Hydrogen Sulfide Negative Salmonella and their Implication for Standard Culture-based Identification

IF 2.1 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection Pub Date : 2025-05-30 DOI:10.1016/j.jfp.2025.100549

Kingsley E. Bentum , Rejoice Nyarku , Emmanuel Kuufire , Temesgen Samuel , Charlene R. Jackson , Woubit Abebe

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引用次数: 0

Abstract

Salmonella typically produces hydrogen sulfide (H₂S) gas, which appears as a black precipitate on most selective culture media and serves as a key diagnostic feature in many laboratories. However, the emergence of H₂S-negative Salmonella serovars raises concerns about their potential to evade conventional isolation protocols. This review explores the phenotypic variability in H₂S production among Salmonella and summarizes recent global reports of H₂S-negative serovars. Additionally, it discusses the limitations of current H₂S-dependent isolation methods and proposes improved strategies for effectively detecting these atypical strains.

We identified several factors, including media composition and incubation duration, that can influence H₂S production in Salmonella. By analyzing various methods employed in recent years to isolate H₂S-negative strains, we advocate for the early integration of non-H₂S-dependent detection techniques to guide isolation workflows and prevent the unintentional exclusion of viable H₂S-negative serovars. Specifically, we recommend parallel plating of suspect Salmonella cultures on both H₂S-indicating media and non-H₂S-based media, such as chromogenic agars, followed by the confirmation of both black and nonblack colonies.

In conclusion, this review underscores the continued occurrence of H₂S-negative Salmonella serovars and offers practical recommendations to enhance their detection, thereby supporting more comprehensive and accurate pathogen identification.

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硫化氢阴性沙门氏菌及其对标准培养鉴定的意义。

沙门氏菌通常产生硫化氢（H2S）气体，在大多数选择性培养基上呈黑色沉淀，在许多实验室中作为关键的诊断特征。然而，h2s阴性沙门氏菌血清型的出现引起了人们对它们可能逃避常规分离方案的担忧。这篇综述探讨了沙门氏菌中H2S产生的表型变异，并总结了最近全球关于H2S阴性血清型的报道。此外，本文还讨论了目前依赖h2s的分离方法的局限性，并提出了有效检测这些非典型菌株的改进策略。我们确定了几个因素，包括培养基组成和孵育时间，可以影响沙门氏菌中H2S的产生。通过分析近年来用于分离h2s阴性菌株的各种方法，我们提倡尽早整合非h2s依赖性检测技术，以指导分离工作流程，并防止无意中排除可行的h2s阴性血清型。具体来说，我们建议在h2s指示培养基和非h2s培养基（如显色琼脂）上平行镀可疑沙门氏菌培养物，然后确认黑色和非黑色菌落。总之，本综述强调了h2s阴性沙门氏菌血清型的持续发生，并提出了加强其检测的实用建议，从而支持更全面和准确的病原体鉴定。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of food protection 工程技术-生物工程与应用微生物

CiteScore

4.20

自引率

5.00%

发文量

296

审稿时长

2.5 months

期刊介绍： The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with: Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain; Microbiological food quality and traditional/novel methods to assay microbiological food quality; Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation; Food fermentations and food-related probiotics; Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers; Risk assessments for food-related hazards; Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods; Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.