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View/Open - ARAN - National University of Ireland, Galway

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Chapter 1<br />

Multi Locus Sequence Typing schemes (MLST) are used to identify unique<br />

DNA sequences or alleles from a portion <strong>of</strong> housekeeping genes <strong>of</strong> the<br />

organism under examination. The unique DNA sequences are assigned a<br />

unique sequence type number which can be compared to a database <strong>of</strong><br />

assigned sequence types <strong>of</strong> the organism under examination. This method<br />

has been used to identify alteration in housekeeping genes and to<br />

determine the order and sequence <strong>of</strong> evolution within a species over time<br />

[26].<br />

Typing methods have recently progressed to the level where multiple<br />

strains can be analysed to identify a large number <strong>of</strong> single nucleotide<br />

polymorphism (SNP) through whole genome sequence analysis. This<br />

method can differentiate between strains within the same serotype, with a<br />

similar pulse field pr<strong>of</strong>ile and phage type based on the sequence type <strong>of</strong><br />

the strain [27].<br />

1.10. Zoonotic Infection - transmission from farm to fork<br />

Salmonella adherence to epithelial cells and the formation <strong>of</strong> intricate<br />

bi<strong>of</strong>ilm communities may play an important role in the carriage <strong>of</strong> the<br />

organism in animals [28]. Animals can be asymptomatic carriers <strong>of</strong><br />

Salmonella in their intestinal tract therefore hygiene precautions are<br />

always required when handling carcasses and processing raw meat.<br />

Contamination <strong>of</strong> food such as meat can stem from poor handling <strong>of</strong> raw<br />

meat or cross contamination originating from the intestinal content <strong>of</strong><br />

livestock.<br />

Once surfaces have become colonized with Salmonella, the pathogen can<br />

continue to contaminate food and food processing surfaces further down<br />

the processing line. Barker and colleagues demonstrated that during the<br />

processing and handling <strong>of</strong> contaminated raw meat, work surfaces can<br />

Page 8

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