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• W3200706619 abstract "Salmonella is one of the most important pathogens involved in food intoxication outbreaks, and in many cases, the intoxication has been linked to shellfish which is typically consumed raw. While much is understood about the interactions between Salmonella and vertebrates, much less is known about its relationships with invertebrates, which could be an overlooked and important aspect to better understand the Salmonella interaction with its diversified hosts. The aim of this study was to investigate the effect of preadaptation in seawater microcosms during 12 months on Salmonella Typhimurium by determining its survival capacity within this mollusk over a period of 30 days. The results showed that the stressed bacteria are able to survive in this mollusk at a higher concentration even after thirty days of infection compared to bacteria in the normal state. In order to minimize the effect of an experimental device for one month on the survival of Salmonella , we carried out an in vitro study to determine the number of viable Salmonella in the hemocytes of oysters. Interestingly, we evaluated the effect of the antibacterial activity of different extracts of C. gigas using the solvents (Methanol, Ethanol and acetic acid) specifically against stressed and unstressed Salmonella . Furthermore, we compared the expression of three genes in the oyster Cg-big-def1 , timp and sod in response to experimental infections of this mollusk with Vibrio splendidus kb133 and S. Typhimurium LT2DT104 in normal and stressed states. These findings are very important to contribute to explaining several questions about the persistence of S. Typhimurium for a long time in C. gigas and the host's immune response to this microorganism which is considered to be non-virulent for molluscs. • Salmonella which is introduced into the marine environment can readily contaminate the fauna, especially molluscan shellfish. • The appearance of the atypical Salmonella under stressful conditions encountered in seawater encouraged us to better understand the interplay between pathogens, hosts and environment. • The high prevalence of Salmonella in oysters has raised questions about the ecology of this pathogen outside of its traditional hosts and its persistence inside this animal. • Shellfish, eaten raw or undercooked, can be the cause of foodborne illness." @default.
• W3200706619 created "2021-09-27" @default.
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• W3200706619 date "2021-11-01" @default.
• W3200706619 modified "2023-10-17" @default.
• W3200706619 title "Atypical Salmonella Typhimurium persistence in the pacific oyster, Crassostrea gigas, and its effect on the variation of gene expression involved in the oyster's immune system" @default.
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• W3200706619 doi "https://doi.org/10.1016/j.micpath.2021.105185" @default.
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• W3200706619 hasPublicationYear "2021" @default.
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