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Mihajilov-Krstev T, Joković N, Tamindžija D, Tamaš I, Stanković N, Stojanović-Radić Z, Volarić A, Radnović D. Decontamination of Salmonella enterica spp. on shell eggs by Allium cepa L. dry scales extracts. KRAGUJEVAC JOURNAL OF SCIENCE 2022. [DOI: 10.5937/kgjsci2244127m] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
Abstract
Salmonellae are a major global diarrheal diseases agent and are commonly found in a variety of foods. However, eggs appear to be one of the most important sources of infection ultimately leading to salmonellosis. Here we investigate a potential utilization of onion (Allium cepa L.) dry scales extracts and decoction for disinfection of eggshells contaminated with Salmonella enterica spp. Antimicrobial activity was screened by a microplate dilution method against 32 environmental and 1 reference Salmonella strains, at 106 and 103 CFU/ml starting cell concentration. Also, the efficacy of egg submersion treatment was tested. At high contamination level of 106 Salmonella cells per ml, extracts exhibited MIC and MBC values in the range of 0.08-2.50 mg/ml and 0.31-10.0 mg/ml, respectively. Ethanol extract had the most potent antibacterial activity followed by methanol, ethyl-acetate and acetone extracts. Pure decoction had MIC and MBC in the range of 250-500 mg/ml. When testing a lower level of contamination (103 CFU/ml) which is more similar to real life levels, MIC and MBCs were 8 to 14 times lower. Submersion of artificially contaminated eggs in ethanol extracts and decoctions resulted in the complete elimination of Salmonella after 8 minutes of exposure. Thus, a reduction of a minimum of 3.71 log units was achieved during the 8 minutes of treatment. Having in mind natural levels of Salmonella eggshell counts are far lower it can be implied that such treatment could be highly effective in practical application. Results show that tested onion dry scale decontamination solutions are an efficient, cost-effective and eco-friendly options for eggshell decontamination, and are especially promising for use in organic egg production.
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Songsamoe S, Kabploy K, Khunjan K, Matan N. The combined effect of green tea and peppermint oil against pathogenic bacteria to extend the shelf life of eggs at ambient temperature and the mode of action. J Food Saf 2021. [DOI: 10.1111/jfs.12945] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Sumethee Songsamoe
- School of Agricultural Technology and Food Industry Walailak University Nakhon Si Thammarat Thailand
- Center of Excellence in Innovation of Essential Oil Walailak University Nakhon Si Thammarat Thailand
| | - Krittika Kabploy
- School of Agricultural Technology and Food Industry Walailak University Nakhon Si Thammarat Thailand
| | - Katthayawan Khunjan
- Center of Excellence in Innovation of Essential Oil Walailak University Nakhon Si Thammarat Thailand
| | - Narumol Matan
- School of Agricultural Technology and Food Industry Walailak University Nakhon Si Thammarat Thailand
- Center of Excellence in Innovation of Essential Oil Walailak University Nakhon Si Thammarat Thailand
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Almeida e Silva T, Gorup LF, de Araújo RP, Fonseca GG, Martelli SM, de Oliveira KMP, Faraoni LH, de Arruda EGR, Gomes RAB, da Silva CHM, de Arruda EJ. Synergy of Biodegradable Polymer Coatings with Quaternary Ammonium Salts Mediating Barrier Function Against Bacterial Contamination and Dehydration of Eggs. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02545-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Alam MS, Takahashi S, Ito M, Suzuki M, Komura M, Sangsriratanakul N, Shoham D, Takehara K. Bactericidal Efficacy of Food Additive-Grade Calcium Hydroxide Against Salmonella Infantis on Eggshells. Avian Dis 2019; 62:177-183. [PMID: 29944400 DOI: 10.1637/11677-052117-reg.1] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The bactericidal efficacy of food additive-grade calcium hydroxide [FdCa(OH)2] was evaluated for inactivation of Salmonella Infantis and Salmonella Enteritidis in liquid and Salmonella Infantis on contaminated eggshells. The activity of FdCa(OH)2 was also compared with that of sodium hypochlorite (NaOCl) containing 150 ppm chlorine (150 ppm NaOCl). FdCa(OH)2 solutions (0.1% and 0.2%) in the presence or absence of organic materials (5% calf serum [CS]) at pH 12.6 were used to inactivate Salmonella Infantis and Salmonella Enteritidis in a reaction tube or on eggshells artificially contaminated with Salmonella Infantis. Both 0.1% and 0.2% FdCa(OH)2 were capable of inactivating Salmonella Infantis and Salmonella Enteritidis in liquid at >3 log10 colony-forming units (CFU)/ml within 3 and 1 min of contact time, respectively, even in the presence of 5% CS. Additionally, 0.1% and 0.2% FdCa(OH)2 reduced bacterial levels on contaminated eggshells to >3 log10 CFU/ml, within 3 and 1 min, respectively, in the presence of 5% CS. Without CS, 0.1% and 0.2% FdCa(OH)2 could reduce bacteria on eggshells to >3 log10 CFU/ml within 1 min and 30 sec, respectively. In contrast, 150 ppm NaOCl solution could not inactivate bacteria on eggshells down to >3 log10 CFU/ml within 3 min contact time, either with or without CS, and no bacterial reduction was observed in redistilled water. The findings of the present study indicate that FdCa(OH)2 solution has high efficacy against foodborne bacteria and may be a good candidate for enhancement of biosecurity at farms and egg processing plants.
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Affiliation(s)
- Md Shahin Alam
- A Laboratory of Animal Health, Department of Veterinary Medicine, Faculty of Agriculture, Tokyo University of Agriculture and Technology, 3-5-8, Saiwai-cho, Fuchu-shi, Tokyo 183-8509, Japan.,B The United Graduate School of Veterinary Science, Gifu University, 1-1, Yanagido, Gifu 501-1193, Japan
| | - Satoru Takahashi
- A Laboratory of Animal Health, Department of Veterinary Medicine, Faculty of Agriculture, Tokyo University of Agriculture and Technology, 3-5-8, Saiwai-cho, Fuchu-shi, Tokyo 183-8509, Japan
| | - Mariko Ito
- A Laboratory of Animal Health, Department of Veterinary Medicine, Faculty of Agriculture, Tokyo University of Agriculture and Technology, 3-5-8, Saiwai-cho, Fuchu-shi, Tokyo 183-8509, Japan
| | - Mayuko Suzuki
- A Laboratory of Animal Health, Department of Veterinary Medicine, Faculty of Agriculture, Tokyo University of Agriculture and Technology, 3-5-8, Saiwai-cho, Fuchu-shi, Tokyo 183-8509, Japan
| | - Miyuki Komura
- A Laboratory of Animal Health, Department of Veterinary Medicine, Faculty of Agriculture, Tokyo University of Agriculture and Technology, 3-5-8, Saiwai-cho, Fuchu-shi, Tokyo 183-8509, Japan
| | - Natthanan Sangsriratanakul
- A Laboratory of Animal Health, Department of Veterinary Medicine, Faculty of Agriculture, Tokyo University of Agriculture and Technology, 3-5-8, Saiwai-cho, Fuchu-shi, Tokyo 183-8509, Japan.,B The United Graduate School of Veterinary Science, Gifu University, 1-1, Yanagido, Gifu 501-1193, Japan
| | - Dany Shoham
- A Laboratory of Animal Health, Department of Veterinary Medicine, Faculty of Agriculture, Tokyo University of Agriculture and Technology, 3-5-8, Saiwai-cho, Fuchu-shi, Tokyo 183-8509, Japan.,C Bar-Ilan University, Begin-Sadat Center for Strategic Studies, Ramat Gan 5290002, Israel
| | - Kazuaki Takehara
- A Laboratory of Animal Health, Department of Veterinary Medicine, Faculty of Agriculture, Tokyo University of Agriculture and Technology, 3-5-8, Saiwai-cho, Fuchu-shi, Tokyo 183-8509, Japan.,B The United Graduate School of Veterinary Science, Gifu University, 1-1, Yanagido, Gifu 501-1193, Japan
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Upadhyaya I, Yin HB, Surendran Nair M, Chen CH, Lang R, Darre M, Venkitanarayanan K. Inactivation of Salmonella enteritidis on shell eggs by coating with phytochemicals. Poult Sci 2016; 95:2106-11. [DOI: 10.3382/ps/pew152] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/09/2016] [Indexed: 11/20/2022] Open
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Al-Ajeeli MN, Taylor TM, Alvarado CZ, Coufal CD. Comparison of eggshell surface sanitization technologies and impacts on consumer acceptability. Poult Sci 2016; 95:1191-7. [DOI: 10.3382/ps/pew014] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2015] [Accepted: 01/06/2016] [Indexed: 11/20/2022] Open
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Upadhyaya I, Yin HB, Nair MS, Chen CH, Upadhyay A, Darre MJ, Venkitanarayanan K. Efficacy of fumigation with Trans-cinnamaldehyde and eugenol in reducing Salmonella enterica serovar Enteritidis on embryonated egg shells. Poult Sci 2015; 94:1685-90. [DOI: 10.3382/ps/pev126] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/17/2015] [Indexed: 11/20/2022] Open
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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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Upadhyaya I, Upadhyay A, Kollanoor-Johny A, Baskaran SA, Mooyottu S, Darre MJ, Venkitanarayanan K. Rapid inactivation of Salmonella Enteritidis on shell eggs by plant-derived antimicrobials. Poult Sci 2013; 92:3228-35. [DOI: 10.3382/ps.2013-03126] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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De Reu K, Grijspeerdt K, Heyndrickx M, Uyttendaele M, Debevere J, Herman L. Bacterial shell contamination in the egg collection chains of different housing systems for laying hens. Br Poult Sci 2007; 47:163-72. [PMID: 16641027 DOI: 10.1080/00071660600610773] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
The bacterial eggshell contamination of eating eggs in different commercial housing systems; two conventional cages, one organic aviary system and one barn production, were compared. The total counts of aerobic bacteria and the total counts of Gram-negative bacteria on the shell were used to detect key points where contamination occurred and to study the progress of contamination in the egg collection and transportation chains. The key points in the chain were those where eggs accumulated on a short conveyor belt, initial shell contamination in the alternative housing systems and extra nest-boxes placed on the ground. The high bacterial load of floor eggs (>6.3 log CFU total aerobic flora/eggshell) explains why they cannot be used for eating. On average higher initial shell contamination with total counts of aerobic bacteria was found for eggs from the alternative housing systems compared to the conventional systems; respectively 5.46 compared to 5.08 log CFU/eggshell. However, initial contamination with total counts of Gram-negative bacteria on the shells was less in the alternative systems: 3.31 compared to 3.85 log CFU/shell. Initial bacterial shell contamination tended to correlate positively with the concentration of bacteria in the air of the poultry houses. Storing shell eggs, whether temporarily refrigerated or not, for 9 d or more, resulted in a decrease in bacterial eggshell contamination for both bacterial variables.
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Affiliation(s)
- K De Reu
- Ministry of the Flemish Community, Agricultural Research Centre, Department of Animal Product Quality and Transformation Technology, Melle, Belgium.
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Park CM, Hung YC, Lin CS, Brackett RE. Efficacy of electrolyzed water in inactivating Salmonella enteritidis and Listeria monocytogenes on shell eggs. J Food Prot 2005; 68:986-90. [PMID: 15895731 DOI: 10.4315/0362-028x-68.5.986] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The efficacy of acidic electrolyzed (EO) water produced at three levels of total available chlorine (16, 41, and 77 mg/ liter) and chlorinated water with 45 and 200 mg/liter of residual chlorine was investigated for inactivating Salmonella Enteritidis and Listeria monocytogenes on shell eggs. An increasing reduction in Listeria population was observed with increasing chlorine concentration from 16 to 77 mg/liter and treatment time from 1 to 5 min, resulting in a maximal reduction of 3.70 log CFU per shell egg compared with a deionized water wash for 5 min. There was no significant difference in antibacterial activities against Salmonella and Listeria at the same treatment time between 45 mg/liter of chlorinated water and 14-A acidic EO water treatment (P > or = 0.05). Chlorinated water (200 mg/liter) wash for 3 and 5 min was the most effective treatment; it reduced mean populations of Listeria and Salmonella on inoculated eggs by 4.89 and 3.83 log CFU/shell egg, respectively. However, reductions (log CFU/shell egg) of Listeria (4.39) and Salmonella (3.66) by 1-min alkaline EO water treatment followed by another 1 min of 14-A acidic EO water (41 mg/liter chlorine) treatment had a similar reduction to the 1-min 200 mg/liter chlorinated water treatment for Listeria (4.01) and Salmonella (3.81). This study demonstrated that a combination of alkaline and acidic EO water wash is equivalent to 200 mg/liter of chlorinated water wash for reducing populations of Salmonella Enteritidis and L. monocytogenes on shell eggs.
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Affiliation(s)
- Chung-Myeon Park
- Department of Food Science and Technology, University of Georgia, Griffin, Georgia 30223-1797, USA
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Rodriguez-Romo LA, Yousef AE. Inactivation of Salmonella enterica serovar Enteritidis on shell eggs by ozone and UV radiation. J Food Prot 2005; 68:711-7. [PMID: 15830660 DOI: 10.4315/0362-028x-68.4.711] [Citation(s) in RCA: 79] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The presence of Salmonella enterica serovar Enteritidis in shell eggs has serious public health implications. Several treatments have been developed to control Salmonella on eggs with mixed results. Currently, there is a need for time-saving, economical, and effective egg sanitization treatments. In this study, shell eggs externally contaminated with Salmonella (8.0 x 10(5) to 4.0 x 10(6) CFU/g of eggshell) were treated with gaseous ozone (O3) at 0 to 15 lb/in2 gauge for 0 to 20 min. In other experiments, contaminated shell eggs were exposed to UV radiation at 100 to 2,500 microW/cm2 for 0 to 5 min. Treatment combination included exposing contaminated eggs to UV (1,500 to 2,500 microW/cm2) for 1 min, followed by ozone at 5 lb/in2 gauge for 1 min. Eggs that were (i) noncontaminated and untreated, (ii) contaminated and untreated, and (iii) contaminated and treated with air were used as controls. Results indicated that treating shell eggs with ozone or UV, separately or in combination, significantly (P < 0.05) reduced Salmonella on shell eggs. For example, contaminated eggs treated with ozone at 4 to 8 degrees C and 15 lb/in2 gauge for 10 min or with UV (1,500 to 2,500 microW/cm2) at 22 to 25 degrees C for 5 min produced 5.9- or 4.3-log microbial reductions or more, respectively, when compared with contaminated untreated controls. Combinations including UV followed by ozone treatment resulted in synergistic inactivation of Salmonella by 4.6 log units or more in about 2 min of total treatment time. Salmonella was effectively inactivated on shell eggs in a short time and at low temperature with the use of a combination of UV radiation and ozone.
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Affiliation(s)
- Luis A Rodriguez-Romo
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio 43210, USA
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The use of total aerobic and Gram-negative flora for quality assurance in the production chain of consumption eggs. Food Control 2005. [DOI: 10.1016/j.foodcont.2004.01.004] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Srikaeo K, A. Hourigan J. The use of statistical process control (SPC) to enhance the validation of critical control points (CCPs) in shell egg washing. Food Control 2002. [DOI: 10.1016/s0956-7135(02)00024-5] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Knape KD, Carey JB, Ricke SC. Response of foodborne Salmonella spp. marker strains inoculated on egg shell surfaces to disinfectants in a commercial egg washer. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2001; 36:219-227. [PMID: 11409500 DOI: 10.1081/pfc-100103745] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The objective of this study was to determine the effectiveness of an iodine based disinfectant (IBD, Iocide, Biomedical Development Corporation, San Antonio, TX) on Salmonella enteritidis and S. typhimurium inoculated on egg shell surfaces under simulated industry egg processing conditions with a commercial egg washer used as the sanitizer delivery system. Re-circulated egg washer water containing 1.40-2.85 g/l total dissolved solids was obtained from a commercial egg processing. Sanitizing treatments consisted of distilled deionized water (DDW), IBD, and chlorine (CL; 200 ppm). All treatments (DDW, IBD and CL) significantly (p < 0.05) decreased Salmonella spp. populations on the shell compared to dry (no spray) egg controls. However, efficacy of egg sanitizers appeared to be dependent on the level of total dissolved solids in the egg wash water.
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Affiliation(s)
- K D Knape
- Poultry Science Department, Texas A&M University, College Station 77843-2472, USA
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