Salmonella enterica Subspecies enterica Serotypes Associated with Meat and Meat Products in African Countries: A Review

Extended-spectrum β-lactamases (ESBLs) production and (fluoro)quinolone (FQ) resistance among Salmonella pose a public health threat. The objective of this study was the phenotypic and genotypic characterization of an ESBL-producing and nalidixic acid-resistant Salmonella enterica serovar Gloucester isolate (serotype 4:i:l,w) of sequence type 34 (ST34) from ready-to-eat (RTE) meat products in China. Whole-genome short and long read sequencing (HiSeq and MinION) results showed that it contained blaCTX–M–55, qnrS1, and tetB genes, with blaCTX–M–55 and qnrS1 located in chromosomal IS26-mediated composite transposon (IS26–qnrS1–IS3–Tn3–orf–blaCTX–M–55–ISEcp1–IS26). The same genetic structure was found in the chromosome of S. enterica subsp. enterica serovar Typhimurium strain and in several plasmids of Escherichia coli, indicating that the IS26-mediated composite transposon in the chromosome of S. Gloucester may originate from plasmids of E. coli and possess the ability to disseminate to Salmonella and other bacterial species. Besides, the structural unit qnrS1–IS3–Tn3–orf–blaCTX–M–55 was also observed to be linked with ISKpn19 in both the chromosomes and plasmids of various bacteria species, highlighting the contribution of the insertion sequences (IS26 and ISKpn19) to the co-dissemination of blaCTX–M–55 and qnrS1. To our knowledge, this is the first description of chromosomal blaCTX–M–55 and qnrS in S. Gloucester from RTE meat products. Our work expands the host range and provides additional evidence of the co-transfer of blaCTX–M–55 and qnrS1 among different species of Salmonella through the food chain.

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Citrobacter braakii Yield False-Positive Identification as Salmonella, a Note of Caution

Foods ◽

10.3390/foods10092177 ◽

2021 ◽

Vol 10 (9) ◽

pp. 2177

Author(s):

Joanna Pławińska-Czarnak ◽

Karolina Wódz ◽

Magdalena Kizerwetter-Świda ◽

Tomasz Nowak ◽

Janusz Bogdan ◽

...

Keyword(s):

False Positive ◽

Salmonella Enterica ◽

Meat Products ◽

Animal Origin ◽

Biochemical Tests ◽

Salmonella Spp ◽

Isolation And Identification ◽

False Positive Identification ◽

Food Of Animal Origin ◽

Meat Samples

Background: Globally, Salmonella enterica is one of the leading causes of foodborne illness in humans. Food of animal origin is obligatorily tested for the presence of this pathogen. Unfortunately, in meat and meat products, this is often hampered by the presence of background microbiota, which may present as false-positive Salmonella. Methods: For the identification of Salmonella spp. from meat samples of beef, pork, and poultry, the authorized detection method is PN-EN ISO 6579-1:2017-04 with the White–Kauffmann–Le Minor scheme, two biochemical tests: API 20E and VITEK II, and a real-time PCR-based technique. Results: Out of 42 presumptive strains of Salmonella, 83.3% Salmonella enterica spp. enterica, 14.3% Citrobacter braakii, and 12.4% Proteus mirabilis were detected from 180 meat samples. Conclusions: Presumptive strains of Salmonella should be identified based on genotypic properties such as DNA-based methods. The aim of this study was the isolation and identification of Salmonella spp. from miscellaneous meat sorts: beef, pork, and poultry.

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Enteric Fever in Mediterranean North Africa

The Journal of Infection in Developing Countries ◽

10.3855/jidc.606 ◽

2009 ◽

Vol 3 (10) ◽

pp. 753-761 ◽

Cited By ~ 12

Author(s):

Khalifa Sifaw Ghenghesh ◽

Ezzedin Franka ◽

Khaled Tawil ◽

Momtaz Wasfy ◽

Salwa F. Ahmed ◽

...

Keyword(s):

North Africa ◽

Salmonella Enterica ◽

Enteric Fever ◽

Salmonella Typhi ◽

Multidrug Resistant ◽

Population Based ◽

North African ◽

African Region ◽

African Countries ◽

The Mediterranean

Typhoid fever is endemic in the Mediterranean North African countries (Morocco, Algeria, Tunisia, Libya, and Egypt) with an estimated incidence of 10-100 cases per 100,000 persons. Outbreaks caused by Salmonella enterica serovar Typhi are common and mainly due to the consumption of untreated or sewage-contaminated water. Salmonella enterica Paratyphi B is more commonly involved in nosocomial cases of enteric fever in North Africa than expected and leads to high mortality rates among infants with congenital anomalies. Prevalence among travellers returning from this region is low, with an estimate of less than one per 100,000. Although multidrug resistant strains of Salmonella Typhi and Paratyphi are prevalent in this region, the re-emergence of chloramphenicol- and ampicillin-susceptible strains has been observed. In order to better understand the epidemiology of enteric fever in the Mediterranean North African region, population-based studies are needed. These will assist the health authorities in the region in preventing and controlling this important disease.

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Processing and utilization of snail meat in alleviating protein malnutrition in Africa: a review

Nutrition & Food Science ◽

10.1108/nfs-08-2019-0261 ◽

2020 ◽

Vol 50 (6) ◽

pp. 1085-1097

Author(s):

Samuel Ayofemi Olalekan Adeyeye ◽

Olusola Timothy Bolaji ◽

Titilope Adebusola Abegunde ◽

Taofeek Olawale Adesina

Keyword(s):

Rural Areas ◽

Whooping Cough ◽

Kidney Diseases ◽

Economic Value ◽

Meat Products ◽

Essential Amino Acids ◽

Antimicrobial Activities ◽

Protein Malnutrition ◽

African Countries ◽

Content Type

Purpose This study aims to review processing and utilization of snail meat in alleviating protein malnutrition in Africa. Most countries in Africa are faced with a major challenge of protein malnutrition as a result of high cost of animal proteins. This has encouraged more research works in the use of wild or game meat to meet the much-needed animal proteins. Design/methodology/approach Previous literatures on the above subject matter were reviewed. In many African countries, the use of snails, rodents and other small livestock in the wild could help in improving the nutritional needs of the people in both urban and rural areas, as well as adding economic value through income generation to the local people. Findings Snails are very rich in dietary protein, low in fat and cholesterol and are good sources of iron, magnesium, calcium and zinc. Previous studies showed that snail meat contains 70 per cent of water and its dry matter contains high amounts of essential amino acids such as lysine, leucine, arginine and tryptophan. Research studies have shown that snail contains calcium orthophosphate, a chemical substrate that could alleviate and reduce kidney diseases. Also, the glandular substances found in edible snails were found to have antimicrobial activities that cause agglutination of certain bacteria, which could be used against some ailments like whooping cough. As snail meat products have high nutritional value, spoilage sets in after one or two days after harvesting, and therefore, the preservation of snail meat has become a major concern to farmers, processors and consumers. Several preservation techniques could be adopted, which include smoking, sun drying, convectional drying and the use of natural or artificial preservatives. These methods have been found to reduce microbial load of snail meat and help to extend shelf life and keeping quality of snail meat. Originality/value This review X-rayed the importance of snail meat in the human diet and how this could be explored to enhance protein nutrition in developing countries.

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Rapid and Simultaneous Identification of Two Salmonella enterica Serotypes, Enteritidis and Typhimurium from Chicken and Meat Products by Multiplex PCR

Biotechnology(Faisalabad) ◽

10.3923/biotech.2004.44.48 ◽

2003 ◽

Vol 3 (1) ◽

pp. 44-48 ◽

Cited By ~ 12

Author(s):

Hanan Issa Malkawi ◽

Raad Gharaibeh

Keyword(s):

Multiplex Pcr ◽

Salmonella Enterica ◽

Meat Products ◽

Simultaneous Identification

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Biofilm Formation by Multidrug-Resistant Salmonella enterica Serotype Typhimurium Phage Type DT104 and Other Pathogens

Journal of Food Protection ◽

10.4315/0362-028x-70.1.22 ◽

2007 ◽

Vol 70 (1) ◽

pp. 22-29 ◽

Cited By ~ 48

Author(s):

SHIN-HEE KIM ◽

CHENG-I WEI

Keyword(s):

Stainless Steel ◽

Salmonella Typhimurium ◽

Salmonella Enterica ◽

Bacterial Species ◽

Phage Type ◽

Meat Products ◽

Multidrug Resistant ◽

E Coli ◽

Retail Meat ◽

Glass Surfaces

The biofilm-forming capability of Salmonella enterica serotypes Typhimurium and Heidelberg, Pseudomonas aeruginosa, Listeria monocytogenes, Escherichia coli O157:H7, Klebsiella pneumoniae, and Acinetobacter baumannii isolated from humans, animal farms, and retail meat products was evaluated by using a microplate assay. The tested bacterial species showed interstrain variation in their capabilities to form biofilms. Strong biofilm-forming strains of S. enterica serotypes, E. coli O157: H7, P. aeruginosa, K. pneumoniae, and A. baumannii were resistant to at least four of the tested antibiotics. To understand their potential in forming biofilms in food-processing environments, the strong biofilm formers grown in beef, turkey, and lettuce broths were further investigated on stainless steel and glass surfaces. Among the tested strains, Salmonella Typhimurium phage type DT104 (Salmonella Typhimurium DT104) isolated from retail beef formed the strongest biofilm on stainless steel and glass in beef and turkey broths. K. pneumoniae, L. monocytogenes, and P. aeruginosa were also able to form strong biofilms on the tested surface materials. Salmonella Typhimurium DT104 developed a biofilm on stainless steel in beef and turkey broths through (i) initial attachment to the surface, (ii) formation of microcolonies, and (iii) biofilm maturation. These findings indicated that Salmonella Typhimurium DT104 along with other bacterial pathogens could be a source of cross-contamination during handling and processing of food.

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