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Yabe H, Abe H, Muramatsu Y, Koyama K, Koseki S. 3-D stochastic modeling approach in thermal inactivation: estimation of thermal survival kinetics of Escherichia coli O157:H7 in a hamburger after exposure to desiccation stress. Appl Environ Microbiol 2024; 90:e0078924. [PMID: 38780259 PMCID: PMC11218657 DOI: 10.1128/aem.00789-24] [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: 04/23/2024] [Accepted: 04/29/2024] [Indexed: 05/25/2024] Open
Abstract
Desiccation tolerance of pathogenic bacteria is one strategy for survival in harsh environments, which has been studied extensively. However, the subsequent survival behavior of desiccation-stressed bacterial pathogens has not been clarified in detail. Herein, we demonstrated that the effect of desiccation stress on the thermotolerance of Escherichia coli O157:H7 in ground beef was limited, and its thermotolerance did not increase. E. coli O157:H7 was inoculated into a ground beef hamburger after exposure to desiccation stress. We combined a bacterial inactivation model with a heat transfer model to predict the survival kinetics of desiccation-stressed E. coli O157:H7 in a hamburger. The survival models were developed using the Weibull model for two-dimensional pouched thin beef patties (ca. 1 mm), ignoring the temperature gradient in the sample, and a three-dimensional thick beef patty (ca. 10 mm), considering the temperature gradient in the sample. The two-dimensional (2-D) and three-dimensional (3-D) models were subjected to stochastic variations of the estimated Weibull parameters obtained from 1,000 replicated bootstrapping based on isothermal experimental observations as uncertainties. Furthermore, the 3-D model incorporated temperature gradients in the sample calculated using the finite element method. The accuracies of both models were validated via experimental observations under non-isothermal conditions using 100 predictive simulations. The root mean squared errors in the log survival ratio of the 2-D and 3-D models for 100 simulations were 0.25-0.53 and 0.32-2.08, respectively, regardless of the desiccation stress duration (24 or 72 h). The developed approach will be useful for setting appropriate process control measures and quantitatively assessing food safety levels.IMPORTANCEAcquisition of desiccation stress tolerance in bacterial pathogens might increase thermotolerance as well and increase the risk of foodborne illnesses. If a desiccation-stressed pathogen enters a kneaded food product via cross-contamination from a food-contact surface and/or utensils, proper estimation of the internal temperature changes in the kneaded food during thermal processing is indispensable for predicting the survival kinetics of desiccation-stressed bacterial cells. Various survival kinetics prediction models that consider the uncertainty or variability of pathogenic bacteria during thermal processing have been developed. Furthermore, heat transfer processes in solid food can be estimated using finite element method software. The present study demonstrated that combining a heat transfer model with a bacterial inactivation model can predict the survival kinetics of desiccation-stressed bacteria in a ground meat sample, corresponding to the temperature gradient in a solid sample during thermal processing. Combining both modeling procedures would enable the estimation of appropriate bacterial survival kinetics in solid food.
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Affiliation(s)
- Hidemoto Yabe
- Graduate School of Agricultural Science, Hokkaido University, Sapporo, Japan
| | - Hiroki Abe
- Institute of Food Research, National Agriculture and Food Research Organization, Tsukuba, Japan
| | - Yoshiki Muramatsu
- Department of Bioproduction and Environment Engineering, Tokyo University of Agriculture, Tokyo, Japan
| | - Kento Koyama
- Graduate School of Agricultural Science, Hokkaido University, Sapporo, Japan
| | - Shige Koseki
- Graduate School of Agricultural Science, Hokkaido University, Sapporo, Japan
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2
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Juneja VK, Osoria M, Altuntas EG, Taneja NK, Thakur S, Kumar GD, Setlow P. Effects of spore purity on the wet heat resistance of Clostridium perfringens, Bacillus cereus and Bacillus subtilis spores. Food Res Int 2024; 177:113904. [PMID: 38225145 DOI: 10.1016/j.foodres.2023.113904] [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: 10/19/2023] [Revised: 12/13/2023] [Accepted: 12/21/2023] [Indexed: 01/17/2024]
Abstract
Heat resistance of spores of Clostridium perfringens 8238 (Hobbs Serotype 2), Bacillus cereus NCTC 11143 (4810/72), and Bacillus subtilis PS533, an isogenic derivative of strain PS832 (a 168 strain) was determined in ground beef at 95 °C. Spore purification was by centrifugation and washing with sterile distilled water (dH2O), followed by sonication and then Histodenz centrifugation for B. subtilis and C. perfringens, and centrifugation and washing with sterile dH2O followed by Histodenz centrifugation for B. cereus. Bags containing inoculated beef samples were submerged in a temperature-controlled water bath and held at 95 °C for predetermined lengths of time. Surviving spore populations were enumerated by plating on mannitol egg yolk polymyxin agar (MYP) agar plates for B. cereus and B. subtilis, and on tryptose-sulfite-cycloserine agar (TSC) agar plates for C. perfringens. Survivor curves were fitted to linear, linear with tail, and Weibull models using the USDA Integrated Pathogen Modeling Program (IPMP) 2013 software. The Weibull model provided a relatively better fit to the data since the root mean square error (RMSE), mean square error (MSE), sum of squared errors (SSE), and Akaike information criterion (AIC) values were lower than the values obtained using the linear or the linear with tail models. Additionally, the Weibull model accurately predicted the observed D-values at 95 °C for the three spore-formers since the accuracy factor (Af) values ranged from 1.03 to 1.08 and the bias factor (Bf) values were either 1.00 or 1.01. Times at 95 °C to achieve a 3-log reduction decreased from 206 min for C. perfringens spores purified with water washes alone to 191 min with water washes followed by sonication and Histodenz centrifugation, from 7.9 min for B. cereus spores purified with water washes alone to 1.4 min with water washes followed by Histodenz centrifugation, and from 20.6 min for B. subtilis spores purified with water washes alone to 6.7 min for water washes followed by sonication and Histodenz centrifugation. Thermal-death-time values reported in this study will assist food processors to design thermal processes to guard against bacterial spores in cooked foods. In addition, clearly spore purity is an additional factor in spore wet heat resistance, although the cause of this effect is not clear.
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Affiliation(s)
- Vijay K Juneja
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA.
| | - Marangeli Osoria
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
| | | | - Neetu K Taneja
- Department of Basics and Applied Sciences, NIFTEM, Sonipat 131028, Haryana, India
| | - Sheetal Thakur
- University Centre for Research & Development, UIBT, Chandigarh University, Gharuan-Mohali, Punjab, India
| | - Govindaraj D Kumar
- Center for Food Safety, College of Agriculture and Environmental Sciences, The University of Georgia, Griffin Campus, GA, USA
| | - Peter Setlow
- Department of Molecular Biology and Biophysics, UConn Health, Farmington, CT 06030-3305, USA
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3
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Yesil M, Kasler DR, Huang E, Yousef AE. Thermal Inactivation of Escherichia Phage OSYSP and Host Strain Escherichia coli O157:H7 EDL933: A Comparative Kinetic Analysis. J Food Prot 2024; 87:100215. [PMID: 38182094 DOI: 10.1016/j.jfp.2023.100215] [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: 09/03/2023] [Revised: 12/13/2023] [Accepted: 12/29/2023] [Indexed: 01/07/2024]
Abstract
Lytic bacteriophages are promising biocontrol agents against pathogenic bacteria for food and therapeutic applications. Investigating the feasibility of combining phage and physical lethal agents, such as heat, as an effective hurdle combination could lead to beneficial applications. The current research was initiated to compare the thermal inactivation kinetics of a lytic phage (Escherichia phage OSYSP) and its host (Shiga toxin-producing Escherichia coli O157:H7 EDL933), considering they have different critical thermal targets in their structures. To provide a basis for comparison, thermal inactivation kinetics were determined on suspensions of these agents in buffered peptone water using a thermally controlled circulating water bath. Results showed that the bacteriophage virions have a remarkable heat resistance (p < 0.05) compared to their host cells. The D-values of the populations of phage (PFU/mL) and EDL933 strain (CFU/mL) were 166.7 and 7.3 min at 55°C, compared to 44.4 and 0.3 min at 60°C, respectively. Additionally, D-values were significantly (p < 0.05) more influenced by temperature changes in the case of E. coli O157:H7 EDL933 (z-value 3.7°C) compared to that for phage OSYSP (z-value 7.7°C). When the phage suspension was heat-treated in a thermal cycler instead of a water bath, no significant differences between the two treatment procedures (p > 0.05) in estimating virus D- and z-values were observed. Based on these findings, it may be feasible to combine phage OSYSP with mild heat during processing of food to selectively inactivate E. coli O157:H7 EDL933 and subsequently maintain product safety during storage by the surviving phage population; however, the feasibility of this application needs to be investigated. Additionally, the relatively heat-resistant phage OSYSP could qualify as a biological indicator to validate thermal treatments of minimally processed foods in which E. coli O157:H7 EDL933 is the pathogen-of-concern.
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Affiliation(s)
- Mustafa Yesil
- Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA
| | - David R Kasler
- Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA
| | - En Huang
- Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA
| | - Ahmed E Yousef
- Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA; Department of Microbiology, The Ohio State University, Columbus, OH 43210, USA.
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Brar J, Novoa-Rama E, Corkran S, Juneja VK, Kroft B, Singh M. Predictive modeling of thermal inactivation of non-O157 Shiga toxin-producing Escherichia coli in ground beef with varying fat contents. Food Res Int 2023; 174:113481. [PMID: 37986491 DOI: 10.1016/j.foodres.2023.113481] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2023] [Revised: 09/11/2023] [Accepted: 09/13/2023] [Indexed: 11/22/2023]
Abstract
A mathematical model to predict the thermal inactivation of non-O157 Shiga toxin-producing Escherichia coli (STEC) in ground beef was developed, with temperature and fat content of ground beef as controlling factors. Survival curves for a cocktail of non-O157 STEC strains in ground beef at four temperatures (55, 60, 65, and 68 °C) and six fat levels (5, 10, 15, 20, 25, and 30%) were generated. Nine primary models-log-linear, log-linear with tail, biphasic, sigmoidal, four-factor sigmoidal, Baranyi, Weibull, mixed Weibull, and Gompertz-were tested for fitting the survival curves. Primary modeling analysis showed the Weibull model had the highest accuracy factor and Akaike's weight, making it the best-fitting model. The parameters of the Weibull model were estimated using a nonlinear mixed, and response surface modeling was used to develop a second-order polynomial regression to estimate the impact of fat in ground beef and cooking temperature on the heat resistance of non-O157 STEC strains. The secondary model was successfully validated by comparing predicted lethality (log10 CFU/g) with the observed values for ground beef containing 10 and 27% fat at 58 and 62 °C. Process lethality obtained from experimental data was within the prediction interval of the predictive model. The developed model will assist the food industry in estimating the appropriate time and temperature required for cooking ground beef to provide adequate protection against STEC contaminants.
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Affiliation(s)
- Jagpinder Brar
- Department of Food Science, Purdue University, West Lafayette, IN 47906
| | - Estefania Novoa-Rama
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602
| | - Sydney Corkran
- Department of Food Science, Purdue University, West Lafayette, IN 47906
| | - Vijay K Juneja
- US Department of Agriculture - Eastern Regional Research Center, Wyndmoor, PA 19038
| | - Brenda Kroft
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602
| | - Manpreet Singh
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602.
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Lee YJ, Pan YC, Chang CW, Lu KH. Thermal inactivation kinetics of uropathogenic Escherichia coli in sous-vide processed chicken breast. Food Res Int 2023; 164:112316. [PMID: 36737909 DOI: 10.1016/j.foodres.2022.112316] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Revised: 12/02/2022] [Accepted: 12/03/2022] [Indexed: 12/13/2022]
Abstract
Chicken is a suspected reservoir of uropathogenic Escherichia coli (UPEC), resulting in foodborne urinary tract infections (UTIs). Sous-vide ready-to-eat (RTE) food products may be associated with microbial hazards due to the low-temperature long-time (LTLT) process. However, little is known regarding the survival of UPEC during sous-vide cooking. The aim of this study was to evaluate the heat resistance of UPEC in chicken breast during sous-vide processing and establish predictive inactivation models. Chicken breast samples were inoculated with a four-strain cocktail of UPEC, including reference strains from UTI patients and chicken isolates. The inoculated samples, with or without 3% NaCl solution for marination, were vacuum sealed in bags, immersed in a temperature-controlled water bath, and cooked at 50 °C, 55 °C, 60 °C, and 63 °C. The change in survival of populations of UPEC was fitted with the linear and Weibull inactivation models to obtain the survival curves at different temperatures; the D- and z-values were also calculated. The goodness-of-fit was evaluated using the root mean square error (RMSE), sum of squared errors (SSE), adjusted R2, and Akaike information criterion (AIC). The results showed that the linear model with tail was better than the Weibull model in terms of fitting performance. With the addition of salt marinade, D-values at 50 °C, 55 °C, 60 °C, and 63 °C determined by the linear model with tail decreased from 299.78 to 166.93 min, 16,60 to 13.87 min, 4.06 to 3.05 min, and 1.05 to 0.87 min, respectively, compared with the controls. The z-values of control and salt-marinated samples were 6.14 °C and 5.89 °C, respectively. The model developed for predicting UPEC survival under sous-vide cooking was validated using an additional survival curve at 58 °C. The validation results showed that the RMSE was 0.122 and 0.133 log CFU/g, and the proportion of relative error was 0.875 and 0.750 in the acceptable prediction zones for the control and salt-marinated samples, respectively. In conclusion, the heat resistance of an emerging foodborne pathogen, UPEC, in sous-vide processed chicken breast was revealed for the first time. Our results showed that salt marinade (3% NaCl) increases the heat sensitivity of UPEC during the sous-vide processing. The developed survival functions based on the linear model with tail can be applied to control the thermal lethality of UPEC.
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Affiliation(s)
- Yun-Jung Lee
- Institute of Food Safety and Health, National Taiwan University, Taipei 100, Taiwan
| | - Yi-Chun Pan
- Institute of Food Science and Technology, National Taiwan University, Taipei 106, Taiwan
| | - Ching-Wen Chang
- Institute of Environmental and Occupational Health Sciences, National Taiwan University, Taipei 100, Taiwan.
| | - Kuan-Hung Lu
- Institute of Food Safety and Health, National Taiwan University, Taipei 100, Taiwan; Institute of Environmental and Occupational Health Sciences, National Taiwan University, Taipei 100, Taiwan.
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6
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Burden B, Rodriguez-Alvarez JS, Levi N, Gayzik FS. Application of survival analysis to model proliferation likelihood of Escherichia coli biofilm following laser-induced hyperthermia treatment. Front Bioeng Biotechnol 2023; 11:1001017. [PMID: 36761303 PMCID: PMC9903214 DOI: 10.3389/fbioe.2023.1001017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Accepted: 01/11/2023] [Indexed: 01/25/2023] Open
Abstract
Eighty percent of bacterial infections associated with living tissue and medical devices are linked to drug-resistant biofilms, leading to lengthy and costly recoveries. Laser-induced hyperthermia can disrupt cell proliferation within biofilms and increase susceptibility to antibiotics. However, there can be bacterial survival differences dependent upon laser irradiation times, and prolonged time at elevated temperature can damage healthy tissue. The objective of this study was to use survival analysis to model the impact of temperature increases on reducing viable biofilm bacteria. In vitro biofilms of Escherichia coli were grown on silicone discs or silicone doped with photothermal poly(3,4-ethylenedioxythiophene) hydrate (PEDOT) nanotubes, and subjected to laser-induced hyperthermia, using a 3 W continuous wave laser at 800 nm for varying times. The number of colony forming units per milliliter (CFU/mL) and maximum temperature were measured after each trial. Survival analysis was employed to estimate bacterial cell proliferation post-treatment to provide a quantitative framework for future studies evaluating photothermal inactivation of bacterial biofilms. The results demonstrate the first application of survival analysis for predicting the likelihood of bacterial cell proliferation based on temperature.
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Affiliation(s)
- Bradley Burden
- Department of Biomedical Engineering, Wake Forest University School of Medicine, Winston-Salem, NC, United States
| | | | - Nicole Levi
- Department of Plastic and Reconstructive Surgery, Wake Forest University School of Medicine, Winston-Salem, NC, United States
| | - F. Scott Gayzik
- Department of Biomedical Engineering, Wake Forest University School of Medicine, Winston-Salem, NC, United States,*Correspondence: F. Scott Gayzik,
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7
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Kausrud K, Skjerdal T, Johannessen GS, Ilag HK, Norström M. The Heat Is On: Modeling the Persistence of ESBL-Producing E. coli in Blue Mussels under Meal Preparation. Foods 2022; 12:foods12010014. [PMID: 36613230 PMCID: PMC9818077 DOI: 10.3390/foods12010014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 12/06/2022] [Accepted: 12/09/2022] [Indexed: 12/24/2022] Open
Abstract
Pathways for exposure and dissemination of antimicrobial-resistant (AMR) bacteria are major public health issues. Filter-feeding shellfish concentrate bacteria from the environment and thus can also harbor extended-spectrum β-lactamase—producing Escherichia coli (ESBL E. coli) as an example of a resistant pathogen of concern. Is the short steaming procedure that blue mussels (Mytilus edulis) undergo before consumption enough for food safety in regard to such resistant pathogens? In this study, we performed experiments to assess the survival of ESBL E. coli in blue mussel. Consequently, a predictive model for the dose of ESBL E. coli that consumers would be exposed to, after preparing blue mussels or similar through the common practice of brief steaming until opening of the shells, was performed. The output of the model is the expected number of colony forming units per gram (cfu/g) of ESBL E. coli in a meal as a function of the duration and the temperature of steaming and the initial contamination. In these experiments, the heat tolerance of the ESBL-producing E. coli strain was indistinguishable from that of non-ESBL E. coli, and the heat treatments often practiced are likely to be insufficient to avoid exposure to viable ESBL E. coli. Steaming time (>3.5−4.0 min) is a better indicator than shell openness to avoid exposure to these ESBL or indicator E. coli strains.
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Affiliation(s)
| | - Taran Skjerdal
- Norwegian Veterinary Institute, 1431 Ås, Norway
- Correspondence:
| | | | - Hanna K. Ilag
- Norwegian Veterinary Institute, 1431 Ås, Norway
- Department of Microbiology, Oslo University Hospital, 0424 Oslo, Norway
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López-Romero JC, García-Dávila J, Peña-Ramos EA, González-Ríos H, Valenzuela-Melendres M, Osoria M, Juneja VK. Effect of Citral on the Thermal Inactivation of Escherichia coli O104:H4 in Ground Beef. J Food Prot 2022; 85:1635-1639. [PMID: 35776056 DOI: 10.4315/jfp-22-086] [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: 03/23/2022] [Accepted: 06/24/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT The objective of the present study was to analyze the combined effect of heat treatment (55 to 62.5°C) and citral (0 to 3%) on the heat resistance of Escherichia coli O104:H4 inoculated into ground beef. Inoculated meat packages were immersed in a circulating water bath stabilized at 55, 57.5, 60, or 62.5°C for various times. The surviving microbial cells were counted after culture on tryptic soy agar. A factorial design (4 × 4) was used to analyze the effects and interaction of heat treatment and citral. Heat and citral promoted E. coli O104:H4 thermal inactivation, suggesting a synergistic effect. At 55°C, the incorporation of citral at 1, 2, and 3% decreased D-values (control = 42.75 min) by 85, 89, and 91%, respectively (P < 0.05). A citral concentration-dependent effect (P < 0.05) also was noted at other evaluated temperatures. These findings could be of value to the food industry for designing a safe thermal process for inactivating E. coli O104:H4 in ground beef under similar thermal inactivation conditions. HIGHLIGHTS
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Affiliation(s)
| | - Jimena García-Dávila
- LIPMAN Family Farms, Boulevard Antonio Quiroga 107i, 83174 Hermosillo, Sonora, México
| | - Etna Aida Peña-Ramos
- Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera Gustavo Enrique Astiazarán Rosas No. 46, 83304 Hermosillo, Sonora, México
| | - Humberto González-Ríos
- Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera Gustavo Enrique Astiazarán Rosas No. 46, 83304 Hermosillo, Sonora, México
| | - Martín Valenzuela-Melendres
- Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera Gustavo Enrique Astiazarán Rosas No. 46, 83304 Hermosillo, Sonora, México
| | - Marangeli Osoria
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19308, USA
| | - Vijay K Juneja
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19308, USA
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9
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Loest D, Uhland FC, Young KM, Li XZ, Mulvey MR, Reid-Smith R, Sherk LM, Carson CA. Carbapenem-resistant Escherichia coli from shrimp and salmon available for purchase by consumers in Canada: a risk profile using the Codex framework. Epidemiol Infect 2022; 150:e148. [PMID: 35968840 PMCID: PMC9386791 DOI: 10.1017/s0950268822001030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Revised: 04/28/2022] [Accepted: 05/21/2022] [Indexed: 11/05/2022] Open
Abstract
Resistance to carbapenems in human pathogens is a growing clinical and public health concern. The carbapenems are in an antimicrobial class considered last-resort, they are used to treat human infections caused by multidrug-resistant Enterobacterales, and they are classified by the World Health Organization as 'High Priority Critically Important Antimicrobials'. The presence of carbapenem-resistant Enterobacterales (CREs) of animal-origin is of concern because targeted studies of Canadian retail seafood revealed the presence of carbapenem resistance in a small number of Enterobacterales isolates. To further investigate this issue, a risk profile was developed examining shrimp and salmon, the two most important seafood commodities consumed by Canadians and Escherichia coli, a member of the Enterobacterales order. Carbapenem-resistant E. coli (CREc) isolates have been identified in shrimp and other seafood products. Although carbapenem use in aquaculture has not been reported, several classes of antimicrobials are utilised globally and co-selection of antimicrobial-resistant microorganisms in an aquaculture setting is also of concern. CREs have been identified in retail seafood purchased in Canada and are currently thought to be uncommon. However, data concerning CRE or CREc occurrence and distribution in seafood are limited, and argue for implementation of ongoing or periodic surveillance.
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Affiliation(s)
- Daleen Loest
- Centre for Food-borne, Environmental and Zoonotic Infectious Diseases, Public Health Agency of Canada, Guelph, Ontario, Canada
| | - F. Carl Uhland
- Centre for Food-borne, Environmental and Zoonotic Infectious Diseases, Public Health Agency of Canada, Guelph, Ontario, Canada
| | - Kaitlin M. Young
- Centre for Food-borne, Environmental and Zoonotic Infectious Diseases, Public Health Agency of Canada, Guelph, Ontario, Canada
| | - Xian-Zhi Li
- Veterinary Drugs Directorate, Health Products and Food Branch, Health Canada, Ottawa, Ontario, Canada
| | - Michael R. Mulvey
- National Microbiology Laboratory, Public Health Agency of Canada, Winnipeg, Manitoba, Canada
| | - Richard Reid-Smith
- Centre for Food-borne, Environmental and Zoonotic Infectious Diseases, Public Health Agency of Canada, Guelph, Ontario, Canada
| | - Lauren M. Sherk
- Centre for Food-borne, Environmental and Zoonotic Infectious Diseases, Public Health Agency of Canada, Guelph, Ontario, Canada
| | - Carolee A. Carson
- Centre for Food-borne, Environmental and Zoonotic Infectious Diseases, Public Health Agency of Canada, Guelph, Ontario, Canada
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Local and Universal Action: The Paradoxes of Indole Signalling in Bacteria. Trends Microbiol 2020; 28:566-577. [PMID: 32544443 DOI: 10.1016/j.tim.2020.02.007] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 02/05/2020] [Accepted: 02/25/2020] [Indexed: 02/06/2023]
Abstract
Indole is a signalling molecule produced by many bacterial species and involved in intraspecies, interspecies, and interkingdom signalling. Despite the increasing volume of research published in this area, many aspects of indole signalling remain enigmatic. There is disagreement over the mechanism of indole import and export and no clearly defined target through which its effects are exerted. Progress is hindered further by the confused and sometimes contradictory body of indole research literature. We explore the reasons behind this lack of consistency and speculate whether the discovery of a new, pulse mode of indole signalling, together with a move away from the idea of a conventional protein target, might help to overcome these problems and enable the field to move forward.
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11
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Growth behaviour and thermal inactivation of E. coli O157:H7 and Salmonella spp. in ground lean camel meat. Int J Food Microbiol 2020; 316:108423. [DOI: 10.1016/j.ijfoodmicro.2019.108423] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 08/27/2019] [Accepted: 11/03/2019] [Indexed: 11/23/2022]
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12
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Tesson V, Federighi M, Cummins E, de Oliveira Mota J, Guillou S, Boué G. A Systematic Review of Beef Meat Quantitative Microbial Risk Assessment Models. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:E688. [PMID: 31973083 PMCID: PMC7037662 DOI: 10.3390/ijerph17030688] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 01/13/2020] [Accepted: 01/15/2020] [Indexed: 11/16/2022]
Abstract
Each year in Europe, meat is associated with 2.3 million foodborne illnesses, with a high contribution from beef meat. Many of these illnesses are attributed to pathogenic bacterial contamination and inadequate operations leading to growth and/or insufficient inactivation occurring along the whole farm-to-fork chain. To ensure consumer health, decision-making processes in food safety rely on Quantitative Microbiological Risk Assessment (QMRA) with many applications in recent decades. The present study aims to conduct a critical analysis of beef QMRAs and to identify future challenges. A systematic approach, the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines, was used to collate beef QMRA models, identify steps of the farm-to-fork chain considered, and analyze inputs and outputs included as well as modelling methods. A total of 2343 articles were collected and 67 were selected. These studies focused mainly on western countries and considered Escherichia coli (EHEC) and Salmonella spp. pathogens. Future challenges were identified and included the need of whole-chain assessments, centralization of data collection processes, and improvement of model interoperability through harmonization. The present analysis can serve as a source of data and information to inform QMRA framework for beef meat and will help the scientific community and food safety authorities to identify specific monitoring and research needs.
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Affiliation(s)
| | | | - Enda Cummins
- Biosystems Engineering, School of Agriculture, Food Science and Veterinary Medicine, Agriculture and Food Science Centre, University College Dublin, Belfield, Dublin 4, Ireland
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Home style frying of steak and meat products: Survival of Escherichia coli related to dynamic temperature profiles. Int J Food Microbiol 2019; 300:53-63. [PMID: 31048092 DOI: 10.1016/j.ijfoodmicro.2019.03.020] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2018] [Revised: 02/15/2019] [Accepted: 03/29/2019] [Indexed: 11/24/2022]
Abstract
Microbial survival of heating and cross-contamination are the two transmission routes during food preparation in the consumers' kitchen that are relevant for QMRA (Quantitative Microbial Risk Assessment). The aim of the present study was to extend the limited amount of data on microbial survival during real-life preparation of meat and meat products and to obtain accessory temperature data that allow for a more general (product unspecific) approach. Therefore survival data were combined with extensive measurements of time- and location dependent temperature using an infrared camera for the surface and buttons for the inside of the product, supplemented with interpolation modelling. We investigated the survival of heating of Escherichia coli O111:H2 in beefsteak, hamburgers (beef and 50% beef 50% pork (HH)), meatballs (beef and HH) and crumbs (HH). For beefsteak, survival as a whole is dominated by the sides, giving a log reduction of 1-2 (rare), 3-4 (medium) and 6-7 (done). Limited measurements indicated that done preparation gave 5-6 log reduction for crumbs and at least 8-9 log for the other products. Medium preparation gave a higher reduction in hamburgers (2-4 log) than in meatballs (1-2 log) and in beef (3-4) than in HH (2-3) hamburgers. In general, our 'done' results give larger inactivation than found in literature, whereas 'rare' and 'medium' results are similar. The experiments resulted in two types of curves of D70/z-values, dependent on product, doneness and for beefsteaks sides vs. top/bottom. One type of curve agrees reasonably with literature D70/z estimates from isothermal temperature experiments, which supports using these estimates for home style cooking QMRA calculations. In case of the other type of curve, which is mainly found for (near) surface contamination in close contact with the pan, these literature estimates cannot be applied. We also applied a simplified approach, assuming thermal inactivation is dominated by the highest temperatures reached. The time duration of this highest temperature gives accessory D-values which prove to fit with isothermal temperature literature data, thus suggesting application of such data for QMRA is possible by this approach also, which is less labor intensive both in terms of measurements and modelling. In real life, variability in product properties and preparation styles is large. Further studies are needed to analyze the effect on survival, preferably focusing on determining the essential variables. More variation in heating time will allow for estimating D70/z point estimates rather than curves representing possible sets of D70/z-values.
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Huang L, Hwang CA, Fang T. Improved estimation of thermal resistance of Escherichia coli O157:H7, Salmonella spp., and Listeria monocytogenes in meat and poultry – The effect of temperature and fat and A global analysis. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.08.026] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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15
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Brar JS, Waddell JN, Bailey M, Corkran S, Velasquez C, Juneja VK, Singh M. Thermal Inactivation of Shiga Toxin-Producing Escherichia coli in Ground Beef with Varying Fat Content. J Food Prot 2018; 81:986-992. [PMID: 29757011 DOI: 10.4315/0362-028x.jfp-17-455] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Decimal reduction time ( D-value) was calculated for six non-O157 Shiga toxin-producing Escherichia coli (STEC) in a laboratory medium and ground beef. For the laboratory medium, an overnight culture of each strain of STEC was divided into 10-mL sample bags and heated in a water bath for a specific time on the basis of the temperatures. Survival curves were generated by plotting the surviving bacterial population against time, and a linear-log primary model was used to estimate the D-values from survival curves. The z-values (the temperature raised to reduce the D-value by one-tenth) were calculated by plotting the log D-values against temperature. Similarly, for ground beef, six fat contents, 5, 10, 15, 20, 25, and 30% of ground beef were formulated for this study. Inoculated meat was divided into 5-g pouches and submerged in a water bath set at specific temperatures (55, 60, 65, 68, and 71.1°C). The average D-value for these strains in a laboratory medium was 17.96 min at 55°C, which reduced significantly ( P < 0.05) to 1.58 min at 60°C, and then further reduced ( P < 0.05) to 0.46 min at 65°C. In ground beef, a negative correlation ( P < 0.05) between fat content of ground beef and D-values was observed at 55°C. However, at temperatures greater than 60°C, there was no impact ( P > 0.05) of fat content of ground beef on the thermal resistance of non-O157 STECs. Irrespective of the fat content of ground beef, the D-values ranged from 15.93 to 11.69, 1.15 to 1.12, and 0.14 to 0.09 min and 0.05 at 55, 60, 65, and 68°C, respectively. The data generated from this study can be helpful for the meat industry to develop predictive models for thermal inactivation of non-O157 STECs in ground beef with varying fat content.
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Affiliation(s)
- Jagpinder S Brar
- 1 Department of Food Science, Purdue University, West Lafayette, Indiana 47906
| | - Jolena N Waddell
- 2 Department of Animal Science and Veterinary Technology, Tarleton State University, Stephenville, Texas 76402
| | - Matthew Bailey
- 3 Department of Poultry Science, University of Georgia, Athens, Georgia 30602; and
| | - Sydney Corkran
- 1 Department of Food Science, Purdue University, West Lafayette, Indiana 47906
| | - Carmen Velasquez
- 1 Department of Food Science, Purdue University, West Lafayette, Indiana 47906
| | - Vijay K Juneja
- 4 U.S. Department of Agriculture-Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Manpreet Singh
- 3 Department of Poultry Science, University of Georgia, Athens, Georgia 30602; and
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Kou X, Li R, Hou L, Zhang L, Wang S. Identifying possible non-thermal effects of radio frequency energy on inactivating food microorganisms. Int J Food Microbiol 2018; 269:89-97. [DOI: 10.1016/j.ijfoodmicro.2018.01.025] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2017] [Revised: 01/18/2018] [Accepted: 01/30/2018] [Indexed: 11/17/2022]
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Nekouei O, Checkley S, Waldner C, Smith BA, Invik J, Carson C, Avery B, Sanchez J, Gow S. Exposure to antimicrobial-resistant Escherichia coli through the consumption of ground beef in Western Canada. Int J Food Microbiol 2018. [PMID: 29524769 DOI: 10.1016/j.ijfoodmicro.2018.02.022] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Emergence and dissemination of antimicrobial resistance (AMR) in food-borne bacteria is a public health issue. Retail meat is considered an important carrier for antimicrobial-resistant Escherichia coli. Currently, resistance of E. coli strains to third generation cephalosporins are of particular concern, with significant potential animal and public health consequences. Resistance to tetracyclines is also a concern, due to high prevalence of this resistance and important co-resistance patterns. However, the actual likelihood of exposure to antimicrobial-resistant bacteria via the consumption of retail meats, beyond the simple frequencies of resistance found in samples of meat at the grocery store, in Canada remains to be investigated. This study was conducted to estimate the potential human exposure to ceftriaxone- and tetracycline-resistant E.coli (CREC and TREC; the hazards of interest) through the consumption of ground beef in Western Canada. Our exposure assessment simulation model included five modules: 1) estimation of prevalence and concentration of the hazards of interest in retail ground beef samples collected by the Canadian Integrated Program for Antimicrobial Resistance Surveillance (CIPARS), 2011-2014; 2) potential growth of the hazards during transportation from retail to home; 3) potential growth or reduction of the hazards during home storage; 4) thermal inactivation of the hazards due to cooking; and 5) consumption. The outputs of the model were presented as the probability of consumers' exposure to various threshold levels of the hazards [10 to 106 colony forming units (CFU)] in one serving of cooked ground beef. Overall, the probabilities of exposure to high threshold levels of the hazards (>4 log10 CFU/serving) were estimated to be lower than 0.12% in the study population (2011-2014). The mean probabilities of exposure to at least 1 log10 CFU CREC and TREC in a single meal containing cooked ground beef were 0.067% (SD: 0.001%) and 1.20% (SD: 0.02%), respectively. This probability substantially decreased as the threshold level of exposure increased to ≥6 log10 CFU. The probability of exposure to TREC was consistently greater than that for CREC. Cooking led to a prominent drop in the mean concentration of the hazards (4.7 log10 CFU/g). The findings from this research could inform the policy-making process and provide suggestions for adjustments in future retail surveillance plans. In addition, important knowledge gaps in this area have been highlighted.
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Affiliation(s)
- Omid Nekouei
- University of Prince Edward Island, Charlottetown, PE, Canada.
| | - Sylvia Checkley
- University of Calgary, Calgary, AB, Canada; Provincial Laboratory for Public Health, Calgary, AB, Canada
| | - Cheryl Waldner
- University of Saskatchewan, Western College of Veterinary Medicine, Saskatoon, SK, Canada
| | - Ben A Smith
- Public Health Agency of Canada, Guelph, Saskatoon, Canada
| | | | - Carolee Carson
- Public Health Agency of Canada, Guelph, Saskatoon, Canada
| | - Brent Avery
- Public Health Agency of Canada, Guelph, Saskatoon, Canada
| | - Javier Sanchez
- University of Prince Edward Island, Charlottetown, PE, Canada
| | - Sheryl Gow
- University of Saskatchewan, Western College of Veterinary Medicine, Saskatoon, SK, Canada; Public Health Agency of Canada, Guelph, Saskatoon, Canada
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Li K, McKeith AG, Shen C, McKeith R. A Comparison Study of Quality Attributes of Ground Beef and Veal Patties and Thermal Inactivation of Escherichia coli O157:H7 after Double Pan-Broiling Under Dynamic Conditions. Foods 2017; 7:E1. [PMID: 29278379 PMCID: PMC5789264 DOI: 10.3390/foods7010001] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2017] [Revised: 12/07/2017] [Accepted: 12/22/2017] [Indexed: 11/16/2022] Open
Abstract
This study compared the quality variation and thermal inactivation of Escherichia coli O157:H7 in non-intact beef and veal. Coarse ground beef and veal patties (2.1 cm thick, 12.4 cm diameter, 180 g) inoculated with E. coli O157:H7, aerobically stored before double pan-broiling for 0-360 s without rest or to 55, 62.5, 71.1, and 76 °C (internal temperature) with 0.5- or 3.5-min rest. Microbial population and qualities including color, cooking losses, pH, water activity, fat, and moisture content, were tested. After cooking the beef and veal patties, the weight losses were 17.83-29%, the pH increased from 5.53-5.60 to 5.74-6.09, the moisture content decreased from 70.53-76.02% to 62.60-67.07%, and the fat content increased (p < 0.05) from 2.19-6.46% to 2.92-9.45%. Cooking beef and veal samples with increasing internal temperatures decreased a* and b* values and increased the L* value. Escherichia coli O157:H7 was more sensitive to heat in veal compared to beef with shorter D-value and "shoulder" time. Cooking to 71.1 and 76 °C reduced E. coli O157:H7 by >6 log CFU/g regardless of rest time. Cooking to 55 °C and 62.5 °C with a 3.5-min rest achieved an additional 1-3 log CFU/g reduction compared to the 0.5-min rest. Results should be useful for developing risk assessment of non-intact beef and veal products.
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Affiliation(s)
- KaWang Li
- Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV 26506, USA.
| | - Amanda Gipe McKeith
- Department of Animal Sciences & Agricultural Education, California State University Fresno, Fresno, CA 93740, USA.
| | - Cangliang Shen
- Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV 26506, USA.
| | - Russell McKeith
- Division of Agriculture, College of the Sequoias, Tulare, CA 93274, USA.
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Liu J, Summers D. Indole at low concentration helps exponentially growing Escherichia coli survive at high temperature. PLoS One 2017; 12:e0188853. [PMID: 29216232 PMCID: PMC5720752 DOI: 10.1371/journal.pone.0188853] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2017] [Accepted: 11/14/2017] [Indexed: 12/25/2022] Open
Abstract
A culture of stationary phase Escherichia coli cells has been reported to produce copious indole when exposed to high temperature (50°C), and this response has been proposed to aid survival. We reinvestigated this phenomenon and found that indole production under these conditions is probably not a direct response to heat stress. Rather, E. coli produces indole when growth is prevented, irrespective of whether this is due to heat stress, antibiotic treatment or the removal of nutrients. Moreover, 300μM indole produced at 50°C does not improve the viability of heat stressed cells. Interestingly, a much lower concentration of indole (20 μM) improves the survival of an indole-negative strain (ΔtnaA) when heat stressed during exponential growth. In addition we have shown that the distribution of tryptophanase, the enzyme responsible for indole synthesis, is highly heterogeneous among cells in a population, except during the transition between exponential and stationary phases. The observation that, despite the presence of the tryptophanase, very little indole is produced during early exponential phase suggests that there is post-translational regulation of the enzyme.
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Affiliation(s)
- Junyan Liu
- Department of Genetics, University of Cambridge, Cambridge, United Kingdom
| | - David Summers
- Department of Genetics, University of Cambridge, Cambridge, United Kingdom
- * E-mail:
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21
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Mukhopadhyay S, Sokorai K, Ukuku D, Fan X, Juneja V, Sites J, Cassidy J. Inactivation of Salmonella enterica and Listeria monocytogenes in cantaloupe puree by high hydrostatic pressure with/without added ascorbic acid. Int J Food Microbiol 2016; 235:77-84. [DOI: 10.1016/j.ijfoodmicro.2016.07.007] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2016] [Revised: 07/06/2016] [Accepted: 07/10/2016] [Indexed: 10/21/2022]
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22
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Chen YY, Gänzle MG. Influence of cyclopropane fatty acids on heat, high pressure, acid and oxidative resistance in Escherichia coli. Int J Food Microbiol 2016; 222:16-22. [DOI: 10.1016/j.ijfoodmicro.2016.01.017] [Citation(s) in RCA: 51] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2015] [Revised: 01/18/2016] [Accepted: 01/23/2016] [Indexed: 10/22/2022]
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23
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Peng J, Tang J, Barrett DM, Sablani SS, Anderson N, Powers JR. Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality. Crit Rev Food Sci Nutr 2015; 57:2970-2995. [DOI: 10.1080/10408398.2015.1082126] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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24
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Ko KY, Geornaras I, Byelashov OA, Paik HD, Kim KT, Sofos JN. Thermotolerance of Rifampicin-Resistant E
scherichia coli
O157:H7 Derivatives and Their Parental Strains in a Broth System. J Food Saf 2015. [DOI: 10.1111/jfs.12207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Kyung Yuk Ko
- Center for Meat Safety & Quality; Department of Animal Sciences; Colorado State University; Fort Collins CO 80523
- Division of Food Additives and Packaging; Department of Food Safety Evaluation; Ministry of Food Drug Safety; Cheongwon-gun Chungbuk Korea
| | - Ifigenia Geornaras
- Center for Meat Safety & Quality; Department of Animal Sciences; Colorado State University; Fort Collins CO 80523
| | - Oleksandr A. Byelashov
- Center for Meat Safety & Quality; Department of Animal Sciences; Colorado State University; Fort Collins CO 80523
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources; Konkuk University; Seoul Korea
| | - Kee-Tae Kim
- Department of Food Science and Biotechnology of Animal Resources; Konkuk University; Seoul Korea
| | - John N. Sofos
- Center for Meat Safety & Quality; Department of Animal Sciences; Colorado State University; Fort Collins CO 80523
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25
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Cálix-Lara TF, Kirsch KR, Hardin MD, Castillo A, Smith SB, Taylor TM. Investigation into Formation of Lipid Hydroperoxides from Membrane Lipids in Escherichia coli O157:H7 following Exposure to Hot Water. J Food Prot 2015; 78:1197-202. [PMID: 26038913 DOI: 10.4315/0362-028x.jfp-14-394] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Although studies have shown antimicrobial treatments consisting of hot water sprays alone or paired with lactic acid rinses are effective for reducing Escherichia coli O157:H7 loads on beef carcass surfaces, the mechanisms by which these interventions inactivate bacterial pathogens are still poorly understood. It was hypothesized that E. coli O157:H7 exposure to hot water in vitro at rising temperatures for longer time periods would result in increasing deterioration of bacterial outer membrane lipids, sensitizing the pathogen to subsequent lactic acid application. Cocktails of E. coli O157:H7 strains were subjected to hot water at 25 (control) 65, 75, or 85 °C incrementally up to 60 s, after which surviving cells were enumerated by plating. Formation of lipid hydroperoxides from bacterial membranes and cytoplasmic accumulation of L-lactic acid was quantified spectrophotometrically. Inactivation of E. coli O157:H7 proceeded in a hot water exposure duration- and temperature-dependent manner, with populations being reduced to nondetectable numbers following heating of cells in 85 °C water for 30 and 60 s (P < 0.05). Lipid hydroperoxide formation was not observed to be dependent upon increasing water temperature or exposure period. The data suggest that hot water application prior to organic acid application may function to increase the sensitivity of E. coli O157:H7 cells by degrading membrane lipids.
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Affiliation(s)
- Thelma F Cálix-Lara
- Department of Nutrition and Food Science, Texas A&M University, College Station, Texas 77843-2253, USA
| | - Katie R Kirsch
- Department of Nutrition and Food Science, Texas A&M University, College Station, Texas 77843-2253, USA
| | - Margaret D Hardin
- Department of Animal Science, Texas A&M AgriLife Research, College Station, Texas 77843-2471, USA; IEH Laboratories and Consulting Group, 15300 Bothell Way N.E., Lake Forest Park, WA 98155, USA
| | - Alejandro Castillo
- Department of Animal Science, Texas A&M AgriLife Research, College Station, Texas 77843-2471, USA
| | - Stephen B Smith
- Department of Animal Science, Texas A&M AgriLife Research, College Station, Texas 77843-2471, USA
| | - Thomas M Taylor
- Department of Animal Science, Texas A&M AgriLife Research, College Station, Texas 77843-2471, USA.
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Lambertini E, Buchanan RL, Narrod C, Pradhan AK. Transmission of Bacterial Zoonotic Pathogens between Pets and Humans: The Role of Pet Food. Crit Rev Food Sci Nutr 2015; 56:364-418. [DOI: 10.1080/10408398.2014.902356] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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27
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Juneja VK, Cadavez V, Gonzales-Barron U, Mukhopadhyay S. Modelling the effect of pH, sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157:H7 in ground beef. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.11.050] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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28
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Joo MJ, Jung H, Kim SH, Yoon WB. The Antibacterial Effect of Flower Pollen on E
scherichia coli
O157:H7 in Ground Pork. J Food Saf 2015. [DOI: 10.1111/jfs.12182] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Myoung-Jae Joo
- Department of Food Science and Biotechnology; College of Agricultural and Life Science; Kangwon National University; KangwondaehakGil 1 Chuncheon Gangwon-do 200-701 South Korea
| | - HwaBin Jung
- Department of Food Science and Biotechnology; College of Agricultural and Life Science; Kangwon National University; KangwondaehakGil 1 Chuncheon Gangwon-do 200-701 South Korea
| | - Sun-ho Kim
- Department of Food Science and Biotechnology; College of Agricultural and Life Science; Kangwon National University; KangwondaehakGil 1 Chuncheon Gangwon-do 200-701 South Korea
| | - Won Byong Yoon
- Department of Food Science and Biotechnology; College of Agricultural and Life Science; Kangwon National University; KangwondaehakGil 1 Chuncheon Gangwon-do 200-701 South Korea
- Agricultural and Life Science Research Institute; Kangwon National University; KangwondaehakGil 1 Chuncheon Gangwon-do 200-701 South Korea
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29
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Gurman PM, Holds G, Jarrett RG, Ross T, Kiermeier A. Predictive modelling of Salmonella spp. inactivation in pork burger patties of varying fat contents. ANIMAL PRODUCTION SCIENCE 2015. [DOI: 10.1071/anv55n12ab122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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30
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Liu Y, Gill A, McMullen L, Gänzle MG. Variation in heat and pressure resistance of verotoxigenic and nontoxigenic Escherichia coli. J Food Prot 2015; 78:111-20. [PMID: 25581185 DOI: 10.4315/0362-028x.jfp-14-267] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study evaluated the heat and pressure resistance of 112 strains of Escherichia coli, including 102 strains of verotoxigenic E. coli (VTEC) representing 23 serotypes and four phylogenetic groups. In an initial screening, the heat and pressure resistance of 100 strains, including 94 VTEC strains, were tested in phosphate-buffered saline (PBS). Treatment at 60°C for 5 min reduced cell counts by 2.0 to 5.5 log CFU/ml; treatment at 600 MPa for 3 min at 25°C reduced the cell counts by 1.1 to 5.5 log CFU/ml. Heat or pressure resistance did not correlate to the phylogenetic group or the serotype. A smaller group of E. coli strains was evaluated for heat and pressure resistance in Luria-Bertani (LB) broth. Generally, the levels of heat resistance of E. coli strains in LB and PBS were similar; however, the levels of pressure resistance observed for treatments in LB broth or PBS were variable. The cell counts of pressure-resistant strains of VTEC were reduced by less than 1.5 log CFU/ml after treatment at 600 MPa for 3 min. E. coli strains were also treated with 600 MPa for 3 min in ground beef or inoculated into beef patties and grilled to 63 or 71°C. The cell counts of the VTEC E. coli O26:H11 strain 05-6544 were reduced by 2 log CFU/g by pressure treatment in ground beef. The cell counts of the heat-resistant E. coli strain AW1.7 were reduced by 1.4 and 3.4 log CFU/g in beef patties grilled to internal temperatures of 63 and 71°C, respectively. The cell counts of E. coli 05-6544 were reduced by less than 3 and 6 log CFU/g in beef patties grilled to internal temperatures of 63 and 71°C, respectively. To study whether the composition of the beef patties influenced heat resistance, E. coli strains AW1.7, AW1.7 Δ pHR1, MG1655, and LMM1030 were mixed into beef patties containing 15 or 35% fat and 0 or 2% NaCl, and the patties were grilled to an internal temperature of 63°C. The highest heat resistance of E. coli was observed in patties containing 15% fat and 2% NaCl.
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Affiliation(s)
- Yang Liu
- University of Alberta, Department of Agricultural, Food and Nutritional Science, Edmonton, Canada
| | - Alex Gill
- Health Canada/Sante Canada, Microbiology Research Division, Bureau of Microbial Hazards, Ottawa, Canada
| | - Lynn McMullen
- University of Alberta, Department of Agricultural, Food and Nutritional Science, Edmonton, Canada
| | - Michael G Gänzle
- University of Alberta, Department of Agricultural, Food and Nutritional Science, Edmonton, Canada; School of Food and Pharmaceutical Engineering, Hubei University of Technology, Wuhan, People's Republic of China.
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31
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Hamoud-Agha MM, Curet S, Simonin H, Boillereaux L. Holding time effect on microwave inactivation of Escherichia coli K12: Experimental and numerical investigations. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.06.043] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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32
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Vasan A, Geier R, Ingham SC, Ingham BH. Thermal tolerance of O157 and non-O157 Shiga toxigenic strains of Escherichia coli, Salmonella, and potential pathogen surrogates, in frankfurter batter and ground beef of varying fat levels. J Food Prot 2014; 77:1501-11. [PMID: 25198841 DOI: 10.4315/0362-028x.jfp-14-106] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The non-O157 Shiga toxigenic Escherichia coli (STEC) serogroups most commonly associated with illness are O26, O45, O103, O111, O121, and O145. We compared the thermal tolerance (D55°C) of three or more strains of each of these six non-O157 STEC serogroups with five strains of O157:H7 STEC in 7% fat ground beef. D55°C was also determined for at least one heat-tolerant STEC strain per serogroup in 15 and 27% fat ground beef. D55°C of single-pathogen cocktails of O157 and non-O157 STEC, Salmonella, and potential pathogen surrogates, Pediococcus acidilactici and Staphylococcus carnosus, was determined in 7, 15, and 27% fat ground beef and in frankfurter batter. Samples (25 g) were heated for up to 120 min at 55°C, survivors were enumerated, and log CFU per gram was plotted versus time. There were significant differences in D55°C across all STEC strains heated in 7% fat ground beef (P < 0.05), but no non-O157 STEC strain had D55°C greater than the range observed for O157 STEC. D55°C was significantly different for strains within serogroups O45, O145, and O157 (P < 0.05). D55°C for non-O157 STEC strains in 15 and 27% fat ground beef were less than or equal to the range of D55°C for O157. D55°C for pathogen cocktails was not significantly different when measured in 7, 15, and 27% fat ground beef (P ≥ 0.05). D55°C of Salmonella in frankfurter batter was significantly less than for O157 and non-O157 STEC (P < 0.05). Thermal tolerance of pathogen cocktails in ground beef (7, 15, or 27% fat) and frankfurter batter was significantly less than for potential pathogen surrogates (P < 0.05). Results suggest that thermal processes in beef validated against E. coli O157:H7 have adequate lethality against non-O157 STEC, that thermal processes that target Salmonella destruction may not be adequate against STEC in some situations, and that the use of pathogen surrogates P. acidilactici and S. carnosus to validate thermal processing interventions in ground beef and frankfurter batter would be of limited utility to processors.
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Affiliation(s)
- Akhila Vasan
- Department of Food Science, University of Wisconsin-Madison, 1605 Linden Drive, Madison, Wisconsin 53706, USA
| | - Renae Geier
- Department of Food Science, University of Wisconsin-Madison, 1605 Linden Drive, Madison, Wisconsin 53706, USA
| | - Steve C Ingham
- Division of Food Safety, Wisconsin Department of Agriculture, Trade and Consumer Protection, P.O. Box 8911, Madison, Wisconsin 53708, USA
| | - Barbara H Ingham
- Department of Food Science, University of Wisconsin-Madison, 1605 Linden Drive, Madison, Wisconsin 53706, USA.
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Wang L, Li P, Zhang Z, Chen Q, Aguilar ZP, Xu H, Yang L, Xu F, Lai W, Xiong Y, Wei H. Rapid and accurate detection of viable Escherichia coli O157:H7 in milk using a combined IMS, sodium deoxycholate, PMA and real-time quantitative PCR process. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.08.011] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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A review of factors that affect transmission and survival of verocytotoxigenic Escherichia coli in the European farm to fork beef chain. Meat Sci 2014; 97:375-83. [PMID: 24548772 DOI: 10.1016/j.meatsci.2014.01.009] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2013] [Revised: 01/13/2014] [Accepted: 01/16/2014] [Indexed: 11/21/2022]
Abstract
Verocytotoxigenic Escherichia coli (VTEC) are a significant foodborne public health hazard in Europe, where most human infections are associated with six serogroups (O157, O26, O103, O145, O111 and O104). With the exception of O104, these serogroups are associated with bovine animals and beef products. This paper reviews our current knowledge of VTEC in the beef chain focusing on transmission and the factors which impact on survival from the farm through transport, lairage, slaughter, dressing, processing and distribution, in the context of the European beef industry. It provides new information on beef farm and animal hide prevalence, distribution and virulence factors as well as pre-chilled carcass and ground beef prevalence, generated by the recently completed EU Framework research project, ProSafeBeef. In the concluding section, emerging issues and data gaps are addressed with a view to increasing our understanding of this pathogen and developing new thinking on detection and control.
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35
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Trevisani M, Mancusi R, Valero A. Thermal inactivation kinetics of Shiga toxin-producing Escherichia coli in buffalo Mozzarella curd. J Dairy Sci 2013; 97:642-50. [PMID: 24342684 DOI: 10.3168/jds.2013-7150] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2013] [Accepted: 10/20/2013] [Indexed: 01/08/2023]
Abstract
The use of raw milk in the processing of buffalo Mozzarella cheese is permitted, but the heat treatment used for stretching the curd must ensure that the final product does not contain pathogens such as Shiga toxin-producing Escherichia coli (STEC) that may be present on buffalo dairy farms. This study carried out challenge tests at temperatures between 68 °C and 80 °C for 2 to 10 min to simulate curd temperatures during the stretching phase. Curd samples were inoculated with 2 STEC strains (serotypes O157 and O26), and their inactivation rates were assessed in the different challenge tests. The curd samples were digested with papain to ensure a homogeneous dispersion of bacteria. The STEC cells were counted after inoculation (range 7.1-8.7 log cfu/g) and after heat treatments using the most probable number (MPN) technique. A plot of log MPN/g versus time was created for each separate experiment. The log linear model with tail was used to provide a reasonable fit to observed data. Maximum inactivation rate (k(max), min(-1)), residual population (log MPN/g), decimal reduction time (min), and time for a 4D (4-log10) reduction (min) were estimated at each temperature tested. A 4D reduction of the O26 STEC strain was achieved when curd was heated at 68 °C for 2.6 to 6.3 min or at 80 °C for 2.1 to 2.3 min. Greater resistance was observed for the O157 strain at 68 °C because k(max) was 1.48 min(-1). The model estimates can support cheesemakers in defining appropriate process criteria needed to control possible STEC contamination in raw milk intended for the production of Mozzarella.
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Affiliation(s)
- M Trevisani
- Veterinary Medical Science Department, School of Agriculture and Veterinary Medicine, University of Bologna, Via Tolara di Sopra, 40064 Ozzano dell'Emilia, Italy.
| | - R Mancusi
- Veterinary Medical Science Department, School of Agriculture and Veterinary Medicine, University of Bologna, Via Tolara di Sopra, 40064 Ozzano dell'Emilia, Italy
| | - A Valero
- Department of Food Science and Technology, University of Cordoba, International Campus of Excellence in the AgriFood Sector (ceiA3), Campus de Rabanales, Edificio Darwin, 14014 Córdoba, Spain
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36
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Langsrud S, Heir E, Rode TM. Survival of Shiga toxin-producing Escherichia coli and Stx bacteriophages in moisture enhanced beef. Meat Sci 2013; 97:339-46. [PMID: 24134920 DOI: 10.1016/j.meatsci.2013.09.022] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2012] [Revised: 09/13/2013] [Accepted: 09/24/2013] [Indexed: 10/26/2022]
Abstract
Moisture enhancement of meat through injection is a technology to improve the sensory properties and the weight of meat. However, the technology may increase the risk of food borne infections. Shiga toxin-producing Escherichia coli (STEC) or bacteriophages carrying cytotoxin genes (Shiga toxin genes, stx), which is normally only present on the surface of intact beef, may be transferred to the inner parts of the muscle during the injection process. Pathogens and bacteriophages surviving the storage period may not be eliminated in the cooking process since many consumers prefer undercooked beef. Measures to increase the microbial food safety of moisture enhanced beef may include sterilization or washing of the outer surface of the meat before injection, avoiding recycling of marinade and addition of antimicrobial agents to the marinade. This paper reviews the literature regarding microbial safety of moisture enhanced beef with special emphasis on STEC and Stx bacteriophages. Also, results from a European Union research project, ProSafeBeef (Food-CT-16 2006-36241) are presented.
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Affiliation(s)
- Solveig Langsrud
- Nofima, Norwegian Institute of Food, Fishery and Aquaculture, P.O. Box 210, N-1431 Ås, Norway
| | - Even Heir
- Nofima, Norwegian Institute of Food, Fishery and Aquaculture, P.O. Box 210, N-1431 Ås, Norway
| | - Tone Mari Rode
- Nofima, Norwegian Institute of Food, Fishery and Aquaculture, P.O. Box 210, N-1431 Ås, Norway
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37
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Aamir M, Ovissipour M, Sablani SS, Rasco B. Predicting the Quality of Pasteurized Vegetables Using Kinetic Models: A Review. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2013; 2013:271271. [PMID: 26904594 PMCID: PMC4745515 DOI: 10.1155/2013/271271] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/23/2013] [Revised: 06/19/2013] [Accepted: 06/26/2013] [Indexed: 11/21/2022]
Abstract
A resurgence in interest examining thermal pasteurization technologies has been driven by demands for "cleaner" labeling and the need of organic and natural foods markets for suitable preventive measures to impede microbial growth and extend shelf life of minimally processed foods and ready-to-eat foods with a concomitant reduction in the use of chemical preservatives. This review describes the effects of thermal pasteurization on vegetable quality attributes including altering flavor and texture to improve consumer acceptability, stabilizing color, improving digestibility, palatability and retaining bioavailability of important nutrients, and bioactive compounds. Here, we provide kinetic parameters for inactivation of viral and bacterial pathogens and their surrogates and marker enzymes used to monitor process effectiveness in a variety of plant food items. Data on thermal processing protocols leading to higher retention and bioactivity are also presented. Thermal inactivation of foodborne viruses and pathogenic bacteria, specifically at lower pasteurization temperatures or via new technologies such as dielectric heating, can lead to greater retention of "fresh-like" properties.
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Affiliation(s)
- Muhammad Aamir
- School of Food Science, Washington State University, Pullman, WA 99164-6376, USA
| | | | - Shyam S. Sablani
- Department of Biological System Engineering, Washington State University, Pullman, WA 99164-6120, USA
| | - Barbara Rasco
- School of Food Science, Washington State University, Pullman, WA 99164-6376, USA
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38
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Luchansky JB, Porto-Fett ACS, Shoyer BA, Phillips J, Eblen D, Evans P, Bauer N. Thermal inactivation of a single strain each of serotype O26:H11, O45:H2, O103:H2, O104:H4, O111:H⁻, O121:H19, O145:NM, and O157:H7 cells of Shiga toxin-producing Escherichia coli in wafers of ground beef. J Food Prot 2013; 76:1434-7. [PMID: 23905801 DOI: 10.4315/0362-028x.jfp-12-429] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
For each of two trials, freshly ground beef of variable fat content (higher: 70:30 %lean:%fat; lower: 93:7 %lean:%fat) was separately inoculated with ca. 7.0 log CFU/g of a single strain of Escherichia coli serotypes O26:H11, O45:H2, O103:H2, O104:H4, O111:H⁻, O121:H19, O145:NM, and O157:H7. Next, ca. 3-g samples of inoculated beef were transferred into sterile filter bags and then flattened (ca. 1.0 mm thick) and vacuum sealed. For each temperature and sampling time, three bags of the inoculated wafers of beef were submerged in a thermostatically controlled water bath and heated to an internal temperature of 54.4°C (130°F) for up to 90 min, to 60°C (140°F) for up to 4 min, or to 65.6°C (150°F) for up to 0.26 min. In lower fat wafers, D-values ranged from 13.5 to 23.6 min, 0.6 to 1.2 min, and 0.05 to 0.08 min at 54.4, 60.0, and 65.6°C, respectively. Heating higher fat wafers to 54.4, 60.0, and 65.6°C generated D-values of 18.7 to 32.6, 0.7 to 1.1, and 0.05 to 0.2 min, respectively. In addition, we observed reductions of ca. 0.7 to 6.7 log CFU/g at 54.4°C after 90 min, ca. 1.1 to 6.1 log CFU/g at 60.0°C after 4 min, and 0.8 to 5.8 log CFU/g at 65.6°C after 0.26 min. Thus, cooking times and temperatures effective for inactivating a serotype O157:H7 strain of E. coli in ground beef were equally effective against the seven non-O157:H7 Shiga toxin-producing strains investigated herein.
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Affiliation(s)
- J B Luchansky
- Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.
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39
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Inactivation of Listeria monocytogenes on a polyethylene surface modified by layer-by-layer deposition of the antimicrobial N-halamine. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.02.004] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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40
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Mukhopadhyay S, Ukuku D, Fan X, Juneja VK. Efficacy of Integrated Treatment of UV light and Low-Dose Gamma Irradiation on Inactivation ofEscherichia coliO157:H7 andSalmonella entericaon Grape Tomatoes. J Food Sci 2013; 78:M1049-56. [DOI: 10.1111/1750-3841.12154] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2013] [Accepted: 04/04/2013] [Indexed: 11/30/2022]
Affiliation(s)
| | - D. Ukuku
- Food Safety and Intervention Technologies Research Unit; U.S. Dept. of Agriculture, Agricultural Research Service, Eastern Regional, Research Center; 600 E. Mermaid Lane; Wyndmoor; PA 19038; U.S.A
| | - X. Fan
- Residue Chemistry and Predicdive Microbiology Research Unit
| | - V. K. Juneja
- Residue Chemistry and Predicdive Microbiology Research Unit
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41
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Hamoud-Agha MM, Curet S, Simonin H, Boillereaux L. Microwave inactivation of Escherichia coli K12 CIP 54.117 in a gel medium: Experimental and numerical study. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.11.030] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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42
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Predictive Thermal Inactivation Model for Effects and Interactions of Temperature, NaCl, Sodium Pyrophosphate, and Sodium Lactate on Listeria monocytogenes in Ground Beef. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1102-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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43
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Ilhak Oİ, Dikici A, Can OP, Seker P, Oksüztepe G, Calıcıoğlu M. Effect of cooking procedures of kiymali pide, a traditional Turkish fast-food, on destruction of Escherichia coli O157:H7. Meat Sci 2013; 94:159-63. [PMID: 23501245 DOI: 10.1016/j.meatsci.2013.02.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2012] [Revised: 02/01/2013] [Accepted: 02/04/2013] [Indexed: 10/27/2022]
Abstract
The objective of the present study was to obtain data about cooking time and temperature of kiymali pide in the restaurants and to investigate thermal inactivation of E. coli O157:H7 during experimental kiymali pide making. A field study was conducted in randomly selected 23 of 87 pide restaurants. Processing parameters including oven temperature, cooking period and post-cooking temperature were determined. Kiymali pide samples were prepared using ground beef filling experimentally inoculated with E. coli O157:H7 (7.6 log10 CFU/g). Pide samples were cooked at a conventional oven at 180 °C for 180, 240, 270, 300 and 330 s. Results of the current study suggest that cooking kiymali pide at 180 °C for at least 330 s (5.5 min) may provide sufficient food safety assurance (≥6 log10 CFU/g) for E. coli O157:H7.
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Affiliation(s)
- Osman İrfan Ilhak
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Firat University, 23119 Elazig, Turkey.
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44
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Min KJ, Jung YJ, Kwon KY, Kim JH, Hwang IG, Yoon KS. Effect of Temperature on the Production of Staphylococcal Enterotoxin and Thermal Inactivation Kinetics of Staphylococcus aureus
in Selected Ready-to-Eat (RTE) Foods in Korea. J Food Saf 2013. [DOI: 10.1111/jfs.12018] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Kyung-Jin Min
- Department of Food and Nutrition; Kyung Hee University; Seoul Korea
| | - Yang-Jin Jung
- Department of Food and Nutrition; Kyung Hee University; Seoul Korea
| | - Kyung-Yoon Kwon
- Department of Food and Nutrition; Kyung Hee University; Seoul Korea
| | - Ju-Hui Kim
- Department of Food and Nutrition; Kyung Hee University; Seoul Korea
| | - In-Gyun Hwang
- Food Microbiology Division, National Institute of Food and Drug Safety Evaluation; Korea Food and Drug Administration; Seoul Korea
| | - Ki-Sun Yoon
- Department of Food and Nutrition; Kyung Hee University; Seoul Korea
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45
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Rajkowski KT. Thermal inactivation of Escherichia coli O157:H7 and Salmonella on catfish and tilapia. Food Microbiol 2012; 30:427-31. [DOI: 10.1016/j.fm.2011.12.019] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2011] [Revised: 11/22/2011] [Accepted: 12/21/2011] [Indexed: 10/14/2022]
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46
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Büchner C, Thomas S, Jaros D, Rohm H. Fast-responding thermal-death-time tubes for the determination of thermal bacteria inactivation. Eng Life Sci 2011. [DOI: 10.1002/elsc.201100041] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
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47
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48
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Hwang CA, Juneja V. Effects of salt, sodium pyrophosphate, and sodium lactate on the probability of growth of Escherichia coli O157:H7 in ground beef. J Food Prot 2011; 74:622-6. [PMID: 21477477 DOI: 10.4315/0362-028x.jfp-10-325] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Ground beef products are susceptible to contamination with Escherichia coli O157:H7. The objective of this study was to examine the effect of salt, sodium pyrophosphate (SPP), and sodium lactate on the probability of growth of E. coli O157:H7 in ground beef under a temperature abuse condition. Ground beef containing 0 to 2.25% salt, 0 to 0.5% SPP, and 0 to 3% lactate was inoculated with a four-strain mixture of E. coli O157:H7, vacuum packaged, and stored at 10°C for 15 days. A total of 25 combinations of the three additives, each with 20 samples, were tested. A logistic regression was used to model the probability of growth of E. coli O157:H7 (with a 1.0-log CFU/g increase during storage) as a function of salt, SPP, and lactate. The resultant probability model indicated that lactate at higher concentrations decreased the probability of growth of E. coli O157:H7 in ground beef, and the effect was more pronounced at higher salt concentrations. At salt concentrations below 1.3%, the increase of SPP concentration marginally increased the growth probabilities of E. coli O157:H7. The model illustrated the effect of salt, SPP, and lactate on the growth probabilities and growth or no-growth behavior of E. coli O157:H7 in ground beef and can be used to improve the microbial food safety of ground beef products.
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Affiliation(s)
- Cheng-An Hwang
- Residue Chemistry and Microbial Food Safety Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.
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49
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Han TH, Lee JH, Cho MH, Wood TK, Lee J. Environmental factors affecting indole production in Escherichia coli. Res Microbiol 2011; 162:108-16. [PMID: 21145393 PMCID: PMC3171796 DOI: 10.1016/j.resmic.2010.11.005] [Citation(s) in RCA: 73] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2010] [Accepted: 09/17/2010] [Indexed: 01/01/2023]
Abstract
A variety of both Gram-positive and Gram-negative bacteria produce large quantities of indole as an intercellular signal in microbial communities. Biosynthesis of indole is well-studied, and while carbon sources and amino acids are important environmental cues for indole production in Escherichia coli, other environmental factors affecting indole production for this strain are less clear. This study demonstrates that the environmental cue pH is an important factor for indole production that further controls biofilm formation of E. coli. Moreover, E. coli produced a higher level of extracellular indole in the presence of the antibiotics ampicillin and kanamycin, and the increased indole enhanced cell survival during antibiotic stress. Additionally, we found here that temperature is another important factor for indole production; E. coli produces and accumulates a large amount of indole at 50 °C, even at low cell densities. Overall, our results suggest that indole is a stable biological compound, and E. coli may utilize indole to protect itself against other microorganisms.
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Affiliation(s)
- Thi Hiep Han
- School of Display & Chemical Engineering, Yeungnam University, Gyeongsan-si, Gyeonsangbuk-do 712-749, Korea
| | - Jin-Hyung Lee
- School of Display & Chemical Engineering, Yeungnam University, Gyeongsan-si, Gyeonsangbuk-do 712-749, Korea
| | - Moo Hwan Cho
- School of Display & Chemical Engineering, Yeungnam University, Gyeongsan-si, Gyeonsangbuk-do 712-749, Korea
| | - Thomas K. Wood
- Department of Chemical Engineering, 220 Jack E. Brown Building, Texas A&M University, College Station, TX 77843-3122, USA
| | - Jintae Lee
- School of Display & Chemical Engineering, Yeungnam University, Gyeongsan-si, Gyeonsangbuk-do 712-749, Korea
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50
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Amalaradjou MAR, Baskaran SA, Ramanathan R, Johny AK, Charles AS, Valipe SR, Mattson T, Schreiber D, Juneja VK, Mancini R, Venkitanarayanan K. Enhancing the thermal destruction of Escherichia coli O157:H7 in ground beef patties by trans-cinnamaldehyde. Food Microbiol 2010; 27:841-4. [DOI: 10.1016/j.fm.2010.05.006] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2009] [Revised: 05/08/2010] [Accepted: 05/08/2010] [Indexed: 11/15/2022]
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