Detection of Salmonella spp. Presence in Food

Zadernowska, Anna; Chajęcka, Wioleta

doi:10.5772/29562

Cited by 17 publications

(12 citation statements)

References 51 publications

(50 reference statements)

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“…Salmonella species, as a marker of food products safety, is widely distributed foodborne pathogen [24]. The presence and growth of Salmonella in milk and some dairy products have been investigated because of their health significance.…”

Section: Resultsmentioning

confidence: 99%

Culture versus PCR forSalmonellaSpecies Identification in Some Dairy Products and Dairy Handlers with Special Concern to Its Zoonotic Importance

Gwida

Al-Ashmawy

2014

Veterinary Medicine International

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A total of 200 samples of milk and dairy products as well as 120 samples of dairy handlers were randomly collected from different dairy farms and supermarkets in Dakahlia Governorate, Egypt. The conventional cultural and serotyping methods for detection of Salmonella in dairy products were applied and the results were compared with those obtained by molecular screening assay using (ttr sequence). The obtained results revealed that 21% of milk and dairy products (42/200) were positive for Salmonella species using enrichment culture-based PCR method, while 12% of different dairy samples (24/200) were found to be positive for Salmonella species by using the conventional culture methods. Two stool specimens out of 40 apparently healthy dairy handlers were positive by the PCR method. Serotyping of Salmonella isolates revealed that 58.3% (14/24) from different dairy products were contaminated with Salmonella Typhimurium. We conclude that the enrichment culture-based PCR assay has high sensitivity and specificity for detection of Salmonella species in dairy products and handlers. High incidence of Salmonella Typhimurium in the examined dairy samples highlights the important role played by milk and dairy products as a vehicle in disease prevalence. Great effort should be applied for reducing foodborne risk for consumers.

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Section: Resultsmentioning

confidence: 99%

Culture versus PCR forSalmonellaSpecies Identification in Some Dairy Products and Dairy Handlers with Special Concern to Its Zoonotic Importance

Gwida

Al-Ashmawy

2014

Veterinary Medicine International

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“…Molecular-based method such as fluorescent in situ hybridization (FISH) is a sensitive and robust assay applied for whole-cell detection via hybridization with nucleic acids within the target cell and without altering the morphological integrity of the cells [23].…”

Section: Detection Of Salmonella Speciesmentioning

confidence: 99%

A Study on Foodborne Bacterial Cross-Contamination During Fresh Chicken Preparation

AlZaabi¹,

Khan

2017

AJNE

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Background: Cross-contamination of foodborne pathogens from undercooked poultry meat to ready-to-eat food has been shown to be responsible for a number of foodborne disease outbreaks. Various studies have indicated that bacterial crosscontamination occurs during food preparation where bacteria present on food contact other surfaces and cause illness. Objectives: This study evaluated the ability of bacteria to survive and cross-contaminate other foods during the preparation of fresh chicken. Salmonella spp. cross-contamination from chicken to cucumber and utensils under various food handling scenarios was determined. Methods: Two scenarios were tested: in scenario 1, cutting board and knife used for cutting chicken without washing step were sampled. In scenario 2, cutting board and knife was washed with tap water separately after cutting chicken, and subsequently used for cutting cucumber. In scenario 1, chicken, cutting board, knife, and hands were sampled, and in scenario 2, cucumber was tested. Fluorescent in situ hybridization (FISH) method, using published Salmonella specific gene probes was used for Salmonella detection in samples taken from cross-contamination scenarios. A culture-based detection by Hektoen enteric agar was used for the confirmation of Salmonella species. Results: All the samples analyzed were found to be positive for Salmonella spp. with different contamination levels. These results were further confirmed by culture based method. In scenario 1, Salmonella spp. was detected by Sal-1 and Salm-63 oligonucleotide probes in all four samples (chicken, cutting board, knife and hands). A high contamination level was observed in chicken samples in comparison to samples collected from cutting board, knife and hands. In scenario 2, Salmonella spp. was detected by Sal-1 and Salm-63 oligonucleotide probes in the cucumber with very low contamination level. Salmonella Enterica was also detected by Sal-3 and Sapath-3 in both scenarios but the contamination level was not high as compared to Salmonella spp. Conclusion: In conclusion, Salmonella spp. cross-contamination during fresh chicken preparation to read-to-eat-food (cucumber) was confirmed by this study. The experimental data obtained in this study clearly suggest that it is extremely difficult to prevent the spread of Salmonella spp. during the preparation of raw poultry-based meals. Therefore, extreme precautions such as proper cleaning and sanitization of utensils, equipment and surfaces should be carefully followed during the preparation of fresh poultry meat-based food items.

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“…There is also the difficulty of demonstrating that the strains recovered from a food sample are, indeed, pathogenic to human beings. Rapid and easy detection of pathogenic organisms will facilitate precautionary measures to maintain healthy food (Zadernowska and Chajecka ).…”

Section: Introductionmentioning

confidence: 99%

Salmonella Detection in Poultry Meat – Validation of VIDAS Xpress Automatic Enzyme‐Linked Fluorescent Immunoassay‐Based Method

Chajęcka‐Wierzchowska

Zadernowska

Kłębukowska

et al. 2012

Journal of Food Safety

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The studies included the determination of usefulness of the VIDAS Salmonella Xpress (SLMX) tests for Salmonella detection in poultry and its comparison with a standard cultural method International Standards Organization‐6579. The material for investigation was chicken, turkey, duck and goose meat bought in retail. The study was performed on 180 meat samples. The meat was inoculated with a mixture of Salmonella Enteritidis and Salmonella Typhimurium on three levels of contamination. It was also checked whether the tests do not produce cross‐reactions with Proteus vulgaris and Citrobacter freundii strains. Based on the results, relative specificity, relative accuracy, relative sensitivity of the method and level of detection was determined. The studies showed a high specificity of VIDAS Salmonella Xpress tests. The results, both in the cultural method and with use of the VIDAS system, depended on the type of investigated meat and on the microbiological contamination of the raw material. Practical Applications Since December 2010, the requirements prohibit the presence (in 25 g) of Salmonella in fresh poultry meat in the retail market. This requires a rapid method to detect Salmonella in poultry meat. This rapid method should provide reliable results in time to allow management of poultry slaughterhouses in the direction market of fresh poultry or in the direction of industrial of treatment. Such procedures have to evaluate in reliable way the microbiological quality of food product before it will hit the market. This is concurrently realization of assumptions of Hazard Analysis and Critical Control Points (HACCP) and verification of accuracy of its action.

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Detection of Salmonella spp. Presence in Food

Cited by 17 publications

References 51 publications

Culture versus PCR forSalmonellaSpecies Identification in Some Dairy Products and Dairy Handlers with Special Concern to Its Zoonotic Importance

Culture versus PCR forSalmonellaSpecies Identification in Some Dairy Products and Dairy Handlers with Special Concern to Its Zoonotic Importance

A Study on Foodborne Bacterial Cross-Contamination During Fresh Chicken Preparation

Salmonella Detection in Poultry Meat – Validation of VIDAS Xpress Automatic Enzyme‐Linked Fluorescent Immunoassay‐Based Method

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