Desiccation survival of Listeria monocytogenes and other potential foodborne pathogens on stainless steel surfaces is affected by different food soils

Takahashi, Hiroki; Kuramoto, Shintaro; Miya, Satoko; Kimura, Bon

doi:10.1016/j.foodcont.2010.09.003

Cited by 50 publications

(32 citation statements)

References 30 publications

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“…Recently, we compared the desiccation survival of three Gram-negative spoilage bacteria and L. monocytogenes on stainless steel and found that the levels of Shewanella baltica and Pseudomonas fluorescens dropped below the detection limit after 7 days of desiccation (43% RH, 15°C), while Serratia proteamaculans displayed survival similar to that of L. monocytogenes (109). Similarly, L. monocytogenes has been shown to have desiccation tolerance superior to that of S. aureus and Salmonella Typhimurium (18). This implies that even desiccation-sensitive strains of L. monocytogenes may still outcompete less-desiccation-tolerant microorganisms found in food processing environments.…”

Section: Discussionmentioning

confidence: 99%

“…Additionally, many strains are capable of adhering to and subsequently forming biofilms on a variety of abiotic surfaces, further enhancing the resistance of cells to sanitizers and dehydration. Recently, it was shown that L. monocytogenes can survive desiccation for 3 months on stainless steel (SS) surfaces in a simulated food processing environment (16), demonstrating that desiccation tolerance also plays a significant role in the bacterium's ability to persist.Previous studies found that the survival of L. monocytogenes on food-grade stainless steel surfaces was enhanced by environmental factors and mechanisms, such as osmoadaptation prior to desiccation; desiccation in the presence of 5% NaCl, food residues, and lipids; and the formation of a mature biofilm (16)(17)(18)(19). However, the genetic factors and mechanisms used by this bacterium to adapt to desiccation stress still remain largely understudied.…”

mentioning

confidence: 99%

“…Previous studies found that the survival of L. monocytogenes on food-grade stainless steel surfaces was enhanced by environmental factors and mechanisms, such as osmoadaptation prior to desiccation; desiccation in the presence of 5% NaCl, food residues, and lipids; and the formation of a mature biofilm (16)(17)(18)(19). However, the genetic factors and mechanisms used by this bacterium to adapt to desiccation stress still remain largely understudied.…”

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confidence: 99%

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Genes Associated with Desiccation and Osmotic Stress in Listeria monocytogenes as Revealed by Insertional Mutagenesis

Hingston

Piercey

Hansen

2015

Appl Environ Microbiol

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Listeria monocytogenes is a foodborne pathogen whose survival in food processing environments may be associated with its tolerance to desiccation. To probe the molecular mechanisms used by this bacterium to adapt to desiccation stress, a transposon library of 11,700 L. monocytogenes mutants was screened, using a microplate assay, for strains displaying increased or decreased desiccation survival (43% relative humidity, 15°C) in tryptic soy broth (TSB). The desiccation phenotypes of selected mutants were subsequently assessed on food-grade stainless steel (SS) coupons in TSB plus 1% glucose (TSB-glu). Single transposon insertions in mutants exhibiting a change in desiccation survival of >0.5 log CFU/cm 2 relative to that of the wild type were determined by sequencing arbitrary PCR products. Strain morphology, motility, and osmotic stress survival (in TSB-glu plus 20% NaCl) were also analyzed. The initial screen selected 129 desiccation-sensitive (DS) and 61 desiccation-tolerant (DT) mutants, out of which secondary screening on SS confirmed 15 DT and 15 DS mutants. Among the DT mutants, seven immotile and flagellum-less strains contained transposons in genes involved in flagellum biosynthesis (fliP, flhB, flgD, flgL) and motor control (motB, fliM, fliY), while others harbored transposons in genes involved in membrane lipid biosynthesis, energy production, potassium uptake, and virulence. The genes that were interrupted in the 15 DS mutants included those involved in energy production, membrane transport, protein metabolism, lipid biosynthesis, oxidative damage control, and putative virulence. Five DT and 14 DS mutants also demonstrated similar significantly (P < 0.05) different survival relative to that of the wild type when exposed to osmotic stress, demonstrating that some genes likely have similar roles in allowing the organism to survive the two water stresses.T he foodborne bacterial pathogen Listeria monocytogenes continues to be a significant issue in the food supply chain, causing repeated recalls and outbreaks of foodborne illness. L. monocytogenes is ubiquitous in nature but is transmitted to humans predominantly through contaminated food, with the majority of listeriosis outbreaks being associated with ready-to-eat (RTE) products, such as deli meats, soft cheeses, and fresh produce (1, 2). Listeriosis is a very serious disease with mortality rates of 20 to 40% (3). Populations which are more susceptible to listeriosis include the elderly, pregnant women, newborns, and immunocompromised individuals.Several foodborne outbreaks of listeriosis have been traced back to the processing facilities in which the products were made (4-8). Recent literature also suggests that contamination at the retail level may be a significant cause of listeriosis (9-11). In both environments, L. monocytogenes has been isolated from food contact surfaces and non-food contact surfaces, such as floors and drains (12). Once introduced into a processing environment, L. monocytogenes can persist for years, despite the harsh environme...

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Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

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Genes Associated with Desiccation and Osmotic Stress in Listeria monocytogenes as Revealed by Insertional Mutagenesis

Hingston

Piercey

Hansen

2015

Appl Environ Microbiol

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“…L. monocytogenes is one of the most important foodborne pathogens that has the ability to adhere and produce biofilms on inert surfaces (Shi, Zhu, 2009;Takahashi et al, 2011). An important consequence of the protective effect provided by L. monocytogenes biofilms is the lower effectiveness of sanitizing agents against the bacterial cells, thus leading to a permanent source of contamination in the food processing facilities (Belessi et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Effect of peracetic acid on biofilms formed by Listeria monocytogenes strains isolated from a Brazilian cheese processing plant

Lee

Barancelli

Corassin

et al. 2017

Braz. J. Pharm. Sci.

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This study aimed to investigate the effect of peracetic acid (PAA, 0.5%) on adherent cells of three strains of Listeria monocytogenes strains belonging to serotypes 4b and 1/2b that had been previously isolated from the environment of a Brazilian cheese plant. The assays were conducted using polystyrene microplates and stainless steel coupons and the adhered cells were treated with PAA for 60, 120 and 180 s. On stainless steel, biofilms were partially inactivated by PAA after 60 s and almost 100% of the cells were damaged within 180 s using epifluorescence microscopy with LIVE/DEAD® staining. On polystyrene microplates, PAA decreased (P<0.05) biofilm biomass produced by the three L. monocytogenes isolates at 60 s, when compared with controls (no PAA treatment). However, PAA did not completely eliminate L. monocytogenes cells on polystyrene microplates (decreasing 1.8-2.5 log cycles after treatment with PAA for 180 s). The correct concentration and contact time of PAA is critical for eliminating biofilms formed by L. monocytogenes on stainless steel surfaces, although further studies are needed for defining efficient PAA treatments to remove adherent cells of this pathogen on plastic polymers.

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“…It can survive desiccation (Takahashi et al, 2011) and grows at refrigeration temperature (Schmid et al, 2009), at pH 4.7 and at 10% salt, as well as being able to grow optimally at 35°C and 37°C. Thus, it can persist in the harsh conditions of the food-processing environment, from which it can contaminate food (Lin et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Determination of Listeria monocytogenes numbers at less than 10 cfu/g

Hunt

Vacelet

Jordan

2017

Irish Journal of Agricultural and Food Research

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Listeria monocytogenes is a foodborne pathogen that causes a relatively rare foodborne disease called listeriosis, with a high mortality rate of 20%-30% and an undefined dose response. Current European Union regulations permit up to 100 colony-forming units (cfu)/g in food at the end of its shelf life, where the food has been shown not to support the growth of this pathogenic bacterium. Therefore, enumeration of L. monocytogenes at low numbers in food is important. The objective of this study was to reduce the detection limit of L. monocytogenes in food by a factor of 10. The International Organisation for Standardisation (ISO) 11290-2 method for enumeration of L. monocytogenes in food recommends spreading 0.1 mL of a 1:10 dilution of the food on the surface of an agar plate (detection limit 100 cfu/g), or 1.0 mL spread in equal parts on the surface of three agar plates (detection limit: 10 cfu/g). The pour-plate method (using 1 or 10 mL of an appropriate dilution) was compared to the spread-plate method using the ISO-approved chromogenic medium Agar Listeria according to Ottaviani and Agosti (ALOA). Using the pour-plate method, the colony morphology and halo formation were similar to the spread-plate method from pure cultures and inoculated foods. Using the pourplate method in a 140 mm Petri dish, 10 mL of a 1:10 dilution of food allowed determination of numbers as low as 1 cfu/g.Applying this method, L. monocytogenes in naturally contaminated food samples were enumerated at numbers as low as 1-9 cfu/g.

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Desiccation survival of Listeria monocytogenes and other potential foodborne pathogens on stainless steel surfaces is affected by different food soils

Cited by 50 publications

References 30 publications

Genes Associated with Desiccation and Osmotic Stress in Listeria monocytogenes as Revealed by Insertional Mutagenesis

Genes Associated with Desiccation and Osmotic Stress in Listeria monocytogenes as Revealed by Insertional Mutagenesis

Effect of peracetic acid on biofilms formed by Listeria monocytogenes strains isolated from a Brazilian cheese processing plant

Determination of Listeria monocytogenes numbers at less than 10 cfu/g

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