Cross Contamination of Turkey Carcasses by Salmonella Species During Defeathering

High-resolution Serotyping Reveals Salmonella Surveillance Challenges in the Turkey Industry

Despite extensive Salmonella controls used at processing, 5.5% of salmonellosis cases are linked to turkey. This study had two objectives: (i) to summarize USDA-FSIS turkey Salmonella verification program data and (ii) to evaluate Salmonella through turkey production and processing of 22 flocks. In objective 1, USDA-FSIS data show the average Salmonella prevalence in ground turkey from 2016 to 2022 was 15.9%, and that the leading serovar changes frequently. For objective 2, bootsocks (n = 22) were collected on-farm right after load-out. At processing, prescald wingtips (n = 6 composites of 10/flock), prechill wingtips (n = 6 composites of 10/flock), mechanically separated turkey (MST; n = 6 bins/flock), and ground turkey (n = 6 bins/flock) were collected. Salmonella prevalence was determined by a commercial qPCR and culture confirmed. In 33.2% of PCR-positive samples, Salmonella was not confirmed by culture, highlighting a discrepancy between molecular and culture detection. On-farm, 8/22 flocks were Salmonella positive, compared to 21 flocks that were positive at one or more processing locations, including 18 flocks that were positive in at least one final product sample. A logistic regression showed higher Salmonella prevalence in prescald (53.8%) than in prechill (18.2%), MST (27.3%) or ground turkey (26.5%). CRISPR-SeroSeq analysis of 148 culture-positive samples detected 18 Salmonella serovars and showed 35.1% of samples contained multiple serovars. In 16 flocks, one or more serovars detected in final products were absent from any upstream samples. Two-thirds of final product samples containing serovar Typhimurium typed as a live-attenuated Typhimurium vaccine strain. Salmonella on-farm and at prescald did not reflect Salmonella observed in final product. These data underscore the complexity of serovar tracking in turkey production and highlight challenges to identify surveillance samples that accurately represent Salmonella in turkey products.

The application of adaptively evolved thermostable bacteriophage ΦYMFM0293 to control spp. in poultry skin

Bacteriophages, bacterial viruses, are now being re-highlighted as one of the promising alternative antimicrobial agents to control bacterial pathogens in various fields, including the food industry. However, wild-type (WT) phages isolated from nature are vulnerable to external stresses such as heat, limiting the usability of phages in thermal processing. Here, we applied an adaptive laboratory evolution approach to improving the heat stability of newly isolated Salmonella-infecting lytic phage ΦYMFM0293 and examined its application in the poultry scalding process. After 15 cycles of exposure to sub-lethal temperature, the obtained adaptively evolved (AE) phages maintained approximately 3-log more infectious particles at 73 or 74 °C than the WT and non-heat-treated control phages. Missense mutations mainly concentrated in the genes related to the phage tail module were identified from the independently obtained heat-challenged phages, regardless of host Salmonella's heat-shock protein chaperone induction. These results demonstrated the necessity and sufficiency of the phage exposures to heat for thermal adaptation and suggested the involvement of the phage tail in heat stability. No significant physiological or morphological changes except the mutually offsetting phage replication parameters were observed in the AE phages. Accordingly, hot water supplemented with the AE phages significantly reduced the number of artificially contaminated Salmonella cells on chicken and duck skin in the mimicked scalding process. The AE strategy used here could be applied to other WT phages to improve their usability as more feasible antimicrobials for food safety.

Mapping foodborne pathogen contamination throughout the conventional and alternative poultry supply chains

Recently, there has been a consumer push for natural and organic food products. This has caused alternative poultry production, such as organic, pasture, and free-range systems, to grow in popularity. Due to the stricter rearing practices of alternative poultry production systems, different types of levels of microbiological risks might be present for these systems when compared to conventional production systems. Both conventional and alternative production systems have complex supply chains that present many different opportunities for flocks of birds or poultry meat to be contaminated with foodborne pathogens. As such, it is important to understand the risks involved during each step of production. The purpose of this review is to detail the potential routes of foodborne pathogen transmission throughout the conventional and alternative supply chains, with a special emphasis on the differences in risk between the two management systems, and to identify gaps in knowledge that could assist, if addressed, in poultry risk-based decision making.

Clinically Relevant Escherichiacoli Isolates from Process Waters and Wastewater of Poultry and Pig Slaughterhouses in Germany

Escherichia coli is frequently associated with multiple antimicrobial resistances and a major cause of bacterial extraintestinal infections in livestock and humans. However, data on the epidemiology of (i) multidrug-resistant (MDR) and (ii) extraintestinal pathogenic E. coli (ExPEC) in poultry and pig slaughterhouses in Germany is currently lacking. Selected E. coli isolates (n = 71) with phenotypic resistance to cephalosporins from two poultry and two pig slaughterhouses expressing high MDR rates (combined resistance to piperacillin, cefotaxime and/or ceftazidime, and ciprofloxacin) of 51.4% and 58.3%, respectively, were analyzed by whole-genome sequencing. They constituted a reservoir for 53 different antimicrobial resistance determinants and were assigned various sequence types, including high-risk clones involved in human infections worldwide. An ExPEC pathotype was detected in 17.1% and 5.6% of the isolates from poultry and pig slaughterhouses, respectively. Worryingly, they were recovered from scalding water and eviscerators, indicating an increased risk for cross-contaminations. Uropathogenic E. coli (UPEC) were detected in the effluent of an in-house wastewater treatment plant (WWTP) of a poultry slaughterhouse, facilitating their further dissemination into surface waters. Our study provides important information on the molecular characteristics of (i) MDR, as well as (ii) ExPEC and UPEC regarding their clonal structure, antimicrobial resistance and virulence factors. Based on their clinical importance and pathogenic potential, the risk of slaughterhouse employees’ exposure cannot be ruled out. Through cross-contamination, these MDR E. coli pathotypes may be introduced into the food chain. Moreover, inadequate wastewater treatment may contribute to the dissemination of UPEC into surface waters, as shown for other WWTPs.

Modeling Salmonella spp. inactivation in chicken meat subjected to isothermal and non-isothermal temperature profiles

Salmonella genus has foodborne pathogen species commonly involved in many outbreaks related to the consumption of chicken meat. Many studies have aimed to model bacterial inactivation as a function of the temperature. Due to the large heterogeneity of the results, a unified description of Salmonella spp. inactivation behavior is hard to establish. In the current study, by evaluating the root mean square errors, mean absolute deviation, and Akaike and Bayesian information criteria, the double Weibull model was considered the most accurate primary model to fit 61 datasets of Salmonella inactivation in chicken meat. Results can be interpreted as if the bacterial population is divided into two subpopulations consisting of one more resistant (2.3% of the total population) and one more sensitive to thermal stress (97.7% of the total population). The thermal sensitivity of the bacteria depends on the fat content of the chicken meat. From an adapted version of the Bigelow secondary model including both temperature and fat content, 90% of the Salmonella population can be inactivated after heating at 60 °C of chicken breast, thigh muscles, wings, and skin during approximately 2.5, 5.0, 9.5, and 57.4 min, respectively. The resulting model was applied to four different non-isothermal temperature profiles regarding Salmonella growth in chicken meat. Model performance for the non-isothermal profiles was evaluated by the acceptable prediction zone concept. Results showed that >80% of the predictions fell in the acceptable prediction zone when the temperature changes smoothly at temperature rates lower than 20 °C/min. Results obtained can be used in risk assessment models regarding contamination with Salmonella spp. in chicken parts with different fat contents.

Salmonella Contamination of Broiler Chicken Carcasses at Critical Steps of the Slaughter Process and in the Environment of Two Slaughter Plants: Prevalence, Genetic Profiles, and Association with the Final Carcass Status

ABSTRACT

Salmonella is a foodborne pathogen commonly associated with poultry products. The aims of this work were to (i) estimate the impact of critical steps of the slaughter process on Salmonella detection from broiler chicken carcasses in two commercial poultry slaughter plants in Quebec, Canada; (ii) investigate the presence of Salmonella in the slaughter plant environment; (iii) describe, using a high-resolution melting (HRM) approach, the HRM Salmonella profiles and serotypes present on carcasses and in the slaughter plant environment; and (iv) evaluate whether the HRM flock status after chilling could be predicted by the flock status at previous steps of the slaughter process, the status of previous flocks, or the status of the processing environment, for the same HRM profile. Eight visits were conducted in each slaughter plant over a 6-month period. In total, 379 carcass rinsates from 79 flocks were collected at five critical steps of the slaughter process. Environmental samples were also collected from seven critical sites in each slaughter plant. The bleeding step was the most contaminated, with >92% positive carcasses. A decrease of the contamination along the slaughtering process was noted, with carcasses sampled after dry-air chilling showing ≤2.5% Salmonella prevalence. The most frequently isolated serotypes were Salmonella Heidelberg, Kentucky, and Schwarzengrund. The detection of the Salmonella Heidelberg 1-1-1 HRM profile on carcasses after chilling was significantly associated with its detection at previous steps of the slaughter process and in previously slaughtered flocks from other farms during a same sampling day. Results highlight the importance of the chilling step in the control of Salmonella on broiler chicken carcasses and the need to further describe and compare the competitive advantage of Salmonella serotypes to survive processing. The current study also illustrates the usefulness of HRM typing in investigating Salmonella contamination along the slaughter process.

HIGHLIGHTS

Population Analyses Reveal Preenrichment Method and Selective Enrichment Media Affect Salmonella Serovars Detected on Broiler Carcasses

Poultry is a major Salmonella reservoir, but conventional culture-based methods typically identify the most abundant serovars while those less abundant remain undetected. Choice of enrichment procedure also introduces bias, and for broiler carcasses, a 1-min rinse before preenrichment is insufficient to release all Salmonella present. The inability to assess serovar diversity means that serovars more often associated with human illness may be masked by more abundant Salmonella. CRISPR-SeroSeq (serotyping by sequencing clustered regularly interspaced short palindromic repeats), an amplicon-based, next-generation sequencing tool, allows detection of multiple serovars and maps the relative serovar frequencies in a sample. To address the preceding limitations, CRISPR-SeroSeq was used on broiler carcasses collected prechilled at a commercial plant. Standard carcass rinse aliquot preenrichments and whole carcass preenrichments that were enriched in Rappaport-Vassiliadis (RV) and tetrathionate (TT) broths were compared. On average, five serovars were observed per carcass, including nine on one carcass. CRISPR-SeroSeq detected serovars comprising as little as 0.005% of the population. CRISPR-SeroSeq data matched (28 of 32) standard culture analysis for abundant serovars. Salmonella serovars Kentucky, Typhimurium, and Schwarzengrund were found on each carcass. Overall, serovar diversity was higher in whole carcass preenrichments that were enriched in RV (P < 0.05). Serovar Schwarzengrund was present at higher frequencies in whole carcass preenrichments compared with rinse aliquot preenrichments (t test, P < 0.05), suggesting it adheres more strongly to the carcass. Salmonella serovar Enteritidis was enriched eightfold more in TT than in RV, and serovars Schwarzengrund and Reading were preferentially enriched in RV. Comparison of preenriched and enriched samples suggests that selective enrichment in RV or TT was inhibitory to some serovars. This article addresses limitations of Salmonella surveillance protocols and provides information related to Salmonella population dynamics.

Salmonella Levels Associated with Skin of Turkey Parts

Turkey skin is used as a source of fat in finished ground turkey products. Salmonella-contaminated skin may potentially disseminate this pathogen to ground turkey. The objective of this study was to determine and compare Salmonella levels (presence and numbers) associated with the skin of turkey parts (i.e., drumstick, thigh, and wing). Over a 10-month period, 20 turkey flocks expected to be highly contaminated with Salmonella based on boot-sock testing data of turkey houses were sampled. A total of 300 samples per type of turkey part were collected postchill and were tested for Salmonella using the most-probable-number (MPN) and enrichment methods. Overall, Salmonella was detected in 13.7, 19.7, and 25.0% of drumstick skin, thigh skin, and wing skin samples, respectively. Salmonella prevalence from wing skin was significantly higher (P < 0.05) than in drumstick skin, but the difference was not significant (P > 0.05) when compared with thigh skin. Salmonella was 2.4 times more likely to be present from thigh skin (odds ratio = 2.4; P < 0.05) when the pathogen was found from wing skin. Salmonella mean numbers from drumstick, thigh, and wing were 1.18, 1.29, and 1.45 log MPN per sample, respectively; these values were not significantly different (P > 0.05). Based on our findings, the high prevalence of Salmonella associated with the skin of turkey parts could be a potential source for ground turkey contamination.

Thermal inactivation of Salmonella Enteritidis on chicken skin previously exposed to acidified Sodium chlorite or tri-sodium phosphate

Thermal inactivation of normal and starved cells of Salmonella Enteritidis on chicken skin previously exposed to different concentrations of acidified sodium chlorite (ASC) or tri-sodium phosphate (TSP) was investigated. Inoculated skin was pretreated with different concentration of ASC or TSP, packaged in bags, and then immersed in a circulating water bath at 60 to 68 °C. The recovery medium was Hektoen enteric agar. D-values, determined by linear regression, for normal cells on chicken skin, were 2.79, 1.17 and 0.53 min whereas D-values for starved cells were 4.15, 1.83 and 0.66 at 60, 64 and 68 °C, respectively. z-values for normal cells were 3.54 and for starved cells were 2.29. Pretreatment of Salmonella Enteritidis cells with 0 to 200 ppm of ASC or 0 to 1.0 % TSP resulted in lower D-values at all temperatures. Sensory results indicated no significance differences for control and treatments. Thus, results of this study indicated that pretreatment of chicken skin with ASC or TSP increased sensitivity of Salmonella Enteritidis to heat without affecting organoleptic quality of chicken meat.

Salmonella Levels in Turkey Neck Skins, Drumstick Bones, and Spleens in Relation to Ground Turkey

The objective of this study was to determine Salmonella levels (presence and numbers) in turkey drumstick bone, spleen, and neck skin samples in relation to Salmonella contamination levels in ground turkey at the flock level. Over a 10-month period, a total of 300 samples of each turkey part (i.e., neck skin, spleen, and drumstick) from 20 flocks were collected at a commercial turkey processing plant after the evisceration step. Turkey flocks included in this study were classified as "targeted" and "nontargeted" based on the company's historical ground turkey contamination data. A flock that originated from a turkey farm that had previously produced one or more flocks with ≥20% Salmonella prevalence in ground turkey was labeled as a targeted flock (n = 13). The remaining seven flocks with <20% prevalence were labeled as nontargeted. All samples collected were tested for Salmonella presence and numbers by using most-probable-number and selective enrichment methods. Further genotypic analysis (pulsed-field gel electrophoresis) of the isolates was performed. Ground turkey samples were collected and analyzed for Salmonella levels by the cooperating turkey company. The outside surface of bone and spleen were sterilized prior to Salmonella analysis. The overall Salmonella prevalence in neck skin, drumstick bone, spleen, and ground turkey samples was 42.0, 9.3, 6.7, and 14.5%, respectively. Salmonella prevalence in neck skin, spleen, drumstick bone, and ground turkey from the targeted flocks was significantly (P < 0.05) higher than those from nontargeted flocks. There was a significant relationship between Salmonella presence in neck skin (when most probable numbers were ≥2 log) and Salmonella-positive ground turkey lot. Based on our findings, Salmonella was detected internally in drumstick bones and spleens at low levels, whereas Salmonella presence at higher levels in neck skin may indicate a flock with greater potential for Salmonella contamination of ground turkey.

Salmonella contamination risk points in broiler carcasses during slaughter line processing

Salmonella is one of the foodborne pathogens most commonly associated with poultry products. The aim of this work was to identify and analyze key sampling points creating risk of Salmonella contamination in a chicken processing plant in Costa Rica and perform a salmonellosis risk analysis. Accordingly, the following examinations were performed: (i) qualitative testing (presence or absence of Salmonella), (ii) quantitative testing (Salmonella CFU counts), and (iii) salmonellosis risk analysis, assuming consumption of contaminated meat from the processing plant selected. Salmonella was isolated in 26% of the carcasses selected, indicating 60% positive in the flocks sampled. The highest Salmonella counts were observed after bleeding (6.1 log CFU per carcass), followed by a gradual decrease during the subsequent control steps. An increase in the percentage of contamination (10 to 40%) was observed during evisceration and spray washing (after evisceration), with Salmonella counts increasing from 3.9 to 5.1 log CFU per carcass. According to the prevalence of Salmonella -contaminated carcasses released to trade (20%), we estimated a risk of 272 cases of salmonellosis per year as a result of the consumption of contaminated chicken. Our study suggests that the processes of evisceration and spray washing represent a risk of Salmonella cross-contamination and/ or recontamination in broilers during slaughter line processing.

Quantification of water as a potential risk factor for cross-contamination with Salmonella, Campylobacter and Listeria in a poultry abattoir

Water used in a modern poultry processing line was tested from October 2005 to June 2006 to determine the level of bacteria in an abattoir in Germany. A total of 420 water samples were taken from 14 processing sites (PSs), at 10 times, and from three different hours of the working shift at three sampling hours (SHs) at 5:00 a.m. (SH 1), 9:00 a.m. (SH 2) and 12:00 a.m. (SH 3). Each sample was assessed for the aerobic plate count (APC) and the prevalence of Salmonella, Campylobacter, Listeria and Yersinia over 30 sampling weeks. The APC numbers of each PS from three SHs were compared, and the prevalence of Salmonella, Campylobacter, Listeria and Yersinia from each PS of three SHs was determined as well as change from the initial PS to the end of the processing line. A total of 46 water samples were positive for Salmonella, 120 positive for Campylobacter and 4 positive for Listeria. None of the water samples was found to be positive for Yersinia. During the course of the day, the APC increased. Salmonella was mostly found during SH 1 (5 a.m.) in water from all PSs. A high number of Campylobacter were observed at SH 2 (9 a.m.) and SH 3 (12 a.m.) from all PSs. The results show that water, which is still used in substantial amounts in present poultry processing technology, can serve as a carrier for Salmonella and Campylobacter. The findings indicate that birds might progressively contaminate the equipment and become contaminated via the same equipment, that water at every processing position of the line constitutes a risk and that more attention should be paid to effective water management in the processing plan.

Serotype distribution of Salmonella isolates from turkey ground meat and meat parts

The aim of the study was to find out the serotype distribution of 169 Salmonella colonies recovered from 112 Salmonella positive ground turkey (115 colonies) and 52 turkey meat parts (54 colonies). Out of 15 Salmonella serotypes: S. Corvallis, S. Kentucky, S. Bredeney, S. Virchow, S. Saintpaul and S. Agona were identified as the predominant serovars at the rates of 27%, 13%, 12%, 12%, 11%, and 10%, respectively. Other serotypes were below 6% of the total isolates. All S. Kentucky and S. Virchow and most of the S. Corvallis (39/46) and S. Heidelberg (9/9) serotypes were recovered from ground turkey. The results indicate that turkey ground meat and meat parts were contaminated with quite distinct Salmonella serotypes. This is the first study reporting Salmonella serotype distribution in turkey meat and S. Corvallis as predominant serotype in poultry meat in Turkey.

Innate humoural immunity is related to eggshell bacterial load of European birds: a comparative analysis

Fitness benefits associated with the development of a costly immune system would include not only self-protection against pathogenic microorganisms but also protection of host offspring if it reduces the probability and the rate of vertical transmission of microorganisms. This possibility predicts a negative relationship between probabilities of vertical transmission of symbionts and level of immune response that we here explore inter-specifically. We estimated eggshell bacterial loads by culturing heterotrophic bacteria, Enterococcus, Staphylococcus and Enterobacteriaceae on the eggshells of 29 species of birds as a proxy of vertical transmission of bacteria from mother to offspring. For this pool of species, we also estimated innate immune response (natural antibody and complement (lysis)) of adults, which constitute the main defence against bacterial infection. Multivariate general linear models revealed the predicted negative association between natural antibodies and density of bacteria on the eggshell of 19 species of birds for which we sampled the eggs in more than one nest. Univariate analyses revealed significant associations for heterotrophic bacteria and for Enterobacteriaceae, a group of bacteria that includes important pathogens of avian embryos. Therefore, these results suggest a possible trans-generational benefit of developing a strong immune system by reducing vertical transmission of pathogens.

Evaluation of recombinant Salmonella expressing the flagellar protein fliC for persistence and enhanced antibody response in commercial turkeys

Salmonella enterica serovar Enteritidis (SE) is one of the most common causes of human foodborne illness in the United States. Previous research indicates that antibodies against the fliC protein can provide protection against Salmonella challenge in mice. To generate a vaccine that effectively protects poultry against multiple Salmonella serotypes, novel attenuated strains of SE were developed to express a fliC peptide sequence on the outer membrane protein lamB in association with an M2e (marker) epitope. In 3 separate trials, poults were immunized with 10(7) to 10(8) cfu/poult of the appropriate recombinant Salmonella strains (ΔSE-M2e or ΔSE-M2e-fliC) via oral gavage on the day of hatch and again on d 21 posthatch. Liver, spleen, and cecal tonsils were aseptically removed on d 7, 14, 21, 28, 35, and 42 posthatch for detection of Salmonella, and blood samples were obtained at these same time points for determination of an M2e-specific antibody response. In all 3 trials, the ΔSE-M2e-fliC strain exhibited significantly less invasion of the liver and spleen at d 7 and 14 when compared with ΔSE-M2e or SE phage type 13A (P < 0.05). Similarly, colonization of the cecal tonsils was decreased in the poults immunized with the ΔSE-M2e-fliC strain. By d 21, the ΔSE-M2e-fliC strain exhibited a significantly higher M2e-specific antibody response when compared with the negative control and SE phage type 13A groups (P < 0.05). However, no significant differences in M2e-specific antibody responses were observed between the ΔSE candidate vaccine strains throughout the study. Overall, these data suggest that oral live attenuated Salmonella-vectored vaccines expressing a fliC peptide sequence are able to elicit a humoral immune response in commercial poults and may contribute to a reduction in Salmonella organ invasion and colonization.

Sensitive and rapid molecular detection assays for Salmonella enterica serovars Typhimurium and Heidelberg

Salmonella enterica is a significant cause of gastroenteritis worldwide, with serovars Typhimurium and Heidelberg being particularly prevalent, which have broad host ranges infecting poultry, dairy animals, and humans. Traditional methods used for the detection of Salmonella from contaminated food products are time-consuming and labor-intensive. The aim of this study was to develop a sensitive and rapid PCR-based detection method with optimized specificity for high-throughput screening of food and clinical samples. We used bioinformatics to identify potential serovar-specific regions from the available S. enterica sequenced genomes. We designed primer pairs to targeted regions unique to Typhimurium and Heidelberg. A primer pair targeting a putative cytoplasmic protein STM4492 amplified a 759-bp product specific to Typhimurium, and a primer pair targeting a putative inner membrane protein STM2745 amplified a 199-bp product from both Typhimurium and Heidelberg. A primer pair for the oriC locus was used to identify all Salmonella. We screened 217 isolates including the Salmonella reference collections A and B, validating the specificity of each primer set. Next, a multiplex PCR (mPCR) assay and quantitative real-time PCR assay were optimized for identification and differentiation of Typhimurium and Heidelberg. An mPCR assay was developed and successfully detected S. enterica isolates from inoculated Cheddar cheese, raw turkey, and cooked turkey at concentrations as low as 1 CFU/g of food. The reaction conditions for this mPCR have significantly reduced the time needed to identify S. enterica Typhimurium and Heidelberg, making this a rapid selective tool.

Salmonella challenges: prevalence in swine and poultry and potential pathogenicity of such isolates

Salmonellosis is the second leading cause of bacterial foodborne illness in the United States, and the great majority of these infections are associated with the consumption of products such as meat, poultry, eggs, milk, seafood, and fresh produce contaminated with Salmonella. The per capita consumption of meat and poultry in United States has increased significantly over the past century. This increase is especially evident with poultry products, where there has been a nearly 6-fold increase in chicken consumption and 17-fold increase in turkey consumption since 1909. The per capita consumption of pork has also increased over this time from 18.7 to 21.7 kg/yr. With this increase in meat and poultry consumption, the dynamics of animal production and consumer exposure have changed leading to new challenges in limiting salmonellosis. To meet the demands of consumers, more intensive agricultural practices have been adopted, which has likely changed the population characteristics of Salmonella present among poultry flocks and swine populations. In Salmonella isolated from swine in the United States, S. Typhimurium has replaced S. Choleraesuis as the predominant serovar in recent years. Among isolates from turkeys collected in 2004, serovars S. Senftenberg and S. Hadar were most common overall; however, S. Heidelberg was most common from clinical diagnostic sources, potentially indicating increased virulence. Salmonella Heidelberg was also the most commonly detected serovar among chicken isolates from clinically ill birds and Salmonella surveillance samples. Overall among the 10 serovars most commonly associated with human infections, 6 are also found in the top serovars of swine and poultry. These include S. Typhimurium, S. Enteritidis, S. Heidelberg, S. Montevideo, S. Saintpaul, and S. I 4,[5],12:i:-.