Salmonella

Bell, Chris; Kyriakides, Alec

doi:10.1533/9781845696337.2.627

Cited by 6 publications

(4 citation statements)

References 92 publications

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“…Although a wide variety of food products have been implicated in outbreaks of salmonellosis, chicken and eggs, in particular, are among the most common food types implicated in the outbreaks reported in the U.S., E.U., and other industrialized countries (Bell & Kyriakides, 2009). Chicken meat and eggs are staple foods in various cultures and are commonly consumed in many countries, consequently contributing to high incidence of salmonellosis.…”

Section: Typical and Recent Foodborne Salmonella Outbreaksmentioning

confidence: 99%

Application of electron beam to inactivate Salmonella in food: Recent developments

Tahergorabi

Matak

Jaczynski

2012

Food Research International

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Section: Typical and Recent Foodborne Salmonella Outbreaksmentioning

confidence: 99%

Application of electron beam to inactivate Salmonella in food: Recent developments

Tahergorabi

Matak

Jaczynski

2012

Food Research International

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“…The reduction of vegetative cells by PEF can reach up to >6 log CFU mL −1 , equivalent to the thermal pasteurisation process. In HTST process (71.7 °C for 15 s), the reduction in E. coli could reach 6 log cycles (Bell & Kyriakides, 2009). The pasteurisation process at 72°C for 26 s can inactivate aerobic bacteria by 6.1 log cycles (Walkling‐Ribeiro et al ., 2009).…”

Section: Resultsmentioning

confidence: 99%

Meta‐analysis: microbial inactivation in milk using pulsed electric field

Nabilah

Sitanggang

Dewanti‐Hariyadi

et al. 2022

Int J of Food Sci Tech

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Summary Pulsed electric field (PEF) is a technology that can preserve milk into dairy products with sensory quality similar to fresh milk. Adoption of PEF at industrial level is challenging due to the various variables that may influence the microbial inactivation studies. This review aimed to quantify the inactivation effect by PEF on microbial population in milk through meta‐analysis. The literatures consisted of 15 studies with 384 data in the inclusion criteria which were extracted using Hedges'd method. The order of microbial resistance to PEF from the highest to lowest was bacterial spores, Gram‐positive, followed by Gram‐negative bacteria. The effect of pulse shape on microbial inactivation from the highest to lowest was bipolar square, monopolar square and monopolar exponentially decaying. Increasing the intensity of PEF processing parameters increased microbial inactivation. The processing parameters influencing microbial inactivation from the highest to lowest were pulse shape, inlet temperature, treatment time, pulse width, electric field, pulses number and frequency.

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“…We varied pH and salinity to reflect environmental conditions of food processing environments, as this has been shown to significantly affect biofilm production ( Stepanović et al, 2004 ; Lianou and Koutsoumanis, 2011 ). As the most extreme conditions, we chose pH 4.5, as according to Bell and Kyriakides (2009) most Salmonella strains are not able to grow below pH 4.5, and NaCl concentrations of 4 and 10%, in order to obtain TSB with a w 0.976 and 0.94, respectively. We assessed the ability to form biofilm for a selection of 88 Salmonella strains belonging to 15 different serotypes, including serotypes that are most frequently isolated from human infections.…”

Section: Discussionmentioning

confidence: 99%

“…Salmonella are Gram-negative bacteria that cause illnesses in humans, ranging from self-limiting gastroenteritis to severe fever and bacteremia in both developed and developing countries ( Bell and Kyriakides, 2009 ). According to the latest EFSA report on zoonosis, a total of 87,923 confirmed cases of salmonellosis were reported in 2019 in the European Union, thus confirming Salmonella spp.…”

Section: Introductionmentioning

confidence: 99%

Effect of pH and Salinity on the Ability of Salmonella Serotypes to Form Biofilm

et al. 2022

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Salmonella is a major cause of food-borne infections in Europe, and the majority of human infections are caused by only a few serotypes, among them are Salmonella enterica subsp. enterica serotype Enteritidis (hereafter Salmonella Enteritidis), Salmonella Typhimurium, and the monophasic variant of S. Typhimurium. The reason for this is not fully understood, but could include virulence factors as well as increased ability to transfer via the external environment. Formation of biofilm is considered an adaptation strategy used by bacteria to overcome environmental stresses. In order to assess the capability of different Salmonella serotypes to produce biofilm and establish whether this is affected by pH and salinity, 88 Salmonella isolates collected from animal, food, and human sources and belonging to 15 serotypes, including those most frequently responsible for human infections, were tested. Strains were grown in tryptic soy broth (TSB), TSB with 4% NaCl pH 4.5, TSB with 10% NaCl pH 4.5, TSB with 4% NaCl pH 7, or TSB with 10% NaCl pH 7, and biofilm production was assessed after 24 h at 37°C using crystal violet staining. A linear mixed effect model was applied to compare results from the different experimental conditions. Among the tested serotypes, S. Dublin showed the greatest ability to form biofilm even at pH 4.5, which inhibited biofilm production in the other tested serotypes. Salmonella Senftenberg and the monophasic variant of S. Typhimurium showed the highest biofilm production in TSB with 10% NaCl pH 7. In general, pH had a high influence on the ability to form biofilm, and most of the tested strains were not able to produce biofilm at pH 4.5. In contrast, salinity only had a limited influence on biofilm production. In general, serotypes causing the highest number of human infections showed a limited ability to produce biofilm in the tested conditions, indicating that biofilm formation is not a crucial factor in the success of these clones.

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Salmonella

Cited by 6 publications

References 92 publications

Application of electron beam to inactivate Salmonella in food: Recent developments

Application of electron beam to inactivate Salmonella in food: Recent developments

Meta‐analysis: microbial inactivation in milk using pulsed electric field

Effect of pH and Salinity on the Ability of Salmonella Serotypes to Form Biofilm

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