title: Isolation and characterization of Listeria monocytogenes from commercial asazuke (Japanese light pickles).
abstract: Asazuke is a ready-to-eat Japanese light pickle, mainly made of vegetables which are known to be one of the sources of Listeria monocytogenes contamination. Although asazuke is a popular side-dish in Japan, the hazard of bacterial contamination has not been evaluated yet. In this study, we investigated the prevalence of L. monocytogenes, Salmonella spp., verotoxigenic E. coli (VTEC) and coliforms in 108 asazuke samples that randomly collected from supermarkets in Obihiro (Hokkaido prefecture, Japan) during the period of June to November 2007. Twelve (11.11%) L. monocytogenes were isolated with predominant serotype 4b (seven isolates) followed by 1/2a (two isolates), 1/2b, 3b and 4c (one isolate each) while Salmonella spp., VTEC and coliforms were not detected. All L. monocytogenes isolates demonstrated hemolytic activity by CAMP test and possessed all the virulence-associated genes (prfA, actA, mpl, inlA, inlC, plcA, plcB, hly, iap, clpC and opuCA) as resulted in PCR, thus revealed their potential pathogenicity. Moreover, 7 out of 12 isolates were from asazuke samples produced by the same factory and their pulsed-field gel electrophoresis (PFGE) profiles suggested that 6 of them were indistinguishable and one was different. L. monocytogenes contamination in the asazuke factory environment was further investigated and 23 out of 60 environmental swabs (38.33%) contained the bacterium. Comparison of PFGE profiles showed relatedness between food and environmental isolates indicating that contamination probably occurred in the asazuke factory during manufacturing. Interestingly, after HACCP training course conducted to the factory workers, 20 samples collected during the period of November to December 2008 were negative to L. monocytogenes revealing that the hygienic status has improved.
authors.affiliation: Laboratory of Food Microbiology and Immunology, Research Center for Animal Hygiene and Food Safety, Obihiro University of Agriculture and Veterinary Medicine, Japan.
authors.forename: Khuanwalai
authors.initials: K
authors.lastname: Maklon
authors.forename: Atsuka
authors.initials: A
authors.lastname: Minami
authors.forename: Akiko
authors.initials: A
authors.lastname: Kusumoto
authors.forename: Koichi
authors.initials: K
authors.lastname: Takeshi
authors.forename: Thi Bich Thuy
authors.initials: TB
authors.lastname: Nguyen
authors.forename: Sou-ichi
authors.initials: S
authors.lastname: Makino
authors.forename: Keiko
authors.initials: K
authors.lastname: Kawamoto
mesh_terms: D016521:Electrophoresis, Gel, Pulsed-Field; D005506:Food Contamination; D005511:Food Handling; D005516:Food Microbiology; D007564:Japan; D008089:Listeria monocytogenes / Q000145:classification / Q000302:isolation & purification* / Q000472:pathogenicity; D016133:Polymerase Chain Reaction; D012475:Salmonella / Q000302:isolation & purification; D012703:Serotyping; D054323:Shiga-Toxigenic Escherichia coli / Q000302:isolation & purification; D014675:Vegetables / Q000382:microbiology*; D037521:Virulence Factors
chemical_list: D037521:Virulence Factors