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Advantages of Virulotyping Pathogens Over Traditional Identification and Characterization Methods

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Foodborne Pathogens

Part of the book series: Food Microbiology and Food Safety ((PRACT))

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Abstract

This chapter provides an overview regarding the advantages of virulotyping over historic serology-based, PCR, based on genes that identify an organism, or enzymatic and biochemical-based analyses of foodborne pathogens in clinical diagnostics and food industry microbiology testing. Traditional identification and characterization methods are designed to detect a given genus, species, serovar or genetic variant of bacteria via enzymatic, genetic or biochemical characterization. Virulotyping is a technique that identifies specific virulence genes within the pathogen’s genome; thus having the discriminatory power to differentiate between a virulent and an avirulent (nonpathogenic) strain of bacterium within a species. As an example, the United States Department of Agriculture, Food Safety and Inspection Service (USDA-FSIS) methods for detection, isolation and identification of Shiga toxin producing E. coli (STEC) use the presence of the eae and stx genes as an initial screen after selective culture enrichment to determine if an adulterant STEC may be present in a raw beef verification sample and as a confirmatory screen of STEC isolates. While virulence testing for STEC is just one example of potential advantages of virulotyping, further benefits may also be realized from virulotyping other common foodborne pathogens (e.g., Campylobacter spp., Salmonella enterica, and Listeria monocytogenes), should avirulent subgroups one day be identified. While PCR and microarray analyses are currently used to perform virulotyping, genome sequencing-based methods may be a more robust and discriminatory technique, when they become practicable for food safety testing and clinical diagnostics. A potential future virulotyping-based medical diagnostics and food testing system might be envisioned in the United States, which could prevent illnesses.

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Abbreviations

eae :

The intimin outer membrane protein involved in formation of the attaching and effacing lesions

EHEC:

Enterohemorrhagic E. coli

STEC:

Shiga toxin-producing E. coli

Stx1:

Shiga toxin 1

stx1:

The Shiga toxin 1 gene

Stx2:

Shiga toxin 2

stx2:

The Shiga toxin 2 gene

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Acknowledgments

We thank Phil Bronstein, Uday Dessai, Jenni Firrman, David Geveke, Kristen Holt, Brendan A. Niemira, Charles Pixley, Gary Richards, and William Shaw, for the careful reviewing, feedback, suggestions and corrections to this manuscript. Mention of trade names or commercial products in this article is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the United States Department of Agriculture. The USDA is an equal opportunity employer.

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  1. U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA, 19038-8551, USA

    Joshua B. Gurtler, Pina M. Fratamico, Andrew G. Gehring & George C. Paoli

  2. University of Georgia, Center for Food Safety, Melton Building, 1109 Experiment St, Griffin, GA, 30223, USA

    Michael P. Doyle

  3. Kornacki Microbiology Solutions, Inc., PO Box 7036, Madison, WI, 53707-7036, USA

    Jeffrey L. Kornacki

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  1. Joshua B. Gurtler
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  1. U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research, Wyndmoor, Pennsylvania, USA

    Joshua B. Gurtler

  2. University of Georgia, Center of Food Safety, Griffin, Georgia, USA

    Michael P. Doyle

  3. Kornacki Microbiology Solutions, Inc., Madison, Wisconsin, USA

    Jeffrey L. Kornacki

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Gurtler, J.B., Doyle, M.P., Kornacki, J.L., Fratamico, P.M., Gehring, A.G., Paoli, G.C. (2017). Advantages of Virulotyping Pathogens Over Traditional Identification and Characterization Methods. In: Gurtler, J., Doyle, M., Kornacki, J. (eds) Foodborne Pathogens. Food Microbiology and Food Safety(). Springer, Cham. https://doi.org/10.1007/978-3-319-56836-2_1

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