Antimicrobial Susceptibility and Biofilm Production by Salmonella sp. Strains Isolated from Frozen Poultry Carcasses

Sereno, MJ; Ziech, Rosângela Estel; Druziani, JT; Pereira, Juliano Gonçalves; Bersot, Luciano S.

doi:10.1590/1806-9061-2016-0268

Cited by 15 publications

(16 citation statements)

References 22 publications

(26 reference statements)

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“…In line with our findings, a study conducted by Sereno et al, re-ported that 72.7% of all the isolates could form biofilms, although 13.6%, 59.1%, and 34% were moderate, weak, and strong biofilm producers, respectively. Nonetheless, 27.3% did not form biofilms (15) and inconsistent with the current study, they found no strong biofilm producers. Furthermore, there was a statistically significant correlation between strong biofilm formation and resistance to colistin, ceftazidime, penicillin, gentamicin, chloramphenicol, trimethoprim, and trimethoprim-sulfamethoxazole.…”

Section: Discussioncontrasting

confidence: 96%

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Molecular Detection, Virulence Genes, Biofilm Formation, and Antibiotic Resistance of Salmonella enterica Serotype enteritidis Isolated from Poultry and Clinical Samples

Farahani

Ehsani

Ebrahimi‐Rad

et al. 2018

Jundishapur J Microbiol

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Background: Salmonella spp. is one of the most important zoonotic pathogens transmitting among human and animals. Due to the similarity of antibiotic classes used to treat animals and humans, there is a high risk for emerging the multi-drug resistant (MDR) strains. Objectives: The current study aimed at evaluating molecular detection, virulence genes, biofilm formation, and antibiotic resistance of Salmonella enterica serotype enteritidis recovered from poultry and clinical isolates. Methods: A total of 282 isolates were recovered from chicken meat, live poultry feces, eggs, and human feces in Iran. The presence of virulent factors in the isolates was confirmed using biochemical and microbiological tests. The presence of Salmonella genus was determined using antiserum. Triplex polymerase chain reaction (PCR) was performed to detect Salmonella spp., serogroup D and the discriminate S. enteritidis from other species. Kirby-Bauer disk diffusion method was applied to perform the susceptibility testing. Quantification of biofilm formation was determined in 96-well microtiter plates as recommended by the defined protocol. The data were then analyzed with SPSS using consensus tables and Chi-square test. Results: Based on the results, all the isolates were positive for invA, sdiA, hilA, and ratA. Moreover, spvC had the lowest prevalence (37.6%). Of all strains, 67% were MDR, 51.7% of which were recovered from humans. Furthermore, 34.5% of isolates were strong biofilm producers. There was a significant correlation between the strong biofilm formation and the antibiotic resistance to colistin, ceftazidime, chloramphenicol, gentamicin, trimethoprim, penicillin, and trimethoprim-sulfamethoxazole. Conclusions:The results of the current study showed a significant correlation between the strong biofilm formation and the antibiotic resistance to some antibiotics.

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Section: Discussioncontrasting

confidence: 96%

“…Biofilm formation is one of the characteristics of these microorganism that intensifies the antibiotic resistance dilemma (15). Nowadays, the biofilm formation on equipment and tools is considered as a source of pathogenic bacteria that increases the risk of food product contamination in food processing systems (16).…”

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confidence: 99%

Molecular Detection, Virulence Genes, Biofilm Formation, and Antibiotic Resistance of Salmonella enterica Serotype enteritidis Isolated from Poultry and Clinical Samples

Farahani

Ehsani

Ebrahimi‐Rad

et al. 2018

Jundishapur J Microbiol

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“…When samples of inoculated raw chicken breast meat were marinated for 8 h in lemon juice alone, reduction in the initial viable count was only 1.12 Log CFU/sample (Figure 2A) which was lower than that observed for planktonic cells exposed to lemon juice for 15 min (Figure 1A). These results are not surprising considering the fact that bacteria attached to surfaces are more tolerant to antimicrobial agents compared to planktonic bacteria (45). For example, Salmonella cells attached to surfaces exhibited far more resistance than planktonic cells to disinfectants used during poultry processing (46).…”

Section: Gc-ms Analysis Of Thyme Oilmentioning

confidence: 87%

Thyme Oil Enhances the Inactivation of Salmonella enterica on Raw Chicken Breast Meat During Marination in Lemon Juice With Added Yucca schidigera Extract

et al. 2021

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Enteric pathogens such as Salmonella enterica can survive in low pH conditions and pose a food safety threat during marinating of raw poultry meat. A study was conducted to investigate the effectiveness of thyme oil for killing S. enterica on raw chicken during marination in lemon juice containing yucca extract. Samples of raw chicken breast were inoculated with a five-serovar mixture of S. enterica (~108 CFU/mL) and immersed for 2, 4, 6, and 8 h in four lemon-based marinades at 22°C: lemon juice alone (L), L with added 0.5% yucca extract (L + Y), L + Y and 0.5% thyme oil (L + Y + 0.5% TO) and L + Y + 1.0% TO. The L and L + Y served as controls. Survivors were determined by surface plating chicken homogenates on xylose-lysine tergitol-4 (XLT4) agar and XLT4 agar overlaid with non-selective agar (TAL) and counting bacterial colonies after 48 h of incubation (35°C). Marinades containing Y and TO significantly reduced initial viable populations of S. enterica compared to control (L and L + Y) solutions (P < 0.05). Based on S. enterica survivors on TAL medium, the L and L + Y reduced initial populations by 1.12 and 1.42 Log CFU/sample, respectively, after 8 h whereas, Log reductions caused by L + Y + 0.5% TO and L + Y + 1.0% TO, respectively, were 2.62 and 3.91 (P < 0.05). Numbers of survivors were higher on TAL compared to XLT4 agar (P < 0.05); however, the extent of sub-lethal injury caused by the marinades was not statistically significant (P > 0.05). The death rate of S. enterica increased significantly (P < 0.05) in the marinades containing TO (0.5 or 1.0%) compared to control (L + Y). Based on these results, thyme oil has good potential to increase the antimicrobial efficacy of lemon juice marinade against Salmonella on raw chicken breast and enhance the microbial safety of this popular poultry product.

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“…has great adapting ability to adverse conditions than other pathogenic bacteria due to developing biofilms. Biofilm formation is controlled by both genetic factors and environmental signals (Davey et al, 2003;Sereno et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Genetic virulence of biofilm-forming Salmonella recovered from chicken sausages and nuggets

Abdelgwad¹,

Abdel-Fattah²,

Mohamed³

et al. 2022

MJM

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Aims: Salmonella is one of the most common foodborne illnesses worldwide. Poultry meat and products are the main sources of human infection. Therefore, the main objective of the current study was to assess the genetic virulence of biofilm-forming Salmonella isolated from chicken sausage and nuggets. Methodology and results: Isolation of Salmonella was carried out using XLD agar; suspected colonies were identified biochemically and then serotyped using the Kauffman-White scheme for detection of somatic (O) and flagellar (H) antigens. Congo red (CR) medium was used for the assessment of biofilm formation of the isolated strains. The invasion gene (invA), the heat-labile Salmonella enterotoxin gene (stn), plasmid-encoded fimbriae (pefA) genes, the protein effectors sopB, sopD and biofilm genes in six Salmonella isolates were investigated using mPCR, following QIAamp® DNA Mini Kit instructions and 1.5% agarose gel electrophoreses. Salmonella was detected in 12%, 8% and 4% of the examined frozen packaged raw chicken sausage, frozen packaged raw chicken nuggets and ready-to-eat sausage. The isolated strains were S. Typhimurium, S. Enteritidis, S. Essen and S. Montevideo. Moreover, mPCR indicated the presence of biofilm gene (csgD gene), stn, sopB and sopD virulence genes in all isolated strains (100%); however, pefA gene failed to be detected. Conclusion, significance and impact of study:The current findings showed that every Salmonella isolate examined was capable of creating biofilm at room temperature. As a result, these isolates are more likely to persist on abiotic surfaces, which raises the danger of cross-contamination and foodborne outbreaks.

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Antimicrobial Susceptibility and Biofilm Production by Salmonella sp. Strains Isolated from Frozen Poultry Carcasses

Cited by 15 publications

References 22 publications

Molecular Detection, Virulence Genes, Biofilm Formation, and Antibiotic Resistance of Salmonella enterica Serotype enteritidis Isolated from Poultry and Clinical Samples

Molecular Detection, Virulence Genes, Biofilm Formation, and Antibiotic Resistance of Salmonella enterica Serotype enteritidis Isolated from Poultry and Clinical Samples

Thyme Oil Enhances the Inactivation of Salmonella enterica on Raw Chicken Breast Meat During Marination in Lemon Juice With Added Yucca schidigera Extract

Genetic virulence of biofilm-forming Salmonella recovered from chicken sausages and nuggets

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