Food microbiology update emerging foodborne pathogens

Bryant, Raymond G.

doi:10.1007/bf02779916

Cited by 10 publications

(6 citation statements)

References 48 publications

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“…). Campylobacter was recognized as an emerging foodborne pathogen relatively recently (Bryant ), and research conducted on strategies to reduce Campylobacter in food animals has mostly been conducted in the past 10 years (Newell et al . ).…”

Section: Introductionmentioning

confidence: 99%

“…Carcass contamination is correlated to intestinal colonization, and it is estimated that a 2 log 10 reduction in intestinal Campylobacter would decrease the human risk of infection by 30-fold (Van Deun et al 2008). Campylobacter was recognized as an emerging foodborne pathogen relatively recently (Bryant 1983), and research conducted on strategies to reduce Campylobacter in food animals has mostly been conducted in the past 10 years (Newell et al 2011). Efforts in reducing Campylobacter have largely been directed towards biosecurity improvement and in-feed/water additives like phages, bacteriocins, pre-and probiotics, organic acids (OA) and botanicals, but none of them, alone, was proven to be completely effective, reliable and reproducible (Lin 2009;Hermans et al 2011).…”

Section: Introductionmentioning

confidence: 99%

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Development of a feed additive to reduce caecal Campylobacter jejuni in broilers at slaughter age: from in vitro to in vivo , a proof of concept

et al. 2012

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Aim: In vitro and in vivo challenge studies were undertaken to develop an in-feed additive of microencapsulated propionic, sorbic acids and pure botanicals to control Campylobacter jejuni in broilers at slaughter age. Methods and Results: Organic acids (OA) and pure botanicals were tested in vitro against Camp. jejuni, whereas in vivo, chickens were fed either a control diet, or increasing doses of the additive for 42 days (experiment 1); in the second experiment, chickens received the additive at 0Á1 or 0Á3% from day 0 to 21 or from day 22 to 42. The additive consistently reduced Camp. jejuni caecal counts at any given dose (exp. 1) or inclusion plan (exp. 2). Moreover, it was able to reduce the number of goblet cells and modify mucin glycoconjugates biosynthesis pattern. Conclusions: We developed an additive that was effective in reducing Camp. jejuni in slaughter-age chickens even at low doses (0Á1%). That efficacy was the result of the synergistic action between OA and botanicals. Significance and Impact of the Study: This study provides a strategy to reduce Camp. jejuni in broilers and, as a consequence, to improve the safety of the food chain. Moreover, data suggest that a treatment limited to the last weeks before slaughter would allow to save on inclusion of the additive throughout the whole production cycle.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Development of a feed additive to reduce caecal Campylobacter jejuni in broilers at slaughter age: from in vitro to in vivo , a proof of concept

et al. 2012

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“…Campylobacter jejuni is a Gram‐negative, microaerophilic food‐borne pathogen and a leading cause of acute bacterial gastroenteritis in humans (Bryant, 1983; Altekruse et al ., 1999). It colonizes the intestinal tract of many warm‐blooded animals (Svedhem and Kaijser, 1981) and is commensal in poultry, cattle and swine (Harris et al ., 1986; Kazwala et al ., 1990).…”

Section: Introductionmentioning

confidence: 99%

An ATP‐binding cassette‐type cysteine transporter in Campylobacter jejuni inferred from the structure of an extracytoplasmic solute receptor protein

Müller¹,

Thomas

Horler

et al. 2005

Molecular Microbiology

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SummaryCampylobacter jejuni is a Gram-negative food-borne pathogen associated with gastroenteritis in humans as well as cases of the autoimmune disease GuillainBarré syndrome. C. jejuni is asaccharolytic because it lacks an active glycolytic pathway for the use of sugars as a carbon source. This suggests an increased reliance on amino acids as nutrients and indeed the genome sequence of this organism indicates the presence of a number of amino acid uptake systems. Cj0982, also known as CjaA, is a putative extracytoplasmic solute receptor for one such uptake system as well as a major surface antigen and vaccine candidate. The crystal structure of Cj0982 reveals a two-domain protein with density in the enclosed cavity between the domains that clearly defines the presence of a bound cysteine ligand. Fluorescence titration experiments were used to demonstrate that Cj0982 binds cysteine tightly and specifically with a K d of ~ 10 ----7 M consistent with a role as a receptor for a high-affinity transporter. These data imply that Cj0982 is the binding protein component of an ABCtype cysteine transporter system and that cysteine uptake is important in the physiology of C. jejuni.

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“…It has been reported that workers at the U.S. Food and Drug Administration have suggested an in-the-can pasteurizing process for canned oysters. Their preliminary results indicate an effective temperature and time of 15 to 30 min at 57.2°C (7). Wilson and Ashley (41) reported that the bacteria are killed by heat at 55°C in 15 min.…”

mentioning

confidence: 97%

“…The exposure of V. cholerae for 15 min at 55°C, 10 min at 60°C, or 5 min at 65°C was reported to kill the organisms (15, 32, 41). These temperature-time relationships were found not to hold when different foods were contaminated with these organisms (C. A. Makukutu, Masters of Public Health thesis, University of Texas, Houston, 1983 Food can become contaminated with V. cholerae from food handlers who are infected or from convalescent or asymptomatic carriers (5,7,16,28,32,35,44; C. 0. Tacket, Letter, J.…”

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confidence: 99%

Behavior of Vibrio cholerae in hot foods

Makukutu¹,

Guthrie²

1986

Appl Environ Microbiol

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Four food types held hot at 45 to 60°C were deliberately contaminated with 01 and non-Ol Vibrio cholerae strains. These organisms were assayed for survival and recovery from the foods within 1 h of the time the food was kept hot. The results showed no growth of V. cholerae non-Ol on thiosulfate-citrate bile-sucrose agar plates after 24 h of incubation at 37°C for food held hot at 50 to 60°C. Growth was low for V. cholerae 01 and was not achieved in some instances in which foods were held at either 55 or 60°C after 40 or 60 min of from the time the food was kept hot. Both organisms, however, were recovered equally from all food types held at all temperatures after 48 h of incubation. When incubated for an additional 24 h, the organisms grew to unusually small-sized colonies, measuring 0.1 to 0.3 mm in diameter, on the same agar plates that were negative for growth after an initial 24 h of incubation. It was concluded that V. cholerae survived the period of time held at hot temperatures. Although the organisms were not recovered from some foods when held at some of the temperatures and times after 24 h of incubation, they remained viable. An incubation period of 48 h at 37°C was found to be appropriate for the recovery of V. cholerae from hot foods.

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Food microbiology update emerging foodborne pathogens

Abstract: A review of three "emerging" foodborne pathogen groups is presented, including Campylobacter jejuni/coli, Yersinia enterocolitica, and foodborne Vibrio sp.

Cited by 10 publications

References 48 publications

Development of a feed additive to reduce caecal Campylobacter jejuni in broilers at slaughter age: from in vitro to in vivo , a proof of concept

Development of a feed additive to reduce caecal Campylobacter jejuni in broilers at slaughter age: from in vitro to in vivo , a proof of concept

An ATP‐binding cassette‐type cysteine transporter in Campylobacter jejuni inferred from the structure of an extracytoplasmic solute receptor protein

Behavior of Vibrio cholerae in hot foods

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