Abstract
Abstract
Background
Microorganisms' survival is based on the importance of growth factors found in the microbial environment, as well as their overwhelming appetite for survival which is controlled by their genetic material. This study was designed to investigate the virulence patterns of Salmonella enterica serovar typhimurium associated with soft cheese. Two hundred and sixty (260) soft cheese samples were collected from vendors at Akure, Ikare and Owo in Ondo State, Nigeria. Molecular characterization of six (6) Salmonella enterica isolates for the possession of iro B, stn, hil A and spv C gene were revealed through multiplex polymerase chain reaction (PCR) analysis with DNA extraction, polymerase chain reaction (PCR) amplification, sequencing and genome blasting, respectively.
Results
Four (4) possess only iro B; two (2) possess only stn gene; and another three (3) possess hil A gene as none of the isolates possess spv C gene. This study revealed antibiotic-resistant Salmonella enterica serovar typhimurium is present in locally made soft cheese samples. It also revealed that virulence genes comprising hil A, stn and iro B as well as plasmids-mediating antibiotic resistance are present in S. enterica serovar typhimurium found in locally produced cheese.
Conclusions
The presence of molecularly elucidated virulence genes comprising Iro B, Stn and Hil A makes the soft cheese potentially viable for pathogenicity. This study recommends food-borne salmonellosis should be constantly monitored with appropriate cleaning of preparatory paraphernalia in cheese production. Constant sensitization of nomads to improve their awareness on milk-borne zoonosis and its associated risk factors is needed.
Publisher
Springer Science and Business Media LLC
Reference42 articles.
1. Akinyemi KO, Ajoseh SO, Iwalokun BA, Oyefolu AOB, Fakorede CO, Abegunrin RO, Adunmo O (2018) Antimicrobial Resistance and Plasmid Profiles of Salmonella enterica Serovars from Different Sources in Lagos. Nigeria Health 10(06):758. https://doi.org/10.4236/health.2018.106058
2. Al-Ashmawy MA, Sallam KI, Abd-Elghany SM, Elhadidy M, Tamura T (2016) Prevalence, molecular characterization, and antimicrobial susceptibility of methicillin-resistant Staphylococcus aureus Isolated from Milk and Dairy Products. Foodborne Pat and Dis 13(3):156–162. https://doi.org/10.1089/fpd.2015.2038
3. Aldrete-Tapia JA, Escobar-Ramírez CM, Tamplin ML, Hernández-Iturriaga M (2018) Characterization of bacterial communities in Mexican Artisanal Raw Milk “Bola de Ocosingo” cheese by high-throughput sequencing. Front Microbiol 9:2598
4. Al-Gamal MS, Ibrahim GA, Sharaf OM, Radwan AA, Dabiza NM, Youssef AM, El-Ssayad MF (2019) The protective potential of selected lactic acid bacteria against the most common contaminants in various types of cheese in Egypt. Heliyon 5(3):e01362. https://doi.org/10.1016/j.heliyon.2019.e01362
5. Amiri S, Moradli GH (2016) Molecular identification of virulence genes (agfA and mgtC) in Salmonella typhimurium strains isolated from children with gastroenteritis using multiplex PCR method. J Babol Univ Med Sci 18(10):40–45