Impact of Water Activity on the Inactivation and Gene Expression of Listeria monocytogenes during Refrigerated Storage of Pressurized Dry-Cured Ham

Pérez-Baltar, Aida; Alía, Alberto; Rodríguez, Alicia; Córdoba, Juan J.; Médina, Margarita; Montiel, Raquel

doi:10.3390/foods9081092

Cited by 12 publications

(11 citation statements)

References 35 publications

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“…Gene expression pro ling of the response of L. monocytogenes to HPP has previously been studied by RNA-seq [12], microarray [31,32], and qPCR [33]. For example, it has been shown that a mutation in ctsR causes barotolerance and a ctsR deletion mutant of L. monocytogenes shows increased expression of Clp protease and PTS system genes after HPP [31].…”

Section: Introductionmentioning

confidence: 99%

HPP-induced transcriptome response during recovery of Listeria monocytogenes

Duru¹,

Bucur²,

Andreevskaya³

et al. 2020

Preprint

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Background High-pressure processing (HPP) is a commonly used technique in the food industry to inactivate pathogens, including L. monocytogenes. It has been shown that L. monocytogenes is able to recover from HPP injuries and can start to grow again during long-term cold storage. To date, the gene expression profiling of L. monocytogenes during HPP damage recovery at cooling temperature has not been studied. In order identify key genes that play a role in recovery of the damage caused by HPP treatment, we performed RNA-sequencing (RNA-seq) for two L. monocytogenes strains (barotolerant RO15 and barosensitive ScottA) at nine selected time points (up to 48 h) after treatment with two pressure levels (200 and 400 MPa). Results The results showed that a general stress response was activated by SigB after HPP treatment. In addition, the phosphotransferase system (PTS), protein folding, and cobalamin biosynthesis were the most upregulated genes during HPP damage recovery. We observed that cell-division-related genes (divIC, dicIVA, ftsE, and ftsX) were downregulated. By contrast, peptidoglycan-synthesis genes (murG, murC, and pbp2A) were upregulated. This indicates that cell-wall repair occurs as a part of HPP damage recovery. We also observed that prophage genes, including anti-CRISPR genes, were induced by HPP. Interestingly, a large amount of RNA-seq data (up to 85%) was mapped to Rli47, which is a non-coding RNA that is upregulated after HPP. Thus, we predicted that Rli47 plays a role in HPP damage recovery in L. monocytogenes. Moreover, gene-deletion experiments showed that amongst peptidoglycan biosynthesis genes, pbp2A mutants are more sensitive to HPP. Conclusions We identified several genes and mechanisms that may play a role in recovery from HPP damage of L. monocytogenes. Our study contributes to new information on pathogen inactivation by HPP.

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Section: Introductionmentioning

confidence: 99%

HPP-induced transcriptome response during recovery of Listeria monocytogenes

Duru¹,

Bucur²,

Andreevskaya³

et al. 2020

Preprint

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“…Heat treatment is one of the traditional microbial control methods in agricultural and food processing applications. There are many factors influencing microbial inactivation, such as temperature, water activity (a w ), heating rate and physical structure of food matrices [ 11 , 12 , 13 , 14 , 15 , 16 ]. Decimal reduction time ( D -value), the time (min) required to reduce the microbial population by 10-fold (1 log) at a constant temperature (°C), is used to measure microbial heat resistance.…”

Section: Introductionmentioning

confidence: 99%

“…Thermal inactivation kinetic study of microorganisms can provide solid and reliable thermal processing parameters (heating temperature and time) for the food industry. The linear model described by first-order kinetics is widely used to determine the D -value for microorganisms, which can accurately predict the linear microbial inactivation curve [ 16 , 22 , 23 ]. In addition, the Weibull model has been successfully applied to better fit nonlinear microbial inactivation curves [ 24 , 25 , 26 , 27 , 28 , 29 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Physical Structures of Food Matrices on Heat Resistance of Enterococcus faecium NRRL-2356 in Wheat Kernels, Flour and Dough

Lin

Zhu

Zhang

et al. 2020

Foods

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Nonpathogenic surrogate microorganisms, with a similar or slightly higher thermal resistance of the target pathogens, are usually recommended for validating practical pasteurization processes. The aim of this study was to explore a surrogate microorganism in wheat products by comparing the thermal resistance of three common bacteria in wheat kernels and flour. The most heat-resistant Enterococcus faecium NRRL-2356 rather than Salmonella cocktail and Escherichia coli ATCC 25922 was determined when heating at different temperature–time combinations at a fixed heating rate of 5 °C/min in a heating block system. The most heat-resistant pathogen was selected to investigate the influences of physical structures of food matrices. The results indicated that the heat resistance of E. faecium was influenced by physical structures of food matrices and reduced at wheat kernel structural conditions. The inactivation of E. faecium was better fitted in the Weibull distribution model for wheat dough structural conditions while in first-order kinetics for wheat kernel and flour structural conditions due to the changes of physical structures during heating. A better pasteurization effect could be achieved in wheat kernel structure in this study, which may provide technical support for thermal inactivation of pathogens in wheat-based food processing.

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“…The surface and interior of HHP-treated ham (applied for 10 min at 450 MPa or 5 min at 600 MPa) depicted a 2 and 3 log units reduction in L. monocytogenes populations, respectively, despite the varying levels of water activity [ 66 ]. However, authors observed that the effectiveness of HHP treatments (at 600 MPa for 5 min) against L. monocytogenes was influenced by the physicochemical properties of the food matrix, such as lower water activity, which diminished the antimicrobial impact of HHP.…”

Section: Nonthermal Decontamination Technologiesmentioning

confidence: 99%

Emerging Trends for Nonthermal Decontamination of Raw and Processed Meat: Ozonation, High-Hydrostatic Pressure and Cold Plasma

Roobab

Chacha

Abida

et al. 2022

Foods

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Meat may contain natural, spoilage, and pathogenic microorganisms based on the origin and characteristics of its dietary matrix. Several decontamination substances are used during or after meat processing, which include chlorine, organic acids, inorganic phosphates, benzoates, propionates, bacteriocins, or oxidizers. Unfortunately, traditional decontamination methods are often problematic because of their adverse impact on the quality of the raw carcass or processed meat. The extended shelf-life of foods is a response to the pandemic trend, whereby consumers are more likely to choose durable products that can be stored for a longer period between visits to food stores. This includes changing purchasing habits from “just in time” products “for now” to “just in case” products, a trend that will not fade away with the end of the pandemic. To address these concerns, novel carcass-decontamination technologies, such as ozone, high-pressure processing and cold atmospheric plasma, together with active and clean label ingredients, have been investigated for their potential applications in the meat industry. Processing parameters, such as exposure time and processing intensity have been evaluated for each type of matrix to achieve the maximum reduction of spoilage microorganism counts without affecting the physicochemical, organoleptic, and functional characteristics of the meat products. Furthermore, combined impact (hurdle concept) was evaluated to enhance the understanding of decontamination efficiency without undesirable changes in the meat products. Most of these technologies are beneficial as they are cost-effective, chemical-free, eco-friendly, easy to use, and can treat foods in sealed packages, preventing the product from post-process contamination. Interestingly, their synergistic combination with other hurdle approaches can help to substitute the use of chemical food preservatives, which is an aspect that is currently quite desirable in the majority of consumers. Nonetheless, some of these techniques are difficult to store, requiring a large capital investment for their installation, while a lack of certification for industrial utilization is also problematic. In addition, most of them suffer from a lack of sufficient data regarding their mode of action for inactivating microorganisms and extending shelf-life stability, necessitating a need for further research in this area.

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Impact of Water Activity on the Inactivation and Gene Expression of Listeria monocytogenes during Refrigerated Storage of Pressurized Dry-Cured Ham

Cited by 12 publications

References 35 publications

HPP-induced transcriptome response during recovery of Listeria monocytogenes

HPP-induced transcriptome response during recovery of Listeria monocytogenes

Effect of Physical Structures of Food Matrices on Heat Resistance of Enterococcus faecium NRRL-2356 in Wheat Kernels, Flour and Dough

Emerging Trends for Nonthermal Decontamination of Raw and Processed Meat: Ozonation, High-Hydrostatic Pressure and Cold Plasma

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