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Thematische Bibliographien / Salmonella enteritidis. eng / Zeitschriftenartikel

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Zeitschriftenartikel zum Thema „Salmonella enteritidis. eng“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 1. Februar 2022

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1

Andrade Júnior, Francisco Patricio de, Brenda Tamires de Medeiros Lima, Brencarla de Medeiros Lima, Laísa Vilar Cordeiro, Vanessa Santos de Arruda Barbosa, and Edeltrudes de Oliveira Lima. "Contamination of chickens by Salmonella spp., in Brazil: an important public health problem." ARCHIVES OF HEALTH INVESTIGATION 9, no. 5 (2020): 474–78. http://dx.doi.org/10.21270/archi.v9i5.4793.

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Introduction: Bacteria of the genus Salmonella are important pathogens involved in the contamination of various foods, such as chickens, and may cause food poisoning. Aim: The present study aimed to review the literature on the prevalence of chickens contaminated with Salmonella spp., which are commercializated in different Brazilian states. Material and methods: This was a literary review. The absolute frequency and the total percentage of contaminated samples was calculated and the Qui-square statistical test was applied, considering statistically significant p <0.05. Results: 616 publica

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Poppe, C., R. J. Irwin, C. M. Forsberg, R. C. Clarke, and J. Oggel. "The prevalence of Salmonella enteritidis and other Salmonella spp. among Canadian registered commercial layer flocks." Epidemiology and Infection 106, no. 2 (1991): 259–70. http://dx.doi.org/10.1017/s0950268800048408.

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SUMMARYA survey was conducted to estimate the prevalence of Salmonella enteritidis and other salmonellas among Canadian commercial egg producing flocks. Environmental (faecal and eggbelt) samples from 152 of 295 (52·9%) randomly selected flocks were contaminated with salmonellas. Thirty-five different salmonella serovars were isolated. Eggbelt samples were more often contaminated with salmonellas than faecal samples (25·7 v. 10·1 %). The most prevalent serovars were S. heidelberg, S. infantis, S. hadar, and S. schwarzengrund; they were isolated from samples of 59/295 (20%), 18/295 (6·1%), 17/2

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SHIROTA, KAZUTOSHI, HIROMITSU KATOH, TOSHIYUKI MURASE, TOSHIHIRO ITO, and KOICHI OTSUKI. "Monitoring of Layer Feed and Eggs for Salmonella in Eastern Japan between 1993 and 1998." Journal of Food Protection 64, no. 5 (2001): 734–37. http://dx.doi.org/10.4315/0362-028x-64.5.734.

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In order to investigate contamination of chicken farms with Salmonella, feed and eggs were sampled from 16 commercial layer farms in eastern Japan between 1993 and 1998 and cultured for salmonellae. Salmonella enterica subsp. enterica isolates belonging to 19 serovars were obtained from the feed. Six of the 19 serotypes, including Salmonella serovar Enteritidis, were observed in isolates recovered from the eggs. Salmonella serovar Enteritidis strains obtained from a feed sample and egg contents in a layer farm showed pulsed-field gel electrophoresis patterns that were genetically related and b

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Berghold, C., C. Kornschober, and S. Weber. "A regional outbreak of S. Enteritidis phage type 5, traced back to the flocks of an egg producer, Austria." Eurosurveillance 8, no. 10 (2003): 195–98. http://dx.doi.org/10.2807/esm.08.10.00428-en.

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In the spring and summer of 2002, the Nationale Referenzzentrale für Salmonellen (National Reference Centre for Salmonella - NRCS) in Austria noticed a cluster of human Salmonella enterica subsp. enterica ser. Enteritidis phage type 5 (S. Enteritidis PT5) infections in two neighbouring districts of Austria. Another small outbreak of S. Enteritidis PT5 infections that occurred in the same region in 1999 had been traced back to the flocks of a local egg producer (approximately 6 000 hens). Attention was therefore again directed at this farm. The results of voluntary bacteriological examinations

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CATALANO, CLAIRELLEN R., and STEPHEN J. KNABEL. "Incidence of Salmonella in Pennsylvania Egg Processing Plants and Destruction by High pH." Journal of Food Protection 57, no. 7 (1994): 587–91. http://dx.doi.org/10.4315/0362-028x-57.7.587.

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Eggs and washwater samples from egg processing plants in southeastern Pennsylvania were examined for total bacterial counts and the incidence of Salmonella. Survey data indicated a greater number of microorganisms survived the washing process when low washing temperatures (32.2 to 35°C) and low pHs (pH 9 to 10) were used. Salmonellae belonging to group D1 were found in washwater and on washed eggs from a plant which had washwater in this lower temperature and pH range. Plants that had washwater with high pH (pH 11.0 to 12.5) and high temperatures (37.7 to 43.3°C) had relatively low microbial c

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ZHU, JUNLI, JIANRONG LI, and JINRU CHEN. "Survival of Salmonella in Home-Style Mayonnaise and Acid Solutions as Affected by Acidulant Type and Preservatives." Journal of Food Protection 75, no. 3 (2012): 465–71. http://dx.doi.org/10.4315/0362-028x.jfp-11-373.

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Mayonnaise made from contaminated eggs has been linked to outbreaks of Salmonella infections. This study was undertaken to determine the fate of salmonellae in home-style mayonnaise and acid solutions with or without chemical preservatives. Egg yolks were inoculated with different levels of a three-serotype (Typhimurium, Heidelberg, and Enteritidis [untypeable phage type]) mixture of Salmonella or a three-phage-type (4, 8, and 13) mixture of Salmonella Enteritidis. The inoculated yolks were used to make mayonnaise with 2, 3, or 4 teaspoons of a commercial wine vinegar or lemon juice. The mayon

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BLAIS, BURTON W., and AMALIA MARTINEZ-PEREZ. "Detection of Group D Salmonellae Including Salmonella Enteritidis in Eggs by Polymyxin-Based Enzyme-Linked Immunosorbent Assay." Journal of Food Protection 71, no. 2 (2008): 392–96. http://dx.doi.org/10.4315/0362-028x-71.2.392.

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A high-throughput, rapid method was devised for the detection of Salmonella Enteritidis in egg products. For each target organism, preenrichment in nutrient broth was followed by selective enrichment in Rappaport-Vassiliadis soya peptone and tetrathionate brilliant green broths or by plating on modified semisolid Rappaport Vassiliadis (MSRV) agar medium. The presence of Salmonella Enteritidis was determined by subjecting portions of the selective broth cultures or swarming growth on MSRV medium to an enzyme-linked immunosorbent assay (ELISA) procedure using polymyxin immobilized in the wells o

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Jaffer, Maysoon R. "Contamination of Local Laying Hen’s Egg Shell with Salmonella Serotypes." Iraqi Journal of Veterinary Medicine 37, no. 1 (2013): 13–16. http://dx.doi.org/10.30539/iraqijvm.v37i1.318.

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Fifty locally laying hen’s eggs random samples were collected from different markets of Baghdad city in order to investigate the presence of Salmonellae Spp. in shell of those eggs. The samples were collected during the period from March 2012 to May 2012.The samples were directly transferred to the Food hygiene laboratory and analyzed immediately without further storage.The isolation and identification methods include: (pre-enrichment) culture stage by peptone water then, (Selective enrichment) culture stage by selenite broth after that culturing on sold (Selective media) which was Bismuth Sul

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MURAKAMI, K., K. HORIKAWA, T. ITO, and K. OTSUKI. "Environmental survey of salmonella and comparison of genotypic character with human isolates in Western Japan." Epidemiology and Infection 126, no. 2 (2001): 159–71. http://dx.doi.org/10.1017/s0950268801005283.

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To estimate the prevalence and distribution of salmonellae, especially Salmonella enterica subsp. enterica serovar Enteritidis (S. Enteritidis), in Western Japan, an investigation was conducted of the chicken industry and environmental sources between 1995 and 1998. Salmonellae were isolated from 34 of 90 samples (37·8 %) of raw chicken parts, 34 of 98 faecal samples (34·7 %) at 35 broiler farms, 11 of 59 samples (18·6 %) of liquid eggs, and from 71 of 272 samples (26·1 %) of swab specimens from equipment and cracked or faecally soiled shell eggs at the processing facilities. Salmonellae, incl

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CHEN, JINRU, HILARY SHALLO THESMAR, and WILLIAM L. KERR. "Outgrowth of Salmonellae and the Physical Property of Albumen and Vitelline Membrane as Influenced by Egg Storage Conditions." Journal of Food Protection 68, no. 12 (2005): 2553–58. http://dx.doi.org/10.4315/0362-028x-68.12.2553.

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This study was undertaken to determine the influence of storage time and temperature on the volume, weight, and pH of egg albumen, the physical strength of vitelline membrane, and the fate of Salmonella Enteritidis artificially inoculated into egg albumen. A fiber-optic probe was used for inoculation with Salmonella Enteritidis at 102, 104, or 106 cells per egg. Both fresh and inoculated eggs were stored at 4, 10, and 22°C for 6 weeks. Five fresh uninoculated eggs from each storage group were collected each week, and the weight, volume, and pH of the egg albumen were measured. The forces, ener

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CHEN, HAIQIANG, RAMASWAMY C. ANANTHESWARAN, and STEPHEN J. KNABEL. "Optimization of Iron Supplementation for Enhanced Detection of Salmonella Enteritidis in Eggs." Journal of Food Protection 64, no. 9 (2001): 1279–85. http://dx.doi.org/10.4315/0362-028x-64.9.1279.

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Mixed raw egg contents were inoculated with approximately 10 CFU of Salmonella Enteritidis and supplemented with 0 to 7 mg of FeSO4 per g of egg contents. Egg contents were then incubated at 37°C, and Salmonella Enteritidis colonies were enumerated for up to 106 h. Iron supplementation significantly enhanced the growth of Salmonella Enteritidis. Within the first 24 h of incubation, the optimum iron level for Salmonella Enteritidis growth in egg contents was between 0.2 and 2 mg of FeSO4 per g of egg contents. After 24 h of incubation at 37°C, Salmonella Enteritidis counts in eggs supplemented

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GAST, RICHARD K., and PETER S. HOLT. "Multiplication in Egg Yolk and Survival in Egg Albumen of Salmonella enterica Serotype Enteritidis Strains of Phage Types 4, 8, 13a, and 14b." Journal of Food Protection 64, no. 6 (2001): 865–68. http://dx.doi.org/10.4315/0362-028x-64.6.865.

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Refrigeration of eggs is vital for restricting the multiplication of Salmonella enterica serotype Enteritidis contaminants, but differences between Salmonella Enteritidis strains or phage types in their survival and multiplication patterns in egg contents might influence the effectiveness of refrigeration standards. The present study compared the abilities of 12 Salmonella Enteritidis isolates of four phage types (4, 8, 13a, and 14b) to multiply rapidly in egg yolk and to survive for several days in egg albumen. The multiplication of very small numbers of Salmonella Enteritidis inoculated into

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Williams, Jessica, Katharine Evans, David Crabtree, et al. "Method Modification to Extend the Matrix Claim of the Thermo Scientific RapidFinder Salmonella species, Typhimurium, and Enteritidis Multiplex PCR Kit." Journal of AOAC INTERNATIONAL 102, no. 1 (2019): 118–48. http://dx.doi.org/10.5740/jaoacint.18-0166.

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Abstract Background: The Thermo Scientific RapidFinder™ Salmonella species, Typhimurium and Enteritidis Multiplex PCR Kit is a real-time multiplex PCR assay for the detection and differentiation of Salmonella species, Salmonella Typhimurium, and S. Enteritidis from poultry, pork, and environmental samples. The method has previously been granted certification as Performance Tested Method SM (PTM) 081701, validated according to the AOAC Research Institute (RI) PTM program for poultry (chicken thighs with skin, chicken wings with skin, and chicken nuggets), raw pork sausage matrixes, and stainles

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GAST, RICHARD K., and PETER S. HOLT. "Incubation of Supplemented Egg Contents Pools To Support Rapid Detection of Salmonella enterica Serovar Enteritidis." Journal of Food Protection 66, no. 4 (2003): 656–59. http://dx.doi.org/10.4315/0362-028x-66.4.656.

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Detecting internal contamination of eggs with Salmonella enterica serovar Enteritidis (Salmonella Enteritidis) is an important aspect of efforts to identify infected laying flocks. When egg contents pools are tested for Salmonella Enteritidis, a preliminary incubation step is often employed to allow small initial populations of contaminants to multiply to more easily detectable numbers. Consistent detection of Salmonella Enteritidis in egg pools by direct plating requires the presence of at least 105 CFU/ml, whereas some very rapid methods can require as many as 107 CFU/ml. The present study d

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Kadry, Mona, Sara Mohamed Nader, Sohad M. Dorgham, and Mai M. Kandil. "Molecular diversity of the invA gene obtained from human and egg samples." July-2019 12, no. 7 (2019): 1033–38. http://dx.doi.org/10.14202/vetworld.2019.1033-1038.

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Background and Aim: Salmonellosis is one of the most common foodborne bacterial diseases in the world. The great majority of Salmonella infections in humans are foodborne with Salmonella enterica and Salmonella Typhimurium accounting for a major part of the problem. The objective of this study was to investigate the presence of invA gene in strains of Salmonellae isolated from eggs and diarrheal swabs from human cases. In addition, the relationship between invA gene nucleotide sequences from different sources (human stool and egg samples) have been studied through phylogenetic tree. Materials

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SOLJOUR, GAUDY, MAFU AKIER ASSANTA, SERGE MESSIER, and MARTINE BOULIANNE. "Efficacy of Egg Cleaning Compounds on Eggshells Contaminated with Salmonella enterica Serovar Enteritidis." Journal of Food Protection 67, no. 4 (2004): 706–12. http://dx.doi.org/10.4315/0362-028x-67.4.706.

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Salmonella Enteritidis infections of egg contents can be related to external contamination of the shell. In this study, the efficacy of three commercial cleaning and/or sanitizing compounds (sodium carbonate, sodium hypochlorite, and potassium hydroxide) was evaluated for bactericidal activity at pH values of 10, 11, and 12 against various concentrations (102, 104, or 106 CFU/ml) of Salmonella Enteritidis inoculated onto the eggshell surface. Efficacy of these chemical agents was also assessed against Salmonella Enteritidis in aqueous suspension. Our results indicated that none of the chemical

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MURCHIE, LAURA, PAUL WHYTE, BIN XIA, SARAH HORRIGAN, LOUISE KELLY, and ROBERT H. MADDEN. "Prevalence of Salmonella in Grade A Whole Shell Eggs in the Island of Ireland." Journal of Food Protection 70, no. 5 (2007): 1238–40. http://dx.doi.org/10.4315/0362-028x-70.5.1238.

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Following the emergence of Salmonella Enteritidis as a widespread contaminant of eggs and the role of eggs in the transmission of human salmonellosis, control measures were introduced to curb the spread of infection. Two approaches to Salmonella control are currently used by egg producers in Ireland, because Northern Ireland producers, like those in the rest of the United Kingdom, widely adopted a vaccination regime, whereas the Republic of Ireland does not permit vaccination but introduced controls based on routine monitoring for specific Salmonella serovars and subsequent culling of infected

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GAST, RICHARD K., JEAN GUARD, RUPA GURAYA, and AUDE LOCATELLI. "Multiplication in Egg Yolk and Survival in Egg Albumen of Genetically and Phenotypically Characterized Salmonella Enteritidis Strains." Journal of Food Protection 81, no. 6 (2018): 876–80. http://dx.doi.org/10.4315/0362-028x.jfp-17-484.

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ABSTRACT Prompt refrigeration of eggs to prevent the multiplication of Salmonella Enteritidis to high levels during storage is an important practice for reducing the risk of egg-transmitted human illness. The efficacy of egg refrigeration for achieving this goal depends on the interaction among the location of contamination, the ability of contaminant strains to survive or multiply, and the rate at which growth-restricting temperatures are attained. The present study assessed the significance of several characterized genetic and phenotypic properties for the capabilities of 10 Salmonella Enter

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Clavijo, Raul I., Cindy Loui, Gary L. Andersen, Lee W. Riley, and Sangwei Lu. "Identification of Genes Associated with Survival of Salmonella enterica Serovar Enteritidis in Chicken Egg Albumen." Applied and Environmental Microbiology 72, no. 2 (2006): 1055–64. http://dx.doi.org/10.1128/aem.72.2.1055-1064.2006.

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ABSTRACT Salmonella enterica consists of over 2,000 serovars that are major causes of morbidity and mortality associated with contaminated food. Despite similarities among serovars of Salmonella enterica, many demonstrate unique host specificities, epidemiological characteristics, and clinical manifestations. One of the unique epidemiological characteristics of the serovar Enteritidis is that it is the only bacterium routinely transmitted to humans through intact chicken eggs. Therefore, Salmonella enterica serovar Enteritidis must be able to persist inside chicken eggs to be transmitted to hu

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MIZUMOTO, N., Y. TOYOTA-HANATANI, K. SASAI, et al. "Survey of Japanese Layer Farms for Salmonella Enteritidis with Vaccination- and Infection-Specific Antigens for Egg Yolk Antibodies." Journal of Food Protection 69, no. 1 (2006): 17–21. http://dx.doi.org/10.4315/0362-028x-69.1.17.

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Japanese layer farms were surveyed for Salmonella Enteritidis vaccination and infection with specific antigens for egg yolk antibodies with the use of vaccination-specific antigen Salmonella Enteritidis FliC-specific 9-kDa polypeptide (SEP9) and infection-specific antigen deflagellated Salmonella Enteritidis whole cell (DEWC). The specific antibodies in eggs from 201 commercial layer farms throughout Japan were surveyed. The percentages of farm flocks with a mean enzyme-linked immunosorbent assay (ELISA) titer of over 0.1 were 56.2% (113 of 201) in DEWC-ELISA and 22.3% (45 of 201) in SEP9-ELIS

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GAST, RICHARD K., RUPA GURAYA, and JEAN GUARD. "Salmonella Enteritidis Deposition in Eggs after Experimental Infection of Laying Hens with Different Oral Doses." Journal of Food Protection 76, no. 1 (2013): 108–13. http://dx.doi.org/10.4315/0362-028x.jfp-12-268.

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The continuing attribution of human Salmonella Enteritidis infections to internally contaminated eggs has necessitated the commitment of substantial public and private resources to Salmonella Enteritidis testing and control programs in commercial laying flocks. Cost-effective risk-reduction requires a detailed and comprehensive understanding of how Salmonella Enteritidis infections in hens result in deposition of the pathogen inside eggs. The present study sought to resolve some incompletely defined aspects of the relationship between Salmonella Enteritidis oral-exposure dose levels in experim

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Humphrey, T. J., A. Baskerville, S. Mawer, B. Rowe, and S. Hopper. "Salmonella enteritidis phage type 4 from the contents of intact eggs: a study involving naturally infected hens." Epidemiology and Infection 103, no. 3 (1989): 415–23. http://dx.doi.org/10.1017/s0950268800030818.

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SUMMARYTwo small flocks of egg-laying hens, naturally infected with Salmonella enteritidis. were housed in individual cages so that their eggs could be identified. During a longitudinal study where the contents of 1119 eggs were examined, 11 were positive for S. enteritidis. One isolate was phage type (PT) 33 the others were PT4. The production of infected eggs was clustered though intermittent. The positive eggs. which were produced by 10 of the 35 hens, were all found to contain fewer than 10 salmonellas. Some birds were also apparently carrying S. hadar PT14 as this organism was isolated fr

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SEO, K. H., I. E. VALENTIN-BON, R. E. BRACKETT, and P. S. HOLT. "Rapid, Specific Detection of Salmonella Enteritidis in Pooled Eggs by Real-Time PCR." Journal of Food Protection 67, no. 5 (2004): 864–69. http://dx.doi.org/10.4315/0362-028x-67.5.864.

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An assay was developed for the specific detection of Salmonella Enteritidis in eggs with the use of an application of the fluorogenic 5′ nuclease assay (TaqMan). In this assay, a segment of the gene sefA specific to Salmonella group D strains such as Salmonella Enteritidis was used. The amplification of the target gene products was monitored in real-time by incorporating a fluorescent dye–labeled gene-specific probe in the PCR reaction. This method correctly detected and distinguished Salmonella Enteritidis from nearly 50 of non–group D Salmonella and other non- Salmonella strains. Detection o

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JONES, D. R., and M. T. MUSGROVE. "Correlation of Eggshell Strength and Salmonella Enteritidis Contamination of Commercial Shell Eggs." Journal of Food Protection 68, no. 10 (2005): 2035–38. http://dx.doi.org/10.4315/0362-028x-68.10.2035.

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Shell quality has been identified as a heritable trait that can be manipulated by genetic selection. Previous research has concluded that many methods of determining shell quality produce variable results. With the development of newer, more precise measuring technologies, shell strength can now be assessed in a consistent, objective fashion. A research project was conducted to determine what role shell strength might play in affecting external Salmonella Enteritidis contamination of egg contents. Visibly clean eggs were collected from an in-line shell egg-processing facility at the accumulato

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WHITE, PATRICIA L., ALECIA L. NAUGLE, CHARLENE R. JACKSON, et al. "Salmonella Enteritidis in Meat, Poultry, and Pasteurized Egg Products Regulated by the U.S. Food Safety and Inspection Service, 1998 through 2003." Journal of Food Protection 70, no. 3 (2007): 582–91. http://dx.doi.org/10.4315/0362-028x-70.3.582.

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The U.S. Food Safety and Inspection Service (FSIS) tests for Salmonella in meat, poultry, and egg products through three regulatory testing programs: the Pathogen Reduction–Hazard Analysis and Critical Control Point (PR-HACCP) program, the ready-to-eat program for meat and poultry products, and the pasteurized egg products program. From 1998 through 2003, 293,938 samples collected for these testing programs were analyzed for the presence of Salmonella enterica serotypes. Of these samples, 12,699 (4.3%) were positive for Salmonella, and 167 (1.3%) of the positive samples (0.06% of all samples)

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CHANG, YUN HEE. "Prevalence of Salmonella spp. in Poultry Broilers and Shell Eggs in Korea." Journal of Food Protection 63, no. 5 (2000): 655–58. http://dx.doi.org/10.4315/0362-028x-63.5.655.

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This study was conducted to determine the presence of Salmonella spp. in raw broilers and shell eggs in Korea. In total, 135 dozen shell eggs and 27 raw broilers were tested. None of the egg yolks were found to contain Salmonella organisms but Escherichia coli, Escherichia hermanii, and Citrobacter freundii were isolated from egg shells. Salmonella spp. were detected in 25.9% of raw broilers, and Salmonella serotypes isolated from raw broilers were Salmonella Enteritidis, Salmonella Virchow, and Salmonella Virginia. D-values and antibiotic resistance of Salmonella isolates were also investigat

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CHANTARAPANONT, W., L. SLUTSKER, R. V. TAUXE, and L. R. BEUCHAT. "Factors Influencing Inactivation of Salmonella Enteritidis in Hard-Cooked Eggs." Journal of Food Protection 63, no. 1 (2000): 36–43. http://dx.doi.org/10.4315/0362-028x-63.1.36.

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The inside of a hen's egg, once considered sterile, is now known to occasionally harbor Salmonella Enteritidis. At least two recent outbreaks of salmonellosis in which Salmonella Enteritidis PT34 was involved have been associated with hard-cooked eggs. This study was undertaken to compare D56°C values of Salmonella Senftenberg 775W and six strains of Salmonella Enteritidis isolated from outbreaks associated with eggs. D56°C values for Salmonella Enteritidis in liquid egg yolk ranged from 5.14 to 7.39 min; the D56°C value for Salmonella Senftenberg was 19.96 min. The two PT34 strains from outbr

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Muldoon, Mark T., Verapaz Gonzalez, Meredith I. Sutzko, et al. "RapidChek SELECTTMSalmonella Enteritidis Test System for the Detection of Salmonella Enteritidis in Poultry House Drag Swabs, Shell Egg Pools, and Chicken Carcass Rinsates." Journal of AOAC INTERNATIONAL 94, no. 4 (2011): 1138–53. http://dx.doi.org/10.1093/jaoac/94.4.1138.

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Abstract The RapidChek SELECTTMSalmonella Enteritidis Test System was validated for the detection of Salmonella Enteritidis (SE) in poultry house drag swabs, shell egg pools, and chicken carcass rinsates. The method utilizes RapidChek SELECTTMSalmonella (AOAC PTM License No. 080601) proprietary primary and secondary enrichment media. Following enrichment, an immunochromatographic test strip is inserted into the tube containing the secondary enrichment broth, developed for 10 min, and interpreted. Salmonella Enteritidis-inoculated samples (1–5 CFU SE/analytical unit) were tested by the test met

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SEO, K. H., P. S. HOLT, R. K. GAST, and C. L. HOFACRE. "Combined Effect of Antibiotic and Competitive Exclusion Treatment on Salmonella Enteritidis Fecal Shedding in Molted Laying Hens." Journal of Food Protection 63, no. 4 (2000): 545–48. http://dx.doi.org/10.4315/0362-028x-63.4.545.

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Salmonella Enteritidis is an important pathogen for the layer industry, primarily because of its ability to infect hens and ultimately contaminate egg contents. Studies have shown that stress situations, such as flock recycling (induced molting), can increase Salmonella Enteritidis problems in the flock. The present study examined the effect of antibiotic treatment and competitive exclusion (CE) on Salmonella Enteritidis shedding in the period following molt and 14-day feed withdrawal. In two separate trials, 48 birds after molt and feed withdrawal were divided into one group that was treated

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Smith, Anthony M., Nomsa P. Tau, Hlengiwe M. Ngomane, et al. "Whole-genome sequencing to investigate two concurrent outbreaks of Salmonella Enteritidis in South Africa, 2018." Journal of Medical Microbiology 69, no. 11 (2020): 1303–7. http://dx.doi.org/10.1099/jmm.0.001255.

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Salmonella enterica serotype Enteritidis ( Salmonella Enteritidis) is a major cause of foodborne disease outbreaks worldwide. In 2018, two concurrent outbreaks of Salmonella Enteritidis gastroenteritis in one district of South Africa were investigated. We describe the use of whole-genome sequencing (WGS) analysis of bacterial isolates to assist with the investigation of these outbreaks. Outbreak A affected children (n=27) attending a day-care centre, while outbreak B affected adults (n=16) who ate breakfast at the same restaurant. Salmonella Enteritidis was isolated from stool samples in both

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Overfield, N. "Salmonella enteritidis in hens' egg components." Veterinary Record 134, no. 25 (1994): 659. http://dx.doi.org/10.1136/vr.134.25.659-a.

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SWARBRICK, OLAF. "Salmonella Enteritidis: the egg and I." Australian Veterinary Journal 72, no. 10 (1995): 398–99. http://dx.doi.org/10.1111/j.1751-0813.1995.tb06182.x.

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COX, JM. "Salmonella Enteritidis: the egg and I." Australian Veterinary Journal 72, no. 3 (1995): 108–15. http://dx.doi.org/10.1111/j.1751-0813.1995.tb15022.x.

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HONG, YANG, TONGRUI LIU, MARGIE D. LEE, et al. "A Rapid Screen of Broth Enrichments for Salmonella enterica Serovars Enteritidis, Hadar, Heidelberg, and Typhimurium by Using an Allelotyping Multiplex PCR That Targets O- and H-Antigen Alleles." Journal of Food Protection 72, no. 10 (2009): 2198–201. http://dx.doi.org/10.4315/0362-028x-72.10.2198.

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Salmonella continues to cause significant foodborne outbreaks, best illustrated with recent outbreaks associated with peanut butter, raw tomatoes, and serrano peppers. To ascertain the likely source of the outbreak, bacterial typing is essential to this process. While PCR has become an important detection tool for pathogens in foods, PCR can also identify strain differences by targeting gene(s) or sequences exhibiting polymorphisms or variability in its distribution within the bacterial population. Over 2,500 Salmonella enterica serovars identified based on antigenic differences in lipopolysac

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BARON, FLORENCE, MICHEL GAUTIER, and GERARD BRULE. "Factors Involved in the Inhibition of Growth of Salmonella enteritidis in Liquid Egg White." Journal of Food Protection 60, no. 11 (1997): 1318–23. http://dx.doi.org/10.4315/0362-028x-60.11.1318.

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This study was designed to investigate the growth potential of Salmonella enteritidis in liquid egg white at 30°C and to examine the mechanism of egg white resistance to Salmonella growth. We observed a low and variable growth in whole egg white: Salmonella cell counts rose by 2 log units during the 4 to 6 days of incubation. Treatments to render the egg white components more homogeneous and to facilitate the circulation of nutrients had no effect on the low and variable growth of Salmonella cells. To investigate whether a lack of nutrients or the presence of inhibitory factors could explain t

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JONES, DEANA R., RICHARD K. GAST, PRAFULLA REGMI, GARRETT E. WARD, KENNETH E. ANDERSON, and DARRIN M. KARCHER. "Pooling of Laying Hen Environmental Swabs and Efficacy of Salmonella Detection." Journal of Food Protection 83, no. 6 (2020): 943–50. http://dx.doi.org/10.4315/jfp-19-467.

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ABSTRACT Environmental testing for Salmonella Enteritidis is required for U.S. shell egg producers with ≥3,000 hens on a farm. The egg producer assumes all costs for the mandatory testing. According to the U.S. Food and Drug Administration (FDA) Egg Rule, either manure scraper or drag swabs can be collected according to published guidelines and requirements. The present study was undertaken to determine the efficacy of Salmonella detection with one-, two-, and four-swab pools of either manure scraper or drag swabs. Resistant isolates of Salmonella serovars Enteritidis (1,000 ppm of streptomyci

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ELSON, R., C. L. LITTLE, and R. T. MITCHELL. "Salmonella and Raw Shell Eggs: Results of a Cross-Sectional Study of Contamination Rates and Egg Safety Practices in the United Kingdom Catering Sector in 2003." Journal of Food Protection 68, no. 2 (2005): 256–64. http://dx.doi.org/10.4315/0362-028x-68.2.256.

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This study was prompted by epidemiological investigations of the unusual number of Salmonella Enteritidis outbreaks associated with the use of eggs in catering premises in England and Wales during 2002. The aims of the study, performed between April and May 2003, were to establish the rate of Salmonella contamination in raw shell eggs from catering premises, investigate any correlation between the origin and type of eggs and the presence of particular serotypes or phage types (PTs) of Salmonella, and examine the use of raw shell eggs in catering premises in the United Kingdom. A total of 34,11

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LITTLE, C. L., S. WALSH, L. HUCKLESBY, et al. "Survey of Salmonella Contamination of Non–United Kingdom-Produced Raw Shell Eggs on Retail Sale in the Northwest of England and London, 2005 to 2006." Journal of Food Protection 70, no. 10 (2007): 2259–65. http://dx.doi.org/10.4315/0362-028x-70.10.2259.

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This survey was prompted by a change in the epidemiology of Salmonella Enteritidis infections in England and Wales and elsewhere in Europe and, to our knowledge, is the first survey to provide information on Salmonella contamination of non–United Kingdom eggs on retail sale. Based on 10,464 non–United Kingdom eggs (1,744 pooled samples of six eggs) purchased between March 2005 and July 2006, the total weighted prevalence estimate for all Salmonella detected in non–United Kingdom eggs was 3.3%. Of the eggs sampled, most were produced in Spain (66.3%), France (20.0%), or The Netherlands (7.4%).

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THAMMASUVIMOL, G., K. H. SEO, K. Y. SONG, P. S. HOLT, and R. E. BRACKETT. "Optimization of Ferrioxamine E Concentration as Effective Supplementation for Selective Isolation of Salmonella Enteritidis in Egg White." Journal of Food Protection 69, no. 3 (2006): 634–38. http://dx.doi.org/10.4315/0362-028x-69.3.634.

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Utilization of ferrioxamine E (FE) as a sole source of iron distinguishes Salmonella from a number of related species, including Escherichia coli. FE is not able to serve as a source of iron for E. coli or the Proteus-Providencia-Morganella group. This confers a selective advantage on Salmonella Enteritidis in egg white supplemented with FE. The optimum concentration of FE that promoted a selective advantage for Salmonella in egg white was determined. Four supplementation concentrations were evaluated (25, 50, 200, and 500 μg/ml) in egg white artificially inoculated with proportionally mixed c

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Lu, Sangwei, Patrick B. Killoran, and Lee W. Riley. "Association of Salmonella enterica SerovarEnteritidis YafD with Resistance to Chicken EggAlbumen." Infection and Immunity 71, no. 12 (2003): 6734–41. http://dx.doi.org/10.1128/iai.71.12.6734-6741.2003.

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ABSTRACT Salmonella enterica serovar Enteritidis is a major cause of food-borne diseases in industrialized countries. The incidence of S. enterica serovar Enteritidis infections has increased substantially in recent decades, and S. enterica serovar Enteritidis is now one of the leading serovars of Salmonella in the United States. A unique epidemiological characteristic of S. enterica serovar Enteritidis is its association with chicken shell eggs, since approximately 80% of all human gastrointestinal diseases can be traced to contaminated egg products. Eggs are contaminated when bacteria from r

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Binkin, N., G. Scuderi, F. Novaco, et al. "Egg-relatedSalmonella enteritidis, Italy, 1991." Epidemiology and Infection 110, no. 2 (1993): 227–37. http://dx.doi.org/10.1017/s095026880006814x.

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SUMMARYIn recent years,Salmonella enteritidishas become an increasingly important public health problem in Italy. In some parts of the country, the fraction of total human salmonella isolates accounted for byS. enteritidishas risen from 3–4% in the mid-1980s to more than 30% in 1990. Between 1090 and 1991. the number of reportedS. enteritidisoutbreaks increased more than sixfold. The 33 outbreaks reported in 1991 occurred in seven contiguous regions in northern and central Italy and were clustered in time between June and October: in the majority, products containing raw or undercooked shell e

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Berghold, C., C. Kornschober, I. Lederer, and F. Allerberger. "Occurrence of Salmonella Enteritidis phage type 29 in Austria : an opportunity to assess the relevance of chicken meat as source of human salmonella infections." Eurosurveillance 9, no. 10 (2004): 9–10. http://dx.doi.org/10.2807/esm.09.10.00482-en.

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Assuming that the various phage types of Salmonella Enteritidis (S. Enteritidis) are largely equally virulent, the importance of certain foods as sources of infection for human salmonellosis can be deduced from differences in the distribution of phage types in human and non-human samples. In 2002, S. Enteritidis phage type 29 (PT29) was first isolated from non-human test samples in Austria. S. Enteritidis PT29 accounted for 44 (27.7%) of 159 S. Enteritidis strains, derived from veterinary samples of chicken (e.g. meat, giblets) or chicken habitations (e.g. swabs from the coop and excrement). A

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JEANTET, ROMAIN, FLORENCE BARON, FRANÇOISE NAU, MICHEL ROIGNANT, and GÉRARD BRULÉ. "High Intensity Pulsed Electric Fields Applied to Egg White: Effect on Salmonella Enteritidis Inactivation and Protein Denaturation." Journal of Food Protection 62, no. 12 (1999): 1381–86. http://dx.doi.org/10.4315/0362-028x-62.12.1381.

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High-intensity electric fields have been successfully applied to the destruction of Salmonella Enteritidis in diaultrafiltered egg white. The effects of electric field strength (from 20 to 35 kV·cm−1), pulse frequency (from 100 to 900 Hz), pulse number (from 2 to 8), temperature (from 4 to 30°C), pH (from 7 to 9), and inoculum size (from 103 to 107 CFU·ml−1) were tested through a multifactorial experimental design. Experimental results indicate that, for Salmonella inactivation, the electric field intensity is the dominant factor with a strongly positive effect, strengthened by its positive in

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HOGUE, ALLAN T., ERIC D. EBEL, LEE ANN THOMAS, WAYNE SCHLOSSER, NANCY BUFANO, and KATHLEEN FERRIS. "Surveys of Salmonella enteritidis in Unpasteurized Liquid Egg and Spent Hens at Slaughter." Journal of Food Protection 60, no. 10 (1997): 1194–200. http://dx.doi.org/10.4315/0362-028x-60.10.1194.

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In a 1995 national survey of 937 unpasteurized liquid egg samples collected in breaker plants, 179 of 937 samples (19%) were Salmonella enterica serotype Enteritidis (S. Enteritidis) positive. The proportion of unpasteurized liquid egg samples positive for S. Enteritidis was highest in the Northern Region where 106 of 267 samples collected (40%) were S. Enteritidis-positive. These Northern Region results were over three times the S. Enteritidis prevalence detected from the other three regions, whose results ranged between 10% and 12% S. Enteritidis-positive samples. In a 1995 national survey o

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MICHALSKI, C. B., R. E. BRACKETT, Y. C. HUNG, and G. O. I. EZEIKE. "Use of Capillary Tubes and Plate Heat Exchanger to Validate U.S. Department of Agriculture Pasteurization Protocols for Elimination of Salmonella Enteritidis from Liquid Egg Products." Journal of Food Protection 62, no. 2 (1999): 112–17. http://dx.doi.org/10.4315/0362-028x-62.2.112.

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D values for a five-strain cocktail of Salmonella Enteritidis in five different liquid egg products (whole egg, egg yolk, egg white, egg yolk + 5% sucrose + 5% NaCl, and egg yolk + 10% NaCl) were determined using 100-μl capillary tubes. The egg products were inoculated with approximately 1 × 1010 organisms/ml and heated in capillary tubes to temperatures ranging from 51 to 68°C for various time intervals. Using a pilot scale plate heat exchanger, the U.S. Department of Agriculture (USDA) protocols for pasteurization were also evaluated using egg products inoculated with approximately 1 × 107 S

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Jagadeesan, Balamurugan, Stephanie Curry, Debra Foti, Lauren Peterson, Rebecca Wilson, and Mark Mozola. "Reveal® Salmonella Enteritidis Test for Detection of Salmonella Enteritidis in Shell Eggs and Environmental Samples." Journal of AOAC INTERNATIONAL 94, no. 4 (2011): 1125–37. http://dx.doi.org/10.1093/jaoac/94.4.1125.

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Abstract Reveal®Salmonella Enteritidis (SE) is a lateral flow-based immunodiagnostic assay used for rapid detection of Salmonella enterica serovar Enteritidis from pooled shell eggs and environmental samples. This assay uses highly specific antibodies to accurately detect S. Enteritidis. Studies were conducted to compare the performance of this test against reference procedures for detection of S. Enteritidis from both pooled shell eggs and environmental samples. Pooled shell eggs were inoculated with low levels of S. Enteritidis and were enriched according to the procedure prescribed by the U

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Aung, Kyaw Thu, Wei Ching Khor, Sophie Octavia, et al. "Distribution of Salmonella Serovars in Humans, Foods, Farm Animals and Environment, Companion and Wildlife Animals in Singapore." International Journal of Environmental Research and Public Health 17, no. 16 (2020): 5774. http://dx.doi.org/10.3390/ijerph17165774.

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We analyzed the epidemiological distribution of Salmonella serovars in humans, foods, animals and the environment as a One-Health step towards identifying risk factors for human salmonellosis. Throughout the 2012–2016 period, Salmonella ser. Enteritidis was consistently the predominating serovar attributing to >20.0% of isolates in humans. Other most common serovars in humans include Salmonella ser. Stanley, Salmonella ser. Weltevreden, Salmonella ser. Typhimurium and Salmonella ser. 4,5,12:b:-(dT+). S. Enteritidis was also the most frequent serovar found among the isolates from chicken/chi

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BARON, FLORENCE, MICHEL GAUTIER, and GÉRARD BRULÉ. "Rapid Growth of Salmonella Enteritidis in Egg White Reconstituted from Industrial Egg White Powder." Journal of Food Protection 62, no. 6 (1999): 585–91. http://dx.doi.org/10.4315/0362-028x-62.6.585.

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The aim of this study was to evaluate the consequences of the egg white-drying process on egg white ability to limit Salmonella Enteritidis growth in addition to the elucidation of the factors involved. We observed rapid growth of Salmonella Enteritidis inoculated in egg white reconstituted from industrial powder in comparison with that observed in liquid egg white collected in the laboratory: Salmonella cell counts rose from 103 to 108 cells/ml of egg white from powder during 24 h incubation at 30°C. This rapid growth was observed in powder from all egg-breaking factories investigated, and it

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BRACKETT, R. E., J. D. SCHUMAN, H. R. BALL, and A. J. SCOUTEN. "Thermal Inactivation Kinetics of Salmonella spp. within Intact Eggs Heated Using Humidity-Controlled Air." Journal of Food Protection 64, no. 7 (2001): 934–38. http://dx.doi.org/10.4315/0362-028x-64.7.934.

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The heat resistance of six strains of Salmonella (including Enteritidis, Heidelberg, and Typhimurium) in liquid whole egg and shell eggs was determined. Decimal reduction times (D-values) of each of the six strains were determined in liquid whole egg heated at 56.7°C within glass capillary tubes immersed in a water bath. D-values ranged from 3.05 to 4.09 min, and significant differences were observed between the strains tested (α = 0.05). In addition, approximately 7 log10 CFU/g of a six-strain cocktail was inoculated into the geometric center of raw shell eggs and the eggs heated at 57.2°C us

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Guard-Petter, Jean. "The chicken, the egg and Salmonella enteritidis." Environmental Microbiology 3, no. 7 (2001): 421–30. http://dx.doi.org/10.1046/j.1462-2920.2001.00213.x.

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