Helicobacter pylori growth pattern in reference media and extracts from selected minimally processed vegetables

Pina-Pérez, M.C.; González, Ana; Moreno, Yolanda; Ferrús, María Antonia

doi:10.1016/j.foodcont.2017.11.044

Cited by 7 publications

(7 citation statements)

References 35 publications

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“…Finally, the microbial growth data were modelled by means of the reparametrized modified Gompertz equation (Equation 1) [49,50] using Solver tool for Excel (Microsoft Office ProPlus 365, Redmond, WA, USA).…”

Section: Microbial Stability Of Salmon Filletsmentioning

confidence: 99%

“…where the three phases of the growth curve can be described by the following parameters: Maximum specific growth rate (µm), given by the slope of the line of the exponential growth zone observed in the logarithmic curve of the number of microorganisms; lag time (λ), defined as the intersection of the tangent of the exponential growth zone to the x-axis; the asymptote A (A = lnN ∞ /N 0 ), which corresponds to the maximal value reached (Zwietering et al [49]; Pina-Perez et al [50]). Furthermore, in order to simplify the analysis, the parameter A was recalculated as logN ∞ /N 0 to represent the microorganisms growth cycles reached in each treatment.…”

Section: Microbial Stability Of Salmon Filletsmentioning

confidence: 99%

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Characterization and Testing of a Novel Sprayable Crosslinked Edible Coating Based on Salmon Gelatin

et al. 2019

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The aim of this study was to develop and characterize a sprayable edible coating using salmon gelatin (SG) and its stabilization by photopolymerization using riboflavin (Rf). Suspensions of SG with Rf at pH values of 5.0 and 8.5 were exposed for 2 min to visible light (VL) and ultraviolet (UV) light and further characterized to determine structural changes of the different gelatin formulations. Rheology analysis showed that at pH 5, the loss modulus (G’’) was higher that the storage modulus (G’) for crosslinked samples (VL and UV light). However, at pH 8.5 G’ values increased over G’’, showing a strong crosslinking effect. Interestingly both moduli did not intersect at any point and their maximum values did not change upon cooling with respect to the gelatin suspension without light exposure, demonstrating that triple helix formation was not affected by the reaction. In fact, neither the gelation temperature nor the enthalpy values were significantly affected. Viscosity measurements confirmed the hydrogel formation using VL, showing higher viscosity values after exposure at increasing temperatures. Transmittance (T%) measurements showed an increase in T% in the suspensions after VL exposure, with only a 10% decrease compared to SG without riboflavin. For validation, the coating was sprayed in fresh salmon fillets, showing a 37% delay in spoilage and reduced weight loss. Therefore, photopolymerization of low viscosity gelatins would allow to manage viscoelasticity of the biomaterial stabilizing it as coating and preventing the deterioration of salmon fillets.

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Section: Microbial Stability Of Salmon Filletsmentioning

confidence: 99%

Section: Microbial Stability Of Salmon Filletsmentioning

confidence: 99%

Characterization and Testing of a Novel Sprayable Crosslinked Edible Coating Based on Salmon Gelatin

et al. 2019

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“…Thus, it is possible to suggest that H. pylori harbors within yeast cells before its viability or its morphology are affected by a stressing temperature. There was a significant difference in the means of Y-BLBs when comparing co-cultures incubated at 4 • C or 25 • C (p = 0.002), being that the Y-BLBs were fewer at 4 • C. A possible explanation for this difference could be that H. pylori loses motility and enters into the coccoid morphology at 4 • C faster than at temperatures close to 25 • C, permitting more Y-BLBs to occur at the higher of these two temperatures [58].…”

Section: Discussionmentioning

confidence: 98%

Temperatures Outside the Optimal Range for Helicobacter pylori Increase Its Harboring within Candida Yeast Cells

Sánchez-Alonzo

Arellano-Arriagada

Castro-Seriche

et al. 2021

Biology

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Helicobacter pylori is capable of entering into yeast, but the factors driving this endosymbiosis remain unknown. This work aimed to determine if temperatures outside the optimal range for H. pylori increase its harboring within Candida. H. pylori strains were co-cultured with Candida strains in Brucella broth supplemented with 5% fetal bovine serum and incubated at 4, 25, 37 or 40 °C. After co-culturing, yeasts containing bacteria-like bodies (Y-BLBs) were observed by optical microscopy, and the bacterium were identified as H. pylori by FISH. The H. pylori 16S rRNA gene was amplified from the total DNA of Y-BLBs. The viability of intra-yeast H. pylori cells was confirmed using a viability assay. All H. pylori strains were capable of entering into all Candida strains assayed. The higher percentages of Y-BLBs are obtained at 40 °C with any of the Candida strains. H pylori also increased its harboring within yeast in co-cultures incubated at 25 °C when compared to those incubated at 37 °C. In conclusion, although H. pylori grew significantly at 40 °C, this temperature increased its harboring within Candida. The endosymbiosis between both microorganisms is strain-dependent and permits bacterial cells to remain viable under the stressing environmental conditions assayed.

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“…VBNC forms represent a great threat to food safety [24,25]. According to the same study, between 0.60 and even 4.5 log 10 cycles of initial bacterial load enter into the VBNC state after 3-5 days of storage at 20 • C [23].…”

Section: Introductionmentioning

confidence: 86%

“…To date, only one study has been carried out regarding the characterization of factors affecting the growth and survival of H. pylori cells in vegetables. Pina-Pérez et al (2018) simulated the growth and survival potential of H. pylori cells artificially inoculated on lettuce, kale, spinach, and chard and reported that H. pylori was able to grow and proliferate in lettuce at 20 • C with a maximum specific growth rate (µ max ) equal to 0.79 log 10 (CFU/mL)/d), showing a peak of growth of 1 log 10 cycle in 5 days [23].…”

Section: Introductionmentioning

confidence: 99%

Helicobacter pylori Is Present at Quantifiable Levels in Raw Vegetables in the Mediterranean Area of Spain

et al. 2022

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Vegetables are one of the main foodstuffs consumed in the Mediterranean diet. However, raw vegetables have been associated with relevant foodborne outbreaks worldwide. Accurate knowledge of the microbiological quantitative risks associated with these matrices is crucial in order to define effective control measures, avoiding the survival and dissemination of foodborne pathogens through the different food chain stages. The aim of the present study is the assessment of the prevalence of Helicobacter pylori (a unique carcinogenic biological agent recognized to date) on leafy vegetables (spinach, lettuce, and chard) by means of the detection of the specific pathogenicity vacA gene. A real-time quantitative polymerase chain reaction (qPCR) optimized approach was used to detect H. pylori-positive samples and the concentration of this pathogen (with a limit of detection equal to 10 cells). One hundred raw vegetable samples were acquired in markets corresponding to the Spanish Mediterranean area. Sliced vegetable leaves were homogenized and centrifuged, and DNA was extracted from the homogenates. qPCR results confirmed 20 out of 100 H. pylori-positive samples, with melting temperature (Tm) values in the range of 84.8–86.5 °C (Tm vacA H. pylori = 85 °C). Amplicons were cut, purified, and sequenced to confirm the homology with the H. pylori vacA gene. A total of 17 out of 100 vegetable samples (12/45 (26.6%) lettuce, 2/21 (9.5%) spinach, and 3/34 (8.8%) chard samples) were finally confirmed as H. pylori-positive. Contamination levels were in the range of 1.5 ± 0.3 to 2.5 ± 0.1 log10 cycles (36–335 CFU/g leafy vegetables). Our results show that H. pylori is detected by qPCR at levels close to infectious doses in fresh vegetables, thus posing a food safety hazard.

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Helicobacter pylori growth pattern in reference media and extracts from selected minimally processed vegetables

Cited by 7 publications

References 35 publications

Characterization and Testing of a Novel Sprayable Crosslinked Edible Coating Based on Salmon Gelatin

Characterization and Testing of a Novel Sprayable Crosslinked Edible Coating Based on Salmon Gelatin

Temperatures Outside the Optimal Range for Helicobacter pylori Increase Its Harboring within Candida Yeast Cells

Helicobacter pylori Is Present at Quantifiable Levels in Raw Vegetables in the Mediterranean Area of Spain

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