Antimicrobial activity of butyrate glycerides toward Salmonella Typhimurium and Clostridium perfringens

ABSTRACT The antimicrobial activity of 1-chloro-2,2,5,5-tetramethyl-4-imidazoidinone (MC), a nonbleaching N-halamine compound, was investigated on materials commonly used in broiler production, including stainless steel, galvanized metal, aluminum, plastic, and pressure-treated wood. MC aqueous solutions at 0.02, 0.04, and 0.06% were challenged with Salmonella Typhimurium and Campylobacter jejuni at 6 log CFU/mL, resulting in complete inactivation of both bacteria in 30 min with 0.06% MC. Follow-up experiments were performed using test materials treated with 0.1 and 1% MC and challenged with Salmonella Typhimurium and C. jejuni at 6 log CFU per coupon. Stability of MC on the various surfaces of testing materials was assessed, and the chlorine content of the materials was measured using iodometric thiosulfate titration over a 4-week period. Antimicrobial activities were evaluated by a sandwich test on each sampling day during 4 weeks of storage. On the samples treated with 1% MC, bacteria at 6 log CFU per coupon were completely inactivated within 2 h of contact time. The antimicrobial activity extended to 4 weeks, and the active chlorine atoms in the treated materials decreased from the initial 1016 to 1015 atoms per cm2. Overall, MC had high stability and long-lasting antimicrobial activity, which suggests that MC has high potential for use as a novel antimicrobial agent to lower the microbial load on broiler house materials.

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Fate of Selected Pathogens Inoculated into Foods Prepared in Slow Cookers1,2

Journal of Food Protection ◽

10.4315/0362-028x-42.11.872 ◽

1979 ◽

Vol 42 (11) ◽

pp. 872-876 ◽

Cited By ~ 3

Author(s):

J. RITTER ◽

J. O'LEARY ◽

B. E. LANGLOIS

Keyword(s):

Staphylococcus Aureus ◽

Low Temperature ◽

Salmonella Typhimurium ◽

Clostridium Perfringens ◽

Health Hazard ◽

Green Bean ◽

Vegetative Cells ◽

Salmonella Choleraesuis ◽

Navy Beans ◽

The Mean

Staphylococcus aureus, Clostridium perfringens. Salmonella choleraesuis, and Salmonella typhimurium were inoculated (108 cells or spores) into two slow cookers containing green bean casserole, baked navy beans, chicken cacciatore, barbecued ribs or pork pot roast, and their fate determined after cooking. Heating patterns also were determined at three positions inside the two cookers. None of the foods cooked in either of the slow cookers contained detectable levels of S. aureus or salmonellae. The similarity between C. perfringens vegetative and spore counts indicate that only spores were present in the cooked foods. Except for the green bean casserole cooked using a low temperature setting, cooking resulted in a 0.44–1.67 and 0.36–1.54 log count reduction, respectively, of vegetative cells and spores of C. perfringens. Counts of vegetative cells and spores after cooking the green bean casserole were approximately .18 and .30 log counts higher than the uncooked counts. The mean times for the coldest areas in Cooker A to reach 50 C were 2.57 and 0.97 h, respectively, for the low (80 watts) and high (160 watts) temperature settings. The mean times for the coldest areas in Cooker B (removable liner) to reach 50 C were 2.35 and 0.52 h for the low (130 watts) and high (260 watts) temperature settings, respectively. Results suggest that when the recommended quantities of ingredients are used and the proper cooking procedure followed, foods prepared in the slow cookers studied do not present a health hazard.

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Effect of rat polymorphonuclear leukocyte granule components on the growth and survival of Pseudomonas aeruginosa and Salmonella typhimurium

Canadian Journal of Microbiology ◽

10.1139/m83-208 ◽

1983 ◽

Vol 29 (10) ◽

pp. 1339-1343 ◽

Cited By ~ 2

Author(s):

M. C. Modrzakowski ◽

D. Dosch-Meier ◽

R. L. Hodinka

Keyword(s):

Pseudomonas Aeruginosa ◽

Antimicrobial Activity ◽

Salmonella Typhimurium ◽

Polymorphonuclear Neutrophils ◽

Growth Enhancement ◽

Growth And Survival ◽

Whole Cells ◽

Phosphate Buffered Saline ◽

Antimicrobial Assay ◽

Enhancement Property

Granule contents from rat polymorphonuclear neutrophils were prepared by extraction with 0.2 M acetate buffer (pH 4.0), dialyzed against phosphate-buffered saline (pH 7.0), and tested for bactericidal activity against selected target bacteria. Salmonella typhimurium LT-2 and a series of progressively rough lipopolysaccharide outer membrane mutants derived from it were used to monitor antimicrobial activity. Although an antimicrobial potential was present in rat granule contents for S. typhimurium, the growth of Pseudomonas aeruginosa PAO-1 in antimicrobial assay mixtures containing rat granule contents was substantially enhanced over control values. The growth enhancement property of the granule protein was heat resistant and promoted increased oxygen consumption by whole cells.

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Antimicrobial activity of lupulone against Clostridium perfringens in the chicken intestinal tract jejunum and caecum

Journal of Antimicrobial Chemotherapy ◽

10.1093/jac/dkn024 ◽

2008 ◽

Vol 61 (4) ◽

pp. 853-858 ◽

Cited By ~ 57

Author(s):

G. R. Siragusa ◽

G. J. Haas ◽

P. D. Matthews ◽

R. J. Smith ◽

R. J. Buhr ◽

...

Keyword(s):

Antimicrobial Activity ◽

Clostridium Perfringens ◽

Intestinal Tract

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The β-Defensin Gallinacin-6 Is Expressed in the Chicken Digestive Tract and Has Antimicrobial Activity against Food-Borne Pathogens

Antimicrobial Agents and Chemotherapy ◽

10.1128/aac.00568-06 ◽

2006 ◽

Vol 51 (3) ◽

pp. 912-922 ◽

Cited By ~ 82

Author(s):

Albert van Dijk ◽

Edwin J. A. Veldhuizen ◽

Stefanie I. C. Kalkhove ◽

Johanna L. M. Tjeerdsma-van Bokhoven ◽

Roland A. Romijn ◽

...

Keyword(s):

Antimicrobial Activity ◽

Digestive Tract ◽

Clostridium Perfringens ◽

Developed Countries ◽

High Expression ◽

Upstream Region ◽

Pcr Analysis ◽

Nuclear Factor ◽

Food Borne Pathogens ◽

Food Borne

ABSTRACT Food-borne pathogens are responsible for most cases of food poisoning in developed countries and are often associated with poultry products, including chicken. Little is known about the role of β-defensins in the chicken digestive tract and their efficacy. In this study, the expression of chicken β-defensin gallinacin-6 (Gal-6) and its antimicrobial activity against food-borne pathogens were investigated. Reverse transcription-PCR analysis showed high expression of Gal-6 mRNA in the esophagus and crop, moderate expression in the glandular stomach, and low expression throughout the intestinal tract. Putative transcription factor binding sites for nuclear factor kappa beta, activator protein 1, and nuclear factor interleukin-6 were found in the Gal-6 gene upstream region, which suggests a possible inducible nature of the Gal-6 gene. In colony-counting assays, strong bactericidal and fungicidal activity was observed, including bactericidal activity against food-borne pathogens Campylobacter jejuni, Salmonella enterica serovar Typhimurium, Clostridium perfringens, and Escherichia coli. Treatment with 16 μg/ml synthetic Gal-6 resulted in a 3 log unit reduction in Clostridium perfringens survival within 60 min, indicating fast killing kinetics. Transmission electron microscopy examination of synthetic-Gal-6-treated Clostridium perfringens cells showed dose-dependent changes in morphology after 30 min, including intracellular granulation, cytoplasm retraction, irregular septum formation in dividing cells, and cell lysis. The high expression in the proximal digestive tract and broad antimicrobial activity suggest that chicken β-defensin gallinacin-6 plays an important role in chicken innate host defense.

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Effect of a Synbiotic Mix on Lymphoid Organs of Broilers Infected with Salmonella typhimurium and Clostridium perfringens

Animals ◽

10.3390/ani10050886 ◽

2020 ◽

Vol 10 (5) ◽

pp. 886 ◽

Cited By ~ 1

Author(s):

Zuamí Villagrán-de la Mora ◽

Olga Vázquez-Paulino ◽

Hugo Avalos ◽

Felipe Ascencio ◽

Karla Nuño ◽

...

Keyword(s):

Salmonella Typhimurium ◽

Clostridium Perfringens ◽

Lactobacillus Rhamnosus ◽

Lymphoid Organs ◽

Control Group ◽

Agave Tequilana ◽

Gallus Gallus Domesticus ◽

Salmonella Infection ◽

Treatment Groups ◽

Growth Promoting

Synbiotic consumption can modulate immune response. This work involves studying the effect of a synbiotic on lymphoid organs and IgA of broilers infected with Salmonella typhimurium and Clostridium perfringens. A total of 258 one-day-old male broilers (Gallus gallus domesticus), line COBBAvian48 (free of growth-promoting antibiotics), were distributed into eight treatment groups. A symbiotic mix comprising Lactobacillus rhamnosus HN001 and Pediococcus acidilactici MA18/5 M as probiotics and 4.5% (0.045 g g−1) of Agave tequilana fructans as prebiotic per dose (one milliliter) was administered through drinking water the first day of life. Bursa, spleen and thymus were analyzed. Broilers treated with the synbiotic, whether or not infected with pathogens, had bigger bursa follicles than the non-treated (p < 0.05), and the ones from the synbiotic group had more lymphocytes than the control group (p < 0.05). Thymus follicles of the synbiotic group were bigger than the control group (p < 0.05). Lesions associated with Salmonella infection were found in the bursa, however, in the broilers treated with the synbiotic, the lesions were less intense and were not present after 32 days of life. The synbiotic mix can stimulate the bursa, increasing the size of their follicles and promoting the ability to resist infections caused by S. typhimurium in broilers.

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Fate of Pathogens Inoculated onto Vacuum-Packaged Sliced Hams to Simulate Contamination During Packaging1

Journal of Food Protection ◽

10.4315/0362-028x-42.6.464 ◽

1979 ◽

Vol 42 (6) ◽

pp. 464-469 ◽

Cited By ~ 18

Author(s):

M. E. STILES ◽

L.-K. NG

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Salmonella Typhimurium ◽

Bacillus Cereus ◽

Clostridium Perfringens ◽

Subsequent Treatment ◽

Vacuum Packaging ◽

E Coli ◽

Survival And Growth ◽

And Staphylococcus Aureus

Ham and chopped ham from two manufacturers were contaminated with five enteropathogens: Bacillus cereus, Clostridium perfringens, Escherichia coli, Salmonella typhimurium and Staphylococcus aureus, at time of slicing and vacuum-packaging, to simulate contamination by manufacturer. Subsequent treatment of the samples, representing sound and undesirable retail handling and consumer use conditions, indicated marked differences in the fate of the pathogens between these products and within product type between the two manufacturers. Greatest differences were observed between the chopped ham products. All pathogens, except C. perfringens, grew actively in fresh ham and chopped ham with abusive holding at 30 and 21 C. After storage at 4 or 10 C for 30 days, B. cereus and C. perfringens were no longer detected, even after subsequent holding at 30 or 21 C for 24 h. E. coli survival and growth was variable, S. typhimurium survived well and grew under some conditions and S. aureus was generally inhibited at high levels of competition.

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Bacterial Cell Characteristics and Conditions Influencing Their Adhesion to Poultry Skin

Journal of Food Protection ◽

10.4315/0362-028x-48.9.803 ◽

1985 ◽

Vol 48 (9) ◽

pp. 803-807 ◽

Cited By ~ 41

Author(s):

H. S. LILLARD

Keyword(s):

Staphylococcus Aureus ◽

Salmonella Typhimurium ◽

Clostridium Perfringens ◽

Constant Pressure ◽

Linear Increase ◽

Bacterial Attachment ◽

Sample Type ◽

Proteus Vulgaris ◽

Gram Negative ◽

Salmonella Gallinarum

Conflicting reports appear in the literature regarding attachment of flagellated and nonflagellated bacteria to poultry skin. The following parameters which may influence bacterial attachment were examined: (a) sample type and size; (b) skin from fully processed and scalded but uneviscerated broilers; (c) skin from hard- and soft-scalded broilers; and (d) potentially variable tap rinse and constant pressure spray wash (50 psi). Gram-positive and gram-negative, flagellated and nonflagellated bacteria were used in suspension fluids (Salmonella typhimurium, Salmonella gallinarum, Proteus vulgaris, Pseudomonas fluoresces, Clostridium perfringens, Staphylococcus aureus and a nonflagellated species of Micrococcus). Results showed that none of the variables tested affected the ability of bacteria to adhere to poultry skin in 0.25 min. All species tested adhered to skin, and there was a generally linear increase in rate of attachment with time (0.25 to 60 min) following exposure of poultry skin to suspending fluid. It was concluded that nonflagellated bacteria attach as readily as flagellated bacteria under the same controlled conditions.

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