Novel sRNA and regulatory genes repressing the adhesion of Salmonella enteritidis exposed to meat-related environment

Hu, Hao; Jia, Kun; Wang, Huhu; Xu, Xinglian; He, Shuwen

doi:10.1016/j.foodcont.2019.107030

Cited by 8 publications

(9 citation statements)

References 49 publications

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“…Four specific deletion mutants were shown to have improved abilities in motility (swimming and swarming), autoaggregation in MTLB as well as adhesion and biofilm formation on abiotic surfaces. This study shows the importance of unravelling a complex regulatory network of biofilm formation in the food industry and food safety context (Hu et al, 2020).…”

Section: Small Rnamentioning

confidence: 88%

“…Recently, it was shown that food preservatives and food residues in the food chain can change the sRNA expression patterns in Salmonella enterica , thus impacting its biofilm formation abilities (Lamas, Paz‐Mendez, et al., 2018; Lamas, Regal, et al., 2018). Nineteen novel biofilm‐associated sRNA candidates have been identified in S. enteritidis exposed to meat‐juice stress (meat thawing loss broth [MTLB]) thanks to a transcriptomic analysis (Hu et al., 2020). Four specific deletion mutants were shown to have improved abilities in motility (swimming and swarming), autoaggregation in MTLB as well as adhesion and biofilm formation on abiotic surfaces.…”

Section: Cellular Heterogeneity: Disparity Among Isogenic Bacterial S...mentioning

confidence: 99%

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Genetic, physiological, and cellular heterogeneities of bacterial pathogens in food matrices: Consequences for food safety

Martin

Jubelin

Darsonval

et al. 2022

Comp Rev Food Sci Food Safe

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In complex food systems, bacteria live in heterogeneous microstructures, and the population displays phenotypic heterogeneities at the single‐cell level. This review provides an overview of spatiotemporal drivers of phenotypic heterogeneity of bacterial pathogens in food matrices at three levels. The first level is the genotypic heterogeneity due to the possibility for various strains of a given species to contaminate food, each of them having specific genetic features. Then, physiological heterogeneities are induced within the same strain, due to specific microenvironments and heterogeneous adaptative responses to the food microstructure. The third level of phenotypic heterogeneity is related to cellular heterogeneity of the same strain in a specific microenvironment. Finally, we consider how these phenotypic heterogeneities at the single‐cell level could be implemented in mathematical models to predict bacterial behavior and help ensure microbiological food safety.

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Section: Small Rnamentioning

confidence: 88%

Section: Cellular Heterogeneity: Disparity Among Isogenic Bacterial S...mentioning

confidence: 99%

Genetic, physiological, and cellular heterogeneities of bacterial pathogens in food matrices: Consequences for food safety

Martin

Jubelin

Darsonval

et al. 2022

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

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“…Although not directly involved in the growth regulation of S. Enteritidis, the sRNA SaaS had significantly higher expression under SIE. Considering that SaaS is associated with biofilm formation ( 19 ), the promotion of saaS expression may be involved in the virulence of S. Enteritidis. As a result, the mRNA levels of virulence-associated target genes were examined in bacteria incubated in an SIE.…”

Section: Discussionmentioning

confidence: 99%

“…Our earlier research revealed that the S almonella a dhesive- a ssociated s RNA (SaaS) is associated with S. Enteritidis biofilm formation ( 19 ), which is closely associated with colonization. This indicates a potential correlation between SaaS and S. Enteritidis virulence.…”

Section: Introductionmentioning

confidence: 99%

A Small RNA, SaaS, Promotes Salmonella Pathogenicity by Regulating Invasion, Intracellular Growth, and Virulence Factors

Cai

Xie

et al. 2023

Microbiol Spectr

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“…According to the previous studies, Salmonella species are capable of forming biofilms under various conditions on food processing surfaces that increase their prevalence and survival (Dantas et al, 2020;Hu et al, 2020;Lim et al, 2017). Several studies have reported that Salmonella contamination was resistant to disinfectants, and often remained in the environment after disinfection (Hu et al, 2020;Soni et al, 2013;Wang, Zhang et al, 2015). Some previous studies evaluated Salmonella susceptibility to decontamination interventions (Gill et al, 2019;Loretz et al, 2011).…”

mentioning

confidence: 99%

Susceptibility of Salmonella serotypes isolated from meat and meat contact surfaces to thermal, acidic, and alkaline treatments and disinfectants

Manafi

Aliakbarlu

Saei

2023

Food Science & Nutrition

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The present study was conducted to evaluate the response of 29 Salmonella isolates to exposure to thermal (60°C for 2 min), acidic (pH 2.9 for 30 min), and alkaline (pH 11 for 60 min) treatments and investigate the susceptibility of the isolates and their biofilms to disinfectants. The reductions of Salmonella isolates populations subjected to each treatment were analyzed according to their isolation source, serotype, antibiotic resistance pattern, and biofilm formation ability. Median reductions for all of Salmonella isolates populations after thermal, acidic, and alkaline treatments were 1.8, 2.1, and 0.7 log CFU/ml, respectively. The isolates behavior under stress conditions were not related to their isolation source, serotype, or biofilm formation ability. The median reduction after alkaline treatment in non‐MDR (multidrug‐ resistant) isolates populations was significantly (p < .05) higher than MDR isolates. The median reduction in biofilms of moderate biofilm producers by disinfectants was significantly (p < .05) higher than that of strong biofilm producers. In conclusion, Salmonella isolates showed the highest susceptibility to acidic treatment and MDR isolates were more resistant to alkaline treatment than non‐MDR ones. The current study also revealed that the strong biofilm producer isolates were more resistant to disinfectants than moderate biofilm producers. This study facilitated the understanding of the relationship between Salmonella characteristics (isolation source, serotype, antibiotic resistance pattern, and biofilm formation ability) and its susceptibility to thermal, acidic, and alkaline treatments and disinfectants. The findings are helpful for the prevention and control of Salmonella.

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Novel sRNA and regulatory genes repressing the adhesion of Salmonella enteritidis exposed to meat-related environment

Cited by 8 publications

References 49 publications

Genetic, physiological, and cellular heterogeneities of bacterial pathogens in food matrices: Consequences for food safety

Genetic, physiological, and cellular heterogeneities of bacterial pathogens in food matrices: Consequences for food safety

A Small RNA, SaaS, Promotes Salmonella Pathogenicity by Regulating Invasion, Intracellular Growth, and Virulence Factors

Susceptibility of Salmonella serotypes isolated from meat and meat contact surfaces to thermal, acidic, and alkaline treatments and disinfectants

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