Use of flow cytometry and total viable count to determine the effects of orange juice composition on the physiology of Escherichia coli

Application of the Electrical Microbial Growth Analyzer Method for Efficiently Quantifying Viable Bacteria in Ready-to-Eat Sea Cucumber Products

Accurate and efficient quantification of viable bacteria in ready-to-eat food products is crucial for food safety and public health. The rapid and accurate assessment of foodborne bacteria in complex food matrices remains a significant challenge. Herein a culture-based approach was established for easily quantifying viable bacteria in ready-to-eat sea cucumber (RSC) products. Samples of the liquid companion within the package were directly transferred into test tubes to determine bacterial growth curves and growth rate curves, utilizing the electrical microbial growth analyzer. Viable bacteria in the samples were then quantified based on the time required to attain the maximum growth rate indicated on the growth rate curve. At a concentration of 5.0 × 103 CFU/mL of viable bacteria in the liquid companion, the recovery rates were 108.85-112.77% for Escherichia coli (E. coli) and 107.01-130.54% for Staphylococcus aureus (S. aureus), with standard deviations of 1.60 and 3.92, respectively. For the solid content in the package, the quantification was performed using the same methodology following an additional homogenization step. At a concentration of 5.0 × 103 CFU/mL of viable bacteria in the sample, the recovery rates were 91.94-102.24% for E. coli and 81.43-104.46% for S. aureus, with standard deviations of 2.34 and 2.38, respectively. In instances where the viable bacterial concentration was 5.0 × 103 CFU/mL in RSC products, the total time required for the quantification did not exceed 10.5 h. This method demonstrated advantages over traditional plate counting and PCR methods regarding simplicity and efficiency, representing a promising alternative for the quantification of viable bacteria in food like RSC products.

Flow cytometry and growth-based analysis of the effects of fruit sanitation on the physiology of Escherichia coli in orange juice

Chlorine-based solutions are commonly used to sanitize orange fruits prior to juice extraction. We used flow cytometry (FCM) to investigate the physiology of Escherichia coli following its subjection to chlorine-based solutions and alternative sanitizing agents (H2O2 and organic acids). Green fluorescent protein (GFP)-generating E. coli K-12 were washed with 50-200 ppm available chlorine (AC), 1%-5% H2O2, 2%-4% citric acid, 4% acetic acid, or 4% lactic acid, after which they were added to 1.2 μm-filtered orange juice (OJ). Cell physiology was investigated with FCM during storage at 4°C, and culturability was determined using plate counting. Analysis of GFP fluorescence allowed estimation of intracellular pH (pH i ). FCM results demonstrated an inverse relationship between the concentration of AC or H2O2 and cellular health in OJ. Higher concentrations of sanitizer also resulted in a significantly greater number of viable but nonculturable (VBNC) cells. Real-time FCM showed that supplementation of AC with 2% citric acid, but not with 100 ppm of Tween-80, led to a significant reduction in pH i of the cells incubated in OJ, and that the majority of the reduction in pH i occurred during the first 2 min of incubation in OJ. Organic acids were found to be more effective than both AC and H2O2 in reducing the pH i , viability, and culturability of the cells in OJ. The results confirmed the hypothesis that consecutive subjection of E. coli to maximum legally permitted concentrations of sanitizers and OJ induces the VBNC state. Furthermore, we demonstrate successful application of FCM for monitoring the efficacy of washing procedures.