Inactivation of Different Salmonella enteriditis Phage Types and Safety and Efficacy of Inactivated Products in Chicken

This study was conducted to inactivate Salmonella enteriditis phage types (SE pt) and to determine the safety and efficacy of inactivated SE pt in chickens. SE pt 1, 3A, 6A, 7, and 35 were inactivated and inoculated (0.20 mL) in 124 chickens divided into 6 groups (CV1, CV3A, CV6A, CV7, CV35, and CV0 as a control). Sampling was conducted on day 14 after inoculation (pi). Eight chickens from each group were separated on day 14 pi for oral challenge with 0.20 mL/chicken (1010 cfu/mL) SE pt 6A and designated CV1C, CV3AC, CV6AC, CV7C, CV35C, and CV0C as control chickens. On days 7 and 14 postchallenge (pc), 4 chickens from every group were sacrificed for sampling. There was no significant difference in the body weight between different groups. In challenged groups, there was no significant association between different tissues and isolation of Salmonella on days 7 and 14 pc. There was significance (p < 0.05) in isolation of Salmonella when CV0C group was compared with other challenged groups. Significance was not observed between different tissues with respect to induction of microscopic changes. Significance was not observed between day 7 pc and day 14 pc with respect to scoring of lesions induced. Clinical signs and gross lesions were also recorded. ELISA was applied. Only in CV3AC group, the mean antibody titer was 1359 on day 14 pc. The conclusion was that inactivated SE pt 3A and 6A were safe and efficacious for protection against Salmonella enteriditis infection in chickens.

Antibiofilm Activity of Heather and Manuka Honeys and Antivirulence Potential of Some of Their Constituents on the DsbA1 Enzyme of Pseudomonas aeruginosa

Heather honey was tested for its effect on the formation of biofilms by Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, Klebsiella pneumoniae, Enterococcus faecalis, Salmonella Enteriditis and Acinetobacter baumanii in comparison with Manuka honey. At 0.25 mg/mL, Heather honey inhibited biofilm formation in S. aureus, A. baumanii, E. coli, S. Enteriditis and P. aeruginosa, but promoted the growth of E. faecalis and K. pneumoniae biofilms. Manuka honey inhibited biofilm formation in K. pneumoniae, E. faecalis, and S. Enteriditis, A. baumanii, E. coli and P. aeruginosa, but promoted S. aureus biofilm formation. Molecular docking with Autodock Vina was performed to calculate the predictive binding affinities and ligand efficiencies of Manuka and Heather honey constituents for PaDsbA1, the main enzyme controlling the correct folding of virulence proteins in Pseudomonas aeruginosa. A number of constituents, including benzoic acid and methylglyoxal, present in Heather and/or Manuka honey, revealed high ligand efficiencies for the target enzyme. This helps support, to some extent, the decrease in P. aeruginosa biofilm formation observed for such honeys.

Effect of thyme essential oil (Thymus vulgaris) on the growth of Salmonella Enteriditis and Salmonella paratyphi on surfaces of chilled raw bovine meat

Essential oils (EOs) are mostly composed of terpenes and phenolic compounds that are stored in secretory tissues of aromatic plants. This study evaluated the effect of both commercial and experimental thyme oil (cEO and eEO, respectively) on ATCC strains of Salmonella enteritidis and Salmonella paratyphi present on surfaces of chilled raw beef. The composition of each EO was analyzed chemically by gas chromatography coupled with spectrometry (GC-MS). The antimicrobial activity was assessed through the agar diffusion method and the minimum inhibitory concentration by means of the macro dilution method in broth, thus proving that a higher concentration of both cEO and eEO is required to reduce the growth of S. enteritidis compared to S. paratyphi. Similar results were obtained when pieces of beef previously inoculated with 104 cfu / ml and kept at 0°C, 4°C and 10°C for 72 hours were treated with three concentrations of cEO and eEO. The in vivo approach showed that S. paratyphi is more sensitive to the action of EO than S. enteritidis and such sensitivity decreases when temperature increases. Overall, the cEO proved to be more effective than the eEO on the growth inhibition of the two species, showing in all cases a reduction greater than 10% for S. paratyphi at the concentration of 50% (v / v) and greater than 7% at the concentrations of 40 and 30% (v / v), exhibiting a significant variation at a p-value < 0.05. Regarding S. enteritidis, the values of reduction were 4.5% at 0°C and 4°C and 3.5% at 10°C for the cEO, and higher than 1% for the eEO. It is concluded that the application of thyme EO on surfaces of meat contributes to reduce the presence of Salmonella spp. on this type of foodstuff.

Isolation Identification and Characterization of Diterpenes from the Stem bark of Detarium Microcarpum

The antibacterial activity of the stem bark of Detarium microcarpum was investigated with the aim of isolating the most active ingredient. Extraction solvents used to prepare the crude extracts of the stem bark were, n-hexane, ethyl acetate, chloroform, methanol. Test bacteria included Escherichia coli, Salmonella enteriditis, Shigella dysenteriae, Staphylococcus aureus and Vibro cholerae. The extracts demonstrated a wide range of antibacterial activity on the microorganisms, with the ethyl acetate crude extract being the most active. Using liquid vacuum chromatography over silica gel, the extract was eluted with n- hexane, ethyl acetate and methanol and fifty- five fractions labeled Gl - G55 were obtained. Further antibacterial assays of the fractions led to the identification of fraction G34 as the most active fraction. This fraction was subjected to spectroscopic analysis using NMR, [(1H -1H NMR, 13C-NMR) and 2D-NMR (COSY and HMBC)]. The results showed good agreement with reported data on Copalic acid, a diterpene with chemical formula C O H O . This compound is 2 34 2 the most active ingredients of this plant and is likely to be responsible for its antibacterial activities.

STUDI KANDUNGAN BAKTERI Salmonella sp PADA SATE KAMBING YANG DIJUAL DI KECAMATAN BUMIAYU KABUPATEN BREBES TAHUN 2014

Salmonellosis caused gastroenteristis (acute indigestion), the cause is Salmonella choleraesuisdan Salmonella enteriditis. Salmonellosis occur after an incubation time of 5-72 hours after eating foodcontaining Salmonella. Symptoms are abdominal pain, diarrhea, nausea and headache. Thepurpose of this study was to determine the presence or absence of Salmonella in goat sataysold in District of Bumiayu Subprovince of Brebes Year 2014.Research methodology that is used is descriptive, data that have been collected will becompared with the exist standard.Based on the results obtained, hygiene sanitation management satay at 6 places ranging from theselection of foodstuffs, foodstuff storage, food processing, transporting and serving food that the foodwas good with a score of 88.05%. Based on the examination of 6 samples in the laboratory goat sataycan be seen that 4 samples did not meet the standards because of the positive Salmonella while2 negative samples that meet the standards set are negative (zero).The conclusion of this research is the sanitation management of satay in six place with a scorethat is already a good 88.05%, and 6 samples of goat satay can be seen that 4 samples did not meet thestandards because of the positive Salmonella while the 2 sample negative Salmonella so as to meet thestandards that have been determined under National Agency for Drugs and Food ControlNumber.HK.00.06.1.52.4011, 2009 about the determining contamination maximum limination of microbaand chemistry on the food that is negative (zero). Suggestions can be given that the goat satay beconsumed should be completely cooked and when preparing food should refer to aspects of foodsanitation hygiene to prevent contamination.