scholarly journals The immunity produced by a rough Salmonella dublin variant against Salmonella typhimurium and Salmonella choleraesuis infection in guinea-pigs

1966 ◽  
Vol 64 (3) ◽  
pp. 357-359 ◽  
Author(s):  
H. Williams Smith ◽  
Sheila Halls

Vaccination with a rough variant of Salmonella dublin had no observable harmful effect on guinea-pigs. It conferred a good immunity against S. typhimurium and S. choleraesuis var kunzendorf infections.

Microbiology ◽  
1999 ◽  
Vol 145 (9) ◽  
pp. 2431-2441 ◽  
Author(s):  
Alex J. Bolton ◽  
Michael P. Osborne ◽  
Tim S. Wallis ◽  
John Stephen

1979 ◽  
Vol 42 (11) ◽  
pp. 872-876 ◽  
Author(s):  
J. RITTER ◽  
J. O'LEARY ◽  
B. E. LANGLOIS

Staphylococcus aureus, Clostridium perfringens. Salmonella choleraesuis, and Salmonella typhimurium were inoculated (108 cells or spores) into two slow cookers containing green bean casserole, baked navy beans, chicken cacciatore, barbecued ribs or pork pot roast, and their fate determined after cooking. Heating patterns also were determined at three positions inside the two cookers. None of the foods cooked in either of the slow cookers contained detectable levels of S. aureus or salmonellae. The similarity between C. perfringens vegetative and spore counts indicate that only spores were present in the cooked foods. Except for the green bean casserole cooked using a low temperature setting, cooking resulted in a 0.44–1.67 and 0.36–1.54 log count reduction, respectively, of vegetative cells and spores of C. perfringens. Counts of vegetative cells and spores after cooking the green bean casserole were approximately .18 and .30 log counts higher than the uncooked counts. The mean times for the coldest areas in Cooker A to reach 50 C were 2.57 and 0.97 h, respectively, for the low (80 watts) and high (160 watts) temperature settings. The mean times for the coldest areas in Cooker B (removable liner) to reach 50 C were 2.35 and 0.52 h for the low (130 watts) and high (260 watts) temperature settings, respectively. Results suggest that when the recommended quantities of ingredients are used and the proper cooking procedure followed, foods prepared in the slow cookers studied do not present a health hazard.


2020 ◽  
Author(s):  
Manal Mohammed ◽  
Salina Thapa

Abstract Background: Salmonellosis is one of the most common foodborne diseases worldwide. Although human infection by non-typhoidal Salmonella (NTS) enterica subspecies enterica is associated primarily with a self-limiting diarrhoeal illness, invasive bacterial infections (such as septicaemia, bacteraemia and meningitis) were also reported. Human outbreaks of NTS were reported in several countries all over the world including developing as well as high-income countries. Conventional laboratory methods such as pulsed field gel electrophoresis (PFGE) do not display adequate discrimination and have their limitations in epidemiological surveillance. It is therefore very crucial to use accurate, reliable and highly discriminative subtyping methods for epidemiological characterisation and outbreak investigation. Methods: Here, we used different whole genome sequence (WGS)-based subtyping methods for retrospective investigation of two different outbreaks of Salmonella Typhimurium and Salmonella Dublin that occurred in 2013 in UK and Ireland respectively. Results: Single nucleotide polymorphism (SNP)-based cluster analysis of Salmonella Typhimurium genomes revealed well supported clades, that were concordant with epidemiologically defined outbreak and confirmed the source of outbreak is due to consumption of contaminated mayonnaise. SNP-analyses of Salmonella Dublin genomes confirmed the outbreak however the source of infection could not be determined. The core genome multilocus sequence typing (cgMLST) was discriminatory and separated the outbreak strains of Salmonella Dublin from the non-outbreak strains that were concordant with the epidemiological data however cgMLST could neither discriminate between the outbreak and non-outbreak strains of Salmonella Typhimurium nor confirm that contaminated mayonnaise is the source of infection, On the other hand, other WGS-based subtyping methods including multilocus sequence typing (MLST), ribosomal MLST (rMLST), whole genome MLST (wgMLST), clustered regularly interspaced short palindromic repeats (CRISPRs), prophage sequence profiling, antibiotic resistance profile and plasmid typing methods were less discriminatory and could not confirm the source of the outbreak. Conclusions: Foodborne salmonellosis is an important concern for public health therefore, it is crucial to use accurate, reliable and highly discriminative subtyping methods for epidemiological surveillance and outbreak investigation. In this study, we showed that SNP-based analyses do not only have the ability to confirm the occurrence of the outbreak but also to provide definitive evidence of the source of the outbreak in real-time.


1975 ◽  
Vol 38 (3) ◽  
pp. 150-154 ◽  
Author(s):  
J. L. SMITH ◽  
S. A. PALUMBO ◽  
J. C. KISSINGER ◽  
C. N. HUHTANEN

Survival and destruction of Salmonella dublin and S. typhimurium added to Lebanon bologna was studied during manufacture of this sausage. During the aging period of salted cubed beef at 5 C, viable cell counts of S. dublin did not change over a 10-day period. Cell counts of S. Dublin were reduced 3 to 4 log cycles during the 4-day fermentation at 35 C; further reduction in the viable Salmonella count occurred during mellowing of the bolognas at 5 C. The number of S. typhimurium was usually reduced to an undetectible level before the end of the fermentation. Salmonella typhimurium was consistently more sensitive to the acid conditions of Lebanon bologna than was S. dublin. Introduction of an optional cooking step indicated that heating of bolognas to 51.7 C or above led to destruction of salmonellae. Unaged beef which was not inoculated with starter culture did not ferment and there was very little reduction in numbers of added salmonellae. Salmonellae were destroyed more rapidly in Lebanon bologna made from unaged beef with starter culture than in bologna made from aged beef (natural flora fermentation). Smoking also appeared to contribute to destruction of salmonellae. Four commercial Lebanon bolognas were tested for the presence of salmonellae but none were detected.


2012 ◽  
Vol 159 (3-4) ◽  
pp. 509-514 ◽  
Author(s):  
Miranda J. Kirchner ◽  
Ernesto Liebana ◽  
Ian McLaren ◽  
Felicity A. Clifton-Hadley ◽  
Andrew D. Wales ◽  
...  

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