Effect of uranium on the radiosensitivity of Salmonella spp. in pork meat
2018
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Vićentijević, MihajloVuković, Dubravka
Vuković, Vujadin
Mitrović, Branislava
Živanov, Dragan
Bunčić, Sava
Pavlović, Nikola
Article (Published version)
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The presence of natural radionuclides in the chain of pig meat production, especially in food and feed additives (premixes), as the most important mutagenic factor, could significantly affect the variability of Salmonella isolates in the pork chain. In the first stage of the study, outlined in this paper, the goal was to determine if radioactivity has any effect on survival/growth of Salmonella in pigs meat. We studied six strains of Salmonella that were exposed to four levels of radioactivity. The differences in Salmonella counts between pork meat homogenates with or without added radioactive uranium were following: the Salmonella counts (log(10) CFU/ml) in control meat homogenate (without added radioactivity) increased from the level of around 7.4 logs (at 30 min storage) to around 9.0 logs, due to growth of the pathogen. No significant differences in this general pattern were observed between the 6 Salmonella serovars tested in the control meat homogenates (without added radioactivi...ty). On the other hand, Salmonella counts in meat homogenate with added radioactivity U-238 (1, 2, 5, 10 kBq) decreased (by around 1-1.5 logs) practically immediately after addition of the uranium, compared with control meat homogenates. Subsequently, Salmonella also grew during storage of meat homogenate with added radioactivity, but to a lesser extent than in control meat homogenates. Salmonella enteritidis (2) had the highest factor reduction in meat homogenates with radioactivity added 238U (1, 2 kBq). It had the highest reduction factor around 1.57 to 1.67 logs. In contrast, Salmonella tiphimurium (3) had the highest factor reduction in meat homogenates with radioactivity added 238U (5, 10 kBq), which ranged from 1.83 to 1.96 logs.
Keywords:
Salmonella spp. / meat / natural radionuclide - uranium / radiation / radio sensitivitySource:
Romanian Biotechnological Letters, 2018, 23, 2, 13417-13424Publisher:
- Ars Docendi, Bucharest
Funding / projects:
- Selected biological hazards for safety/quality of food of animal origin and control measures from farm to consumer (RS-MESTD-Technological Development (TD or TR)-31034)
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Fakultet veterinarske medicineTY - JOUR AU - Vićentijević, Mihajlo AU - Vuković, Dubravka AU - Vuković, Vujadin AU - Mitrović, Branislava AU - Živanov, Dragan AU - Bunčić, Sava AU - Pavlović, Nikola PY - 2018 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1628 AB - The presence of natural radionuclides in the chain of pig meat production, especially in food and feed additives (premixes), as the most important mutagenic factor, could significantly affect the variability of Salmonella isolates in the pork chain. In the first stage of the study, outlined in this paper, the goal was to determine if radioactivity has any effect on survival/growth of Salmonella in pigs meat. We studied six strains of Salmonella that were exposed to four levels of radioactivity. The differences in Salmonella counts between pork meat homogenates with or without added radioactive uranium were following: the Salmonella counts (log(10) CFU/ml) in control meat homogenate (without added radioactivity) increased from the level of around 7.4 logs (at 30 min storage) to around 9.0 logs, due to growth of the pathogen. No significant differences in this general pattern were observed between the 6 Salmonella serovars tested in the control meat homogenates (without added radioactivity). On the other hand, Salmonella counts in meat homogenate with added radioactivity U-238 (1, 2, 5, 10 kBq) decreased (by around 1-1.5 logs) practically immediately after addition of the uranium, compared with control meat homogenates. Subsequently, Salmonella also grew during storage of meat homogenate with added radioactivity, but to a lesser extent than in control meat homogenates. Salmonella enteritidis (2) had the highest factor reduction in meat homogenates with radioactivity added 238U (1, 2 kBq). It had the highest reduction factor around 1.57 to 1.67 logs. In contrast, Salmonella tiphimurium (3) had the highest factor reduction in meat homogenates with radioactivity added 238U (5, 10 kBq), which ranged from 1.83 to 1.96 logs. PB - Ars Docendi, Bucharest T2 - Romanian Biotechnological Letters T1 - Effect of uranium on the radiosensitivity of Salmonella spp. in pork meat VL - 23 IS - 2 SP - 13417 EP - 13424 UR - https://hdl.handle.net/21.15107/rcub_veterinar_1628 ER -
@article{ author = "Vićentijević, Mihajlo and Vuković, Dubravka and Vuković, Vujadin and Mitrović, Branislava and Živanov, Dragan and Bunčić, Sava and Pavlović, Nikola", year = "2018", abstract = "The presence of natural radionuclides in the chain of pig meat production, especially in food and feed additives (premixes), as the most important mutagenic factor, could significantly affect the variability of Salmonella isolates in the pork chain. In the first stage of the study, outlined in this paper, the goal was to determine if radioactivity has any effect on survival/growth of Salmonella in pigs meat. We studied six strains of Salmonella that were exposed to four levels of radioactivity. The differences in Salmonella counts between pork meat homogenates with or without added radioactive uranium were following: the Salmonella counts (log(10) CFU/ml) in control meat homogenate (without added radioactivity) increased from the level of around 7.4 logs (at 30 min storage) to around 9.0 logs, due to growth of the pathogen. No significant differences in this general pattern were observed between the 6 Salmonella serovars tested in the control meat homogenates (without added radioactivity). On the other hand, Salmonella counts in meat homogenate with added radioactivity U-238 (1, 2, 5, 10 kBq) decreased (by around 1-1.5 logs) practically immediately after addition of the uranium, compared with control meat homogenates. Subsequently, Salmonella also grew during storage of meat homogenate with added radioactivity, but to a lesser extent than in control meat homogenates. Salmonella enteritidis (2) had the highest factor reduction in meat homogenates with radioactivity added 238U (1, 2 kBq). It had the highest reduction factor around 1.57 to 1.67 logs. In contrast, Salmonella tiphimurium (3) had the highest factor reduction in meat homogenates with radioactivity added 238U (5, 10 kBq), which ranged from 1.83 to 1.96 logs.", publisher = "Ars Docendi, Bucharest", journal = "Romanian Biotechnological Letters", title = "Effect of uranium on the radiosensitivity of Salmonella spp. in pork meat", volume = "23", number = "2", pages = "13417-13424", url = "https://hdl.handle.net/21.15107/rcub_veterinar_1628" }
Vićentijević, M., Vuković, D., Vuković, V., Mitrović, B., Živanov, D., Bunčić, S.,& Pavlović, N.. (2018). Effect of uranium on the radiosensitivity of Salmonella spp. in pork meat. in Romanian Biotechnological Letters Ars Docendi, Bucharest., 23(2), 13417-13424. https://hdl.handle.net/21.15107/rcub_veterinar_1628
Vićentijević M, Vuković D, Vuković V, Mitrović B, Živanov D, Bunčić S, Pavlović N. Effect of uranium on the radiosensitivity of Salmonella spp. in pork meat. in Romanian Biotechnological Letters. 2018;23(2):13417-13424. https://hdl.handle.net/21.15107/rcub_veterinar_1628 .
Vićentijević, Mihajlo, Vuković, Dubravka, Vuković, Vujadin, Mitrović, Branislava, Živanov, Dragan, Bunčić, Sava, Pavlović, Nikola, "Effect of uranium on the radiosensitivity of Salmonella spp. in pork meat" in Romanian Biotechnological Letters, 23, no. 2 (2018):13417-13424, https://hdl.handle.net/21.15107/rcub_veterinar_1628 .