Virulence Profiles of <i>Salmonella enterica</i> Isolated from Three Food Matrices Collected from Retail Markets

<i>Salmonella enterica</i> is one of the most common foodborne pathogens associated with the consumption of contaminated porcine, dairy, and avian products. Nontyphoidal <i>Salmonella</i> is a major cause of bacterial diarrhea, responsible for ∼150 million cases and 60,000 deaths annually. The main goal of this study was to determine the prevalence of <i>Salmonella</i> spp. and to establish the virulence profile (VP) from genes (<i>avr</i>A, <i>inv</i>E, <i>ssa</i>D, <i>sse</i>F, <i>ssa</i>Q, <i>ttr</i>C) and plasmid genes (<i>pef</i>A, <i>spv</i>B, <i>spv</i>C) in isolates obtained from cheese, chicken, and pork sold in food markets in Barrancabermeja, Colombia. A survey was conducted on 100 samples each matrix. The detection of <i>Salmonella</i> spp. followed the ISO 6579:2017 standards modified, and isolates were confirmed using the <i>inv</i>A gene. In addition, single polymerase chain reaction assays were developed to detect the nine virulence genes. <i>Salmonella</i> spp. was found in 62%, 32%, and 14% of pork, chicken, and cheese samples, respectively. A total of 277 isolates were biochemically, serologically, and molecularly compatible with <i>Salmonella</i> spp. The most representative serogroups were C and B. Forty-seven combinations of virulence gene were detected; 53.5% of the pork isolates, 46.2% of the cheese isolates, and 39% of the chicken isolates were distributed among VP1, VP2, and VP3 suggesting a higher pathogenic potential. In addition, seven isolates harbored plasmid-encoded virulence genes (<i>spv</i>B and <i>spv</i>C), which are associated with increased invasiveness. The results revealed a higher prevalence of <i>Salmonella</i> spp. in pork and chicken compared with other studies conducted in Colombia. The serogroups identified include serovars that more frequently affect humans <i>Salmonella</i> Enteriditis, <i>Salmonella</i> Newport, and <i>Salmonella</i> Typhimurium. The isolations have the majority of the virulence genes studied. These findings highlight the need to improve control measures and educate food handlers to minimize the presence of <i>Salmonella</i> spp. and its potential transmission.