scholarly journals Reduction of Salmonella Typhimurium Cecal Colonisation and Improvement of Intestinal Health in Broilers Supplemented with Fermented Defatted ‘Alperujo’, an Olive Oil By-Product

Animals ◽  
2020 ◽  
Vol 10 (10) ◽  
pp. 1931
Author(s):  
Agustín Rebollada-Merino ◽  
María Ugarte-Ruiz ◽  
Marta Hernández ◽  
Pedro Miguela-Villoldo ◽  
David Abad ◽  
...  
Keyword(s):  
Salmonella Typhimurium ◽  
Olive Oil ◽  
Food Supplement ◽  
Poultry Meat ◽  
Intestinal Health ◽  
Salmonella Spp ◽  
Tissue Samples ◽  
Therapeutic Measures ◽  
Cecum Content ◽  
Carcass Contamination

Salmonella spp. contaminates egg and poultry meat leading to foodborne infections in humans. The emergence of antimicrobial-resistant strains has limited the use of antimicrobials. We aimed to determine the effects of the food supplement, fermented defatted ‘alperujo’ (FDA), a modified olive oil by-product, on Salmonella Typhimurium colonisation in broilers. One hundred and twenty 1-day-old broilers were divided into four experimental groups—two control groups and two treated groups, and challenged with S. Typhimurium at day 7 or 21. On days 7, 14, 21, 28, 35, and 42 of life, duodenum and cecum tissue samples were collected for histopathological and histomorphometric studies. Additionally, cecum content was collected for Salmonella spp. detection by culture and qPCR, and for metagenomic analysis. Our results showed a significant reduction of Salmonella spp. in the cecum of 42-day-old broilers, suggesting that fermented defatted ‘alperujo’ limits Salmonella Typhimurium colonization in that cecum and may contribute to diminishing the risk of carcass contamination at the time of slaughter. The improvement of the mucosal integrity, observed histologically and morphometrically, may contribute to enhancing intestinal health and to limiting Salmonella spp. colonisation in the host, mitigating production losses. These results could provide evidence that FDA would contribute to prophylactic and therapeutic measures to reduce salmonellosis prevalence in poultry farms.

scholarly journals Reduction of Salmonella Typhimurium Cecal Colonisation and Improvement of Intestinal Health in Broilers Supplemented with Fermented Defatted ‘Alperujo’, an Olive Oil By-Product

2020 ◽  
Author(s):  
Agustín Rebollada-Merino ◽  
María Ugarte-Ruiz ◽  
Marta Hernández ◽  
Pedro Miguela-Villoldo ◽  
David Abad ◽  
...  
Keyword(s):  
Salmonella Typhimurium ◽  
Olive Oil ◽  
Food Supplement ◽  
Poultry Meat ◽  
Intestinal Health ◽  
Salmonella Spp ◽  
Tissue Samples ◽  
Therapeutic Measures ◽  
Cecum Content ◽  
Carcass Contamination

Salmonella spp. contaminates egg and poultry meat leading to foodborne infections in humans. The emergence of antimicrobial-resistant strains limit the use of antimicrobials. We aimed to determine the effects of the food supplement, fermented defatted ‘alperujo’, a modified olive-oil by-product, on Salmonella Typhimurium colonisation in broilers. One hundred and twenty 1-day-old broilers were divided into four experimental groups: 2 control groups and 2 treated groups, and challenged with S. Typhimurium at day 7 or 21. On days 7, 14, 21, 28, 35 and 42 of life, duodenum and caecum tissue samples were collected for histopathological and histomorphometric studies. Additionally, cecum content was collected for Salmonella spp. detection by culture and qPCR, and for metagenomic analysis. Our results showed a significant reduction of Salmonella spp. in the cecum of 42-day-old broilers, suggesting that fermented defatted ‘alperujo’ stimulates Salmonella Typhimurium clearance in that cecum and may contribute to diminishing the risk of carcass contamination at the time of slaughter. Additionally, the improvement of the mucosal integrity suggests that enhancing intestinal health helps to limit Salmonella spp. colonisation in the host, mitigating production losses. These results could provide evidence that FDA would contribute to prophylactic and therapeutic measures to reduce salmonellosis prevalence in poultry farms.

Reduction of Salmonella Crop and Cecal Colonization by a Characterized Competitive Exclusion Culture in Broilers during Grow-Out†

1996 ◽  
Vol 59 (7) ◽  
pp. 688-693 ◽  
Author(s):  
MICHAEL E. HUME ◽  
DONALD E. CORRIER ◽  
DAVID J. NISBET ◽  
JOHN R. DeLOACH
Keyword(s):  
Salmonella Typhimurium ◽  
Continuous Flow ◽  
Competitive Exclusion ◽  
Broiler Chicks ◽  
Processing Plant ◽  
Bacterial Isolates ◽  
Salmonella Spp ◽  
Control Chick ◽  
Carcass Contamination ◽  
Culture Positive

Broiler chicks were inoculated by gavage on the day of hatch with a characterized continuous-flow (CF3) competitive-exclusion culture that contained 29 different bacterial isolates to determine the effects on Salmonella cecal and crop colonization during grow-out. Chicks at 3 days old were challenged by gavage with 104 Salmonella typhimurium. Propionic acid significantly increased (P ≤ 0.001) in the ceca of 3-day-old CF3-treated chicks compared to control chicks. Ceca from market-age control chickens in two trials contained log 2.6 and log 1.4 Salmonella CFU/g of cecal contents, respectively, while log 0.4 Salmonella CFU/g of cecal contents were detected in both trials in ceca from CF3-treated chickens. Percentages of Salmonella culture-positive ceca in the two trials, respectively, were 80% and 60% in controls and 27% in treated chickens in both trials. Crops from market-age control chickens in the two trials averaged log 0.7 Salmonella CFU/g of cecal contents, while crops from treated chickens averaged log 0.4 CFU/g of cecal contents. In trial 1, 60% of control chick crops and 27% of treated chick crops tested Salmonella culture positive. Litter contamination by Salmonella spp. at 5 weeks was reduced significantly (P ≤ 0.01) in pens of CF3-treated groups compared to litter from control pens. Results indicate that CF3 reduced cecal and crop colonization by S. typhimurium during grow-out, which may reduce the number of Salmonella cells entering the processing plant and decrease the potential for carcass contamination during processing.

scholarly journals Multiplex PCR for the concurrent detection and differentiation of Salmonella spp., Salmonella Typhi and Salmonella Typhimurium

2011 ◽  
Vol 39 (1) ◽  
pp. 9-15 ◽  
Author(s):  
Chai Fung Pui ◽  
Woan Chwen Wong ◽  
Lay Ching Chai ◽  
Hai Yen Lee ◽  
Ahmad Noorlis ◽  
...  
Keyword(s):  
Salmonella Typhimurium ◽  
Multiplex Pcr ◽  
Salmonella Typhi ◽  
Salmonella Spp

scholarly journals Prevalence of Pathogens in Poultry Meat: A Meta-Analysis of European Published Surveys

Foods ◽  
2018 ◽  
Vol 7 (5) ◽  
pp. 69 ◽  
Author(s):  
Andiara Gonçalves-Tenório ◽  
Beatriz Silva ◽  
Vânia Rodrigues ◽  
Vasco Cadavez ◽  
Ursula Gonzales-Barron
Keyword(s):  
Meta Analysis ◽  
Management Strategies ◽  
Poultry Meat ◽  
Salmonella Spp ◽  
Cold Preservation ◽  
Incidence Data ◽  
Pooled Prevalence ◽  
Risk Management Strategies ◽  
Study Characteristics ◽  
Campylobacter Spp

The objective of this study was to investigate and summarize the levels of incidence of Salmonella spp., Listeria monocytogenes, Staphylococcus aureus and Campylobacter spp. in poultry meat commercialized in Europe. After systematic review, incidence data and study characteristics were extracted from 78 studies conducted in 21 European countries. Pooled prevalence values from 203 extracted observations were estimated from random-effects meta-analysis models adjusted by pathogen, poultry type, sampling stage, cold preservation type, meat cutting type and packaging status. The results suggest that S. aureus is the main pathogen detected in poultry meat (38.5%; 95% CI: 25.4–53.4), followed by Campylobacter spp. (33.3%; 95% CI: 22.3–46.4%), while L. monocytogenes and Salmonella spp. present lower prevalence (19.3%; 95% CI: 14.4–25.3% and 7.10%; 95% CI: 4.60–10.8%, respectively). Despite the differences in prevalence, all pathogens were found in chicken and other poultry meats, at both end-processing step and retail level, in packed and unpacked products and in several meat cutting types. Prevalence data on cold preservation products also revealed that chilling and freezing can reduce the proliferation of pathogens but might not be able to inactivate them. The results of this meta-analysis highlight that further risk management strategies are needed to reduce pathogen incidence in poultry meat throughout the entire food chain across Europe, in particular for S. aureus and Campylobacter spp.

scholarly journals MICROBIOLOGICAL PROPERTY OF RAW MEAT IMPORTS IN THE YEAR 2017

2020 ◽  
Vol 20 (1-2) ◽  
Author(s):  
Jelena VRANEŠEVIĆ́ ◽  
Suzana VIDAKOVIĆ́ ◽  
Slobodan KNEŽEVIĆ́ ◽  
Miloš PELIĆ́ ◽  
Zoran RUŽIĆ́ ◽  
...  
Keyword(s):  
Food Safety ◽  
Food Chain ◽  
High Water ◽  
Positive Sample ◽  
Economic Consequences ◽  
Poultry Meat ◽  
High Water Content ◽  
Salmonella Spp ◽  
Safety Standards ◽  
Official Control

International trade requires food safety guarantees based on specialized hygiene standards, transparency procedures, and programs. Meat, because of its high water content and nutrition, can be an ideal medium for microorganism growth and multiplication. Salmonella, as one of the most common pathogens that can be transmitted from animals to humans, causes major public health problems worldwide. Although mortality is low, the disease has important social and economic consequences. Based on governmental regulation, Serbia runs an active, official control of Salmonella in meat. From January to December 2017, 193 samples of imported pork, beef, lamb, kid, and poultry meat were analyzed for the presence of Salmonella spp. Only one (0.52%) of all analyzed samples was positive to Salmonella spp. The positive sample was frozen chicken drumsticks together with thighs originated from Poland, which makes 6.67% of the total examined poultry meat samples. Infected poultry is one of the most important reservoirs of Salmonella that are transmitted to humans through the food chain. The identity of the isolated strain was biochemically and serologically confirmed to be Salmonella Infantis. This pathogen is in the 4th place of most common Salmonella serovar among human isolates in Europe and the most common serovar isolated from poultry meat. In order to decrease the prevalence of Salmonella spp. it is necessary to maintain all the food safety standards through the whole food chain, from farm to fork.

scholarly journals Salmonella spp. in RASFF notifications involving Croatia in the period from 01/01/2014 to 31/12/2018

2019 ◽  
Vol 2 (5-6) ◽  
pp. 24-36
Author(s):  
Emilija Friganović ◽  
Nikolina Tokmakčija ◽  
Ančica Sečan Matijaščić ◽  
Mirko Kelava ◽  
Mladenka Šarolić ◽  
...  
Keyword(s):  
Meat Products ◽  
Product Category ◽  
Food Products ◽  
Poultry Meat ◽  
Alert System ◽  
Salmonella Spp ◽  
Fast Exchange ◽  
Food And Feed ◽  
Foodborne Outbreaks ◽  
Rapid Alert System

The Rapid Alert System for Food and Feed (RASFF) enables a fast exchange of information between bodies and institutions involved in the system (EU Member State national food safety authorities, Commission, EFSA, ESA, Norway, Liechtenstein, Iceland and Switzerland) in order to respond promptly to the health risks associated with food and feed. Salmonella is an important cause of EU foodborne outbreaks, most frequently reported pathogenic microorganism in food in the last few years. The aim of this study was to analyze RASFF notifications on food products contaminated with Salmonella spp. involving Croatia in the period from 01/01/2014 to 31/12/2018. All data were downloaded from the RASFF database (RASFF portal) and processed in MS Excel 2010. The collected data provided information on the: country(ies) of origin and distribution of the contaminated product, notifying country, product and product category, notification type, risk decision, action taken, distribution status and, for some incidents, a Salmonella spp. serovar. Notifications mainly concerned "poultry meat and poultry meat products". Just over half of the reported food products originated from Poland, Brazil and Italy. Croatia was notifying country in almost half of the published notifications. Majority of the notifications were classified as alert notifications and of serious risk. Most of the Salmonella spp. notifications were based on official controls on the market and on company's own check.

Efficacy and Quality Attributes of Antimicrobial Agents Application via a Commercial Electrostatic Spray Cabinet to Inactivate Salmonella on Chicken Thigh Meat

2021 ◽  
Author(s):  
Anuradha Jeewantha Punchihewage Don ◽  
Salina Parveen ◽  
Jurgen Schwarz ◽  
Lindsey Hamill ◽  
Caleb Nindo ◽  
...  
Keyword(s):  
Salmonella Typhimurium ◽  
Antimicrobial Agents ◽  
Foodborne Pathogen ◽  
Quality Attributes ◽  
Poultry Meat ◽  
Sequential Order ◽  
Lauric Arginate ◽  
Electrostatic Spray ◽  
Water Holding

Salmonella is a foodborne pathogen associated with poultry meat. This study aimed to determine the efficiency and quality attributes of two antimicrobial agents to reduce Salmonella on raw chicken meat when applied individually and in combination using an electrostatic spray cabinet. Five logs CFU/g of non-pathogenic, rifampicin-resistant Salmonella Typhimurium were inoculated on skin less, bone less, raw chicken thigh meat and passed through an electrostatic spray cabinet while being sprayed with 5% lauric arginate (LAE), and 100, 1000, 1500, 1750 ppm of peracetic acid (PAA). Spraying of 5% LAE for 45 s, significantly reduced Salmonella by 5 logs (p<0.05). The 1500 ppm of PAA reduced Salmonella significantly within 45 s (1.157 logs). Spraying of 1500 ppm PAA followed by LAE within 15 s reduced Salmonella significantly more than vice versa (p<0.05). The color, water holding capacity, and texture did not differ significantly, but resulted in a significantly strong aroma and flavor. Both LAE and PAA efficiently reduced Salmonella when applied in an electrostatic spray cabinet on raw chicken thigh meat. The results suggest that the sequential order of application of antimicrobial agents is important to improve the safety and quality of raw chicken thigh meat.

Colonization of Broiler Chicks by Salmonella Typhimurium Definitive Phage Type 104

2001 ◽  
Vol 64 (11) ◽  
pp. 1698-1704 ◽  
Author(s):  
PAULA J. FEDORKA-CRAY ◽  
SCOTT R. LADELY ◽  
J. STAN BAILEY ◽  
NORMAN J. STERN
Keyword(s):  
Salmonella Typhimurium ◽  
Broiler Chickens ◽  
Phage Type ◽  
Control Group ◽  
Broiler Chicks ◽  
Control Groups ◽  
Salmonella Spp ◽  
And Control ◽  
Salmonella Senftenberg ◽  
Over Time

The prevalence of an antibiotic-resistant strain of Salmonella Typhimurium definitive phage type 104 (DT104) has increased dramatically in recent years resulting in increased morbidity and mortality in both animals and humans. Colonization and shedding of Salmonella Typhimurium DT104 was studied in broiler chickens in two trials. In trial 1, 180 day-of-hatch chicks (n = 60 per group, n = 30 per replicate) were challenged with 106 CFU DT104 (wild-type isolate from poultry) or were commingled with a seeder chick challenged with 106 CFU DT104. In trial 2, 360 day-of-hatch chicks (n = 120 per treatment, n = 30 per rep) were divided into three groups. Chicks in the susceptible group were commingled with two seeder chicks that were orally challenged with 107 CFU/bird of a pan-sensitive strain of Salmonella Typhimurium DT104. Chicks in the resistant group were commingled with two seeder chicks that were orally challenged with 107 CFU/bird DT104 used in trial 1. For both trials, a control group was not exposed to DT104, composite fecal samples were evaluated twice weekly for levels of Salmonella shedding and 20 chicks per group were necropsied weekly and their cecal contents were cultured. At hatch all groups were colonized with naturally occurring Salmonella Senftenberg and Salmonella Mbandaka (trial 1) or Salmonella Senftenberg and Salmonella Ohio (trial 2) prior to exposure to DT104. Throughout the study, the level of Salmonella spp. shedding in feces (trial 1 means 3.1, 2.9, and 3.0 log10 CFU per g feces for challenged, seeder, and control groups, respectively) or ceca (trial 2 means 2.9, 2.9, and 2.5 log10 CFU per g ceca for resistant, susceptible, and control groups, respectively)did not differ among groups. In trial 1, colonization of DT104 remained constant at higher levels in the challenged group (mean 87%, P < 0.01), increased over time in the seeder group (10 to 50%, P < 0.02) and was not recovered from the control chicks. Salmonella Mbandaka colonization remained steady within each group with challenge and seeder groups maintaining higher levels of colonization than the control group. Salmonella Senftenberg colonization levels tended to decline (P = .058) over time in the challenged group (20 to 0%) and significantly decreased (P < 0.01) over time for both the seeder (80 to 0%) and control chicks (85 to 10%). In trial 2, the percentage of chicks colonized with susceptible DT104 declined (r = 0.90, P < 0.05) over the course of the trial from 45 to 0%, while recovery of the resistant DT104 persisted at a mean percentage of 27%. DT104 was not recovered from the control chicks. Salmonella Ohio colonization levels tended to decline (r = 0.79, P > 0.05) over time in the control group (75 to 20%) and significantly decreased (P < 0.05) over time in both susceptible and resistant groups (40 to 10%, r = 0.82 and 55 to 5%, r = 0.85, respectively). Salmonella Senftenberg was recovered from the control group at low frequency throughout the trial and was not recovered from the other groups. For either trial, no apparent affect on morbidity or mortality was observed. Introduction of DT104 by commingling may induce colonization resulting in persistent high levels of shedding in flocks simultaneously with other Salmonella species.

Effectiveness of a Laboratory-Scale Vertical Tower Static Chamber Steam Pasteurization Unit against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria innocua on Prerigor Beef Tissue†

2004 ◽  
Vol 67 (8) ◽  
pp. 1630-1633 ◽  
Author(s):  
DEANNA RETZLAFF ◽  
RANDALL PHEBUS ◽  
ABBEY NUTSCH ◽  
JAMES RIEMANN ◽  
CURTIS KASTNER ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Salmonella Typhimurium ◽  
Cold Water ◽  
Laboratory Scale ◽  
Listeria Innocua ◽  
Steam Treatment ◽  
Escherichia Coli O157 ◽  
Tissue Samples ◽  
Before And After ◽  
Steam Pasteurization

A laboratory-scale vertical tower steam pasteurization unit was evaluated to determine the antimicrobial effectiveness of different exposure times (0, 3, 6, 12, and 15 s) and steam chamber temperatures (82.2, 87.8, 93.3, and 98.9°C) against pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria innocua) inoculated onto prerigor beef tissue. Samples were collected and microbiologically analyzed immediately before and after steam treatment to quantify the effectiveness of each time-temperature combination. The 0-s exposure at all chamber temperatures (cold water spray only, no steam treatment) was the experimental control and provided ≤0.3 log CFU/cm2 reductions. Chamber temperatures of 82.2 and 87.8°C were ineffective (P > 0.05) at all exposure times. At 93.3°C, significant reductions (>1.0 log CFU/cm2) were observed at exposure times of ≥6 s, with 15 s providing approximately 1 log cycle greater reductions than 12 s of exposure. The 98.9°C treatment was consistently the most effective, with exposure times of ≥9 s resulting in >3.5 log CFU/cm2 reductions for all pathogens.

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