Colonization of Specific Regions of the Reproductive Tract and Deposition at Different Locations Inside Eggs Laid by Hens Infected with Salmonella enteritidis or Salmonella heidelberg

Gast, Richard K.; Guraya, Rupa; Guard, Jean; Holt, Peter S.; Moore, R. W.

doi:10.1637/1933-5334(2007)2[e7:cosrot]2.0.co;2

Cited by 88 publications

(51 citation statements)

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“…Identifying overarching themes for Salmonella pathogenesis and designing effective crossprotective control measures that can be applied across different serovars will require application of combinations of highthroughput omics analyses; animal model responses to sort out shared signals, such as common immune signatures across animal species; along with subsequent mathematical modeling (282)(283)(284)(285)(286). Particularly, in poultry, the potential roles of host genes that may impact infection and carrier states of Salmonella have been studied for a number of years and have been extensively discussed recently in a comprehensive review by Calenge and Beaumont (283) and will not be discussed here.…”

Section: The Salmonella-chicken Host Interactionmentioning

confidence: 99%

Salmonella Pathogenicity and Host Adaptation in Chicken-Associated Serovars

Foley

Johnson

Ricke

et al. 2013

Microbiol Mol Biol Rev

261

218

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SUMMARY Enteric pathogens such as Salmonella enterica cause significant morbidity and mortality. S. enterica serovars are a diverse group of pathogens that have evolved to survive in a wide range of environments and across multiple hosts. S. enterica serovars such as S . Typhi, S . Dublin, and S . Gallinarum have a restricted host range, in which they are typically associated with one or a few host species, while S . Enteritidis and S . Typhimurium have broad host ranges. This review examines how S. enterica has evolved through adaptation to different host environments, especially as related to the chicken host, and continues to be an important human pathogen. Several factors impact host range, and these include the acquisition of genes via horizontal gene transfer with plasmids, transposons, and phages, which can potentially expand host range, and the loss of genes or their function, which would reduce the range of hosts that the organism can infect. S . Gallinarum, with a limited host range, has a large number of pseudogenes in its genome compared to broader-host-range serovars. S. enterica serovars such as S . Kentucky and S . Heidelberg also often have plasmids that may help them colonize poultry more efficiently. The ability to colonize different hosts also involves interactions with the host's immune system and commensal organisms that are present. Thus, the factors that impact the ability of Salmonella to colonize a particular host species, such as chickens, are complex and multifactorial, involving the host, the pathogen, and extrinsic pressures. It is the interplay of these factors which leads to the differences in host ranges that we observe today.

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Section: The Salmonella-chicken Host Interactionmentioning

confidence: 99%

Salmonella Pathogenicity and Host Adaptation in Chicken-Associated Serovars

Foley

Johnson

Ricke

et al. 2013

Microbiol Mol Biol Rev

261

218

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“…In the European Union, during 2012, the prevalence of Salmonella in bovine meat and products thereof was reported to be 0.2% whereas in pig and broiler meat it was estimated to be 0.7 and 4.1%, respectively (EFSA and ECDC, 2014). The highest Salmonella prevalence observed in poultry meat could be attributed to the colonization of the reproductive tract of infected subjects by the pathogen that may increase the probability of Salmonella dissemination on carcasses under preparation through cross contamination (Gast, Guraya, Guard-Bouldin, Holt, & Moore, 2007). Although the prevalence of Salmonella in bovine meat seems to be relatively low, contaminated bovine meat remains a significant risk for Salmonella infection in humans, particularly for people consuming more beef than meat from other animal species.…”

Section: Salmonella and Pathogenic E Coli In Bovine Meatmentioning

confidence: 99%

Risk Factors and Control Measures for Bacterial Contamination in the Bovine Meat Chain: A Review on Salmonella and Pathogenic E.coli

Niyonzima¹,

Ongol²,

Kimonyo³

et al. 2015

JFR

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Salmonella and pathogenic Escherichia coli are known to be the major bacterial agents responsible for human foodborne infections attributable to meat. A review of the specialized literature was carried out to identify the risk factors for bovine meat contamination by these pathogens from the cattle farm to meat consumption. Animal stress during transport to the slaughterhouse and the duration of the lairage period were identified as the key factors influencing the faecal excretion of Salmonella and pathogenic E. coli as well as cattle contamination prior to slaughter. At the abattoir level, hides and visceral contents appear to be the main sources of pathogenic bacteria that contaminate carcasses along the meat production chain. Finally, temperature abuses during distribution and meat contamination by infected handlers were found to be important contributors to the post-slaughter contamination of bovine meat. The findings of this study indicate that efficient management of human food borne infections attributable to bovine meat requires an integrated application of control measures involving all actors along the meat chain, namely slaughterhouses, meat processing plants, distributors and consumers.

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“…são classificadas em enfermidades típicas de aves, causadas pelos sorovares Pullorum e Gallinarum, e enfermidades paratíficas, originadas por mais de 2500 sorovares não específicos potencialmente capazes de produzir infecções alimentares em humanos. Destes, cerca de 10% são isolados em aves, uma vez que a distribuição de salmonelas oriundas de fontes avícolas é geograficamente variável e alterna-se com o passar dos anos (Gast et al 2007).…”

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Número mais provável miniaturizado e microbiologia convencional para isolamento de Salmonella spp. em abatedouros de frangos de corte

et al. 2015

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ABSTRACT.-Santos L.A., Mion L., Marotzki M., Parizotto L., Rodrigues L.B., Nascimento V. Poultry products can be important modes of transmission of Salmonella spp. to humans and, among several parameters used to determine food quality, microbiological characteristics play an essential role. The aim of this study was to determine and quantify Salmonella spp. at broiler slaughtering facilities. This was done by conventional microbiology and by the miniaturized most probable number (mMPN) methods. Three federally-inspected slaughterhouses were visited, where samples were collected in triplicate from six sites: reception of live birds (cloacal swabs and sponge samples from transport cages before and after sanitation) and carcass processing (after pre-chiller, after dripping, and before primary packaging and refrigeration at -12 o C for 24h), totaling 108 samples. Three of the six surveyed sites and two of the three slaughterhouses were contaminated with Salmonella spp., showing an infection rate of 5.5% independently of the method used, and revealing that transport cages were contaminated after sanitation. No correlation could be established between the results of conventional microbiology and mMPN methods, and contamination along the slaughtering line could not quantified. This indicates the importance of combining qualitative and quantitative methods for the enumeration of Salmonella when detection rates are lower than the proposed mMPN limit (0.13 MPN/mL). Typhimurium, Panama, Lexington and Rissen, which are paratyphoid organisms and are potentially infectious to humans, were identified. However, these serovars were isolated at the reception of live birds (from cloacal swabs and from transport cages) rather than from the end products. Given that Salmonella spp. was detected in transport cages after sanitation, it is paramount that automated washing procedures currently used in slaughterhouses be reassessed and adjusted.INDEX TERMS: Salmonella spp., miniaturized most probable number, serovars, poultry slaughterhouses.

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Colonization of Specific Regions of the Reproductive Tract and Deposition at Different Locations Inside Eggs Laid by Hens Infected with Salmonella enteritidis or Salmonella heidelberg

Cited by 88 publications

References 0 publications

Salmonella Pathogenicity and Host Adaptation in Chicken-Associated Serovars

Salmonella Pathogenicity and Host Adaptation in Chicken-Associated Serovars

Risk Factors and Control Measures for Bacterial Contamination in the Bovine Meat Chain: A Review on Salmonella and Pathogenic E.coli

Número mais provável miniaturizado e microbiologia convencional para isolamento de Salmonella spp. em abatedouros de frangos de corte

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