TABLE 3.
MLST characteristics of L. monocytogenes isolates.
| STs | Clonal complex (CC) | Lineage | Serotype | No. of isolates (%) | Strain origin |
| ST1 | CC1 | I | 4b | 1 (1.4) | Fresh pork (1)* |
| ST2 | CC2 | I | 4b | 3 (4.1) | Sushi (1); Chilled beef (1); Chilled seafood (1) |
| ST3 | CC3 | I | 1/2b | 4 (5.5) | Sushi (3); Fresh chicken (1) |
| ST5 | CC5 | I | 1/2b | 4 (5.5) | Cooked meat (1); Frozen beef (1); Vegetables in sauce (1); Fresh seafood (1) |
| ST8 | CC8 | II | 1/2a | 9 (12.3) | Fresh chicken (3); Frozen chicken (1); Fresh duck (1); Fresh pork (2); Fresh mutton (1); Chilled seafood (1) |
| ST9 | CC9 | II | 1/2c | 17 (23.3) | Fresh chicken (3); Chilled chicken (1); Frozen chicken (1); Fresh beef (3); Chilled beef (1); Salad (3); Fresh pork (3); Chilled seafood (1); Fresh seafood (1) |
| ST31 | CC31 | II | 1/2a | 3 (4.1) | Sushi (2); Salmon sashimi (1) |
| ST87 | CC87 | I | 1/2b | 4 (5.5) | Salmon sashimi (1); Frozen duck (1); Cooked meat (1); Fresh seafood (1) |
| ST101 | CC101 | II | 1/2a | 1 (1.4) | Sushi (1) |
| ST121 | CC121 | II | 1/2a | 7 (9.6) | Fresh chicken (2); Chilled chicken (2); Frozen chicken (1); Fresh duck (1); Chilled pork (1) |
| ST145 | CC2 | I | 4b | 1 (1.4) | Chilled beef (1) |
| ST155 | CC155 | II | 1/2a | 12 (16.4) | Salmon sashimi (1); Fresh duck (1); Fresh beef (2); Salad (3); Fresh pork (3); Fresh mutton (1); Fresh seafood (1) |
| ST204 | CC204 | II | 1/2a | 1 (1.4) | Sushi (1) |
| ST224 | CC224 | I | 1/2b | 1 (1.4) | Fresh beef (1) |
| ST307 | CC307 | II | 1/2a | 2 (2.7) | Fresh chicken (2) |
| ST330 | CC288 | I | 1/2b | 1 (1.4) | Fresh pork (1) |
| ST426 | CC426 | I | 1/2b | 1 (1.4) | Salmon sashimi (1) |
| ST1047 | Singleton 1047 | I | 1/2b | 1 (1.4) | Fresh pork (1) |
*Number in parentheses indicates the number of strains isolated from the given food category.