Stress-induced adaptations in Salmonella: A ground for shaping its pathogenesis

Pradhan, D.; Negi, Vidya Devi

doi:10.1016/j.micres.2019.126311

Cited by 42 publications

(18 citation statements)

References 138 publications

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“…Salmonella is a group of Gram-negative, facultatively anaerobic bacteria, which are common pathogens found in humans and animals [44]. Common sources of Salmonella infection include contaminated foods, such as meat, eggs, and agricultural products [45].…”

Section: Discussionmentioning

confidence: 99%

Gut Microbiota Dysbiosis Drives the Development of Colorectal Cancer

et al. 2020

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Background: The gut microbiota is a diverse community of microbes that maintain the stability of the intestinal environment. Dysbiosis of the gut microbiota has been linked to gastrointestinal diseases, such as colorectal cancer (CRC) – a leading cause of death for cancer patients. Summary: Candidate pathogens have been identified using bacterial culture and high-throughput sequencing techniques. Currently, there is evidence to show that specific intestinal microbes drive CRC development and progression, yet their pathogenic mechanisms are still unclear. Key Messages: In this review, we describe the known healthy gut microbiota and its changes in CRC. We especially focus on exploring the pathogenic mechanisms of gut microbiota dysbiosis in CRC. This is crucial for explaining how gut microbiota dysbiosis drives the process of colorectal carcinogenesis and tumor progression. Evaluation of changes in the gut microbiota during CRC development and progression offers a new strategy for the diagnosis and treatment of this disease.

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Section: Discussionmentioning

confidence: 99%

Gut Microbiota Dysbiosis Drives the Development of Colorectal Cancer

et al. 2020

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“…Salmonella strains can evolve through the acquisition of genetic elements to survive hostile environments created by the use of antibiotics, acid-based alternatives, carcass sanitizers, high and low temperatures, and the pH and osmolarity variations that are encountered in poultry facilities and processing plants (1,13,35,41). A repeated exposure of some Salmonella strains to various sublethal stresses seems to increase the tolerance and survival ability of these strains, without neglecting the ability of some serotypes of Salmonella to preferentially adhere to chicken skin (20,50).…”

Section: Discussionmentioning

confidence: 99%

Salmonella Contamination of Broiler Chicken Carcasses at Critical Steps of the Slaughter Process and in the Environment of Two Slaughter Plants: Prevalence, Genetic Profiles, and Association with the Final Carcass Status

Boubendir

Arsenault

Quessy

et al. 2021

Journal of Food Protection

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Salmonella is a foodborne pathogen commonly associated with poultry products. The aims of this work were to 1) estimate the impact of critical steps of the slaughter process on Salmonella detection from broiler chicken carcasses in two commercial poultry slaughter plants in Quebec, Canada, 2) investigate the presence of the pathogen in the slaughter plant environment, 3) describe, using a high resolution melting (HRM) approach, the HRM Salmonella profiles and serotypes present on carcasses and in the slaughter plant environment and 4) evaluate if the HRM flock status after chilling could be predicted by the flock status at previous steps of the slaughter process, or by the status of previous flocks, or by the status of the processing environment, for a same HRM profile. Eight visits were conducted in each slaughter plant over a 6-month period. A total of 379 carcass rinsates from 79 flocks were collected at 5 critical steps of the slaughter process. Environmental samples were also collected from seven critical sites in each slaughter plant. The bleeding step was the most contaminated with >92% of positive carcasses. A decrease of the contamination along the slaughtering process was noted, with carcasses sampled after dry-air chilling showing ≤2.5% Salmonella prevalence. The most frequently isolated serotypes were S. Heidelberg, S. Kentucky and S. Schwarzengrund. The detection of the S. Heidelberg 1-1-1 HRM profile on carcasses after chilling was significantly associated with its detection at previous steps of the slaughter process and in previously slaughtered flocks during a same sampling day. Results highlight the importance of the chilling step in the control of Salmonella on broiler chicken carcasses and the need to further describe and compare the competitive advantage of Salmonella serotypes to survive processing. The current study also illustrates the usefulness of HRM typing in investigating Salmonella contamination along the slaughter process.

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“…The tolerance response of pathogens to one or more stresses is referred to as stress resistance and has been shown to aid in the survival of pathogens in food products and in the food processing environment, and harm consumers. Besides the numbers of survival cells, the intracellular profiles were also altered by the stresses (Begley and Hill, 2015;Wang et al, 2016;Pradhan and Negi, 2019).…”

Section: Introductionmentioning

confidence: 99%

Resistance Profiles of Salmonella Isolates Exposed to Stresses and the Expression of Small Non-coding RNAs

et al. 2020

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Salmonella can resist various stresses and survive during food processing, storage, and distribution, resulting in potential health risks to consumers. Therefore, evaluation of bacterial survival profiles under various environmental stresses is necessary. In this study, the resistance profiles of five Salmonella isolates [serotypes with Agona, Infantis, Typhimurium, Enteritidis, and a standard strain (ATCC 13076, Enteritidis serotype)] to acidic, hyperosmotic, and oxidative stresses were examined, and the relative expressions of non-coding small RNAs were also evaluated, including CyaR, MicC, MicA, InvR, RybB, and DsrA, induced by specific stresses. The results indicated that although all tested strains displayed a certain resistance to stresses, there was great diversity in stress resistance among the strains. According to the reduction numbers of cells exposed to stress for 3 h, S. Enteritidis showed the highest resistance to acidic and hyperosmotic stresses, whereas ATCC 13076 showed the greatest resistance to oxidative stress, with less than 0.1 Log CFU/ml of cell reduction. Greater resistance of cells to acidic, hyperosmotic, and oxidative stresses was observed within 1 h, after 2 h, and from 1 to 2 h, respectively. The relative expression of sRNAs depended on the isolate for each stress; acidic exposure for the tested isolates induced high expression levels of DsrA, MicC, InvR, RybB, MicA, and CyaR. The sRNA RybB, associated with sigma E and outer membrane protein in bacteria, showed a fold change of greater than 7 in S. Enteritidis exposed to the tested stresses. CyaR and InvR involved in general stress responses and stress adaptation were also induced to show high expression levels of Salmonella exposed to hyperosmotic stress. Overall, these findings demonstrated that the behaviors of Salmonella under specific stresses varied according to strain and were likely not related to other profiles. The finding also provided insights into the survival of Salmonella subjected to short-term stresses and for controlling Salmonella in the food industry.

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Stress-induced adaptations in Salmonella: A ground for shaping its pathogenesis

Cited by 42 publications

References 138 publications

Gut Microbiota Dysbiosis Drives the Development of Colorectal Cancer

Gut Microbiota Dysbiosis Drives the Development of Colorectal Cancer

Salmonella Contamination of Broiler Chicken Carcasses at Critical Steps of the Slaughter Process and in the Environment of Two Slaughter Plants: Prevalence, Genetic Profiles, and Association with the Final Carcass Status

Resistance Profiles of Salmonella Isolates Exposed to Stresses and the Expression of Small Non-coding RNAs

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