Detection of spatial and spatio‐temporal Salmonella Heidelberg and Salmonella Typhimurium human case clusters focused around licensed abattoirs in Ontario in 2015, and their potential relation to known outbreaks

From 1998 through 2006, four outbreaks of salmonellosis associated with raw, frozen, microwaveable, breaded, pre-browned, stuffed chicken products were identified in Minnesota. In 1998, 33 Salmonella Typhimurium cases were associated with a single brand of Chicken Kiev. In 2005, four Salmonella Heidelberg cases were associated with a different brand and variety (Chicken Broccoli and Cheese). From 2005 to 2006, 27 Salmonella Enteritidis cases were associated with multiple varieties of product, predominately of the same brand involved in the 1998 outbreak. In 2006, three Salmonella Typhimurium cases were associated with the same brand of product involved in the 2005 Salmonella Heidelberg outbreak. The outbreak serotype and pulsed-field gel electrophoresis subtype of Salmonella were isolated from product in each outbreak. In these outbreaks, most individuals affected thought that the product was precooked due to its breaded and prebrowned nature, most used a microwave oven, most did not follow package cooking instructions, and none took the internal temperature of the cooked product. Similar to previous salmonellosis outbreaks associated with raw, breaded chicken nuggets or strips in Canada and Australia, inadequate labeling, consumer responses to labeling, and microwave cooking were the key factors in the occurrence of these outbreaks. Modification of labels, verification of cooking instructions by the manufacturer, and notifications to alert the public that these products contain raw poultry, implemented because of the first two outbreaks, did not prevent the other outbreaks. Microwave cooking is not recommended as a preparation method for these types of products, unless they are precooked or irradiated prior to sale.

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Pooling of Laying Hen Environmental Swabs and Efficacy of Salmonella Detection

Journal of Food Protection ◽

10.4315/jfp-19-467 ◽

2020 ◽

Vol 83 (6) ◽

pp. 943-950

Author(s):

DEANA R. JONES ◽

RICHARD K. GAST ◽

PRAFULLA REGMI ◽

GARRETT E. WARD ◽

KENNETH E. ANDERSON ◽

...

Keyword(s):

Salmonella Typhimurium ◽

Salmonella Enteritidis ◽

Low Dose ◽

High Dose ◽

Environmental Testing ◽

Naturally Occurring ◽

Rate Of Recovery ◽

High Doses ◽

The U.S ◽

Salmonella Heidelberg

ABSTRACT Environmental testing for Salmonella Enteritidis is required for U.S. shell egg producers with ≥3,000 hens on a farm. The egg producer assumes all costs for the mandatory testing. According to the U.S. Food and Drug Administration (FDA) Egg Rule, either manure scraper or drag swabs can be collected according to published guidelines and requirements. The present study was undertaken to determine the efficacy of Salmonella detection with one-, two-, and four-swab pools of either manure scraper or drag swabs. Resistant isolates of Salmonella serovars Enteritidis (1,000 ppm of streptomycin), Heidelberg (200 ppm of nalidixic acid [NA]), Typhimurium (200 ppm of NA), and Kentucky (200 ppm of NA) were utilized. Low (approximately 8.4 CFU) and high (approximately 84 CFU) levels of inocula were introduced onto a single swab within a pool. Single flocks from each conventional cage (manure scraper swabs) and cage-free barn (drag swabs) were monitored throughout the study at the ages required under the FDA Egg Rule. The highest and most consistent recovery of inoculum was found in single swab samples. For low dose inocula, recovery of isolates was low from single manure scraper swabs (57.9 to 29.2%) and decreased as more swabs were added to the pool. Recovery of isolates from manure scraper swabs was higher for high dose inocula, although Salmonella Heidelberg was outcompeted by the naturally occurring flora and had the lowest rate of recovery among the isolates tested. One- and two-swab pools of drag swabs had similar rates of recovery at both low and high doses for Salmonella Enteritidis, Salmonella Heidelberg, and Salmonella Typhimurium. When Salmonella Enteritidis and Salmonella Kentucky were combined in an inoculum, Salmonella Enteritidis was recovered at a much higher rate than was Salmonella Kentucky for all types of swabs and doses of inocula. Pooling of two drag swabs allowed for similar detection of low and high dose Salmonella, but the pooling of manure scraper swabs decreased detection of low dose Salmonella. HIGHLIGHTS

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EFFECTS OF INCUBATION TEMPERATURE ON THE SALT TOLERANCE OF SALMONELLA

Journal of Milk and Food Technology ◽

10.4315/0022-2747-35.1.39 ◽

1972 ◽

Vol 35 (1) ◽

pp. 39-44 ◽

Cited By ~ 22

Author(s):

Jack R. Matches ◽

J. Liston

Keyword(s):

Salt Tolerance ◽

Salmonella Typhimurium ◽

Growth Temperature ◽

Low Temperatures ◽

Incubation Temperature ◽

Maximum Growth ◽

Nutrient Broth ◽

Maximum Growth Temperature ◽

Low Levels ◽

Salmonella Heidelberg

Salt has been shown effective in preventing growth of salmonellae in foods. Many of the studies reported in the literature have been on the lethal action of high levels of salt as used in curing brines. Little information is available on the interaction of incubation temperature and low levels of salt on the growth of salmonellae. The growth of Salmonella heidelberg, Salmonella typhimurium, and Salmonella derby in nutrient broth containing 0 to 8% added NaCl (in 0.5 or 1% increments) has been tested by shake cultures at 8, 12, 22, and 37 C. In addition, S. heidelberg has also been tested in 0 to 9% added NaCl at 39, 41, 43, and 45 C. At 8 C, growth of S. heidelberg took place in 1 and 2% added NaCl; S. typhimurium increased in numbers in 1% added NaCl; and S. derby failed to increase. When incubated at 12 C, the three serotypes were all able to increase in numbers in the range of 0 to 4% NaCl. At 22 C, this range increased from 0 to a maximum of 5 to 8%. When incubated at 37 C, the organisms were able to increase in numbers in up to 7 to 8% NaCl. The salinity of the medium was not found to increase the maximum growth temperature of S. heidelberg as has been reported in the literature for other organisms. Low levels of salt were found to stimulate growth of salmonellae. This stimulation was more pronounced at low temperatures than near the optimum for the organisms. Since salt is used to preserve foods, these data are important in the preservation of perishable foods. Salt concentrations preventing growth of salmonellae at low temperatures may not be sufficient to prevent growth of these pathogens at higher temperatures.

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Evaluation of Avian-Specific Probiotic and Salmonella Enteritidis-, Salmonella Typhimurium-, and Salmonella Heidelberg-Specific Antibodies on Cecal Colonization and Organ Invasion of Salmonella Enteritidis in Broilers

Journal of Food Protection ◽

10.4315/0362-028x-64.3.287 ◽

2001 ◽

Vol 64 (3) ◽

pp. 287-291 ◽

Cited By ~ 32

Author(s):

G. TELLEZ ◽

V. M. PETRONE ◽

M. ESCORCIA ◽

T. Y. MORISHITA ◽

C. W. COBB ◽

...

Keyword(s):

Treatment Group ◽

Salmonella Typhimurium ◽

Salmonella Enteritidis ◽

Intestinal Tract ◽

Control Group ◽

Water Control ◽

Specific Antibodies ◽

Significant Difference ◽

Organ Invasion ◽

Salmonella Heidelberg

Salmonella Enteritidis colonizes the intestinal tract of poultry and causes foodborne illness in humans. Reduction of Salmonella Enteritidis colonization in the intestinal tract of poultry reduces potential carcass contamination during slaughter. The purpose of this study was to determine the effect of an avian-specific probiotic combined with Salmonella Enteritidis-, Salmonella Typhimurium-, and Salmonella Heidelberg-specific antibodies on the cecal colonization and organ invasion of Salmonella Enteritidis in broiler as well as on body weights. The treatment group was defined as chicks spray-vaccinated with Avian Pac Plus at the hatchery and given Avian Pac Plus for the first 3 days after placement. An intermediate treatment was given at 10 and 14 days, 2 days prior to vaccination and 2 days postvaccination. All birds were vaccinated with Newcastle disease vaccine, La Sota virus (one drop/eye) at 12 days of age. A final treatment was given 3 days preslaughter. The control group was defined as chicks not given Avian Pac Plus at any time. Six hours after oral administration of the probiotic suspension (treatment group) or water (control group) at placement, the chicks were challenged with Salmonella Enteritidis. All chickens were orally inoculated with 0.25 ml of Salmonella Enteritidis that contained 4 × 107 CFU/1.0 ml. Cecal colonization and organ invasion were evaluated for Salmonella Enteritidis on days 0, 1, 3, 7, 10, 17, 24, 31, 38, and 41. The probiotic-treated group had a significantly lower concentration of Salmonella Enteritidis cecal colonization at days 3, 7, 10, 17, 24, 31, 38, and 41 when compared to the nontreated, control group (P < 0.05). Similarly, there was a significant difference (P < 0.05) in the isolation of Salmonella Enteritidis from the internal organs (liver and spleen) when probiotic-treated and nonprobiotic-treated groups were compared. There was no significant difference (P > 0.05) in the mean body weight between the two experimental groups at each collection period. These results indicated that a combination of Lactobacillus acidophilus, Streptococcus faecium, and Salmonella Enteritidis, Salmonella Typhimurium, and Salmonella Heidelberg-Specific antibodies have a beneficial effect in reducing the colonization of Salmonella Enteritidis in market-aged broilers.

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Recovering Low Levels of Various Salmonella Serotypes from Deep-frozen Broiler Carcasses by Direct Enrichment

Journal of Food Protection ◽

10.4315/0362-028x-42.8.660 ◽

1979 ◽

Vol 42 (8) ◽

pp. 660-661 ◽

Cited By ~ 7

Author(s):

N. A. COX ◽

A. J. MERCURI

Keyword(s):

Salmonella Typhimurium ◽

Frozen Storage ◽

Sterile Water ◽

Salmonella Newport ◽

Plastic Bag ◽

Salmonella Serotypes ◽

Low Levels ◽

Salmonella Senftenberg ◽

Salmonella Heidelberg

Two hundred and forty broiler carcass halves were each inoculated with either 14 or 180 cells of Salmonella typhimurium. Each carcass half was then placed in a plastic bag, blast-frozen (−40 C) for 6 h, and stored at −23 C. After 1, 7 and 30 days of frozen storage, 80 of these samples were removed and allowed to thaw; then each carcass-half was shaken in its bag with 150 ml of added sterile water. Lactose broth was used to preenrich 40 of these rinse-fluid samples and selenite cystine broth was used for direct enrichment of the remaining 40 samples. S. typhimurium was successfully recovered from all 240 samples. Other serotypes successfully recovered by direct enrichment on similarly frozen carcass-halves stored for 30 days were Salmonella california, Salmonella derby, Salmonella heidelberg, Salmonella montevideo, Salmonella newport and Salmonella senftenberg. These data suggest that a preenrichment medium such as lactose broth may not be necessary for detection of salmonella on frozen broiler carcasses.

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Rugose Morphotype in Salmonella Typhimurium and Salmonella Heidelberg Induced by Sequential Exposure to Subinhibitory Sodium Hypochlorite Aids in Biofilm Tolerance to Lethal Sodium Hypochlorite on Polystyrene and Stainless Steel Surfaces

Frontiers in Microbiology ◽

10.3389/fmicb.2019.02704 ◽

2019 ◽

Vol 10 ◽

Cited By ~ 2

Author(s):

Mohit Bansal ◽

Ramakrishna Nannapaneni ◽

Divya Kode ◽

Sam Chang ◽

Chander S. Sharma ◽

...

Keyword(s):

Stainless Steel ◽

Salmonella Typhimurium ◽

Sodium Hypochlorite ◽

Steel Surfaces ◽

Salmonella Heidelberg

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Efficacy of Lytic Bacteriophage Preparation in Reducing Salmonella In Vitro, on Turkey Breast Cutlets, and on Ground Turkey†‡

Journal of Food Protection ◽

10.4315/0362-028x.jfp-14-585 ◽

2015 ◽

Vol 78 (7) ◽

pp. 1357-1362 ◽

Cited By ~ 20

Author(s):

C. S. SHARMA ◽

J. DHAKAL ◽

R. NANNAPANENI

Keyword(s):

Salmonella Typhimurium ◽

Salmonella Enteritidis ◽

Multiplicity Of Infection ◽

Lytic Bacteriophage ◽

Turkey Meat ◽

Phage Preparation ◽

Peptone Water ◽

Phage Treatment ◽

Salmonella Heidelberg

The efficacy of the recently approved Salmonella lytic bacteriophage preparation (SalmoFresh) in reducing Salmonella enterica serotype Heidelberg on turkey breast cutlets and ground turkey was evaluated. In a broth model assay, the phage preparation completely inhibited the growth of four S. enterica serotypes (Salmonella Enteritidis, Salmonella Heidelberg, Salmonella Kentucky, and Salmonella Typhimurium) at 37°C at a multiplicity of infection of 10,000 PFU/CFU. At 4°C in 0.1% peptone water (PW), phage treatment at a multiplicity of infection of 10,000 resulted in ca. 4.0-log CFU/ml reductions of Salmonella Enteritidis, Salmonella Heidelberg, and Salmonella Typhimurium. When raw turkey breast cutlets inoculated with Salmonella Heidelberg (~103 CFU/g) were treated with phage preparation (107 PFU/g) and stored at 4°C, the phage treatment caused reductions of 0.8, 0.6, and 1.3 log CFU/g (P ≤ 0.05) of Salmonella Heidelberg on day 0, 1, and 7, respectively, compared with the counts in the control. However, no significant reduction of Salmonella Heidelberg (P > 0.05) was observed in ground turkey when turkey meat pieces inoculated with Salmonella Heidelberg were surface treated with phage preparation (107 PFU/g) before grinding. These findings indicate that the bacteriophage preparation was effective in reducing Salmonella on turkey breast cutlets as a surface treatment but did not cause any reduction of Salmonella Heidelberg in ground turkey.

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