Isolation and characterization of Salmonella spp. from food and food contact surfaces in a chicken processing factory

被引：25

作者：

Ashrafudoulla, Md ^{[1
]}

Na, Kyung Won ^{[1
]}

Byun, Kye-Hwan ^{[1
]}

Kim, Duk Hyun ^{[1
]}

Yoon, Jang Won ^{[2
,3
]}

Mizan, Md Furkanur Rahaman ^{[1
]}

Kang, Iksoon ^{[4
]}

Ha, Sang-do ^{[1
]}

机构：

[1] Chung Ang Univ, Dept Food Sci & Technol, Anseong 456756, Gyeonggi Do, South Korea

[2] Kangwon Natl Univ, Coll Vet Med, Chunchon 24341, Gangwon Do, South Korea

[3] Kangwon Natl Univ, Inst Vet Sci, Chunchon 24341, Gangwon Do, South Korea

[4] Calif Polytech State Univ San Luis Obispo, Dept Anim Sci, San Luis Obispo, CA 93407 USA

来源：

POULTRY SCIENCE | 2021年 / 100卷 / 08期

关键词：

Salmonella Enteritidis; PCR; PFGE; biofilm; chicken skin; STAINLESS-STEEL; BIOFILM FORMATION; ENTERICA; RESISTANCE; PATHOGENS;

D O I：

10.1016/j.psj.2021.101234

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

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.

引用

页数：9

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