scholarly journals Detection of Salmonella Enterica in Egg Yolk by PCR on a Microfluidic Disc Device Using Immunomagnetic Beads

Sensors ◽  
2020 ◽  
Vol 20 (4) ◽  
pp. 1060 ◽  
Author(s):  
Izumi Kubo ◽  
Mitsutoshi Kajiya ◽  
Narumi Aramaki ◽  
Shunsuke Furutani
Keyword(s):  
Salmonella Enterica ◽  
Magnetic Beads ◽  
Egg Yolk ◽  
Sampling Time ◽  
Foodborne Illness ◽  
Immunomagnetic Beads ◽  
Inva Gene ◽  
Viable Cells ◽  
Chicken Eggs ◽  
Pcr Targeting

Salmonella enterica is a pathogenic bacterium that causes foodborne illness. One of the vehicle foods of S. enterica are chicken eggs. Efficient collection of the bacterium is necessary to detect it specifically. We developed a method to detect S. enterica by PCR on a microfluidic disc device using a fluorescent probe. Salmonella enterica cells were isolated in the microchambers on the device, followed by thermal lysis and PCR targeting with the invA gene, a gene specific to S. enterica, were observed by measurement of the fluorescent signal that resulted from gene amplification. However, the developed method was unable to discriminate viable cells from dead cells. Consequently, in this study, magnetic beads modified with anti-Salmonella antibody were utilized to detect viable Salmonella cells from egg yolk prior to PCR on the device. While using the antibody-modified beads, egg yolk components, which inhibit PCR, were removed. The collected cells were subsequently detected by PCR of the invA gene on a microfluidic disc device. This method enabled the detection of viable cells without the inhibition of PCR by any egg component. S. enterica was detected at 5.0×104 cells mL−1 or at a higher concentration of egg yolk within 6 h including the sampling time.

scholarly journals Characterization of Antibiotic Resistant Salmonella spp Isolated from Chicken Eggs of Dhaka City

2010 ◽  
Vol 3 (1) ◽  
pp. 191 ◽  
Author(s):  
M. M. Ahmed ◽  
M. M. Rahman ◽  
K. R. Mahbub ◽  
M. Wahiduzzaman
Keyword(s):  
Antibiotic Resistance ◽  
Salmonella Enterica ◽  
Egg Yolk ◽  
Dhaka City ◽  
Salmonella Spp ◽  
Antibiotic Resistant ◽  
Poultry Eggs ◽  
Potential Reservoir ◽  
Egg Shell ◽  
Chicken Eggs

In present study, the occurrence of Salmonella in local chicken eggs and their pattern of antibiotic resistance were determined. 100 egg samples collected from different locations of Dhaka city were analysed and Salmonella spp were found in 8% of the samples. Among all presumptive Salmonella isolates, 8 isolates were confirmed as Salmonella enterica subsp. salamae (4%), Salmonella enterica subsp. indica (1%), Salmonella Paratyphi-A (1%), Salmonella bongori (1%) and Salmonella Choleraesuis (1%) on the basis of serotyping and biochemical analysis. These isolates were subjected to susceptibility test against 10 antibiotic disks. All the isolates were found chloramphenicol sensitive. The highest percentage of resistance (87.5%) was found to amoxicillin and ampicillin. Resistance against erythromycin, cephalexin, doxycycline hydrochloride, ceftazidime, doxycycline and nalidixic acid was also found significant ranging from 25% to 62.5%. Salmonella isolated from egg shell surface were found more antibiotic resistant than that of egg yolk and white. The present study suggests that poultry eggs are potential reservoir of antibiotic resistant Salmonellae.Keywords: Egg; Salmonella; Characterization; Antibiotic resistance.© 2011 JSR Publications. ISSN: 2070-0237 (Print); 2070-0245 (Online). All rights reserved.doi:10.3329/jsr.v3i1.6109                J. Sci. Res. 3 (1), 191-196  (2011)

Multiplication in Egg Yolk and Survival in Egg Albumen of Salmonella enterica Serotype Enteritidis Strains of Phage Types 4, 8, 13a, and 14b

2001 ◽  
Vol 64 (6) ◽  
pp. 865-868 ◽  
Author(s):  
RICHARD K. GAST ◽  
PETER S. HOLT
Keyword(s):  
Salmonella Enterica ◽  
Salmonella Enteritidis ◽  
Egg Yolk ◽  
Phage Types ◽  
Egg Albumen ◽  
Range Of Values ◽  
Salmonella Enterica Serotype Enteritidis

Refrigeration of eggs is vital for restricting the multiplication of Salmonella enterica serotype Enteritidis contaminants, but differences between Salmonella Enteritidis strains or phage types in their survival and multiplication patterns in egg contents might influence the effectiveness of refrigeration standards. The present study compared the abilities of 12 Salmonella Enteritidis isolates of four phage types (4, 8, 13a, and 14b) to multiply rapidly in egg yolk and to survive for several days in egg albumen. The multiplication of very small numbers of Salmonella Enteritidis inoculated into yolk (approximately 101 CFU/ml) was monitored during 24 h of incubation at 25°C, and the survival of much larger numbers of Salmonella Enteritidis inoculated into albumen (approximately 105 CFU/ml) was similarly evaluated during the first 3 days of incubation at the same temperature. In yolk, the inoculated Salmonella Enteritidis strains multiplied to mean levels of approximately 103 CFU/ml after 6 h of incubation and 108 CFU/ml after 24 h. In albumen, mean levels of approximately 104 CFU/ml or more of Salmonella Enteritidis were maintained through 72 h. Although a few differences in multiplication and survival were observed between individual isolates, the overall range of values was relatively narrow, and no significant differences (P < 0.05) were evident among phage types.

scholarly journals Development and Application of an Electrochemical Plate Coupled with Immunomagnetic Beads (ELIME) Array for Salmonella enterica Detection in Meat Samples

2009 ◽  
Vol 57 (16) ◽  
pp. 7200-7204 ◽  
Author(s):  
Elisabetta Delibato ◽  
Giulia Volpe ◽  
Daniela Romanazzo ◽  
Dario De Medici ◽  
Laura Toti ◽  
...  
Keyword(s):  
Salmonella Enterica ◽  
Immunomagnetic Beads ◽  
Meat Samples

Multiplication and Motility of Salmonella enterica Serovars Enteritidis, Infantis, and Montevideo in In Vitro Contamination Models of Eggs

2006 ◽  
Vol 69 (5) ◽  
pp. 1012-1016 ◽  
Author(s):  
TOSHIYUKI MURASE ◽  
KAZUHIKO FUJIMOTO ◽  
RUI NAKAYAMA ◽  
KOICHI OTSUKI
Keyword(s):  
Salmonella Enterica ◽  
Salmonella Enteritidis ◽  
Egg Yolk ◽  
Vitelline Membrane ◽  
Human Patient ◽  
Polycarbonate Membrane ◽  
Specific Pathogen ◽  
Egg Albumen ◽  
Petri Plate

The invasive ability of Salmonella enterica serovars Enteritidis, Infantis, and Montevideo in eggs was examined. Strains of these serovars originating from egg contents, laying chicken houses, and human patients were experimentally inoculated (0.1-ml dose containing 78 to 178 cells) onto the vitelline membrane of eggs collected from specific-pathogen-free chickens and incubated at 25°C. The test strains were detected in 25 of 138 yolk contents by day 6, indicating the penetration of Salmonella organisms through the vitelline membrane. There were no significant differences in overall rates of penetration between serovars. The organisms were also detected in the albumen from 125 of 138 eggs tested by day 6. Growth to more than 106 CFU/ml was observed in 48 of the 125 albumen samples. An inoculum of 1,000 Salmonella cells was added to 15 ml of albumen at the edge of a petri plate. A 10-mm-diameter cylindrical well, the bottom of which was sealed with a polycarbonate membrane with 3.0-μm pores, was filled with egg yolk and placed into the albumen at the center of the dish, which was maintained at 25°C. Experiments were performed in triplicate with each strain. Salmonella organisms in all the albumen samples were detected by day 11. However, motility of the organisms toward the yolk was observed in only two dishes inoculated with the Salmonella Enteritidis strain from a human patient and in one dish inoculated with the Salmonella Infantis strain from liquid egg. The albumen samples obtained from the dishes inoculated with the Salmonella Enteritidis strain had high numbers of bacteria (>108 CFU/ml). The present study suggests that Salmonella organisms in egg albumen are unlikely to actively move toward the yolk, although deposition on or near the vitelline membrane can be advantageous for proliferation.

scholarly journals Nutritional and allergenic properties of hen eggs

2018 ◽  
Vol 72 ◽  
pp. 205-214 ◽  
Author(s):  
Ewa Seweryn ◽  
Emilia Królewicz ◽  
Kamilla Stach ◽  
Irena Kustrzeba-Wójcicka
Keyword(s):  
Antioxidant Properties ◽  
Egg Yolk ◽  
Coli Strain ◽  
Cow Milk ◽  
Food Allergies ◽  
Human Immune System ◽  
Regular Consumption ◽  
Minor Allergens ◽  
Egg Components ◽  
Chicken Eggs

Chicken eggs, along with cow milk, are the most important source of proteins and other valuable nutrients that are introduced to a baby`s diet. Certain components of eggs, besides nutritional, also have other biological functions. Both proteins, phospholipids or carotenoids, are bioactive components which affect the physiological processes in the human body. Regular consumption of chicken eggs rich in substances with antibacterial, anti-inflammatory, immunomodulatory and antioxidant properties may contribute to reducing the incidence of certain lifestyle diseases. Ovomucoid, as a glycoprotein which inhibits bacterial protease, is a component of eggs with bactericidal properties. Similarly, the ovotransferrin protein has a bacteriostatic effect on the Escherichia coli strain or Streptococcus mutans. Due to the strong antioxidant properties, phospholipids, vitamin E and folic acid are extremely valuable egg components. It is believed that the high antioxidant potential of these compounds is important in preventing the development of atherosclerosis and other metabolic syndromes. It is also worth mentioning lutein and zeaxanthin, which are dyes that form a protective barrier against the degeneration of the macula of the human eye. An extremely important function for the human immune system is also met by lysozyme, which stimulates the synthesis of interferon, stimulating the immune response. Unfortunately, hypersensitivity to chicken eggs is one of the most common food allergies in children and affects 0.5-9% of the population. The major egg allergens (Gallus spp.): ovomucoid (Gal d 1), ovalbumin (Gal d 2), conalbumin (Gal d 3) and lysozyme (Gal d 4) are present in egg white and most often cause allergic reactions in children. Minor allergens: serum albumin (Gal d 5) and YGP42 protein (Gal d 6) are found in the egg yolk and are more likely to sensitize adults.

scholarly journals The use of embryonic chicken eggs as an alternative model to evaluate the virulence of Salmonella enterica serovar Gallinarum

PLoS ONE ◽  
2020 ◽  
Vol 15 (9) ◽  
pp. e0238630
Author(s):  
Jun-feng Zhang ◽  
Bai Wei ◽  
Se-Yeoun Cha ◽  
Ke Shang ◽  
Hyung-Kwan Jang ◽  
...  
Keyword(s):  
Salmonella Enterica ◽  
Alternative Model ◽  
Embryonic Chicken ◽  
Chicken Eggs

scholarly journals Complete Genome Sequences of 17 Canadian Isolates of Salmonella enterica subsp. enterica Serovar Heidelberg from Human, Animal, and Food Sources: TABLE 1

2016 ◽  
Vol 4 (5) ◽  
Author(s):  
Geneviève Labbé ◽  
Kim Ziebell ◽  
Sadjia Bekal ◽  
Kimberley A. Macdonald ◽  
E. Jane Parmley ◽  
...  
Keyword(s):  
Drug Resistance ◽  
Resistance Genes ◽  
Salmonella Enterica ◽  
Complete Genome ◽  
Foodborne Illness ◽  
Food Sources ◽  
Genome Sequences ◽  
Human Animal

Salmonella enterica subsp. enterica serovar Heidelberg is a highly clonal serovar frequently associated with foodborne illness. To facilitate subtyping efforts, we report fully assembled genome sequences of 17 Canadian S . Heidelberg isolates including six pairs of epidemiologically related strains. The plasmid sequences of eight isolates contain several drug resistance genes.

Preparation of cell populations with stabilized erythropoietic potential from the primitive streak chick blastodisc: Some implications for control of gastrulation

1978 ◽  
Vol 56 (6) ◽  
pp. 430-439 ◽  
Author(s):  
S. D. Wainwright ◽  
Lillian K. Wainwright
Keyword(s):  
Egg Yolk ◽  
Primitive Streak ◽  
Cell Suspensions ◽  
Erythroid Cells ◽  
High Concentration ◽  
Differentiated Cells ◽  
Viable Cells ◽  
Large Numbers ◽  
Cell Dispersion ◽  
Improved Methods

Improved methods for preparation from primitive streak chick blastodiscs of cell suspensions capable of forming erythroid cells in culture have been developed. When blastodiscs were preincubated with hyaluronidase in the absence of collagenase before cell dispersion and a high concentration of methyl-α-mannoside was present in all media, the yields of cells were some 10-fold higher than those obtained by former procedures. Cell suspensions obtained consisted almost entirely of viable cells, yielded large numbers of free mature erythrocytes in liquid culture, and formed erythroid colonies and bursts in solidified medium. The capacity to form differentiated cells after re sedimentation through Ficoll density gradients was partly stabilized.Addition of egg yolk homogenate to the blastodiscs immediately following treatment with hyaluronidase and to all media used thereafter largely stabilized the capacity to form erythroid cells during re sedimentation through Ficoll density gradients.Possible relevance of observations made during development of the procedures to the control of onset of cell migration in the process of gastrulation is indicated.

scholarly journals Salmonella enterica: Survival, Colonization, and Virulence Differences among Serovars

2015 ◽  
Vol 2015 ◽  
pp. 1-16 ◽  
Author(s):  
A. Andino ◽  
I. Hanning
Keyword(s):  
Host Specificity ◽  
Salmonella Enterica ◽  
Foodborne Illness ◽  
Poultry Feed ◽  
Independent Factor ◽  
Expression Levels ◽  
Mitigation Methods

Data indicate that prevalence of specific serovars ofSalmonella entericain human foodborne illness is not correlated with their prevalence in feed. Given that feed is a suboptimal environment forS. enterica, it appears that survival in poultry feed may be an independent factor unrelated to virulence of specific serovars ofSalmonella. Additionally,S. entericaserovars appear to have different host specificity and the ability to cause disease in those hosts is also serovar dependent. These differences among the serovars may be related to gene presence or absence and expression levels of those genes. With a better understanding of serovar specificity, mitigation methods can be implemented to controlSalmonellaat preharvest and postharvest levels.

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