Characterization of SEN3800-associated virulence of Salmonella enterica serovar Enteritidis phage type 8

2014 ◽  
Vol 65 (2) ◽  
pp. 631-637
Author(s):  
Daniel C. Shippy ◽  
Nicholas M. Eakley ◽  
Dareen M. Mikheil ◽  
Anna De La Cotera ◽  
Amin A. Fadl
Keyword(s):  
Salmonella Enterica ◽  
Phage Type ◽  
Salmonella Enterica Serovar Enteritidis

scholarly journals Characterization of the Genomes of a Diverse Collection of Salmonella enterica Serovar Typhimurium Definitive Phage Type 104

2008 ◽  
Vol 190 (24) ◽  
pp. 8155-8162 ◽  
Author(s):  
Fiona J. Cooke ◽  
Derek J. Brown ◽  
Maria Fookes ◽  
Derek Pickard ◽  
Alasdair Ivens ◽  
...  
Keyword(s):  
Salmonella Enterica ◽  
Salmonella Enterica Serovar Typhimurium ◽  
Fragment Size ◽  
Phage Type ◽  
Antibiotic Resistance Genes ◽  
Serovar Typhimurium ◽  
Mlst Type ◽  
Plasmid Profiling ◽  
Type Sequence

ABSTRACT Salmonella enterica serovar Typhimurium definitive phage type 104 (DT104) has caused significant morbidity and mortality in humans and animals for almost three decades. We completed the full DNA sequence of one DT104 strain, NCTC13348, and showed that significant differences between the genome of this isolate and the genome of the previously sequenced strain Salmonella serovar Typhimurium LT2 are due to integrated prophage elements and Salmonella genomic island 1 encoding antibiotic resistance genes. Thirteen isolates of Salmonella serovar Typhimurium DT104 with different pulsed-field gel electrophoresis (PFGE) profiles were analyzed by using multilocus sequence typing (MLST), plasmid profiling, hybridization to a pan-Salmonella DNA microarray, and prophage-based multiplex PCR. All the isolates belonged to a single MLST type, sequence type ST19. Microarray data demonstrated that the gene contents of the 13 DT104 isolates were remarkably conserved. The PFGE DNA fragment size differences in these isolates could be explained to a great extent by differences in the prophage and plasmid contents. Thus, here the nature of variation in different Salmonella serovar Typhimurium DT104 isolates is further defined at the gene and whole-genome levels, illustrating how this phage type evolves over time.

scholarly journals Characterization of Chicken Spleen Transcriptome after Infection with Salmonella enterica Serovar Enteritidis

PLoS ONE ◽  
2012 ◽  
Vol 7 (10) ◽  
pp. e48101 ◽  
Author(s):  
Marta Matulova ◽  
Jana Rajova ◽  
Lenka Vlasatikova ◽  
Jiri Volf ◽  
Hana Stepanova ◽  
...  
Keyword(s):  
Salmonella Enterica ◽  
Salmonella Enterica Serovar Enteritidis ◽  
Chicken Spleen

scholarly journals Characterization of bacteriophages used in the Salmonella enterica serovar Enteritidis phage-typing scheme

2009 ◽  
Vol 58 (1) ◽  
pp. 86-93 ◽  
Author(s):  
N. De Lappe ◽  
G. Doran ◽  
J. O'Connor ◽  
C. O'Hare ◽  
M. Cormican
Keyword(s):  
Genome Size ◽  
Salmonella Enterica ◽  
Pcr Amplification ◽  
Initial Step ◽  
Phage Typing ◽  
Salmonella Enterica Serovar Enteritidis ◽  
Banding Patterns ◽  
Typing Scheme ◽  
Phage Dna

The 16 Salmonella enterica serovar Enteritidis (S. Enteritidis) typing phages (SETPs) used in the Laboratory of Enteric Pathogens (Health Protection Agency, London, UK) phage-typing scheme have not previously been characterized in detail. We have examined the adsorption properties of the phages with respect to a number of S. enterica serovars and defined phage morphology with electron microscopy. PFGE was used to estimate overall genome size and banding patterns generated by electrophoresis following restriction endonuclease digestion of the genome with HindIII were compared. PCR amplification and sequencing of selected genes was performed. The 16 phages comprise three morphotypes, Podoviridae (SETP1, 8, 10, 14, 15 and 16), Siphoviridae (SETP3, 5, 7, 11, 12 and 13) and Myoviridae (SETP2, 4, 6 and 9). All Podoviridae and Siphoviridae, but not Myoviridae, adsorbed to the O12 lipopolysaccharide antigen of Salmonella serogroups B (4,12) and D1 (9,12). The genome sizes for the Podoviridae and Siphoviridae (PFGE-A) were approximately 42 kb. The genome size for Myoviridae SETP2, 4 and 9 was 36.5 kb, and for myovirus SETP6 was 27 kb. HindIII digestion of phage DNA produced 9 distinct patterns of 8 to 11 bands. Relationships between phages based on digest patterns were consistent with those defined by morphology. The Podoviridae had homologues of several P22 genes while the Siphoviridae had homologues of several genes present in the sequenced siphovirus SETP3 (EF177456). This study represents an initial step in characterizing the molecular basis that underlies the widely used S. Enteritidis typing scheme.

Growth of Salmonella Enteritidis Phage Type 30 in Almond Hull and Shell Slurries and Survival in Drying Almond Hulls

2006 ◽  
Vol 69 (4) ◽  
pp. 712-718 ◽  
Author(s):  
AARON R. UESUGI ◽  
LINDA J. HARRIS
Keyword(s):  
Incubation Time ◽  
Rapid Growth ◽  
Salmonella Enterica ◽  
Salmonella Enteritidis ◽  
Phage Type ◽  
Weather Conditions ◽  
Water Sources ◽  
Salmonella Enterica Serovar Enteritidis ◽  
Outbreak Strain ◽  
High Concentrations

Traceback investigation of a 2000 to 2001 outbreak of salmonellosis associated with consumption of raw almonds led to isolation of the outbreak strain Salmonella enterica serovar Enteritidis phage type (PT) 30 on three geographically linked almond farms. Interviews with these growers revealed that significant rain fell during the 2000 harvest when many almonds were drying on the ground. The objectives of this study were to document weather conditions during the 2000 harvest, determine the potential for growth of Salmonella Enteritidis PT 30 in hull or shell slurries, and evaluate survival of Salmonella Enteritidis PT 30 on wet almond hulls during drying. Dry almond hulls and in-shell kernels wetted for 24 h increased in weight by 250 to 300% and 100%, respectively. Both hull and shell slurries supported rapid growth of Salmonella Enteritidis PT 30 at 24°C; slurries containing hulls also supported growth at 15°C. Maximum Salmonella Enteritidis PT 30 concentrations of 6.2 and 7.8 log CFU/ml were observed at 15 and 24°C, respectively. Salmonella Enteritidis PT 30 grown in wet hulls that were incubated at 24°C survived drying at either 15 or 37°C. Reductions of 1 to 3 log CFU/g of dry hull were observed during drying; reductions generally declined as incubation time increased from 2 to 7 days. Evaluation of shipping records revealed that approximately 60% of outbreak-associated almonds had not been exposed to rain, eliminating this factor as the sole cause of the outbreak. However, the data provide evidence that wet almonds may be a greater risk for high concentrations of Salmonella, and specific guidelines should be established for harvesting and processing almonds that have been exposed to rain or other water sources.

Effect of Rapid Product Desiccation or Hydration on Thermal Resistance of Salmonella enterica Serovar Enteritidis PT 30 in Wheat Flour

2015 ◽  
Vol 78 (2) ◽  
pp. 281-286 ◽  
Author(s):  
DANIELLE F. SMITH ◽  
BRADLEY P. MARKS
Keyword(s):  
Thermal Resistance ◽  
Water Activity ◽  
Wheat Flour ◽  
Salmonella Enterica ◽  
Phage Type ◽  
Heat Treatments ◽  
Salmonella Enterica Serovar Enteritidis ◽  
Response Period ◽  
C Value ◽  
Resistance Data

Salmonella is able to survive in low-moisture environments and is known to be more heat resistant as product water activity (aw) decreases. However, it is unknown how rapidly the resistance changes if product aw is altered rapidly, as can occur in certain processes. Therefore, the objective was to determine the effect of rapid product desiccation or hydration on Salmonella thermal resistance. Two dynamic moisture treatments were compared with two static moisture treatments to determine the effect of time-at-moisture on the thermal resistance of Salmonella enterica serovar Enteritidis phage type 30 (PT 30) in wheat flour. After inoculation, two static moisture groups were equilibrated to 0.3 and 0.6 aw over 4 to 7 days, and two dynamic moisture groups then were rapidly (<4 min) desiccated from 0.6 to 0.3 aw or hydrated from 0.3 to 0.6 aw. Samples then were subjected to isothermal (80°C) heat treatments, and Salmonella thermal resistance was compared via decimal reduction times (i.e., D80°C-values). The D80°C-value in flour that was rapidly desiccated from 0.6 to 0.3 aw was statistically equivalent (P > 0.05) to the D80°C-value in flour previously equilibrated to 0.3 aw, but both were greater (P < 0.05) than the D80°C-value in flour previously equilibrated to 0.6 aw. Similarly, the D80°C-value in flour rapidly hydrated from 0.3 to 0.6 aw was statistically equivalent (P > 0.05) to the D80°C-value in flour previously equilibrated to 0.6 aw, and both were less than the D80°C-value in flour previously equilibrated to 0.3 aw. Therefore, Salmonella in the rapidly desiccated flour (0.3 aw) was as thermally resistant as that which previously had been equilibrated to 0.3 aw, and Salmonella in the rapidly hydrated flour (0.6 aw) responded similarly to that in the flour previously equilibrated to 0.6 aw. These results suggest that the response period to new aw is negligible, which is critically important in applying thermal resistance data or parameters to industrial pasteurization validations.

scholarly journals A severe gastroenteritis outbreak of Salmonella enterica serovar Enteritidis PT8, with PFGE profile XbaI.0024 and MLVA profile 2-9-7-3-2 following a christening reception, Greece, 2016

2017 ◽  
Vol 146 (1) ◽  
pp. 28-36 ◽  
Author(s):  
G. MANDILARA ◽  
C. M. VASSALOS ◽  
A. CHRISOSTOMOU ◽  
K. KARADIMAS ◽  
E. MATHIOUDAKI ◽  
...  
Keyword(s):  
Salmonella Enterica ◽  
Virulent Strain ◽  
Phage Type ◽  
Variable Number Tandem Repeat ◽  
Admission Rate ◽  
Variable Number ◽  
Molecular Techniques ◽  
Contributing Factors ◽  
Salmonella Enterica Serovar Enteritidis ◽  
Hospital Admission Rate

SUMMARYIn June 2016, a Salmonella enterica serovar Enteritidis outbreak (n = 56) occurred after a christening reception in Central Greece, mainly affecting previously healthy adults; one related death caused media attention. Patients suffered from profuse diarrhoea, fever and frequent vomiting episodes requiring prolonged hospitalisation and sick leave from work, with a 54% hospital admission rate. The majority of cases experienced serious illness within <12 h of attending the party. We investigated the outbreak to identify the source(s) of infection and contributing factors to the disease severity. From the retrospective cohort study, the cheesy penne pasta was the most likely vehicle of infection (relative risk 7·8; 95% confidence interval 3·6–16·8), explaining 79% of the cases. S. enterica ser. Enteritidis isolates were typed as phage-type PT8, pulsed-field gel electrophoresis type XbaI.0024, multiple locus variable-number tandem repeat analysis-type 2-9-7-3-2. The strain did not share the single-nucleotide polymorphism address of the concurrent European S. enterica ser. Enteritidis PT8 outbreak clusters. Following five consecutive years with no documented S. enterica ser. Enteritidis outbreaks in Greece, this outbreak, likely associated with a virulent strain, prompted actions towards the enhancement of the national Salmonella molecular surveillance and control programmes including the intensification of training of food handlers for preventing similar outbreaks in the future. Advanced molecular techniques were useful in distinguishing unrelated outbreak strains.

scholarly journals Characterization of the ELPhiS Prophage from Salmonella enterica Serovar Enteritidis Strain LK5

2012 ◽  
Vol 78 (6) ◽  
pp. 1785-1793 ◽  
Author(s):  
L. Farris Hanna ◽  
T. David Matthews ◽  
Elizabeth A. Dinsdale ◽  
David Hasty ◽  
Robert A. Edwards
Keyword(s):  
Salmonella Enterica ◽  
Bacterial Pathogens ◽  
Genomic Analysis ◽  
Bacterial Genomes ◽  
Salmonella Enterica Serovar Enteritidis ◽  
Content Type ◽  
Transfer Genes ◽  
Screen Approach ◽  
Lysogenic Phage

ABSTRACTPhages are a primary driving force behind the evolution of bacterial pathogens by transferring a variety of virulence genes into their hosts. Similar to other bacterial genomes, theSalmonella entericaserovar Enteritidis LK5 genome contains several regions that are homologous to phages. Although genomic analysis demonstrated the presence of prophages, it was unable to confirm which phage elements within the genome were viable. Genetic markers were used to tag one of the prophages in the genome to allow monitoring of phage induction. Commonly used laboratory strains ofSalmonellawere resistant to phage infection, and therefore a rapid screen was developed to identify susceptible hosts. This approach showed that a genetically tagged prophage, ELPhiS (Enteritidis lysogenic phage S), was capable of infectingSalmonellaserovars that are diverse in host range and virulence and has the potential to laterally transfer genes between these serovars via lysogenic conversion. The rapid screen approach is adaptable to any system with a large collection of isolates and may be used to test the viability of prophages found by sequencing the genomes of various bacterial pathogens.

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