scholarly journals ​Incidence and Pathology of Paratyphoid Infection in Poultry

2021 ◽  
Author(s):  
Anushri Tiwari ◽  
Madhu Swamy ◽  
Yamini Verma ◽  
Amita Dubey
Keyword(s):  
Salmonella Typhimurium ◽  
Whole Blood ◽  
Salmonella Enteritidis ◽  
Biochemical Characterization ◽  
Agglutination Test ◽  
Fecal Samples ◽  
Food Borne ◽  
Poultry Farms ◽  
Food Borne Illness ◽  
Histopathological Studies

Background: Paratyphoid infection of poultry is caused by non-host adapted motile salmonellae and are responsible for numerous cases of food borne illness worldwide. The present study was carried out from July 2019 to February 2020 in Jabalpur to know the occurrence and pathology of paratyphoid bacteria in poultry. Methods: Whole blood agglutination test was performed to know the prevalence of salmonellosis in and areas surrounding Jabalpur region and pooled fecal samples were collected from poultry farms to perform microbe culture and biochemical characterization. Serotyping of Salmonella isolates was done using polyvalent antisera. Necropsy examination was conducted to observe gross and histopathological lesions. Conclusion: Rapid whole blood agglutination test determined the percent prevalence of Salmonella as 28.0% from 25 private poultry outlets. The percent prevalence of salmonellosis by collecting pooled fecal samples from 15 broiler and 11 layer farms was recorded as 20.0% and 45.4% respectively. Salmonellosis was recorded in 1.58% of total necropsy cases of birds examined for gross and histopathological studies. Polyvalent antisera diagnosed 27.27% motile paratyphoid salmonellae, out of which 18.18% tested positive for Salmonella Enteritidis while 9.09% tested positive for Salmonella Typhimurium. Birds with paratyphoid infection showed hepatomegaly, discoloration, hemorrhagic and necrotic foci in liver and various grades of hemorrhagic to catarrhal enteritis were recorded.

scholarly journals Humoral immune response of Salmonella typhimurium and Salmonella enteritidis sonicated antigens in rabbits

2012 ◽  
Vol 36 (0E) ◽  
pp. 84-88
Author(s):  
Ekram A. Al-Samarrae
Keyword(s):  
Immune Response ◽  
Salmonella Typhimurium ◽  
Humoral Immune Response ◽  
Salmonella Enteritidis ◽  
Agglutination Test ◽  
Control Group ◽  
Whole Cell ◽  
Humoral Immune ◽  
The Third ◽  
Infected Goat

Salmonella typhimurium and salmonella enteritidis were isolated from infected goat andprepared an antigens of whole cell sonicated antigen of S.typhimurium(WCS.Ag.S.typhimurium ),whole cell sonicated antigen of S.enteritidis (WCS.Ag.S.entertidis) and combination of whole cell sonicated antigen (Salmonella typhimurium andSalmonella enteritidis) (CWS.Ag) . Their efficacy was evaluated by using tube agglutinationtest and enzyme linked immune sorbent assay (ELISA). Twenty rabbits were randomlydivided into four groups; the 1st group was immunized by WCS. Ag - Salmonella enteritidis,2nd group immunized by (WCS Ags .typhimurium), 3rd group immunized by CWCS.Agcompound and 4th left as control group which injected by physiological buffer saline (pH7.2). The antibody titer was increased in after the day 12, first, second and third months ofimmunization by agglutination test. IgG concentration was done by ELISA at the same time;which were recorded a higher significant differences (p˂ 0.01) at the first month in the groupimmunized by CWS Ag (449.65 ±38.6 1ng/ml IgG and 952± 20.85 antibodies titer )compared with other immunized groups ( WCS – Ag – S. enteritidis andWCS.Ag.S.typhimurium ). Also, the IgG concentration and antibodies titer are still higher inthe second and the third months in the immunized group by CWCS.Ag. 218.90± 6.69ng/ml,528± 68.58 and 89.55± 2.63ng/ml, 280± 49.98 respectively with significant differences (p˂0.01) compared with the immunized groups (WCS.Ag.S. entertidis and WCS. Ag.S.typhimurium) and also, they are significant (p˂ 0.01) when compared with the control groupResearch

scholarly journals Establishment of a pathogenicity index in Salmonella Enteritidis and Salmonella Typhimurium strains inoculated in one-day-old broiler chicks

2016 ◽  
Vol 68 (2) ◽  
pp. 257-264 ◽  
Author(s):  
D.A. Lima ◽  
T.Q. Furian ◽  
R.M. Pillati ◽  
G.L. Silva ◽  
R.B. Morgam ◽  
...  
Keyword(s):  
Salmonella Typhimurium ◽  
Salmonella Enteritidis ◽  
Clinical Disease ◽  
Broiler Chicks ◽  
Time Of Death ◽  
Proposed Model ◽  
Poultry Farms ◽  
Proportional Decrease

Salmonella Enteritidis and Salmonella Typhimurium are responsible for causing huge economic loses in aviculture, as they lead young broiler chicks to develop clinical disease and thus increase mortality. Salmonella's pathogenicity is considered complex and multifactorial, demanding more studies that could elucidate the interaction between host and pathogen. The present study aims to evaluate the virulence of 130S. Enteritidis isolates and 70S. Typhimurium inoculated in one-day-old chicks through the establishment of a pathogenicity index. For each strain, 10 commercial chicks from the Cobb lineage were used. Then, 200µL of a solution containing 2x108 CFU of S. Enteritidis or S. Typhimurium were inoculated in the birds by intraperitoneal via. Mortality and presence of lesions such as aerosaculitis (A), perihepatitis (Ph), pericarditis (Pc), peritonitis (Pt), onfalitis (O) and cellulitis (C) were registered daily for seven days. From the second to the seventh day there was a proportional decrease in the punctuation of the time of death (TD) for each day that the bird had survived. The pathogenicity index was calculated using the following formula: PI = (TD x 5) + A + Ph + Pc + Pt + O + C. The obtainment of the PI of each bacterial sample was achieved by calculating the rate of the ten inoculated birds. Based on the obtained results, it was possible to attribute the pathogenicity value for each strain, which enabled us to classify them in groups of low (27/200), intermediate (95/200) and high (78/200) pathogenicity. The utilization of standards like time of death and presence of septicemic lesions made it possible to determine the pathogenicity rate for each strain. Besides that, the proposed model has presented dramatic differences between the high, intermediate and low pathogenicity groups, which makes this mechanism useful for further classification of strains isolated in poultry farms.

Destruction of Escherichia coli O157:H7 and Salmonella typhimurium in Lebanon Bologna by Interaction of Fermentaron pH, Heating Temperature, and Time

1998 ◽  
Vol 61 (2) ◽  
pp. 152-157 ◽  
Author(s):  
KAMESWAR R. ELLAJOSYULA ◽  
STEPHANIE DOORES ◽  
EDWARD W. MILLS ◽  
RICHARD A. WILSON ◽  
RAMASWAMY C. ANANTHESWARAN ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Salmonella Typhimurium ◽  
Heating Temperature ◽  
Enterohemorrhagic Escherichia Coli ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Food Borne ◽  
Recent Outbreak ◽  
Food Borne Illness ◽  
Effects Of Ph

Fermented meats have caused food-borne illness due to enterohemorrhagic Escherichia coli. Consumption of Lebanon bologna was epidemiologically associated with a recent outbreak of salmonellosis. The present study was conducted to determine the effects of pH (after the fermentation step), final heating temperature, and time on destruction of E. coli O157:H7 and Salmonella typhimurium in Lebanon bologna. Raw Lebanon bologna mix was inoculated with either of the pathogens (ca. 108 CFU/g) and fermented for 12 h at 80°F (26.7°C) and then at 100°F (37.8°C) until the pH reached either 5.2 or 4.7. The mix was then heated to 110,115, or 120°F (43.3, 46.1, or 48.9°C). The bologna was sampled at various times, decimally diluted, and plated on either McConkey sorbitol agar or XLD agar to enumerate E. coli O157:H7 and S. typhimurium, respectively. Fermentation alone reduced populations of both pathogens by <2 log units and heating alone reduced populations of E. coli O157:H7 by < 3 log units. A combination of fermenting to either pH 5.2 or 4.7, followed by heating at 110°F (43.3°C) for 20 h, 115°F (46.1°C) for 10 h, or 120°F (48.9°C) for 3 h reduced populations of both pathogens by >7 log units. Overall, S. typhimurium cells were either equally or significantly less resistant (P < 0.01) than cells of E. coli O157:H7. Significant interactions (P < 0.01) among the three factors for the destruction of E. coli O157:H7 were observed. A process-specific regression equation was developed to predict the destruction of E. coli O157:H7 in Lebanon bologna.

scholarly journals Pathogens Contamination Level Reduction on Beef Using Organic Acids Decontamination Methods

2017 ◽  
Vol 74 (2) ◽  
pp. 212 ◽  
Author(s):  
Sorin Daniel DAN ◽  
Marian MIHAIU ◽  
Oana REGET ◽  
Delia OLTEAN ◽  
Alexandra TĂBĂRAN
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Citric Acid ◽  
Organic Acids ◽  
Salmonella Enteritidis ◽  
Contamination Level ◽  
Bacterial Strains ◽  
Food Borne ◽  
Food Borne Illness ◽  
Level Reduction

In this study we aimed to assess the efficiency of organic acids in different concentrations regarding pathogens as Salmonella, Listeria and Escherichia on beef, which can cause food borne illness in humans. The samples were sterilized using UV radiation for 30 minutes, afterwards being contaminated with 1 ml of microbial suspension (0.5 MacFarland). We used reference bacterial strains for Salmonella Enteritidis, Escherichia coli and Listeria monocytogenes. The samples were subjected to decontamination procedure by introducing 25mL of solution of lactic, acetic or citric acid in concentration of 1%, 2% and 3%. The results showed a reduction of initial pathogen load, ranging from 0.32 to 7.78 log CFU/g, depending on the type of acid, concentration and pathogen sensitivity. After decontamination, standardized methods have been used for the isolation of pathogenic germs. Based on statistical analysis we conclude that pathogens have a different sensitivity to the action of acid solutions, their sensitivity in ascending order being: Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli. Among the organic acids, the most efficient was lactic acid, followed by acetic acid and less efficient citric acid. The greatest reduction of germs was determined by the concentration of 3%.

Salmonella spp. Shedding by Alberta Beef Cattle and the Detection of Salmonella spp. in Ground Beef

2002 ◽  
Vol 65 (3) ◽  
pp. 484-491 ◽  
Author(s):  
OLE SORENSEN ◽  
JOYCE VAN DONKERSGOED ◽  
MARGARET McFALL ◽  
KEN MANNINEN ◽  
GARY GENSLER ◽  
...  
Keyword(s):  
Salmonella Typhimurium ◽  
Salmonella Enteritidis ◽  
Ground Beef ◽  
Feedlot Cattle ◽  
Salmonella Spp ◽  
Fecal Samples ◽  
Retail Outlets ◽  
Pulsed Field Electrophoresis ◽  
Recent Arrival ◽  
Salmonella Heidelberg

Breeder cows, cattle recently arrived at feedlots, and cattle about to be shipped for slaughter were tested for Salmonella spp. No Salmonella spp. were detected in fecal samples from breeding cows. Nineteen of 1,000 (1.9%) fecal samples from recently arrived feedlot cattle were positive for Salmonella spp. compared to only 2 of 1,000 (0.2%) fecal samples taken within 2 weeks of slaughter. The positive fecal samples were collected in 5 of 50 (10%) “recent arrival” pens tested and in 1 of 50 (2%) pens tested within 2 weeks of slaughter. The serotypes isolated were Salmonella Agona, Salmonella Enteritidis, Salmonella Typhimurium DT104, and Salmonella 4,5,12:i:−. Ground beef samples purchased from retail outlets throughout Alberta were processed for Salmonella spp. Thirteen of 1,002 (1.3%) samples were positive for Salmonella spp. The serotypes isolated from ground beef were Salmonella Anatum, Salmonella Heidelberg, Salmonella Montevideo, Salmonella Typhimurium, Salmonella Typhimurium var. Copenhagen, and Salmonella Rough-O:i:1,2. The antibiotic resistance and pulsed-field electrophoresis gel macrorestriction patterns of all isolates were compared.

scholarly journals Microbial Profile of Fresh Beef Sold in the Markets of Ngaoundéré, Cameroon, and Antiadhesive Activity of a Biosurfactant against Selected Bacterial Pathogens

2020 ◽  
Vol 2020 ◽  
pp. 1-10 ◽  
Author(s):  
Hippolyte T. Mouafo ◽  
Annick M. B. Baomog ◽  
Jorelle J. B. Adjele ◽  
Alphonse T. Sokamte ◽  
Augustin Mbawala ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Microbial Diversity ◽  
Salmonella Enteritidis ◽  
Meat Industry ◽  
Microbial Profile ◽  
Meat Spoilage ◽  
Food Borne ◽  
Food Borne Illness ◽  
Microbiological Criteria ◽  
Potential Use

Owing to its composition, meat is recognized as one of the best media for microbial growth leading to meat spoilage and food-borne illness. The ability of microorganisms to adhere to surfaces where meat is deposited during selling is a nonnegligible cause of meat contamination. This work was performed to assess the microbial profile of fresh beef sold in the markets of Ngaoundéré town and evaluate the antiadhesive activity of a biosurfactant derived from Lactobacillus paracasei subsp. tolerans N2 against selected pathogenic strains isolated in fresh beef. All fresh beef samples analysed were contaminated with both pathogenic and spoilage microorganisms at levels higher than the microbiological criteria set by the European Commission. A total of 151 strains belonging to 12 species (Pseudomonas putida, Pseudomonas aeruginosa, Pseudomonas sp., Escherichia coli 1, Escherichia coli, Salmonella enteritidis, Salmonella sp., Staphylococcus epidermidis, Staphylococcus xylosus, Staphylococcus aureus, Candida albicans, and Candida sp.) were isolated and identified. A specific relationship between the microbial diversity of fresh beef and the sampling sites was observed. Biosurfactant displayed antiadhesive activity against all the tested strains and the complete inhibition (100%) of Bacillus sp. BC1, S. aureus STP1, and S. xylosus STP2 was noticed at biosurfactant concentration of 10 mg/mL. This study indicates the microbial diversity of fresh beef sold in Ngaoundéré markets and suggests the potential use of biosurfactant as an antiadhesive agent in the meat industry.

Food-borne Illness Surveillance and Etiology of Diarrhea in Bangladesh

2018 ◽  
Author(s):  
Mohammad Afzalur Rahman ◽  
M Flora ◽  
M Rahman ◽  
M Billah
Keyword(s):  
Food Borne ◽  
Food Borne Illness
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