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Isolation and characterization of Salmonella spp. from food and food contact surfaces in a chicken processing factory
The presence of Salmonella serotypes is a major safety concern of the food industry and poultry farmers. This study aimed to isolate and identify Salmonella spp. from a chicken processing facility by PCR and pulsed-field gel electrophoresis (PFGE). In addition, the biofilm-forming abilities of the i...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8253916/ https://www.ncbi.nlm.nih.gov/pubmed/34198101 http://dx.doi.org/10.1016/j.psj.2021.101234 |
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author | Ashrafudoulla, Md. Na, Kyung Won Byun, Kye-Hwan Kim, Duk Hyun Yoon, Jang Won Mizan, Md. Furkanur Rahaman Kang, Iksoon Ha, Sang-do |
author_facet | Ashrafudoulla, Md. Na, Kyung Won Byun, Kye-Hwan Kim, Duk Hyun Yoon, Jang Won Mizan, Md. Furkanur Rahaman Kang, Iksoon Ha, Sang-do |
author_sort | Ashrafudoulla, Md. |
collection | PubMed |
description | The presence of Salmonella serotypes is a major safety concern of the food industry and poultry farmers. This study aimed to isolate and identify Salmonella spp. from a chicken processing facility by PCR and pulsed-field gel electrophoresis (PFGE). In addition, the biofilm-forming abilities of the isolated bacteria on stainless steel, silicone rubber, plastic, and chicken skin were also investigated. PCR was used for the confirmation of Salmonella serotypes, and then gene similarity within the same serotype was analyzed by PFGE. As a result, 26 S. Enteritidis isolates were detected at a high rate from both food contact surfaces and chicken products during processing. All of them were 100% genetically identical to the same bacteria. The results indicated that the virulence factors and effective biofilm-forming ability of S. Enteritidis isolates could affect human health and economic revenue. It was also suggested that the visual observation of food and food contact surfaces could be a great concern in the future. The continuous monitoring of S. Enteritidis molecular and biofilm characteristics is needed to increase food safety. |
format | Online Article Text |
id | pubmed-8253916 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-82539162021-07-12 Isolation and characterization of Salmonella spp. from food and food contact surfaces in a chicken processing factory Ashrafudoulla, Md. Na, Kyung Won Byun, Kye-Hwan Kim, Duk Hyun Yoon, Jang Won Mizan, Md. Furkanur Rahaman Kang, Iksoon Ha, Sang-do Poult Sci MICROBIOLOGY AND FOOD SAFETY The presence of Salmonella serotypes is a major safety concern of the food industry and poultry farmers. This study aimed to isolate and identify Salmonella spp. from a chicken processing facility by PCR and pulsed-field gel electrophoresis (PFGE). In addition, the biofilm-forming abilities of the isolated bacteria on stainless steel, silicone rubber, plastic, and chicken skin were also investigated. PCR was used for the confirmation of Salmonella serotypes, and then gene similarity within the same serotype was analyzed by PFGE. As a result, 26 S. Enteritidis isolates were detected at a high rate from both food contact surfaces and chicken products during processing. All of them were 100% genetically identical to the same bacteria. The results indicated that the virulence factors and effective biofilm-forming ability of S. Enteritidis isolates could affect human health and economic revenue. It was also suggested that the visual observation of food and food contact surfaces could be a great concern in the future. The continuous monitoring of S. Enteritidis molecular and biofilm characteristics is needed to increase food safety. Elsevier 2021-05-05 /pmc/articles/PMC8253916/ /pubmed/34198101 http://dx.doi.org/10.1016/j.psj.2021.101234 Text en © 2021 The Authors https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). |
spellingShingle | MICROBIOLOGY AND FOOD SAFETY Ashrafudoulla, Md. Na, Kyung Won Byun, Kye-Hwan Kim, Duk Hyun Yoon, Jang Won Mizan, Md. Furkanur Rahaman Kang, Iksoon Ha, Sang-do Isolation and characterization of Salmonella spp. from food and food contact surfaces in a chicken processing factory |
title | Isolation and characterization of Salmonella spp. from food and food contact surfaces in a chicken processing factory |
title_full | Isolation and characterization of Salmonella spp. from food and food contact surfaces in a chicken processing factory |
title_fullStr | Isolation and characterization of Salmonella spp. from food and food contact surfaces in a chicken processing factory |
title_full_unstemmed | Isolation and characterization of Salmonella spp. from food and food contact surfaces in a chicken processing factory |
title_short | Isolation and characterization of Salmonella spp. from food and food contact surfaces in a chicken processing factory |
title_sort | isolation and characterization of salmonella spp. from food and food contact surfaces in a chicken processing factory |
topic | MICROBIOLOGY AND FOOD SAFETY |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8253916/ https://www.ncbi.nlm.nih.gov/pubmed/34198101 http://dx.doi.org/10.1016/j.psj.2021.101234 |
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