Genetic diversity and virulence gene determinants of antibiotic-resistant Salmonella isolated from preharvest turkey production sources

This study evaluated the molecular diversity of 29 Salmonella serotypes isolated from turkey ceca and the production environment. Isolates were resistant to bacitracin (100%), erythromycin (100%), novobiocin (100%), rifampin (100%), streptomycin (62%), gentamicin (52%), spectinomycin (48%), tetracycline (31%), sulfamethoxazole/trimethoprim (SXT) (3%) and tobramycin (3%). The minimum inhibitory concentration (MIC) values ranged from 32 to >/=1024 microg/ml. The pulsed-field gel electrophoresis (PFGE) and ribotyping patterns were identical within each of the serotypes Heidelberg, Worthington and Muenster. The plasmid profiles were identical within each of the Salmonella serotypes. Two different clones of Salmonella anatum were differentiated by PFGE typing but not by ribotyping. Heidelberg isolates from nine turkey ceca and three drinker samples had identical antibiotic resistance, PFGE, ribotype and plasmid patterns, suggesting that transmission of this particular clone may have occurred between the birds and the drinkers. Identical PFGE, ribotype and plasmid patterns were observed in one Salmonella worthington isolate from turkey ceca in one flock and two S. worthington isolates from feeder contents and drinkers from a subsequent flock, suggesting transmission of this pathogen between flocks. Individual and multiple polymerase chain reaction (PCR) analyses revealed the presence of the virulence genes invA, aceK and sopB and the absence of the h-1i gene in all isolates. A combination of genotypic and phenotypic markers can be useful in studying genetic variation among natural salmonellae populations in turkey production and delineating possible transmission pathways.     

Comparison of Variable-Blade to Allo-Kramer Shear Method in Assessing Rainbow Trout (Oncorhynchus mykiss) Fillet Firmness

Abstract: A variable‐blade (VB) attachment was compared to the Allo‐Kramer (AK) shear attachment for texture analysis of rainbow trout fillets from 2 experiments; effects of attachment configuration, storage regimen, and cooking temperature are evaluated. In the 1st experiment, AK detected differences in force measurement, and VB showed that the perpendicular orientation yielded the highest response (P < 0.05). Fillets refrigerated (4 °C) for 0 d were firmer than fillets stored for 14 d (337.36 compared with 275.90 g/g). Raw fillets were firmer than cooked fillet (333.79 compared with 279.46 g/g). In the 2nd experiment, frozen storage at –25 °C for 30 d after refrigerated storage (R3F30 and R7F30) decreased VB shear force (P= 0.0019) and AK energy of shear (P= 0.0001) by 1.5‐ and 2‐fold compared to those evaluated after refrigerated storage for 3 and 7 d (R3 and R7), respectively. Cooking increased VB and AK texture for all storage regimens (P < 0.05). In both studies, instrumental texture did not correlate with alkaline‐insoluble hydroxyproline (P > 0.05). Shear direction affected force generated by the VB attachment, and this attachment could discriminate shear force differences due to cooking and frozen‐storage. Practical Application: Fillet texture was determined by a recently developed device and compared to texture determined by the Allo‐Kramer shear attachment; both responses were related to collagen content. The VB attachment defined fillet texture as affected by cooking and storage condition.     

Shedding of foodborne pathogens by Caenorhabditis elegans in compost-amended and unamended soil

A study was done to characterize the shedding of foodborne pathogenic bacteria by Caenorhabditis elegans, evaluate the persistence of worm populations cocultured with foodborne pathogens, and determine if C. elegans disperses ingested pathogens in soil as a result of shedding. Escherichia. coli O157:H7, Salmonella enterica serotype Poona, and Listeria monocytogenes, as well as E. coli OP50, a non-pathogenic strain, were studied. Synchronous populations of C. elegans were fed for 24 h on confluent lawns of nalidixic acid-adapted bacteria. C. elegans shed viable cells of ingested bacteria on tryptic soy agar supplemented with nalidixic acid (50 microg ml(-1)) (TSAN) throughout a 5-h post-feeding period. C. elegans persisted for up to 10 days by feeding on bacteria that had been shed and grew on TSAN. Eggs harvested from C. elegans cultured on shed foodborne pathogens had the same level of viability as those collected from C. elegans grown on shed E. coli OP50. After 6-7 days, 78%, 64%, 64%, and 76% of eggs laid by C. elegans that had fed on E. coli O157:H7, S. Poona, L. monocytogenes, and E. coli OP50, respectively, were viable. Worms fed on E. coli O157:H7 were inoculated into soil and soil amended with turkey manure compost. Populations of C. elegans persisted in compost-amended soil for at least 7 days but declined in unamended soil. E. coli O157:H7 was detected at 4 and 6 days post inoculation in compost-amended and unamended soil, and in unamended soil inoculated with E. coli OP50. Populations of E. coli O157:H7 in soil amended with turkey manure compost were significantly(alpha = 0.05) higher than those in unamended soil. Results indicate that C. elegans can act as a vector to disperse foodborne pathogens in soil, potentially resulting in increased risk of contaminating the surface of pre-harvest fruits and vegetables.     

Relating instrumental texture, determined by variable-blade and Allo-Kramer shear attachments, to sensory analysis of rainbow trout, Oncorhynchus mykiss, fillets

Texture is one of the most important quality attributes of fish fillets, and accurate assessment of variation in this attribute, as affected by storage and handling, is critical in providing consistent quality product. Trout fillets received 4 treatments: 3-d refrigeration (R3), 7-d refrigeration (R7), 3-d refrigeration followed by 30-d frozen storage (R3F30), and 7-d refrigeration followed by 30-d frozen storage (R7F30). Instrumental texture of raw and cooked fillets was determined by 3 approaches: 5-blade Allo-Kramer (AK) and variable-blade (VB) attachment with 12 blades arranged in perpendicular (PER) and parallel (PAR) orientations to muscle fibers. Correlation between instrumental texture and sensory hardness, juiciness, elasticity, fatness, and coarseness was determined. Muscle pH remained constant at 6.54 to 6.64. Raw fillets lost 3.66% of their original weight after 30-d frozen storage. After cooking, weight loss further increased to 15.97%. Moisture content decreased from 69.11 to 65.02%, while fat content remained constant at 10.41%. VBPER detected differences in muscle sample strength (P= 0.0019) and demonstrated effect of shear direction reported as maximum force (g force/g sample). AKPER detected differences in energy of shear (g × mm; P= 0.0001). Fillets that received F30 treatments were less extensible. Cooking increased muscle strength and toughness. Force determined by VBPER was correlated with sensory hardness (r= 0.423, P= 0.0394) and cook loss (r= 0.412, P= 0.0450). VB attachment is accurate, valid, and less destructive in fillet texture analysis. PRACTICAL APPLICATION: A new shearing device was validated with sensory analysis. Settings and parameters obtained could be used to define fillet texture quality associated with muscle fiber orientation.