Anti-Salmonella Monoclonal antibody, Clone C454N

Salmonella Pathogenicity Island 19 (SPI-19) encoded type VI secretion system (T6SS) is a virulence factor present in few serotypes of S. enterica, including S. Dublin, S. Gallinarum and S. Pullorum. Comparative genomic sequence analysis revealed that the gene clusters of SPI-19 showed high homology to T6552 locus from avian pathogenic Escherichia coli, implying the similar T655 locus is potentially related to the host adaption of both pathogens. Deletion of SPI-19 in S. Pullorum caused the dramatically decreased invasion into chicken LMH epithelial cells and HD-11 macrophages, and affected survival of Salmonella within both cells. In addition, deletion of SPI-19 caused the decreased colonization of S. Pullorum in chicken liver, spleen, ileum, and cecum at the initial infection stage, and induced rapid bacterial clearance. However, the SPI-19/T655 had no effect on bacterial killing activity and induction of cytotoxicity to HD-11 macrophages. Further analysis demonstrated SPI-19/T655 was involved in mediating the inhibition of host Th1 and Th2 immune responses, resulting in persistent colonization of S. Pullorum in hosts.

Background and objectives Several foodborne outbreaks due to contaminated wheat flour have occurred, resulting in a need for a microbial reduction process. Thermal treatments utilizing high temperatures can compromise wheat end-use quality. Vacuum steam treatment (VST) is a promising method for reducing pathogens on wheat. This study determined the pathogen inactivation levels on soft red winter (SRW) wheat while maintaining flour functionality. Findings Soft red winter wheat samples underwent VST for 4 and 8 min at 65, 75, and 85 degrees C prior to milling. SRW flour was evaluated for end-product quality. Increasing VST temperatures negatively impacted bread quality due to protein denaturation. Cake and cookie quality parameters resulted in little to no significant (p < .05) difference with increasing VST temperatures. SRW wheat was also inoculated withEscherichia coliO121 andSalmonellaEnteritidis PT30. The treatments resulted in a maximum average microbial reduction of 5.09 +/- 0.50 log CFU/g forSalmonellaand 7.34 +/- 0.11 log CFU/g forE. coli. Conclusions Vacuum steam treatment could be used by the milling industry to effectively inactive pathogens without compromising soft wheat flour quality. Significance and novelty Vacuum steam treatment process could improve the safety of wheat flour-based products without adding chemical treatments and while maintaining flour quality.