Molecular Characterization of Salmonella enterica Isolated from Raw and Processed Meats from Selected Wet Markets in Metro Manila, Philippines

作者：Paclibare Phyllis Anne P; Calayag Alyzza Marie B; Santos Pauline Dianne M; Rivera Windell L^*

来源：The Philippine Agricultural Scientist, 2017, 100: S55-S62.

• meat
• O-serogroup
• Salmonella enterica
• spvC gene

Salmonella enterica is a foodborne pathogen, which causes a number of diarrhea! cases and outbreaks around the world annually. Predicted increase in consumption of meat and poultry products in the Philippines for the next 10 years increases the potential for exposure to the bacterium. In this study, 260 S. enterica isolates from raw and processed meats from three wet markets in Metro Manila, Philippines were characterized according to their O-antigen genotype by multiplex PCR, targeting five clinically important serogroups. The majority of the isolates (n=89) were characterized as serogroup O:3,10 (37.1%). Incidence of the spvC gene is determined by amplifying the 571-bp region of the plasmid-mediated virulence factor responsible for the inhibition of MAP kinase signaling during infection of macrophages. Among the isolates, 68 (26.2%) were positive for spvC gene and were mostly members of O:3,10 (n=23), O:4 (n=20), and O:7 (n=17) serogroups. The results indicate that S. enterica strains of probably higher virulence and economic and clinical importance are present in meat products sold in wet markets, thus, supporting the need for proper meat handling in markets and food preparation practices. These specific serogroups harboring spvC gene provide insight on the underestimated presence of infectious strains of S. enterica in food.

• 出版日期2017-7