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Ferrer-Bustins N, Yvon C, Martín B, Leclerc V, Leblanc JC, Corominas L, Sabaté S, Tolosa-Muñoz E, Chacón-Villanueva C, Bover-Cid S, Cadel-Six S, Jofré A. Genomic insights of Salmonella isolated from dry fermented sausage production chains in Spain and France. Sci Rep 2024; 14:11660. [PMID: 38777847 PMCID: PMC11111747 DOI: 10.1038/s41598-024-62141-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2024] [Accepted: 05/14/2024] [Indexed: 05/25/2024] Open
Abstract
The presence of Salmonella in dry fermented sausages is source of recalls and outbreaks. The genomic diversity of 173 Salmonella isolates from the dry fermented sausage production chains (pig carcasses, pork, and sausages) from France and Spain were investigated through their core phylogenomic relationships and accessory genome profiles. Ten different serovars and thirteen sequence type profiles were identified. The most frequent serovar from sausages was the monophasic variant of S. Typhimurium (1,4,[5],12:i:-, 72%) while S. Derby was in pig carcasses (51%). Phylogenomic clusters found in S. 1,4,[5],12:i:-, S. Derby, S. Rissen and S. Typhimurium serovars identified closely related isolates, with less than 10 alleles and 20 SNPs of difference, displaying Salmonella persistence along the pork production chain. Most of the S. 1,4,[5],12:i:- contained the Salmonella genomic island-4 (SGI-4), Tn21 and IncFIB plasmid. More than half of S. Derby strains contained the SGI-1 and Tn7. S. 1,4,[5],12:i:- genomes carried the most multidrug resistance genes (91% of the strains), whereas extended-spectrum β-lactamase genes were found in Typhimurium and Derby serovars. Salmonella monitoring and characterization in the pork production chains, specially S. 1,4,[5],12:i:- serovar, is of special importance due to its multidrug resistance capacity and persistence in dry fermented sausages.
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Affiliation(s)
- Núria Ferrer-Bustins
- IRTA, Food Safety and Functionality Programme, Finca Camps I Armet s/n, 17121, Monells, Spain
| | - Claire Yvon
- Salmonella and Listeria Unit (SEL), Laboratory for Food Safety, ANSES, Pierre and Marie Curie Street 14, 94700, Maisons-Alfort, France
| | - Belén Martín
- IRTA, Food Safety and Functionality Programme, Finca Camps I Armet s/n, 17121, Monells, Spain
| | - Vincent Leclerc
- Salmonella and Listeria Unit (SEL), Laboratory for Food Safety, ANSES, Pierre and Marie Curie Street 14, 94700, Maisons-Alfort, France
| | - Jean-Charles Leblanc
- Salmonella and Listeria Unit (SEL), Laboratory for Food Safety, ANSES, Pierre and Marie Curie Street 14, 94700, Maisons-Alfort, France
| | - Laura Corominas
- LASPCAT_Girona, Public Health Agency, Department of Health, Government of Catalonia, Sol Street 15, 17004, Gerona, Spain
| | - Sara Sabaté
- Public Health Agency of Barcelona (ASPB), Lesseps Square 1, 08023, Barcelona, Spain
- Sant Pau Institute of Biomedical Research (IIB SANT PAU), Sant Quintí 77-79, 08041, Barcelona, Spain
| | - Eva Tolosa-Muñoz
- Surveillance Service, Food Control and Alerts Management, General Subdirectorate of Food Safety and Health Protection, Department of Health, Government of Catalonia, Roc Boronat Street 81-95, 08005, Barcelona, Spain
| | - Carme Chacón-Villanueva
- Public Health Office, Department of Health, Government of Catalonia, Roc Boronat Street 81-95, 08005, Barcelona, Spain
| | - Sara Bover-Cid
- IRTA, Food Safety and Functionality Programme, Finca Camps I Armet s/n, 17121, Monells, Spain
| | - Sabrina Cadel-Six
- Salmonella and Listeria Unit (SEL), Laboratory for Food Safety, ANSES, Pierre and Marie Curie Street 14, 94700, Maisons-Alfort, France.
| | - Anna Jofré
- IRTA, Food Safety and Functionality Programme, Finca Camps I Armet s/n, 17121, Monells, Spain.
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Chen Y, Liu LX, Liu X, Yu W, Ma X, Lei ZW, Ma W, Meng LL, Liu YG. Analysis on Foodborne Pathogen Contamination of Food Samples in Longnan City from 2013 to 2022. Foodborne Pathog Dis 2024; 21:228-235. [PMID: 38112756 DOI: 10.1089/fpd.2023.0036] [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] [Indexed: 12/21/2023] Open
Abstract
The objective was to determine the prevalence of foodborne pathogens in food in Longnan City, Gansu Province, China. In this research, we conducted tests on baked foods, catering foods, meat, and fruits and vegetables sold in supermarkets, farmers' markets, restaurants, retail stores, street stalls, and school canteens from 2013 to 2022. We analyzed the variety of foodborne pathogens (Salmonella, Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, and diarrheagenic Escherichia coli) in different sites and food types. Once foodborne pathogens were detected in the sample, it was deemed unqualified. The total detection rates of foodborne pathogens were 1.559%, 3.349%, 1.980%, 1.040%, 3.383%, and 1.303% in food from supermarkets, farmers' markets, restaurants, retail stores, street stalls, and school canteens, respectively. No pathogenic bacteria were detected in baked foods. Salmonella, S. aureus, L. monocytogenes, B. cereus, and diarrheagenic E. coli were detected in catering foods, among which B. cereus had the highest detection rate. Salmonella was the most common pathogenic bacteria detected in meat, while the detection rate of pathogenic bacteria in fruits and vegetables was low, with only one positive sample for diarrheagenic E. coli. Among the six sites, street stalls (3.382%) and farmers' markets (3.349%) had higher detection rates of pathogens. In general, the detection rate of pathogens from 2013 to 2022 was not high, but there were also some hidden dangers. Catering food is vulnerable to pathogen contamination, and street stalls and farmers' markets are the main sites of pollution. According to the above findings, the regulatory authorities should continue to strengthen supervision, guarantee food safety through early warning, and reduce the risk of food contamination.
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Affiliation(s)
- Yanhong Chen
- Longnan Municipal Center For Disease Control & Prevention, Longnan, China
| | - Ling-Xiao Liu
- College of Life Sciences, Linyi University, Linyi, China
- Linyi Academy of Agricultural Sciences, Linyi, China
| | - Xiaolin Liu
- Qingdao Municipal Center For Disease Control & Prevention, Qingdao, China
| | - Weisen Yu
- Qingdao Municipal Center For Disease Control & Prevention, Qingdao, China
| | - Xiaojing Ma
- Qingdao Food Inspection Institute, Qingdao, China
| | - Zhi-Wen Lei
- Technology Center, Qingdao Customs, Qingdao, China
| | - Weixing Ma
- Qingdao Municipal Center For Disease Control & Prevention, Qingdao, China
| | - Ling-Li Meng
- College of Life Sciences, Linyi University, Linyi, China
| | - Yun-Guo Liu
- College of Life Sciences, Linyi University, Linyi, China
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Zhong J, Zhou G, Yang Y, Sun X, Zhang H, Qu X, Su Q, Chen Q, Niu B. Quantitative risk assessments of Salmonella spp. in domestic pork in China. Braz J Microbiol 2024; 55:681-688. [PMID: 38175356 PMCID: PMC10920572 DOI: 10.1007/s42770-023-01220-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Accepted: 12/14/2023] [Indexed: 01/05/2024] Open
Abstract
Pork is one of the most commonly consumed meats, and its safety has always been a concern. Recently, safety incidents caused by chemical or biological contamination such as drug residues, heavy metals, and pathogenic microorganisms in pork have been reported, and the safety of pork is a cause for concern. Salmonella spp. is one of the important foodborne pathogens that threaten human health. Pork is a high-risk vector food for Salmonella spp. infection. The assessment of the safety risk of Salmonella spp. in pork is conducive to the prevention of related foodborne diseases. In this paper, risk assessment models for Salmonella spp. in meat were developed. The quantitative risk assessment model for Salmonella spp. based on the pork supply chain showed that the annual number of cases of salmonellosis due to pork consumption in China is approximately 27 per 10,000 males and 24 per 10,000 females. Sensitivity analysis showed that the main factors affecting the risk of Salmonella spp. in pork were the display temperature, display time, and Salmonella spp. contamination concentration in pork at the sale.
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Affiliation(s)
- Junjie Zhong
- School of Life Science, Shanghai University, 99 Shangda Road, Shanghai, 200444, China
| | - Guangya Zhou
- School of Life Science, Shanghai University, 99 Shangda Road, Shanghai, 200444, China
| | - Yunfeng Yang
- School of Life Science, Shanghai University, 99 Shangda Road, Shanghai, 200444, China
| | - Xiaodong Sun
- School of Life Science, Shanghai University, 99 Shangda Road, Shanghai, 200444, China
| | - Hui Zhang
- School of Life Science, Shanghai University, 99 Shangda Road, Shanghai, 200444, China
| | - Xiaosheng Qu
- National Engineering Laboratory of Southwest Endangered Medicinal Resources Development, Guangxi Botanical Garden of Medicinal, Nanning, China
| | - Qiang Su
- Research Institute of Animal Husbandry, Guiken Animal Husbandry Co., Ltd, Nanning, 530001, China.
| | - Qin Chen
- School of Life Science, Shanghai University, 99 Shangda Road, Shanghai, 200444, China.
| | - Bing Niu
- School of Life Science, Shanghai University, 99 Shangda Road, Shanghai, 200444, China.
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Soro AB, Ekhlas D, Shokri S, Yem MM, Li RC, Barroug S, Hannon S, Whyte P, Bolton DJ, Burgess CM, Bourke P, Tiwari BK. The efficiency of UV light-emitting diodes (UV-LED) in decontaminating Campylobacter and Salmonella and natural microbiota in chicken breast, compared to a UV pilot-plant scale device. Food Microbiol 2023; 116:104365. [PMID: 37689419 DOI: 10.1016/j.fm.2023.104365] [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: 02/17/2023] [Revised: 07/12/2023] [Accepted: 08/16/2023] [Indexed: 09/11/2023]
Abstract
This study investigated the combined effect of Ultraviolet (UV) light-emitting diode (LED) technology treatment with refrigerated storage of chicken breast meat over 7 days on Campylobacter jejuni, Salmonella enterica serovar Typhimurium, total viable counts (TVC) and total Enterobacteriaceae counts (TEC). An optimised UV-LED treatment at 280 nm for 6 min decreased inoculated S. Typhimurium and C. jejuni populations by 0.6-0.64 log CFU/g, and TVC and TEC population by 1-1.2 log CFU/g in chicken samples. During a 7-day storage at 4 °C, a 0.73 log reduction in C. jejuni was achieved compared with non-treated samples. Moreover, the UV-LED effectiveness to reduce TVC and TEC during refrigerated storage was compared with a conventional UV lamp and a similar efficiency was observed. The impact of UV-LED and UV lamp devices on the microbial community composition of chicken meat during storage was further examined using 16 S rRNA gene amplicon sequencing. Although similar bacterial reductions were observed for both technologies, the microbial communities were impacted differently. Treatment with the UV conventional lamp increased the proportion of Brochothrix spp. In meat samples, whilst Photobacterium spp. Levels were reduced.
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Affiliation(s)
- Arturo B Soro
- Foodborne Pathogens Unit, Department of Infectious Diseases in Humans, Sciensano, Juliette Wytsman 14, 1050, Ixelles, Brussels, Belgium; Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland; UCD School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland.
| | - Daniel Ekhlas
- Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland; UCD School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland
| | - Sajad Shokri
- UCD School of Biosystems and Food Engineering, University College Dublin, Belfield, D04 V1W8, Dublin, Ireland.
| | - Ming Ming Yem
- UCD School of Biosystems and Food Engineering, University College Dublin, Belfield, D04 V1W8, Dublin, Ireland.
| | - Rui Chao Li
- UCD School of Biosystems and Food Engineering, University College Dublin, Belfield, D04 V1W8, Dublin, Ireland.
| | - Soukaina Barroug
- UCD School of Biosystems and Food Engineering, University College Dublin, Belfield, D04 V1W8, Dublin, Ireland
| | - Shay Hannon
- Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Paul Whyte
- UCD School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland
| | | | | | - Paula Bourke
- UCD School of Biosystems and Food Engineering, University College Dublin, Belfield, D04 V1W8, Dublin, Ireland.
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Pelyuntha W, Vongkamjan K. Control of Salmonella in Chicken Meat by a Phage Cocktail in Combination with Propionic Acid and Modified Atmosphere Packaging. Foods 2023; 12:4181. [PMID: 38002238 PMCID: PMC10670840 DOI: 10.3390/foods12224181] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 11/14/2023] [Accepted: 11/16/2023] [Indexed: 11/26/2023] Open
Abstract
Salmonella contamination in poultry meat is an important food safety issue as this pathogen can lead to serious illness and economic losses worldwide. In poultry meat processing, a variety of strong bacteriostatic agents has been introduced for controlling Salmonella including bacteriophages (phages), organic acids, and modified atmosphere packaging (MAP). In our study, two selected phages including vB_SenM_P7 and vB_SenP_P32 were used in combination with propionic acid (PA) and MAP for controlling Salmonella of multiple serovars on chicken meat under storage at 4 °C. The two phages showed strong lytic activity against over 72 serovars of Salmonella tested (25.0 to 80.6%). Phages, vB_SenM_P7 and vB_SenP_P32 showed 40% and 60% survival rates, respectively, after the exposure to temperatures up to 70 °C. Both phages remained active, with nearly 100% survival at a wide range of pH (2 to 12) and 15% NaCl (w/v). The available chlorine up to 0.3% (v/v) led to a phage survival rate of 80-100%. A combination of Salmonella phage cocktail and 0.5% PA could reduce Salmonella counts in vitro by 4 log CFU/mL on day 3 whereas a phage cocktail and 0.25% PA showed a 4-log reduction on day 5 during storage at 4 °C. For the phage treatment alone, a 0.3-log reduction of Salmonella was observed on day 1 of storage at 4 °C. In the chicken meat model, treatment by a phage cocktail and PA at both concentrations in MAP conditions resulted in a complete reduction of Salmonella cells (4-5 log unit/g) on day 2 of storage whereas each single treatment under MAP conditions showed a complete cell reduction on day 4. For the meat sensory evaluation, chicken meat treated with a phage cocktail-PA (0.5%) in MAP condition showed the highest preference scores, suggesting highly acceptability and satisfactory. These findings suggest that a combined treatment using a phage cocktail and PA in MAP conditions effectively control Salmonella in poultry meat during storage at low temperature to improve the quality and safety of food.
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Affiliation(s)
| | - Kitiya Vongkamjan
- Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand;
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