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Salmonella enterica prevalence, serotype diversity, antimicrobial resistance and control in the European pork production chain. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2022.12.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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2
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Peruzy MF, Proroga YTR, Capuano F, Mancusi A, Montone AMI, Cristiano D, Balestrieri A, Murru N. Occurrence and distribution of Salmonella serovars in carcasses and foods in southern Italy: Eleven-year monitoring (2011-2021). Front Microbiol 2022; 13:1005035. [PMID: 36274687 PMCID: PMC9582760 DOI: 10.3389/fmicb.2022.1005035] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Accepted: 09/20/2022] [Indexed: 11/13/2022] Open
Abstract
Salmonella is one of the most common agents of foodborne illness. The genus Salmonella includes two species (Salmonella bongori and S. enterica) and six subspecies (enterica I, salamae II, arizonae IIIa, diarizonae IIIb, houtenae IV, and indica VI), each of which contains multiple serotypes associated with animal and human infections. The aim of the study was to evaluate the presence of Salmonella spp. in carcasses of food-producing animals and foods in southern Italy and the serovar distribution among different sources. From 2011 to 2021, a total of 12,246 foods and 982 samples from animal carcasses were collected and analyzed. The overall percentage of positive samples was 5.84% (N = 773) and a significant increase in prevalence was observed by comparing the years 2011-2015 (257, 3.27%) and 2016-2021 (516, 9.61%; p < 0.05). The highest percentage of positive food samples was observed in "Meat and Meat Products" (N = 327/2,438, 13.41%) followed by "Fish and fishery products" (N = 115/1,915, 6.01%). In carcasses, the highest percentage of positive samples was reported from broilers (N = 42/81, 51.85%) followed by buffalo (N = 50/101, 49.50%) and pork (N = 140/380, 36.84%). After typing, the isolates were assigned to the species S. enterica and to the subspecies: enterica (N = 760, 98.32%), diarizonae (N = 8, 1.03%), salamae (N = 3, 0.39%) and houtenae (N = 2, 0.26%). S. Infantis was the most frequently detected (N = 177, 24.76%), followed by S. Derby (N = 77, 10.77%), monophasic S. Typhimurium (N = 63, 8.81%), S. Typhimurium (N = 54, 7.55%), and S. Rissen (N = 47, 6.57%). By comparing the sampling period 2011-2015 with that of 2016-2021, an increase in the prevalence of S. Infantis and monophasic S. Typhimurium and a decrease of S. Typhimurium were recorded (p < 0.05). Thus, present data suggest that, despite the implementation of national and European control strategies to protect against Salmonella, the prevalence of this pathogen in southern Italy is still increasing and a change of national control programs to protect against Salmonella are necessary.
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Affiliation(s)
- Maria Francesca Peruzy
- Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Naples, Italy
| | | | - Federico Capuano
- Department of Food Microbiology, Istituto Zooprofilattico Sperimentale del Mezzogiorno, Portici, Italy
| | - Andrea Mancusi
- Department of Food Microbiology, Istituto Zooprofilattico Sperimentale del Mezzogiorno, Portici, Italy
| | | | - Daniela Cristiano
- Department of Food Microbiology, Istituto Zooprofilattico Sperimentale del Mezzogiorno, Portici, Italy
| | - Anna Balestrieri
- Department of Food Microbiology, Istituto Zooprofilattico Sperimentale del Mezzogiorno, Portici, Italy
| | - Nicoletta Murru
- Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Naples, Italy
- Task Force on Microbiome Studies, University of Naples Federico II, Naples, Italy
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Barcenilla C, Álvarez-Ordóñez A, López M, Alvseike O, Prieto M. Microbiological Safety and Shelf-Life of Low-Salt Meat Products-A Review. Foods 2022; 11:2331. [PMID: 35954097 PMCID: PMC9367943 DOI: 10.3390/foods11152331] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/25/2022] [Accepted: 07/29/2022] [Indexed: 11/16/2022] Open
Abstract
Salt is widely employed in different foods, especially in meat products, due to its very diverse and extended functionality. However, the high intake of sodium chloride in human diet has been under consideration for the last years, because it is related to serious health problems. The meat-processing industry and research institutions are evaluating different strategies to overcome the elevated salt concentrations in products without a quality reduction. Several properties could be directly or indirectly affected by a sodium chloride decrease. Among them, microbial stability could be shifted towards pathogen growth, posing a serious public health threat. Nonetheless, the majority of the literature available focuses attention on the sensorial and technological challenges that salt reduction implies. Thereafter, the need to discuss the consequences for shelf-life and microbial safety should be considered. Hence, this review aims to merge all the available knowledge regarding salt reduction in meat products, providing an assessment on how to obtain low salt products that are sensorily accepted by the consumer, technologically feasible from the perspective of the industry, and, in particular, safe with respect to microbial stability.
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Affiliation(s)
- Coral Barcenilla
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain
| | - Avelino Álvarez-Ordóñez
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain
- Institute of Food Science and Technology, University of León, 24007 León, Spain
| | - Mercedes López
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain
- Institute of Food Science and Technology, University of León, 24007 León, Spain
| | - Ole Alvseike
- Animalia—Norwegian Meat and Poultry Research Centre, NO-0513 Oslo, Norway
| | - Miguel Prieto
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain
- Institute of Food Science and Technology, University of León, 24007 León, Spain
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4
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Jørgensen F, McLauchlin J, Verlander NQ, Aird H, Balasegaram S, Chattaway MA, Dallman T, Herdman MT, Hoban A, Lai S, Larkin L, McCormick J, Reeves LS, Willis C. Levels and genotypes of Salmonella and levels of Escherichia coli in frozen ready-to-cook chicken and turkey products in England tested in 2020 in relation to an outbreak of S. Enteritidis. Int J Food Microbiol 2022; 369:109609. [DOI: 10.1016/j.ijfoodmicro.2022.109609] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 02/28/2022] [Accepted: 03/01/2022] [Indexed: 11/26/2022]
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Milanov MV, Mateva GI, Stoyanchev TT. Survival and growth dynamics of Listeria monocytogenes and Salmonella spp. on artificially contaminated cooked ready-to-eat meat products. BULGARIAN JOURNAL OF VETERINARY MEDICINE 2022. [DOI: 10.15547/bjvm.2430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
The aim of the study was to evaluate the potential of survival and growth dynamics of Listeria monocytogenes strains and Salmonella enterica subsp. enterica serovar Enteritidis and Typhimurium, inoculated artificially (individually and in mixture) on two ready-to-eat (RTE) cooked smoked meat products. For the purpose of the study 120 slices of cooked smoked sausage and 40 slices of cooked smoked loin were purchased and inoculated with the strains. Two storage temperatures were selected: 6 oC and 10 oC for 8 days. The study was performed as challenge tests in a secondary contamination scenario to investigate the presence and/or absence of pathogenic bacteria during the shelf life of the products. The inoculum levels at the start of the experiment were 4.46 log10 CFU/g and 2.88 log10 CFU/g for the L. monocytogenes strains at the surface of the cooked smoked loin and cooked smoked sausage respectively. Using the same inoculation method, but adding Salmonella enterica serovars to the mixture, the inoculum levels were 4.15 log10 CFU/g at the surface of the cooked smoked loin and 2.94 log10 CFU/g at the surface of the cooked smoked sausage. L. monocytogenes was detected at all sampling days on both storage temperatures. It showed an average increase by 0.5–1.0 log10 CFU/g on the cooked smoked sausage and by 2.0–3.3 log10 CFU/g for the cooked smoked pork loin for the duration of the study. Salmonella enterica serovars were also present at each sampling day on both storage temperatures. Typical colonies were isolated and serotyped, confirming the survival of these pathogenic bacteria. Salmonella enterica subsp. enterica serovar Typhimurium was the predominant serovar at almost every sampling day. The results from our study showed no competitive relationship in the presence of Salmonella and L. monocytogenes in contaminated meat products. The two types of microorganisms were successfully adapted and developed independently under appropriate conditions, including temperature, humidity, water activity and pH.
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Affiliation(s)
- M. V. Milanov
- Department of Hygiene, Technology and Control of Food Products of Animal Origin, Vete¬rinary Legislation and Management; Faculty of Veterinary Medicine, Trakia Univer-sity, Stara Zagora, Bulgaria
| | - G. I. Mateva
- National Reference Laboratory on Salmonella, Campylobacter, Staphylococci and Anti-microbial Resistance, National Centre for Food Safety National Diagnostic and Research Veterinary Institute, Sofia, Bulgaria
| | - T. T. Stoyanchev
- Department of Hygiene, Technology and Control of Food Products of Animal Origin, Vete¬rinary Legislation and Management; Faculty of Veterinary Medicine, Trakia Univer-sity, Stara Zagora, Bulgaria
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Roila R, Branciari R, Primavilla S, Miraglia D, Vercillo F, Ranucci D. Microbial, physicochemical and sensory characteristics of salami produced from Wild Boar (Sus scrofa). POTRAVINARSTVO 2021. [DOI: 10.5219/1551] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The wild boar (Sus scrofa) population in central Italy has strongly increased in the last decades. The meat of the game is characterized by high-quality value and the manufacture of food products from game meat could represent a remarkable added value for the local market promoting local gastronomic specialties and traditions. Adult animals were hunted with the waiting method and the carcasses were processed into the game processing center. Five batches of salami were produced with different amounts of wild boar meat and pork meat. The microbiological, physicochemical, rheological, and sensory evaluations were performed. The microbiological analyses indicated that the salami is safe to consume as Listeria monocytogenes and Salmonella spp. were undetectable in the end products. The Enterobacteriaceae count was below 3 log CFU.g-1 attesting to the adequacy of hygienic characteristics of the process. The chemical composition analyses showed lower lipid content in comparison to pork salami, while the rheological characteristics were equivalent among products. The sensory evaluation highlighted that the consumers’ appreciation of wild boar salami is comparable to that of traditional pork salami.
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Werlang GO, Kich JD, Lopes GV, Coldebella A, Feddern V, Cardoso M. Effect of gaseous ozone application during chilling on microbial and quality attributes of pig carcasses. FOOD SCI TECHNOL INT 2021; 28:366-376. [PMID: 33983853 DOI: 10.1177/10820132211014985] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Ozone application has been suggested as an additional measure to the slaughter animals under hygiene programs. In this study, we determined the efficacy of gaseous ozone applied to pig carcasses during chilling (16 h at 2-5°C). Forty carcasses were allocated to each treatment: control, without ozone application (T1) and 5 ppm gaseous ozone application (T2), divided in two 4-h periods. The carcasses were sampled before and after chilling. The average counts of total aerobic mesophilic (TAM) bacteria before chilling were not different (p = 0.55) between T1 and T2. In turn, after chilling, the ozone-treated carcasses had significantly reduced about 0.4 colony-forming units (CFU)/cm2 of TAM counts (p < 0.001) than the control carcasses. No significant reduction was observed in the number of carcasses positive for Listeria sp. and Escherichia coli after gaseous ozone treatment; while a tendency (p = 0.08) of lower number of Salmonella positive carcasses in T2 was observed. Common macrorestriction (pulsed-field gel electrophoresis) patterns of S. enterica were observed in the carcasses before and after chilling. Pork samples from treated and untreated carcasses with ozone showed no lipid oxidation or altered color and pH. The results indicate that the gaseous ozone in the tested protocol is effective in reducing TAM populations, but not effective in decreasing the number of carcasses positive for E. coli and Listeria sp. Regarding Salmonella, the tendency of positive carcasses reduction may encourage further studies by testing other protocols of gaseous ozone application inside the chilling chamber.
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Affiliation(s)
- Gabriela Orosco Werlang
- Departamento de Medicina Veterinária Preventiva, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brasil
| | | | - Graciela Volz Lopes
- Departamento de Ciência e Tecnologia Agroindustrial, Faculdade de Agronomia Eliseu Maciel, Universidade Federal de Pelotas (UFPel), Pelotas, Brasil
| | | | | | - Marisa Cardoso
- Departamento de Medicina Veterinária Preventiva, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brasil
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Dias I, Laranjo M, Potes ME, Agulheiro-Santos AC, Ricardo-Rodrigues S, Fialho AR, Véstia J, Fraqueza MJ, Oliveira M, Elias M. Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage. Microorganisms 2020; 8:microorganisms8050686. [PMID: 32397076 PMCID: PMC7285050 DOI: 10.3390/microorganisms8050686] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 04/20/2020] [Accepted: 05/03/2020] [Indexed: 01/19/2023] Open
Abstract
Traditional smoked fermented sausages are highly appreciated in Portugal and are mostly manufactured according to traditional procedures. The aim of the present work was to evaluate the effect of autochthonous starter cultures on the safety and quality of a smoked fermented sausage, Painho da Beira Baixa (PBB), preserving its sensory quality. Physicochemical parameters, namely pH and water activity (aW), microbiological parameters, biogenic amines, colour, texture profile and sensory attributes were assessed. Different starters were selected based on our previous work. Staphylococcus equorum S2M7, Staphylococcus xylosus CECT7057, Lactobacillus sakei CV3C2, Lactobacillus sakei CECT7056 and a yeast strain (2RB4) were co-inoculated in meat batters at defined concentrations. Starters had a significant effect on the reduction of pH. Enterobacteria and Listeria monocytogenes were not detected in inoculated end-product sausages. Moreover, sausages inoculated with S. equorum S2M7/L. sakei CV3C2/yeast 2RB4 showed a significant reduction in the total content of biogenic amines. No significant differences between treatments were observed for colour and texture parameters, except for adhesiveness. The studied starters did not compromise the sensory characteristics of PBB. To our knowledge, this is the first comprehensive study on the quality and safety of this type of smoked fermented sausage from the central region of Portugal.
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Affiliation(s)
- Igor Dias
- MED—Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto de Investigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (M.L.); (M.E.P.); (A.C.A.-S.); (S.R.-R.); (A.R.F.); (J.V.); (M.E.)
- CIEQV—Life Quality Research Centre, Avenida Dr. Mário Soares n° 110, 2040-413 Rio Maior, Portugal;
- ESAS, UIIPS—Instituto Politécnico de Santarém, Quinta do Galinheiro, S. Pedro, 1001-904 Santarém, Portugal
- Correspondence:
| | - Marta Laranjo
- MED—Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto de Investigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (M.L.); (M.E.P.); (A.C.A.-S.); (S.R.-R.); (A.R.F.); (J.V.); (M.E.)
| | - Maria Eduarda Potes
- MED—Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto de Investigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (M.L.); (M.E.P.); (A.C.A.-S.); (S.R.-R.); (A.R.F.); (J.V.); (M.E.)
- Departamento de Medicina Veterinária, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Ana Cristina Agulheiro-Santos
- MED—Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto de Investigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (M.L.); (M.E.P.); (A.C.A.-S.); (S.R.-R.); (A.R.F.); (J.V.); (M.E.)
- Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Sara Ricardo-Rodrigues
- MED—Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto de Investigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (M.L.); (M.E.P.); (A.C.A.-S.); (S.R.-R.); (A.R.F.); (J.V.); (M.E.)
| | - Ana Rita Fialho
- MED—Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto de Investigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (M.L.); (M.E.P.); (A.C.A.-S.); (S.R.-R.); (A.R.F.); (J.V.); (M.E.)
| | - Joana Véstia
- MED—Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto de Investigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (M.L.); (M.E.P.); (A.C.A.-S.); (S.R.-R.); (A.R.F.); (J.V.); (M.E.)
| | - Maria João Fraqueza
- CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal;
| | - Margarida Oliveira
- CIEQV—Life Quality Research Centre, Avenida Dr. Mário Soares n° 110, 2040-413 Rio Maior, Portugal;
- ESAS, UIIPS—Instituto Politécnico de Santarém, Quinta do Galinheiro, S. Pedro, 1001-904 Santarém, Portugal
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Miguel Elias
- MED—Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto de Investigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (M.L.); (M.E.P.); (A.C.A.-S.); (S.R.-R.); (A.R.F.); (J.V.); (M.E.)
- Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
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Mutz YS, Rosario DKA, Bernardes PC, Paschoalin VMF, Conte-Junior CA. Modeling Salmonella Typhimurium Inactivation in Dry-Fermented Sausages: Previous Habituation in the Food Matrix Undermines UV-C Decontamination Efficacy. Front Microbiol 2020; 11:591. [PMID: 32322246 PMCID: PMC7156554 DOI: 10.3389/fmicb.2020.00591] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2020] [Accepted: 03/18/2020] [Indexed: 01/12/2023] Open
Abstract
The effects of previous Salmonella Typhimurium habituation to an Italian-style salami concerning pathogen resistance against ultraviolet-C light (UV-C) treatment were modeled in order to establish treatment feasibility for the decontamination of dry-fermented sausage. S. Typhimurium following 24 h habituation in fermented sausage (habituated cells) or non-habituation (non-habituated cells) were exposed to increasing UV-C radiation treatment times. The Weibull model was the best fit for describing S. Typhimurium UV-C inactivation. Heterogeneity in UV-C treatment susceptibilities within the S. Typhimurium population was observed, revealing intrinsic persistence in a sub-population. UV-C radiation up to 1.50 J/cm2 was a feasible treatment for dry-fermented sausage decontamination, as the matrices retained instrumental color and lipid oxidation physiochemical characteristics. However, habituation in the sausage matrix led to a 14-fold increase in the UV-C dose required to achieve the first logarithm reduction (δ value) in S. Typhimurium population. The results indicate that, although UV-C radiation might be considered an efficient method for dry-fermented sausage decontamination, effective doses should be reconsidered in order to reach desirable food safety parameters while preserving matrix quality.
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Affiliation(s)
- Yhan S. Mutz
- Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
- Analytical and Molecular Laboratory Center, Faculty of Veterinary Medicine, Fluminense Federal University, Niterói, Brazil
- Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Denes K. A. Rosario
- Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
- Analytical and Molecular Laboratory Center, Faculty of Veterinary Medicine, Fluminense Federal University, Niterói, Brazil
- Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Patricia C. Bernardes
- Department of Food Engineering, Federal University of Espirito Santo, Alto Universitário, Alegre, Brazil
| | - Vania M. F. Paschoalin
- Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Carlos A. Conte-Junior
- Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
- Analytical and Molecular Laboratory Center, Faculty of Veterinary Medicine, Fluminense Federal University, Niterói, Brazil
- Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
- National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, Brazil
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Mutz YS, Rosario DKA, Castro VS, Bernardes PC, Paschoalin VMF, Conte-Junior CA. Prior Exposure to Dry-Cured Meat Promotes Resistance to Simulated Gastric Fluid in Salmonella Typhimurium. Foods 2019; 8:E603. [PMID: 31766476 PMCID: PMC6963427 DOI: 10.3390/foods8120603] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2019] [Revised: 11/13/2019] [Accepted: 11/15/2019] [Indexed: 11/23/2022] Open
Abstract
This study assessed if exposure of foodborne Salmonella enterica in Brazilian dry-cured loin (BDL) affects pathogen inactivation in simulated gastric fluid (SGF). The acid tolerance responses of three Salmonella enterica serovars, Typhimurium, Derby and Panama, were assessed by an acid challenge trial at pH 3.0 for 4 h following pre-adaptation to three conditions: neutral pH, acidic pH (4.5) or BDL matrix. The influence of Salmonella exposure temperature and time in the BDL on pathogen gastric fluid resistance was evaluated by the response surface methodology. The Salmonella serovars acquired acid tolerance when exposed to the BDL matrix and their response to acid stress was strain-dependent, with S. Typhimurium being the most tolerant strain. S. Typhimuirum exposed to temperatures >25 °C in the BDL matrix displayed increased resistance to SGF. By using the response surface methodology, it was determined that S. Typhimurium becomes less resistant against SGF if maintained in the BDL matrix at temperatures <7 °C, reinforcing the recommendation to store dry-cured meat under refrigeration in order to minimize consumer risks. The results presented herein point to a novel aspect of hurdle technology that should be taken into account to further understand the risks associated with hurdle-stable meat product, such as dry-cured meats, concerning foodborne pathogen contamination.
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Affiliation(s)
- Yhan S. Mutz
- Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitaria, Rio de Janeiro 21941-909, RJ, Brazil; (V.S.C.); (V.M.F.P.)
- Analytical and Molecular Laboratory Center, Faculty of Veterinary Medicine, Fluminense Federal University, Vital Brazil Filho, 64, Niteroi 24230-340, RJ, Brazil
- Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Quimica, bloco C, Ilha do Fundão 21941-598, Brazil
| | - Denes K. A. Rosario
- Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitaria, Rio de Janeiro 21941-909, RJ, Brazil; (V.S.C.); (V.M.F.P.)
- Analytical and Molecular Laboratory Center, Faculty of Veterinary Medicine, Fluminense Federal University, Vital Brazil Filho, 64, Niteroi 24230-340, RJ, Brazil
- Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Quimica, bloco C, Ilha do Fundão 21941-598, Brazil
| | - Vinicius S. Castro
- Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitaria, Rio de Janeiro 21941-909, RJ, Brazil; (V.S.C.); (V.M.F.P.)
- Analytical and Molecular Laboratory Center, Faculty of Veterinary Medicine, Fluminense Federal University, Vital Brazil Filho, 64, Niteroi 24230-340, RJ, Brazil
- Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Quimica, bloco C, Ilha do Fundão 21941-598, Brazil
| | - Patricia C. Bernardes
- Department of Food Engineer, Federal University of Espirito Santo, Alto Universitário, s/n, Alegre 29500-000, ES, Brazil;
| | - Vania M. F. Paschoalin
- Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitaria, Rio de Janeiro 21941-909, RJ, Brazil; (V.S.C.); (V.M.F.P.)
| | - Carlos A. Conte-Junior
- Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitaria, Rio de Janeiro 21941-909, RJ, Brazil; (V.S.C.); (V.M.F.P.)
- Analytical and Molecular Laboratory Center, Faculty of Veterinary Medicine, Fluminense Federal University, Vital Brazil Filho, 64, Niteroi 24230-340, RJ, Brazil
- Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Quimica, bloco C, Ilha do Fundão 21941-598, Brazil
- National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro 21040-900, RJ, Brazil
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Pulford CV, Perez-Sepulveda BM, Rodwell EV, Weill FX, Baker KS, Hinton JCD. Salmonella enterica Serovar Panama, an Understudied Serovar Responsible for Extraintestinal Salmonellosis Worldwide. Infect Immun 2019; 87:e00273-19. [PMID: 31262982 PMCID: PMC6704606 DOI: 10.1128/iai.00273-19] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
Abstract
In recent years nontyphoidal Salmonella has emerged as one of the pathogens most frequently isolated from the bloodstream in humans. Only a small group of Salmonella serovars cause this systemic infection, known as invasive nontyphoidal salmonellosis. Here, we present a focused minireview on Salmonella enterica serovar Panama, a serovar responsible for invasive salmonellosis worldwide. S Panama has been linked with infection of extraintestinal sites in humans, causing septicemia, meningitis, and osteomyelitis. The clinical picture is often complicated by antimicrobial resistance and has been associated with a large repertoire of transmission vehicles, including human feces and breast milk. Nonhuman sources of S Panama involve reptiles and environmental reservoirs, as well as food animals, such as pigs. The tendency of S Panama to cause invasive disease may be linked to certain serovar-specific genetic factors.
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Affiliation(s)
- Caisey V Pulford
- Functional and Comparative Genomics, Institute of Integrative Biology, University of Liverpool, Liverpool, United Kingdom
| | - Blanca M Perez-Sepulveda
- Functional and Comparative Genomics, Institute of Integrative Biology, University of Liverpool, Liverpool, United Kingdom
| | - Ella V Rodwell
- Functional and Comparative Genomics, Institute of Integrative Biology, University of Liverpool, Liverpool, United Kingdom
| | | | - Kate S Baker
- Functional and Comparative Genomics, Institute of Integrative Biology, University of Liverpool, Liverpool, United Kingdom
| | - Jay C D Hinton
- Functional and Comparative Genomics, Institute of Integrative Biology, University of Liverpool, Liverpool, United Kingdom
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12
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Pala C, Tedde T, Salza S, Uda MT, Lollai S, Carboni V, Fadda A, Marongiu E, Virgilio S. Epidemiological survey on the prevalence of Salmonella spp. in the Sardinian pig production chain, using real-time PCR screening method. Ital J Food Saf 2019; 8:7843. [PMID: 31355154 PMCID: PMC6615067 DOI: 10.4081/ijfs.2019.7843] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2018] [Accepted: 04/12/2019] [Indexed: 11/22/2022] Open
Abstract
The aim of this study was to evaluate the prevalence of Salmonella spp. in the Sardinian pig production chain in order to establish the incidence of monophasic serovariant of Salmonella Typhimurium on isolates with molecular methods (real-time PCR and multiplex PCR). Samples were collected in three EC slaughterhouses, four small slaughterhouses annexed to farmhouses, one meat distribution center, four meat cutting laboratories and four sausage processing plants. A total of 166 samples were collected and analyzed: 46 environmental samples, 48 finishing pigs, 16 piglets, 24 samples of non-processed meat, 28 meat preparations and 4 meat products. All samples were processed with an initial screening using the real-time PCR MicroSEQ® Salmonella spp detection Kit (Applied biosystems, life technologies) and with the TaqMan® Real-time PCR to confirm the kit results. Samples that tested positive for Salmonella spp were confirmed with cultural method using the standard ISO 6579. Positive samples were submitted to phenotypic identification. One colony from each positive sample was serotyped with multiplex PCR method. Salmonella spp was isolated in 7 on 166 samples (4.22 %). Among the positive samples, two came from finishing pigs, two belonged to the category meat preparations, two to meat products, one was an environmental sample. Multiplex PCR confirmed that the collected strains belonged to the species Salmonella Typhimurium (1), Salmonella derby (3) and monophasic serovariant of Salmonella Typhimurium (3).
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Affiliation(s)
| | | | | | | | - Stefano Lollai
- Department Animal Health, Institute for Experimental Veterinary Medicine of Sardinia, Sassari, Italy
| | - Vittoria Carboni
- Department Animal Health, Institute for Experimental Veterinary Medicine of Sardinia, Sassari, Italy
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13
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Prado N, Sampayo M, González P, Lombó F, Díaz J. Physicochemical, sensory and microbiological characterization of Asturian Chorizo, a traditional fermented sausage manufactured in Northern Spain. Meat Sci 2019; 156:118-124. [PMID: 31154204 DOI: 10.1016/j.meatsci.2019.05.023] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2019] [Revised: 04/26/2019] [Accepted: 05/21/2019] [Indexed: 12/21/2022]
Abstract
Industrial standardization of fermented meat products requires starter culturesto avoid random variations in the initial microbiota of food matrix. This allows to homogenize production batches regarding sensory and physicochemical characteristics. Also, starters contribute to assure safety, as they compete with pathogens or spoilage species, facilitating pH reduction and secretion of inhibitors. Asturian Chorizo is a traditional fermented sausage from Northern Spain, still produced in a traditional way, without starters. This work describes its characterization at the sensory, physicochemical and microbiological levels. In contrast to other fermented sausages, Asturian Chorizo microbiota is represented mainly by Lactobacillus plantarum, with secondary contributions from Lb. sakei and Lb. futsai. This results may path the way towards development of specific starter cultures for this product, avoiding the loss of the original characteristics of the fermented product in a traditional way, as it would happen in the case of using industrial processes with conventional starters.
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Affiliation(s)
- Natalia Prado
- Agri-food Technological Center of the Principality of Asturias, ASINCAR, Polígono de La Barreda, TL4, parcela 1, 33180 Noreña, Principality of Asturias, Spain.
| | - Marta Sampayo
- Agri-food Technological Center of the Principality of Asturias, ASINCAR, Polígono de La Barreda, TL4, parcela 1, 33180 Noreña, Principality of Asturias, Spain
| | - Pelayo González
- Agri-food Technological Center of the Principality of Asturias, ASINCAR, Polígono de La Barreda, TL4, parcela 1, 33180 Noreña, Principality of Asturias, Spain
| | - Felipe Lombó
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, Oviedo, Principality of Asturias, Spain
| | - Juan Díaz
- Agri-food Technological Center of the Principality of Asturias, ASINCAR, Polígono de La Barreda, TL4, parcela 1, 33180 Noreña, Principality of Asturias, Spain
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14
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Piras F, Spanu C, Mocci AM, Demontis M, Santis EPLD, Scarano C. Occurrence and traceability of Salmonella spp. in five Sardinian fermented sausage facilities. Ital J Food Saf 2019; 8:8011. [PMID: 31008088 PMCID: PMC6452083 DOI: 10.4081/ijfs.2019.8011] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Accepted: 01/31/2019] [Indexed: 01/07/2023] Open
Abstract
The aims of the present study were to evaluate the presence of Salmonella in five fermented sausage processing plants and their products during the production process, and to trace the possible sources of contamination. A total of 270 samples were collected: mixture of ground pork meat and fat, products at the end of acidification, sausages at the end of ripening and, during production stages, surfaces in contact with meat and surfaces not in contact with meat. For samples of ground meat, product at the end of acidification and sausages at the end of ripening, the pH and water activity (aw), were determined. All the samples were tested for the presence of Salmonella. Thirtytwo Salmonella isolates were obtained, subjected to serotyping and PFGE. The sausages at the end of ripening pH and aw mean values were 5.39±0.24 and 0.91±0.03, respectively. Salmonella was detected in three processing plants with an overall prevalence of 16.7% in food samples and 5.8% in environmental samples. Salmonella prevalence was 24% in ground meat and products at the end of acidification and was also detected in a sample of sausage at the end of ripening (2%). In environmental samples, Salmonella was detected in 6.6% of surfaces in contact with meat and 5% of surfaces not in contact with meat. Five serotypes were identified among 32 isolates: S. Derby (37.5%), S. Typhimurium and S. Rissen (both 25%), S. Give and monophasic S. Typhimurium (both 6.25%). Six different pulsotypes were obtained with PFGE. The serotypes and the PFGE pattern of the strains were specific for each facility with no overlapping between different processing plants. The same observation can be pointed out considering different sampling days for the same processing plants, thus presumably indicating the raw material (ground pork meat and fat) as the source of contamination. The detection of Salmonella in a sample of sausage at the end of ripening highlights the ability of the pathogen to survive during manufacturing process.
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Affiliation(s)
| | - Carlo Spanu
- Department of Veterinary Medicine, University of Sassari, Italy
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15
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Mutz YDS, Rosario DKA, Paschoalin VMF, Conte-Junior CA. Salmonella enterica: A hidden risk for dry-cured meat consumption? Crit Rev Food Sci Nutr 2019; 60:976-990. [DOI: 10.1080/10408398.2018.1555132] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Yhan da Silva Mutz
- Chemistry Institute, Federal University of Rio de Janeiro, Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Department of Food Technology, Federal Fluminense University, Vital Brazil Filho, Niterói, RJ, Brazil
| | - Denes Kaic Alves Rosario
- Chemistry Institute, Federal University of Rio de Janeiro, Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Department of Food Technology, Federal Fluminense University, Vital Brazil Filho, Niterói, RJ, Brazil
| | | | - Carlos Adam Conte-Junior
- Chemistry Institute, Federal University of Rio de Janeiro, Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Department of Food Technology, Federal Fluminense University, Vital Brazil Filho, Niterói, RJ, Brazil
- National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, RJ, Brazil
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Cardinali F, Milanović V, Osimani A, Aquilanti L, Taccari M, Garofalo C, Polverigiani S, Clementi F, Franciosi E, Tuohy K, Mercuri ML, Altissimi MS, Haouet MN. Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites. Int J Food Microbiol 2018; 278:61-72. [DOI: 10.1016/j.ijfoodmicro.2018.04.032] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2017] [Revised: 03/29/2018] [Accepted: 04/18/2018] [Indexed: 01/11/2023]
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