scholarly journals RAPD/PCR AND PHAGE TYPING OF SALMONELLA ENTERITIDIS ISOLATED FROM POULTRY AND FOOD POISONING OUTBREAKS

2008 ◽  
Vol 75 (1) ◽  
pp. 91-94
Author(s):  
L.R. dos Santos ◽  
A.R. Ribeiro ◽  
S.D. de Oliveira ◽  
L.B. Rodrigues ◽  
M.L. Flores ◽  
...  
Keyword(s):  
Salmonella Enteritidis ◽  
Random Amplified Polymorphic Dna ◽  
Phage Type ◽  
Food Poisoning ◽  
Food Samples ◽  
Laboratory Method ◽  
Phage Typing ◽  
Economic Losses ◽  
Phage Types ◽  
Rapd Pcr

ABSTRACT Salmonella Enteritidis (SE) is an important pathogen, causing both food poisoning outbreaks in humans and economic losses to the poultry industry, being also widely spread in the environment. This work aimed to identify SE phage types and to standardize the Random Amplified Polymorphic DNA (RAPD) for evaluating SE isolates obtained from different origins. To do so, 238 SE strains were selected, of which 104 were isolated from broiler carcasses, 106 from food samples and human biological materials involved in food poisoning outbreaks and 28 from different poultry materials. Among these 238 SE isolates, 111 were phage typed, and 57.7% (64/ 111) corresponded to phage type (PT) 4, 32.4% (36/111) to PT 4a, 3.6% (4/111) to PT 6a and 0.9% (1/111) to PT 7, whereas 5.4% .6/111) of the strains were not typeable (RDNC, reacts but does not conform). After the standardization of amplification conditions, all 238 SE isolates were submitted to RAPD/PCR. Among these, 91.8% (217/238) were classified as pattern A. Twenty-one isolates were differentiated into four patterns and into seven subtypes with the use of primer 1254, and into four patterns and ten subtypes using primer OPB 17. The combination of phage typing and RAPD/PCR proved to be a useful tool in epidemiological investigations. RAPD/PCR can be easily used as a routine laboratory method, thus helping with the monitoring of SE isolates and contributing to the establishment of effective Salmonella Enteritidis control and preventive programs.

scholarly journals Phage types of Salmonella Enteritidis isolated from clinical and food samples, and from broiler carcasses in Southern Brazil

2003 ◽  
Vol 45 (1) ◽  
pp. 01-04 ◽  
Author(s):  
Luciana Ruschel dos Santos ◽  
Vladimir Pinheiro do Nascimento ◽  
Sílvia Dias de Oliveira ◽  
Dália P. Rodrigues ◽  
Eliane Moura Falavina dos Reis ◽  
...  
Keyword(s):  
Broiler Chicken ◽  
Salmonella Enteritidis ◽  
Phage Type ◽  
Food Poisoning ◽  
Biological Materials ◽  
Food Samples ◽  
Phage Typing ◽  
Southern Brazil ◽  
Human Food ◽  
Phage Types

272 isolates of Salmonella Enteritidis (111 isolated from frozen broiler chicken carcasses, 126 from human food and other biological materials involved in food poisoning outbreaks and 35 from different poultry materials) were selected for phage typing. From these, 111 were phage typed, 57.65% being classified as phage type 4, 32.43% as phage type 4a, 3.60% as phage type 6a and 0.90% as phage type 7, whereas 5.40% samples were not phage typeable. The predominance of phage type 4 is in agreement with the results published worldwide, and reinforces the need for studies related to the epidemiological meaning of these findings.

scholarly journals Salmonella Enteritidis outbreak associated with a school-lunch dessert: cross-contamination and a long incubation period, Japan, 2001

2004 ◽  
Vol 132 (5) ◽  
pp. 873-879 ◽  
Author(s):  
T. MATSUI ◽  
S. SUZUKI ◽  
H. TAKAHASHI ◽  
T. OHYAMA ◽  
J. KOBAYASHI ◽  
...  
Keyword(s):  
Incubation Period ◽  
Salmonella Enteritidis ◽  
Phage Type ◽  
School Lunch ◽  
Food Samples ◽  
Outbreak Detection ◽  
Phage Types ◽  
Adequate Food ◽  
Microbiological Testing ◽  
History Of

A Salmonella Enteritidis (SE) outbreak in Japan was investigated with an observational study, analytical epidemiology and bacteriological examination (including phage typing). The outbreak occurred among 96 schoolchildren, and was caused by SE phage type 1. The outbreak source was dessert buns served at a school lunch (RR 42·55, 95% CI 5·93–305·11, P<0·001). The buns were probably cross-contaminated from eggs from a factory with a history of SE-contaminated products. The incubation period was longer than usual (3–16 days, median 8 days). A low contaminating dose may account for the long incubation period and low attack rate. Outbreak detection was hampered by the absence of routine Salmonella surveillance in Japan. The investigation was complicated by concurrent illnesses from other SE phage types. It was successful, in part, because adequate food samples were available for microbiological testing.

Phage Typing of Salmonella Enteritidis from Different Sources in Brazil

2003 ◽  
Vol 66 (2) ◽  
pp. 324-327 ◽  
Author(s):  
IOLANDA A. NUNES ◽  
REINER HELMUTH ◽  
ANDREUS SCHROETER ◽  
GEOFFREY C. MEAD ◽  
MANOEL A. A. SANTOS ◽  
...  
Keyword(s):  
Broiler Chickens ◽  
Salmonella Enteritidis ◽  
Phage Type ◽  
Phage Typing ◽  
Poultry Meat ◽  
Phage Types ◽  
Meat Meal ◽  
Egg Products ◽  
Human Salmonellosis ◽  
Different Sources

The occurrence of Salmonella Enteritidis (SE) phage types (PTs) in samples collected from healthy and diseased chickens, in outbreaks of human gastroenteritis related to the consumption of egg products, in samples of poultry meat, in pipped embryos of broiler chickens, in meat meal, in poultry-rearing environments, and in many foods (cheese, mayonnaise, cake, and bacon) is described for strains isolated from 1995 to 1997 in Brazil. SE strains were isolated, and the most common PT was found to be PT 4, followed by PTs 7, 21, 35, 6, 4a, 8, 30, 6a, 5a, 1, and 1b. Fourteen strains were classified as react-but-do-not-conform strains, and one strain was not typeable. The results of this study demonstrate that PT 4 has a wider distribution among the sources studied than do any other SE phage types and is the most important phage type in human salmonellosis.

scholarly journals Subdivision ofSalmonella enteritidisphage types by plasmid profile typing

1989 ◽  
Vol 102 (3) ◽  
pp. 459-465 ◽  
Author(s):  
E. J. Threlfall ◽  
B. Rowe ◽  
L. R. Ward
Keyword(s):  
Salmonella Enteritidis ◽  
Phage Type ◽  
Plasmid Profile ◽  
Phage Typing ◽  
Phage Types ◽  
Plasmid Profiles ◽  
Effective Adjunct ◽  
Type Strains

SUMMARYDifferentiation ofSalmonella enteritidisby plasmid profile typing has been compared to differentiation by phage typing. Examination of the type strains of the 27S. enteritidisphage types showed that only 11 profile patterns could be identified. Moreover, two profile patterns were found in 15 of the type strains, including those of the two most common phage types in Britain, types 4 and 8. On this basis, plasmid profile typing is not as sensitive as phage typing for the primary subdivision ofS. enteritidis.When differentiation of 534 strains of the 27 phage types was attempted using plasmid profiles, variation in pattern suitable for epidemiologieal subdivision was found in 13 phage types and there were 9 profile patterns in strains of phage type 4. Plasmid profile typing can, therefore, be regarded as an effective adjunct to phage typing for the subdivision ofS. enteritidis

scholarly journals Genotypic Characterization of Salmonella enteritidis Phage Types by Plasmid Analysis, Ribotyping, and Pulsed-Field Gel Electrophoresis

1998 ◽  
Vol 36 (8) ◽  
pp. 2314-2321 ◽  
Author(s):  
A. M. Ridley ◽  
E. J. Threlfall ◽  
B. Rowe
Keyword(s):  
Gel Electrophoresis ◽  
Salmonella Enteritidis ◽  
Profile Analysis ◽  
Phage Type ◽  
Plasmid Profile ◽  
Pulsed Field Gel Electrophoresis ◽  
Single Type ◽  
Pulsed Field ◽  
Phage Types ◽  
Reference Strains

Pulsed-field gel electrophoresis (PFGE) was used to resolveXbaI and SpeI macrorestriction fragments from 60 defined phage type (PT) reference strains of Salmonella enteritidis. The level of discrimination was compared to that afforded by plasmid profile analysis and ribotyping. Twenty-eight distinct XbaI pulsed-field profiles (PFPs) were observed, although a single type, PFP X1, predominated. Absence of the 57-kbspv-associated fragment was observed for three PT reference strains, and the profile was designated PFP X1A. The XbaI macrorestriction profiles of a further four PT reference strains were altered by the presence of plasmid-associated bands. Twenty-sixSpeI-generated PFPs (plus one subtype) were observed for the same strains. No SpeI fragment corresponding to the 38-MDa serovar-specific plasmid was detected. The distribution ofXbaI and SpeI profiles did not always correspond, producing a total of 32 combined PFPs for the 60 PT reference strains. This compared with a total of 18 different plasmid profiles and three PvuII ribotypes generated by the same strains. The results of this study indicate that PFGE may offer an improved level of discrimination over other genotypic typing methods for the epidemiological typing of S. enteritidis.

scholarly journals Salmonella Enteritidis in England and Wales: increases in unusual phage types in 2002

2002 ◽  
Vol 6 (45) ◽  
Author(s):  
S O’Brien ◽  
L Ward
Keyword(s):  
Public Health ◽  
Salmonella Enteritidis ◽  
Phage Type ◽  
Enteric Pathogens ◽  
Public Health Laboratory ◽  
England And Wales ◽  
Laboratory Service ◽  
The Public ◽  
Phage Types

Although Salmonella Enteritidis phage type (PT) 4, responsible for the major epidemic during the late 1980s and early 1990s (1), has continued to decline, there have been increases in a number of the more unusual phage types of S. Enteritidis (2). Isolates of S. Enteritidis PT 3, 6a, 13a and 14b and 21 confirmed by the Public Health Laboratory Service Laboratory of Enteric Pathogens (PHLS LEP) in England have all increased during 2002 (table 1) (3).

scholarly journals Salmonella outbreak from microwave cooked food

1995 ◽  
Vol 115 (2) ◽  
pp. 227-230 ◽  
Author(s):  
M. R. Evans ◽  
S. M. Parry ◽  
C. D. Ribeiro
Keyword(s):  
Salmonella Enteritidis ◽  
Phage Type ◽  
Food Poisoning ◽  
Microwave Oven ◽  
Microbiological Analysis ◽  
Microwave Cooking ◽  
Faecal Samples ◽  
Full Power ◽  
Cooked Food

SummaryFollowing a buffet meal served to six guests at a private domestic function, five of the guests and the host developed symptoms of food poisoning. Salmonella enteritidis phage type 4 (PT4) was isolated from all four individuals who submitted faecal samples for investigation. Leftover samples of a savoury rice dish consumed by all six ill persons contained 6×103/gm Salmonella enteritidis PT4. The rice salad comprised boiled rice, raw carrots, eggs, cheese and curry powder. The curry powder and remainder of the pack of six eggs were negative on microbiological analysis. The rice dish had been prepared by heating in a 500 W microwave oven with a rotating turntable on full power for 5 min. Although the hazards of inadequate microwave cooking are well recognized, this is only the second outbreak of food poisoning from microwave cooking to be reported.

Survey of Salmonella Contamination of Non–United Kingdom-Produced Raw Shell Eggs on Retail Sale in the Northwest of England and London, 2005 to 2006

2007 ◽  
Vol 70 (10) ◽  
pp. 2259-2265 ◽  
Author(s):  
C. L. LITTLE ◽  
S. WALSH ◽  
L. HUCKLESBY ◽  
S. SURMAN-LEE ◽  
K. PATHAK ◽  
...  
Keyword(s):  
United Kingdom ◽  
Salmonella Enteritidis ◽  
Phage Type ◽  
Control Measures ◽  
Retail Sale ◽  
England And Wales ◽  
Shell Eggs ◽  
Phage Types ◽  
Weighted Prevalence

This survey was prompted by a change in the epidemiology of Salmonella Enteritidis infections in England and Wales and elsewhere in Europe and, to our knowledge, is the first survey to provide information on Salmonella contamination of non–United Kingdom eggs on retail sale. Based on 10,464 non–United Kingdom eggs (1,744 pooled samples of six eggs) purchased between March 2005 and July 2006, the total weighted prevalence estimate for all Salmonella detected in non–United Kingdom eggs was 3.3%. Of the eggs sampled, most were produced in Spain (66.3%), France (20.0%), or The Netherlands (7.4%). Salmonella was detected from 4.4 and 0.3% of eggs produced in Spain and France, respectively, with weighted prevalence estimates. Eight different Salmonella serotypes were recovered from non–United Kingdom eggs, of which Salmonella Enteritidis predominated, with an estimated prevalence of 2.6%. Salmonella Enteritidis was obtained only from Spanish eggs. Nine different phage types of Salmonella Enteritidis were identified, with phage type 1 found to be the predominant phage type. Most of the Salmonella Enteritidis isolates obtained from Spanish eggs in the survey were resistant to nalidixic acid with concomitant decreased susceptibility to ciprofloxacin (0.125 to 1.0 mg/liter) or ampicillin (8.0 mg/liter). Salmonella Enteritidis phage type 1 until now had not been detected in eggs examined as part of previous United Kingdom egg surveys but has been detected in eggs of Spanish origin examined during recent national outbreaks of Salmonella Enteritidis non–phage type 4 infections in England and Wales. Eggs are a commonly consumed food that may occasionally be contaminated with Salmonella. The rates of contamination may be linked to the origin of the eggs. Consumers and caterers need to be aware of this continuing hazard, adopt appropriate control measures, and follow advice provided by national food agencies in order to reduce the risk of infection.

scholarly journals An outbreak of food poisoning caused by Salmonella typhi-murium, phage-type 12, probably spread by infected meat

1963 ◽  
Vol 61 (4) ◽  
pp. 419-424 ◽  
Author(s):  
R. W. S. Harvey ◽  
T. H. Price ◽  
W. Bate ◽  
D. R. Allen
Keyword(s):  
Public Health ◽  
Technical Assistance ◽  
Phage Type ◽  
Food Poisoning ◽  
Salmonella Typhi ◽  
Phage Typing ◽  
Public Health Laboratory ◽  
Reference Laboratory ◽  
The Public ◽  
Infected Meat

An outbreak of food poisoning caused by Salmonella typhi-murium, phage-type 12, in which 122 persons were infected, is described.Isolation of the same organism from the drains of two large abattoirs, from pig faeces at one abattoir, and from the floor drains of fifteen out of fifty-four butchers' shops and bakehouses examined, together with records showing that this organism had been recently isolated from pigs and cattle in the neighbourhood, suggested that meat was the vehicle of infection.We are indebted to Dr E. S. Anderson and the staff of the Central Enteric Reference Laboratory and Bureau, Colindale, for phage-typing the cultures of S. typhi-murium.We should like to thank Prof. Scott Thomson for his encouragement and advice in the preparation of this paper and Mr J. Morgan and Mr B. M. Jones of the Public Health Laboratory, Cardiff, for their technical assistance.

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