Molecular epidemiology of Salmonella serotype Enteritidis. Relationships between food, water and pathogenic strains. 1998

E Landers, and M A González-Hevia, and M C Mendoza
Area de Microbiología, Departamento de Biología Funcional, Universidad de Oviedo, Spain.

A molecular epidemiology study of Salmonella serotype Enteritidis was carried out by ribotyping performed with a mixture of PstI and SphI (PS ribotyping), and randomly amplified polymorphic DNA (RAPD) typing conducted with the OPB17 primer. A series, including 38 food and 25 water strains, which were epidemiologically unrelated and collected in Spain over 1985-1996, was differentiated into 20 PS ribotypes [discrimination index (DI) = 0.67], RAPD types (DI = 0.28), and by combining both methods into 23 genomic groups (DI = 0.76). With ribotyping data from the strains tested in this and in a previous work, including clinical and reference strains, a similarity dendrogram was traced and the subsequent branches and groupings were correlated with RAPD types, phage types and sources of origin. At a similarity level of 55%, a major cluster (grouping five subclusters and three single branches) and two minor clusters were revealed. Results supported the fact that organisms representing, at least, 40 genomic groups are currently circulating in Spain, but that only the organisms of five groups predominate and these fall into a single subcluster or lineage. Organisms of these five groups could be considered endemic, associated with food-borne human infections and, for epidemiological purposes, can be differentiated by phage typing. The most frequent phage types can be subdivided into genomic groups. Organisms of the prevalent genomic groups and several less frequent ones were mainly associated with poultry transmission and gastroenteritis as the major clinical forms, while organisms of another two frequent groups were mainly associated with extra-intestinal infections, and organisms of four infrequent groups were only collected from sewage or environmental waters.

UI MeSH Term Description Entries
D008460 Meat The edible portions of any animal used for food including cattle, swine, goats/sheep, poultry, fish, shellfish, and game. Meats
D012150 Polymorphism, Restriction Fragment Length Variation occurring within a species in the presence or length of DNA fragment generated by a specific endonuclease at a specific site in the genome. Such variations are generated by mutations that create or abolish recognition sites for these enzymes or change the length of the fragment. RFLP,Restriction Fragment Length Polymorphism,RFLPs,Restriction Fragment Length Polymorphisms
D004269 DNA, Bacterial Deoxyribonucleic acid that makes up the genetic material of bacteria. Bacterial DNA
D004531 Eggs Animal reproductive bodies, or the contents thereof, used as food. The concept is differentiated from OVUM, the anatomic or physiologic entity.
D005516 Food Microbiology The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept. Microbiology, Food
D006801 Humans Members of the species Homo sapiens. Homo sapiens,Man (Taxonomy),Human,Man, Modern,Modern Man
D000818 Animals Unicellular or multicellular, heterotrophic organisms, that have sensation and the power of voluntary movement. Under the older five kingdom paradigm, Animalia was one of the kingdoms. Under the modern three domain model, Animalia represents one of the many groups in the domain EUKARYOTA. Animal,Metazoa,Animalia
D001434 Bacteriophage Typing A technique of bacterial typing which differentiates between bacteria or strains of bacteria by their susceptibility to one or more bacteriophages. Phage Typing,Typing, Bacteriophage,Typing, Phage
D012477 Salmonella enteritidis A serotype of Salmonella enterica which is an etiologic agent of gastroenteritis in man and other animals. Salmonella enterica serovar enteritidis
D012478 Salmonella Food Poisoning Poisoning caused by ingestion of food harboring species of SALMONELLA. Conditions of raising, shipping, slaughtering, and marketing of domestic animals contribute to the spread of this bacterium in the food supply. Food Poisoning, Salmonella,Food Poisonings, Salmonella,Poisoning, Salmonella Food,Poisonings, Salmonella Food,Salmonella Food Poisonings

Related Publications

E Landers, and M A González-Hevia, and M C Mendoza
February 1994, European journal of epidemiology,
E Landers, and M A González-Hevia, and M C Mendoza
August 1993, Epidemiology and infection,
E Landers, and M A González-Hevia, and M C Mendoza
February 2005, Kansenshogaku zasshi. The Journal of the Japanese Association for Infectious Diseases,
E Landers, and M A González-Hevia, and M C Mendoza
April 1995, Epidemiology and infection,
E Landers, and M A González-Hevia, and M C Mendoza
September 1996, Journal of clinical microbiology,
E Landers, and M A González-Hevia, and M C Mendoza
August 1969, Applied microbiology,
E Landers, and M A González-Hevia, and M C Mendoza
January 1970, Applied microbiology,
E Landers, and M A González-Hevia, and M C Mendoza
July 1982, Journal of clinical microbiology,
E Landers, and M A González-Hevia, and M C Mendoza
September 2015, Journal of clinical microbiology,
Copied contents to your clipboard!