Gana James, Gcebe Nomakorinte, Moerane Rebone, Ngoshe Yusuf B, Moabelo Khomotso, Adesiyun Abiodun A
Department of Production Animal Studies, Faculty of Veterinary Science, University of Pretoria, Private Bag X04, Onderstepoort, Pretoria 0110, South Africa.
Department of Agricultural Education, School of Vocational Education, Federal College of Education, P.M.B. 39, Kontagora, Niger, Nigeria.
Int J Microbiol. 2024 Mar 13;2024:8891963. doi: 10.1155/2024/8891963. eCollection 2024.
South Africa recently (2017-18) experienced the largest outbreak of human listeriosis in the world caused by following the consumption of "polony," a ready-to-eat meat product. Most (59%) cases originated from Gauteng province, South Africa. As a follow-up study to the outbreak, we used standard bacteriological and molecular methods to determine the prevalence of pathogenic and virulent serogroups of in various beef and beef products retailed in Gauteng province, South Africa. The overall prevalence of spp. was 28% (112/400), comprising (9.3%), (16.3%), and (2.5%) ( < 0.001). It is crucial to have detected that the region (=0.036), type of product (=0.032), and temperature at storage (=0.011) significantly affected the occurrence of in beef products. It is alarming that pathogenic serogroups 4b-4d-4e (51.4%) and 1/2a-3a (43.2%) were detected among the isolates of . Importantly, they were all carriers of seven virulence-associated genes (). Our study also demonstrated that 16.7% of "polony" samples investigated were contaminated with Considering that pathogenic and virulent contaminated beef and beef products retailed in South Africa, the food safety risk posed to consumers remains and cannot be ignored. Therefore, it is imperative to reduce the contamination of these products with during beef production, processing, and retailing to avoid future outbreaks of human listeriosis in the country.
南非最近（2017 - 18年）经历了全球最大规模的人类李斯特菌病疫情，此次疫情是由食用即食肉制品“波兰香肠”引发的。大多数（59%）病例来自南非豪登省。作为此次疫情的后续研究，我们采用标准细菌学和分子方法来确定南非豪登省零售的各类牛肉及牛肉制品中致病和有毒血清群的流行情况。李斯特菌属的总体流行率为28%（112/400），包括单核细胞增生李斯特菌（9.3%）、英诺克李斯特菌（16.3%）和威尔斯李斯特菌（2.5%）（P < 0.001）。已检测到地区（P = 0.036）、产品类型（P = 0.032）和储存温度（P = 0.011）对牛肉制品中李斯特菌的出现有显著影响，这一点至关重要。令人担忧的是，在李斯特菌分离株中检测到致病血清群4b - 4d - 4e（51.4%）和1/2a - 3a（43.2%）。重要的是，它们都是七个毒力相关基因（virulence-associated genes）的携带者。我们的研究还表明，所调查的“波兰香肠”样本中有16.7%被李斯特菌污染。鉴于南非零售的牛肉和牛肉制品被致病和有毒的李斯特菌污染，对消费者构成的食品安全风险依然存在且不容忽视。因此，在牛肉生产、加工和零售过程中，必须减少这些产品被李斯特菌污染的情况，以避免该国未来爆发人类李斯特菌病疫情。
