Environmental persistence and virulence of Salmonella spp. Isolated from a poultry slaughterhouse

Dantas, Stéfani Thais Alves; Camargo, Carlos Henrique; Tiba‐Casas, Monique Ribeiro; Vivian, Ricardo Campos; Pinto, José P. A. N.; Pantoja, J.C.F.; Hernandes, Rodrigo T.; Júnior, Ary Fernandes; Rall, Vera Lúcia Mores

doi:10.1016/j.foodres.2019.108835

Cited by 29 publications

(31 citation statements)

References 33 publications

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“…In contrast, some isolates of the same serotype showed diverse PFGE profiles and antibiotic resistance phenotypes. From a poultry slaughterhouse in Brazil, 40 Salmonella isolates obtained over a 20-week period showed diverse PFGE profiles in the same serotype, except S. Enteritidis, which could occur due to the low genetic diversity in this serovar ( Dantas et al, 2020 ). Our results indicate that the prevalence of Salmonella in eggs could pose potential hazards for consumers and result in Salmonella outbreaks over a certain period of time.…”

Section: Discussionmentioning

confidence: 99%

Prevalence, Serotype, Antibiotic Susceptibility, and Genotype of Salmonella in Eggs From Poultry Farms and Marketplaces in Yangling, Shaanxi Province, China

Zheng

et al. 2020

Front. Microbiol.

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Poultry products such as eggs provide essential nutrients to the human body and thus play vital roles in the human food network. Salmonella is one of the most notorious foodborne pathogens and has been found to be prevalent in eggs. To better understand the characteristics of Salmonella in eggs, we investigated the prevalence of Salmonella spp. in 814 fresh eggs collected from poultry farms and retail marketplaces in Yangling, Shaanxi Province, China. The serotype, genotype, and antibiotic susceptibilities of 61 Salmonella isolates recovered from the eggs were analyzed. The average detection rate of Salmonella -positive eggs was 5.6%, with 6.6% of the eggs collected from poultry farms and 5.1% from marketplaces. Thirteen serotypes were identified from the 61 isolates, among which Salmonella Typhimurium (24.5%) and Salmonella Indiana (22.9%) were the most prevalent serotypes. Other dominant serotypes included Salmonella Thompson (13.1%) and Salmonella Enteritidis (11.4%), with the remaining nine serotypes detected at low rates (1.6–4.9%). All the Salmonella isolates tested were resistant to sulfisoxazole (100.0%). The majority (77.1%) of the isolates were resistant to nalidixic acid, amoxicillin-clavulanate, and ampicillin, while nearly two-thirds (63.9–68.9%) were resistant to trimethoprim–sulfamethoxazole, kanamycin, tetracyclines, and chloramphenicol. The rate of resistance to ciprofloxacin was 40.1%; the resistance rates to streptomycin, ceftiofur, and ceftriaxone ranged from 21.3 to 26.2%; and those to gentamicin, amikacin, and cefoxitin were relatively low (3.3–16.4%). Forty-nine (80.3%) Salmonella isolates exhibited resistance to multiple antibiotics, 20 (32.8%) of which were resistant to at least 10 antibiotics. Subtyping by pulse-field gel electrophoresis revealed a close genetic relatedness of Salmonella isolates from poultry farms, in striking contrast to the high diversity of the isolates obtained from marketplaces. Isolates of the same serotype always shared identical genotype and antibiotic resistance profiles, even the ones that were recovered from eggs sampled at different locations and times. These findings indicate that diverse Salmonella spp. with high rates of multidrug resistance are prevalent in fresh eggs in the study area. More attention should be paid to egg production, transportation, and storage to prevent foodborne outbreaks caused by Salmonella .

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Section: Discussionmentioning

confidence: 99%

Prevalence, Serotype, Antibiotic Susceptibility, and Genotype of Salmonella in Eggs From Poultry Farms and Marketplaces in Yangling, Shaanxi Province, China

Zheng

et al. 2020

Front. Microbiol.

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“…The main genes encoding for the virulence are in both virulence-associated plasmid and pathogenicity islands. These genes are involved in internalization, epithelial cell invasion, survival, and replication, have a significant role in systemic infection ( 50 ), and may present a target for intervention technologies design.…”

Section: Microbiological Contaminants Of Concern In the Poultry Sectormentioning

confidence: 99%

Combination of Natural Compounds With Novel Non-thermal Technologies for Poultry Products: A Review

2021

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Ensuring safe, fresh, and healthy food across the shelf life of a commodity is an ongoing challenge, with the driver to minimize chemical additives and their residues in the food processing chain. High-value fresh protein products such as poultry meat are very susceptible to spoilage due to oxidation and bacterial contamination. The combination of non-thermal processing interventions with nature-based alternatives is emerging as a useful tool for potential adoption for safe poultry meat products. Natural compounds are produced by living organisms that are extracted from nature and can be used as antioxidant, antimicrobial, and bioactive agents and are often employed for other existing purposes in food systems. Non-thermal technology interventions such as high-pressure processing, pulsed electric field, ultrasound, irradiation, and cold plasma technology are gaining increasing importance due to the advantages of retaining low temperatures, nutrition profiles, and short treatment times. The non-thermal unit process can act as an initial obstacle promoting the reduction of microflora, while natural compounds can provide an active obstacle either in addition to processing or during storage time to maintain quality and inhibit and control growth of residual contaminants. This review presents the application of natural compounds along with emerging non-thermal technologies to address risks in fresh poultry meat.

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“…For instance, several virulence genes of Salmonella spp. were detected in chicken samples from retail markets in South Korea (Dantas et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…Chicken meat is one of the major sources of food poisoning cases because of the frequent presence of Salmonella spp., E. coli and Campylobacter spp. (Kim et al, 2019;Li et al, 2019;Vetchapitak and Misawa, 2019;Dantas et al, 2020;Saad et al, 2020;Shen et al, 2020). For instance, several virulence genes of Salmonella spp.…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial effects of fruit sauces on some pathogenic bacteria in vitro and on chicken breast meat

Var

Uzunlu

Degirmenci

2021

J Hellenic Vet Med Soc

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The use of natural food additives is currently a rising trend. In the present study, the aim was to determine the antimicrobial effects of plum, pomegranate, Seville orange and sumac sauces on E. coli O157:H7,E. coli type I,Listeriamonocytogenes, Listeria ivanovii, Salmonella Typhimurium and Staphylococcus aureus. Different concentrations (1%, 10%, 100%, v/v) of the sauces were tested on the studied bacteria in vitro using the agar diffusion and minimal inhibition concentration (MIC) methods. The results showed that the sumac sauce had the highest antimicrobial activity. The Seville orange, plum and pomegranate sauces also exerted antimicrobial activity in descending order. The antimicrobial activity of the fruit sauces was more effective at a concentration of 100% than at 10% and 1%, v/v. The most inhibitory effect was recorded for sumac sauce at a concentration of 100% (v/v) on L.monocytogenesand E. coli O157:H7. The findings of the MIC method aligned with the agar diffusion method. In addition, the in situ(food method) antimicrobial effect of the sauces on the indigenous microflora of chicken breast samples sold in stores was determined. Chicken samples hosting aerobic mesophilic bacteria, coliforms and E. coli were treated for two hours at 4 °C with plum, pomegranate, Seville orange and sumac sauces and were then monitored. The findings revealed that the Seville orange and sumac sauces were the most effective in reducing the indigenous microbial growth on the chicken samples. The plum sauce showed higher antimicrobial activity than pomegranate sauce. The phenolic content and acidity of the samples significantly (P< 0.05) affected the antimicrobial activity both in vitro (agar diffusion and MIC) and in situ (chilled chicken breast). In conclusion, the sumac and Seville orange sauces were found to be the most promising natural antibacterial agents, and their use could be recommended, for example, in catering services to reduce the risk of foodborne illness.

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Environmental persistence and virulence of Salmonella spp. Isolated from a poultry slaughterhouse

Cited by 29 publications

References 33 publications

Prevalence, Serotype, Antibiotic Susceptibility, and Genotype of Salmonella in Eggs From Poultry Farms and Marketplaces in Yangling, Shaanxi Province, China

Prevalence, Serotype, Antibiotic Susceptibility, and Genotype of Salmonella in Eggs From Poultry Farms and Marketplaces in Yangling, Shaanxi Province, China

Combination of Natural Compounds With Novel Non-thermal Technologies for Poultry Products: A Review

Antimicrobial effects of fruit sauces on some pathogenic bacteria in vitro and on chicken breast meat

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