Specific Virulence-Gene Markers Analysis for Quality Control of Ovine Cheese in Slovakia.

Shiga toxin-producing and extra-intestinal pathogenic () have the potential to spread through faecal waste, resulting in contamination of food and causing foodborne disease outbreaks. With the aim of characterizing unpasteurized ovine cheese in Slovakia, a total of 92 strains were examined for eleven representative virulence genes typical for (extra-)intestinal pathogenic and phylogenetic grouping. Phylogenetic groups B1 (36%) and A (32%) were the most dominant, followed by groups C (14%) and D (13%), while the lowest incidence was recorded for F (4%), and E (1%), and 43 (47%) samples carried at least one virulent gene, i.e., potential pathogens. Isolates present in groups E, F and D showed higher presence of virulence genes (100%, 75%, and 67%), versus 55%, 39%, and 28% in commensal B1, C, and A, respectively. Occurrence of and (both 24%) was highest, followed by , , , , , , , and Nine strains (almost 10% of all tested and around 21% of our virulence-gene-associated isolates) harboured , or Ovine cheeses in Slovakia are highly contaminated with including potentially pathogenic strains capable of causing intestinal and/or extra-intestinal diseases, and thus may pose a threat to public health while unpasteurized.