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Characterization of Listeria strains isolated from soft and semi-soft cheeses
Department of Food Hygiene, Faculty of Veterinary Medicine, Swedish University of Agricultural Sciences, Uppsala, Sweden.
Centre National des Listeria, Institut de Microbiologi, Lausanne, Switzerland.
Centre National des Listeria, Institut de Microbiologi, Lausanne, Switzerland.
Department of Food Hygiene, Faculty of Veterinary Medicine, Swedish University of Agricultural Sciences, Uppsala, Sweden.ORCID-id: 0000-0003-0154-9452
Vise andre og tillknytning
1998 (engelsk)Inngår i: Food microbiology (Print), ISSN 0740-0020, E-ISSN 1095-9998, Vol. 15, nr 5, s. 521-525Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

Two hundred strains ofListeria monoctyogenespreviously isolated from 19 soft and semi-soft cheeses by enrichment were characterized by serotyping and pulsed-field gel electrophoresis (PFGE). Strains of serogroup 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 method, 16 different clonal types were obtained. All 10 isolates ofL. monocytogenesrecovered from one white mould cheese were serovar 1/2a, but displayed two different PFGE profiles. Another 10L. monocytogenesisolates from white mould cheese recovered after a 48-h enrichment broth procedure revealed two clonal types, only one of which could be detected 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 diversity ofL. monocytogenesclonal types recovered from soft and semi-soft cheeses. Therefore, it is necessary to characterize several isolates from the same sample when conducting epidemiological investigations.

Copyright © 1998 Academic Press. All rights reserved.

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Elsevier, 1998. Vol. 15, nr 5, s. 521-525
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URN: urn:nbn:se:oru:diva-44885DOI: 10.1006/fmic.1997.0177PubMedID: 21240847Scopus ID: 2-s2.0-0032191892OAI: oai:DiVA.org:oru-44885DiVA, id: diva2:820955
Tilgjengelig fra: 2015-06-13 Laget: 2015-06-13 Sist oppdatert: 2017-12-04bibliografisk kontrollert

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