Transient and resident pathogens: Intra-facility genetic diversity of Listeria monocytogenes and Salmonella from food production environments

• Published in: PloS one Vol. 17; no. 9; p. e0268470
• Main Authors: Pettengill, James B., Rand, Hugh, Wang, Shizhen S., Kautter, Donald, Pightling, Arthur, Wang, Yu
• Format: Journal Article
• Language: English
• Published: San Francisco Public Library of Science 01.09.2022; Public Library of Science (PLoS)
• Subjects: Biofilms; Biology and Life Sciences; Colonization; Food; Food production; Food safety; Foodborne pathogens; Genetic diversity; Genomes; Good Manufacturing Practice; Health aspects; Listeria; Listeria monocytogenes; Medicine and Health Sciences; Nucleotide sequence; Nucleotides; Pathogenic microorganisms; Pathogens; Salmonella; Sampling; Single-nucleotide polymorphism; United States; United States > US
• ISSN: 1932-6203; 1932-6203
• DOI: 10.1371/journal.pone.0268470

Food production facilities are often routinely tested over time for the presence of foodborne pathogens (e.g., Listeria monocytogenes or Salmonella enterica subsp. enterica ). Strains detected in a single sampling event can be classified as transient; positive findings of the same strain across multiple sampling events can be classified as resident pathogens. We analyzed whole-genome sequence (WGS) data from 4,758 isolates ( L . monocytogenes = 3,685; Salmonella = 1,073) from environmental samples taken by FDA from 536 U.S. facilities. Our primary objective was to determine the frequency of transient or resident pathogens within food production facilities. Strains were defined as isolates from the same facility that are less than 50 SNP (single-nucleotide polymorphisms) different from one another. Resident pathogens were defined as strains that had more than one isolate collected >59 days apart and from the same facility. We found 1,076 strains (median = 1 and maximum = 21 strains per facility); 180 were resident pathogens, 659 were transient, and 237 came from facilities that had only been sampled once. As a result, 21% of strains (180/ 839) from facilities with positive findings and that were sampled multiple times were found to be resident pathogens; nearly 1 in 4 (23%) of L . monocytogenes strains were found to be resident pathogens compared to 1 in 6 (16%) of Salmonella strains. Our results emphasize the critical importance of preventing the colonization of food production environments by foodborne pathogens, since when colonization does occur, there is an appreciable chance it will become a resident pathogen that presents an ongoing potential to contaminate product.