scholarly journals Identification of Genes Associated with Survival of Salmonella enterica Serovar Enteritidis in Chicken Egg Albumen

2006 ◽  
Vol 72 (2) ◽  
pp. 1055-1064 ◽  
Author(s):  
Raul I. Clavijo ◽  
Cindy Loui ◽  
Gary L. Andersen ◽  
Lee W. Riley ◽  
Sangwei Lu
Keyword(s):  
Salmonella Enterica ◽  
Human Population ◽  
Acid Metabolism ◽  
Clinical Manifestations ◽  
Salmonella Enterica Serovar Enteritidis ◽  
Serovar Typhimurium ◽  
Contaminated Food ◽  
Egg Albumen ◽  
Chicken Eggs ◽  
Epidemiological Characteristics

ABSTRACT Salmonella enterica consists of over 2,000 serovars that are major causes of morbidity and mortality associated with contaminated food. Despite similarities among serovars of Salmonella enterica, many demonstrate unique host specificities, epidemiological characteristics, and clinical manifestations. One of the unique epidemiological characteristics of the serovar Enteritidis is that it is the only bacterium routinely transmitted to humans through intact chicken eggs. Therefore, Salmonella enterica serovar Enteritidis must be able to persist inside chicken eggs to be transmitted to humans, and its survival in egg is important for its transmission to the human population. The ability of Salmonella enterica serovar Enteritidis to survive in and transmit through eggs may have contributed to its drastically increased prevalence in the 1980s and 1990s. In the present study, using transposon-mediated mutagenesis, we have identified genes important for the association of Salmonella enterica serovar Enteritidis with chicken eggs. Our results indicate that genes involved in cell wall structural and functional integrity, and nucleic acid and amino acid metabolism are important for Salmonella enterica serovar Enteritidis to persist in egg albumen. Two regions unique to Salmonella enterica serovar Enteritidis were also identified, one of which enhanced the survival of a Salmonella enterica serovar Typhimurium isolate in egg albumen. The implication of our results to the serovar specificity of Salmonella enterica is also explored in the present study.

scholarly journals Survival characteristics of Salmonella enterica serovar Enteritidis in chicken egg albumen

2006 ◽  
Vol 134 (5) ◽  
pp. 967-976 ◽  
Author(s):  
H. KANG ◽  
C. LOUI ◽  
R. I. CLAVIJO ◽  
L. W. RILEY ◽  
S. LU
Keyword(s):  
Salmonella Enterica ◽  
Iron Acquisition ◽  
Foodborne Pathogen ◽  
Human Infection ◽  
Salmonella Enterica Serovar Enteritidis ◽  
Factors Affecting ◽  
Chicken Egg ◽  
Egg Albumen ◽  
High Concentrations ◽  
Incubation Temperatures

Salmonella enterica serovar Enteritidis (SE) is a major foodborne pathogen primarily causing human infection through contaminated chicken eggs. To understand how SE survives in chicken egg albumen, we systematically and quantitatively analysed the survival properties of SE in egg albumen and identified factors affecting its survival. Survival assays of SE in egg indicate that egg albumen restricted the growth of SE. A major factor that controlled SE's growth in egg albumen was iron restriction, since egg albumen supplemented with iron allowed SE to grow, and iron acquisition mutants of SE showed decreased survival in egg albumen. In addition, low pH of albumen, high concentrations of bacteria and low incubation temperatures of bacteria with albumen facilitates the survival of SE. Our results suggest that egg albumen uses multiple mechanisms to control SE including iron limitation, surface interaction and possible enzymatic activities.

scholarly journals Lysis Profiles of Salmonella Phages on Salmonella Isolates from Various Sources and Efficiency of a Phage Cocktail against S. Enteritidis and S. Typhimurium

2019 ◽  
Vol 7 (4) ◽  
pp. 100 ◽  
Author(s):  
Kantiya Petsong ◽  
Soottawat Benjakul ◽  
Soraya Chaturongakul ◽  
Andrea Switt ◽  
Kitiya Vongkamjan
Keyword(s):  
Foodborne Pathogens ◽  
Salmonella Enterica ◽  
Burst Size ◽  
Chicken Meat ◽  
Processing Plant ◽  
Salmonella Enterica Serovar Enteritidis ◽  
Animal Farms ◽  
Phage Cocktail ◽  
Serovar Typhimurium ◽  
Seafood Processing

Salmonella enterica serovar Enteritidis and Salmonella enterica serovar Typhimurium are major foodborne pathogens of concern worldwide. Bacteriophage applications have gained more interest for biocontrol in foods. This study isolated 36 Salmonella phages from several animal farms in Thailand and tested them on 47 Salmonella strains from several sources, including farms, seafood processing plant and humans in Thailand and USA. Phages were classified into three major groups. The estimated phage genome size showed the range from 50 ± 2 to 200 ± 2 kb. An effective phage cocktail consisting of three phages was developed. Approximately 4 log CFU/mL of S. Enteritidis and S. Typhimurium could be reduced. These phages revealed a burst size of up to 97.7 on S. Enteritidis and 173.7 PFU/cell on S. Typhimurium. Our phage cocktail could decrease S. Enteritidis on chicken meat and sunflower sprouts by 0.66 log CFU/cm2 and 1.27 log CFU/g, respectively. S. Typhimurium on chicken meat and sunflower sprouts were decreased by 1.73 log CFU/cm2 and 1.17 log CFU/g, respectively. Overall, animal farms in Thailand provided high abundance and diversity of Salmonella phages with the lysis ability on Salmonella hosts from various environments and continents. A developed phage cocktail suggests a potential biocontrol against Salmonella in fresh foods.

scholarly journals Determination of the Optimum Time for Preparation of Half-Boiled Eggs Free from Salmonella Enterica Enteritidis

2018 ◽  
Vol 3 (1) ◽  
pp. 16
Author(s):  
Mohamad Fithri Akmar Omar ◽  
Nurdiyana Syahirah Abdul Manaf ◽  
Siti Nurnajwa Nadhirah Mohd Sufian ◽  
Norsuhaida Zakaria ◽  
Nur Farhah Najwa Ayub ◽  
...  
Keyword(s):  
Salmonella Enterica ◽  
Hot Water ◽  
Average Weight ◽  
Salmonella Enterica Serovar Enteritidis ◽  
Optimum Time ◽  
Colony Forming Units ◽  
Time Required ◽  
Chicken Eggs ◽  
Boiled Water

Introduction: Consuming half-boiled eggs during breakfast is popular among Malaysians. The eggs are usually prepared by submerging them in freshly boiled water for about 20 minutes duration. As chickens have the likelihood of harbouring Salmonella enterica Serovar Enteritidis in their eggs, it is feared that consumption of half-boiled eggs contaminated with S. Enteritidis could lead to gastroenteritis. Hence, this study was carried out to determine the optimum time required for boiled water to kill S. Enteritidis in half-boiled eggs. Methods: Grade C chicken eggs (average weight 54.5 g) were obtained from a local sundry shop and were confirmed to be Salmonella-free prior to the experiment. Fifteen eggs that were previously spiked with 106 colony-forming units (CFU) of S. Enteritidis were completely submerged into freshly-boiled water (≈100ºC) for a maximum of 20 min. Positive controls consisted of eggs that were inoculated but were not treated. At every 5 min interval, three eggs were taken out and checked for presence of viable S. Enteritidis on MacConkey agar, and the respective water temperature was recorded. Results: Results of two independent trials showed that after 10 min of submerging the eggs in the hot water, there were an average of 3 log reductions in the CFU of S. Enteritidis but after 15 min, no viable S. Enteritidis was detected. Conclusion: A half-boiled egg should be prepared by submerging it in freshly boiled water for at least 15 min to ensure that it is safe to be consumed.

scholarly journals Potential Involvement of Salmonella Infection in Autoimmunity

Pathogens ◽  
2019 ◽  
Vol 8 (3) ◽  
pp. 96 ◽  
Author(s):  
Zhanna Ktsoyan ◽  
Lyudmila Budaghyan ◽  
Marina Agababova ◽  
Armine Mnatsakanyan ◽  
Karine Arakelova ◽  
...  
Keyword(s):  
Autoimmune Disease ◽  
Post Infection ◽  
Salmonella Enterica ◽  
Salmonella Enterica Serovar Typhimurium ◽  
Profile Analysis ◽  
Infectious Agent ◽  
Disease Stage ◽  
Salmonella Infection ◽  
Salmonella Enterica Serovar Enteritidis ◽  
Serovar Typhimurium

In this work, we investigated the potential effects of nontyphoidal Salmonella infection on autoantibody (AA) formation. The titer and profiles of autoantibodies in the sera of patients with acute salmonellosis due to Salmonella enterica serovar Typhimurium (S. Typhimurium) or Salmonella enterica serovar Enteritidis (S. Enteritidis) infection, as well as in convalescent patients, were determined with indirect immunofluorescence. A significant increase of autoantibodies in acute diseases caused by both serotypes of Salmonella and during post infection by S. Enteritidis was detected. Antibody profile analysis by multivariate statistics revealed that this increase was non-specific and was not dependent on the infectious agent or disease stage. The results obtained suggest that nontyphoidal Salmonella infection contributes to the generation of autoantibodies and may play a role in autoimmune disease.

Anti-salmonellosis agent for foodborne illness from Mangifera odorata (kuini) extracts

Food Research ◽  
2021 ◽  
Vol 5 (3) ◽  
pp. 262-272
Author(s):  
H. Adnan ◽  
N. Ismail ◽  
H. Hasan ◽  
M.S. Mat-Ali
Keyword(s):  
Salmonella Enterica ◽  
Salmonella Enterica Serovar Typhimurium ◽  
Salmonella Enterica Serovar Enteritidis ◽  
Antioxidant Power ◽  
Highly Active ◽  
Serovar Typhimurium ◽  
Bioassay Guided Fractionation ◽  
Ferric Reducing Antioxidant Power ◽  
Fractionation Method ◽  
Inhibition Performance

Salmonellosis infection caused by Salmonella bacteria is a public endemic problem in Malaysia with long-term morbidity and mortality effects. Thus, this study aimed to explore the antipathogenic activity of natural extracts from Mangifera odorata against two Salmonella species causing Salmonellosis. The extracts were derived from peel, flesh, and kernel seed of M. odorata. The inhibition performance of the extracts against both Salmonella enterica serovar Typhimurium and Salmonella enterica serovar Enteritidis bacteria were subsequently tested by using a bioassay-guided fractionation method. Results showed that the extracts derived from the kernel seed had the highest inhibition percentage of 83-90% against the Salmonellosis infection, followed by the peel with an inhibition of 61-67%, and lastly the flesh with an inhibition of 53-69%. The inhibition activities of hexane extracted flesh (FCH), methanol extracted peel (PCM), and methanol treated kernel seed (KTM) against S. enterica ser. Typhimurium bacteria were 59, 67 and 83%, respectively. Furthermore, the S. enterica ser. Enteritidis bacteria were found to be highly susceptible against the methanol extracted kernel seed (KCM), followed by the hexane extracted peel (PCH) and flesh (FTH) with the inhibition percentage of 90, 69 and 59%, respectively. The highly active anti-Salmonellosis performance of M. odorata extracts was attributed to its intrinsically high total phenolics content at 8-10 g GAE/g extract, high ferric reducing antioxidant power value (FRAP) at 18-22 g Fe2+/g extract and excellent scavenging activity with the inhibition performance ranges between 86% and 90%. This study revealed the antipathogenic activity of methanol extracts of M. odorata kernel seed inhibited the growth of both S. enterica ser. Typhimurium and S. enterica ser. Enteritidis bacteria. This study also discovered the prophylactic property of natural compounds in M. odorata kernel seed extracts and could be used as an anti-Salmonellosis agent. In the near future, M. odorata can be developed as an innovative functional food source for specific groups that are vulnerable to Salmonellosis

scholarly journals Extracellular Polysaccharides Associated with Thin Aggregative Fimbriae of Salmonella enterica Serovar Enteritidis

2003 ◽  
Vol 185 (18) ◽  
pp. 5398-5407 ◽  
Author(s):  
A. P. White ◽  
D. L. Gibson ◽  
S. K. Collinson ◽  
P. A. Banser ◽  
W. W. Kay
Keyword(s):  
Salmonella Enterica ◽  
Extracellular Polysaccharide ◽  
Immune Serum ◽  
Extracellular Polysaccharides ◽  
Salmonella Enterica Serovar Enteritidis ◽  
Western Blots ◽  
E Coli ◽  
Transmission Electron ◽  
Serovar Typhimurium ◽  
K 12

ABSTRACT Lipopolysaccharide (LPS) O polysaccharide was identified as the principle factor impeding intercellular formation of intact thin aggregative fimbriae (Tafi) in Salmonella enterica serovar Enteritidis. The extracellular nucleation-precipitation assembly pathway for these organelles was investigated by quantifying fimbrial formation between ΔagfA (AgfA recipient) and ΔagfB (AgfA donor) cells harboring mutations in LPS (galE::Tn10) and/or cellulose (ΔbcsA) synthesis. Intercellular complementation could be detected between ΔagfA and ΔagfB strains only when both possessed the galE mutation. LPS O polysaccharide appears to be an impenetrable barrier to AgfA assembly between cells but not within individual cells. The presence of cellulose did not restrict Tafi formation between cells. Transmission electron microscopy of w + S. enterica serovar Enteritidis 3b cells revealed diffuse Tafi networks without discernible fine structure. In the absence of cellulose, however, individual Tafi fibers were clearly visible, appeared to be occasionally branched, and showed the generally distinctive appearance described for Escherichia coli K-12 curli. A third extracellular matrix component closely associated with cellulose and Tafi was detected on Western blots by using immune serum raised to whole, purified Tafi aggregates. Cellulose was required to tightly link this material to cells. Antigenically similar material was also detected in S. enterica serovar Typhimurium and one diarrheagenic E. coli isolate. Preliminary analysis indicated that this material represented an anionic, extracellular polysaccharide that was distinct from colanic acid. Therefore, Tafi in their native state appear to exist as a complex with cellulose and at least one other component.

scholarly journals Epidemiological Characteristics of Salmonella enterica Serovar Typhimurium from Healthy Pigs in Japan

2010 ◽  
Vol 72 (1) ◽  
pp. 61-66 ◽  
Author(s):  
Keiko FUTAGAWA-SAITO ◽  
Alexandre Tomomitsu OKATANI ◽  
Naomi SAKURAI-KOMADA ◽  
William BA-THEIN ◽  
Tsuguaki FUKUYASU
Keyword(s):  
Salmonella Enterica ◽  
Salmonella Enterica Serovar Typhimurium ◽  
Serovar Typhimurium ◽  
Epidemiological Characteristics

scholarly journals Sensitivity of enrichment-PCR method for Salmonella enterica serovar Typhimurium and Salmonella enterica serovar Enteritidis analysis in chicken carcasses

Food Research ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 54-61
Author(s):  
H.A. Wulan ◽  
Nurjanah S. ◽  
W.P. Rahayu
Keyword(s):  
Salmonella Enterica ◽  
Pathogenic Bacteria ◽  
Target Genes ◽  
Salmonella Enterica Serovar Typhimurium ◽  
Salmonella Enterica Serovar Enteritidis ◽  
Salmonella Spp ◽  
High Prevalence ◽  
Serovar Typhimurium ◽  
Peptone Water ◽  
Pcr Method

Salmonella spp. is Gram negative-pathogenic bacteria that usually found as a contaminant in chicken carcasses. This study was aimed to increase the sensitivity of PCR enrichment step and apply the enrichment-PCR combination to detect Salmonella in chicken carcasses. In this study were used Salmonella enterica serovar Hadar, Salmonella enterica serovar Typhimurium and Salmonella enterica serovar Enteritidis with the target genes were invA, STM4497, and respectively. A total of 25 g of the chicken carcasses were artificially contaminated by approximately 0.96 and 3.33 MPN/mL for each serovar separately. Samples were incubated in pre-enrichment and enrichment media for 8 hrs prior to the DNA extraction. The pre-enrichment and enrichment media was Buffered Peptone Water and Rappaport-Vassiliadis-soya. The result showed that the target genes of S. enterica ser. Hadar, S. enterica ser. Typhimurium and S. enterica ser. Enteritidis were detected in chicken carcasses, indicated by the presence of DNA band with the size was 429 bp, 311 bp and 135 bp respectively. These result in line with analysis using ISO method and BLAST-comparison analysis of DNA amplicon sequences with GenBank references. Application of this method for Salmonella detection in chicken carcasses sold in the traditional market showed a higher prevalence than the previous result without enrichment. All samples (n = 100) from unsanitary practice sellers were positively contaminated by Salmonella spp. and also high prevalence for S. enterica ser. Typhimurium and S. enterica ser. Enteritidis. It can be concluded that enrichment is an important step to increase the sensitivity detection of PCR method.

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