Control of Salmonella in food related environments by chemical disinfection

Møretrø, Trond; Heir, Even; Nesse, Live L.; Vestby, Lene K.; Langsrud, Solveig

doi:10.1016/j.foodres.2011.02.002

Cited by 119 publications

(82 citation statements)

References 138 publications

(205 reference statements)

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“…Ethanol is known to induce membrane perturbations of microorganisms [50]. Previous work has shown that ethanol incorporation is associated with a decrease in lipid order of model membranes and could affect the permeability of membranes to ions and fluorescent dyes as well as other diffusing species [51][52][53], consistent with our observations above.…”

Section: Discussionsupporting

confidence: 92%

Effect of ethanol perturbation on viscosity and permeability of an inner membrane in Bacillus subtilis spores

Loison

Gervais

Perrier-Cornet

et al. 2016

Biochimica et Biophysica Acta (BBA) - Biomembranes

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In this work, we investigated how a combination of ethanol and high temperature (70 °C), affect the properties of the inner membrane of Bacillus subtilis spores. We observed membrane permeabilization for ethanol concentrations ≥ 50%, as indicated by the staining of the spores' DNA by the cell impermeable dye Propidium Iodide. The loss of membrane integrity was also confirmed by a decrease in the peak corresponding to dipicolinic acid using infrared spectroscopy. Finally, the spore refractivity (as measured by phase contrast microscopy) was decreased after the ethanol-heat treatment, suggesting a partial rehydration of the protoplast. Previously we have used fluorescent lifetime imaging microscopy (FLIM) combined with the fluorescent molecular rotor Bodipy-C12 to study the microscopic viscosity in the inner membrane of Bacillus subtilis spores, and showed that at normal conditions it is characterized by a very high viscosity. Here we demonstrate that the ethanol/high temperature treatment led to a decrease of the viscosity of the inner membrane, from 1000 cP to 860 cP for wild type spores at 50% of ethanol. Altogether, our present work confirms the deleterious effect of ethanol on the structure of Bacillus subtilis spores, as well as demonstrates the ability of FLIM -Bodipy-C12 to measure changes in the microviscosity of the spores upon perturbation.

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Section: Discussionsupporting

confidence: 92%

Effect of ethanol perturbation on viscosity and permeability of an inner membrane in Bacillus subtilis spores

Loison

Gervais

Perrier-Cornet

et al. 2016

Biochimica et Biophysica Acta (BBA) - Biomembranes

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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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“…This study found that the contact of chicken meat with surfaces made of stainless steel was a risk factor (odds ratio: 13.29, p <0.05) for Salmonella contamination, suggesting that disinfection of equipment made of stainless steel may be insufficient, given that biofilms formed on stainless steel are more sensitive to disinfectants than those adhered to plastic (Joseph et al, 2001). Another possible reason for those findings could be the misuse of disinfection protocols and the use of disinfectant concentrations below the recommended level, inadequate exposure time, among other variables that may influence the effectiveness of disinfectants (Møretrø et al 2012). Recently, Wang et al (2015) reported biofilms of Salmonella on stainless steel surfaces that facilitated the transfer of the bacteria to meat products, and Arcos- Ávila et al (2013) isolated Salmonella from fomites, such as knives, and counters made of stainless steel.…”

Section: Serotypes Of Salmonella In Broiler Carcasses Marketed At Ibamentioning

confidence: 99%

Serotypes of Salmonella in Broiler Carcasses Marketed at Ibague, Colombia.

Rodriguez

Rondón

Verján

2015

Rev. Bras. Cienc. Avic.

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Salmonella enterica is a large group of Gram-negative bacteria responsible for a number of foodborne infections associated with the consumption of contaminated poultry products. The hygienic status of raw chicken meat marketed at Ibague, Tolima, Colombia, is currently unknown. To address this issue, a cross-sectional study was conducted to estimate the prevalence of Salmonella spp., in raw chicken marketed at different outlets in this city. Salmonella spp. was isolated by standard microbiological methods, followed by biochemical, serological, and molecular confirmation. Additionally, risk factors associated with the presence of the bacteria were identified. The prevalence of Salmonella in raw chicken was 17.41% (47/270), and 14 different serotypes were found, out of which S. Paratyphi B (36.17%), S. Hvittingfoss (19.15%) and S. Muenster (10.64%) were the most prevalent and represented 65.95% of all serotypes. Amplification of 284 bp of the invA gene was achieved by PCR in a number of randomly selected isolates. Raw chicken as the only type of meat sold at stores (odds ratio: 2,157, p<0.05), and stainless steel as a contact surface of chicken meat (odds ratio: 13,29, p<0.05), were found to be potential risk factors for the presence of Salmonella in chicken meat. This work serves as a reference about the current status of Salmonella in chicken meat marketed in Ibague, Tolima, Colombia, and indicates the need to establish appropriate control and contingency measures to minimize the presence of the bacteria in raw chicken to prevent its transmission to humans.

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Control of Salmonella in food related environments by chemical disinfection

Cited by 119 publications

References 138 publications

Effect of ethanol perturbation on viscosity and permeability of an inner membrane in Bacillus subtilis spores

Effect of ethanol perturbation on viscosity and permeability of an inner membrane in Bacillus subtilis spores

Salmonella Pathogenicity and Host Adaptation in Chicken-Associated Serovars

Serotypes of Salmonella in Broiler Carcasses Marketed at Ibague, Colombia.

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