Serological and genetic diversity amongst Salmonella strains isolated in a salami processing line

Brazilian Journal of Microbiology

Vinicius B. Ribeiro²  Cristiano Andrigheto²  Luciano S. Bersot¹  Vinicius Barcellos¹  Eliana F. Reis¹  Maria T. Destro² 

[1] ,Universidade de São Paulo Faculdade de Ciências Farmacêuticas Departamento de Alimentos e Nutrição Experimental,Brazil

关键词: Salmonella sp.;    salami;    PFGE;    Salmonella sp.;    salame;    PFGE;   

DOI  :  10.1590/S1517-83822007000100036

来源: SciELO

【 摘 要 】

Salmonella is one of the most important agents of foodborne disease in Brazil and in other countries, with meat and meat products being identified as important vehicles of salmonelosis. A total of 54 Salmonella strains isolated from a commercial salami processing line were first serotyped and then their antibiotic resistance and macro restriction profiles were determined. 11.1% of the strains showed resistance to 3 or more antibiotics with profile AmpCStxTe being the most frequent. PFGE generated 9 and 12 profiles with enzymes XbaI and SpeI, respectively. It was observed that different serotypes of Salmonella could be found in the different steps of the processing line. The genetic profile of the strains had low relationship indicating the genetic diversity of the tested strains.

【 授权许可】

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