Stevens Marc J A, Barmettler Karen, Kelbert Lucien, Stephan Roger, Nüesch-Inderbinen Magdalena
Institute for Food Safety and Hygiene, Vetsuisse Faculty, University of Zurich, Zurich, Switzerland.
Institute for Food Safety and Hygiene, Vetsuisse Faculty, University of Zurich, Zurich, Switzerland.
Infect Genet Evol. 2025 Mar;128:105719. doi: 10.1016/j.meegid.2025.105719. Epub 2025 Jan 28.
Yersinia enterocolitica causes food-borne gastroenteritis. However, little is known about the genetic diversity and pathogenic potential of Y. enterocolitica in different food commodities. In this study, presumptive Y. enterocolitica strains were isolated from 32 of 100 pork samples, from 25 of 100 chicken meat samples, and from 22 of 97 produce samples (fresh herbs and salads), all collected at retail level in Switzerland in 2024. All isolates underwent whole-genome sequencing (WGS). One isolate was re-classified as Y. hibernica. Three strains belonged to biotype (BT) 4, all from pork, and 86 strains to BT 1A. The isolates belonged to 45 sequence types (STs). A total of 76 putative plasmids were detected. Each BT 4 isolate carried a pYV-like plasmid harbouring 44 virulence factors (VFs). Plasmids from the same type were identified in different ST, showing that genetic exchange between ST occurs. Twelve isolates from poultry meat carried plasmids harbouring the msrAB operon which is linked to oxidative stress tolerance. Nine isolates from pork and poultry meat contained plasmids carrying the cag pathogenicity island associated with cytotoxicity, and four isolates from produce carried plasmids harbouring a heat labile enterotoxin. None of the isolates harboured plasmid-mediated antimicrobial resistance (AMR) genes. Y. enterocolitica BT 4 (n = 3) and BT 1A (n = 3) were clonal to Y. enterocolitica previously isolated from Swiss human cases. Our data provide valuable insights into the occurrence and genomic characteristics of Y. enterocolitica in food, their relatedness to human strains, and their adaptation to food matrices.
小肠结肠炎耶尔森菌可引起食源性肠胃炎。然而，对于不同食品中该菌的遗传多样性和致病潜力却知之甚少。在本研究中，从100份猪肉样本中的32份、100份鸡肉样本中的25份以及97份农产品样本（新鲜香草和沙拉）中的22份中分离出疑似小肠结肠炎耶尔森菌菌株，所有样本均于2024年在瑞士零售层面采集。所有分离株均进行了全基因组测序（WGS）。其中一株被重新分类为hibernica耶尔森菌。三株属于生物型（BT）4，均来自猪肉，86株属于BT 1A。这些分离株属于45个序列类型（STs）。共检测到76个推定质粒。每个BT 4分离株都携带一个类似pYV的质粒，其中含有44个毒力因子（VFs）。在不同的ST中鉴定出了相同类型的质粒，表明ST之间发生了基因交换。来自禽肉的12个分离株携带含有msrAB操纵子的质粒，该操纵子与氧化应激耐受性有关。来自猪肉和禽肉的9个分离株含有携带与细胞毒性相关的cag致病岛的质粒，来自农产品的4个分离株携带含有热不稳定肠毒素的质粒。所有分离株均未携带质粒介导的抗菌抗性（AMR）基因。小肠结肠炎耶尔森菌BT 4（n = 3）和BT 1A（n = 3）与之前从瑞士人类病例中分离出的小肠结肠炎耶尔森菌克隆相关。我们的数据为小肠结肠炎耶尔森菌在食品中的发生情况、基因组特征、它们与人类菌株的相关性以及它们对食品基质的适应性提供了有价值的见解。
