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Emiliano JVDS, Fusieger A, Camargo AC, Rodrigues FFDC, Nero LA, Perrone ÍT, Carvalho AFD. Staphylococcus aureus in Dairy Industry: Enterotoxin Production, Biofilm Formation, and Use of Lactic Acid Bacteria for Its Biocontrol. Foodborne Pathog Dis 2024. [PMID: 39021233 DOI: 10.1089/fpd.2023.0170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/20/2024] Open
Abstract
Staphylococcus aureus is a well-known pathogen capable of producing enterotoxins during bacterial growth in contaminated food, and the ingestion of such preformed toxins is one of the major causes of food poisoning around the world. Nowadays 33 staphylococcal enterotoxins (SEs) and SE-like toxins have been described, but nearly 95% of confirmed foodborne outbreaks are attributed to classical enterotoxins SEA, SEB, SEC, SED, and SEE. The natural habitat of S. aureus includes the skin and mucous membranes of both humans and animals, allowing the contamination of milk, its derivatives, and the processing facilities. S. aureus is well known for the ability to form biofilms in food processing environments, which contributes to its persistence and cross-contamination in food. The biocontrol of S. aureus in foods by lactic acid bacteria (LAB) and their bacteriocins has been studied for many years. Recently, LAB and their metabolites have also been explored for controlling S. aureus biofilms. LAB are used in fermented foods since in ancient times and nowadays characterized strains (or their purified bacteriocin) can be intentionally added to prolong food shelf-life and to control the growth of potentially pathogenic bacteria. Regarding the use of these microorganism and their metabolites (such as organic acids and bacteriocins) to prevent biofilm development or for biofilm removal, it is possible to conclude that a complex network behind the antagonistic activity remains poorly understood at the molecular level. The use of approaches that allow the characterization of these interactions is necessary to enhance our understanding of the mechanisms that govern the inhibitory activity of LAB against S. aureus biofilms in food processing environments.
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Affiliation(s)
- Jean Victor Dos Santos Emiliano
- InovaLeite - Laboratório de Pesquisa em Leites e Derivados, Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, Brazil
| | - Andressa Fusieger
- InovaLeite - Laboratório de Pesquisa em Leites e Derivados, Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, Brazil
| | - Anderson Carlos Camargo
- InovaLeite - Laboratório de Pesquisa em Leites e Derivados, Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, Brazil
- InsPOA - Laboratório de Inspeção de Produtos de Origem Animal, Departamento de Veterinária, Universidade Federal de Viçosa, Viçosa, Brazil
| | - Fabíola Faria da Cruz Rodrigues
- InovaLeite - Laboratório de Pesquisa em Leites e Derivados, Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, Brazil
| | - Luís Augusto Nero
- InsPOA - Laboratório de Inspeção de Produtos de Origem Animal, Departamento de Veterinária, Universidade Federal de Viçosa, Viçosa, Brazil
| | - Ítalo Tuler Perrone
- Faculdade de Farmácia, Universidade Federal de Juiz de Fora, Juiz de Fora, Brazil
| | - Antônio Fernandes de Carvalho
- InovaLeite - Laboratório de Pesquisa em Leites e Derivados, Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, Brazil
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Zhang Y, Yang Z, Huang Q, Zhan X, Liu X, Guo D, Wang S, Rui W, Lü X, Shi C. Antimicrobial Activity of Eugenol Against Bacillus cereus and Its Application in Skim Milk. Foodborne Pathog Dis 2024; 21:147-159. [PMID: 38100031 DOI: 10.1089/fpd.2023.0013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2024] Open
Abstract
Bacillus cereus is a foodborne pathogen widely distributed in the large-scale catering industry and produces spores. The study explored the antibacterial activity, potential mechanism of eugenol against B. cereus, and spores with germination rate. The minimum inhibitory concentration (MIC; 0.6 mg/mL) of eugenol to six B. cereus strains was compared with the control; B. cereus treated with eugenol had a longer lag phase. Eugenol at a concentration of more than 1/2MIC decreased viable B. cereus (∼5.7 log colony-forming unit [CFU]/mL) counts below detectable limits within 2 h, and eugenol of 3MIC reduced B. cereus (∼5.9 log CFU/mL) in skim milk below detectable limits within 30 min. The pH values of skim milk were unaffected by the addition of eugenol. The ΔE values below 2 show that the color variations of skim milk were not visible to the human eye. For sensory evaluation, eugenol did not significantly affect the color or structural integrity of the skim milk. It had a negative impact on the flavor and general sensory acceptance of the treated milk. Eugenol hyperpolarized B. cereus cell membrane, decreased intracellular ATP concentration, and increased intracellular reactive oxygen species contents and extracellular malondialdehyde contents, resulting in the cell membrane of B. cereus being damaged and permeabilized, and cell morphology being changed. In addition, according to the viable count, confocal laser scanning microscopy, and spore morphology changes, eugenol reduced the germination rate of B. cereus spores. These findings suggest that eugenol can be used as a new natural antibacterial agent to control B. cereus and spores in the food production chain.
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Affiliation(s)
- Yingying Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Zhuokai Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Qianning Huang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xiangjun Zhan
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xing Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Du Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Shuo Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Wushuang Rui
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Chao Shi
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
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Cayemitte P, Gerliani N, Raymond P, Aider M. Study of the Antibacterial Potency of Electroactivated Solutions of Calcium Lactate and Calcium Ascorbate on Bacillus cereus ATCC 14579 Vegetative Cells. ACS OMEGA 2022; 7:3579-3595. [PMID: 35128265 PMCID: PMC8811942 DOI: 10.1021/acsomega.1c06124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Accepted: 01/13/2022] [Indexed: 06/14/2023]
Abstract
Bacillus cereus is a pathogenic bacterium, Gram-positive, aerobic, and facultative anaerobic that can produce spores and different toxins. It is involved in serious foodborne illnesses such as the diarrheal and emetic syndromes, depending on the ingested toxin. This work is aimed to study the potency of electroactivated solutions (EAS) of calcium lactate, calcium ascorbate, and their mixture as antibacterial agents against B. cereus ATCC 14579 vegetative cells. The solutions used were electroactivated under electric current intensities of 250, 500, and 750 mA for 30 min. The obtained EAS were tested in direct contact with B. cereus (107 CFU/mL) for different durations ranging from 5 s to 2 min. Moreover, standard lactic and ascorbic acids were tested as controls at equivalent titratable acidity as that of the corresponding electroactivated solutions. The obtained results showed that EAS exhibit high antibacterial efficacy against B. cereus vegetative cells. The EAS obtained after electroactivation of calcium lactate and calcium ascorbate were more efficient than those of their corresponding standard acids (lactic and ascorbic). The observed antibacterial effect of the EAS resulted in a reduction of 7 log CFU/mL after 5 s of direct contact in some specific cases. Scanning (SEM) and transmission (TEM) electron microscopic observations provided conclusive evidence of the antibacterial activity of the used EAS. These results outlined the highly antimicrobial potency of EAS against B. cereus vegetative cells and that they can be considered in an eventual strategy to ensure food safety, surface cleaning, as well as replacement of hazardous disinfecting chemicals.
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Affiliation(s)
- Pierre
Emerson Cayemitte
- Department
of Food Sciences, Université Laval, Quebec, Quebec G1V0A6, Canada
- Institute
of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Quebec G1V0A6, Canada
| | - Natela Gerliani
- Institute
of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Quebec G1V0A6, Canada
- Department
of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec, Quebec G1V0A6, Canada
| | - Philippe Raymond
- Saint-Hyacinthe
Laboratory, Canadian Food Inspection Agency, 3400 Casavant Boulevard West, Saint-Hyacinthe, Quebec J2S 8E3, Canada
| | - Mohammed Aider
- Institute
of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Quebec G1V0A6, Canada
- Department
of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec, Quebec G1V0A6, Canada
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Cayemitte PE, Gerliani N, Raymond P, Aider M. Study of the impacts of electro-activated solutions of calcium lactate, calcium ascorbate and their equimolar mixture combined with moderate heat treatments on the spores of Bacillus cereus ATCC 14579 under model conditions and in fresh salmon. Int J Food Microbiol 2021; 358:109285. [PMID: 34144838 DOI: 10.1016/j.ijfoodmicro.2021.109285] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 05/14/2021] [Accepted: 06/03/2021] [Indexed: 12/26/2022]
Abstract
Widespread in very diverse environments, the spores of Bacillus cereus are highly resistant to hostile conditions and can contaminate a huge variety of food products, posing a potential health hazard to consumers. Given this significant risk, the objective of this research work was to study the impacts of electro-activated solutions (EAS) made with calcium ascorbate, calcium lactate, and their equimolar mixture on Bacillus cereus ATCC 14579 spores in model conditions and food matrix, the fresh Atlantic salmon. The model conditions consisted of a direct application of the EAS to the spores, which avoided any interference with factors external to those of the solutions. Salmon was chosen as a food model because it is a product sensitive to bacterial spoilage and can be eaten raw. To achieve this, the solutions were prepared by electro-activation using an electric current with an intensity of 750 mA for 30 min, resulting in mean pH values of 1.94 ± 0.15-2.16 ± 0.01 and titratable acidity of 0.102 ± 0.001-0.109 ± 0.001 mol/L, depending on the type of solution. These conditions were chosen because of their excellent antibacterial efficacy previously demonstrated against vegetative cells of B. cereus. The results showed high sporicidal activities of the EAS against B. cereus with a 7 to 9 log reduction, using an initial spore population of 109 CFU/mL, depending on the conditions evaluated, namely: in direct contact (2-30 min), in salmon used as a food matrix (2-7 min), and in combination with moderate heat treatments from 60 to 90 °C (0.5-2 min). In addition, it was observed that the sporicidal capacity of the EAS increased with temperature and the contact time. Otherwise, analysis of the color and lipids of the salmon have not shown any major impacts of the use of EAS as a rinsing solution for this highly perishable food. Furthermore, micrographs taken by scanning and transmission electron microscopy revealed the destructive effects of the EAS used in the vital structures/components of the spores. In general, this study has demonstrated that the electro-activation technology is effective in producing EAS capable of destroying/inactivating B. cereus spores and that they can be used for the improvement of food safety and preservation.
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Affiliation(s)
- Pierre Emerson Cayemitte
- Department of Food Sciences, Université Laval, Quebec, QC G1V0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V0A6, Canada
| | - Natela Gerliani
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V0A6, Canada; Department of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec, QC G1V0A6, Canada
| | - Philippe Raymond
- St-Hyacinthe Laboratory, Canadian Food Inspection Agency, St-Hyacinthe, QC J2S 8E3, Canada
| | - Mohammed Aider
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V0A6, Canada; Department of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec, QC G1V0A6, Canada.
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Cayemitte P, Gerliani N, Raymond P, Aïder M. Study of the Electro-Activation Process of Calcium Lactate, Calcium Ascorbate Solutions, and Their Equimolar Mixture: Assessment of Their Physicochemical Properties. ACS OMEGA 2021; 6:8531-8547. [PMID: 33817514 PMCID: PMC8015127 DOI: 10.1021/acsomega.1c00345] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Accepted: 03/12/2021] [Indexed: 05/15/2023]
Abstract
The aim of this study was to prepare electro-activated solutions (EAS) from calcium lactate, calcium ascorbate, and an equimolar mixture of these two salts to obtain their corresponding acids and to study their physicochemical characteristics, in particular, pH, titratable acidity, pK a, and antioxidant activity. Indeed, the solutions were electro-activated in a reactor comprising three compartments (anodic, central, and cathodic) separated by anionic and cationic exchange membranes, respectively. The electric current intensities used were set at 250, 500, and 750 mA for a maximum period of 30 min. In general, the EAS obtained at 750 mA for 30 min showed the lowest pH (2.16, 2.08, 1.94) and pK a (3.13, 3.07, 2.90) values and the highest titratable acidity (0.107, 0.102, 0.109 mol/L) for calcium lactate, the mixture, and calcium ascorbate, respectively. In addition, the obtained results have demonstrated that the pH, titratable acidity, and pK a of the EAS varied proportionally and significantly (p < 0.001) with the duration of the experiment and the intensity of the electric current applied. To evaluate the migration of calcium (Ca2+) between the central and the cathodic compartments of the reactor, the concentration of Ca2+ was determined especially in the cathodic section by inductively coupled plasma optical emission spectroscopy (ICP-OES). The results showed that the migration of Ca2+ varied proportionally with the electric current intensity. In this context, analysis by Fourier transform infrared (FTIR) spectroscopy, high-performance liquid chromatography (HPLC), and differential scanning calorimetry (DSC) have confirmed the production of lactic acid and ascorbic acid compared to standards. In addition, analysis by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical scavenging technique confirmed high antioxidant activities of >90 and >83% for calcium ascorbate and the mixture, respectively, in comparison to the standard ascorbic acid (85%). Overall, this research has clearly demonstrated the eventual potential of electro-activation to produce highly reactive organic acids from their conjugated salts. These EAS can become excellent antimicrobial and sporicidal agents in the food processing industry.
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Affiliation(s)
- Pierre
Emerson Cayemitte
- Department
of Food Sciences, Université Laval, Quebec, QC G1V 0A6, Canada
- Institute
of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
| | - Natela Gerliani
- Institute
of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
- Department
of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec, QC G1V 0A6, Canada
| | - Philippe Raymond
- Saint-Hyacinthe
Laboratory, Canadian Food Inspection Agency, 3400 Casavant Blvd. West, Saint-Hyacinthe, QC J2S 8E3, Canada
| | - Mohammed Aïder
- Institute
of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
- Department
of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec, QC G1V 0A6, Canada
- . Tel: +1 (418) 656-2131#409051. Fax: +1 (418) 656-3723
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Nitrite reduction in fermented meat products and its impact on aroma. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 95:131-181. [PMID: 33745511 DOI: 10.1016/bs.afnr.2020.10.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Fermented meat products are important not only for their sensory characteristics, nutrient content and cultural heritage, but also for their stability and convenience. The aroma of fermented meat products is unique and its formation mechanisms are not completely understood; however, the presence of nitrite and nitrate is essential for the development of cured aroma. The use of nitrite and nitrate as curing agents in meat products is based on its preservation activity. Even though their presence has been associated with several risks due to the formation of nitrosamines, their use is guarantee due to their antimicrobial action against Clostridium botulinum. Recent trends and recommendations by international associations are directed to use nitrite but at the minimum concentration necessary to provide the antimicrobial activity against Clostridium botulinum. This chapter discuss the actual limits of nitrite and nitrite content and their role as curing agents in meat products with special impact on dry fermented products. Regulatory considerations, antimicrobial mechanisms and actual trends regarding nitrite reduction and its effect on sensory and aroma properties are also considered.
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Innovative Control of Biofilms on Stainless Steel Surfaces Using Electrolyzed Water in the Dairy Industry. Foods 2021; 10:foods10010103. [PMID: 33419000 PMCID: PMC7825347 DOI: 10.3390/foods10010103] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 12/31/2020] [Accepted: 12/31/2020] [Indexed: 12/17/2022] Open
Abstract
Biofilms on food-contact surfaces can lead to recurrent contamination. This work aimed to study the biofilm formation process on stainless steel plates used in the dairy industry: 304 surface finish 2B and electropolished; and the effect of a cleaning and disinfection process using alkaline (AEW) and neutral (NEW) electrolyzed water. Milk fouling during heat processing can lead to type A or B deposits, which were analyzed for composition, surface energy, thickness, and roughness, while the role of raw milk microbiota on biofilm development was investigated. Bacteria, yeasts, and lactic acid bacteria were detected using EUB-338, PF2, and Str-493 probes, respectively, whereas Lis-637 probe detected Listeria sp. The genetic complexity and diversity of biofilms varied according to biofilm maturation day, as evaluated by 16S rRNA gene sequence, denaturing gradient gel electrophoresis, and fluorescence in situ hybridization microscopy. From analysis of the experimental designs, a cleaning stage of 50 mg/L NaOH of AEW at 30 °C for 10 min, followed by disinfection using 50 mg/L total available chlorine of NEW at 20 °C for 5 min is a sustainable alternative process to prevent biofilm formation. Fluorescence microscopy was used to visualize the effectiveness of this process.
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Hernández-Pimentel V, Regalado-González C, Nava-Morales G, Meas-Vong Y, Castañeda-Serrano M, García-Almendárez B. Effect of neutral electrolyzed water as antimicrobial intervention treatment of chicken meat and on trihalomethanes formation. J APPL POULTRY RES 2020. [DOI: 10.1016/j.japr.2020.04.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
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Zou X, Zhang S, Chen L, Hu J, Hong FF. Determination of live and dead Komagataeibacter xylinus cells and first attempt at precise control of inoculation in nanocellulose production. Microb Biotechnol 2019; 13:458-469. [PMID: 31651088 PMCID: PMC7017834 DOI: 10.1111/1751-7915.13494] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2018] [Revised: 09/24/2019] [Accepted: 09/27/2019] [Indexed: 12/27/2022] Open
Abstract
The timely enumeration of cells of nanocellulose-producing bacteria is challenging due to their unique growth properties. To better understand the metabolism of the bacteria and better control the concentration of living cells during cultivation, a prompt cell counting technology is crucial and urgently required. In this work, two fluorescent dyes, the asymmetrical anthocyanidin dye SYBR Green I (SG) and propidium iodide (PI), were first combined for Komagataeibacter xylinus species to determine live/dead bacterial cells quantitatively and promptly. The number of live and dead K. xylinus cells determined using an epifluorescence microscope corresponded well to the results obtained using a fluorescence microplate reader. The R2 values were 0.9986 and 0.9920, respectively, and were similar to those obtained with the LIVE/DEAD® BacLightTM commercial kit. SG/PI double-staining showed proper efficiency in distinguishing live/dead cells for the K. xylinus strain (R2 = 0.9898). The technology was applied to standardize four different K. xylinus strains, and the initial cell concentration of the strains was precisely controlled (no significant difference among the strains, P> 0.05). The cellulose yield per live cell was calculated, and significant differences (P < 0.05) were found among the four strains in the following order: DHU-ATCC-1> DHU-ZCY-1> DHU-ZGD-1> ATCC 23770. The study shows (i) the application of the SG/PI staining to standardizing inocula for bacterial cellulose production so that a more accurate comparison can be made between different strains, and (ii) the lower cost of using SG rather than the SYTO 9 of the commercially available LIVE/DEAD® BacLightTM kit.
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Affiliation(s)
- Xiaozhou Zou
- Key Lab of Science and Technology of Eco-textile, Ministry of Education, Donghua University, Shanghai, China.,College of Chemistry, Chemical Engineering and Biotechnology, Donghua University, North Renmin Road 2999, Shanghai, 201620, China
| | - Shuo Zhang
- College of Chemistry, Chemical Engineering and Biotechnology, Donghua University, North Renmin Road 2999, Shanghai, 201620, China
| | - Lin Chen
- College of Chemistry, Chemical Engineering and Biotechnology, Donghua University, North Renmin Road 2999, Shanghai, 201620, China
| | - Junqing Hu
- State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, Donghua University, Shanghai, China
| | - Feng F Hong
- Key Lab of Science and Technology of Eco-textile, Ministry of Education, Donghua University, Shanghai, China.,College of Chemistry, Chemical Engineering and Biotechnology, Donghua University, North Renmin Road 2999, Shanghai, 201620, China.,State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, Donghua University, Shanghai, China.,Scientific Research Base of Bacterial Nanofiber Manufacturing and Composite Technology, China Textile Engineering Society, Shanghai, 201620, China
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Rivera‐Garcia A, Santos‐Ferro L, Ramirez‐Orejel JC, Agredano‐Moreno LT, Jimenez‐Garcia LF, Paez‐Esquiliano D, Andrade‐Esquivel E, Cano‐Buendia JA. The effect of neutral electrolyzed water as a disinfectant of eggshells artificially contaminated with Listeria monocytogenes. Food Sci Nutr 2019; 7:2252-2260. [PMID: 31367353 PMCID: PMC6657710 DOI: 10.1002/fsn3.1053] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2019] [Revised: 04/02/2019] [Accepted: 04/10/2019] [Indexed: 11/10/2022] Open
Abstract
Neutral electrolyzed water (NEW) was tested as a disinfectant against Listeria monocytogenes on the surface of table eggs. Eggs were collected from a single Bovans White flock and were exposed to L. monocytogenes. Artificially contaminated eggs were divided into three different treatment groups: NEW, 2% citric acid solution (CAS), and saline solution (SS). To evaluate the bactericidal effect, the Mexican norm for antimicrobial activity determination protocol was performed. The observed bactericidal effect was compared against those obtained from CAS and SS. Bacterial cells present on the eggshells were quantified. NEW exhibited a significantly higher bactericidal effect than CAS when evaluated on the surfaces of chicken eggshells (6.11 log10CFU/ml reduction in vitro and a 2.18 log10 CFU/egg reduction on eggs vs. 1.06 log10CFU/ml in vitro reduction and 1.74 log10CFU/egg). Additionally, CAS was found to react with the carbonate egg shield, resulting in a loss of cuticle integrity. Mineral content of NEW-treated eggshells was similar to SS-treated eggshells; however, CAS-treated eggshells showed a significant decrease in phosphorous concentration compared to NEW treatment. In this study, we demonstrated the effect of NEW and CAS on the integrity of the L. monocytogenes wall using transmission electron microscopy. To the best of our knowledge, this is the first report of the effect of NEW against L. monocytogenes on eggshells. Our results show that NEW is a viable alternative solution for the disinfection of table eggs that does not affect the cuticle or shell.
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Affiliation(s)
- Andres Rivera‐Garcia
- Facultad de Medicina Veterinaria y Zootecnia, Department of Microbiology and ImmunologyUniversidad Nacional Autónoma de Mexico (UNAM)Mexico CityMexico
| | - Liliana Santos‐Ferro
- Facultad de Medicina Veterinaria y Zootecnia, Department of Microbiology and ImmunologyUniversidad Nacional Autónoma de Mexico (UNAM)Mexico CityMexico
| | - Juan C. Ramirez‐Orejel
- Facultad de Medicina Veterinaria y Zootecnia, Department of Animal Nutrition and BiochemistryUniversidad Nacional Autónoma de México (UNAM)Mexico CityMexico
| | - Lourdes T. Agredano‐Moreno
- Cell Nanobiology Laboratory, Department of Cell Biology. Faculty of SciencesUniversidad Nacional Autónoma de México (UNAM)Mexico CityMexico
| | - Luis F. Jimenez‐Garcia
- Cell Nanobiology Laboratory, Department of Cell Biology. Faculty of SciencesUniversidad Nacional Autónoma de México (UNAM)Mexico CityMexico
| | - David Paez‐Esquiliano
- Facultad de Medicina Veterinaria y Zootecnia, Department of Physiology and PharmacologyUniversidad Nacional Autónoma de México (UNAM)Mexico CityMexico
| | | | - Jose A. Cano‐Buendia
- Facultad de Medicina Veterinaria y Zootecnia, Department of Microbiology and ImmunologyUniversidad Nacional Autónoma de Mexico (UNAM)Mexico CityMexico
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Ossandon M, Balsam J, Bruck HA, Kalpakis K, Rasooly A. A computational streak mode cytometry biosensor for rare cell analysis. Analyst 2017; 142:641-648. [DOI: 10.1039/c6an02517j] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Streak mode imaging flow cytometry for rare cell detection involves imaging moving fluorescently labeled cells in the video mode with a CCD camera.
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Affiliation(s)
- Miguel Ossandon
- National Cancer Institute
- Rockville
- USA
- University of Maryland Baltimore County
- USA
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