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Investigating Multiple Alternative Approaches Against Emerging Drug-Resistant Serotypes of Salmonella in Commercial Turkeys
Investigating Multiple Alternative Approaches Against Emerging Drug-Resistant Serotypes of Salmonella in Commercial Turkeys
상세정보
- 자료유형
- 학위논문 서양
- 최종처리일시
- 20260202102939
- ISBN
- 9798293861224
- DDC
- 636
- 서명/저자
- Investigating Multiple Alternative Approaches Against Emerging Drug-Resistant Serotypes of Salmonella in Commercial Turkeys
- 발행사항
- [Sl] : University of Minnesota, 2023
- 발행사항
- Ann Arbor : ProQuest Dissertations & Theses, 2023
- 형태사항
- 260 p
- 주기사항
- Source: Dissertations Abstracts International, Volume: 87-03, Section: B.
- 주기사항
- Advisor: Kollanoor Johny, Anup.
- 학위논문주기
- Thesis (Ph.D.)--University of Minnesota, 2023.
- 초록/해제
- 요약Salmonellosis is a bacteria-borne zoonotic disease contributing to millions of foodborne outbreaks globally. The emergence and reemergence of multiple Salmonella serotypes in food animals and carrying resistance to multiple antibiotics are public health and safety concerns. Among the various food animals, poultry contributes significantly to foodborne salmonellosis worldwide. Being a commensal in poultry host, pathogen finds its way to the food system without direct implications on avian health. Along with public health concerns, economic losses due to food recalls and market value degradation demand more research on knocking out Salmonella from the food system. This dissertation focuses explicitly on the interventions to eliminate Salmonella from turkey meat and meat products.More than 7% of total Salmonella serotypes associated with poultry indicates the crucial linkage between poultry and pathogen. It is also noted that an unpredictable pattern of emerging and remerging Salmonella serotypes is found in turkey production worldwide. In this study, we combined an emergent serotype, Salmonella enterica Reading, and two emerging and constantly present serotypes, including Salmonella enterica Saintpaul and Salmonella enterica Agona, in the challenge model to simulate the field conditions. S. Reading caused a recent multistate outbreak of foodborne salmonellosis linked to turkey meat in the USA. Consistent recovery of S. Agona and S. Saintpaul from turkey farms and turkey meat and parts were reported in recent years. One of the novelties of this dissertation is the use of multiple serotypes in combination in commercial growing turkeys and ground and non-processed turkey meat. Targeting these serotypes resistant to various clinically relevant antibiotics strengthens the importance of this project by reinforcing the mission of antibiotic stewardship. Historically, various strategies were invented and employed at multiple stages of turkey meat production to tackle foodborne pathogens. Preharvest interventions aim to minimize the Salmonella colonized in the turkey gut before leaving the farm at market age. Vaccination, prebiotics, probiotics, essential oils, organic acids, and bacteriophages are the major preharvest interventions in turkey production. Different chemical, physical and biological methods can be employed at various stages of turkey processing to improve food safety. Adding chemical interventions like oxidizers, organic acids, and essential oils as dip or spray treatments are some of the most employed post-harvest interventions in meat processing facilities. Vaccination is a very commonly used preharvest intervention in turkey production. The commercially available, USDA-approved Salmonella vaccine has a live attenuated strain of S. Typhimurium to use in the turkey industry in the US. It is found that this vaccine could provide cross-protection against S. Enteritidis in turkeys. However, no studies have been conducted to test their efficacy against other emerging serotypes when colonized and exist together. The major research questions of an existing vaccine as a preharvest intervention are based on its multivalency and suitability with other interventions. Likewise, probiotics are another important preharvest intervention in turkey production because of their multitudes of benefits on production parameters and avian health. Among the multiple probiotics, Lactobacillus salivarius, a turkey-origin probiotic, proved effective against Salmonella Heidelberg colonized in the cecum of turkeys. Similarly, Propionibacterium freudenreichii, a dairy-origin probiotic found to be effective in reducing S. Heidelberg in turkeys. Apart from the individual properties of these interventions against multiple serotypes of Salmonella, this study explores their effect when used in combinations.Essential oils are extensively explored and studied for their use in post-harvest processing stages. Many existing chemical interventions fail at different processing stages due to their inactivation at organic load and pH changes in chilling and scalding tanks. However, Peracetic acid continued to be a USDA-approved, effective post-harvest aid as a spray or dipping solution against multiple pathogens in poultry processing. However, excessive PAA use warns of occupational health hazards and damage to the contact surfaces because of its highly oxidizing and irritant properties. Minimizing the dose of PAA by combining it with less harmful chemicals is one of the efficient strategies. Pimenta essential oil is known for its broad-spectrum antibacterial effect against multiple foodborne pathogens because of its wide range of antibacterial and antioxidant compounds in its compositions. Even though pimenta essential oil has been studied for its efficacy as a chilling and scalding aid against Salmonella Heidelberg on turkey skin, its efficacy as a direct additive in ground meat and the combination approach with PAA have not been explored yet.In this doctoral thesis, our approach was introducing a plant-based antimicrobial as a meat additive or coating agent to eliminate Salmonella from ground turkey meat and unprocessed turkey breast meat. Initially, bacterial dynamics were discovered by studying the growth pattern and antibiotic susceptibility of Salmonella serotypes. To find out the PEO concentration. (Abstract shortened by ProQuest).
- 일반주제명
- Animal sciences
- 일반주제명
- Microbiology
- 일반주제명
- Animal diseases
- 키워드
- Food safety
- 키워드
- Peracetic acid
- 키워드
- Probiotics
- 키워드
- Salmonella
- 키워드
- Vaccine
- 기타저자
- University of Minnesota Animal Sciences
- 기본자료저록
- Dissertations Abstracts International. 87-03B.
- 전자적 위치 및 접속
- 로그인 후 원문을 볼 수 있습니다.
MARC
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■020 ▼a9798293861224
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■040 ▼aMiAaPQ▼cMiAaPQ
■0820 ▼a636
■1001 ▼aManjankattil Rajan, Shijina Raj.
■24510▼aInvestigating Multiple Alternative Approaches Against Emerging Drug-Resistant Serotypes of Salmonella in Commercial Turkeys
■260 ▼a[Sl]▼bUniversity of Minnesota▼c2023
■260 1▼aAnn Arbor▼bProQuest Dissertations & Theses▼c2023
■300 ▼a260 p
■500 ▼aSource: Dissertations Abstracts International, Volume: 87-03, Section: B.
■500 ▼aAdvisor: Kollanoor Johny, Anup.
■5021 ▼aThesis (Ph.D.)--University of Minnesota, 2023.
■520 ▼aSalmonellosis is a bacteria-borne zoonotic disease contributing to millions of foodborne outbreaks globally. The emergence and reemergence of multiple Salmonella serotypes in food animals and carrying resistance to multiple antibiotics are public health and safety concerns. Among the various food animals, poultry contributes significantly to foodborne salmonellosis worldwide. Being a commensal in poultry host, pathogen finds its way to the food system without direct implications on avian health. Along with public health concerns, economic losses due to food recalls and market value degradation demand more research on knocking out Salmonella from the food system. This dissertation focuses explicitly on the interventions to eliminate Salmonella from turkey meat and meat products.More than 7% of total Salmonella serotypes associated with poultry indicates the crucial linkage between poultry and pathogen. It is also noted that an unpredictable pattern of emerging and remerging Salmonella serotypes is found in turkey production worldwide. In this study, we combined an emergent serotype, Salmonella enterica Reading, and two emerging and constantly present serotypes, including Salmonella enterica Saintpaul and Salmonella enterica Agona, in the challenge model to simulate the field conditions. S. Reading caused a recent multistate outbreak of foodborne salmonellosis linked to turkey meat in the USA. Consistent recovery of S. Agona and S. Saintpaul from turkey farms and turkey meat and parts were reported in recent years. One of the novelties of this dissertation is the use of multiple serotypes in combination in commercial growing turkeys and ground and non-processed turkey meat. Targeting these serotypes resistant to various clinically relevant antibiotics strengthens the importance of this project by reinforcing the mission of antibiotic stewardship. Historically, various strategies were invented and employed at multiple stages of turkey meat production to tackle foodborne pathogens. Preharvest interventions aim to minimize the Salmonella colonized in the turkey gut before leaving the farm at market age. Vaccination, prebiotics, probiotics, essential oils, organic acids, and bacteriophages are the major preharvest interventions in turkey production. Different chemical, physical and biological methods can be employed at various stages of turkey processing to improve food safety. Adding chemical interventions like oxidizers, organic acids, and essential oils as dip or spray treatments are some of the most employed post-harvest interventions in meat processing facilities. Vaccination is a very commonly used preharvest intervention in turkey production. The commercially available, USDA-approved Salmonella vaccine has a live attenuated strain of S. Typhimurium to use in the turkey industry in the US. It is found that this vaccine could provide cross-protection against S. Enteritidis in turkeys. However, no studies have been conducted to test their efficacy against other emerging serotypes when colonized and exist together. The major research questions of an existing vaccine as a preharvest intervention are based on its multivalency and suitability with other interventions. Likewise, probiotics are another important preharvest intervention in turkey production because of their multitudes of benefits on production parameters and avian health. Among the multiple probiotics, Lactobacillus salivarius, a turkey-origin probiotic, proved effective against Salmonella Heidelberg colonized in the cecum of turkeys. Similarly, Propionibacterium freudenreichii, a dairy-origin probiotic found to be effective in reducing S. Heidelberg in turkeys. Apart from the individual properties of these interventions against multiple serotypes of Salmonella, this study explores their effect when used in combinations.Essential oils are extensively explored and studied for their use in post-harvest processing stages. Many existing chemical interventions fail at different processing stages due to their inactivation at organic load and pH changes in chilling and scalding tanks. However, Peracetic acid continued to be a USDA-approved, effective post-harvest aid as a spray or dipping solution against multiple pathogens in poultry processing. However, excessive PAA use warns of occupational health hazards and damage to the contact surfaces because of its highly oxidizing and irritant properties. Minimizing the dose of PAA by combining it with less harmful chemicals is one of the efficient strategies. Pimenta essential oil is known for its broad-spectrum antibacterial effect against multiple foodborne pathogens because of its wide range of antibacterial and antioxidant compounds in its compositions. Even though pimenta essential oil has been studied for its efficacy as a chilling and scalding aid against Salmonella Heidelberg on turkey skin, its efficacy as a direct additive in ground meat and the combination approach with PAA have not been explored yet.In this doctoral thesis, our approach was introducing a plant-based antimicrobial as a meat additive or coating agent to eliminate Salmonella from ground turkey meat and unprocessed turkey breast meat. Initially, bacterial dynamics were discovered by studying the growth pattern and antibiotic susceptibility of Salmonella serotypes. To find out the PEO concentration. (Abstract shortened by ProQuest).
■590 ▼aSchool code: 0130.
■650 4▼aAnimal sciences
■650 4▼aMicrobiology
■650 4▼aAnimal diseases
■653 ▼aFood safety
■653 ▼aPeracetic acid
■653 ▼aPimenta essential oil
■653 ▼aProbiotics
■653 ▼aSalmonella
■653 ▼aVaccine
■690 ▼a0475
■690 ▼a0476
■690 ▼a0410
■690 ▼a0778
■71020▼aUniversity of Minnesota▼bAnimal Sciences.
■7730 ▼tDissertations Abstracts International▼g87-03B.
■790 ▼a0130
■791 ▼aPh.D.
■792 ▼a2023
■793 ▼aEnglish
■85640▼uhttp://www.riss.kr/pdu/ddodLink.do?id=T17356508▼nKERIS▼z이 자료의 원문은 한국교육학술정보원에서 제공합니다.
