Pathogenic Potential and Control of Species from Clinical, Fish, Food and Environmental Sources.

species are isolated and taxonomically evaluated from a wide range of sources. While and have been implicated in human disease, the potential pathogenicity of numerous other species have not been investigated. The aims were therefore to evaluate 37 species and from environmental, food, fish, water and clinical sources for production of haemolysis, growth at 37 °C, and production of virulence enzymes.

sp. nov., isolated from poultry feather waste.

A Gram-stain-negative, rod-shaped, non-motile, non-spore-forming, aerobic, yellow-pigmented bacterium was isolated from chicken feather waste collected from an abattoir in Bloemfontein, South Africa. A polyphasic taxonomy study was used to describe and name the bacterial isolate, strain 1_F178. The 16S rRNA gene sequence analysis and sequence comparison data indicated that strain 1_F178 was a member of the genus and was closely related to (99.

Heterologous expression and characterisation of a keratinase produced by Chryseobacterium carnipullorum.

Chryseobacterium carnipullorum 9_R23581, isolated from raw chicken meat, was evaluated for its potential to degrade keratin found in feathers. The focus of this study was to heterologously express and characterise a keratinolytic enzyme produced by C. carnipullorum.

Chryseobacterium pennipullorum sp. nov., isolated from poultry feather waste.

Strain 7_F195 was previously isolated from chicken feather waste collected from an abattoir in Bloemfontein, South Africa. A polyphasic approach was followed to determine if strain 7_F195 belongs to the genus Chryseobacterium and if the organism can be classified as a new species. The nearest neighbours, based on 16S rRNA gene sequence similarity values (indicated in parentheses), were Chryseobacterium flavum KCTC 12877 (98.

The chemical, microbial, sensory and technological effects of intermediate salt levels as a sodium reduction strategy in fresh pork sausages.

Background: The reduction of sodium in processed meat products is synonymous with the use of salt replacers. Rarely has there been an assessment of the use of intermediate salt levels as a sodium reduction strategy in itself. In this study, 1 and 1.

Comparison of the growth kinetics and proteolytic activities of Chryseobacterium species and Pseudomonas fluorescens.

The effect of temperature on the growth kinetics and proteolytic activity of Chryseobacterium joostei and Chryseobacterium bovis was determined during this study. The results were compared with the activities of Pseudomonas fluorescens, which is regarded to be a major food spoilage psychrotolerant microorganism. For the growth studies, cultures were incubated in nutrient broth in a temperature gradient incubator (from 9 to 50 °C) and separately at 4 °C, and the optical density was measured at different time intervals.

Characterization of bacterial pathogens in rural and urban irrigation water.

The study aimed to compare the bacteriological quality of an urban and rural irrigation water source. Bacterial counts, characterization, identification and diversity of aerobic bacteria were determined. Escherichia coli isolated from both sites was subjected to antibiotic susceptibility testing, virulence gene (Stx1/Stx2 and eae) determination and (GTG)5 Rep-PCR fingerprinting.

Chryseobacterium carnipullorum sp. nov., isolated from raw chicken.

Three Gram-staining-negative, rod-shaped, non-spore-forming, non-motile, oxidase-positive, yellow pigmented and aerobic bacterial isolates designated 8_R23573, 9_R23581(T) and 10_R23577 were isolated from raw chicken at a broiler processing plant in Bloemfontein, South Africa. A polyphasic taxonomic approach was used to determine their exact taxonomic identities. Phylogenetic analysis of the 16S rRNA gene sequences showed that the three strains belonged to the genus Chryseobacterium, exhibiting the highest similarities to Chryseobacterium shigense DSM 17126(T) (98.

The growth, survival and thermal inactivation of Escherichia coli O157:H7 in a traditional South African sausage.

This study investigated the growth and survival of Escherichia coli O157:H7 inoculated into boerewors models with (B+P) and without (B-P) sulphur dioxide preservative at a low (L) and high (H) inoculum followed by storage at 0, 4 and 10 degrees C for 10 days. The pathogen's thermal inactivation at 50, 60, 65 and 70 degrees C was also evaluated in B+P. The B-P at both low and high inocula had significantly higher recoveries at all temperatures compared to B+P.