CHARACTERIZATION OF LISTERIA STRAINS ISOLATED FROM SOFT AND SEMI-SOFTCHEESES

Citation
S. Loncarevic et al., CHARACTERIZATION OF LISTERIA STRAINS ISOLATED FROM SOFT AND SEMI-SOFTCHEESES, Food microbiology (Print), 15(5), 1998, pp. 521-525
Citations number
24
Categorie Soggetti
Food Science & Tenology","Biothechnology & Applied Migrobiology",Microbiology
Journal title
ISSN journal
07400020
Volume
15
Issue
5
Year of publication
1998
Pages
521 - 525
Database
ISI
SICI code
0740-0020(1998)15:5<521:COLSIF>2.0.ZU;2-T
Abstract
Two hundred strains of Listeria monoctyogenes previously isolated from 19 soft and semi-soft cheeses by enrichment were characterized by ser otyping and pulsed-field gel electrophoresis (PFGE). Strains of serogr oup 1/2 predominated, with 33.5% of all strains belonging to serovar 1 /2a, 58.5% to serovar 1/2b and 5% to serovar 1/2c. By using a PFGE met hod, 16 different clonal types were obtained All 10 isolates oft. mono cytogenes recovered from one white mould cheese were serovar 1/2a, but displayed two different PFGE profiles. Another 10 L. monocytogenes is olates from white mould cheese recovered after a 48-h enrichment broth procedure revealed two clonal types, only one of which could be detec ted after 5 additional days of incubation in the same enrichment broth . Cross-contamination in dairy plants and/or retail stores may play an important role in the incidence and diversify of L. monocytogenes clo nal types recovered from soft and semi-soft cheeses. Therefore, if is necessary to characterize several isolates from the same sample when c onducting epidemiological investigations. (C) 1998 Academic Press.