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Resistome and virulome diversity of foodborne pathogens isolated from artisanal food production chain of animal origin in the Mediterranean region

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dc.contributor.authorPasquali, Frédérique
dc.contributor.authorGambi, Lucia
dc.contributor.authorCesare, Alessandra
dc.contributor.authorCrippa, Cecilia
dc.contributor.authorCadavez, Vasco
dc.contributor.authorGonzales-Barron, Ursula
dc.contributor.authorValero, Antonio
dc.contributor.authorAchemchem, Fouad
dc.contributor.authorLucchi, Alex
dc.contributor.authorParisi, Antonio
dc.contributor.authorManfreda, Gerardo
dc.date.accessioned2023-07-17T13:02:01Z
dc.date.available2023-07-17T13:02:01Z
dc.date.issued2022
dc.description.abstractThe aim of the present study was to investigate the resistome and virulome diversity of 43 isolates of Listeria monocytogenes, Salmonella enterica and S. aureus collected from artisanal fermented meat and dairy products and their production environments in Portugal, Spain, Italy and Morocco. After DNA extraction, genomes were sequenced, and de novo assembled. Genetic relationships among genomes were investigated by SNP calling and in silico 7- loci MLST. Genomes of the same species belonged to different ST-types demonstrating the circulation of different clones in in the same artisanal production plant. One specific clone included genomes of S. Paratyphi B belonging to ST43 and repeatedly isolated for more than a year in an artisanal sausage production plant. No genomes but three (belonging to Salmonella enterica), were predicted as multiresistant to different antimicrobials classes. Regarding virulence, genomes of L. monocytogenes belonging to ST1, ST3 and ST489, as well as genomes of S.enterica enterica (ST43, ST33, ST314, ST3667, ST1818, ST198) and ST121 S. aureus were predicted as virulent and hypervirulent. The occurrence of virulent and hypervirulent L. monocytogenes, Salmonella enterica and S. aureus strains in artisanal fermented meat and dairy productions as well as in their finished products suggests the need for a specific focus on prevention and control measures able to reduce the risk of these biological hazards in artisanal food productions.pt_PT
dc.description.sponsorshipThis work was funded within the EU H2020 PRIMA Project ArtiSaneFood “Innovative bio-interventions and risk modelling approaches for ensuring microbial safety and quality of Mediterranean artisanal fermented foods” (PRIMA/0001/2018). U. Gonzales-Barron and V. Cadavez are also grateful to the Portuguese Foundation for Science and Technology (FCT) for funding PRIMA/0001/2018; and for financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2021).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPasquali, Frédérique; Gambi, Lucia; De Cesare, Alessandra; Crippa, Cecilia; Cadavez, Vasco; Gonzales-Barron, Ursula; Valero, Antonio; Achemchem, Fouad; Lucchi, Alex; Parisi, Antonio; Manfreda, Gerardo (2022). Resistome and virulome diversity of foodborne pathogens isolated from artisanal food production chain of animal origin in the Mediterranean region. Italian Journal of Food Safety. ISSN 2239-7132. 11:4, p. 1-7pt_PT
dc.identifier.doi10.4081/ijfs.2022.10899pt_PT
dc.identifier.issn2239-7132
dc.identifier.urihttp://hdl.handle.net/10198/28545
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherPagePresspt_PT
dc.relationLA/P/0007/2021pt_PT
dc.relationArtiSaneFood - Innovative Bio-interventions and Risk Modelling Approaches for Ensuring Microbial Safety and Quality of Mediterranean Artisanal Fermented Foods
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectArtisanal foodpt_PT
dc.subjectAntimicrobial resistance predictionpt_PT
dc.subjectFoodborne bacterial pathogenspt_PT
dc.subjectVirulence predictionpt_PT
dc.titleResistome and virulome diversity of foodborne pathogens isolated from artisanal food production chain of animal origin in the Mediterranean regionpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberPRIMA/0001/2018
oaire.awardNumberUIDB/00690/2020
oaire.awardNumberUIDP/00690/2020
oaire.awardTitleArtiSaneFood - Innovative Bio-interventions and Risk Modelling Approaches for Ensuring Microbial Safety and Quality of Mediterranean Artisanal Fermented Foods
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PRIMA%2F0001%2F2018/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.citation.issue4pt_PT
oaire.citation.titleItalian Journal of Food Safetypt_PT
oaire.citation.volume11pt_PT
oaire.fundingStream3599-PPCDT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameCadavez
person.familyNameGonzales-Barron
person.givenNameVasco
person.givenNameUrsula
person.identifierR-000-HDG
person.identifier.ciencia-id441B-01AB-A12E
person.identifier.ciencia-id0813-C319-B62A
person.identifier.orcid0000-0002-3077-7414
person.identifier.orcid0000-0002-8462-9775
person.identifier.ridA-3958-2010
person.identifier.scopus-author-id9039121900
person.identifier.scopus-author-id9435483700
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication57b410e9-f6b7-42ff-ab3d-b526278715eb
relation.isAuthorOfPublication17c6b98f-4fb5-41d3-839a-6f77ec70021a
relation.isAuthorOfPublication.latestForDiscovery17c6b98f-4fb5-41d3-839a-6f77ec70021a
relation.isProjectOfPublication75b223ba-4ae7-45dc-a445-c3acb8c8950e
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