Félix Benjamin, Feurer Carole, Maillet Aurelien, Guillier Laurent, Boscher Evelyne, Kerouanton Annaëlle, Denis Martine, Roussel Sophie
Maisons-Alfort Laboratory for Food Safety, Salmonella and Listeria Unit, University of Paris-Est, French Agency for Food, Environmental and Occupational Health & Safety (ANSES), Maisons-Alfort, France.
The French Institute for Pig and Pork Industry, IFIP, Le Rheu, France.
Front Microbiol. 2018 Apr 6;9:684. doi: 10.3389/fmicb.2018.00684. eCollection 2018.
is an ubiquitous pathogenic bacterium, transmissible to humans through the consumption of contaminated food. The pork production sector has been hit hard by a series of -related food poisoning outbreaks in France. An overview of the diversity of strains circulating at all levels of the pork production chain, from pig farming (PF) to finished food products (FFP), is needed to identify the contamination routes and improve food safety. Until now, no typing data has been available on strains isolated across the entire pig and pork production chain. Here, we analyzed the population genetic structure of 687 strains isolated over the last 20 years in virtually all the French from three compartments of this production sector: PF, the food processing environment (FPE), and FFP. The genetic structure was described based on Multilocus sequence typing (MLST) clonal complexes (CCs). The CCs were obtained by mapping the PFGE profiles of the strains. The distribution of CCs was compared firstly between the three compartments and then with CCs obtained from 1106 strains isolated from other food production sectors in France. The predominant CCs of pig and pork strains were not equally distributed among the three compartments: the CC37, CC59, and CC77 strains, rarely found in FPE and FFP, were prevalent in PF. The two most prevalent CCs in the FPE and FFP compartments, CC9 and CC121, were rarely or never detected in PF. No CC was exclusively associated with the pork sector. Three CCs (CC5, CC6, and CC2) were considered ubiquitous, because they were observed in comparable proportions in all food production sectors. The two most prevalent CCs in all sectors were CC9 and CC121, but their distribution was disparate. CC9 was associated with meat products and food products combining several food categories, whereas CC121 was not associated with any given sector. Based on these results, CC121 is likely able to colonize a larger diversity of food products than CC9. Both CCs being associated with the food production suggests, that certain processing steps, such as slaughtering or stabilization treatments, favor their settlement and the recontamination of the food produced.
是一种普遍存在的病原菌，可通过食用受污染的食物传播给人类。法国的猪肉生产部门受到了一系列与之相关的食物中毒事件的沉重打击。需要对从养猪（PF）到成品食品（FFP）的猪肉生产链各环节中传播的菌株多样性进行概述，以确定污染途径并提高食品安全。到目前为止，尚未有关于在整个猪和猪肉生产链中分离出的菌株的分型数据。在此，我们分析了过去20年中从法国该生产部门的三个部分：PF、食品加工环境（FPE）和FFP中几乎所有地方分离出的687株菌株的群体遗传结构。基于多位点序列分型（MLST）克隆复合体（CCs）描述了遗传结构。通过绘制菌株的PFGE图谱获得CCs。首先比较了三个部分之间CCs的分布，然后与从法国其他食品生产部门分离出的1106株菌株获得的CCs进行比较。猪和猪肉菌株的主要CCs在三个部分中的分布并不均匀：在FPE和FFP中很少发现的CC37、CC59和CC77菌株在PF中很普遍。FPE和FFP部分中最普遍的两个CCs，CC9和CC121，在PF中很少或从未被检测到。没有CCs仅与猪肉部门相关。三个CCs（CC5、CC6和CC2）被认为是普遍存在的，因为它们在所有食品生产部门中以相当的比例被观察到。所有部门中最普遍的两个CCs是CC9和CC121，但它们的分布不同。CC9与肉类产品和组合了多种食品类别的食品产品相关，而CC121与任何特定部门都无关。基于这些结果，CC121可能比CC9能够定殖在更多样化的食品产品中。这两个CCs都与食品生产相关，这表明某些加工步骤，如屠宰或稳定化处理，有利于它们的定居和对所生产食品的再污染。
