Genomic insights of Salmonella isolated from dry fermented sausage production chains in Spain and France
Author
Yvon, Claire
Leclerc, Vincent
Leblanc, Jean-Charles
Corominas, Laura
Sabaté, Sara
Tolosa-Muñoz, Eva
Chacón-Villanueva, Carme
Cadel-Six, Sabrina
Publication date
2024-05-22ISSN
2045-2322
Abstract
The presence of Salmonella in dry fermented sausages is source of recalls and outbreaks. The genomic diversity of 173 Salmonella isolates from the dry fermented sausage production chains (pig carcasses, pork, and sausages) from France and Spain were investigated through their core phylogenomic relationships and accessory genome profiles. Ten different serovars and thirteen sequence type profiles were identified. The most frequent serovar from sausages was the monophasic variant of S. Typhimurium (1,4,[5],12:i:-, 72%) while S. Derby was in pig carcasses (51%). Phylogenomic clusters found in S. 1,4,[5],12:i:-, S. Derby, S. Rissen and S. Typhimurium serovars identified closely related isolates, with less than 10 alleles and 20 SNPs of difference, displaying Salmonella persistence along the pork production chain. Most of the S. 1,4,[5],12:i:- contained the Salmonella genomic island-4 (SGI-4), Tn21 and IncFIB plasmid. More than half of S. Derby strains contained the SGI-1 and Tn7. S. 1,4,[5],12:i:- genomes carried the most multidrug resistance genes (91% of the strains), whereas extended-spectrum β-lactamase genes were found in Typhimurium and Derby serovars. Salmonella monitoring and characterization in the pork production chains, specially S. 1,4,[5],12:i:- serovar, is of special importance due to its multidrug resistance capacity and persistence in dry fermented sausages.
Document Type
Article
Document version
Published version
Language
English
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
14
Publisher
Nature Research
Is part of
Scientific Reports
Citation
Ferrer-Bustins, Núria, Claire Yvon, Belen Martín, Vincent Leclerc, Jean-Charles Leblanc, Laura Corominas, Sara Sabaté, et al. 2024. “Genomic insights of Salmonella isolated from dry fermented sausage production chains in Spain and France”. Scientific Reports 14 (1). doi:10.1038/s41598-024-62141-9.
Grant agreement number
MICIU/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTI2018-099195-R-I00/ES/EMBUTIDOS FERMENTADOS DE NUEVA GENERACION A TRAVES DE LA APLICACION DE MICROBIOLOGIA PREDICTIVA Y METODOLOGIAS OMICAS/
Program
Funcionalitat i Seguretat Alimentària
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2646]
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by/4.0/