Prevalence, antimicrobial profiles, molecular serotyping and toxigenicity of "listeria monocytogenes" isolated from food in Gabarone, Botswana

Abstract

Listeria monocytogenes is known to cause epidemic and sporadic cases of listeriosis. The present study investigated its occurrence, antibiotic sensitivity and serotyping of the organism in foods in various retail outlets in Gaborone, Botswana. Food samples were obtained randomly from selected supermarkets and street vendors from 5 geographical areas in Gaborone from May to September 2007. Listeria monocytogenes was isolated and positively identified by using morphological and biochemical tests. Furthermore, the organism was identified using multiplex PCR. From a total of 1324 food samples tested 57(4.3 %) were positive for Listeria monocytogenes. Out of the 57 isolates, 7 (12.3%), 3 (5.3%), 0 (0.0%), 27 (47.4%) and 20 (35.1%) were isolated from cheese, raw milk, meat (biltong), frozen cabbage and salad (coleslaw). From the 5 geographical areas selected for sampling in this study, Gaborone south recorded the most number 19 (33.3%) of L. monocytogenes isolates while Gaborone west recorded the least, 7 (12.3%). Most of the isolates (49%) belonged to serogroups 4a, 4b and 4c. These isolates were found mostly in cabbage. This was followed by serogroups 4b, 4d and 4e which comprised 30% of the isolates. This is in contrast to most studies that have found serotypes 1/2a and 1/2b to be the most common serotypes in food. That serotype 4b was detected in this study was a significant finding, because this is the number one serotype associated with human listeriosis. REP-PCR was used as a typing tool to characterize the L. monocytogenes strains. The method showed great promise as all of the L. monocytogenes strains were typable using this method, with good correlation between the REP-PCR profiles and the antibiotic resistant profiles. The findings reveal the presence of multi-drug resistant and virulent L. monocytogenes serotype 4b in ready to eat food in Gaborone, Botswana and highlight the need for education and training in food safety programmes.