title: Occurrence and ribotypes of Listeria monocytogenes in Gorgonzola cheeses.
abstract: In this study 1656 Gorgonzola cheeses, collected from October 2003 to April 2004 in the same industrial plant located in Lombardia (Italy), were analysed in order to evaluate their level of contamination with Listeria monocytogenes after packaging, as well as at the end of the shelf life. A subset of Gorgonzola isolates was submitted to automated EcoRI ribotyping to evaluate their DUP-IDs (DuPont identification library code) and their level of genetic diversity. The isolate ribotyping profiles were included in an on-line database named PathogenTracker database. The strain DUP-IDs and the similarities between Gorgonzola isolates and PathogenTracker human sporadic strains allowed to evaluate the potential virulence of Gorgonzola-associated strains. The L. monocytogenes detection rates observed in the cheese samples monitored after packaging and at the end of the shelf life were 2.1% and 4.8%, respectively. Seventy percent of the strains genotyped were classified in the same ribotype, labelled as 204 S5, indicating that L. monocytogenes population associated to Gorgonzola cheese shows a low level of genetic diversity. Ninety percent of the strains were classified in DUP-IDs belonging to the II pathogenicity lineage identified for L. monocytogenes. That lineage includes serotype 1/2a, 1/2c and 3c strains, associated to the 35% of the human sporadic isolates described in the literature as causing listeriosis. Moreover, 16.7% of Gorgonzola isolates showed a similarity >or=99% with PathogenTracker human sporadic strains. The results of this study showed that the incidence of L. monocytogenes in Gorgonzola cheeses commercialised by the plant tested was lower than that observed in other Italian blue-veined cheeses by other authors. However, it increased during cheese storage and it become double at the end of the cheese shelf life, ranging from 30 to 60 days after packaging.
authors: Department of Food Science, Alma Mater Studiorum, University of Bologna, Via S. Giacomo 9, 40126 Bologna, Italy. gmanfreda@disa.unibo.it
authors: Gerardo
authors: G
authors: Manfreda
authors: Alessandra
authors: A
authors: De Cesare
authors: Simone
authors: S
authors: Stella
authors: Massimo
authors: M
authors: Cozzi
authors: Carlo
authors: C
authors: Cantoni
mesh_terms: D002611:Cheese / Q000382:microbiology*; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods; D005519:Food Preservation / Q000379:methods; D014644:Genetic Variation; D008089:Listeria monocytogenes / Q000235:genetics* / Q000254:growth & development* / Q000302:isolation & purification / Q000472:pathogenicity; D021521:Ribotyping; D013997:Time Factors