High survival rates of Campylobacter coli under different stress conditions suggest that more rigorous food control measures might be needed in Brazil

Gomes, Carolina Nogueira; Passaglia, Jaqueline; Vilela, Felipe Pinheiro; Silva, Fátima M.H.S. Pereira da; Duque, Sheila S.; Falcão, Juliana Pfrimer

doi:10.1016/j.fm.2018.02.014

Cited by 24 publications

(14 citation statements)

References 60 publications

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“…Consistent with this finding, diversity in growth curves of S. Typhimurium, S. Heidelberg, and S. Enteritidis under chlorine-induced oxidative stress was observed by Dhakal et al (2018). Similarly, survival rates were substantially increased among 16 strains of bacteria response to oxidative stress after 10 min of incubation (Gomes et al, 2018). The variety of metabolic states for each serotype under oxidative stress could explain such discrepancies.…”

Section: Discussionsupporting

confidence: 68%

Resistance Profiles of Salmonella Isolates Exposed to Stresses and the Expression of Small Non-coding RNAs

et al. 2020

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Salmonella can resist various stresses and survive during food processing, storage, and distribution, resulting in potential health risks to consumers. Therefore, evaluation of bacterial survival profiles under various environmental stresses is necessary. In this study, the resistance profiles of five Salmonella isolates [serotypes with Agona, Infantis, Typhimurium, Enteritidis, and a standard strain (ATCC 13076, Enteritidis serotype)] to acidic, hyperosmotic, and oxidative stresses were examined, and the relative expressions of non-coding small RNAs were also evaluated, including CyaR, MicC, MicA, InvR, RybB, and DsrA, induced by specific stresses. The results indicated that although all tested strains displayed a certain resistance to stresses, there was great diversity in stress resistance among the strains. According to the reduction numbers of cells exposed to stress for 3 h, S. Enteritidis showed the highest resistance to acidic and hyperosmotic stresses, whereas ATCC 13076 showed the greatest resistance to oxidative stress, with less than 0.1 Log CFU/ml of cell reduction. Greater resistance of cells to acidic, hyperosmotic, and oxidative stresses was observed within 1 h, after 2 h, and from 1 to 2 h, respectively. The relative expression of sRNAs depended on the isolate for each stress; acidic exposure for the tested isolates induced high expression levels of DsrA, MicC, InvR, RybB, MicA, and CyaR. The sRNA RybB, associated with sigma E and outer membrane protein in bacteria, showed a fold change of greater than 7 in S. Enteritidis exposed to the tested stresses. CyaR and InvR involved in general stress responses and stress adaptation were also induced to show high expression levels of Salmonella exposed to hyperosmotic stress. Overall, these findings demonstrated that the behaviors of Salmonella under specific stresses varied according to strain and were likely not related to other profiles. The finding also provided insights into the survival of Salmonella subjected to short-term stresses and for controlling Salmonella in the food industry.

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Section: Discussionsupporting

confidence: 68%

Resistance Profiles of Salmonella Isolates Exposed to Stresses and the Expression of Small Non-coding RNAs

et al. 2020

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“…The sodB gene participates in the oxidative stress response (TORRES et al, 2017;GOMES et al, 2018) metabolizing toxic forms of oxygen, hydrogen peroxide and free radicals (PURDY et al, 1999). The transcription behavior for this gene was similar to that observed for the p19 gene, being observed only at day one.…”

Section: Resultsmentioning

confidence: 69%

“…The ciaB gene encodes a protein involved in cell invasion and survival (GOMES et al, 2018) and is considered as a reference in the study of pathogenicity of Campylobacter spp. (ZHENG et al,2006;RAEISI et al, 2017).…”

Section: Resultsmentioning

confidence: 99%

“…The clinical symptoms of Campylobacteriosis can range from mild to severe diarrhea, fever, vomiting and headaches and be the cause of other more serious complications such as GBS (Guillain-Barré Syndrome) (GOMES et al, 2018). While the poultry are incriminated as the main source of infection for humans, there is a high diversity of serotypes and genotypes when comparing isolates from humans and poultry, showing the existence of other sources of infection (FERNANDEZ; GARCÍA; VILLANUEVA, 2005).…”

Section: Introductionmentioning

confidence: 99%

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Consumption of minas frescal cheese may be a source of human infection by Campylobacter jejuni

et al. 2020

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Campylobacter spp. is an emerging pathogen that causes gastroenteritis in humans and the consumption of dairy food can characterize sources of infection. We aimed to verify the viability and a presence of transcripts associated with characteristics of virulence and adaptation of C. jejuni isolated from Minas Frescal cheeses, produced with contaminated milk and stored under refrigeration for up to ten days. The samples were analyzed for bioindicators, Campylobacter spp., pH, acidity, moisture and sodium chloride. Campylobacter spp. recovered were evaluated for the production of transcripts of: ciaB, dnaJ, p19 and sodB. The results were correlated with the viability of C. jejuni and changes in their transcriptome. Storage at low temperatures reduced C. jejuni from the first to the fourth day. The variations in humidity, pH and acidity influenced the decreasing of C. jejuni. There was a reduction in transcripts' production of the four genes, more pronounced on the fourth day, indicating the inability of the microorganism to perform its metabolic activities, due to the conditions of injury. Despite the presence of mechanisms of virulence and adaptation, C. jejuni could not remain viable four days after production. However, consumption of fresh cheese contaminated with Campylobacter jejuni can be a source of infection when consumed up to four days after production.

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“…Its primary route of infection being through poultry meat [24]. There is information about introduction of predictive modeling in Campylobacter food spoilage [25,26]. Recently, a model was developed, which permits the determination of emerging Campylobacter strains within a flock.…”

Section: Microorganisms and Foodmentioning

confidence: 99%

Predictive Modeling of Microbial Behavior in Food

STAVROPOULOU

Bezirtzoglou

2019

Foods

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Microorganisms can contaminate food, thus causing food spoilage and health risks when the food is consumed. Foods are not sterile; they have a natural flora and a transient flora reflecting their environment. To ensure food is safe, we must destroy these microorganisms or prevent their growth. Recurring hazards due to lapses in the handling, processing, and distribution of foods cannot be solved by obsolete methods and inadequate proposals. They require positive approach and resolution through the pooling of accumulated knowledge. As the industrial domain evolves rapidly and we are faced with pressures to continually improve both products and processes, a considerable competitive advantage can be gained by the introduction of predictive modeling in the food industry. Research and development capital concerns of the industry have been preserved by investigating the plethora of factors able to react on the final product. The presence of microorganisms in foods is critical for the quality of the food. However, microbial behavior is closely related to the properties of food itself such as water activity, pH, storage conditions, temperature, and relative humidity. The effect of these factors together contributing to permitting growth of microorganisms in foods can be predicted by mathematical modeling issued from quantitative studies on microbial populations. The use of predictive models permits us to evaluate shifts in microbial numbers in foods from harvesting to production, thus having a permanent and objective evaluation of the involving parameters. In this vein, predictive microbiology is the study of the microbial behavior in relation to certain environmental conditions, which assure food quality and safety. Microbial responses are evaluated through developed mathematical models, which must be validated for the specific case. As a result, predictive microbiology modeling is a useful tool to be applied for quantitative risk assessment. Herein, we review the predictive models that have been adapted for improvement of the food industry chain through a built virtual prototype of the final product or a process reflecting real-world conditions. It is then expected that predictive models are, nowadays, a useful and valuable tool in research as well as in industrial food conservation processes.

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High survival rates of Campylobacter coli under different stress conditions suggest that more rigorous food control measures might be needed in Brazil

Cited by 24 publications

References 60 publications

Resistance Profiles of Salmonella Isolates Exposed to Stresses and the Expression of Small Non-coding RNAs

Resistance Profiles of Salmonella Isolates Exposed to Stresses and the Expression of Small Non-coding RNAs

Consumption of minas frescal cheese may be a source of human infection by Campylobacter jejuni

Predictive Modeling of Microbial Behavior in Food

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