• Title, Summary, Keyword: Salmonella

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Effects of Bacillus subtilis on Growth Performance and Resistance to Salmonella Infection in Broiler Chickens

  • Yoo, Jae Hong
    • Korean Journal of Poultry Science
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    • v.40 no.3
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    • pp.277-281
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    • 2013
  • The experiment was undertaken to see the effects of Bacillus sp. on the growth performance and disease resistance to Salmonella sp. infections. The use of probiotic microbes in poultry is commonly practiced. In this study, Bacillus subtilis was tested using a total of 120 chicks of age of 1 day after hatching. The growth traits examined were body weight gain and feed conversion rate. And also, the Salmonella resistance of Bacillus subtilis was tested after the chicks were orally administered with Salmonella pullorum by gavage force injections. The result showed that Bacillus subtilis yielded a high feed efficiency, consequently increased growth rate. For the effect of Bacillus subtilis on Salmonella infection, Bacillus subtilis significantly improved the resistance to Salmonella pullorum infection. Various clinical symptoms of Salmonella infection were highly decreased by addition of Bacillus sp.

In Vitro Selection of RNA Aptamer Specific to Salmonella Typhimurium

  • Han, Seung Ryul;Lee, Seong-Wook
    • Journal of Microbiology and Biotechnology
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    • v.23 no.6
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    • pp.878-884
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    • 2013
  • Salmonella is a major foodborne pathogen that causes a variety of human diseases. Development of ligands directly and specifically binding to the Salmonella will be crucial for the rapid detection of, and thus for efficient protection from, the virulent bacteria. In this study, we identified a RNA aptamer-based ligand that can specifically recognize Salmonella Typhimurium through SELEX technology. To this end, we isolated and characterized an RNase-resistant RNA aptamer that bound to the OmpC protein of Salmonella Typhimurium with high specificity and affinity ($K_d$ ~ 20 nM). Of note, the selected aptamer was found to specifically bind to Salmonella Typhimurium, but neither to Gram-positive bacteria (Staphylococcus aureus) nor to other Gram-negative bacteria (Escherichia coli O157:H7). This was evinced by aptamer-immobilized ELISA and aptamer-linked precipitation experiments. This Salmonella species-specific aptamer could be useful as a diagnostic ligand against pathogen-caused foodborne sickness.

LAMP-3 (Lysosome-Associated Membrane Protein 3) Promotes the Intracellular Proliferation of Salmonella typhimurium

  • Lee, Eun-Ju;Park, Kwan-Sik;Jeon, In-Sook;Cho, Jae-Woon;Lee, Sang-Jeon;Choy, Hyun E.;Song, Ki-Duk;Lee, Hak-Kyo;Choi, Joong-Kook
    • Molecules and Cells
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    • v.39 no.7
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    • pp.566-572
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    • 2016
  • Lysosomes are cellular organelles containing diverse classes of catabolic enzymes that are implicated in diverse cellular processes including phagocytosis, autophagy, lipid transport, and aging. Lysosome-associated membrane proteins (LAMP-1 and LAMP-2) are major glycoproteins important for maintaining lysosomal integrity, pH, and catabolism. LAMP-1 and LAMP-2 are constitutively expressed in Salmonella-infected cells and are recruited to Salmonella-containing vacuoles (SCVs) as well as Salmonella- induced filaments (Sifs) that promote the survival and proliferation of the Salmonella. LAMP-3, also known as DC-LAMP/CD208, is a member of the LAMP family of proteins, but its role during Salmonella infection remains unclear. DNA microarray analysis identified LAMP-3 as one of the genes responding to LPS stimulation in THP-1 macrophage cells. Subsequent analyses reveal that LPS and Salmonella induced the expression of LAMP-3 at both the transcriptional and translational levels. Confocal Super resolution N-SIM imaging revealed that LAMP-3, like LAMP-2, shifts its localization from the cell surface to alongside Salmonella. Knockdown of LAMP-3 by specific siRNAs decreased the number of Salmonella recovered from the infected cells. Therefore, we conclude that LAMP-3 is induced by Salmonella infection and recruited to the Salmonella pathogen for intracellular proliferation.

Comparison of Isolation Agar Method, Real-Time PCR and Loop-Mediated Isothermal Amplification-Bioluminescence for the Detection of Salmonella Typhimurium in Mousse Cake and Tiramisu (Mousse cake와 Tiramisu에 인위접종된 Salmonella Typhimurium의 식품공전 분리배지, Real-time PCR과 Loop-mediated isothermal amplification-bioluminescence의 검출 특성 비교)

  • Lee, So-Young;Gwak, Seung-Hae;Kim, Jin-Hee;Oh, Se-Wook
    • Journal of Food Hygiene and Safety
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    • v.34 no.3
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    • pp.290-295
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    • 2019
  • Salmonella spp. are frequently associated with food and are among the most important foodborne pathogens. The recent Salmonella out breaks in Korea was associated with chocolate mousse cakes served with school meals during September 2018. The objective of this research was to compare the 3M Molecular Detection Assay 2 - Salmonella and the Korean Standard Method of Salmonella in artificially inoculated mousse (chocolate and cheese) and tiramisu cakes. Mousse (chocolate and cheese) and tiramisu cakes were artificially inoculated with S. Typhimurium. Twenty five gram of sample was enriched with 225 mL buffered peptone water for incubation at $37^{\circ}C$ for 24 h. After enrichment, the cultures were analyzed by using the 3M Molecular Detection Assay 2 - Salmonella and the Korean Standard Method. Most of the inoculated samples showed similar results except the chocolate mousse cakes, in which real-time PCR was unable to detect S. Typhimurium even after $10^4CFU/25g$ of inoculation. However, S. Typhimurium inoculated at a concentration of $10^0CFU/25g$ was detected by using 3M Molecular Detection Assay 2 - Salmonella. In chocolate mousse, detection of S. Typhimurium using real-time PCR was partially successful when dark chocolate was added at less than 15%. Negative results in real-time PCR and 3M Molecular Detection Assay 2 - Salmonella were confirmed by gel electrophoresis. The data indicated that dark chocolate could inhibit amplification of the target gene in the PCR reactions. In conclusion, the 3M Molecular Detection Assay 2 - Salmonella was better than the Korean Standard Method (real-time PCR) for the detection of S. Typhimurium in chocolate mousse cakes and chocolate mousse.

Drug Resistance Profiles of Salmonella sp. and Shigella sp. Isolated from Diarrheal Patients in Pusan, Korea (부산지역의 설사환자로부터 분리한 Salmonella sp. 및 Shigella sp.의 약제내성 유형에 관한 연구)

  • 차인호;김용환;빈재훈;김경숙
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.23 no.6
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    • pp.927-932
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    • 1994
  • A total of 34 Salmonella sp. an d25 Shigella sp. were isolated from 311 patients with diarrhea. The isolation rates of Salmonella sp. ad Shigella sp. were 10.9% and 8%, respectively. The serogroups of 34 Salmonella sp. were in order of group D(50%), group B(38.25), group E(8.8%) and group C 92, 9%0. the serogroups of 25 Shigella sp. were group D(96%) and group B(4%). Seasonal distribution of isolated Salmonella sp. and Shigella sp. were shown the most high at July, 17.65% and 64%, respectively. Age group distribution of isolated Salmonella sp. and Shigella sp. were shown the most high at twenties and thirties (23.5%), and teens(76%), respectively. The Salmonella isolates were resistant in order of prevalence use of streptomycin(SM) (100%), erythromycin (EM) and movobiocin (NB)(90.6%), penicillin G(PG) (65.6%) and cephalexin (CPX)(46.9%). the isolates of Shigella sp. were resistant in order of prevalence use of EM (95.8%), NB(91.7%), SM(87.5%). Eighteen kinds of resistant patterns of Salmonella ioslates were detected. The multiple resistance patterns of Shigella isolates were mostly SM, EM, NB type (79.2%). The minimum inhibitory concentration of Salmonella sp. and Shigella sp. and Shigella sp. isolated from patients with diarrhea were tabulated.

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Bioserotype and drug resistance of Salmonella spp isolated from feces in zoo animals (동물원(動物園)의 야생동물(野生動物) 분변(糞便)에서 분리(分離)한 살모넬라균의 생물형(生物型), 혈청형(血淸型) 및 약제내성(藥劑耐性))

  • Youn, En-sun;Park, Seog-gee;Oh, Young-hee;Kim, Tae-jong
    • Korean Journal of Veterinary Research
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    • v.34 no.2
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    • pp.267-273
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    • 1994
  • Feces samples, obtained from zoo animals around Seoul, were examined for the isolation of Salmonella species, bioserotype and drug resistance for the prevention and treatment of salmonellosis, Salmonella spp were isolated 19(4.7%) from 408 samples of zoo animals. The subspecies in 19 Salmonella were all subspecies 1. The serological identification of Salmonella isolated were 31.6% in Sal typhimurium, 26.3% in Sal hadar, 21.1% in Sal muenchen, 15.8% in Sal enteritidis and 5.3% in Sal ayinde. The antibiotic resistance of Salmonella isolated were 13(68.4%) strains. The multiple resistant patterns of antibiotics in Salmonella were 2 drugs- and 3 drugs-resistance 30.8% respectively. The transferred rate of resistance to recipients(E coli ML 1410 $NA^r$) in Salmonella was 38.5%.

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A Study on Bioserotype and Drug Resistance of Salmonella and Escherichia coli Isolated from Feces in Zoological Animals (동물원의 야생동물 분변에서 분리한 살모넬라균과 대장균의 생물형, 혈청형 및 약제내성에 관한 연구)

  • 윤은선;박석기;문현칠;최원식
    • Korean Journal of Veterinary Service
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    • v.16 no.1
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    • pp.41-50
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    • 1993
  • This study was undertaken the bioserotype and drug resistance of Salmonella and Escherichia coli isolated from feces for the prevention and treatment of salmonellosis and colibacillosis in zoological animals. The results obtained from the research were as follows 1. Salmonella were isolated 19, or 4.7% from 408 samples and E. coli were isolated 12, or 40.0% from 30 diarrheal samples. 2. The biotypes in 19 Salmonella were Subspecies 1. 3. The serogroups of Salmonella isolated were 47.4% in B group, 31.6% in C, 5.3% in D and 15.8% in other, and serotype of E. coli was 100% in 0127a. 4. The antibiotic resistance of Salmonella and E. coli isolated were 13, or 68.4% and 7, or 58.3% strains, respectively 5. The multiple resistant patterns of antibiotics in Salmonella were 2drugs- and 3 drugs-resistance 30.8%, respectively, and those in E. coli were mono drug-, 2 drugs- and 7 drugs-resistance 28.6%, respectively. 6. The transferred rate of resistance to recipients (E. coli ML 1410 NA$^{r}$ ) in Salmonella was 38.5%, but that in E. coli was 71.4%.

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Evaluation of Salmonella cross contamination at retail chicken meat outlets in Kandy, Sri Lanka

  • Alwis, Upeksha S.;Mudannayake, Deshani C.;Jayasena, Dinesh D.;Ubeyarathna, Kamalika J.H.
    • Korean Journal of Agricultural Science
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    • v.41 no.1
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    • pp.35-40
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    • 2014
  • This study was carried out to evaluate the Salmonella cross contamination at retail chicken meat outlets in Kandy, Sri Lanka and to identify the risk factors for Salmonella contamination at retail chicken meat outlets. Fifteen retail chicken meat outlets in Kandy area were randomly selected. Pre-tested questionnaires were used to collect data for identifying risk factors of Salmonella cross contamination at retail outlets and swab samples from meat contact surfaces/utensils were obtained. Out of 57 swab samples collected from meat contact surfaces/utensils, the overall prevalence of Salmonella cross contamination was 21%. Weighing scale (33%), meat containing trays/buckets (27%) and cutting board (25%) showed the highest percentage of Salmonella prevalence whereas knife and showcase showed relatively low percentages, 14% and 9%, respectively. Retail chicken outlets with slaughtering facilities had a significantly higher prevalence of Salmonella cross contamination than those without slaughtering facilities. This higher rate of Salmonella cross contamination at retail chicken meat outlets could be attributed to lack of proper cold chains and minimal facilities, and poor level of hygiene in those outlets.

A Study on the Prevention of Salmonella Infection by Using the Aggregation Characteristics of Lactic Acid Bacteria

  • Kim, Min-Soo;Yoon, Yeo-Sang;Seo, Jae-Gu;Lee, Hyun-Gi;Chung, Myung-Jun;Yum, Do-Young
    • Toxicological Research
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    • v.29 no.2
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    • pp.129-135
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    • 2013
  • Salmonella is one of the major pathogenic bacteria that cause food poisoning. This study investigated whether heat-killed as well as live Lactobacillus protects host animal against Salmonella infection. Live and heat-killed Lactobacillusacidophilus was administered orally to Sprague-Dawley rats for 2 weeks before the rats were inoculated with Salmonella. Rise in body temperature was moderate in the group that was treated with heat-killed bacteria as compared to the Salmonella control group. The mean amount of feed intake and water consumption of each rat in the heat-killed bacteria group were nearly normal. The number of fecal Salmonellae was comparable between the live and the heat-killed L. acidophilus groups. This finding shows that L. acidophilus facilitates the excretion of Salmonella. Moreover, the levels of pro inflammatory cytokines, including tumor necrosis factor (TNF)-alpha and interleukin (IL)-1 beta, in the heat-killed L. acidophilus group were significantly lower when compared to the levels in the Salmonella control group. These results indicate that nonviable lactic acid bacteria also could play an important role in preventing infections by enteric pathogens such as Salmonella.

Development and Validation of Predictive Model for Salmonella Growth in Unpasteurized Liquid Eggs

  • Kim, Young-Jo;Moon, Hye-Jin;Lee, Soo-Kyoung;Song, Bo-Ra;Lim, Jong-Soo;Heo, Eun-Jeong;Park, Hyun-Jung;Wee, Sung-Hwan;Moon, Jin-San
    • Food Science of Animal Resources
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    • v.38 no.3
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    • pp.442-450
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    • 2018
  • Liquid egg products can be contaminated with Salmonella spp. during processing. A predictive model for the growth of Salmonella spp. in unpasteurized liquid eggs was developed and validated. Liquid whole egg, liquid yolk, and liquid egg white samples were prepared and inoculated with Salmonella mixture (approximately 3 Log CFU/mL) containing five serovars (S. Bareilly, S. Richmond, S. Typhimurium monophasic, S. Enteritidis, and S. Gallinarum). Salmonella growth data at isothermal temperatures (5, 10, 15, 20, 25, 30, 35, and $40^{\circ}C$) was collected by 960 h. The population of Salmonella in liquid whole egg and egg yolk increased at above $10^{\circ}C$, while Salmonella in egg white did not proliferate at all temperature. These results demonstrate that there is a difference in the growth of Salmonella depending on the types of liquid eggs (egg yolk, egg white, liquid whole egg) and storage temperature. To fit the growth data of Salmonella in liquid whole egg and egg yolk, Baranyi model was used as the primary model and the maximum growth rate and lag phase duration for each temperature were determined. A secondary model was developed with maximum growth rate as a function of temperature. The model performance measures, bias factor ($B_f$, 0.96-0.99) and $r^2$ (0.96-0.99) indicated good fit for both primary and secondary models. In conclusion, it is thought that the growth model can be used usefully to predict Salmonella spp. growth in various types of unpasteurized liquid eggs when those are exposed to various temperature and time conditions during the processing.