Occurrence, Persistence, and Virulence Potential of Listeria ivanovii in Foods and Food Processing Environments in the Republic of Ireland
Table 1
Occurrence and pulsed field gel electrophoresis characterisation of isolates from L. ivanovii positive samples, listed according to processing facility, sampling month, sample type, and pulsotype, for example, T1. Empty white boxes indicate no L. ivanovii detected in submitted samples. “—” indicates nonsubmission of samples during that sampling month.
Facility number
% positives
March 13
May 13
July 13
September 13
November 13
January 14
March 14
Environment
Foods
Environment
Foods
Environment
Foods
Environment
Foods
Environment
Foods
Environment
Foods
Environment
Foods
Dairy
1
13.1
T3
T3
T3
T3
2
0
3
0
4
0
5
0
6
2.4
T5
—
—
7
0
—
—
—
—
8
0
9
0
10
4
T2
T4
11
0
—
—
—
—
—
—
—
—
12
4.5
T1
T1
—
—
—
—
13
0
14
0
15
0
—
—
—
—
—
—
16
0
17
0
—
—
—
—
—
—
—
—
18
0
—
—
—
—
—
—
—
—
Meat
19
0
—
—
—
—
—
—
—
—
—
—
20
0
21
0
22
1.8
T6
23
0
—
—
—
—
—
—
24
0
—
—
—
—
—
—
25
0
—
—
—
—
—
—
—
—
—
—
26
0
—
—
—
—
—
—
—
—
—
—
—
—
27
0
—
—
—
—
28
0
—
—
29
0
—
—
—
—
—
—
30
0
—
—
Seafood
31
0
—
—
32
0
—
—
33
0
—
—
—
—
34
0
35
0
—
—
36
0
37
12.5
—
—
—
—
—
—
—
—
T4
—
—
—
—
38
0
—
—
—
—
—
—
Vegetable
39
0
40
0
—
—
—
—
—
—
—
—
41
0
42
0
—
—
43
0
44
0
—
—
Miscellaneous
45
0
46
0
—
—
—
—
—
—
47
0
—
—
—
—
—
—
48
0
—
—
Pulsotypes which persist in a single facility (isolated at least 6 months apart) are in bold.