Small RNAs in bacterialcell-cell communication

When all three separate quorum-sensing signals act in concert in Vibrio harveyi, they maximize bioluminescence and fully repress type III secretion. V. harveyi has five qrr loci encoding small RNA regulatory molecules, each consisting of about 100 nucleotides; several of them are involved in repressing bioluminescence. Small RNAs also play roles in population density-dependent activities, including regulation of virulence factors, for bacterial pathogens such as Pseudomonas fluorescens, V. cholerae, Salmonella enterica, Pseudomonas aeruginosa, and Erwinia spp. Although some bacteria appear to carry redundant copies of small RNA genes with which to finely tune expression

Absence of intestinal PPARγ aggravates acute infectious colitis in mice through a lipocalin-2-dependent pathway.

To be able to colonize its host, invading Salmonella enterica serovar Typhimurium must disrupt and severely affect host-microbiome homeostasis. Here we report that S. Typhimurium induces acute infectious colitis by inhibiting peroxisome proliferator-activated receptor gamma (PPARγ) expression in intestinal epithelial cells. Interestingly, this PPARγ down-regulation by S. Typhimurium is independent of TLR-4 signaling but triggers a marked elevation of host innate immune response genes, including that encoding the antimicrobial peptide lipocalin-2 (Lcn2). Accumulation of Lcn2 stabilizes the metalloproteinase MMP-9 via extracellular binding, which further aggravates the colitis. Remarkably, when exposed to S. Typhimurium, Lcn2-null mice exhibited a drastic reduction of the colitis and remained protected even at later stages of infection. Our data suggest a mechanism in which S. Typhimurium hijacks the control of host immune response genes such as those encoding PPARγ and Lcn2 to acquire residence in a host, which by evolution has established a symbiotic relation with its microbiome community to prevent pathogen invasion.

Pesquisa de Contaminações Microbiológicas na Carne Bovina na Cidade da Praia

O presente trabalho relata as condições microbiológicas da carne bovina comercializada no talho do mercado do Plateau, bem como as condições higiénicas das superfícies de contacto das carnes. Para o estudo foi utilizado como parâmetros: presença / ausência de Salmonella, contagem de Staphilococcus coagulase positiva e Echerichia Coli β-glucuronidase positiva na carne bovina e contagem de Coliformes totais e Aeróbios mesofilos nas superfícies de contacto das carnes bovinas. Para a realização desse estudo foram seleccionadas três tipos de amostras da carne bovina (alcatra, costela e acém) e três tipos de superfícies de contacto da carne bovina (balanças, facas e mesas). As amostras foram recolhidas em oito semanas decorridas no período de Julho a Setembro de 2011 e analisadas no Laboratório de Controlo de Qualidades da Inpharma – InLab. Os resultados foram classificados de acordo com o Regulamento (CE) Nº 1441/2007 e APHA 2001. Os resultados evidenciam que as condições higiénicas das superfícies de contacto da carne bovina não são das melhores evidenciando números elevados de contagem de Coliformes totais e Aeróbios mesofilos que ultrapassam os limites da APHA. Em relação aos resultados das amostras das carnes bovinas, está muito contaminada evidenciando presenças de Salmonella e números elevados de Staphilococcus coagulase positiva e Echerichia Coli βglucuronidase positiva, pondo em causa a qualidade da carne bovina comercializadas neste estabelecimento público.

Qualidade Microbiológica e Físico – Química de Queijo Fresco de Leite de Cabra produzido em Cabo Verde

A Segurança Alimentar tem assumido uma importância cada vez maior a nível mundial, devido essencialmente ao aumento das trocas internacionais de alimentos e da consciencialização dos consumidores face ao direito de obter alimentos seguros. Tendo em conta este panorama, diversos países encaram a Segurança Alimentar como uma prioridade a nível de gestão governamental, onde se destaca os países em vias de desenvolvimento, como é o caso de Cabo Verde. No domínio do setor de produção de alimentos, têm sido implementadas ações que visam, principalmente, o aumento da qualidade. Em Cabo Verde existe uma grande tradição relacionada com a produção e consumo de queijo, sendo esta atividade possivelmente herdada dos antepassados coloniais. A maioria do queijo comercializado provém de fabricação artesanal e sua quantificação não consta em estatísticas oficiais, embora seja conhecida a existência de unidades de produção caseira e unidades semi-industriais. O presente trabalho, afeto ao curso de Mestrado em Segurança Alimentar da Faculdade de Farmácia – Universidade de Coimbra, teve como objetivo avaliar as condições sanitárias de produção e a qualidade microbiológica e físico-química de queijo fresco de leite de cabra produzidos em Cabo Verde. No total foram analisados 60 amostras de queijo, sob o ponto de vista microbiológico (30 amostras) e sob o ponto de vista físico-químico (30 amostras). Da avaliação sanitária conclui-se que ainda persistem algumas deficiências, como por exemplo, a realização de ordenha de forma inadequada e a produção de queijo sem tratamento térmico do leite. De acordo com os resultados microbiológicos, constataram-se elevadas contagens de microrganismos a 30ºC, na totalidade das amostras, e de E. coli, em 63% das amostras. Não se encontraram amostras positivas à presença de L. monocytogenes e Salmonella spp. As análises físico-químicas apresentaram teores médios, por 100g de produto, de 53% de humidade, 24% de matéria-gorda, 19% de proteína bruta, 3% de cinzas, 1,5% de açúcares (lactose) e 1,4% de sal, conduzindo a teores médios de 69% de humidade no queijo isento de matéria-gorda e de 51% de matéria gorda no resíduo-seco; o pH médio foi de 5,88 e o aw médio situou-se em 0,847. Foram identificadas variações inter-ilhas, a nível dos X parâmetros analisados, embora não muito marcantes, mas suficientes para conduzir a alguma diferenciação em função da proveniência. Recomendou-se o uso contínuo das boas práticas de higiene e fabrico na elaboração dos queijos, com o objetivo de melhorar a qualidade sanitária da produção e dos produtos finais.

Qualitat microbiològica dels productes vegetals frescos mínimament processats i desenvolupament de tecnologies de bioconservació mitjançant bacteris de l'àcid làctic

Food safety today is conditiones by the implementation of new Tecnologies for food preservation based on mild treatments and mínimum process, Novel foods, severe restrictions in the toxicològic profile of chemical preservatives, And the drastic limitation /prohibition of antibiotics, and as a consequence, by the New emergint pathogens or by the increase of classical food-borne pathogens. Biopreservatives appear within this context with strong expectations, because thei are safe microorganisms of ten isolated from foods, chemical compounds of natural origin -antimicrobial peptides and proteins, botanical extracts, enzymes- and sintetic compounds based on natural structures, but less toxic and more eficients, like the amtimicrobial peptides. Among the microbial biopreservatives, lactic acid bacteria have shown great possibilities in the preservation of cured meat products, ready to eat fresh fruit and vegetables, as well as to decrease microbial spoilage in food by products before processing for valorization. Our laboratory has performed an extense survey of the microbiological quality of fresh fruit and vegetables, and of ready-to-eat products, and have detect low levels, but significant of Salmonella sp., E. coli and Listeria spp., including L.monocytogenes, in retail markets and Supermarkets of Catalonia. Due to this reason, we started a project consisting of Developing application of lactic acid bacteria (LAB) obtained from these products, as biopreservatives. LAB were abundant in ready-to-eat fresh fruits and vegetables, specially in germinated seeds. From these products we obtained strains of Leuconostoc, Lactobacillus and Weissella, producing bacteriocins and with a Significant activity of control of L.monocytogenes in fresh apple and cut salad. Ather strains were efective in the inhibition of fungal rot during postharvest caused by Penicillium expansum

S. infantis -tartunnan hävittäminen seosrehua käyttävällä tilalla : tapausselostus

Mervi Yli-Hynnilä

Riskien hallitseminen rehualalla on salmonellatorjunnan perusedellytys

Pirjo Kortesniemi

Reduction of corneal edema in endotoxin-induced uveitis after application of L-NAME as nitric oxide synthase inhibitor in rats by iontophoresis.

PURPOSE: To investigate the involvement of the cornea during endotoxin-induced uveitis (EIU) in the rat and the effect of Ngamma-nitro-L-arginine methyl ester (L-NAME) as nitric oxide synthase (NOS) inhibitor, administered by iontophoresis. METHODS: EIU was induced in Lewis rats that were killed at 8 and 16 hours after lipopolysaccharide (LPS) injection. The severity of uveitis was evaluated clinically at 16 hours, and nitrite levels were evaluated in the aqueous humor at 8 hours. Corneal thickness was measured, 16 hours after LPS injection, on histologic sections using an image analyzer. Transmission electron microscopy (TEM) was used for fine analysis of the cornea. Transcorneoscleral iontophoresis of L-NAME (100 mM) was performed either at LPS injection or at 1 and 2 hours after LPS injection. RESULTS: At 16 hours after LPS injection, mean corneal thickness was 153.7+/-5.58 microm in the group of rats injected with LPS (n=8) compared with 126.89+/-11.11 microm in the saline-injected rats (n=8) (P < 0.01). TEM showed stromal edema and signs of damage in the endothelial and epithelial layers. In the group of rats treated by three successive iontophoreses of L-NAME (n=8), corneal thickness was 125.24+/-10.36 microm compared with 146.76+/-7.52 microm in the group of rats treated with iontophoresis of saline (n=8), (P=0.015). TEM observation showed a reduction of stromal edema and a normal endothelium. Nitrite levels in the aqueous humor were significantly reduced at 8 hours by L-NAME treatment (P=0.03). No effect on corneal edema was observed after a single iontophoresis of L-NAME at LPS injection (P=0.19). Iontophoresis of saline by itself induced no change in corneal thickness nor in TEM structure analysis compared with normal rats. CONCLUSIONS: Corneal edema is observed during EIU. This edema is significantly reduced by three successive iontophoreses of L-NAME, which partially inhibited the inflammation. A role of nitric oxide in the corneal endothelium functions may explain the antiedematous effect of L-NAME.

Nautakarjan parantuminen salmonellasta

Summary: The time required for the elimination of bovine salmonella infection

Ongelmanselvittely pitkittyneellä salmonellatilalla

Summary: Prolonged bovine salmonella infection, what to do?

Valiolaisten meijereiden neuvonta salmonellatiloilla

Summary: Instruction of Valio Group dairies to Salmonella infected farms

Yhteislantanäytteet nautakarjojen salmonellatartuntojen diagnostiikassa

Summary: Comparison of pooled faeces samples with a method of individual faecel samples for salmonella investigation in cattle

Human alveolar macrophages infected by virulent bacteria expressing SipB are a major source of active interleukin-18.

Recent publications have demonstrated that the protease caspase-1 is responsible for the processing of pro-interleukin 18 (IL-18) into the active form. Studies on cell lines and murine macrophages have shown that the bacterial invasion factor SipB activates caspase-1, triggering cell death. Thus, we investigated the role of SipB in the activation and release of IL-18 in human alveolar macrophages (AM), which are the first line of defense against inhaled pathogens. Under steady-state conditions, AM are a more important source of IL-18 than are dendritic cells (DC) and monocytes. Cytokine production by AM and DC was compared after both types of cells had been infected with a virulent strain of Salmonella enterica serovar Typhimurium and an isogenic sipB mutant, which were used as an infection model. Infection with virulent Salmonella led to marked cell death with features of apoptosis while both intracellular activation and release of IL-18 were demonstrated. In contrast, the sipB mutant did not induce such cell death or the release of active IL-18. The specific caspase-1 inhibitor Ac-YVAD-CMK blocked the early IL-18 release in AM infected with the virulent strain. However, the type of Salmonella infection did not differentially regulate IL-18 gene expression. We concluded that the bacterial virulence factor SipB plays an essential posttranslational role in the intracellular activation of IL-18 and the release of the cytokine in human AM.

Salmonellan esiintyvyys LSO Foods Oy:lle välitysvasikoita myyvillä tiloilla

Summary: Prevalence of salmonella in dairy herds producing feeder calves for LSO Foods Ltd

Epidemiology of foodborne Norovirus outbreaks in Catalonia, Spain

Background: Noroviruses are one of the principal biological agents associated with the consumption of contaminated food. The objective of this study was to analyse the size and epidemiological characteristics of foodborne outbreaks of gastroenteritis in Catalonia, a region in the northeast of Spain.Methods: In all reported outbreaks of gastroenteritis associated with food consumption, faecal samples of persons affected were analysed for bacteria and viruses and selectively for parasites. Study variables included the setting, the number of people exposed, age, sex, clinical signs and hospital admissions. The study was carried out from October 2004 to October 2005.Results: Of the 181 outbreaks reported during the study period, 72 were caused by Salmonella and 30 by norovirus (NoV); the incidence rates were 14.5 and 9.9 per 100,000 person-years, respectively. In 50% of the NoV outbreaks and 27% of the bacterial outbreaks (p = 0.03) the number of persons affected was ¿10; 66.7% of NoV outbreaks occurred in restaurants; no differences in the attack rates were observed according to the etiology. Hospitalizations were more common (p = 0.03) in bacterial outbreaks (8.6%) than in NoV outbreaks (0.15%). Secondary cases accounted for 4% of cases in NoV outbreaks compared with 0.3% of cases in bacterial outbreaks (p < 0.001)Conclusion: Norovirus outbreaks were larger but less frequent than bacterial outbreaks, suggesting that underreporting is greater for NoV outbreaks. Food handlers should receive training on the transmission of infections in diverse situations. Very strict control measures on handwashing and environmental disinfection should be adopted in closed or partially-closed institutions.