The Combination of Zinc Compounds and Acidic pH Limits Aerobic Growth of a Salmonella typhimurium Poultry Marker Strain in Rich and Minimal Media

Abstract

The objective of the present study was to examine the combined effects of zinc compounds with different acidic pH levels on the aerobic growth of a S. typhimurium poultry isolate in either rich or minimal media. When overall main effects of pH levels of medium or concentrations of Zn compounds were compared, growth rates of the S. typhimurium poultry isolate were significantly ( p < 0.05) decreased by stepwise increase of pH levels of medium (pH 4, 5, 6, and 7) or concentrations (0.67, 3.35, and 6.03%) of Zn compounds (Zn acetate and Zn sulfate). In general growth rates of S. typhimurium poultry isolate appeared to be more reduced by Zn acetate than by Zn sulfate and more reduced in minimal media compared to rich media.     

Effect of soluble maillard reaction products on cadA expression in Salmonella typhimurium

The presence of Maillard reaction products (MRP) in foods and food components is due to the non-enzymatic reaction between protein and carbohydrate residues triggered by thermal steps during food processing. The objective of this study was to assess the effect of MRPs and increasing lysine concentrations on S. Typhimurium growth and the expression of cadA which may be an indirect determinant of Salmonella virulence response. Variations in lysine concentrations (from 0 to 0.5 mM) did not exert any effect either on the final optical density after 6-hour incubation or the growth rates of S. Typhimurium in media containing MRPs. In contrast to the reduced final absorbancy of the bacterial cultures grown with histidine and arginine MRPs supplementations (0.1%), growth rates, in general, remained unaltered by all MRPs at each lysine concentration when compared to the control (M9 pH 5.8, no MRPs added). The induction levels of cadA in media containing 0.1% MRPs were close to cadA induction in the reference media (M9, pH 5.8 and no MRPs) and did not exceed the corresponding values by more than approximately 30%. Although the observed negligible induction of cadA under these conditions complies with the concept of its potential “anti-virulence” function, additional studies involving various concentrations and more refined MRPs are needed.     

The StepOne real-time polymerase chain reaction detection of Salmonella sp., Salmonella enterica ser. typhimurium and enteritidis in milk and meat

The aim of this study was to follow contamination of ready to eat milk and meat products with Salmonella spp. by using the StepOne real-time polymerase chain reaction (PCR). Classical microbiological methods for detection of foodborne bacteria involve the use of pre-enrichment and/or specific enrichment, following isolation of bacteria in solid media and the final confirmation by biochemical and/or serological tests. We used the PrepSEQ Rapid Spin Sample Preparation Kit for isolation of DNA and MicroSEQ® Salmonella spp. Detection Kit for pursuance of the real-time PCR (Applied Biosystems). In samples without incubation we detected strain of Salmonella sp. in 5 out of 25 samples (swabs), as well as in the internal positive control (IPC), which was positive in all samples. This StepOne real-time PCR assay is extremely useful for any laboratory equipped by real-time PCR. It is a fast, reproducible, simple, specific and sensitive way to detect nucleic acids, which could be used in clinical diagnostic tests in the future. Our results indicated that real-time PCR assay developed in this study could sensitively detect Salmonella spp. in ready-to-eat food. This could prevent infection caused by Salmonella, and also could benefit food manufacturing companies by extending their product's shelf-life as well as saving the cost of warehousing their food products while awaiting pathogen testing results.     

Response of selected poultry cecal probiotic bacteria and a primary poultry salmonella typhimurium isolate grown with or without glucose in liquid batch culture

Abstract

The objective of this study was to determine whether fermentation by a cecal probiotic co‐culture of an Enterococcus sp. and Veillonella sp. would inhibit the in vitro growth of a S typhimurium poultry isolate. The growth rates of S. typhimurium and Enterococcus were significantly reduced at pH 5. At the two pH levels, there was a significant (p < 0.001) increase at 24 h in colony forming units for each of the bacteria enumerated from the mixed culture compared to the respective pure culture enumerations. S. typhimurium was not inhibited in mixed cultures. The mixed cultures produced more acetate than any of the pure cultures and lactate produced by Enterococcus appeared to be utilized by Veillonella.     

Thermal treatment for pathogen inactivation as a risk mitigation strategy for safe recycling of organic waste in agriculture

Thermal treatment at temperatures between 46.0°C and 55.0°C was evaluated as a method for sanitization of organic waste, a temperature interval less commonly investigated but important in connection with biological treatment processes. Samples of dairy cow feces inoculated with Salmonella Senftenberg W775, Enterococcus faecalis, bacteriophage ?X174, and porcine parvovirus (PPV) were thermally treated using block thermostats at set temperatures in order to determine time-temperature regimes to achieve sufficient bacterial and viral reduction, and to model the inactivation rate. Pasteurization at 70°C in saline solution was used as a comparison in terms of bacterial and viral reduction and was proven to be effective in rapidly reducing all organisms with the exception of PPV (decimal reduction time of 1.2 h). The results presented here can be used to construct time-temperature regimes in terms of bacterial inactivation, with D-values ranging from 0.37 h at 55°C to 22.5 h at 46.0°C and 0.45 h at 55.0°C to 14.5 h at 47.5°C for Salmonella Senftenberg W775 and Enterococcus faecalis, respectively and for relevant enteric viruses based on the ?X174 phage with decimal reduction times ranging from 1.5 h at 55°C to 16.5 h at 46°C. Hence, the study implies that considerably lower treatment temperatures than 70°C can be used to reach a sufficient inactivation of bacterial pathogens and potential process indicator organisms such as the ?X174 phage and raises the question whether PPV is a valuable process indicator organism considering its extreme thermotolerance.     

Evaluation of chlordimeform and degradation products for mutagenic and DNA‐damaging activity in salmonella typhimurium and escherichia coli

Abstract

The mutagenic activity of chlordimeform and two of its breakdown products, 4‐chloro‐o‐toludine and 4‐chloro‐N‐formyl‐o‐toluidine were determined with five histidine dependent strains of Salmonella typhimurium (TA1535, TA1537, TA1538, TA98, TA100) and five tryptophan dependent strains of E. coli WP₂. (WP₂, WP₂uvrA, WP67, CM611, CM571) with and without rat liver microsomal enzymes. 4‐chloro‐o‐toluidine increased the number of the reversions of the S. typhimurium strain TA1535 more than two fold over spontaneous at the concentration of 400 μg/plate.

The results of the DNA repair tests in the Salmonella TA1538/TA1978 and E. coli multirepair deficient systems showed that both breakdown products were active in inducing damage not repaired in at least one repair deficient strain while chlordimeform itself was inactive.     

一种检测污染水体致突变性的快速简便方法

采用鼠伤寒沙门氏菌TA98菌株为测试菌株,二氨基芴为阳性物,通过分析菌液体积分数、S9体积分数、阳性物质量浓度的配比关系,确定了用于污染水体致突变性检测的微量波动法的最佳反应条件.在最佳反应条件下测试TA97、TA100、TA102菌株在河流水样检测中的反应情况,确定了适用于鼠伤寒沙门氏菌系列菌株在污水检测中的反应条件...     

Effect of Flavonoids on the Ecology of Enterobacteria

The effect of flavonoids, natural plant metabolites, on the growth and viability of enterobacteria was studied using S. typhimurium and E. coli strains defective in some components of the DNA repair system. The minimal inhibitory concentrations of several flavonoids were measured. These agents were shown to have a weak bactericidal and a marked bacteriostatic effect, the latter increasing under anaerobic conditions. It is proposed that the mechanism of the bacteriostatic action of flavonoids is based on topoisomerase II inhibition. On the basis of these results, the ability of flavonoids to differentially suppress bacterial growth and their probable influence on the ecology of microorganisms (the formation, species composition, and ecological balance of natural microbial communities) are discussed.     

乳粉中沙门氏菌检验能力验证结果分析

为验证实验室沙门氏菌检验检测能力,参加乳粉中沙门氏菌检验能力验证.依据食品安全国家标准《食品微生物学检验沙门氏菌检验》(GB 4789.4-2016)进行检验.结果表明,此次能力验证的2个盲样中SLM9-19010未检测出沙门氏菌,SLM9-19016检测出沙门氏菌.进而从样品分离、培养基选择和平板分区划线等方面分析应...