FRONTIERS IN VETERINARY SCIENCE 01/06/17 The potential link between thermal resistance and virulence in Salmonella: A review. Turki M.
International Journal of Current Advanced Research - JULY 2016 - PREVALENCE OF SALMONELLA IN FOOD SAMPLES OF DEHRADUN REGION. AEM 18/11/16 Salad leaf juices enhance Salmonella growth, fresh produce colonisation and virulence. FRONTIERS IN MICROBIOLOGY 21/10/16 Molecular Characterization of Salmonella Serovars Anatum and Ealing Associated with Two Historical Outbreaks, Linked to Contaminated Powdered Infant Formula.
Introduction Infant foods, such as baby cereals and powdered infant milk formulae (PIF), can act as vectors for pathogenic microorganisms of importance to human health as technology is currently unavailable to manufacture these foods as sterile products.
Thus, despite the implementation of good manufacturing practices PIF may, on occasion, become contaminated with pathogens during production. Those pathogens that present the greatest threat to infant health include Cronobacter species (formerly known as Enterobacter sakazakii) and Salmonella enterica, two bacterial genera designated by the World Health Organisation (WHO) as Class A pathogens. Following the consumption and ingestion of contaminated foods, clinical signs of infection include gastroenteritis which can progress to bacteraemia and meningitis (Cahill et al., 2008). Numerous Salmonella outbreaks associated with contaminated infant foods have been documented since the 1950s and 1960s (Brouard et al., 2007). FRONTIERS IN MICROBIOLOGY 20/10/16 Effectiveness of Washing Procedures in Reducing Salmonella enterica and Listeria monocytogenes on a Raw Leafy Green Vegetable (Eruca vesicaria)
Introduction Vegetables are an important source of dietary fiber, vitamins and minerals, have low energy density and provide a range of nutrients that are required to regulate the body’s metabolic functions.
For these reasons, dietary guidelines recommend a high intake of vegetables (WHO/FAO, 2003). However, due to their high surface/weight ratio and relatively high pH, salad vegetables host large microbial populations, particularly bacteria, which contribute to the natural decay of vegetative organs detached from the plant (Ragaert et al., 2007). Human pathogens such as Listeria monocytogenes, Salmonella, and Escherichia coli O157:H7 can contaminate foodstuffs both during plant cultivation and processing (Francis et al., 1999; Brandl, 2006; Franz and van Bruggen, 2008). The risk derived from contaminated foodstuffs is increased for YOPIs (Young, Old, Pregnant, Immunocompromised) due to their high susceptibility and, thus, the possibility for disease to be more severe. Study Design Results. FRONTIERS IN MICROBIOLOGY 01/09/16 Genetic and phenotypic characterization of a Salmonella enterica serovar Enteritidis emerging strain with superior intra-macrophage replication phenotype.
Inna Shomer1, Alon Avisar1, Prerak Desai4, Shalhevet Azriel1, Gill Smollan5, Natasha Belausov5, Nathan Keller5, Daniel Glikman6, Yasmin Maor3, Avi Peretz6, Michael McClelland4, Galia Rahav1, 3 and Ohad Gal-Mor1, 2, 3*
Vet World. 2016 Feb; 9(2): 176–181. Isolation, antibiogram and pathogenicity of Salmonella spp. recovered from slaughtered food animals in Nagpur region of Central India. FOOD RESEARCH INTERNATIONAL - 2012 - Application of emerging technologies to control Salmonella in foods: A review. FOOD RESEARCH INTERNATIONAL - 2012 - Salmonella in surface and drinking water: Occurrence and water-mediated transmission. FOOD RESEARCH INTERNATIONAL - 2012 - Cross-contamination and recontamination by Salmonella in foods: A review. INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD (Athens - Greece) - MAI 2011 - Au sommaire: MFS1156 Salmonella survival in low aw environment. JOURNAL OF FOOD PROTECTION - 2005 - Growth of Salmonella Serovars, Escherichia coli O157:H7, and Staphylococcus aureus during Thawing of Whole Chicken and Retail Ground Beef Portions at 22 and 30 C. FRONTIERS IN MICROBIOLOGY - NOV 2013 - Mechanisms of survival, responses, and sources of Salmonella in low-moisture environments.
Introduction Drying is a traditional method that has been used to preserve food and to this day low-moisture foods have constituted a substantial part of our diet.
Foods in this category have a long shelf life and are usually stable for years. Low- and intermediate-moisture foods have a reduced water activity (aw). The term aw was originally applied by the pharmaceutical and food industries as a quantitative measure used in the determination of the shelf life of a product. aw can be defined as the ratio of the vapor pressure of water in a food matrix compared to that of pure water at the same temperature (Labuza, 1980). Pure distilled water has an aw of 1 and low-moisture products have a reduced value relative to this. The availability of water for biological reactions can be reduced by a number of methods such as freezing, the physical removal of water (such as spray drying), or by the addition of solutes such as salt and sugar (Brown, 1976). TABLE 1.
FIGURE 1. Osmoprotectants Personnel. FOODBORNE PATHOGENS AND DISEASE - 2011 - Molecular characterization of Salmonella Typhimurium highly successful outbreak strains. World Journal of Fish and Marine Sciences 3 (1): 58-66, 2011 Detection of Salmonella Spp in Aquatic Insects, Fish and Water by MPN-PCR. Global Veterinaria 11 (5): 685-688, 2013 Prevalence of Salmonella in Meat Products. Letters in Applied Microbiology 1999, 29, 303–307 Selection of Salmonella Typhimurium as an indicator for pathogen regrowth potential in composted biosolids. Journal of Agroalimentary Processes and Technologies 14 (2008) 337-340 The cross-contamination of Salmonella enteritidis on sterile and non-sterile meat. Acta Veterinaria Scandinavica 2014, 56:41 Prevention of Salmonella contamination of finished soybean meal used for animal feed by a Norwegian production plant despite frequent Salmonella contamination of raw soy beans, 1994–2012.
PROCEDIA - 2015 - The presence of Salmonella spp. in Belgrade domestic refrigerators. Volume 5, 2015, Pages 125–128 The 58th International Meat Industry Conference (MeatCon2015) Edited By Ivan Nastasijevic, Reinhard Fries and Sheryl Avery Abstract.
PLOS 11/09/15 Whole Genome Sequence Analysis of Salmonella Enteritidis PT4 Outbreaks from a National Reference Laboratory’s Viewpoint. Introduction: In April and May 2014, two suspected egg-related outbreaks of Salmonella enterica subsp. enterica serovar Enteritidis (S.
Enteritidis) were investigated by the Belgian National Reference Laboratory of Foodborne Outbreaks. Both the suspected food and human isolates being available, and this for both outbreaks, made these the ideal case study for a retrospective whole genome sequencing (WGS) analysis with the goal to investigate the feasibility of this technology for outbreak investigation by a National Reference Laboratory or National Reference Centre without thorough bioinformatics expertise. Methods: The two outbreaks were originally investigated epidemiologically with a standard questionnaire and with serotyping, phage typing, multiple-locus variable-number of tandem repeats analysis (MLVA) and antimicrobial susceptibility testing as classical microbiological methods. Retrospectively, WGS of six outbreak isolates was done on an Illumina HiSeq.
Introduction. Food Microbiology Volume 46, April 2015, Cleaning and sanitation of Salmonella-contaminated peanut butter processing equipment. Open Access Highlights Hot oil alone is not sufficient to remove Salmonella on processing equipment.
Hot oil may be a viable first step in a two part cleaning-sanitization process. Hot oil followed by 60% isopropanol removes Salmonella on processing equipment. Hot oil followed by isopropanol + QACs removes Salmonella on processing equipment. Abstract Microbial contamination of peanut butter by Salmonella poses a significant health risk as Salmonella may remain viable throughout the product shelf life. Microbiology spectrum 02/2014; One Health and Food-Borne Disease: Salmonella Transmission between Humans, Animals, and Plants. PLOS 11/11/15 Salmonella enterica Serovar Napoli Infection in Italy from 2000 to 2013: Spatial and Spatio-Temporal Analysis of Cases Distribution and the Effect of Human and Animal Density on the Risk of Infection. Abstract Background Salmonella Napoli is uncommon in Europe.
In Italy however, it has been growing in importance since 2000. To date, no risk factors have been identified to account for its rise. Rev. Nutr., Campinas, 17(3):319-326, jul./set., 2004 Detection of Listeria, Salmonella and Klebsiella in a hospital food service. Environment International Volume 83, October 2015 Climate change, extreme events and increased risk of salmonellosis in Maryland, USA: Evidence for coastal vulnerability.
Open Access Highlights We investigated association between salmonellosis and extreme events.
Salmonellosis risk is associated with extreme temperature/precipitation events. Extreme event related salmonellosis disproportionately affects coastal communities. Abstract. Revista Argentina de Microbiología Volume 46, Issue 4, October–December 2014, Bacteriophage cocktail reduces Salmonella enterica serovar Enteritidis counts in raw and smoked salmon tissues. Abstract The use of bacteriophages for the biocontrol of food-borne pathogens is increasingly gaining acceptance.
In this study, the effectiveness of bacteriophages to reduce Salmonella Enteritidis counts was evaluated in raw and smoked salmon tissues. Groups of 25 samples each were contaminated with S. Enteritidis, treated with a phage mix and then incubated for ten days at 18 °C and 4 °C. A significant bacterial reduction was obtained on days 3, 6 and 10 in raw salmon samples incubated at 18 °C (from 0.75 to 3.19 log10 CFU/g) and at 4 °C (from 2.82 to 3.12 log10 CFU/g), whereas in smoked salmon lower reductions were achieved (from 1.02 to 1.96 log10 CFU/g at 18°C and from 0.50 to 1.16 log10 CFU/g at 4 °C). Resumen El uso de bacteriófagos en el biocontrol de patógenos está adquiriendo cada vez más aceptación. Keywords. International Journal of TROPICAL DISEASE & Health - 2014 - The antibiotic resisting profile of Salmonella spp isolated from the sewage of the Campus of the University of Cocody, Abidjan, Côte d'Voire. Food Control 09/2014 Inactivation kinetics for Salmonella Enteritidis in potato omelet using microwave heating treatments.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY - 2007 - Quantifying the effects of heating temperature, and combined effects of heat. PHYTOPATHOLOGY - AVRIL 2013 - Salmonella Interactions with Plants and Their Associated Microbiota. Appl. Environ. Microbiol. November 2012 Prevalence and Relative Risk of Cronobacter spp., Salmonella spp., and Listeria monocyto. Food-borne illnesses continue to be a serious public health problem.
Appl. Environ. Microbiol. November 2012 Prevalence and Relative Risk of Cronobacter spp., Salmonella spp., and Listeria monocytogenes Associated with the Body Surfaces and Guts of Individual Filth Flies – guatemalt
The Centers for Disease Control and Prevention (CDC) estimate that the consumption of contaminated food in the United States is the cause of illness in approximately one out of six people, leading to 128,000 hospitalizations and 3,000 deaths each year (13). These food-borne diseases are associated with 31 known pathogens (74) and with an assemblage of unspecified agents, including microbes, toxins, and other substances (73). The economic burden of these illnesses should not be underestimated. Recent assessments calculated the health care-related cost to be approximately $51 billion per year in the United States, including productivity losses and mortality (75).
There are several mechanisms whereby food products can become contaminated. GMAONLINE 04/02/09 SOURCES AND RISK FACTORS FOR CONTAMINATION BY SALMONELLA IN LOW-MOISTURE PRODUCTS. Journal of Life Sciences Jan. 2013, Vol. 7, No. 1, pp.76-83 Search of Salmonella in Meat and Dairy Products. Journal of Central European Agriculture, 2013, 14(2), p.369-375 Effect of storage temperature and type of slurry on survivabilit. PLOS 12/04/12 Intraspecies Variation in the Emergence of Hyperinfectious Bacterial Strains in Nature.
Abstract Salmonella is a principal health concern because of its endemic prevalence in food and water supplies, the rise in incidence of multi-drug resistant strains, and the emergence of new strains associated with increased disease severity. Insights into pathogen emergence have come from animal-passage studies wherein virulence is often increased during infection. However, these studies did not address the prospect that a select subset of strains undergo a pronounced increase in virulence during the infective process- a prospect that has significant implications for human and animal health. Our findings indicate that the capacity to become hypervirulent (100-fold decreased LD50) was much more evident in certain S. enterica strains than others.
Hyperinfectious salmonellae were among the most virulent of this species; restricted to certain serotypes; and more capable of killing vaccinated animals. Author Summary. SANTELOG 16/04/12 BACTÉRIES: Découverte de salmonelles hypervirulentes. BACTÉRIES: Découverte de salmonelles hypervirulentes. ASSOCIATION OF FOOD, BEVERAGE AND CONSUMER PRODUCTS COMPANIES - 2009 - CONTROL OF SALMONELLA IN LOW-MOISTURE FOODS.
Références International Food Research Journal. Documents universitaires (notamment thèses) Sites institutionnels. WORLD APPLIED SCIENCES JOURNAL - 2011 - Comparison of different typing methods in Salmonella strains. PAKISTAN JOURNAL OF BIOLOGICAL SCIENCES - 2011 - Effect of ozone and potassium lactate on lipid oxidation and survival of Salmon. The Journal of Infectious Diseases - 2011 - Challenges and Opportunities to Identifying and Controlling the International Spread. North American Journal of Medical Sciences 2011 June, Volume 3. No. 6. Ambient maximum temperature as a function of Salmonella f. Int J Mol Epidemiol Genet 2011;2(1):73-77 Molecular typing of Salmonella spp isolated from food handlers and animals in Nigeria.
Journal of Food Protection, Vol. 69, No. 4, 2006, Pages 794–800 Validation of a Traditional Italian-Style Salami Manufacturing P. FOOD HACCP AOUT 2008 Présentation : Salmonella. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY - 2014 - Adhesion of Salmonella Enteritidis and Listeria monocytogenes on stainless steel welds.