Multilocus Sequence Typing and Antimicrobial Susceptibility of Isolated from Foods Surveyed in Kosovo.

In the absence of data on the reporting of resistance to antibiotics, we sought to determine which clonal complexes (CCs)/sequence types (STs) circulate in the food chain in Kosovo and to determine their antibiogram profiles to a panel of 18 antibiotics. From a total of 114 isolates, 21 different typical STs were identified by multilocus sequence typing (MLST). Each isolate derived from the food categories was subjected to tests to verify its susceptibility to the selected antibiotics according to the designed Sensititre GPN3F panel.

Molecular Characterization of in the Food Chain of the Republic of Kosovo from 2016 to 2022.

The present study describes the genetic characterization of strains found in the Republic of Kosovo's food chain. From 2016 to 2022, 995 samples were collected. Overall, 648 samples were from ready-to-eat (RTE) food products, 281 from food products consumed cooked (FPCC), 60 from raw materials, and 6 from environmental samples.

Persistence of microbiological hazards in food and feed production and processing environments.

(in the meat, fish and seafood, dairy and fruit and vegetable sectors), (in the feed, meat, egg and low moisture food sectors) and (in the low moisture food sector) were identified as the bacterial food safety hazards most relevant to public health that are associated with persistence in the food and feed processing environment (FFPE). There is a wide range of subtypes of these hazards involved in persistence in the FFPE. While some specific subtypes are more commonly reported as persistent, it is currently not possible to identify universal markers (i.

Diversity of Staphylococcus aureus isolated from nares of ruminants.

Aims: To examine the diversity of Staphylococcus aureus isolated from nasal swabs of ruminants in Rwanda.

Methods And Results: A total of 454 nasal swabs from 203 cows, 170 goats, and 81 sheep were examined for the presence of S. aureus, and 30 S.

Assessment of microbial quality in poultry drinking water on farms in Austria.

The quality of poultry drinking water has a significant effect on broiler health and performance. This study conducted an analysis of aerobic mesophilic counts (AMC), (EB), (PS), and screened for the presence of spp. in water samples collected from a total of 14 farms in Austria, with either a public or private water source.

Characterization of and during Cooked Pork Ham Processing.

Cooked ham is a popular, ready-to-eat product made of pork meat that is susceptible to microbial growth throughout its shelf life. In this study, we aimed to monitor the microbial growth and composition of nine vacuum-packed cooked ham lots using plate counting until the microbial limit of 7.4 log AMC/LAB CFU/g was exceeded.

Listeria monocytogenes post-outbreak management - When could a food production be considered under control again?

In cases of outbreaks, food business operators face inspections, recall actions and delisting by retailers. This could have happened to an Austrian meat processor whose products have been associated with a cluster of seven cases of listeriosis spread over the years 2015-2017. Sequencing of clinical and foodborne isolates by public health specialists raised the suspect of a single source outbreak since all strains were of MLST 155, cgMLST 1234.

The Saprophytic Lifestyle of and Entry Into the Food-Processing Environment.

is an environmentally adapted saprophyte that can change into a human and animal bacterial pathogen with zoonotic potential through several regulatory systems. In this review, the focus is on the occurrence of and in different ecological niches, the detection methods, and their analytical limitations. It also highlights the occurrence of genotypes in the environment (soil, water, and wildlife), reflects on the molecular determinants of for the saprophytic lifestyle and the potential for antibiotic resistance.

Performance Testing of Chromogenic Agar Media for Improved Detection in Milk and Other Food Samples.

In this study, the performance of four alternative selective chromogenic agar was compared to the reference mannitol-yolk polymyxin (MYP) agar (ISO 7932) using inclusion and exclusion test strains ( = 110) and by analyzing naturally contaminated milk and other food samples ( = 64). Subsequently, the group affiliation and toxin gene profile of () isolates were determined. Our results corroborate that the overall best performing media CHROMagar™ (93.

Autochthonous fungi are central components in microbial community structure in raw fermented sausages.

Raw meat sausage represents a unique ecological niche rich in nutrients for microbial consumption, making it particularly vulnerable to microbial spoilage. Starter cultures are applied to improve product stability and safety as well as flavour characteristics. However, the influence of starter cultures on microbial community assembly and succession throughout the fermentation process is largely unknown.

Monitoring by a Sensitive Liquid-Based Sampling Strategy Reveals a Considerable Reduction of in Smeared Cheese Production over 10 Years of Testing in Austria.

Most Austrian dairies and cheese manufacturers participated in a monitoring program, which was established after the first reports of dairy product-associated listeriosis outbreaks more than thirty years ago. Within the monitoring program, up to 800 mL of product-associated liquids such as cheese smear or brine are processed in a semi-quantitative approach to increase epidemiological sensitivity. A sampling strategy within cheese production, which detects environmental contamination before it results in problematic food contamination, has benefits for food safety management.

Microbiological Safety and Sensory Quality of Cultivated Mushrooms (, and ) at Retail Level and Post-Retail Storage.

In this study, the microbiological and sensory quality of cultivated mushrooms ( and and ) available at the Austrian retail level were determined. Aerobic mesophilic bacteria (AMC), (EB), (PS), lactic acid bacteria (LAB), yeast, moulds and presumptive were enumerated at the day of purchase and after storage at 4 °C for 7 or 12 days. Additionally, the presence of spp.

Co-Occurrence of spp. and Spoilage Associated Microbiota During Meat Processing Due to Cross-Contamination Events.

A large part of foodborne outbreaks related to are linked to meat and meat products. Especially, recontamination of meat products and deli-meat during slicing, packaging, and repackaging is in the focus of food authorities. In that regard, persistence in multi-species biofilms is one major issue, since they survive elaborate cleaning and disinfection measures.

Sampling the Food-Processing Environment: Taking Up the Cudgel for Preventive Quality Management in Food Processing (FP).

The Listeria monitoring program for Austrian dairies and cheese factories was established in 1988. The aim was to control the entrance of L. monocytogenes into the food-processing environment (FPE), preventing the contamination of food under processing.

Multilocus Sequence Typing (MLST) and Whole Genome Sequencing (WGS) of Listeria monocytogenes and Listeria innocua.

Nucleotide sequence-based methods focusing on the single-nucleotide polymorphisms (SNPs) of Listeria monocytogenes and L. innocua housekeeping genes (multilocus sequence typing) and in the core genome (core genome MLST) facilitate the rapid and interlaboratory comparison in open accessible databases as provided by Institute Pasteur ( https://bigsdb.web.

The sources and transmission routes of microbial populations throughout a meat processing facility.

Microbial food spoilage is responsible for a considerable amount of waste and can cause food-borne diseases in humans, particularly in immunocompromised individuals and children. Therefore, preventing microbial food spoilage is a major concern for health authorities, regulators, consumers, and the food industry. However, the contamination of food products is difficult to control because there are several potential sources during production, processing, storage, distribution, and consumption, where microorganisms come in contact with the product.

The Response to Oxidative Stress in Is Temperature Dependent.

The stress response of 11 strains of to oxidative stress was studied. The strains included ST1, ST5, ST7, ST6, ST9, ST87, ST199 and ST321 and were isolated from diverse food processing environments (a meat factory, a dairy plant and a seafood company) and sample types (floor, wall, drain, boxes, food products and water machine). Isolates were exposed to two oxidizing agents: 13.

Predominance of Distinct and in Recurrent Contamination Events at Dairy Processing Facilities.

The genus now comprises up to now 21 recognized species and six subspecies, with and as the most prevalent sensu stricto associated species. Reports focusing on the challenges in detection and confirmation are available, especially from food-associated environmental samples. is more prevalent in the food processing environment (FPE) than and has been shown to have a growth advantage in selective enrichment and agar media.

Comparison of the population structure of Streptococcus uberis mastitis isolates from Austrian small-scale dairy farms and a Slovakian large-scale farm.

Streptococcus uberis, a major mastitis pathogen associated with intramammary infections (IMI), can be found ubiquitously in the cow's environment. Although Strep. uberis is reported to be susceptible to most antimicrobials, in practice poor responses to treatment and recurrent mastitis are observed.

Temporal analysis of the Listeria monocytogenes population structure in floor drains during reconstruction and expansion of a meat processing plant.

Due to a higher probability for violation of hygiene measures, reconstruction work is a substantial food safety challenge for food business operators (FBOs). Here, we monitored a Listeria monocytogenes contamination scenario during a timely enduring reconstruction period that aimed at an expansion of the main building of a leading meat processing facility. Reconstruction took place while food production was ongoing.

Characterization of Virulence and Persistence Abilities of Strains Isolated from Food Processing Premises.

We report the characterization of 15 strains isolated from various food processing plants by multivirulence locus sequence typing to determine virulence types (VTs) and epidemic clones. Molecular mechanisms involved in adaptation to food processing environments and related to virulence were also studied. Phenotypic behaviors associated with various antimicrobials, biofilm formations, and invasiveness were assessed.

Distribution and Persistence of in a Heavily Contaminated Poultry Processing Facility.

We studied the colonization and distribution of in a heavily contaminated poultry processing plant over a 1-year period. A total of 180 nonfood contact surfaces, 70 food contact surfaces, 29 personnel, and 40 food samples were analyzed. isolates were subtyped by PCR serotyping, pulsed-field gel electrophoresis (PFGE), and multilocus sequence typing.