1 Most Listeria Apoptosis Compound Library in vitro infections are sub clinical they may go unnoticed. However, in some cases, a listeria infection can lead to life-threatening complications such as septicemia and meningitis. Foodborne diseases cause approximately 76 million

illnesses, 325,000 hospitalizations, and 5000 deaths in all over the world each year. 2Listeria infections are caused by eating food contaminated with the bacteria L. monocytogenes, which can also be found in water, soil etc. Humans are often afflicted to listeria by consuming: Unpasteurized milk or foods made with unpasteurized milk, soft cheeses, hot dogs and deli meats that have been contaminated after processing, raw vegetables that have been contaminated from the soil or from contaminated manure used as fertilizer and infected animal meat etc.

3 Therefore the present study describes the isolation of two novel strains of L. monocytogenes from retail chicken, beef meat and seafood samples. Samples were collected from various supermarkets and open markets in and around Andhra Pradesh. The samples were transported in clean plastic bags chilled on ice to the laboratory within 1 h after sampling. Twenty-five g of each sample was placed into a bag containing 225 mL of Half Fraser’s broth. 100 μL of each sample were inoculated into 10 mL of Fraser’s broth (FB) in a culture tube and incubated at 37 °C with shaking (250 rpm) for 48 h. Aliquots (60 μL) of positive FB cultures, i.e. dark color caused by esculin hydrolysis, were plated individually on BBL

CHROM agar and PALCAM agar (Oxoid), and the plates were incubated at 37 °C for 48 h. The greenish-black colonies on the PALCAM agar and the blue colonies with a white halo Fulvestrant in vitro on the BBL CHROM agar were separately subcultured onto tryptone soy agar (TSA) (Oxoid) supplemented with 2% of soy yeast extract (TSYEA) (Oxoid) and incubated at 37 °C overnight. Genomic DNA was extracted from the bacterial cells grown at 37 °C overnight in tryptic soy broth (TSB) using a DNA extraction kit. The PCR mixture (25 μL) consisted of: 1 μM of each primer, 100 ng of DNA template, 2.5 μL of 10× Taq PCR buffer, 0.2 mM dNTP, 2 mM MgCl2, and 1 unit of Taq DNA polymerase (Fermentas, St. Leon-Rot, Germany). The PCR mixture was subjected to L-NAME HCl the following thermal cycle conditions using the Lifecycler (Bio-Rad, California, USA): 5 min of 95 °C before 30 cycles of amplification at 95 °C for 45 s, 60 °C for 45 s, and 72 °C for 45 s. After the amplification of the DNA in PCR we took the PCR sample in a fresh vial and added 5 μL of 3 M sodium acetate solution (pH = 4.6) and 100 μL of absolute ethanol in it and mixed it thoroughly. Then we vortexed the vial and left it at −20 °C for 30–40 min to precipitate the PCR products. Then it was subjected to centrifugation for 5 min at 10,000 rpm. To the pellet we added 300 μL of 70% ethanol, without mixing, it was again subjected to centrifugation for 5 min at 10,000 rpm. The produced pellet was air dried until the ethanol effervescence is removed.