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Silva BS, Amorim-Neto DP, Pia AKR, Campagnollo FB, Furtado MM, Carvalho ACBR, Oteiza JM, Sant'Ana AS. The fate of Salmonella enterica and Listeria monocytogenes in the pulp of eight native Brazilian and exotic fruits. Int J Food Microbiol 2024; 420:110783. [PMID: 38851046 DOI: 10.1016/j.ijfoodmicro.2024.110783] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2023] [Revised: 05/06/2024] [Accepted: 06/02/2024] [Indexed: 06/10/2024]
Abstract
Despite the wide variety of native and exotic fruits in Brazil, there is limited understanding of their ability to support pathogens during storage. This study aimed to evaluate the behavior of Salmonella enterica and Listeria monocytogenes inoculated into the pulp of eight fruits native and exotic to Brazil: Jenipapo (Genipa americana L.), Umbu (Spondias tuberosa Arruda), Maná (Solanum sessiliflorum), Cajá-manga (Spondias dulcis), Physalis (Physalis angulata L.), Feijoa (Acca sellowiana), Cupuaçu (Theobroma grandiflorum) (average pH < 3.3) and in a low acidy fruit: Abiu (Pouteria caimito) (pH 6.11). The pathogens were inoculated into the different fruits and stored at 10, 20, 30 and 37 °C for up to 12 h and 6 days, respectively. Among the fruits evaluated, Abiu was the only one that allowed Salmonella growth, showing higher δ-values at 20 and 30 °C (5.6 log CFU/g for both temperatures). For Physalis and Feijoa, there was a small reduction in the pathogen concentration (<1 log-cycle), mainly at 10 and 20 °C, indicating its ability to remain in the matrices. For the other fruits, notable negative δ-values were obtained, indicating a tendency towards microbial inactivation. The survival potential was significantly affected by temperature in Abiu, Maná, Cupuaçu, and Cajá-manga (p < 0.05). The same phenomena regarding δ-value were observed for L. monocytogenes population, with the greatest survival potential observed at 20 °C in Abiu (3.3 log CFU/g). Regarding the exponential growth rates in Abiu, the highest values were observed at 30 and 37 °C, both for Salmonella (4.6 and 4.9 log (CFU/g)/day, respectively) and for L. monocytogenes (2.8 and 2.7 log (CFU/g)/day, respectively), with no significant difference between both temperatures. Regarding microbial inactivation, L. monocytogenes showed greater resistance than Salmonella in practically all matrices. Jenipapo and Umbu were the pulps that, in general, had the greatest effect on reducing the population of pathogens. Furthermore, the increase in storage temperature seems to favor the increase on inactivation rates. In conclusion, Salmonella and L. monocytogenes can grow only in Abiu pulp, although they can survive in some acidic tropical fruits kept at refrigeration and abusive temperatures.
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Affiliation(s)
- Beatriz S Silva
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Dionisio P Amorim-Neto
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Arthur K R Pia
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Fernanda B Campagnollo
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Marianna M Furtado
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Ana Carolina B R Carvalho
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Juan M Oteiza
- Centro de Investigación y Asistencia Técnica a la Industria (CIATI AC), Neuquén, Argentina
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
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2
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Sun J, Dai J, Chen J, He Y, Su L, Gong M, Cao M, Wei K, You Y, Liu L, Bai L, Cui S, Chen J, Yang B. Antibiotic susceptibility and genomic analysis of ciprofloxacin-resistant and ESBLs-producing Escherichia coli in vegetables and their irrigation water and growing soil. Int J Food Microbiol 2024; 414:110629. [PMID: 38368793 DOI: 10.1016/j.ijfoodmicro.2024.110629] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 02/08/2024] [Accepted: 02/11/2024] [Indexed: 02/20/2024]
Abstract
The rise of antibiotic resistance in Escherichia coli has become a major global public health concern. While there is extensive research on antibiotic-resistant E. coli from human and animal sources, studies on vegetables and their environments are limited. This study investigated the prevalence and characteristics of ciprofloxacin-resistant (CIPR) E. coli in 13 types of edible raw vegetables, along with their irrigation water and soil in Shaanxi, China. Of 349 samples collected (157 vegetables, 59 water, and 133 soil), a total of 48 positive samples were detected, with one CIPRE. coli strain isolated from each sample being selected for further analyses. A striking observation was its high prevalence in irrigation water at 44.1 %, markedly exceeding that in vegetables (12.0 %) and soil (4.5 %). The susceptibility of Forty-eight CIPRE. coli isolates was evaluated using the disc diffusion method for 18 different antibiotics, all these isolates were not only resistant to the tested fluoroquinolones antibiotics (levofloxacin, nalidixic acid), but also displayed a multi-drug resistance (MDR) pattern. Twenty-eight (58.3 %) of 48 CIPRE. coli isolates exhibited extended spectrum β-lactamases (ESBLs) (CIPR-ESBLs) producing phenotype. Subsequently, whole-genome sequencing was performed on these 28 isolates. We identified 12 serotypes and STs each, with O101: H9 (35.7 %, 10/28) and ST10 (21.4 %, 6/28) being the most common. Further classification placed these isolates into five phylogenetic groups: A (57.1 %, 16/28), B1 (32.1 %, 9/28), D (3.6 %, 1/28), B2 (3.6 %,1/28), and F (3.6 %,1/28). Notelly, Identical ST types, serotypes and phylogroups were found in certain CIPR-ESBLs-producing E. coli from both vegetables and adjacent irrigation water. Genomic analysis of the 28 CIPR-ESBLs-producing E. coli isolates unveiled 73 resistance genes, associated with 13 amino acid mutations in resistance-determining regions (QRDRs) and resistance to 12 types of antibiotics. Each isolate was confirmed to carry both ESBLs and fluoroquinolone resistance genes, with the Ser83Ala mutation in GyrA (96.4 %, 27/28) being the most prevalent. A detailed analysis of Mobile Genetic Elements (MGEs) revealed that IncFIB and IncFII plasmid subtypes were most prevalent in 60.7 % and 67.9 % of isolates, respectively, with 75 % containing over 10 insertion sequences (IS) each. Furthermore, we observed that certain ESBL and PMQR genes were located on plasmids or in proximity to insertion sequences. In conclusion, our research highlights the widespread presence of CIPRE. coli in irrigation water and thoroughly examines the genetic characteristics of CIPR-ESBLs-producing E. coli strains, underlining the need for ongoing monitoring and management to reduce multidrug-resistant bacteria in vegetables and their environment.
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Affiliation(s)
- Jiali Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Jinghan Dai
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Jin Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yuanjie He
- College of Life Science, Northwest A&F University, Yangling 712100, China
| | - Li Su
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Mengqing Gong
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Mengyuan Cao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Kexin Wei
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yi You
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Lisha Liu
- China National Center for Food Safety Risk Assessment, Beijing 100022, China
| | - Li Bai
- China National Center for Food Safety Risk Assessment, Beijing 100022, China
| | - Shenghui Cui
- National Institutes for Food and Drug Control, Beijing 100050, China
| | - Jia Chen
- College of Chemical Technology, Shijiazhuang University, Shijiazhuang 050035, China
| | - Baowei Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Yangling, Shaanxi 712100, China.
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3
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Salazar JK, Fay ML, Khouja BA, Mate M, Zhou X, Lingareddygari P, Liggans G. Dynamics of Listeriamonocytogenes and Salmonella enterica on Cooked Vegetables During Storage. J Food Prot 2024; 87:100259. [PMID: 38447927 DOI: 10.1016/j.jfp.2024.100259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 02/25/2024] [Accepted: 02/28/2024] [Indexed: 03/08/2024]
Abstract
Fresh vegetables have been linked to multiple foodborne outbreaks in the U.S., with Listeria monocytogenes and Salmonella enterica identified as leading causes. Beyond raw vegetables, cooked vegetables can also pose food safety concerns due to improper cooking temperature and time combinations or postcooking contamination. Cooked vegetables, having had their native microbiota reduced through heat inactivation, might provide an environment that favors the growth of pathogens due to diminished microbial competition. While the risks associated with raw vegetables are recognized, the survival and growth of pathogens on cooked vegetables remain inadequately studied. This study investigated the growth kinetics of both L. monocytogenes and S. enterica on various cooked vegetables (carrot, corn, onions, green bell pepper, and potato). Vegetables were cooked at 177°C until the internal temperature reached 90°C and then cooled to 5°C. Cooled vegetables were inoculated with a four-strain cocktail of either L. monocytogenes or S. enterica at 3 log CFU/g, then stored at different temperatures (5, 10, or 25°C) for up to 7 days. Both pathogens survived on all vegetables when stored at 5°C. At 10°C, both pathogens proliferated on all vegetables, with the exception of L. monocytogenes on pepper. At 25°C, the highest growth rates were observed by both pathogens on carrot (5.55 ± 0.22 and 6.42 ± 0.23 log CFU/g/d for L. monocytogenes and S. enterica, respectively). S. enterica displayed higher growth rates at 25°C compared to L. monocytogenes on all vegetables. Overall, these results bridge the knowledge gap concerning the growth kinetics of both S. enterica and L. monocytogenes on various cooked vegetables, offering insights to further enhance food safety.
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Affiliation(s)
- Joelle K Salazar
- Division of Food Processing Science and Technology, U. S. Food and Drug Administration, Bedford Park, Illinois, USA.
| | - Megan L Fay
- Division of Food Processing Science and Technology, U. S. Food and Drug Administration, Bedford Park, Illinois, USA
| | - Bashayer A Khouja
- Division of Food Processing Science and Technology, U. S. Food and Drug Administration, Bedford Park, Illinois, USA
| | - Madhuri Mate
- Illinois Institute of Technology, Bedford Park, Illinois, USA
| | - Xinyi Zhou
- Illinois Institute of Technology, Bedford Park, Illinois, USA
| | - Pravalika Lingareddygari
- Division of Food Processing Science and Technology, U. S. Food and Drug Administration, Bedford Park, Illinois, USA
| | - Girvin Liggans
- Office of Food Safety, U. S. Food and Drug Administration, College Park, Maryland, USA
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Fischerström K, Dryselius R, Lindblad M, Kühlmann-Berenzon S, Karamehmedovic N, Börjesson S, Hashemi N, Gunn I, Gustavsson AM, Lindroos N, Nederby-Öhd J, Widerström M, Rimhanen-Finne R, Vainio A, Rehn M. Outbreak of Salmonella Typhimurium linked to Swedish pre-washed rocket salad, Sweden, September to November 2022. Euro Surveill 2024; 29:2300299. [PMID: 38456218 PMCID: PMC10986667 DOI: 10.2807/1560-7917.es.2024.29.10.2300299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Accepted: 12/04/2023] [Indexed: 03/09/2024] Open
Abstract
In September 2022, the Public Health Agency of Sweden observed an increase in domestic Salmonella Typhimurium cases through the Swedish electronic notification system, and an outbreak strain was identified with whole genome sequencing. Overall, 109 cases with symptom onset between 17 September and 24 November 2022 were reported from 20 of 21 Swedish regions. The median age of cases was 52 years (range 4-87 years) and 62% were female. A case-control study found cases to be associated with consumption of rocket salad (adjusted odds ratio (aOR) = 4.9; 95% confidence interval (CI): 2.4-10, p value < 0.001) and bagged mixed salad (aOR = 4.0; 95% CI: 1.9-8.1, p value < 0.001). Trace-back, supported by Finnish authorities who identified the Swedish outbreak strain in a Finnish cluster during the same time period, identified rocket salad, cultivated, pre-washed and pre-packed in Sweden as the likely source of the outbreak. No microbiological analyses of rocket salad were performed. Our investigation indicates that bagged leafy greens such as rocket salad, regardless of pre-washing procedures in the production chain, may contain Salmonella and cause outbreaks, posing a health risk to consumers. We emphasise the need for primary producers of leafy greens to identify possible contamination points to prevent outbreaks.
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Affiliation(s)
- Karolina Fischerström
- ECDC Fellowship Programme, Field Epidemiology path (EPIET), European Centre for Disease Prevention and Control (ECDC), Stockholm, Sweden
- Public Health Agency of Sweden (PHAS), Solna, Sweden
| | | | | | | | | | - Stefan Börjesson
- School of Health Science, Örebro University, Örebro, Sweden
- Public Health Agency of Sweden (PHAS), Solna, Sweden
| | | | - Ingrid Gunn
- Department of Infectious Disease Prevention and Control, Region Kalmar County, Kalmar, Sweden
| | - Ann-Mari Gustavsson
- Department of Infection Prevention and Control, County of Värmland, Karlstad, Sweden
| | - Nilla Lindroos
- Department of Infectious Disease Prevention and Control, Region Halland, Halmstad, Sweden
| | - Joanna Nederby-Öhd
- Department of Infectious Disease Prevention and Control, Stockholm Region, Stockholm, Sweden
| | | | - Ruska Rimhanen-Finne
- Department of Health Security, Finnish Institute for Health and Welfare, Helsinki, Finland
| | - Anni Vainio
- Department of Health Security, Finnish Institute for Health and Welfare, Helsinki, Finland
| | - Moa Rehn
- Public Health Agency of Sweden (PHAS), Solna, Sweden
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Van Paepeghem C, Taghlaoui F, De Loy-Hendrickx A, Vermeulen A, Devlieghere F, Jacxsens L, Uyttendaele M. Prevalence and growth potential of Listeria monocytogenes in innovative, pre-packed, plant-based ready-to-eat food products on the Belgian market. Int J Food Microbiol 2024; 410:110506. [PMID: 38043378 DOI: 10.1016/j.ijfoodmicro.2023.110506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 11/15/2023] [Accepted: 11/18/2023] [Indexed: 12/05/2023]
Abstract
In recent years, pre-packed ready-to-eat (RTE) food products on the Belgian market have shifted to a more plant-based composition due to a variety of reasons, including consumer concerns about health, animal welfare, and sustainability. However, similar to animal-based RTE foods, plant-based RTE foods can be susceptible to the presence and outgrowth of Listeria monocytogenes (L. monocytogenes). Three innovative, pre-packed, plant-based RTE food product categories on the Belgian market were identified based upon data gaps regarding the prevalence and growth potential of this pathogen. These were vegetarian and vegan deli sandwich slices (category 1), fresh-cut (mixes of) leafy vegetables (category 2), and multi-ingredient salad bowls (category 3). Reports on associated listeriosis outbreaks and recalls were collected and a comprehensive literature review on the prevalence of L. monocytogenes (i.e. detection in 25 g food) was performed. In addition, the prevalence of L. monocytogenes was also determined through an exploratory retail survey of ca. 50 different RTE products of each category. A batch was considered positive if L. monocytogenes was detected in a food item, either on the day of purchase, at the end of shelf life, or both. During the retail survey, L. monocytogenes was not detected in category 2 (0 out of 51 batches), while 1 out of 51 and 6 out of 48 batches were found positive for respectively category 1 and 3. The observed L. monocytogenes concentration did not exceed 10 CFU/g at any point in time in any batch. Furthermore, challenge tests were performed to determine the growth potential of L. monocytogenes in nine pre-packed, plant-based RTE food products (two to four different products of each category, and three different batches per product). After inoculation, products were stored for half of their shelf life at 7 °C and half of their shelf life at 9 °C (simulation of resp. retail and consumer storage). In six of the nine challenge tests executed, growth of L. monocytogenes was supported (i.e. growth potential ≥0.50 log10 CFU/g during shelf life). The highest growth potential was observed for fresh-cut iceberg lettuce (3.60 log10 CFU/g in 9 days), but a large variation regarding the growth potential of L. monocytogenes was noted both between and within the three studied pre-packed, plant-based RTE food product categories. This variation was mainly caused by differences in product composition, physicochemical product characteristics, present (competitive) microbiota such as lactic acid bacteria, applied preservation techniques, and shelf life.
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Affiliation(s)
- Charlie Van Paepeghem
- Research group of Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Fatima Taghlaoui
- Research group of Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Anja De Loy-Hendrickx
- Research group of Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - An Vermeulen
- Research group of Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Frank Devlieghere
- Research group of Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Liesbeth Jacxsens
- Research group of Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Mieke Uyttendaele
- Research group of Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.
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6
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Alegbeleye O, Alegbeleye I, Oroyinka MO, Daramola OB, Ajibola AT, Alegbeleye WO, Adetunji AT, Afolabi WA, Oyedeji O, Awe A, Badmus A, Oyeboade JT. Microbiological quality of ready to eat coleslaw marketed in Ibadan, Oyo-State, Nigeria. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2023.2173775] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
Affiliation(s)
- Oluwadara Alegbeleye
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Ithamar Alegbeleye
- Department of Computer Science, Faculty of Science, University of Ibadan, Oyo-state, Nigeria
| | - Moses O. Oroyinka
- Department of Crop Protection and Environmental Biology, Faculty of Agriculture, University of Ibadan, Oyo-State, Nigeria
| | | | - Abiola Tosin Ajibola
- Department of Microbiology, Federal University of Agriculture, Abeokuta, Nigeria
| | | | - Adewole Tomiwa Adetunji
- Department of Agriculture, Faculty of Applied Sciences, Cape Peninsula University of Technology, Wellington, South Africa
| | - Wasiu Akinloye Afolabi
- Department of Nutrition and Dietetics, Federal University of Agriculture, Abeokuta, Nigeria
| | - Olayinka Oyedeji
- Department of Agriculture, Food and Nutritional Science, University of Alberta, Edmonton, AL, Canada
| | - Adetunji Awe
- Department of Conservation and Marine Sciences, Faculty of Applied Sciences, Cape Peninsula University of Technology, Cape Town, South Africa
| | - Aminat Badmus
- Department of Microbiology, Federal University of Agriculture, Abeokuta, Nigeria
| | - Joshua Temiloluwa Oyeboade
- Department of Aquaculture and Fisheries Management, Federal University of Agriculture, Abeokuta, Nigeria
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Kaur A, Yemmireddy V. Effect of Different Pre-Growth Temperatures on the Survival Kinetics of Salmonella enterica and Listeria monocytogenes in Fresh-Cut Salad during Refrigerated Storage. Foods 2023; 12:4287. [PMID: 38231743 DOI: 10.3390/foods12234287] [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: 09/20/2023] [Revised: 11/14/2023] [Accepted: 11/22/2023] [Indexed: 01/19/2024] Open
Abstract
The effect of the pre-growth temperature of bacterial cultures on their subsequent survival kinetics in fresh-cut produce during refrigerated storage was investigated in this study. Three-strain cocktails of Listeria monocytogenes and Salmonella enterica, cultured at different growth temperatures (4, 21, and 37 °C) were inoculated on fresh-cut mixed salad and on individual produce in the mixed salad. The inoculated samples were stored at 4 °C and 80 ± 2% relative humidity (RH) for up to 72 h and the growth, survival, or death kinetics were determined at regular intervals. The results indicate that depending upon the type of pathogen tested, the pre-growth temperature(s) and the type of produce showed a significant (p ≤ 0.05) effect on the survival kinetics. Among the tested produce, mixed salad showed the highest reduction in L. monocytogenes pre-grown at 37 °C (1.33 log CFU/g) followed by red cabbage (0.56 log CFU/g), iceberg lettuce (0.52 log CFU/g), and carrot (-0.62 log CFU/g), after 72 h, respectively. In the case of Salmonella, carrot showed the highest reduction (1.07 log CFU/g for 37 °C pre-grown culture) followed by mixed salad (0.78 log CFU/g for 37 °C pre-grown culture), cabbage (0.76 log CFU/g for 21 °C pre-grown culture), and lettuce (0.65 log CFU/g for 4 °C pre-grown culture), respectively. Among the tested ComBase predictive models, the Baranyi-Roberts model better fitted the experimental data. These findings indicate that the appropriate selection of pre-growth environmental conditions is critical to better understand the kinetics of foodborne pathogens.
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Affiliation(s)
- Avninder Kaur
- School of Integrative Biological and Chemical Sciences, The University of Texas Rio Grande Valley, 1201 W University Dr, Edinburg, TX 78539, USA
| | - Veerachandra Yemmireddy
- School of Integrative Biological and Chemical Sciences, The University of Texas Rio Grande Valley, 1201 W University Dr, Edinburg, TX 78539, USA
- School of Earth, Environmental and Marine Sciences, The University of Texas Rio Grande Valley, 1201 W University Dr, Edinburg, TX 78539, USA
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8
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Akomea-Frempong S, Skonberg DI, Arya R, Perry JJ. Survival of Inoculated Vibrio spp., Shigatoxigenic Escherichia coli, Listeria monocytogenes, and Salmonella spp. on Seaweed (Sugar Kelp) During Storage. J Food Prot 2023; 86:100096. [PMID: 37100391 DOI: 10.1016/j.jfp.2023.100096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 04/14/2023] [Accepted: 04/19/2023] [Indexed: 04/28/2023]
Abstract
Bacteria including Vibrio spp. persist in coastal waters and can contaminate edible seaweeds. Pathogens such as Listeria monocytogenes, shigatoxigenic Escherichia coli (STEC), and Salmonella have been associated with and present serious health risks in minimally processed vegetables including seaweeds. This study evaluated the survival of four pathogens inoculated onto two product forms of sugar kelp subjected to different storage temperatures. The inoculation comprised of a cocktail of two Listeria monocytogenes and STEC strains, two Salmonella serovars, and two Vibrio species. STEC and Vibrio were grown and applied in salt-containing media to simulate preharvest contamination, whereas L. monocytogenes and Salmonella inocula were prepared to simulate postharvest contamination. Samples were stored at 4°C and 10°C for 7 days, and 22°C for 8 h. Microbiological analyses were performed periodically (1, 4, 8, 24 h, etc.) to evaluate the effects of storage temperature on pathogen survival. Pathogen populations decreased under all storage conditions, but survival was greatest for all species at 22°C, with STEC exhibiting significantly less reduction (1.8 log CFU/g) than Salmonella, L. monocytogenes, and Vibrio (3.1, 2.7, and 2.7 log CFU/g, respectively) after storage. The largest population reduction (5.3 log CFU/g) was observed in Vibrio stored at 4°C for 7 days. Regardless of storage temperature, all pathogens remained detectable at the end of the study duration. Results emphasize the need for strict adherence to temperature control for kelp as temperature abuse may support pathogen survival, especially STEC, during storage, and the need for prevention of postharvest contamination, particularly with Salmonella.
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Affiliation(s)
- Samuel Akomea-Frempong
- School of Food and Agriculture, University of Maine, 5735 Hitchner Hall, Orono, ME 04469, USA.
| | - Denise I Skonberg
- School of Food and Agriculture, University of Maine, 5735 Hitchner Hall, Orono, ME 04469, USA.
| | - Richa Arya
- School of Food and Agriculture, University of Maine, 5735 Hitchner Hall, Orono, ME 04469, USA.
| | - Jennifer J Perry
- School of Food and Agriculture, University of Maine, 5735 Hitchner Hall, Orono, ME 04469, USA.
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9
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Bolten S, Mowery J, Gu G, Redding M, Kroft B, Luo Y, Nou X. Listeria monocytogenes loss of cultivability on carrot is associated with the formation of mesosome-like structures. Int J Food Microbiol 2023; 390:110121. [PMID: 36807003 DOI: 10.1016/j.ijfoodmicro.2023.110121] [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: 09/22/2022] [Revised: 01/06/2023] [Accepted: 02/02/2023] [Indexed: 02/10/2023]
Abstract
Raw carrot is known to have antimicrobial activity against Listeria monocytogenes, but the mechanism of action has not been fully elucidated. In this study, we examined carrot antilisterial activity against several strains of Listeria species (including L. grayi, L. innocua, L. seeligeri, and L. welshimeri) and L. monocytogenes. A representative strain of L. monocytogenes was subsequently used for further characterizing carrot antilisterial activity. Exposure to fresh-cut carrot for 15 min resulted in a similar loss of cultivability, ranging from 2.5 to 4.7 log units, across all Listeria strains evaluated. L. monocytogenes recovered from the fresh-cut surface of different raw carrots was 1.6 to 4.1 log lower than levels obtained from paired boiled carrot samples with abolished antilisterial activity. L. monocytogenes levels recovered from fresh-cut carrot were 2.8 to 3.1 log lower when enumerated by culture-dependent methods than by the culture-independent method of PMAxx-qPCR, a qPCR assay that is performed using DNA pre-treated to selectively sequester DNA from cells with injured membranes. These results suggested that L. monocytogenes loss of cultivability on fresh-cut carrot was not associated with a loss of L. monocytogenes cell membrane integrity and putative cell viability. Transmission electron microscopy imaging revealed that L. monocytogenes rapidly formed mesosome-like structures upon exposure to carrot fresh-cut surface but not upon exposure to boiled carrot surface, suggesting there may be an association between the formation of these mesosome-like structures and a loss of cultivability in L. monocytogenes. However, further research is necessary to conclude the causality of this association.
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Affiliation(s)
- Samantha Bolten
- Environmental Microbial and Food Safety Laboratory, USDA-ARS Beltsville Agricultural Research Center, Beltsville, MD, United States of America
| | - Joseph Mowery
- Electron and Confocal Microscopy Unit, USDA-ARS Beltsville Agricultural Research Center, Beltsville, MD, United States of America
| | - Ganyu Gu
- Environmental Microbial and Food Safety Laboratory, USDA-ARS Beltsville Agricultural Research Center, Beltsville, MD, United States of America
| | - Marina Redding
- Environmental Microbial and Food Safety Laboratory, USDA-ARS Beltsville Agricultural Research Center, Beltsville, MD, United States of America
| | - Brenda Kroft
- Department of Plant Science and Landscape Architecture, University of Maryland, College Park, MD, United States of America
| | - Yaguang Luo
- Environmental Microbial and Food Safety Laboratory, USDA-ARS Beltsville Agricultural Research Center, Beltsville, MD, United States of America
| | - Xiangwu Nou
- Environmental Microbial and Food Safety Laboratory, USDA-ARS Beltsville Agricultural Research Center, Beltsville, MD, United States of America.
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10
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Inanoglu S, Barbosa-Cánovas GV, Sablani SS, Zhu MJ, Keener L, Tang J. High-pressure pasteurization of low-acid chilled ready-to-eat food. Compr Rev Food Sci Food Saf 2022; 21:4939-4970. [PMID: 36329575 DOI: 10.1111/1541-4337.13058] [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: 04/05/2022] [Revised: 07/31/2022] [Accepted: 09/08/2022] [Indexed: 11/06/2022]
Abstract
The working population growth have created greater consumer demand for ready-to-eat (RTE) foods. Pasteurization is one of the most common preservation methods for commercial production of low-acid RTE cold-chain products. Proper selection of a pasteurization method plays an important role not only in ensuring microbial safety but also in maintaining food quality during storage. Better retention of flavor, color, appearance, and nutritional value of RTE products is one of the reasons for the food industry to adopt novel technologies such as high-pressure processing (HPP) as a substitute or complementary technology for thermal pasteurization. HPP has been used industrially for the pasteurization of high-acid RTE products. Yet, this method is not commonly used for pasteurization of low-acid RTE food products, due primarily to the need of additional heating to thermally inactivate spores, coupled with relatively long treatment times resulting in high processing costs. Practical Application: Food companies would like to adopt novel technologies such as HPP instead of using conventional thermal processes, yet there is a lack of information on spoilage and the shelf-life of pasteurized low-acid RTE foods (by different novel pasteurization methods including HPP) in cold storage. This article provides an overview of the microbial concerns and related regulatory guidelines for the pasteurization of low-acid RTE foods and summarizes the effects of HPP in terms of microbiology (both pathogens and spoilage microorganisms), quality, and shelf-life on low-acid RTE foods. This review also includes the most recent research articles regarding a comparison between HPP pasteurization and thermal pasteurization treatments and the limitations of HPP for low-acid chilled RTE foods.
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Affiliation(s)
- Sumeyye Inanoglu
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
| | - Gustavo V Barbosa-Cánovas
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA.,Center for Nonthermal Processing of Food, Washington State University, Pullman, Washington, USA
| | - Shyam S Sablani
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
| | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, Washington, USA
| | - Larry Keener
- International Product Safety Consultants, Seattle, Washington, USA
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
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11
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Culliney P, Schmalenberger A. Cultivation Conditions of Spinach and Rocket Influence Epiphytic Growth of Listeria monocytogenes. Foods 2022; 11:foods11193056. [PMID: 36230132 PMCID: PMC9563967 DOI: 10.3390/foods11193056] [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: 09/01/2022] [Revised: 09/26/2022] [Accepted: 09/29/2022] [Indexed: 11/18/2022] Open
Abstract
Leafy vegetables are associated with Listeriosis outbreaks due to contamination with Listeria monocytogenes. To date, contradictory findings were reported on spinach, rocket, and kale, where some studies reported growth of L. monocytogenes, while others did not. Thus, the current study investigated the reason for conflicting findings by producing leafy vegetables, where cultivation factors were known for growth potential studies. Of all polytunnel produce, kale Nero di Toscana demonstrated the highest growth potential (2.56 log cfu g−1), followed by spinach F1 Cello (1.84 log cfu g−1), rocket Buzz (1.41 log cfu g−1), spinach F1 Trumpet (1.37 log cfu g−1), and finally rocket Esmee (1.23 log cfu g−1). Thus, plant species and variety influenced L. monocytogenes growth potentials. Moreover, significantly lower growth potentials of 0.3 log cfu g−1 were identified when rocket Buzz was cultivated in open fields (1.11 log cfu g−1) instead of a polytunnel. The opposite effect was observed for spinach F1 Trumpet, where growth potentials increased significantly by 0.84 log cfu g−1 when cultivated in open fields (2.21 log cfu g−1). Furthermore, a significant seasonality effect between batches was found (p < 0.05). This study revealed that spinach and rocket cultivation conditions are at least co-factors in the reporting of differing growth potentials of L. monocytogenes across literature and should be considered when conducting future growth potential studies.
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12
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Characteristics and Antibacterial Effect of Chitosan Coating Nanoemulsion Containing Zataria multiflora and Bunium persicum Essential Oils Against Listeria monocytogenes. Jundishapur J Nat Pharm Prod 2022. [DOI: 10.5812/jjnpp-120819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Background: Nowadays, finding natural compounds with antimicrobial properties against pathogens is very important, especially for the food and drug industries. Objectives: The antibacterial activity of chitosan coatings nanoemulsion (NE) containing Zataria multiflora and Bunium persicum essential oils (EOs) was evaluated in a food model (chicken breast fillets) during 15 days of refrigerated storage. Methods: The chicken breast fillets were divided into seven groups: control, chitosan 2%, sonicated chitosan 2%, chitosan NE coating containing Z. muitiflora EO (ZMEO, 0.5%, and 1 %) and chitosan NE coating containing B. persicum EO (BPEO, 0.5%, and 1 %). Characteristics of chitosan NE coatings containing EOs were analyzed. Moreover, the antimicrobial activity of coatings against Listeria monocytogenes was investigated. Results: The results showed good properties of the NE coatings. The analysis of EOs revealed that the major components for ZMEO were carvacrol (51.55%) and thymol (25.49%). In addition, the main components of BPEO were p-cumic aldehyde (38.39%) and p-cymene (18.36%). All treatments exhibited antimicrobial properties; however, the best result was recorded for chitosan NE coating containing 1% ZMEO, which was the lowest amount of L. monocytogenes (7.61 Log CFU/g). Moreover, L. monocytogenes analysis for chitosan NE coating containing 1% BPEO samples was 7.73 Log CFU/g. Conclusions: Therefore, based on the results of this study, chitosan NE coating containing ZMEO and BPEO as natural preservatives can be recommended for meat products, especially chicken meats.
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13
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Rocha MD, Chaves RD, Freire L, Pia AKR, Furtado MM, Alvarenga VO, Crucello A, Lopes LS, Santos AFM, Rodrigues DP, Sant'Ana AS. Salmonella enterica in soybean production chain: Occurrence, characterization, and survival during soybean storage. Int J Food Microbiol 2022; 372:109695. [PMID: 35509145 DOI: 10.1016/j.ijfoodmicro.2022.109695] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 04/19/2022] [Accepted: 04/26/2022] [Indexed: 10/18/2022]
Abstract
This study aimed to determine Salmonella enterica occurrence along the soybean meal production chain (raw material, in-processing samples, final products, and in the environment of five processing plants), characterize the isolates, and assess the survival of Salmonella Senftenberg 775W in soybeans stored under different temperature conditions. Among 713 samples analyzed, 12.9% (n = 92) were positive for Salmonella enterica. Dust collected inside and outside processing plants (n = 148) comprised the samples with the highest positivity for Salmonella enterica, 47.3%. The occurrence of Salmonella enterica varied among the different processing plants. Twenty-nine (n = 29) Salmonella serotypes were isolated, with S. Mbandaka as the most frequent serotype, whereas S. Typhimurium was mainly linked to final product samples (soybean meal). S. Senftenberg 775W did not survive for a long time in soybean stored at 20-37 °C, but at 20 °C, cells were viable for more than 60 days. This study suggests that soybean meal may harbor Salmonella serotypes related to foodborne disease outbreaks in humans and can be responsible for Salmonella introduction into livestock and, consequently, in foods of animal origin. This study provides crucial data on contamination pathways of Salmonella in the soybean production chain, contributing to the understanding of Salmonella epidemiology which is strategic for the development of preventive and control measures to reduce the burden of salmonellosis linked to products of animal origin.
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Affiliation(s)
- Monyca D Rocha
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas. Campinas, SP, Brazil
| | - Rafael D Chaves
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas. Campinas, SP, Brazil
| | - Luísa Freire
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas. Campinas, SP, Brazil; Faculty of Pharmaceutical Sciences, Food and Nutrition, Federal University of Mato Grosso do Sul, Campo Grande, MS - Brazil
| | - Arthur K R Pia
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas. Campinas, SP, Brazil
| | - Marianna M Furtado
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas. Campinas, SP, Brazil
| | - Verônica O Alvarenga
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas. Campinas, SP, Brazil; Department of Food, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte, MG, Brazil
| | - Aline Crucello
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas. Campinas, SP, Brazil
| | - Leticia S Lopes
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas. Campinas, SP, Brazil; Embrapa Swine and Poultry, Concórdia, SC, Brazil
| | - André F M Santos
- National Reference Laboratory for Cholera and Enteric Diseases, Instituto Oswaldo Cruz, Rio de Janeiro, RJ, Brazil
| | - Dália P Rodrigues
- National Reference Laboratory for Cholera and Enteric Diseases, Instituto Oswaldo Cruz, Rio de Janeiro, RJ, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas. Campinas, SP, Brazil.
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14
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Kroft B, Gu G, Bolten S, Micallef SA, Luo Y, Millner P, Nou X. Effects of temperature abuse on the growth and survival of Listeria monocytogenes on a wide variety of whole and fresh-cut fruits and vegetables during storage. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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15
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Alegbeleye O, Sant’Ana AS. Growth potential of
Salmonella enterica
in thirty‐four different RTE vegetable salads during shelf‐life. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Oluwadara Alegbeleye
- Department of Food Science and Nutrition Faculty of Food Engineering University of Campinas Rua Monteiro Lobato, 80. CEP: 13083‐862 Campinas Brazil
| | - Anderson S. Sant’Ana
- Department of Food Science and Nutrition Faculty of Food Engineering University of Campinas Rua Monteiro Lobato, 80. CEP: 13083‐862 Campinas Brazil
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16
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Lan J, Yang S, Wang YU, Guo N, Liu XU, Zhu K, Gong P, Lv S. Evaluation of Microbial Contamination in Cold Dishes and Prevalence of Foodborne Pathogens in Jilin Province. J Food Prot 2022; 85:728-734. [PMID: 34982815 DOI: 10.4315/jfp-21-328] [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: 08/26/2021] [Accepted: 12/21/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT This study evaluated the microbial contamination status of cold dishes consumed by residents of Jilin Province and investigated to determine the incidence of four pathogenic bacteria in cold dishes. A total of 300 samples of cold dishes, including meat, vegetable, and mixed products, were collected from three purchasing places: supermarkets, farmers' markets, and mobile vendors. Viable bacteria were isolated using conventional culture methods. After separation, a quick and easy PCR was used to detect Listeria monocytogenes, Staphylococcus aureus, enterotoxigenic Escherichia coli, and Salmonella. The results showed that the total number of microbial colonies in the vegetable samples exceeded the standard rate of 8% and the total number of microbial colonies in the meat and mixed samples did not exceed the standard. The total microbial colony count exceeded the standard in all three procurement sites, with the highest exceedance of 7.4% in the mobile vendor sites. The detection rates of enterotoxigenic E. coli, S. aureus, L. monocytogenes, and Salmonella, among the four pathogenic bacteria detected in all samples, were 4.3, 3.3, 3.0, and 1.0%, respectively. This study can be used to qualitatively assess the microbiological quality associated with cold dishes. It provides data to support the detection of possible food safety problems. HIGHLIGHTS
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Affiliation(s)
- Jiaqi Lan
- Key Laboratory for Molecular Enzymology and Engineering of the Ministry of Education, School of Life Science, Jilin University, Changchun 130021, China
| | - Shuo Yang
- Key Laboratory for Molecular Enzymology and Engineering of the Ministry of Education, School of Life Science, Jilin University, Changchun 130021, China
| | - Y U Wang
- Key Laboratory for Molecular Enzymology and Engineering of the Ministry of Education, School of Life Science, Jilin University, Changchun 130021, China
| | - Nan Guo
- Key Laboratory for Molecular Enzymology and Engineering of the Ministry of Education, School of Life Science, Jilin University, Changchun 130021, China
| | - X U Liu
- Key Laboratory for Molecular Enzymology and Engineering of the Ministry of Education, School of Life Science, Jilin University, Changchun 130021, China.,School of Food Engineering, Jilin Engineering Normal University, Changchun 130052, China
| | - Ketong Zhu
- Key Laboratory for Molecular Enzymology and Engineering of the Ministry of Education, School of Life Science, Jilin University, Changchun 130021, China.,School of Food Engineering, Jilin Engineering Normal University, Changchun 130052, China
| | - Pingsheng Gong
- Key Laboratory for Molecular Enzymology and Engineering of the Ministry of Education, School of Life Science, Jilin University, Changchun 130021, China
| | - Shaowu Lv
- Key Laboratory for Molecular Enzymology and Engineering of the Ministry of Education, School of Life Science, Jilin University, Changchun 130021, China
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17
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Alegbeleye O, Sant’Ana AS. Survival and growth behaviour of Listeria monocytogenes in ready-to-eat vegetable salads. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109023] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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18
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Campagnollo FB, Pedrosa GT, Kamimura BA, Furtado MM, Baptista RC, Nascimento HM, Alvarenga VO, Magnani M, Sant’Ana AS. Growth potential of three strains of Listeria monocytogenes and Salmonella enterica in Frescal and semi-hard artisanal Minas microcheeses: Impact of the addition of lactic acid bacteria with antimicrobial activity. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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19
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Antimicrobial activity of lime oil in the vapour phase against Listeria monocytogenes on ready-to-eat salad during cold storage and its possible mode of action. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108486] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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20
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Łepecka A, Zielińska D, Szymański P, Buras I, Kołożyn-Krajewska D. Assessment of the Microbiological Quality of Ready-to-Eat Salads-Are There Any Reasons for Concern about Public Health? INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19031582. [PMID: 35162605 PMCID: PMC8835243 DOI: 10.3390/ijerph19031582] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/03/2021] [Revised: 12/03/2021] [Accepted: 01/27/2022] [Indexed: 01/01/2023]
Abstract
Ready-to-eat food products can be readily consumed without further preparation and are convenient for busy on-the-go consumers. The objective of the study was to assess the microbiological quality of ready-to-eat salads. Thirty RTE salads were tested for the presence of bacteria, yeasts, and molds using the TEMPO and agar plate method. The study demonstrated that most of the tested products were characterized by varying microbiological quality. The total number of mesophilic microbiotas was about 6 log CFU g-1. The high number of microorganisms was due to yeast and molds or Enterobacteriaceae. Half of the salads were contaminated with E. coli and three salads were contaminated with S. aureus. LAB were also found, which can be explained mainly by a dairy ingredient. In some salads, Salmonella spp. and L. monocytogenes were detected (26.7% and 33.3% of the samples, respectively). Based on the conducted tests, it was found that the microbiological quality was not satisfactory. The results presented in this study indicate that there is a significant problem of the presence of pathogens. Manufacturers should strive to reduce the possibility of microbial contamination through the use of widely understood hygiene of the production process, using hurdle technology, including the modified atmosphere and refrigerated storage.
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Affiliation(s)
- Anna Łepecka
- Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology—State Research Institute, 02-532 Warsaw, Poland;
- Correspondence:
| | - Dorota Zielińska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, 02-776 Warsaw, Poland; (D.Z.); (I.B.); (D.K.-K.)
| | - Piotr Szymański
- Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology—State Research Institute, 02-532 Warsaw, Poland;
| | - Izabela Buras
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, 02-776 Warsaw, Poland; (D.Z.); (I.B.); (D.K.-K.)
| | - Danuta Kołożyn-Krajewska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, 02-776 Warsaw, Poland; (D.Z.); (I.B.); (D.K.-K.)
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21
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Milanov MV, Mateva GI, Stoyanchev TT. Survival and growth dynamics of Listeria monocytogenes and Salmonella spp. on artificially contaminated cooked ready-to-eat meat products. BULGARIAN JOURNAL OF VETERINARY MEDICINE 2022. [DOI: 10.15547/bjvm.2430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
The aim of the study was to evaluate the potential of survival and growth dynamics of Listeria monocytogenes strains and Salmonella enterica subsp. enterica serovar Enteritidis and Typhimurium, inoculated artificially (individually and in mixture) on two ready-to-eat (RTE) cooked smoked meat products. For the purpose of the study 120 slices of cooked smoked sausage and 40 slices of cooked smoked loin were purchased and inoculated with the strains. Two storage temperatures were selected: 6 oC and 10 oC for 8 days. The study was performed as challenge tests in a secondary contamination scenario to investigate the presence and/or absence of pathogenic bacteria during the shelf life of the products. The inoculum levels at the start of the experiment were 4.46 log10 CFU/g and 2.88 log10 CFU/g for the L. monocytogenes strains at the surface of the cooked smoked loin and cooked smoked sausage respectively. Using the same inoculation method, but adding Salmonella enterica serovars to the mixture, the inoculum levels were 4.15 log10 CFU/g at the surface of the cooked smoked loin and 2.94 log10 CFU/g at the surface of the cooked smoked sausage. L. monocytogenes was detected at all sampling days on both storage temperatures. It showed an average increase by 0.5–1.0 log10 CFU/g on the cooked smoked sausage and by 2.0–3.3 log10 CFU/g for the cooked smoked pork loin for the duration of the study. Salmonella enterica serovars were also present at each sampling day on both storage temperatures. Typical colonies were isolated and serotyped, confirming the survival of these pathogenic bacteria. Salmonella enterica subsp. enterica serovar Typhimurium was the predominant serovar at almost every sampling day. The results from our study showed no competitive relationship in the presence of Salmonella and L. monocytogenes in contaminated meat products. The two types of microorganisms were successfully adapted and developed independently under appropriate conditions, including temperature, humidity, water activity and pH.
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Affiliation(s)
- M. V. Milanov
- Department of Hygiene, Technology and Control of Food Products of Animal Origin, Vete¬rinary Legislation and Management; Faculty of Veterinary Medicine, Trakia Univer-sity, Stara Zagora, Bulgaria
| | - G. I. Mateva
- National Reference Laboratory on Salmonella, Campylobacter, Staphylococci and Anti-microbial Resistance, National Centre for Food Safety National Diagnostic and Research Veterinary Institute, Sofia, Bulgaria
| | - T. T. Stoyanchev
- Department of Hygiene, Technology and Control of Food Products of Animal Origin, Vete¬rinary Legislation and Management; Faculty of Veterinary Medicine, Trakia Univer-sity, Stara Zagora, Bulgaria
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22
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Persistence of Salmonella enterica and Enterococcus faecium NRRL B-2354 on Baby Spinach Subjected to Temperature Abuse after Exposure to Sub-Lethal Stresses. Foods 2021; 10:foods10092141. [PMID: 34574255 PMCID: PMC8472226 DOI: 10.3390/foods10092141] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 09/03/2021] [Accepted: 09/08/2021] [Indexed: 11/22/2022] Open
Abstract
The exposure of foodborne pathogens such as Salmonella enterica to a sub-lethal stress may protect bacterial cells against distinct stresses during the production of leafy greens, which can constitute potential health hazards to consumers. In this study, we evaluated how the prior exposure of S. enterica to sub-lethal food processing-related stresses influenced its subsequent persistence on baby spinach under cold (4 °C for 7 days) and temperature abuse (37 °C for 2 h + 4 °C for 7 days) conditions. We also compared the survival characteristics of pre-stressed S. enterica and Enterococcus faecium NRRL B-2354 as its surrogate on baby spinach. A cocktail of three S. enterica serovars, as well as S. Typhimurium ATCC 14028 wild type and its ΔrpoS mutant, and E. faecium NRRL B-2354, was first exposed to sub-lethal desiccation, oxidation, heat shock, and acid stresses. Afterward, baby spinach was inoculated with unstressed or pre-stressed cells at 7.0 log CFU/sample unit, followed by 7-day storage under cold and temperature abuse conditions. The unstressed S. enterica (fresh cells in sterile 0.85% saline) decreased rapidly within the first day and thereafter persisted around 5.5 log CFU/sample unit under both conditions. The desiccation-stressed S. enterica showed the highest bacterial counts (p < 0.05) compared to other conditions. The unstressed S. enterica survived better (p < 0.05) than the oxidation- and acid-stressed S. enterica, while there were no significant differences (p > 0.05) between the unstressed and heat-shocked S. enterica. Unlike the wild type, temperature abuse did not lead to the enhanced survival of the ΔrpoS mutant after exposure to desiccation stress, indicating that the rpoS gene could play a critical role in the persistence of desiccation-stressed S. enterica subjected to temperature abuse. E. faecium NRRL B-2354 was more persistent (p < 0.05) than the pre-stressed S. enterica under both conditions, suggesting its use as a suitable surrogate for pre-stressed S. enterica by providing a sufficient safety margin. Our results demonstrate the merit of considering the prior exposure of foodborne pathogens to sub-lethal stresses when validating the storage conditions for leafy greens.
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23
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Listeria monocytogenes Survival on Peaches and Nectarines under Conditions Simulating Commercial Stone-Fruit Packinghouse Operations. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18179174. [PMID: 34501764 PMCID: PMC8431221 DOI: 10.3390/ijerph18179174] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 08/25/2021] [Accepted: 08/27/2021] [Indexed: 11/17/2022]
Abstract
Recent recalls of stone fruit due to potential Listeria contamination and associated foodborne outbreaks highlight the risk for pathogen transmission through stone-fruit consumption. Particularly, surface contamination of fruits increases the risk for cross-contamination of produce during processing and storage. This highlights the need for quality control in stone fruits intended for consumption. To develop effective food safety practices, it is essential to determine the critical factors during stone-fruit processing that influence Listeria survival. Therefore, this study evaluated the ability of Listeria to survive on peaches and nectarines under simulated stone-fruit loading and staging, waxing and fungicide application and storage conditions. The results of our study indicate that current stone-fruit handling conditions do not favor Listeria growth. However, once fruit is contaminated, Listeria can survive on the fruit surface in significant numbers under current processing conditions. Therefore, there is a need to develop and implement preventive controls at the stone-fruit packinghouse to prevent Listeria contamination and deter pathogen persistence.
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24
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Posada-Izquierdo GD, Mazón-Villegas B, Redondo-Solano M, Huete-Soto A, Víquez-Barrantes D, Valero A, Fallas-Jiménez P, García-Gimeno RM. Modelling the Effect of Salt Concentration on the Fate of Listeria monocytogenes Isolated from Costa Rican Fresh Cheeses. Foods 2021; 10:1722. [PMID: 34441500 PMCID: PMC8391814 DOI: 10.3390/foods10081722] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 06/16/2021] [Accepted: 07/15/2021] [Indexed: 11/16/2022] Open
Abstract
"Turrialba cheese" is a Costa Rican fresh cheese highly appreciated due to its sensory characteristics and artisanal production. As a ready-to-eat dairy product, its formulation could support Listeria monocytogenes growth. L. monocytogenes was isolated from 14.06% of the samples and the pathogen was able to grow under all tested conditions. Due to the increasing demand for low-salt products, the objective of this study was to determine the effect of salt concentration on the growth of pathogen isolates obtained from local cheese. Products from retail outlets in Costa Rica were analyzed for L. monocytogenes. These isolates were used to determine growth at 4 °C for different salt concentration (0.5-5.2%). Kinetic curves were built and primary and secondary models developed. Finally, a validation study was performed using literature data. The R2 and Standard Error of fit of primary models were ranked from 0.964-0.993, and 0.197-0.443, respectively. An inverse relationship was observed between growth rate and salt concentration. A secondary model was obtained, with R2 = 0.962. The model was validated, and all values were Bf > 1, thus providing fail-safe estimations. These data were added to the free and easy-to-use predictive microbiology software "microHibro" which is used by food producers and regulators to assist in decision-making.
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Affiliation(s)
- Guiomar D. Posada-Izquierdo
- Departamento de Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Campus de Excelencia Internacional Agroalimentario (ceiA3), Universidad de Córdoba, Ctra. Madrid-Cádiz km 396A, 14014 Córdoba, Spain; (A.V.); (R.M.G.-G.)
| | - Beatriz Mazón-Villegas
- Escuela de Ingeniería de Biosistemas, Cuidad Universitaria Rodrigo Facio, Universidad de Costa Rica, 11501-2060 San José, Costa Rica;
| | - Mauricio Redondo-Solano
- Research Center for Tropical Diseases (CIET) and Food Microbiology Research and Training Laboratory (LIMA), Faculty of Microbiology, Ciudad Universitaria Rodrigo Facio, University of Costa Rica, 11501-2060 San José, Costa Rica; (M.R.-S.); (A.H.-S.); (P.F.-J.)
| | - Alejandra Huete-Soto
- Research Center for Tropical Diseases (CIET) and Food Microbiology Research and Training Laboratory (LIMA), Faculty of Microbiology, Ciudad Universitaria Rodrigo Facio, University of Costa Rica, 11501-2060 San José, Costa Rica; (M.R.-S.); (A.H.-S.); (P.F.-J.)
| | - Diana Víquez-Barrantes
- National Center for Food Science and Technology (CITA), Ciudad Universitaria Rodrigo Facio, University of Costa Rica, 11501-2060 San José, Costa Rica;
| | - Antonio Valero
- Departamento de Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Campus de Excelencia Internacional Agroalimentario (ceiA3), Universidad de Córdoba, Ctra. Madrid-Cádiz km 396A, 14014 Córdoba, Spain; (A.V.); (R.M.G.-G.)
| | - Paula Fallas-Jiménez
- Research Center for Tropical Diseases (CIET) and Food Microbiology Research and Training Laboratory (LIMA), Faculty of Microbiology, Ciudad Universitaria Rodrigo Facio, University of Costa Rica, 11501-2060 San José, Costa Rica; (M.R.-S.); (A.H.-S.); (P.F.-J.)
| | - Rosa María García-Gimeno
- Departamento de Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Campus de Excelencia Internacional Agroalimentario (ceiA3), Universidad de Córdoba, Ctra. Madrid-Cádiz km 396A, 14014 Córdoba, Spain; (A.V.); (R.M.G.-G.)
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25
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Liao C, Wang L. Evaluation of the bacterial populations present in Spring Mix salad and their impact on the behavior of Escherichia coli O157:H7. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107865] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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26
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Expiration Date of Ready-to-Eat Salads: Effects on Microbial Load and Biochemical Attributes. Foods 2021; 10:foods10050941. [PMID: 33923060 PMCID: PMC8145991 DOI: 10.3390/foods10050941] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 04/14/2021] [Accepted: 04/23/2021] [Indexed: 11/16/2022] Open
Abstract
When minimally processed vegetables reach their expiration date, expose an increased microbial load. This includes mainly spoilage microorganisms but also foodborne pathogens, thus affecting the quality and safety of highly consumed ready-to-eat salads. A total of 144 ready-to-eat salads from the Cypriot market were analyzed in an attempt to determine the effects of the expiration date on the microbial load and plant metabolic variables of the salads. Possible correlations between them were also investigated for the first time. Furthermore, the impacts of the season (winter, summer), salad producing companies and type of salad and/or their interactions with the tested parameters were investigated. Results revealed that the microbial load (mainly spoilage microorganisms, such as Pseudomonas spp., yeasts and molds) increased towards the end of the shelf life. The microbial load was differentiated among the five salad producers and/or the salad types, highlighting the importance of a common and safe sanitation-processing chain in the preparation of ready-to-eat salads. Summer was the season in which Escherichia coli counts were found to be higher for plain lettuce, while Staphylococcus spp. was increased numbers for the lettuce+endive/radicchio, lettuce+rocket and lettuce+chives type of salads. Additionally, an increased Staphylococcus spp. was observed for plain rocket salads in winter. All samples examined were found negative for Salmonella enterica and Listeria monocytogenes. Moreover, carbon dioxide production and damage indexes (hydrogen peroxide and lipid peroxidation) increased on expiration date on both winter and summer seasons, indicating plant tissue stress at the end of shelf life. These findings indicate that the expiration date and relevant shelf life of processed vegetables are important parameters to be considered when postharvest management is applied to these products, ensuring safety and quality.
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Abstract
Smart packaging is an emerging technology that has a great potential in solving conventional food packaging problems and in meeting the evolving packaged vegetables market needs. The advantages of using such a system lies in extending the shelf life of products, ensuring the safety and the compliance of these packages while reducing the food waste; hence, lessening the negative environmental impacts. Many new concepts were developed to serve this purpose, especially in the meat and fish industry with less focus on fruits and vegetables. However, making use of these evolving technologies in packaging of vegetables will yield in many positive outcomes. In this review, we discuss the new technologies and approaches used, or have the potential to be used, in smart packaging of vegetables. We describe the technical aspects and the commercial applications of the techniques used to monitor the quality and the freshness of vegetables. Factors affecting the freshness and the spoilage of vegetables are summarized. Then, some of the technologies used in smart packaging such as sensors, indicators, and data carriers that are integrated with sensors, to monitor and provide a dynamic output about the quality and safety of the packaged produce are discussed. Comparison between various intelligent systems is provided followed by a brief review of active packaging systems. Finally, challenges, legal aspects, and limitations facing this smart packaging industry are discussed together with outlook and future improvements.
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Rodrigues Marques Ferreira ÍH, de Souza Pedrosa GT, Jung J, Ferreira de Melo AN, Campagnollo FB, Schaffner DW, Magnani M. Modeling Salmonella enterica fate in fresh-cut pepper (Capsicum annuum L.) during storage as a function of temperature and relative humidity. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109849] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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29
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Growth Potential of Listeria monocytogenes on Refrigerated Spinach and Rocket Leaves in Modified Atmosphere Packaging. Foods 2020; 9:foods9091211. [PMID: 32882945 PMCID: PMC7555703 DOI: 10.3390/foods9091211] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Revised: 08/24/2020] [Accepted: 08/28/2020] [Indexed: 12/31/2022] Open
Abstract
Minimally processed ready-to-eat (RTE) vegetables are increasingly consumed for their health benefits. However, they also pose a risk of being ingested with food-borne pathogens. The present study investigated the ability of RTE spinach and rocket to support the growth of Listeria monocytogenes as previous studies provided contradicting evidence. Findings were compared to growth on iceberg lettuce that has repeatedly been shown to support growth. Products were inoculated with a three-strain mix of L. monocytogenes at 10 and 100 cfu g−1 and stored in modified atmosphere (4 kPa O2, 8 kPa CO2) at 8 °C over 7–9 days. Spinach demonstrated the highest growth potential rate of 2 to 3 log10 cfu g−1 over a 9-day period with only marginal deterioration in its visual appearance. Growth potential on rocket was around 2 log10 cfu g−1 over 9 days with considerable deterioration in visual appearance. Growth potential of iceberg lettuce was similar to that of rocket over a 7-day period. Growth curves fitted closely to a linear growth model, indicating none to limited restrictions of growth over the duration of storage. The high growth potentials of L. monocytogenes on spinach alongside the limited visual deterioration highlight the potential risks of consuming this raw RTE food product when contaminated.
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30
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Pinton SC, Bardsley CA, Marik CM, Boyer RR, Strawn LK. Fate of Listeria monocytogenes on Broccoli and Cauliflower at Different Storage Temperatures. J Food Prot 2020; 83:858-864. [PMID: 31928419 DOI: 10.4315/jfp-19-490] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2019] [Accepted: 01/13/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT Understanding a food's ability to support the growth and/or survival of a pathogen throughout the supply chain is essential to minimizing large-scale contamination events. The purpose of this study was to examine the behavior (growth and/or survival) of Listeria monocytogenes on broccoli and cauliflower florets stored at different postharvest temperatures utilized along the supply chain. Broccoli and cauliflower samples were inoculated with L. monocytogenes at approximately 3 log CFU/g and stored at 23 ± 2, 12 ± 2, 4 ± 2, and -18 ± 2°C. Samples were evaluated for L. monocytogenes levels after 0, 0.167 (4 h), 1, 2, 3, and 4 days at 23 ± 2°C; 0, 0.167, 1, 2, 3, 4, 7, 10, and 14 days at 12 ± 2°C; 0, 0.167, 1, 2, 3, 4, 7, 10, 14, 21, and 28 days at 4 ± 2°C; and 0, 1, 7, 28, 56, 84, 112, 140, and 168 days at -18 ± 2°C. L. monocytogenes populations were determined by plating samples onto tryptic soy agar and modified Oxford agar supplemented with nalidixic acid. Broccoli and cauliflower supported the growth of L. monocytogenes at 23, 12, and 4°C, and higher growth rates were observed at higher temperatures. Populations of L. monocytogenes on broccoli and cauliflower samples significantly increased within 1 day at 23°C (by 1.6 and 2.0 log CFU/g, respectively) (P ≤ 0.05). At 12°C, populations of L. monocytogenes on broccoli and cauliflower samples significantly increased over 14 days by 1.4 and 1.9 log CFU/g, respectively (P ≤ 0.05). No significant difference over time was observed in L. monocytogenes populations on broccoli and cauliflower samples held under refrigeration until populations began to grow by day 10 in both commodities (P > 0.05). Under frozen storage (-18°C), populations of L. monocytogenes survived on broccoli and cauliflower at least up to 168 days. Storage of broccoli and cauliflower at lower temperatures can minimize L. monocytogenes growth potential; growth rates were lower at 4°C than at 12 and 23°C. HIGHLIGHTS
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Affiliation(s)
- Sophia C Pinton
- Department of Food Science and Technology, Virginia Tech, Blacksburg, Virginia 24060
| | - Cameron A Bardsley
- Department of Food Science and Technology, Eastern Shore Agricultural Research and Extension Center, Virginia Tech, Painter, Virginia 23420, USA (ORCID: https://orcid.org/0000-0002-9523-0081 [L.K.S.])
| | - Claire M Marik
- Department of Food Science and Technology, Eastern Shore Agricultural Research and Extension Center, Virginia Tech, Painter, Virginia 23420, USA (ORCID: https://orcid.org/0000-0002-9523-0081 [L.K.S.])
| | - Renee R Boyer
- Department of Food Science and Technology, Virginia Tech, Blacksburg, Virginia 24060
| | - Laura K Strawn
- Department of Food Science and Technology, Eastern Shore Agricultural Research and Extension Center, Virginia Tech, Painter, Virginia 23420, USA (ORCID: https://orcid.org/0000-0002-9523-0081 [L.K.S.])
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31
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Alves RBT, Mousavi Khaneghah A, Antunes MA, Silva BS, Sant'Ana AS, Peña WEL, Andrade NJ. Inactivation modeling of microorganisms using organic chlorine and acetic acid solutions and estimation of growth kinetics of adhered Enterobacteriaceae to lettuce (
Lactuca sativa
L.). J Food Saf 2020. [DOI: 10.1111/jfs.12790] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Roberta B. T. Alves
- Department of Food TechnologyFederal University of Viçosa Viçosa Minas Gerais Brazil
| | - Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food EngineeringUniversity of Campinas Campinas São Paulo Brazil
| | - Maria A. Antunes
- Department of Food TechnologyFederal University of Viçosa Viçosa Minas Gerais Brazil
| | - Beatriz S. Silva
- Department of Food Science, Faculty of Food EngineeringUniversity of Campinas Campinas São Paulo Brazil
| | - Anderson S. Sant'Ana
- Department of Food Science, Faculty of Food EngineeringUniversity of Campinas Campinas São Paulo Brazil
| | - Wilmer E. L. Peña
- Department of Food TechnologyFederal University of Viçosa Viçosa Minas Gerais Brazil
| | - Nélio J. Andrade
- Department of Food TechnologyFederal University of Viçosa Viçosa Minas Gerais Brazil
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32
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Koutsoumanis K, Alvarez‐Ordóñez A, Bolton D, Bover‐Cid S, Chemaly M, Davies R, De Cesare A, Herman L, Hilbert F, Lindqvist R, Nauta M, Peixe L, Ru G, Simmons M, Skandamis P, Suffredini E, Jordan K, Sampers I, Wagner M, Da Silva Felicio MT, Georgiadis M, Messens W, Mosbach‐Schulz O, Allende A. The public health risk posed by Listeria monocytogenes in frozen fruit and vegetables including herbs, blanched during processing. EFSA J 2020; 18:e06092. [PMID: 32874300 PMCID: PMC7448082 DOI: 10.2903/j.efsa.2020.6092] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
A multi-country outbreak of Listeria monocytogenes ST6 linked to blanched frozen vegetables (bfV) took place in the EU (2015-2018). Evidence of food-borne outbreaks shows that L. monocytogenes is the most relevant pathogen associated with bfV. The probability of illness per serving of uncooked bfV, for the elderly (65-74 years old) population, is up to 3,600 times greater than cooked bfV and very likely lower than any of the evaluated ready-to-eat food categories. The main factors affecting contamination and growth of L. monocytogenes in bfV during processing are the hygiene of the raw materials and process water; the hygienic conditions of the food processing environment (FPE); and the time/Temperature (t/T) combinations used for storage and processing (e.g. blanching, cooling). Relevant factors after processing are the intrinsic characteristics of the bfV, the t/T combinations used for thawing and storage and subsequent cooking conditions, unless eaten uncooked. Analysis of the possible control options suggests that application of a complete HACCP plan is either not possible or would not further enhance food safety. Instead, specific prerequisite programmes (PRP) and operational PRP activities should be applied such as cleaning and disinfection of the FPE, water control, t/T control and product information and consumer awareness. The occurrence of low levels of L. monocytogenes at the end of the production process (e.g. < 10 CFU/g) would be compatible with the limit of 100 CFU/g at the moment of consumption if any labelling recommendations are strictly followed (i.e. 24 h at 5°C). Under reasonably foreseeable conditions of use (i.e. 48 h at 12°C), L. monocytogenes levels need to be considerably lower (not detected in 25 g). Routine monitoring programmes for L. monocytogenes should be designed following a risk-based approach and regularly revised based on trend analysis, being FPE monitoring a key activity in the frozen vegetable industry.
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33
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Assessment of temperature distribution of cold and hot meals in food services and the prediction growth of Salmonella spp. and Listeria monocytogenes. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.106725] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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34
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Mutz YS, Rosario DKA, Castro VS, Bernardes PC, Paschoalin VMF, Conte-Junior CA. Prior Exposure to Dry-Cured Meat Promotes Resistance to Simulated Gastric Fluid in Salmonella Typhimurium. Foods 2019; 8:E603. [PMID: 31766476 PMCID: PMC6963427 DOI: 10.3390/foods8120603] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2019] [Revised: 11/13/2019] [Accepted: 11/15/2019] [Indexed: 11/23/2022] Open
Abstract
This study assessed if exposure of foodborne Salmonella enterica in Brazilian dry-cured loin (BDL) affects pathogen inactivation in simulated gastric fluid (SGF). The acid tolerance responses of three Salmonella enterica serovars, Typhimurium, Derby and Panama, were assessed by an acid challenge trial at pH 3.0 for 4 h following pre-adaptation to three conditions: neutral pH, acidic pH (4.5) or BDL matrix. The influence of Salmonella exposure temperature and time in the BDL on pathogen gastric fluid resistance was evaluated by the response surface methodology. The Salmonella serovars acquired acid tolerance when exposed to the BDL matrix and their response to acid stress was strain-dependent, with S. Typhimurium being the most tolerant strain. S. Typhimuirum exposed to temperatures >25 °C in the BDL matrix displayed increased resistance to SGF. By using the response surface methodology, it was determined that S. Typhimurium becomes less resistant against SGF if maintained in the BDL matrix at temperatures <7 °C, reinforcing the recommendation to store dry-cured meat under refrigeration in order to minimize consumer risks. The results presented herein point to a novel aspect of hurdle technology that should be taken into account to further understand the risks associated with hurdle-stable meat product, such as dry-cured meats, concerning foodborne pathogen contamination.
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Affiliation(s)
- Yhan S. Mutz
- Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitaria, Rio de Janeiro 21941-909, RJ, Brazil; (V.S.C.); (V.M.F.P.)
- Analytical and Molecular Laboratory Center, Faculty of Veterinary Medicine, Fluminense Federal University, Vital Brazil Filho, 64, Niteroi 24230-340, RJ, Brazil
- Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Quimica, bloco C, Ilha do Fundão 21941-598, Brazil
| | - Denes K. A. Rosario
- Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitaria, Rio de Janeiro 21941-909, RJ, Brazil; (V.S.C.); (V.M.F.P.)
- Analytical and Molecular Laboratory Center, Faculty of Veterinary Medicine, Fluminense Federal University, Vital Brazil Filho, 64, Niteroi 24230-340, RJ, Brazil
- Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Quimica, bloco C, Ilha do Fundão 21941-598, Brazil
| | - Vinicius S. Castro
- Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitaria, Rio de Janeiro 21941-909, RJ, Brazil; (V.S.C.); (V.M.F.P.)
- Analytical and Molecular Laboratory Center, Faculty of Veterinary Medicine, Fluminense Federal University, Vital Brazil Filho, 64, Niteroi 24230-340, RJ, Brazil
- Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Quimica, bloco C, Ilha do Fundão 21941-598, Brazil
| | - Patricia C. Bernardes
- Department of Food Engineer, Federal University of Espirito Santo, Alto Universitário, s/n, Alegre 29500-000, ES, Brazil;
| | - Vania M. F. Paschoalin
- Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitaria, Rio de Janeiro 21941-909, RJ, Brazil; (V.S.C.); (V.M.F.P.)
| | - Carlos A. Conte-Junior
- Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitaria, Rio de Janeiro 21941-909, RJ, Brazil; (V.S.C.); (V.M.F.P.)
- Analytical and Molecular Laboratory Center, Faculty of Veterinary Medicine, Fluminense Federal University, Vital Brazil Filho, 64, Niteroi 24230-340, RJ, Brazil
- Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Quimica, bloco C, Ilha do Fundão 21941-598, Brazil
- National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro 21040-900, RJ, Brazil
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35
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Trevisani M, Cesare ADE, Vitali S, Mancusi R, Bovo F, Manfreda G. Growth Potential of Listeria monocytogenes in Chef-Crafted Ready-to-Eat Fresh Cheese-Filled Pasta Meal Stored in Modified Atmosphere Packaging. J Food Prot 2019; 82:1546-1552. [PMID: 31424290 DOI: 10.4315/0362-028x.jfp-18-590] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study evaluated the growth of lactic acid bacteria (LAB) in a fresh, filled-pasta meal, stored in modified atmosphere packaging and the influence of lactic acid (LA) and pH on the growth of Listeria monocytogenes (Lm). Samples were taken from three lots manufactured by a local catering company and stored at both 6 and 14°C. LAB numbers, LA concentration, pH, and the presence of Lm were evaluated at 1, 4, 6, 8, 10, 12, and 14 days of shelf life and the undissociated LA concentration ([LA]) was calculated. The LAB maximum cell density was greater in the products stored at 14°C than those stored at 6°C (10.1 ± 1.1 versus 5.6 ± 1.5 log CFU/g) and [LA] at 14 days was 9 to 21 ppm at 6°C and 509 to 1,887 ppm at 14°C. Challenge tests were made to evaluate the interference of LAB and [LA] on Lm growth. Aliquots of the samples (25 g) were inoculated at 1 to 10 days of shelf life and incubated at 9°C for 7 days, and the difference between Lm numbers at the end and at the beginning of the test (δ) was calculated. Logistic regression was used to model the probability of growth of Lm as a function of LAB and [LA]. The products inoculated at 1 day of shelf life had δ values between 4.2 and 5.6 log CFU/g, but the growth potential was progressively reduced during the shelf life. Lm growth was never observed in the products stored at 14°C. In those stored at 6°C, it grew only in the samples with LAB <5.7 log CFU/g. LAB interaction might thus inhibit the growth of Lm in temperature-abused products and limit its growth in refrigerated products. Logistic regression estimated that the probability of Lm growth was <10% if LAB was >6.6 log CFU/g or log[LA] was >2.2 ppm. The growth or inactivation kinetic of Lm was investigated with a homogenate of three samples with LAB numbers close to the maximum population density. After an initial growth, a subsequent reduction in the number of Lm was observed. This means that the maximum numbers of Lm might not be detected at the end of the product shelf life.
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Affiliation(s)
- Marcello Trevisani
- Department of Veterinary Medical Science, School of Agriculture and Veterinary Medicine, Alma Mater Studiorum, University of Bologna, via Tolara di Sopra 50, 40064 Ozzano dell'Emilia (BO), Italy (ORCID: https://orcid.org/0000-0002-5604-5537 [M.T.])
| | - Alessandra DE Cesare
- Department of Agricultural and Food Sciences, School of Agriculture and Veterinary Medicine, Alma Mater Studiorum, University of Bologna, Via del Florio 2, 40064 Ozzano dell'Emilia (BO), Italy
| | - Silva Vitali
- Department of Agricultural and Food Sciences, School of Agriculture and Veterinary Medicine, Alma Mater Studiorum, University of Bologna, Via del Florio 2, 40064 Ozzano dell'Emilia (BO), Italy
| | - Rocco Mancusi
- Department of Veterinary Medical Science, School of Agriculture and Veterinary Medicine, Alma Mater Studiorum, University of Bologna, via Tolara di Sopra 50, 40064 Ozzano dell'Emilia (BO), Italy (ORCID: https://orcid.org/0000-0002-5604-5537 [M.T.])
| | - Federica Bovo
- Department of Agricultural and Food Sciences, School of Agriculture and Veterinary Medicine, Alma Mater Studiorum, University of Bologna, Via del Florio 2, 40064 Ozzano dell'Emilia (BO), Italy
| | - Gerardo Manfreda
- Department of Agricultural and Food Sciences, School of Agriculture and Veterinary Medicine, Alma Mater Studiorum, University of Bologna, Via del Florio 2, 40064 Ozzano dell'Emilia (BO), Italy
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36
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Growth and survival of Salmonella enterica and Listeria monocytogenes on fresh-cut produce and their juice extracts: Impacts and interactions of food matrices and temperature abuse conditions. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.12.035] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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37
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Xylia P, Botsaris G, Chrysargyris A, Skandamis P, Tzortzakis N. Variation of microbial load and biochemical activity of ready-to-eat salads in Cyprus as affected by vegetable type, season, and producer. Food Microbiol 2019; 83:200-210. [PMID: 31202414 DOI: 10.1016/j.fm.2019.05.013] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2018] [Revised: 04/15/2019] [Accepted: 05/24/2019] [Indexed: 10/26/2022]
Abstract
Fresh vegetables are important components of an everyday balanced diet making ready to-eat-salads (RTE) a commodity widely consumed. However, in the past few years these products have been linked with outbreaks of salmonellosis and listeriosis; thus the continuous investigation of their safety is an essential requirement. A total of 216 samples of ready-to-eat salads from the Cypriot market were analysed to determine the microbiological quality and safety, along with physicochemical attributes of the salads and identify possible correlations between them. The samples were randomly collected from four retail outlets and correspond to five different salad producing companies. Furthermore, the effects of season, salad producer and type of salad and/or their interactions with the tested parameters were investigated. The results revealed that the higher microbial load among seasons was observed in samples collected during spring. Escherichia coli was found in 11.57% of samples and 2.62% of isolates were found to be able to produce extended spectrum β-lactamase (ESBL). All samples were found negative for Salmonella enterica, whereas Listeria monocytogenes was present in 3.70% of samples. Higher levels of spoilage bacteria (lactic acid bacteria and Pseudomonas spp.) were detected during winter and spring. Additionally, the %CO2 production was affected by the type of salad, while the interaction between producer and type of salad, affected total phenolic content and antioxidant activity of samples. A positive correlation of phenols and antioxidants with the presence of Staphylococcus spp., Pseudomonas spp., E. coli and Bacillus cereus was observed, suggesting that excessive handling increases microbial load and plant stress.
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Affiliation(s)
- Panayiota Xylia
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus
| | - George Botsaris
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus
| | - Antonios Chrysargyris
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus
| | - Panagiotis Skandamis
- Faculty of Food Science & Technology, Agricultural University of Athens, Athens, Greece
| | - Nikos Tzortzakis
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus.
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38
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Ziegler M, Kent D, Stephan R, Guldimann C. Growth potential of Listeria monocytogenes in twelve different types of RTE salads: Impact of food matrix, storage temperature and storage time. Int J Food Microbiol 2019; 296:83-92. [PMID: 30851644 DOI: 10.1016/j.ijfoodmicro.2019.01.016] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2018] [Revised: 01/21/2019] [Accepted: 01/26/2019] [Indexed: 02/06/2023]
Abstract
Listeriosis is a food borne disease associated with high hospitalization and fatality rates; in 2014, EU member states reported 2194 cases with 98.9% hospitalization rates and 210 fatalities. Proper risk analysis and the development of effective food safety strategies critically depend on the knowledge of the growth characteristics of L. monocytogenes on the product in question. Ready-to-eat (RTE) salads present a challenge in this context due to the absence of a heat treatment step before consumption. This study provides challenge-test based data of the growth characteristics of L. monocytogenes on twelve RTE salads. The food matrix, storage time and storage temperature were factors with a significant impact on the growth of L. monocytogenes. While most tested salads permitted a significant increase of L. monocytogenes in at least one of the tested conditions, no growth was observed on celeriac, carrot and corn salad products. There was a considerable increase in growth at 8 °C compared to 5 °C. Our data indicate that the reduction of the storage temperature at retail level to 5 °C and product shelf life could help mitigate the risk of L. monocytogenes in RTE salads.
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Affiliation(s)
- Matthias Ziegler
- Institute for Food Safety and Hygiene, Vetsuisse Faculty, University of Zürich, Switzerland
| | - David Kent
- Department of Food Science, Cornell University, Ithaca, NY, United States
| | - Roger Stephan
- Institute for Food Safety and Hygiene, Vetsuisse Faculty, University of Zürich, Switzerland
| | - Claudia Guldimann
- Institute for Food Safety and Hygiene, Vetsuisse Faculty, University of Zürich, Switzerland.
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39
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Bardsley CA, Boyer RR, Rideout SL, Strawn LK. Survival of Listeria monocytogenes on the surface of basil, cilantro, dill, and parsley plants. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.07.047] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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40
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Canto ACVDCS, Monteiro MLG, Costa‐Lima BRCD, Lázaro CA, Marsico ET, Silva TJPD, Conte‐Junior CA. Effect of UV‐C radiation onSalmonellaspp. reduction and oxidative stability of caiman (Caiman crocodilus yacare) meat. J Food Saf 2018. [DOI: 10.1111/jfs.12604] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
| | - Maria Lucia Guerra Monteiro
- Department of Food TechnologyUniversidade Federal Fluminense Rio de Janeiro Brazil
- Chemistry Institute, Universidade Federal do Rio de Janeiro Rio de Janeiro Brazil
| | | | - Cesar Aquiles Lázaro
- Facultad de Medicina VeterinariaUniversidad Nacional Mayor de San Marcos Lima Peru
| | | | | | - Carlos Adam Conte‐Junior
- Department of Food TechnologyUniversidade Federal Fluminense Rio de Janeiro Brazil
- Chemistry Institute, Universidade Federal do Rio de Janeiro Rio de Janeiro Brazil
- National Institute of Health Quality Control, Fundação Oswaldo Cruz Rio de Janeiro Brazil
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41
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Andritsos ND, Kallitsis T, Roukas D. Growth potential of
Listeria monocytogenes
in ready‐to‐eat Feta cheese‐based sauce stored at 4°C. J Food Saf 2018. [DOI: 10.1111/jfs.12599] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | | | - Dimokritos Roukas
- Athens Analysis Laboratories S.A., Microbiology Laboratory Athens Greece
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42
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de Oliveira Elias S, Noronha TB, Tondo EC. Assessment of Salmonella spp. and Escherichia coli O157:H7 growth on lettuce exposed to isothermal and non-isothermal conditions. Food Microbiol 2018; 72:206-213. [PMID: 29407399 DOI: 10.1016/j.fm.2017.11.016] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2017] [Revised: 10/11/2017] [Accepted: 11/27/2017] [Indexed: 12/31/2022]
Abstract
This study aimed to assess the growth of Salmonella and Escherichia coli O157:H7 on lettuce exposed to isothermal and non-isothermal conditions. Pathogens were inoculated on lettuce separately and stored under isothermal condition at 5 °C, 10 °C, 25 °C, 37 °C for both bacteria, at 40 °C for Salmonella and 42 °C for E. coli O157:H7. Growth curves were built by fitting the data to the Baranyi's DMFit, generating R2 values greater than 0.92 for primary models. Secondary models were fitted with Ratkowsky equations, generating R2 values higher than 0.91 and RMSE lower than 0.1. Experimental data showed that both bacteria could grow at all temperatures. Also, the growth of both pathogens under non-isothermal conditions was studied simulating temperatures found from harvest to supermarkets in Brazil. Models were analysed by R2, RMSE, bias factor (Bf) and accuracy factor (Af). Salmonella and E. coli O157:H7 were able to grow in this temperature profile and the models could predict the behavior of these microorganisms on lettuce under isothermal and non-isothermal conditions. Based on the results, a negligible growth time (ς) was proposed to provide the time which lettuce could be exposed to a specific temperature and do not present an expressive growth of bacteria. The ς was developed based on Baranyi's primary model equation and on growth potential concept. ς is the value of lag phase added of the time necessary to population grow 0.5 log CFU/g. The ς of lettuce exposed to 37 °C was 1.3 h, while at 5 °C was 3.3 days.
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Affiliation(s)
- Susana de Oliveira Elias
- Departamento de Ciências dos Alimentos, Universidade Federal do Rio Grande do Sul, Instituto de Ciência e Tecnologia de Alimentos, Av. Bento Gonçalves, 9500 Prédio 43212 Agronomia, CEP: 91505-970, Porto Alegre, RS, Brazil.
| | - Tiago Baptista Noronha
- Departamento de Ensino, Pesquisa e Extensão, Instituto Federal de Educação, Ciência e Tecnologia Sul-rio-grandense, Rua General Balbão, 81, CEP 96745-000, Charqueadas, RS, Brazil.
| | - Eduardo Cesar Tondo
- Departamento de Ciências dos Alimentos, UFRGS/ICTA, Av. Bento Gonçalves, 9500 Prédio 43212 Agronomia, CEP: 91505-970, Porto Alegre, RS, Brazil.
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43
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Zha H, Jeffs A, Dong Y, Lewis G. Potential virulence factors of bacteria associated with tail fan necrosis in the spiny lobster, Jasus edwardsii. JOURNAL OF FISH DISEASES 2018; 41:817-828. [PMID: 29473647 DOI: 10.1111/jfd.12791] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/18/2017] [Revised: 01/05/2018] [Accepted: 01/08/2018] [Indexed: 06/08/2023]
Abstract
Tail fan necrosis (TFN) is a common condition found in commercially exploited spiny lobsters that greatly diminishes their commercial value. Bacteria possessing proteolytic, chitinolytic and lipolytic capabilities were associated with TFN in spiny lobsters, Jasus edwardsii. In this study, 69 bacterial isolates exhibiting all the three enzymatic capabilities from the haemolymph and tail fans of J. edwardsii with and without TFN were further characterized and compared, including morphology, biofilm formation, antimicrobial activity, antimicrobial resistance, and production of siderophores, melanin and ammonia. The genomic patterns of the most common Vibrio crassostreae isolates were also compared between TFN-affected and unaffected lobsters. Biofilm formation was stronger in bacterial isolates from both haemolymph and tail fans of TFN-affected lobsters compared to those from the unaffected lobsters, while melanin production and siderophore production were stronger in the isolates from tail fans of lobsters with TFN. By contrast, the other characteristics of isolates were similar in lobsters with and without TFN. The Vib. crassostreae isolates from the affected lobsters had similar genomic patterns. Overall, the results indicate that in addition to proteolytic, chitinolytic and lipolytic activities, the bacteria associated with TFN commonly have enhanced activity of important virulence factors, including biofilm formation, melanin production and siderophore production.
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Affiliation(s)
- H Zha
- School of Biological Sciences, University of Auckland, Auckland, New Zealand
- Institute of Marine Science, University of Auckland, Auckland, New Zealand
| | - A Jeffs
- School of Biological Sciences, University of Auckland, Auckland, New Zealand
- Institute of Marine Science, University of Auckland, Auckland, New Zealand
| | - Y Dong
- School of Biological Sciences, University of Auckland, Auckland, New Zealand
| | - G Lewis
- School of Biological Sciences, University of Auckland, Auckland, New Zealand
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44
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Quantifying growth of cold-adapted Listeria monocytogenes and Listeria innocua on fresh spinach leaves at refrigeration temperatures. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.12.022] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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45
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Oliveira RB, Lopes LS, Baptista RC, Chincha AA, Portela JB, Nascimento JS, Costa LE, Cruz AG, Sant’Ana AS. Occurrence, populations, diversity, and growth potential of spore-forming bacteria in “requeijão cremoso”. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.029] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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46
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Mir SA, Shah MA, Mir MM, Dar B, Greiner R, Roohinejad S. Microbiological contamination of ready-to-eat vegetable salads in developing countries and potential solutions in the supply chain to control microbial pathogens. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.10.006] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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47
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Perez-Lewis KL, Yegin Y, Cisneros-Zevallos L, Castillo A, Kerth CR, Akbulut M, Taylor TM. Geraniol-Loaded Polymeric Nanoparticles Inhibit Enteric Pathogens on Spinach during Posttreatment Refrigerated and Temperature Abuse Storage. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2018. [DOI: 10.3389/fsufs.2018.00004] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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48
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Campagnollo FB, Margalho LP, Kamimura BA, Feliciano MD, Freire L, Lopes LS, Alvarenga VO, Cadavez VAP, Gonzales-Barron U, Schaffner DW, Sant'Ana AS. Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses. Food Microbiol 2018. [PMID: 29526214 DOI: 10.1016/j.fm.2018.02.006] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Artisanal raw milk cheeses are highly appreciated dairy products in Brazil and ensuring their microbiological safety has been a great need. This study reports the isolation and characterization of lactic acid bacteria (LAB) strains with anti-listerial activity, and their effects on Listeria monocytogenes during refrigerated shelf-life of soft Minas cheese and ripening of semi-hard Minas cheese. LAB strains (n = 891) isolated from Minas artisanal cheeses (n = 244) were assessed for anti-listerial activity by deferred antagonism assay at 37 °C and 7 °C. The treatments comprised the production of soft or semi-hard Minas cheeses using raw or pasteurized milk, and including the addition of selected LAB only [Lactobacillus brevis 2-392, Lactobacillus plantarum 1-399 and 4 Enterococcus faecalis (1-37, 2-49, 2-388 and 1-400)], L. monocytogenes only, selected LAB co-inoculated with L. monocytogenes, or without any added cultures. At 37 °C, 48.1% of LAB isolates showed anti-listerial capacity and 77.5% maintained activity at 7 °C. Selected LAB strains presented a bacteriostatic effect on L. monocytogenes in soft cheese. L. monocytogenes was inactivated during the ripening of semi-hard cheeses by the mix of LAB added. Times to attain a 4 log-reduction of L. monocytogenes were 15 and 21 days for semi-hard cheeses produced with raw and pasteurized milk, respectively. LAB with anti-listerial activity isolated from artisanal Minas cheeses can comprise an additional barrier to L. monocytogenes growth during the refrigerated storage of soft cheese and help shorten the ripening period of semi-hard cheeses aged at ambient temperature.
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Affiliation(s)
- Fernanda B Campagnollo
- Department of Food Science, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Larissa P Margalho
- Department of Food Science, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Bruna A Kamimura
- Department of Food Science, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Marcelo D Feliciano
- Department of Food Science, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Luisa Freire
- Department of Food Science, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Letícia S Lopes
- Department of Food Science, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Verônica O Alvarenga
- Department of Food Science, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Vasco A P Cadavez
- CIMO Mountain Research Center, School of Agriculture, Polytechnic Institute of Braganza, Braganza, Portugal
| | - Ursula Gonzales-Barron
- CIMO Mountain Research Center, School of Agriculture, Polytechnic Institute of Braganza, Braganza, Portugal
| | - Donald W Schaffner
- Department of Food Science, School of Environmental and Biological Sciences, Rutgers - The State University of New Jersey, New Brunswick, NJ, USA
| | - Anderson S Sant'Ana
- Department of Food Science, School of Food Engineering, University of Campinas, Campinas, SP, Brazil.
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49
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Monroy YM, Rodrigues RA, Rodrigues MV, Sant’Ana AS, Silva BS, Cabral FA. Brazilian green propolis extracts obtained by conventional processes and by processes at high pressure with supercritical carbon dioxide, ethanol and water. J Supercrit Fluids 2017. [DOI: 10.1016/j.supflu.2017.08.006] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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50
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Castro-Ibáñez I, Gil MI, Allende A. Ready-to-eat vegetables: Current problems and potential solutions to reduce microbial risk in the production chain. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.073] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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