Molecular Typing of Salmonella Species Isolated from Beef Abattoirs by Pulsed-Field Gel Electrophoresis Analysis

doi:10.7506/spkx1002-6630-20180709-129

Abstract

Abstract: In order to investigate and specify the transmission and cross-contamination of Salmonella during bovine slaughtering, the source of strains isolated from six different processing points (hides, pre-evisceration carcasses, postevisceration, post-washing carcasses, chilled carcasses, meat and feces) was traced at the molecular level by pulsed-field gel electrophoresis (PFGE). The data showed a better insight into the distribution of Salmonella than serotyping. The similarity of 48 PFGE patterns ranged from 48.0% to 100.0% and 22 different profiles were identified from all these isolates at a similarity level of 95.7%. No highly similar pattern was found among different abattoirs. Serious and widespread crosscontamination from live animals’ hides and feces to carcasses was verified. Slaughtering plants should pay more attention to pre-slaughter management strategies to avoid cross-contamination problems and spraying intervention in dehided carcasses should be included as an extra critical control point to reduce the risk of Salmonella infection.

Key words: Salmonella, pulsed-field gel electrophoresis, source tracing analysis, beef cattle slaughtering

CLC Number:

TS251.4

DONG Pengcheng, ZHANG Yimin, MAO Yanwei, LIANG Rongrong, HAN Guangxing, ZHU Lixian, LUO Xin. Molecular Typing of Salmonella Species Isolated from Beef Abattoirs by Pulsed-Field Gel Electrophoresis Analysis[J]. FOOD SCIENCE, 2019, 40(13): 171-176.

[1]	LANG Chenxiao, ZHANG Yimin, ZHU Lixian, LIANG Rongrong, MAO Yanwei, YANG Xiaoyin, HAN Guangxing, LUO Xin, DONG Pengcheng. Acid Tolerance Response of Salmonella in Beef and Its Formation Mechanism during Chilled Storage [J]. FOOD SCIENCE, 2021, 42(6): 68-74.
[2]	WU Youxue, WU Meijiao, TIAN Yachen, WANG Zheng, GUO Liang, LIU Cheng, FANG Shuiqin, LIU Qing. Progress in the Development of Salmonella Biosensors [J]. FOOD SCIENCE, 2021, 42(3): 339-345.
[3]	YANG Qile, DING Yifeng, ZHANG Yu, NIE Ruonan, LI Yameng, WANG Jia, WANG Xiaohong. Sequence Analysis and Binding Activity of Salmonella Phage LPST144 Tail Fiber gp38 [J]. FOOD SCIENCE, 2021, 42(2): 66-73.
[4]	LI Linqiong, HONG Jing, ZHANG Lijun, GAO Yulong. Effect of Acid Stress on Acid Resistance, Cell Membrane and Membrane Protein of Salmonella typhimurium [J]. FOOD SCIENCE, 2021, 42(15): 27-36.
[5]	WANG Huhu, HE Shuwen, HU Haijing, BAI Yun, SHAO Liangting, XU Xinglian. Molecular Regulation of Biofilm Formation of Salmonella spp.: A Review [J]. FOOD SCIENCE, 2021, 42(13): 259-264.
[6]	YAN Yuqing, ZHANG Yimin, DONG Pengcheng, MAO Yanwei, LIANG Rongrong, ZHU Lixian, LUO Xin. Biofilm Inhibition Activity and Mechanism of Action of Sodium Hypochlorite against Salmonella Derby [J]. FOOD SCIENCE, 2021, 42(13): 1-9.
[7]	LI Linqiong, HONG Jing, ZHANG Aijing, WANG Pengjie, GAO Yulong. Acid Resistance in Salmonella typhimurium Induced by Culture in the Presence of Organic Acids [J]. FOOD SCIENCE, 2021, 42(1): 33-40.
[8]	WANG Hongyi, LIU Fang, SUN Zhilan, SU Mengmeng, ZHU Yongzhi, WANG Daoying, XU Weimin, PENG Jing. Synergistic Antibacterial Effect and Mechanism of Helveticin-M Combined with Chlorogenic Acid on Escherichia coli and Salmonella enteritidis [J]. FOOD SCIENCE, 2020, 41(3): 68-74.
[9]	SHENG Huanjing, LI Yilan, WANG Zewei, NIU Qinya, MENG Lingyuan, CAO Chenyang, LI Wei, LIAN Luxin, YANG Baowei. Characteristics of Antibiotic Resistance and Plasmid Conjugative Transfer of IncI1 and IncN Plasmid Positive Salmonella [J]. FOOD SCIENCE, 2020, 41(18): 77-84.
[10]	PENG Yabo, LI Xiaoting, FANG Ting, LI Changcheng, WEI Zhaoyi, TIAN Yuxin, CHEN Qinwen, LIU Wanning. Modelling Growth Kinetics of Salmonella and Background Microorganisms in Chicken [J]. FOOD SCIENCE, 2019, 40(9): 7-15.
[11]	TIAN Muyu, ZHANG Yimin, DONG Pengcheng, MAO Yanwei, LIANG Rongrong, ZHU Lixian, LUO Xin. The Mechanisms of Acid Tolerance Response of Salmonella and Listeria monocytogenes: A Review [J]. FOOD SCIENCE, 2019, 40(5): 316-322.
[12]	TIAN Muyu, ZHANG Yimin, DONG Pengcheng, MAO Yanwei, LIANG Rongrong, ZHU Lixian, LUO Xin. Acid Tolerance in Salmonella Induced by Levulinic Acid [J]. FOOD SCIENCE, 2019, 40(23): 91-96.
[13]	HUANG Jinling, WANG Jiawei, NIU Qinya, LIAN Luxin, YIN Mingyuan, WU Yun, YANG Baowei. Detection and Analysis of Naladixic Acid and Ciprofloxacin Resistance-Associated Genes and Mutations in Salmonella [J]. FOOD SCIENCE, 2019, 40(22): 320-330.
[14]	LIU Libing, GENG Yunyun, JIANG Yanfen, LIU Siying, SUN Xiaoxia, NAN Huizhu, WANG Jianchang,. Development and Application of a Recombinase Polymerase Amplification Assay for Detection of Salmonella [J]. FOOD SCIENCE, 2019, 40(2): 298-303.
[15]	NIE Ruonan, LI Wanning, YANG Qile, WANG Xiaohong, WANG Jia. Biological Characteristics of a Lytic Short-Tailed Salmonella Phage T139 and Its Antibacterial Effect in Milk and Ground Beef [J]. FOOD SCIENCE, 2019, 40(18): 130-136.

Molecular Typing of Salmonella Species Isolated from Beef Abattoirs by Pulsed-Field Gel Electrophoresis Analysis

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments