Mixed culture biofilms of Salmonella Typhimurium and cultivable indigenous microorganisms on lettuce show enhanced resistance of their sessile cells to cold oxygen plasma

Jahid, Iqbal Kabir; Han, Noori; Zhang, Cheng-Yi; Ha, Sang‐Do

doi:10.1016/j.fm.2014.08.003

Cited by 70 publications

(42 citation statements)

References 62 publications

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“…4). A recent study by Jahid et al 45. showed a similarly increased resistance of mixed species biofilms to CAP of Salmonella typhimurium when grown in the presence of indigenous lettuce microorganisms.…”

Section: Discussionmentioning

confidence: 91%

Gram positive and Gram negative bacteria differ in their sensitivity to cold plasma

Mai‐Prochnow

Clauson

Hong

et al. 2016

Sci Rep

505

295

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Cold atmospheric-pressure plasma (CAP) is a relatively new method being investigated for antimicrobial activity. However, the exact mode of action is still being explored. Here we report that CAP efficacy is directly correlated to bacterial cell wall thickness in several species. Biofilms of Gram positive Bacillus subtilis, possessing a 55.4 nm cell wall, showed the highest resistance to CAP, with less than one log10 reduction after 10 min treatment. In contrast, biofilms of Gram negative Pseudomonas aeruginosa, possessing only a 2.4 nm cell wall, were almost completely eradicated using the same treatment conditions. Planktonic cultures of Gram negative Pseudomonas libanensis also had a higher log10 reduction than Gram positive Staphylococcus epidermidis. Mixed species biofilms of P. aeruginosa and S. epidermidis showed a similar trend of Gram positive bacteria being more resistant to CAP treatment. However, when grown in co-culture, Gram negative P. aeruginosa was more resistant to CAP overall than as a mono-species biofilm. Emission spectra indicated OH and O, capable of structural cell wall bond breakage, were present in the plasma. This study indicates that cell wall thickness correlates with CAP inactivation times of bacteria, but cell membranes and biofilm matrix are also likely to play a role.

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Section: Discussionmentioning

confidence: 91%

Gram positive and Gram negative bacteria differ in their sensitivity to cold plasma

Mai‐Prochnow

Clauson

Hong

et al. 2016

Sci Rep

505

295

View full text Add to dashboard Cite

show abstract

“…To date, among the various physical and chemical food decontamination techniques evaluated, ACP demonstrated high efficiency for the reduction of bacterial contaminants from the surface of fresh produce (Baier et al, 2014;Fernandez et al, 2013;Lacombe et al, 2015;Misra et al, 2014;Ziuzina et al, 2014). (Han et al, 2014;Jahid et al, 2015;Joshi et al, 2011;Kvam et al, 2012;Ziuzina et al, 2013). However, in the current work, when challenge microorganisms were inoculated on produce, an extended treatment time (300 s) was necessary in order to achieve significant …”

Section: Discussionmentioning

confidence: 99%

“…This could explain the inability of the treatment to totally eliminate bacterial biofilms as demonstrated by the colony count assay. Similarly, Jahid et al (2015) reported increased resistance of bacterial biofilms to plasma treatments due to internalization and extensive colonization in stomatal wells. It is also important to note that the majority, but not all lettuce stomata were found to be colonized before treatment, whereas higher proportions of stomata without colonization were observed on treated samples.…”

Section: Accepted M Manuscriptmentioning

confidence: 94%

Cold plasma inactivation of internalised bacteria and biofilms for Salmonella enterica serovar Typhimurium, Listeria monocytogenes and Escherichia coli

Ziuzina¹,

Han²,

Cullen

et al. 2015

International Journal of Food Microbiology

158

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Microbial biofilms and bacteria internalised in produce tissue may reduce the effectiveness of decontamination methods. In this study, the inactivation efficacy of in-package atmospheric cold plasma (ACP) afterglow was investigated against Salmonella Typhimurium, Listeria monocytogenes and Escherichia coli in the forms of planktonic cultures, biofilms formed on lettuce and associated bacteria internalised in lettuce tissue. Prepared lettuce broth (3%) was inoculated with bacteria resulting in a final concentration of ~7.0 log 10 CFU/ml. For biofilm formation and internalisation, lettuce pieces (5 x 5 cm) were dip-inoculated in bacterial suspension of ~7.0 log 10 CFU/ml for 2 h and further incubated for 0, 24 and 48 h at either 4°C or room temperature (~22°C) in combination with light/dark photoperiod or at 4°C under dark conditions. Inoculated samples were sealed inside a rigid polypropylene container and However, the existence of biofilms and internalised bacteria should be considered for further optimisation of ACP treatment parameters in order to achieve an effective control of the realistic challenges posed by foodborne pathogens.

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“…Contrariwise, other study demonstrated that the effects on strawberry colour and firmness were insignificant (Misra et al, 2014a). The suitability of CP has also been demonstrated for lettuce (Jahid et al, 2015) and cherry tomatoes (Misra et al, 2014b).…”

Section: Accepted Manuscriptmentioning

confidence: 91%

Nonthermal physical technologies to decontaminate and extend the shelf-life of fruits and vegetables: Trends aiming at quality and safety

Pinela

Ferreira

2015

Critical Reviews in Food Science and Nutrition

121

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Minimally processed fruits and vegetables are one of the major growing sectors in food industry. This growing demand for healthy and convenient foods with fresh-like properties is accompanied by concerns surrounding efficacy of the available sanitizing methods to appropriately deal with food-borne diseases. In fact, chemical sanitizers do not provide an efficient microbial reduction, besides being perceived negatively by the consumers, dangerous for human health, and harmful to the environment, and the conventional thermal treatments may negatively affect physical, nutritional, or bioactive properties of these perishable foods. For these reasons, the industry is investigating alternative nonthermal physical technologies, namely innovative packaging systems, ionizing and ultraviolet radiation, pulsed light, high-power ultrasound, cold plasma, high hydrostatic pressure, and dense phase carbon dioxide, as well as possible combinations between them or with other preservation factors (hurdles). This review discusses the potential of these novel or emerging technologies for decontamination and shelf-life extension of fresh and minimally processed fruits and vegetables. Advantages, limitations, and challenges related to its use in this sector are also highlighted.

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Mixed culture biofilms of Salmonella Typhimurium and cultivable indigenous microorganisms on lettuce show enhanced resistance of their sessile cells to cold oxygen plasma

Cited by 70 publications

References 62 publications

Gram positive and Gram negative bacteria differ in their sensitivity to cold plasma

Gram positive and Gram negative bacteria differ in their sensitivity to cold plasma

Cold plasma inactivation of internalised bacteria and biofilms for Salmonella enterica serovar Typhimurium, Listeria monocytogenes and Escherichia coli

Nonthermal physical technologies to decontaminate and extend the shelf-life of fruits and vegetables: Trends aiming at quality and safety

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