Experimental infection of egg‐laying hens with<i>Salmonella enteritidis</i>phage type 4

Barrow, Paul; Lovell, M. A.

doi:10.1080/03079459108418769

Cited by 160 publications

(99 citation statements)

References 23 publications

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“…consistent with the findings of Barrow & Lovell (1991), who orally infected laying chickens with 3 x 10 8 CFU SE provided orally and obtained only two positive samples (0.32%) out of 633 eggs analyzed during 48 days, with the positive samples recorded during the first 4 dpi.…”

Section: Experimental Infection Of Salmonella Enteritidis In Quails Ssupporting

confidence: 73%

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Experimental infection of Salmonella Enteritidis in quails submitted to forced molting by feed fasting

Santos

Teixeira²,

Lopes³

et al. 2015

Rev. Bras. Cienc. Avic.

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This study aimed at evaluating bacterial shedding, as detected in swabs, feces, and eggs of quails submitted to forced molting by feed fasting and experimentally infected with a Salmonella Enteritidis (SE) strain. In the experiment, 84 40-week-old Italian female quails were distributed in the following groups: FI (quails induced to molt by fasting and inoculated with Salmonella Enteritidis -SE); CI (quails fed with a laying diet and inoculated with SE); FNI (quails induced to molt by fasting and not inoculated with SE); and CNI (quails fed with a laying feed and not inoculated with SE). Feces, cloacal swabs, and eggs were collected on day 1, 3, 7 and 14 post-inoculation (dpi) and submitted to bacteriological analyses. All samples obtained from cloacal swabs were negative for SE. None of the quails of the non-inoculated groups (FNI and CNI) were positive for SE in the fecal samples. Among the inoculated quails, the FI group presented significantly higher (p< 0.05) SE shedding in the feces on 1 dpi than the CI group. On 4 dpi, no significant difference was observed (p< 0.05) in SE shedding between the inoculated quail groups. On 7 dpi, only the FI group shed SE in the feces, whereas on 14 dpi, none of the groups shed SE. According to the results, we concluded that quails submitted to molting by fasting have higher possibility of shedding SE in the feces.

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Section: Experimental Infection Of Salmonella Enteritidis In Quails Ssupporting

confidence: 73%

“…The negative SE results obtained in the microbiological examination of the cloacal swabs of infected quails are different from the findings of Barrow & Lovell (1991) …”

Section: Discussionmentioning

confidence: 51%

Experimental infection of Salmonella Enteritidis in quails submitted to forced molting by feed fasting

Santos

Teixeira²,

Lopes³

et al. 2015

Rev. Bras. Cienc. Avic.

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“…Following initial work on the value of the enzyme-linked immunosorbent assay (ELISA) in detecting Salmonella arizonae infection in turkeys [1,2], a number of reports have indicated the value of different indirect ELISAs for detecting circulating antibodies to two of the most important salmonella serotypes in poultry, namely S. typhimurium [3][4] and S. enteritidis [4,[6][7][8][9][10].…”

Section: Introductionmentioning

confidence: 99%

Further observations on the serological response to experimental Salmonella typhimurium in chickens measured by ELISA

Barrow

1992

Epidemiol. Infect.

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SUMMARYAn indirect ELISA developed for the serological detection of Salmonella typhimurium in chickens using lipopolysaccharide as detecting antigen has been evaluated further in experimental infections. Following oral infection of 24-weekold laying hens with an invasive strain of S. typhimurium, high titres of specific circulating IgG were induced which were maintained for 20 weeks. Similar IgG titres were found in egg yolk. When 4-day-old chickens were infected high antibody titres persisted for 45 weeks. Chickens inoculated orally or intramuscularly with different numbers of S. typhimurium organisms showed graded serum IgG responses to LPS. The IgG titres in experimentally infected in-bred lines of chickens which showed greater genetic resistance to salmonella infection were significantly lower than those found in more susceptible lines. Oral and intramuscular infection with 18 different types of enterobacteria, including avian pathogenic E. coli, Citrobacter spp., Klebsiella spp., Proteus spp. and citrobacterlike organisms possessing some salmonella LPS (none possessed the 0-4 antigen) and flagella antigens, did not induce S. typhimurium LPS-specific IgG responses. Chickens infected orally with rough or non-flagellate mutants of S. typhimurium did not induce high titres of LPS or flagella-specific IgG respectively. Sera obtained from S. typhimurium-infected chickens showed much higher titres against S. typhimurium LPS than with those antigens from other serotypes, including S. enteritidis.

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“…As the follicles are particularly rich in nutrients, Salmonella grows extensively in them at a chicken body temperature of 42 °C, and this can lead to degeneration of the contaminated follicle before the production of the egg (Gantois et al, 2009). In studies involving experimental infections of laying hens, the presence of Salmonella in the ovaries did not necessarily correspond to the production of contaminated egg contents (Barrow and Lovell, 1991;Keller et al, 1997).…”

Section: Primary Contaminationmentioning

confidence: 99%

Scientific Opinion on the public health risks of table eggs due to deterioration and development of pathogens

2014

EFSA Journal

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Salmonella Enteritidis is considered the only pathogen currently posing a major risk of egg-borne diseases in the European Union (EU). The possible impact of extending the shelf-life of eggs on the risk to consumers posed by S. Enteritidis was estimated by applying a quantitative model and comparing the actual situation regarding the storage of eggs in the EU with different possible scenarios combined, considering the prolongation of the bestbefore and the sell-by date from 7 to a maximum of 70 days. Extending the sell-by date by one week (from 21 to 28 days), but leaving the best-before date unchanged, is estimated to result in a relative risk of illness of 1.4 and 1.5 for uncooked and lightly cooked egg meals respectively, compared to the current situation. If the best-before date is also extended by one week (from 28 to 35 days), the relative risk would be 1.6 and 1.7. In the worst case scenario considered (sell-by date of 42 days, best before date of 70 days), such figures would be 2.9 and 3.5. It should be noted that the absolute risk is greater for uncooked meals compared to lightly cooked meals. An effective way to minimise any increase in risk during extended storage is to keep the eggs refrigerated both at retail and the household. Regarding egg spoilage, such events strongly depend on the hygienic conditions of egg production and practices of egg handling, including storage times and temperatures. Finally, the impact of the prolongation of storage time on the quality criteria for eggs (3-hydroxybutyric acid and lactic acid) destined for manufacturing of egg products is considered negligible. Specifically, EFSA was asked to assess: (i) the public health risk posed by relevant pathogens and in particular by Salmonella in the consumption and handling of table eggs (Term of Reference, or ToR1), (ii) the public health risk deriving from deterioration (ToR2) and (iii) possible consequences for public health of an extended shelf-life of table eggs for the specific freshness criteria for egg products as laid out in the hygiene package (ToR3). © European Food Safety Authority, 2014 KEY WORDSIn order to answer the first ToR, the BIOHAZ Panel based its conclusions on the results of a quantitative model, aimed at describing the behaviour of Salmonella Enteritidis following vertical transmission, since this serovar is recognised to be the major pathogen related to egg-borne disease because of its ability to contaminate the interior of intact eggs during their formation within the body of an infected hen. The possible impact of extending the shelf-life of eggs on other serovars of Salmonella, as well as on other pathogens, is evaluated in a qualitative manner, with no individual serovar other than S. Enteritidis currently posing a major risk of egg-borne salmonellosis in the European Union (EU), although S. Typhimurium has been associated with relatively small outbreaks due to duck eggs. Trans-shell contamination (i.e. secondary contamination) is also discussed, but the impact of a prolongation of the shelf ...

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Experimental infection of egg‐laying hens withSalmonella enteritidisphage type 4

Cited by 160 publications

References 23 publications

Experimental infection of Salmonella Enteritidis in quails submitted to forced molting by feed fasting

Experimental infection of Salmonella Enteritidis in quails submitted to forced molting by feed fasting

Further observations on the serological response to experimental Salmonella typhimurium in chickens measured by ELISA

Scientific Opinion on the public health risks of table eggs due to deterioration and development of pathogens

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