Prevalence of Listeria Species and Serotyping of Listeria monocytogenes Bacteria Isolated from Seafood Samples
Zohreh Mashak, Fatemeh Banisharif, Gholamreza Banisharif, Mostafa Reza Pourian, Soheyl Eskandari, Ali Seif, Farhad Safarpoor Dehkordi, Iman Alavi
Abstract
Listeria species are well acknowledged as causal agents of human listeriosis with foodborne appearances. Seafoods are measured as the chief sources of Listeria spp. An existing survey was performed to apprise the incidence rate of Listeria spp. as well as distribution of pathogenic serotypes amongst the Listeria monocytogenes bacteria recovered from seafood samples. Three-hundred and fifty seafood samples were obtained and cultured. Listeria isolates were recognized using biochemical and PCR techniques. Distribution of 1/2a, 1/2b and 4b serotypes were examined using the PCR. Forty out of 350 (11.42%) samples harbored Listeria Spp. Incidence of L. monocytogenes, L. ivanovii and L. seeligeri were 62.50%, 20% and 7.50%, respectively. Incidence of Listeria spp. amongst the fish, shrimp, lobster and crab samples were 14%, 12%, 13% and 8%, respectively. Incidence of L. monocytogenes amongst the fish, shrimp, lobster and crab samples were 9%, 6%, 7% and 6%, respectively. Distribution of 1/2a, 1/2b and 4b serotypes were 48%, 28% and 8%, respectively. Discoveries disclosed the latent portion of seafoods as sources of Listeria spp. and alerted to health personnel regarding the requirement for appropriate management and cooking in persons that have recognized high-risk of developing food poisoning.