Rise in people sickened by salmonella-infected turkey

A new CDC report brings the nationwide total of people who have been infected with salmonella after eating contaminated turkey to 279 in 41 states and the District of Columbia.
Source: the Mail online | Health - Category: Consumer Health News Source Type: news

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In this study, we engineered a short β-sheet peptide WK2 (WKWKCTKSGCKWKW-NH2) and examined its antimicrobial and anti-biofilm activities against various S. enterica strains, including the multidrug-resistant S. Typhimurium DT104. WK2 displayed bacteriostatic activity with a geometric mean (GM) minimum inhibitory concentration (MIC) of 4.17 μg/mL, and bactericidal activity, with a GM lethal concentration (LC) of 7.51 μg/mL. Crystal violet staining and fluorescence measurements demonstrated that WK2 inhibited S. Typhimurium DT104 biofilm formation at 0.5 μg/mL and killed the sessile cells in biofilms at 8...
Source: Food Research International - Category: Food Science Source Type: research
In this study, the resistance mechanisms of S. Enteritidis wild-type, △ybgC mutant, and △ybgC-C complemented strains to lysozyme (a major antibacterial component of egg white) were explored by survival ability test, cell membrane characterization, and gene expression analysis. Our results showed that a 6-log reduction was observed with the △ybgC mutant after incubation in egg white filtrate-lysozyme (FEW-LY) for 24 h, compared to the wild-type and △ybgC-C complemented strains. Meanwhile, the △ybgC mutant exhibited a significant increase in outer membrane permeability, along with the alteration from a rod to a s...
Source: Food Control - Category: Food Science Source Type: research
Publication date: Available online 25 June 2019Source: Food ControlAuthor(s): Zijin Zhou, Sophie Zuber, Matteo Campagnoli, Thierry Putallaz, Frank Devlieghere, Mieke UyttendaeleAbstractThe microbial safety of black peppercorns (Piper nigrum L.) has raised concerns due to increasing numbers of reported foodborne outbreaks and food safety alerts. To avoid quality degradation caused by excessive thermal processing, mild steaming treatments (
Source: Food Control - Category: Food Science Source Type: research
In this study, 339,548 records of food temperatures were collected from corporate catering food services and were analyzed, aiming to identify different scenarios and possible factors predictive of Salmonella and Listeria monocytogenes growth. Data fitting showed a Beta General distribution as the most appropriate model to describe the distribution temperature for most of the cold foods while the Triangular distribution fit best for hot foods. Temperature profiles and intrinsic parameters of the most frequently consumed cold foods were considered to predict Salmonella and L. monocytogenes growth using ComBase models. Salmo...
Source: Food Control - Category: Food Science Source Type: research
ConclusionSalmonella may sense and respond to bile through the PhoP-PhoQ two-component system during biofilm formation. Furthermore, the PhoP-PhoQ two-component system might activate regulators of the c-di-GMP signaling network.
Source: Journal of Microbiology, Immunology and Infection - Category: Microbiology Source Type: research
Not all Salmonella enterica serovars cause the same disease. S. enterica represents an incredibly diverse species comprising>2,600 unique serovars. While some S. enterica serovars are host-restricted, others infect a wide range of hosts. The diseases that nontyphoidal Salmonella (NTS) serovars cause vary considerably, with some serovars being significantly more likely to cause invasive disease in humans than others. Furthermore, while genomic analyses have advanced our understanding of the genetic diversity of these serovars, they have not been able to fully account for the observed clinical differences. One overarching...
Source: Frontiers in Microbiology - Category: Microbiology Source Type: research
Publication date: 15 October 2019Source: Sensors and Actuators B: Chemical, Volume 297Author(s): Karen Butina, Susanne Löffler, Mikael Rhen, Agneta Richter-DahlforsAbstractBacterial infections and antibiotic resistance represent major global threats to public health. Current diagnostics use culture based assays that are reliable but slow, hence appealing for new rapid methods. Here we describe redox sensing as a novel concept for rapid, label-free detection of bacteria. We utilize a two-electrode poly(3,4-ethylenedioxythiophene):polystyrenesulfonate (PEDOT:PSS) based sensor for detection of bacterially secreted redox-...
Source: Sensors and Actuators B: Chemical - Category: Chemistry Source Type: research
Multi-drug resistant bacteria are seen increasingly and there are gaps in our understanding of the complexity of antimicrobial resistance, partially due to a lack of appropriate statistical tools. This hampers...
Source: BMC Veterinary Research - Category: Veterinary Research Authors: Tags: Research article Source Type: research
We present new evidence in support of parallel evolution between lineages of nontyphoidalSalmonella associated with invasive disease in Africa and the archetypal host-restricted invasive serovar;S. Typhi. We hypothesize that the African invasive isolates are becoming human-adapted and ‘niche specialized’ with less reliance on environmental survival, as compared to gastroenteritis-causing isolates.
Source: PLoS Genetics - Category: Genetics & Stem Cells Authors: Source Type: research
Publication date: Available online 21 June 2019Source: Food ControlAuthor(s): Emalie Thomas-Popo, Aubrey Mendonca, James Dickson, Angela Shaw, Shannon Coleman, Aura Daraba, Armitra Jackson-Davis, Floyd WoodsAbstractThe antimicrobial effectiveness of isoeugenol against Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in refrigerated (4 °C) pineapple juice (PJ) with added 0.5% (w/v) yucca extract (YEX) was investigated. Sub-lethal injury of pathogen survivors and sensory characteristics of PJ were also evaluated. Samples of PJ with YEX and isoeugenol at 0 (control), 0.50, 0.75, 1.0, or 1.5 &m...
Source: Food Control - Category: Food Science Source Type: research
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