Previous stress exposures influence subsequent UV-C resistance of Salmonella enterica in coconut liquid endosperm

Estilo, Emil Emmanuel C.; Gabriel, Alonzo A.

doi:10.1016/j.lwt.2017.07.061

Cited by 22 publications

(5 citation statements)

References 42 publications

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“…Until now, very few results are available based on the antibacterial effect of UVA (315-400 nm) as research mostly focuses on the antibacterial efficacy of UVC [49,63,64] with a wavelength in the germicide range (200-280 nm). A recent study, however, has investigated the UVA-induced antibacterial effect of TiO 2 [42].…”

Section: Resultsmentioning

confidence: 99%

Antimicrobial Efficacy and Spectrum of Phosphorous-Fluorine Co-Doped TiO2 Nanoparticles on the Foodborne Pathogenic Bacteria Campylobacter jejuni, Salmonella Typhimurium, Enterohaemorrhagic E. coli, Yersinia enterocolitica, Shewanella putrefaciens, Listeria monocytogenes and Staphylococcus aureus

Schneider

Schweitzer

Steinbach

et al. 2021

Foods

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Contamination of meats and meat products with foodborne pathogenic bacteria raises serious safety issues in the food industry. The antibacterial activities of phosphorous-fluorine co-doped TiO2 nanoparticles (PF-TiO2) were investigated against seven foodborne pathogenic bacteria: Campylobacter jejuni, Salmonella Typhimurium, Enterohaemorrhagic E. coli, Yersinia enterocolitica, Shewanella putrefaciens, Listeria monocytogenes and Staphylococcus aureus. PF-TiO2 NPs were synthesized hydrothermally at 250 °C for 1, 3, 6 or 12 h, and then tested at three different concentrations (500 μg/mL, 100 μg/mL, 20 μg/mL) for the inactivation of foodborne bacteria under UVA irradiation, daylight exposure or dark conditions. The antibacterial efficacies were compared after 30 min of exposure to light. Distinct differences in the antibacterial activities of the PF-TiO2 NPs, and the susceptibilities of tested foodborne pathogenic bacterium species were found. PF-TiO2/3 h and PF-TiO2/6 h showed the highest antibacterial activity by decreasing the living bacterial cell number from ~106 by ~5 log (L. monocytogenes), ~4 log (EHEC), ~3 log (Y. enterolcolitca, S. putrefaciens) and ~2.5 log (S. aureus), along with complete eradication of C. jejuni and S. Typhimurium. Efficacy of PF-TiO2/1 h and PF-TiO2/12 h NPs was lower, typically causing a ~2–4 log decrease in colony forming units depending on the tested bacterium while the effect of PF-TiO2/0 h was comparable to P25 TiO2, a commercial TiO2 with high photocatalytic activity. Our results show that PF-co-doping of TiO2 NPs enhanced the antibacterial action against foodborne pathogenic bacteria and are potential candidates for use in the food industry as active surface components, potentially contributing to the production of meats that are safe for consumption.

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Section: Resultsmentioning

confidence: 99%

Antimicrobial Efficacy and Spectrum of Phosphorous-Fluorine Co-Doped TiO2 Nanoparticles on the Foodborne Pathogenic Bacteria Campylobacter jejuni, Salmonella Typhimurium, Enterohaemorrhagic E. coli, Yersinia enterocolitica, Shewanella putrefaciens, Listeria monocytogenes and Staphylococcus aureus

Schneider

Schweitzer

Steinbach

et al. 2021

Foods

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“…Non-linear inactivation curves presenting upward concavities, also known as an inactivation tail, imply a resistant bacterial population (Cerf, 1977). In other studies, UV resistance was found in Salmonella cells previously exposed to environmental food conditions (Estilo & Gabriel, 2017;Mutz, Rosario, Bernardes, Paschoalin, & Conte-Junior, 2020b), and non-linear inactivation curves such as sigmoid were obtained for pulsed and continuous UV (Blázquez et al, 2017;Gruzdev, Pinto, & Sela, 2011;Marquenie, 2003). This effect can be attributed to the survival of resistant cells and fundamental aspects of the dry-cured meat, such as the irregularity of the food surface and bacteria internalization process reducing bacterial inactivation (Hadjok, Mittal, & Warriner, 2008).…”

Section: Effect On S Typhimurium Inactivationmentioning

confidence: 90%

Optimization of UV-C light and lactic acid combined treatment in decontamination of sliced Brazilian dry-cured loin: Salmonella Typhimurium inactivation and physicochemical quality

et al. 2021

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“…Both S. enterica and E. faecium NRRL B-2354 were exposed to sub-lethal desiccation, oxidation, heat shock, or acid stress as follows: (1) Desiccation stress: One milliliter of 1 M NaCl (a w 0.96) containing 9.0 log CFU/mL of bacterial cells was incubated at 22 °C for 2 h [ 22 ], (2) Oxidation stress: A mixture of 1 mL of TSB containing 9.0 log CFU/mL of bacterial cells and 1 mL of 300 mg/L sodium hypochlorite (final concentration of sodium hypochlorite: 150 mg/L), as measured by free chlorine test strips (Hach Company, Loveland, CO, USA), was incubated at 22 °C for 2 h [ 23 ], (3) Heat shock: One milliliter of TSB containing 9.0 log CFU/mL of bacterial cells was incubated at 48 °C for 1 h [ 24 ], and (4) Acid stress: One milliliter of TSB of pH 5.0 by the addition of 1 M hydrochloric acid containing 9.0 log CFU/mL of bacterial cells was incubated at 30 °C for 1.5 h [ 25 ]. Fresh cells in sterile 0.85% saline prepared using overnight cultures served as the unstressed control.…”

Section: Methodsmentioning

confidence: 99%

Persistence of Salmonella enterica and Enterococcus faecium NRRL B-2354 on Baby Spinach Subjected to Temperature Abuse after Exposure to Sub-Lethal Stresses

Zhao

Meng

2021

Foods

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The exposure of foodborne pathogens such as Salmonella enterica to a sub-lethal stress may protect bacterial cells against distinct stresses during the production of leafy greens, which can constitute potential health hazards to consumers. In this study, we evaluated how the prior exposure of S. enterica to sub-lethal food processing-related stresses influenced its subsequent persistence on baby spinach under cold (4 °C for 7 days) and temperature abuse (37 °C for 2 h + 4 °C for 7 days) conditions. We also compared the survival characteristics of pre-stressed S. enterica and Enterococcus faecium NRRL B-2354 as its surrogate on baby spinach. A cocktail of three S. enterica serovars, as well as S. Typhimurium ATCC 14028 wild type and its ΔrpoS mutant, and E. faecium NRRL B-2354, was first exposed to sub-lethal desiccation, oxidation, heat shock, and acid stresses. Afterward, baby spinach was inoculated with unstressed or pre-stressed cells at 7.0 log CFU/sample unit, followed by 7-day storage under cold and temperature abuse conditions. The unstressed S. enterica (fresh cells in sterile 0.85% saline) decreased rapidly within the first day and thereafter persisted around 5.5 log CFU/sample unit under both conditions. The desiccation-stressed S. enterica showed the highest bacterial counts (p < 0.05) compared to other conditions. The unstressed S. enterica survived better (p < 0.05) than the oxidation- and acid-stressed S. enterica, while there were no significant differences (p > 0.05) between the unstressed and heat-shocked S. enterica. Unlike the wild type, temperature abuse did not lead to the enhanced survival of the ΔrpoS mutant after exposure to desiccation stress, indicating that the rpoS gene could play a critical role in the persistence of desiccation-stressed S. enterica subjected to temperature abuse. E. faecium NRRL B-2354 was more persistent (p < 0.05) than the pre-stressed S. enterica under both conditions, suggesting its use as a suitable surrogate for pre-stressed S. enterica by providing a sufficient safety margin. Our results demonstrate the merit of considering the prior exposure of foodborne pathogens to sub-lethal stresses when validating the storage conditions for leafy greens.

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Previous stress exposures influence subsequent UV-C resistance of Salmonella enterica in coconut liquid endosperm

Cited by 22 publications

References 42 publications

Antimicrobial Efficacy and Spectrum of Phosphorous-Fluorine Co-Doped TiO2 Nanoparticles on the Foodborne Pathogenic Bacteria Campylobacter jejuni, Salmonella Typhimurium, Enterohaemorrhagic E. coli, Yersinia enterocolitica, Shewanella putrefaciens, Listeria monocytogenes and Staphylococcus aureus

Antimicrobial Efficacy and Spectrum of Phosphorous-Fluorine Co-Doped TiO2 Nanoparticles on the Foodborne Pathogenic Bacteria Campylobacter jejuni, Salmonella Typhimurium, Enterohaemorrhagic E. coli, Yersinia enterocolitica, Shewanella putrefaciens, Listeria monocytogenes and Staphylococcus aureus

Optimization of UV-C light and lactic acid combined treatment in decontamination of sliced Brazilian dry-cured loin: Salmonella Typhimurium inactivation and physicochemical quality

Persistence of Salmonella enterica and Enterococcus faecium NRRL B-2354 on Baby Spinach Subjected to Temperature Abuse after Exposure to Sub-Lethal Stresses

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