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You X, Yang D, Qu Y, Guo M, Zhang Y, Zhao X, Suo Y. Modeling Growth Kinetics of Escherichia coli and Background Microflora in Hydroponically Grown Lettuce. Foods 2024; 13:1359. [PMID: 38731731 PMCID: PMC11082962 DOI: 10.3390/foods13091359] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2024] [Revised: 04/18/2024] [Accepted: 04/24/2024] [Indexed: 05/13/2024] Open
Abstract
Hydroponic cultivation of lettuce is an increasingly popular sustainable agricultural technique. However, Escherichia coli, a prevalent bacterium, poses significant concerns for the quality and safety of hydroponically grown lettuce. This study aimed to develop a growth model for E. coli and background microflora in hydroponically grown lettuce. The experiment involved inoculating hydroponically grown lettuce with E. coli and incubated at 4, 10, 15, 25, 30, 36 °C. Growth models for E. coli and background microflora were then developed using Origin 2022 (9.9) and IPMP 2013 software and validated at 5 °C and 20 °C by calculating root mean square errors (RMSEs). The result showed that E. coli was unable to grow at 4 °C and the SGompertz model was determined as the most appropriate primary model. From this primary model, the Ratkowsky square root model and polynomial model were derived as secondary models for E. coli-R168 and background microflora, respectively. These secondary models determined that the minimum temperature (Tmin) required for the growth of E. coli and background microflora in hydroponically grown lettuce was 6.1 °C and 8.7 °C, respectively. Moreover, the RMSE values ranged from 0.11 to 0.24 CFU/g, indicating that the models and their associated kinetic parameters accurately represented the proliferation of E. coli and background microflora in hydroponically grown lettuce.
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Affiliation(s)
- Xiaoyan You
- Henan Engineering Research Center of Food Microbiology, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (X.Y.); (D.Y.)
| | - Dongqun Yang
- Henan Engineering Research Center of Food Microbiology, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (X.Y.); (D.Y.)
- Laboratory of Quality and Safety Risk Assessment for Agro-Products of Ministry of Agriculture and Rural Affairs, Institute for Agro-Food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (Y.Q.)
| | - Yang Qu
- Laboratory of Quality and Safety Risk Assessment for Agro-Products of Ministry of Agriculture and Rural Affairs, Institute for Agro-Food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (Y.Q.)
| | - Mingming Guo
- Zhejiang Key Laboratory for Agricultural Food Process, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yangping Zhang
- Shanghai Leafa Agriculture Development Co., Ltd., Shanghai 201203, China;
| | - Xiaoyan Zhao
- Laboratory of Quality and Safety Risk Assessment for Agro-Products of Ministry of Agriculture and Rural Affairs, Institute for Agro-Food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (Y.Q.)
| | - Yujuan Suo
- Laboratory of Quality and Safety Risk Assessment for Agro-Products of Ministry of Agriculture and Rural Affairs, Institute for Agro-Food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (Y.Q.)
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Lu KH, Hsu A, Pan YC, Huang YJ, Goh LY, Kang CY, Sheen LY. Modeling the Temperature Effect on the Growth of Uropathogenic Escherichia coli in Sous-Vide Chicken Breast. Foodborne Pathog Dis 2023; 20:343-350. [PMID: 37410536 DOI: 10.1089/fpd.2022.0069] [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: 07/07/2023] Open
Abstract
Uropathogenic Escherichia coli (UPEC) is known to cause 65-75% of human urinary tract infection (UTI) cases. Poultry meat is a reservoir of UPEC, which is suspected to cause foodborne UTIs. In the present study, we aimed to determine the growth potential of UPEC in ready-to-eat chicken breasts prepared by sous-vide processing. Four reference strains isolated from the urine of UTI patients (Bioresource Collection and Research Center [BCRC] 10,675, 15,480, 15,483, and 17,383) were tested by polymerase chain reaction assay for related genes to identify their phylogenetic type and UPEC specificity. A cocktail of these UPEC strains was inoculated into sous-vide cooked chicken breast at 103-4 colony-forming unit (CFU)/g and stored at 4°C, 10°C, 15°C, 20°C, 30°C, and 40°C. Changes in the populations of UPEC during storage were analyzed by a one-step kinetic analysis method using the U.S. Department of Agriculture [USDA] Integrated Pathogen Modeling Program-Global Fit [IPMP-Global Fit]. The results showed that the combination of the no lag phase primary model and the Huang square-root secondary model fitted well with the growth curves to obtain the appropriate kinetic parameters. This combination for predicting UPEC growth kinetics was further validated using it to study additional growth curves at 25°C and 37°C, which showed that the root mean square error, bias factor, and accuracy factor were 0.49-0.59 (log CFU/g), 0.941-0.984, and 1.056-1.063, respectively. In conclusion, the models developed in this study are acceptable and can be used to predict the growth of UPEC in sous-vide chicken breast.
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Affiliation(s)
- Kuan-Hung Lu
- Institute of Food Safety and Health, College of Public Health, National Taiwan University, Taipei, Taiwan
- Institute of Environmental and Occupational Health Sciences, College of Public Health, National Taiwan University, Taipei, Taiwan
| | - Anne Hsu
- Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taipei, Taiwan
| | - Yi-Chun Pan
- Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taipei, Taiwan
| | - Yun-Ju Huang
- Department of Biotechnology and Food Technology, Southern Taiwan University of Science and Technology, Tainan City, Taiwan
| | - Liu-Yean Goh
- Institute of Food Safety and Health, College of Public Health, National Taiwan University, Taipei, Taiwan
| | - Chun-Yi Kang
- Institute of Food Safety and Health, College of Public Health, National Taiwan University, Taipei, Taiwan
| | - Lee-Yan Sheen
- Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taipei, Taiwan
- Center for Food and Biomolecules, National Taiwan University, Taipei, Taiwan
- National Center for Food Safety Education and Research, National Taiwan University, Taipei, Taiwan
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Zhao G, Yang T, Cheng H, Wang L, Liu Y, Gao Y, Zhao J, Liu N, Huang X, Liu J, Zhang X, Xu Y, Wang J, Wang J. Establishment and Application of a Predictive Growth Kinetic Model of Salmonella with the Appearance of Two Other Dominant Background Bacteria in Fresh Pork. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27227673. [PMID: 36431773 PMCID: PMC9696609 DOI: 10.3390/molecules27227673] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 10/25/2022] [Accepted: 11/01/2022] [Indexed: 11/09/2022]
Abstract
To better guide microbial risk management and control, growth kinetic models of Salmonella with the coexistence of two other dominant background bacteria in pork were constructed. Sterilized pork cutlets were inoculated with a cocktail of Salmonella Derby (S. Derby), Pseudomonas aeruginosa (P. aeruginosa), and Escherichia coli (E. coli), and incubated at various temperatures (4-37 °C). The predictive growth models were developed based on the observed growth data. By comparing R2 of primary models, Baranyi models were preferred to fit the growth curves of S. Derby and P. aeruginosa, while the Huang model was preferred for E. coli (all R2 ≥ 0.997). The secondary Ratkowsky square root model can well describe the relationship between temperature and μmax (all R2 ≥ 0.97) or Lag (all R2 ≥ 0.98). Growth models were validated by the actual test values, with Bf and Af close to 1, and MSE around 0.001. The time for S. Derby to reach a pathogenic dose (105 CFU/g) at each temperature in pork was predicted accordingly and found to be earlier than the time when the pork began to be judged nearly fresh according to the sensory indicators. Therefore, the predictive microbiology model can be applied to more accurately predict the shelf life of pork to secure its quality and safety.
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Affiliation(s)
- Ge Zhao
- Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, China Animal Health and Epidemiology Center, Qingdao 266032, China
| | - Tengteng Yang
- Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, China Animal Health and Epidemiology Center, Qingdao 266032, China
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Huimin Cheng
- Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, China Animal Health and Epidemiology Center, Qingdao 266032, China
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Lin Wang
- Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, China Animal Health and Epidemiology Center, Qingdao 266032, China
| | - Yunzhe Liu
- Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, China Animal Health and Epidemiology Center, Qingdao 266032, China
| | - Yubin Gao
- Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, China Animal Health and Epidemiology Center, Qingdao 266032, China
| | - Jianmei Zhao
- Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, China Animal Health and Epidemiology Center, Qingdao 266032, China
| | - Na Liu
- Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, China Animal Health and Epidemiology Center, Qingdao 266032, China
| | - Xiumei Huang
- Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, China Animal Health and Epidemiology Center, Qingdao 266032, China
| | - Junhui Liu
- Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, China Animal Health and Epidemiology Center, Qingdao 266032, China
| | - Xiyue Zhang
- Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, China Animal Health and Epidemiology Center, Qingdao 266032, China
| | - Ying Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Jun Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
- Correspondence: (J.W.); (J.W.)
| | - Junwei Wang
- Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, China Animal Health and Epidemiology Center, Qingdao 266032, China
- Correspondence: (J.W.); (J.W.)
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Effect of pepper ( Zanthoxylum bungeanum Maxim.) essential oil on quality changes in rabbit meat patty during chilled storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:179-191. [PMID: 35068562 PMCID: PMC8758852 DOI: 10.1007/s13197-021-04998-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/17/2021] [Accepted: 01/22/2021] [Indexed: 01/03/2023]
Abstract
In this paper, the components of Zanthoxylum bungeanum Maxim. essential oil (ZBMEO) were analyzed. The efficacy of different concentrations of ZBMEO on the change in physical and chemical indicators of the rabbit meat patty was evaluated. Furthermore, kinetics models were employed to calculate the lipid oxidation induction period and microbial growth lag time. GC-MS analysis revealed that the major chemical components in ZBMEO included linalool, limonene, and sabinene. Results of the storage experiment indicated that ZBMEO had a good inhibition effect on lipid and protein oxidation, microbial growth, and formation of TVB-N, as well as slowed down the rate of change in color and pH during the 12 days storage time of rabbit meat. The models showed that adding ZBMEO could delay the lipid oxidation induction period, and extend the microbial growth lag time. Overall data showed that ZBMEO is a promising natural additive to maintain the quality of rabbit meat patty.
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Wang Z, He Z, Zhang D, Chen X, Li H. Effects of purslane extract on the quality indices of rabbit meat patties under chilled storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15644] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Zefu Wang
- College of Food Science Southwest University Chongqing China
| | - Zhifei He
- College of Food Science Southwest University Chongqing China
- Chongqing Engineering Research Center of Regional Food Chongqing China
| | - Dong Zhang
- College of Food Science Southwest University Chongqing China
| | - Xiaosi Chen
- College of Food Science Southwest University Chongqing China
| | - Hongjun Li
- College of Food Science Southwest University Chongqing China
- Chongqing Engineering Research Center of Regional Food Chongqing China
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Medvedova A, Kocis-Koval M, Valik L. Effect of salt and temperature on the growth of Escherichia coli PSII. ACTA ALIMENTARIA 2021. [DOI: 10.1556/066.2020.00213] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
AbstractPresence of pathogenic strains of Escherichia coli in foodstuffs may pose a health risk for a consumer. Therefore, knowledge on the effect of environmental factors on the growth ability of E. coli is of great importance. In this work, the effect of incubation temperature (6–46 °C) and the combined effect of temperature and water activity (0.991–0.930) on the growth dynamic of E. coli PSII were analysed. Based on the growth curves obtained, growth parameters were calculated by using the Baranyi D-model. Growth parameters were further analysed in secondary phase of predictive modelling. Using the CM model that describes the effect of combined factors, cardinal values (Tmin = 4.8 ± 0.4 °C, Topt = 41.1 ± 0.8 °C, Tmax = 48.3 ± 0.9 °C, awmin = 0.932 ± 0.001, and awopt = 0.997 ± 0.003) for the isolate were calculated. Under optimal conditions, the specific growth rate is µopt = 2.84 ± 0.08 h−1. The results obtained may contribute to the assessment of the risk associated with the possible E. coli presence in raw materials and to the search for preventive measures with defined degree of accuracy and reliability.
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Affiliation(s)
- A. Medvedova
- Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, SK-81237 Bratislava, Slovakia
| | - M. Kocis-Koval
- Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, SK-81237 Bratislava, Slovakia
| | - L. Valik
- Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, SK-81237 Bratislava, Slovakia
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Khalid T, Hdaifeh A, Federighi M, Cummins E, Boué G, Guillou S, Tesson V. Review of Quantitative Microbial Risk Assessment in Poultry Meat: The Central Position of Consumer Behavior. Foods 2020; 9:E1661. [PMID: 33202859 PMCID: PMC7697500 DOI: 10.3390/foods9111661] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 11/04/2020] [Accepted: 11/12/2020] [Indexed: 12/22/2022] Open
Abstract
Food of animal origin, especially meat products, represent the main vehicle of foodborne pathogens and so are implicated in foodborne outbreaks. Poultry meat is a widely consumed food in various forms, but it is also a reservoir of thermotolerant Campylobacter and Salmonella bacterial species. To assess human health risks associated with pathogenic bacteria in poultry meat, the use of quantitative microbial risk assessment (QMRA) has increased over the years as it is recognized to address complex food safety issues and is recommended by health authorities. The present project reviewed poultry meat QMRA, identified key steps of the farm-to-fork chain with significant impacts on food safety, highlighted current knowledge gaps, and provided risk mitigation advices. A PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses)-based systematic analysis was carried out and enabled the collection of 4056 studies including 42 QMRA kept for analysis after screening. The latter emphasized Campylobacter spp. and Salmonella spp. contaminations during the consumer stage as the main concern. The role of consumer handling on cross-contamination and undercooking events were of major concern. Thus, proper hygiene and safety practices by consumers have been suggested as the main intervention and would need to be followed with regular surveys to assess behavior changes and reduce knowledge gaps.
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Affiliation(s)
- Tahreem Khalid
- SECALIM, INRAE, Oniris, 44307 Nantes, France; (T.K.); (A.H.); (M.F.); (G.B.); (V.T.)
| | - Ammar Hdaifeh
- SECALIM, INRAE, Oniris, 44307 Nantes, France; (T.K.); (A.H.); (M.F.); (G.B.); (V.T.)
| | - Michel Federighi
- SECALIM, INRAE, Oniris, 44307 Nantes, France; (T.K.); (A.H.); (M.F.); (G.B.); (V.T.)
| | - Enda Cummins
- Biosystems and Food Engineering, University College Dublin, Belfield, Dublin 4, Ireland;
| | - Géraldine Boué
- SECALIM, INRAE, Oniris, 44307 Nantes, France; (T.K.); (A.H.); (M.F.); (G.B.); (V.T.)
| | - Sandrine Guillou
- SECALIM, INRAE, Oniris, 44307 Nantes, France; (T.K.); (A.H.); (M.F.); (G.B.); (V.T.)
| | - Vincent Tesson
- SECALIM, INRAE, Oniris, 44307 Nantes, France; (T.K.); (A.H.); (M.F.); (G.B.); (V.T.)
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Wang Z, He Z, Zhang D, Li H, Wang Z. Using oxidation kinetic models to predict the quality indices of rabbit meat under different storage temperatures. Meat Sci 2020; 162:108042. [DOI: 10.1016/j.meatsci.2019.108042] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2019] [Revised: 12/22/2019] [Accepted: 12/22/2019] [Indexed: 12/17/2022]
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Li H, Ahmad W, Rong Y, Chen Q, Zuo M, Ouyang Q, Guo Z. Designing an aptamer based magnetic and upconversion nanoparticles conjugated fluorescence sensor for screening Escherichia coli in food. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106761] [Citation(s) in RCA: 55] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Draft Genomic Sequencing of Six Potential Extraintestinal Pathogenic Escherichia coli Isolates from Retail Chicken Meat. GENOME ANNOUNCEMENTS 2018; 6:6/21/e00449-18. [PMID: 29798928 PMCID: PMC5968729 DOI: 10.1128/genomea.00449-18] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Potential extraintestinal pathogenic Escherichia coli strains DP254, WH333, WH398, F356, FEX675, and FEX725 were isolated from retail chicken meat products. Here, we report the draft genome sequences for these six E. coli isolates, which are currently being used in food safety research.
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Draft Genome Sequences of Four Uropathogenic Escherichia coli Serotype O4:H5 Isolates (ATCC 700414, 700415, 700416, and 700417). GENOME ANNOUNCEMENTS 2018; 6:6/11/e00134-18. [PMID: 29545296 PMCID: PMC5854768 DOI: 10.1128/genomea.00134-18] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Uropathogenic Escherichia coli serotype O4:H5 isolates (ATCC 700414, 700415, 700416, and 700417) were recovered from women with first-time urinary tract infections. Here, we report the draft genome sequences for these four E. coli isolates, which are currently being used to validate food safety processing technologies.
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