Research Publications (Food Safety)

Background Salmonella is one of the foodborne pathogens affecting public health around the globe. A cross-sectional bacteriological study was conducted from December 2019 to November 2020.

The foodborne pathogen Salmonella enterica is considered a global public health risk. Salmonella enterica isolates can develop resistance to several antimicrobial drugs due to the rapid spread of antimicrobial resistance (AMR) genes, thus increasing the impact on hospitalization and treatment costs, as well as the healthcare system. Mobile genetic elements (MGEs) play key roles in the dissemination of AMR genes in S. enterica isolates.

Salmonella enterica is an invasive intracellular pathogen and hires diverse systems to manipulate its survival in the host cells. Salmonella could eavesdrop on the host cells, sensing and responding to the produced adrenergic hormones and other neurotransmitters, which results in the augmentation of its virulence and establishes its accommodation in host cells. The current study aims to assess the anti-virulence effect of α-adrenergic antagonist terazosin on S. Typhimurium.

A multi-drug resistant, CTX-M-65 producing Salmonella Infantis was identified from a patient in Brazil. Whole genome sequencing followed by hybrid assembly (short and long reads) indicated the presence of blaCTX-M-65 in a pESI-like megaplasmid in this ST32 isolate and phylogenetic analysis showed high similarity with IncFIB S. Infantis isolates from food and poultry in the USA.

Salmonella is an essential food-borne pathogenic microorganism. Humans could get infected by consuming of Salmonella-contaminated foods, especially contaminated meat. In this study, a total of 580 retail meat samples (280 pork, 240 chicken, and 60 goose) were collected from slaughterhouses in Hangzhou to determine the prevalence and antimicrobial susceptibility patterns of Salmonella.

This study aims to test the toxicity of some metallic elements on Salmonella enterica strains and their power to grow and to develop a biofilm to overcome this environmental stress. From 50 selected strains of Salmonella, 70% belong to the Kentucky serotypes that is the most frequent one, followed by the other serotypes such as Amsterdam 6%, anatum 4%, derby 4% Enteritidis 4%, Zanzibar 4%, typhyrimium 2%, gallinaruim 2%, inbondaka 2% and Newport 2%.

Salmonella enterica serovar Infantis is one of the five main causes of human salmonellosis in the European Union (EU) and in recent years, has been increasingly reported to carry multiple antimicrobial resistance determinants, including extended-spectrum beta-lactamase (ESBL) genes. In our study, we used WGS-based tools to characterize S. Infantis strains circulating in the Abruzzo and Molise regions of Italy between 2017 and 2020 and compared this local dataset to the S.

Salmonellosis is a prevalent food poisoning disease caused by Salmonella spp. that affects millions of people throughout the world. Contamination of chicken meat and processing equipment with Salmonella is a major issue in the food industry.

The potential of organic acids to inactivate foodborne pathogens in food industry has gained attention, while the sanitizing mechanism of acid stress has not been explained fully at metabolomics level.

Salmonella enterica subspecies enterica serovar Typhimurium (S. Typhimurium) definitive phage type 104 (DT104), S.

Molecular Microbiology, Accepted Article. The behaviours of infectious bacteria are commonly studied in bulk. This is effective to define general properties of a given isolate, but insufficient to resolve subpopulations and unique single-microbe behaviours within the bacterial pool.

by Yakhya Dieye, Dawn M. Hull, Abdoul Aziz Wane, Lyndy Harden, Cheikh Fall, Bissoume Sambe-Ba, Abdoulaye Seck, Paula J. Fedorka-Cray, Siddhartha Thakur Salmonella enterica is the most common foodborne pathogen worldwide. It causes two types of diseases, a self-limiting gastroenteritis and an invasive, more threatening, infection. Salmonella gastroenteritis is caused by several serotypes and is common worldwide.

Thermal inactivation of pathogenic and spoilage organisms in low and intermediate moisture foods is of critical importance for guaranteeing microbiological safety and stability of these products. Producers tendentially reduce salt in low and intermediate moisture foods because of nutritional health considerations, but it is unclear how this affects microbial inactivation rates during pasteurization.

According to the Moroccan Court of Auditors, the meats are prepared in slaughterhouses that do not meet the basic conditions required by Moroccan standards. This survey is being conducted to assess the knowledge, attitudes, and practices of handlers regarding the salubrity and hygiene of meat and to evaluate the bacteriological load of work surfaces in a slaughterhouse located in the Marrakech region. A total of 100 people working at the slaughterhouse participated in the study.

Rapid screening and early warning of pathogenic bacteria in food is the key to prevent and control the spread of foodborne diseases. Biotin–streptavidin system and membrane filtration technology were combined to develop a novel nuclear magnetic resonance (NMR) immunosensor based on biomacromolecule O-carboxymethyl chitosan (O-CMCS) target gadolinium (Gd) probe for rapid detection of Salmonella anatum in milk.

Listeria, Campylobacter, Salmonella and Escherichia coli are among the most common causes of foodborne disease in humans, causing death and hospitalization with high costs. Their presence in different foods and environments, and their ability to adapt to varying conditions make early and rapid detection essential to ensure food safety.

This study evaluated the capacity of real-time PCR and conventional culture methods to detect Salmonella enterica serovar Typhimurium and Listeria monocytogenes adhered to stainless steel surfaces used as food contact surfaces.

Zoonoses and Public Health, EarlyView. Salmonella can enter hatcheries via contaminated eggs and other breaches of biosecurity. The study examined the prevalence and distribution of Salmonella in commercial hatcheries and assessed the effects of providing advice on Salmonella control. Intensive swab sampling was performed throughout 23 broiler hatcheries in Great Britain (GB). Swabs were cultured using a modified ISO6579:2017 method.

Plant extracts contain bioactive substances which can provide some functional attributes that sub-therapeutic antibiotics provide to animals. However, their antibiotic-replacement potential depends on their polyphenolic profile. As we advance in the search for antibiotic alternatives, harnessing plant materials with excellent phenolic profile and total phenolic concentration (TPC) and identifying the best treatment combinations would be a quintessential approach.

Zoonoses and Public Health, EarlyView. This cross-sectional study was conducted to determine the prevalence of Salmonella at different stages of the broiler production chain and layer flocks in addition to their antibiotic resistance profile and molecular patterns. Over a period of 3 years, different sample matrices were collected from Lebanese farms, slaughterhouses and retail markets.

Epidemiological studies show that improper food handling practices at home account for a significant portion of foodborne illness cases.

Salmonella is one of the leading causes of bacterial gastroenteritis. High prevalence of Salmonella in environment is partially due to its ability to enter the “viable but non-culturable” (VBNC) state when they encounter unfavorable conditions. Dried teas are traditionally believed to have a low risk of causing salmonellosis. This study investigated the survival of Salmonella in four types of dried teas under different storage conditions and brewing methods.

We monitored viability of Shiga toxin-producing Escherichia coli (STEC), Salmonella spp., and Listeria monocytogenes during preparation and storage of fuet. Coarse ground pork (ca. 35% fat) was mixed with salt (2.5%), dextrose (0.3%), starter culture (ca. 7.0 log CFU/g), celery powder (0.5%), and ground black pepper (0.3%), and then separately inoculated with a multi-strain cocktail (ca. 7.0 log CFU/g) of each pathogen. The batter was stuffed into a ca.

The importance of single-cell variability is increasingly prominent with the developments in foodborne pathogens modeling. Traditional predictive microbiology model cannot accurately describe the growth behavior of small numbers of cells due to individual cell heterogeneity. The objective of the present study was to develop predictive models for single cell lag times of Salmonella Enteritidis after heat and chlorine treatment.

Microorganisms in low-moisture foods (LMFs) exhibit prolonged survivability and high heat resistance. Various external factors (water, food texture, nutritional compounds, etc.) influence the microbial heat resistance in LMFs; yet, the influential degree of each factor is not fully understood. In this study, the thermal resistance parameters (D and z values) of Salmonella enterica Enteritidis PT 30 (S.