Scientific journal

54 2015

Journal of Food and Nutrition Research
Summary No. 1 / 2015

Gelbíčová, T. – Koláčková, I. – Karpíšková, R.
Genotyping and virulence factors of Listeria monocytogenes in terms of food safety
Journal of Food and Nutrition Research, 54, 2015, No. 1, s. 79-84

Tereza Gelbíčová, Department of Experimental Biology, Faculty of Science, Masaryk University, Kamenice 5, 625 00 Brno, Czech Republic. E-mail:, tel.: +420 549 496 254

Received 24 July 2014; accepted 28 August 2014; published online 12 February 2015

Summary: The present study was designed to assess heterogeneity of virulence factors among strains of Listeria monocytogenes isolated from the food chain and humans in the Czech Republic. The virulence characteristics, presence of Listeria pathogenicity island 1 (LIPI-1) as well as inlA, inlB, inlC and inlJ genes of tested strains of L. monocytogenes from foods and food processing plants were comparable with human strains independently of particular serotypes. Restriction polymorphism of inlA gene confirmed a correlation between the restriction fragment length polymorphism (RFLP) profiles and the serotypes. Strains of serotype 1/2a and 1/2c with RFLP profiles, which may be characterized by production of a truncated internalin A, were detected not only in food strains, but also in 44% of strains isolated from clinical cases of listeriosis. Premature stop codon (PMSC mutation type 3) in the inlA gene associated with the production of truncated internalin A was detected in one L. monocytogenes strain from a ready-to-eat fish product. Considering food safety, all tested food strains should still be considered as pathogenic to humans even though some of these showed reduced virulence on the basis of genotyping results.

Keywords: food; virulence; internalin A; premature stop codon

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