Antimicrobials for foodborne pathogen reduction in organic and natural poultry production

Sirsat, Sujata A.; Muthaiyan, Arunachalam; Ricke, Steven C.

doi:10.3382/japr.2008-00140

Cited by 39 publications

(37 citation statements)

References 53 publications

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“…These stressors can originate as a wide range of physical and chemical challenges either in the environmental niches that Salmonella occupies or as manufactured barriers, such as those incorporated during food production and processing, such as antimicrobials, disinfectants, biocides, and preservatives. These intervention approaches have been reviewed extensively elsewhere (273,(287)(288)(289)(290)(291).…”

Section: Salmonella and Stress Responses In The Chicken Gitmentioning

confidence: 99%

Salmonella Pathogenicity and Host Adaptation in Chicken-Associated Serovars

Foley

Johnson

Ricke

et al. 2013

Microbiol Mol Biol Rev

270

218

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SUMMARY Enteric pathogens such as Salmonella enterica cause significant morbidity and mortality. S. enterica serovars are a diverse group of pathogens that have evolved to survive in a wide range of environments and across multiple hosts. S. enterica serovars such as S . Typhi, S . Dublin, and S . Gallinarum have a restricted host range, in which they are typically associated with one or a few host species, while S . Enteritidis and S . Typhimurium have broad host ranges. This review examines how S. enterica has evolved through adaptation to different host environments, especially as related to the chicken host, and continues to be an important human pathogen. Several factors impact host range, and these include the acquisition of genes via horizontal gene transfer with plasmids, transposons, and phages, which can potentially expand host range, and the loss of genes or their function, which would reduce the range of hosts that the organism can infect. S . Gallinarum, with a limited host range, has a large number of pseudogenes in its genome compared to broader-host-range serovars. S. enterica serovars such as S . Kentucky and S . Heidelberg also often have plasmids that may help them colonize poultry more efficiently. The ability to colonize different hosts also involves interactions with the host's immune system and commensal organisms that are present. Thus, the factors that impact the ability of Salmonella to colonize a particular host species, such as chickens, are complex and multifactorial, involving the host, the pathogen, and extrinsic pressures. It is the interplay of these factors which leads to the differences in host ranges that we observe today.

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Section: Salmonella and Stress Responses In The Chicken Gitmentioning

confidence: 99%

Salmonella Pathogenicity and Host Adaptation in Chicken-Associated Serovars

Foley

Johnson

Ricke

et al. 2013

Microbiol Mol Biol Rev

270

218

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“…Different natural or organic alternative antimicrobials, such as bacteriocins, bacteriophages, and natural plant extracts such as essential oils and liquid smokes, have been studied for their antimicrobial activities against foodborne pathogens and food spoilage microorganisms (4,10,16,22,26). The commercial production of liquid smoke is typically done using a pyrolysis process involving thermal decomposition of wood (containing 10% moisture at 400 to 500°C) in retorts or rotary ovens under absence of oxygen, followed by a water spray to capture the resulting smoke and separation of the light and heavy fractions by gravity (1).…”

mentioning

confidence: 99%

Screening of Commercial and Pecan Shell-Extracted Liquid Smoke Agents as Natural Antimicrobials against Foodborne Pathogens

Loo

Babu

Crandall

et al. 2012

Journal of Food Protection

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Liquid smoke extracts have traditionally been used as flavoring agents, are known to possess antioxidant properties, and serve as natural alternatives to conventional antimicrobials. The antimicrobial efficacies of commercial liquid smoke samples may vary depending on their source and composition and the methods used to extract and concentrate the smoke. We investigated the MICs of eight commercial liquid smoke samples against Salmonella Enteritidis, Staphylococcus aureus, and Escherichia coli . The commercial liquid smoke samples purchased were supplied by the manufacturer as water-based or concentrated extracts of smoke from different wood sources. The MICs of the commercial smokes to inhibit the growth of foodborne pathogens ranged from 0.5 to 6.0% for E. coli, 0.5 to 8.0% for Salmonella, and 0.38 to 6% for S. aureus. The MIC for each liquid smoke sample was similar in its effect on both E. coli and Salmonella. Solvent-extracted antimicrobials prepared using pecan shells displayed significant differences between their inhibitory concentrations depending on the type of solvent used for extraction. The results indicated that the liquid smoke samples tested in this study could serve as effective natural antimicrobials and that their inhibitory effects depended more on the solvents used for extraction than the wood source.

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“…However, studies have shown that when two antimicrobial treatments are applied to a food product, the application of the first treatment may cause the surviving bacteria to be resistant to the second treatment. Hence the first treatment may elicit protective mechanisms in the bacteria so that it may survive further stressors resulting in what has been referred to as crossprotection [252]. Therefore, it is crucial to devise proper strategies for applying the most effective combinations and sequence of antimicrobials to inhibit the contaminant bacteria in a way that they do not lead to crossprotection.…”

Section: Multiple Hurdle Strategiesmentioning

confidence: 99%

“…A hurdle technology is any treatment (physical, chemical, or biological) that is used to limit or eliminate the presence of pathogens and become "hurdles" to bacterial colonization and growth [252]. Such approaches are generally practiced in food processing.…”

Section: Multiple Hurdle Strategiesmentioning

confidence: 99%