title: Identification and tracing of Enterococcus spp. by RAPD-PCR in traditional fermented sausages and meat environment.
abstract: OBJECTIVE
  Four local small-scale factories were studied to determine the sources of enterococci in traditional fermented sausages.
  
  
  RESULTS
  Different points during the production of a traditional fermented sausage type (fuet) were evaluated. Randomly amplified polymorphic DNA (RAPD)-PCR was used to type 596 Enterococcus isolates from the final products, the initial meat batter, the casing, the workers' hands and the equipment. Species-specific PCR-multiplex and the partial sequencing of atpA gene and 16S rRNA gene sequencing allowed the identification of the isolates: Enterococcus faecalis (31.4%), Enterococcus faecium (30.7%), Enterococcus sanguinicola (14.9%), Enterococcus devriesei (9.7%), Enterococcus malodoratus (7.2%), Enterococcus gilvus (1.0%), Enterococcus gallinarum (1.3%), Enterococcus casseliflavus (3.4%), Enterococcus hermanniensis (0.2%), and Enterococcus durans (0.2%). A total of 92 different RAPD-PCR profiles were distributed among the different factories and samples evaluated. Most of the genotypes found in fuet samples were traced back to their source.
  
  
  CONCLUSIONS
  The major sources of enterococci in the traditional fermented sausages studied were mainly the equipment followed by the raw ingredients, although a low proportion was traced back to human origin.
  
  
  CONCLUSIONS
  This work contributes to determine the source of enterococcal contamination in fermented sausages and also to the knowledge of the meat environment.
authors.affiliation: Institute for Food, Agricultural Research and Technology (IRTA), Monells, Spain.
authors.forename: B
authors.initials: B
authors.lastname: Martín
authors.forename: L
authors.initials: L
authors.lastname: Corominas
authors.forename: M
authors.initials: M
authors.lastname: Garriga
authors.forename: T
authors.initials: T
authors.lastname: Aymerich
mesh_terms: D004269:DNA, Bacterial / Q000032:analysis / Q000235:genetics; D016983:Enterococcus / Q000145:classification* / Q000302:isolation & purification; D005506:Food Contamination; D019649:Food Industry; D005516:Food Microbiology; D008461:Meat Products / Q000382:microbiology*; D016133:Polymerase Chain Reaction / Q000379:methods*; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D019105:Random Amplified Polymorphic DNA Technique
chemical_list: D004269:DNA, Bacterial; D012336:RNA, Ribosomal, 16S