The common foodborne viruses: A review

Transmission pathways of foodborne viruses include contamination of food by infected food handlers, by contamination of food during the production process and by consumption of products of animal origin harbouring a zoonotic virus. Viral foodborne illnesses, which have become a significant cause of all reported foodborne illnesses in recent years and considered as an emerging risk in veterinary public health. Microbiological genomics studies discovered that Noroviruses and hepatitis A viruses were primarily associated with food-handler transmission and sewage-contaminated foods. In contrast, hepatitis E was associated with consumption of raw or undercooked meat of pig or wild animals. In order to facilitate source attribution and identify risk prevention measures, Routine harmonized surveillance of viral outbreaks, and surveillance of virus occurrence in food commodities, in combination with systematic strain typing, and joint expertise from veterinary, food, and clinical microbiologists would be recommended

Changes in total viable count and TVB-N content in marinated chicken breast fillets during storage

Marination is a popular technique for enhancing meat properties. Depending on the marinade type and ingredients added, marination can improve sensory, chemical and microbiological quality of meat products. In this study, the total viable count and total volatile basic nitrogen (TVB-N) content in marinated chicken breast fillets were investigated. The possible correlation between bacterial growth and formation of TVB-N was also tested. Chicken breast fillets were immersed in a solution of table salt (as a control) orthree different marinades, which consisted of table salt, sodium tripolyphosphate and/or sodium citrate, and stored in air for nine days at 4 +/- 1 degrees C. Analyses of the total viable count and TVB-N were performed on days0, 3, 6 and 9 day of storage. The total viable count gradually increased in all examined groups, and statistically significant differences (p<0.01; p<0.05) between treatments on days0, 3 and 6 day of storage were established. TVB-N values in marinated chicken were significantly higher (p<0.01; p<0.05) compared to the control. Using the multiple linear regression, a positive correlation between total viable count and formation of TVB-N in chicken marinated with sodium citrate was established (p<0.05), while the intensity of TVB-N formation was lowest in chicken marinated with sodium tripolyphosphate

Antimicrobial resistance among Salmonella enterica serovar Infantis from broiler carcasses in Serbia

This study aimed to investigate antimicrobial resistance of Salmonella Infantis isolates from poultry carcasses in Serbia. A total of 48 Salmonella isolates were examined for antimicrobial resistance. A panel of 10 antibiotics was selected for testing. Isolates showed resistance to sulfamethoxazole, ceftazidime and cefotaxime (100%). However, the highest number of Salmonella Infantis isolates were sensitive to chloramphenicol. The usage of antibiotics in food producing animals could result in antimicrobial resistance pathogenic bacteria especially Salmonella spp. in poultry, which may be transmitted to humans through the food chain and increase risk of treatment failures

Factors influencingmicrobial transmission in a meat processing plant

The review paper examines the main risk factors for microbial contamination of meat at different stages of its processing. Particular emphasis has been placed on primary animal processing being the most hazardous in terms of microbial contamination of meat. Carcass cross-contamination most frequently occurs during skinning and evisceration since hides and the digestive tract are the primary sources of microbial pathogens. It is necessary to observe stringent sanitary and hygienic rules when performing these operations. Continuous cold chain management along all following stages of meat processing and control of the sanitary status of cold chambers during meat storage are of extreme importance. An increase in the microbial counts due to the high number of manual operations was observed during meat cutting, boning, and trimming. Subsequent stages of meat processing, including mincing, curing, the addition of spices, also promote significant microbial growth. Strict control regarding detection of dangerous pathogens, especially L. monocytogenes, is needed at this stage. In general, to minimize problems linked with meat and meat product safety, it is necessary to take timely measures on sanitary treatment of meat processing facilities, including the prevention of biofilm formation

Efficiency evaluation of a bivalent vaccine in the prophylaxis of mastitis in cows

Mastitis in cows represents one of the most actual problems in intensive dairy production. The longtime different approaches to the treatment of mastitis have not offered a suitable solution, and the problem of mastitis is still present and acute. Prevention of pathogen penetration into the mammary gland, its colonization and multiplication impose a constant need for regular inspections of milk, as well as preventive and therapeutic measures to reduce the incidence of mastitis. Studies in the field of vaccination of ruminants against mastitis pathogens suggest a limited success in obtaining significant results in immunoprophylaxis. Considering the results of other researchers and our own research, and bearing in mind the problems mastitis caused by Staphylococcus aureus and Streptococcus agalactiae represent, the aim of this study was the preparation and testing of an indigenous vaccine prepared with two stable strains, SAU 7 (S. aureus) and SAG 3 (Str.agalactiae). The dose was 5 mL/cow and consisted of inactivated bacterial S. aureus SAU 7 cells in a concentration of 1x1010 cfu/mL and Str. agalactiae SAG 3 in a concentration of 4 x 109 cfu/mL. The number of somatic cells in the milk samples during the whole study period was higher in vaccinated cows in both groups compared with the control, but this difference was not statistically significant. The concentration of immunoglobulin IgG in the milk of vaccinated cows was significantly higher than the concentration of this class of proteins in the milk of unvaccinated cows. [Projekat Ministarstva nauke Republike Srbije, br. III 46002

Some risk factors that affect contamination of mussels (Mytilus galloprovincialis) from the Bay of Kotor, Montenegro

Pollution and contamination of the Bay of Kotor ecosystem arise from both anthropogenic sources and natural weathering. In recent decades, a need has arisen for regular control of marine organisms, which are used in human nutrition, because the entire bay is constantly and increasingly exposed to negative anthropogenic impact. Molluscs, including mussels (Mytilus galloprovincialis), can be involved in foodborne disease. They are filter feeding organisms, able to retain and concentrate in their bodies the bacteria, parasites, viruses and biotoxins of marine algae present in their external environment. A structured field study was undertaken in the Bay of Kotor, Montenegro, in order to investigate plausible influence of environmental factors, like rainfall and temperature, on the variability of Escherichia coli and norovirus (NoV). This study focuses on human-derived pathogens that are abundant in sewagerelated sources. We proved the negative correlation between outside temperature and the number of E. coli and the presents of Norovirus in Bay of Kotor mussel. We used this data from the sampling site to discuss options to better manage the risk of contamination of shellfish. From the aspect of food safety, an upgrade of monitoring plans in the future could lead to obtaining safer products

Detection and quantification of hepatitis e virus genome in pig liver samples originating from Serbian retail establishments

Hepatitis E is considered an emerging human viral disease with a zoonotic nature, and domestic and wild pigs are the main reservoirs of hepatitis E virus (HEV) among animals. Pork liver is the target tissue of this virus. This study aimed to investigate the presence of HEV in commercial pig liver samples. Sixty samples were collected during one year from different retail outlets in Serbia. Furthermore, the collected samples were separated by four seasons, and every season included three months. The presence of HEV in the livers was examined by molecular analysis using RT-qPCR. The overall prevalence of the virus in analysed pig livers was 5%. HEV was detected in three livers, two in the first season and one in the second, while in the third and fourth season, no positive livers were detected. However, there were no statistically significant differences between the surveyed seasons. HEV was quantified in positive livers. Among positive livers, HEV concentrations ranged between 8×101 and 1.9×104 genome copies of the virus per gram. The presence of HEV in commercial pig livers indicates a potential risk for consumers. Appropriate heat treatment of meals during preparation is essential to eliminate the potential risk of developing the illness. © Published under licence by IOP Publishing Ltd

Surface adsorption and survival of SARS-CoV-2 on frozen meat

The first case of a severe acute respiratory syndrome caused by coronavirus-2 was reported in December 2019 in China. The disease spread globally quickly, causing the 2019–2021 COVID-19 pandemic. The meat industry became concerned over the possibility of transmitting the virus in the slaughterhouse environment. The level of air exchange strongly affects the distribution of SARS-CoV-2 aerosols within the slaughterhouses. The adsorption of the SARS-CoV-2 virus on the surface of the frozen meat is dictated mainly by the interplay of electrostatic forces between the virion and tissue (pH) and environmental conditions (temperature and humidity) in the vicinity of adsorption micro-location. Suppose the virus contaminates the meat surface, whereby pH is 5.5 or less. In that case, it firmly adsorbs due to bonds established by protonated amine group and a hydrogen bond between the COOH group of the viral protein and oxygen in hydroxyl groups present on meat surfaces. The meat surface, coated with a thin water film, interacts with the SARS-CoV-2 virions by establishing strong hydrogen bonds. Although there is no proof of COVID-19 contraction by food consumption, the strong surface adsorption and ability of SARS-CoV-2 to survive meat freezing indicate a potential risk of virus transmission by meat