Efficiency of Electrolyzed Oxidizing Water for Inactivation of Salmonella spp. and Inoculated Shell Eggs

2009 ◽  
Vol 5 (3) ◽  
Author(s):  
Qijun Ma ◽  
Baoming Li ◽  
Chaoyuan Wang ◽  
Yingying Ji ◽  
Shuhua Wang ◽  
...  
Keyword(s):  
Bactericidal Activity ◽  
Salmonella Enteritidis ◽  
Ph Value ◽  
Treatment Results ◽  
Salmonella Spp ◽  
Shell Eggs ◽  
Pure Cultures ◽  
Salmonella Pullorum ◽  
Alkaline Electrolyzed Water ◽  
Bactericidal Efficiency

The risk of a salmonellosis outbreak from consuming contaminated eggs is a societal and governmental concern. The bactericidal efficiency of electrolyzed oxidizing (EO) water for inactivation of salmonella and artificially inoculated shell eggs were evaluated in this study. The effects of available chlorine concentration (ACC, 0.1-2.0 mg/l) and pH value (2.3, 3.5, 4.6, 5.7 and 6.5) on the bactericidal activity of EO water were investigated by using pure cultures (7.0-8.0 log10 CFU/ml) of Salmonella pullorum and Salmonella enteritidis strains. EO water was effective for inactivation of both pathogens. The bactericidal activity increased with increasing the ACC of EO water. The bacteria were completely inactivated when the ACC of EO water was higher than 1.0 mg/l. At a sufficient ACC (greater than 3.0 mg/l), the bactericidal activity of EO water was independent of its pH value. A 100% inactivation (reduction of 6.7 log10 CFU/g) of both pathogens on the surface of shell eggs was achieved at an ACC of 20 mg/l except for the treatment of EO water spraying. Shell eggs soaked in alkaline electrolyzed water followed by soaked in EO water was more effective to reduce the viable counts of both pathogens compared to EO water used alone. No survival of both pathogens was detected in EO water after washing treatment. Results indicated that EO water is a promising and powerful disinfectant agent for shell eggs washing processing.

Bactericidal Activity of Slightly Acidic Electrolyzed Water Produced by Different Methods Analyzed with Ultraviolet Spectrophotometric

2012 ◽  
Vol 8 (3) ◽  
Author(s):  
Weichao Zheng ◽  
Wei Cao ◽  
Baoming Li ◽  
Xiaoxia Hao ◽  
Li Ni ◽  
...  
Keyword(s):  
Salmonella Enteritidis ◽  
Hypochlorous Acid ◽  
Escherichia Coli O157 ◽  
Nacl Solution ◽  
Electrolyzed Water ◽  
A Cell ◽  
Alkaline Electrolyzed Water ◽  
Membrane Cell ◽  
Bactericidal Efficiency ◽  
Hcl Solution

Abstract Slightly acidic electrolyzed water (SAEW) as a novel antimicrobial agent is generated by electrolysis of dilute hydrochloric acid (HCl) and/or sodium chloride (NaCl) solution in a cell with or without a separating membrane. The ultraviolet absorption spectra were used to determine the concentration of hypochlorous acid (HClO) and hypochlorite ion (ClO–) in SAEW generated by four different methods and their bactericidal efficiency for inactivation of Escherichia coli O157:H7 and Salmonella enteritidis was evaluated. During the production of equivalent available chlorine in SAEW, more HClO was produced by electrolysis of HCl solution in a non-membrane generator and mixing the acid and alkaline electrolyzed water generated in a generator with membrane, compared with the methods of adding HCl to neutral electrolyzed water (NEW) and electrolyzing the mixture of NaCl and HCl solution in a non-membrane cell. At the 10 mg/L available chlorine concentration, SAEW produced by the methods with more HClO generation had significantly higher (p<0.05) bactericidal efficiency for inactivation of both pathogens.

scholarly journals Molecular Characterization Of Pathogenic Salmonella Spp From Raw Beef In Karachi, Pakistan

Antibiotics ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 73
Author(s):  
Muhammad Altaf Hussain ◽  
Wan Wang ◽  
Changbao Sun ◽  
Liya Gu ◽  
Zhijing Liu ◽  
...  
Keyword(s):  
Lymph Nodes ◽  
Salmonella Enteritidis ◽  
Virulence Genes ◽  
Salmonella Spp ◽  
Beta Lactamases ◽  
Minced Beef ◽  
Salmonella Pullorum ◽  
Beef Muscles ◽  
Butcher Shops

The aim of the present study was to estimate the prevalence of Salmonella and investigate the dominant serovars distribution in raw beef and to screen the isolated serovars for the prescense of beta-lactamases and virulence genes. A total of 150 samples of raw beef sold at butcher shops (n = 75) and supermarkets (n = 75) in Karachi city were collected (50 samples each from muscles, lymph nodes, and minced beef). The samples were cultured according to the ISO-6579-1guidlines. The overall prevalence of Salmonella strains was found to be 21.34%. A total of 56 isolates of Salmonella belonging to four serogroups (Salmonella Pullorum, Salmonella Enteritidis, Salmonella Typhimurium and Salmonella Choleraesuis) were isolated from beef muscles (12%), lymph nodes (24%) and minced beef (28%) samples collected from butcher shops (av. 21.34%). No Salmonella was detected in beef samples collected from supermarkets. S. Enteritidis contamination was highest (37.5%), followed by S. Choleraesuis (30.4%), S. Pullorum (19.6%) and S. Typhimurium (12.5 %). Antibiotic susceptibility testing revealed that Salmonella isolates were highly resistant to Oxytetracycline (90%), Ampicillin (90.5%), Amoxicillin (81.1%), Tetracycline (76%), Neomycin, (79.8%) and Ciprofloxacin (61.4%). The Salmonella isolates examined were more susceptible to the Cephalosporin antibiotics such as Cefixime (43.2%), Cefepime (48.2) and Cefoxitin (49.8%). PCR based screening of blaTEM, blaCTX-M and blaSHV revealed that blaCTX-M and blaTEM were the dominant resistant genes in S. Enteritidis and S. Typhimurium followed by S. Pullorum and S. Choleraesuis whereas blaSHV was the least detected beta-lactamase in Salmonella isolates. Virulence genes screening revealed that at least five genes were present in all the serovars, highest being present in S. Enteritidis (12/17) and S. Typhimurium (12/17). S. Cholerasuis (5/17) carried the least number of virulence genes followed by S. Pullorum (6/17). The present data suggest that beef samples from butcher shops of Karachi city are heavily contaminated with MDR Salmonella. The presence of resistance and virulence genes in MDR strains of Salmonella may play a significant role in transmission and development of Salmonella infection in humans.

scholarly journals Public Health Investigation of Salmonella Enteritidis in raw shell eggs in England and Wales

2002 ◽  
Vol 6 (50) ◽  
Author(s):  
R Mitchell ◽  
C Little ◽  
L Ward ◽  
Susanne Surman
Keyword(s):  
Public Health ◽  
Salmonella Enterica ◽  
Salmonella Enteritidis ◽  
Enteric Pathogens ◽  
Public Health Laboratory ◽  
Salmonella Spp ◽  
England And Wales ◽  
Laboratory Service ◽  
Shell Eggs ◽  
The Public

In response to a dramatic change in the epidemiology of Salmonella enterica serotype Enteritidis in England and Wales, thought to be associated with raw shell eggs (1), the Public Health Laboratory Service (PHLS) has initiated an outbreak-related Public Health Investigation (PHI) (2). Raw shell eggs from premises linked to outbreaks of S. Enteritidis, or their sources of supply are examined for Salmonella spp. and isolates are sent to the Laboratory of Enteric Pathogens (LEP) for confirmation and typing. The results to date are shown in the table below.

Prevalence of Salmonella spp. in Poultry Broilers and Shell Eggs in Korea

2000 ◽  
Vol 63 (5) ◽  
pp. 655-658 ◽  
Author(s):  
YUN HEE CHANG
Keyword(s):  
Antibiotic Resistance ◽  
Salmonella Enteritidis ◽  
Salmonella Spp ◽  
Shell Eggs ◽  
Resistance Patterns ◽  
Egg Shells ◽  
Egg Yolks ◽  
Salmonella Virchow ◽  
D Values ◽  
Antibiotic Resistance Patterns

This study was conducted to determine the presence of Salmonella spp. in raw broilers and shell eggs in Korea. In total, 135 dozen shell eggs and 27 raw broilers were tested. None of the egg yolks were found to contain Salmonella organisms but Escherichia coli, Escherichia hermanii, and Citrobacter freundii were isolated from egg shells. Salmonella spp. were detected in 25.9% of raw broilers, and Salmonella serotypes isolated from raw broilers were Salmonella Enteritidis, Salmonella Virchow, and Salmonella Virginia. D-values and antibiotic resistance of Salmonella isolates were also investigated. D-values of Salmonella Enteritidis, Salmonella Virginia, and Salmonella Virchow in tryptic soy broth at 55°C were 2.36, 2.13, and 0.70 min and 0.53, 0.37, and 0.20 min at 60°C, respectively. All Salmonella isolates showed multiple antibiotic resistance patterns and were resistant to penicillin and vancomycin. One strain of Salmonella Enteritidis showed resistance to 12 antibiotics used in this study.

scholarly journals Antimicrobial Resistance Profiling of Biofilm Forming Non Typhoidal Salmonella enterica Isolates from Poultry and Its Associated Food Products from Pakistan

Antibiotics ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 785
Author(s):  
Abubakar Siddique ◽  
Sara Azim ◽  
Amjad Ali ◽  
Saadia Andleeb ◽  
Aitezaz Ahsan ◽  
...  
Keyword(s):  
Public Health ◽  
Antimicrobial Resistance ◽  
Biofilm Formation ◽  
Salmonella Enteritidis ◽  
Multiple Drug Resistance ◽  
Food Products ◽  
Health Concern ◽  
Multiple Drug ◽  
Zoonotic Potential ◽  
Salmonella Spp

Salmonellosis caused by non-typhoidal Salmonellaenterica from poultry products is a major public health concern worldwide. This study aimed at estimating the pathogenicity and antimicrobial resistance in S. enterica isolates obtained from poultry birds and their food products from different areas of Pakistan. In total, 95/370 (25.67%) samples from poultry droppings, organs, eggs, and meat were positive for Salmonella. The isolates were further identified through multiplex PCR (mPCR) as Salmonella Typhimurium 14 (14.7%), Salmonella Enteritidis 12 (12.6%), and other Salmonella spp. 69 (72.6%). The phenotypic virulence properties of 95 Salmonella isolates exhibited swimming and/or swarming motility 95 (100%), DNA degrading activity 93 (97.8%), hemolytic activity 92 (96.8%), lipase activity 87 (91.6%), and protease activity 86 (90.5%). The sopE virulence gene known for conferring zoonotic potential was detected in S. Typhimurium (92.8%), S. Enteritidis (100%), and other Salmonella spp. (69.5%). The isolates were further tested against 23 antibiotics (from 10 different antimicrobial groups) and were found resistant against fifteen to twenty-one antibiotics. All isolates showed multiple drug resistance and were found to exhibit a high multiple antibiotic-resistant (MAR) index of 0.62 to 0.91. The strong biofilm formation at 37 °C reflected their potential adherence to intestinal surfaces. There was a significant correlation between antimicrobial resistance and the biofilm formation potential of isolates. The resistance determinant genes found among the isolated strains were blaTEM-1 (59.3%), blaOxA-1 (18%), blaPSE-1 (9.5%), blaCMY-2 (43%), and ampC (8.3%). The detection of zoonotic potential MDR Salmonella in poultry and its associated food products carrying cephalosporin and quinolone resistance genes presents a major threat to the poultry industry and public health.

scholarly journals Probabilistic model for contamination of egg dishes with Salmonella spp. made from shell eggs produced on the island of Ireland

2009 ◽  
Vol 135 (3) ◽  
pp. 187-192 ◽  
Author(s):  
Louise Kelly ◽  
Laura Murchie ◽  
Bin Xia ◽  
Paul Whyte ◽  
Robert H. Madden
Keyword(s):  
Probabilistic Model ◽  
Salmonella Spp ◽  
Shell Eggs

Survival of Staphylococcus aureus and Salmonella Enteritidis on Salted Sardines (Sardina pilchardus) during Ripening

2003 ◽  
Vol 66 (8) ◽  
pp. 1479-1481 ◽  
Author(s):  
J. S. ARKOUDELOS ◽  
F. J. SAMARAS ◽  
C. C. TASSOU
Keyword(s):  
Staphylococcus Aureus ◽  
Water Activity ◽  
Salmonella Enteritidis ◽  
Sardina Pilchardus ◽  
Ripening Process ◽  
Ripening Period ◽  
Viable Cells ◽  
Pure Cultures ◽  
Market Needs

The ripening period for salted sardines ranges from 4 to 6 months, depending on the season. Sometimes producing industries need to distribute the product earlier owing to market needs, and when this happens the product's safety needs to be assured. The purpose of this work was to study the survival of Staphylococcus aureus and Salmonella Enteritidis on salted sardines during a ripening period of 115 days. Salted sardines were inoculated with pure cultures of S. aureus and Salmonella Enteritidis (105 CFU/g of fish on day 0). After 5 days of ripening, the water activity value for the sardines decreased from 0.93 to 0.69. The survival of both pathogens and that of total viable cells were evaluated during the ripening process. Total viable counts decreased by 2 log units over the 115-day ripening period. Salmonella Enteritidis and S. aureus survived for 60 and 90 days, respectively. Therefore, the use of a 90-day ripening period could be effective in assuring the safety of the final product.

scholarly journals A common Salmonella Enteritidis sequence type from poultry and human gastroenteritis in Ibagué, Colombia

Biomédica ◽  
2019 ◽  
Vol 39 ◽  
pp. 50-62 ◽  
Author(s):  
Luz Clemencia Fandiño ◽  
Noel Verjan
Keyword(s):  
Multilocus Sequence Typing ◽  
Salmonella Enteritidis ◽  
Sequence Type ◽  
Salmonella Spp

Introducción. Salmonella Enteritidis es una de las mayores causas de salmonelosis en el mundo, siendo los huevos contaminados y la carne de pollo cruda sus principales fuentes de infección. En Ibagué, Colombia, se identificaron los principales serovares circulando en granjas, superficies de huevos y canales de pollo, sin embargo, se desconoce si esos serovares son responsables de gastroenteritis. Objetivo. Evaluar la relación genética entre aislamientos de Salmonella Enteritidis de aves de corral y humanos con gastroenteritis mediante multilocus sequence typing (MLST). Materiales y métodos. Se aisló Salmonella spp., de casos clínicos de gastroenteritis (n=110). Se realizó test de sensibilidad antibiótica, seguido de serotipificación y tipificación por medio de MLST y se comparó S. Enteritidis de humanos frente a S. Enteritidis de granjas ponedoras y de huevo comercializado (n=6). Resultados. Se aislaron 10 cepas de Salmonella spp., a partir de heces de humanos con gastroenteritis. Se obtuvo una prevalencia de Salmonella spp. de 9.09%, siendo S. Enteritidis (n=4), S. Typhymurium (n=2), S. Newport (n=1), S. Grupensis (n=1), S. Uganda (n=1) y S. Braenderup (n=1) los serotipos presentes en pacientes con gastroenteritis. El MLST indico que un tipo de secuencia común (ST11) de S. Enteritidis estuvo presente en todas las tres fuentes y mostraron el mismo patrón de resistencia antibiótica. Conclusión. S. Enteritidis ST11 constituye un vínculo entre el consumo/manipulación de huevos contaminados y gastroenteritis humana en Ibagué. Son necesarios estudios complementarios para conocer si otros serovares de Salmonella aislados de carne de pollo cruda también se asocian con la gastroenteritis humana.

Incidence of Salmonella, Campylobacter jejuni, Campylobacter coli, and Listeria monocytogenes in Poultry Carcasses and Different Types of Poultry Products for Sale on the Belgian Retail Market

1999 ◽  
Vol 62 (7) ◽  
pp. 735-740 ◽  
Author(s):  
M. UYTTENDAELE ◽  
P. DE TROY ◽  
J. DEBEVERE
Keyword(s):  
Listeria Monocytogenes ◽  
Campylobacter Jejuni ◽  
Broiler Chickens ◽  
Salmonella Enteritidis ◽  
Contamination Level ◽  
Contamination Rate ◽  
Campylobacter Coli ◽  
Retail Market ◽  
Salmonella Spp ◽  
Poultry Products

From January 1997 to May 1998, 772 samples of poultry carcasses and poultry products for sale on the retail market in Belgium were analyzed for the presence of Salmonella spp., Salmonella Enteritidis, Campylobacter jejuni, C. coli, and Listeria monocytogenes per 100 cm2 or 25 g. Poultry samples were contaminated with Salmonella (36.5%), C. jejuni and C. coli (28.5%), and L. monocytogenes (38.2%). In about 12.3% of the poultry samples, the L. monocytogenes contamination level exceeded 1 CFU per g or cm2. Significant differences in pathogen contamination rates of poultry products were noticed between the poultry products originating from Belgian, French, and U.K. abattoirs. Poultry products derived from broiler chickens running free in pine woods until slaughtering age (12 to 13 weeks) had a significantly (P &lt; 0.05) lower contamination rate of Salmonella than poultry products from enclosed broilers slaughtered at the age of 6 to 8 weeks. A significantly (P &lt; 0.05) lower pathogen contamination rate was noted for Salmonella, C. jejuni, and C. coli for poultry cuts without skin compared to poultry cuts with skin on. An increase in pathogen contamination rate was noticed during cutting and further processing. To diminish C. jejuni, C. coli, Salmonella, and L. monocytogenes contamination rates, hygienic rules of slaughter and meat processing must be rigorously observed. At the moment, zero tolerance for these pathogens is not feasible, and there is a need to establish criteria allowing these pathogens to be present at reasonable levels in the examined poultry samples.

scholarly journals Dose–response effects in an outbreak of Salmonella enteritidis

1994 ◽  
Vol 112 (1) ◽  
pp. 13-23 ◽  
Author(s):  
E. D. Mintz ◽  
M. L. Cartter ◽  
J. L. Hadler ◽  
J. T. Wassell ◽  
J. A. Zingeser ◽  
...  
Keyword(s):  
Incubation Period ◽  
Salmonella Enteritidis ◽  
Subjective Rating ◽  
Exposure Group ◽  
Group V ◽  
High Exposure ◽  
Shell Eggs ◽  
Duration Of Illness ◽  
Low Exposure

SummaryThe effects of ingested Salmonella enteritidis (SE) dose on incubation period and on the severity and duration of illness were estimated in a cohort of 169 persons who developed gastroenteritis after eating hollandaise sauce made from grade–A shell eggs. The cohort was divided into three groups based on self–reported dose of sauce ingested. As dose increased, median incubation period decreased (37 h in the low exposure group 21 h in the medium exposure group v. 17·5 h. in the high exposure group, P = 0.006) and greater proportions reported body aches (71 v. 85 v. 94%, P = 0.0009) and vomiting (21 v. 56 v. 57%, P = 0.002). Among 118 case-persons who completed a follow–up questionnaire, increased dose was associated with increases in median weight loss in kilograms (3.2 v. 4.5 v. 5.0, P = 0.0001), maximum daily number of stools (12.5 v. 15.0 v. 20.0, P = 0.02), subjective rating of illness severity (P = 0.0007), and the number of days of confinement to bed (3.0 v. 6.5, P = 0.04). In this outbreak, ingested dose was an important determinant of the incubation period, symptoms and severity of acute salmonellosis.

Sign in / Sign up

Export Citation Format

Share Document