Isolation and characterisation of Salmonella in a turkey production facility

Nayak, R.; Kenney, P. Brett; Keswani, Jyoti; Ritz, Casey W.

doi:10.1080/00071660301959

Cited by 22 publications

(28 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This genotypic and phenotypic similarity likely indicates that there is dissemination of a particular genotype of S. enterica serovar Heidelberg throughout the production environment and among the birds present on the farm (20). The low level of resistance observed in these isolates was likely due to the fact that no antimicrobials were administered to the birds either by feed or by water during their production (19). There were, however, some isolates collected from the facility and birds that were resistant to multiple antimicrobials, with the isolate displaying the greatest level of resistance being resistant to four antimicrobial agents (Str, Sul, Sxt, and Tet).…”

Section: Resultsmentioning

confidence: 99%

“…1). A series of isolates originated from multiple locations on a single turkey farm, including waterers, litter, barn surfaces (walls, ventilation areas, fans, feed carts, floors, and door handles), and the ceca of turkeys raised on the farm, using methods described previously (19). Isolates from veterinary diagnostic specimens were obtained from the NVSL and the North Dakota State Veterinary Diagnostic Laboratory.…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Characterization of Salmonella enterica serovar Heidelberg from Turkey-Associated Sources

Kaldhone

Nayak

Lynne

et al. 2008

Appl Environ Microbiol

View full text Add to dashboard Cite

Salmonella enterica serovar Heidelberg strains are frequently associated with food-borne illness, with recent isolates showing higher rates of resistance to multiple antimicrobial agents. One hundred eighty S. enterica serovar Heidelberg isolates, collected from turkey-associated production and processing sources, were tested for antimicrobial susceptibility and compared by pulsed-field gel electrophoresis (PFGE) and plasmid profile analysis. The potential for the transfer of resistance between strains was studied by conjugation experiments. PFGE analysis using XbaI digestion identified eight clusters (based on 90% similarity), with the largest containing 71% of the isolates. Forty-two percent of the isolates were resistant to at least 1 of the 15 antimicrobial agents tested, and 4% of the isolates were resistant to 8 or more antimicrobial agents. Resistances to streptomycin (32%), tetracycline (30%), and kanamycin (24%) were most commonly detected. Interestingly, the XbaI PFGE profiles of selective multidrug-resistant strains (n ‫؍‬ 22) of S. enterica serovar Heidelberg from turkey-associated sources were indistinguishable from the predominant profile (JF6X01.0022) detected in isolates associated with human infections. These isolates were further differentiated into seven distinct profiles following digestion with the BlnI enzyme, with the largest cluster comprising 15 isolates from veterinary diagnostic and turkey processing environments. Conjugation experiments indicated that resistance to multiple antimicrobial agents was transferable among strains with diverse PFGE profiles.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Characterization of Salmonella enterica serovar Heidelberg from Turkey-Associated Sources

Kaldhone

Nayak

Lynne

et al. 2008

Appl Environ Microbiol

View full text Add to dashboard Cite

show abstract

“…Several risk factors, such as inadequate hygiene, contamination in the previously placed flock, contaminated day-old chicks, farm structure/management challenges, and contaminated production facility environments (feed, water, insects, air, litter, etc.) have been attributed to Salmonella contamination of broiler flocks (54,80,91).…”

Section: Genetic Factors Contributing To the Emergence Of Salmonella mentioning

confidence: 99%

Population Dynamics of Salmonella enterica Serotypes in Commercial Egg and Poultry Production

Foley

Nayak

Hanning

et al. 2011

Appl Environ Microbiol

357

272

View full text Add to dashboard Cite

4Fresh and processed poultry have been frequently implicated in cases of human salmonellosis. Furthermore, increased consumption of meat and poultry has increased the potential for exposure to Salmonella enterica. While advances have been made in reducing the prevalence and frequency of Salmonella contamination in processed poultry, there is mounting pressure on commercial growers to prevent and/or eliminate these human pathogens in preharvest production facilities. Several factors contribute to Salmonella colonization in commercial poultry, including the serovar and the infectious dose. In the early 1900s, Salmonella enterica serovars Pullorum and Gallinarum caused widespread diseases in poultry, but vaccination and other voluntary programs helped eradicate pullorum disease and fowl typhoid from commercial flocks. However, the niche created by the eradication of these serovars was likely filled by S. Enteritidis, which proliferated in the bird populations. While this pathogen remains a significant problem in commercial egg and poultry production, its prevalence among poultry has been declining since the 1990s. Coinciding with the decrease of S. Enteritidis, S. Heidelberg and S. Kentucky have emerged as the predominant serovars in commercial broilers. In this review, we have highlighted bacterial genetic and host-related factors that may contribute to such shifts in Salmonella populations in commercial poultry and intervention strategies that could limit their colonization.

show abstract

“…The significance of birds that carry Salmonella into the processing plant is not only carcass contamination but also cross-contamination of the processing plant environment and other carcasses (Erol 1999;Nayak et al 2003;Nde et al 2007). Bacteria that survive processing plant decontamination regimes with antimicrobial agents can become stress hardened and become harder to kill (Sampathkumar et al 2004;Braoudaki and Hilton 2004;Alonso-Hernando et al 2009).…”

Section: Introductionmentioning

confidence: 99%

Thermal inactivation of Salmonella Enteritidis on chicken skin previously exposed to acidified Sodium chlorite or tri-sodium phosphate

2015

View full text Add to dashboard Cite

Thermal inactivation of normal and starved cells of Salmonella Enteritidis on chicken skin previously exposed to different concentrations of acidified sodium chlorite (ASC) or tri-sodium phosphate (TSP) was investigated. Sensory results indicated no significance differences for control and treatments. Thus, results of this study indicated that pretreatment of chicken skin with ASC or TSP increased sensitivity of Salmonella Enteritidis to heat without affecting organoleptic quality of chicken meat.

show abstract

Isolation and characterisation of Salmonella in a turkey production facility

Cited by 22 publications

References 0 publications

Characterization of Salmonella enterica serovar Heidelberg from Turkey-Associated Sources

Characterization of Salmonella enterica serovar Heidelberg from Turkey-Associated Sources

Population Dynamics of Salmonella enterica Serotypes in Commercial Egg and Poultry Production

Thermal inactivation of Salmonella Enteritidis on chicken skin previously exposed to acidified Sodium chlorite or tri-sodium phosphate

Contact Info

Product

Resources

About