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Table 2 Profiles of virulence genes among L. monocytogenes strains

From: Assessment of the influence of selected stress factors on the growth and survival of Listeria monocytogenes

Profile

Genes coding for virulence factors

Clinical

(n = 20)

Salmon

(n = 8)

Cold cuts

(n = 10)

Frozen food

(n = 12)

Total

(n = 50)

I

fbpA, hlyA, plcA, actA, inlB, plcB, iap, inlA, mpl, prfA

15 (75.0%)

6 (75.0%)

4 (40.0%)

5 (41.7%)

30 (60.0%)

II

fbpA, hlyA, plcA, actA, inlB, plcB, iap, inlA, prfA

4 (20.0%)

1 (12.5%)

0 (0.0%)

0 (0.0%)

5 (10.0%)

III

hlyA, plcA, actA, inlB, plcB, iap, inlA, mpl, prfA

0 (0.0%)

0 (0.0%)

4 (40.0%)

4 (33.3%)

8 (16.0%)

IV

hlyA, plcA, actA, inlB, plcB, iap, inlA, prfA

1 (5.0%)

1 (12.5%)

2 (20.0%)

3 (25.0%)

7 (14.0%)