Microbiological study of fresh herbs from retail premises uncovers an international outbreak of salmonellosis

Elviss, Nicola; Little, C. L.; Hucklesby, L.; Sagoo, Satnam; Surman-Lee, Susanne; Pinna, Elizabeth de; Threlfall, E. J.

doi:10.1016/j.ijfoodmicro.2009.01.015

Cited by 87 publications

(68 citation statements)

References 12 publications

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“…Traditional serotyping not only provides subtyping data that allow for worldwide comparison, which has facilitated the detection of a number of salmonellosis outbreaks with international scope (43)(44)(45), but it also facilitates comparison with historical data sets, since serotyping has been in use for about 70 years. As new methods for serotyping and subtyping of Salmonella are developed, it is thus important that these methods can be referenced and correlated to serovars according to the existing White-Kauffmann-Le Minor scheme, both to maintain the continuity of serovar data and to facilitate communication with laboratories that use traditional serotyping approaches.…”

Section: Discussionmentioning

confidence: 99%

Comparison of Typing Methods with a New Procedure Based on Sequence Characterization for Salmonella Serovar Prediction

et al. 2013

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bAs the development of molecular serotyping approaches is critical for Salmonella spp., which include >2,600 serovars, we performed an initial evaluation of the ability to identify Salmonella serovars using (i) different molecular subtyping methods and (ii) a newly implemented combined PCR-and sequencing-based approach that directly targets O-and H-antigen-encoding genes. Initial testing was performed using 46 isolates that represent the top 40 Salmonella serovars isolated from human and nonhuman sources, as reported by the U.S. Centers for Disease Control and Prevention and the World Health Organization. Multilocus sequence typing (MLST) was able to accurately predict the serovars for 42/46 isolates and showed the best ability to predict serovars among the subtyping methods tested. Pulsed-field gel electrophoresis (PFGE), ribotyping, and repetitive extragenic palindromic sequence-based PCR (rep-PCR) were able to accurately predict the serovars for 35/46, 34/46, and 30/46 isolates, respectively. Among the methods, S. enterica subsp. enterica serovars 4,5,12:i:؊, Typhimurium, and Typhimurium var. 5؊ were frequently not classified correctly, which is consistent with their close phylogenetic relationship. To develop a PCR-and sequence-based serotyping approach, we integrated available data sources to implement a combination PCR-based O-antigen screening and sequencing of internal fliC and fljB fragments. This approach correctly identified the serovars for 42/46 isolates in the initial set representing the most common Salmonella serovars, as well as for 54/63 isolates representing less common Salmonella serovars. Our study not only indicates that different molecular approaches show the potential to allow for rapid serovar classification of Salmonella isolates, but it also provides data that can help with the selection of molecular serotyping methods to be used by different laboratories.

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Section: Discussionmentioning

confidence: 99%

Comparison of Typing Methods with a New Procedure Based on Sequence Characterization for Salmonella Serovar Prediction

et al. 2013

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“…Their presences in food sometimes represent assimilation of glucose, galactose and lactic acid by them. Examination for the presence of pathogens in ready-to-eat food contributes to food safety (Roberts and Greenwood, 2003;Elviss et al, 2009;Willis et al, 2009). Although low numbers of food pathogens probably represent a low risk, their presence can suggest fault(s) in the production and/or subsequent handling which, if not controlled, could lead to an unacceptable increase in risk (Health Protection Agency, 2009).…”

Section: Aspergillus Nigermentioning

confidence: 99%

Comparative study of ready-to-eat foods from road-side and eateries in Benin City, Nigeria

Akinnibosun¹,

Ojo²

2015

Afr. J. Microbiol. Res.

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“…Edible garnishes Besides the numerous beneficial aspects of food garnishes, there are also a few drawbacks. The drawback of food garnishes which is of concern to a microbiologist is the fact that food garnishes are added to a dish uncooked and thus, potentially capable of being vectors of microorganisms and cause food spoilage and food poisoning (Campbell, 2001;Elviss, 2009). A lot of work has been done on uncooked vegetables, spices and nuts (Ali, 2014;Andleeb, 2013;Banerjee, 2004;Ghosh, 2007;Khan, 2012;Nipa, 2011;Roy, 2007;Sago, 2003;Schaffner, 1967;Shrivastava, 2014).…”

Section: Introductionmentioning

confidence: 99%

Decontamination Strategies for a Few Potentially Pathogenic and Food Spoilage Causing, Antibiotic-Resistant Bacteria Isolated From Commonly Used Food Garnishes

Sarkar¹,

Divya²,

Sumanashree³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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Microbiological study of fresh herbs from retail premises uncovers an international outbreak of salmonellosis

Cited by 87 publications

References 12 publications

Comparison of Typing Methods with a New Procedure Based on Sequence Characterization for Salmonella Serovar Prediction

Comparison of Typing Methods with a New Procedure Based on Sequence Characterization for Salmonella Serovar Prediction

Comparative study of ready-to-eat foods from road-side and eateries in Benin City, Nigeria

Decontamination Strategies for a Few Potentially Pathogenic and Food Spoilage Causing, Antibiotic-Resistant Bacteria Isolated From Commonly Used Food Garnishes

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