School of Animal and Veterinary Sciences, The University of Adelaidegrid.1010.0, Roseworthy, South Australia, Australia.
Microbiol Spectr. 2022 Aug 31;10(4):e0069022. doi: 10.1128/spectrum.00690-22. Epub 2022 Jul 11.
Globally, Campylobacter spp. are the most common food-associated bacterial cause of human gastrointestinal disease. Campylobacteriosis is primarily associated with the consumption of contaminated chicken meat. Chemical decontamination of chicken carcasses during processing is one of the most effective interventions to mitigate Campylobacter contamination. Following exposure to sanitizers, however, sublethally injured populations of bacteria may persist. The risk that sublethally injured Campylobacter pose for public health is unknown. Furthermore, the virulence potential of sublethally injured Campylobacter jejuni during prolonged storage in relation to host pathogenesis and the host immune response has not been well established. Therefore, we evaluated the effects of sublethally injured C. jejuni on the host, after storage in chicken meat juice. C57BL/6 mice were infected with two C. jejuni chicken meat isolates or the ATCC 33291 strain that had been stored in the chicken meat juice, after exposure to chlorine or acidified sodium chlorite (ASC). Although chlorine exposure was unable to reduce intestinal colonization by C. jejuni, exposure to ASC significantly reduced the intestinal colonization and tissue translocation in mice. The expression of pro- and anti-inflammatory cytokine genes for interleukin-6 (), , and , Toll-like receptor 2 () and genes, and host stress response genes (, , and ) were significantly reduced following the exposure to ASC. Our results demonstrated that sublethally injured C. jejuni has reduced virulence potential and colonization in mice. The data contribute toward clarification of the importance of chemical decontamination during processing to minimize human campylobacteriosis. Campylobacter is the most common cause of bacterial gastrointestinal disease, and consumption of contaminated poultry is frequently identified as the source of bacteria. The survivability and virulence potential of sublethally injured Campylobacter following exposure to chemicals which are commonly used to eliminate Campylobacter during the poultry meat processing are of concern to the food industry, government health officials, and consumers. Here, we demonstrate that sublethally injured Campylobacter jejuni has reduced bacterial virulence and colonization potential in mice.
全球范围内，弯曲菌属是引起人类胃肠道疾病最常见的食源性病原体。弯曲菌病主要与食用受污染的鸡肉有关。在加工过程中对鸡胴体进行化学消毒是减少弯曲菌污染的最有效干预措施之一。然而，在接触消毒剂后，亚致死损伤的细菌种群可能会持续存在。亚致死损伤的弯曲菌对公众健康构成的风险尚不清楚。此外，在与宿主发病机制和宿主免疫反应相关的长时间储存过程中，亚致死损伤的空肠弯曲菌的毒力潜力尚未得到充分证实。因此，我们评估了在鸡肉汁液中储存后，亚致死损伤的空肠弯曲菌对宿主的影响。C57BL/6 小鼠感染了两种鸡肉分离株或 ATCC 33291 株的空肠弯曲菌，这些菌株在接触氯或酸化的亚氯酸钠（ASC）后，在鸡肉汁液中储存。虽然氯暴露不能减少空肠弯曲菌在肠道中的定植，但暴露于 ASC 可显著减少小鼠的肠道定植和组织易位。暴露于 ASC 后，促炎和抗炎细胞因子基因白细胞介素-6（）、、和 Toll 样受体 2（）和基因以及宿主应激反应基因（、、和）的表达显著降低。我们的结果表明，亚致死损伤的空肠弯曲菌的毒力潜力和在小鼠中的定植能力降低。这些数据有助于阐明在加工过程中进行化学消毒的重要性，以最大程度地减少人类弯曲菌病。弯曲菌是细菌性胃肠道疾病的最常见原因，食用受污染的家禽通常被认为是细菌的来源。在鸡肉加工过程中，用于消除弯曲菌的常用化学品暴露后，亚致死损伤的弯曲菌的存活能力和毒力潜力令食品行业、政府卫生官员和消费者感到担忧。在这里，我们证明亚致死损伤的空肠弯曲菌在小鼠中的细菌毒力和定植能力降低。
