Effect of irradiation on kinetic behavior of Salmonella Typhimurium and Staphylococcus aureus in lettuce and damage of bacterial cell envelope

Shim, Won‐Bo; Je, Gil-Soo; Kim, Kyeong-Yeol; Mtenga, Adelard B.; Lee, Won-Gyeong; Song, Jeong-Un; Chung, Duck-Hwa; Yoon, Yohan

doi:10.1016/j.radphyschem.2012.01.008

Cited by 13 publications

(5 citation statements)

References 33 publications

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“…Shim et al . () showed that that gamma irradiation (1 kGy) of contaminated lettuce reduced numbers of S. enterica serovar Typhimurium and S. aureus by 3 log CFU per leaf. Electron beam irradiation (1.0 kGy) is able to reduce S. enterica serovar Typhimurium by 2.65 log CFU g −1 in cantaloupe (Chimbombi et al ., ).…”

Section: Novel Nonthermal Processingmentioning

confidence: 99%

Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready‐to‐eat meals, meats and pumpable products

Stratakos

Koidis

2015

Int J of Food Sci Tech

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Consumer studies and market reports show an increase in consumption of ready-to-eat (RTE) foods. Although conventional processing technologies can in most cases produce safe products, they can also lead to the degradation of nutritional compounds and negatively affect quality characteristics. Consumers strongly prefer food that is minimally processed with the maximum amount of health-promoting substances. Novel processing technologies as pre-or post-treatment decontamination methods or as substitutes of conventional technologies have the potential to produce foods that are safe, rich in nutrient content and with superior organoleptic properties. Combining novel with conventional processes can eliminate potential drawbacks of novel technologies. This review examines available scientific information and critically evaluates the suitability and efficiency of various novel thermal and nonthermal technologies in terms of microbial safety, quality as well as nutrient content on the production of RTE meals, meats and pumpable products.

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Section: Novel Nonthermal Processingmentioning

confidence: 99%

Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready‐to‐eat meals, meats and pumpable products

Stratakos

Koidis

2015

Int J of Food Sci Tech

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“…MYP (mannitol–egg yolk–polymyxine) agar was used to count Bacillus cereus colonies and inoculated at 35 °C for 24 h [ 23 ]. Xylose lysine deoxycholate agar (Difco) and Baird-Parker agar (Difco) were inoculated at 35 °C for 24 h for the enumeration of Salmonella and Staphylococcus aureus , respectively [ 24 ]. Palcam agar was inoculated at 30 °C for 48 h for the enumeration of Listeria monocytogenes [ 25 ].…”

Section: Methodsmentioning

confidence: 99%

Investigation on the Microbial Diversity of Fresh-Cut Lettuce during Processing and Storage Using High Throughput Sequencing and Their Relationship with Quality

Sun

Zhao

et al. 2022

Foods

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Microbial community distribution in vegetables can affect their quality. This study analyzed the distribution of the microbial community at various stages during processing and storage with the microbial diversity analysis, and evaluated the correlation between the dominant bacteria and sensory quality of lettuce using correspondence analysis with multiple regression analysis. Results showed that the process of washing, cutting, then disinfection and dewatering could change the community distribution and dominant bacteria in lettuce, and maintain better texture, morphology, aroma, color qualities of lettuce. The total number of colonies and relative abundance of Xanthomonas in fresh-cut lettuce decreased, while Afipia and Ralstonia increased during processing and pre-storage (storage for 6 h, 12 h and 1 d). After storage for 3 d, the total number of colonies in lettuce increased (more than 5 log CFU/g), especially the relative abundance of Pseudomonas, which led to the obvious deterioration of the sensory quality of lettuce. Throughout the process, the number of Bacillus cereus, Staphylococcus aureus, and E. coli was less than 100 CFU/g and 3 MPN/g. The number of typical pathogenic bacteria, Salmonella, Listeria monocytogenes and E. coli O157:H7, was below the detection limit. Overall, the prevention and control of psychrotrophic Pseudomonas in lettuce was still necessary. These results will provide useful information for the fresh-cut lettuce industry.

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“…Commonly, S. aureus has been isolated from plants [16]. Microbial contamination in food can occur due to poor storage procedures, and an increase in temperature during shelf life has been identiied as the cause of microorganism proliferation [11].…”

Section: Staphylococcal Intoxicationmentioning

confidence: 99%

PCR Assay for Detection of Staphylococcus aureus in Fresh Lettuce (Lactuca sativa)

Chávez‐Almanza¹,

López‐Cervantes²,

Cantú-Soto³

et al. 2017

Frontiers in Staphylococcus Aureus

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The growth in food demand and production growth of vegetables have led to the development of intensive production systems with the aim of having regular access to enough high-quality food. The aim is to determine the incidence of Staphylococcus aureus in fresh letuce by PCR in order to enhance the eiciency for detection and identiication process. The Baird-Parker method was used for isolating pathogens from 54 letuce samples. Genomic DNA extraction was performed according the Mericon DNA Bacteria Plus Kit. The detection by PCR was performed using the pair of primers: coa gene (5′-ATAGAGCTGATGGTACAGG-3′ and 5′-GCTTCCGATTGTTCGATGC-3′). The phylogenetic tree was constructed by comparing conserved sequences from the adjacent 16S gene, using the F2C 5′-AGAGTTTGATCATGGCTC-3′ and C 5′-ACGGGCGGTGTGTAC-3′ primers. To test the antimicrobial efect, we used the disk difusion method (Kirby-Bauer) using Mueller-Hinton agar and ive antibiotics with diferent concentrations. The incidence of S. aureus was 1.7%. All the isolates were situated in the ATCC 11632 clade in accordance with other reported sequences belonging to this pathogen in the NCBI database. All the isolates seemed to be resistant to penicillin (10U). The molecular techniques used in this study are suitable for the identiication of S. aureus isolated from letuce, increasing our capability of detecting this pathogen by improving the process and increasing the eiciency contributing to the safety of this vegetable.

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Effect of irradiation on kinetic behavior of Salmonella Typhimurium and Staphylococcus aureus in lettuce and damage of bacterial cell envelope

Cited by 13 publications

References 33 publications

Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready‐to‐eat meals, meats and pumpable products

Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready‐to‐eat meals, meats and pumpable products

Investigation on the Microbial Diversity of Fresh-Cut Lettuce during Processing and Storage Using High Throughput Sequencing and Their Relationship with Quality

PCR Assay for Detection of Staphylococcus aureus in Fresh Lettuce (Lactuca sativa)

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