Resistome and virulome diversity of foodborne pathogens isolated from artisanal food production chain of animal origin in the Mediterranean region

The aim of the present study was to investigate the resistome and irulome diversity of 43 isolates of Listeria monocytogenes, Salmonella enterica and S. aureus collected from artisanal fermented meat and dairy products and their production environments in Portugal, Spain, Italy and Morocco. After DNA extraction, genomes were sequenced, and de novo assembled. Genetic relationships among genomes were investigated by SNP calling and in silico 7- loci MLST. Genomes of the same species belonged to different ST-types demonstrating the circulation of different clones in in the same artisanal production plant. One specific clone included genomes of S. Paratyphi B belonging to ST43 and repeatedly isolated for more than a year in an artisanal sausage production plant. No genomes but three (belonging to Salmonella enterica), were predicted as multiresistant to different antimicrobials classes. Regarding virulence, genomes of L. monocytogenes belonging to ST1, ST3 and ST489, as well as genomes of S.enterica enterica (ST43, ST33, ST314, ST3667, ST1818, ST198) and ST121 S. aureus were predicted as virulent and hypervirulent. The occurrence of virulent and hypervirulent L. monocytogenes, Salmonella enterica and S. aureus strains in artisanal fermented meat and dairy productions as well as in their finished products suggests the need for a specific focus on prevention and control measures able to reduce the risk of these biological hazards in artisanal food productions

Essential oil composition, antioxidant and antibacterial activities of wild and cultivated Lavandula mairei Humbert

International audienceLavandula mairei is an endemic and rare plant species growing in the mountains from the southeast to the southwest of Morocco. It is an aromatic and medicinal plant widely used in traditional medicine for the treatment of various diseases. To our knowledge, no data are available on the chemical composition and the biological activities of L. mairei essential oils (EOs). The aim of this study was to investigate the effect of cultivation on the chemical composition, antioxidant and antibacterial activities of EOs isolated from L. mairei. The hydrodistilled oils obtained from wild and cultivated L. mairei were analyzed by GC/ MS. Twenty-three compounds were identified representing more than 98% of both EOs (wild and cultivated). Oils were characterized by high amount of carvacrol (78.29 and 76.61% for wild and cultivated EO respectively). The antioxidant and antibacterial assays revealed that the two EOs tested showed significant activities. The results highlighted that cultivation affected neither the chemical composition nor the biological activities of L. mairei. Cultivation of L. mairei may constitute an alternative to the conservation of this species