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Corinti, Boirivant, & Di Felice, 2010b); autoimmune diseases (Lavasani et al., 2010; Tlaskalova-Hogenova et al., 2011); urogenital infections (Pascual, Ruiz, Giordano, & Barberis, 2010; Ruiz et al., 2009); atopic diseases (Hoang, Shaw, Pham, & Levine, 2010; Nermes et al., 2011); rheumatoid arthritis (Lee et al., 2010; Mandel, Eichas, & Holmes, 2010); and respiratory infections (Harikrishnan, Balasundaram, & Heo, 2010; Silvestri et al., 2010). Current research is still heavily biased toward gastrointestinal applications for probiotics, such as: chronic constipation (Bu, Chang, Ni, Chen, & Cheng, 2007; Coccorullo et al., 2010); chronic diarrhea (Preidis et al., 2011; Swidsinski, Loening-Baucke, Verstraelen, Osowska, & Doerffel, 2008); inflammatory bowel disease (Ng, Chan, & Sung, 2011; Vanderpool, Yan, & Polk, 2008); irritable bowel syndrome (Camilleri & Tack, 2010; Enck, Klosterhalfen, & Martens, 2011); and food allergy (Gourbeyre et al., 2011; Schiavi, Barletta, Butteroni, Corinti, Boirivant, & Di Felice, 2010a), but the possibilities for impacting many areas of health are numerous. Much research has been completed in efforts to understand and apply the natural benefits of non-pathogenic

New approaches to vaccination-based prophylaxis for *Salmonella* infection in poultry offer tremendous hope that highly effective vaccines may be on the horizion for commercial poultry. However, currently available and autogenous vaccines for *Salmonella* offer a modicum

Although there are occasional successes with treatment of enteric *Salmonella* infections in live birds with bacteriophage cocktails, as described above, resistance to bacteriophage lysis generally develops very quickly, leading most scientist to conclude that these offer little promise for treating *Salmonella* infections in live poultry. However, when broadly-effective bacteriophage cocktails have been applied to poultry carcasses at processing, these cocktails have been highly efficacious and potentially cost-effective for inducing marked reductions in *Salmonella* contamination (Higgins et al., 2005). This latter approach has the probability of avoiding the resistance issues associated with treatment of live animals in that *Salmonella* contaminants would only be exposed to the bacteriophage cocktail at a single point in the vertical production scheme, thereby avoiding re-introduction of resistant *Salmonella* isolates

The scientific progress outlined in this chapter show highly encouraging progress toward intervention methods for *Salmonella* infections of poultry, and opportunities that are just becoming available to potentially impact poultry as a source of *Salmonella*-related food borne illness. *Salmonella* infections of poultry continue to be hugely problematic in both developed and developing countries. To date, no single "silver bullet" has been identified which can be applied commercially to eliminate this risk for this important and healthy human food source. Nevertheless, several tools, as described above, have been shown to be highly effective in reducing *Salmonella* levels in poultry production operations worldwide, particularly when used in combination. New probiotic/DFM products, with isolate selection based on better understanding of the mechanisms of efficacy, along with eventual regulatory approval and commercialization of exciting new vaccine technologies may make

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FASEB Journal: Official Publication of the Federation of American Societies for


**13** 

*Ireland* 

**Recent Advances in the Application** 

 **of Non Thermal Methods for the** 

Shilpi Gupta and Nissreen Abu-Ghannam *School of Food Science and Environmental Health* 

*College of Sciences and Health* 

*Dublin Institute of Technology, Dublin* 

**Prevention of** *Salmonella* **in Foods** 

Food-borne illness as a result of consumption of foods contaminated with pathogenic bacteria is a world-wide concern. The presence and subsequent growth of micro-organisms in food in addition to improper storage not only results in spoilage but also in a reduction of food quality. The microbiological safety in ready to eat products is a cause of big concern not only for the consumers and food industries but also for the regulatory agencies. The number of documented outbreaks of foodborne diseases has increased in the last decade with *Salmonella* spp., *Listeria monocytogenes* and *Escherichia coli* being responsible for the

The European Food Safety Authority (EFSA) reported *Salmonella* to be the most common cause of food-borne outbreaks in the EU (EFSA, 2009). As high as 50,000 and 35,000 people were reported to be suffering from salmonellosis in the Netherlands during 1999-2000 and 2002, respectively (Bouwknegt et al., 2003). The symptoms include diarrhoea, vomiting, nausea, abdominal pain and fever. *Salmonella enterica* Typhimurium and *Salmonella enterica* Enteritidis are the most frequently isolated serovars in the EU which are responsible for diarrhoea and fever (EFSA-ECDC, 2007). Some strains of *Salmonella* such as *S*. Senftenberg are more heat resistant than other strains. Even in the United States, *Salmonella* is considered to be one of the most prevalent bacteria amongst the foodborne pathogens, causing an estimated 1.6 million foodborne illnesses with annual cost of ~\$14 billion. *Salmonella*  Typhimurium has been implicated in the US as the major causative agent for food borne

*Salmonella* is a gram negative, non-spore forming bacilli belonging to the family Enterobacteriaceae and is one of the most prominent food pathogenic bacteria. This pathogen has the ability to grow at a wide range of temperatures (8-45 °C), pH (4 to 9) and foods with high moisture content (thus high water activity). Since the organism is heat sensitive, it is more prevalent in raw and under-cooked foods. In general, consumption of

**1. Introduction** 

salmonellosis.

**2.** *Salmonella*

largest number of outbreaks and deaths.

