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Reta GG, Lopes SM, Martins de Aquino NS, Tondo EC. Quantification of Salmonella transfer in cross-contamination scenarios found in chicken slaughterhouses. Food Microbiol 2023; 116:104347. [PMID: 37689416 DOI: 10.1016/j.fm.2023.104347] [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: 02/22/2023] [Revised: 07/11/2023] [Accepted: 07/31/2023] [Indexed: 09/11/2023]
Abstract
Chicken are among the main reservoirs of Salmonella, and slaughterhouses have been identified as key sites for cross-contamination of this pathogen. This study aimed to quantify the transfer rate of Salmonella in different cross-contamination scenarios found in chicken slaughterhouses. To this end, a pool of Salmonella spp. Was inoculated onto chicken carcasses and thighs, reaching out concentrations of 2-5 log10 CFU/g. After inoculation, carcasses and thighs were used to reproduce four cross-contamination scenarios based on industrial reality as follows: 1. Transfer of Salmonella from chicken carcasses to stainless steel and polyethylene surfaces; 2. Transfer of Salmonella between hanging chicken carcasses; 3. Transfer of Salmonella from stainless steel surfaces to chicken carcasses, and 4. Transfer of Salmonella from thighs to stainless steel and polyethylene surfaces. The results showed that the transfer rates (TR) of Salmonella on the chicken carcass to stainless steel and polyethylene were 25.77 ± 22.63% and 24.71 ± 13.93%, respectively, while the TR between hanged chicken carcasses was 5.11 ± 1.71%. When sliding carcasses through a stainless steel ramp, 41.47 ± 1.32% of the Salmonella present on the ramp adhered to the chicken carcasses, and the greater transfer seems to be linked to the wet surfaces. The transfer rates from the thighs to the stainless steel and polyethylene were 1.81 ± 0.66% and 9.0 ± 1.34%, respectively. Cross-contamination occurred regardless of the sample weight, time of contact, and amount of inoculum.
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Affiliation(s)
- Giulia Giugliani Reta
- Laboratório de Microbiologia e Controle De Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal Do Rio Grande Do Sul (UFRGS), Brazil. Avenida Bento Gonçalves, 9500 - Campus Do Vale - Prédio 43212, CEP 91501-970, Porto Alegre, RS, Brazil.
| | - Stefani Machado Lopes
- Laboratório de Microbiologia e Controle De Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal Do Rio Grande Do Sul (UFRGS), Brazil. Avenida Bento Gonçalves, 9500 - Campus Do Vale - Prédio 43212, CEP 91501-970, Porto Alegre, RS, Brazil
| | - Nathanyelle Soraya Martins de Aquino
- Laboratório de Microbiologia e Controle De Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal Do Rio Grande Do Sul (UFRGS), Brazil. Avenida Bento Gonçalves, 9500 - Campus Do Vale - Prédio 43212, CEP 91501-970, Porto Alegre, RS, Brazil
| | - Eduardo Cesar Tondo
- Laboratório de Microbiologia e Controle De Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal Do Rio Grande Do Sul (UFRGS), Brazil. Avenida Bento Gonçalves, 9500 - Campus Do Vale - Prédio 43212, CEP 91501-970, Porto Alegre, RS, Brazil
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2
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Xie Y, Nitin N, Harris LJ. Transfer of Enterococcus faecium and Salmonella enterica during simulated postharvest handling of yellow onions (Allium cepa). Food Microbiol 2023; 115:104340. [PMID: 37567641 DOI: 10.1016/j.fm.2023.104340] [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: 05/24/2023] [Revised: 07/07/2023] [Accepted: 07/10/2023] [Indexed: 08/13/2023]
Abstract
Bacterial transfer during postharvest handling of fresh produce provides a mechanism for spreading pathogens, but risk factors in dry environments are poorly understood. The aim of the study was to investigate factors influencing bacterial transfer between yellow onions (Allium cepa) and polyurethane (PU) or stainless steel (SS) under dry conditions. Rifampin-resistant Enterococcus faecium NRRL B-2354 or a five-strain cocktail of Salmonella was inoculated onto onion skin or PU surfaces at high or moderate levels using peptone, onion extract, or soil water as inoculum carriers. Transfer from inoculated to uninoculated surfaces was conducted using a texture analyzer to control force, time, and number of contacts. Transfer rates (ratio of recipient surface to donor surface populations) of E. faecium (4-5%) were significantly higher than those of Salmonella (0.5-0.6%) at the high (7 log CFU/cm2) but not moderate (5 log CFU/cm2) inoculum levels. Significantly higher populations of E. faecium transferred from onion to PU than from PU to onion. The transfer rates of E. faecium were impacted by inoculum carrier (61% [onion extract], 1.6% [peptone], and 0.31% [soil]) but not by inoculation level or recipient surface (PU versus SS). Bacterial transfer during dry onion handling is significantly dependent on bacterial species, inoculation levels, inoculum carrier, and transfer direction.
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Affiliation(s)
- Yucen Xie
- Department of Food Science and Technology, University of California Davis, One Shields Avenue, Davis, CA, 95616-8598, USA.
| | - Nitin Nitin
- Department of Food Science and Technology, University of California Davis, One Shields Avenue, Davis, CA, 95616-8598, USA; Department of Agricultural and Biological Engineering, University of California Davis, Davis, CA, 95616, USA.
| | - Linda J Harris
- Department of Food Science and Technology, University of California Davis, One Shields Avenue, Davis, CA, 95616-8598, USA; Western Center for Food Safety, University of California Davis, One Shields Avenue, Davis, CA, 95618, USA.
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3
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Møretrø T, Nguyen-The C, Didier P, Maître I, Izsó T, Kasza G, Skuland SE, Cardoso MJ, Ferreira VB, Teixeira P, Borda D, Dumitrascu L, Neagu C, Nicolau AI, Anfruns-Estrada E, Foden M, Voysey P, Langsrud S. Consumer practices and prevalence of Campylobacter, Salmonella and norovirus in kitchens from six European countries. Int J Food Microbiol 2021; 347:109172. [PMID: 33812164 DOI: 10.1016/j.ijfoodmicro.2021.109172] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Revised: 03/17/2021] [Accepted: 03/18/2021] [Indexed: 01/06/2023]
Abstract
About 40% of foodborne infections are acquired in the home. The aim of the present study was to track contamination of pathogens during domestic food preparation and link the contamination to preparation practices. Research participants from 87 households in six European countries were observed and interviewed during shopping and preparation of a chicken and vegetable meal. The presence of Salmonella spp., Campylobacter spp. and norovirus on raw chicken, kitchen surfaces, cloths and sponges was determined. The prevalence of Campylobacter on raw chicken varied from 8.3% in Norway (NO) to 80% in France (FR) and Portugal (PT), with a mean prevalence of 57%. Campylobacter was found on half of the products that had been frozen and appeared to be less prevalent on chicken from supermarkets than other sources. Salmonella was found in 8.6% of raw chicken samples, exclusively from Hungary (HU). A relationship between observed practices and spread of pathogens to kitchen surfaces was found only for the use of cutting boards for chicken and/or vegetables. After food preparation, Campylobacter and Salmonella were isolated from 23% (samples derived from HU, RO, UK) and 8.7% (HU), respectively of cutting boards. Research participants in France and Portugal were more likely to buy products that fitted their recipe, with less need for using cutting boards. Using the same board and knife for vegetables after using it for chicken and without washing with detergent was common in Portugal and Romania, but not in the other countries. Contamination with Campylobacter to other kitchen surfaces or washing utensils were found in five households (UK, RO, PT). Rinsing chicken in sinks was common in three countries (PT, HU, RO), and washing vegetables in the same sink was also usual. Prevalence of Norovirus was low, with detection in one out of 451 samples. The participants' awareness of the risk posed by pathogens from raw chicken differed among the six countries, with higher awareness in Norway and the UK than the other countries studied. In conclusion, practices intended to avoid cross-contamination from chicken to kitchen surfaces and washing utensils are not established among consumers in all European countries. Nevertheless, cross-contamination events that disseminate infectious doses of pathogens seems to be rare, probably due to the relatively low levels of pathogens in food combined with food preferences. Food safety interventions must consider the national food culture, preferences, practices and the prevalence and levels of pathogens in food. Emphasis should be on providing and promoting chicken products with lower risk (prevalence of pathogens, ready-to-cook) and safe use of cutting boards.
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Affiliation(s)
- Trond Møretrø
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, N-1430 Ås, Norway.
| | | | - Pierrine Didier
- INRAE, Avignon Université, UMR SQPOV, 84000 Avignon, France; ESA. USC1422 GRAPPE, Ecole Supérieure d'Agricultures (ESA), INRAE, SFR 4207 QUASAV, 55 rue Rabelais, BP 30748, 49007 Angers Cedex, France
| | - Isabelle Maître
- ESA. USC1422 GRAPPE, Ecole Supérieure d'Agricultures (ESA), INRAE, SFR 4207 QUASAV, 55 rue Rabelais, BP 30748, 49007 Angers Cedex, France
| | - Tekla Izsó
- NFCSO, National Food Chain Safety Office, H-1024 Keleti Károly u. 24., Budapest, Hungary
| | - Gyula Kasza
- NFCSO, National Food Chain Safety Office, H-1024 Keleti Károly u. 24., Budapest, Hungary
| | - Silje E Skuland
- Consumption Research Norway (SIFO), Oslo Metropolitan University, Oslo, Norway
| | - Maria João Cardoso
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Vania B Ferreira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Paula Teixeira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Daniela Borda
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201, Galati, Romania
| | - Loredana Dumitrascu
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201, Galati, Romania
| | - Corina Neagu
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201, Galati, Romania
| | - Anca Ioana Nicolau
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201, Galati, Romania
| | - Eduard Anfruns-Estrada
- Enteric Virus Laboratory, Department of Genetics, Microbiology and Statistics, University of Barcelona, Barcelona 08028, Spain
| | - Mike Foden
- Keele University, Staffordshire, United Kingdom
| | - Phil Voysey
- Campden BRI, Chipping Campden, Gloucestershire GL55 6LD, UK
| | - Solveig Langsrud
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, N-1430 Ås, Norway
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Santos-Ferreira N, Alves Â, Cardoso MJ, Langsrud S, Malheiro AR, Fernandes R, Maia R, Truninger M, Junqueira L, Nicolau AI, Dumitrașcu L, Skuland SE, Kasza G, Izsó T, Ferreira V, Teixeira P. Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry. PLoS One 2021; 16:e0250980. [PMID: 34010301 PMCID: PMC8133440 DOI: 10.1371/journal.pone.0250980] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Accepted: 04/16/2021] [Indexed: 01/25/2023] Open
Abstract
Campylobacter spp. are the most common bacterial pathogens associated with human gastroenteritis in industrialized countries. Contaminated chicken is the food vehicle associated with the majority of reported cases of campylobacteriosis, either by the consumption of undercooked meat or via cross- contamination of ready-to-eat (RTE) foods during the handling of contaminated raw chicken parts and carcasses. Our results indicate that cooking salt (used for seasoning) is a potential vehicle for Campylobacter spp. cross-contamination from raw chicken to lettuce, through unwashed hands after handling contaminated chicken. Cross-contamination events were observed even when the chicken skin was contaminated with low levels of Campylobacter spp. (ca. 1.48 Log CFU/g). The pathogen was recovered from seasoned lettuce samples when raw chicken was contaminated with levels ≥ 2.34 Log CFU/g. We also demonstrated that, once introduced into cooking salt, Campylobacter spp. are able to survive in a culturable state up to 4 hours. After six hours, although not detected following an enrichment period in culture medium, intact cells were observed by transmission electron microscopy. These findings reveal a "novel" indirect cross-contamination route of Campylobacter in domestic settings, and a putative contamination source to RTE foods that are seasoned with salt, that might occur if basic food hygiene practices are not adopted by consumers when preparing and cooking poultry dishes.
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Affiliation(s)
- Nânci Santos-Ferreira
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Ângela Alves
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Maria João Cardoso
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Solveig Langsrud
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway
| | - Ana Rita Malheiro
- Histology and Electron Microscopy (HEMS), Instituto de Investigação e Inovação em Saúde—i3S, Instituto de Biologia Molecular e Celular—IBMC e Universidade do Porto, Porto, Portugal
| | - Rui Fernandes
- Histology and Electron Microscopy (HEMS), Instituto de Investigação e Inovação em Saúde—i3S, Instituto de Biologia Molecular e Celular—IBMC e Universidade do Porto, Porto, Portugal
| | - Rui Maia
- UFP Energy, Environment and Health Research Unit (FP-ENAS), Universidade Fernando Pessoa, Porto, Portugal
| | - Mónica Truninger
- Universidade de Lisboa, Instituto de Ciências Sociais, Lisboa, Portugal
| | - Luís Junqueira
- Universidade de Lisboa, Instituto de Ciências Sociais, Lisboa, Portugal
| | - Anca Ioana Nicolau
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, Galați, Romania
| | - Loredana Dumitrașcu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, Galați, Romania
| | | | - Gyula Kasza
- Department of Risk Prevention and Education, National Food Chain Safety Office, Budapest, Hungary
| | - Tekla Izsó
- Department of Risk Prevention and Education, National Food Chain Safety Office, Budapest, Hungary
| | - Vânia Ferreira
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Paula Teixeira
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
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Qi Y, He Y, Beuchat LR, Zhang W, Deng X. Glove-mediated transfer of Listeria monocytogenes on fresh-cut cantaloupe. Food Microbiol 2020; 88:103396. [DOI: 10.1016/j.fm.2019.103396] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2019] [Revised: 08/06/2019] [Accepted: 11/25/2019] [Indexed: 11/29/2022]
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Mourkas E, Florez‐Cuadrado D, Pascoe B, Calland JK, Bayliss SC, Mageiros L, Méric G, Hitchings MD, Quesada A, Porrero C, Ugarte‐Ruiz M, Gutiérrez‐Fernández J, Domínguez L, Sheppard SK. Gene pool transmission of multidrug resistance among Campylobacter from livestock, sewage and human disease. Environ Microbiol 2019; 21:4597-4613. [PMID: 31385413 PMCID: PMC6916351 DOI: 10.1111/1462-2920.14760] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2019] [Revised: 07/22/2019] [Accepted: 07/22/2019] [Indexed: 11/30/2022]
Abstract
The use of antimicrobials in human and veterinary medicine has coincided with a rise in antimicrobial resistance (AMR) in the food-borne pathogens Campylobacter jejuni and Campylobacter coli. Faecal contamination from the main reservoir hosts (livestock, especially poultry) is the principal route of human infection but little is known about the spread of AMR among source and sink populations. In particular, questions remain about how Campylobacter resistomes interact between species and hosts, and the potential role of sewage as a conduit for the spread of AMR. Here, we investigate the genomic variation associated with AMR in 168 C. jejuni and 92 C. coli strains isolated from humans, livestock and urban effluents in Spain. AMR was tested in vitro and isolate genomes were sequenced and screened for putative AMR genes and alleles. Genes associated with resistance to multiple drug classes were observed in both species and were commonly present in multidrug-resistant genomic islands (GIs), often located on plasmids or mobile elements. In many cases, these loci had alleles that were shared among C. jejuni and C. coli consistent with horizontal transfer. Our results suggest that specific antibiotic resistance genes have spread among Campylobacter isolated from humans, animals and the environment.
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Affiliation(s)
- Evangelos Mourkas
- The Milner Centre for Evolution, Department of Biology and BiochemistryUniversity of BathBA27AYBathUK
| | | | - Ben Pascoe
- The Milner Centre for Evolution, Department of Biology and BiochemistryUniversity of BathBA27AYBathUK
- MRC CLIMB ConsortiumUniversity of BathBathUK
| | - Jessica K. Calland
- The Milner Centre for Evolution, Department of Biology and BiochemistryUniversity of BathBA27AYBathUK
| | - Sion C. Bayliss
- The Milner Centre for Evolution, Department of Biology and BiochemistryUniversity of BathBA27AYBathUK
- MRC CLIMB ConsortiumUniversity of BathBathUK
| | - Leonardos Mageiros
- The Milner Centre for Evolution, Department of Biology and BiochemistryUniversity of BathBA27AYBathUK
| | - Guillaume Méric
- The Milner Centre for Evolution, Department of Biology and BiochemistryUniversity of BathBA27AYBathUK
- Cambridge Baker Systems Genomics InitiativeBaker Heart and Diabetes Institute, 75 Commercial RdMelbourne3004VictoriaAustralia
- Department of Infectious Diseases, Central Clinical SchoolMonash UniversityMelbourneVictoria3004Australia
| | | | - Alberto Quesada
- Department of Biochemistry, Molecular Biology and Genetics, Faculty of Veterinary MedicineUniversity of ExtremaduraCáceresSpain
| | - Concepción Porrero
- VISAVET Health Surveillance CentreUniversidad Complutense MadridMadridSpain
| | - María Ugarte‐Ruiz
- VISAVET Health Surveillance CentreUniversidad Complutense MadridMadridSpain
| | | | - Lucas Domínguez
- VISAVET Health Surveillance CentreUniversidad Complutense MadridMadridSpain
- Department of Animal Health, Faculty of Veterinary MedicineUniversidad Complutense MadridMadridSpain
| | - Samuel K. Sheppard
- The Milner Centre for Evolution, Department of Biology and BiochemistryUniversity of BathBA27AYBathUK
- MRC CLIMB ConsortiumUniversity of BathBathUK
- Department of ZoologyUniversity of OxfordOxfordUK
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Underestimated Risks of Infantile Infectious Disease from the Caregiver's Typical Handling Practices of Infant Formula. Sci Rep 2019; 9:9799. [PMID: 31278304 PMCID: PMC6611816 DOI: 10.1038/s41598-019-46181-0] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2018] [Accepted: 06/25/2019] [Indexed: 11/11/2022] Open
Abstract
The impact on infant caregiver as a reservoir of pathogens has not been exploited with perspective to powdered infant formula (PIF). Here we reveal novel route of pathogen transfer through hand-spoon-PIF unexpectedly occurred by even typical practices of caregivers, handling of PIF and storage of feeding-spoon in PIF container. Hand-spoon-PIF contamination route was simulated to analyze the transfer and subsequent survival of pathogens. Major pathogens associated with infantile fatal diseases (Cronobacter sakazakii, Salmonella enterica, Staphylococcus aureus) were readily transmitted to PIF from skin (3−6 log CFU/hand) via spoons following long-term survival of transferred pathogens (3 weeks; use-by date of PIF) as the excessive level of infectious dose, highlighting direct onset of diseases. Low bacterial load on skin (ca. 1 log CFU/hand) could prevent cross-contamination of PIF, however, at least 72 h survival of transferred pathogen on spoons demonstrated the probability on re-contamination of PIF. To our knowledge, this is the first study to investigate the cross-contamination of utensils in contact with powdered-foods. Bacterial load on hands is the key determinant of pathogen transfer and the extent of risk are species-dependent. These evidential results redefine risk of caregivers’ practices and facilitate incorporation of cross-contamination into risk-assessment as underestimated route of infection.
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9
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Thépault A, Méric G, Rivoal K, Pascoe B, Mageiros L, Touzain F, Rose V, Béven V, Chemaly M, Sheppard SK. Genome-Wide Identification of Host-Segregating Epidemiological Markers for Source Attribution in Campylobacter jejuni. Appl Environ Microbiol 2017; 83:e03085-16. [PMID: 28115376 PMCID: PMC5359498 DOI: 10.1128/aem.03085-16] [Citation(s) in RCA: 70] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2016] [Accepted: 01/03/2017] [Indexed: 11/20/2022] Open
Abstract
Campylobacter is among the most common worldwide causes of bacterial gastroenteritis. This organism is part of the commensal microbiota of numerous host species, including livestock, and these animals constitute potential sources of human infection. Molecular typing approaches, especially multilocus sequence typing (MLST), have been used to attribute the source of human campylobacteriosis by quantifying the relative abundance of alleles at seven MLST loci among isolates from animal reservoirs and human infection, implicating chicken as a major infection source. The increasing availability of bacterial genomes provides data on allelic variation at loci across the genome, providing the potential to improve the discriminatory power of data for source attribution. Here we present a source attribution approach based on the identification of novel epidemiological markers among a reference pan-genome list of 1,810 genes identified by gene-by-gene comparison of 884 genomes of Campylobacter jejuni isolates from animal reservoirs, the environment, and clinical cases. Fifteen loci involved in metabolic activities, protein modification, signal transduction, and stress response or coding for hypothetical proteins were selected as host-segregating markers and used to attribute the source of 42 French and 281 United Kingdom clinical C. jejuni isolates. Consistent with previous studies of British campylobacteriosis, analyses performed using STRUCTURE software attributed 56.8% of British clinical cases to chicken, emphasizing the importance of this host reservoir as an infection source in the United Kingdom. However, among French clinical isolates, approximately equal proportions of isolates were attributed to chicken and ruminant reservoirs, suggesting possible differences in the relative importance of animal host reservoirs and indicating a benefit for further national-scale attribution modeling to account for differences in production, behavior, and food consumption.IMPORTANCE Accurately quantifying the relative contribution of different host reservoirs to human Campylobacter infection is an ongoing challenge. This study, based on the development of a novel source attribution approach, provides the first results of source attribution in Campylobacter jejuni in France. A systematic analysis using gene-by-gene comparison of 884 genomes of C. jejuni isolates, with a pan-genome list of genes, identified 15 novel epidemiological markers for source attribution. The different proportions of French and United Kingdom clinical isolates attributed to each host reservoir illustrate a potential role for local/national variations in C. jejuni transmission dynamics.
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Affiliation(s)
- Amandine Thépault
- Unit of Hygiene and Quality of Poultry & Pork Products, Laboratory of Ploufragan-Plouzané, French Agency for Food Environmental and Occupational Health & Safety (ANSES), Ploufragan, France
- University of Rennes 1, Rennes, France
| | - Guillaume Méric
- The Milner Centre for Evolution, Department of Biology and Biochemistry, University of Bath, Claverton Down, Bath, United Kingdom
| | - Katell Rivoal
- Unit of Hygiene and Quality of Poultry & Pork Products, Laboratory of Ploufragan-Plouzané, French Agency for Food Environmental and Occupational Health & Safety (ANSES), Ploufragan, France
| | - Ben Pascoe
- The Milner Centre for Evolution, Department of Biology and Biochemistry, University of Bath, Claverton Down, Bath, United Kingdom
| | - Leonardos Mageiros
- Swansea University Medical School, Institute of Life Science, Singleton Campus, Swansea, United Kingdom
| | - Fabrice Touzain
- Viral Genetics & Biosafety Unit, Laboratory of Ploufragan-Plouzané, French Agency for Food Environmental and Occupational Health & Safety (ANSES), Ploufragan, France
| | - Valérie Rose
- Unit of Hygiene and Quality of Poultry & Pork Products, Laboratory of Ploufragan-Plouzané, French Agency for Food Environmental and Occupational Health & Safety (ANSES), Ploufragan, France
| | - Véronique Béven
- Viral Genetics & Biosafety Unit, Laboratory of Ploufragan-Plouzané, French Agency for Food Environmental and Occupational Health & Safety (ANSES), Ploufragan, France
| | - Marianne Chemaly
- Unit of Hygiene and Quality of Poultry & Pork Products, Laboratory of Ploufragan-Plouzané, French Agency for Food Environmental and Occupational Health & Safety (ANSES), Ploufragan, France
| | - Samuel K Sheppard
- The Milner Centre for Evolution, Department of Biology and Biochemistry, University of Bath, Claverton Down, Bath, United Kingdom
- Department of Zoology, University of Oxford, Oxford, United Kingdom
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Stein R, Chirilã M. Routes of Transmission in the Food Chain. FOODBORNE DISEASES 2017. [PMCID: PMC7148622 DOI: 10.1016/b978-0-12-385007-2.00003-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
More than 250 different foodborne diseases have been described to date, annually affecting about one-third of the world's population. The incidence of foodborne diseases has been underreported and underestimated, and the asymptomatic presentation of some of the illnesses, worldwide heterogeneities in reporting, and the alternative transmission routes of certain pathogens are among the factors that contribute to this. Globalization, centralization of the food supply, transportation of food products progressively farther from their places of origin, and the multitude of steps where contamination may occur have made it increasingly challenging to investigate foodborne and waterborne outbreaks. Certain foodborne pathogens may be transmitted directly from animals to humans, while others are transmitted through vectors, such as insects, or through food handlers, contaminated food products or food-processing surfaces, or transfer from sponges, cloths, or utensils. Additionally, the airborne route may contribute to the transmission of certain foodborne pathogens. Complicating epidemiological investigations, multiple transmission routes have been described for some foodborne pathogens. Two types of transmission barriers, primary and secondary, have been described for foodborne pathogens, each of them providing opportunities for preventing and controlling outbreaks. Primary barriers, the most effective sites of prophylactic intervention, prevent pathogen entry into the environment, while secondary barriers prevent the multiplication and dissemination of pathogens that have already entered the environment. Understanding pathogen dynamics, monitoring transmission, and implementing preventive measures are complicated by the phenomenon of superspreading, which refers to the concept that, at the level of populations, a minority of hosts is responsible for the majority of transmission events.
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Faour-Klingbeil D, Kuri V, Todd E. The transfer rate of Salmonella Typhimurium from contaminated parsley to other consecutively chopped batches via cutting boards under different food handling scenarios. Food Res Int 2016; 89:495-503. [DOI: 10.1016/j.foodres.2016.09.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2016] [Revised: 08/15/2016] [Accepted: 09/01/2016] [Indexed: 10/21/2022]
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Salvat G, Guyot M, Protino J. Monitoring Salmonella, Campylobacter, Escherichia coli and Staphylococcus aureus in traditional free-range 'Label Rouge' broiler production: a 23-year survey programme. J Appl Microbiol 2016; 122:248-256. [PMID: 27699969 DOI: 10.1111/jam.13313] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2015] [Revised: 11/27/2015] [Accepted: 12/03/2015] [Indexed: 11/29/2022]
Abstract
AIM 'Label Rouge' broiler free-range carcasses have been monitored since 1991, and broiler flocks since 2010, for contamination by the main foodborne zoonotic bacteria. METHODS AND RESULTS Initially, the monitoring plan mainly focused on the surveillance of Salmonella, and on indicators of the overall microbiological quality of free-range broiler carcasses such as Staphylococcus aureus and coliforms, but was extended in 2007 to include Campylobacter enumeration on carcasses and in 2010, to Salmonella in the environment of live birds. Salmonella contamination of free-range broiler carcasses rose to a peak of 16% in 1994 but less than 1% of carcasses are now regularly found to be positive. Indicators of the overall microbiological quality of carcasses are also improving. These results correlate with the low prevalence of Salmonella in free-range broiler breeding and production flocks, and with the continuous improvement of hazard analysis and critical control points in slaughterhouses, the implementation of a good manufacturing practice guide since 1997 and the application of EU regulations on Salmonella since 1998 in France. Regarding Campylobacter counts on carcasses, the situation has been improving continuously over the last few years, even if 2·5% of the carcasses are still contaminated by more than 1000 Campylobacter per g of skin. CONCLUSIONS Although the current control system focusing on Salmonella is based on firm epidemiologic data and offers effective means of control (e.g. slaughtering of positive breeder flocks), existing information on Campylobacter makes it more difficult to formulate an effective control plan for free-range broilers, due to their particular exposure to environmental contamination. SIGNIFICANCE AND IMPACT OF THE STUDY This long-term surveillance programme provided an extended view of the evolution of the contamination of free-range broilers and a direct measurement of the impact of mandatory and profession-driven interventions on the microbiological quality of carcasses.
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Affiliation(s)
- G Salvat
- Laboratory of Ploufragan/Plouzané, Agence Nationale de Sécurité Sanitaire de l'Alimentation de, l'Environnement et du Travail, Université Européenne de Bretagne, Ploufragan, France
| | - M Guyot
- SYNALAF (Syndicat National des Labels Avicoles de France), Paris, France
| | - J Protino
- SYNALAF (Syndicat National des Labels Avicoles de France), Paris, France
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13
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Gracia MI, Sánchez J, Millán C, Casabuena Ó, Vesseur P, Martín Á, García-Peña FJ, Medel P. Effect of Feed Form and Whole Grain Feeding on Gastrointestinal Weight and the Prevalence of Campylobacter jejuni in Broilers Orally Infected. PLoS One 2016; 11:e0160858. [PMID: 27500730 PMCID: PMC4976972 DOI: 10.1371/journal.pone.0160858] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2016] [Accepted: 07/26/2016] [Indexed: 11/20/2022] Open
Abstract
Two independent trials were carried out to evaluate the effect of feed form, whole wheat (WW) and oat hulls (OH) addition on gastrointestinal (GIT) weight and Campylobacter jejuni colonization in orally infected birds. In Trial 1, there were six treatments factorially arranged with two feed forms (mash vs pellets), and three levels of WW from 1-21/22-42d: 0/0, 7.5/15%, 15/30%. Broilers were allocated in cages (3 birds/cage, 12 cages/treatment). In Trial 2, there were three treatments: a mash diet, a mash diet including WW (7.5% from 1-21 and 15% from 22-42d), and a third treatment including also 5%OH. Broilers were allocated in floor pens (1 pen with 30 birds/treatment). At 14d, all broilers in Trial 1 or 3 broilers/pen in Trial 2 were orally challenged with 1.5 x 105 cfu of C. jejuni ST-45 /. In Trial 1, birds fed pelleted diets consumed 13.5% more feed, gained 31% more weight, and presented 12.9% better feed conversion for the whole trial (P<0.05). Pelleting decreased the relative weight of GIT and gizzard and increased the relative weight of proventriculus (P<0.05). Mash diets decreased pH in the gizzard (P<0.05). Inclusion of WW decreased the relative weight of proventriculus, increased gizzard weight, and reduced pH in the gizzard (P<0.05). At 21d of age, mash tended to reduce C. jejuni compared to pellets (7.85 vs 8.27 log10cfu/g; P = 0.091) and WW inclusion at 7.5/15% reduced C. jejuni colonization when compared to lower and higher inclusion (P<0.05). In Trial 2, birds fed T3 (WW+OH) showed 1.38 log10cfu/g less than birds fed Control diet (P<0.05). In conclusion, despite of the clear morphological changes in the GIT derived of FF and WW inclusion, no clear reductions in C. jejuni populations in the ceca were observed. However, WW and OH inclusion to mash diets significantly reduced cecal C. jejuni colonization at 42 days.
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Affiliation(s)
| | - Jaime Sánchez
- Imasde Agroalimentaria, S.L., Pozuelo de Alarcón, Madrid, Spain
| | - Carlos Millán
- Imasde Agroalimentaria, S.L., Pozuelo de Alarcón, Madrid, Spain
| | - Óscar Casabuena
- Imasde Agroalimentaria, S.L., Pozuelo de Alarcón, Madrid, Spain
| | | | | | | | - Pedro Medel
- Imasde Agroalimentaria, S.L., Pozuelo de Alarcón, Madrid, Spain
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14
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Gracia M, Millán C, Sánchez J, Guyard-Nicodème M, Mayot J, Carre Y, Csorbai A, Chemaly M, Medel P. Efficacy of feed additives against Campylobacter in live broilers during the entire rearing period: Part B. Poult Sci 2016; 95:886-92. [DOI: 10.3382/ps/pev346] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2015] [Accepted: 09/28/2015] [Indexed: 11/20/2022] Open
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15
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Robinson AL, Lee HJ, Kwon J, Todd E, Rodriguez FP, Ryu D. Adequate Hand Washing and Glove Use Are Necessary To Reduce Cross-Contamination from Hands with High Bacterial Loads. J Food Prot 2016; 79:304-8. [PMID: 26818993 DOI: 10.4315/0362-028x.jfp-15-342] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Hand washing and glove use are the main methods for reducing bacterial cross-contamination from hands to ready-to-eat food in a food service setting. However, bacterial transfer from hands to gloves is poorly understood, as is the effect of different durations of soap rubbing on bacterial reduction. To assess bacterial transfer from hands to gloves and to compare bacterial transfer rates to food after different soap washing times and glove use, participants' hands were artificially contaminated with Enterobacter aerogenes B199A at ∼9 log CFU. Different soap rubbing times (0, 3, and 20 s), glove use, and tomato dicing activities followed. The bacterial counts in diced tomatoes and on participants' hands and gloves were then analyzed. Different soap rubbing times did not significantly change the amount of bacteria recovered from participants' hands. Dicing tomatoes with bare hands after 20 s of soap rubbing transferred significantly less bacteria (P < 0.01) to tomatoes than did dicing with bare hands after 0 s of soap rubbing. Wearing gloves while dicing greatly reduced the incidence of contaminated tomato samples compared with dicing with bare hands. Increasing soap washing time decreased the incidence of bacteria recovered from outside glove surfaces (P < 0.05). These results highlight that both glove use and adequate hand washing are necessary to reduce bacterial cross-contamination in food service environments.
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Affiliation(s)
- Andrew L Robinson
- School of Food Science, University of Idaho, 875 Perimeter Drive, MS 2312, Moscow, Idaho 83844, USA
| | - Hyun Jung Lee
- School of Food Science, University of Idaho, 875 Perimeter Drive, MS 2312, Moscow, Idaho 83844, USA
| | - Junehee Kwon
- Department of Hospitality Management and Dietetics, Kansas State University, 152 Justin Hall, Manhattan, Kansas 66506, USA
| | - Ewen Todd
- Department of Advertising, Public Relations and Retailing, Michigan State University, East Lansing, Michigan 48824, USA
| | | | - Dojin Ryu
- School of Food Science, University of Idaho, 875 Perimeter Drive, MS 2312, Moscow, Idaho 83844, USA.
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16
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Guyard-Nicodème M, Keita A, Quesne S, Amelot M, Poezevara T, Le Berre B, Sánchez J, Vesseur P, Martín Á, Medel P, Chemaly M. Efficacy of feed additives against Campylobacter in live broilers during the entire rearing period. Poult Sci 2016; 95:298-305. [DOI: 10.3382/ps/pev303] [Citation(s) in RCA: 85] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2015] [Accepted: 08/29/2015] [Indexed: 11/20/2022] Open
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17
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Erickson MC, Liao J, Cannon JL, Ortega YR. Contamination of knives and graters by bacterial foodborne pathogens during slicing and grating of produce. Food Microbiol 2015; 52:138-45. [PMID: 26338127 DOI: 10.1016/j.fm.2015.07.008] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2015] [Revised: 05/16/2015] [Accepted: 07/03/2015] [Indexed: 11/27/2022]
Abstract
Poor hygiene and improper food preparation practices in consumers' homes have previously been demonstrated as contributing to foodborne diseases. To address potential cross-contamination by kitchen utensils in the home, a series of studies was conducted to determine the extent to which the use of a knife or grater on fresh produce would lead to the utensil's contamination with Escherichia coli O157:H7 or Salmonella enterica. When shredding inoculated carrots (ca. 5.3 log CFU/carrot), all graters became contaminated and the number of E. coli O157:H7 present on the utensil was significantly greater than Salmonella (p < 0.05). Contamination of knives after slicing inoculated produce (4.9-5.4 log CFU/produce item) could only be detected by enrichment culture. After slicing tomatoes, honeydew melons, strawberries, cucumbers, and cantaloupes, the average prevalence of knife contamination by the two pathogens was 43%, 17%, 15%, 7%, and 3%, respectively. No significant increase in the incidence or level of contamination occurred on the utensils when residues were present (p > 0.05); however, subsequent contamination of 7 produce items processed with the contaminated utensils did occur. These results highlight the necessity of proper sanitization of these utensils when used in preparation of raw produce.
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Affiliation(s)
- Marilyn C Erickson
- Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment St., Griffin, GA 30223-1797, USA.
| | - Jean Liao
- Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment St., Griffin, GA 30223-1797, USA
| | - Jennifer L Cannon
- Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment St., Griffin, GA 30223-1797, USA
| | - Ynes R Ortega
- Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment St., Griffin, GA 30223-1797, USA
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18
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Comparison of microbial transfer rates from Salmonella spp. biofilm growth on stainless steel to selected processed and raw meat. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.09.049] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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19
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Buchholz AL, Davidson GR, Marks BP, Todd ECD, Ryser ET. Tracking an Escherichia coli O157:H7-contaminated batch of leafy greens through a pilot-scale fresh-cut processing line. J Food Prot 2014; 77:1487-94. [PMID: 25198839 DOI: 10.4315/0362-028x.jfp-14-058] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Cross-contamination of fresh-cut leafy greens with residual Escherichia coli O157:H7-contaminated product during commercial processing was likely a contributing factor in several recent multistate outbreaks. Consequently, radicchio was used as a visual marker to track the spread of the contaminated product to iceberg lettuce in a pilot-scale processing line that included a commercial shredder, step conveyor, flume tank, shaker table, and centrifugal dryer. Uninoculated iceberg lettuce (45 kg) was processed, followed by 9.1 kg of radicchio (dip inoculated to contain a four-strain, green fluorescent protein-labeled nontoxigenic E. coli O157:H7 cocktail at 10(6) CFU/g) and 907 kg (2,000 lb) of uninoculated iceberg lettuce. After collecting the lettuce and radicchio in about 40 bags (∼22.7 kg per bag) along with water and equipment surface samples, all visible shreds of radicchio were retrieved from the bags of shredded product, the equipment, and the floor. E. coli O157:H7 populations were quantified in the lettuce, water, and equipment samples by direct plating with or without prior membrane filtration on Trypticase soy agar containing 0.6% yeast extract and 100 ppm of ampicillin. Based on triplicate experiments, the weight of radicchio in the shredded lettuce averaged 614.9 g (93.6%), 6.9 g (1.3%), 5.0 g (0.8%), and 2.8 g (0.5%) for bags 1 to 10, 11 to 20, 21 to 30, and 31 to 40, respectively, with mean E. coli O157:H7 populations of 1.7, 1.2, 1.1, and 1.1 log CFU/g in radicchio-free lettuce. After processing, more radicchio remained on the conveyor (9.8 g; P < 0.05), compared with the shredder (8.3 g), flume tank (3.5 g), and shaker table (0.1 g), with similar E. coli O157:H7 populations (P > 0.05) recovered from all equipment surfaces after processing. These findings clearly demonstrate both the potential for the continuous spread of contaminated lettuce to multiple batches of product during processing and the need for improved equipment designs that minimize the buildup of residual product during processing.
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Affiliation(s)
- Annemarie L Buchholz
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824, USA
| | - Gordon R Davidson
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824, USA
| | - Bradley P Marks
- Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824, USA
| | - Ewen C D Todd
- Department of Advertising, Public Relations and Retailing, Michigan State University, East Lansing, Michigan 48824, USA
| | - Elliot T Ryser
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824, USA.
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20
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CampylobacterSpecies. Food Microbiol 2014. [DOI: 10.1128/9781555818463.ch11] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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21
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Bolton D, Meredith H, Walsh D, McDowell D. Poultry Food Safety Control Interventions in the Domestic Kitchen. J Food Saf 2014. [DOI: 10.1111/jfs.12092] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- D. Bolton
- Food Safety Department; Ashtown Food Research Centre; Dublin Ireland
| | - H. Meredith
- Food Safety Department; Ashtown Food Research Centre; Dublin Ireland
- Food Microbiology Research Unit; School of Health and Life Sciences; University of Ulster; Newtownabbey Northern Ireland U.K
| | - D. Walsh
- Food Safety Department; Ashtown Food Research Centre; Dublin Ireland
| | - D. McDowell
- Food Microbiology Research Unit; School of Health and Life Sciences; University of Ulster; Newtownabbey Northern Ireland U.K
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22
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Snyder HL, Niebuhr SE, Dickson JS. Transfer of methicillin-resistant Staphylococcus aureus from retail pork products onto food contact surfaces and the potential for consumer exposure. J Food Prot 2013; 76:2087-92. [PMID: 24290687 DOI: 10.4315/0362-028x.jfp-13-143] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Methicillin-resistant Staphylococcus aureus (MRSA) is a pathogen that has developed resistance to beta-lactam antibiotics and has been isolated at low population numbers in retail meat products. The objectives of this study were to estimate the potential transfer of MRSA from contaminated retail pork products to food contact surfaces and to estimate the potential for human exposure to MRSA by contact with those contaminated surfaces. Pork loins, bacon, and fresh pork sausage were inoculated with a four-strain mixed MRSA culture over a range of populations from approximately 4 to 8 log, vacuum packaged, and stored for 2 weeks at 5°C to simulate normal packaging and distribution. Primary transfer was determined by placing inoculated products on knife blades, cutting boards, and a human skin model (pork skin) for 5 min. Secondary transfer was determined by placing an inoculated product on the contact surface, removing it, and then placing the secondary contact surface on the initial contact surface. A pork skin model was used to simulate transfer to human skin by placing it into contact with the contact surface. The percentages of transfer for primary transfer from the inoculated products to the cutting board ranged from 39 to 49%, while the percentages of transfer to the knife ranged from 17 to 42%. The percentages of transfer from the inoculated products to the pork skin ranged from 26 to 36%. The secondary transfer percentages ranged from 2.2 to 5.2% across all products and contact surfaces. Statistical analysis showed no significant differences in the amounts of transfer between transfer surfaces and across cell concentrations.
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Affiliation(s)
- Heather L Snyder
- Department of Animal Science, Food Safety Research Laboratory, Iowa State University, 2292 Kildee Hall, Ames, Iowa 50010, USA
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23
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Membré JM, Laroche M, Magras C. Meta-analysis of Campylobacter spp. survival data within a temperature range of 0 to 42°C. J Food Prot 2013; 76:1726-32. [PMID: 24112572 DOI: 10.4315/0362-028x.jfp-13-042] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
In Europe, Campylobacter is the leading reported cause of bacterial foodborne infectious disease. Quantifying its ability to survive at chilled and ambient temperatures and identifying the factors involved in variation in its survival may contribute to the development of efficient risk management strategies. A data set of 307 inactivation curves collected from the literature and the ComBase database, combined with 388 experimental curves, was analyzed with a log-linear model to obtain 695 D-values (time for 1 log inactivation). An additional 146 D-values collected from the literature or ComBase were added to the data set, for a total of 841 D-values. Because data were collected from different studies, the experimental conditions were somewhat heterogeneous (e.g., type of media or strain used). The full data set was then split into 19 different study types on which a meta-analysis was performed to determine the effect of temperature (range 0 to 42°C), Campylobacter species (C. coli and C. jejuni), and media (liquid media or meat matrix) on the survival ability of Campylobacter. A mixed-effects model, in which the study type and bacterial species were considered as random effects and the media and temperature as fixed effects, was run using a Bayesian approach. Overall, the model gave satisfactory results, with a residual standard deviation of 0.345 (the model response was the log D-value, expressed in days). In addition, the survival of Campylobacter was greater at 0 than at 42°C, with a log-linear pattern; the z-value (temperature to have a 10-fold decrease of D-value) was estimated to be 26.4°C (95 % interval: 23.9 to 29.4°C). Despite a significant media-species interaction term, it was established that both species were more resistant on the meat matrix than in liquid media. These results may be used to understand how Campylobacter can survive along the food chain, particularly in chilled environments, and consequently be transferred to other foodstuffs.
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Affiliation(s)
- Jeanne-Marie Membré
- Institut National de la Recherche Agronomique, Unité Mixte de Recherche 1014 Secalim, Oniris, 44322 Nantes, France, L'Université Nantes Angers Le Mans, Oniris, 44322 Nantes, France;,
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24
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Guyard-Nicodème M, Tresse O, Houard E, Jugiau F, Courtillon C, El Manaa K, Laisney MJ, Chemaly M. Characterization of Campylobacter spp. transferred from naturally contaminated chicken legs to cooked chicken slices via a cutting board. Int J Food Microbiol 2013; 164:7-14. [PMID: 23587707 DOI: 10.1016/j.ijfoodmicro.2013.03.009] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2012] [Revised: 02/05/2013] [Accepted: 03/09/2013] [Indexed: 10/27/2022]
Abstract
Campylobacter represents the leading cause of gastroenteritis in Europe. Campylobacteriosis is mainly due to C. jejuni and C. coli. Poultry meat is the main source of contamination, and cross-contaminations in the consumer's kitchen appear to be the important route for exposure. The aim of this study was to examine the transfer of Campylobacter from naturally contaminated raw poultry products to a cooked chicken product via the cutting board and to determine the characteristics of the involved isolates. This study showed that transfer occurred in nearly 30% of the assays and that both the C. jejuni and C. coli species were able to transfer. Transfer seems to be linked to specific isolates: some were able to transfer during separate trials while others were not. No correlation was found between transfer and adhesion to inert surfaces, but more than 90% of the isolates presented moderate or high adhesion ability. All tested isolates had the ability to adhere and invade Caco-2 cells, but presented high variability between isolates. Our results highlighted the occurrence of Campylobacter cross-contamination via the cutting board in the kitchen. Moreover, they provided new interesting data to be considered in risk assessment studies.
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Affiliation(s)
- Muriel Guyard-Nicodème
- Anses, Ploufragan/Plouzané Laboratory, Hygiene and Quality of Poultry and Pork Products Unit, BP 53, Ploufragan, F-22440, France
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25
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The risk of transfer of foodborne bacterial hazards in Turkey through the consumption of meat; risk ranking of muscle foods with the potential to transfer Campylobacter spp. Food Secur 2013. [DOI: 10.1007/s12571-012-0230-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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26
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Buchholz AL, Davidson GR, Marks BP, Todd ECD, Ryser ET. Transfer of Escherichia coli O157:H7 from equipment surfaces to fresh-cut leafy greens during processing in a model pilot-plant production line with sanitizer-free water. J Food Prot 2012; 75:1920-9. [PMID: 23127700 DOI: 10.4315/0362-028x.jfp-11-558] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Escherichia coli O157:H7 contamination of fresh-cut leafy greens has become a public health concern as a result of several large outbreaks. The goal of this study was to generate baseline data for E. coli O157:H7 transfer from product-inoculated equipment surfaces to uninoculated lettuce during pilot-scale processing without a sanitizer. Uninoculated cored heads of iceberg and romaine lettuce (22.7 kg) were processed using a commercial shredder, step conveyor, 3.3-m flume tank with sanitizer-free tap water, shaker table, and centrifugal dryer, followed by 22.7 kg of product that had been dip inoculated to contain ∼10(6), 10(4), or 10(2) CFU/g of a four-strain avirulent, green fluorescent protein-labeled, ampicillin-resistant E. coli O157:H7 cocktail. After draining the flume tank and refilling the holding tank with tap water, 90.8 kg of uninoculated product was similarly processed and collected in ∼5-kg aliquots. After processing, 42 equipment surface samples and 46 iceberg or 36 romaine lettuce samples (25 g each) from the collection baskets were quantitatively examined for E. coli O157:H7 by direct plating or membrane filtration using tryptic soy agar containing 0.6% yeast extract and 100 ppm of ampicillin. Initially, the greatest E. coli O157:H7 transfer was seen from inoculated lettuce to the shredder and conveyor belt, with all equipment surface populations decreasing 90 to 99% after processing 90.8 kg of uncontaminated product. After processing lettuce containing 10(6) or 10(4) E. coli O157:H7 CFU/g followed by uninoculated lettuce, E. coli O157:H7 was quantifiable throughout the entire 90.8 kg of product. At an inoculation level of 10(2) CFU/g, E. coli O157:H7 was consistently detected in the first 21.2 kg of previously uninoculated lettuce at 2 to 3 log CFU/100 g and transferred to 78 kg of product. These baseline E. coli O157:H7 transfer results will help determine the degree of sanitizer efficacy required to better ensure the safety of fresh-cut leafy greens.
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Affiliation(s)
- Annemarie L Buchholz
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA
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27
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Sampers I, Berkvens D, Jacxsens L, Ciocci MC, Dumoulin A, Uyttendaele M. Survey of Belgian consumption patterns and consumer behaviour of poultry meat to provide insight in risk factors for campylobacteriosis. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.01.054] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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28
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Buchholz AL, Davidson GR, Marks BP, Todd ECD, Ryser ET. Quantitative transfer of Escherichia coli O157:H7 to equipment during small-scale production of fresh-cut leafy greens. J Food Prot 2012; 75:1184-97. [PMID: 22980000 DOI: 10.4315/0362-028x.jfp-11-489] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Postharvest contamination and subsequent spread of Escherichia coli O157:H7 can occur during shredding, conveying, fluming, and dewatering of fresh-cut leafy greens. This study quantified E. coli O157:H7 transfer from leafy greens to equipment surfaces during simulated small-scale commercial processing. Three to five batches (22.7 kg) of baby spinach, iceberg lettuce, and romaine lettuce were dip inoculated with a four-strain cocktail of avirulent, green fluorescent protein-labeled, ampicillinresistant E. coli O157:H7 to contain ∼10(6), 10(4), and 10(2) CFU/g, and then were processed after 1 h of draining at ∼23°C or 24 h of storage at 4°C. Lettuce was shredded using an Urschel TransSlicer at two different blade and belt speeds to obtain normal (5 by 5 cm) and more finely shredded (0.5 by 5 cm) lettuce. Thereafter, the lettuce was step conveyed to a flume tank and was washed and then dried using a shaker table and centrifugal dryer. Product (25-g) and water (40-ml) samples were collected at various points during processing. After processing, product contact surfaces (100 cm(2)) on the shredder (n = 14), conveyer (n = 8), flume tank (n = 11), shaker table (n = 9), and centrifugal dryer (n = 8) were sampled using one-ply composite tissues. Sample homogenates diluted in phosphate or neutralizing buffer were plated, with or without prior 0.45- m m membrane filtration, on Trypticase soy agar containing 0.6% yeast extract supplemented with 100 ppm of ampicillin to quantify green fluorescent protein-labeled E. coli O157:H7 under UV light. During leafy green processing, ∼90% of the E. coli O157:H7 inoculum transferred to the wash water. After processing, E. coli O157:H7 populations were highest on the conveyor and shredder (P<0.05), followed by the centrifugal dryer, flume tank, and shaker table, with ∼29% of the remaining product inoculum lost during centrifugal drying. Overall, less (P<0.05) of the inoculum remained on the product after centrifugally drying iceberg lettuce that was held for 1 h (8.13%) as opposed to 24 h (42.18%) before processing, with shred size not affecting the rate of E. coli O157:H7 transfer.
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Affiliation(s)
- Annemarie L Buchholz
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA
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Hoelzer K, Pouillot R, Gallagher D, Silverman MB, Kause J, Dennis S. Estimation of Listeria monocytogenes transfer coefficients and efficacy of bacterial removal through cleaning and sanitation. Int J Food Microbiol 2012; 157:267-77. [DOI: 10.1016/j.ijfoodmicro.2012.05.019] [Citation(s) in RCA: 62] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2011] [Revised: 04/20/2012] [Accepted: 05/19/2012] [Indexed: 11/17/2022]
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Tang JYH, Nishibuchi M, Nakaguchi Y, Ghazali FM, Saleha AA, Son R. Transfer of Campylobacter jejuni from raw to cooked chicken via wood and plastic cutting boards. Lett Appl Microbiol 2011; 52:581-8. [PMID: 21375548 DOI: 10.1111/j.1472-765x.2011.03039.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AIMS We quantified Campylobacter jejuni transferred from naturally contaminated raw chicken fillets and skins to similar cooked chicken parts via standard rubberwood (RW) and polyethylene cutting boards (PE). METHODS AND RESULTS RW and PE cutting boards (2.5 × 2.5 cm(2)) were constructed. RW surfaces were smooth and even, whereas PE was uneven. Scoring with scalpel blades produced crevices on RW and flaked patches on the PE boards. Raw chicken breast fillets or skin pieces (10 g) naturally contaminated with Camp. jejuni were used to contaminate the cutting boards (6.25 cm(2)). These were then briefly covered with pieces of cooked chicken. Campylobacter jejuni on raw chicken, the boards, and cooked chicken pieces were counted using a combined most-probable-number (MPN)-PCR method. The type of cutting board (RW, PE; unscored and scored) and temperature of cooked chicken fillets and skins were examined. Unscored PE and RW boards were not significantly different in regards to the mean transfer of Camp. jejuni from raw samples to the boards. The mean transfer of Camp. jejuni from scored RW was significantly higher than from scored PE. When the chicken fillets were held at room temperature, the mean transfer of Camp. jejuni from scored RW and PE was found to be 44.9 and 40.3%, respectively. CONCLUSIONS RW and PE cutting boards are potential vehicles for Camp. jejuni to contaminate cooked chicken. Although cooked chicken maintained at high temperatures reduced cross-contamination via contaminated boards, a risk was still present. SIGNIFICANCE AND IMPACT OF THE STUDY Contamination of cooked chicken by Camp. jejuni from raw chicken via a cutting board is influenced by features of the board (material, changes caused by scoring) and chicken (types of chicken parts and temperature of the cooked chicken).
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Affiliation(s)
- J Y H Tang
- Faculty of Food Technology, Universiti Sultan Zainal Abidin, Kuala Terengganu, Terengganu, Malaysia
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Solís-Soto LY, García S, Wesley I, Heredia N. A charcoal- and blood-free enrichment broth for isolation and PCR detection of Campylobacter jejuni and Campylobacter coli in chicken. J Food Prot 2011; 74:221-7. [PMID: 21333141 DOI: 10.4315/0362-028x.jfp-10-282] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The microaerophilic nature of Campylobacter and its requirement of ∼5% O(2) for growth have complicated its recovery from foods. The addition to the enrichment media of oxygen quenchers such as charcoal or blood could interfere with PCR for its detection. In this study, a two-step simple aerobic method for Campylobacter detection is proposed. A modification of the Tran blood-free enrichment broth (BFEB), in which charcoal was excluded from the medium (M-BFEB), was compared with the original formulation and other enrichment broths. Campylobacter jejuni and Campylobacter coli were screened by PCR directly from the enrichment media. Various levels of pure cultures of C. jejuni and C. coli combined with Escherichia coli were inoculated into Preston, Bolton, BFEB, and the modified BFEB (M-BFEB). In addition, Campylobacter was inoculated onto retail purchased chicken skin and recovery was quantified. Rates of recovery after 24 to 48 h of enrichment at 42 °C under aerobic incubation for BFEB and M-BFEB and microaerobic incubations for Preston and Bolton broths were determined. Overall, our results indicated that the most sensitive medium was Bolton's, followed by either BFEB or M-BFEB; the least sensitive was Preston's. M-BFEB was directly coupled to a PCR assay to detect Campylobacter, avoiding intermediate plating. Campylobacter was detected in the presence of up to 10(8) E. coli cells per ml. M-BFEB facilitated detection of both C. jejuni and C. coli artificially inoculated onto chicken skin samples. M-BFEB coupled to PCR is a rapid and attractive alternative for isolation and identification of C. coli and C. jejuni from poultry.
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Affiliation(s)
- Luisa Y Solís-Soto
- Departamento de Microbiología e Inmunología, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Apdo. Postal 124-F, Ciudad Universitaria, San Nicolás de los Garza, Nuevo León 66451, México
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Ravishankar S, Zhu L, Jaroni D. Assessing the cross contamination and transfer rates of Salmonella enterica from chicken to lettuce under different food-handling scenarios. Food Microbiol 2010; 27:791-4. [PMID: 20630321 DOI: 10.1016/j.fm.2010.04.011] [Citation(s) in RCA: 63] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2009] [Revised: 04/01/2010] [Accepted: 04/20/2010] [Indexed: 11/26/2022]
Abstract
Cross contamination of foodborne pathogens from raw meats to ready-to-eat foods has caused a number of foodborne outbreaks. The cross contamination and transfer rates of Salmonella enterica from chicken to lettuce under various food-handling scenarios were determined. The following scenarios were tested: in scenario 1, cutting board and knife used to cut chicken (10(6) CFU/g) were also used for cutting lettuce, without washing; in scenario 2, cutting board and knife were washed with water separately after cutting chicken, and subsequently used for cutting lettuce; and in scenario 3, cutting board and knife were thoroughly washed with soap and hot water after cutting chicken, and before cutting lettuce. In each scenario, cutting board, knife, chicken and lettuce were sampled for population of S. enterica. For scenario 1, both before and after cutting lettuce, the cutting board and knife each had about 2 logs CFU/cm(2) of S. enterica, respectively. The cut lettuce had about 3 logs CFU/g of S. enterica. In scenario 2, fewer organisms (0.5-2.4 logs CFU/g or cm(2)) were transferred. The transfer rates in both scenarios ranged from 0.02 to 75%. However, in scenario 3, <1 log CFU/g or cm(2) organisms were detected on lettuce, cutting board or knife, after washing and cutting lettuce. This shows that the FDA recommended practice for cleaning cutting boards is effective in removing S. enterica and preventing cross contamination.
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Affiliation(s)
- Sadhana Ravishankar
- Dept. of Veterinary Science and Microbiology, University of Arizona, 1117 E. Lowell Street, Tucson, AZ 85721, USA.
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Survival of Campylobacter jejuni under conditions of atmospheric oxygen tension with the support of Pseudomonas spp. Appl Environ Microbiol 2010; 76:5911-7. [PMID: 20639377 DOI: 10.1128/aem.01532-10] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Abstract
Campylobacter jejuni is a major food-borne pathogen. Despite causing enteritis in humans, it is a well-adapted intestinal microorganism in animals, hardly ever generating disease symptoms. Nevertheless, as a true microaerophilic microorganism it is still puzzling how Campylobacter cells can survive on chicken meat, the main source of human infection. In this study, we demonstrate that C. jejuni is able to withstand conditions of atmospheric oxygen tension when cocultured with Pseudomonas species, major food-spoiling bacteria that are frequently found on chicken meat in rather high numbers. Using an in vitro survival assay, interactions of 145 C. jejuni wild-type strains and field isolates from chicken meat, broiler feces, and human clinical samples with type strains and food isolates of Pseudomonas spp., Proteus mirabilis, Citrobacter freundii, Micrococcus luteus, and Enterococcus faecalis were studied. When inoculated alone or in coculture with Proteus mirabilis, Citrobacter freundii, Micrococcus luteus, or Enterococcus faecalis type strains, Campylobacter cells were able to survive ambient oxygen levels for no more than 18 h. In contrast, Campylobacter bacteria inoculated with type strains or wild-type isolates of Pseudomonas showed a prolonged aerobic survival of up to >48 h. This microbial commensalism was diverse in C. jejuni isolates from different sources; isolates from chicken meat and humans in coculture with Pseudomonas putida were able to use this survival support better than fecal isolates from broilers. Scanning electron microscopy revealed the development of fiberlike structures braiding P. putida and C. jejuni cells. Hence, it seems that microaerophilic C. jejuni is able to survive ambient atmospheric oxygen tension by metabolic commensalism with Pseudomonas spp. This bacterium-bacterium interaction might set the basis for survival of C. jejuni on chicken meat and thus be the prerequisite step in the pathway toward human infection.
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Nauta MJ. “Campylobacter Transfer from Naturally Contaminated Chicken Thighs to Cutting Boards Is Inversely Related to Initial Load,” A Comment on: J. Food Prot. 72(9): 1836–1840 (2009). J Food Prot 2010; 73:6-7; author reply 7-8. [DOI: 10.4315/0362-028x-73.1.6] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Maarten J. Nauta
- Technical University of Denmark, National Food Institute, Mørkhøj Bygade 19, Building C, 2860 Søborg, Denmark
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