Outbreaks of <i>Salmonella</i> illness associated with frozen raw breaded chicken products in Canada, 2015–2019

Morton, Vanessa; Kearney, Ashley; Coleman, Shannon; Viswanathan, Mythri; Chau, Kelvin; Orr, A.B.; Hexemer, A

doi:10.1017/s0950268819001432

Cited by 32 publications

(22 citation statements)

References 6 publications

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“…The virulence mechanism of the new O104:H4 serotype is still not fully understood and it is questioned whether the danger might still be "out there" [3]. Canada experienced a total of 18 outbreaks of Salmonella between 2015 and 2019 [4]. The incidence of listeriosis increased in South Africa, starting in June of 2017 to become the world's largest outbreak of listeriosis by July of 2018 [5].…”

Section: The Problemmentioning

confidence: 99%

Microbes in Our Food, an Ongoing Problem with New Solutions

Prüβ

2020

Antibiotics

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Despite an increasing number of techniques that are designed to mitigate microbial contamination of food and the resulting food borne disease outbreaks, the United States and many other countries across the world continue to experience impressive numbers of such outbreaks. Microbial contamination can occur during activities that take place in the pre-harvest environment or in the processing facility post-harvest. Current treatments of food that are aimed at reducing bacterial numbers may be only partially effective because of the development of bacterial resistance, the formation of bacterial biofilms, and inactivation of the treatment compound by the food products themselves. This Special Issue will include basic research approaches that are aimed at enhancing our understanding of how contamination occurs throughout the food processing chain, as well as more immediate and applied approaches to the development and use of novel anti-microbials to combat microbes in food. Novel techniques that aim to evaluate the efficacy of novel anti-microbials are included. Overall, we present a broad spectrum of novel approaches to reduce microbial contamination on food at all stages of production.

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Section: The Problemmentioning

confidence: 99%

Microbes in Our Food, an Ongoing Problem with New Solutions

Prüβ

2020

Antibiotics

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“…Animal-based protein plays an important role in the human diet. However, animal products are very susceptible to contamination by foodborne pathogens like Escherichia coli [2], Salmonella [3,4], Listeria monocytogenes [5,6], Campylobacter jejuni [7], and so forth which are related with processing plants, slaughterhouses and outbreaks in different countries.…”

Section: Introductionmentioning

confidence: 99%

Applications of Electrolyzed Water as a Sanitizer in the Food and Animal-By Products Industry

Orejel

Cano-Buendía

2020

Processes

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Food demand is increasing every year and, usually animal-derived products are generated far from consumer-places. New technologies are being developed to preserve quality characteristics during processing and transportation. One of them is electrolyzed water (EW) that helps to avoid or decrease the development of foodborne pathogens, or losses by related bacteria. Initially, EW was used in ready-to-eat foods such as spinach, lettuce, strawberries, among others; however, its application in other products is under study. Every product has unique characteristics that require an optimized application of EW. Different sanitizers have been developed; unfortunately, they could have undesirable effects like deterioration of quality or alterations in sensory properties. Therefore, EW is gaining popularity in the food industry due to its characteristics: easy application and storage, no corrosion of work surfaces, absence of mucosal membrane irritation in workers handling food, and it is considered environmentally friendly. This review highlights the advantages of using EW in animal products like chicken, pork, beef, eggs and fish to preserve their safety and quality.

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“…The serovars associated with gastroenteritis (i.e., Typhimurium, Enteritidis and >1600 others) consist of host-generalist strains and are collectively referred to as nontyphoidal Salmonella (NTS) [ 5 ]. NTS outbreaks are relatively common occurrences and are often linked to the consumption of contaminated food produce, such as poultry [ 6 , 7 ], fruits, vegetables [ 8 , 9 ] and processed foods [ 10 ]. In general, NTS strains have a remarkable ability to persist and survive in harsh conditions, including extremes of drying and nutrient limitation [ 11 , 12 , 13 ].…”

Section: Introductionmentioning

confidence: 99%

Metabolic Activation of CsgD in the Regulation of Salmonella Biofilms

et al. 2020

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Among human food-borne pathogens, gastroenteritis-causing Salmonella strains have the most real-world impact. Like all pathogens, their success relies on efficient transmission. Biofilm formation, a specialized physiology characterized by multicellular aggregation and persistence, is proposed to play an important role in the Salmonella transmission cycle. In this manuscript, we used luciferase reporters to examine the expression of csgD, which encodes the master biofilm regulator. We observed that the CsgD-regulated biofilm system responds differently to regulatory inputs once it is activated. Notably, the CsgD system became unresponsive to repression by Cpx and H-NS in high osmolarity conditions and less responsive to the addition of amino acids. Temperature-mediated regulation of csgD on agar was altered by intracellular levels of RpoS and cyclic-di-GMP. In contrast, the addition of glucose repressed CsgD biofilms seemingly independent of other signals. Understanding the fine-tuned regulation of csgD can help us to piece together how regulation occurs in natural environments, knowing that all Salmonella strains face strong selection pressures both within and outside their hosts. Ultimately, we can use this information to better control Salmonella and develop strategies to break the transmission cycle.

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Outbreaks of Salmonella illness associated with frozen raw breaded chicken products in Canada, 2015–2019

Cited by 32 publications

References 6 publications

Microbes in Our Food, an Ongoing Problem with New Solutions

Microbes in Our Food, an Ongoing Problem with New Solutions

Applications of Electrolyzed Water as a Sanitizer in the Food and Animal-By Products Industry

Metabolic Activation of CsgD in the Regulation of Salmonella Biofilms

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