Isolation, antimicrobial resistance and virulence characterization of Salmonella spp. from fresh foods in retail markets in Hangzhou, China.

Salmonella can cause severe foodborne diseases. This study investigated the prevalence of Salmonella spp. in fresh foods in Hangzhou market and their harborage of antibiotic resistance and virulence genes, antibiotic susceptibility, and pathogenicity. A total of 500 samples (pork, n = 140; chicken, n = 128; vegetable, n = 232) were collected over a one-year period. Salmonella was found in 4.2% (21) of samples with the detection rate in pork, chicken and vegetables as 4.3% (6), 6.3% (8), and 3% (7), respectively. One Salmonella strain was recovered from each positive sample. The isolates were identified as six serotypes, of which S. Enteritidis (n = 7) and S. Typhimurium (n = 6) were the most predominant serotypes. The majority of isolates showed resistance to tetracycline (85.7%) and/or ciprofloxacin (71.4%). Tetracycline resistance genes showed the highest prevalence (90.5%). The occurrence of resistance genes for ß-lactams (blaTEM-1, 66.7%; and blaSHV, 9.5%) and aminoglycosides (aadA1, 47.6%; Aac(3)-Ia, 19%) was higher than sulfonamides (sul1, 42.9%) and quinolones (parC, 38.1%). The virulence gene fimA was detected in 57.1% of isolates. Gene co-occurrence analysis implied that resistance genes were associated with virulence genes. Furthermore, selected S. Typhimurium isolates (n = 4) carrying different resistance and virulence genes up-regulated the secretions of cytokines IL-6 and IL-8 by Caco-2 cells in different degrees, suggesting that virulence genes may play a role in inflammatory transcription. In in vivo virulence test, microbiological counts in mouse feces and tissues showed that all included S. Typhimurium were able to infect mice, with one strain showing significantly higher virulence than others. In conclusion, this study indicates Salmonella contamination in fresh foods in Hangzhou market poses a risk to public health and it should be closely monitored to prevent and control foodborne diseases.

The diversity in antimicrobial resistance of MDR Enterobacteriaceae among Chinese broiler and laying farms and two mcr-1 positive plasmids revealed their resistance-transmission risk.

This research aimed to investigate the microbial composition and diversity of antimicrobial resistance genes (ARGs) found in Chinese broiler and layer family poultry farms. We focused on the differences in resistance phenotypes and genotypes of multidrug-resistant Enterobacteriaceae (MDRE) isolated from the two farming environments and the existence and transmissibility of colistin resistance gene mcr-1. Metagenomic analysis showed that Firmicutes and Bacteroides were the dominant bacteria in broiler and layer farms. Many aminoglycoside and tetracycline resistance genes were accumulated in these environments, and their absolute abundance was higher in broiler than in layer farms. A total of 526 MDRE were isolated with a similar distribution in both farms. The results of the K-B test showed that the resistance rate to seven antimicrobials including polymyxin B and meropenem in broiler poultry farms was significantly higher than that in layer poultry farms (P ≤ 0.05). PCR screening results revealed that the detection rates of mcr-1, aph(3')Ia, aadA2, bla oxa-1 , bla CTX-M , fosB, qnrD, sul1, tetA, and catA1 in broiler source MDRE were significantly higher than those in layers (P ≤0.05). A chimeric plasmid p20432-mcr which carried the novel integron In1866 was isolated from broiler source MDRE. The high frequency of conjugation (10-1 to 10-3) and a wide range of hosts made p20432-mcr likely to play an essential role in the high detection rate of mcr-1, aph(3')-Ia, and aadA2 in broiler farms. These findings will help optimize disinfection and improve antimicrobial-resistant bacteria surveillance programs in poultry farms, especially broilers.

Agar-based edible films for food packaging applications - A review.

Agar is a biopolymer extracted from certain red algae. The continuous and transparent film made from agar gum is becoming a common and renewable alternative for plastic-based food packaging materials. However, plain agar film suffers from brittleness, high moisture permeability, and poor thermal stability. Considerable researches have been devoted to improving the properties of agar films to extend their applications. These include reinforcements by nanomaterials, blending with other biopolymers, and incorporating plasticizers, hydrophobic components, or antimicrobial agents into their structure. This article comprehensively reviews the functional properties and defects of edible films made from agar gum. Also, it describes various strategies and components used to make an agar film with desirable properties. Moreover, the applications of agar-based edible films with improved functionality for food packaging are discussed.

Electrospray-assisted drying of live probiotics in acacia gum microparticles matrix.

Acacia gum solution was employed as a carrier for electrospray-assisted drying of probiotic cells. To optimize the process, effect of gum concentration, thermal sterilization as a prerequisite for microbial studies, and surfactant addition on physical properties of feed solution was investigated. Increasing gum concentration from 20 to 40 wt.% led to a viscosity increase, whilst surface tension did not change meaningfully and electrical conductivity declined after an increasing trend up to 30 wt.% of the gum. Thermal sterilization increased the viscosity without any significant effect on the conductivity and surface tension. Surfactant addition reduced the surface tension and conductivity but the viscosity increased. Highly uniform particles were formed by electrospray-assisted drying of autoclaved 35 wt.% acacia gum solution containing 1 wt.% Tween 80. Thermal sterilization and surfactant addition improved electrospray-ability of acacia gum solution. Bacterial count showed that more than 96 percent of probiotic cells passed the process viably.

Identification and partial characterization of a bacteriocin-like inhibitory substance (BLIS) from Lb. Bulgaricus K41 isolated from indigenous yogurts.

Forty-two strains of Lactobacillus bulgaricus isolated from locally made yogurts were examined and compared for bacteriocin producing ability using spot on lawn assay which improved by taking photo and image processing. Lb. bulgaricus K41 exhibited the highest inhibition level against indicators. K41 Bacteriocin-like inhibitory substance is sensitive to proteolytic enzymes (proteinase K, pepsin, and trypsin) but α-amylase makes slight reduction in its activity and it is resistant to lipase. This antibacterial peptide is extremely heat-stable (121 °C for 15 min) and remains active over a wide pH range (pH = 2 to 10); also nonionic detergents (Tween-20, Tween-80, and Triton X100) showed no effect on its activity. The inhibitory spectrum is against Gram-positive bacteria (except Staphylococcus aureus) with extremely antilisterial activity and it is almost ineffective against Gram-negative bacteria. The mode of its action was identified as bactericidal against Listeria monocytogenes. The properties of K41 bacteriocin-like inhibitory substance add to its safety as a biopreservative produced by a generally recognized as safe (GRAS) bacterium suggesting it can be used in hurdle technology for ready-to-eat foods as one of the main sources of Listeria contaminations.