Thermal inactivation responses of acid adapted and non-adapted stationary phase Shiga toxin-producing Escherichia coli (STEC), Salmonella spp. and Listeria monocytogenes in orange juice

Topalcengiz, Zeynal; Danyluk, Michelle D.

doi:10.1016/j.foodcont.2016.07.014

Cited by 21 publications

(8 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In addition to ultraviolet light, another method, thermal disinfection, is the basis for several methodologies widely used for microbiology control (Cheon et al ; Topalcengiz and Danyluk ). However, the effectiveness of the microbial reduction by the use of temperature depends on the thermal inactivation rate for each micro‐organism (Orta‐Ramirez and Smith ).…”

Section: Discussionmentioning

confidence: 99%

Modelling inactivation of wild‐type and clinicalEscherichia coliO26 strains using UV‐C and thermal treatment and subsequent persistence in simulated gastric fluid

et al. 2019

View full text Add to dashboard Cite

Aims: First, two inactivation models were compared for different phenotypic profiles of Escherichia coli O26 using ultraviolet-C light (UV-C) and thermal treatment (T), by means of Central Composite Rotatable Design of Experiment (CCRD). Second, we aimed to evaluate the subsequent survival and persistence of cells in simulated gastric fluid (SGF). Methods and Results: Two strains of E. coli O26, a wild-type strain and a clinical ATCC strain were used in both steps. A CCRD was used in a 2 2 arrangement in random order. The goodness-of-fit of the models was determined. The lack of fit, and the normality of residual data were checked with the Shapiro-Wilk test, and the model accuracy factor, bias factor and the model mean square error (MSE) were measured. Subsequently, the resistance capacity of the strains was evaluated after exposure to simulated gastric acid. The CCRD results obtained indicate that the mild heat (<70°C) has a recovery effect. In addition, for the clinical strain, the UV-C and heat (above 70°C) has an additive inactivation effect. Moreover, temperature (65°C) induced SGF resistance by the wild-type and clinical strain. For the clinical strain, cells exposed to UV-C were more sensitive to SGF. In contrast to clinical strain, exposing cells of the wild-type strain to UV-C increased the survival capacity in the SGF. Conclusion: Response surface analyses showed that the wild-type O26 strain has higher persistence under unfavourable conditions than the clinical strain, and the stresses caused by applied microbial control technologies can increase the survival capacity in the SGF. Significance and Impact of the Study: The present study shed light on different phenotypic responses in the same bacterium serogroup. Moreover, the impact of the study was that strain selection criteria must be adequate to develop effective models of inactivation.

show abstract

Section: Discussionmentioning

confidence: 99%

Modelling inactivation of wild‐type and clinicalEscherichia coliO26 strains using UV‐C and thermal treatment and subsequent persistence in simulated gastric fluid

et al. 2019

View full text Add to dashboard Cite

show abstract

“…elegans ( Fig 3 ). Likewise, most of the Shigella toxins have been found to be exotoxins [ 43 – 44 ], and they belong to a small molecular protein family such as peptides and have been reported to be heat sensitive [ 45 ]. Our results highlight the utility of C .…”

Section: Discussionmentioning

confidence: 99%

In vivo screening platform for shiga toxin-producing Escherichia coli (STEC) using Caenorhabditis elegans as a model

et al. 2018

View full text Add to dashboard Cite

Shiga toxin-producing Escherichia coli (STEC) strains are the main cause of bacillary dysentery, although STEC strains generally induce milder disease symptoms compared to Shigella species. This study aimed to determine the virulence of STEC using the nematode Caenorhabditis elegans as a model host. Worm killing, fertility and bacterial colonisation assays were performed to examine the potential difference in the virulence of STEC strains compared to that of the control E. coli OP50 strains on which worms were fed. A statistically significant difference in the survival rates of C. elegans was observed in that the STEC strains caused death in 8–10 days and the E. coli OP50 strains caused death in 15 days. STEC strains severely reduced the fertility of the worms. The intestinal load of bacteria in the adult stage nematodes harbouring the E. coli OP50 strains was found to be 3.5 log CFU mL-1. In contrast, the STEC strains E15, E18 and E22 harboured 4.1, 4.2 and 4.7 log CFU ml−1 per nematode, respectively. The heat-killed STEC strains significantly increased the longevity of the worms compared to the non-heated STEC strains. In addition, PCR-based genomic profiling of shiga toxin genes, viz., stx1 and stx2, identified in selected STEC strains revealed that these toxins may be associated with the virulence of the STEC strains. This study demonstrated that C. elegans is an effective model to examine and compare the pathogenicity and virulence variation of STEC strains to that of E. coli OP50 strains.

show abstract

“…have been cited as pathogens frequently involved in fruit (e.g. carrot, orange and apple) juice outbreaks worldwide (Harris et al, 2003;Vojdani et al, 2008;Topalcengiz & Danyluk, 2017;CDC, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…Safety in fruit juices is generally achieved by applying high temperature (72–82 °C) during a very brief time interval (0.3–15 s; Food and Drug Administration (FDA), ) or by adding preservatives (e.g., sodium benzoate and potassium sorbate; Walker & Phillips, ). The application of high temperatures produces negative effects on the nutritional (e.g., loss of vitamins), physicochemical (e.g., viscosity and colour) and flavour characteristics of juices (Topalcengiz & Danyluk, ). Additionally, increased concern has arisen regarding the use of synthetic preservatives in juices because most consumers consider them unnatural and unhealthy (Souza et al ., ).…”

Section: Introductionmentioning

confidence: 99%

Determination of sensory thresholds of Mentha piperita L. essential oil in selected tropical fruit juices and efficacy of sensory accepted concentrations combined with mild heat to inactivate foodborne pathogens

Carvalho

Pedrosa

Chaves

et al. 2019

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary This study determined the compromised acceptance threshold (CAT) and rejection threshold (RT) of Mentha piperita L. essential oil (MPEO) in cajá, guava and mango juices. The MPEO concentrations below the RT values were evaluated alone or combined with mild heat treatment (MHT; 54 °C) to inactivate ≥5‐log10 of Escherichia coli O157:H7 and Salmonella Enteritidis PT 4 in the same juices. The CAT of MPEO varied from 0.30 to 0.32 μL mL−1, while the RT was 1.34 or 1.36 μL mL−1 in the tested juices. Only concentrations of MPEO close, or higher than the RT caused ≥5‐log10 reductions in the tested pathogens in cajá, guava and mango juices. Combined with MHT, concentrations of MPEO below the RT reduced ≥5‐log10 of both pathogens in juices. These findings indicate that MPEO concentrations below the RT in combination with MHT is a feasible preservation technology to ensure the safety of tropical fruit juices.

show abstract

Thermal inactivation responses of acid adapted and non-adapted stationary phase Shiga toxin-producing Escherichia coli (STEC), Salmonella spp. and Listeria monocytogenes in orange juice

Cited by 21 publications

References 27 publications

Modelling inactivation of wild‐type and clinicalEscherichia coliO26 strains using UV‐C and thermal treatment and subsequent persistence in simulated gastric fluid

Modelling inactivation of wild‐type and clinicalEscherichia coliO26 strains using UV‐C and thermal treatment and subsequent persistence in simulated gastric fluid

In vivo screening platform for shiga toxin-producing Escherichia coli (STEC) using Caenorhabditis elegans as a model

Determination of sensory thresholds of Mentha piperita L. essential oil in selected tropical fruit juices and efficacy of sensory accepted concentrations combined with mild heat to inactivate foodborne pathogens

Contact Info

Product

Resources

About