AI Article Synopsis
- The study analyzed food products and food poisoning cases for toxin-producing bacteria using PCR, revealing a new toxin profile in 0.4% of isolates.
- It classified toxin profiles into groups A-J, finding that 91.8% of isolates had certain toxin genes and varying prevalence of other specific toxins.
- Whole-genome sequencing identified four species and three novel sequence types, while all isolates showed antibiotic resistance, particularly for beta-lactam, indicating significant genetic diversity and resistance in the context of Polish food products.
Article Abstract
can contaminate food and cause food poisoning by producing toxins such as cereulide, toxin BL, and cytotoxin K. In this study, we retrospectively analyzed from retail food products and food poisoning cases using PCR methods to determine their virulence profiles. A new toxin profile, encoding all four toxins (, , , ), was found in 0.4% of isolates. The toxin profiles, classified into A-J, revealed that 91.8% harbored genes, while , , and were detected in 43.8%, 46.9%, and 4.2% of isolates, respectively. Whole-genome sequencing (WGS) identified four distinct species within the group, with 21 isolates closely related to , 25 to , 2 to , and 1 to . Three novel sequence types (STs 3297, 3298, 3299) were discovered. Antibiotic resistance genes were common, with 100% of isolates carrying beta-lactam resistance genes. Fosfomycin (80%), vancomycin (8%), streptothricin (6%), tetracycline (4%), and macrolide resistance (2%) genes were also detected. These results highlight the genetic diversity and antibiotic resistance potential of strains in Polish food products.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11506886 | PMC |
| http://dx.doi.org/10.3390/foods13203266 | DOI Listing |
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