What is the prevelance of mcr genes in chicken meats of tthailand?4 answersThe prevalence of mcr genes in chicken meats in Thailand was reported in two studies. Noenchat et al. found that most Enterococcus isolates from chicken meat samples were resistant to colistin, with a prevalence of 28.32%. In another study by Conte, the prevalence of mcr genes in Enterococcus isolates from chicken meat samples was not specifically mentioned, but it was reported that most Enterococcus isolates were resistant to colistin. Therefore, while the exact prevalence of mcr genes in chicken meats in Thailand is not explicitly stated in the abstracts, it can be inferred that a significant proportion of Enterococcus isolates from chicken meat samples in Thailand exhibit resistance to colistin, indicating the presence of mcr genes.
What are the metabolism of Salmonella?5 answersSalmonella enterica utilizes various metabolic pathways for its survival and replication within host cells. One important pathway is arginine metabolism, which contributes to the antioxidant defenses of Salmonella by preserving pH homeostasis. Another crucial pathway is carbon metabolism, which coordinates the activities of glutamine synthetase (GS) and glutamate dehydrogenase (GDH) through reversible protein lysine acetylation, allowing Salmonella to adapt to variations in ammonium and carbon availability. Additionally, Salmonella can recognize and respond to quorum sensing signaling molecules produced by other bacteria, such as N-dodecanoyl-DL-homoserine lactone (C12-HSL), which influences glucose consumption, metabolic profile, and gene expression, optimizing metabolism at high population densities. Furthermore, the ATP levels in Salmonella play a role in its susceptibility to bactericidal antibiotics, with low ATP levels leading to increased persistence after antibiotic challenge. Overall, Salmonella employs a range of metabolic strategies to adapt to its environment and ensure its survival and virulence.
What is the importance of Salmonella in food safety?5 answersSalmonella is an important pathogenic bacteria in food safety due to its widespread presence in various types of food and its ability to cause gastroenteritis and other gastrointestinal disorders. It is the second most reported gastrointestinal disorder in the EU, with Salmonella-contaminated foods being a major source. Contamination of non-typhoidal Salmonella spp. in aquacultured shrimp poses a risk to human health and is a concern for international trade. Salmonella has the ability to form biofilms on surfaces, which contributes to its prevalence in healthcare, manufacturing, and the food chain. Efforts are being made to control Salmonella through legislation and measures, but more stringent controls are needed. Food handlers, especially those involved in meat processing and ready-to-eat foods, play a crucial role in the spread of Salmonella. Preventive measures, such as proper hygiene and control of raw materials, are important in reducing Salmonella contamination and ensuring food safety.
What is the type of salmonella isolated for Tortoise fece?5 answersSalmonella isolated from tortoise feces include S. solna, S. Typhimurium, S. Newport, and Salmonella spp..
Isolation of salmonella in poultry3 answersSalmonella has been isolated from poultry samples including carcasses, feed stuffs, water supply, and poultry organs in multiple studies. Different serotypes of Salmonella have been identified, including S. enteritidis, S. typhimurium, S. paratyphi B, S. arizonae, S. pullorum, S. chlorasuis, and more. The prevalence of Salmonella in poultry varies, with isolation rates ranging from 3.3% to 49.8%. Antibiotic sensitivity testing has shown that Salmonella isolates are sensitive to certain antibiotics like Ceftrixone, Cefotaxime, and Kanamycin, but resistant to others like Erythromycin and Tetracycline. These findings highlight the importance of addressing zoonotic disease risks associated with poultry and implementing measures to prevent Salmonella infections in both animals and humans.
How are Salmonella strains transmitted to chickens, hens, and layers?3 answersSalmonella strains are transmitted to chickens, hens, and layers through various routes. In chickens, the bacteria primarily interact with monocytes, followed by heterophils and thrombocytes. The interaction between Salmonella and monocytes is stronger in certain serovars, such as Salmonella enterica ssp. enterica serovars Enteritidis (SE). In layer hens, Salmonella Typhimurium can persistently infect the birds and intermittently shed the bacteria, posing a risk of contamination to eggs. Transovarian transmission of Salmonella has been reported in poultry, indicating that the bacteria can be present in the ovaries and inner content of laid eggs. The transmission dynamics of Salmonella in chickens can be investigated using barcode-tagged strains, which allow for quantitative tracking of the bacteria in different samples. These findings highlight the importance of understanding the routes of Salmonella transmission in poultry to implement effective control measures and ensure food safety.