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Silva BN, Coelho-Fernandes S, Teixeira JA, Cadavez V, Gonzales-Barron U. Dynamic Modelling to Describe the Effect of Plant Extracts and Customised Starter Culture on Staphylococcus aureus Survival in Goat's Raw Milk Soft Cheese. Foods 2023; 12:2683. [PMID: 37509778 PMCID: PMC10379104 DOI: 10.3390/foods12142683] [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: 06/19/2023] [Revised: 07/06/2023] [Accepted: 07/07/2023] [Indexed: 07/30/2023] Open
Abstract
This study characterises the effect of a customised starter culture (CSC) and plant extracts (lemon balm, sage, and spearmint) on Staphylococcus aureus (SA) and lactic acid bacteria (LAB) kinetics in goat's raw milk soft cheeses. Raw milk cheeses were produced with and without the CSC and plant extracts, and analysed for pH, SA, and LAB counts throughout ripening. The pH change over maturation was described by an empirical decay function. To assess the effect of each bio-preservative on SA, dynamic Bigelow-type models were adjusted, while their effect on LAB was evaluated by classical Huang models and dynamic Huang-Cardinal models. The models showed that the bio-preservatives decreased the time necessary for a one-log reduction but generally affected the cheese pH drop and SA decay rates (logDref = 0.621-1.190 days; controls: 0.796-0.996 days). Spearmint and sage extracts affected the LAB specific growth rate (0.503 and 1.749 ln CFU/g day-1; corresponding controls: 1.421 and 0.806 ln CFU/g day-1), while lemon balm showed no impact (p > 0.05). The Huang-Cardinal models uncovered different optimum specific growth rates of indigenous LAB (1.560-1.705 ln CFU/g day-1) and LAB of cheeses with CSC (0.979-1.198 ln CFU/g day-1). The models produced validate the potential of the tested bio-preservatives to reduce SA, while identifying the impact of such strategies on the fermentation process.
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Affiliation(s)
- Beatriz Nunes Silva
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Sara Coelho-Fernandes
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - José António Teixeira
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
- LABBELS-Associate Laboratory, 4710-057 Braga, Portugal
| | - Vasco Cadavez
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ursula Gonzales-Barron
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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Cai H, Pei S, Zhang Y, Liu R, Lu S, Li B, Dong J, Wang Q, Zhu X, Ji H. Construction of a dynamic model to predict the growth of Staphylococcus aureus and the formation of enterotoxins during Kazak cheese maturation. Food Microbiol 2023; 112:104234. [PMID: 36906305 DOI: 10.1016/j.fm.2023.104234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 02/03/2023] [Accepted: 02/03/2023] [Indexed: 02/07/2023]
Abstract
Staphylococcus aureus is a common pathogen found in cheese whose Staphylococcal enterotoxins (SE) are the main pathogenic factors that cause food poisoning. The objective of this study was to construct two models to evaluate the safety of Kazak cheese products in terms of composition, changes in S. aureus inoculation amount, Aw, fermentation temperature during processing, and growth of S. aureus in the fermentation stage. A total of 66 experiments comprised of five levels of inoculation amount (2.7-4 log CFU/g), five levels of Aw (0.878-0.961), and six levels of fermentation temperature (32-44 °C) were performed to confirm the growth of S. aureus and the presence of SE limit conditions. Two artificial neural networks (ANN) successfully described the relationship between the assayed conditions and the growth kinetic parameters (maximum growth rates and lag times) of the strain. The good fitting accuracy (R2 values were 0.918 and 0.976, respectively) showed that the ANN was appropriate. Experimental results showed fermentation temperature had the greatest influence on the maximum growth rate and lag time, followed by the Aw and inoculation amount. Furthermore, a probability model was built to predict the production of SE by logistic regression and neural network under the assayed conditions, which proved to be concordant in 80.8-83.8% of the cases with the observed probabilities. The maximum total number of colonies predicted by the growth model in all combinations detected with SE exceeded 5 log CFU/g. Within the range of variables, the minimum Aw for predicting SE production was 0.938, and the minimum inoculation amount for predicting SE production was 3.22 log CFU/g. Additionally, as competition between S. aureus and lactic acid bacteria (LAB) occurs in the fermentation stage, higher fermentation temperatures are conducive to the growth of LAB, which can reduce the risk of S. aureus producing SE. This study can help manufacturers to make decisions on the most appropriate production parameters for Kazak cheese products and to prevent S. aureus growth and SE production.
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Affiliation(s)
- Huixue Cai
- School of Food Science and Technology, Shihezi University, 832003, China
| | - Sijie Pei
- College of Food Science and Technology, Northwest University, Xi'an, 710069, China
| | - Yan Zhang
- School of Food Science and Technology, Shihezi University, 832003, China; Zhoukou Vocational College of Arts and Science, Zhoukou, Henan, 466000, China
| | - Rongrong Liu
- School of Food Science and Technology, Shihezi University, 832003, China
| | - Shiling Lu
- School of Food Science and Technology, Shihezi University, 832003, China
| | - Baokun Li
- School of Food Science and Technology, Shihezi University, 832003, China
| | - Juan Dong
- School of Food Science and Technology, Shihezi University, 832003, China
| | - Qingling Wang
- School of Food Science and Technology, Shihezi University, 832003, China
| | - Xinrong Zhu
- School of Food Science and Technology, Shihezi University, 832003, China
| | - Hua Ji
- School of Food Science and Technology, Shihezi University, 832003, China.
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Sakaridis I, Psomas E, Karatzia MA, Samouris G. Hygiene and Safety of Hard Cheese Made from Raw Cows' Milk. Vet Sci 2022; 9:vetsci9100569. [PMID: 36288182 PMCID: PMC9609050 DOI: 10.3390/vetsci9100569] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 08/22/2022] [Accepted: 10/12/2022] [Indexed: 11/05/2022] Open
Abstract
Simple Summary Raw cheeses have gained the preference of some consumers because of their intense and stronger taste compared with that of pasteurised cheeses. The pasteurization of raw milk causes the inactivation of the pathogenic and beneficial microorganisms of milk and of enzymes such as proteases and lipases which play a significant role in enhancing the unique flavour of raw cheeses. This study was conducted to evaluate the microbiological status of cheese made from unpasteurized cows’ milk, to examine the safety of the cheese and to observe the changes that occurred in its microbial community during ripening and storage. The microbiological quality of raw milk was found generally good and was improved throughout the experiments. For the cheese samples, a small increase in the prevalence of indicator microorganisms in curd and cheese samples was observed for the first few days, followed by a relatively stable condition as manufacturing proceeded and throughout the ripening of the final product. The outcome of our study was that the use of good-quality raw milk under sanitary conditions, the application of good manufacturing practices and a maturation period in a controlled environment were found to be the necessary prerequisites for the production of safe raw cheese products. Abstract This study was conducted to evaluate the microbiological status of cheese made from unpasteurized cows’ milk, to examine the safety of the cheese and to observe the changes that occurred in its microbial community during ripening and storage. Furthermore, the pH, the moisture and salt concentration were also monitored throughout processing, ripening and storage. Seven cheesemaking trials took place along with the microbiological and physicochemical analysis of the milk, curd and cheese produced. The milk used for the cheesemaking, two curd samples before the heating and two after the heating, two cheese samples at days 3, 7, 15, 30, 60 and 90 were subjected to microbiological analysis for total mesophilic bacterial count (for milk only), Enterobacteriaceae, E. coli, Staphylococcus, Salmonella, Listeria, and Clostridium. The microbiological quality of raw milk was found to be good. It was initially slightly above the EU limit but improvements associated with farm biosecurity and milking equipment hygiene led to a significantly improved milk quality. A small increase in the prevalence of indicator microorganisms in curd and cheese samples was observed for the first few days, followed by a relatively stable condition as manufacturing proceeded and throughout the ripening of the final product. In two cheesemaking trials, Clostridium perfringens and Salmonella spp. were detected, the first originating from the milk and the second from the environment. The use of good-quality raw milk under sanitary conditions, the application of good manufacturing practices and a maturation period in a controlled environment were found to be the necessary prerequisites for the production of safe raw cheese products.
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Affiliation(s)
- Ioannis Sakaridis
- Department of Hygiene and Technology of Food of Animal Origin, Veterinary Research Institute, Hellenic Agricultural Organization-Demeter, Campus of Thermi, 57001 Thessaloniki, Greece
- Correspondence:
| | - Evdoxios Psomas
- Department of Hygiene and Technology of Food of Animal Origin, Veterinary Research Institute, Hellenic Agricultural Organization-Demeter, Campus of Thermi, 57001 Thessaloniki, Greece
| | - Maria-Anastasia Karatzia
- Research Institute of Animal Science, Hellenic Agricultural Organization-Demeter, 58100 Giannitsa, Greece
| | - Georgios Samouris
- Department of Hygiene and Technology of Food of Animal Origin, Veterinary Research Institute, Hellenic Agricultural Organization-Demeter, Campus of Thermi, 57001 Thessaloniki, Greece
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Microbiological safety of traditionally processed fermented foods based on raw milk, the case of Mabisi from Zambia. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113997] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Kirkegaard JB. Simultant: simultaneous curve fitting of functions and differential equations using analytical gradient calculations. BMC Bioinformatics 2022; 23:191. [PMID: 35597909 PMCID: PMC9124400 DOI: 10.1186/s12859-022-04728-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Accepted: 05/11/2022] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND The initial step in comparing mathematical models to experimental data is to do a fit. This process can be complicated when either the mathematical models are not analytically solvable (e.g. because of nonlinear differential equations) or when the relation between data and models is complex (e.g. when some fitting parameters must be shared between many data sets). RESULTS We introduce Simultant, a software package that allows complex fitting setups to be easily defined using a simple graphical user interface. Fitting functions can be defined directly as mathematical expressions or indirectly as the solution to specified ordinary differential equations. Analytical gradients of these functions, including the solution of differential equations, are automatically calculated to provide fast fitting even for functions with many parameters. The software enables easy definition of complex fitting setups in which parameters can be shared across both data sets and models to allow simultaneous fits to be performed. CONCLUSIONS Simultant exploits differentiable programming and simplifies modern fitting approaches in a unified graphical interface.
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Racioppo A, Campaniello D, Sinigaglia M, Bevilacqua A, Speranza B, Corbo MR. Use of Food Spoilage and Safety Predictor for an “A Priori” Modeling of the Growth of Lactic Acid Bacteria in Fermented Smoked Fish Products. Foods 2022; 11:foods11070946. [PMID: 35407033 PMCID: PMC8997648 DOI: 10.3390/foods11070946] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 03/16/2022] [Accepted: 03/21/2022] [Indexed: 02/06/2023] Open
Abstract
Fermentation is one of the oldest methods to assure the safety and quality of foods, and to prolong their shelf life. However, a successful fermentation relies on the correct kinetics depending on some factors (i.e., ingredients, preservatives, temperature, inoculum of starter cultures). Predictive microbiology is a precious tool in modern food safety and quality management; based on the product characteristics and the conditions occurring in food processing, the inactivation of or increase in microbial populations could be accurately predicted as a function of the relevant intrinsic or extrinsic variables. The main aim of this study was the optimization of the formula of a smoked fermented fish product using predictive modeling tools (tertiary and secondary models) in order to define the role of each factor involved in the formulation and assure a correct course of fermentation. Product optimization was conducted through the software Food Spoilage and Safety Predictor (FSSP), by modeling the growth of lactic acid bacteria (LAB) as a function of some key parameters such as temperature, pH, salt, liquid smoke, carbon dioxide, and nitrites. The variables were combined through a fractional design of experiments (DoE) (3k-p), and the outputs of the software, i.e., the maximal growth rate (μmax) and the time to attain the critical threshold (tcrit), were modeled through a multiple regression procedure. The simulation, through FSSP and DoE, showed that liquid smoke is the most critical factor affecting fermentation, followed by temperature and salt. Concerning temperature, fermentation at 20–25 °C is advisable, although a low fermentation temperature is also possible. Other parameters are not significant.
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Morar A, Ban-Cucerzan A, Herman V, Tîrziu E, Sallam KI, Abd-Elghany SM, Imre K. Multidrug Resistant Coagulase-Positive Staphylococcus aureus and Their Enterotoxins Detection in Traditional Cheeses Marketed in Banat Region, Romania. Antibiotics (Basel) 2021; 10:antibiotics10121458. [PMID: 34943670 PMCID: PMC8698683 DOI: 10.3390/antibiotics10121458] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 11/24/2021] [Accepted: 11/25/2021] [Indexed: 11/16/2022] Open
Abstract
The main objectives of the present study were to determine the occurrence of coagulase positive staphylococci (CPS) and to assess the presence and antimicrobial susceptibility profile of Staphylococcus aureus isolates in different raw milk origin (cow and sheep) traditional cheeses marketed in Banat region, Romania. Additionally, the presence of mecA gene in S. aureus isolates and the staphylococcal enterotoxins (SEs) in cheese samples were evaluated. A total of 81.6% (138/169) of the screened samples were positive for CPS. Furthermore, 35.5% (49/138) of the investigated CPS positive cheese samples were contaminated with S. aureus, with an isolation frequency of 46.6% (14/30) in caș, 33.3% (32/96) in telemea, 25% (2/8) in burduf, and 25% (1/4) in urdă assortments, respectively. From the total number of S. aureus isolates, 6.1% (3/49) harbored the mecA gene. Detectable levels of SEs were identified in 4.3% (4/94) of cheese samples with a CPS contamination level higher than 105 log CFU g−1. The expressed antimicrobial susceptibility profile of the tested cheese-origin S. aureus isolates, with the automated Vitek 2 equipment, showed resistance towards amikacin (90.1%, 10 out from 11 tested), enrofloxacin (86.2%, 25/29), ceftiofur (72.7%, 8/11), neomycin (63.6%, 7/11), benzylpenicillin (53.1%, 26/49), kanamycin (41.4%, 12/29), rifampicin (39.5%, 15/38), tetracycline (38.8%, 19/49), tilmicosin (36.4%, 4/11), clindamycin (30.6%, 15/49), ciprofloxacin (30%, 6/20), erythromycin (22.4%, 11/49), tylosin (18.2%, 2/11), oxacillin (16.3%, 8/49), linezolid (15%, 3/20), teicoplanin (15%, 3/20), fusidic acid (13.1%), imipenem (10.5%, 4/38), vancomycin (7.9%, 3/38), ampicillin (5.5%, 1/18), mupirocin (5.5%, 1/18), fosfomycin (5%, 1/20), and gentamicin (4.1%, 2/49). Twenty-four (49%) S. aureus isolates exhibited multidrug resistance. The investigation highlighted a common occurrence of multidrug-resistant S. aureus strains in the monitored cheese assortments, which can constitute a potential risk for consumers’ health.
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Affiliation(s)
- Adriana Morar
- Department of Animal Production and Veterinary Public Health, Faculty of Veterinary Medicine, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, 300645 Timisoara, Romania; (A.M.); (A.B.-C.); (E.T.)
| | - Alexandra Ban-Cucerzan
- Department of Animal Production and Veterinary Public Health, Faculty of Veterinary Medicine, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, 300645 Timisoara, Romania; (A.M.); (A.B.-C.); (E.T.)
| | - Viorel Herman
- Department of Infectious Diseases and Preventive Medicine, Faculty of Veterinary Medicine, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, 300645 Timisoara, Romania;
| | - Emil Tîrziu
- Department of Animal Production and Veterinary Public Health, Faculty of Veterinary Medicine, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, 300645 Timisoara, Romania; (A.M.); (A.B.-C.); (E.T.)
| | - Khalid Ibrahim Sallam
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35511, Egypt; (K.I.S.); (S.M.A.-E.)
| | - Samir Mohammed Abd-Elghany
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35511, Egypt; (K.I.S.); (S.M.A.-E.)
| | - Kálmán Imre
- Department of Animal Production and Veterinary Public Health, Faculty of Veterinary Medicine, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, 300645 Timisoara, Romania; (A.M.); (A.B.-C.); (E.T.)
- Correspondence:
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Serra-Castelló C, Costa JCCP, Jofré A, Bolívar A, Pérez-Rodríguez F, Bover-Cid S. A mathematical model to predict the antilisteria bioprotective effect of Latilactobacillus sakei CTC494 in vacuum packaged cooked ham. Int J Food Microbiol 2021; 363:109491. [PMID: 34862040 DOI: 10.1016/j.ijfoodmicro.2021.109491] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2020] [Revised: 09/27/2021] [Accepted: 11/19/2021] [Indexed: 11/26/2022]
Abstract
Biopreservation is a strategy that has been extensively covered by the scientific literature from a variety of perspectives. However, the development of quantitative modelling approaches has received little attention, despite the usefulness of these tools for the food industry to assess the performance and to set the optimal application conditions. The objective of this study was to evaluate and model the interaction between the antilisteria strain Latilactobacillus sakei CTC494 (sakacin K producer) and Listeria monocytogenes in vacuum-packaged sliced cooked ham. Cooked ham was sliced under aseptic conditions and inoculated with L. monocytogenes CTC1034 and/or L. sakei CTC494 in monoculture and coculture at 10:10, 10:103 and 10:105 cfu/g ratios of pathogen:bioprotective cultures. Samples were vacuum packaged and stored at isothermal temperature (2, 5, 10 and 15 °C). The growth of the two bacteria was monitored by plate counting. The Logistic growth model was applied to estimate the growth kinetic parameters (N0, λ, μmax, Nmax). The effect of storage temperature was modelled using the hyperbola (λ) and Ratkowsky (μmax) models. The simple Jameson-effect model, its modifications including the Ncri and the interaction γ factor, and the predator-prey Lotka Volterra model were used to characterize the interaction between both microorganisms. Two additional experiments at non-isothermal temperature conditions were also carried out to assess the predictive performance of the developed models through the Acceptable Simulation Zone (ASZ) approach. In monoculture conditions, L. monocytogenes and L. sakei CTC494 grew at all temperatures. In coculture conditions, L. sakei CTC494 had an inhibitory effect on L. monocytogenes by lowering the Nmax, especially with increasing levels of L. sakei CTC494 and lowering the storage temperature. At the lowest temperature (2 °C) L. sakei CTC494 was able to completely inhibit the growth of L. monocytogenes when added at a concentration 3 and 5 Log higher than that of the pathogen. The inhibitory effect of the L. sakei CTC494 against L. monocytogenes was properly characterized and modelled using the modified Jameson-effect with interaction γ factor model. The developed interaction model was tested under non-isothermal conditions, resulting in ASZ values ≥83%. This study shows the potential of L. sakei CTC494 in the biopreservation of vacuum-packaged cooked ham against L. monocytogenes. The developed interaction model can be useful for the industry as a risk management tool to assess and set biopreservation strategies for the control of L. monocytogenes in cooked ham.
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Affiliation(s)
| | - Jean C C P Costa
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
| | - Anna Jofré
- Food Safety and Functionality Programme, IRTA, Monells, Spain
| | - Araceli Bolívar
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
| | - Fernando Pérez-Rodríguez
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
| | - Sara Bover-Cid
- Food Safety and Functionality Programme, IRTA, Monells, Spain.
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One- and Two-Step Kinetic Data Analysis Applied for Single and Co-Culture Growth of Staphylococcus aureus, Escherichia coli, and Lactic Acid Bacteria in Milk. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11188673] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The objective of this study was to compare one- and two-step kinetic data analysis approaches to describe the growth of Staphylococcus aureus, Escherichia coli, and lactic acid bacteria Fresco 1010 starter culture in milk under isothermal conditions between 10 and 37 °C. The primary Huang model (HM) and secondary square root model were applied to lag times and growth rates of each of the population. The one-step approach for single cultures data enabled the direct construction of a tertiary model combining primary and secondary models to determine parameters from all growth data, thus minimizing the transfer of errors from one model to another. The statistical indices showed a significant improvement in the prediction capability provided by this approach. Then, a one-step approach combining the primary Huang, Giménez, and Dalgaard model (H-GD) with the secondary square root model was used to simultaneously model the growth of the populations mentioned above in co-culture under the same conditions. Independent isothermal data sets were chosen for validation of the growth description of single cultures (HM) and co-culture (H-GD) using validation factors, including the bias (Bf) and accuracy (Af). For example, the values of Af for the one-step approach range from 1.17 to 1.20 and 1.04 to 1.08 for single cultures and co-culture, respectively, demonstrating high accuracy. Thus, this approach may be used for co-culture growth description in general or specifically, e.g., in various types of lactic acid fermentation, including artisanal cheese-making technology.
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Bolívar A, Tarlak F, Costa JCCP, Cejudo-Gómez M, Bover-Cid S, Zurera G, Pérez-Rodríguez F. A new expanded modelling approach for investigating the bioprotective capacity of Latilactobacillus sakei CTC494 against Listeria monocytogenes in ready-to-eat fish products. Food Res Int 2021; 147:110545. [PMID: 34399522 DOI: 10.1016/j.foodres.2021.110545] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 06/16/2021] [Accepted: 06/16/2021] [Indexed: 10/21/2022]
Abstract
Understanding the role of food-related factors on the efficacy of protective cultures is essential to attain optimal results for developing biopreservation-based strategies. The aim of this work was to assess and model growth of Latilactobacillus sakei CTC494 and Listeria monocytogenes CTC1034, and their interaction, in two different ready-to-eat fish products (i.e., surimi-based product and tuna pâté) at 2 and 12 °C. The existing expanded Jameson-effect and a new expanded Jameson-effect model proposed in this study were evaluated to quantitatively describe the effect of microbial interaction. The inhibiting effect of the selected lactic acid bacteria strain on the pathogen growth was product dependent. In surimi product, a reduction of lag time of both strains was observed when growing in coculture at 2 °C, followed by the inhibition of the pathogen when the bioprotective L. sakei CTC494 reached the maximum population density, suggesting a mutualism-antagonism continuum phenomenon between populations. In tuna pâté, L. sakei CTC494 exerted a strong inhibition of L. monocytogenes at 2 °C (<0.5 log increase) and limited the growth at 12 °C (<2 log increase). The goodness-of-fit indexes indicated that the new expanded Jameson-effect model performed better and appropriately described the different competition patterns observed in the tested fish products. The proposed expanded competition model allowed for description of not only antagonistic but also mutualism-based interactions based on their influence on lag time.
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Affiliation(s)
- Araceli Bolívar
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain.
| | - Fatih Tarlak
- Department of Nutrition and Dietetics, Istanbul Gedik University, 34876 Istanbul, Turkey
| | - Jean Carlos Correia Peres Costa
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
| | - Manuel Cejudo-Gómez
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
| | - Sara Bover-Cid
- Food Safety and Functionality Programme, Institute of Agriculture and Food Research and Technology (IRTA), Finca Camps i Armet s/n, 17121, Monells, Girona, Spain
| | - Gonzalo Zurera
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
| | - Fernando Pérez-Rodríguez
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
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Etter D, Jenni C, Tasara T, Johler S. Mild Lactic Acid Stress Causes Strain-Dependent Reduction in SEC Protein Levels. Microorganisms 2021; 9:1014. [PMID: 34066749 PMCID: PMC8151770 DOI: 10.3390/microorganisms9051014] [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: 03/24/2021] [Revised: 04/30/2021] [Accepted: 05/05/2021] [Indexed: 12/12/2022] Open
Abstract
Staphylococcal enterotoxin C (SEC) is a major cause of staphylococcal food poisoning in humans and plays a role in bovine mastitis. Staphylococcus aureus (S. aureus) benefits from a competitive growth advantage under stress conditions encountered in foods such as a low pH. Therefore, understanding the role of stressors such as lactic acid on SEC production is of pivotal relevance to food safety. However, stress-dependent cues and their effects on enterotoxin expression are still poorly understood. In this study, we used human and animal strains harboring different SEC variants in order to evaluate the influence of mild lactic acid stress (pH 6.0) on SEC expression both on transcriptional and translational level. Although only a modest decrease in sec mRNA levels was observed under lactic acid stress, protein levels showed a significant decrease in SEC levels for some strains. These findings indicate that post-transcriptional modifications can act in SEC expression under lactic acid stress.
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Affiliation(s)
- Danai Etter
- Institute for Food Safety and Hygiene, University of Zurich, 8057 Zurich, Switzerland; (D.E.); (T.T.)
- Laboratory of Food Microbiology, Institute for Food, Nutrition and Health (IFNH), ETH Zurich, 8092 Zurich, Switzerland;
| | - Céline Jenni
- Laboratory of Food Microbiology, Institute for Food, Nutrition and Health (IFNH), ETH Zurich, 8092 Zurich, Switzerland;
| | - Taurai Tasara
- Institute for Food Safety and Hygiene, University of Zurich, 8057 Zurich, Switzerland; (D.E.); (T.T.)
| | - Sophia Johler
- Institute for Food Safety and Hygiene, University of Zurich, 8057 Zurich, Switzerland; (D.E.); (T.T.)
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12
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Quantitative Microbiological Analysis of Artisanal Stretched Cheese Manufacture. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11062680] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
To evaluate the behavior of the relevant microbial populations during stretched cheese production, quantitative microbiological analysis was performed during the critical steps of the preparation. The obtained data distributions proved statistically significant increases in all indicators, on average by 4.55 ± 0.64 log CFU/g of presumptive lactococci counts, 4.06 ± 0.61 of lactobacilli, 1.53 ± 0.57 log CFU/g of coliforms, 2.42 ± 0.67 log CFU/g of Escherichia coli, 1.53 ± 0.75 log CFU/g of yeasts and molds, and 0.99 ± 0.27 log CFU/g of presumptive Staphylococcus aureus, from the early stage of milk coagulation until curd ripening (0–24 h). The following steaming/stretching process caused reductions in viable counts with the most significant inactivation effect on coliform bacteria, including E. coli (−4.0 ± 1.0 log CFU/g). Total viable counts and yeasts and molds showed 2 and almost 3 log reduction (−2.2 ± 1.1 log CFU/g and −2.6 ± 0.9 log CFU/g), respectively. The lowest decreases in presumptive S. aureus counts were estimated at the level of −1.50 ± 0.64 log CFU/g. The counts of yeasts and molds showed the best indicatory function during the entire storage period of vacuum-packaged cheeses at 6 °C.
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13
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Pedrozo HA, Dallagnol AM, Schvezov CE. Genetic algorithm applied to simultaneous parameter estimation in bacterial growth. J Bioinform Comput Biol 2021; 19:2050045. [PMID: 33504290 DOI: 10.1142/s0219720020500456] [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: 11/18/2022]
Abstract
Several mathematical models have been developed to understand the interactions of microorganisms in foods and predict their growth. The resulting model equations for the growth of interacting cells include several parameters that must be determined for the specific conditions to be modeled. In this study, these parameters were determined by using inverse engineering and a multi-objective optimization procedure that allows fitting more than one experimental growth curve simultaneously. A genetic algorithm was applied to obtain the best parameter values of a model that permit the construction of the front of Pareto with 50 individuals or phenotypes. The method was applied to three experimental data sets of simultaneous growth of lactic acid bacteria (LAB) and Listeria monocytogenes (LM). Then, the proposed method was compared with a conventional mono-objective sequential fit. We concluded that the multi-objective fit by the genetic algorithm gives superior results with more parameter identifiability than the conventional sequential approach.
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Affiliation(s)
- Hector A Pedrozo
- Instituto de Materiales de Misiones (CONICET-UNaM), Felix de Azara 1552, 3300 Posadas, Argentina
| | - Andrea M Dallagnol
- Instituto de Materiales de Misiones (CONICET-UNaM), Felix de Azara 1552, 3300 Posadas, Argentina
| | - Carlos E Schvezov
- Instituto de Materiales de Misiones (CONICET-UNaM), Felix de Azara 1552, 3300 Posadas, Argentina
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14
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Medved'ová A, Koňuchová M, Kvočiková K, Hatalová I, Valík L. Effect of Lactic Acid Bacteria Addition on the Microbiological Safety of Pasta-Filata Types of Cheeses. Front Microbiol 2020; 11:612528. [PMID: 33365023 PMCID: PMC7750188 DOI: 10.3389/fmicb.2020.612528] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Accepted: 11/17/2020] [Indexed: 12/22/2022] Open
Abstract
In this work, the effects of different combinations of lactic acid bacteria (LAB) on the growth of coagulase-positive staphylococci (CPS) and Escherichia coli were evaluated during ripening of 23 curd cheeses, and their subsequent behavior during the manufacture and storage of pasta-filata cheeses was characterized. Three groups of cheeses were prepared in total: first, control cheeses from raw milk without LAB addition; further pasteurized milk cheeses with LAB, CPS and E. coli intentional inoculation; and finally, raw milk cheeses with LAB added. The aim was to compare the effect of LAB from starter culture, and also in combination with native LAB, and to evaluate the LAB effect as a group, and further to suggest the culture with the best inhibitory potential. Based on the results, counts of CPS increased over 24 h in control curd cheese by 1.76 ± 0.56 log CFU/g. On the other hand, in raw milk cheeses with the addition of starter culture, the increase in CPS counts by 0.76 ± 0.87 log CFU/g was noticed. Counts of E. coli increased during the first 24 h of curd manufacture by 3.56 ± 0.41 log CFU/g in cheeses without LAB addition. Contrary to this, using of LAB cultures resulted in an increase in E. coli counts by only 1.40 ± 1.07 log CFU/g. After steaming at 63.6 ± 1.9°C for 7.2 ± 2.1 min (temperature of heated acidified curd was 54.9 ± 1.7°C), CPS decreased by 0.58 ± 1.12 log CFU/g, and E. coli decreased by 1.23 ± 0.97 log CFU/g in all cheeses, regardless of LAB addition. Finally, during storage of cheeses at 6 ± 0.5°C for 28 days, the levels of E. coli in control cheeses and in raw milk LAB-enriched cheeses reached levels of 2.07 ± 2.28 log CFU/g and 1.20 ± 0.85 log CFU/g, respectively. In addition, the counts of CPS at the end of storage met the criteria of EU Commission Regulation (EC) No. 1441/2007 (2007) (less than 4 log CFU/g) in all manufactured cheeses with added LAB culture, while in the control raw milk cheeses, a level of 3.80 ± 1.22 log CFU/g was observed. Regarding the culture used, the best microbiological inhibitory effect in 28-day-old cheeses was reached by the combination of Fresco culture with Lacticaseibacillus rhamnosus GG, and the best sensory properties were judged to be those for cheeses manufactured with Culture A. A moderate negative effect of storage on overall sensory acceptance was noted, according to the final evaluation of overall acceptability of pasta-filata cheeses. The most satisfactory overall acceptability after 28 days of storage at 6°C was reached for cheese with the addition of culture A.
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Affiliation(s)
- Alžbeta Medved'ová
- Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia
| | - Martina Koňuchová
- Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia
| | - Karolína Kvočiková
- Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia
| | - Ivana Hatalová
- Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia
| | - L'ubomír Valík
- Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia
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15
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Angelidis AS, Kalamaki MS, Pexara AS, Papageorgiou DΚ. Investigation of Staphylococcus aureus growth and enterotoxin production during artisanal kefir fermentation. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109956] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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16
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Elahi S, Fujikawa H. [Staphylococcal Enterotoxin A Production and Inactivation in Bread during the Production Processes]. Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 2020; 61:138-142. [PMID: 33012768 DOI: 10.3358/shokueishi.61.138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Staphylococcus aureus food poisoning is caused by the intoxication of staphylococcal enterotoxin (SE) produced in foods. Staphylococcal food poisoning is mostly due to staphylococcal enterotoxin type A (SEA) among SEs. There have been many studies on the growth and SEA production of S. aureus in various foods, but few studies in bread. Thus, the SEA production by S. aureus in dough during fermentation and the SEA inactivation in dough during baking were studied in the normal production processes of bread in this study. No growth of S. aureus or SEA production in dough, whose total weight was about 470 g, was observed during the fermentation at 25 and 35℃ for four hr, suggesting that the risk of SEA production in dough during fermentation under these conditions would be negligible. Any SEA injected at 6.0 and 0.56 ng/g in dough could not be detected after 20 and 10 min of baking at 200℃, respectively. These results showed that the baking process, which was completed in 25 min, was enough to inactivate SEA at those doses of SEA in the dough. The results on the production and inactivation of SEA in dough during the production processes in this study would be useful information on microbiological food safety of bread making.
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Affiliation(s)
- Shaheem Elahi
- The United Graduate School of Veterinary Sciences, Gifu University
| | - Hiroshi Fujikawa
- The United Graduate School of Veterinary Sciences, Gifu University.,Laboratory of Veterinary Public Health, Faculty of Agriculture, Tokyo University of Agriculture and Technology
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17
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Bolívar A, Correia Peres Costa JC, Posada-Izquierdo GD, Bover-Cid S, Zurera G, Pérez-Rodríguez F. Quantifying the bioprotective effect of Lactobacillus sakei CTC494 against Listeria monocytogenes on vacuum packaged hot-smoked sea bream. Food Microbiol 2020; 94:103649. [PMID: 33279074 DOI: 10.1016/j.fm.2020.103649] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 08/19/2020] [Accepted: 09/22/2020] [Indexed: 11/30/2022]
Abstract
In this study, the bioprotective potential of Lactobacillus sakei CTC494 against Listeria monocytogenes CTC1034 was evaluated on vacuum packaged hot-smoked sea bream at 5 °C and dynamic temperatures ranging from 3 to 12 °C. The capacity of three microbial competition interaction models to describe the inhibitory effect of L. sakei CTC494 on L. monocytogenes was assessed based on the Jameson effect and Lotka-Volterra approaches. A sensory analysis was performed to evaluate the spoiling capacity of L. sakei CTC494 on the smoked fish product at 5 °C. Based on the sensory results, the bioprotection strategy against the pathogen was established by inoculating the product at a 1:2 ratio (pathogen:bioprotector, log CFU/g). The kinetic growth parameters of both microorganisms were estimated in mono-culture at constant storage (5 °C). In addition, the inhibition function parameters of the tested interaction models were estimated in co-culture at constant and dynamic temperature storage using as input the mono-culture kinetic parameters. The growth potential (δ log) of L. monocytogenes, in mono-culture, was 3.5 log on smoked sea bream during the experimental period (20 days). In co-culture, L. sakei CTC494 significantly reduced the capability of L. monocytogenes to grow, although its effectiveness was temperature dependent. The LAB strain limited the growth of the pathogen under storage at 5 °C (<1 log increase) and at dynamic profile 2 (<2 log increase). Besides, under storage at dynamic profile 1, the growth of L. monocytogenes was inhibited (<0.5 log increase). These results confirmed the efficacy of L. sakei CTC494 for controlling the pathogen growth on the studied fish product. The Lotka-Volterra competition model showed slightly better fit to the observed L. monocytogenes growth response than the Jameson-based models according to the statistical performance. The proposed modelling approach could support the assessment and establishment of bioprotective culture-based strategies aimed at reducing the risk of listeriosis linked to the consumption of RTE hot-smoked sea bream.
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Affiliation(s)
- Araceli Bolívar
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014, Córdoba, Spain.
| | - Jean Carlos Correia Peres Costa
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014, Córdoba, Spain
| | - Guiomar D Posada-Izquierdo
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014, Córdoba, Spain
| | - Sara Bover-Cid
- IRTA-Food Safety Programme, Finca Camps i Armet s/n, 17121, Monells, Girona, Spain
| | - Gonzalo Zurera
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014, Córdoba, Spain
| | - Fernando Pérez-Rodríguez
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014, Córdoba, Spain
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18
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Bezdekova J, Zemankova K, Hutarova J, Kociova S, Smerkova K, Adam V, Vaculovicova M. Magnetic molecularly imprinted polymers used for selective isolation and detection of Staphylococcus aureus. Food Chem 2020; 321:126673. [DOI: 10.1016/j.foodchem.2020.126673] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2018] [Revised: 02/13/2020] [Accepted: 03/21/2020] [Indexed: 10/24/2022]
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19
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Al-Nabulsi AA, Osaili TM, AbuNaser RA, Olaimat AN, Ayyash M, Al-Holy MA, Kadora KM, Holley RA. Factors affecting the viability of Staphylococcus aureus and production of enterotoxin during processing and storage of white-brined cheese. J Dairy Sci 2020; 103:6869-6881. [PMID: 32505390 DOI: 10.3168/jds.2020-18158] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2020] [Accepted: 04/01/2020] [Indexed: 12/24/2022]
Abstract
Staphylococcus aureus is a major foodborne pathogen that causes severe disease in humans. It is commonly found in milk and dairy products, particularly in fresh brined cheese. Our aim was to investigate the behavior of Staph. aureus and enterotoxin production during the storage of white-brined cheese prepared with or without a starter culture and stored in a 10 or 15% NaCl brine at 10°C and 25°C for 28 d. NaCl concentration, water activity, pH, and number of Staph. aureus and lactic acid bacteria were determined in cheese and brine. Only 1 of 4 Staph. aureus strains (ATCC 439) was positive for enterotoxin production, and its production was detected in unsalted UHT milk, but not in salted milk or in any of the cheese treatments held at 37°C for 1, 3, or 7 d. Staphylococcus aureus grew in the cheese stored in both brines at 10°C and 25°C, regardless of the presence of a starter culture, although the latter significantly reduced Staph. aureus growth in cheese or its brine at 10°C. Staphylococcus aureus numbers were increased by 2.26 and 0.47 log10 cfu/g in cheese stored in 10 and 15% NaCl brine, respectively, in the presence of starter culture, and by 2.78 and 2.96 log10 cfu/g, respectively, in the absence of starter culture at 10°C. Nonetheless, the pathogen grew, but at a lower number in the brines. The salt concentration of cheese stored in 10% brine remained at approximately 5% during storage; however, in 15% brine, the salt concentration increased to almost 8% (wt/wt) by 28 d. The addition of a starter culture, high salt concentration, low temperature, and pH (∼5.2) had inhibitory effects on the growth of Staph. aureus. Moreover, lactic acid bacterial numbers increased considerably in cheese and brine by d 28. The use of starter cultures, salt (15%), and low storage temperature (10°C) reduced the growth of Staph. aureus, and salt may have prevented enterotoxin production in white-brined cheese.
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Affiliation(s)
- Anas A Al-Nabulsi
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 22110, Jordan.
| | - Tareq M Osaili
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 22110, Jordan; Department of Clinical Nutrition and Dietetics, University of Sharjah, Sharjah, PO Box 27272, United Arab Emirates
| | - Roa A AbuNaser
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 22110, Jordan
| | - Amin N Olaimat
- Department of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, Hashemite University, Zarqa 13115, Jordan
| | - Mutamed Ayyash
- Department of Food, Nutrition, and Health, College of Food and Agriculture, United Arab Emirates University, Al-Ain 15551, United Arab Emirates.
| | - Murad A Al-Holy
- Department of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, Hashemite University, Zarqa 13115, Jordan
| | - Khaled M Kadora
- Department of Food Laboratories, Jordan Food and Drug Administration, Amman 11181, Jordan
| | - Richard A Holley
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
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20
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Silva GO, Castro RD, Oliveira LG, Sant'Anna FM, Barbosa CD, Sandes SHC, Silva RS, Resende MFS, Lana AMQ, Nunes AC, Cerqueira MMOP, Souza MR. Viability of Staphylococcus aureus and expression of its toxins (SEC and TSST-1) in cheeses using Lactobacillus rhamnosus D1 or Weissella paramesenteroides GIR16L4 or both as starter cultures. J Dairy Sci 2020; 103:4100-4108. [PMID: 32197850 DOI: 10.3168/jds.2018-16037] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2018] [Accepted: 01/29/2020] [Indexed: 01/20/2023]
Abstract
Staphylococcus aureus is one of the main causative agents of food poisoning. This bacterium is an important component of cheese microbiota and plays an important role in foodborne diseases. Another important component of the microbiota is the lactic acid bacterium, which actively participates in processes that define the physicochemical, sensorial, and microbiological features of cheese. Of the various microbiological interactions in cheese, the interaction between lactic acid bacteria and Staph. aureus is most relevant. To this end, we evaluated the viability of Staph. aureus strains and the expression of their enterotoxins in cheeses produced experimentally, using Weissella paramesenteroides GIR16L4 or Lactobacillus rhamnosus D1 or both as starter cultures. Over 7 d, we observed that the presence of lactic acid bacteria did not impair Staph. aureus growth. However, via qPCR we observed a change in the gene expression of staphylococcal enterotoxins, suggesting that molecular communication exists between Staph. aureus strains and lactic acid bacteria in cheese.
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Affiliation(s)
- G O Silva
- Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, campus Pampulha da Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil.
| | - R D Castro
- Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, campus Pampulha da Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil
| | - L G Oliveira
- Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, campus Pampulha da Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil
| | - F M Sant'Anna
- Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, campus Pampulha da Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil
| | - C D Barbosa
- Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, campus Pampulha da Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil
| | - S H C Sandes
- Departamento de Genética, Ecologia e Evolução, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil
| | - R S Silva
- Departamento de Genética, Ecologia e Evolução, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil
| | - M F S Resende
- Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, campus Pampulha da Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil
| | - A M Q Lana
- Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, campus Pampulha da Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil
| | - A C Nunes
- Departamento de Genética, Ecologia e Evolução, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil
| | - M M O P Cerqueira
- Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, campus Pampulha da Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil
| | - M R Souza
- Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, campus Pampulha da Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil
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21
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Costa JCCP, Bolívar A, Valero A, Carrasco E, Zurera G, Pérez-Rodríguez F. Evaluation of the effect of Lactobacillus sakei strain L115 on Listeria monocytogenes at different conditions of temperature by using predictive interaction models. Food Res Int 2019; 131:108928. [PMID: 32247472 DOI: 10.1016/j.foodres.2019.108928] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2018] [Revised: 12/12/2019] [Accepted: 12/16/2019] [Indexed: 01/05/2023]
Abstract
In this study, the inhibitory capacity of Lactobacillus sakei strain L115 against Listeria monocytogenes has been assayed at 4, 8, 11, 15 and 20 °C in broth culture. Besides, the use of predictive microbiology models for describing growth of both microorganisms in monoculture and coculture has been proposed. A preliminary inhibitory test confirmed the ability of Lb. sakei strain L115 to prevent the growth of a five-strain cocktail of L. monocytogenes. Next, the growth of microorganisms in isolation, i.e. in monoculture, was monitored and kinetic parameters maximum specific growth rate (μsp;max) and maximum population density (Nmax) were estimated by fitting the Baranyi model to recorded data. Inhibition coefficients (α) were calculated for the two kinetic parameters tested (μsp:max and Nmax) to quantify the percentage of reduction of growth when the microorganisms were in coculture in comparison with monoculture. The kinetic parameters were input into three interaction models, developed based on modifications of the Baranyi growth model, namely Jameson effect, new modified version of the Jameson effect and Lotka-Volterra models. Two approaches were utilized for simulation, one using the monoculture μsp;max, under the hypothesis that the growth potential is similar under monoculture and coculture conditions provided the environmental conditions are not modified, and the other one, based on adjusting the monoculture kinetic parameter by applying the corresponding α to reproduce the observed μsp;max under coculture conditions, assuming, in this approach, that the existence of a heterogeneous population can change the growth potential of each microbial population. It was observed that in coculture, μsp;max of L. monocytogenes decreased (e.g., α = 31% at 4 °C) and the Nmax was much lower than that of monoculture (e.g., α = 36% at 4 °C). The best simulation performance was achieved applying α to adjust the estimated monoculture growth rate, with the modified Jameson and Lotka-Volterra models showing better fit to the observed microbial interaction data as demonstrated by the fact that 100% data points fell within the acceptable simulation zone (±0.5 log CFU/mL from the simulated data). More research is needed to clarify the mechanisms of interaction between the microorganisms as well as the role of temperature.
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Affiliation(s)
- Jean Carlos Correia Peres Costa
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
| | - Araceli Bolívar
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
| | - Antonio Valero
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
| | - Elena Carrasco
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
| | - Gonzalo Zurera
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
| | - Fernando Pérez-Rodríguez
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain.
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22
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Ačai P, Medved'ová A, Mančušková T, Valík L. Growth prediction of two bacterial populations in co-culture with lactic acid bacteria. FOOD SCI TECHNOL INT 2019; 25:692-700. [DOI: 10.1177/1082013219860360] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The co-culture growth of Staphylococcus aureus, Escherichia coli and lactic acid bacteria starter culture in milk was quantitatively evaluated and modelled with a set of coupled differential equations originally proposed by Baranyi and Roberts and by Gimenez and Dalgaard (BR–GD model). The lactic acid bacteria starter culture showed the ability to induce an early stationary phase of both E. coli and S. aureus populations at different combination of temperature (ranging from 12 to 37 ℃) and lactic acid bacteria inocula (from approx. 103 to 106 CFU/ml). First, the prediction ability was performed only with parameters estimated from individual growth curves of E. coli, S. aureus and the lactic acid bacteria in milk (Dataset 1, 21 experiments). Subsequently, the model was extended with the average competition coefficients (E-BR–GD model) that represented quantitative relations among the populations. The prediction ability of this model was validated with the second dataset consisting of seven experiments. Results and also their statistical indices (accuracy and bias factors) showed that the E-BR–GD model improved growth prediction of all involved populations. Thus, the total root mean square error decreased from 0.457, 0.840 and 0.322 log CFU/ml (BR–GD model) to 0.290, 0.245 and 0.333 log CFU/ml (E-BR–GD) for S. aureus, E. coli and lactic acid bacteria, respectively. This approach in growth prediction of multiple competing microbial populations can be used in assessment of S. aureus and E. coli exposure from raw milk cheeses consumption and contribute to decision making in prevention of staphylococcal enterotoxin production.
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Affiliation(s)
- Pavel Ačai
- Institute of Chemical and Environmental Engineering, Faculty of Chemical and Food Technology, Slovak University of Technology Bratislava, Bratislava, Slovakia
| | - Alžbeta Medved'ová
- Institute of Food and Nutrition Sciences, Faculty of Chemical and Food Technology, Slovak University of Technology Bratislava, Bratislava, Slovakia
| | - Tatiana Mančušková
- Institute of Food and Nutrition Sciences, Faculty of Chemical and Food Technology, Slovak University of Technology Bratislava, Bratislava, Slovakia
| | - L'ubomír Valík
- Institute of Food and Nutrition Sciences, Faculty of Chemical and Food Technology, Slovak University of Technology Bratislava, Bratislava, Slovakia
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Zeaki N, Johler S, Skandamis PN, Schelin J. The Role of Regulatory Mechanisms and Environmental Parameters in Staphylococcal Food Poisoning and Resulting Challenges to Risk Assessment. Front Microbiol 2019; 10:1307. [PMID: 31244814 PMCID: PMC6581702 DOI: 10.3389/fmicb.2019.01307] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2018] [Accepted: 05/27/2019] [Indexed: 11/29/2022] Open
Abstract
Prevention, prediction, control, and handling of bacterial foodborne diseases - an ongoing, serious, and costly concern worldwide - are continually facing a wide array of difficulties. Not the least due to that food matrices, highly variable and complex, can impact virulence expression in diverse and unpredictable ways. This review aims to present a comprehensive overview of challenges related to the presence of enterotoxigenic Staphylococcus aureus in the food production chain. It focuses on characteristics, expression, and regulation of the highly stable staphylococcal enterotoxins and in particular staphylococcal enterotoxin A (SEA). Together with the robustness of the pathogen under diverse environmental conditions and the range of possible entry routes into the food chain, this poses some of the biggest challenges in the control of SFP. Furthermore, the emergence of new enterotoxins, found to be connected with SFP, brings new questions around their regulatory mechanisms and expression in different food environments. The appearance of increasing amounts of antibiotic resistant strains found in food is also highlighted. Finally, potentials and limitations of implementing existing risk assessment models are discussed. Various quantitative microbial risk assessment approaches have attempted to quantify the growth of the bacterium and production of disease causing levels of toxin under various food chain and domestic food handling scenarios. This requires employment of predictive modeling tools, quantifying the spatiotemporal population dynamics of S. aureus in response to intrinsic and extrinsic food properties. In this context, the armory of predictive modeling employs both kinetic and probabilistic models to estimate the levels that potentiate toxin production, the time needed to reach that levels, and overall, the likelihood of toxin production. Following risk assessment, the main challenge to mitigate the risk of S. aureus intoxication is first to prevent growth of the organism and then to hamper the production of enterotoxins, or at least prevent the accumulation of high levels (e.g., >10-20 ng) in food. The necessity for continued studies indeed becomes apparent based on the challenges to understand, control, and predict enterotoxin production in relation to the food environment. Different types of food, preservatives, processing, and packaging conditions; regulatory networks; and different staphylococcal enterotoxin-producing S. aureus strains need to be further explored to obtain more complete knowledge about the virulence of this intriguing pathogen.
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Affiliation(s)
- Nikoleta Zeaki
- Division of Applied Microbiology, Department of Chemistry, Lund University, Lund, Sweden
| | - Sophia Johler
- Institute for Food Safety and Hygiene, University of Zurich, Zurich, Switzerland
| | - Panagiotis N. Skandamis
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Jenny Schelin
- Division of Applied Microbiology, Department of Chemistry, Lund University, Lund, Sweden
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Cadavez VA, Campagnollo FB, Silva RA, Duffner CM, Schaffner DW, Sant’Ana AS, Gonzales-Barron U. A comparison of dynamic tertiary and competition models for describing the fate of Listeria monocytogenes in Minas fresh cheese during refrigerated storage. Food Microbiol 2019; 79:48-60. [DOI: 10.1016/j.fm.2018.11.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2018] [Revised: 11/03/2018] [Accepted: 11/13/2018] [Indexed: 01/02/2023]
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25
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Costa JCCP, Bover-Cid S, Bolívar A, Zurera G, Pérez-Rodríguez F. Modelling the interaction of the sakacin-producing Lactobacillus sakei CTC494 and Listeria monocytogenes in filleted gilthead sea bream (Sparus aurata) under modified atmosphere packaging at isothermal and non-isothermal conditions. Int J Food Microbiol 2019; 297:72-84. [PMID: 30901694 DOI: 10.1016/j.ijfoodmicro.2019.03.002] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2018] [Revised: 03/01/2019] [Accepted: 03/05/2019] [Indexed: 12/13/2022]
Abstract
The objective of this work was to quantitatively evaluate the effect of Lactobacillus sakei CTC494 (sakacin-producing bioprotective strain) against Listeria monocytogenes in fish juice and to apply and validate three microbial interaction models (Jameson, modified Jameson and Lotka Volterra models) through challenge tests with gilthead sea bream (Sparus aurata) fillets under modified atmosphere packaging stored at isothermal and non-isothermal conditions. L. sakei CTC494 inhibited L. monocytogenes growth when simultaneously present in the matrix (fish juice and fish fillets) at different inoculation ratios pathogen:bioprotector (i.e. 1:1, 1:2 and 1:3). The higher the inoculation ratio, the stronger the inhibition of L. monocytogenes growth, with the ratio 1:3 yielding no growth of the pathogen. The maximum population density (Nmax) was the most affected parameter for L. monocytogenes at all inoculation ratios. According to the microbiological and sensory analysis outcomes, an initial inoculation level of 4 log cfu/g for L. sakei CTC494 would be a suitable bioprotective strategy without compromising the sensory quality of the fish product. The performance of the tested interaction models was evaluated using the Acceptable Simulation Zone approach. The Lotka Volterra model showed slightly better fit than the Jameson-based models with 75-92% out of the observed counts falling into the Acceptable Simulation Zone, indicating a satisfactory model performance. The evaluated interaction models could be used as predictive modelling tool to simulate the simultaneous behaviour of bacteriocin-producing Lactobacillus strains and L. monocytogenes; thus, supporting the design and optimization of bioprotective culture-based strategies against L. monocytogenes in minimally processed fish products.
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Affiliation(s)
- Jean Carlos Correia Peres Costa
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (CeiA3), University of Cordoba, Córdoba, Spain
| | - Sara Bover-Cid
- IRTA, Food Safety Programme, - Finca Camps i Armet s/n, 17121 Monells, Spain
| | - Araceli Bolívar
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (CeiA3), University of Cordoba, Córdoba, Spain
| | - Gonzalo Zurera
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (CeiA3), University of Cordoba, Córdoba, Spain
| | - Fernando Pérez-Rodríguez
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (CeiA3), University of Cordoba, Córdoba, Spain.
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26
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Gao Z, Daliri EBM, Wang J, Liu D, Chen S, Ye X, Ding T. Inhibitory Effect of Lactic Acid Bacteria on Foodborne Pathogens: A Review. J Food Prot 2019; 82:441-453. [PMID: 30794461 DOI: 10.4315/0362-028x.jfp-18-303] [Citation(s) in RCA: 73] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Foodborne pathogens are serious challenges to food safety and public health worldwide. Fermentation is one of many methods that may be used to inactivate and control foodborne pathogens. Many studies have reported that lactic acid bacteria (LAB) can have significant antimicrobial effects. The current review mainly focuses on the antimicrobial activity of LAB, the mechanisms of this activity, competitive growth models, and application of LAB for inhibition of foodborne pathogens.
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Affiliation(s)
- Zhenhong Gao
- 1 Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China.,2 Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, and Key Laboratory of Industrial Microbiology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
| | - Eric Banan-Mwine Daliri
- 3 Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 200-701, South Korea
| | - Jun Wang
- 4 College of Food Science and Engineering, Qingdao Agricultural University, Chengyang, Qingdao 266109, People's Republic of China (ORCID: http://orcid.org/0000-0001-7676-0493 )
| | - Donghong Liu
- 1 Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Shiguo Chen
- 1 Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Xingqian Ye
- 1 Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Tian Ding
- 1 Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China.,2 Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, and Key Laboratory of Industrial Microbiology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
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27
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den Besten HM, Amézquita A, Bover-Cid S, Dagnas S, Ellouze M, Guillou S, Nychas G, O'Mahony C, Pérez-Rodriguez F, Membré JM. Next generation of microbiological risk assessment: Potential of omics data for exposure assessment. Int J Food Microbiol 2018; 287:18-27. [DOI: 10.1016/j.ijfoodmicro.2017.10.006] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2017] [Revised: 09/15/2017] [Accepted: 10/03/2017] [Indexed: 12/30/2022]
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28
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Sriphochanart W, Skolpap W. Modeling of starter cultures growth for improved Thai sausage fermentation and cost estimating for sausage preparation and transportation. Food Sci Nutr 2018; 6:1479-1491. [PMID: 30258590 PMCID: PMC6145271 DOI: 10.1002/fsn3.708] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2018] [Revised: 05/22/2018] [Accepted: 05/24/2018] [Indexed: 11/11/2022] Open
Abstract
The purpose of this study was to improve Thai fermented sausage flavor by adding starter cultures (i.e., Pediococcus pentosaceus, Pediococcus acidilactici, Weissella cibaria, Lactobacillus plantarum, Lactobacillus pentosus, and Lactobacillus sakei) as compared with naturally fermented sausage. The predictive mathematical models for growth of P. acidilactici and natural lactic acid bacteria (LAB) in Thai fermented sausage were developed to obtain specific prepared sausage quality. Furthermore, comparisons of sausage preparation and transportation cost between nonrefrigerated and refrigerated trucks were studied. The concentration of 3-methyl-butanoic acid synthesized from LAB inoculated sausage was higher than in the control sample which contributed to the flavor forming. Moreover, the proposed unstructured kinetic models of Thai fermented sausage substrates and products describing the consumption of total protein and glucose, and the production of nonprotein nitrogen responsible for flavor enhancer, lactic acid and formic acid concentration were successfully fitted with two selected experimental data sets of the in situ fermentation of Thai fermented sausage. Finally, the transportation of inoculated sausages in a nonrefrigerated truck by combining fermentation process and transportation was more cost efficient for delivering sausages in a long distance.
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Affiliation(s)
- Wiramsri Sriphochanart
- Division of Industrial Fermentation TechnologyFaculty of Agro‐IndustryKing Mongkut's Institute of Technology LadkrabangBangkokThailand
| | - Wanwisa Skolpap
- Department of Chemical EngineeringSchool of EngineeringThammasat UniversityPathumtaniThailand
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29
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Valík Ľ, Ačai P, Medveďová A. Application of competitive models in predicting the simultaneous growth of Staphylococcus aureus and lactic acid bacteria in milk. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.12.018] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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30
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Assessment of the inhibitory effects of sodium nitrite, nisin, potassium sorbate, and sodium lactate on Staphylococcus aureus growth and staphylococcal enterotoxin A production in cooked pork sausage using a predictive growth model. FOOD SCIENCE AND HUMAN WELLNESS 2018. [DOI: 10.1016/j.fshw.2017.12.003] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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31
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Ye K, Liu J, Liu M, Huang Y, Wang K, Zhou G. Effects of two Weissella viridescens strains on Listeria monocytogenes growth at different initial inoculum proportions. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2017.1401667] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Keping Ye
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China
| | - Jia Liu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China
| | - Mei Liu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China
| | - Yan Huang
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China
| | - Kai Wang
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China
| | - Guanghong Zhou
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China
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32
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Pérez‐Rodríguez F, Carrasco E, Bover‐Cid S, Jofré A, Valero A. Closing gaps for performing a risk assessment on Listeria monocytogenes in ready‐to‐eat (RTE) foods: activity 2, a quantitative risk characterization on L. monocytogenes in RTE foods; starting from the retail stage. ACTA ACUST UNITED AC 2017. [DOI: 10.2903/sp.efsa.2017.en-1252] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
| | | | - Sara Bover‐Cid
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA) Food Safety Programme Spain
| | - Anna Jofré
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA) Food Safety Programme Spain
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33
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Polese P, Del Torre M, Stecchini ML. Prediction of the impact of processing critical conditions for Listeria monocytogenes growth in artisanal dry-fermented sausages (salami) through a growth/no growth model applicable to time-dependent conditions. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.12.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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34
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Fujikawa H, Nagaoka K, Arai K. Degradation of staphylococcal enterotoxin A by a Pseudomonas aeruginosa isolate from raw milk. Biosci Biotechnol Biochem 2017; 81:1436-1443. [PMID: 28417705 DOI: 10.1080/09168451.2017.1314755] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Recently, we found that staphylococcal enterotoxin A (SEA)-producing Staphylococcus aureus strains produced SEA in raw milk with microbial contaminants at high temperatures like 40 °C only. Moreover, the concentration of SEA produced in raw milk gradually decreased after the peak. The reason(s) for SEA degradation in raw milk was studied in this study. Degradation of SEA spiked in raw milk was observed at 40 °C, but not at 25 °C. A Pseudomonas aeruginosa isolate from raw milk degraded SEA spiked in broth at 40 °C. A sample partially purified with a chromatographic method from culture supernatant of the isolate degraded SEA. Two main proteolytic bands were observed in the sample by zymographic analysis with casein. These results suggested that the SEA in raw milk might be degraded by a protease(s) produced by the P. aeruginosa isolate. This finding might be the first report on SEA degradation by a proteolytic enzyme(s) derived from Pseudomonas bacteria to our knowledge.
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Affiliation(s)
- Hiroshi Fujikawa
- a Faculty of Agriculture, Laboratory of Veterinary Public Health , Tokyo University of Agriculture and Technology , Tokyo , Japan
| | - Kentaro Nagaoka
- b Faculty of Agriculture, Laboratory of Veterinary Physiology , Tokyo University of Agriculture and Technology , Tokyo , Japan
| | - Katsuhiko Arai
- c Faculty of Agriculture, Sderoprotein and Leather Research Institute , Tokyo University of Agriculture and Technology , Tokyo , Japan
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35
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Mehli L, Hoel S, Thomassen GMB, Jakobsen AN, Karlsen H. The prevalence, genetic diversity and antibiotic resistance of Staphylococcus aureus in milk, whey, and cheese from artisan farm dairies. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.10.006] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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36
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Lee J, Gwak E, Ha J, Kim S, Lee S, Lee H, Oh MH, Park BY, Oh NS, Choi KH, Yoon Y. Mathematical Model for Predicting the Growth Probability of Staphylococcus aureus in Combinations of NaCl and NaNO 2 under Aerobic or Evacuated Storage Conditions. Korean J Food Sci Anim Resour 2017; 36:752-759. [PMID: 28115886 PMCID: PMC5243959 DOI: 10.5851/kosfa.2016.36.6.752] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2016] [Revised: 10/28/2016] [Accepted: 11/05/2016] [Indexed: 11/06/2022] Open
Abstract
The objective of this study was to describe the growth patterns of Staphylococcus aureus in combinations of NaCl and NaNO2, using a probabilistic model. A mixture of S. aureus strains (NCCP10826, ATCC13565, ATCC14458, ATCC23235, and ATCC27664) was inoculated into nutrient broth plus NaCl (0, 0.25, 0.5, 0.75, 1, 1.25, 1.5, and 1.75%) and NaNO2 (0, 15, 30, 45, 60, 75, 90, 105, and 120 ppm). The samples were then incubated at 4, 7, 10, 12 and 15℃ for up to 60 d under aerobic or vacuum conditions. Growth responses [growth (1) or no growth (0)] were then determined every 24 h by turbidity, and analyzed to select significant parameters (p<0.05) by a stepwise selection method, resulting in a probabilistic model. The developed models were then validated with observed growth responses. S. aureus growth was observed only under aerobic storage at 10-15℃. At 10-15℃, NaCl and NaNO2 did not inhibit S. aureus growth at less than 1.25% NaCl. Concentration dependency was observed for NaCl at more than 1.25%, but not for NaNO2. The concordance percentage between observed and predicted growth data was approximately 93.86%. This result indicates that S. aureus growth can be inhibited in vacuum packaging and even aerobic storage below 10℃. Furthermore, NaNO2 does not effectively inhibit S. aureus growth.
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Affiliation(s)
- Jeeyeon Lee
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea; Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
| | - Eunji Gwak
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Jimyeong Ha
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea; Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
| | - Sejeong Kim
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea; Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
| | - Soomin Lee
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea; Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
| | - Heeyoung Lee
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea; Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
| | - Mi-Hwa Oh
- National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Beom-Young Park
- National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Nam Su Oh
- R&D Center, Seoul Dairy Cooperative, Ansan 15407, Korea
| | - Kyoung-Hee Choi
- Department of Oral Microbiology, College of Dentistry, Wonkwang University, Iksan 54538, Korea
| | - Yohan Yoon
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea; Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
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37
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Tetili F, Bendali F, Perrier J, Sadoun D. Anti-Staphylococcal Enterotoxinogenesis of Lactococcus lactis in Algerian Raw Milk Cheese. Food Technol Biotechnol 2017. [PMID: 29540985 DOI: 10.17113/ftb.55.04.17.5105] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023] Open
Abstract
Staphylococcus aureus is a potential pathogen contaminating raw milk and dairy products, where it is able to produce thermostable enterotoxins that can cause staphylococcal food poisoning. This study was undertaken to investigate the inhibitory activity of a Lactococcus lactis strain (isolated from milk) on S. aureus growth and staphylococcal enterotoxin A (SEA) production. In the presence of L. lactis, the number of the pathogen decreased significantly (p<0.05) after 6 h of incubation in a laboratory medium and milk (3 log CFU/mL reduction compared to pure cultures). SEA concentration was reduced by 79% in the co-cultures. S. aureus was unable to reach population levels permitting SEA production in the cheese inoculated with L. lactis during 32 days of storage. In contrast, during the same period, it attained 7 log CFU/g in the cheese manufactured without the lactococcal strain, a level which permitted SEA detection in the cheese extracts. However, this enterotoxin was never detected in the cheese harbouring L. lactis. These results demonstrate the anti-staphylococcal enterotoxinogenesis potential of the L. lactis strain and its usefulness in raw milk cheese biopreservation.
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Affiliation(s)
- Fatiha Tetili
- Applied Microbiology Laboratory, Life and Nature Sciences Faculty, Bejaia University, DZ-06000 Bejaia, Algeria
| | - Farida Bendali
- Applied Microbiology Laboratory, Life and Nature Sciences Faculty, Bejaia University, DZ-06000 Bejaia, Algeria
| | - Josette Perrier
- Paul Cézanne Aix-Marseille III University, Group Molecular Interactions Intestinal Mucosal Microbiote, ISM2-Biosciences UMR CNRS 6263, Faculty of Sciences,
FR-13397 Marseille Cedex 20, France
| | - Djamila Sadoun
- Applied Microbiology Laboratory, Life and Nature Sciences Faculty, Bejaia University, DZ-06000 Bejaia, Algeria
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38
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Tango CN, Khan I, Park YS, Oh DH. Growth of Staphylococcus aureus in cooked ready-to-eat ground fish as affected by inoculum size and potassium sorbate as food preservative. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.03.048] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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39
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Ačai P, Valík L, Medved’ová A, Rosskopf F. Modelling and predicting the simultaneous growth of Escherichia coli and lactic acid bacteria in milk. FOOD SCI TECHNOL INT 2016; 22:475-84. [DOI: 10.1177/1082013215622840] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2015] [Accepted: 11/23/2015] [Indexed: 11/16/2022]
Abstract
Modelling and predicting the simultaneous competitive growth of Escherichia coli and starter culture of lactic acid bacteria (Fresco 1010, Chr. Hansen, Hørsholm, Denmark) was studied in milk at different temperatures and Fresco inoculum concentrations. The lactic acid bacteria (LAB) were able to induce an early stationary state in E. coli. The developed model described and tested the growth inhibition of E. coli (with initial inoculum concentration 103 CFU/mL) when LAB have reached maximum density in different conditions of temperature (ranging from 12 ℃ to 30 ℃) and for various inoculum sizes of LAB (ranging from approximately 103 to 107 CFU/mL). The prediction ability of the microbial competition model (the Baranyi and Roberts model coupled with the Gimenez and Dalgaard model) was first performed only with parameters estimated from individual growth of E. coli and the LAB and then with the introduced competition coefficients evaluated from co-culture growth of E. coli and LAB in milk. Both the results and their statistical indices showed that the model with incorporated average values of competition coefficients improved the prediction of E. coli behaviour in co-culture with LAB.
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Affiliation(s)
- P Ačai
- Institute of Chemical and Environmental Engineering, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava
| | - L’ Valík
- Department of Nutrition and Food Assessment, Institute of Biochemistry, Microbiology and Health Protection, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava
| | - A Medved’ová
- Department of Nutrition and Food Assessment, Institute of Biochemistry, Microbiology and Health Protection, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava
| | - F Rosskopf
- Department of Nutrition and Food Assessment, Institute of Biochemistry, Microbiology and Health Protection, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava
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40
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Sabike II, Fujikawa H, Edris AM. The Growth Kinetics of Salmonella Enteritidis in Raw Ground Beef. Biocontrol Sci 2016; 20:185-92. [PMID: 26412698 DOI: 10.4265/bio.20.185] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Abstract
The growth kinetics of Salmonella Enteritidis in raw beef has been little studied so far. Thus, this study aimed to clarify the growth kinetics of the pathogen in ground beef using a growth model. When Salmonella cells inoculated at various initial doses into ground beef were incubated at a given temperature (24℃), the maximum population (Nmax) of the microbe at the stationary phase varied with the doses. This relationship was expressed with a polynomialequation for Nmax using the initial dose. The combination of the growth model and the polynomial equation successfully predicted Salmonella growth at a given initial dose. When Salmonella cells inoculated in ground beef were incubated at various constant temperatures, the growth curves of the pathogen and natural microflora (NM) were well described with the growth model. The rate constant of growth and the Nmax values for Salmonella and NM were then analyzed kinetically. From these results, growth curves of Salmonella and NM in ground beef stored at dynamic temperatures were successfully predicted. Competition between Salmonella and NM in ground beef was also found during the storage. This study could give usable information on the growth of Salmonella and NM in ground beef at various temperatures.
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Affiliation(s)
- Islam I Sabike
- Laboratory of Veterinary public health, Faculty of Agriculture, Tokyo University of Agriculture and technology
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Rola JG, Czubkowska A, Korpysa-Dzirba W, Osek J. Occurrence of Staphylococcus aureus on Farms with Small Scale Production of Raw Milk Cheeses in Poland. Toxins (Basel) 2016; 8:E62. [PMID: 26950152 PMCID: PMC4810207 DOI: 10.3390/toxins8030062] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2015] [Revised: 02/19/2016] [Accepted: 02/22/2016] [Indexed: 11/24/2022] Open
Abstract
This paper describes the results of a 3-year study on the prevalence, enterotoxinogenicity and resistance to antimicrobials of S. aureus isolated on dairy farms with small scale production of raw cow milk cheeses. The samples of raw milk, semi-finished products and the final products as well as swabs were collected between 2011 and 2013 from nine dairy farms in Poland. A total of 244 samples were examined, of which 122 (50.0%) were contaminated with S. aureus including 18 of 26 (69.2%) mature cheese samples with log10 CFU g(-1) between <1- and 7.41. In swabs collected from the staff and production environment the highest contamination rate with coagulase positive staphylococci (CPS) was detected on hands of cheese makers (4.34 log10 CFU/swab). None of the cheese samples contaminated with CPS contained staphylococcal enterotoxins (SEs). However, 55 of 122 (45.1%) S. aureus isolates possessed SEs genes, mainly (26 of 55; 47.3%) a combination of the sed, sej and ser genes. Furthermore, the sep (15 of 55; 27.3%) as well as seg and sei (9 of 55; 16.4%) genes were also identified. The remaining S. aureus isolates possessed the sea gene (one isolate), the combination of sec, seg and sei (three isolates) as well as the sed, sej, sep and ser markers together (one CPS). Resistance to penicillin (62 of 122 isolates; 50.8%) was the most common among the tested isolates. Some CPS were also resistant to chloramphenicol (7; 5.7%) and tetracycline (5; 4.1%). The obtained results indicated that the analyzed cheeses were safe for consumers. To improve the microbiological quality of traditional cheese products more attention should be paid to animal welfare and hygiene practices during the process of cheese manufacturing in some dairy farms.
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Affiliation(s)
- Jolanta G Rola
- Department of Hygiene of Food of Animal Origin, National Veterinary Research Institute, 24-100 Pulawy, Poland.
| | - Anna Czubkowska
- Department of Hygiene of Food of Animal Origin, National Veterinary Research Institute, 24-100 Pulawy, Poland.
| | - Weronika Korpysa-Dzirba
- Department of Hygiene of Food of Animal Origin, National Veterinary Research Institute, 24-100 Pulawy, Poland.
| | - Jacek Osek
- Department of Hygiene of Food of Animal Origin, National Veterinary Research Institute, 24-100 Pulawy, Poland.
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42
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Tango C, Park J, Oh D. An experimental validated in silico
model to assess Staphylococcus aureus
growth kinetics on different pork products. J Appl Microbiol 2016; 120:684-96. [DOI: 10.1111/jam.13028] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2015] [Revised: 11/17/2015] [Accepted: 12/07/2015] [Indexed: 11/29/2022]
Affiliation(s)
- C.N. Tango
- Department of Bioconvergence Science and Technology; College of Agriculture and Life Science; Kangwon National University; Chunchon Korea
- Department of Chemistry and Agricultural Industries; Faculty of Agronomy; University of Kinshasa; Kinshasa D.R. Congo
| | - J.H. Park
- Department of Bioconvergence Science and Technology; College of Agriculture and Life Science; Kangwon National University; Chunchon Korea
| | - D.H. Oh
- Department of Bioconvergence Science and Technology; College of Agriculture and Life Science; Kangwon National University; Chunchon Korea
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Tango CN, Hong SS, Wang J, Oh DH. Assessment of Enterotoxin Production and Cross-Contamination of Staphylococcus aureus between Food Processing Materials and Ready-To-Eat Cooked Fish Paste. J Food Sci 2015; 80:M2911-6. [PMID: 26556562 DOI: 10.1111/1750-3841.13143] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2015] [Accepted: 10/05/2015] [Indexed: 10/22/2022]
Abstract
This study evaluated Staphylococcus aureus growth and subsequent staphylococcal enterotoxin A production in tryptone soy broth and on ready-to-eat cooked fish paste at 12 to 37 °C, as well as cross-contamination between stainless steel, polyethylene, and latex glove at room temperature. A model was developed using Barany and Roberts's growth model, which satisfactorily described the suitable growth of S. aureus with R(2)-adj from 0.94 to 0.99. Except at 12 °C, S. aureus cells in TSB presented a lag time lower (14.64 to 1.65 h), grew faster (0.08 to 0.31 log CFU/h) and produced SEA at lower cell density levels (5.65 to 6.44 log CFU/mL) compare to those inoculated on cooked fish paste with data of 16.920 to 1.985 h, 0.02 to 0.23 log CFU/h, and 6.19 to 7.11 log CFU/g, respectively. Staphylococcal enterotoxin type A (SEA) visual immunoassay test showed that primary SEA detection varied considerably among different storage temperature degrees and media. For example, it occurred only during exponential phase at 30 and 37 °C in TSB, but in cooked fish paste it took place at late exponential phase of S. aureus growth at 20 and 25 °C. The SEA detection test was negative on presence of S. aureus on cooked fish paste stored at 12 and 15 °C, although cell density reached level of 6.12 log CFU/g at 15 °C. Cross-contamination expressed as transfer rate of S. aureus from polyethylene surface to cooked fish paste surface was slower than that observed with steel surface to cooked fish paste under same conditions. These results provide helpful information for controlling S. aureus growth, SEA production and cross-contamination during processing of cooked fish paste.
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Affiliation(s)
- Charles Nkufi Tango
- Dept. of Food Science and Biotechnology, College of Biotechnology and Bioscience, Kangwon National Univ, Hyoja 2 dong, Chunchon, 200-701, Republic of Korea
| | - Sung-Sam Hong
- Korea Inst. Food Safety Management Accreditation, Bomun-ro 246, Jung-gu, Daejeon, 301-722, Korea
| | - Jun Wang
- College of Food Science and Engineering, Qingdao Agricultural Univ, No. 700, Changcheng Road, Chengyang, Qingdao, 266109, China
| | - Deog-Hwan Oh
- Dept. of Food Science and Biotechnology, College of Biotechnology and Bioscience, Kangwon National Univ, Hyoja 2 dong, Chunchon, 200-701, Republic of Korea
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44
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El Haddad L, Roy JP, Khalil GE, St-Gelais D, Champagne CP, Labrie S, Moineau S. Efficacy of two Staphylococcus aureus phage cocktails in cheese production. Int J Food Microbiol 2015; 217:7-13. [PMID: 26476571 DOI: 10.1016/j.ijfoodmicro.2015.10.001] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2015] [Revised: 09/19/2015] [Accepted: 10/01/2015] [Indexed: 12/18/2022]
Abstract
Staphylococcus aureus is one of the most prevalent pathogenic bacteria contaminating dairy products. In an effort to reduce food safety risks, virulent phages are investigated as antibacterial agents to control foodborne pathogens. The aim of this study was to compare sets of virulent phages, design phage cocktails, and use them in a cocktail to control pathogenic staphylococci in cheese. Six selected phages belonging to the three Caudovirales families (Myoviridae, Siphoviridae, Podoviridae) were strictly lytic, had a broad host range, and did not carry genes coding for virulence traits in their genomes. However, they were sensitive to pasteurization. At MOI levels of 15, 45, and 150, two anti-S. aureus phage cocktails, each containing three phages, one from each of the three phage families, eradicated a 10(6)CFU/g S. aureus population after 14 days of Cheddar cheese curd ripening at 4°C. The use of these phages did not trigger over-production of S. aureus enterotoxin C. The use of phage cocktails and their rotation may prevent the emergence of phage resistant bacterial strains.
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Affiliation(s)
- Lynn El Haddad
- Département de biochimie, de microbiologie, et de bio-informatique, Faculté des sciences et de génie, Groupe de recherche en écologie buccale, Faculté de médecine dentaire, Félix d'Hérelle Reference Center for Bacterial Viruses, Université Laval, Québec G1V 0A6, Canada
| | - Jean-Pierre Roy
- Techniques de santé animale, Cégep de Sherbrooke, 475 rue du Cégep, Sherbrooke, Québec J1E 4K1, Canada
| | - Georges E Khalil
- Department of Behavioral Science, University of Texas MD Anderson Cancer Center, Houston, TX 77030, United States
| | - Daniel St-Gelais
- Food Research and Development Centre, Agriculture and Agri-Food, 3600 Casavant Blvd West, Saint-Hyacinthe, Québec J2S 8E3, Canada; Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Université Laval, Québec G1V 0A6, Canada
| | - Claude P Champagne
- Food Research and Development Centre, Agriculture and Agri-Food, 3600 Casavant Blvd West, Saint-Hyacinthe, Québec J2S 8E3, Canada; Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Université Laval, Québec G1V 0A6, Canada
| | - Steve Labrie
- Département des sciences des aliments, Faculté des sciences de l'agriculture et de l'alimentation, STELA, Université Laval, Québec G1V 0A6, Canada; Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Université Laval, Québec G1V 0A6, Canada
| | - Sylvain Moineau
- Département de biochimie, de microbiologie, et de bio-informatique, Faculté des sciences et de génie, Groupe de recherche en écologie buccale, Faculté de médecine dentaire, Félix d'Hérelle Reference Center for Bacterial Viruses, Université Laval, Québec G1V 0A6, Canada.
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45
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Østergaard NB, Christiansen LE, Dalgaard P. Stochastic modelling of Listeria monocytogenes single cell growth in cottage cheese with mesophilic lactic acid bacteria from aroma producing cultures. Int J Food Microbiol 2015; 204:55-65. [DOI: 10.1016/j.ijfoodmicro.2015.03.022] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2014] [Revised: 01/14/2015] [Accepted: 03/21/2015] [Indexed: 11/27/2022]
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46
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Fujikawa H, Sakha MZ. Prediction of competitive microbial growth in mixed culture at dynamic temperature patterns. Biocontrol Sci 2015; 19:121-7. [PMID: 25252643 DOI: 10.4265/bio.19.121] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Abstract
A novel competition model developed with the new logistic model and the Lotka-Volterra model successfully predicted the growth of bacteria in mixed culture using the mesophiles Staphylococcus aureus, Escherichia coli, and Salmonella at a constant temperature in our previous studies. In this study, we further studied the prediction of the growth of those bacteria in mixed culture at dynamic temperatures with various initial populations with the competition model. First, we studied the growth kinetics of the species in a monoculture at various constant temperatures ranging from 16℃ to 32℃. With the analyzed data in the monoculture, we then examined the prediction of bacterial growth in mixed culture with two and three species. The growth of the bacteria in the mixed culture at dynamic temperatures was successfully predicted with the model. The residuals between the observed and predicted populations at the data points were <0.5 log at most points, being 83.3% and 84.2% for the two-species mixture and the three-species mixture, respectively. The present study showed that the model could be applied to the competitive growth in mixed culture at dynamic temperature patterns.
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Affiliation(s)
- Hiroshi Fujikawa
- Laboratory of Veterinary Public Health, Faculty of Agriculture Tokyo University of Agriculture and Technology
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47
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Fujikawa H, Sakha MZ. Prediction of microbial growth in mixed culture with a competition model. Biocontrol Sci 2015; 19:89-92. [PMID: 24975413 DOI: 10.4265/bio.19.89] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Abstract
Prediction of microbial growth in mixed culture was studied with a competition model that we had developed recently. The model, which is composed of the new logistic model and the Lotka-Volterra model, is shown to successfully describe the microbial growth of two species in mixed culture using Staphylococcus aureus, Escherichia coli, and Salmonella. With the parameter values of the model obtained from the experimental data on monoculture and mixed culture with two species, it then succeeded in predicting the simultaneous growth of the three species in mixed culture inoculated with various cell concentrations. To our knowledge, it is the first time for a prediction model for multiple (three) microbial species to be reported. The model, which is not built on any premise for specific microorganisms, may become a basic competition model for microorganisms in food and food materials.
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Affiliation(s)
- Hiroshi Fujikawa
- Laboratory of Veterinary Public Health, Faculty of Agriculture Tokyo University of Agriculture and Technology
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48
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Fujikawa H, Munakata K, Sakha MZ. Development of a competition model for microbial growth in mixed culture. Biocontrol Sci 2015; 19:61-71. [PMID: 24975409 DOI: 10.4265/bio.19.61] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Abstract
A novel competition model for describing bacterial growth in mixed culture was developed in this study. Several model candidates were made with our logistic growth model that precisely describes the growth of a monoculture of bacteria. These candidates were then evaluated for the usefulness in describing growth of two competing species in mixed culture using Staphylococcus aureus, Escherichia coli, and Salmonella. Bacterial cells of two species grew at initial doses of 10(3), 10(4), and 10(5) CFU/g at 28ºC. Among the candidates, a model where the Lotka-Volterra model, a general competition model in ecology, was incorporated as a new term in our growth model was the best for describing all types of growth of two competitors in mixed culture. Moreover, the values for the competition coefficient in the model were stable at various combinations of the initial populations of the species. The Baranyi model could also successfully describe the above types of growth in mixed culture when it was coupled with the Gimenez and Dalgaard model. However, the values for the competition coefficients in the competition model varied with the conditions. The present study suggested that our model could be a basic model for describing microbial competition.
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Affiliation(s)
- Hiroshi Fujikawa
- Laboratory of Veterinary Public Health, Faculty of Agriculture Tokyo University of Agriculture and Technology
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49
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Baka M, Noriega E, Mertens L, Van Derlinden E, Van Impe JF. Protective role of indigenous Leuconostoc carnosum against Listeria monocytogenes on vacuum packed Frankfurter sausages at suboptimal temperatures. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.08.011] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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50
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Samelis J, Lianou A, Pappa EC, Bogovič-Matijašić B, Parapouli M, Kakouri A, Rogelj I. Behavior of Staphylococcus aureus in culture broth, in raw and thermized milk, and during processing and storage of traditional Greek Graviera cheese in the presence or absence of Lactococcus lactis subsp. cremoris M104, a wild, novel nisin A-producing raw milk isolate. J Food Prot 2014; 77:1703-14. [PMID: 25285487 DOI: 10.4315/0362-028x.jfp-14-105] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study was conducted to evaluate the behavior of Staphylococcus aureus during processing, ripening, and storage of traditional Greek Graviera cheese in accordance with European Union Regulation 1441/2007 for coagulase-positive staphylococci in thermized milk cheeses. Lactococcus lactis subsp. cremoris M104, a wild, novel nisin A-producing (NisA+) strain, also was evaluated as an antistaphylococcal adjunct. A three-strain cocktail of enterotoxigenic (Ent+) S. aureus increased by approximately 2 log CFU/ml when co-inoculated (at approximately 3 log CFU/ml) in thermized Graviera cheese milk (TGCM; 63°C for 30 s) with commercial starter culture (CSC) and/or strain M104 at approximately 6 log CFU/ml and then incubated at 37°C for 3 h. However, after 6 h at 37°C, significant retarding effects on S. aureus growth were noted in the order TGCM + M104 > TGCM + CSC = TGCM + CSC + M104 > TGCM. Additional incubation of TGCM cultures at 18°C for 66 h resulted in a 1.2-log reduction (P < 0.05) of S. aureus populations in TGCM + M104. The Ent + S. aureus cocktail did not grow but survived during ripening and storage when inoculated (at approximately 3 log CFU/g) postcooking into Graviera mini cheeses prepared from TGCM + CSC or TGCM + CSC + M104, ripened at 18°C and 90% relative humidity for 20 days, and stored at 4°C in vacuum packages for 2 months. A rapid 10-fold decrease (P < 0.05) in S. aureus populations occurred within the first 24 h of cheese fermentation. Reductions of S. aureus were greater by approximately 0.4 log CFU/g in CSC + M104 than in CSC only cheeses, concomitantly with the presence of NisA + M104 colonies and nisin-encoding genes in the CSC plus M104 cheeses and their corresponding microbial consortia only. A high level of selective survival of a naturally nisin-resistant EntC z S. aureus strain from the cocktail was noted in CSC + M104 cheeses and in coculture with the NisA + M104 strain in M-17 broth. In conclusion, although S. aureus growth inhibition is assured during Graviera cheese ripening, early growth of the pathogen during milk curdling and curd cooking operations may occur. Nisin-resistant S. aureus strains that may contaminate Graviera cheese milks postthermally may be difficult to control even by the application of the NisA + L. lactis subsp. cremoris strain M104 as a bioprotective adjunct culture.
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Affiliation(s)
- John Samelis
- Dairy Research Institute, Directorate General of Agricultural Research, Hellenic Agricultural Organization DEMETER, Katsikas, 45221 Ioannina, Greece.
| | - Alexandra Lianou
- Dairy Research Institute, Directorate General of Agricultural Research, Hellenic Agricultural Organization DEMETER, Katsikas, 45221 Ioannina, Greece; Laboratory of Food Microbiology and Biotechnology, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Eleni C Pappa
- Dairy Research Institute, Directorate General of Agricultural Research, Hellenic Agricultural Organization DEMETER, Katsikas, 45221 Ioannina, Greece
| | | | - Maria Parapouli
- Dairy Research Institute, Directorate General of Agricultural Research, Hellenic Agricultural Organization DEMETER, Katsikas, 45221 Ioannina, Greece; Laboratory of Biochemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
| | - Athanasia Kakouri
- Dairy Research Institute, Directorate General of Agricultural Research, Hellenic Agricultural Organization DEMETER, Katsikas, 45221 Ioannina, Greece
| | - Irena Rogelj
- Biotechnical Faculty, University of Ljubljana, SI-1230 DomŽale, Slovenia
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