Abstract
BackgroundSalmonella can reside in healthy animals without the manifestation of any adverse effects on the carrier. If raw products of animal origin are not handled properly during processing or cooked to a proper temperature during preparation, salmonellosis can occur. In this research, we developed bioluminescent Salmonella strains that can be used for real-time monitoring of the pathogen's growth on food products. To accomplish this, twelve Salmonella strains from the broiler production continuum were transformed with the broad host range plasmid pAKlux1, and a chicken skin attachment model was developed.ResultsSalmonella strains carrying pAKlux1 constitutively expressed the luxCDABE operon and were therefore detectable using bioluminescence. Strains were characterized in terms of bioluminescence properties and plasmid stability. To assess the usefulness of bioluminescent Salmonella strains in food safety studies, we developed an attachment model using chicken skin. The effect of washing on attachment of Salmonella strains to chicken skin was tested using bioluminescent strains, which revealed the attachment properties of each strain.ConclusionThis study demonstrated that bioluminescence is a sensitive and effective tool to detect Salmonella on food products in real-time. Bioluminescence imaging is a promising technology that can be utilized to evaluate new food safety measures for reducing Salmonella contamination on food products.
Highlights
Salmonella can reside in healthy animals without the manifestation of any adverse effects on the carrier
Bioluminescent Salmonella strains pAKlux1 was transferred to twelve Salmonella strains that we isolated in a study on the poultry production and processing continuum
We showed that bacteria numbers and bioluminescence correlated well (R2 = 0.99) in all strains used (Figure 1)
Summary
Salmonella can reside in healthy animals without the manifestation of any adverse effects on the carrier. We developed bioluminescent Salmonella strains that can be used for real-time monitoring of the pathogen's growth on food products. Twelve Salmonella strains from the broiler production continuum were transformed with the broad host range plasmid pAKlux, and a chicken skin attachment model was developed. Salmonella can be pathogenic in these animals if it reaches certain numbers in vivo. Moribund animals are usually culled before they reach slaughter. The food safety problem relative to humans is that Salmonella can be carried into the processing plant in healthy asymptomatic animals. If cross-contamination occurs during the slaughter process, Salmonella can be transferred to carcasses that were previously uncontaminated. A significant increase in the number of Salmonella positive broilers between exiting the scalding water immersion tank and (page number not for citation purposes)
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