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Genetic relationships and biofilm formation of Listeria monocytogenes isolated from the smoked salmon industry

2021; Elsevier BV; Volume: 356; Linguagem: Inglês

10.1016/j.ijfoodmicro.2021.109353

1879-3460

Francesca Maggio, Chiara Rossi, Alexandra Chiaverini, Anna Ruolo, Massimiliano Orsini, Patrizia Centorame, Vicdalia Aniela Acciari, Clemencia Chaves‐López, Romolo Salini, Marina Torresi, Annalisa Serio, Francesco Pomilio, Antonello Paparella,

Microbial Inactivation Methods

Among pathogens, L. monocytogenes has the capability to persist on Food Processing Environment (FPE), first of all posing safety issues, then economic impact on productivity. The aim of this work was to determine the influence of biofilm forming-ability and molecular features on the persistence of 19 Listeria monocytogenes isolates obtained from FPE, raw and processed products of a cold-smoked salmon processing plant. To verify the phenotypic and genomic correlations among the isolates, different analyses were employed: serotyping, Clonal Complex (CC), core genome Multi-Locus Sequence Typing (cgMLST) and Single Nucleotide Polymorphisms (SNPs) clustering, and evaluation of the presence of virulence- and persistence-associated genes. From our results, the biofilm formation was significantly higher (*P < 0.05) at 37 °C, compared to 30 and 12 °C, suggesting a temperature-dependent behaviour. Moreover, the biofilm-forming ability showed a strain-specific trend, not correlated with CC or with strains persistence. Instead, the presence of internalin (inL), Stress Survival Islet (SSI) and resistance to erythromycin (ermC) genes was correlated with the ability to produce biofilms. Our data demonstrate that the genetic profile influences the adhesion capacity and persistence of L. monocytogenes in food processing plants and could be the result of environmental adaptation in response to the external selective pressure.