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Antimicrobial tolerance, biofilm formation, and molecular characterization of Salmonella isolates from poultry processing equipment
Journal of Applied Poultry Research ( IF 1.6 ) Pub Date : 2021-07-24 , DOI: 10.1016/j.japr.2021.100195
T. Obe 1 , R. Nannapaneni 2 , W. Schilling 2 , L. Zhang 1 , A. Kiess 1
Affiliation  

Foodborne pathogens, such as Salmonella are problematic in food processing environments, and understanding the means of persistence is critical in the development of effective control measures. This study determined the antimicrobial tolerance of Salmonella isolates from the processing environment and characterized their biofilm production and antibiotic resistance. Twenty-five Salmonella isolates were previously recovered from poultry processing equipment in commercial production facilities after sanitation. The minimum inhibitory concentration of 2 antimicrobials; chlorine and quaternary ammonium compounds that were frequently used for sanitation was determined for these isolates using the Clinical and Laboratory Standards Institute guidelines. Biofilm forming ability was assessed using the crystal violet assay and antibiotic susceptibility was also determined. These isolates were further characterized based on their genes that were responsible for biofilm formation and resistance to sanitizers and antibiotics. Minimum inhibitory concentration values between 500 and 1,000 parts per million for chlorine, or 3 to 25 parts per million for quaternary ammonium compounds were observed amongst these Salmonella isolates. These isolates possessed strong (24%), moderate (28%), and weak (48%) biofilm forming ability. All isolates were resistant to multiple antibiotics, and 64% exhibited resistance to aminoglycosides and β-lactams. Molecular characterization showed that the isolates possessed specific genes for biofilm formation, sanitizer tolerance, and antibiotic resistance. These results suggest that Salmonella isolates with low tolerance to sanitizers may remain on surfaces because of their strong biofilm forming ability.



中文翻译:

从家禽加工设备中分离出的沙门氏菌的抗菌耐受性、生物膜形成和分子特征

沙门氏菌等食源性病原体在食品加工环境中存在问题,了解持续存在的方式对于制定有效的控制措施至关重要。本研究确定了来自加工环境的沙门氏菌分离物的抗菌耐受性,并表征了它们的生物膜产生和抗生素耐药性。二十五沙门氏菌先前在卫生后从商业生产设施的家禽加工设备中回收了分离株。2种抗菌剂的最低抑菌浓度;使用临床和实验室标准协会的指南确定了这些分离株中经常用于卫生的氯和季铵化合物。使用结晶紫测定法评估生物膜形成能力并且还确定了抗生素敏感性。这些分离株根据其负责生物膜形成和对消毒剂和抗生素的抗性的基因进行了进一步表征。在这些沙门氏菌中观察到氯的最低抑菌浓度为 500 至 1,000 ppm,或季铵化合物的最低抑菌浓度为 3 至 25 ppm隔离。这些分离物具有强 (24%)、中等 (28%) 和弱 (48%) 的生物膜形成能力。所有分离株均对多种抗生素耐药,64% 的菌株对氨基糖苷类和 β-内酰胺类耐药。分子表征表明,这些分离物具有生物膜形成、消毒剂耐受性和抗生素抗性的特定基因。这些结果表明,对消毒剂耐受性低的沙门氏菌分离物可能会留在表面,因为它们具有很强的生物膜形成能力。

更新日期:2021-08-31
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