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Basiri N, Zarei M, Kargar M, Kafilzadeh F. Effect of plasma-activated water on the biofilm-forming ability of Salmonella enterica serovar Enteritidis and expression of the related genes. Int J Food Microbiol 2023; 406:110419. [PMID: 37776833 DOI: 10.1016/j.ijfoodmicro.2023.110419] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2023] [Revised: 09/20/2023] [Accepted: 09/24/2023] [Indexed: 10/02/2023]
Abstract
In recent years, microbial decontamination with plasma-activated water (PAW) has attracted a lot of research attention in the field of food industry. Despite several studies showing that PAW effectively inactivates planktonic bacteria, few studies have been conducted on biofilms. The present study was, therefore, designed to evaluate the effect of PAW on the biofilm formation characteristics of Salmonella Enteritidis. Comparing the expression patterns of biofilm-related genes in PAW-treated and non-treated planktonic and biofilm cells provided insight into how PAW regulates this process. The results showed that a 30-minute exposure to PAW at room temperature significantly reduced S. enteritidis planktonic cells. This exposure resulted in a decreased expression of the genes involved in the early stages of biofilm formation (csgD, agfA, fimA, lpfE, and rpoS), and an increased expression of the csrA gene in S. enteritidis planktonic cells. These results indicated the inhibitory effect of PAW on the biofilm formation process in S. enteritidis. Results of the initial attachment assay confirmed these findings, where, after 6 h, the number of PAW-treated cells attached to the stainless steel surfaces were significantly lower than non-treated ones. Furthermore, biofilm development assay revealed that the number of PAW-treated biofilm cells were significantly lower than non-treated ones after 24 h incubation at 37 °C. These findings were confirmed by measurements of the major components of biofilm i.e., extracellular DNA (eDNA), protein and carbohydrate. The amount of these components in 24-hour biofilms produced by PAW-treated S. enteritidis cells was significantly lower than that of non-treated cells. PAW's treatment on preformed 24-hour biofilms for 30 min led to a decrease in the expression of genes involved in quorum sensing and cellulose synthesis (csgD, bapA, adrA, luxS and sdiA) and an increase in the expression of the csrA gene. This treatment also reduced the number and metabolic activity of biofilm cells compared to non-treated biofilm cells. In total, the present study demonstrated that PAW has an inhibitory effect on the process of biofilm formation in S. enteritidis and hence, the food industry should pay special attention to PAW as a promising treatment to eliminate bacterial biofilms.
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Affiliation(s)
- Narjes Basiri
- Department of Microbiology, Jahrom Branch, Islamic Azad University, Jahrom, Iran
| | - Mehdi Zarei
- Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran.
| | - Mohammad Kargar
- Department of Microbiology, Jahrom Branch, Islamic Azad University, Jahrom, Iran
| | - Farshid Kafilzadeh
- Department of Microbiology, Jahrom Branch, Islamic Azad University, Jahrom, Iran
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Buder C, Meemken D, Fürstenberg R, Langforth S, Kirse A, Langkabel N. Drinking Pipes and Nipple Drinkers in Pig Abattoir Lairage Pens-A Source of Zoonotic Pathogens as a Hazard to Meat Safety. Microorganisms 2023; 11:2554. [PMID: 37894212 PMCID: PMC10609512 DOI: 10.3390/microorganisms11102554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 09/29/2023] [Accepted: 10/06/2023] [Indexed: 10/29/2023] Open
Abstract
The water distribution system in the lairage pens of abattoirs could act as a route of contamination for produced meat. In this study, biofilm formation and the occurrence of specific pathogens in drinking equipment was investigated in different lairage pens in a German commercial pig abattoir. Samples of the water and the drinkers in different locations were microbiologically cultivated and examined. After new drinking equipment had been installed for one month, three months and five years, biofilm formation was detectable, and retrograde growth from the nipple drinkers was seen up to the connection with the main water distribution system. In particular, Enterobacteriaceae and Pseudomonas spp. were found in all samplings of the nipple drinkers. Zoonotic pathogens, Salmonella, pathogenic Yersinia enterocolitica and methicillin-resistant Staphylococcus aureus, were also isolated from the nipple drinkers, while Listeria monocytogenes was not detected via microbial cultivation methods in any of the samples. Since the pigs take the contaminated nipple drinkers into their mouths to drink, or drink contaminated water containing the pathogens, transmission and even infection of the pigs in the lairage can be assumed. This could consequently lead to contamination or cross-contamination of the meat during slaughter and processing and to a public health risk.
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Affiliation(s)
- Celine Buder
- Working Group Meat Hygiene, Institute of Food Safety and Food Hygiene, School of Veterinary Medicine, Freie Universität Berlin, 14163 Berlin, Germany; (C.B.); (R.F.); (S.L.); (N.L.)
- Veterinary Centre for Resistance Research, School of Veterinary Medicine, Freie Universität Berlin, 14163 Berlin, Germany
| | - Diana Meemken
- Working Group Meat Hygiene, Institute of Food Safety and Food Hygiene, School of Veterinary Medicine, Freie Universität Berlin, 14163 Berlin, Germany; (C.B.); (R.F.); (S.L.); (N.L.)
- Veterinary Centre for Resistance Research, School of Veterinary Medicine, Freie Universität Berlin, 14163 Berlin, Germany
| | - Roland Fürstenberg
- Working Group Meat Hygiene, Institute of Food Safety and Food Hygiene, School of Veterinary Medicine, Freie Universität Berlin, 14163 Berlin, Germany; (C.B.); (R.F.); (S.L.); (N.L.)
- Veterinary Centre for Resistance Research, School of Veterinary Medicine, Freie Universität Berlin, 14163 Berlin, Germany
| | - Susann Langforth
- Working Group Meat Hygiene, Institute of Food Safety and Food Hygiene, School of Veterinary Medicine, Freie Universität Berlin, 14163 Berlin, Germany; (C.B.); (R.F.); (S.L.); (N.L.)
- Veterinary Centre for Resistance Research, School of Veterinary Medicine, Freie Universität Berlin, 14163 Berlin, Germany
| | - Alina Kirse
- Department of Biometry, Epidemiology and Information Processing, WHO Collaborating Centre for Research and Training for Health at the Human-Animal-Environment Interface, University of Veterinary Medicine Hannover, 30559 Hannover, Germany;
| | - Nina Langkabel
- Working Group Meat Hygiene, Institute of Food Safety and Food Hygiene, School of Veterinary Medicine, Freie Universität Berlin, 14163 Berlin, Germany; (C.B.); (R.F.); (S.L.); (N.L.)
- Veterinary Centre for Resistance Research, School of Veterinary Medicine, Freie Universität Berlin, 14163 Berlin, Germany
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Tondo EC, Gonçalves CTH. Using Risk–Benefit Analysis to Control Salmonella in Chicken Meat. FOOD QUALITY AND SAFETY 2021. [DOI: 10.1093/fqsafe/fyab027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Abstract
We have created a risk–benefit analysis (RBA) model to assist in food safety decision-making by analyzing Salmonella control in Brazilian chicken meat. First, we described the issues in a risk profile and used a 5×5 matrix to rank the risks associated with Salmonella. We then classified the magnitude of benefits and costs of control measures using another matrix. Finally, we verified the beneficial effects of recommended control measures using Quantitative Microbiological Risk Assessment (QMRA). The RBA classified Salmonella contamination as risk 6, indicating that control measures should be taken in the short and medium terms. It also recommended the adoption of biosecurity measures on farms to reduce the prevalence of Salmonella in birds, better control of carcass washings and chiller tank management, and information placement on packages and campaigns to raise the awareness of the population about the need to control Salmonella contamination before consumption. On the other hand, it did not recommend better controls at scalding and defeathering. QMRA confirmed the beneficial effects of the recommended control measures. For example, as Salmonella prevalence in poultry increased from 4.04 per cent to 50 per cent, the risk of infection per serving also increased from 0.0080 to 0.071. Although better controls in washings and chiller tank management did not affect the risk of infection, it reduced Salmonella counts on carcasses. We assume that the presence of Salmonella on carcasses was due to improper thermal processing or cross-contamination, which increased the risk from 0.0080 to 0.015962. The RBA demonstrated the logic involved in the adoption of control measures, and this can be helpful in the risk management of food safety issues.
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Affiliation(s)
- Eduardo Cesar Tondo
- Department of Food Science, Institute of Food Science and Technology of the Federal University of Rio Grande do Sul–ICTA/UFRGS, Porto Alegre, RS, Brazil
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Williamson K, Pao S, Dormedy E, Phillips T, Nikolich G, Li L. Microbial evaluation of automated sorting systems in stone fruit packinghouses during peach packing. Int J Food Microbiol 2018; 285:98-102. [DOI: 10.1016/j.ijfoodmicro.2018.07.024] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2018] [Revised: 05/29/2018] [Accepted: 07/21/2018] [Indexed: 11/15/2022]
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Park SY, Jung SJ, Ha SD. Synergistic effects of combined X-ray and aqueous chlorine dioxide treatments against Salmonella Typhimurium biofilm on quail egg shells. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.010] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Rouger A, Tresse O, Zagorec M. Bacterial Contaminants of Poultry Meat: Sources, Species, and Dynamics. Microorganisms 2017; 5:E50. [PMID: 28841156 PMCID: PMC5620641 DOI: 10.3390/microorganisms5030050] [Citation(s) in RCA: 193] [Impact Index Per Article: 27.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2017] [Revised: 08/17/2017] [Accepted: 08/21/2017] [Indexed: 02/07/2023] Open
Abstract
With the constant increase in poultry meat consumption worldwide and the large variety of poultry meat products and consumer demand, ensuring the microbial safety of poultry carcasses and cuts is essential. In the present review, we address the bacterial contamination of poultry meat from the slaughtering steps to the use-by-date of the products. The different contamination sources are identified. The contaminants occurring in poultry meat cuts and their behavior toward sanitizing treatments or various storage conditions are discussed. A list of the main pathogenic bacteria of concern for the consumer and those responsible for spoilage and waste of poultry meat is established.
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Affiliation(s)
- Amélie Rouger
- Secalim, INRA, LUNAM Université, 44307 Nantes, France.
| | - Odile Tresse
- Secalim, INRA, LUNAM Université, 44307 Nantes, France.
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De Oliveira DCV, Fernandes Júnior A, Kaneno R, Silva MG, Araújo Júnior JP, Silva NCC, Rall VLM. Ability of Salmonella spp. to Produce Biofilm Is Dependent on Temperature and Surface Material. Foodborne Pathog Dis 2014; 11:478-83. [DOI: 10.1089/fpd.2013.1710] [Citation(s) in RCA: 61] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Débora Cristina Vidal De Oliveira
- Department of Microbiology and Immunology, Institute of Biosciences of Botucatu, UNESP—Universidade Estadual Paulista, Botucatu, Sao Paulo, Brazil
| | - Ary Fernandes Júnior
- Department of Microbiology and Immunology, Institute of Biosciences of Botucatu, UNESP—Universidade Estadual Paulista, Botucatu, Sao Paulo, Brazil
| | - Ramon Kaneno
- Department of Microbiology and Immunology, Institute of Biosciences of Botucatu, UNESP—Universidade Estadual Paulista, Botucatu, Sao Paulo, Brazil
| | - Márcia Guimarães Silva
- Department of Pathology, School of Medicine of Botucatu, UNESP—Universidade Estadual Paulista, Botucatu, Sao Paulo, Brazil
| | - João Pessoa Araújo Júnior
- Department of Microbiology and Immunology, Institute of Biosciences of Botucatu, UNESP—Universidade Estadual Paulista, Botucatu, Sao Paulo, Brazil
| | - Nathalia Cristina Cirone Silva
- Department of Microbiology and Immunology, Institute of Biosciences of Botucatu, UNESP—Universidade Estadual Paulista, Botucatu, Sao Paulo, Brazil
| | - Vera Lúcia Mores Rall
- Department of Microbiology and Immunology, Institute of Biosciences of Botucatu, UNESP—Universidade Estadual Paulista, Botucatu, Sao Paulo, Brazil
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Steenackers H, Hermans K, Vanderleyden J, De Keersmaecker SC. Salmonella biofilms: An overview on occurrence, structure, regulation and eradication. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.01.038] [Citation(s) in RCA: 314] [Impact Index Per Article: 26.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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