title: Characterization of Virulence Potential ofPseudomonas AeruginosaIsolated from Bovine Meat, Fresh Fish, and Smoked Fish.
abstract: Pseudomonas aeruginosaowns a variability of virulence factors. These factors can increase bacterial pathogenicity and infection severity. Despite the importance of knowledge about them, these factors are not more characterized at level of strains derived from local food products. This study aimed to characterize the virulence potential ofP. aeruginosaisolated from various animal products. Several structural and virulence genes ofP. aeruginosaincludinglasB, exoS, algD, plcH, pilB, exoU, andnan1were detected by polymerase chain reaction (PCR) on 204 strains ofP. aeruginosa.They were isolated from bovine meat (122), fresh fish (49), and smoked fish (33). The 16S rRNA gene was detected on 91.1% of the presumptive strains asPseudomonas.TherpoBgene showed that 99.5% of the strains wereP. aeruginosa. ThelasBgene (89.2%) was the most frequently detected (p< 0.05). In decreasing importance order,exoS(86.8%),algD(72.1%),plcH(72.1%),pilB(40.2%), andexoU(2.5%) were detected. ThelasBgene was detected in all strains ofP. aeruginosaserogroups O11 and O16. The prevalence ofalgD, exoS, andexoUgenes in these strains varied from 51.2% to 87.4%. The simultaneous determination of serogroups and virulence factors is of interest for the efficacy of surveillance of infections associated withP. aeruginosa.
authors.affiliation: Laboratory of Biotechnology and Food Microbiology (LMBM), University of Nangui-Abrogoua, 02 BP 801, Abidjan 02, Côte d'Ivoire; Department of Bacteriology and Virology, Institut Pasteur of Côte d'Ivoire (IPCI), 01 BP 490, Abidjan 01, Côte d'Ivoire.
authors.forename: Comoé Koffi Donatien
authors.initials: CK
authors.lastname: Benie
authors.affiliation: Laboratory of Biotechnology and Food Microbiology (LMBM), University of Nangui-Abrogoua, 02 BP 801, Abidjan 02, Côte d'Ivoire; Department of Bacteriology and Virology, Institut Pasteur of Côte d'Ivoire (IPCI), 01 BP 490, Abidjan 01, Côte d'Ivoire.
authors.forename: Adjéhi
authors.initials: A
authors.lastname: Dadié
authors.affiliation: Department of Bacteriology and Virology, Institut Pasteur of Côte d'Ivoire (IPCI), 01 BP 490, Abidjan 01, Côte d'Ivoire; Faculty of Medical Sciences, University of Félix Houphouët Boigny, 01 BP V4, Abidjan 01, Côte d'Ivoire.
authors.forename: Nathalie
authors.initials: N
authors.lastname: Guessennd
authors.affiliation: Laboratory of Biotechnology and Food Microbiology (LMBM), University of Nangui-Abrogoua , 02 BP 801, Abidjan 02, Côte d'Ivoire.
authors.forename: Nadège Ahou
authors.initials: NA
authors.lastname: N'gbesso-Kouadio
authors.affiliation: Laboratory of Biotechnology and Food Microbiology (LMBM), University of Nangui-Abrogoua , 02 BP 801, Abidjan 02, Côte d'Ivoire.
authors.forename: N'zebo Désiré
authors.initials: ND
authors.lastname: Kouame
authors.affiliation: Department of Bacteriology and Virology, Institut Pasteur of Côte d'Ivoire (IPCI) , 01 BP 490, Abidjan 01, Côte d'Ivoire.
authors.forename: David Coulibaly
authors.initials: DC
authors.lastname: N'golo
authors.affiliation: Laboratory of Biotechnology and Food Microbiology (LMBM), University of Nangui-Abrogoua , 02 BP 801, Abidjan 02, Côte d'Ivoire.
authors.forename: Solange
authors.initials: S
authors.lastname: Aka
authors.affiliation: School of Food Science, Nutrition and Family Studies Faculty of Health Sciences and Community Services, University of Moncton, Moncton , NB E1A 3E9, Canada.
authors.forename: Etienne
authors.initials: E
authors.lastname: Dako
authors.affiliation: Laboratory of Biotechnology and Food Microbiology (LMBM), University of Nangui-Abrogoua , 02 BP 801, Abidjan 02, Côte d'Ivoire.
authors.forename: Koffi Marcellin
authors.initials: KM
authors.lastname: Dje
authors.affiliation: Department of Bacteriology and Virology, Institut Pasteur of Côte d'Ivoire (IPCI), 01 BP 490, Abidjan 01, Côte d'Ivoire; Faculty of Medical Sciences, University of Félix Houphouët Boigny, 01 BP V4, Abidjan 01, Côte d'Ivoire.
authors.forename: Mireille
authors.initials: M
authors.lastname: Dosso
keywords: PCR; Pseudomonas aeruginosa; bovine meat; fresh fish; serogroups; smoked fish; virulence