Alterations in virulence and antibiotic resistant genes of multidrug-resistant Salmonella serovars isolated from poultry: The bactericidal efficacy of Allium sativum

Salem, Wesam; El-hamed, Dina M.W. Shibat; Sayed, W. F.; Elamary, Rokaia B.

doi:10.1016/j.micpath.2017.05.008

Cited by 23 publications

(17 citation statements)

References 71 publications

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“…), rosy garlic (A. roseum) [24], garlic chives (A. hookeri) [25], and wild garlic (A. ursinum) [26]. Although the antimicrobial mechanism of these compounds has not been well defined, it seems that it is associated with the inhibition of important thiol-dependent enzymatic systems (alcohol dehydrogenase, thioredoxin reductase, trypsin, other proteases, RNA and DNA polymerases) and antioxidant activity, which have a multiple inhibitory effect on the microbial cell [27][28][29]. The potent antimicrobial activities of OSCs is also related to the number of disulfide bounds, i.e., DATTS > DATS > DADS > DAS [30].…”

Section: Organosulfur Compoundsmentioning

confidence: 99%

“…Recently, allium derived feed additives have been given useful results against several infectious diseases in broilers such as the infection of Escherichia coli, Salmonella, Clostridium perfringens, and Eimeria [27,71,72,[89][90][91]. Elmowalid et al [89] reported that garlic dietary supplementation for three weeks provided in vivo protection against multi-drug resistant E. coli O78 challenge in broilers by reducing the mortality rates to >10% from 60% (control, non-supplemented birds).…”

Section: Effects On Infectious Diseasesmentioning

confidence: 99%

“…Salem et al [27] assessed the efficacy of garlic extract (40 mg/mL) in experimentally S. typhimurium induced salmonellosis in Cobb broiler chicks. The garlic extract used in the study contained allicin, alliin, allylsulfide, E-ajoene, and vinyldithiin.…”

Section: Effects On Infectious Diseasesmentioning

confidence: 99%

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The Genus Allium as Poultry Feed Additive: A Review

Kothari

Lee

Niu

et al. 2019

Animals

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The genus Allium, belonging to the family Amaryllidaceae has been known since ancient times for their therapeutic potentials. As the number of multi-drug resistant infections has increased due to in-feed antibiotic usage in poultry, the relevance of alliums as feed additives has been critically assessed. Garlic and the other Allium species, such as onions, leek, shallot, scallion, and chives, have been characterized to contain a plethora of bioactive compounds such as organosulfur compounds, polyphenols, saponins, fructans, and fructo-oligosaccharides. Consequently, alliums have been validated to confer antioxidant, antibacterial, antiviral, immunostimulatory, gut homeostasis, and lipid- as well as cholesterol-lowering properties in poultry. This review intends to summarize recent progress on the use of edible alliums as poultry feed additives, their beneficial effects, and the underlying mechanisms of their involvement in poultry nutrition. Perspectives for future research and limitations are also briefly discussed.

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Section: Organosulfur Compoundsmentioning

confidence: 99%

Section: Effects On Infectious Diseasesmentioning

confidence: 99%

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The Genus Allium as Poultry Feed Additive: A Review

Kothari

Lee

Niu

et al. 2019

Animals

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“…Recently, E. coli has become recognized as a serious foodborne pathogen that associated with diseases outbreaks including diarrhea, hemorrhagic colitis and the life-threatening hemolyticuremic syndrome in humans (Hussein, 2007). Poultry meat is one of the frequent vehicles of salmonellosis as infectious diseases and is a major concern of public health (Elamary et al, 2018;Salem et al, 2017). Consumption of contaminated food by salmonella causes diarrhea, mild fever, nausea and abdominal pain with the symptoms developing in 12-72 hr.…”

Section: Introductionmentioning

confidence: 99%

Detection of Multi-Drug Resistant Food-borne Bacteria in Ready-to-Eat Meat Products in Luxor City, Egypt

Younis¹,

Nasef²,

Salem

2019

SVU-International Journal of Veterinary Sciences

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A total of five Escherichia coli and eight Salmonella isolates were recovered from ready-to-eat meat samples obtained from different street vendors in Luxor city, Egypt. Bacterial isolates were assayed for antimicrobial susceptibility, its virulence and antimicrobial resistance genes. The total number recovered positive Salmonella spp and E. coli were 8 (6.66%) and 5 (4.16%) respectively. All E. coli isolates were exhibited resistance against streptomycin and cephalothin. While all Salmonella isolates were resistant to nalidixic acid. PCR screening for virulence genes showed that 2 (40%) of the E. coli (O111:H4) serovar were positive for stx1, stx2, and eaeA. While Salmonella enteritidis, typhimurium, and virchow hold invA, hilA and stn genes with percentage of 37.5, 25 and 12.5% respectively. The identified tetracycline resistance gene for E. coli isolates were tetB (60%), tetC (20%) and tetD (20%). The β-lactamase resistance gene blaCTX was identified in 50% of Salmonella isolates represented by S. enteritidis, S. typhimurium and S. Virchow. The blaCMY genes were detected in S. typhimurium and S. infantis (37.5%). These results highlighted the role of ready-to-eat meat as a potential source for multidrugresistant strains of E. coli and Salmonella. The current results indicate the need for applying hygienic practices in food outlets-especially in street vendors-to reduce the incidence of foodborne bacteria and to prevent future food-borne outbreaks in the studied area.

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“…Development of multiple drug resistance has become very common phenomena among the isolates which are mainly contributed by dissemination of dominant resistance clone or by dissemination of strains carrying drug-resistant plasmids [8][9][10]. Therefore, the rational use of antibiotics is very important to overcome the problem of development of multiple drug resistance in Salmonella [9,11].…”

Section: Introductionmentioning

confidence: 99%

Virulence System of <i>Salmonella</i> with Special Reference to <i>Salmonella enterica</i>

Singh¹,

Saxena²,

Kumar³

et al. 2018

Salmonella - A Re-Emerging Pathogen

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Virulence system of Salmonella is very complex as many genes are involved in contributing the virulence of Salmonella. Some of the genes are involved in enhancing the invasion of organism in host defense system; some are playing their role in survival and replication of organism inside the host, while some genes are involved in the production of molecules that produce the clinical symptoms of the disease. Broadly, we can classify virulence genes into two categories: genes that are located on the virulence contributing plasmid like spvc gene and genes that are chromosomal in nature like stn. On chromosome, virulence genes are located in various clusters, which are known as Salmonella pathogenicity islands and till today seventeen pathogenicity islands have been identified. The genes located on these pathogenicity islands produce several effector molecules, which assist in invasion, replication and survival of Salmonella inside the host. The role of plasmid is still not very clear, but it is presumed that the genes located on virulence plasmids affect the intracellular growth of Salmonella in macrophages. Though lot of research work has been carried out to understand the virulence regulation system of Salmonella, still many questions are to be answered to decode the virulence regulation of Salmonella.

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Alterations in virulence and antibiotic resistant genes of multidrug-resistant Salmonella serovars isolated from poultry: The bactericidal efficacy of Allium sativum

Cited by 23 publications

References 71 publications

The Genus Allium as Poultry Feed Additive: A Review

The Genus Allium as Poultry Feed Additive: A Review

Detection of Multi-Drug Resistant Food-borne Bacteria in Ready-to-Eat Meat Products in Luxor City, Egypt

Virulence System of <i>Salmonella</i> with Special Reference to <i>Salmonella enterica</i>

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