Diversity of enterobacteria associated with tomato (Lycopersicum sculentum Mill) fruits and greenhouse soils

Luna-Guevara, María Lorena; Delgado-Alvarado, Adriana; Herrera-Cabrera, Braulio Edgar; Torres, Alfredo G.; Avelino-Flores, Fabiola; Navarro‐Ocaña, Arturo; Parada-Guerra, Franceline

doi:10.17268/sci.agropecu.2012.02.07

Cited by 3 publications

(1 citation statement)

References 18 publications

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“…The enterotoxigenic E. coli (ETEC) pathogroup strain was isolated from tomato fruits and the soil of the greenhouse (Luna-Guevara et al, 2012). This strain was identified by IMViC biochemical tests (indol, methyl red, Voges-Proskauer, and Simmons citrate) and tests of the automated system VITEK (Biomeriux, Mexico) and confirmed by polymerase chain reaction (PCR) with amplification of the IngA gene (Luna-Guevara et al, 2015).…”

Section: Studied Microorganismmentioning

confidence: 99%

Quality of tomato (Solanum lycopersicum L.) fruits inoculated with Escherichia coli under different storage conditions

Ibarra-Cantún

Delgado-Alvarado

Herrera-Cabrera

et al. 2022

Rev. Fac. Nac. Agron. Medellín

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The study evaluated the effect of storage temperatures of 7 and 22 °C for 168 h on tomatoes (Charleston cv.) inoculated with 107 CFU mL-1 of the enterotoxigenic Escherichia coli pathogroup (ETEC) strain on color indexes (hue angle, h°, and chroma, C*), firmness, titratable acidity (% citric acid), ascorbic acid, total soluble sugars and reducing sugars (glucose, fructose, and sucrose). ETEC survived with populations of 7 and 9.2 Log CFU g-1 at 7 and 22 °C, respectively until 120 h. Bacterial adherence and colonization under both storage conditions were confirmed by scanning electron microscopy. The index C* and ascorbic acid had higher values at 22 °C, while the parameters h°, firmness, and citric acid had lower values at the same storage temperature. At 7 °C, the concentration of total soluble sugars was affected; glucose and fructose showed lower values (0.054 and 0.057 g 100 g-1, respectively). Finally, the inoculated fruits exhibited significant differences in the parameters of consumer preference of fresh tomatoes such as color, firmness, sugars, and organic acids, which were affected depending on the storage temperature.

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Section: Studied Microorganismmentioning

confidence: 99%

Quality of tomato (Solanum lycopersicum L.) fruits inoculated with Escherichia coli under different storage conditions

Ibarra-Cantún

Delgado-Alvarado

Herrera-Cabrera

et al. 2022

Rev. Fac. Nac. Agron. Medellín

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Eficiencia de la desinfección con aceites esenciales y ultrasonido sobre Escherichia coli inoculada en frutos de tomate y el impacto sobre la actividad antioxidante

Guevara

Espinosa

et al. 2015

Revista Argentina de Microbiología

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Fresh produce often harbors a great number of microorganisms; hence, its growing demand may constitute a risk for consumers. The aim of this study was to evaluate the efficacy of several disinfection procedures against enterotoxigenic Escherichia coli (ETEC) inoculated on tomato fruits and the conservation of the antioxidant properties of these disinfected fruits. Fruits were immersed for 5 or 10min in oregano or thyme essential oil dispersions (5, 10ppm), with or without ultrasound treatment. Antioxidant activity of disinfected fruits was determined as the ability to scavenge 2,2-diphenyl-1-pricrylhydrazyl (DPPH) radicals and was reported as percentage of inhibition (%I). The most efficient disinfectant treatments showing significant differences (p≤.05) between the reductions log10 CFU/g (S) of ETEC were those using 10ppm oregano for 10min, with S=3.05 in individual treatments and S=4.03 in mixed treatments. The highest %I was obtained with individual sonication treatments (69.52 and 72.48), while in combined treatments the %I values increased with thyme oil 5ppm and ultrasound for 5min (51.27%) and 10min (53.31%).

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Persistencia, internalización y translocación de Escherichia coli O157:H7, O157:H16 y O105ab en plantas y frutos de tomate (Solanum lycopersicum L.)

Jesús

Gutiérrez-Ibáñez

Pale

et al. 2018

Revista Argentina de Microbiología

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The presence of pathogenic bacteria, such as Escherichia coli affects the quality and safety of vegetables that are consumed fresh and is associated with serious health problems. The objective of this study was to determine if three different strains of E. coli can penetrate and remain in plants and tomato fruits. A completely randomized experimental design was followed for which a tomato crop ("Cid" variety) was established under greenhouse conditions and three treatments were evaluated, T1 (E. coli O157:H7), T2 (E. coli from tomato cultivation [EcT] O157:H16), T3 (E. coli from spinach cultivation [EcH] O105ab) and a T4 control, with 100 plants each and four forms of inoculation: in the substrate, steam, petiole and the peduncle. Samples were carried out in vegetative stage, flowering, fruiting and physiological maturity to quantify in petri dish CFU/g and know if the bacteria managed to move around and recover in root, stem, flower and fruit. The phylogenetic groups that corresponded to the bacteria recovered were confirmed by biochemical tests, serotyping and PCR. At 120 days the recovery of bacteria in the plant was 23% (E. coli O157:H7), 28% (EcT O157:H16) and 55% (EcH O105ab) whit inoculation to the substrate while the inoculation by puncture the recovery was (in the same order) of 5%, 3%, and 4% at 30 days; 37%, 35% and 30% at 90 days; and 42%, 39% and 13% at 65 days. The strains submit the ability to enter the tomato plant and to stay in it and transported to the fruit, without producing that indicate their presence.

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Diversity of enterobacteria associated with tomato (Lycopersicum sculentum Mill) fruits and greenhouse soils

Cited by 3 publications

References 18 publications

Quality of tomato (Solanum lycopersicum L.) fruits inoculated with Escherichia coli under different storage conditions

Quality of tomato (Solanum lycopersicum L.) fruits inoculated with Escherichia coli under different storage conditions

Eficiencia de la desinfección con aceites esenciales y ultrasonido sobre Escherichia coli inoculada en frutos de tomate y el impacto sobre la actividad antioxidante

Persistencia, internalización y translocación de Escherichia coli O157:H7, O157:H16 y O105ab en plantas y frutos de tomate (Solanum lycopersicum L.)

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