Genotypic and virulence characteristics of Listeria monocytogenes recovered from food items in Lebanon

• DOI: 10.3855/jidc.7092
• Publication Date: 2016-08-02T12:42:51Z
• Authors: Nathaline Haidar-...; Kohar Annie B Kis...; Sukayna M Fadlallah; Rima El-Hajj; Majd Saleh; Nada Ghosn; Ghassan M Matar
• Keywords: 0301 basic medicine; 2. Zero hunger; Genotype; Virulence Factors; Genetic Variation; Listeria monocytogenes; Polymerase Chain Reaction; Electrophoresis, Gel, Pulsed-Field; 3. Good health; Molecular Typing; 03 medical and health sciences; Biofilms; Food Microbiology; Humans; Lebanon

Listeria monocytogenes is the agent of listeriosis, a life threatening foodborne disease for immunocompromised patients and pregnant women. This bacterium not routinely screened in Lebanon there lack data about prevalent strains their potential pathogenicity. To that purpose, this study was undertaken to characterize L. from various food products, by assessing vitro biofilm forming ability, detecting virulence potential, characterizing them at strain level.Fifty-nine isolates were obtained Lebanese Agriculture Research Institute (LARI). They collected 2012-2013 local imported products market. Biofilm formation measured using Microtiter Plate Assay. PCR amplification performed three main genes; hly, actA, inlB. Pulsed field gel electrophoresis (PFGE) BIONUMERICS analysis carried out.Lebanese cheese raw meat showed higher than seafood isolates. A total 100% positive hly actA genes 98.3% inlB gene. PFGE demonstrated prevalence 13 different subtypes with similarity. Detected grouped into 6 clusters 90% genomic Clustered particular country origin.This highlights presence market high pathogenic stresses importance enhanced surveillance implementation strict regulations on food. Future investigations may be conducted larger selection.