Genetic virulence of biofilm-forming Salmonella recovered from chicken sausages and nuggets

Aims@#Salmonella is one of the most common foodborne illnesses worldwide. Poultry meat and products are the main sources of human infection. Therefore, the main objective of the current study was to assess the genetic virulence of biofilm-forming Salmonella isolated from chicken sausage and nuggets.@*Methodology and results@#Isolation of Salmonella was carried out using XLD agar; suspected colonies were identified biochemically and then serotyped using the Kauffman-White scheme for detection of somatic (O) and flagellar (H) antigens. Congo red (CR) medium was used for the assessment of biofilm formation of the isolated strains. The invasion gene (invA), the heat-labile Salmonella enterotoxin gene (stn), plasmid-encoded fimbriae (pefA) genes, the protein effectors sopB, sopD and biofilm genes in six Salmonella isolates were investigated using mPCR, following QIAamp® DNA Mini Kit instructions and 1.5% agarose gel electrophoreses. Salmonella was detected in 12%, 8% and 4% of the examined frozen packaged raw chicken sausage, frozen packaged raw chicken nuggets and ready-to-eat sausage. The isolated strains were S. Typhimurium, S. Enteritidis, S. Essen and S. Montevideo. Moreover, mPCR indicated the presence of biofilm gene (csgD gene), stn, sopB and sopD virulence genes in all isolated strains (100%); however, pefA gene failed to be detected.@*Conclusion, significance and impact of study@#The current findings showed that every Salmonella isolate examined was capable of creating biofilm at room temperature. As a result, these isolates are more likely to persist on abiotic surfaces, which raises the danger of cross-contamination and foodborne outbreaks.

Capability of acidic electrolyzed water in the elimination of Salmonella Typhimurium and Escherichia coli in the chicken breast

Aims@#This study aimed to investigate the effect of acidic electrolyzed water (AEW) as pre-refrigeration and pre-freezing processing steps for chicken meat in regard to the behavior of S. Typhimurium and E. coli during storage.@*Methodology and results@#AEW (free available chlorine 30 ppm and pH 2.7) was tested against S. Typhimurium and E. coli in growth media (brain heart infusion broth) and by exposing inoculated chicken fillets. The in vitro study appointed 10 minutes as the straightening exposure time of fresh prepared AEW for S. Typhimurium and E. coli. The reduction effect of AEW was significant (p<0.05) for both S. Typhimurium and E. coli along the 8 days of refrigerated storage with a maximum reduction after 24 h of post-treatment reaching 23.3% (1.4 log CFU/g) and 32.43% (2.15 log CFU/g) for S. Typhimurium and E. coli, respectively. AEW resulted in a significant reduction (p<0.05) as a pre-freezing application for both microorganisms, where the maximum reductions of 20% (1.2 log CFU/g) and 31.84% (2.14 log CFU/g) for S. Typhimurium and E. coli, respectively, were reported at zero time (just after dipping). In exposed samples to AEW, S. Typhimurium could not be detected by the 6th week of frozen storage while E. coli continued detectable until till 10th week but with a reduced population of 30% compared to control.@*Conclusion, significance and impact of study@#The findings of the present study suggest the application of AEW as a pre-refrigeration and pre-freezing treatment for chicken products. AEW application significantly improved the safety of chicken products.