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Article

Virulence Determinants and Genetic Diversity of Yersinia Species Isolated from Retail Meat

1
Institute of Food and Environmental Hygiene, Faculty of Veterinary Medicine, Latvia University of Life Sciences and Technologies, LV-3004 Jelgava, Latvia
2
Institute of Food Safety, Animal Health and Environment BIOR, LV-1076 Riga, Latvia
*
Author to whom correspondence should be addressed.
Academic Editors: Chyer Kim and Teshome Yehualaeshet
Pathogens 2022, 11(1), 37; https://doi.org/10.3390/pathogens11010037
Received: 29 November 2021 / Revised: 22 December 2021 / Accepted: 28 December 2021 / Published: 29 December 2021
(This article belongs to the Special Issue Advanced Research on Foodborne Pathogens)
Yersinia enterocolitica is an important foodborne pathogen, and the determination of its virulence factors and genetic diversity within the food chain could help understand the epidemiology of yersiniosis. The aim of the present study was to detect the prevalence, and characterize the virulence determinants and genetic diversity, of Yersinia species isolated from meat. A total of 330 samples of retailed beef (n = 150) and pork (n = 180) in Latvia were investigated with culture and molecular methods. Whole genome sequencing (WGS) was applied for the detection of virulence and genetic diversity. The antimicrobial resistance of pathogenic Y. enterocolitica isolates was detected in accordance with EUCAST. Yersinia species were isolated from 24% (79/330) of meats, and the prevalence of Y. enterocolitica in pork (24%, 44/180) was significantly higher (p < 0.05) than in beef (13%, 19/150). Y. enterocolitica pathogenic bioserovars 2/O:9 and 4/O:3 were isolated from pork samples (3%, 6/180). Only resistance to ampicillin was confirmed in Y. enterocolitica 4/O:3 and 2/O:9 isolates, but not in other antimicrobials. Major virulence determinants, including ail, inv, virF, ystA and myfA, were confirmed with WGS in Y. enterocolitica 2/O:9 and 4/O:3. MLST typing revealed 15 STs (sequence types) of Y. enterocolitica with ST12 and ST18, which were associated with pathogenic bioserovars. For Y. enterocolitica 1A, Y. kristensenii, Y. intermedia and Y. frederiksenii, novel STs were registered (ST680-688). The presence of virulence genes and genetic characteristics of certain Y. enterocolitica STs confirm the common knowledge that pork could be an important source of pathogenic Yersinia. View Full-Text
Keywords: Yersinia enterocolitica; prevalence; antimicrobial resistance; pork; WGS; cgMLST; virulence factors; Latvia Yersinia enterocolitica; prevalence; antimicrobial resistance; pork; WGS; cgMLST; virulence factors; Latvia
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MDPI and ACS Style

Terentjeva, M.; Ķibilds, J.; Meistere, I.; Gradovska, S.; Alksne, L.; Streikiša, M.; Ošmjana, J.; Valciņa, O. Virulence Determinants and Genetic Diversity of Yersinia Species Isolated from Retail Meat. Pathogens 2022, 11, 37. https://doi.org/10.3390/pathogens11010037

AMA Style

Terentjeva M, Ķibilds J, Meistere I, Gradovska S, Alksne L, Streikiša M, Ošmjana J, Valciņa O. Virulence Determinants and Genetic Diversity of Yersinia Species Isolated from Retail Meat. Pathogens. 2022; 11(1):37. https://doi.org/10.3390/pathogens11010037

Chicago/Turabian Style

Terentjeva, Margarita, Juris Ķibilds, Irēna Meistere, Silva Gradovska, Laura Alksne, Madara Streikiša, Jevgēnija Ošmjana, and Olga Valciņa. 2022. "Virulence Determinants and Genetic Diversity of Yersinia Species Isolated from Retail Meat" Pathogens 11, no. 1: 37. https://doi.org/10.3390/pathogens11010037

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