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Gast RK, Dittoe DK, Ricke SC. Salmonella in eggs and egg-laying chickens: pathways to effective control. Crit Rev Microbiol 2024; 50:39-63. [PMID: 36583653 DOI: 10.1080/1040841x.2022.2156772] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Accepted: 12/05/2022] [Indexed: 12/31/2022]
Abstract
Eggs contaminated with Salmonella have been internationally significant sources of human illness for several decades. Most egg-associated illness has been attributed to Salmonella serovar Enteritidis, but a few other serovars (notably S. Heidelberg and S. Typhimurium) are also sometimes implicated. The edible interior contents of eggs typically become contaminated with S. Enteritidis because the pathogen's unique virulence attributes enable it to colonize reproductive tissues in systemically infected laying hens. Other serovars are more commonly associated with surface contamination of eggshells. Both research and field experience have demonstrated that the most effective overall Salmonella control strategy in commercial laying flocks is the application of multiple interventions throughout the egg production cycle. At the preharvest (egg production) level, intervention options of demonstrated efficacy include vaccination and gastrointestinal colonization control via treatments such as prebiotics, probiotics, and bacteriophages, Effective environmental management of housing systems used for commercial laying flocks is also essential for minimizing opportunities for the introduction, transmission, and persistence of Salmonella in laying flocks. At the postharvest (egg processing and handling) level, careful regulation of egg storage temperatures is critical for limiting Salmonella multiplication inside the interior contents.
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Affiliation(s)
- Richard K Gast
- U.S. National Poultry Research Center, USDA Agricultural Research Service, Athens, GA, USA
| | - Dana K Dittoe
- Department of Animal and Dairy Sciences, Meat Science and Animal Biologics Discovery Program, University of Wisconsin, Madison, WI, USA
| | - Steven C Ricke
- Department of Animal and Dairy Sciences, Meat Science and Animal Biologics Discovery Program, University of Wisconsin, Madison, WI, USA
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2
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Eregama GSR, Aung SH, Pitawala HMJC, Ali M, Lee SY, Park JY, Abeyrathne EDNS, Nam KC. Evaluation of Physicochemical Changes in Hard-Boiled Eggs Stored at Different Temperatures. Food Sci Anim Resour 2024; 44:74-86. [PMID: 38229855 PMCID: PMC10789548 DOI: 10.5851/kosfa.2023.e57] [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: 08/04/2023] [Revised: 08/30/2023] [Accepted: 09/15/2023] [Indexed: 01/18/2024] Open
Abstract
Eggs that have been hard-boiled are frequently used as ready-to-eat food. Refrigerated and frozen storage of hard-boiled eggs causes issues, such as customer rejection owing to textural changes. The objective of this research is to ascertain how storage temperature affects hard-boiled eggs' alteration in texture over time. Medium-sized brown shell eggs were acquired from a local market, boiled at 100°C for 15 min, and then stored at room temperature (25°C), refrigeration (4°C), and freezing (-18°C) conditions for 0, 12, 24, and 48 h. Fourier transform infrared spectroscopy (FTIR), texture profile, visual observation using a gemological microscope, free amino acid content, and color were measured. Freezing had a substantial impact on the eggs' hardness, gumminess, chewiness, and cohesiveness (p<0.05). The FTIR spectrums confirmed the textural changes in bonds of amide A (3,271 cm-1), amide I (1,626.2 cm-1), amide II (1,539.0 cm-1), C=O stretch of COO- (1,397 cm-1), asymmetric PO2- stretch (1,240 cm-1). Microscopic images confirmed structural changes in eggs stored at -18°C. The free amino acid content was lower in fresh and frozen eggs than in the rest (p<0.05). However, there was no discernible variation in the egg white's color when eggs were kept at 4°C (p>0.05). Salmonella spp. was found exclusively in eggs kept at room temperature. In conclusion, hard-boiled eggs did not exhibit structural or chemical changes when stored at 4°C for up to 48 h compared to freezing and room temperature conditions.
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Affiliation(s)
| | - Shine Htet Aung
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea
- Department of Zoology, Kyaukse
University, Kyaukse 05151, Myanmar
| | | | - Mahabbat Ali
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea
- Department of Animal Production and
Management, Sher-e-Bangla Agricultural University, Dhaka 1207,
Bangladesh
| | - Seong-Yun Lee
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea
| | - Ji-Young Park
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea
| | - Edirisinghe Dewage Nalaka Sandun Abeyrathne
- Department of Animal Science, Uva Wellassa
University, Badulla 90000, Sri Lanka
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea
| | - Ki-Chang Nam
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea
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3
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Kang T, Yim D, Baek KH, Lee YE, Kim HJ, Jo C. The inactivation efficacy of plasma-activated acetic acid against Salmonella Typhimurium cells and biofilm. J Appl Microbiol 2022; 133:3007-3019. [PMID: 35916587 DOI: 10.1111/jam.15757] [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: 04/20/2022] [Revised: 06/30/2022] [Accepted: 07/31/2022] [Indexed: 11/30/2022]
Abstract
AIM This study aimed to examine the inactivation efficacy of plasma-activated acetic acid (PAAA) against Salmonella Typhimurium cells and biofilm and elucidate the underlying the chemical inactivation pathway. METHODS AND RESULTS PAAA was prepared by discharging plasma to 20 ml of 0.2% (v/v) acetic acid (AA) for 20 min (2.2 kHz and 8.4 kVpp). The count of cells and biofilms decreased by 5.71 log CFU ml-1 and 4 log CFU/cm2 after 10 min of treatment with 0.2% PAAA and 0.4% PAAA compared with control group (without any treatment), respectively. In 0.2% PAAA, the concentrations of hydrogen peroxide (H2 O2 ) and nitrate anions were directly proportional to the plasma discharge time, while nitrite anions (NO2 - ) was not detected. However, the pH values of both 0.2% PAAA and plasma-activated water were inversely proportional to the plasma discharge time. Treatment with catalase, L-histidine, D-mannitol, and sodium azide inhibited the antibacterial activity of PAAA. CONCLUSION H2 O2 , Singlet oxygen, Hydroxyl radical, and NO2 - are involved in the generation and decomposition of peroxynitrous acid generated from PAAA functioned as intermediate agent, which could diffuse through cell membranes of bacteria and induce cell injury. SIGNIFICANCE AND IMPACT OF STUDY This study provides the understanding of efficacy and selectivity of PAAA which could be a novel decontamination agent.
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Affiliation(s)
- Taemin Kang
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, 08826, Seoul, Republic of Korea
| | - Donggyun Yim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, 08826, Seoul, Republic of Korea
| | - Ki Ho Baek
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, 08826, Seoul, Republic of Korea.,Department of Nano-Bio Convergence, Korea Institute of Materials Science, 51508, Changwon, Republic of Korea
| | - Yee Eun Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, 08826, Seoul, Republic of Korea
| | - Hyun-Jun Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, 08826, Seoul, Republic of Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, 08826, Seoul, Republic of Korea.,Institute of Green Bio Science and Technology, Seoul National University, 25354, Pyeongchang, Korea
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4
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Wang J, Li H, Li C, Ding Y, Wang Y, Zhu W, Wang J, Shao Y, Pan H, Wang X. EIS biosensor based on a novel Myoviridae bacteriophage SEP37 for rapid and specific detection of Salmonella in food matrixes. Food Res Int 2022; 158:111479. [DOI: 10.1016/j.foodres.2022.111479] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Revised: 06/01/2022] [Accepted: 06/04/2022] [Indexed: 11/27/2022]
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Sammanee P, Ngamsanga P, Jainonthee C, Chupia V, Sawangrat C, Kerdjana W, Lampang KN, Meeyam T, Pichpol D. Decontamination of Pathogenic and Spoilage Bacteria on Pork and Chicken Meat by Liquid Plasma Immersion. Foods 2022; 11:foods11121743. [PMID: 35741942 PMCID: PMC9222538 DOI: 10.3390/foods11121743] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 06/10/2022] [Accepted: 06/12/2022] [Indexed: 12/30/2022] Open
Abstract
In this research, we aimed to reduce the bacterial loads of Salmonella Enteritidis, Salmonella Typhimurium, Escherichia coli, Campylobacter jejuni, Staphylococcus aureus, and Pseudomonas aeruginosa in pork and chicken meat with skin by applying cold plasma in a liquid state or liquid plasma. The results showed reductions in S. Enteritidis, S. Typhimurium, E. coli, and C. jejuni on the surface of pork and chicken meat after 15 min of liquid plasma treatment on days 0, 3, 7, and 10. However, the efficacy of the reduction in S. aureus was lower after day 3 of the experiment. Moreover, P. aeruginosa could not be inactivated under the same experimental conditions. The microbial decontamination with liquid plasma did not significantly reduce the microbial load, except for C. jejuni, compared with water immersion. When compared with a control group, the pH value and water activity of pork and chicken samples treated with liquid plasma were significantly different (p ≤ 0.05), with a downward trend that was similar to those of the control and water groups. Moreover, the redness (a*) and yellowness (b*) values (CIELAB) of the meat decreased. Although the liquid plasma group resulted in an increase in the lightness (L*) values of the pork samples, these values did not significantly change in the chicken samples. This study demonstrated the efficacy of liquid plasma at reducing S. Enteritidis, S. Typhimurium, E. coli, C. jejuni, and S. aureus on the surface of pork and chicken meat during three days of storage at 4–6 °C with minimal undesirable meat characteristics.
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Affiliation(s)
- Peeramas Sammanee
- Master’s Degree Program in Veterinary Science, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50100, Thailand;
- Department of Livestock Development, Ministry of Agriculture and Cooperatives, Bangkok 10400, Thailand
| | - Phakamas Ngamsanga
- Veterinary Public Health and Food Safety Centre for Asia Pacific, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50100, Thailand; (P.N.); (C.J.); (T.M.)
| | - Chalita Jainonthee
- Veterinary Public Health and Food Safety Centre for Asia Pacific, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50100, Thailand; (P.N.); (C.J.); (T.M.)
- Center of Excellence in Veterinary Public Health, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50100, Thailand;
| | - Vena Chupia
- Department of Veterinary Biosciences and Veterinary Public Health, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50100, Thailand;
| | - Choncharoen Sawangrat
- Department of Industrial Engineering, Faculty of Engineering, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Wichan Kerdjana
- Science and Technology Park, Chiang Mai University, Chiang Mai 50100, Thailand;
| | - Kanninka Na Lampang
- Center of Excellence in Veterinary Public Health, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50100, Thailand;
- Department of Veterinary Biosciences and Veterinary Public Health, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50100, Thailand;
| | - Tongkorn Meeyam
- Veterinary Public Health and Food Safety Centre for Asia Pacific, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50100, Thailand; (P.N.); (C.J.); (T.M.)
- Center of Excellence in Veterinary Public Health, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50100, Thailand;
- Department of Veterinary Biosciences and Veterinary Public Health, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50100, Thailand;
| | - Duangporn Pichpol
- Center of Excellence in Veterinary Public Health, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50100, Thailand;
- Department of Veterinary Biosciences and Veterinary Public Health, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50100, Thailand;
- Correspondence: ; Tel.: +66-53948-083 (ext. 117)
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6
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Microbial Profile and Safety of Chicken Eggs from a Poultry Farm and Small-Scale Vendors in Hawassa, Southern Ethiopia. J FOOD QUALITY 2022. [DOI: 10.1155/2022/7483253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
A freshly laid hen’s egg is devoid of microorganism, but soon after oviposition, it is contaminated by various spoilage and pathogenic microorganisms. The aim of this study was to assess the microbial profile and safety of chicken eggs in Hawassa City. A total of 60 egg samples were collected from Hawassa University Poultry Farm (HUPF) and small-scale vendors in Hawassa. The samples were analyzed for aerobic mesophilic bacterial count (AMBC), Staphylococcal count (SC), Enterobacteriaceae count (EC), total coliform count (TCC), fecal coliform count (FCC), and yeast and mold count (YMC). Moreover, the dominant mesophilic aerobic bacterial genera and common bacterial pathogens were identified by phenotypic methods. Accordingly, the mean aerobic mesophilic bacterial load of the shell surface rinsate of the egg samples ranged from 1.22 log10 CFU/ml to 9.7 log10 CFU/ml, while that of the internal contents ranged from 1.52 log CFU/ml to 9.36 log CFU/ml. The microbial load values of the egg contents were beyond the international recommended acceptable limits and suggested incipient spoilage. The mesophilic aerobic bacterial genera of the shell and internal contents of the egg samples were similarly dominated by Pseudomonas, Micrococcus, and Staphylococcus. The incidence of E. coli in shell rinsate and egg content was 10% (6 of 60) and 1.67% (1 of 60), respectively. Salmonellae were detected in shell rinsate of six egg samples (10%) and in the contents of eight samples (13.33%), all from small-scale vendors. These findings call for vigilant exercise of good agricultural and hygienic practices by primary producers and retailers.
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Ricke SC, Dittoe DK, Olson EG. Microbiome Applications for Laying Hen Performance and Egg Production. Poult Sci 2022; 101:101784. [PMID: 35346495 PMCID: PMC9079347 DOI: 10.1016/j.psj.2022.101784] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Accepted: 02/05/2022] [Indexed: 12/05/2022] Open
Abstract
Management of laying hens has undergone considerable changes in the commercial egg industry. Shifting commercial production from cage-based systems to cage-free has impacted the housing environment and created issues not previously encountered. Sources of microorganisms that become established in the early stages of layer chick development may originate from the hen and depend on the microbial ecology of the reproductive tract. Development of the layer hen GIT microbiota appears to occur in stages as the bird matures. Several factors can impact the development of the layer hen GIT, including pathogens, environment, and feed additives such as antibiotics. In this review, the current status of the laying hen GIT microbial consortia and factors that impact the development and function of these respective microbial populations will be discussed, as well as future research directions.
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Abd El-Hack ME, El-Saadony MT, Saad AM, Salem HM, Ashry NM, Abo Ghanima MM, Shukry M, Swelum AA, Taha AE, El-Tahan AM, AbuQamar SF, El-Tarabily KA. Essential oils and their nanoemulsions as green alternatives to antibiotics in poultry nutrition: a comprehensive review. Poult Sci 2022; 101:101584. [PMID: 34942519 PMCID: PMC8695362 DOI: 10.1016/j.psj.2021.101584] [Citation(s) in RCA: 54] [Impact Index Per Article: 27.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 10/23/2021] [Accepted: 11/02/2021] [Indexed: 12/20/2022] Open
Abstract
Increasing market pressure to reduce the use of antibiotics and the Veterinary Feed Directive of 2019 have led to expanded research on alternate antibiotic solutions. This review aimed to assess the benefits of using essential oils (EOs) and their nanoemulsions (NEs) as feed supplements for poultry and their potential use as antibiotic alternatives in organic poultry production. Antibiotics are commonly used to enhance the growth and prevent diseases in poultry animals due to their antimicrobial activities. EOs are a complex mixture of volatile compounds derived from plants and manufactured via various fermentation, extraction, and steam distillation methods. EOs are categorized into 2 groups of compounds: terpenes and phenylpropenes. Differences among various EOs depend on the source plant type, physical and chemical soil conditions, harvest time, plant maturity, drying technology used, storage conditions, and extraction time. EOs can be used for therapeutic purposes in various situations in broiler production as they possess antibacterial, antifungal, antiparasitic, and antiviral activities. Several studies have been conducted using various combinations of EOs or crude extracts of their bioactive compounds to investigate their complexity and applications in organic poultry production. NEs are carrier systems that can be used to overcome the volatile nature of EOs, which is a major factor limiting their application. NEs are being progressively used to improve the bioavailability of the volatile lipophilic components of EOs. This review discusses the use of these nonantibiotic alternatives as antibiotics for poultry feed in organic poultry production.
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Affiliation(s)
- Mohamed E Abd El-Hack
- Department of Poultry, Faculty of Agriculture, Zagazig University, Zagazig, 44511, Egypt
| | - Mohamed T El-Saadony
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig, 44511, Egypt
| | - Ahmed M Saad
- Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig, 44511, Egypt
| | - Heba M Salem
- Department of Poultry Diseases, Faculty of Veterinary Medicine, Cairo University, Giza,12211, Egypt
| | - Noha M Ashry
- Agricultural Microbiology Department, Faculty of Agriculture, Benha University, Toukh, 13736, Egypt
| | - Mahmoud M Abo Ghanima
- Department of Animal Husbandry and Animal Wealth Development, Faculty of Veterinary Medicine, Damanhour University, Damanhour, 22511, Egypt
| | - Mustafa Shukry
- Department of Physiology, Faculty of Veterinary Medicine, Kafrelsheikh University, Kafrelsheikh, 33516, Egypt
| | - Ayman A Swelum
- Department of Theriogenology, Faculty of Veterinary Medicine, Zagazig University, Zagazig, 44511, Egypt
| | - Ayman E Taha
- Department of Animal Husbandry and Animal Wealth Development, Faculty of Veterinary Medicine, Alexandria University, Edfina, 22758, Egypt
| | - Amira M El-Tahan
- Plant Production Department, Arid Lands Cultivation Research Institute, The City of Scientific Research and Technological Applications, SRTA-City, Borg El Arab, Alexandria, Egypt
| | - Synan F AbuQamar
- Department of Biology, College of Science, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates
| | - Khaled A El-Tarabily
- Department of Biology, College of Science, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates; Harry Butler Institute, Murdoch University, Murdoch, 6150, Western Australia, Australia.
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Koyun OY, Callaway TR, Nisbet DJ, Anderson RC. Innovative Treatments Enhancing the Functionality of Gut Microbiota to Improve Quality and Microbiological Safety of Foods of Animal Origin. Annu Rev Food Sci Technol 2022; 13:433-461. [DOI: 10.1146/annurev-food-100121-050244] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
The gastrointestinal tract, or gut, microbiota is a microbial community containing a variety of microorganisms colonizing throughout the gut that plays a crucial role in animal health, growth performance, and welfare. The gut microbiota is closely associated with the quality and microbiological safety of foods and food products originating from animals. The gut microbiota of the host can be modulated and enhanced in ways that improve the quality and safety of foods of animal origin. Probiotics—also known as direct-fed microbials—competitive exclusion cultures, prebiotics, and synbiotics have been utilized to achieve this goal. Reducing foodborne pathogen colonization in the gut prior to slaughter and enhancing the chemical, nutritional, or sensory characteristics of foods (e.g., meat, milk, and eggs) are two of many positive outcomes derived from the use of these competitive enhancement–based treatments in food-producing animals. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
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Affiliation(s)
- Osman Y. Koyun
- Department of Animal and Dairy Science, University of Georgia, Athens, Georgia, USA
| | - Todd R. Callaway
- Department of Animal and Dairy Science, University of Georgia, Athens, Georgia, USA
| | - David J. Nisbet
- Food and Feed Safety Research Unit, Southern Plains Agricultural Research Center, Agricultural Research Service, United States Department of Agriculture, College Station, Texas, USA
| | - Robin C. Anderson
- Food and Feed Safety Research Unit, Southern Plains Agricultural Research Center, Agricultural Research Service, United States Department of Agriculture, College Station, Texas, USA
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Faustino M, Durão J, Pereira CF, Pintado ME, Carvalho AP. Mannans and mannan oligosaccharides (MOS) from Saccharomyces cerevisiae - A sustainable source of functional ingredients. Carbohydr Polym 2021; 272:118467. [PMID: 34420726 DOI: 10.1016/j.carbpol.2021.118467] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 07/10/2021] [Accepted: 07/16/2021] [Indexed: 11/18/2022]
Abstract
Sustainable industry practices and circular economy concepts encourage the transformation of production waste into by-products. Saccharomyces cerevisiae is widely used in fermentation industry worldwide, generating large amounts of spent yeast which is mainly directed to animal feed or discarded as waste. Instead of becoming and environmental problem, spent yeast can be directed to the extraction of valuable compounds such as mannans and mannan oligosaccharides (MOS). This review presents a compilation of the studies up to date regarding the different chemical, enzymatic, mechanical or physical processes addressed for mannans extraction and MOS production. Additionally, the existing studies on the chemical modification of mannans aimed to improve specific characteristics are also discussed. Finally, the more relevant bioactivities and potential applications of mannans, MOS and mannose are presented, together with products on the market containing these compounds.
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Affiliation(s)
- Margarida Faustino
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Joana Durão
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; Amyris Bio Products Portugal Unipessoal Lda, Portugal
| | - Carla F Pereira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Manuela E Pintado
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Ana P Carvalho
- 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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11
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The application of a novel non-thermal plasma device with double rotary plasma jets for inactivation of Salmonella Enteritidis on shell eggs and its effects on sensory properties. Int J Food Microbiol 2021; 355:109332. [PMID: 34358812 DOI: 10.1016/j.ijfoodmicro.2021.109332] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 07/03/2021] [Accepted: 07/18/2021] [Indexed: 01/07/2023]
Abstract
Consumer awareness and distaste towards both bacterial and chemical contaminations on food items have been increasing in recent years. Non-thermal plasma (NTP) is a cutting-edge technology which has been shown to effectively inactivate bacteria on the treated foods. Although the general NTP with a single plasma jet is appropriate for the continuous operation process, it suffers limitations due to its smaller scanning area. Here, a novel NTP device with a double rotary nozzle jet system was utilized, which could treat an area instead of a point. The shell eggs inoculated with Salmonella enterica serotype Enteritidis (SE) were placed on a moving platform under the double rotary nozzle jet system. The efficacy of the NTP treatment on microbial decontamination was evaluated by testing a total of 26 combinations of operating parameters consisting of various plasma power (150, 180, 210 W), argon flow rate (10, 15, 20 slm), repetition of the moving platform (4, 6, 8 times), and speed of the moving platform (5, 10 mm/s). Although significantly higher SE reduction (p < 0.05) was achieved with higher power, more repetitions, larger argon flow rates, and lower speed of the platform, these parameters induced significant alterations in the sensory properties of the treated eggs. By comprehensively considering the bacterial reductions, egg quality, and sensory properties, NTP treatment with combination T (180 W-15 slm-6 times-10 mm/s) was determined to be the optimal parameter, which achieved >4 log CFU/egg of SE reduction and significantly better sensory properties than commercially washed eggs (p < 0.05). Additionally, SEM analysis revealed that NTP treatment with combination T resulted in less damage to egg cuticles compared to commercially washed eggs. This novel NTP device offers an efficient antibacterial activity under shorter exposure time (30 s), smaller argon flow rate (15 slm), and lower power (180 W) without adversely affecting the overall quality of the treated eggs. Therefore, this NTP device equipped with the double rotary jet system possesses a potential solution for future industrial applications.
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Abstract
Alternative poultry production systems continue to expand as markets for organic and naturally produced poultry meat and egg products increase. However, these production systems represent challenges associated with variable environmental conditions and exposure to foodborne pathogens. Consequently, there is a need to introduce feed additives that can support bird health and performance. There are several candidate feed additives with potential applications in alternative poultry production systems. Prebiotic compounds selectively stimulate the growth of beneficial gastrointestinal microorganisms leading to improved health of the host and limiting the establishment of foodborne pathogens. The shift in the gastrointestinal microbiota and modulation of fermentation can inhibit the establishment of foodborne pathogens such as Campylobacter and Salmonella. Both current and potential applications of prebiotics in alternative poultry production systems will be discussed in this review. Different sources and types of prebiotics that could be developed for alternative poultry production will also be explored.
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Affiliation(s)
- Steven C Ricke
- Department of Animal and Dairy Sciences, University of Wisconsin, Madison, WI.
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13
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Ahmed MFE, Ramadan H, Seinige D, Kehrenberg C, Abd El-Wahab A, Volkmann N, Kemper N, Schulz J. Occurrence of extended-spectrum beta-lactamase-producing Enterobacteriaceae, microbial loads, and endotoxin levels in dust from laying hen houses in Egypt. BMC Vet Res 2020; 16:301. [PMID: 32838780 PMCID: PMC7446189 DOI: 10.1186/s12917-020-02510-4] [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: 03/06/2020] [Accepted: 08/04/2020] [Indexed: 11/24/2022] Open
Abstract
Background Poultry houses are often highly contaminated with dust, which might contain considerable amounts of microorganisms and endotoxins. The concentrations of microorganisms and endotoxins in dust from laying hen houses in Egypt are unknown. However, to estimate the risks for birds, the environment, and people working in laying hen houses, it is important to gather information about the composition of these dusts. Here we report the microbial loads, the occurrence of antimicrobial-resistant bacteria, and endotoxin concentrations in dust samples from 28 laying hen farms in Dakahliya Governorate, Egypt, and discuss the results relevant to the literature. Results Pooled settled dust samples (n = 28) were analyzed for total viable counts of bacteria and fungi (CFU/g), the occurrence of extended-spectrum beta-lactamase (ESBL)-producing Enterobacteriaceae, Salmonella spp., and methicillin-resistant Staphylococcus aureus (MRSA), and endotoxin concentrations (ng/g). The means and standard deviations of total viable counts were 7.10 × 108 ± 2.55 × 109 CFU/g for bacteria and 5.37 × 106 ± 7.26 × 106 CFU/g for fungi. Endotoxin levels varied from 2.9 × 104 to 6.27 × 105 ng/g. None of the tested samples contained Salmonella spp. or MRSA. In contrast, by direct plating, Enterobacteriaceae were found frequently (57%; n = 16), and suspected ESBL-producing Enterobacteriaceae occurred in 21% (n = 6) of the sampled barns. Using an enrichment method, the detection of Enterobacteriaceae and suspected ESBL-producing Enterobacteriaceae increased to 20 and 16 positive barns, respectively. Taking results from both methods into account, Enterobacteriaceae and suspected ESBL-producing Enterobacteriaceae were detected in 23 barns Overall, 100 ESBL suspected isolates (Escherichia coli, n = 64; Enterobacter cloacae, n = 20; and Klebsiella pneumoniae n = 16) were identified to species level by MALDI-TOF MS. Isolates from 20 barns (71% positive barns) were confirmed as ESBL producing Enterobacteriaceae by the broth microdilution test. Conclusions Dust in Egyptian laying hen houses contains high concentrations of microorganisms and endotoxins, which might impair the health of birds and farmers when inhaled. Furthermore, laying hens in Egypt seem to be a reservoir for ESBL-producing Enterobacteriaceae. Thus, farmers are at risk of exposure to ESBL-producing bacteria, and colonized hens might transmit these bacteria into the food chain.
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Affiliation(s)
- Marwa F E Ahmed
- Institute for Animal Hygiene, Animal Welfare and Farm Animal Behaviour, University of Veterinary Medicine Hannover, Foundation, Hannover, Germany.,Hygiene and Zoonoses Department, Faculty of Veterinary Medicine, Mansoura University, Mansoura, Egypt
| | - Hazem Ramadan
- Hygiene and Zoonoses Department, Faculty of Veterinary Medicine, Mansoura University, Mansoura, Egypt
| | - Diana Seinige
- Institute for Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Hannover, Germany
| | - Corinna Kehrenberg
- Institute for Veterinary Food Science, Justus-Liebig-University Giessen, Giessen, Germany
| | - Amr Abd El-Wahab
- Nutrition and Nutritional Deficiency Diseases Department, Faculty of Veterinary Medicine, Mansoura University, Mansoura, Egypt
| | - Nina Volkmann
- Institute for Animal Hygiene, Animal Welfare and Farm Animal Behaviour, University of Veterinary Medicine Hannover, Foundation, Hannover, Germany
| | - Nicole Kemper
- Institute for Animal Hygiene, Animal Welfare and Farm Animal Behaviour, University of Veterinary Medicine Hannover, Foundation, Hannover, Germany
| | - Jochen Schulz
- Institute for Animal Hygiene, Animal Welfare and Farm Animal Behaviour, University of Veterinary Medicine Hannover, Foundation, Hannover, Germany.
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14
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Li W, Li H, Zheng S, Wang Z, Sheng H, Shi C, Shi X, Niu Q, Yang B. Prevalence, Serotype, Antibiotic Susceptibility, and Genotype of Salmonella in Eggs From Poultry Farms and Marketplaces in Yangling, Shaanxi Province, China. Front Microbiol 2020; 11:1482. [PMID: 32903897 PMCID: PMC7438954 DOI: 10.3389/fmicb.2020.01482] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Accepted: 06/08/2020] [Indexed: 01/31/2023] Open
Abstract
Poultry products such as eggs provide essential nutrients to the human body and thus play vital roles in the human food network. Salmonella is one of the most notorious foodborne pathogens and has been found to be prevalent in eggs. To better understand the characteristics of Salmonella in eggs, we investigated the prevalence of Salmonella spp. in 814 fresh eggs collected from poultry farms and retail marketplaces in Yangling, Shaanxi Province, China. The serotype, genotype, and antibiotic susceptibilities of 61 Salmonella isolates recovered from the eggs were analyzed. The average detection rate of Salmonella-positive eggs was 5.6%, with 6.6% of the eggs collected from poultry farms and 5.1% from marketplaces. Thirteen serotypes were identified from the 61 isolates, among which Salmonella Typhimurium (24.5%) and Salmonella Indiana (22.9%) were the most prevalent serotypes. Other dominant serotypes included Salmonella Thompson (13.1%) and Salmonella Enteritidis (11.4%), with the remaining nine serotypes detected at low rates (1.6-4.9%). All the Salmonella isolates tested were resistant to sulfisoxazole (100.0%). The majority (77.1%) of the isolates were resistant to nalidixic acid, amoxicillin-clavulanate, and ampicillin, while nearly two-thirds (63.9-68.9%) were resistant to trimethoprim-sulfamethoxazole, kanamycin, tetracyclines, and chloramphenicol. The rate of resistance to ciprofloxacin was 40.1%; the resistance rates to streptomycin, ceftiofur, and ceftriaxone ranged from 21.3 to 26.2%; and those to gentamicin, amikacin, and cefoxitin were relatively low (3.3-16.4%). Forty-nine (80.3%) Salmonella isolates exhibited resistance to multiple antibiotics, 20 (32.8%) of which were resistant to at least 10 antibiotics. Subtyping by pulse-field gel electrophoresis revealed a close genetic relatedness of Salmonella isolates from poultry farms, in striking contrast to the high diversity of the isolates obtained from marketplaces. Isolates of the same serotype always shared identical genotype and antibiotic resistance profiles, even the ones that were recovered from eggs sampled at different locations and times. These findings indicate that diverse Salmonella spp. with high rates of multidrug resistance are prevalent in fresh eggs in the study area. More attention should be paid to egg production, transportation, and storage to prevent foodborne outbreaks caused by Salmonella.
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Affiliation(s)
- Wei Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Hao Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Shujuan Zheng
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Zewei Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Huanjing Sheng
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Chunlei Shi
- MOST-USDA Joint Research Center for Food Safety, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Xianming Shi
- MOST-USDA Joint Research Center for Food Safety, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Qinya Niu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Baowei Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
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15
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Pouillot R, Schlosser W, VAN Doren JM, Dennis SB, Kause JR. Assessment of the Risk of Salmonellosis Linked to the Consumption of Liquid Egg Products Made from Internally Contaminated Shell Eggs Initially Stored at 65°F (18°C) Compared with Eggs Stored at 45°F (7°C). J Food Prot 2020; 83:767-778. [PMID: 32294762 DOI: 10.4315/0362-028x.jfp-19-376] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2019] [Accepted: 12/23/2019] [Indexed: 11/11/2022]
Abstract
ABSTRACT According to the U.S. Food and Drug Administration's (FDA's) rule on "Prevention of Salmonella Enteritidis in Shell Eggs during Production, Storage, and Transportation," shell eggs intended for human consumption are required to be held or transported at or below 45°F (7.2°C) ambient temperature beginning 36 h after time of lay. Meanwhile, eggs in hatcheries are typically stored at a temperature of 65°F (18.3°C). Although most of those eggs are directed to incubators for hatching, excess eggs have the potential to be diverted for human consumption as egg products through the "breaker" market if these eggs are refrigerated in accordance with FDA's requirement. Combining risk assessment models developed by the U.S. Department of Agriculture's Food Safety and Inspection Service for shell eggs and for egg products, we quantified and compared Salmonella Enteritidis levels in eggs held at 65°F versus 45°F, Salmonella Enteritidis levels in the resulting egg products, and the risk of human salmonellosis from consumption of those egg products. For eggs stored 5 days at 65°F (following 36 h at 75°F [23.9°C] in the layer house), the mean level of Salmonella Enteritidis contamination is 30-fold higher than for eggs stored at 45°F. These increased levels of contamination lead to a 47-fold increase in the risk of salmonellosis from consumption of egg products made from these eggs, with some variation in the public health risk on the basis of the egg product type (e.g., whole egg versus whole egg with added sugar). Assuming that 7% of the liquid egg product supply originates from eggs stored at 65°F versus 45°F, this study estimates an additional burden of 3,562 cases of salmonellosis per year in the United States. A nominal range uncertainty analysis suggests that the relative increase in the risk linked to the storage of eggs at higher temperature estimated in this study is robust to the uncertainty surrounding the model parameters. The diversion of eggs from broiler production to human consumption under the current storage practices of 65°F (versus 45°F) would present a substantive overall increase in the risk of salmonellosis. HIGHLIGHTS
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Affiliation(s)
- Régis Pouillot
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740.,(ORCID: https://orcid.org/0000-0002-6107-5212 [R.P.])
| | - Wayne Schlosser
- Office of Public Health Science, Food Safety and Inspection Service, U.S. Department of Agriculture, 1400 Independence Avenue S.W., Washington, D.C. 20250, USA
| | - Jane M VAN Doren
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740
| | - Sherri B Dennis
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740
| | - Janell R Kause
- Office of Public Health Science, Food Safety and Inspection Service, U.S. Department of Agriculture, 1400 Independence Avenue S.W., Washington, D.C. 20250, USA
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16
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Tîrziu E, Bărbălan G, Morar A, Herman V, Cristina RT, Imre K. Occurrence and Antimicrobial Susceptibility Profile of Salmonella spp. in Raw and Ready-To-Eat Foods and Campylobacter spp. in Retail Raw Chicken Meat in Transylvania, Romania. Foodborne Pathog Dis 2020; 17:479-484. [PMID: 31990586 PMCID: PMC7415872 DOI: 10.1089/fpd.2019.2738] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The survey was undertaken to investigate the presence and antimicrobial susceptibility profile of Salmonella spp. in raw and ready-to-eat (RTE) foods, and Campylobacter spp. in the retail raw chicken meat collected in two counties of Transylvania, Romania. A total of 13.1% (51/388) of the examined food samples were found to be Salmonella positive, with a distribution of 14.7% (48/326) in the raw food (i.e., pork, chicken carcass, and shell egg) and 4.8% (3/62) in the RTE samples (i.e., sausages, but not ham and salami), respectively. These differences were statistically significant (p = 0.034). The isolates were serotyped as Salmonella Infantis (n = 19), Salmonella Typhimurium (n = 11) Salmonella Rissen (n = 8), Salmonella Derby (n = 3), Salmonella Enteritidis (n = 3), Salmonella Bredeney (n = 2), Salmonella Brandenburg (n = 1), Salmonella Gloucester (n = 1), Salmonella Goldcoast (n = 1), Salmonella Kottbus (n = 1), and Salmonella Ruzizi (n = 1). Campylobacter strains were present in 29.4% (10/34) of the investigated chicken samples, and the identified species were Campylobacter coli (70%) and C. jejuni (30%). From the 14 tested antimicrobials, the Salmonella isolates were resistant against azithromycin (88.2%), tetracycline (54.9%), sulfamethoxazole (54.9%), ciprofloxacin (45.1%), nalidixic acid (43.1%), ampicillin (35.3%), chloramphenicol (33.3%), tigecycline (25.5%), cefotaxime (13.7%), colistin (13.7%), trimethoprim (7.8%), and gentamicin (2%), resulting in the expression of 21 multidrug-resistant (MDR) profiles. Of 10 Campylobacter isolates, 80% were resistant to ciprofloxacin and nalidixic acid, 40% to tetracycline, and 10% to streptomycin and erythromycin, respectively. Our findings indicate that Romanian isolates of Salmonella spp. and Campylobacter spp., contaminating animal-origin foods, can exhibit MDR patterns, representing a public health risk.
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Affiliation(s)
- Emil Tîrziu
- Department of Animal Production and Veterinary Public Health, Faculty of Veterinary Medicine, Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania", Timişoara, Romania
| | - Gabriel Bărbălan
- Department of Animal Production and Veterinary Public Health, Faculty of Veterinary Medicine, Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania", Timişoara, Romania
| | - Adriana Morar
- Department of Animal Production and Veterinary Public Health, Faculty of Veterinary Medicine, Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania", Timişoara, Romania
| | - Viorel Herman
- Department of Infectious Diseases and Preventive Medicine, Faculty of Veterinary Medicine, Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania", Timişoara, Romania
| | - Romeo T Cristina
- Department of Pharmacology and Pharmacy, Faculty of Veterinary Medicine, Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania", Timişoara, Romania
| | - Kálmán Imre
- Department of Animal Production and Veterinary Public Health, Faculty of Veterinary Medicine, Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania", Timişoara, Romania
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17
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Gavahian M, Chu Y, Jo C. Prospective Applications of Cold Plasma for Processing Poultry Products: Benefits, Effects on Quality Attributes, and Limitations. Compr Rev Food Sci Food Saf 2019; 18:1292-1309. [DOI: 10.1111/1541-4337.12460] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Revised: 05/07/2019] [Accepted: 05/12/2019] [Indexed: 12/20/2022]
Affiliation(s)
- Mohsen Gavahian
- Product and Process Research CenterFood Industry Research and Development Inst. No. 331 Shih‐Pin Rd. Hsinchu 30062 Taiwan Republic of China
| | - Yan‐Hwa Chu
- Product and Process Research CenterFood Industry Research and Development Inst. No. 331 Shih‐Pin Rd. Hsinchu 30062 Taiwan Republic of China
| | - Cheorun Jo
- Dept. of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Inst. of Agriculture and Life ScienceSeoul National Univ. Seoul 08826 South Korea
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18
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Kenny B, Miller MJ, McEvoy V, Centofanti A, Stevens CP. A protracted outbreak of Salmonella Hessarek infection associated with one brand of eggs—South Australia, March 2017 - July 2018. Commun Dis Intell (2018) 2019. [DOI: 10.33321/cdi.2019.43.22] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Salmonella Hessarek is an uncommon serotype in Australia. We report on the investigation of a protracted outbreak of 25 cases of S. Hessarek gastroenteritis in which cases were defined as any laboratory confirmed case of Salmonella Hessarek notified to the South Australian Communicable Disease Control Branch from 1st March 2017 to 3 July 2018. We conducted a descriptive case series investigation interviewing all cases and 17 (68%) reported consuming brand X free-range eggs. Four samples of one-dozen brand X eggs were cultured for the presence of Salmonella spp. One out of the four samples returned positive for S. Hessarek in the contents of the eggs; Salmonella was not present in any of the whole egg rinses of the four samples. The high proportion of cases reporting the consumption of brand X free-range eggs and the isolation of S. Hessarek from sampling four dozen brand X eggs is an unusually strong signal implicating brand X eggs as the source of this outbreak. From a public health perspective, it is important to understand the behaviour of S. Hessarek including its ability to be present in the content of eggs and further research is recommended. The findings in this investigation into a rare Salmonella serotype highlight the need for continuous monitoring of the epidemiology of Salmonella in Australia including the epidemiology of egg-associated Salmonella outbreaks of human disease.
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Affiliation(s)
- Bernadette Kenny
- Communicable Disease Control Branch, Department for Health and Wellbeing, SA Health, Government of South Australia
| | - Megge J Miller
- Communicable Disease Control Branch, Department for Health and Wellbeing, SA Health, Government of South Australia
| | - Vanessa McEvoy
- , Food and Controlled Drugs Branch, Department for Health and Wellbeing, SA Health, Government of South Australia
| | - Alessia Centofanti
- Food Standards Surveillance Section, Food and Controlled Drugs Branch, Department for Health and Wellbeing, SA Health, Government of South Australia
| | - Cherylyn P Stevens
- Food and Controlled Drugs Branch, Department for Health and Wellbeing, SA Health, Government of South Australia
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19
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Ekerette EE, Ikpeme EV, Efienokwu JN, Ozoje MO. Immune Response of Nigerian Chicken Genotypes to Salmonella and Newcastle Vaccines. ACTA ACUST UNITED AC 2019. [DOI: 10.3923/tasr.2019.296.302] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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20
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De Leo R, Quartieri A, Haghighi H, Gigliano S, Bedin E, Pulvirenti A. Application of pectin‐alginate and pectin‐alginate‐laurolyl arginate ethyl coatings to eliminate
Salmonella enteritidis
cross contamination in egg shells. J Food Saf 2018. [DOI: 10.1111/jfs.12567] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Riccardo De Leo
- Department of Life SciencesUniversity of Modena and Reggio Emilia Reggio Emilia Italy
| | - Andrea Quartieri
- Department of Life SciencesUniversity of Modena and Reggio Emilia Reggio Emilia Italy
| | - Hossein Haghighi
- Department of Life SciencesUniversity of Modena and Reggio Emilia Reggio Emilia Italy
| | - Silvia Gigliano
- Department of Life SciencesUniversity of Modena and Reggio Emilia Reggio Emilia Italy
| | - Elisa Bedin
- Department of Life SciencesUniversity of Modena and Reggio Emilia Reggio Emilia Italy
| | - Andrea Pulvirenti
- Department of Life SciencesUniversity of Modena and Reggio Emilia Reggio Emilia Italy
- Interdepartmental Research Centre BIOGEST‐SITEIAUniversity of Modena and Reggio Emilia Reggio Emilia Italy
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21
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Huang J, Yu L, Zhang W, Zhang T, Guang C, Mu W. Production of d-mannose from d-glucose by co-expression of d-glucose isomerase and d-lyxose isomerase in Escherichia coli. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4895-4902. [PMID: 29569257 DOI: 10.1002/jsfa.9021] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/20/2018] [Revised: 03/15/2018] [Accepted: 03/18/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND d-Mannose is not only the epimer of d-glucose at the C-2 position, but also the aldose isomer of d-fructose. Because of its physiological properties and health benefits, d-mannose has attracted public interest. It has been confirmed that d-mannose has broad applications in food, cosmetics, and pharmaceutical industries. According to the Izumoring strategy, d-glucose isomerase (d-GI) and d-lyxose isomerase (d-LI) play important roles in the conversions of d-fructose from d-glucose and of d-mannose from d-fructose respectively. In this study, a one-step enzyme process of d-mannose production from d-glucose has been constructed by co-expression of the d-GI from Acidothermus cellulolyticus and d-LI from Thermosediminibacter oceani in Escherichia coli BL21(DE3) cells. RESULTS The co-expression system exhibits maximum activity at pH 6.5 and 65 °C with Co2+ supplement. It is relatively thermostable at less than 65 °C. When the reaction reaches equilibrium, the ratio of d-glucose, d-fructose, and d-mannose is approximately 34 : 49.6 : 16.4. By using this co-expression system, about 60.0 g L-1 d-mannose is obtained from 400 g L-1 d-glucose in 8 h. CONCLUSION This co-expression of d-GI and d-LI system provides a novel and efficient approach for d-mannose production. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Jiawei Huang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Lina Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wenli Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Tao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Cuie Guang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wanmeng Mu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
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22
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Ricke SC, Dawoud TM, Kim SA, Park SH, Kwon YM. Salmonella Cold Stress Response: Mechanisms and Occurrence in Foods. ADVANCES IN APPLIED MICROBIOLOGY 2018; 104:1-38. [PMID: 30143250 DOI: 10.1016/bs.aambs.2018.03.001] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Since bacteria in foods often encounter various cold environments during food processing, such as chilling, cold chain distribution, and cold storage, lower temperatures can become a major stress environment for foodborne pathogens. Bacterial responses in stressful environments have been considered in the past, but now the importance of stress responses at the molecular level is becoming recognized. Documenting how bacterial changes occur at the molecular level may help to achieve the in-depth understanding of stress responses, to predict microbial fate when they encounter cold temperatures, and to design and develop more effective strategies to control pathogens in food for ensuring food safety. Microorganisms differ in responding to a sudden downshift in temperature and this, in turn, impacts their metabolic processes and can cause various structural modifications. In this review, the fundamental aspects of bacterial cold stress responses focused on cell membrane modification, DNA supercoiling modification, transcriptional and translational responses, cold-induced protein synthesis including CspA, CsdA, NusA, DnaA, RecA, RbfA, PNPase, KsgA, SrmB, trigger factors, and initiation factors are discussed. In this context, specific Salmonella responses to cold temperature including growth, injury, and survival and their physiological and genetic responses to cold environments with a focus on cross-protection, different gene expression levels, and virulence factors will be discussed.
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Affiliation(s)
- Steven C Ricke
- Cell and Molecular Biology Program, University of Arkansas, Fayetteville, AR, United States; Center for Food Safety, University of Arkansas, Fayetteville, AR, United States; Department of Food Science, University of Arkansas, Fayetteville, AR, United States.
| | - Turki M Dawoud
- Cell and Molecular Biology Program, University of Arkansas, Fayetteville, AR, United States; Center for Food Safety, University of Arkansas, Fayetteville, AR, United States; Department of Poultry Science, University of Arkansas, Fayetteville, AR, United States
| | - Sun Ae Kim
- Center for Food Safety, University of Arkansas, Fayetteville, AR, United States; Department of Food Science, University of Arkansas, Fayetteville, AR, United States; Department of Poultry Science, University of Arkansas, Fayetteville, AR, United States
| | - Si Hong Park
- Cell and Molecular Biology Program, University of Arkansas, Fayetteville, AR, United States; Center for Food Safety, University of Arkansas, Fayetteville, AR, United States; Department of Food Science, University of Arkansas, Fayetteville, AR, United States
| | - Young Min Kwon
- Cell and Molecular Biology Program, University of Arkansas, Fayetteville, AR, United States; Center for Food Safety, University of Arkansas, Fayetteville, AR, United States; Department of Poultry Science, University of Arkansas, Fayetteville, AR, United States
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23
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Surface decontamination of eggshells by using non-thermal atmospheric plasma. Int J Food Microbiol 2017; 266:267-273. [PMID: 29274482 DOI: 10.1016/j.ijfoodmicro.2017.12.021] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2017] [Revised: 12/08/2017] [Accepted: 12/17/2017] [Indexed: 11/22/2022]
Abstract
In this study, the possibility of using an effective short time non-thermal plasma (NTP) treatment to inactivate Salmonella enterica serovar Enteritidis on eggshell surface was investigated. The eggshells were artificially contaminated with S. Enteritidis at an initial concentration of 107cfu/egg and then treated with an atmospheric pressure plasma jet by using air as process gas under different experimental settings with various frequencies (20-25kHz) and reference voltages (100-80%), exposure times (60-120s), distances from plasma jet (15 or 40mm) and gas flow rates (2000-3000L/h). The best result was obtained at maximum plasma power of 655W (25kHz-100% V), where S. Enteritidis concentration on egg surface was reduced below the detection limit (102cfu/egg) after 120s of treatment. The temperature remained below 35°C after all plasma treatments in order to minimize the risk of egg quality alterations. Specific measurements demonstrated that there were no negative effects on egg quality after NTP treatment. The effect of plasma process on the egg cuticle was demonstrated by using scanning electron microscopy.
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24
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Long M, Yu H, Chen L, Wu G, Zhao S, Deng W, Chen S, Zhou K, Liu S, He L, Ao X, Yan Y, Ma M, Wang H, Davis MA, Jones L, Li B, Zhang A, Zou L. Recovery of Salmonella isolated from eggs and the commercial layer farms. Gut Pathog 2017; 9:74. [PMID: 29255489 PMCID: PMC5729242 DOI: 10.1186/s13099-017-0223-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/28/2017] [Accepted: 12/05/2017] [Indexed: 11/29/2022] Open
Abstract
BACKGROUND Salmonella is recognized as a common bacterial cause of foodborne diarrheal illness worldwide, and animal or its food products have been the most common vehicles of the Salmonella infections. This study aimed to investigate the distribution of Salmonella in two commercial layer farms and to determine the genetic relatedness between these strains. The Salmonella isolates were serotyped by slide agglutination using commercial antisera and analyzed for genetic relatedness using pulsed-field gel electrophoresis (PFGE). RESULTS The internal environment had the highest prevalence of Salmonella (14/15, 93.3%), followed by external environment (60/96, 62.5%) and egg samples (23/84, 27.3%). The prevalence of Salmonella in the environment was significantly higher than that in egg samples (p < 0.05). The occurrence of Salmonella in the internal environment (93.3%) was relatively higher than in the external environment (55.6-77.2%). The 111 isolates were distributed among 15 PFGE types, and the PFGE results suggested that there existed cross-contamination between these strains not only from eggs, but also from the environments. CONCLUSIONS The findings indicated ongoing Salmonella cross-contamination inside or outside of the layer farms, and that Salmonella could also spread along the egg production line.
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Affiliation(s)
- Mei Long
- College of Resources, Sichuan Agricultural University, Chengdu, 611130 People’s Republic of China
| | - Hua Yu
- Sichuan Entry-Exit Inspection and Quarantine Bureau, Chengdu, 610041 People’s Republic of China
| | - Li Chen
- National Quality Supervision and Inspection Center of Liquor Products (Sichuan), Yibin, 644000 People’s Republic of China
| | - Guoyan Wu
- College of Resources, Sichuan Agricultural University, Chengdu, 611130 People’s Republic of China
| | - Siyue Zhao
- College of Resources, Sichuan Agricultural University, Chengdu, 611130 People’s Republic of China
| | - Wenwen Deng
- College of Resources, Sichuan Agricultural University, Chengdu, 611130 People’s Republic of China
| | - Shujuan Chen
- College of Food Science, Sichuan Agricultural University, Ya’an, 625014 People’s Republic of China
| | - Kang Zhou
- College of Food Science, Sichuan Agricultural University, Ya’an, 625014 People’s Republic of China
| | - Shuliang Liu
- College of Food Science, Sichuan Agricultural University, Ya’an, 625014 People’s Republic of China
| | - Li He
- College of Food Science, Sichuan Agricultural University, Ya’an, 625014 People’s Republic of China
| | - Xiaoling Ao
- College of Food Science, Sichuan Agricultural University, Ya’an, 625014 People’s Republic of China
| | - Yubao Yan
- Sichuan Entry-Exit Inspection and Quarantine Bureau, Chengdu, 610041 People’s Republic of China
| | - Menggen Ma
- College of Resources, Sichuan Agricultural University, Chengdu, 611130 People’s Republic of China
| | - Hongning Wang
- College of Food Science, Sichuan Agricultural University, Ya’an, 625014 People’s Republic of China
| | - Margaret A. Davis
- College of Life Sciences, Sichuan University, Chengdu, 610065 People’s Republic of China
| | - Lisa Jones
- College of Life Sciences, Sichuan University, Chengdu, 610065 People’s Republic of China
| | - Bei Li
- Dujiangyan Campus, Sichuan Agricultural University, Chengdu, 611830 People’s Republic of China
| | - Anyun Zhang
- College of Life Sciences, Sichuan University, Chengdu, 610065 People’s Republic of China
- College of Veterinary Medicine, Washington State University, Pullman, USA
| | - Likou Zou
- College of Resources, Sichuan Agricultural University, Chengdu, 611130 People’s Republic of China
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25
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Food recalls and warnings due to the presence of foodborne pathogens — a focus on fresh fruits, vegetables, dairy and eggs. Curr Opin Food Sci 2017. [DOI: 10.1016/j.cofs.2017.11.007] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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26
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Ibrahim HM, Sayed RH, Abdel-Aziz WR, Soliman RT. Preparation and evaluation of Salmonella Enteritidis antigen conjugated with nanogold for screening of poultry flocks. Vet World 2017; 10:848-853. [PMID: 28919672 PMCID: PMC5591467 DOI: 10.14202/vetworld.2017.848-853] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2017] [Accepted: 06/22/2017] [Indexed: 12/02/2022] Open
Abstract
Aim: The present work aimed to develop lateral flow immunochromatographic strip (ICS) test for detection of Salmonella Enteritidis (SE) specific antibodies in chicken sera. Materials and Methods: A rapid lateral flow immunochromatographic test (LFIT) has been developed, in which SE Group D antigen labeled with the gold chloride molecules laid on the conjugate pad. Staphylococcus aureus protein A was used as capture antibody at the test line (T) of a nitrocellulose (NC) membrane and anti-SE antigen-specific rabbit antibodies were used as capture antibody at the control line (C) of the NC strip in the lateral flow layout device. Results: Using the developed LFIT, the minimal amount of SE-specific antibodies that can be detected in chicken serum sample was 1427 enzyme-linked immunosorbent assay (ELISA) unit/100 µl that was equal to 0.1 µg (Ab)/100 µl sample. 100 suspected serum samples collected from a poultry flock were tested with the prepared SE-LFIT kits and the locally prepared stained Salmonella antigen, and the results were compared with those obtained from examination of these samples with Salmonella Group D antibody ELISA kit as the gold standard test. The sensitivity, specificity, and accuracy of the prepared SE-LFIT antigen kits were 94.4%, 90%, and 94%, respectively, while those obtained with stained Salmonella antigen were 88.8%, 90%, and 89%, respectively. Conclusion: The developed test is a simple field rapid test of high sensitivity, specificity, and accuracy that can improve and facilitates rapid field surveillance of salmonellosis among chickens.
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Affiliation(s)
- Hazem Mohammed Ibrahim
- Department of Bacterial Sera and Antigen Research, Veterinary Serum and Vaccine Research Institute, Abbasia, Cairo
| | - Rafik Hamed Sayed
- Central Laboratory for Evaluation of Veterinary Biologics, Abbasia, Cairo
| | - Wafaa Ragab Abdel-Aziz
- Department of Bacterial Sera and Antigen Research, Veterinary Serum and Vaccine Research Institute, Abbasia, Cairo
| | - Rafik Tawfik Soliman
- Department of Microbiology, Faculty of Veterinary Medicine, Cairo University, Cairo, Egypt
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27
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Analysis of prevalence and CRISPR typing reveals persistent antimicrobial-resistant Salmonella infection across chicken breeder farm production stages. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.01.023] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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28
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Inactivation of Salmonella enterica serovar Typhimurium on egg surface, by direct and indirect treatments with cold atmospheric plasma. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.01.005] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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29
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Chousalkar KK, Sexton M, McWhorter A, Hewson K, Martin G, Shadbolt C, Goldsmith P. Salmonella typhimurium in the Australian egg industry: Multidisciplinary approach to addressing the public health challenge and future directions. Crit Rev Food Sci Nutr 2017; 57:2706-2711. [DOI: 10.1080/10408398.2015.1113928] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Kapil K. Chousalkar
- School of Animal and Veterinary Science, The University of Adelaide, Roseworthy, South Australia, Australia
| | - Margaret Sexton
- Primary Industries and Regions, Adelaide, South Australia, Australia
| | - Andrea McWhorter
- School of Animal and Veterinary Science, The University of Adelaide, Roseworthy, South Australia, Australia
| | - Kylie Hewson
- Australian Egg Corporation Limited, North Sydney, Sydney, New South Wales, Australia
| | - Glen Martin
- Food and Controlled Drugs Branch, SA Health, Adelaide, South Australia, Australia
| | - Craig Shadbolt
- NSW Food Authority, Sydney, Sydney, New South Wales, Australia
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30
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Suwannarach N, Kaewyana C, Yodmeeklin A, Kumla J, Matsui K, Lumyong S. Evaluation of Muscodor cinnamomi as an egg biofumigant for the reduction of microorganisms on eggshell surfaces and its effect on egg quality. Int J Food Microbiol 2017; 244:52-61. [DOI: 10.1016/j.ijfoodmicro.2016.12.021] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2016] [Revised: 12/20/2016] [Accepted: 12/26/2016] [Indexed: 11/16/2022]
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31
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Wu S, Ricke SC, Schneider KR, Ahn S. Food safety hazards associated with ready-to-bake cookie dough and its ingredients. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.10.010] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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32
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Whiley H, Clarke B, Ross K. Knowledge and Attitudes towards Handling Eggs in the Home: An Unexplored Food Safety Issue? INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2017; 14:E48. [PMID: 28067811 PMCID: PMC5295299 DOI: 10.3390/ijerph14010048] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/07/2016] [Revised: 01/03/2017] [Accepted: 01/04/2017] [Indexed: 11/16/2022]
Abstract
Foodborne illness is a global public health issue, with food handling in the home identified as an underestimated source. In Australia, there has been a significant increase in the incidence of salmonellosis with the majority of outbreaks linked to eggs. This study investigated Australian eggs consumer attitudes, behaviours and risk perceptions associated with the handling of raw eggs in the home. It was identified that 67% of participants chose free range eggs, 11% kept poultry, 7% did not have any preference, 7% cage eggs, 4% barn eggs, 2% organic eggs and 1% pasteurized eggs. The majority of participants (91%) reported they stored eggs in the fridge. It was identified that there is an underestimation of "risky behaviour" associated with the consumption of raw eggs in the home, as 84% of participants indicated that they did not consume raw eggs, but subsequently 86% indicated that they had eaten mixture/batter containing raw eggs. Participants' responses relating to food safety were also examined in relation to their profession and gender. Safer food handling practices were identified by Environmental Health Officers (EHO) and Food handlers compared to all other professions (p < 0.05). However, the gender of participants did not significantly affect (p > 0.05) their responses.
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Affiliation(s)
- Harriet Whiley
- Environmental Health, School of the Environment, Flinders University, Adelaide 5001, Australia.
| | - Beverley Clarke
- Geography, School of the Environment, Flinders University, Adelaide 5001, Australia.
| | - Kirstin Ross
- Environmental Health, School of the Environment, Flinders University, Adelaide 5001, Australia.
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33
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Hirano S, Yokota Y, Eda M, Kuda T, Shikano A, Takahashi H, Kimura B. Effect of Lactobacillus plantarum Tennozu-SU2 on Salmonella Typhimurium Infection in Human Enterocyte-Like HT-29-Luc Cells and BALB/c Mice. Probiotics Antimicrob Proteins 2016; 9:64-70. [DOI: 10.1007/s12602-016-9243-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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34
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Shi Z, Baker CA, Lee SI, Park SH, Kim SA, Ricke SC. Comparison of methods for quantitating Salmonella enterica Typhimurium and Heidelberg strain attachment to reusable plastic shipping container coupons and preliminary assessment of sanitizer efficacy. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2016; 51:602-608. [PMID: 27192211 DOI: 10.1080/03601234.2016.1181905] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Salmonella serovars, one of the leading contributors to foodborne illness and are especially problematic for foods that are not cooked before consumption, such as fresh produce. The shipping containers that are used to transport and store fresh produce may play a role in cross contamination and subsequent illnesses. However, methods for quantitatively attached cells are somewhat variable. The overall goal of this study was to compare conventional plating with molecular methods for quantitating attached representative strains for Salmonella Typhimurium and Heidelberg on reusable plastic containers (RPC) coupons, respectively. We attached Salmonella enterica serovar Typhimurium ATCC 14028 and serovar Heidelberg SL486 (parent and an antibiotic resistant marker strain) to plastic coupons (2.54 cm(2)) derived from previously used shipping containers by growing for 72 h in tryptic soy broth. The impact of the concentration of sanitizer on log reductions between unsanitized and sanitized coupons was evaluated by exposing attached S. Typhimurium cells to 200 ppm and 200,000 ppm sodium hypochlorite (NaClO). Differences in sanitizer effectiveness between serovars were also evaluated with attached S. Typhimurium compared to attached S. Heidelberg populations after being exposed to 200 ppm peracetic acid (PAA). Treatment with NaClO caused an average of 2.73 ± 0.23 log CFU of S. Typhimurium per coupon removed with treatment at 200 ppm while 3.36 ± 0.54 log CFU were removed at 200,000 ppm. Treatment with PAA caused an average of 2.62 ± 0.15 log CFU removed for S. Typhimurium and 1.41 ± 0.17 log CFU for S. Heidelberg (parent) and 1.61 ± 0.08 log CFU (marker). Lastly, scanning electron microscopy (SEM) was used to visualize cell attachment and coupon surface topography. SEM images showed that remaining attached cell populations were visible even after sanitizer application. Conventional plating and qPCR yielded similar levels of enumerated bacterial populations indicating a high concordance between the two methods. Therefore, qPCR could be used for the rapid quantification of Salmonella attached on RPC.
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Affiliation(s)
- Zhaohao Shi
- a Center for Food Safety and Department of Food Science, University of Arkansas , Fayetteville , Arkansas , USA
| | - Christopher A Baker
- a Center for Food Safety and Department of Food Science, University of Arkansas , Fayetteville , Arkansas , USA
| | - Sang In Lee
- a Center for Food Safety and Department of Food Science, University of Arkansas , Fayetteville , Arkansas , USA
| | - Si Hong Park
- a Center for Food Safety and Department of Food Science, University of Arkansas , Fayetteville , Arkansas , USA
| | - Sun Ae Kim
- a Center for Food Safety and Department of Food Science, University of Arkansas , Fayetteville , Arkansas , USA
| | - Steven C Ricke
- a Center for Food Safety and Department of Food Science, University of Arkansas , Fayetteville , Arkansas , USA
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35
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Long M, Lai H, Deng W, Zhou K, Li B, Liu S, Fan L, Wang H, Zou L. Disinfectant susceptibility of differentSalmonellaserotypes isolated from chicken and egg production chains. J Appl Microbiol 2016; 121:672-81. [DOI: 10.1111/jam.13184] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2016] [Revised: 04/18/2016] [Accepted: 05/16/2016] [Indexed: 11/28/2022]
Affiliation(s)
- M. Long
- College of Resources; Sichuan Agricultural University; Chengdu China
- The Laboratory of Microbiology; Dujiangyan Campus of Sichuan Agricultural University; Dujiangyan Sichuan China
| | - H. Lai
- College of Food Science; Sichuan Agricultural University; Ya'an China
| | - W. Deng
- The Laboratory of Microbiology; Dujiangyan Campus of Sichuan Agricultural University; Dujiangyan Sichuan China
| | - K. Zhou
- College of Food Science; Sichuan Agricultural University; Ya'an China
| | - B. Li
- The Laboratory of Microbiology; Dujiangyan Campus of Sichuan Agricultural University; Dujiangyan Sichuan China
| | - S. Liu
- College of Food Science; Sichuan Agricultural University; Ya'an China
| | - L. Fan
- The Laboratory of Microbiology; Dujiangyan Campus of Sichuan Agricultural University; Dujiangyan Sichuan China
| | - H. Wang
- Animal Disease Prevention and Food Safety Key Laboratory of Sichuan Province; School of Life Science; Sichuan University; Chengdu China
| | - L. Zou
- College of Resources; Sichuan Agricultural University; Chengdu China
- The Laboratory of Microbiology; Dujiangyan Campus of Sichuan Agricultural University; Dujiangyan Sichuan China
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36
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Hu X, Shi Y, Zhang P, Miao M, Zhang T, Jiang B. d-Mannose: Properties, Production, and Applications: An Overview. Compr Rev Food Sci Food Saf 2016; 15:773-785. [DOI: 10.1111/1541-4337.12211] [Citation(s) in RCA: 97] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2016] [Revised: 04/09/2016] [Accepted: 04/13/2016] [Indexed: 12/24/2022]
Affiliation(s)
- Xing Hu
- State Key Laboratory of Food Science and Technology; Jiangnan Univ; 1800 Lihu Ave Wuxi Jiangsu 214122 P.R. China
- Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan Univ; 1800 Lihu Avenue Wuxi Jiangsu 214122 P.R. China
| | - Yaning Shi
- State Key Laboratory of Food Science and Technology; Jiangnan Univ; 1800 Lihu Ave Wuxi Jiangsu 214122 P.R. China
- College of Food Science and Technology; Nanjing Agricultural Univ; 1 Weigang Nanjing Jiangsu 210095 P.R. China
| | - Peng Zhang
- State Key Laboratory of Food Science and Technology; Jiangnan Univ; 1800 Lihu Ave Wuxi Jiangsu 214122 P.R. China
- Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan Univ; 1800 Lihu Avenue Wuxi Jiangsu 214122 P.R. China
| | - Ming Miao
- State Key Laboratory of Food Science and Technology; Jiangnan Univ; 1800 Lihu Ave Wuxi Jiangsu 214122 P.R. China
| | - Tao Zhang
- State Key Laboratory of Food Science and Technology; Jiangnan Univ; 1800 Lihu Ave Wuxi Jiangsu 214122 P.R. China
- Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan Univ; 1800 Lihu Avenue Wuxi Jiangsu 214122 P.R. China
| | - Bo Jiang
- State Key Laboratory of Food Science and Technology; Jiangnan Univ; 1800 Lihu Ave Wuxi Jiangsu 214122 P.R. China
- Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan Univ; 1800 Lihu Avenue Wuxi Jiangsu 214122 P.R. China
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37
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Hahn-Didde D, Purdum S. Prebiotics and probiotics used alone or in combination and effects on pullet growth and intestinal microbiology. J APPL POULTRY RES 2016. [DOI: 10.3382/japr/pfv051] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
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38
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Abstract
In approaching the development of a veterinary vaccine, researchers must choose from a bewildering array of options that can be combined to enhance benefit. The choice and combination of options is not just driven by efficacy, but also consideration of the cost, practicality, and challenges faced in licensing the product. In this review we set out the different choices faced by veterinary vaccine developers, highlight some issues, and propose some pressing needs to be addressed.
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Affiliation(s)
- Mark A Chambers
- Department of Pathology and Infectious Diseases, School of Veterinary Medicine, University of Surrey, Guildford, Surrey, GU2 7AL, UK.
- Department of Bacteriology, Animal and Plant Health Agency, Addlestone, Surrey, KT15 3NB, UK.
| | - Simon P Graham
- Department of Pathology and Infectious Diseases, School of Veterinary Medicine, University of Surrey, Guildford, Surrey, GU2 7AL, UK
- The Pirbright Institute, Ash Road, Pirbright, Woking, GU24 0NF, UK
| | - Roberto M La Ragione
- Department of Pathology and Infectious Diseases, School of Veterinary Medicine, University of Surrey, Guildford, Surrey, GU2 7AL, UK
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39
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Maurischat S, Szabo I, Baumann B, Malorny B. Rapid real-time PCR methods to distinguish Salmonella Enteritidis wildtype field isolates from vaccine strains Salmovac SE/Gallivac SE and AviPro SALMONELLA VAC E. J Microbiol Methods 2015; 112:92-8. [DOI: 10.1016/j.mimet.2015.03.015] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2015] [Revised: 03/16/2015] [Accepted: 03/16/2015] [Indexed: 10/23/2022]
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40
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Marcq C, Marlier D, Beckers Y. Improving adjuvant systems for polyclonal egg yolk antibody (IgY) production in laying hens in terms of productivity and animal welfare. Vet Immunol Immunopathol 2015; 165:54-63. [PMID: 25813905 DOI: 10.1016/j.vetimm.2015.02.012] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2014] [Revised: 02/18/2015] [Accepted: 02/27/2015] [Indexed: 01/22/2023]
Abstract
The antibody production in the egg yolks of immunized laying hens is seen as a way of improving animal welfare compared with conventional production by mammals. Immunoglobulin Y (IgY) technology, however, has still to address welfare issues linked to the widespread use of an adjuvant in vaccines. Currently, Freund's adjuvants, complete (FCA) or incomplete (FIA), remain the standard. This study sought to evaluate various approaches used to enhance egg yolk antibody production in terms of both productivity and avian welfare. The outer membrane protein (OMP) of Salmonella Typhimurium was used as the prototype antigen. At 20 weeks of age, 56 ISA Brown hens, with specific-Salmonella-free status, were divided into seven groups (n=8) and received an initial intramuscular immunization. Hens in the two negative control groups received phosphate buffered saline (PBS) or FIA alone. Hens in the other groups received 80μg of Salmonella OMP emulsified with one of the following adjuvants: 200μl of FIA alone (T1); 200μl of FIA supplemented with 8μg of C-phosphate-guanosine oligodeoxynucleotides (CpG-ODN) (T2); and 280μl of Montanide ISA 70 VG (T4). Birds in the T3 group received the antigen in emulsion with FIA and were given the tested immunostimulatory component (l-carnitine) via their feed (100mg/kg). A positive control group (PC) received FCA for the first and final immunizations and FIA for the other boosters. Immunization was repeated after 20, 46, 82 and 221 days. Eggs were collected regularly until 242 days after the first immunization and the anti-Salmonella Typhimurium activities in the yolk were determined by ELISA. After 242 days, the birds were euthanized and the injection sites were evaluated for gross and microscopic lesions. Among the tested immunostimulatory approaches, supplementation of FIA with CpG-ODN led to a significant and long-lasting enhancement of the specific antibody response. This treatment was even higher than the positive benchmark using FCA in the first immunization. The study results showed that a clinical examination of injection sites is insufficient for drawing conclusions about the local tolerance of vaccines. Tissue damage was noticeable in all treatment groups. The birds receiving the Montanide adjuvant, however, had fewer and less severe lesions. Given these limited side-effects, Montanide ISA 70 VG could provide the depot effect needed to ensure the immunomodulatory efficiency of CpG-ODN. The association of these two adjuvants could prove a promising alternative to Freund's adjuvants (FA).
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Affiliation(s)
- Christopher Marcq
- University of Liege - Gembloux Agro-Bio Tech, Animal Science Unit, Passage des Déportés 2, B-5030 Gembloux, Belgium
| | - Didier Marlier
- University of Liege - Faculty of Veterinary Medicine, Department of Bird, Rabbit and Rodent Medicine, Boulevard de Colonster 20, Bât B42, B-4000 Liège, Belgium
| | - Yves Beckers
- University of Liege - Gembloux Agro-Bio Tech, Animal Science Unit, Passage des Déportés 2, B-5030 Gembloux, Belgium.
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41
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Whiley H, Ross K. Salmonella and eggs: from production to plate. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2015; 12:2543-56. [PMID: 25730295 PMCID: PMC4377917 DOI: 10.3390/ijerph120302543] [Citation(s) in RCA: 92] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 01/13/2015] [Revised: 02/23/2015] [Accepted: 02/23/2015] [Indexed: 11/23/2022]
Abstract
Salmonella contamination of eggs and egg shells has been identified as a public health concern worldwide. A recent shift in consumer preferences has impacted on the egg industry, with a push for cage-free egg production methods. There has also been an increased desire from consumers for raw and unprocessed foods, potentially increasing the risk of salmonellosis. In response to these changes, this review explores the current literature regarding Salmonella contamination of eggs during the production processing through to food handling protocols. The contamination of eggs with Salmonella during the production process is a complex issue, influenced by many variables including flock size, flock age, stress, feed, vaccination, and cleaning routines. Currently there is no consensus regarding the impact of caged, barn and free range egg production has on Salmonella contamination of eggs. The literature regarding the management and control strategies post-collection, during storage, transport and food handling is also reviewed. Pasteurisation and irradiation were identified as the only certain methods for controlling Salmonella and are essential for the protection of high risk groups, whereas control of temperature and pH were identified as potential control methods to minimise the risk for foods containing raw eggs; however, further research is required to provide more detailed control protocols and education programs to reduce the risk of salmonellosis from egg consumption.
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Affiliation(s)
- Harriet Whiley
- Health and the Environment, Flinders University, GPO Box 2100, Adelaide, 5001, Australia.
| | - Kirstin Ross
- Health and the Environment, Flinders University, GPO Box 2100, Adelaide, 5001, Australia.
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42
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Application of Molecular Approaches for Understanding Foodborne Salmonella Establishment in Poultry Production. ACTA ACUST UNITED AC 2014. [DOI: 10.1155/2014/813275] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
Salmonellosis in the United States is one of the most costly foodborne diseases. Given that Salmonella can originate from a wide variety of environments, reduction of this organism at all stages of poultry production is critical. Salmonella species can encounter various environmental stress conditions which can dramatically influence their survival and colonization. Current knowledge of Salmonella species metabolism and physiology in relation to colonization is traditionally based on studies conducted primarily with tissue culture and animal infection models. Consequently, while there is some information about environmental signals that control Salmonella growth and colonization, much still remains unknown. Genetic tools for comprehensive functional genomic analysis of Salmonella offer new opportunities for not only achieving a better understanding of Salmonella pathogens but also designing more effective intervention strategies. Now the function(s) of each single gene in the Salmonella genome can be directly assessed and previously unknown genetic factors that are required for Salmonella growth and survival in the poultry production cycle can be elucidated. In particular, delineating the host-pathogen relationships involving Salmonella is becoming very helpful for identifying optimal targeted gene mutagenesis strategies to generate improved vaccine strains. This represents an opportunity for development of novel vaccine approaches for limiting Salmonella establishment in early phases of poultry production. In this review, an overview of Salmonella issues in poultry, a general description of functional genomic technologies, and their specific application to poultry vaccine developments are discussed.
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43
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Scientific Opinion on the public health risks of table eggs due to deterioration and development of pathogens. EFSA J 2014. [DOI: 10.2903/j.efsa.2014.3782] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023] Open
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44
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Upadhyaya I, Kollanoor-Johny A, Darre M, Venkitanarayanan K. Efficacy of plant-derived antimicrobials for reducing egg-borne transmission of Enteritidis. J APPL POULTRY RES 2014. [DOI: 10.3382/japr.2014-00941] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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45
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Pouillot R, Hoelzer K, Ramirez GA, deGraft-Hanson J, Dennis SB. Assessment of the risk of salmonellosis from internally contaminated shell eggs following initial storage at 18 °C (65 °F), compared with 7 °C (45 °F). Food Microbiol 2014; 43:16-9. [PMID: 24929877 DOI: 10.1016/j.fm.2014.04.012] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2014] [Revised: 04/17/2014] [Accepted: 04/23/2014] [Indexed: 11/26/2022]
Abstract
In the U.S., chicken-breeder farms that supply hatcheries typically store and transport eggs intended for broiler production at a temperature of 18.3 °C (65 °F). However, in case of surplus, some of these eggs may be diverted to human consumption. According to the U.S. Food and Drug Administration's 'Egg Safety Final Rule,' shell eggs intended for human consumption are required to be held or transported at or below 7.2 °C (45 °F) ambient temperature beginning 36 h after time of lay. We adapted a risk assessment model developed by the U.S. Department of Agriculture's Food Safety Inspection Service, to quantify human exposure to Salmonella Enteritidis and the risk of human salmonellosis if eggs are held and transported at 18.3 °C for up to 5.5 days after time of lay, as has been observed when hatchery eggs are diverted to human consumption, rather than held and transported at 7.2 °C within 36 h after time of lay. Storage at 18.3 °C leads to considerable bacterial growth in internally contaminated eggs. The model predicted that more than 10% of internally contaminated eggs would remain contaminated after in-shell pasteurization resulting in a 5-log10 reduction, and that some bacteria would survive after home-cooking. The model predicted that, alternatively, eggs stored at 7.2 °C after lay would have limited bacterial growth prior to pasteurization, and Salmonella would be very unlikely to be present after pasteurization. The predicted risk of salmonellosis from the consumption of eggs held and transported at 18.3 °C and subsequently diverted to human consumption is 25 times higher than the risk when eggs are held and transported at 7.2 °C.
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Affiliation(s)
- R Pouillot
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, USA.
| | - K Hoelzer
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, USA.
| | - G A Ramirez
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, USA.
| | - J deGraft-Hanson
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, USA.
| | - S B Dennis
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, USA.
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Arnold ME, Gosling RJ, La Ragione RM, Davies RH, Martelli F. Estimation of the impact of vaccination on faecal shedding and organ and egg contamination forSalmonellaEnteritidis,SalmonellaTyphiumurium and monophasicSalmonellaTyphimurium. Avian Pathol 2014; 43:155-63. [DOI: 10.1080/03079457.2014.896990] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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