Refrigeration of eggs influences the virulence of Salmonella Typhimurium

Abstract Salmonella Typhimurium is a human pathogen associated with eggs and egg-derived products. In Australia, it is recommended that eggs should be refrigerated to prevent condensation that can enhance bacterial penetration across the eggshell. Except for the United States, the guidelines on egg...

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Autores principales:	Samiullah Khan, Andrea R. McWhorter, Talia S. Moyle, Kapil K. Chousalkar
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/bf4deb89e81d432da57e2fd836f2d1b2
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spelling	oai:doaj.org-article:bf4deb89e81d432da57e2fd836f2d1b22021-12-02T19:13:48ZRefrigeration of eggs influences the virulence of Salmonella Typhimurium10.1038/s41598-021-97135-42045-2322https://doaj.org/article/bf4deb89e81d432da57e2fd836f2d1b22021-09-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-97135-4https://doaj.org/toc/2045-2322Abstract Salmonella Typhimurium is a human pathogen associated with eggs and egg-derived products. In Australia, it is recommended that eggs should be refrigerated to prevent condensation that can enhance bacterial penetration across the eggshell. Except for the United States, the guidelines on egg refrigeration are not prescriptive. In the current study, in-vitro and in-vivo experiments were conducted to understand the role of egg storage temperatures (refrigerated vs ambient) on bacterial load and the virulence genes expression of Salmonella Typhimurium. The in-vitro egg study showed that the load of Salmonella Typhimurium significantly increased in yolk and albumen stored at 25 °C. The gene expression study showed that ompR, misL, pefA, spvA, shdA, bapA, and csgB were significantly up-regulated in the egg yolk stored at 5 °C and 25 °C for 96 h; however, an in-vivo study revealed that mice infected with egg yolk stored at 25 °C, developed salmonellosis from day 3 post-infection (p.i.). Mice fed with inoculated egg yolk, albumen, or eggshell wash stored at refrigerated temperature did not show signs of salmonellosis during the period of the experiment. Data obtained in this study highlighted the importance of egg refrigeration in terms of improving product safety.Samiullah KhanAndrea R. McWhorterTalia S. MoyleKapil K. ChousalkarNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-12 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Samiullah Khan Andrea R. McWhorter Talia S. Moyle Kapil K. Chousalkar Refrigeration of eggs influences the virulence of Salmonella Typhimurium
description	Abstract Salmonella Typhimurium is a human pathogen associated with eggs and egg-derived products. In Australia, it is recommended that eggs should be refrigerated to prevent condensation that can enhance bacterial penetration across the eggshell. Except for the United States, the guidelines on egg refrigeration are not prescriptive. In the current study, in-vitro and in-vivo experiments were conducted to understand the role of egg storage temperatures (refrigerated vs ambient) on bacterial load and the virulence genes expression of Salmonella Typhimurium. The in-vitro egg study showed that the load of Salmonella Typhimurium significantly increased in yolk and albumen stored at 25 °C. The gene expression study showed that ompR, misL, pefA, spvA, shdA, bapA, and csgB were significantly up-regulated in the egg yolk stored at 5 °C and 25 °C for 96 h; however, an in-vivo study revealed that mice infected with egg yolk stored at 25 °C, developed salmonellosis from day 3 post-infection (p.i.). Mice fed with inoculated egg yolk, albumen, or eggshell wash stored at refrigerated temperature did not show signs of salmonellosis during the period of the experiment. Data obtained in this study highlighted the importance of egg refrigeration in terms of improving product safety.
format	article
author	Samiullah Khan Andrea R. McWhorter Talia S. Moyle Kapil K. Chousalkar
author_facet	Samiullah Khan Andrea R. McWhorter Talia S. Moyle Kapil K. Chousalkar
author_sort	Samiullah Khan
title	Refrigeration of eggs influences the virulence of Salmonella Typhimurium
title_short	Refrigeration of eggs influences the virulence of Salmonella Typhimurium
title_full	Refrigeration of eggs influences the virulence of Salmonella Typhimurium
title_fullStr	Refrigeration of eggs influences the virulence of Salmonella Typhimurium
title_full_unstemmed	Refrigeration of eggs influences the virulence of Salmonella Typhimurium
title_sort	refrigeration of eggs influences the virulence of salmonella typhimurium
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/bf4deb89e81d432da57e2fd836f2d1b2
work_keys_str_mv	AT samiullahkhan refrigerationofeggsinfluencesthevirulenceofsalmonellatyphimurium AT andrearmcwhorter refrigerationofeggsinfluencesthevirulenceofsalmonellatyphimurium AT taliasmoyle refrigerationofeggsinfluencesthevirulenceofsalmonellatyphimurium AT kapilkchousalkar refrigerationofeggsinfluencesthevirulenceofsalmonellatyphimurium
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Refrigeration of eggs influences the virulence of Salmonella Typhimurium

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