Genomic insights of Salmonella isolated from dry fermented sausage production chains in Spain and France
Autor/a
Yvon, Claire
Leclerc, Vincent
Leblanc, Jean-Charles
Corominas, Laura
Sabaté, Sara
Tolosa-Muñoz, Eva
Chacón-Villanueva, Carme
Cadel-Six, Sabrina
Fecha de publicación
2024-05-22ISSN
2045-2322
Resumen
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.
Tipo de documento
Artículo
Versión del documento
Versión publicada
Lengua
Inglés
Materias (CDU)
663/664 - Alimentos y nutrición. Enología. Aceites. Grasas
Páginas
14
Publicado por
Nature Research
Publicado en
Scientific Reports
Citación
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.
Número del acuerdo de la subvención
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
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