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Sung K, Park M, Chon J, Kweon O, Paredes A, Khan SA. Chicken Juice Enhances C. jejuni NCTC 11168 Biofilm Formation with Distinct Morphological Features and Altered Protein Expression. Foods 2024; 13:1828. [PMID: 38928770 PMCID: PMC11202532 DOI: 10.3390/foods13121828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2024] [Revised: 06/05/2024] [Accepted: 06/07/2024] [Indexed: 06/28/2024] Open
Abstract
Campylobacter jejuni is the foodborne pathogen causing most gastrointestinal infections. Understanding its ability to form biofilms is crucial for devising effective control strategies in food processing environments. In this study, we investigated the growth dynamics and biofilm formation of C. jejuni NCTC 11168 in various culture media, including chicken juice (CJ), brain heart infusion (BHI), and Mueller Hinton (MH) broth. Our results demonstrated that C. jejuni exhibited a higher growth rate and enhanced biofilm formation in CJ and in 1:1 mixtures of CJ with BHI or MH broth compared to these measures in BHI or MH broth alone. Electron microscopy unveiled distinct morphological attributes of late-stage biofilm cells in CJ, including the presence of elongated spiral-shaped cells, thinner stretched structures compared to regular cells, and extended thread-like structures within the biofilms. Proteomic analysis identified significant alterations in protein expression profiles in C. jejuni biofilms, with a predominance of downregulated proteins associated with vital functions like metabolism, energy production, and amino acid and protein biosynthesis. Additionally, a significant proportion of proteins linked to biofilm formation, virulence, and iron uptake were suppressed. This shift toward a predominantly coccoid morphology echoed the reduced energy demands of these biofilm communities. Our study unlocks valuable insights into C. jejuni's biofilm in CJ, demonstrating its adaptation and survival.
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Affiliation(s)
- Kidon Sung
- Division of Microbiology, National Center for Toxicological Research, U.S. Food and Drug Administration, Jefferson, AR 72079, USA; (M.P.); (O.K.); (S.A.K.)
| | - Miseon Park
- Division of Microbiology, National Center for Toxicological Research, U.S. Food and Drug Administration, Jefferson, AR 72079, USA; (M.P.); (O.K.); (S.A.K.)
| | - Jungwhan Chon
- Department of Companion Animal Health, Inje University, Gimhae 50834, Republic of Korea;
| | - Ohgew Kweon
- Division of Microbiology, National Center for Toxicological Research, U.S. Food and Drug Administration, Jefferson, AR 72079, USA; (M.P.); (O.K.); (S.A.K.)
| | - Angel Paredes
- Office of Scientific Coordination, National Center for Toxicological Research, U.S. Food and Drug Administration, Jefferson, AR 72079, USA;
| | - Saeed A. Khan
- Division of Microbiology, National Center for Toxicological Research, U.S. Food and Drug Administration, Jefferson, AR 72079, USA; (M.P.); (O.K.); (S.A.K.)
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Gloanec N, Guyard-Nicodème M, Brunetti R, Quesne S, Keita A, Chemaly M, Dory D. Evaluation of Two Recombinant Protein-Based Vaccine Regimens against Campylobacter jejuni: Impact on Protection, Humoral Immune Responses and Gut Microbiota in Broilers. Animals (Basel) 2023; 13:3779. [PMID: 38136816 PMCID: PMC10741133 DOI: 10.3390/ani13243779] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 11/23/2023] [Accepted: 11/24/2023] [Indexed: 12/24/2023] Open
Abstract
Campylobacter infections in humans are traced mainly to poultry products. While vaccinating poultry against Campylobacter could reduce the incidence of human infections, no vaccine is yet available on the market. In our previous study using a plasmid DNA prime/recombinant protein boost vaccine regimen, vaccine candidate YP437 induced partial protective immune responses against Campylobacter in broilers. In order to optimise vaccine efficacy, the vaccination protocol was modified using a protein prime/protein boost regimen with a different number of boosters. Broilers were given two or four intramuscular protein vaccinations (with the YP437 vaccine antigen) before an oral challenge by C. jejuni during a 42-day trial. The caecal Campylobacter load, specific systemic and mucosal antibody levels and caecal microbiota in the vaccinated groups were compared with their respective placebo groups and a challenge group (Campylobacter infection only). Specific humoral immune responses were induced, but no reduction in Campylobacter caecal load was observed in any of the groups (p > 0.05). Microbiota beta diversity analysis revealed that the bacterial composition of the groups was significantly different (p ≤ 0.001), but that vaccination did not alter the relative abundance of the main bacterial taxa residing in the caeca. The candidate vaccine was ineffective in inducing a humoral immune response and therefore did not provide protection against Campylobacter spp. infection in broilers. More studies are required to find new candidates.
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Affiliation(s)
- Noémie Gloanec
- GVB—Viral Genetics and Biosafety Unit, French Agency for Food, Environmental and Occupational Health & Safety (ANSES), 22440 Ploufragan, France; (N.G.); (R.B.); (D.D.)
- HQPAP—Unit of Hygiene and Quality of Poultry and Pork Products, French Agency for Food, Environmental and Occupational Health & Safety (ANSES), 22440 Ploufragan, France; (S.Q.); (M.C.)
- Life Environmental Sciences Department, University of Rennes 1, 37500 Rennes, France
| | - Muriel Guyard-Nicodème
- HQPAP—Unit of Hygiene and Quality of Poultry and Pork Products, French Agency for Food, Environmental and Occupational Health & Safety (ANSES), 22440 Ploufragan, France; (S.Q.); (M.C.)
| | - Raphaël Brunetti
- GVB—Viral Genetics and Biosafety Unit, French Agency for Food, Environmental and Occupational Health & Safety (ANSES), 22440 Ploufragan, France; (N.G.); (R.B.); (D.D.)
| | - Ségolène Quesne
- HQPAP—Unit of Hygiene and Quality of Poultry and Pork Products, French Agency for Food, Environmental and Occupational Health & Safety (ANSES), 22440 Ploufragan, France; (S.Q.); (M.C.)
| | - Alassane Keita
- SELEAC—Avian Breeding and Experimental Department, French Agency for Food, Environmental and Occupational Health & Safety (ANSES), 22440 Ploufragan, France;
| | - Marianne Chemaly
- HQPAP—Unit of Hygiene and Quality of Poultry and Pork Products, French Agency for Food, Environmental and Occupational Health & Safety (ANSES), 22440 Ploufragan, France; (S.Q.); (M.C.)
| | - Daniel Dory
- GVB—Viral Genetics and Biosafety Unit, French Agency for Food, Environmental and Occupational Health & Safety (ANSES), 22440 Ploufragan, France; (N.G.); (R.B.); (D.D.)
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Kirchner M, Goulter RM, Bernstein C, Lavallee A, Schaffner D, Chapman B, Jaykus LA. The role of hands in cross-contamination of kitchen surfaces during meal preparation. Am J Infect Control 2023; 51:A44-A57. [PMID: 37890953 DOI: 10.1016/j.ajic.2023.04.162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Accepted: 04/13/2023] [Indexed: 10/29/2023]
Abstract
BACKGROUND Foodborne pathogen transmission during food preparation is a common occurrence, and cross-contamination can be a contributing factor. Behaviors that lead to cross-contamination during meal preparation have not been well characterized. The study objective was to determine how hands and food handling behaviors (with a focus on handwashing and touch-based events) affect the risk of cross-contamination of kitchen surfaces and foods during meal preparation. METHODS Data from a prior study in which participants were observed preparing turkey burgers inoculated with bacteriophage MS2 and a salad provided the data for analysis. Cross-contamination was assessed using environmental sampling data. Behavioral coding was performed for handwashing and touch-based behaviors. Cross-contamination risk was defined as the likelihood (number of contaminated surfaces) and degree (contaminant concentration) of MS2 on surfaces. Statistical analyses were performed in R, SPSS, and SigmaPlot. RESULTS The significantly reduced risk of cross-contamination (P.ß<.ß.0001) was observed for participants who attempted handwashing or completed more handwashing steps. Scrubbing hands for 5.ßseconds, on average, reduced the risk of cross-contamination (P.ß<.ß.05). Cross-contamination regression models created using the most significant predictor variables showed that increased handwashing attempts, completion of more handwashing steps, and average scrub times>5.ßseconds all decreased the risk of cross-contamination (P.ß<.ß.05). CONCLUSIONS This analysis can be used in future risk assessment modeling and for informing education and outreach to reduce pathogen transmission during food preparation.
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Affiliation(s)
- Margaret Kirchner
- North Carolina State University, Department of Food, Bioprocessing and Nutrition Sciences, Raleigh, NC
| | - Rebecca M Goulter
- North Carolina State University, Department of Food, Bioprocessing and Nutrition Sciences, Raleigh, NC.
| | | | - Aaron Lavallee
- US Department of Agriculture, Food Safety and Inspection Service, Office of Public Affairs and Consumer Education, Washington, DC
| | - Don Schaffner
- Rutgers ... The State University of New Jersey, Department of Food Science, School of Environmental and Biological Sciences, Brunswick, NJ
| | - Benjamin Chapman
- North Carolina State University, Department of Agricultural and Human Sciences, Raleigh, NC
| | - Lee-Ann Jaykus
- North Carolina State University, Department of Food, Bioprocessing and Nutrition Sciences, Raleigh, NC
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Lai H, Tang Y, Ren F, Jiao XA, Huang J. Evaluation of Hygiene Practice for Reducing Campylobacter Contamination on Cutting Boards and Risks Associated with Chicken Handling in Kitchen Environment. Foods 2023; 12:3245. [PMID: 37685178 PMCID: PMC10486554 DOI: 10.3390/foods12173245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2023] [Revised: 08/14/2023] [Accepted: 08/26/2023] [Indexed: 09/10/2023] Open
Abstract
Cutting boards can serve as potential carriers for the cross-contamination of pathogens from chicken to other surfaces. This study aimed to assess chefs' handling practices of cutting boards across five provinces in China and identify the key factors contributing to unsafe cutting board usage, including cleaning methods and handling practices. Handling practices associated with cutting boards were examined through a web-based survey (N = 154), while kitchen environment tests were conducted to investigate the splashing or survival of Campylobacter, inoculated in chicken or on cutting boards, to mimic the practices of chefs. Among chefs in the five provinces of China, wood and plastic cutting boards were the most commonly used for preparing chicken meat. Approximately 33.7% of chefs washed boards with running tap water, 31.17% of chefs washed boards with detergent, and 24.03% of chefs cleaned boards by scraping them with a knife after preparing other meats or chicken. The study tested 23 cutting boards from commercial kitchens for Campylobacter presence before and after chicken preparation and cleaning. Among these, 17 were cleaned with a knife, 5 with running tap water, and only 1 with disinfectant. Results showed that cleaning with a knife significantly reduced Campylobacter presence on cutting boards (p < 0.05), while the three main cleaning methods were inadequate in eliminating contamination to a safe level. In kitchen environment tests, contaminated chicken was chopped on cutting boards, with a maximum distance of 60 cm for low contamination, and 120 cm for medium and high contamination levels. This suggested a contamination risk exposure area ranging from 60 cm to 120 cm. Campylobacter survival on surfaces of wood, plastic, and stainless steel was also tested, with plastic surfaces showing the longest survival time (4.5 h at 15 °C and 3.5 h at 25 °C) In comparison, survival time on stainless steel or wood surfaces was only 3 h, implying a cross-contamination risk exposure period of 3 to 4.5 h after chicken preparation. In conclusion, based on the current study data, the practices employed by chefs play an important role in Campylobacter transfer in the kitchen environment. The presence of Campylobacter on cutting boards even after wiping or droplet splashing highlights its potential as a source of cross-contamination in the kitchen environment. So, chefs in China should reinforce their hygiene culture and adopt effective cutting board cleaning practices to prevent pathogen contamination.
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Affiliation(s)
- Honggang Lai
- School of Tourism and Cuisine, Yangzhou University, Yangzhou 225001, China;
- Jiangsu Key Lab of Zoonosis, Yangzhou University, Yangzhou 225009, China; (Y.T.); (F.R.); (X.-a.J.)
| | - Yuanyue Tang
- Jiangsu Key Lab of Zoonosis, Yangzhou University, Yangzhou 225009, China; (Y.T.); (F.R.); (X.-a.J.)
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education of China, Yangzhou University, Yangzhou 225009, China
| | - Fangzhe Ren
- Jiangsu Key Lab of Zoonosis, Yangzhou University, Yangzhou 225009, China; (Y.T.); (F.R.); (X.-a.J.)
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education of China, Yangzhou University, Yangzhou 225009, China
| | - Xin-an Jiao
- Jiangsu Key Lab of Zoonosis, Yangzhou University, Yangzhou 225009, China; (Y.T.); (F.R.); (X.-a.J.)
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education of China, Yangzhou University, Yangzhou 225009, China
| | - Jinlin Huang
- Jiangsu Key Lab of Zoonosis, Yangzhou University, Yangzhou 225009, China; (Y.T.); (F.R.); (X.-a.J.)
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education of China, Yangzhou University, Yangzhou 225009, China
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Kirchner M, Everhart S, Doring L, Smits C, Faircloth J, Duong M, Goulter RM, Goodson L, Shelley L, Shumaker ET, Cates S, Bernstein C, Lavallee A, Jaykus LA, Chapman B, Schaffner D. Cross-Contamination to Surfaces in Consumer Kitchens with MS2 as a Tracer Organism in Ground Turkey Patties. J Food Prot 2022; 85:1594-1603. [PMID: 36084112 DOI: 10.4315/jfp-22-060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Accepted: 08/26/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT It is estimated that one in five cases of foodborne illnesses is acquired in the home. However, how pathogens move throughout a kitchen environment when consumers are preparing food is not well characterized. The purpose of this study was to determine the prevalence and degree of cross-contamination across a variety of kitchen surfaces during a consumer meal preparation event. Consumers (n = 371) prepared a meal consisting of turkey patties containing the bacteriophage MS2 as a tracer organism and a ready-to-eat lettuce salad. Half were shown a video on proper thermometer use before the trial. After meal preparation, environmental sampling and detection were performed to assess cross-contamination with MS2. For most surfaces, positivity did not exceed 20%, with the exception of spice containers, for which 48% of the samples showed evidence of MS2 cross-contamination. Spice containers also had the highest MS2 concentrations, at a mean exceeding 6 log viral genome equivalent copies per surface. The high level of MS2 on spice containers drove the significant differences between surfaces, suggesting the significance of spice containers as a vehicle for cross-contamination, despite the absence of previous reports to this effect. The thermometer safety intervention did not affect cross-contamination. The efficiency of MS2 transfer, when expressed as a percentage, was relatively low, ranging from an average of 0.002 to 0.07%. Quantitative risk assessment work using these data would aid in further understanding the significance of cross-contamination frequency and efficiency. Overall, these data will help create more targeted consumer messaging to better influence consumer cross-contamination behaviors. HIGHLIGHTS
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Affiliation(s)
- Margaret Kirchner
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, 400 Dan Allen Drive, Schaub Hall #339E, Raleigh, North Carolina 27606
| | - Savana Everhart
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, 400 Dan Allen Drive, Schaub Hall #339E, Raleigh, North Carolina 27606
| | - Lindsey Doring
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, 400 Dan Allen Drive, Schaub Hall #339E, Raleigh, North Carolina 27606
| | - Caitlin Smits
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, 400 Dan Allen Drive, Schaub Hall #339E, Raleigh, North Carolina 27606
| | - Jeremy Faircloth
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, 400 Dan Allen Drive, Schaub Hall #339E, Raleigh, North Carolina 27606
| | - Minh Duong
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, 400 Dan Allen Drive, Schaub Hall #339E, Raleigh, North Carolina 27606
| | - Rebecca M Goulter
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, 400 Dan Allen Drive, Schaub Hall #339E, Raleigh, North Carolina 27606
| | - Lydia Goodson
- Department of Agricultural and Human Sciences, North Carolina State University, 4101 Beryl Road, Raleigh, North Carolina 27695
| | - Lisa Shelley
- Department of Agricultural and Human Sciences, North Carolina State University, 4101 Beryl Road, Raleigh, North Carolina 27695
| | - Ellen Thomas Shumaker
- Department of Agricultural and Human Sciences, North Carolina State University, 4101 Beryl Road, Raleigh, North Carolina 27695
| | - Sheryl Cates
- RTI International, 3040 E. Cornwallis Road, Research Triangle Park, North Carolina 27709
| | | | - Aaron Lavallee
- U.S. Department of Agriculture, Food Safety and Inspection Service, Office of Public Affairs and Consumer Education, 1400 Independence Avenue, S.W., Washington, DC 20250
| | - Lee-Ann Jaykus
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, 400 Dan Allen Drive, Schaub Hall #339E, Raleigh, North Carolina 27606
| | - Benjamin Chapman
- Department of Agricultural and Human Sciences, North Carolina State University, 4101 Beryl Road, Raleigh, North Carolina 27695
| | - Don Schaffner
- Department of Food Science, School of Environmental and Biological Sciences, Rutgers, The State University of New Jersey, New Brunswick, New Jersey 08901, USA
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Anis N, Bonifait L, Quesne S, Baugé L, Yassine W, Guyard-Nicodème M, Chemaly M. Survival of Campylobacter jejuni Co-Cultured with Salmonella spp. in Aerobic Conditions. Pathogens 2022; 11:812. [PMID: 35890056 PMCID: PMC9323934 DOI: 10.3390/pathogens11070812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 07/11/2022] [Accepted: 07/14/2022] [Indexed: 11/28/2022] Open
Abstract
Campylobacter and Salmonella are responsible for the two major foodborne zoonotic diseases in Europe; poultry is the main infection source. Campylobacter cannot grow under aerobic conditions, but can show aerobic survival when co-cultured with other microorganisms; however, its interaction with Salmonella has not been studied yet. In this study, these two bacteria were co-cultured under controlled aerobic conditions. Different concentrations and strains of C. jejuni were incubated with or without different Salmonella serotypes (10 CFU) at 37 °C for 16 h. C. jejuni did not grow after incubation with or without Salmonella. The survival of C. jejuni was observed only for the highest initial concentration of 6 log CFU/mL with or without Salmonella. However, its survival was significantly higher when co-cultured with Salmonella. No survival was observed at lower concentrations. C. jejuni survival was positively affected by the presence of Salmonella but depended on the Salmonella serotype, the C. jejuni strain and the initial concentration. On the other hand, the Salmonella enumerations were not affected by C. jejuni. Our results suggest potential interactions between Salmonella and C. jejuni that require further investigations for a clearer understanding of their behavior in natural habitats.
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Affiliation(s)
- Nagham Anis
- Unit for Hygiene and Quality of Poultry and Pork Products, Laboratory of Ploufragan-Plouzané-Niort, ANSES, 22440 Ploufragan, France; (N.A.); (L.B.); (S.Q.); (L.B.); (M.C.)
| | - Laetitia Bonifait
- Unit for Hygiene and Quality of Poultry and Pork Products, Laboratory of Ploufragan-Plouzané-Niort, ANSES, 22440 Ploufragan, France; (N.A.); (L.B.); (S.Q.); (L.B.); (M.C.)
| | - Ségolène Quesne
- Unit for Hygiene and Quality of Poultry and Pork Products, Laboratory of Ploufragan-Plouzané-Niort, ANSES, 22440 Ploufragan, France; (N.A.); (L.B.); (S.Q.); (L.B.); (M.C.)
| | - Louise Baugé
- Unit for Hygiene and Quality of Poultry and Pork Products, Laboratory of Ploufragan-Plouzané-Niort, ANSES, 22440 Ploufragan, France; (N.A.); (L.B.); (S.Q.); (L.B.); (M.C.)
| | - Wissam Yassine
- Faculty of Sciences, Lebanese University, Beirut 10999, Lebanon;
| | - Muriel Guyard-Nicodème
- Unit for Hygiene and Quality of Poultry and Pork Products, Laboratory of Ploufragan-Plouzané-Niort, ANSES, 22440 Ploufragan, France; (N.A.); (L.B.); (S.Q.); (L.B.); (M.C.)
| | - Marianne Chemaly
- Unit for Hygiene and Quality of Poultry and Pork Products, Laboratory of Ploufragan-Plouzané-Niort, ANSES, 22440 Ploufragan, France; (N.A.); (L.B.); (S.Q.); (L.B.); (M.C.)
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Effect of pepper extracts on the viability kinetics, topography and Quantitative NanoMechanics (QNM) of Campylobacter jejuni evaluated with AFM. Micron 2021; 152:103183. [PMID: 34801959 DOI: 10.1016/j.micron.2021.103183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2021] [Revised: 09/17/2021] [Accepted: 11/14/2021] [Indexed: 11/22/2022]
Abstract
Campylobacter jejuni is a pathogen bacterium that causes foodborne gastroenteritis in humans. However, phenolic compounds extracted from natural sources such as capsicum pepper plant (Capsicum annuum L. var. aviculare) could inhibit the growth of C. jejuni. Therefore, different extracts were prepared using ultrasonic extraction (USE), conventional extraction (CE) and thermosonic extraction (TSE). C. jejuni was then exposed to chili extracts to examine the antimicrobial effect and their growth/death bacterial kinetics were studied using different mathematical models. Atomic force microscopy was applied to investigate the microstructural and nanomechanical changes in the bacteria. Extracts obtained by TSE had the highest phenolic content (4.59 ± 0.03 mg/g of chili fresh weight [FW]) in comparison to USE (4.12 ± 0.05 mg/g of chili FW) and CE (4.28 ± 0.07 mg/g of chili FW). The inactivation of C. jejuni was more efficient when thermosonic extract was used. The Gompertz model was the most suitable mathematical model to describe the inactivation kinetics of C. jejuni. Roughness and nanomechanical analysis performed by atomic force microscopy (AFM) provided evidence that the chili extracts had significant effects on morphology, surface, and the reduced Young's modulus of C. jejuni. The novelty of this work was integrating growth/death bacterial kinetics of C. jejuni using different mathematical models and chili extracts, and its relationship with the morphological, topographic and nanomechanical changes estimated by AFM.
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Kirchner M, Goulter RM, Chapman BJ, Clayton J, Jaykus LA. Cross-Contamination on Atypical Surfaces and Venues in Food Service Environments. J Food Prot 2021; 84:1239-1251. [PMID: 33545714 DOI: 10.4315/jfp-20-314] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Accepted: 02/02/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Cross-contamination of raw food to other surfaces, hands, and foods is a serious issue in food service. With individuals eating more meals away from home, contracting a foodborne illness from a food service establishment is an increasing concern. However, most studies have concentrated on hands or food contact surfaces and neglected atypical and unusual surfaces (surfaces that are not typically identified as a source of cross-contamination) and venues. This review was conducted to identify atypically cross-contaminated surfaces and atypical venues where cross-contamination could occur that have not been examined thoroughly in the literature. Most surfaces that could be at risk for cross-contamination are frequently touched, are rarely cleaned and sanitized, and can support the persistence and/or growth of foodborne pathogens. These surfaces include menus, spice and condiment containers, aprons and coveralls, mobile devices and tablets, and money. Venues that are explored, such as temporary events, mobile vendors, and markets, are usually limited in space or infrastructure, have low compliance with proper hand washing, and provide the opportunity for raw and ready-to-eat foods to come into contact with one another. These factors create an environment in which cross-contamination can occur and potentially impact food safety. A more comprehensive cleaning and sanitizing regime encompassing these surfaces and venues could help mitigate cross-contamination. This review highlights key surfaces and venues that have the potential to be cross-contaminated and have been underestimated or not fully investigated. These knowledge gaps indicate where further work is needed to fully understand the role of these surfaces and venues in cross-contamination and how it can be prevented. HIGHLIGHTS
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Affiliation(s)
- Margaret Kirchner
- Department of Food, Bioprocessing and Nutrition Science, North Carolina State University, Raleigh, North Carolina 27695
| | - Rebecca M Goulter
- Department of Food, Bioprocessing and Nutrition Science, North Carolina State University, Raleigh, North Carolina 27695
| | - Benjamin J Chapman
- Department of Agricultural and Human Sciences, North Carolina State University, Raleigh, North Carolina 27695
| | | | - Lee-Ann Jaykus
- Department of Food, Bioprocessing and Nutrition Science, North Carolina State University, Raleigh, North Carolina 27695
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Møretrø T, Nguyen-The C, Didier P, Maître I, Izsó T, Kasza G, Skuland SE, Cardoso MJ, Ferreira VB, Teixeira P, Borda D, Dumitrascu L, Neagu C, Nicolau AI, Anfruns-Estrada E, Foden M, Voysey P, Langsrud S. Consumer practices and prevalence of Campylobacter, Salmonella and norovirus in kitchens from six European countries. Int J Food Microbiol 2021; 347:109172. [PMID: 33812164 DOI: 10.1016/j.ijfoodmicro.2021.109172] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Revised: 03/17/2021] [Accepted: 03/18/2021] [Indexed: 01/06/2023]
Abstract
About 40% of foodborne infections are acquired in the home. The aim of the present study was to track contamination of pathogens during domestic food preparation and link the contamination to preparation practices. Research participants from 87 households in six European countries were observed and interviewed during shopping and preparation of a chicken and vegetable meal. The presence of Salmonella spp., Campylobacter spp. and norovirus on raw chicken, kitchen surfaces, cloths and sponges was determined. The prevalence of Campylobacter on raw chicken varied from 8.3% in Norway (NO) to 80% in France (FR) and Portugal (PT), with a mean prevalence of 57%. Campylobacter was found on half of the products that had been frozen and appeared to be less prevalent on chicken from supermarkets than other sources. Salmonella was found in 8.6% of raw chicken samples, exclusively from Hungary (HU). A relationship between observed practices and spread of pathogens to kitchen surfaces was found only for the use of cutting boards for chicken and/or vegetables. After food preparation, Campylobacter and Salmonella were isolated from 23% (samples derived from HU, RO, UK) and 8.7% (HU), respectively of cutting boards. Research participants in France and Portugal were more likely to buy products that fitted their recipe, with less need for using cutting boards. Using the same board and knife for vegetables after using it for chicken and without washing with detergent was common in Portugal and Romania, but not in the other countries. Contamination with Campylobacter to other kitchen surfaces or washing utensils were found in five households (UK, RO, PT). Rinsing chicken in sinks was common in three countries (PT, HU, RO), and washing vegetables in the same sink was also usual. Prevalence of Norovirus was low, with detection in one out of 451 samples. The participants' awareness of the risk posed by pathogens from raw chicken differed among the six countries, with higher awareness in Norway and the UK than the other countries studied. In conclusion, practices intended to avoid cross-contamination from chicken to kitchen surfaces and washing utensils are not established among consumers in all European countries. Nevertheless, cross-contamination events that disseminate infectious doses of pathogens seems to be rare, probably due to the relatively low levels of pathogens in food combined with food preferences. Food safety interventions must consider the national food culture, preferences, practices and the prevalence and levels of pathogens in food. Emphasis should be on providing and promoting chicken products with lower risk (prevalence of pathogens, ready-to-cook) and safe use of cutting boards.
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Affiliation(s)
- Trond Møretrø
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, N-1430 Ås, Norway.
| | | | - Pierrine Didier
- INRAE, Avignon Université, UMR SQPOV, 84000 Avignon, France; ESA. USC1422 GRAPPE, Ecole Supérieure d'Agricultures (ESA), INRAE, SFR 4207 QUASAV, 55 rue Rabelais, BP 30748, 49007 Angers Cedex, France
| | - Isabelle Maître
- ESA. USC1422 GRAPPE, Ecole Supérieure d'Agricultures (ESA), INRAE, SFR 4207 QUASAV, 55 rue Rabelais, BP 30748, 49007 Angers Cedex, France
| | - Tekla Izsó
- NFCSO, National Food Chain Safety Office, H-1024 Keleti Károly u. 24., Budapest, Hungary
| | - Gyula Kasza
- NFCSO, National Food Chain Safety Office, H-1024 Keleti Károly u. 24., Budapest, Hungary
| | - Silje E Skuland
- Consumption Research Norway (SIFO), Oslo Metropolitan University, Oslo, Norway
| | - Maria João Cardoso
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Vania B Ferreira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Paula Teixeira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Daniela Borda
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201, Galati, Romania
| | - Loredana Dumitrascu
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201, Galati, Romania
| | - Corina Neagu
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201, Galati, Romania
| | - Anca Ioana Nicolau
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201, Galati, Romania
| | - Eduard Anfruns-Estrada
- Enteric Virus Laboratory, Department of Genetics, Microbiology and Statistics, University of Barcelona, Barcelona 08028, Spain
| | - Mike Foden
- Keele University, Staffordshire, United Kingdom
| | - Phil Voysey
- Campden BRI, Chipping Campden, Gloucestershire GL55 6LD, UK
| | - Solveig Langsrud
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, N-1430 Ås, Norway
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10
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Santos-Ferreira N, Alves Â, Cardoso MJ, Langsrud S, Malheiro AR, Fernandes R, Maia R, Truninger M, Junqueira L, Nicolau AI, Dumitrașcu L, Skuland SE, Kasza G, Izsó T, Ferreira V, Teixeira P. Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry. PLoS One 2021; 16:e0250980. [PMID: 34010301 PMCID: PMC8133440 DOI: 10.1371/journal.pone.0250980] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Accepted: 04/16/2021] [Indexed: 01/25/2023] Open
Abstract
Campylobacter spp. are the most common bacterial pathogens associated with human gastroenteritis in industrialized countries. Contaminated chicken is the food vehicle associated with the majority of reported cases of campylobacteriosis, either by the consumption of undercooked meat or via cross- contamination of ready-to-eat (RTE) foods during the handling of contaminated raw chicken parts and carcasses. Our results indicate that cooking salt (used for seasoning) is a potential vehicle for Campylobacter spp. cross-contamination from raw chicken to lettuce, through unwashed hands after handling contaminated chicken. Cross-contamination events were observed even when the chicken skin was contaminated with low levels of Campylobacter spp. (ca. 1.48 Log CFU/g). The pathogen was recovered from seasoned lettuce samples when raw chicken was contaminated with levels ≥ 2.34 Log CFU/g. We also demonstrated that, once introduced into cooking salt, Campylobacter spp. are able to survive in a culturable state up to 4 hours. After six hours, although not detected following an enrichment period in culture medium, intact cells were observed by transmission electron microscopy. These findings reveal a "novel" indirect cross-contamination route of Campylobacter in domestic settings, and a putative contamination source to RTE foods that are seasoned with salt, that might occur if basic food hygiene practices are not adopted by consumers when preparing and cooking poultry dishes.
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Affiliation(s)
- Nânci Santos-Ferreira
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Ângela Alves
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Maria João Cardoso
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Solveig Langsrud
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway
| | - Ana Rita Malheiro
- Histology and Electron Microscopy (HEMS), Instituto de Investigação e Inovação em Saúde—i3S, Instituto de Biologia Molecular e Celular—IBMC e Universidade do Porto, Porto, Portugal
| | - Rui Fernandes
- Histology and Electron Microscopy (HEMS), Instituto de Investigação e Inovação em Saúde—i3S, Instituto de Biologia Molecular e Celular—IBMC e Universidade do Porto, Porto, Portugal
| | - Rui Maia
- UFP Energy, Environment and Health Research Unit (FP-ENAS), Universidade Fernando Pessoa, Porto, Portugal
| | - Mónica Truninger
- Universidade de Lisboa, Instituto de Ciências Sociais, Lisboa, Portugal
| | - Luís Junqueira
- Universidade de Lisboa, Instituto de Ciências Sociais, Lisboa, Portugal
| | - Anca Ioana Nicolau
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, Galați, Romania
| | - Loredana Dumitrașcu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, Galați, Romania
| | | | - Gyula Kasza
- Department of Risk Prevention and Education, National Food Chain Safety Office, Budapest, Hungary
| | - Tekla Izsó
- Department of Risk Prevention and Education, National Food Chain Safety Office, Budapest, Hungary
| | - Vânia Ferreira
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Paula Teixeira
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
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11
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Duqué B, Rezé S, Rossero A, Membré JM, Guillou S, Haddad N. Quantification of Campylobacter jejuni gene expression after successive stresses mimicking poultry slaughtering steps. Food Microbiol 2021; 98:103795. [PMID: 33875223 DOI: 10.1016/j.fm.2021.103795] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 03/05/2021] [Accepted: 03/23/2021] [Indexed: 12/31/2022]
Abstract
Broiler meat is considered as the most important source of the foodborne pathogen Campylobacter jejuni. Exposure to stress conditions encountered during the slaughtering process may induce bacterial adaptation mechanisms, and enhance or decrease pathogen resistance to subsequent stress. This adaptation may result from changes in bacterial gene expression. This study aims to accurately quantify the expression of selected C. jejuni genes after stresses inspired from the poultry slaughtering process. RT-qPCR was used to quantify gene expression of 44 genes in three strains after successive heat and cold stresses. Main results indicated that 26 genes out of 44 were differentially expressed following the successive thermal stresses. Three clusters of genes were differentially expressed according to the strain and the stress condition. Up-regulated genes mainly included genes involved in the heat shock response, whereas down-regulated genes belonged to metabolic pathways (such as lipid, amino-acid metabolisms). However, four genes were similarly overexpressed in the three strains; they might represent indicators of the thermal stress response at the species scale. Advances in the molecular understanding of the stress response of pathogenic bacteria, such as Campylobacter, in real-life processing conditions will make it possible to identify technological levers and better mitigate the microbial risk.
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Affiliation(s)
- Benjamin Duqué
- SECALIM, INRAE, Oniris, Université Bretagne Loire, 44307, Nantes, France
| | - Sandrine Rezé
- SECALIM, INRAE, Oniris, Université Bretagne Loire, 44307, Nantes, France
| | - Albert Rossero
- SECALIM, INRAE, Oniris, Université Bretagne Loire, 44307, Nantes, France
| | | | - Sandrine Guillou
- SECALIM, INRAE, Oniris, Université Bretagne Loire, 44307, Nantes, France
| | - Nabila Haddad
- SECALIM, INRAE, Oniris, Université Bretagne Loire, 44307, Nantes, France.
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12
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Evans A, Slate AJ, Akhidime ID, Verran J, Kelly PJ, Whitehead KA. The Removal of Meat Exudate and Escherichia coli from Stainless Steel and Titanium Surfaces with Irregular and Regular Linear Topographies. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18063198. [PMID: 33808807 PMCID: PMC8003725 DOI: 10.3390/ijerph18063198] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 03/12/2021] [Accepted: 03/15/2021] [Indexed: 01/21/2023]
Abstract
Bacterial retention and organic fouling on meat preparation surfaces can be influenced by several factors. Surfaces with linear topographies and defined chemistries were used to determine how the orientation of the surface features affected cleaning efficacy. Fine polished (irregular linear) stainless steel (FPSS), titanium coated fine polished (irregular linear) stainless steel (TiFP), and topographically regular, linear titanium coated surfaces (RG) were fouled with Escherichia coli mixed with a meat exudate (which was utilised as a conditioning film). Surfaces were cleaned along or perpendicular to the linear features for one, five, or ten wipes. The bacteria were most easily removed from the titanium coated and regular featured surfaces. The direction of cleaning (along or perpendicular to the surface features) did not influence the amount of bacteria retained, but meat extract was more easily removed from the surfaces when cleaned in the direction along the linear surface features. Following ten cleans, there was no significant difference in the amount of cells or meat exudate retained on the surfaces cleaned in either direction. This study demonstrated that for the E. coli cells, the TiFP and RG surfaces were easiest to clean. However, the direction of the clean was important for the removal of the meat exudate from the surfaces.
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Affiliation(s)
- Adele Evans
- Faculty of Science and Engineering, Manchester Metropolitan University, Manchester M1 5GD, UK; (A.E.); (I.D.A.); (J.V.); (P.J.K.)
| | - Anthony J. Slate
- Department of Biology and Biochemistry, University of Bath, Claverton Down, Bath BA2 7AY, UK;
| | - I. Devine Akhidime
- Faculty of Science and Engineering, Manchester Metropolitan University, Manchester M1 5GD, UK; (A.E.); (I.D.A.); (J.V.); (P.J.K.)
- Microbiology at Interfaces, Department of Life Sciences, Manchester Metropolitan University, Manchester M1 5GD, UK
| | - Joanna Verran
- Faculty of Science and Engineering, Manchester Metropolitan University, Manchester M1 5GD, UK; (A.E.); (I.D.A.); (J.V.); (P.J.K.)
| | - Peter J. Kelly
- Faculty of Science and Engineering, Manchester Metropolitan University, Manchester M1 5GD, UK; (A.E.); (I.D.A.); (J.V.); (P.J.K.)
| | - Kathryn A. Whitehead
- Faculty of Science and Engineering, Manchester Metropolitan University, Manchester M1 5GD, UK; (A.E.); (I.D.A.); (J.V.); (P.J.K.)
- Microbiology at Interfaces, Department of Life Sciences, Manchester Metropolitan University, Manchester M1 5GD, UK
- Correspondence:
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13
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Cardoso MJ, Ferreira V, Truninger M, Maia R, Teixeira P. Cross-contamination events of Campylobacter spp. in domestic kitchens associated with consumer handling practices of raw poultry. Int J Food Microbiol 2020; 338:108984. [PMID: 33277046 DOI: 10.1016/j.ijfoodmicro.2020.108984] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 11/01/2020] [Accepted: 11/14/2020] [Indexed: 01/23/2023]
Abstract
Contaminated poultry is the major vehicle for consumer's exposure to Campylobacter. This study aimed to perceive potential cross-contamination events during preparation of raw poultry that can contribute to the spread of Campylobacter spp. in domestic kitchen environments and to understand consumers' meanings and justifications on preparation of a poultry dish at home. A total of 18 households were visited to observe consumers preparing a recipe that included poultry. Poultry samples and swabs from the kitchen surfaces and utensils, such as kitchen cloth, hand towel, sponge, cutting boards and the sink, were collected before and after food preparation and tested for the presence of Campylobacter spp. Genotypic characterization of 72 Campylobacter spp. isolates was carried out through Pulse-Field Gel Electrophoresis (PFGE). Fourteen chicken samples were contaminated with Campylobacter spp. (77.8%). Twelve consumers (66.6%) washed the chicken meat under running tap water and eight (44.4%) used cutting boards. Also, only five consumers washed their hands properly prior to or during meal preparation. Cross-contamination events were detected in four kitchens, between the raw chicken and two cutting boards, two sinks and one kitchen cloth. The poultry samples presented different levels of contamination (< 4.0 × 101 CFU/g to 2.2 × 103 CFU/g), being some poultry with lower Campylobacter loads the origin of three cross-contamination events during food preparation. Both C. jejuni and C. coli were recovered. Molecular typing by PFGE showed a high diversity among the isolates. There were different explanations for the practice of cleaning and rinsing chicken, but, in general, it is an habit linked to what they have learned from their families. These results highlight the potential for the dissemination of Campylobacter strains in the domestic environment through the preparation of chicken meat and the need to raise awareness among consumers for an appropriate handling of raw poultry in order to decrease the risk of campylobacteriosis.
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Affiliation(s)
- Maria João Cardoso
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Vânia Ferreira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Mónica Truninger
- Instituto de Ciências Sociais, Universidade de Lisboa, Av. Prof. Aníbal de Bettencourt, 9, 1600-189, Lisboa, Portugal
| | - Rui Maia
- UFP Energy, Environment and Health Research Unit (FP-ENAS), Universidade Fernando Pessoa, 4249-004 Porto, Portugal
| | - Paula Teixeira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
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14
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Guérin A, Sulaeman S, Coquet L, Ménard A, Barloy-Hubler F, Dé E, Tresse O. Membrane Proteocomplexome of Campylobacter jejuni Using 2-D Blue Native/SDS-PAGE Combined to Bioinformatics Analysis. Front Microbiol 2020; 11:530906. [PMID: 33329413 PMCID: PMC7717971 DOI: 10.3389/fmicb.2020.530906] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Accepted: 10/14/2020] [Indexed: 12/27/2022] Open
Abstract
Campylobacter is the leading cause of the human bacterial foodborne infections in the developed countries. The perception cues from biotic or abiotic environments by the bacteria are often related to bacterial surface and membrane proteins that mediate the cellular response for the adaptation of Campylobacter jejuni to the environment. These proteins function rarely as a unique entity, they are often organized in functional complexes. In C. jejuni, these complexes are not fully identified and some of them remain unknown. To identify putative functional multi-subunit entities at the membrane subproteome level of C. jejuni, a holistic non a priori method was addressed using two-dimensional blue native/Sodium dodecyl sulfate (SDS) polyacrylamide gel electrophoresis (PAGE) in strain C. jejuni 81-176. Couples of acrylamide gradient/migration-time, membrane detergent concentration and hand-made strips were optimized to obtain reproducible extraction and separation of intact membrane protein complexes (MPCs). The MPCs were subsequently denatured using SDS-PAGE and each spot from each MPCs was identified by mass spectrometry. Altogether, 21 MPCs could be detected including multi homo-oligomeric and multi hetero-oligomeric complexes distributed in both inner and outer membranes. The function, the conservation and the regulation of the MPCs across C. jejuni strains were inspected by functional and genomic comparison analyses. In this study, relatedness between subunits of two efflux pumps, CmeABC and MacABputC was observed. In addition, a consensus sequence CosR-binding box in promoter regions of MacABputC was present in C. jejuni but not in Campylobacter coli. The MPCs identified in C. jejuni 81-176 membrane are involved in protein folding, molecule trafficking, oxidative phosphorylation, membrane structuration, peptidoglycan biosynthesis, motility and chemotaxis, stress signaling, efflux pumps and virulence.
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Affiliation(s)
| | | | - Laurent Coquet
- UMR 6270 Laboratoire Polymères Biopolymères Surfaces, UNIROUEN, INSA Rouen, CNRS, Normandie Université, Rouen, France
- UNIROUEN, Plateforme PISSARO, IRIB, Normandie Université, Mont-Saint-Aignan, France
| | - Armelle Ménard
- INSERM, UMR 1053 Bordeaux Research in Translational Oncology, BaRITOn, Bordeaux, France
| | - Frédérique Barloy-Hubler
- UMR 6290, CNRS, Institut de Génétique et Développement de Rennes, University of Rennes, Rennes, France
| | - Emmanuelle Dé
- UMR 6270 Laboratoire Polymères Biopolymères Surfaces, UNIROUEN, INSA Rouen, CNRS, Normandie Université, Rouen, France
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15
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Duqué B, Canon J, Haddad N, Guillou S, Membré JM. Quantitative approach to assess the compliance to a performance objective (PO) of Campylobacter jejuni in poultry meat in France. Int J Food Microbiol 2020; 336:108916. [PMID: 33091756 DOI: 10.1016/j.ijfoodmicro.2020.108916] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 08/19/2020] [Accepted: 10/04/2020] [Indexed: 11/28/2022]
Abstract
Predictive modelling is used in microbiological risk assessment to quantify the growth and inactivation of microorganisms through the use of mathematical models. Campylobacter jejuni is one of the main foodborne pathogens and broiler meat is considered as the most important source of human campylobacteriosis. The purpose of this study was to assess the effects of heating and chilling during the poultry slaughter process on inactivation kinetics of Campylobacter jejuni during chilled storage in order to predict its contamination level prior to preparation and consumption in the consumer's home, and then to assess the compliance to a Performance Objective (PO). Three strains of C. jejuni were submitted to consecutive heat (54 °C for 3 min) and cold (3 °C for 2 h) stresses, mimicking the two main slaughtering steps, i.e. scalding and chilling, by inoculating chicken fillets with three different concentrations (4, 6 and 8 log10 CFU/g). Fillets were then stored at 6 °C during 17 days under the modified atmosphere currently used by food processors (70% O2/30% CO2). For all strains, bacterial log reduction was the lowest when inoculated at 8 log10 CFU/g. One strain showed an enhanced resistance during cold storage after application of stressing steps, suggesting an impact of the cell history on further bacterial resistance. Taking strain variability into account, after six days of storage, predictions showed compliance of ready-to-be-cooked chicken meat with a hypothetical PO of 2.55 log10 CFU/g, value set before the meat enters the consumer's home by the ICMSF (International Commission on Microbiological Specifications for Foods). This study opens the path to assess the compliance to a PO of Campylobacter jejuni in poultry meat and more generally provides inputs to refine microbiological risk assessment by taking into account the cell history and more particularly the impact of stressful steps on the subsequent inactivation at consumer's home.
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16
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Hu H, Jia K, Wang H, Xu X, Zhou G, He S. Novel sRNA and regulatory genes repressing the adhesion of Salmonella enteritidis exposed to meat-related environment. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.107030] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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17
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Duqué B, Haddad N, Rossero A, Membré JM, Guillou S. Influence of cell history on the subsequent inactivation of Campylobacter jejuni during cold storage under modified atmosphere. Food Microbiol 2019; 84:103263. [DOI: 10.1016/j.fm.2019.103263] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Revised: 06/04/2019] [Accepted: 07/05/2019] [Indexed: 11/15/2022]
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18
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Mourkas E, Florez‐Cuadrado D, Pascoe B, Calland JK, Bayliss SC, Mageiros L, Méric G, Hitchings MD, Quesada A, Porrero C, Ugarte‐Ruiz M, Gutiérrez‐Fernández J, Domínguez L, Sheppard SK. Gene pool transmission of multidrug resistance among Campylobacter from livestock, sewage and human disease. Environ Microbiol 2019; 21:4597-4613. [PMID: 31385413 PMCID: PMC6916351 DOI: 10.1111/1462-2920.14760] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2019] [Revised: 07/22/2019] [Accepted: 07/22/2019] [Indexed: 11/30/2022]
Abstract
The use of antimicrobials in human and veterinary medicine has coincided with a rise in antimicrobial resistance (AMR) in the food-borne pathogens Campylobacter jejuni and Campylobacter coli. Faecal contamination from the main reservoir hosts (livestock, especially poultry) is the principal route of human infection but little is known about the spread of AMR among source and sink populations. In particular, questions remain about how Campylobacter resistomes interact between species and hosts, and the potential role of sewage as a conduit for the spread of AMR. Here, we investigate the genomic variation associated with AMR in 168 C. jejuni and 92 C. coli strains isolated from humans, livestock and urban effluents in Spain. AMR was tested in vitro and isolate genomes were sequenced and screened for putative AMR genes and alleles. Genes associated with resistance to multiple drug classes were observed in both species and were commonly present in multidrug-resistant genomic islands (GIs), often located on plasmids or mobile elements. In many cases, these loci had alleles that were shared among C. jejuni and C. coli consistent with horizontal transfer. Our results suggest that specific antibiotic resistance genes have spread among Campylobacter isolated from humans, animals and the environment.
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Affiliation(s)
- Evangelos Mourkas
- The Milner Centre for Evolution, Department of Biology and BiochemistryUniversity of BathBA27AYBathUK
| | | | - Ben Pascoe
- The Milner Centre for Evolution, Department of Biology and BiochemistryUniversity of BathBA27AYBathUK
- MRC CLIMB ConsortiumUniversity of BathBathUK
| | - Jessica K. Calland
- The Milner Centre for Evolution, Department of Biology and BiochemistryUniversity of BathBA27AYBathUK
| | - Sion C. Bayliss
- The Milner Centre for Evolution, Department of Biology and BiochemistryUniversity of BathBA27AYBathUK
- MRC CLIMB ConsortiumUniversity of BathBathUK
| | - Leonardos Mageiros
- The Milner Centre for Evolution, Department of Biology and BiochemistryUniversity of BathBA27AYBathUK
| | - Guillaume Méric
- The Milner Centre for Evolution, Department of Biology and BiochemistryUniversity of BathBA27AYBathUK
- Cambridge Baker Systems Genomics InitiativeBaker Heart and Diabetes Institute, 75 Commercial RdMelbourne3004VictoriaAustralia
- Department of Infectious Diseases, Central Clinical SchoolMonash UniversityMelbourneVictoria3004Australia
| | | | - Alberto Quesada
- Department of Biochemistry, Molecular Biology and Genetics, Faculty of Veterinary MedicineUniversity of ExtremaduraCáceresSpain
| | - Concepción Porrero
- VISAVET Health Surveillance CentreUniversidad Complutense MadridMadridSpain
| | - María Ugarte‐Ruiz
- VISAVET Health Surveillance CentreUniversidad Complutense MadridMadridSpain
| | | | - Lucas Domínguez
- VISAVET Health Surveillance CentreUniversidad Complutense MadridMadridSpain
- Department of Animal Health, Faculty of Veterinary MedicineUniversidad Complutense MadridMadridSpain
| | - Samuel K. Sheppard
- The Milner Centre for Evolution, Department of Biology and BiochemistryUniversity of BathBA27AYBathUK
- MRC CLIMB ConsortiumUniversity of BathBathUK
- Department of ZoologyUniversity of OxfordOxfordUK
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19
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Querido MM, Aguiar L, Neves P, Pereira CC, Teixeira JP. Self-disinfecting surfaces and infection control. Colloids Surf B Biointerfaces 2019; 178:8-21. [PMID: 30822681 PMCID: PMC7127218 DOI: 10.1016/j.colsurfb.2019.02.009] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2018] [Revised: 02/04/2019] [Accepted: 02/05/2019] [Indexed: 12/27/2022]
Abstract
According to World Health Organization, every year in the European Union, 4 million patients acquire a healthcare associated infection. Even though some microorganisms represent no threat to healthy people, hospitals harbor different levels of immunocompetent individuals, namely patients receiving immunosuppressors, with previous infections, or those with extremes of age (young children and elderly), requiring the implementation of effective control measures. Public spaces have also been found an important source of infectious disease outbreaks due to poor or none infection control measures applied. In both places, surfaces play a major role on microorganisms' propagation, yet they are very often neglected, with very few guidelines about efficient cleaning measures and microbiological assessment available. To overcome surface contamination problems, new strategies are being designed to limit the microorganisms' ability to survive over surfaces and materials. Surface modification and/or functionalization to prevent contamination is a hot-topic of research and several different approaches have been developed lately. Surfaces with anti-adhesive properties, with incorporated antimicrobial substances or modified with biological active metals are some of the strategies recently proposed. This review intends to summarize the problems associated with contaminated surfaces and their importance on infection spreading, and to present some of the strategies developed to prevent this public health problem, namely some already being commercialized.
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Affiliation(s)
- Micaela Machado Querido
- National Institute of Health, Environmental Health Department, Porto, Portugal; EPIUnit - Institute of Public Health, University of Porto, Porto, Portugal
| | - Lívia Aguiar
- National Institute of Health, Environmental Health Department, Porto, Portugal
| | - Paula Neves
- National Institute of Health, Environmental Health Department, Porto, Portugal
| | - Cristiana Costa Pereira
- National Institute of Health, Environmental Health Department, Porto, Portugal; EPIUnit - Institute of Public Health, University of Porto, Porto, Portugal.
| | - João Paulo Teixeira
- National Institute of Health, Environmental Health Department, Porto, Portugal; EPIUnit - Institute of Public Health, University of Porto, Porto, Portugal
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20
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21
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Malcolm TTH, Chang WS, Loo YY, Cheah YK, Radzi CWJWM, Kantilal HK, Nishibuchi M, Son R. Simulation of improper food hygiene practices: A quantitative assessment of Vibrio parahaemolyticus distribution. Int J Food Microbiol 2018; 284:112-119. [PMID: 30142576 DOI: 10.1016/j.ijfoodmicro.2018.08.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2017] [Revised: 06/28/2018] [Accepted: 08/12/2018] [Indexed: 11/25/2022]
Abstract
Kitchen mishandling practices contribute to a large number of foodborne illnesses. In this study, the transfer and cross-contamination potential of Vibrio parahaemolyticus from bloody clams to ready-to-eat food (lettuce) was assessed. Three scenarios were investigated: 1) direct cross-contamination, the transfer of V. parahaemolyticus from bloody clams to non-food contact surfaces (hands and kitchen utensils) to lettuce (via slicing), was evaluated; 2) perfunctory decontamination, the efficacy of two superficial cleaning treatments: a) rinsing in a pail of water, and b) wiping with a kitchen towel, were determined; and 3) secondary cross-contamination, the microbial transfer from cleaning residuals (wash water or stained kitchen towel) to lettuce was assessed. The mean of percent transfer rates through direct contact was 3.6%, and an average of 3.5% of total V. parahaemolyticus was recovered from sliced lettuce. The attempted treatments reduced the transferred population by 99.0% (rinsing) and 94.5% (wiping), and the relative amount of V. parahaemolyticus on sliced lettuce was reduced to 0.008%. V. parahaemolyticus exposure via secondary cross-contamination was marginal. The relative amount of V. parahaemolyticus recovered from washed lettuce was 0.07%, and the transfers from stained kitchen towel to lettuce were insubstantial. Our study highlights that V. parahaemolyticus was readily spread in the kitchen, potentially through sharing of non-food contact surfaces. Results from this study can be used to better understand and potentially raising the awareness of proper handling practices to avert the spread of foodborne pathogens.
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Affiliation(s)
- Tan Turk Hsern Malcolm
- Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, UPM, 43400, Serdang, Selangor Darul Ehsan, Malaysia.
| | - Wei San Chang
- Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, UPM, 43400, Serdang, Selangor Darul Ehsan, Malaysia
| | - Yuet Ying Loo
- Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, UPM, 43400, Serdang, Selangor Darul Ehsan, Malaysia
| | - Yoke Kqueen Cheah
- Department of Biomedical Science, Faculty of Medicine and Health Sciences, University Putra Malaysia, UPM, 43400 Serdang, Selangor Darul Ehsan, Malaysia
| | | | - Haresh Kumar Kantilal
- Department of Pathology, School of Medicine, International Medical University, 57000 Kuala Lumpur, Malaysia
| | | | - Radu Son
- Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, UPM, 43400, Serdang, Selangor Darul Ehsan, Malaysia; Food safety and Food Integrity, Institute of Tropical Agriculture Security (ITAFoS), University Putra Malaysia, UPM, 43400 Serdang, Selangor Darul Ehsan, Malaysia
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Melo RT, Mendonça EP, Monteiro GP, Siqueira MC, Pereira CB, Peres PABM, Fernandez H, Rossi DA. Intrinsic and Extrinsic Aspects on Campylobacter jejuni Biofilms. Front Microbiol 2017; 8:1332. [PMID: 28769900 PMCID: PMC5513903 DOI: 10.3389/fmicb.2017.01332] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2017] [Accepted: 06/30/2017] [Indexed: 11/13/2022] Open
Abstract
Biofilm represents a way of life that allows greater survival of microorganisms in hostile habitats. Campylobacter jejuni is able to form biofilms in vitro and on surfaces at several points in the poultry production chain. Genetic determinants related to their formation are expressed differently between strains and external conditions are decisive in this respect. Our approach combines phylogenetic analysis and the presence of seven specific genes linked to biofilm formation in association with traditional microbiology techniques, using Mueller Hinton and chicken juice as substrates in order to quantify, classify, determine the composition and morphology of the biomass of simple and mixed biofilms of 30 C. jejuni strains. It also evaluates the inhibition of its formation by biocides commonly used in industry and also by zinc oxide nanoparticles. Genetic analysis showed high heterogeneity with the identification of 23 pulsotypes. Despite the diversity, the presence of flaA, cadF, luxS, dnaJ, htrA, cbrA, and sodB genes in all strains shows the high potential for biofilm formation. This ability was only expressed in chicken juice, where they presented phenotype of a strong biofilm producer, with a mean count of 7.37 log CFU/mL and an ultrastructure characteristic of mature biofilm. The composition of simple and mixed biofilms was predominantly composed by proteins. The exceptions were found in mixed biofilms with Pseudomonas aeruginosa, which includes a carbohydrate-rich matrix, lower ability to sessile form in chicken juice and compact architecture of the biofilm, this aspects are intrinsic to this species. Hypochlorite, chlorhexidine, and peracetic acid were more effective in controlling viable cells of C. jejuni in biofilm, but the existence of tolerant strains indicates exposure to sublethal concentrations and development of adaptation mechanisms. This study shows that in chicken juice C. jejuni presents greater potential in producing mature biofilms.
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Affiliation(s)
- Roberta T. Melo
- Laboratory of Applied Animal Biotechnology, Federal University of UberlândiaUberlândia, Minas Gerais, Brazil
- Laboratory of Molecular Epidemiology, Federal University of UberlândiaUberlândia, Minas Gerais, Brazil
| | - Eliane P. Mendonça
- Laboratory of Applied Animal Biotechnology, Federal University of UberlândiaUberlândia, Minas Gerais, Brazil
- Laboratory of Molecular Epidemiology, Federal University of UberlândiaUberlândia, Minas Gerais, Brazil
| | - Guilherme P. Monteiro
- Laboratory of Applied Animal Biotechnology, Federal University of UberlândiaUberlândia, Minas Gerais, Brazil
- Laboratory of Molecular Epidemiology, Federal University of UberlândiaUberlândia, Minas Gerais, Brazil
| | - Mariana C. Siqueira
- Laboratory of Applied Animal Biotechnology, Federal University of UberlândiaUberlândia, Minas Gerais, Brazil
| | - Clara B. Pereira
- Laboratory of Applied Animal Biotechnology, Federal University of UberlândiaUberlândia, Minas Gerais, Brazil
| | - Phelipe A. B. M. Peres
- Laboratory of Applied Animal Biotechnology, Federal University of UberlândiaUberlândia, Minas Gerais, Brazil
| | - Heriberto Fernandez
- Institute of Clinical Microbiology, Universidad Austral de ChileValdivia, Chile
| | - Daise A. Rossi
- Laboratory of Applied Animal Biotechnology, Federal University of UberlândiaUberlândia, Minas Gerais, Brazil
- Laboratory of Molecular Epidemiology, Federal University of UberlândiaUberlândia, Minas Gerais, Brazil
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Denis M, Nagard B, Rose V, Bourgoin K, Cutimbo M, Kerouanton A. No Clear Differences between Organic or Conventional Pig Farms in the Genetic Diversity or Virulence of Campylobacter coli Isolates. Front Microbiol 2017; 8:1016. [PMID: 28694791 PMCID: PMC5483432 DOI: 10.3389/fmicb.2017.01016] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2017] [Accepted: 05/22/2017] [Indexed: 12/11/2022] Open
Abstract
To evaluate the impact of pig farm management on the genetic diversity and on the virulence of Campylobacter coli, we characterized isolates from 19 organic pig farms (62 isolates) and from 24 conventional pig farms (58 isolates). The 120 C. coli isolates were typed using pulsed field gel electrophoresis (PFGE) and multilocus sequence typing (MLST) and the presence of nine virulence genes was screened using real-time PCR. The capacity of adhesion and invasion of 61 isolates (32 from organic and 29 from conventional farms) were then tested on human intestinal Caco-2 cells. A total of 59 PFGE types and of 50 sequence types (STs) were identified. Twelve PFGE types and nine STs, accounting for 34 and 41.6% of the isolates, respectively, were common between the two production systems with ST854 dominating (18.3% of the isolates). Twenty-nine PFGE types and 25 STs were only found in isolates from organic farms, and 18 PFGE types and 16 STs from conventional farms. No significant differences were found in diversity despite the differences in rearing systems, except at the locus level for the glnA, gltA, and uncA genes. All isolates, regardless of their origin, carried the ceuE, iam, ciaB, and flaA genes and more than 95% of the isolates carried the cadF and cdtABC genes. No significant differences were found in pathogenicity between the two farming systems. The pathogenicity of the C. coli isolates was low compared to C. jejuni control strains tested. The plasmid gene virb11 was detected in only 13 isolates from organic farms; these isolates showed greater invasion capacity than those without this gene. Our study indicates that pig farm management does not significantly affect the diversity and the virulence of Campylobacter coli isolated from pigs. The common genotypes between conventional and organic farms may indicate that some genotypes are adapted to pigs.
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Affiliation(s)
- Martine Denis
- ANSES, Hygiene and Quality of Poultry and Pig Products Unit, Bretagne-Loire UniversityPloufragan, France
| | - Bérengère Nagard
- ANSES, Hygiene and Quality of Poultry and Pig Products Unit, Bretagne-Loire UniversityPloufragan, France
| | - Valérie Rose
- ANSES, Hygiene and Quality of Poultry and Pig Products Unit, Bretagne-Loire UniversityPloufragan, France
| | - Kévin Bourgoin
- ANSES, Hygiene and Quality of Poultry and Pig Products Unit, Bretagne-Loire UniversityPloufragan, France
| | - Mélina Cutimbo
- ANSES, Hygiene and Quality of Poultry and Pig Products Unit, Bretagne-Loire UniversityPloufragan, France
| | - Annaëlle Kerouanton
- ANSES, Hygiene and Quality of Poultry and Pig Products Unit, Bretagne-Loire UniversityPloufragan, France
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24
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Li J, Feng J, Ma L, de la Fuente Núñez C, Gölz G, Lu X. Effects of meat juice on biofilm formation of Campylobacter and Salmonella. Int J Food Microbiol 2017; 253:20-28. [DOI: 10.1016/j.ijfoodmicro.2017.04.013] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2017] [Revised: 03/30/2017] [Accepted: 04/21/2017] [Indexed: 10/19/2022]
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Sarjit A, Dykes GA. Transfer of Campylobacter and Salmonella from Poultry Meat onto Poultry Preparation Surfaces. J Food Prot 2017; 80:750-757. [PMID: 28358259 DOI: 10.4315/0362-028x.jfp-16-414] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2016] [Accepted: 01/09/2017] [Indexed: 11/11/2022]
Abstract
Thermophilic Campylobacter and Salmonella enterica are major causes of gastrointestinal foodborne infection. Survival of these pathogens on food-associated surfaces is a risk contributing to their spread through the food system. This study examined the transfer of two strains each of C. jejuni, C. coli, Salmonella Enteritidis, and Salmonella Typhimurium from chicken meat to a knife or scissors used on either a plastic or wooden cutting board. Each strain of Campylobacter and Salmonella at ∼108 CFU mL-1 was inoculated (5 mL) onto 25 g of chicken meat with skin and allowed to attach (for 10 min). The meat was then cut (20 times per implement) into 1-cm2 pieces with either a knife or scissors on either a plastic or wooden cutting board. The numbers of pathogens transferred from meat onto cutting implements and cutting board surfaces were enumerated. The surfaces were subsequently either rinsed with water or rinsed with water and wiped with a kitchen towel to mimic commonly used superficial cleaning practices for these implements, and the numbers of pathogens were enumerated again. The bacterial numbers for both pathogens were determined on thin-layer agar. The attachment of the Salmonella strains to chicken meat (∼7.0 to 7.8 log CFU cm-2) was higher than the attachment of the Campylobacter strains (∼4.6 to 6.6 log CFU cm-2). All four Salmonella strains transferred in higher numbers (∼1.9 to 6.3 log CFU cm-2) to all surfaces than did the Campylobacter strains (∼1.1 to 3.9 log CFU cm-2). The transfer rates of both pathogens from the chicken meat to all the surfaces examined varied substantially between ∼0 and 21.1%. The highest rate of transfer (∼21.1%) observed was for C. coli 2875 when transferred from the chicken meat to the scissors. Most cleaning treatments reduced the numbers of both pathogens (∼0.3 to 4.1 log CFU cm-2) transferred to all the surfaces. Our study gives insights into the risks associated with the transfer of Campylobacter and Salmonella from poultry to the surfaces used in poultry preparation.
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Affiliation(s)
- Amreeta Sarjit
- School of Science, Monash University, Jalan Lagoon Selatan, Bandar Sunway 46150, Selangor, Malaysia; and
| | - Gary A Dykes
- School of Public Health, Curtin University, Bentley 6102, Western Australia, Australia (ORCID: http://orcid.org/0000-0001-5014-9282)
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26
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Thépault A, Méric G, Rivoal K, Pascoe B, Mageiros L, Touzain F, Rose V, Béven V, Chemaly M, Sheppard SK. Genome-Wide Identification of Host-Segregating Epidemiological Markers for Source Attribution in Campylobacter jejuni. Appl Environ Microbiol 2017; 83:e03085-16. [PMID: 28115376 PMCID: PMC5359498 DOI: 10.1128/aem.03085-16] [Citation(s) in RCA: 70] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2016] [Accepted: 01/03/2017] [Indexed: 11/20/2022] Open
Abstract
Campylobacter is among the most common worldwide causes of bacterial gastroenteritis. This organism is part of the commensal microbiota of numerous host species, including livestock, and these animals constitute potential sources of human infection. Molecular typing approaches, especially multilocus sequence typing (MLST), have been used to attribute the source of human campylobacteriosis by quantifying the relative abundance of alleles at seven MLST loci among isolates from animal reservoirs and human infection, implicating chicken as a major infection source. The increasing availability of bacterial genomes provides data on allelic variation at loci across the genome, providing the potential to improve the discriminatory power of data for source attribution. Here we present a source attribution approach based on the identification of novel epidemiological markers among a reference pan-genome list of 1,810 genes identified by gene-by-gene comparison of 884 genomes of Campylobacter jejuni isolates from animal reservoirs, the environment, and clinical cases. Fifteen loci involved in metabolic activities, protein modification, signal transduction, and stress response or coding for hypothetical proteins were selected as host-segregating markers and used to attribute the source of 42 French and 281 United Kingdom clinical C. jejuni isolates. Consistent with previous studies of British campylobacteriosis, analyses performed using STRUCTURE software attributed 56.8% of British clinical cases to chicken, emphasizing the importance of this host reservoir as an infection source in the United Kingdom. However, among French clinical isolates, approximately equal proportions of isolates were attributed to chicken and ruminant reservoirs, suggesting possible differences in the relative importance of animal host reservoirs and indicating a benefit for further national-scale attribution modeling to account for differences in production, behavior, and food consumption.IMPORTANCE Accurately quantifying the relative contribution of different host reservoirs to human Campylobacter infection is an ongoing challenge. This study, based on the development of a novel source attribution approach, provides the first results of source attribution in Campylobacter jejuni in France. A systematic analysis using gene-by-gene comparison of 884 genomes of C. jejuni isolates, with a pan-genome list of genes, identified 15 novel epidemiological markers for source attribution. The different proportions of French and United Kingdom clinical isolates attributed to each host reservoir illustrate a potential role for local/national variations in C. jejuni transmission dynamics.
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Affiliation(s)
- Amandine Thépault
- Unit of Hygiene and Quality of Poultry & Pork Products, Laboratory of Ploufragan-Plouzané, French Agency for Food Environmental and Occupational Health & Safety (ANSES), Ploufragan, France
- University of Rennes 1, Rennes, France
| | - Guillaume Méric
- The Milner Centre for Evolution, Department of Biology and Biochemistry, University of Bath, Claverton Down, Bath, United Kingdom
| | - Katell Rivoal
- Unit of Hygiene and Quality of Poultry & Pork Products, Laboratory of Ploufragan-Plouzané, French Agency for Food Environmental and Occupational Health & Safety (ANSES), Ploufragan, France
| | - Ben Pascoe
- The Milner Centre for Evolution, Department of Biology and Biochemistry, University of Bath, Claverton Down, Bath, United Kingdom
| | - Leonardos Mageiros
- Swansea University Medical School, Institute of Life Science, Singleton Campus, Swansea, United Kingdom
| | - Fabrice Touzain
- Viral Genetics & Biosafety Unit, Laboratory of Ploufragan-Plouzané, French Agency for Food Environmental and Occupational Health & Safety (ANSES), Ploufragan, France
| | - Valérie Rose
- Unit of Hygiene and Quality of Poultry & Pork Products, Laboratory of Ploufragan-Plouzané, French Agency for Food Environmental and Occupational Health & Safety (ANSES), Ploufragan, France
| | - Véronique Béven
- Viral Genetics & Biosafety Unit, Laboratory of Ploufragan-Plouzané, French Agency for Food Environmental and Occupational Health & Safety (ANSES), Ploufragan, France
| | - Marianne Chemaly
- Unit of Hygiene and Quality of Poultry & Pork Products, Laboratory of Ploufragan-Plouzané, French Agency for Food Environmental and Occupational Health & Safety (ANSES), Ploufragan, France
| | - Samuel K Sheppard
- The Milner Centre for Evolution, Department of Biology and Biochemistry, University of Bath, Claverton Down, Bath, United Kingdom
- Department of Zoology, University of Oxford, Oxford, United Kingdom
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27
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Stein R, Chirilã M. Routes of Transmission in the Food Chain. FOODBORNE DISEASES 2017. [PMCID: PMC7148622 DOI: 10.1016/b978-0-12-385007-2.00003-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
More than 250 different foodborne diseases have been described to date, annually affecting about one-third of the world's population. The incidence of foodborne diseases has been underreported and underestimated, and the asymptomatic presentation of some of the illnesses, worldwide heterogeneities in reporting, and the alternative transmission routes of certain pathogens are among the factors that contribute to this. Globalization, centralization of the food supply, transportation of food products progressively farther from their places of origin, and the multitude of steps where contamination may occur have made it increasingly challenging to investigate foodborne and waterborne outbreaks. Certain foodborne pathogens may be transmitted directly from animals to humans, while others are transmitted through vectors, such as insects, or through food handlers, contaminated food products or food-processing surfaces, or transfer from sponges, cloths, or utensils. Additionally, the airborne route may contribute to the transmission of certain foodborne pathogens. Complicating epidemiological investigations, multiple transmission routes have been described for some foodborne pathogens. Two types of transmission barriers, primary and secondary, have been described for foodborne pathogens, each of them providing opportunities for preventing and controlling outbreaks. Primary barriers, the most effective sites of prophylactic intervention, prevent pathogen entry into the environment, while secondary barriers prevent the multiplication and dissemination of pathogens that have already entered the environment. Understanding pathogen dynamics, monitoring transmission, and implementing preventive measures are complicated by the phenomenon of superspreading, which refers to the concept that, at the level of populations, a minority of hosts is responsible for the majority of transmission events.
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28
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Guyard-Nicodème M, Keita A, Quesne S, Amelot M, Poezevara T, Le Berre B, Sánchez J, Vesseur P, Martín Á, Medel P, Chemaly M. Efficacy of feed additives against Campylobacter in live broilers during the entire rearing period. Poult Sci 2016; 95:298-305. [DOI: 10.3382/ps/pev303] [Citation(s) in RCA: 85] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2015] [Accepted: 08/29/2015] [Indexed: 11/20/2022] Open
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29
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The response of foodborne pathogens to osmotic and desiccation stresses in the food chain. Int J Food Microbiol 2016; 221:37-53. [PMID: 26803272 DOI: 10.1016/j.ijfoodmicro.2015.12.014] [Citation(s) in RCA: 124] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2015] [Revised: 12/22/2015] [Accepted: 12/30/2015] [Indexed: 12/24/2022]
Abstract
In combination with other strategies, hyperosmolarity and desiccation are frequently used by the food processing industry as a means to prevent bacterial proliferation, and particularly that of foodborne pathogens, in food products. However, it is increasingly observed that bacteria, including human pathogens, encode mechanisms to survive and withstand these stresses. This review provides an overview of the mechanisms employed by Salmonella spp., Shiga toxin producing E. coli, Cronobacter spp., Listeria monocytogenes and Campylobacter spp. to tolerate osmotic and desiccation stresses and identifies gaps in knowledge which need to be addressed to ensure the safety of low water activity and desiccated food products.
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30
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Turonova H, Briandet R, Rodrigues R, Hernould M, Hayek N, Stintzi A, Pazlarova J, Tresse O. Biofilm spatial organization by the emerging pathogen Campylobacter jejuni: comparison between NCTC 11168 and 81-176 strains under microaerobic and oxygen-enriched conditions. Front Microbiol 2015. [PMID: 26217332 PMCID: PMC4499754 DOI: 10.3389/fmicb.2015.00709] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
Abstract
During the last years, Campylobacter has emerged as the leading cause of bacterial foodborne infections in developed countries. Described as an obligate microaerophile, Campylobacter has puzzled scientists by surviving a wide range of environmental oxidative stresses on foods farm to retail, and thereafter intestinal transit and oxidative damage from macrophages to cause human infection. In this study, confocal laser scanning microscopy (CLSM) was used to explore the biofilm development of two well-described Campylobacter jejuni strains (NCTC 11168 and 81-176) prior to or during cultivation under oxygen-enriched conditions. Quantitative and qualitative appraisal indicated that C. jejuni formed finger-like biofilm structures with an open ultrastructure for 81-176 and a multilayer-like structure for NCTC 11168 under microaerobic conditions (MAC). The presence of motile cells within the biofilm confirmed the maturation of the C. jejuni 81-176 biofilm. Acclimation of cells to oxygen-enriched conditions led to significant enhancement of biofilm formation during the early stages of the process. Exposure to these conditions during biofilm cultivation induced an even greater biofilm development for both strains, indicating that oxygen demand for biofilm formation is higher than for planktonic growth counterparts. Overexpression of cosR in the poorer biofilm-forming strain, NCTC 11168, enhanced biofilm development dramatically by promoting an open ultrastructure similar to that observed for 81-176. Consequently, the regulator CosR is likely to be a key protein in the maturation of C. jejuni biofilm, although it is not linked to oxygen stimulation. These unexpected data advocate challenging studies by reconsidering the paradigm of fastidious requirements for C. jejuni growth when various subpopulations (from quiescent to motile cells) coexist in biofilms. These findings constitute a clear example of a survival strategy used by this emerging human pathogen.
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Affiliation(s)
- Hana Turonova
- SECALIM UMR1014, Institut National de la Recherche Agronomique Nantes, France ; LUNAM Université, Oniris, Université de Nantes Nantes, France ; Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Czech Republic
| | - Romain Briandet
- MICALIS UMR1319, Institut National de la Recherche Agronomique Massy, France
| | - Ramila Rodrigues
- SECALIM UMR1014, Institut National de la Recherche Agronomique Nantes, France ; LUNAM Université, Oniris, Université de Nantes Nantes, France
| | | | - Nabil Hayek
- Department of Biochemistry, Microbiology and Immunology, Faculty of Medicine, University of Ottawa Ottawa, ON, Canada
| | - Alain Stintzi
- Department of Biochemistry, Microbiology and Immunology, Faculty of Medicine, University of Ottawa Ottawa, ON, Canada
| | - Jarmila Pazlarova
- Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Czech Republic
| | - Odile Tresse
- SECALIM UMR1014, Institut National de la Recherche Agronomique Nantes, France ; LUNAM Université, Oniris, Université de Nantes Nantes, France
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31
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Membrane fluidity-related adaptive response mechanisms of foodborne bacterial pathogens under environmental stresses. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.03.016] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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32
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Ramadan H, Jackson C, Hinton Jr. A. Screening and Rapid Identification of Campylobacter Spp. DNA by FlaA PCR Based Method on Chicken and Human Fecal Samples in Egypt. ACTA ACUST UNITED AC 2015. [DOI: 10.3923/ijps.2015.252.256] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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33
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Brown HL, Reuter M, Hanman K, Betts RP, van Vliet AHM. Prevention of biofilm formation and removal of existing biofilms by extracellular DNases of Campylobacter jejuni. PLoS One 2015; 10:e0121680. [PMID: 25803828 PMCID: PMC4372405 DOI: 10.1371/journal.pone.0121680] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2014] [Accepted: 02/02/2015] [Indexed: 12/31/2022] Open
Abstract
The fastidious nature of the foodborne bacterial pathogen Campylobacter jejuni contrasts with its ability to survive in the food chain. The formation of biofilms, or the integration into existing biofilms by C. jejuni, is thought to contribute to food chain survival. As extracellular DNA (eDNA) has previously been proposed to play a role in C. jejuni biofilms, we have investigated the role of extracellular DNases (eDNases) produced by C. jejuni in biofilm formation. A search of 2791 C. jejuni genomes highlighted that almost half of C. jejuni genomes contains at least one eDNase gene, but only a minority of isolates contains two or three of these eDNase genes, such as C. jejuni strain RM1221 which contains the cje0256, cje0566 and cje1441 eDNase genes. Strain RM1221 did not form biofilms, whereas the eDNase-negative strains NCTC 11168 and 81116 did. Incubation of pre-formed biofilms of NCTC 11168 with live C. jejuni RM1221 or with spent medium from a RM1221 culture resulted in removal of the biofilm. Inactivation of the cje1441 eDNase gene in strain RM1221 restored biofilm formation, and made the mutant unable to degrade biofilms of strain NCTC 11168. Finally, C. jejuni strain RM1221 was able to degrade genomic DNA from C. jejuni NCTC 11168, 81116 and RM1221, whereas strain NCTC 11168 and the RM1221 cje1441 mutant were unable to do so. This was mirrored by an absence of eDNA in overnight cultures of C. jejuni RM1221. This suggests that the activity of eDNases in C. jejuni affects biofilm formation and is not conducive to a biofilm lifestyle. These eDNases do however have a potential role in controlling biofilm formation by C. jejuni strains in food chain relevant environments.
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Affiliation(s)
- Helen L. Brown
- Institute of Food Research, Norwich Research Park, Colney Lane, Norwich, NR4 7UA, United Kingdom
| | - Mark Reuter
- Institute of Food Research, Norwich Research Park, Colney Lane, Norwich, NR4 7UA, United Kingdom
| | - Kate Hanman
- Institute of Food Research, Norwich Research Park, Colney Lane, Norwich, NR4 7UA, United Kingdom
| | - Roy P. Betts
- Campden BRI, Station Road, Chipping Campden, Gloucestershire, GL55 6LD, United Kingdom
| | - Arnoud H. M. van Vliet
- Institute of Food Research, Norwich Research Park, Colney Lane, Norwich, NR4 7UA, United Kingdom
- * E-mail:
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34
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Zakarienė G, Rokaitytė A, Ramonaitė S, Novoslavskij A, Mulkytė K, Zaborskienė G, Malakauskas M. The Antimicrobial Effect of Spice-Based Marinades againstCampylobacter jejunion Contaminated Fresh Broiler Wings. J Food Sci 2015; 80:M627-34. [DOI: 10.1111/1750-3841.12788] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2013] [Accepted: 12/04/2014] [Indexed: 11/27/2022]
Affiliation(s)
- Gintarė Zakarienė
- Dept. of Food Safety and Quality, Veterinary Academy; Lithuanian Univ. of Health Sciences; Tilzes st. 18 LT-47181 Kaunas Lithuania
| | - Anita Rokaitytė
- Dept. of Food Safety and Quality, Veterinary Academy; Lithuanian Univ. of Health Sciences; Tilzes st. 18 LT-47181 Kaunas Lithuania
| | - Sigita Ramonaitė
- Dept. of Food Safety and Quality, Veterinary Academy; Lithuanian Univ. of Health Sciences; Tilzes st. 18 LT-47181 Kaunas Lithuania
| | - Aleksandr Novoslavskij
- Dept. of Food Safety and Quality, Veterinary Academy; Lithuanian Univ. of Health Sciences; Tilzes st. 18 LT-47181 Kaunas Lithuania
| | - Kristina Mulkytė
- Dept. of Food Safety and Quality, Veterinary Academy; Lithuanian Univ. of Health Sciences; Tilzes st. 18 LT-47181 Kaunas Lithuania
| | - Gintarė Zaborskienė
- Dept. of Food Safety and Quality, Veterinary Academy; Lithuanian Univ. of Health Sciences; Tilzes st. 18 LT-47181 Kaunas Lithuania
| | - Mindaugas Malakauskas
- Dept. of Food Safety and Quality, Veterinary Academy; Lithuanian Univ. of Health Sciences; Tilzes st. 18 LT-47181 Kaunas Lithuania
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