Detection of Salmonella Senftenberg associated with high saline environments in mussel processing facilities.

A contamination by Salmonella Senftenberg in frozen mussels was detected in 1998 during a routine analytical surveillance. From June 1998 to December 2001, a total of 3,410 samples of steamed frozen mussels and items related to their manufacture were analyzed for the presence of Salmonella. Salmonella Senftenberg was isolated in 573 (16.8%) samples, and no other serovar was detected. The contamination episodes extended for several months. Salmonella Senftenberg colonies from the first contamination events showed a rugose morphology on agar with a shiny crystalline layer and limited colony formation on microbiological media. These contaminations were mainly associated with brine (300 g of NaCl per liter), while the live molluscs that were being processed were free of Salmonella. When the brine contaminations were nearly controlled, new episodes were detected that were associated with live mussels. In the new episodes, colonies showed the typical characteristics of Salmonella and normal growth on agar. Salmonella Senftenberg presented a high resistance to unfavorable environments and showed a preference for clean environments. While Salmonella Senftenberg could be isolated from mussels after steam treatment, it could not survive after immersion in water at 80 degrees C for 1 min. This fact was used to develop a process to remove contamination from products, minimizing the health risk associated with frozen mussel consumption. The general incidence of Salmonella Senftenberg in facilities and mussels was reduced from 31.2% in 1998 to 2.5% in 2001. During this study, no cases of illness from consumption of frozen mussels were reported, indicating a possible lack of virulence of Salmonella Senftenberg in these contamination events.

[1]  G. Donnarumma,et al.  Effect of low-nutrient seawater on morphology, chemical composition, and virulence of Salmonella typhimurium , 1994, Archives of Microbiology.

[2]  Ó. García-Martín,et al.  Identification of Salmonella serovars isolated from live molluscan shellfish and their significance in the marine environment. , 2003, Journal of food protection.

[3]  M. Odeh,et al.  Infectious outbreaks associated with bivalve shellfish consumption: a worldwide perspective. , 2002, Clinical infectious diseases : an official publication of the Infectious Diseases Society of America.

[4]  M. Berrang,et al.  Thermal lethality of Salmonella senftenberg and Listeria innocua on fully cooked and vacuum packaged chicken breast strips during hot water pasteurization. , 2002, Journal of food protection.

[5]  S. A. Fernandes,et al.  Salmonella serotypes isolated from nonhuman sources in São Paulo, Brazil, from 1996 through 2000. , 2002, Journal of food protection.

[6]  I. Booth,et al.  Osmoregulation and its importance to food-borne microorganisms. , 2002, International journal of food microbiology.

[7]  R Y Murphy,et al.  Thermal inactivation D- and z-values of Salmonella serotypes and listeria innocua in chicken patties, chicken tenders, franks, beef patties, and blended beef and turkey patties. , 2002, Journal of food protection.

[8]  R. Y. Murphy,et al.  Thermal lethality of Salmonella Senftenberg and Listeria innocua in fully cooked and packaged chicken breast strips via steam pasteurization. , 2001, Journal of food protection.

[9]  H. Lappin-Scott,et al.  Effect of Challenge Temperature and Solute Type on Heat Tolerance of Salmonella Serovars at Low Water Activity , 2001, Applied and Environmental Microbiology.

[10]  R. Weiner,et al.  Salmonella enterica Serovar Typhimurium DT104 Displays a Rugose Phenotype , 2001, Applied and Environmental Microbiology.

[11]  M. G. Johnson,et al.  Thermal inactivation of Salmonella senftenberg and Listeria innocua in ground chicken breast patties processed in an air convection oven. , 2001, Poultry science.

[12]  M. G. Johnson,et al.  Survival and growth of Salmonella and Listeria in the chicken breast patties subjected to time and temperature abuse under varying conditions. , 2001, Journal of food protection.

[13]  S. Tatini,et al.  Incidence of Salmonella in fish and seafood. , 2000, Journal of food protection.

[14]  H. Lappin-Scott,et al.  Survival and Filamentation of Salmonella entericaSerovar Enteritidis PT4 and Salmonella enterica Serovar Typhimurium DT104 at Low Water Activity , 2000, Applied and Environmental Microbiology.

[15]  A. Brisabois,et al.  Diversity of Salmonella Strains Isolated from the Aquatic Environment as Determined by Serotyping and Amplification of the Ribosomal DNA Spacer Regions , 2000, Applied and Environmental Microbiology.

[16]  I. Bairy,et al.  Salmonella senftenberg: ear infection. A case report. , 2000, Indian journal of medical sciences.

[17]  L. Slutsker,et al.  Factors influencing inactivation of Salmonella enteritidis in hard-cooked eggs. , 2000, Journal of food protection.

[18]  R. Ahuja,et al.  Salmonella senftenberg: a new pathogen in the burns ward. , 1999, Burns : journal of the International Society for Burn Injuries.

[19]  P. Got,et al.  Viability and Virulence of Experimentally Stressed Nonculturable Salmonella typhimurium , 1999, Applied and Environmental Microbiology.

[20]  E. Threlfall,et al.  National outbreak of Salmonella senftenberg associated with infant food , 1998, Epidemiology and Infection.

[21]  C. Davis,et al.  Thermal inactivation of Escherichia coli O157:H7, Salmonella senftenberg, and enzymes with potential as time-temperature indicators in ground turkey thigh meat. , 1997, Journal of food protection.

[22]  A. Hatha,et al.  Prevalence of Salmonella in fish and crustaceans from markets in Coimbatore, South India , 1997 .

[23]  C. Ginocchio,et al.  Naturally occurring deletions in the centisome 63 pathogenicity island of environmental isolates of Salmonella spp , 1997, Infection and immunity.

[24]  J. Morris,et al.  Vibrio cholerae O1 can assume a chlorine-resistant rugose survival form that is virulent for humans. , 1996, The Journal of infectious diseases.

[25]  R. Colwell,et al.  Retention of enteropathogenicity by viable but nonculturable Escherichia coli exposed to seawater and sunlight , 1996, Applied and environmental microbiology.

[26]  V. Fraser,et al.  Nosocomial outbreak of gastroenteritis due to Salmonella senftenberg. , 1996, Clinical infectious diseases : an official publication of the Infectious Diseases Society of America.

[27]  J. Moore,et al.  Presence of Salmonella spp. and Campylobacter spp. in shellfish , 1996, Epidemiology and Infection.

[28]  W. Waites,et al.  Survival of Salmonella senftenberg and Salmonella typhimurium in glassy and rubbery states of gelatin. , 1994, The Journal of applied bacteriology.

[29]  V. Talwar,et al.  Salmonella senftenberg septicemia: a nursery outbreak. , 1993, Indian pediatrics.

[30]  H. Hafez,et al.  [Disinfection studies with Salmonella senftenberg using egg shells as germ carriers]. , 1991, DTW. Deutsche tierarztliche Wochenschrift.

[31]  Fule Rp,et al.  Nosocomial infection due to salmonella senftenberg (case report). , 1991 .

[32]  N. K. Anand,et al.  Salmonella senftenberg outbreak in a neonatal unit. , 1990, Indian pediatrics.

[33]  R. Colwell,et al.  Viable but nonrecoverable stage of Salmonella enteritidis in aquatic systems. , 1984, Canadian journal of microbiology.

[34]  A. Hurst,et al.  Salt extends the upper temperature limit for growth of food-poisoning bacteria. , 1981, Canadian journal of microbiology.

[35]  R. Y. Morita,et al.  Possible strategy for the survival of marine bacteria under starvation conditions , 1978 .

[36]  B. F. Miller,et al.  Destruction of Salmonella on poultry meat with lysozyme, EDTA, x-ray, microwave and chlorine. , 1975, Poultry science.

[37]  H. Bayne,et al.  Effect of pH and chelating agents on the heat resistance and viability of Salmonella typhimurium Tm-1 and Salmonella senftenberg 775W in egg white. , 1969, Applied microbiology.

[38]  H. Bayne,et al.  Heat Resistance of Salmonella: the Uniqueness of Salmonella senftenberg 775W , 1969, Applied microbiology.

[39]  G. Snoeyenbos,et al.  Thermal resistance of smooth and rough derivatives of Salmonella senftenberg 775 W. , 1968, Poultry science.

[40]  H. Riemann,et al.  Food-borne salmonellosis. , 1967, Annual review of microbiology.