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Identification and tracing of Enterococcus spp. by RAPD‐PCR in traditional fermented sausages and meat environment
Author(s) -
Martín B.,
Corominas L.,
Garriga M.,
Aymerich T.
Publication year - 2009
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/j.1365-2672.2008.03976.x
Subject(s) - enterococcus , biology , enterococcus faecium , enterococcus faecalis , enterococcus hirae , multiplex polymerase chain reaction , rapd , food science , microbiology and biotechnology , veterinary medicine , polymerase chain reaction , bacteria , antibiotics , gene , population , medicine , staphylococcus aureus , genetics , genetic diversity , environmental health
Aims: Four local small‐scale factories were studied to determine the sources of enterococci in traditional fermented sausages. Methods and 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. Significance and Impact of the Study: This work contributes to determine the source of enterococcal contamination in fermented sausages and also to the knowledge of the meat environment.