Cockroaches As Vectors of Salmonella: Laboratory and Field Trials

1994 ◽  
Vol 57 (2) ◽  
pp. 125-135 ◽  
Author(s):  
ROBERT J. KOPANIC ◽  
BRIAN W. SHELDON ◽  
CHARLES. G. WRIGHT
Keyword(s):  
Foodborne Pathogens ◽  
Sampling Period ◽  
Field Trials ◽  
Poultry Feed ◽  
Poultry Production ◽  
Cross Contamination ◽  
Final Study ◽  
Commercial Poultry ◽  
Whole Egg ◽  
Feed Mill

Studies were conducted to determine if individual American, German, or Oriental cockroaches could acquire a naladixic acid-resistant strain of Salmonella typhimurium from an infected food source and then infect noncontaminated colony members, food, and water. Cockroaches, food, and water were sampled after 24, 48, 72, and 96 h and assayed for S. typhimurium. Cockroaches, food, and water samples were positive for S. typhimurium at each 24-h sampling period. American and Oriental cockroaches were contaminated twice as often as German cockroaches. In a second study, the incidence of S. typhimurium cross-contamination between 1 or 5 infected cockroaches and 10 noninfected cockroaches was followed over 4 d. The highest frequency of cross-contamination occurred within 24 h and declined thereafter. Water sites were heavily contaminated throughout the 4-d test period. In a third study, the potential for contamination of table eggs via S. typhimurium-infected cockroaches was evaluated. Whole egg rinses of eggs exposed for 24 h to infected cockroaches contained a minimum of 75 S. typhimurium cells per egg. In a final study, American cockroaches captured from a commercial poultry feed mill and hatchery were assayed for salmonellae using an ELISA method. Five of 45 feed mill and eight of 45 hatchery cockroach samples were confirmed positive for salmonellae. These findings clearly suggest that cockroaches are capable of acquiring and infecting other cockroaches and objects, therefore implicating them as potential vectors of foodborne pathogens in poultry production and processing facilities.

scholarly journals Coccidiostats in table eggs, liver and poultry meat on the market in Bosnia and Herzegovina

2021 ◽  
Vol 854 (1) ◽  
pp. 012016
Author(s):  
E Clanjak-Kudra ◽  
D Alagic ◽  
M Smajlovic ◽  
A Smajlovic ◽  
I Mujezinović ◽  
...  
Keyword(s):  
Bosnia And Herzegovina ◽  
Food Industry ◽  
Egg Production ◽  
Poultry Meat ◽  
Poultry Feed ◽  
Meat Production ◽  
Poultry Production ◽  
Broiler Meat ◽  
Commercial Poultry ◽  
Global Population

Abstract Poultry meat production is one of the most dynamic sectors in agriculture, recording the quickest growth in the food industry, while egg production has shown strong growth in the last twenty years. Combined with meat production, it is achieving the highest growth when it comes to meeting protein needs for the global population. In economic terms, coccidiosis is one of the most significant poultry diseases. Effective application of coccidiostats in poultry feed has been playing a key role in development of commercial poultry production for more than 50 years. The aim of this research was to estimate occurrence and residue concentrations of coccidiostats in table eggs, poultry liver and meat, available on the market in Bosnia and Herzegovina (B&H). Residues of lasalocid were found in table eggs, while residues of nicarbazin, maduramicin and diclazuril were detected in broiler meat and liver.

scholarly journals Salmonella Bacteriophage Diversity According to Most Prevalent Salmonella Serovars in Layer and Broiler Poultry Farms from Eastern Spain

Animals ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 1456
Author(s):  
Sandra Sevilla-Navarro ◽  
Pablo Catalá-Gregori ◽  
Clara Marin
Keyword(s):  
Point Of View ◽  
Poultry Production ◽  
Poultry Products ◽  
Production Type ◽  
Poultry Farms ◽  
Commercial Poultry ◽  
Salmonella Serovars ◽  
The Impact ◽  
Phage Isolation ◽  
Salmonella Phage

The exploration of novel nonantibiotic interventions in the field, such as the use of bacteriophages, is necessary to avoid the presence of Salmonella. Bacteriophages are a group of viruses widely distributed in nature, strictly associated with the prokaryotic cell. Researchers have demonstrated the success of phage therapy in reducing Salmonella counts in poultry products. However, the impact that phage concentration in the environment may have against certain Salmonella serovars is not well understood. Therefore, the aim of this study was to assess Salmonella phage prevalence in commercial poultry farms in terms of the production type: layers or broilers. The most prevalent Salmonella serovars isolated in poultry production were used for phage isolation. Salmonella specific phages were isolated from 141 layer and broiler farms located in the Valencia region during 2019. Analysis of the samples revealed that 100% presented Salmonella phages, the most prevalent being against serovar S. Enteritidis (93%), followed by S. Virchow (59%), S. Typhimurium (55%), S. Infantis (52%) and S. Ohio (51%). These results indicate that poultry farms could represent an important source of Salmonella phages. Nevertheless, further studies are needed to assess the epidemiology of phages against other serovars present in other countries and their diversity from the point of view of molecular studies.

scholarly journals The Use of Bacteriophages in the Poultry Industry

Animals ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 872 ◽  
Author(s):  
Katarzyna Żbikowska ◽  
Monika Michalczuk ◽  
Beata Dolka
Keyword(s):  
Foodborne Pathogens ◽  
Pathogenic Bacteria ◽  
Bacterial Resistance ◽  
Health And Safety ◽  
Legal Framework ◽  
Multidrug Resistant ◽  
Poultry Production ◽  
Salmonella Spp ◽  
Food Contact Surfaces ◽  
Public Health And Safety

The emergence of multidrug-resistant infections and antibiotic failures have raised concerns over human and veterinary medicine worldwide. Poultry production has had to confront the problems of an alarming increase in bacterial resistance, including zoonotic pathogens. According to the European Food Safety Authority (EFSA), campylobacteriosis and salmonellosis have been the most frequently reported human foodborne diseases linked to poultry. This situation has strongly stimulated a renewal of scientists’ interest in bacteriophages (phages) since the beginning of the 21st century. Bacteriophages are the viruses of bacteria. They are abundant in nature, and accompany bacteria in each environment they colonize, including human microbiota. In this review, we focused on the use of bacteriophages as therapeutic agents to treat infections and reduce counts of pathogenic bacteria in poultry, as biocontrol agents to eliminate foodborne pathogens on/in food, and also as disinfectants to reduce contamination on food-contact surfaces or poultry carcasses in industrial conditions. Most of the phage-based products are targeted against the main foodborne pathogens, such as Campylobacter jejuni, Salmonella spp., Escherichia coli, Listeria monocytogenes, Staphylococcus aureus, and Clostridium perfringens. Phages are currently addressed at all stages of the poultry production "from farm to fork", however, their implementation into live birds and food products still provokes discussions especially in the context of the current legal framework, limitations, as well as public health and safety.

Transfer of Salmonella enterica Serovar Typhimurium from Beef to Tomato through Kitchen Equipment and the Efficacy of Intermediate Decontamination Procedures

2016 ◽  
Vol 79 (7) ◽  
pp. 1252-1258 ◽  
Author(s):  
E. GKANA ◽  
A. LIANOU ◽  
G.-J. E. NYCHAS
Keyword(s):  
Foodborne Pathogens ◽  
Salmonella Enterica ◽  
Fruits And Vegetables ◽  
Salmonella Enterica Serovar Typhimurium ◽  
Tap Water ◽  
Pathogenic Microorganisms ◽  
Cross Contamination ◽  
Raw Meat ◽  
Serovar Typhimurium ◽  
Cutting Boards

ABSTRACT It is well established that a high percentage of foodborne illness is caused by failure of consumers to prepare food in a hygienic manner. Indeed, a common practice in households is to use the same kitchen equipment for both raw meat and fresh produce. Such a practice may lead to cross-contamination of fruits and vegetables, which are mainly consumed without further processing, with pathogenic microorganisms originating from raw meat. The present study was performed to examine the transfer of the pathogenic bacterium Salmonella enterica serovar Typhimurium from inoculated beef fillets to tomatoes via contact with high-density polyethylene (PE), stainless steel (SS), and wooden (WD) surfaces and through cutting with SS knives. Furthermore, the following decontamination procedures were applied: (i) rinsing with tap water, (ii) scrubbing with tap water and liquid dish detergent, and (iii) using a commercial antibacterial spray. When surfaces and knives that came into contact with contaminated beef fillets were not cleaned prior to handling tomatoes, the lowest level of pathogen transfer to tomatoes was observed through PE surfaces. All of the decontamination procedures applied were more effective on knives than on surfaces, while among the surface materials tested, WD surfaces were the most difficult to decontaminate, followed by PE and SS surfaces. Mechanical cleaning with tap water and detergent was more efficient in decontaminating WD surfaces than using commercial disinfectant spray, followed by rinsing only with water. Specifically, reductions of 2.07 and 1.09 log CFU/cm2 were achieved by washing the WD surfaces with water and detergent and spraying the surfaces with an antibacterial product, respectively. Although the pathogen's populations on SS and PE surfaces, as well as on tomatoes, after both aforementioned treatments were under the detection limit, the surfaces were all positive after enrichment, and thus, the potential risk of cross-contamination cannot be overlooked. As demonstrated by the results of this study, washing or disinfection of kitchen equipment may not be sufficient to avoid cross-contamination of ready-to-eat foods with foodborne pathogens, depending on the decontamination treatment applied and the material of the surfaces treated. Therefore, separate cutting boards and knives should be used for processing raw meat and preparing ready-to-eat foods in order to enhance food safety.

Oxidative stress in broiler chicken and its consequences on meat quality

2021 ◽  
Vol 1 (1) ◽  
pp. 045-054
Author(s):  
Ali Hassan Nawaz ◽  
Li Zhang
Keyword(s):  
Oxidative Stress ◽  
Meat Quality ◽  
Poultry Feed ◽  
Poultry Production ◽  
Contributing Factors ◽  
Nutritive Quality ◽  
Muscle Tissues ◽  
Biochemical Status ◽  
Transport Chain ◽  
Processing Techniques

Oxidative stress is inevitable in poultry production, and it affects the physiological, behavioral and biochemical status of growing chicken which ultimately deteriorates meat quality. Appearance, texture, juiciness, tenderness and odor are responsible for the overall meat quality as they are essential perceptible features, which determine the consumer’s judgment. Overproduction of free radicals including reactive oxygen species (ROS) disturbs the mitochondrial function in living cells. During high-temperature mitochondrial substrate oxidation and electron transport chain (ETC) activity increases. This increased activity results in excessive production of superoxide that oxidizes protein and lipid contents in muscle tissues. By oxidizing protein and lipid, ROS spoils the nutritive quality of chicken meat. High ambient temperature is one of the major contributing factors that enhance oxidative stress. Poultry feed with anti-oxidant supplementation and innovative processing techniques can help the poultry industry to overcome oxidative stress.

scholarly journals A Clean-In-Place Type Sanitation Method Validation for a Benchtop Meat Grinder

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
C. E. Rayfield ◽  
R. Jadeja ◽  
S. Billups
Keyword(s):  
Lactic Acid ◽  
Foodborne Pathogens ◽  
Peracetic Acid ◽  
Deionized Water ◽  
Cross Contamination ◽  
Direct Plating ◽  
Water Ice ◽  
E Coli ◽  
Different Types ◽  
Low Levels

ObjectivesThis research is designed to validate a novel clean-in-place type antimicrobial ice-based meat grinder sanitation method.Materials and MethodsFour different types of antimicrobial ice were prepared from peracetic acid (PAA, 350 mg/L) and combination PAA with 2% FreshFX® (PAAF), 2% Paradigm® (PAAP) and 2% lactic acid (PAAL). The grinders were inoculated by processing 400 g beef trim containing 400 μL of E. coli O157:H7 or S. Typhimurium DT 104 suspensions at 8.4 to 8.7 (high inoculation) and 5.3 to 5.5 (low inoculation) log CFU/mL. Each meat grinder was then treated by processing 1000 g of antimicrobial ice and 500 mL of corresponding antimicrobial solution. At the end of each treatment, 400 g un-inoculated beef was processed through the meat grinder, and the resulting ground beef was then analyzed for the presence of target pathogens by direct plating and after enrichment. Efficacies of antimicrobial ice-based treatments were compared with 1000 g deionized water ice + 500 mL deionized water (DI), and no treatment (NT) controls.ResultsAll antimicrobial ice treatments were able to reduce cross-contamination to non-detectable levels from the meat grinders inoculated at the low levels of pathogens, but after enrichment, target pathogens were detected in all the samples. Recoveries from the meat grinder inoculated with high levels of pathogens ranged from 5.95 to 3.50 log CFU/g and 5.86 to 3.46 log CFU/g for E. coli O157:H7 and S. Typhimurium DT 104, respectively. All antimicrobial ice treatments were significantly (p ≤ 0.05) more effective in reducing cross-contamination in comparison of NT and DI controls. The microbial reductions achieved by different antimicrobial ice treatments were not significantly (p ≤ 0.05) different from each other.ConclusionThe antimicrobial ice-based meat grinder sanitation technique could effectively reduce foodborne pathogens from meat grinders without needing meat grinder disassembly.

scholarly journals Factor shares analysis of livestock products in selected areas of Bangladesh

2016 ◽  
Vol 2 (2) ◽  
pp. 196-201
Author(s):  
Md Mamun Or Islam ◽  
M Kamruzzaman ◽  
Md Kaosar Niaz Bin Sufian
Keyword(s):  
Livestock Production ◽  
Primary Data ◽  
Poultry Production ◽  
Veterinary Services ◽  
Family Labor ◽  
Livestock Sector ◽  
Commercial Poultry ◽  
Hired Labor ◽  
Livestock Products ◽  
Factor Shares

A study was undertaken to assess the contribution of different inputs such as feed, labor veterinary services and depreciation cost etc. to the development of livestock sector including poultry in the study area. The factor shares of livestock products was estimated based on the primary data for the periods of April to July, 2012.The factor shares of livestock production suggested that current factors (Feed, hired labor, veterinary services and other inputs) and family labor was the major component in the livestock production. Traditional milk producing farmers in Gazipur were not benefited from their farming due to residual share was negative (-11.15%). For commercial milk production, on an average the largest share current factors (60.54 percent) followed by residual (28.1 percent), family labor (6.63 percent), depreciation (4.74 percent), respectively and residual share was positive. Production of beef cattle on an average the largest share current factors (74.26 percent) followed by family labor (21.73 percent), depreciation (46.425 percent), respectively and residual share was negative (-2.41 percent). Production of egg by traditional management was found profitable enterprise in small and large categories of farms. As a result, residual share was positive (1.54 percent and 12.01 percent) for small and large farms. In case of commercial poultry production on an average the largest share current inputs (74.29 percent), residual ((19.64 percent), followed by family labor (5.64 percent) and depreciation (0.44 percent) respectively. In addition, on an average broiler production the largest share current inputs (84.18 percent), residual (12.53 percent), followed by family labor (2.68 percent) and depreciation (0.62 percent) respectively.Asian J. Med. Biol. Res. June 2016, 2(2): 196-201

Strategies to Improve Poultry Food Safety, a Landscape Review

2020 ◽  
Vol 9 (1) ◽  
Author(s):  
Steven C. Ricke
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Public Health Issue ◽  
Annual Review ◽  
Publication Date ◽  
Poultry Production ◽  
Safety Issues ◽  
Meal Preparation ◽  
Significant Public Health ◽  
Causative Agents

Food safety remains a significant public health issue for the poultry industry. Foodborne pathogens can be in contact at all phases of poultry production, from initial hatch to processing and ultimately to retail and meal preparation. Salmonella and Campylobacter have been considered the primary foodborne pathogens associated with poultry. Both organisms are major causative agents of human foodborne illness. Limiting these pathogens in poultry production requires identifying their sources and routes of transmission. This involves the ability to isolate and precisely identify them using methodologies capable of discernment at the genome level. Interventions to reduce their occurrence in poultry production employ two basic strategies: prevention of establishment and elimination of already-established pathogens. This review provides an overview of current findings and prospects for further research on poultry food safety issues. Expected final online publication date for the Annual Review of Animal Biosciences, Volume 9 is February 16, 2021. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

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