Comparison of microbial transfer rates from Salmonella spp. biofilm growth on stainless steel to selected processed and raw meat

Wang, Huhu; Zhang, Xinxiao; Zhang, Qiuqin; Ye, Keping; Xu, Xinglian

doi:10.1016/j.foodcont.2014.09.049

Cited by 33 publications

(16 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Another possible reason for those findings could be the misuse of disinfection protocols and the use of disinfectant concentrations below the recommended level, inadequate exposure time, among other variables that may influence the effectiveness of disinfectants (Møretrø et al 2012). Recently, Wang et al (2015) reported biofilms of Salmonella on stainless steel surfaces that facilitated the transfer of the bacteria to meat products, and Arcos- Ávila et al (2013) isolated Salmonella from fomites, such as knives, and counters made of stainless steel. This highlights the importance of implementing rigorous protocols for cleaning and disinfecting equipment and tools, as well as microbiological sampling to verify if these protocols fulfill their aims, in addition of creating awareness in food-handling staff.…”

Section: Serotypes Of Salmonella In Broiler Carcasses Marketed At Ibamentioning

confidence: 99%

Serotypes of Salmonella in Broiler Carcasses Marketed at Ibague, Colombia.

Rodriguez

Rondón

Verján

2015

Rev. Bras. Cienc. Avic.

View full text Add to dashboard Cite

Salmonella enterica is a large group of Gram-negative bacteria responsible for a number of foodborne infections associated with the consumption of contaminated poultry products. The hygienic status of raw chicken meat marketed at Ibague, Tolima, Colombia, is currently unknown. To address this issue, a cross-sectional study was conducted to estimate the prevalence of Salmonella spp., in raw chicken marketed at different outlets in this city. Salmonella spp. was isolated by standard microbiological methods, followed by biochemical, serological, and molecular confirmation. Additionally, risk factors associated with the presence of the bacteria were identified. The prevalence of Salmonella in raw chicken was 17.41% (47/270), and 14 different serotypes were found, out of which S. Paratyphi B (36.17%), S. Hvittingfoss (19.15%) and S. Muenster (10.64%) were the most prevalent and represented 65.95% of all serotypes. Amplification of 284 bp of the invA gene was achieved by PCR in a number of randomly selected isolates. Raw chicken as the only type of meat sold at stores (odds ratio: 2,157, p<0.05), and stainless steel as a contact surface of chicken meat (odds ratio: 13,29, p<0.05), were found to be potential risk factors for the presence of Salmonella in chicken meat. This work serves as a reference about the current status of Salmonella in chicken meat marketed in Ibague, Tolima, Colombia, and indicates the need to establish appropriate control and contingency measures to minimize the presence of the bacteria in raw chicken to prevent its transmission to humans.

show abstract

Section: Serotypes Of Salmonella In Broiler Carcasses Marketed At Ibamentioning

confidence: 99%

Serotypes of Salmonella in Broiler Carcasses Marketed at Ibague, Colombia.

Rodriguez

Rondón

Verján

2015

Rev. Bras. Cienc. Avic.

View full text Add to dashboard Cite

show abstract

“…The major hazard resulting from biofilms on food industry surfaces is their potential transfer to the food and the subsequent contamination of the foodstuffs. In this context, Wang et al . studied the transfer of Salmonella bacteria to meat from biofilms formed on stainless steel at 20 °C.…”

Section: Food Processing Industrymentioning

confidence: 99%

Salmonella and Campylobacter biofilm formation: a comparative assessment from farm to fork

et al. 2018

View full text Add to dashboard Cite

It takes several steps to bring food from the farm to the fork (dining table), and contamination with food-borne pathogens can occur at any point in the process. Campylobacter spp. and Salmonella spp. are the main microorganisms responsible for foodborne disease in the EU. These two pathogens are able to persist throughout the food supply chain thanks to their ability to form biofilms. Owing to the high prevalence of Salmonella and especially of Campylobacter in the food supply chain and the huge efforts of food authorities to reduce these levels, it is of great importance to fully understand their mechanisms of persistence. Diverse studies have evaluated the biofilm-forming capacity of foodborne pathogens isolated at different steps of food production. Nonetheless, the principal obstacle of these studies is to reproduce the real conditions that microorganisms encounter in the food supply chain. While there are a wide number of Salmonella biofilm studies, information on Campylobacter biofilms is still limited. A comparison between the two microorganisms could help to develop new research in the field of Campylobacter biofilms. Therefore, this review evaluates relevant work in the field of Salmonella and Campylobacter biofilms and the applicability of the data obtained from these studies to real working conditions. © 2018 Society of Chemical Industry.

show abstract

“…This is due to the formation of biofilms, a well-known bacterial mode of survival that protects bacteria from stressful environmental conditions, such as drying and cleaning procedures (CARRASCO et al, 2012). Cross-contamination associated with raw and processed food through contact surfaces is considered a potentially dangerous event, and some authors have reported the presence of Salmonella on stainless steel surfaces (WANG et al, 2015).…”

Section: Cross Contamination and Prevalence In Fishmentioning

confidence: 99%

Salmonella spp. in the fish production chain: a review

et al. 2018

View full text Add to dashboard Cite

Salmonella spp is a pathogen responsible for severe foodborne infections, can be introduced into the fish production chain through inadequate handling or hygiene or contact with contaminated water, and is not a biological contaminant originally reported in fish. Fish microbiological safety is a concern for consumers, industries and regulatory agencies worldwide, since fish, an important food category in the international trade and often exported to several countries, can act as a vehicle for Salmonella transmission throughout the production chain. In addition, concerns regarding the misuse of antibiotics in aquaculture are also an issue, as a result of the increased isolation of resistant and multiresistant Salmonella serovars. In this review, we examined aspects associated with the microbiological risks of the presence of Salmonella spp. in fish and their implication in the aquaculture production chain. In addition, incidence and antimicrobial resistance data are presented, as well as strategies for Salmonella prevention and control in fish.

show abstract

Comparison of microbial transfer rates from Salmonella spp. biofilm growth on stainless steel to selected processed and raw meat

Cited by 33 publications

References 30 publications

Serotypes of Salmonella in Broiler Carcasses Marketed at Ibague, Colombia.

Serotypes of Salmonella in Broiler Carcasses Marketed at Ibague, Colombia.

Salmonella and Campylobacter biofilm formation: a comparative assessment from farm to fork

Salmonella spp. in the fish production chain: a review

Contact Info

Product

Resources

About