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Full-Text Articles in Life Sciences
A Transcriptomic Analysis Of Salmonella Enterica Newport In Planta And After Postharvest Sanitization, Laurel Lynn Dunn
The consumption of fresh produce is increasingly linked to incidence of foodborne illness. Pathogens including Salmonella enterica, Shiga toxigenic Escherichia coli, and Listeria monocytogenes are exposed to produce crops through direct human or animal contact, contaminated agricultural water, bioaerosols, run-off, and improperly treated compost. S. enterica has demonstrated exceptional tolerance to the stresses encountered in the environment, on plant tissue, and from postharvest antimicrobial mitigation strategies. Understanding the transcriptomic mechanisms S. enterica employs to survive these hazards is integral for the development of more effective preventive controls and post-harvest steps to prevent the pathogen from infecting consumers.
Salmonella In Low Water Activity Foods: Physiological, Genetic Modification And Control Methods, Wei Chen
The objective of this study was to evaluate the expression of fatty acid associated genes (fabA, fabD and cfa) of five serovars of Salmonella exposed to sugar over a 14-day period. Changes in the fatty acid composition of Salmonella Tennessee in glycerol solutions of different water activity (aw) (1.0-0.6) and the relationship between survival and fatty acid modification (as altered by exogenously supplied fatty acids) at aw 1.0-0.6 were also determined. Furthermore, the antimicrobial activities of carvacrol, cinnamaldehyde, and lauric arginate (LAE) alone or in combination against Salmonella Tennessee in a laboratory model of ...
A Comparison Of Salmonella Enterica Serovars: Are Prevalence, Virulence And Responses To Environmental Conditions Serovar Or Strain Dependent?, Nan Zhang
Salmonella are considered the leading cause of foodborne illnesses with frequent outbreaks in United States. While more than 2500 serovars have been identified, Salmonella Typhimurium and Salmonella Enteritidis are primarily responsible for most human infections while Salmonella Kentucky and Salmonella Heidelburg are currently the most prevalent serovars associated with poultry contamination. The relationship between virulence and prevalence is not fully understood, but may be a result of environmental stress exposure such as acid stress. In this research, organic acid (acetate) and inorganic acid (hydrogen chloride) were applied to 15 different serovars isolated from human infections or poultry. The growth curves ...
Impact Of Rearing Conditions On The Microbiological Quality Of Retail Poultry Meat, Bridgshe Hardy
Poultry and poultry products are a leading source of foodborne pathogens and illnesses. The rearing conditions of poultry can be an influential factor on the presence of foodborne pathogens including Campylobacter and Salmonella because some types of rearing practices have increased risks in terms of biosecurity. However, there is a gap in knowledge of food safety in raw chicken products and no studies have reported the microbiological quality of turkeys produced under different rearing environments. Thus, the aim of this study was to compare conventionally and organically-reared whole chicken and turkey carcasses purchased from three retail outlets in Knoxville, TN ...
Novel Rapid Molecular Detection And Processing Approaches For The Control Of Salmonella Enterica Serovars In The Food Environment, Chayapa Techathuvanan
The increase in Salmonella enterica outbreaks calls for an urgent need to rapidly detect and control Salmonella-associated contamination. Loop-mediated isothermal amplification (LAMP) assay is a novel method that can be completed within 90 min in a simple waterbath. Detection is by simple turbidity, fluorescence, or gel electrophoresis and is more specific than PCR. Reverse-transcriptase LAMP (RT-LAMP) targeting mRNA for the potential detection of live infectious Salmonella or recent contamination was used in this study and detection sensitivity to culture-based detection and RT-PCR assays was compared in pure culture, food products, and food processing environments. Our results showed detection limits ...