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Clinical Microbiology: Open Access | ISSN: 2327-5073 | Volume: 7
Microbiology: Education, R&D and Market
7
th
Annual Summit on
September 28-29, 2018 | San Antonio, USA
Salmonella:
An enemy for poultry industry
Statement of the Problem:
Salmonella
infection or salmonellosis is a global public health problem and is one of the major causes
of bacterial food-borne illnesses in the United States, causing an estimated 1.2 million illnesses, 23,000 hospitalizations, and 450
deaths per year. Food of animal origin, especially poultry and poultry products, are one of the major vehicles of salmonellosis.
Methodology:
Salmonella
was recovered from chicken carcasses, confirmed and characterized using phenotypic and genotypic
methods.
Findings:
This bacterium is widely distributed on chicken carcasses and its incidence differs among parts, with rib back and
sacral back being the most contaminated. The most common serotypes isolated from chicken during our study were
Salmonella
typhimurium
and S. Kentucky. Studies have demonstrated that processing conditions, such as the chilling process, can be
a significant source of
Salmonella
contamination between carcasses. Recent reports on the recovery of multidrug-resistant
(MDR) and genetically diverse S.
typhimurium
and S. Kentucky from commercially processed chicken carcasses raised serious
concern about overall management practices. Studies have also revealed that chilling in chill tanks may play a significant role in
promoting the selection of antimicrobial resistant pathogens during poultry processing. Whole genome sequencing of the MDR
S.
typhimurium
and
S. Kentucky
strains confirmed that they shared serovar-specific conserved coding sequences, although
several genomic regions with significant mismatch were detected. Phenotype microarray and intracellular killing assay results
suggest that S.
typhimurium
is capable of utilizing certain carbon compounds at a higher rate, and can survive better and be
more invasive than S. Kentucky in macrophages and chicken granulosa cells.
Conclusions and significance:
To prevent
Salmonella
infection, it is important to assure that poultry and poultry products are
not contaminated with this bacterium. Therefore, active monitoring systems and control strategies must be established from
farm to fork.
Biography
Salina Parveen is a Professor in Food Science and Technology Program, at the University of Maryland Eastern Shore, MD, USA. She holds a BS in Botany and an
MS in Microbiology from the University of Dhaka, Bangladesh and a PhD in Food Science and Human Nutrition, specializing in Microbiology and Molecular Biology
from the University of Florida, FL, USA. She teaches graduate level courses in Microbiology and Toxicology. Her research interests are Food and Environmental
Microbiology, Food Safety, and Water Quality. She has an excellent record of grantmanship and received several awards for outstanding academic performance.
She has published numerous peer-reviewed journal articles and book chapters, and presented her research findings at various regional, national and international
professional meetings. She also serve on several national and international scientific committees and the Editorial Board member of many peer-reviewed journals.
sparveen@umes.eduSalina Parveen
University of Maryland Eastern Shore, USA
Salina Parveen, Clin Microbiol 2018, Volume: 7
DOI: 10.4172/2327-5073-C3-038