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An Enhanced Discriminatory Pulsed-Field Gel Electrophoresis Scheme for Subtyping Salmonella Serotypes Heidelberg, Kentucky, SaintPaul, and Hadar

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Conventional pulsed-field gel electrophoresis (PFGE) protocols, used extensively as a successful approach for subtyping many salmonellae, may be inadequate for discriminating strains sharing levels of homogeneity within the same serotype. Four additional restriction enzymes (SpeI, PacI, SfiI, and NotI), in addition to XbaI and BlnI, were used in PFGE typing of 33 Salmonella Heidelberg, 27 Salmonella Kentucky, 27 Salmonella SaintPaul, and 27 Salmonella Hadar isolates that were recovered from poultry and porcine retail meats from different states of the United States. A dendrogram derived from the combined analysis of six enzymes was highly discriminatory with a Simpson index of diversity value of over 0.950. The ratio of nodes to isolates was more than 0.75 with an average of fewer than three isolates in each polytomy for all four serotypes. Two three-enzyme combinations, SpeI/NotI/SfiI for Salmonella Heidelberg and Salmonella Hadar, and SpeI/BlnI/SfiI for Salmonella Kentucky and Salmonella SaintPaul, were found to have comparable discriminatory abilities of differentiating isolates of these Salmonella serotypes with the six-enzyme combination. The enhanced discriminatory PFGE-based subtyping scheme can be used effectively for the differentiation of strains of the four Salmonella serotypes. The findings also highlight PFGE analysis as a continued essential and informative subtyping method for source tracking and outbreak investigations of these and other Salmonella pathogens.

Document Type: Research Article

Affiliations: 1: College of Food Science and Engineering, Northwest A&F University, Shaanxi, China 2: Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, USA 3: Division of Animal and Food Microbiology, Office of Research, Center for Veterinary Medicine, Food and Drug Administration, Laurel, Maryland 20708, USA 4: Division of Microbiology, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, Maryland 20740, USA 5: College of Food Science and Engineering, Northwest A&F University, Shaanxi, China; Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, USA

Publication date: October 1, 2008

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