Combined effect of chilling and desiccation on survival of Escherichia coli suggests a transient loss of culturability

Mellefont, L.A.; Kocharunchitt, Chawalit; Ross, Tom

doi:10.1016/j.ijfoodmicro.2015.04.024

Cited by 6 publications

(4 citation statements)

References 26 publications

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“…GT of phase I) significantly faster ( p value <0.05) than those of phases II and III (Table II). In support of these results, Mellefont et al (14) demonstrated a transient loss of the ability of E. coli to produce colonies on enumeration plates when chilling and desiccation profiles were applied simultaneously. Our previous studies also reported that hyperomostic shock alone (from a w 0.993 to a w 0.967) could result in the injury and recovery phenomenon (19), however this was not the case for cold shock alone (from 35 °C to 14 °C) (20).…”

Section: Resultsmentioning

confidence: 76%

“…reduced water activity, because of surface drying of the carcass (8–10). These stressful environmental conditions have a significant impact on the growth and survival of microorganisms, including E. coli (11–14). Bacon et al (15) reported that conventional chilling resulted in a reduction in E. coli of up to 2 log units over 24 to 36 h. Similarly, but of a smaller magnitude, air chilling was reported to cause a 0.3 to 0.7 log unit reduction in microbial populations on carcasses (16).…”

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confidence: 99%

“…Greig et al (17) also analyzed the available literature on carcass chilling, and concluded that chilling alone can cause inactivation of E. coli . However, it has been demonstrated that such reductions following the chilling conditions were only transient, and were because of cell injury rather than cell death (14). This provides a “window” of opportunities in which novel “intervention” strategies could be applied to completely eliminate E. coli on carcasses during chilling.…”

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confidence: 99%

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Physiological Response of Escherichia coli O157:H7 Sakai to Dynamic Changes in Temperature and Water Activity as Experienced during Carcass Chilling

King

Kocharunchitt

Gobius

et al. 2016

Molecular & Cellular Proteomics

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Enterohemeorrhagic Escherichia coli is a leading cause of foodborne illness, with the majority of cases linked to foods of bovine origin. Currently, no completely effective method for controlling this pathogen during carcass processing exists. Understanding how this pathogen behaves under those stress conditions experienced on the carcass during chilling in cold air could offer opportunities for development or improvement of effective decontamination processes. Therefore, we studied the growth kinetics and physiological response of exponential phase E. coli O157:H7 Sakai cultures upon an abrupt downshift in temperature and water activity (from 35 °C aw 0.993 to 14 °C aw 0.967). A parallel Biolog study was conducted to follow the phenotypic responses to 190 carbon sources. Exposure of E. coli to combined cold and water activity stresses resulted in a complex pattern of population changes. This pattern could be divided into two main phases, including adaptation and regrowth phases, based on growth kinetics and clustering analyses. The transcriptomic and proteomic studies revealed that E. coli exhibited a “window” of cell susceptibility (i.e. weaknesses) during adaptation phase. This included apparent DNA damage, the downregulation of molecular chaperones and proteins associated with responses to oxidative damage. However, E. coli also displayed a transient induction in the RpoE-controlled envelope stress response and activation of the master stress regulator RpoS and the Rcs phosphorelay system involved in colanic acid biosynthesis. Increased expression was observed for several genes and/or proteins involved in DNA repair, protein and peptide degradation, amino acid biosynthesis, and carbohydrate catabolism and energy generation. Furthermore, the Biolog study revealed reduced carbon source utilization during adaptation phase, indicating the disruption of energy-generating processes. This study provides insight into the physiological response of E. coli during exposure to combined cold and water activity stress, which could be exploited to enhance the microbiological safety of carcasses and related foods.

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Section: Resultsmentioning

confidence: 76%

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confidence: 99%

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confidence: 99%

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Physiological Response of Escherichia coli O157:H7 Sakai to Dynamic Changes in Temperature and Water Activity as Experienced during Carcass Chilling

King

Kocharunchitt

Gobius

et al. 2016

Molecular & Cellular Proteomics

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“…However, we identified inconsistent and variable evidence for chilling to reduce the prevalence of Salmonella on beef and pork carcasses, though there was more evidence suggesting a potential reduction effect in pork than in beef (Tables 4-5). The variability in the apparent effect of chilling for reducing Salmonella contamination could be due to a number of factors, such as potential issues with recovery and isolation of Salmonella from chilled carcasses, carcass cross-contamination in the chilling room, variable sampling and laboratory methods across studies, and differences in chilling methods and procedures (35, 45, 68, 84). The difference in evidence of effect for beef and pork could be due to additional processing steps in the latter, such as singeing, which might reduce attachment of Salmonella to carcass surfaces.…”

Section: Discussionmentioning

confidence: 99%

A Rapid Systematic Review and Meta-Analysis of the Efficacy of Slaughter and Processing Interventions To Control Nontyphoidal Salmonella in Beef and Pork

Young

Wilhelm

Cahill

et al. 2016

Journal of Food Protection

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Pork is one of the major food sources of human salmonellosis worldwide, while beef products have been implicated in numerous foodborne outbreaks. As a result, effective interventions to reduce Salmonella contamination during beef and pork processing are of interest to both regulators and industry. We conducted a rapid systematic review and meta-analysis of literature investigating the efficacy of slaughter and processing interventions to control Salmonella in beef and pork.Review steps included: a comprehensive search strategy; relevance screening of abstracts; relevance confirmation of articles; data extraction; risk-of-bias assessment; meta-analysis (where appropriate); and a weight-of-evidence assessment. A total of 191 relevant experimental studies were identified. Two controlled trials indicated that hot water and steam treatments are effective at reducing the prevalence of Salmonella on beef carcasses (relative risk [RR] = 0.11, 95% confidence interval [CI]: 0.02, 0.58), while four trials found that pre-chill organic acid washes are effective at reducing Salmonella on pork carcasses (RR = 0.32, 95% CI: 0.13, 0.78), with high confidence in the estimates of effect. Four quasi-experimental studies found that postexsanguination chemical washes were effective to reduce the prevalence of Salmonella on cattle hides, with low confidence in the specific estimate of effect; moderate confidence was found for the effect estimates of scalding (RR = 0.20, 95% CI: 0.14, 0.29) and singeing (RR = 0.34, 95% CI: 0.22, 0.52) of pork carcasses. The overall evidence supported enhanced reductions of Salmonella through a multiple-hurdle approach. In conclusion, various slaughter and processing interventions can contribute to reducing Salmonella on beef and pork carcasses, depending on the context of application; an appropriate combination should be selected, validated, and verified by establishment operators within their local conditions. Non-typhoidal Salmonella spp. (hereafter referred to as Salmonella) are one of the most common causes of gastroenteritis worldwide, resulting in an estimated 155,000 deaths and 80 million cases of foodborne illness annually (64). Moreover, non-typhoidal salmonellosis can lead to possible chronic sequelae such as reactive arthritis and irritable bowel syndrome (58). As a result, the disease has a substantial economic burden on society due to a number of direct (e.g. healthcare) and indirect (e.g. lost productivity) costs (55,67). Salmonella can also have negative impacts on the agri-food industry and trade due to contamination events, associated food recalls, and loss of market access (30). Europe PMC Funders GroupAlong with poultry and eggs, pork products are frequently identified globally as one of the most common sources of non-typhoidal salmonellosis in humans (77). While beef products are less often associated with the burden of non-typhoidal salmonellosis, they have been implicated in several large outbreaks of Salmonella infections in the USA during the past 15 years, sometimes du...

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Application of chlorine dioxide and peroxyacetic acid during spray chilling as a potential antimicrobial intervention for beef carcasses

et al. 2020

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Combined effect of chilling and desiccation on survival of Escherichia coli suggests a transient loss of culturability

Cited by 6 publications

References 26 publications

Physiological Response of Escherichia coli O157:H7 Sakai to Dynamic Changes in Temperature and Water Activity as Experienced during Carcass Chilling

Physiological Response of Escherichia coli O157:H7 Sakai to Dynamic Changes in Temperature and Water Activity as Experienced during Carcass Chilling

A Rapid Systematic Review and Meta-Analysis of the Efficacy of Slaughter and Processing Interventions To Control Nontyphoidal Salmonella in Beef and Pork

Application of chlorine dioxide and peroxyacetic acid during spray chilling as a potential antimicrobial intervention for beef carcasses

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