scholarly journals Effect of combined long-term starvation and γ-irradiation on membrane fatty acids and cell surface hydrophobicity of Salmonella enterica serovar Typhimurium

2015 ◽  
Vol 98 (12) ◽  
pp. 8525-8530 ◽  
Author(s):  
Rihab Lagha ◽  
Fethi Ben Abdallah ◽  
Ahmed Salaheddine Masmoudi
Keyword(s):  
Fatty Acids ◽  
Cell Surface ◽  
Salmonella Enterica ◽  
Salmonella Enterica Serovar Typhimurium ◽  
Cell Surface Hydrophobicity ◽  
Surface Hydrophobicity ◽  
Γ Irradiation ◽  
Membrane Fatty Acids ◽  
Serovar Typhimurium

scholarly journals Draft Genome Sequences of 19 Salmonella enterica Serovar Typhimurium [4,5:i:−] Strains Resistant to Nalidixic Acid from a Long-Term Outbreak in Italy: TABLE 1 

2015 ◽  
Vol 3 (4) ◽  
Author(s):  
Massimiliano Orsini ◽  
Iolanda Mangone ◽  
Adriano DiPasquale ◽  
Samuel Perticara ◽  
Lorena Sacchini ◽  
...  
Keyword(s):  
Nalidixic Acid ◽  
Salmonella Enterica ◽  
Salmonella Enterica Serovar Typhimurium ◽  
Draft Genome ◽  
Central Italy ◽  
Genome Sequences ◽  
Serovar Typhimurium

Here, we present the draft genome sequences of 19 Salmonella enterica serovar Typhimurium monophasic variant [4,5:i:−] strains involved in a long-term salmonellosis outbreak that occurred in central Italy in 2013 to 2014.

scholarly journals Long-Term Survival of Salmonella enterica Serovar Typhimurium Reveals an Infectious State That Is Underrepresented on Laboratory Media Containing Bile Salts

2009 ◽  
Vol 75 (14) ◽  
pp. 4923-4925 ◽  
Author(s):  
Dmitry Apel ◽  
Aaron P. White ◽  
Guntram A. Grassl ◽  
B. Brett Finlay ◽  
Michael G. Surette
Keyword(s):  
Salmonella Enterica ◽  
Bile Salts ◽  
Salmonella Enterica Serovar Typhimurium ◽  
Term Survival ◽  
Long Term Survival ◽  
Selective Media ◽  
Serovar Typhimurium ◽  
Systemic Infections ◽  
Infectious State

ABSTRACT Cells in desiccated Salmonella enterica serovar Typhimurium rdar (red, dry, and rough) morphotype colonies were examined for culturability and infectivity after 30 months. Culturability decreased only 10-fold; however, cells were underrepresented on Salmonella selective media containing bile salts. These cells were mildly attenuated compared to the infectivity of freshly grown cells but still able to cause systemic infections in mice.

Impact of long-term starvation on adhesion to and biofilm formation on stainless steel 316 L and gold surfaces of Salmonella enterica serovar Typhimurium

2014 ◽  
Vol 65 (1) ◽  
pp. 399-409 ◽  
Author(s):  
Rihab Lagha ◽  
Marie-Noëlle Bellon-Fontaine ◽  
Margareth Renault ◽  
Romain Briandet ◽  
Jean-Marie Herry ◽  
...  
Keyword(s):  
Stainless Steel ◽  
Salmonella Enterica ◽  
Biofilm Formation ◽  
Salmonella Enterica Serovar Typhimurium ◽  
Gold Surfaces ◽  
Serovar Typhimurium ◽  
Stainless Steel 316

Effect of EDTA on Salmonella enterica serovar Typhimurium involves a component not assignable to lipopolysaccharide release

Microbiology ◽  
2003 ◽  
Vol 149 (8) ◽  
pp. 2015-2021 ◽  
Author(s):  
H.-L. Alakomi ◽  
M. Saarela ◽  
I. M. Helander
Keyword(s):  
Fatty Acids ◽  
Growth Curve ◽  
Salmonella Enterica ◽  
Salmonella Enterica Serovar Typhimurium ◽  
Exponential Phase ◽  
Growth Phases ◽  
Late Exponential Phase ◽  
Early Exponential Phase ◽  
Serovar Typhimurium ◽  
Hydrophobic Probe

The effect of EDTA on Salmonella enterica serovar Typhimurium was studied in different growth phases with cells grown with or without Ca2+ and Mg2+ supplementation. EDTA affected the outer membrane much more strongly in the early exponential phase than in the mid- or late exponential phase, as indicated by uptake of 1-N-phenylnaphthylamine (a nonpolar hydrophobic probe, M r 219), and detergent (SDS) susceptibility. This effect was, however, not paralleled by LPS release (determined by measuring LPS-specific fatty acids or 14C-labelled LPS in cell-free supernatants, per a standardized cell density), which remained unchanged as a function of the growth curve. The conclusion from these results is that in the early exponential phase the effect of EDTA in S. enterica involves a component that is independent of LPS release.

scholarly journals Survival and Filamentation of Salmonella entericaSerovar Enteritidis PT4 and Salmonella enterica Serovar Typhimurium DT104 at Low Water Activity

2000 ◽  
Vol 66 (4) ◽  
pp. 1274-1279 ◽  
Author(s):  
K. L. Mattick ◽  
F. Jørgensen ◽  
J. D. Legan ◽  
M. B. Cole ◽  
J. Porter ◽  
...  
Keyword(s):  
Water Activity ◽  
Salmonella Enterica ◽  
Salmonella Enterica Serovar Typhimurium ◽  
Morphological Changes ◽  
Laboratory Data ◽  
Microbial Count ◽  
Worst Case ◽  
Term Survival ◽  
Serovar Typhimurium

ABSTRACT In this study we investigated the long-term survival of and morphological changes in Salmonella strains at low water activity (aw). Salmonella enterica serovar Enteritidis PT4 and Salmonella enterica serovar Typhimurium DT104 survived at low aw for long periods, but minimum humectant concentrations of 8% NaCl (aw, 0.95), 96% sucrose (aw, 0.94), and 32% glycerol (aw, 0.92) were bactericidal under most conditions. Salmonella rpoS mutants were usually more sensitive to bactericidal levels of NaCl, sucrose, and glycerol. At a lethal aw, incubation at 37°C resulted in more rapid loss of viability than incubation at 21°C. At aw values of 0.93 to 0.98, strains of S. enterica serovar Enteritidis and S. enterica serovar Typhimurium formed filaments, some of which were at least 200 μm long. Filamentation was independent of rpoS expression. When the preparations were returned to high-aw conditions, the filaments formed septa, and division was complete within approximately 2 to 3 h. The variable survival ofSalmonella strains at low aw highlights the importance of strain choice when researchers produce modelling data to simulate worst-case scenarios or conduct risk assessments based on laboratory data. The continued increase in Salmonellabiomass at low aw (without a concomitant increase in microbial count) would not have been detected by traditional microbiological enumeration tests if the tests had been performed immediately after low-aw storage. If Salmonellastrains form filaments in food products that have low awvalues (0.92 to 0.98), there are significant implications for public health and for designing methods for microbiological monitoring.

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