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Chincha AAIA, Marone MP, Pia AKR, Freire L, Amorim-Neto DP, Carazzolle MF, Sant'Ana AS. Phenotypic, genotypic, and resistome of mesophilic spore-forming bacteria isolated from pasteurized liquid whole egg. Food Res Int 2024; 184:114215. [PMID: 38609213 DOI: 10.1016/j.foodres.2024.114215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2023] [Revised: 02/22/2024] [Accepted: 03/06/2024] [Indexed: 04/14/2024]
Abstract
The production of whole-liquid eggs is of significant economic and nutritional importance. This study aimed to assess the phenotypic and genotypic diversity of mesophilic aerobic spore-forming bacteria (n = 200) isolated from pasteurized whole liquid egg and liquid egg yolk. The majority of the isolates were identified as belonging to the genera Bacillus (86 %), followed by Brevibacillus (10 %) and Lysinibacillus (4 %). For the phenotypic characterization, isolates were subjected to various heat shocks, with the most significant reductions observed at 80 °C/30 min and 90 °C/10 min for isolates recovered from raw materials. On the other hand, the decrease was similar for isolates recovered from raw material and final product at 100 °C/5 min and 110 °C/5 min. Genotypic genes related to heat resistance (cdnL, spoVAD, dacB, clpC, dnaK, and yitF/Tn1546) were examined for genotypic characterization. The dnaK gene showed a positive correlation with the highest thermal condition tested (110 °C/5 min), while 100 °C/5 min had the highest number of positively correlated genes (clpC, cdnL, yitF/Tn1546, and spoVAD). Whole Genome Sequencing of four strains revealed genes related to sporulation, structure formation, initiation and regulation, stress response, and DNA repair in vegetative cells. The findings of this study indicate that these mesophilic aerobic spore-forming bacteria may adopt several strategies to persist through the process and reach the final product. As the inactivation of these microorganisms during egg processing is challenging, preventing raw materials contamination and their establishment in processing premises must be reinforced.
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Affiliation(s)
- Alexandra A I A Chincha
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Marina P Marone
- Laboratory of Genomics and BioEnergy, Department of Genetics, Evolution, Microbiology and Immunology, University of Campinas, Campinas, SP, Brazil
| | - Arthur K R Pia
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Luisa Freire
- Faculty of Pharmaceutical Sciences, Food and Nutrition, Federal University of Mato Grosso do Sul. Campo Grande, Mato Grosso do Sul, Brazil
| | - Dionisio P Amorim-Neto
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Marcelo F Carazzolle
- Laboratory of Genomics and BioEnergy, Department of Genetics, Evolution, Microbiology and Immunology, University of Campinas, Campinas, SP, Brazil; Center for Computing and Engineering Sciences, University of Campinas, Campinas, SP, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
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2
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Koutsoumanis K, Allende A, Bolton D, Bover‐Cid S, Chemaly M, De Cesare A, Herman L, Hilbert F, Lindqvist R, Nauta M, Nonno R, Peixe L, Ru G, Simmons M, Skandamis P, Suffredini E, Fox E, Gosling R(B, Gil BM, Møretrø T, Stessl B, da Silva Felício MT, Messens W, Simon AC, Alvarez‐Ordóñez A. Persistence of microbiological hazards in food and feed production and processing environments. EFSA J 2024; 22:e8521. [PMID: 38250499 PMCID: PMC10797485 DOI: 10.2903/j.efsa.2024.8521] [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] [Indexed: 01/23/2024] Open
Abstract
Listeria monocytogenes (in the meat, fish and seafood, dairy and fruit and vegetable sectors), Salmonella enterica (in the feed, meat, egg and low moisture food sectors) and Cronobacter sakazakii (in the low moisture food sector) were identified as the bacterial food safety hazards most relevant to public health that are associated with persistence in the food and feed processing environment (FFPE). There is a wide range of subtypes of these hazards involved in persistence in the FFPE. While some specific subtypes are more commonly reported as persistent, it is currently not possible to identify universal markers (i.e. genetic determinants) for this trait. Common risk factors for persistence in the FFPE are inadequate zoning and hygiene barriers; lack of hygienic design of equipment and machines; and inadequate cleaning and disinfection. A well-designed environmental sampling and testing programme is the most effective strategy to identify contamination sources and detect potentially persistent hazards. The establishment of hygienic barriers and measures within the food safety management system, during implementation of hazard analysis and critical control points, is key to prevent and/or control bacterial persistence in the FFPE. Once persistence is suspected in a plant, a 'seek-and-destroy' approach is frequently recommended, including intensified monitoring, the introduction of control measures and the continuation of the intensified monitoring. Successful actions triggered by persistence of L. monocytogenes are described, as well as interventions with direct bactericidal activity. These interventions could be efficient if properly validated, correctly applied and verified under industrial conditions. Perspectives are provided for performing a risk assessment for relevant combinations of hazard and food sector to assess the relative public health risk that can be associated with persistence, based on bottom-up and top-down approaches. Knowledge gaps related to bacterial food safety hazards associated with persistence in the FFPE and priorities for future research are provided.
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3
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An JH, Hwang Y, Hwang S, Kwon H, Gu H, Park K, Choi C. Comparative Evaluation of Egg Quality in Response to Temperature Variability: From Farm to Table Exposure Scenarios. Food Sci Anim Resour 2023; 43:1002-1016. [PMID: 37969324 PMCID: PMC10636220 DOI: 10.5851/kosfa.2023.e62] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 09/26/2023] [Accepted: 09/26/2023] [Indexed: 11/17/2023] Open
Abstract
This study aimed to develop appropriate temperature management practices and provide scientific evidence to support the development of sell-by-date guidance for eggs. Washed and unwashed eggs were subjected to storage under six different scenarios, and both types of eggs were stored at temperatures up to 35°C to evaluate the sell-by-date. Despite temperature fluctuations or continuous storage at 30°C for 5 days, subsequent storage at 10°C resulted in significantly higher Haugh unit and yolk index on day 15. These results indicate that refrigerating eggs from retail sales until consumption is effective for egg quality management, despite the exposure of up to 35°C during distribution. In terms of sell-by-date evaluation, washed eggs retained class B quality for an additional 37 days beyond the recommended sell-by-date at 15°C, which is above the regulated storage temperature. However, unwashed eggs maintained class B quality for approximately 20 days at 30°C-35°C, emphasizing the need for sell-by-date guidelines for unwashed eggs. This study is the first to provide appropriate egg-handling practices based on the actual distribution environment in Korea.
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Affiliation(s)
- Ji-Hoon An
- Department of Food Safety and Regulatory
Science, Chung-Ang University, Anseong 17546, Korea
| | - Youngmin Hwang
- Department of Food Safety and Regulatory
Science, Chung-Ang University, Anseong 17546, Korea
| | - Sumin Hwang
- Department of Food Science and
Biotechnology, Chung-Ang University, Anseong 17546,
Korea
| | - Hyojin Kwon
- Department of Food Science and
Biotechnology, Chung-Ang University, Anseong 17546,
Korea
| | - Hyelim Gu
- Department of Food Science and
Biotechnology, Chung-Ang University, Anseong 17546,
Korea
| | - Kihwan Park
- Department of Food Science and
Biotechnology, Chung-Ang University, Anseong 17546,
Korea
| | - Changsun Choi
- Department of Food and Nutrition,
Chung-Ang University, Anseong 17546, Korea
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4
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Münster P, Pöppel L, Antakli A, Müller-Doblies D, Radko D, Kemper N. The Detection of Salmonella Enteritidis on German Layer Farms after Cleaning and Disinfection. Animals (Basel) 2023; 13:2588. [PMID: 37627379 PMCID: PMC10451266 DOI: 10.3390/ani13162588] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 08/01/2023] [Accepted: 08/09/2023] [Indexed: 08/27/2023] Open
Abstract
The presence of Salmonella Enteritidis in poultry houses after cleaning and disinfection can pose a potential risk to public health, as Salmonella remains one of the most important causes of foodborne diseases. This study focused on ten German layer farms (including floor-reared and free-range systems) with a recent history of Salmonella Enteritidis, and samples were collected from July 2018 to March 2021 after the cleaning and disinfection process. A total of 244 swab samples were tested for the presence of Salmonella using real-time PCR, followed by a culture of positive samples. Results revealed that 61 out of the 244 swab samples tested positive for Salmonella, indicating a prevalence of 25% in the samples examined. Among the Salmonella-positive swab samples identified with the PCR assay, 65.6% (40 out of 61) were confirmed by the culture. Of the 40 isolates obtained from the culture, 36 were identified as Salmonella Enteritidis, while 4 were categorized as rough Salmonella strains. This study emphasizes the importance of both the surrounding area of the poultry houses in terms of infection carry-over and the meticulous implementation of cleaning and disinfection procedures to eliminate any remaining infection within the houses. To mitigate the risk of further Salmonella spread on layer farms, additional investigations are recommended to focus on the existing transmission pathways of Salmonella and their genetic diversity.
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Affiliation(s)
- Pia Münster
- Elanco Deutschland GmbH, Rathausplatz 12, 61348 Bad Homburg, Germany; (P.M.); (A.A.); (D.R.)
| | - Lars Pöppel
- Institute for Animal Hygiene, Animal Welfare and Farm Animal Behaviors, University of Veterinary Medicine Hannover, Foundation, 30559 Hannover, Germany;
- Praxis Pöppel GmbH, Drubbelstraße 2, 33129 Delbrück, Germany
| | - Ali Antakli
- Elanco Deutschland GmbH, Rathausplatz 12, 61348 Bad Homburg, Germany; (P.M.); (A.A.); (D.R.)
| | - Doris Müller-Doblies
- Elanco Austria GmbH, Quartier Belvedere Central, Gertrude Froehlich Sandner Str. 3, 1100 Vienna, Austria;
| | - Dmytro Radko
- Elanco Deutschland GmbH, Rathausplatz 12, 61348 Bad Homburg, Germany; (P.M.); (A.A.); (D.R.)
| | - Nicole Kemper
- Institute for Animal Hygiene, Animal Welfare and Farm Animal Behaviors, University of Veterinary Medicine Hannover, Foundation, 30559 Hannover, Germany;
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5
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Review: Production factors affecting the quality of chicken table eggs and egg products in Europe. Animal 2021; 16 Suppl 1:100425. [PMID: 34955388 DOI: 10.1016/j.animal.2021.100425] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 11/08/2021] [Accepted: 11/18/2021] [Indexed: 01/04/2023] Open
Abstract
The hen's egg (Gallus gallus) is an animal product of great agronomic interest, with a world production of 70.9 million tonnes in 2018. China accounted for 35% of world production, followed by North America (12% of world production), the European Union (7.0 million tonnes, 10% of world production) and India (5.0 million tonnes, 7% of world production). In France, 16-17 billion eggs are produced annually (14.5 billion for table eggs) and more than 1 200 billion worldwide. In 2019, egg production increased by 3.3% compared to 2018, mainly due to the increase in Asian production, which has risen by 42% since 2000. Chicken eggs are widely used either as a low-cost, high nutritional quality food cooked by the consumer (more than 100 billion eggs consumed in Europe), or incorporated as an ingredient in many food products. The various production methods have changed considerably over the last 15 years with the consideration of animal welfare and changes in European regulations. In Europe, fewer and fewer eggs are produced in confinement and there has been a strong growth in the number of systems giving access to an outdoor run. In this review, we describe the different ways in which eggs are produced and processed into egg products to meet the growing demand for ready-to-use food products. We analyse the effect of this evolution of hen-rearing systems on the set of characteristics of eggs and egg products that determine their quality. We describe the risks and benefits associated with these new production methods and their influence or lack of influence on commercial, nutritional, microbial and chemical contamination risk characteristics, as well as the evolution of the image for the consumer. The latter covers the ethical, cultural and environmental dimensions associated with the way the egg is produced.
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6
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Basso F, Manzocco L, Maifreni M, Nicoli MC. Hyperbaric storage of egg white at room temperature: Effects on hygienic properties, protein structure and technological functionality. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102847] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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7
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Shaheen A, Tariq A, Iqbal M, Mirza O, Haque A, Walz T, Rahman M. Mutational Diversity in the Quinolone Resistance-Determining Regions of Type-II Topoisomerases of Salmonella Serovars. Antibiotics (Basel) 2021; 10:antibiotics10121455. [PMID: 34943668 PMCID: PMC8698434 DOI: 10.3390/antibiotics10121455] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 11/23/2021] [Accepted: 11/24/2021] [Indexed: 01/24/2023] Open
Abstract
Quinolone resistance in bacterial pathogens has primarily been associated with mutations in the quinolone resistance-determining regions (QRDRs) of bacterial type-II topoisomerases, which are DNA gyrase and topoisomerase IV. Depending on the position and type of the mutation (s) in the QRDRs, bacteria either become partially or completely resistant to quinolone. QRDR mutations have been identified and characterized in Salmonella enterica isolates from around the globe, particularly during the last decade, and efforts have been made to understand the propensity of different serovars to carry such mutations. Because there is currently no thorough analysis of the available literature on QRDR mutations in different Salmonella serovars, this review aims to provide a comprehensive picture of the mutational diversity in QRDRs of Salmonella serovars, summarizing the literature related to both typhoidal and non-typhoidal Salmonella serovars with a special emphasis on recent findings. This review will also discuss plasmid-mediated quinolone-resistance determinants with respect to their additive or synergistic contributions with QRDR mutations in imparting elevated quinolone resistance. Finally, the review will assess the contribution of membrane transporter-mediated quinolone efflux to quinolone resistance in strains carrying QRDR mutations. This information should be helpful to guide the routine surveillance of foodborne Salmonella serovars, especially with respect to their spread across countries, as well as to improve laboratory diagnosis of quinolone-resistant Salmonella strains.
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Affiliation(s)
- Aqsa Shaheen
- Department of Biochemistry and Biotechnology, Hafiz Hayat Campus, University of Gujrat, Gujrat 50700, Pakistan
- Correspondence: (A.S.); (M.R.); Tel.: +92-53-3643112-187 (A.S.); +92-42-35953122 (M.R.)
| | - Anam Tariq
- Drug Discovery and Structural Biology Group, Health Biotechnology Division, National Institute for Biotechnology and Genetic Engineering (NIBGE), Faisalabad 38000, Pakistan; (A.T.); (M.I.)
| | - Mazhar Iqbal
- Drug Discovery and Structural Biology Group, Health Biotechnology Division, National Institute for Biotechnology and Genetic Engineering (NIBGE), Faisalabad 38000, Pakistan; (A.T.); (M.I.)
| | - Osman Mirza
- Department of Drug Design and Pharmacology, Faculty of Health and Medical Sciences, University of Copenhagen, 2200 Copenhagen, Denmark;
| | - Abdul Haque
- Human Infectious Diseases Group, Akhuwat First University, Faisalabad 38000, Pakistan;
| | - Thomas Walz
- Laboratory of Molecular Electron Microscopy, Rockefeller University, New York, NY 10065, USA;
| | - Moazur Rahman
- School of Biological Sciences, Quaid-I-Azam Campus, University of the Punjab, Lahore 54590, Pakistan
- Correspondence: (A.S.); (M.R.); Tel.: +92-53-3643112-187 (A.S.); +92-42-35953122 (M.R.)
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8
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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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9
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Cardoso MJ, Nicolau AI, Borda D, Nielsen L, Maia RL, Møretrø T, Ferreira V, Knøchel S, Langsrud S, Teixeira P. Salmonella in eggs: From shopping to consumption-A review providing an evidence-based analysis of risk factors. Compr Rev Food Sci Food Saf 2021; 20:2716-2741. [PMID: 33960652 DOI: 10.1111/1541-4337.12753] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2020] [Revised: 02/20/2021] [Accepted: 03/16/2021] [Indexed: 11/28/2022]
Abstract
Nontyphoidal salmonellae are among the most prevalent foodborne pathogens causing gastrointestinal infections worldwide. A high number of cases and outbreaks of salmonellosis are associated with the consumption of eggs and egg products, and several of these occur at the household level. The aim of the current study is to critically evaluate the current status of knowledge on Salmonella in eggs from a consumer's perspective, analyzing the hazard occurrence and the good practices that should be applied to reduce salmonellosis risk. Following a HACCP (Hazard Analysis and Critical Control Point) based approach, some steps along the food journey were identified as Critical Consumer Handling (CCH)-steps in which consumers, through their behavior or choice, can significantly reduce the level of Salmonella in eggs and egg products. From shopping/collecting to consumption, each of these steps is discussed in this review to provide an evidence-based overview of risk factors of human salmonellosis related to egg consumption. The main message to consumers is to choose Salmonella-free eggs (those that some official entity or producer guarantees that does not contain Salmonella), when available, especially for dishes that are not fully heat treated. Second, as guaranteed Salmonella-free eggs are only available in a few countries, refrigerated storage from the point of collection and proper cooking will significantly reduce the risk of salmonellosis. This will require a revision of the actual recommendations/regulations, as not all ensure that eggs are maintained at temperatures that prevent growth of Salmonella from collection until the time of purchasing.
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Affiliation(s)
- Maria João Cardoso
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Anca Ioana Nicolau
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - Daniela Borda
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - Line Nielsen
- Department of Food Science, University of Copenhagen, Copenhagen, Denmark
| | - Rui Leandro Maia
- UFP Energy, Environment and Health Research Unit (FP-ENAS), University Fernando Pessoa, Porto, Portugal
| | - Trond Møretrø
- Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway
| | - Vânia Ferreira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Susanne Knøchel
- Department of Food Science, University of Copenhagen, Copenhagen, Denmark
| | - Solveig Langsrud
- Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway
| | - Paula Teixeira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
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10
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Legros J, Jan S, Bonnassie S, Gautier M, Croguennec T, Pezennec S, Cochet MF, Nau F, Andrews SC, Baron F. The Role of Ovotransferrin in Egg-White Antimicrobial Activity: A Review. Foods 2021; 10:823. [PMID: 33920211 PMCID: PMC8070150 DOI: 10.3390/foods10040823] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 04/07/2021] [Accepted: 04/08/2021] [Indexed: 12/17/2022] Open
Abstract
Eggs are a whole food which affordably support human nutritional requirements worldwide. Eggs strongly resist bacterial infection due to an arsenal of defensive systems, many of which reside in the egg white. However, despite improved control of egg production and distribution, eggs remain a vehicle for foodborne transmission of Salmonella enterica serovar Enteritidis, which continues to represent a major public health challenge. It is generally accepted that iron deficiency, mediated by the iron-chelating properties of the egg-white protein ovotransferrin, has a key role in inhibiting infection of eggs by Salmonella. Ovotransferrin has an additional antibacterial activity beyond iron-chelation, which appears to depend on direct interaction with the bacterial cell surface, resulting in membrane perturbation. Current understanding of the antibacterial role of ovotransferrin is limited by a failure to fully consider its activity within the natural context of the egg white, where a series relevant environmental factors (such as alkalinity, high viscosity, ionic composition, and egg white protein interactions) may exert significant influence on ovotransferrin activity. This review provides an overview of what is known and what remains to be determined regarding the antimicrobial activity of ovotransferrin in egg white, and thus enhances understanding of egg safety through improved insight of this key antimicrobial component of eggs.
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Affiliation(s)
- Julie Legros
- STLO, INRAE, Institut Agro, 35042 Rennes, France; (J.L.); (S.J.); (M.G.); (T.C.); (S.P.); (M.-F.C.); (F.N.)
- School of Biological Sciences, Health and Life Sciences Building, University of Reading, Reading RG6 6AX, UK;
| | - Sophie Jan
- STLO, INRAE, Institut Agro, 35042 Rennes, France; (J.L.); (S.J.); (M.G.); (T.C.); (S.P.); (M.-F.C.); (F.N.)
| | - Sylvie Bonnassie
- UFR Sciences de la vie et de L’environnement, Université de Rennes 1, 35000 Rennes, France;
| | - Michel Gautier
- STLO, INRAE, Institut Agro, 35042 Rennes, France; (J.L.); (S.J.); (M.G.); (T.C.); (S.P.); (M.-F.C.); (F.N.)
| | - Thomas Croguennec
- STLO, INRAE, Institut Agro, 35042 Rennes, France; (J.L.); (S.J.); (M.G.); (T.C.); (S.P.); (M.-F.C.); (F.N.)
| | - Stéphane Pezennec
- STLO, INRAE, Institut Agro, 35042 Rennes, France; (J.L.); (S.J.); (M.G.); (T.C.); (S.P.); (M.-F.C.); (F.N.)
| | - Marie-Françoise Cochet
- STLO, INRAE, Institut Agro, 35042 Rennes, France; (J.L.); (S.J.); (M.G.); (T.C.); (S.P.); (M.-F.C.); (F.N.)
| | - Françoise Nau
- STLO, INRAE, Institut Agro, 35042 Rennes, France; (J.L.); (S.J.); (M.G.); (T.C.); (S.P.); (M.-F.C.); (F.N.)
| | - Simon C. Andrews
- School of Biological Sciences, Health and Life Sciences Building, University of Reading, Reading RG6 6AX, UK;
| | - Florence Baron
- STLO, INRAE, Institut Agro, 35042 Rennes, France; (J.L.); (S.J.); (M.G.); (T.C.); (S.P.); (M.-F.C.); (F.N.)
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11
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Renzone G, Novi G, Scaloni A, Arena S. Monitoring aging of hen egg by integrated quantitative peptidomic procedures. Food Res Int 2021; 140:110010. [PMID: 33648242 DOI: 10.1016/j.foodres.2020.110010] [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: 07/30/2020] [Revised: 11/15/2020] [Accepted: 12/08/2020] [Indexed: 10/22/2022]
Abstract
Environmental conditions and timing of egg storage highly affect raw material quality. Aging and endogenous processing of constituent proteins can determine important changes in specific functions and technological properties of inner egg compartments. We here used integrated peptidomic procedures to identify peptide markers of egg freshness. At first, peptides extracted from egg white and yolk plasma taken from eggs stored for different times were subjected to a label-free untargeted quantitation procedure based on nanoLC-ESI-Q-Orbitrap-MS/MS, which identified 836 and 1974 unique variable molecules, respectively. By applying stringent criteria for filtering data, 30 and 66 putative egg aging markers were selected for egg white and yolk plasma, respectively. Proposed molecules were then validated through a targeted label-free parallel reaction monitoring procedure based on nanoLC-ESI-Q-Orbitrap-MS/MS, confirming quantitative trends for 19 and 25 peptides in egg white and yolk plasma, respectively, and generating a robust panel of egg storage markers. Quantitative results reflected physico-chemical phenomena occurring in egg compartments during storage and offered essential information for the development of novel control procedures to assess quality features of fresh/stored raw material.
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Affiliation(s)
- Giovanni Renzone
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples 80147, Italy
| | - Gianfranco Novi
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples 80147, Italy
| | - Andrea Scaloni
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples 80147, Italy.
| | - Simona Arena
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples 80147, Italy.
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12
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Simsiri U, Rungruengpet W, Kaewkot C, Sun YM, Świąder K, Wanangkarn A, Tan FJ. Influence of Cold Chain Integrity during Postwashing Processing and Storage on Chicken Egg Quality. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2021. [DOI: 10.1590/1806-9061-2021-1458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- U Simsiri
- National Chung Hsing University, Taiwan
| | | | - C Kaewkot
- National Chung Hsing University, Taiwan
| | - YM Sun
- National Animal Industry Foundation, Taiwan
| | - K Świąder
- Warsaw University of Life Sciences, Poland
| | | | - FJ Tan
- National Chung Hsing University, Taiwan
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13
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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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Baron F, Cochet MF, Alabdeh M, Guérin-Dubiard C, Gautier M, Nau F, Andrews SC, Bonnassie S, Jan S. Egg-White Proteins Have a Minor Impact on the Bactericidal Action of Egg White Toward Salmonella Enteritidis at 45°C. Front Microbiol 2020; 11:584986. [PMID: 33133053 PMCID: PMC7578404 DOI: 10.3389/fmicb.2020.584986] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2020] [Accepted: 09/18/2020] [Indexed: 02/05/2023] Open
Abstract
Salmonella enterica serovar Enteritidis is noted for its ability to survive the harsh antibacterial activity of egg white which is presumed to explain its occurrence as the major food-borne pathogen associated with the consumption of eggs and egg products. Liquid egg white is a major ingredient for the food industry but, because of its thermal fragility, pasteurization is performed at the modest temperature of 57°C (for 2–6 min). Unfortunately, such treatment does not lead to sufficient reduction in S. Enteritidis contamination, which is a clear health concern when the product is consumed without cooking. However, egg white is able to limit S. Enteritidis growth due to its alkaline pH, iron deficiency and multiple antimicrobial proteins. This anti-Salmonella activity of egg white is temperature dependent and becomes bactericidal once the incubation temperature exceeds 42°C. This property is exploited in the highly promising pasteurization treatment (42–45°C for 1–5 days) which achieves complete killing of S. Enteritidis. However, the precise mechanism and the role of the egg-white proteins are not fully understood. Here, the impact of exposure of S. Enteritidis to egg white-based media, with or without egg-white proteins (>10 kDa), under bactericidal conditions (45°C) was explored by measuring survival and global expression. Surprisingly, the bactericidal activity of egg white at 45°C was only slightly affected by egg-white proteins indicating that they play a minor role in the bactericidal activity observed. Moreover, egg-white proteins had minimal impact on the global-gene-expression response to egg white such that very similar, major regulatory responses (20% genes affected) were observed both with and without egg-white proteins following incubation for 45 min at 45°C. Egg-white proteins caused a significant change in expression for just 64 genes, including the psp and lysozyme-inhibitor responses genes which is suggestive of an early membrane perturbation effect. Such damage was supported by disruption of the proton motive force by egg-white proteins. In summary, the results suggest that low-mass components of egg white are largely responsible for the bactericidal activity of egg white at 45°C.
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Affiliation(s)
| | | | | | | | | | | | - Simon C Andrews
- School of Biological Sciences, University of Reading, Reading, United Kingdom
| | - Sylvie Bonnassie
- STLO, INRAE, Institut Agro, Rennes, France.,UFR Sciences de la Vie et de l'Environnement, Université de Rennes I, Rennes, France
| | - Sophie Jan
- STLO, INRAE, Institut Agro, Rennes, France
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Guillén S, Marcén M, Álvarez I, Mañas P, Cebrián G. Stress resistance of emerging poultry-associated Salmonella serovars. Int J Food Microbiol 2020; 335:108884. [PMID: 32979615 DOI: 10.1016/j.ijfoodmicro.2020.108884] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2020] [Revised: 08/31/2020] [Accepted: 09/02/2020] [Indexed: 11/28/2022]
Abstract
In recent years, the on-farm prevalence of some poultry-related Salmonella serovars such as S. Kentucky, S. Heidelberg, S. Livingstone and S. Mbandaka has increased significantly, even replacing S. Enteritidis and S. Typhimurium as the most frequently isolated serovars in some production settings and countries. For this reason, the aim of this work was to determine the resistance to several stressing agents and food preservation technologies, in laboratory media and in egg products, of 4 strains of these emerging Salmonella serovars associated to poultry and poultry products and to make comparisons with 4 S. Enteritidis strains. First, the resistance to acid pH, hydrogen peroxide, NaCl, heat, HHP, PEF and UV of the 8 Salmonella strains studied was determined and compared in laboratory media. From this part of the study, it was concluded that variability in resistance to stress among the 8 studied strains varied depending on the investigated agent/technology. However, differences in resistance (2D-values) were always lower than 3.3-fold. Results obtained also indicated that the strains of the emerging serovars studied would display lower acid and NaCl resistance, higher heat resistance and similar oxidative, HHP, PEF and UV resistance than S. Enteritidis. Then, the resistance of these 8 strains was evaluated and compared in egg, egg products and poultry manure. For some agents -including osmotic stresses, UV and PEF- there was a very good correspondence between the results obtained in laboratory media and in real food matrices and poultry manure (r > 0.85; p < 0.01). A significant relationship was also found for acid and HHP resistance (p < 0.05) and a trend for heat resistance (p < 0.10). Therefore, in general terms, conclusions drawn from the study carried out in laboratory media - regarding intraspecific variability and the relative resistance of the different strains - might be extrapolated, although with caution, to real food scenarios. Results obtained in this investigation would help to better understand the physiology and ecology of Salmonella and to design better egg preservation strategies.
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Affiliation(s)
- Silvia Guillén
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón - IA2 - (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - María Marcén
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón - IA2 - (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Ignacio Álvarez
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón - IA2 - (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Pilar Mañas
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón - IA2 - (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Guillermo Cebrián
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón - IA2 - (Universidad de Zaragoza-CITA), Zaragoza, Spain.
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Abstract
This report of the European Food Safety Authority and the European Centre for Disease Prevention and Control presents the results of zoonoses monitoring activities carried out in 2018 in 36 European countries (28 Member States (MS) and 8 non‐MS). The first and second most commonly reported zoonoses in humans were campylobacteriosis and salmonellosis, respectively. The European Union (EU) trend for confirmed human cases of these two diseases was stable during 2014–2018. The proportion of human salmonellosis cases due to Salmonella Enteritidis was at the same level in 2018 as in 2017. Of the 27 reporting MS, 16 met all Salmonella reduction targets for poultry, whereas 11 MS failed meeting at least one. The EU flock prevalence of target Salmonella serovars in breeding hens, laying hens, broilers and fattening turkeys decreased during recent years but stalled in breeding turkeys. Salmonella results from Competent Authorities for pig carcasses and for poultry tested through National Control Programmes were more frequently positive compared with food business operators. Shiga toxin‐producing Escherichia coli (STEC) infections in humans were the third most commonly reported zoonosis in the EU and increased from 2014 to 2018. Yersiniosis was the fourth most frequently reported zoonosis in humans in 2018 with a stable trend in 2014–2018. The number of reported confirmed listeriosis cases further increased in 2018, despite Listeria rarely exceeding the EU food safety limit tested in ready‐to‐eat food. In total, 5,146 food‐ and waterborne outbreaks were reported. Salmonella was the most commonly detected agent with S. Enteritidis causing one in five outbreaks. Salmonella in eggs and egg products was the highest risk agent/food pair. A large increase of human West Nile virus infections was reported in 2018. The report further updates on bovine tuberculosis, Brucella, Trichinella, Echinococcus, Toxoplasma, rabies, Coxiella burnetii (Q fever) and tularaemia.
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Kingsbury JM, Thom K, Erskine H, Olsen L, Soboleva T. Prevalence and Genetic Analysis of Salmonella enterica from a Cross-Sectional Survey of the New Zealand Egg Production Environment. J Food Prot 2019; 82:2201-2214. [PMID: 31742446 DOI: 10.4315/0362-028x.jfp-19-159] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Epidemiological evidence suggests that Salmonella on New Zealand eggs is not an important pathway for human salmonellosis. However, robust nationally representative data for Salmonella contamination of eggs is not available to support this. To better understand the exposure of New Zealand commercial eggs to Salmonella, a cross-sectional survey collected data on prevalence and serotypes of Salmonella in the feed, laying sheds (feces, dust, and boot or manure belt swabs), and packhouses (egg contact surfaces) of New Zealand commercial egg layer farms. Salmonella was not detected on 16 of 28 surveyed farms, and 4 farms had only one positive sample. Of the 43 (13.3%) of 323 Salmonella-positive samples, dust samples had the highest prevalence (19 of 67, 28.4%), followed by boot or manure belt swabs (11 of 67, 16.4%), feces (7 of 67, 10.4%), packhouse egg contact surfaces (5 of 87, 5.7%), and feed (1 of 33, 3.0%). A significantly higher prevalence was from caged (33 of 75, 44.0%; P < 0.001) compared with cage-free (4 of 126, 3.2%) systems, yet multiple practices differ between laying systems, which could influence prevalence. Salmonella-positive packhouse samples were only identified on the three farms with the highest laying shed prevalence, and isolates were genetically related (as determined by single nucleotide polymorphism analyses) suggesting cross-contamination between the laying shed and packhouse surfaces. Serotypes isolated included Salmonella Infantis, Salmonella Thompson, Salmonella Typhimurium, Salmonella Anatum, and Salmonella Mbandaka. Importantly, Salmonella Enteritidis, which causes egg-associated outbreaks internationally, was not isolated. Genomic comparisons of isolates supported the presence of a common contamination source in the shed and farm environments rather than multiple sporadic contamination events. This survey establishes a benchmark of Salmonella prevalence and types in the New Zealand egg production environment and provides a reference point for assessing the impact of changes to practices on Salmonella prevalence.
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Affiliation(s)
- Joanne M Kingsbury
- Institute of Environmental Science and Research, P.O. Box 29181, Christchurch 8540, New Zealand (ORCID: https://orcid.org/0000-0002-5939-7255 [J.M.K.])
| | - Kirstin Thom
- Institute of Environmental Science and Research, P.O. Box 29181, Christchurch 8540, New Zealand (ORCID: https://orcid.org/0000-0002-5939-7255 [J.M.K.])
| | - Hayley Erskine
- Institute of Environmental Science and Research, P.O. Box 29181, Christchurch 8540, New Zealand (ORCID: https://orcid.org/0000-0002-5939-7255 [J.M.K.])
| | - Lisa Olsen
- New Zealand Food Safety, Ministry for Primary Industries, P.O. Box 2526, Wellington 6140, New Zealand
| | - Tanya Soboleva
- New Zealand Food Safety, Ministry for Primary Industries, P.O. Box 2526, Wellington 6140, New Zealand
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Kingsbury JM, Thom K, Soboleva T. Effect of Storage Temperature on the Survival of New Zealand Egg-Associated Salmonella Isolates in and on Eggs. J Food Prot 2019; 82:2161-2168. [PMID: 31742444 DOI: 10.4315/0362-028x.jfp-19-251] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The influence of egg storage temperature on Salmonella contamination of eggs is a key consideration in determining storage and shelf life recommendations for eggs. In this study, experiments assessed the survival of Salmonella isolates on and in eggs at storage temperatures (15 and 22°C) currently used in New Zealand. Eggshell surfaces were inoculated with a cocktail of 10 Salmonella isolates comprising five serotypes, at a concentration of ∼106 CFU per egg (for determining shell surface survival) or ∼103 CFU per egg (for determining internalization). Additionally, a subset of eggs was artificially contaminated with sterile chicken feces prior to Salmonella inoculation. Inoculated eggs were incubated at 15 and 22°C. At 0, 21, and 35 days of incubation, eggshells were enumerated for Salmonella, and egg contents were tested for Salmonella presence or absence (yolk) or most probable number (albumen). Higher levels of Salmonella were recovered from eggshells following incubation at 15°C (31% relative humidity [RH]) compared with 22°C (45% RH) after both 21 and 35 days of incubation. Recoverable numbers of Salmonella from visibly clean eggshell surfaces declined over time at both storage temperatures and were at, or below, the limit of detection from eggs stored at 22°C and 45% RH for 35 days. A substantially higher concentration of viable Salmonella was recovered from eggshells that were experimentally contaminated with chicken feces compared with those without, particularly from eggs stored at 15°C and 31% RH for 35 days (2.38 log higher CFU from eggs containing feces). No Salmonella was detected in egg contents (albumen or yolk) at any incubation temperature or time point, regardless of the presence of feces. Findings emphasize the importance of current regulations that require eggs sold at retail to be visibly clean and will inform risk management decisions regarding egg storage times and temperatures with respect to Salmonella control in and on New Zealand eggs at retail.
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Affiliation(s)
- Joanne M Kingsbury
- Institute of Environmental Science and Research, P.O. Box 29181, Christchurch 8540, New Zealand (ORCID: https://orcid.org/0000-0002-5939-7255 [J.M.K.])
| | - Kirstin Thom
- Institute of Environmental Science and Research, P.O. Box 29181, Christchurch 8540, New Zealand (ORCID: https://orcid.org/0000-0002-5939-7255 [J.M.K.])
| | - Tanya Soboleva
- New Zealand Food Safety, Ministry for Primary Industries, P.O. Box 2526, Wellington 6140, New Zealand
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20
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Techer C, Jan S, Gonnet F, Grosset N, Gautier M, Baron F. Bacterial diversity on stainless steel surfaces of egg processing companies and potential of selected isolates to spoil liquid whole egg products. J Appl Microbiol 2019; 127:1501-1510. [PMID: 31357234 DOI: 10.1111/jam.14403] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2018] [Revised: 07/19/2019] [Accepted: 07/23/2019] [Indexed: 11/27/2022]
Abstract
AIMS To assess the bacterial diversity in the French egg processing industry and to explore the adhesion and spoilage potential of selected bacteria. METHODS AND RESULTS Sterile stainless steel chips were suspended for 2 months inside the pipelines of seven egg processing companies, before and after the pasteurizer, at warm and cold seasons. After exposure, the bacterial diversity was assessed by 16S rDNA sequencing. The 231 collected isolates were mainly facultative anaerobic Gram positive bacteria, such as Streptococcus, Staphylococcus, Bacillus and Kocuria. Sixty-five representative isolates were further characterized in vitro regarding the potential for adhesion and egg product spoilage. A high diversity was observed from one genus to another. Kocuria and Rothia isolates showed significantly higher adhesion than the isolates of the other genera. Only the isolates belonging to the genera Bacillus and Lysinibacillus, associated with high enzymatic activities on a solid egg-based medium, were able to induce spoilage of liquid whole egg. CONCLUSIONS Bacteria collected on stainless steel surfaces placed in egg processing industries could be associated to liquid egg product spoilage. SIGNIFICANCE AND IMPACT OF THE STUDY This study provides new insights on the bacterial contamination in egg processing companies and represents a first step for the effective control of undesirable bacteria in liquid egg products.
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Affiliation(s)
- C Techer
- Equipe Microbiologie, Agrocampus Ouest, Centre de Rennes, INRA, UMR1253, Science et Technologie du Lait et de l'Œuf, Rennes, France
| | - S Jan
- Equipe Microbiologie, Agrocampus Ouest, Centre de Rennes, INRA, UMR1253, Science et Technologie du Lait et de l'Œuf, Rennes, France
| | - F Gonnet
- Equipe Microbiologie, Agrocampus Ouest, Centre de Rennes, INRA, UMR1253, Science et Technologie du Lait et de l'Œuf, Rennes, France
| | - N Grosset
- Equipe Microbiologie, Agrocampus Ouest, Centre de Rennes, INRA, UMR1253, Science et Technologie du Lait et de l'Œuf, Rennes, France
| | - M Gautier
- Equipe Microbiologie, Agrocampus Ouest, Centre de Rennes, INRA, UMR1253, Science et Technologie du Lait et de l'Œuf, Rennes, France
| | - F Baron
- Equipe Microbiologie, Agrocampus Ouest, Centre de Rennes, INRA, UMR1253, Science et Technologie du Lait et de l'Œuf, Rennes, France
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21
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Transcriptional Sequencing Uncovers Survival Mechanisms of Salmonella enterica Serovar Enteritidis in Antibacterial Egg White. mSphere 2019; 4:4/1/e00700-18. [PMID: 30760616 PMCID: PMC6374596 DOI: 10.1128/msphere.00700-18] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Abstract
Salmonella enterica serovar Enteritidis is a major foodborne pathogen that causes salmonellosis mainly through contaminated chicken eggs or egg products and has been a worldwide public health threat since 1980. Frequent outbreaks of this serotype through eggs correlate significantly with its exceptional survival ability in the antibacterial egg white. Research on the survival mechanism of S. Enteritidis in egg white will help to further understand the complex and highly effective antibacterial mechanisms of egg white and lay the foundation for the development of safe and effective vaccines to prevent egg contamination by this Salmonella serotype. Key pathways and genes that were previously overlooked under bactericidal conditions were characterized as being induced in egg white, and synergistic effects between different antimicrobial factors appear to exist according to the gene expression changes. Our work provides new insights into the survival mechanism of S. Enteritidis in egg white. The survival mechanism of Salmonella enterica serovar Enteritidis in antibacterial egg white is not fully understood. In our lab, an egg white-resistant strain, S. Enteritidis SJTUF 10978, was identified. Cell envelope damage and osmotic stress response (separation of cell wall and inner membrane as well as cytoplasmic shrinkage) of this strain surviving in egg white were identified through microscopic observation. RNA-Seq analysis of the transcriptome of Salmonella survival in egg white showed that a considerable number of genes involved in DNA damage repair, alkaline pH adaptation, osmotic stress adaptation, envelope damage repair, Salmonella pathogenicity island 2 (SPI-2), iron absorption, and biotin synthesis were significantly upregulated (fold change ≥ 2) in egg white, indicating that these pathways or genes might be critical for bacterial survival. RNA-Seq results were confirmed by qRT-PCR, and the survival analysis of six gene deletion mutants confirmed their importance in the survival of bacteria in egg white. The importance of alkaline pH adaptation and envelope damage repair for Salmonella to survive in egg white were further confirmed by analysis of nhaA, cpxR, waaH, and eco deletion mutants. According to the RNA-Seq results, we propose that alkaline pH adaptation might be the cause of bacterial osmotic stress phenotype and that the synergistic effect between alkaline pH and other inhibitory factors can enhance the bacteriostatic effect of egg white. Moreover, cpxR and sigE were recognized as the central regulators that coordinate bacterial metabolism to adapt to envelope damage and alkaline pH. IMPORTANCESalmonella enterica serovar Enteritidis is a major foodborne pathogen that causes salmonellosis mainly through contaminated chicken eggs or egg products and has been a worldwide public health threat since 1980. Frequent outbreaks of this serotype through eggs correlate significantly with its exceptional survival ability in the antibacterial egg white. Research on the survival mechanism of S. Enteritidis in egg white will help to further understand the complex and highly effective antibacterial mechanisms of egg white and lay the foundation for the development of safe and effective vaccines to prevent egg contamination by this Salmonella serotype. Key pathways and genes that were previously overlooked under bactericidal conditions were characterized as being induced in egg white, and synergistic effects between different antimicrobial factors appear to exist according to the gene expression changes. Our work provides new insights into the survival mechanism of S. Enteritidis in egg white.
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Koutsoumanis K, Allende A, Alvarez-Ordóñez A, Bolton D, Bover-Cid S, Chemaly M, De Cesare A, Herman L, Hilbert F, Lindqvist R, Nauta M, Peixe L, Ru G, Simmons M, Skandamis P, Suffredini E, Dewulf J, Hald T, Michel V, Niskanen T, Ricci A, Snary E, Boelaert F, Messens W, Davies R. Salmonella control in poultry flocks and its public health impact. EFSA J 2019; 17:e05596. [PMID: 32626222 PMCID: PMC7009056 DOI: 10.2903/j.efsa.2019.5596] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Abstract
An increase in confirmed human salmonellosis cases in the EU after 2014 triggered investigation of contributory factors and control options in poultry production. Reconsideration of the five current target serovars for breeding hens showed that there is justification for retaining Salmonella Enteritidis, Salmonella Typhimurium (including monophasic variants) and Salmonella Infantis, while Salmonella Virchow and Salmonella Hadar could be replaced by Salmonella Kentucky and either Salmonella Heidelberg, Salmonella Thompson or a variable serovar in national prevalence targets. However, a target that incorporates all serovars is expected to be more effective as the most relevant serovars in breeding flocks vary between Member State (MS) and over time. Achievement of a 1% target for the current target serovars in laying hen flocks is estimated to be reduced by 254,400 CrI95[98,540; 602,700] compared to the situation in 2016. This translates to a reduction of 53.4% CrI95[39.1; 65.7] considering the layer-associated human salmonellosis true cases and 6.2% considering the overall human salmonellosis true cases in the 23 MSs included in attribution modelling. A review of risk factors for Salmonella in laying hens revealed that overall evidence points to a lower occurrence in non-cage compared to cage systems. A conclusion on the effect of outdoor access or impact of the shift from conventional to enriched cages could not be reached. A similar review for broiler chickens concluded that the evidence that outdoor access affects the occurrence of Salmonella is inconclusive. There is conclusive evidence that an increased stocking density, larger farms and stress result in increased occurrence, persistence and spread of Salmonella in laying hen flocks. Based on scientific evidence, an impact of Salmonella control programmes, apart from general hygiene procedures, on the prevalence of Campylobacter in broiler flocks at the holding and on broiler meat at the end of the slaughter process is not expected.
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Gonzales JL, Roberts H, Smietanka K, Baldinelli F, Ortiz-Pelaez A, Verdonck F. Assessment of low pathogenic avian influenza virus transmission via raw poultry meat and raw table eggs. EFSA J 2018; 16:e05431. [PMID: 32625713 PMCID: PMC7009628 DOI: 10.2903/j.efsa.2018.5431] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023] Open
Abstract
A rapid qualitative assessment has been done by performing a theoretical analysis on the transmission of low pathogenic avian influenza (LPAI) via fresh meat from poultry reared or kept in captivity for the production of meat (raw poultry meat) or raw table eggs. A predetermined transmission pathway followed a number of steps from a commercial or non-commercial poultry establishment within the EU exposed to LPAI virus (LPAIV) to the onward virus transmission to animals and humans. The combined probability of exposure and subsequent LPAIV infection via raw poultry meat containing LPAIV is negligible for commercial poultry and humans exposed via consumption whereas it is very unlikely for non-commercial poultry, wild birds and humans exposed via handling and manipulation. The probability of LPAIV transmission from an individual infected via raw poultry meat containing LPAIV is negligible for commercial poultry and humans, whereas it is very unlikely for non-commercial poultry and wild birds. The combined probability of exposure and subsequent LPAIV infection via raw table eggs containing LPAIV is negligible for commercial poultry and humans and extremely unlikely to negligible for non-commercial poultry and wild birds. The probability of LPAIV transmission from an individual infected via raw table eggs containing LPAIV is negligible for commercial poultry and humans and very unlikely to negligible for non-commercial poultry and wild birds. Although the presence of LPAIV in raw poultry meat and table eggs is very unlikely to negligible, there is in general a high level of uncertainty on the estimation of the subsequent probabilities of key steps of the transmission pathways for poultry and wild birds, mainly due to the limited number of studies available, for instance on the viral load required to infect a bird via raw poultry meat or raw table eggs containing LPAIV.
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Garre A, González-Tejedor G, Peñalver-Soto JL, Fernández PS, Egea JA. Optimal characterization of thermal microbial inactivation simulating non-isothermal processes. Food Res Int 2018; 107:267-274. [DOI: 10.1016/j.foodres.2018.02.040] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2017] [Revised: 02/07/2018] [Accepted: 02/13/2018] [Indexed: 01/07/2023]
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Latronico F, Correia S, Felicio TDS, Hempen M, Messens W, Ortiz-Pelaez A, Stella P, Liebana E, Hugas M. Challenges and prospects of the European Food Safety Authority biological hazards risk assessments for food safety. Curr Opin Food Sci 2017. [DOI: 10.1016/j.cofs.2017.10.013] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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26
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High prevalence of clonally diverse spa type t026 Staphylococcus aureus contaminating rural eggshells. J Med Microbiol 2017; 66:1196-1201. [DOI: 10.1099/jmm.0.000540] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
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27
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Baron F, Bonnassie S, Alabdeh M, Cochet MF, Nau F, Guérin-Dubiard C, Gautier M, Andrews SC, Jan S. Global Gene-expression Analysis of the Response of Salmonella Enteritidis to Egg White Exposure Reveals Multiple Egg White-imposed Stress Responses. Front Microbiol 2017; 8:829. [PMID: 28553268 PMCID: PMC5428311 DOI: 10.3389/fmicb.2017.00829] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2017] [Accepted: 04/24/2017] [Indexed: 12/20/2022] Open
Abstract
Chicken egg white protects the embryo from bacterial invaders by presenting an assortment of antagonistic activities that combine together to both kill and inhibit growth. The key features of the egg white anti-bacterial system are iron restriction, high pH, antibacterial peptides and proteins, and viscosity. Salmonella enterica serovar Enteritidis is the major pathogen responsible for egg-borne infection in humans, which is partly explained by its exceptional capacity for survival under the harsh conditions encountered within egg white. However, at temperatures up to 42°C, egg white exerts a much stronger bactericidal effect on S. Enteritidis than at lower temperatures, although the mechanism of egg white-induced killing is only partly understood. Here, for the first time, the impact of exposure of S. Enteritidis to egg white under bactericidal conditions (45°C) is explored by global-expression analysis. A large-scale (18.7% of genome) shift in transcription is revealed suggesting major changes in specific aspects of S. Enteritidis physiology: induction of egg white related stress-responses (envelope damage, exposure to heat and alkalinity, and translation shutdown); shift in energy metabolism from respiration to fermentation; and enhanced micronutrient provision (due to iron and biotin restriction). Little evidence of DNA damage or redox stress was obtained. Instead, data are consistent with envelope damage resulting in cell death by lysis. A surprise was the high degree of induction of hexonate/hexuronate utilization genes, despite no evidence indicating the presence of these substrates in egg white.
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Affiliation(s)
- Florence Baron
- Agrocampus Ouest, UMR1253 Science et Technologie du Lait et de l'OeufRennes, France
- INRA, UMR1253 Science et Technologie du Lait et de l'OeufRennes, France
| | - Sylvie Bonnassie
- Agrocampus Ouest, UMR1253 Science et Technologie du Lait et de l'OeufRennes, France
- INRA, UMR1253 Science et Technologie du Lait et de l'OeufRennes, France
- Science de la Vie et de la Terre, Université de Rennes IRennes, France
| | - Mariah Alabdeh
- Agrocampus Ouest, UMR1253 Science et Technologie du Lait et de l'OeufRennes, France
- INRA, UMR1253 Science et Technologie du Lait et de l'OeufRennes, France
| | - Marie-Françoise Cochet
- Agrocampus Ouest, UMR1253 Science et Technologie du Lait et de l'OeufRennes, France
- INRA, UMR1253 Science et Technologie du Lait et de l'OeufRennes, France
| | - Françoise Nau
- Agrocampus Ouest, UMR1253 Science et Technologie du Lait et de l'OeufRennes, France
- INRA, UMR1253 Science et Technologie du Lait et de l'OeufRennes, France
| | - Catherine Guérin-Dubiard
- Agrocampus Ouest, UMR1253 Science et Technologie du Lait et de l'OeufRennes, France
- INRA, UMR1253 Science et Technologie du Lait et de l'OeufRennes, France
| | - Michel Gautier
- Agrocampus Ouest, UMR1253 Science et Technologie du Lait et de l'OeufRennes, France
- INRA, UMR1253 Science et Technologie du Lait et de l'OeufRennes, France
| | | | - Sophie Jan
- Agrocampus Ouest, UMR1253 Science et Technologie du Lait et de l'OeufRennes, France
- INRA, UMR1253 Science et Technologie du Lait et de l'OeufRennes, France
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The European Union summary report on trends and sources of zoonoses, zoonotic agents and food‐borne outbreaks in 2015. EFSA J 2016. [DOI: 10.2903/j.efsa.2016.4634] [Citation(s) in RCA: 151] [Impact Index Per Article: 18.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
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Owen M, Jorgensen F, Willis C, McLauchlin J, Elviss N, Aird H, Fox A, Kaye M, Lane C, de Pinna E. The occurrence of Salmonella spp. in duck eggs on sale at retail or from catering in England. Lett Appl Microbiol 2016; 63:335-339. [PMID: 27561893 DOI: 10.1111/lam.12660] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2016] [Revised: 08/15/2016] [Accepted: 08/22/2016] [Indexed: 11/28/2022]
Abstract
Since 2010, human salmonellosis outbreaks in the UK have been detected as associated with the consumption of duck eggs. Little data are available on the rate of occurrence of Salmonella in duck eggs. The aim of this study was to investigate the occurrence of Salmonella spp. in duck eggs on sale and from catering in England during 2011, particularly those from small-scale production. All samples were collected independently of human salmonellosis outbreak investigations. Composite samples of 6-10 eggs (shells and contents were examined separately) were examined for the presence of Salmonella spp. using the ISO 6579:2002 method. Salmonella spp. was recovered from two of 145 samples (1·4%). In one sample, Salmonella Typhimurium DT 8 was isolated from the shells while Salm. Typhimurium DT 8 and Salm. Typhimurium DT30 were isolated from the contents. Salmonella Typhimurium DT8 was isolated from the egg shells only in the second contaminated sample. This study provides baseline data for risk assessors, regulators and the food industry and may be helpful in communicating risks associated with the consumption of this product as well as evaluating risk management options to control food safety including vaccination of ducks. SIGNIFICANCE AND IMPACT OF THE STUDY Human salmonellosis outbreaks in England and Northern Ireland due to Salmonella enterica serovar Typhimurium definitive phage type (DT) 8 have been identified as associated with the consumption of duck eggs since 2010. This study has shown that Salmonella spp. was detected in 1·4% of ducks egg samples providing baseline data for risk assessors, regulators and the food industry. This may be helpful in communicating risks associated with the consumption of this product as well as evaluating risk management options to control food safety including vaccination of ducks.
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Affiliation(s)
- M Owen
- Food Water and Environmental Microbiology Laboratory Porton, Public Health England, Salisbury, UK
| | - F Jorgensen
- Food Water and Environmental Microbiology Laboratory Porton, Public Health England, Salisbury, UK.
| | - C Willis
- Food Water and Environmental Microbiology Laboratory Porton, Public Health England, Salisbury, UK
| | - J McLauchlin
- Food Water and Environmental Microbiology Services, Public Health England, London, UK.,University of Liverpool, Institute of Infection and Global Health, Liverpool, UK
| | - N Elviss
- Food Water and Environmental Microbiology Services, Public Health England, London, UK
| | - H Aird
- Food Water and Environmental Microbiology Laboratory York, Public Health England, National Agri-Food Innovation Campus, York, UK
| | - A Fox
- Food Water and Environmental Microbiology Laboratory Preston, Public Health England, Royal Preston Hospital, Preston, UK
| | - M Kaye
- Food Water and Environmental Microbiology Laboratory Birmingham, Public Health England, Good Hope Hospital, Sutton Coldfield, UK
| | - C Lane
- Gastrointestinal Emerging and Zoonotic Infections Department, Public Health England, London, UK
| | - E de Pinna
- Gastrointestinal Bacteria Reference Unit, Public Health England, London, UK
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30
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Pasquali F, Klein G, Reich F, Manfreda G, Valero A. Modelling survival behaviour of Salmonella enterica ser. Enteritidis, Typhimurium and Tennessee on table eggs during storage at different temperatures. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.05.037] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Techer C, Daoud A, Madec MN, Gautier M, Jan S, Baron F. Microbial quality of industrial liquid egg white: assumptions on spoiling issues in egg-based chilled desserts. J Food Sci 2015; 80:M389-98. [PMID: 25588552 DOI: 10.1111/1750-3841.12764] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2014] [Accepted: 12/04/2014] [Indexed: 12/31/2022]
Abstract
As a 1st step, this study aimed at investigating the microbial quality of liquid egg white in a French egg processing company. Thirty raw and 33 pasteurized liquid egg white samples were analyzed. Pasteurization was globally found efficient on mesophilic contaminants (1.7 ± 1.6 and 0.8 ± 0.9 log CFU/mL in raw and pasteurized samples, respectively), including for the control of Salmonella. However, Gram-positive enterococci were still detected in the pasteurized samples. As a 2nd step, a representative bacterial collection was built for exploring the spoilage issue in egg-based chilled desserts. Custard cream was chosen as growth medium since this food is widely used for the production of French chilled desserts. All of the 166 isolates of the bacterial collection were shown to be able to grow and to induce spoilage of the custard cream at refrigeration temperature (10 °C). Several spoilage types were highlighted in the custard cream, on the basis of changes regarding pH, consistency, production of holes or gas. As a 3rd step, bacterial enzymatic activities were explored on custard cream-based agar media. The bacterial collection was reduced to 43 isolates, based on further selection regarding the genera and the spoilage types previously highlighted. Albeit to different degrees, all these isolates were able to produce proteases. A large part of these isolates also expressed lipolytic and amylolytic activities. This study emphasizes the need to control egg white contamination and especially with Gram-positive heat-resistant Enterococi, in order to guarantee the shelf life of egg-based chilled desserts.
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Affiliation(s)
- Clarisse Techer
- Equipe Microbiologie de l'Oeuf et des Ovoproduits (Micov), UMR1253 Science et Technologie du Lait et de l'Œuf, Agrocampus Ouest, INRA, F-35042, Rennes, France
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Multi‐country outbreak of Salmonella Enteritidis infections associated with consumption of eggs from Germany. ACTA ACUST UNITED AC 2014. [DOI: 10.2903/sp.efsa.2014.en-646] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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