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Bacteria continue to disrupt poultry production and can cause resistant and persistent yolk sac infections to prevention efforts, known as omphalitis, resulting in poultry death. This literature review aims to demonstrate how plant extracts can help combat omphalitis in poultry. The Google Scholar database served as a resource for retrieving pertinent literature covering a wide range of search terms relevant to the scope of the research. The search strategy involved a combination of terms such as antimicrobials, chick embryo, omphalitis, plant extracts, poultry nutrition, and sanitization. The potential of plant extracts in preventing or treating infections in poultry, especially omphalitis, is mainly due to their antibacterial and safety properties. Sanitization and direct delivery of plant extracts to the internal contents of eggs, feed, or water are cutting-edge interventions to reduce the bacterial load in eggs and poultry, minimizing infection rates. For example, these interventions may include advanced treatment technologies or precise delivery systems focused on disease prevention in poultry.

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This study aimed to evaluate the effectiveness of using two ozone applications (gaseous and mist) as a disinfection method for fresh persimmon. To test these sanitizers, in vitro and in vivo assays were performed, and the Escherichia coli was selected because it is a pathogen that causes foodborne diseases in humans. For in vitro experiments, a plate was inoculated with Escherichia coli strain ATCC 25922 and treated. For in vivo assays, persimmon fruit surface was inoculated with the bacteria and treated. For both assays, it was used 10,15,20,30,40 and 50 µL L-1 of gaseous ozone or ozonized mist for five minutes. The results demonstrated that the gas ozone application significantly reduced the growth of E. coli on the plate surface in vitro at doses of 30, 40 and 50 µL L-1 (with 0.83, 0.89 and 0.95 log CFU mL-1, respectively). The application of ozonized mist showed a significant reduction for 50 µL L-1 (with 1.28 log CFU g-1). And, for the in vivo assays, ozonized mist significantly reduced the number of bacteria on the persimmon surface, with a 1.57 log reduction, which was the largest for 40 µL L-1. Therefore, it is possible to conclude that the ozone application can contribute to the control of microorganisms present on fruit surfaces.

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This study aimed to investigate the occurrence and the genetic diversity of Salmonella enterica subsp. enterica in sausages from Southern Brazil, evaluate virulence genes and determine the phenotypic and genotypic basis of antimicrobial and sanitizer resistance. Salmonella was detected in sausage samples with an overall prevalence of 5.5%. The prevalent serovars were S. Infantis and S. Rissen. Pulsed-field gel electrophoresis (PFGE) analysis yielded nine distinct PFGE profiles, and some of them were recurrently recovered in the same establishment on different dates. Among tested isolates, 28.5% showed resistance to at least one antimicrobial agent and a multidrug-resistance (MDR) profile was observed in 21.4%. Resistance occurred most frequently to ampicillin, sulfonamide, trimethoprim/sulfamethoxazole, and trimethoprim. Regarding the genotypic antimicrobial resistance profile, S. Schwarzengrund carried tet(B), strA, strB, and sul2 genes. Benzalkonium chloride and chlorhexidine were more effective than peracetic acid and sodium hypochlorite, showing lower minimum inhibitory concentration values. Six Salmonella serovars were found, demonstrating a potential risk of salmonellosis associated with consuming this food. Salmonella carrying virulence genes, MDR profile, and tolerance to sanitizers is a public health concern and a challenge for the food industry, suggesting that new strategies should be developed to control this pathogen. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05809-w.

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The growing number of Listeria monocytogenes strains displaying increased tolerance to sanitizers widely applied in the food industry is becoming a problem. The aims of this study were to evaluate the susceptibility of L. monocytogenes isolates from food and food industry environments to sanitizers (benzalkonium chloride, sodium hypochlorite, peracetic acid, and chlorhexidine) and heavy metals (cadmium chloride), as well as to investigate the presence of the main genes related to efflux pumps. All 82 isolates showed reduced susceptibility to benzalkonium chloride (MIC from 16 to 128 µg mL-1), sodium hypochlorite (MIC of ≥ 2048 µg mL-1), and peracetic acid (MIC from 512 to ≥ 2048 µg mL-1), while 22 isolates showed reduced susceptibility to cadmium chloride (MIC > 70 µg mL-1). Susceptibility to chlorhexidine was found (MIC from 2 to 16 µg mL-1). PCR-based analysis revealed that mdrl and lde genes were harbored by 14.6% (12/82) and 40.2% (33/82) of the isolates, respectively. This study demonstrates the presence of L. monocytogenes from food and food industry environments with reduced susceptibility to sanitizers commonly used in food processing environments, highlighting the importance of continuous monitoring of the tolerance profile of this microorganism to sanitizers, as well as the need for strict control of sanitation conditions in food industries.

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Bacterial biofilm formation in low moisture food processing (LMF) plants is related to matters of food safety, production efficiency, economic loss, and reduced consumer trust. Dry surfaces may appear dry to the naked eye, however, it is common to find a coverage of thin liquid films and microdroplets, known as microscopic surface wetness (MSW). The MSW may favor dry surface biofilm (DSB) formation. DSB formation is similar in other industries, it occurs through the processes of adhesion, production of extracellular polymeric substances, development of microcolonies and maturation, it is mediated by a quorum sensing (QS) system and is followed by dispersal, leading to disaggregation. Species that survive on dry surfaces develop tolerance to different stresses. DSB are recalcitrant and contribute to higher resistance to sanitation, becoming potential sources of contamination, related to the spoilage of processed products and foodborne disease outbreaks. In LMF industries, sanitization is performed using physical methods without the presence of water. Although alternative dry sanitizing methods can be efficiently used, additional studies are still required to develop and assess the effect of emerging technologies, and to propose possible combinations with traditional methods to enhance their effects on the sanitization process. Overall, more information about the different technologies can help to find the most appropriate method/s, contributing to the development of new sanitization protocols. Thus, this review aimed to identify the main characteristics and challenges of biofilm management in low moisture food industries, and summarizes the mechanisms of action of different dry sanitizing methods (alcohol, hot air, UV-C light, pulsed light, gaseous ozone, and cold plasma) and their effects on microbial metabolism.

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In recent decades, Aeromonas hydrophila has emerged as a foodborne bacterial pathogen of public health concern, especially as it exhibits resistance to the major chemical sanitizers commonly used in the food industry. Meanwhile, this pathogen may be spread from diseased fish flesh through the contamination of equipment contact surfaces during food processing, thus posing a food safety risk. Thise determined the susceptibility profiles of retail fish-borne A. hydrophila isolates to 24 common antibiotics and five major sanitizers used in the food industry. The polymerase chain reaction technique was used to confirm all A. hydrophila isolates to the species level, and the agar diffusion method was applied to determine the antimicrobial susceptibility profiles. All isolates were confirmed to be A. hydrophila species. This bacterium was observed to have resistance to multiple antibiotics, with the highest resistance index being for those of the beta-lactam class. Additionally, the isolates showed high resistance to four of the five chemical sanitizers tested, with the highest resistance rate being toward sodium hypochlorite. The results suggested that A. hydrophila isolates with multiple resistance to the antimicrobials and main sanitizers used in the food industry can be found in retail fish sold in the Cuiabá region of Mato Grosso, Brazil.

Aeromonas hydrophila emergiu nas últimas décadas como um patógeno humano relevante. O fato desse patógeno alimentar emergente apresentar resistência antimicrobiana é um desafio considerável para as Agências de Saúde devido à resistência desta espécie aos principais sanitizantes químicos comumente utilizados na indústria alimentícia em que representa um risco à segurança dos alimentos, uma vez que pode contribuir para a disseminação desta bactéria na carne de peixes e levar à contaminação da superfície de contato dos equipamentos durante o processamento dos alimentos. Este estudo teve como objetivo determinar os padrões de suscetibilidade de isolados de A. hydrophila de peixes comercializados no varejo a 24 antibióticos comuns e cinco principais sanitizantes utilizados nas indústrias alimentícias. Neste estudo, todos os isolados de A. hydrophila foram confirmados em nível de espécie pela técnica de Reação em Cadeia da Polimerase (PCR). A técnica de difusão em ágar foi utilizada para determinar o perfil de suscetibilidade antimicrobiana frente aos 24 antibióticos testados e para avaliar a suscetibilidade aos principais sanitizantes utilizados na indústria alimentícia. A partir dos resultados, todos os isolados foram confirmados como sendo da espécie A. hydrophila pela técnica de PCR molecular. Observou-se A. hydrophila com perfil de resistência a múltiplos antibióticos, em que os da classe dos Beta-Lactâmicos foram os antimicrobianos com maior índice de resistência. Além disso, a suscetibilidade aos sanitizantes apresentou alta resistência em quatro dos cinco sanitizantes testados, sendo o hipoclorito de sódio foi o sanitizante químico com maior índice de resistência entre os isolados deste estudo. Os resultados sugerem que isolados de A. hydrophila com perfil de resistência a antimicrobianos e aos principais sanitizantes utilizados na indústria alimentícia podem ser encontrados em peixes comercializados no varejo da região de Cuiabá/Mato Grosso.

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The sanitization of hatching eggs is the backbone of the hygienic-sanitary management of eggs on farms and extends to the hatchery. Poultry production gains depend on the benefits of sanitizers. Obtaining the maximum yield from incubation free of toxic sanitizers is a trend in poultry farming, closely following the concerns imposed through scientific research. The toxic characteristics of formaldehyde, the primary sanitizer for hatching eggs, are disappointing, but it is a cheap, practical and widely used antimicrobial. To overcome this shortcoming, multiple synthetic and natural chemical sanitizers have been, and continue to be, tested on hatching eggs. This review aims to evaluate the effects of different sanitizers on the microbiological quality of hatching eggshells and poultry health during embryogenesis and early stages after hatching.

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Salmonella spp. causes foodborne diseases related to the consumption of contaminated foods, especially poultry products. This study aimed to investigate the occurrence of Salmonella spp. serovars in raw eggs from supermarkets and street food markets in southern Brazil, to analyze virulence genes, resistance profiling to antimicrobials and sanitizers, and to determine the susceptibility of the isolates to Butia odorata extract. Among 160 samples analyzed, just two (1.25%) were positive for Salmonella spp.. One positive sample was from egg yolk (S. enterica serovar Gallinarum, isolate S28), and another one was from eggshell (S. enterica serovar Panama, isolate S37). Regarding the virulence genes, the isolate S37 harbored all the genes evaluated (hilA, invA, spvC, sefA, and pefA), while the isolate S28 did not harbor the pefA gene. The isolate S28 was resistant to tobramycin, azithromycin, and trimethoprim, while the isolate S37 showed resistance profile just to nalidixic acid. However, none of the resistance genes evaluated were identified. Both isolates showed resistance to benzalkonium chloride, chlorhexidine digluconate, sodium hypochlorite, and peracetic acid, presenting high MIC values for these sanitizers. In contrast, B. odorata extract showed antimicrobial activity against the isolates S28 and S37, however, more studies are needed to prove its potential as a natural antimicrobial compound.

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INTRODUCTION: The bacteria Acinetobacter spp. are extremely relevant in clinical settings. Recently, they have emerged as potential food-borne opportunistic pathogens. Their ability to form biofilms contributes to antibiotic resistance by generating an environment that facilitates the acquisition and transfer of resistance genes. Studies on the tolerance of Acinetobacter spp. from food sources to sanitizers used in the food industry and homes are necessary to help mitigate food contamination by these microorganisms. METHODOLOGY: Isolates from ready-to-eat salads (n = 11) and raw goat milk (n = 4) were evaluated for their tolerance to sodium hypochlorite (NaClO), quaternary ammonium compound/biguanide (QAC/BG), and peracetic acid (PAA). The Food and Drug Administration (FDA) recommends that the concentration of these sanitizers in food-processing equipment and utensils and other food-contact articles should not exceed 200 parts per million (ppm). RESULTS: The minimum inhibitory (MIC) and bactericidal (MBC) concentrations of NaClO were above 312.5 ppm for all isolates tested and ≥ 2,500 ppm for four isolates from salads. Only three isolates from salads and four isolates from goat milk were inhibited by an MIC lower than 200 ppm of PAA. QAC/BG presented the lowest MIC and MCB values (9.37/6.25  ppm for all isolates tested), suggesting that it is the most effective agent against the isolates used in this study. CONCLUSIONS: Our results demonstrate that Acinetobacter spp. isolates from food can be tolerant to the recommended concentrations of NaClO and PAA, which highlights the health risks to consumers.

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BACKGROUND: Several actions in the realm of public policies and programs have been implemented worldwide to prevent and control the spread of COVID-19. As Brazil and many parts of the world are marked by regional, cultural, and social inequalities, risk communication and assimilation of protection recommendations by the public may be erratic, hampering the proper measurement of their effectiveness. SCOPE AND APPROACH: Even though transmission of SARS-CoV-2 by foods is unlikely, this work aimed to evaluate the population's adherence to the recommended food hygiene and personal protection measures to prevent COVID-19. An online survey containing questions on food hygiene and personal protection was publicly disseminated via internet and social networks. Data from 3000 respondents were collected and discussed herein.Key findings and conclusions: Most respondents adopted the recommended hygienic and personal protection measures to avoid contamination with SARS-CoV-2. However, some important flaws were detected, such as lack of use of face masks when in public places (6%), improper hand washing and sanitizing (10-12%) and use of incorrect products for food or environment cleaning and sanitization (28%), indicating that adequate risk communication and preventive recommendations must continue in order to avoid contamination with the coronavirus. The heighten awareness with food hygiene during the pandemic may have an enduring positive effect on food safety.