Genetic Analysis with Random Amplified Polymorphic DNA of the Multiple Enterocin-Producing<i> Enterococcus lactis</i> 4CP3 Strain and Its Efficient Role in the Growth of<i> Listeria monocytogenes</i> in Raw Beef Meat

Braïek, Olfa Ben; Smaoui, Slim; Ennouri, Karim; Hani, Khaled; Ghrairi, Taoufik

doi:10.1155/2018/5827986

Cited by 8 publications

(11 citation statements)

References 32 publications

(44 reference statements)

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“…The null hypothesis for this parameter is a variance of zero, which would indicate that a random effect is not present. This can be assessed using a statistical test called a Wald Z statistic [49][50][51]. For L. monocytogenes, S. aureus and S. Typhimurium, this test was run and the null hypothesis (Wald Z = 0.000, P = 0.019), (Wald Z = 0.000, P = 0.007) and (Wald Z = 0.000, P = 0.012) was rejected.…”

Section: Plos Onementioning

confidence: 99%

Towards understanding the antagonistic activity of phytic acid against common foodborne bacterial pathogens using a general linear model

et al. 2020

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The increasing challenge of antibiotic resistance requires not only the discovery of new antibiotics, but also the development of new alternative approaches. Therefore, in the present study, we investigated for the first time the antibacterial potential of phytic acid (myo-inositol hexakisphosphate, IP6), a natural molecule that is 'generally recognized as safe' (FDA classification), against the proliferation of common foodborne bacterial pathogens such as Listeria monocytogenes, Staphylococcus aureus and Salmonella Typhimurium. Interestingly, compared to citric acid, IP6 was found to exhibit significantly greater inhibitory activity (P<0.05) against these pathogenic bacteria. The minimum inhibitory concentration of IP6 varied from 0.488 to 0.97 mg/ml for the Gram-positive bacteria that were tested, and was 0.244 mg/ml for the Gram-negative bacteria. Linear and general models were used to further explore the antibacterial effects of IP6. The developed models were validated using experimental growth data for L. monocytogenes, S. aureus and S. Typhimurium. Overall, the models were able to accurately predict the growth of L. monocytogenes, S. aureus, and S. Typhimuriumin Polymyxin acriflavine lithium chloride ceftazidime aesculin mannitol (PAL-CAM), Chapman broth, and xylose lysine xeoxycholate (XLD) broth, respectively. Remarkably, the early logarithmic growth phase of S. Typhimurium showed a rapid and severe decrease in a period of less than one hour, illustrating the bactericidal effect of IP6. These results suggest that IP6 is an efficient antibacterial agent and can be used to control the proliferation of foodborne pathogens. It has promising potential for environmentally friendly applications in the food industry, such as for food preservation, food safety, and for prolonging shelf life.

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Section: Plos Onementioning

confidence: 99%

Towards understanding the antagonistic activity of phytic acid against common foodborne bacterial pathogens using a general linear model

et al. 2020

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“…In this study, an enterocin P‐producing Enterococcus lactis Q1 strain exhibiting anti‐listerial activity (Ben Braïek et al., 2019) was selected to assess the biopreservative effect of its direct addition to refrigerated raw beef meat in terms of biocontrol of L. monocytogenes EGDe 107776 and evaluation of the organoleptic quality of treated beef samples. It is also worth mentioning that E. lactis Q1 strain used in the present work is different (in terms of isolation origin, microbiological and biochemical traits, biological and biotechnological properties, enterocin typing, and production …) from that previously studied by Ben Braïek, Smaoui, et al (2018) for listerial control in beef meat and named E. lactis strain 4CP3 (Ben Braïek et al., 2018b).…”

Section: Introductionmentioning

confidence: 83%

“…Steak beef meats were purchased from a Tunisian supermarket in the region of Sousse and rapidly transported under refrigeration to the laboratory when they were aseptically prepared and artificially contaminated with L. monocytogenes EGDe 107776 and inoculated with enterococcal strains as previously described by Ben Braïek, Smaoui, et al (2018) to finally obtain five samples named B1, B2, B3, B4, and B5 treated as follow: B1, L. monocytogenes EGDe 107776 at 10 5 CFU/g of meat serving as control; B2, L. monocytogenes EGDe 107776 at 10 5 CFU/g + E. lactis Q1 at 10 7 CFU/g; B3, L. monocytogenes EGDe 107776 at 10 5 CFU/g + E. faecium VC185 at 10 7 CFU/g 107776; B4, E. lactis Q1 at 10 7 CFU/g and B5, E. faecium VC185 at 10 7 CFU/g.…”

Section: Methodsmentioning

confidence: 99%

“…It is important to mention that before the artificial contamination of beef samples with L. monocytogenes and their inoculation with enterococcal strains, these were checked for undesirable presence of L. monocytogenes , mesophilic and psychrotrophic bacteria according to Ben Braïek, Smaoui, et al (2018).…”

Section: Methodsmentioning

confidence: 99%

“…Furthermore, foods contaminated with this pathogen do not present a specific odor, or color, or taste that make them different from safe foods. L. monocytogenes is also deemed as one of the main concerns in meat processing and storage industries due to its direct implication in many listeriosis outbreaks linked to the consumption of meat products worldwide (Barroso, Maia, Cabrita, Matínez‐Suárez, & Brito, 2019; Ben Braïek, Smaoui, Ennouri, Hani, & Ghrairi, 2018).…”

Section: Introductionmentioning

confidence: 99%

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In situ Listeria monocytogenes biocontrol and sensory attributes enhancement in raw beef meat by Enterococcus lactis

Braïek

Smaoui

Ennouri

et al. 2020

J Food Process Preserv

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The enterocin P‐producing Enterococcus lactis strain Q1 was directly added at 107 CFU/g in refrigerated raw beef to evaluate its effectiveness in the control of Listeria monocytogenes EGDe 107776 proliferation. Furthermore, sensorial evaluation of the quality of treated beef meat samples with the enterococcal protective culture was performed basing on color, odor, and appearance parameters for 14 days. As a result, it was demonstrated that the enterocin P‐producing E. lactis Q1 strain led to a remarkable reduction (p < .05) of L. monocytogenes in beef meat by 6.47 ± 0.30 log units after 7 days and 7.25 ± 0.35 log units below the control after 14 days, then remained stable up to 28 days of cold storage. Also, E. lactis Q1 strain improved significantly (p < .05) the organoleptic quality of treated beef sample. Hence, E. lactis Q1 clearly indicates its efficiency to be used as protective agent in a wide range of meat products. Practical applications Preserving meat using new bacteriocinogenic lactic acid bacteria is an important agenda to ensure consumer safety. The present study showed the ability of an enterocin P‐producing strain named E. lactis Q1, added in raw beef meat during cold storage, to inhibit L. monocytogenes and improve meat sensory properties. Hence, E. lactis Q1 can be used in the future to develop healthy meat products with better shelf life and quality.

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Genetic diversity and antibiotic resistance of Shigella spp. isolates from food products

Pakbin

Amani

Allahyari

et al. 2021

Food Science & Nutrition

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The emergence of multidrug-resistant Shigella is a significant threat to global public health. Limited studies have investigated the incidence, antimicrobial susceptibility, and genetic diversity of Shigella isolated from food products. Conventional culturebased, serologic, molecular, disk diffusion, PCR, and RAPD-PCR methods were used to determine the prevalence rate, phenotypic and genotypic antibiotic resistance profile, and genetic diversity of the Shigella isolates from food samples including vegetable salad, ground meat, and raw cow's milk (405 samples). The prevalence rate of Shigella in food samples was 4.44%. The incidence of S. sonnei (3.7%) was higher than that of S. flexneri (0.74%). S. dysenteriae and S. boydii were not detected in food samples examined. Also, no Shigella were recovered from raw cow's milk. This study showed that the Shigella isolates were resistant to sulfamethoxazole/trimethoprim (83.3%), amoxicillin (66.6%), streptomycin (66.6%), tetracycline (61.1%), ampicillin (50%), amoxicillin-clavulanic acid (50%), azithromycin (50%), and chloramphenicol (50%) and completely sensitive to cefoxitin, cefepime, amikacin, and gentamicin.All Shigella isolates were multidrug-resistant. We detected bla SHV resistance gene in all isolates; however, no isolate harbored bla TEM gene. RAPD-PCR categorized the Shigella isolates into five main clusters. The highest antibiotic resistance was observed in the isolates of cluster R4. The finding of this study also indicated an association between antimicrobial resistance profiles and genotyping properties of the isolates. Novel food monitoring systems, including surveillance of multidrug-resistant foodborne pathogens, especially in developing countries, are required to control the foodborne diseases.

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Genetic Analysis with Random Amplified Polymorphic DNA of the Multiple Enterocin-Producing Enterococcus lactis 4CP3 Strain and Its Efficient Role in the Growth of Listeria monocytogenes in Raw Beef Meat

Cited by 8 publications

References 32 publications

Towards understanding the antagonistic activity of phytic acid against common foodborne bacterial pathogens using a general linear model

Towards understanding the antagonistic activity of phytic acid against common foodborne bacterial pathogens using a general linear model

In situ Listeria monocytogenes biocontrol and sensory attributes enhancement in raw beef meat by Enterococcus lactis

Genetic diversity and antibiotic resistance of Shigella spp. isolates from food products

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