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Research (Published online: 06-06-2015)

1. Isolation, identification, and characterization of Listeria spp. from various animal origin foods - Deepti N. Nayak, C. V. Savalia, I. H. Kalyani, Rajeev Kumar and D. P. Kshirsagar

Veterinary World, 8(6): 695-701



   doi: 10.14202/vetworld.2015.695-701


Deepti N. Nayak: Department of Veterinary Public Health and Epidemiology, Vanbandhu College of Veterinary Science and Animal

Husbandry, Navsari Agricultural University, Navsari - 396 450, Gujarat, India;

C. V. Savalia: Department of Veterinary Public Health and Epidemiology, Vanbandhu College of Veterinary Science and Animal

Husbandry, Navsari Agricultural University, Navsari - 396 450, Gujarat, India;

I. H. Kalyani: Department of Veterinary Microbiology, Vanbandhu College of Veterinary Science and Animal Husbandry, Navsari Agricultural University, Navsari - 396 450, Gujarat, India;

Rajeev Kumar: Department of Veterinary Public Health and Epidemiology, Vanbandhu College of Veterinary Science and Animal

Husbandry, Navsari Agricultural University, Navsari - 396 450, Gujarat, India;

D. P. Kshirsagar: Department of Veterinary Public Health and Epidemiology, Vanbandhu College of Veterinary Science and Animal

Husbandry, Navsari Agricultural University, Navsari - 396 450, Gujarat, India;


Received: 21-11-2014, Revised: 15-04-2015, Accepted: 25-04-2015, Published online: 06-06-2015


Corresponding author: Deepti N. Nayak, e-mail:

Citation: Nayak DN, Savalia CV, Kalyani IH, Kumar R, Kshirsagar DP (2015) Isolation, identification, and characterization of Listeria spp. from various animal origin foods, Veterinary World 8(6): 695-701.

Aim: The present study was undertaken with the prime objective of isolating and identifying Listeria spp. from various foods of animal origin sold at retail market outlets in the city of Navsari, Gujarat.

Materials and Methods: Total 200 samples comprising of milk, milk products, meat, and fish (50 each) collected aseptically from local market which were subjected first to pre-enrichment in half strength Fraser broth followed by enrichment in full strength Fraser broth and subsequent plating on PALCAM agar. The growth with the typical colony characteristics were further identified up to species level on the basis of their morphological and biochemical characteristics. Cultures identified as Listeria monocytogenes were further subjected to in vitro pathogenicity tests and detection of different virulence associated genes viz. actA, hlyA, and iap using polymerase chain reaction.

Results: Of the total 200 food samples of animal origin; 18 (9%) were found positive for Listeria spp. which were identified as Listeria seeligeri (6, 33.3%), Listeria innocua (5, 27.7%), Listeria welshimeri (4, 22.2%), and L. monocytogenes (3, 16.6%). The highest prevalence was observed in milk samples (8). Species wise, 6 isolates of L. seeligeri which included two each from cow milk, buffalo milk, and meat samples; 5 L. innocua isolates included four recovered from fish and one from meat sample; 4 L. welshimeri comprised of two isolates from ice cream and one each from buffalo milk and meat sample; and 3 isolates of L. monocytogenes recovered from milk (1 cow and 2 buffalo milk). All 3 L. monocytogenes isolates screened for the presence of virulence genes viz. actA, hlyA, and iap using the specific primers revealed the presence of all the genes suggesting the possibility of danger of foodborne listeriosis among raw milk consumers.

Conclusion: Listeria spp. was isolated from 9% (18/200) of the animal origin food samples viz.; milk, milk products, meat, and fish with the highest prevalence in the milk samples. L. monocytogenes was isolated from 3 milk samples only. L. seeligeri was the predominant species isolated followed by L. innocua, L. welshimeri, and L. monocytogenes in this study. L. monocytogenes were found to carry virulence genes like actA, hly A, and iap genes suggesting the pathogenic potential of these isolates.

Keywords: animal origin foods, Listeria monocytogenes, Listeria spp., polymerase chain reaction, virulence genes.

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