Analysis of the contamination characteristics and pathogenic potential of Listeria monocytogenes in pre-packaged and refrigerated ready-to-eat cooked meat products in Chengdu City
10.3760/cma.j.cn112150-20241030-00862
- VernacularTitle:成都市预包装即食冷藏熟肉制品中单核细胞增生李斯特氏菌污染特征和致病潜力研究
- Author:
Xiao LIU
1
;
Honghu SUN
;
Lisha LIU
;
Xiang WANG
;
Shaoting LI
;
Xinhao ZHANG
;
Lanqi LI
;
Li BAI
Author Information
1. 国家食品安全风险评估中心国家卫生健康委食品安全风险评估重点实验室，北京 100021
- Publication Type:Journal Article
- Keywords:
Monitoring;
Listeria monocytogenes;
Ready-to-eat cooked meat products;
Whole-genome sequencing;
Adhesion and invasion
- From:
Chinese Journal of Preventive Medicine
2025;59(4):443-450
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To analyze the contamination characteristics and pathogenic potential of Listeria monocytogenes (LM) in pre-packaged and refrigerated ready-to-eat cooked meat products in Chengdu City. Methods:From September 2022 to May 2023, pre-packaged and refrigerated ready-to-eat cooked meat products were collected from six districts and counties in Chengdu City. Qualitative and quantitative determination of LM was performed on these samples. Whole genome sequencing was carried out on the isolated strains. Different ST strains were selected for cell adhesion and invasion experiments. The results were expressed as adhesion rate and invasion rate. One-way ANOVA was used for comparison between groups, and the Dunnett t-test was used for pairwise comparison. Results:A total of 145 samples were collected, and LM was detected and isolated in 29 samples. The total detection rate was 20.00%, and the detection rate of braised pork was the highest (68.18%). The contamination level of LM in 9 samples (31.03%) was greater than 100.00 MPN/g. The 29 strains of Listeria monocytogenes belonged to 7 STs, including ST 3 (27.59%), ST 8 (17.24%) and ST 87 (13.79%). The strain of ST 87 carried Listeria pathogenicity islands 4 (LIPI-4), which was a highly virulent strain. The medium and high virulence strains accounted for 79.31%. Some moderately virulent and highly virulent strains of ST 8 and ST 87 were closely related to clinical patient strains. Some LM isolates of the same ST type had little SNP differences (1-6) in the same manufacturer at different stages. In vitro cell experiments showed that the highly virulent strain ST 87 had the strongest adhesion and invasion ability towards Caco-2 cells. Conclusion:The pre-packaged and refrigerated cooked meat products have a high contamination rate. Some samples have high contamination levels and carry medium and high virulence strains, posing potential health risks to human beings. LM residues continue to persist in some manufacturers′ production and processing stages.
