Sextuplex PCR combined with immunomagnetic separation and PMA treatment for rapid detection and specific identification of viable Salmonella spp., Salmonella enterica serovars Paratyphi B, Salmonella Typhimurium, and Salmonella Enteritidis in raw meat

Food Control ◽  
2017 ◽  
Vol 73 ◽  
pp. 587-594 ◽  
Author(s):  
Fan Li ◽  
Fulai Li ◽  
Bolu Chen ◽  
Baoqing Zhou ◽  
Pei Yu ◽  
...  
Keyword(s):  
Salmonella Typhimurium ◽  
Salmonella Enterica ◽  
Rapid Detection ◽  
Salmonella Enteritidis ◽  
Immunomagnetic Separation ◽  
Salmonella Spp ◽  
Raw Meat ◽  
Specific Identification ◽  
Paratyphi B

An Accelerated Method for Isolation of Salmonella enterica Serotype Typhimurium from Artificially Contaminated Foods, Using a Short Preenrichment, Immunomagnetic Separation, and Xylose-Lysine-Desoxycholate Agar (6IX Method)

2009 ◽  
Vol 72 (3) ◽  
pp. 583-590 ◽  
Author(s):  
APARNA TATAVARTHY ◽  
KEALY PEAK ◽  
WILLIAM VEGUILLA ◽  
TERESA CUTTING ◽  
VALERIE J. HARWOOD ◽  
...  
Keyword(s):  
Salmonella Typhimurium ◽  
Salmonella Enterica ◽  
Ground Beef ◽  
Immunomagnetic Separation ◽  
Food Samples ◽  
Microbial Load ◽  
Source Tracking ◽  
Epidemiological Analysis ◽  
Rapid Isolation ◽  
Peptone Water

Rapid isolation of Salmonella from food is essential for faster typing and source tracking in an outbreak. The objective of this study was to investigate a rapid isolation method that would augment the standard U.S. Food and Drug Administration's Bacteriological Analytical Manual (BAM) method. Food samples with low microbial load, including egg salad and ice cream, moderately high–microbial-load tomatoes, and high-microbial-load ground beef were intentionally inoculated with 2 to 48 CFU of Salmonella enterica serotype Typhimurium. The samples were preenriched in buffered peptone water for 6 h, and then selectively concentrated by immunomagnetic separation and plated for isolation on xylose-lysine-desoxycholate agar: the 6IX method. Salmonella Typhimurium was presumptively identified from approximately 97% of the low-microbial-load and moderately high–microbial-load samples by the 6IX method 2 days before the BAM standard method for isolation of Salmonella. In 49% of the beef samples, Salmonella Typhimurium was presumptively identified 1 or 2 days earlier by the 6IX method. Given the inocula used, our data clearly indicated that for most of the food samples tested, with the exception of ground beef, Salmonella Typhimurium could be isolated two laboratory days earlier with the 6IX method compared with the BAM method. In conclusion, this 6IX method may expedite Salmonella isolation and, therefore, has the potential to accelerate strain tracking for epidemiological analysis in a foodborne outbreak.

scholarly journals Rapid detection and differentiation of Salmonella species, Salmonella Typhimurium and Salmonella Enteritidis by multiplex quantitative PCR

PLoS ONE ◽  
2018 ◽  
Vol 13 (10) ◽  
pp. e0206316 ◽  
Author(s):  
Raymond Heymans ◽  
Amir Vila ◽  
Caroliene A. M. van Heerwaarden ◽  
Claudia C. C. Jansen ◽  
Greetje A. A. Castelijn ◽  
...  
Keyword(s):  
Salmonella Typhimurium ◽  
Quantitative Pcr ◽  
Rapid Detection ◽  
Salmonella Enteritidis

Salmonella enterica Biofilm Formation and Density in the Centers for Disease Control and Prevention's Biofilm Reactor Model Is Related to Serovar and Substratum

2013 ◽  
Vol 76 (4) ◽  
pp. 662-667 ◽  
Author(s):  
M. CORCORAN ◽  
D. MORRIS ◽  
N. DE LAPPE ◽  
J. O'CONNOR ◽  
P. LALOR ◽  
...  
Keyword(s):  
Salmonella Typhimurium ◽  
Foodborne Pathogens ◽  
Salmonella Enterica ◽  
Salmonella Enteritidis ◽  
Biofilm Reactor ◽  
Reactor Model ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces ◽  
Production Areas

Foodborne pathogens can attach to, and survive on, food contact surfaces for long periods by forming a biofilm. Salmonella enterica is the second most common cause of foodborne illness in Ireland. The ability of S. enterica to form a biofilm could contribute to its persistence in food production areas, leading to cross-contamination of products and surfaces. Arising from a large foodborne outbreak of S. enterica serovar Agona associated with a food manufacturing environment, a hypothesis was formulated that the associated Salmonella Agona strain had an enhanced ability to form a biofilm relative to other S. enterica. To investigate this hypothesis, 12 strains of S. enterica, encompassing three S. enterica serovars, were assessed for the ability to form a biofilm on multiple food contact surfaces. All isolates formed a biofilm on the contact surfaces, and there was no consistent trend for the Salmonella Agona outbreak strain to produce a denser biofilm compared with other strains of Salmonella Agona or Salmonella Typhimurium. However, Salmonella Enteritidis biofilm was considerably less dense than Salmonella Typhimurium and Salmonella Agona biofilms. Biofilm density was greater on tile than on concrete, polycarbonate, stainless steel, or glass.

Antibiotic Resistance of Salmonella spp. and Listeria spp. Isolates from Traditionally Made Fresh Sausages in Greece

1998 ◽  
Vol 61 (10) ◽  
pp. 1378-1380 ◽  
Author(s):  
AMIN ABRAHIM ◽  
ANNA PAPA ◽  
NIKOLAOS SOULTOS ◽  
IOANNIS AMBROSIADIS ◽  
ANTONIS ANTONIADIS
Keyword(s):  
Antibiotic Resistance ◽  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Salmonella Enteritidis ◽  
Antibacterial Agents ◽  
Listeria Innocua ◽  
Salmonella Spp ◽  
Listeria Welshimeri ◽  
Butcher Shops

Sixty-five samples of traditionally made fresh sausages obtained from retail shops and butcher shops in northem Greece were screened for the presence of Salmonella spp. and Listeria spp. Salmonella spp. were found in 20% of the samples tested (54% Salmonella typhimurium and 46% Salmonella enteritidis). The prevalence of Listeria spp. in the samples was 26% (12% Listeria monocytogenes, 76% Listeria innocua, and 12% Listeria welshimeri). Nine of 13 Salmonella isolates were found to be resistant to ampicillin and 4 of 13 showed intermediate sensitivity; 1 of 13 was found to be resistant to chloramphenicol and 1 of 13 to tetracycline. Two strains of Salmonella typhimurum were multiresistant (resistant to ampicillin, chloramphenicol, and norfloxacin). All Listeria isolates were sensitive to the antibacterial agents tested that are commonly used for the treatment of human listeriosis.

A CHEMILUMINESCENCE BIOSENSOR COUPLED WITH IMMUNOMAGNETIC SEPARATION FOR RAPID DETECTION OF SALMONELLA TYPHIMURIUM

2003 ◽  
Vol 11 (2) ◽  
pp. 111-131 ◽  
Author(s):  
MADHUKAR VARSHNEY ◽  
YANBIN LI ◽  
RAMA NANAPANNENI ◽  
MICHAEL G. JOHNSON ◽  
CARL L. GRIFFIS
Keyword(s):  
Salmonella Typhimurium ◽  
Rapid Detection ◽  
Immunomagnetic Separation

Incubation of Supplemented Egg Contents Pools To Support Rapid Detection of Salmonella enterica Serovar Enteritidis

2003 ◽  
Vol 66 (4) ◽  
pp. 656-659 ◽  
Author(s):  
RICHARD K. GAST ◽  
PETER S. HOLT
Keyword(s):  
Incubation Time ◽  
Salmonella Enterica ◽  
Rapid Detection ◽  
Salmonella Enteritidis ◽  
Incubation Temperature ◽  
Salmonella Enterica Serovar Enteritidis ◽  
Enrichment Broth ◽  
Direct Plating ◽  
Internal Contamination ◽  
Rapid Methods

Detecting internal contamination of eggs with Salmonella enterica serovar Enteritidis (Salmonella Enteritidis) is an important aspect of efforts to identify infected laying flocks. When egg contents pools are tested for Salmonella Enteritidis, a preliminary incubation step is often employed to allow small initial populations of contaminants to multiply to more easily detectable numbers. Consistent detection of Salmonella Enteritidis in egg pools by direct plating requires the presence of at least 105 CFU/ml, whereas some very rapid methods can require as many as 107 CFU/ml. The present study determined the rates at which initial inocula of approximately 10 Salmonella Enteritidis cells multiplied in 10-egg pools, some of which were supplemented with concentrated nonselective enrichment broth or with a source of iron. At 37°C, Salmonella Enteritidis concentrationsin supplemented egg pools usually reached 105 CFU/ml within 12 h and 107 CFU/ml by 12 to 15 h of incubation. At 25°C, Salmonella Enteritidis concentrations in supplemented egg pools typically attained 105 CFU/ml by 18 to 27 h and 107 CFU/ml by 27 to 36 h of incubation. At both temperatures, Salmonella Enteritidis multiplication was significantly slower in unsupplemented pools. Accordingly, the length of incubation time necessary for consistent detection of small numbers of Salmonella Enteritidis in egg contents pools depends on the incubation temperature used, on whether the egg pools are supplemented to increase the rate of bacterial multiplication, and on the sensitivity of subsequent tests applied to the incubated pools.

Salmonella spp. on Chicken Carcasses in Processing Plants in Poland

2002 ◽  
Vol 65 (9) ◽  
pp. 1475-1479 ◽  
Author(s):  
ANITA MIKOŁAJCZYK ◽  
MIECZYSŁAW RADKOWSKI
Keyword(s):  
Salmonella Typhimurium ◽  
Salmonella Enteritidis ◽  
Skin Surface ◽  
Body Cavity ◽  
Contamination Rate ◽  
Salmonella Spp ◽  
Continuous Cooling ◽  
Serological Type ◽  
Processing Plants ◽  
Positive Results

Chickens at selected points in the slaughter process and after slaughter on the dressing line in poultry plants were sampled and analyzed for Salmonella. These chickens came from the northeast part of Poland. The examinations were carried out in quarters I, II, III, and IV of 1999. All the birds were determined to be healthy by a veterinary inspection. Swab samples were taken from the cloaca after stunning and from the skin surface and body cavity of the whole bird after evisceration, after rinsing at the final rinse station but before chilling in the spin-chiller, and after cooling in the continuous cooling plant at the end of the production day. In 1999, 400 whole chickens were examined. The percentage of these 400 chickens from which Salmonella spp. were isolated was relatively high (23.75%; Salmonella-positive results were observed in 95 cases). Salmonella spp. were found after stunning in 6% of the chickens (6 of 100 samples), after evisceration in 24% (24 of 100), before cooling in 52% (52 of 100), and after cooling in 13% (13 of 100). These results show that Salmonella spp. were found more often at some processing points than at others. The lowest Salmonella spp. contamination rate (6%) for slaughter birds was found after stunning, and the highest contamination rate was found before chilling (52%). The serological types of Salmonella spp. isolated from whole chickens were Salmonella Enteritidis, Salmonella Typhimurium, Salmonella Saintpaul, Salmonella Agona, and Salmonella Infantis. The results of these investigations indicate that Salmonella Enteritidis is the dominant serological type in infections of slaughter chickens, as it is in many countries.

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