Antimicrobial effect of synergistic interaction between UV-A light and gallic acid against Escherichia coli O157:H7 in fresh produce wash water and biofilm

Cossu, Andrea; Ercan, Duygu; Wang, Qingyang; Peer, Wendy Ann; Nitin, Nitin; Tikekar, Rohan V.

doi:10.1016/j.ifset.2016.07.020

Cited by 59 publications

(31 citation statements)

References 27 publications

(30 reference statements)

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“…To the best of our knowledge, the synergistic combination between an amino acid-derived antimicrobial compound and UV-A or mild heat has not been heavily investigated. Results from prior studies have focused only on synergistic antimicrobial activity using a combination of GRAS polyphenolic compounds and light (6,7,9,23,24). Furthermore, the results also show the significance of these mechanistic differences in the synergistic antimicrobial activity of these compounds with physical treatments (UV-A or mild heat).…”

Section: Discussionmentioning

confidence: 89%

“…Using these approaches, recent studies have illustrated the potential to synergistically kill a variety of bacteria, including E. coli and Listeria spp. (6)(7)(8)(9). This synergistic antimicrobial treatment approach could be promising for food and medical applications since mild physical treatments such as light, mild heat, and ultrasound are commonly used for both food processing and medical applications, and the use of food-grade compounds can reduce regulatory constraints.…”

mentioning

confidence: 99%

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Synergistic Antimicrobial Activity by Light or Thermal Treatment and Lauric Arginate: Membrane Damage and Oxidative Stress

Rai

Huu

et al. 2019

Appl Environ Microbiol

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The need for more effective antimicrobials is critical for the food industry to improve food safety and reduce spoilage of minimally processed foods. The present study was initiated to develop an efficient and novel antimicrobial approach which combines physical treatments (UV-A or mild heat) and generally recognized as safe lauroyl arginate ethyl (LAE) to inactivate surrogate strains, including Escherichia coli and Listeria innocua. Synergistic inactivation of bacteria resulted in an ∼6-log reduction of target bacteria, while individual treatments resulted in <1.5-log inactivation under the same set of conditions. In addition, the synergistic mechanism between LAE and UV-A/mild heat was evaluated by supplementing with a variety of antioxidants for suppressing oxidative stress and measurement of cell membrane damage by nucleic acid release. These results demonstrate that the synergistic antimicrobial activity of LAE and mild physical stresses was suppressed by supplementation with antioxidants. The research also compared LAE with another membrane-targeting lipopeptide antimicrobial agent, polymyxin B, to understand the uniqueness of LAE-induced synergy. Briefly, differences in modes of action between LAE and polymyxin B were characterized by comparing the MIC, damage to liposomes, and oxidative stress generation. These differences in the mode of action between LAE and polymyxin B suggested that both compounds target cell membrane but significantly differ in mechanisms, including membrane disruption and oxidative stress generation. Overall, this study illustrates synergistic antimicrobial activity of LAE with light or mild heat and indicates a novel oxidative stress pathway that enhances the activity of LAE beyond membrane damage. IMPORTANCE This study highlights an effective antimicrobial processing approach using a novel combination of lauroyl arginate ethyl (LAE) and two different physical treatments, light (UV-A) and mild heat. Both combinations demonstrated synergistic inactivation against a model Gram-negative bacterium or a Gram-positive bacterium or both by a >5-log reduction. Further mechanistic study revealed that oxidative stress is responsible for synergistic inactivation between LAE and UV-A, while both membrane damage and oxidative stress are responsible for the synergistic combination between LAE and mild heat. The mode of action of LAE was further compared to that of polymyxin B and analyzed using artificial membrane model systems and the addition of antioxidants. The proposed combination of LAE and common physical treatments may improve food preservation, food safety, and current sanitation processes for the food industry and the inactivation of pathogenic strains in biomedical environments.

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Section: Discussionmentioning

confidence: 89%

mentioning

confidence: 99%

Synergistic Antimicrobial Activity by Light or Thermal Treatment and Lauric Arginate: Membrane Damage and Oxidative Stress

Rai

Huu

et al. 2019

Appl Environ Microbiol

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“…Regarding the combined methods, synergistic interaction between gallic acid and UV-A light was able to inactivate E. coli O157:H7 in spinach biofilm [140]. The UV-A treatment complemented by the gallic acid presence was found to be effective producing a 3-log (CFU/mL) reduction in E. coli O157:H7 on the surface of spinach leaves.…”

Section: Combined Light-based Technologiesmentioning

confidence: 97%

Biofilms Formed by Pathogens in Food and Food Processing Environments

Grigore‐Gurgu¹,

Bucur²,

Borda³

et al. 2020

Bacterial Biofilms

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This chapter presents the ability of some pathogenic (Listeria monocytogenes, Escherichia coli, Salmonella enterica, Campylobacter jejuni, Pseudomonas aeruginosa) and toxigenic bacteria (Bacillus cereus, Staphylococcus aureus) to form biofilms and contribute to the persistence of these microorganisms in the food industry. Particularities regarding attachment and composition of biofilms formed in food and food processing environments are presented and genes involved in biofilm production are mentioned. To give a perspective on how to fight against biofilms with new means, nonconventional methods based on bacteriocins, bacteriophages, disruptive enzymes, essential oils, nanoemulsions and nanoparticles, and use of alternative technologies (cold plasma, ultrasounds, light-assisted technologies, pulsed electric field, and high pressure processing) are shortly described.

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“…This limitation is due to nonspecific consumption of sanitizers upon reactions with the food matrix (16). Furthermore, complexity of surface chemistries (such as waxy cuticle) and structural features of surfaces of the produce (e.g., crevices and cracks) may shield bacteria from conventional sanitizers and thus limit the efficacy of these sanitizers (8,17,18). In addition, pathogenic bacteria may form complex biofilms in combination with other microbes on the surfaces of fresh produce.…”

mentioning

confidence: 99%

“…In addition, pathogenic bacteria may form complex biofilms in combination with other microbes on the surfaces of fresh produce. The complexity of the biofilm matrix on produce surfaces makes it challenging to inactivate bacteria in biofilms compared to planktonic bacteria in a wash water (17,19,20). In summary, there is a significant unmet need to develop a novel sanitizer for effectively inactivating pathogenic and spoilage bacteria on the surfaces of contaminated fresh produce during postharvest sanitation and washing process.…”

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confidence: 99%

Antimicrobial Particle-Based Novel Sanitizer for Enhanced Decontamination of Fresh Produce

Huang

Nitin

2019

Appl Environ Microbiol

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Microbial food safety of raw or minimally processed fresh produce is a significant challenge. The current sanitation processes are effective for inactivation of bacteria in wash water but have limited efficacy (Ͻ2 log/g reduction) for inactivation of microbes on the surfaces of fresh produce. This study demonstrates a novel concept to enhance effectiveness of chlorine using a particle-based sanitizer to improve decontamination of fresh produce. In this concept, enhanced effectiveness is achieved by localized high concentration of chlorine bound to the surfaces of silica particles and improved surface contact of microparticles with the produce surface using mechanical shear during a washing process. The results of this study demonstrate that 500 ppm active chlorine can be bound to the surfaces of modified silica particles. These modified particles maintain over 90% of their initial chlorine content during extended storage in aqueous solution and provide improved inactivation of both Escherichia coli O157:H7, Listeria innocua, and Pseudomonas fluorescens in the presence of organic content in contrast to conventional chlorine sanitizer. The modified particles exhibit effective sanitation of fresh produce (Ͼ5-log reduction) in the presence of relatively high organic content (chemical oxygen demand of 500 mg/liter), demonstrating a potential to address a significant unmet need to improve fresh produce sanitation. The particle-based sanitizer had no significant effect on the quality of fresh lettuce.

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Antimicrobial effect of synergistic interaction between UV-A light and gallic acid against Escherichia coli O157:H7 in fresh produce wash water and biofilm

Cited by 59 publications

References 27 publications

Synergistic Antimicrobial Activity by Light or Thermal Treatment and Lauric Arginate: Membrane Damage and Oxidative Stress

Synergistic Antimicrobial Activity by Light or Thermal Treatment and Lauric Arginate: Membrane Damage and Oxidative Stress

Biofilms Formed by Pathogens in Food and Food Processing Environments

Antimicrobial Particle-Based Novel Sanitizer for Enhanced Decontamination of Fresh Produce

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