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%) |