scholarly journals New Salmonella Serotype: Salmonella enteritidis ser. Ordonez

1969 ◽  
Vol 18 (2) ◽  
pp. 282-283
Author(s):  
Sylvia F. Bartes ◽  
W. J. Martin ◽  
P. E. O'Connor ◽  
L. Marsden ◽  
H. Vogel
Keyword(s):  
Salmonella Enteritidis ◽  
Salmonella Serotype

scholarly journals International increase in Salmonella enteritidis: A new pandemic?

1990 ◽  
Vol 105 (1) ◽  
pp. 21-27 ◽  
Author(s):  
D. C. Rodrigue ◽  
R. V. Tauxe ◽  
B. Rowe
Keyword(s):  
North America ◽  
South America ◽  
Atlantic Ocean ◽  
Salmonella Enteritidis ◽  
European Countries ◽  
The Past ◽  
America South ◽  
Global Increase ◽  
Salmonella Serotype ◽  
Reported Data

SUMMARYOver the past 5 years Salmonella enteritidis infections in humans have increased on both sides of the Atlantic ocean. The WHO salmonella surveillance data for 1979–87 were reviewed and show that S. enteritidis appears to be increasing on at least the continents of North America, South America, and Europe, and may include Africa. S. enteritidis isolates increased in 24 (69%) of 35 countries between 1979 and 1987. In 1979, only 2 (10%) of 21 countries with reported data reported S. enteritidis as their most common salmonella serotype; in 1987, 9 (43%) of 21 countries reported S. enteritidis as their most common serotype; 8 (89 %) of 9 were European countries. Although the reason for the global increase is not yet clear, investigations in individual countries suggest it is related to consumption of eggs and poultry which harbour the organism.

scholarly journals Two outbreaks of Salmonella Enteritidis phage type 8 linked to the consumption of Cantal cheese made with raw milk, France, 2001

2003 ◽  
Vol 8 (7) ◽  
pp. 151-156 ◽  
Author(s):  
S Haeghebaert ◽  
P Sulem ◽  
L Deroudille ◽  
E. Vanneroy-Adenot ◽  
O Bagnis ◽  
...  
Keyword(s):  
Salmonella Enteritidis ◽  
Phage Type ◽  
Raw Milk ◽  
Reference Centre ◽  
South West ◽  
Human Salmonellosis ◽  
Salmonella Serotype ◽  
Industrialised Countries ◽  
Community Outbreaks ◽  
Foodborne Infections

Salmonelloses are one are the main causes of foodborne infections in industrialised countries. In France, the incidence of human salmonellosis recorded by the National Reference Centre for Salmonella and Shigella (CNRSS) in 2001 was 21 cases per 100 000 inhabitants, and Salmonella serotype Enteritidis represented 39% of cases (1). This article reports the investigation results of two community outbreaks of salmonellosis that occurred simultaneously in the south west of France, and which were linked to the consumption of cheese made from raw milk.

scholarly journals Biofilm Production Potential of Salmonella Serovars Isolated from Chickens in North West Province, South Africa

2020 ◽  
Vol 69 (4) ◽  
pp. 427-439
Author(s):  
STEPHEN ABIOLA AKINOLA ◽  
MPINDA EDOAURD TSHIMPAMB ◽  
MULUNDA MWANZA ◽  
COLLINS NJIE ATEBA
Keyword(s):  
Internal Control ◽  
Biofilm Formation ◽  
Salmonella Enteritidis ◽  
Incubation Temperature ◽  
Negative Control ◽  
Luria Bertani ◽  
North West ◽  
Salmonella Serotypes ◽  
Salmonella Serotype ◽  
Incubation Temperatures

Bacterial biofilms have recently gained considerable interest in the food production and medical industries due to their ability to resist destruction by disinfectants and other antimicrobials. Biofilms are extracellular polymer matrices that may enhance the survival of pathogens even when exposed to environmental stress. The effect of incubation temperatures (25°C, 37°C, and 40°C) and Salmonella serotype on biofilm-forming potentials was evaluated. Previously typed Salmonella serotypes (55) isolated from the gut of chickens were accessed for biofilms formation using a standard assay. Salmonella Typhimurium ATCC 14028TM and Salmonella Enteritidis ATCC 13076TM (positive controls), Escherichia coli (internal control) and un-inoculated Luria Bertani (LB) broth (negative control) were used. The isolates formed no biofilm (11.86–13.56%), weak (11.86–45.76%), moderate (18.64–20.34%), strong biofilms (23.73–54.24%) across the various temperatures investigated. Serotypes, Salmonella Heidelberg and Salmonella Weltevreden were the strongest biofilm formers at temperatures (25°C, 37°C, and 40°C, respectively). The potential of a large proportion (80%) of Salmonella serotypes to form biofilms increased with increasing incubation temperatures but decreased at 40°C. Findings indicate that average temperature favours biofilm formation by Salmonella serotypes. However, the influence of incubation temperature on biofilm formation was greater when compared to serotype. A positive correlation exists between Salmonella biofilm formed at 25°C, 37°C and 40°C (p ≥ 0.01). The ability of Salmonella species to form biofilms at 25°C and 37°C suggests that these serotypes may present severe challenges to food-processing and hospital facilities.

scholarly journals Nuggets of Wisdom: Salmonella Enteritidis Outbreaks and the Case for New Rules on Uncooked Frozen Processed Chicken

2017 ◽  
Vol 80 (4) ◽  
pp. 703-709 ◽  
Author(s):  
J. Leigh Hobbs ◽  
Bryna Warshawsky ◽  
Anne Maki ◽  
Sandra Zittermann ◽  
Allana Murphy ◽  
...  
Keyword(s):  
Salmonella Enteritidis ◽  
Pulsed Field Gel Electrophoresis ◽  
Outbreak Investigation ◽  
Public Health Action ◽  
Product Packaging ◽  
Outbreak Investigations ◽  
Health Action ◽  
Source Level ◽  
Salmonella Serotype ◽  
Sustained Increase

ABSTRACTIn 2014 and 2015, three Canadian Salmonella serotype Enteritidis outbreak investigations implicated uncooked, frozen, processed chicken products produced at the same establishment, namely establishment A. In November 2014, a sustained increase in the number of reported domestically acquired Salmonella Enteritidis cases in Ontario led to the first outbreak investigation, which implicated uncooked, frozen, processed chicken products produced at establishment A. In June 2015, the identification of pulsed-field gel electrophoresis patterns that had not been previously reported in Canada led to a national Salmonella Enteritidis investigation. Of 51 cases reported nationally, 35 were from Ontario. Uncooked, frozen, processed chicken products produced at establishment A were identified as the source of the outbreak, and public health action was taken as a result of this second investigation. In September 2015, a sustained increase in the number of domestically acquired Salmonella Enteritidis PT13a cases in Ontario led to a third outbreak investigation, which identified a total of 36 PT13a cases. Uncooked, frozen, processed chicken products produced at establishment A were again identified as the source of the outbreak. Outbreaks have been linked to uncooked, frozen, processed chicken products since the late 1990s. Information collected during the three outbreak investigations, and from other jurisdictions, suggests that the breaded and prebrowned appearance of the product, as well as factors related to product packaging and marketing, result in consumer misperception that this raw product is cooked. This misperception may result in mishandling and improper cooking. The three outbreaks described in this article highlight the potential ongoing risks to consumers from these products and support interventions to prevent contamination at the source level and infection at the consumer level.

New Salmonella serotype: Salmonella enteritidis serotype Grandhaven (30(1):r:1,2).

1982 ◽  
Vol 16 (1) ◽  
pp. 197-199 ◽  
Author(s):  
D L McDougal ◽  
B E Treleaven ◽  
E C Renshaw
Keyword(s):  
Salmonella Enteritidis ◽  
Salmonella Serotype

scholarly journals Prevalence of Salmonella contamination in consumed eggs in Iran: A systematic review and meta-analysis study on published studies from 1996 to 2018

2020 ◽  
Vol 13 (12) ◽  
pp. 2743-2751
Author(s):  
Behnam Hosseininezhad ◽  
Enayat Berizi ◽  
Marzieh Nader ◽  
Seyed Mohammad Mazloomi ◽  
Saeid Hosseinzadeh ◽  
...  
Keyword(s):  
Systematic Review ◽  
Salmonella Enteritidis ◽  
Meta Analysis ◽  
Food Poisoning ◽  
Final Analysis ◽  
Personal Hygiene ◽  
Salmonella Gallinarum ◽  
Salmonella Newport ◽  
High Prevalence ◽  
Salmonella Serotype

Background and Aim: Food poisoning caused by Salmonella is among the most common gastrointestinal discomfort resulted from egg consumption which can produce various syndromes. The present study is a systematic review and metaanalysis investigation on the published studies about the prevalence of Salmonella contamination in the consumed eggs in Iran. Materials and Methods: The data were collected and analyzed from four international search databases, including PubMed, Scopus, Science Direct, and Google Scholar and four Iranian databases comprising SID, MagIran, Civilica, and IranDoc. After searching all the databases, 303 articles were found, from which 31 articles were included in the final analysis. Results: According to the data analysis, the highest rate of contamination was belonged to the industrial eggs (7.49%), however, the prevalence rate was reported 13.61% in the eggshell part. The overall prevalence of Salmonella contamination in consumed eggs of Iran using culture of microbial, molecular, molecular-serological, culture-molecular, cultureserological, and culture -molecular-serological methods was obtained 11.33%, 5.52%, 0.37%, 1.91%, 5.52%, and 0.73%, respectively. Prevalence in the 21 geographical areas, where studies have been conducted, ranged from 0% (Zahedan) to 29.06% (Tabriz). The studies have also showed that eight different serotypes were among the major cause of Salmonella contamination in eggs. The most common Salmonella serotype was Salmonella Enteritidis and the highest diversity in Salmonella contaminant serotypes was recorded in Talesh (including S. Enteritidis, Salmonella Gallinarum, Salmonella Virchow, and Salmonella Newport). Conclusion: Results of this study revealed the high prevalence of Salmonella contamination in eggs, in Iran. Therefore, disinfection and cleaning bed, cleaning of equipment and supplies, and proper maintenance temperature and humidity of the eggs are recommended. In addition, proper personal hygiene and prohibition of consuming raw egg products are essential.

scholarly journals New Salmonella Serotype: Salmonella enteritidis ser. Ordonez

1969 ◽  
Vol 18 (2) ◽  
pp. 282-283 ◽  
Author(s):  
Sylvia F. Bartes ◽  
W. J. Martin ◽  
P. E. O'Connor ◽  
L. Marsden ◽  
H. Vogel
Keyword(s):  
Salmonella Enteritidis ◽  
Salmonella Serotype

scholarly journals Additional Salmonella Serotype: Salmonella enteritidis ser. Madigan (44:c:1,5)

1971 ◽  
Vol 21 (1) ◽  
pp. 150-151
Author(s):  
Hunter B. McElrath ◽  
Andrew E. Back
Keyword(s):  
Salmonella Enteritidis ◽  
Salmonella Serotype

Activation of isolated heterophils from chicks stimulated in vivo with salmonella enteritidis-immune lymphokines

1996 ◽  
Vol 54 ◽  
pp. 760-761
Author(s):  
R. B. Moyes ◽  
R. E. Droleskey ◽  
M. H. Kogut ◽  
J. R. DeLoach
Keyword(s):  
Lamina Propria ◽  
Intestinal Mucosa ◽  
Salmonella Enteritidis ◽  
Intestinal Tract ◽  
Polymorphonuclear Cells ◽  
Subclinical Infection ◽  
Egg Products ◽  
Immune Lymphokines ◽  
Organ Invasion

Salmonella enteritidis (SE) is of great concern to the poultry industry due to the organism's ability to penetrate the intestinal mucosa of the laying hen and subsequently colonize the ovaries and yolk membrane. The resultant subclinical infection can lead to SE infection of raw eggs and egg products. Interference with the ability of the organism to invade has been linked to the activation and recruitment of inflammatory polymorphonuclear cells, heterophils, to the lamina propria of the intestinal tract.Recently it has been established that heterophil activation and increased resistance to SE organ invasion can be accomplished by the administration of SE-immune lymphokines (SE-ILK) obtained from supernatants of concanavalin-A stimulated SE immune T lymphocytes from SE hyperimmunized hens. Invasion of SE into the lamina propria provides a secondary signal for directing activated heterophils to the site of SE invasion.

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