a 412
CC101 0 1 (1) 1 (1) 0 1/2a 101
CC14 0 2 (2) 2 (2) 0 1/2a 14, 91
CC475 0 1 (1) 1 (1) 0 1/2a 504
CC9 12 (7) 8 (6) 20 (13) 1 1/2c 9
CC155 2 (2) 2 (2) 4 (4) 3 3a 155, 381
CC2 0 2 (2) 2 (2) 2 4b 2
CC1 0 4 (3) 4 (3) 1 + 4b 1, 308
Total 74 (14) 67 (21) 141 (35) 33
Tab.3  CCs and virulence factors distribution of L. monocytogenes from different sources
Fig.1  Minimum spanning tree based on multilocus sequence typing of L. monocytogenes from different sources. This tree was constructed with BioNumerics 4.0 based on the 33 clinical strains from different districts of China and the 141 cooked food strains from Zigong City in 2015. The number in the circle referred to the sequence type (ST). The size of circles represents the number of isolates, which were indicated in Table S2. The length and the numbers of the strings between circles represent the number of housekeeping genes that differed between the two STs. STs differed with one allele were defined as the same CC, being surrounded with one color.
Fig.2  Infection types of the 33 clinic-source L. monocytogenes strains in different CCs. This column chart was constructed using Microsoft Excel 2010. Different colors represent different infection types: purple refers to bacteremia, green refers to CNS infections, and red refers to MN infections (maternal-neonatal infections).
Fig.3  Maximum likelihood-based phylogenetic tree of L. monocytogenes by concatenating the seven sequenced housekeeping genes of each isolate and the presence of llsX and ptsA. This tree was constructed using Mega 5.04 software, based on the seven concatenated housekeeping genes (which were aligned with EditSeq software [DNASTAR/Lasergene]) of 40 STs, including the 22 STs in this study and the dominant STs of the top 30 CCs among the 6633 food and clinical isolates in Maury et al.’s study and ST382 in Chen et al.’s report [15,23]. All of the bootstrap values (1000 replicates) were shown on the branch nodes of the tree.
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