Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada.
Human-Environment-Animal Transdisciplinary Antimicrobial Resistance (HEAT-AMR) Research Group, University of Alberta School of Public Health, Edmonton, Alberta, Canada.
Appl Environ Microbiol. 2024 Jun 18;90(6):e0086124. doi: 10.1128/aem.00861-24. Epub 2024 May 29.
The foodborne pathogen is differentiated into four distinct lineages which differ in their virulence. It remains unknown, however, whether the four lineages also differ with respect to their ability to persist in food processing facilities, their resistance to high pressure, a preservation method that is used commercially for control on ready-to-eat meats, and their ability to form biofilms. This study aimed to determine differences in the pressure resistance and biofilm formation of 59 isolates of representing lineages I and II. Furthermore, the genetic similarity of 9 isolates of that were obtained from a meat processing facility over a period of 1 year and of 20 isolates of from food processing facilities was analyzed to assess whether the ability of the lineages of to persist in these facilities differs. Analysis of 386 genomes with respect to the source of isolation revealed that genomes of lineage II are over-represented in meat isolates when compared with clinical isolates. Of the 38 strains of that persisted in food processing facilities (this study or published studies), 31 were assigned to lineage II. Isolates of lineage I were more resistant to treatments at 400 to 600 MPa. The thickness of biofilms did not differ between lineages. In conclusion, strains of lineage II are more likely to persist in food processing facilities while strains of lineage I are more resistant to high pressure.IMPORTANCE substantially contributes to the mortality of foodborne disease in developed countries. The virulence of strains of four lineages of differs, indicating that risks associated with the presence of are lineage specific. Our study extends the current knowledge by documentation that the lineage-level phylogeny of plays a role in the source of isolation, in the persistence in food processing facilities, and in the resistance to pathogen intervention technologies. In short, the control of risks associated with the presence of in food is also lineage specific. Understanding the route of contamination is an important factor to consider when designing improved control measures.
食源性病原体可分为四个不同的谱系，其毒力也有所不同。然而，目前尚不清楚这四个谱系在其在食品加工设施中的持久性、对高压的抵抗力、商业上用于控制即食肉类的一种保存方法以及形成生物膜的能力方面是否存在差异。本研究旨在确定代表谱系 I 和 II 的 59 株 的耐压性和生物膜形成能力的差异。此外，还分析了从肉类加工设施在一年时间内获得的 9 株 和从食品加工设施获得的 20 株 的遗传相似性，以评估 谱系在这些设施中持续存在的能力是否存在差异。对 386 个基因组的来源进行分析表明，与临床分离株相比，谱系 II 的基因组在肉源分离株中过度表达。在 38 株在食品加工设施中持续存在的 （本研究或已发表的研究）中，有 31 株被归为谱系 II。谱系 I 的分离株对 400 至 600 MPa 的处理更具抵抗力。生物膜的厚度在谱系之间没有差异。结论是，谱系 II 的菌株更有可能在食品加工设施中持续存在，而谱系 I 的菌株对高压更具抵抗力。重要的是，在发达国家食源性疾病的死亡率中占很大比例。四种 的谱系菌株的毒力不同，表明与 存在相关的风险是谱系特异性的。我们的研究通过记录 的谱系水平系统发育在分离源、在食品加工设施中的持久性以及对病原体干预技术的抗性方面发挥作用，扩展了当前的知识。简而言之，与食品中 存在相关的风险的控制也是谱系特异性的。在设计改进的控制措施时，了解污染途径是一个重要的考虑因素。
