scholarly journals Salmonella spp. in poultry: a constant challenge and new insights

2018 ◽  
Vol 69 (2) ◽  
pp. 899 ◽  
Author(s):  
M. VELHNER ◽  
D. MILANOV ◽  
G. KOZODEROVIĆ
Keyword(s):  
Lamina Propria ◽  
Biofilm Formation ◽  
Food Production ◽  
Antimicrobial Agents ◽  
Management Systems ◽  
Poultry Industry ◽  
Salmonella Spp ◽  
Production Chain ◽  
Plant Hosts ◽  
Hostile Environments

The knowledge about virulence mechanisms, resistance to antimicrobial agents and the biofilm formation ability of Salmonella spp. in poultry industry has been expanded over the years. However, in spite of the research efforts and significant investments to improve management systems in poultry industry, it has become evident that none of the methods applied in all stages of food production chain are 100% effective in eliminating Salmonella spp. Different serovars are manifesting different mechanisms of invasiveness which depend on their ability to invade lower zones of the lamina propria, their ability to gain accesses to parenchymatous organs and survive in macrophages. The ubiquitous nature of Salmonella spp. due to their adaptation to animal and plant hosts, as well as their survival in hostile environments and their enhanced capacity to produce biofilms, contribute to a long lasting contamination of the environment, feed and animals. The emergency and spread of antimicrobial resistances in Salmonella spp. raise additional concerns.

Inhibition of Bacterial Biofilm Formation by Phytotherapeutics with Focus on Overcoming Antimicrobial Resistance

2020 ◽  
Vol 26 (24) ◽  
pp. 2807-2816 ◽  
Author(s):  
Yun Su Jang ◽  
Tímea Mosolygó
Keyword(s):  
Antimicrobial Resistance ◽  
Biofilm Formation ◽  
Antimicrobial Agents ◽  
Bacterial Biofilm ◽  
Experimental Investigations ◽  
Resistant Bacteria ◽  
Salmonella Spp ◽  
Food Borne ◽  
High Prevalence ◽  
Scientific Attention

: Bacteria within biofilms are more resistant to antibiotics and chemical agents than planktonic bacteria in suspension. Treatment of biofilm-associated infections inevitably involves high dosages and prolonged courses of antimicrobial agents; therefore, there is a potential risk of the development of antimicrobial resistance (AMR). Due to the high prevalence of AMR and its association with biofilm formation, investigation of more effective anti-biofilm agents is required. : From ancient times, herbs and spices have been used to preserve foods, and their antimicrobial, anti-biofilm and anti-quorum sensing properties are well known. Moreover, phytochemicals exert their anti-biofilm properties at sub-inhibitory concentrations without providing the opportunity for the emergence of resistant bacteria or harming the host microbiota. : With increasing scientific attention to natural phytotherapeutic agents, numerous experimental investigations have been conducted in recent years. The present paper aims to review the articles published in the last decade in order to summarize a) our current understanding of AMR in correlation with biofilm formation and b) the evidence of phytotherapeutic agents against bacterial biofilms and their mechanisms of action. The main focus has been put on herbal anti-biofilm compounds tested to date in association with Staphylococcus aureus, Pseudomonas aeruginosa and food-borne pathogens (Salmonella spp., Campylobacter spp., Listeria monocytogenes and Escherichia coli).

scholarly journals 118 Where we are at and evolving in management systems that are consumer focused?

2020 ◽  
Vol 98 (Supplement_3) ◽  
pp. 48-48
Author(s):  
J Brad Morgan
Keyword(s):  
Food Production ◽  
Food Industry ◽  
Critical Role ◽  
Well Being ◽  
Management Systems ◽  
Major Focus ◽  
Production Chain ◽  
Food Traceability ◽  
Food Integrity ◽  
Strongly Agree

Abstract Begin with the end in mind. Sounds simple enough. In other words, consumer wants, and needs have to be the major focus of everyone in the food production chain. Today’s consumer has questions about food – where it comes from, who’s producing it and how, food safety, animal well-being, environmental impact, labor and human rights as well as business ethics – just to name a few. A study by the Center for Food Integrity (CFI, 2018) found a "trust deficit" that exists between consumers and food companies, federal regulators and farmers. Only 33% of survey respondents said they "strongly agree" that they are confident in the safety of the food they eat, compared to 47% in 2017. Food traceability is no longer an option for manufactures, it’s a requirement. In fact, this increasing focus by consumers on sustainability, health and freshness has placed significant pressure on the food industry to innovate and communicate. This presentation will overview technologies/programs/efforts that are continuing to play an increasingly critical role in how the food we eat is produced, how it is packaged, how it is delivered, how it tastes, feels and smells and how it is reused and repurposed. After all, we are what we eat.

scholarly journals Antimicrobial and Antibiofilm Peptides

Biomolecules ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 652 ◽  
Author(s):  
Angela Di Somma ◽  
Antonio Moretta ◽  
Carolina Canè ◽  
Arianna Cirillo ◽  
Angela Duilio
Keyword(s):  
Antimicrobial Peptides ◽  
Biofilm Formation ◽  
Bacterial Resistance ◽  
Antimicrobial Agents ◽  
Multidrug Resistant ◽  
Resistant Bacteria ◽  
Antibiofilm Activity ◽  
Chronic Infections ◽  
Planktonic Bacteria ◽  
Hostile Environments

The increasing onset of multidrug-resistant bacteria has propelled microbiology research towards antimicrobial peptides as new possible antibiotics from natural sources. Antimicrobial peptides are short peptides endowed with a broad range of activity against both Gram-positive and Gram-negative bacteria and are less prone to trigger resistance. Besides their activity against planktonic bacteria, many antimicrobial peptides also show antibiofilm activity. Biofilms are ubiquitous in nature, having the ability to adhere to virtually any surface, either biotic or abiotic, including medical devices, causing chronic infections that are difficult to eradicate. The biofilm matrix protects bacteria from hostile environments, thus contributing to the bacterial resistance to antimicrobial agents. Biofilms are very difficult to treat, with options restricted to the use of large doses of antibiotics or the removal of the infected device. Antimicrobial peptides could represent good candidates to develop new antibiofilm drugs as they can act at different stages of biofilm formation, on disparate molecular targets and with various mechanisms of action. These include inhibition of biofilm formation and adhesion, downregulation of quorum sensing factors, and disruption of the pre-formed biofilm. This review focuses on the proprieties of antimicrobial and antibiofilm peptides, with a particular emphasis on their mechanism of action, reporting several examples of peptides that over time have been shown to have activity against biofilm.

A Semiquantitative Approach for Evaluating Safety Assurance Levels for Salmonella spp. throughout a Food Production Chain

2003 ◽  
Vol 66 (7) ◽  
pp. 1146-1153 ◽  
Author(s):  
I. SAULI ◽  
J. DANUSER ◽  
C. WENK ◽  
K. D. C. STÄRK
Keyword(s):  
Foodborne Pathogens ◽  
Food Production ◽  
Systematic Evaluation ◽  
Animal Origin ◽  
Preliminary Evaluation ◽  
Salmonella Spp ◽  
Production Chain ◽  
Safety Assurance ◽  
Egg Products ◽  
High Level

Various safety assurance measures are implemented in Switzerland throughout the food production chain to prevent foods of animal origin from being contaminated with Salmonella. The data that are generated from the implementation of these measures are dispersed and heterogeneous. This hinders a general overview and makes a comprehensive national evaluation of the safety assurance level difficult. A semiquantitative method that considers the quality and relevance of the various safety assurance measures for Salmonella spp. was developed. The method uses the data generated from the implementation of safety assurance measures on a national basis (gathered by interviewing stakeholders in the production step). By assembling and analyzing the data systematically, the safety assurance level for Salmonella spp. can be evaluated at every step of the food production chain. This method allows the detection of strengths and weaknesses of the safety system. The systematic evaluation procedures permit comparisons between production steps and product categories. The method was used for evaluating the safety assurance levels throughout the production chain of eggs and egg products in Switzerland. Results of the analysis showed that the overall safety assurance levels for Salmonella spp. at all production steps for eggs and egg products were good. The relatively straightforward implementation of the method made it particularly appropriate in the context of a preliminary evaluation. The method does not have the same high level of detail that is provided by microbial quantitative risk assessments, but it allows an analyst to provide meaningful results when the large amount of data required for a quantitative approach are not present while including the entire “farm to fork” continuum. It may be used as a basis for more in-depth assessments of food safety levels within various production sectors. The method could be adapted for evaluating the safety assurance for other zoonotic foodborne pathogens of interest, such as Campylobacter spp.

scholarly journals Salmonella biofilm development: Structure and significance

2019 ◽  
Vol 73 ◽  
pp. 937-943
Author(s):  
Katarzyna Ćwiek ◽  
Gabriela Bugla-Płoskońska ◽  
Alina Wieliczko
Keyword(s):  
Biofilm Formation ◽  
Food Production ◽  
Outer Membrane Proteins ◽  
Host Tissue ◽  
Stress Factors ◽  
Salmonella Spp ◽  
Main Obstacle ◽  
Biofilm Development ◽  
Development Structure ◽  
Molecular Bases

Salmonella spp. is capable of adhering and forming a biofilm on materials of different kinds during their life cycle, contaminating the food chain, thus representing a potential danger for consumers. This review discusses the ability of Salmonella to form biofilm as the main obstacle to reducing the prevalence of these pathogens in food production. The components of Salmonella biofilm, such as cellulose, curli fimbriae, outer membrane proteins (OMPs) and their molecular bases are described, as well as various Salmonella morphotypes (rdar, bdar, pdar and saw). OMPs play very important roles in the cells of Salmonella strains, because they are at the interface between the pathogenic cells and the host tissue and they can contribute to adherence, colonization, virulence and biofilm formation. Furthermore, the importance of quorum sensing is discussed as a crucial factor regulating the properties of biofilm formation and pathogenicity. To further illustrate that biofilm formation is a mechanism used by Salmonella to adapt to various environments, the resistance of Salmonella biofilms against different stress factors including antimicrobials (disinfectants, antibiotics and plant extracts) is described.

Phenotypic Characterization of Salmonella Isolated from Food Production Environments Associated with Low–Water Activity Foods

2013 ◽  
Vol 76 (9) ◽  
pp. 1488-1499 ◽  
Author(s):  
SARAH FINN ◽  
JAY C. D. HINTON ◽  
PETER McCLURE ◽  
ALÉJANDRO AMÉZQUITA ◽  
MARTA MARTINS ◽  
...  
Keyword(s):  
Biofilm Formation ◽  
Food Production ◽  
Phenotypic Characterization ◽  
Minimal Risk ◽  
Limited Information ◽  
Planktonic Cells ◽  
Cellulose Production ◽  
Production Chain ◽  
Production Environments

Salmonella can survive for extended periods of time in low-moisture environments posing a challenge for modern food production. This dangerous pathogen must be controlled throughout the production chain with a minimal risk of dissemination. Limited information is currently available describing the behavior and characteristics of this important zoonotic foodborne bacterium in low-moisture food production environments and in food. In our study, the phenotypes related to low-moisture survival of 46 Salmonella isolates were examined. Most of the isolates in the collection could form biofilms under defined laboratory conditions, with 57% being positive for curli fimbriae production and 75% of the collection positive for cellulose production, which are both linked with stronger biofilm formation. Biocides in the factory environment to manage hygiene were found to be most effective against planktonic cells but less so when the same bacteria were surface dried or present as a biofilm. Cellulose-producing isolates were better survivors when exposed to a biocide compared with cellulose-negative isolates. Examination of Salmonella growth of these 18 serotypes in NaCl, KCl, and glycerol found that glycerol was the least inhibitory of these three humectants. We identified a significant correlation between the ability to survive in glycerol and the ability to survive in KCl and biofilm formation, which may be important for food safety and the protection of public health.

Evaluation of the Safety Assurance Level for Salmonella spp. throughout the Food Production Chain in Switzerland

2003 ◽  
Vol 66 (7) ◽  
pp. 1139-1145
Author(s):  
I. SAULI ◽  
J. DANUSER ◽  
C. WENK ◽  
K. D. C. STÄRK
Keyword(s):  
Foodborne Pathogens ◽  
Food Production ◽  
Comprehensive Evaluation ◽  
Salmonella Spp ◽  
Safety Measures ◽  
Production Chain ◽  
Pork Production ◽  
Safety Assurance ◽  
Feed Production ◽  
Semiquantitative Method

In Switzerland, the safeguarding of food is the responsibility of industry, organizations, and governmental authorities. The dispersion of the tasks and the diversity of implemented safety measures among involved stakeholders do not allow a general overview of the national safety assurance level provided. A comprehensive evaluation of the level of safety assurance provided for foodborne pathogens such as Salmonella spp. is therefore lacking, and the prevalence of Salmonella spp. at various points in the food production chain is not known. The objectives of this study were to (i) collect data on safety measures implemented throughout the food production chain in Switzerland regarding Salmonella spp.; (ii) evaluate the safety assurance level for Salmonella spp. at each step of the production chain for chicken meat, pork, beef, and milk and dairy products (bovine origin); and (iii) gather data on the prevalence of the pathogen at each step. Data on implemented safety assurance measures for Salmonella spp. were gathered from the various stakeholders in the food production chain. The data were analyzed by a semiquantitative method that considered the quality and relevance of the implemented safety measures for Salmonella spp. The safety assurance level for Salmonella spp. was evaluated from “no safety assurance” to “very good safety assurance.” Available results of testing for Salmonella spp. from 1998 to 2000 were used for calculating the prevalence of the pathogen throughout the food production chain. The results showed a varying safety assurance level for Salmonella spp. throughout the food production chain. Strengths (e.g., feed production for chickens) and weaknesses (e.g., pork production) were observed. These results serve as a basis for a rational optimization of the system.

scholarly journals Analysis of risk factors from salmonella infections and determination of critical control points in poultry industry production chain

2005 ◽  
Vol 59 (3-4) ◽  
pp. 453-461
Author(s):  
Maja Velhner ◽  
Nada Plavsa ◽  
Olga Rackov ◽  
Dusan Orlic
Keyword(s):  
Control Measures ◽  
Control Points ◽  
Poultry Industry ◽  
Salmonella Spp ◽  
Production Chain ◽  
Salmonella Infections ◽  
Critical Control Points ◽  
Control Disease ◽  
Safe Food

This paper encompasses problems related to infection caused by Salmonella spp in poultry. The need to carry out adequate control measures and to provide safe food is emphasized. Using experiences from other countries, critical control points are presented in flocks during rearing and in hatcheries. In attempt to diagnose disease as early as possible and to advise proper therapy, the significance of serology monitoring is underlined. In order to produce safe food there is a need to control disease applying our Regulations concerning eradication of Salmonella spp in poultry flocks that is given in Official paper of Republic of Serbia No 6&88 and also to include serology monitoring in poultry flocks. Veterinary practitioners are expected to perform analysis of critical control points in poultry industry as well as to determine specificity and differences in production for single farms, which would enable more effective struggle with diseases in general.

Biological Evaluation of Selected 1,2,3-triazole Derivatives as Antibacterial and Antibiofilm Agents

2020 ◽  
Vol 20 (24) ◽  
pp. 2186-2191
Author(s):  
Lialyz Soares Pereira André ◽  
Renata Freire Alves Pereira ◽  
Felipe Ramos Pinheiro ◽  
Aislan Cristina Rheder Fagundes Pascoal ◽  
Vitor Francisco Ferreira ◽  
...  
Keyword(s):  
Electron Microscopy ◽  
Scanning Electron Microscopy ◽  
Staphylococcus Aureus ◽  
Biofilm Formation ◽  
Antimicrobial Agents ◽  
Public Health Problem ◽  
Biological Evaluation ◽  
Major Public Health Problem ◽  
Community Environments ◽  
Scanning Electron

Background: Resistance to antimicrobial agents is a major public health problem, being Staphylococcus aureus prevalent in infections in hospital and community environments and, admittedly, related to biofilm formation in biotic and abiotic surfaces. Biofilms form a complex and structured community of microorganisms surrounded by an extracellular matrix adhering to each other and to a surface that gives them even more protection from and resistance against the action of antimicrobial agents, as well as against host defenses. Methods: Aiming to control and solve these problems, our study sought to evaluate the action of 1,2,3- triazoles against a Staphylococcus aureus isolate in planktonic and in the biofilm form, evaluating the activity of this triazole through Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) tests. We have also performed cytotoxic evaluation and Scanning Electron Microscopy (SEM) of the biofilms under the treatment of the compound. The 1,2,3-triazole DAN 49 showed bacteriostatic and bactericidal activity (MIC and MBC 128 μg/mL). In addition, its presence interfered with the biofilm formation stage (1/2 MIC, p <0.000001) and demonstrated an effect on young preformed biofilm (2 MICs, p <0.05). Results: Scanning Electron Microscopy images showed a reduction in the cell population and the appearance of deformations on the surface of some bacteria in the biofilm under treatment with the compound. Conclusion: Therefore, it was possible to conclude the promising anti-biofilm potential of 1,2,3-triazole, demonstrating the importance of the synthesis of new compounds with biological activity.

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