Salmonella grows vigorously on seafood and expresses its virulence and stress genes at different temperature exposure.

ABSTRACT:

Background

Seafood is not considered the natural habitat of Salmonella except the river fish, but still, the incidence of Salmonella in seafood is in a steady rise. By extending our understanding of Salmonella growth dynamics and pathogenomics in seafood, we may able to improve seafood safety and offer better strategies to protect the public health. The current study was thus aimed to assess the growth and multiplication of non-typhoidal and typhoidal Salmonella serovars on seafood and further sought to evaluate their virulence and stress genes expression while in contact with seafood at varying temperature exposure.

Results

Salmonella enterica Weltevreden and Salmonella enterica Typhi were left to grow on fish fillets at -20, 4, room temperature (RT) and 45 °C for a period

SUBMITTER: Kumar R 

PROVIDER: S-EPMC4632675 | biostudies-literature | 2015 Nov

REPOSITORIES: biostudies-literature