Farm to fork impacts of super-shedders and high-event periods on food safety

Castro, Vinícius Silva; Figueiredo, Eduardo Eustáquio de Souza; McAllister, Tim A.; Stanford, Kim

doi:10.1016/j.tifs.2022.06.006

Cited by 10 publications

(9 citation statements)

References 100 publications

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“…Lastly, it has been suggested that the occurrence of super shedding events may be related to the recurrent formation and sloughing of biofilms including the pathogen [39,84]. This hypothesis is in line with comparative studies showing evidence of a strong adherent aggregative phenotype of E. coli O157:H7 super shedder strains, in particular adhesion to the epithelial cells of the bovine recto-anal junction [81].…”

Section: Bacterial Genetics/polymorphismmentioning

confidence: 57%

“…On one hand, some authors suggest a significant relationship. This is the case for the shedding of E. coli O157:H7 in a study by Nielsen et al [84]; in line with this, Chase-Topping et al [30] found that the presence of female host individuals is related to increased shedding. On the other hand, other studies did not report any relationship between sex and super shedding [87,88].…”

Section: Host Related Factors: Age and Sexmentioning

confidence: 58%

“…Reversible attachment to a surface is a prerequisite for biofilm formation [39]. According to Castro et al [84], the biofilm hypothesis may also explain a correlation previously observed between super shedding and low water consumption in bovine hosts, as a low feces hydration may cause friction in the recto-anal junction and lead to an increased detachment of the biofilms. Nevertheless, genomic comparisons either revealed no differences in the sequence of the genes involved in biofilm formation [79] or suggested a possible reduced biofilm formation capability (e.g., caused by a truncation of the cah gene [81]).…”

Section: Bacterial Genetics/polymorphismmentioning

confidence: 92%

See 2 more Smart Citations

Super Shedding in Enteric Pathogens: A Review

et al. 2022

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Super shedding occurs when a small number of individuals from a given host population shed high levels of a pathogen. Beyond this general definition, various interpretations of the shedding patterns have been proposed to identify super shedders, leading to the description of the super shedding phenomenon in a wide range of pathogens, in particular enteric pathogens, which are of considerable interest. Several underlying mechanisms may explain this observation, including factors related to the environment, the gut microbiota, the pathogen itself (i.e., genetic polymorphism), and the host (including immune factors). Moreover, data suggest that the interplay of these parameters, in particular at the host–pathogen–gut microbiota interface, is of crucial importance for the determination of the super shedding phenotype in enteric pathogens. As a phenomenon playing an important role in the epidemics of enteric diseases, the evidence of super shedding has highlighted the need to develop various control strategies.

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Section: Bacterial Genetics/polymorphismmentioning

confidence: 57%

Section: Host Related Factors: Age and Sexmentioning

confidence: 58%

Section: Bacterial Genetics/polymorphismmentioning

confidence: 92%

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Super Shedding in Enteric Pathogens: A Review

et al. 2022

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“…Studies have evaluated that, in cattle fed a forage-based diet (containing a high presence of phenolic compounds), there was less elimination of E. coli O157:H7 in the animals’ feces [ 158 ]. The load of E. coli O157:H7 shed in bovine feces is of special importance since super-shedding events have already been reported and are responsible for the high presence of this pathogen in animal feces [ 159 ]. The super-shedding event was related to the presence of 80% hide contamination in all animals present in a feedlot [ 160 ].…”

Section: Phenolic Compounds and A Possible Farm-to-fork Influencementioning

confidence: 99%

Phenolic Compounds in Bacterial Inactivation: A Perspective from Brazil

Kauffmann

Castro

2023

Antibiotics

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Phenolic compounds are natural substances that are produced through the secondary metabolism of plants, fungi, and bacteria, in addition to being produced by chemical synthesis. These compounds have anti-inflammatory, antioxidant, and antimicrobial properties, among others. In this way, Brazil represents one of the most promising countries regarding phenolic compounds since it has a heterogeneous flora, with the presence of six distinct biomes (Cerrado, Amazon, Atlantic Forest, Caatinga, Pantanal, and Pampa). Recently, several studies have pointed to an era of antimicrobial resistance due to the unrestricted and large-scale use of antibiotics, which led to the emergence of some survival mechanisms of bacteria to these compounds. Therefore, the use of natural substances with antimicrobial action can help combat these resistant pathogens and represent a natural alternative that may be useful in animal nutrition for direct application in food and can be used in human nutrition to promote health. Therefore, this study aimed to (i) evaluate the phenolic compounds with antimicrobial properties isolated from plants present in Brazil, (ii) discuss the compounds across different classes (flavonoids, xanthones, coumarins, phenolic acids, and others), and (iii) address the structure–activity relationship of phenolic compounds that lead to antimicrobial action.

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“…During the storage or preparation of meat products, S. aureus biofilm on contact surfaces may transfer to RTE meat products resulting in a serious risk of meat contamination (Mahros et al., 2021; Sharma et al., 2022). Recent studies have reported that biofilm of pathogenic bacteria in slaughterhouses has a super‐shedding phenomenon, which leads to a high risk of meat contamination (Castro et al., 2022; Rumbaugh & Sauer, 2020). For this reason, we strongly believe that revealing the highly diverse and complex patterns of meat‐borne S. aureus biofilm formation is key to controlling the spread and prevalence of S. aureus in the meat supply chain (Anany et al., 2022; Lianou et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

Attachment characteristics and kinetics of biofilm formation by Staphylococcus aureus on ready‐to‐eat cooked beef contact surfaces

Cheng

Jiang

Zhang

et al. 2023

Journal of Food Science

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Staphylococcus aureus is a food‐borne pathogen that quickly forms biofilm on meat contact surfaces and thus poses a serious threat to the safety of the meat industry. This study evaluated the attachment, survival, and growth of S. aureus biofilm with exposure to environmental factors in the meat industry by simulated ready‐to‐eat (RTE) cooked beef product contamination scenarios. The results indicated that the meat‐borne S. aureus biofilm formation dynamic could be divided into four different phases: initial adhesion (4–12 h), exponential (12–24 h), slow growth (1–3 days), and stationary (3–7 days). Meat‐borne S. aureus has strong adhesion and biofilm formation ability, and its biofilm exhibits persistence, high‐intensity metabolic activity, aerotaxis, and strain heterogeneity. This study has also demonstrated that in the long‐term existence of meat‐borne S. aureus biofilm on stainless steel and plexiglass surfaces (>7 days, 7.2–8.8 log CFU/cm2), expose to RTE cooked beef products, may cause it to become high‐risk contaminated food. Meat‐borne S. aureus that forms a dense and rough concave‐convex in the shape of biofilm architecture was observed by scanning electron microscopy, consisting of complex components and adhesion of living and dead cells. This was further confirmed by the meat‐borne S. aureus biofilm on the stainless steel surface by attenuated total reflectance Fourier transformed infrared spectroscopy, and the dominant peaks in biofilm spectra were mainly associated with proteins, polysaccharides, amino acid residues, and phospholipids (>50%). These findings may help in the identification of the main sources of contamination within the meat industry and the subsequent establishment of strategies for biofilm prevention and removal. Practical Application This study revealed the meat‐borne S. aureus biofilm formation mechanism and found that it exhibited strong colonization and biofilm‐forming ability, which can persist on the contact surfaces of ready‐to‐eat beef products. These initial findings could provide information on the behavior of meat‐borne S. aureus biofilm attached to meat contact surfaces under conditions commonly encountered in meat environments, which help to support the determination of the main sources of contamination within the meat industry and the subsequent establishment of strategies for biofilm prevention and removal. It was also helpful in controlling biofilm contamination and improving meat safety to minimize it.

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Farm to fork impacts of super-shedders and high-event periods on food safety

Cited by 10 publications

References 100 publications

Super Shedding in Enteric Pathogens: A Review

Super Shedding in Enteric Pathogens: A Review

Phenolic Compounds in Bacterial Inactivation: A Perspective from Brazil

Attachment characteristics and kinetics of biofilm formation by Staphylococcus aureus on ready‐to‐eat cooked beef contact surfaces

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