Basics of Stress Adaptation and Implications in New-Generation Foods

Yousef, Ahmed E.; Courtney, Polly D.

doi:10.1201/9781420012828.ch1

Cited by 66 publications

(78 citation statements)

References 83 publications

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“…The higher D-values of starved cells might be due to bacterial stress adaptation, stress adaptive response, or stress hardening (Yousef and Courtney 2003) due to starvation stress, which render the pathogen more resistant to subsequent heat treatment (Juneja et al 2013). …”

Section: Resultsmentioning

confidence: 99%

Thermal inactivation of Salmonella Enteritidis on chicken skin previously exposed to acidified Sodium chlorite or tri-sodium phosphate

2015

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Thermal inactivation of normal and starved cells of Salmonella Enteritidis on chicken skin previously exposed to different concentrations of acidified sodium chlorite (ASC) or tri-sodium phosphate (TSP) was investigated. Sensory results indicated no significance differences for control and treatments. Thus, results of this study indicated that pretreatment of chicken skin with ASC or TSP increased sensitivity of Salmonella Enteritidis to heat without affecting organoleptic quality of chicken meat.

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Section: Resultsmentioning

confidence: 99%

Thermal inactivation of Salmonella Enteritidis on chicken skin previously exposed to acidified Sodium chlorite or tri-sodium phosphate

2015

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“…When microorganisms are stressed, an adaptive response may follow which can increase the organisms' tolerance to the same or to a different type of stress (Yousef & Courtney, 2003). Many bacteria react to stress by inducing the synthesis of various proteins (Herendeen, Vanbogelen & Neidhardt, 1979;Jones & Inouye, 1994).…”

Section: Discussionmentioning

confidence: 99%

Inactivation of Escherichia coli in orange juice using ozone

Patil¹,

Bourke²,

Frias³

et al. 2009

Innovative Food Science & Emerging Technologies

112

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This research investigated the efficacy of gaseous ozone for the inactivation of Escherichia coli ATCC 25922 and NCTC 12900 strains in orange juice. Orange juice inoculated with E. coli (10 6 CFU mL -1 ) as a challenge microorganism was treated with ozone at 75-78µg mL -1 for different time periods (0-18 min). The efficacy of ozone for inactivation of both strains of E. coli was evaluated as a function of different juice types: model orange juice, fresh unfiltered juice, juice without pulp, and juice filtered through 500m or 1mm sieves. Fast inactivation rates for total reduction of E. coli were achieved in model orange juice (60 seconds) and in juice with low pulp content (6 min). However, in unfiltered juice inactivation was achieved after 15-18 min. This indicated that juice organic matter interferes with antibacterial activity of gaseous ozone. The effect of prior acid (pH 5.0) exposure of E. coli strains on the inactivation efficacy of ozone treatment was also investigated. There was a strain effect observed, where prior acid exposure resulted in higher inactivation times in some cases by comparison with the control cells.However, the overarching influence on inactivation efficacy of ozone was related to the pulp content. Generally, the applied gaseous ozone treatment of orange juice resulted in a population reduction of 5 log cycles.Key words: Escherichia coli, ozone, non-thermal inactivation, acid exposure, orange juice, microbial kinetics Industrial relevance: To facilitate the preservation of unstable nutrients many juice processors have investigated alternatives to thermal pasteurisation, including unpasteurised short shelf life juices with high retail value. This trend has continued within the European Union. However within the US recent regulations by the FDA have 3 required processors to achieve a 5-log reduction in the numbers of the most resistant pathogens in their finished products. Pathogenic E. coli may survive in acid environments such as fruit juices for long periods. This study demonstrates that the use of ozone as a non-thermal technology is effective for inactivation of E. coli and acid exposed E. coli in orange juice. Information on the design of the ozone treatment for inactivation of E. coli which results into safe juice products is also among the main outputs of this work. Ozone auto-decomposition makes this technology safe for fruit juice processing.4

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“…In fact, bacteria, especially foodborne pathogens, are frequently exposed to environmental stresses that cross-protect them against various other stresses [85]. Bacterial cells can gradually adapt to the hostile sublethal conditions, causing an adaptive response accompanied by a temporary physiological change that may result in an enhanced stress tolerance [94]. The general stress response identified in most Gram-negative bacteria, such as E. coli, S. Typhimurium, and P. aeruginosa, is regulated by the sigma factor, RpoS (σ S ) [95].…”

Section: Composting Stress and Stress-induced Cross-protectionmentioning

confidence: 99%

Microbiological Safety of Chicken Litter or Chicken Litter-Based Organic Fertilizers: A Review

2014

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Abstract:Chicken litter or chicken litter-based organic fertilizers are usually recycled into the soil to improve the structure and fertility of agricultural land. As an important source of nutrients for crop production, chicken litter may also contain a variety of human pathogens that can threaten humans who consume the contaminated food or water. Composting can inactivate pathogens while creating a soil amendment beneficial for application to arable agricultural land. Some foodborne pathogens may have the potential to survive for long periods of time in raw chicken litter or its composted products after land application, and a small population of pathogenic cells may even regrow to high levels when the conditions are favorable for growth. Thermal processing is a good choice for inactivating pathogens in chicken litter or chicken litter-based organic fertilizers prior to land application. However, some populations may become acclimatized to a hostile environment during build-up or composting and develop heat resistance through cross-protection during subsequent high temperature treatment. Therefore, this paper reviews currently available information on the microbiological safety of chicken litter or chicken litter-based organic fertilizers, and discusses about further research on developing novel and effective disinfection techniques, including physical, chemical, and biological treatments, as an alternative to current methods.

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Basics of Stress Adaptation and Implications in New-Generation Foods

Cited by 66 publications

References 83 publications

Thermal inactivation of Salmonella Enteritidis on chicken skin previously exposed to acidified Sodium chlorite or tri-sodium phosphate

Thermal inactivation of Salmonella Enteritidis on chicken skin previously exposed to acidified Sodium chlorite or tri-sodium phosphate

Inactivation of Escherichia coli in orange juice using ozone

Microbiological Safety of Chicken Litter or Chicken Litter-Based Organic Fertilizers: A Review

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