1
|
Osek J, Wieczorek K. Why does Listeria monocytogenes survive in food and food-production environments? J Vet Res 2023; 67:537-544. [PMID: 38130454 PMCID: PMC10730553 DOI: 10.2478/jvetres-2023-0068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Accepted: 11/28/2023] [Indexed: 12/23/2023] Open
Abstract
Listeria monocytogenes is one of the most dangerous food-borne pathogens and is responsible for human listeriosis, a severe disease with a high mortality rate, especially among the elderly, pregnant women and newborns. Therefore, this bacterium has an important impact on food safety and public health. It is able to survive and even grow in a temperature range from -0.4°C to 45°C, a broad pH range from 4.6 to 9.5 and at a relatively low water activity (aW < 0.90), and tolerates salt content up to 20%. It is also resistant to ultraviolet light, biocides and heavy metals and forms biofilm structures on a variety of surfaces in food-production environments. These features make it difficult to remove and allow it to persist for a long time, increasing the risk of contamination of food-production facilities and ultimately of food. In the present review, the key mechanisms of the pathogen's survival and stress adaptation have been presented. This information may grant better understanding of bacterial adaptation to food environmental conditions.
Collapse
Affiliation(s)
- Jacek Osek
- Department of Hygiene of Food of Animal Origin, National Veterinary Research Institute, 24-100Puławy, Poland
| | - Kinga Wieczorek
- Department of Hygiene of Food of Animal Origin, National Veterinary Research Institute, 24-100Puławy, Poland
| |
Collapse
|
2
|
Singh A, Schnürer A, Dolfing J, Westerholm M. Syntrophic entanglements for propionate and acetate oxidation under thermophilic and high-ammonia conditions. THE ISME JOURNAL 2023; 17:1966-1978. [PMID: 37679429 PMCID: PMC10579422 DOI: 10.1038/s41396-023-01504-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Revised: 08/22/2023] [Accepted: 08/25/2023] [Indexed: 09/09/2023]
Abstract
Propionate is a key intermediate in anaerobic digestion processes and often accumulates in association with perturbations, such as elevated levels of ammonia. Under such conditions, syntrophic ammonia-tolerant microorganisms play a key role in propionate degradation. Despite their importance, little is known about these syntrophic microorganisms and their cross-species interactions. Here, we present metagenomes and metatranscriptomic data for novel thermophilic and ammonia-tolerant syntrophic bacteria and the partner methanogens enriched in propionate-fed reactors. A metagenome for a novel bacterium for which we propose the provisional name 'Candidatus Thermosyntrophopropionicum ammoniitolerans' was recovered, together with mapping of its highly expressed methylmalonyl-CoA pathway for syntrophic propionate degradation. Acetate was degraded by a novel thermophilic syntrophic acetate-oxidising candidate bacterium. Electron removal associated with syntrophic propionate and acetate oxidation was mediated by the hydrogen/formate-utilising methanogens Methanoculleus sp. and Methanothermobacter sp., with the latter observed to be critical for efficient propionate degradation. Similar dependence on Methanothermobacter was not seen for acetate degradation. Expression-based analyses indicated use of both H2 and formate for electron transfer, including cross-species reciprocation with sulphuric compounds and microbial nanotube-mediated interspecies interactions. Batch cultivation demonstrated degradation rates of up to 0.16 g propionate L-1 day-1 at hydrogen partial pressure 4-30 Pa and available energy was around -20 mol-1 propionate. These observations outline the multiple syntrophic interactions required for propionate oxidation and represent a first step in increasing knowledge of acid accumulation in high-ammonia biogas production systems.
Collapse
Affiliation(s)
- Abhijeet Singh
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07, Uppsala, Sweden
| | - Anna Schnürer
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07, Uppsala, Sweden
| | - Jan Dolfing
- Faculty of Energy and Environment, Northumbria University, Newcastle-upon-Tyne, NE18QH, UK
| | - Maria Westerholm
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07, Uppsala, Sweden.
| |
Collapse
|
3
|
Epigallocatechin-3-gallate enhances sterilization of irradiated whole bovine casein and protects alpha and beta caseins from gamma radiation: Depending on polyphenol/protein ratio. JOURNAL OF RADIATION RESEARCH AND APPLIED SCIENCES 2023. [DOI: 10.1016/j.jrras.2023.100531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
4
|
Wiktorczyk-Kapischke N, Skowron K, Wałecka-Zacharska E, Grudlewska-Buda K, Wnuk K, Buszko K, Gospodarek-Komkowska E. Assessment of the influence of selected stress factors on the growth and survival of Listeria monocytogenes. BMC Microbiol 2023; 23:27. [PMID: 36690941 PMCID: PMC9872351 DOI: 10.1186/s12866-023-02766-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Accepted: 01/10/2023] [Indexed: 01/25/2023] Open
Abstract
BACKGROUND Listeria monocytogenes are Gram-positive rods, which are the etiological factor of listeriosis. L. monocytogenes quickly adapts to changing environmental conditions. Since the main source of rods is food, its elimination from the production line is a priority. The study aimed to evaluate the influence of selected stress factors on the growth and survival of L. monocytogenes strains isolated from food products and clinical material. RESULTS We distinguished fifty genetically different strains of L. monocytogenes (PFGE method). Sixty-two percent of the tested strains represented 1/2a-3a serogroup. Sixty percent of the rods possessed ten examined virulence genes (fbpA, plcA, hlyA, plcB, inlB, actA, iap, inlA, mpl, prfA). Listeria Pathogenicity Island 1 (LIPI-1) was demonstrated among 38 (76.0%) strains. Majority (92.0%) of strains (46) were sensitive to all examined antibiotics. The most effective concentration of bacteriophage (inhibiting the growth of 22 strains; 44.0%) was 5 × 108 PFU. In turn, the concentration of 8% of NaCl was enough to inhibit the growth of 31 strains (62.0%). The clinical strain tolerated the broadest pH range (3 to 10). Five strains survived the 60-min exposure to 70˚C, whereas all were alive at each time stage of the cold stress experiment. During the stress of cyclic freezing-defrosting, an increase in the number of bacteria was shown after the first cycle, and a decrease was only observed after cycle 3. The least sensitive to low nutrients content were strains isolated from frozen food. The high BHI concentration promoted the growth of all groups. CONCLUSIONS Data on survival in stress conditions can form the basis for one of the hypotheses explaining the formation of persistent strains. Such studies are also helpful for planning appropriate hygiene strategies within the food industry.
Collapse
Affiliation(s)
- Natalia Wiktorczyk-Kapischke
- Department of Microbiology, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University, Toruń, Poland
| | - Krzysztof Skowron
- Department of Microbiology, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University, Toruń, Poland.
| | - Ewa Wałecka-Zacharska
- Department of Food Hygiene and Consumer Health, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Katarzyna Grudlewska-Buda
- Department of Microbiology, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University, Toruń, Poland
| | - Kacper Wnuk
- Department of Theoretical Foundations of Biomedical Sciences and Medical Computer Science, Ludwik Rydygier Collegium Medium in Bydgoszcz, Nicolaus Copernicus University, Toruń, Poland
| | - Katarzyna Buszko
- Department of Theoretical Foundations of Biomedical Sciences and Medical Computer Science, Ludwik Rydygier Collegium Medium in Bydgoszcz, Nicolaus Copernicus University, Toruń, Poland
| | - Eugenia Gospodarek-Komkowska
- Department of Microbiology, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University, Toruń, Poland
| |
Collapse
|
5
|
Osek J, Lachtara B, Wieczorek K. Listeria monocytogenes - How This Pathogen Survives in Food-Production Environments? Front Microbiol 2022; 13:866462. [PMID: 35558128 PMCID: PMC9087598 DOI: 10.3389/fmicb.2022.866462] [Citation(s) in RCA: 34] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Accepted: 04/04/2022] [Indexed: 12/13/2022] Open
Abstract
The foodborne pathogen Listeria monocytogenes is the causative agent of human listeriosis, a severe disease, especially dangerous for the elderly, pregnant women, and newborns. Although this infection is comparatively rare, it is often associated with a significant mortality rate of 20-30% worldwide. Therefore, this microorganism has an important impact on food safety. L. monocytogenes can adapt, survive and even grow over a wide range of food production environmental stress conditions such as temperatures, low and high pH, high salt concentration, ultraviolet lights, presence of biocides and heavy metals. Furthermore, this bacterium is also able to form biofilm structures on a variety of surfaces in food production environments which makes it difficult to remove and allows it to persist for a long time. This increases the risk of contamination of food production facilities and finally foods. The present review focuses on the key issues related to the molecular mechanisms of the pathogen survival and adaptation to adverse environmental conditions. Knowledge and understanding of the L. monocytogenes adaptation approaches to environmental stress factors will have a significant influence on the development of new, efficient, and cost-effective methods of the pathogen control in the food industry, which is critical to ensure food production safety.
Collapse
Affiliation(s)
- Jacek Osek
- Department of Hygiene of Food of Animal Origin, National Veterinary Research Institute, Puławy, Poland
| | | | | |
Collapse
|
6
|
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, Castle L, Crotta M, Grob K, Milana MR, Petersen A, Roig Sagués AX, Vinagre Silva F, Barthélémy E, Christodoulidou A, Messens W, Allende A. The efficacy and safety of high-pressure processing of food. EFSA J 2022; 20:e07128. [PMID: 35281651 PMCID: PMC8902661 DOI: 10.2903/j.efsa.2022.7128] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
High-pressure processing (HPP) is a non-thermal treatment in which, for microbial inactivation, foods are subjected to isostatic pressures (P) of 400-600 MPa with common holding times (t) from 1.5 to 6 min. The main factors that influence the efficacy (log10 reduction of vegetative microorganisms) of HPP when applied to foodstuffs are intrinsic (e.g. water activity and pH), extrinsic (P and t) and microorganism-related (type, taxonomic unit, strain and physiological state). It was concluded that HPP of food will not present any additional microbial or chemical food safety concerns when compared to other routinely applied treatments (e.g. pasteurisation). Pathogen reductions in milk/colostrum caused by the current HPP conditions applied by the industry are lower than those achieved by the legal requirements for thermal pasteurisation. However, HPP minimum requirements (P/t combinations) could be identified to achieve specific log10 reductions of relevant hazards based on performance criteria (PC) proposed by international standard agencies (5-8 log10 reductions). The most stringent HPP conditions used industrially (600 MPa, 6 min) would achieve the above-mentioned PC, except for Staphylococcus aureus. Alkaline phosphatase (ALP), the endogenous milk enzyme that is widely used to verify adequate thermal pasteurisation of cows' milk, is relatively pressure resistant and its use would be limited to that of an overprocessing indicator. Current data are not robust enough to support the proposal of an appropriate indicator to verify the efficacy of HPP under the current HPP conditions applied by the industry. Minimum HPP requirements to reduce Listeria monocytogenes levels by specific log10 reductions could be identified when HPP is applied to ready-to-eat (RTE) cooked meat products, but not for other types of RTE foods. These identified minimum requirements would result in the inactivation of other relevant pathogens (Salmonella and Escherichia coli) in these RTE foods to a similar or higher extent.
Collapse
|
7
|
Byun KH, Ha Han S, Woo Choi M, Hong Park S, Ha SD. Effect of sublethal concentrations of bactericidal antibiotics on mutation frequency and stress response of Listeria monocytogenes. Food Res Int 2022; 151:110903. [PMID: 34980420 DOI: 10.1016/j.foodres.2021.110903] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 12/06/2021] [Accepted: 12/13/2021] [Indexed: 11/04/2022]
Abstract
The purpose of this study was to investigate sublethal concentrations (SLC) of bactericidal antibiotics (ampicillin, gentamicin, kanamycin, and vancomycin) on the mutation frequency and stress response of antibiotic-induced-mutated (AIM) Listeria monocytogenes. Three L. monocytogenes strains (reference, clinical, and food isolate strains) were used in this study. SLC of bactericidal antibiotics significantly increased the mutation frequency in L. monocytogenes. It was found that AIM L. monocytogenes had a superior biofilm-forming ability than nontreated L. monocytogenes. This result correlated with the amounts of EPS produced (polysaccharide and protein) in the early stage of biofilm formation. AIM L. monocytogenes showed strong viability under food-associated stress (thermal, osmotic, and acidic) compared to nontreated L. monocytogenes. In addition, expression levels of motility (flaA) and virulence genes (hlyA, actA, and prfA) of AIM L. monocytogenes were significantly downregulated in the reference strain but significantly upregulated or similar to the expression levels in the clinical and food isolate strains compared to nontreated L. monocytogenes. Based on our results, SLC of bactericidal antibiotics increased the mutation frequency in L. monocytogenes, facilitated the adaptation of the bacterium to food-associated stress, and led to an increase in its pathogenicity.
Collapse
Affiliation(s)
- Kye-Hwan Byun
- Department of Food Science and Technology, Advanced Food Safety Research Group, Brain Korea 21 Plus, Chung-Ang University, Nae-ri, Daeduk-myun, Ansung, Kyunggido 17546, Republic of Korea
| | - Sang Ha Han
- Department of Food Science and Technology, Advanced Food Safety Research Group, Brain Korea 21 Plus, Chung-Ang University, Nae-ri, Daeduk-myun, Ansung, Kyunggido 17546, Republic of Korea
| | - Min Woo Choi
- Department of Food Science and Technology, Advanced Food Safety Research Group, Brain Korea 21 Plus, Chung-Ang University, Nae-ri, Daeduk-myun, Ansung, Kyunggido 17546, Republic of Korea
| | - Si Hong Park
- Food Science and Technology, Oregon State University, Corvallis, OR, USA
| | - Sang-Do Ha
- Department of Food Science and Technology, Advanced Food Safety Research Group, Brain Korea 21 Plus, Chung-Ang University, Nae-ri, Daeduk-myun, Ansung, Kyunggido 17546, Republic of Korea.
| |
Collapse
|
8
|
Listeria monocytogenes Sublethal Injury and Viable-but-Nonculturable State Induced by Acidic Conditions and Disinfectants. Microbiol Spectr 2021; 9:e0137721. [PMID: 34908469 PMCID: PMC8672913 DOI: 10.1128/spectrum.01377-21] [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] [Indexed: 11/20/2022] Open
Abstract
The dormancy continuum hypothesis states that in response to stress, cells enter different stages of dormancy ranging from unstressed living cells to cell death, in order to ensure their long-term survival under adverse conditions. Exposure of Listeria monocytogenes cells to sublethal stressors related to food processing may induce sublethal injury and the viable-but-nonculturable (VBNC) state. In this study, exposure to acetic acid (AA), hydrochloric acid (HCl), and two disinfectants, peracetic acid (PAA) and sodium hypochlorite (SH), at 20°C and 4°C was used to evaluate the potential induction of L. monocytogenes strain Scott A into different stages of dormancy. To differentiate the noninjured subpopulation from the total population, tryptic soy agar with 0.6% yeast extract (TSAYE), supplemented or not with 5% NaCl, was used. Sublethally injured and VBNC cells were detected by comparing plate counts obtained with fluorescence microscopy and by using combinations of carboxyfluorescein and propidium iodide (viable/dead cells). Induction of sublethal injury was more intense after PAA treatment. Two subpopulations were detected, with phenotypes of untreated cells and small colony variants (SCVs). SCVs appeared as smaller colonies of various sizes and were first observed after 5 min of exposure to 5 ppm PAA at 20°C. Increasing the stress intensity from 5 to 40 ppm PAA led to earlier detection of SCVs. L. monocytogenes remained culturable after exposure to 20 and 30 ppm PAA for 3 h. At 40 ppm, after 3 h of exposure, the whole population was considered nonculturable, while cells remained metabolically active. These results corroborate the induction of the VBNC state. IMPORTANCE Sublethally injured and VBNC cells may evade detection, resulting in underestimation of a food product's microbial load. Under favorable conditions, cells may regain their growth capacity and acquire new resistant characteristics, posing a major threat for public health. Induction of the VBNC state is crucial for foodborne pathogens, such as L. monocytogenes, the detection of which relies almost exclusively on the use of culture recovery techniques. In the present study, we confirmed that sublethal injury is an initial stage of dormancy in L. monocytogenes that is followed by the VBNC state. Our results showed that PAA induced SCVs (a phenomenon potentially triggered by external factors) and the VBNC state in L. monocytogenes, indicating that tests of lethality based only on culturability may provide false-positive results regarding the effectiveness of an inactivation treatment.
Collapse
|
9
|
Unrath N, McCabe E, Macori G, Fanning S. Application of Whole Genome Sequencing to Aid in Deciphering the Persistence Potential of Listeria monocytogenes in Food Production Environments. Microorganisms 2021; 9:1856. [PMID: 34576750 PMCID: PMC8464834 DOI: 10.3390/microorganisms9091856] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 08/23/2021] [Accepted: 08/25/2021] [Indexed: 01/26/2023] Open
Abstract
Listeria monocytogenes is the etiological agent of listeriosis, a foodborne illness associated with high hospitalizations and mortality rates. This bacterium can persist in food associated environments for years with isolates being increasingly linked to outbreaks. This review presents a discussion of genomes of Listeria monocytogenes which are commonly regarded as persisters within food production environments, as well as genes which are involved in mechanisms aiding this phenotype. Although criteria for the detection of persistence remain undefined, the advent of whole genome sequencing (WGS) and the development of bioinformatic tools have revolutionized the ability to find closely related strains. These advancements will facilitate the identification of mechanisms responsible for persistence among indistinguishable genomes. In turn, this will lead to improved assessments of the importance of biofilm formation, adaptation to stressful conditions and tolerance to sterilizers in relation to the persistence of this bacterium, all of which have been previously associated with this phenotype. Despite much research being published around the topic of persistence, more insights are required to further elucidate the nature of true persistence and its implications for public health.
Collapse
Affiliation(s)
- Natalia Unrath
- UCD-Centre for Food Safety, School of Public Health, Physiotherapy & Sports Science, University College Dublin, D04 N2E5 Dublin, Ireland; (N.U.); (E.M.); (G.M.)
| | - Evonne McCabe
- UCD-Centre for Food Safety, School of Public Health, Physiotherapy & Sports Science, University College Dublin, D04 N2E5 Dublin, Ireland; (N.U.); (E.M.); (G.M.)
- Department of Microbiology, St. Vincent’s University Hospital, D04 T6F4 Dublin, Ireland
| | - Guerrino Macori
- UCD-Centre for Food Safety, School of Public Health, Physiotherapy & Sports Science, University College Dublin, D04 N2E5 Dublin, Ireland; (N.U.); (E.M.); (G.M.)
| | - Séamus Fanning
- UCD-Centre for Food Safety, School of Public Health, Physiotherapy & Sports Science, University College Dublin, D04 N2E5 Dublin, Ireland; (N.U.); (E.M.); (G.M.)
| |
Collapse
|
10
|
Kim JY, Song H, Kim D, Lee SY. Physiological changes and stress responses of heat shock treated Salmonella enterica serovar Typhimurium. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107915] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
|
11
|
Campbell JA, Gaydos NJ, Egolf SR, Watson S. Fate of <i>Escherichia coli</i> O157:H7, <i>Salmonella</i> spp., and <i>Listeria monocytogenes</i> During Curing and Drying of Beef Bresaola. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.11621] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
|
12
|
Nikparvar B, Andreevskaya M, Duru IC, Bucur FI, Grigore-Gurgu L, Borda D, Nicolau AI, Riedel CU, Auvinen P, Bar N. Analysis of temporal gene regulation of Listeria monocytogenes revealed distinct regulatory response modes after exposure to high pressure processing. BMC Genomics 2021; 22:266. [PMID: 33853520 PMCID: PMC8045354 DOI: 10.1186/s12864-021-07461-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Accepted: 02/10/2021] [Indexed: 01/16/2023] Open
Abstract
BACKGROUND The pathogen Listeria (L.) monocytogenes is known to survive heat, cold, high pressure, and other extreme conditions. Although the response of this pathogen to pH, osmotic, temperature, and oxidative stress has been studied extensively, its reaction to the stress produced by high pressure processing HPP (which is a preservation method in the food industry), and the activated gene regulatory network (GRN) in response to this stress is still largely unknown. RESULTS We used RNA sequencing transcriptome data of L. monocytogenes (ScottA) treated at 400 MPa and 8∘C, for 8 min and combined it with current information in the literature to create a transcriptional regulation database, depicting the relationship between transcription factors (TFs) and their target genes (TGs) in L. monocytogenes. We then applied network component analysis (NCA), a matrix decomposition method, to reconstruct the activities of the TFs over time. According to our findings, L. monocytogenes responded to the stress applied during HPP by three statistically different gene regulation modes: survival mode during the first 10 min post-treatment, repair mode during 1 h post-treatment, and re-growth mode beyond 6 h after HPP. We identified the TFs and their TGs that were responsible for each of the modes. We developed a plausible model that could explain the regulatory mechanism that L. monocytogenes activated through the well-studied CIRCE operon via the regulator HrcA during the survival mode. CONCLUSIONS Our findings suggest that the timely activation of TFs associated with an immediate stress response, followed by the expression of genes for repair purposes, and then re-growth and metabolism, could be a strategy of L. monocytogenes to survive and recover extreme HPP conditions. We believe that our results give a better understanding of L. monocytogenes behavior after exposure to high pressure that may lead to the design of a specific knock-out process to target the genes or mechanisms. The results can help the food industry select appropriate HPP conditions to prevent L. monocytogenes recovery during food storage.
Collapse
Affiliation(s)
- Bahareh Nikparvar
- Department of Chemical Engineering, Norwegian University of Science and Technology, Trondheim, Norway
| | | | - Ilhan C Duru
- Institute of Biotechnology, University of Helsinki, Helsinki, Finland
| | - Florentina I Bucur
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - Leontina Grigore-Gurgu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - Daniela Borda
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - Anca I Nicolau
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - Christian U Riedel
- Institute of Microbiology and Biotechnology, Ulm University, Ulm, Germany
| | - Petri Auvinen
- Institute of Biotechnology, University of Helsinki, Helsinki, Finland
| | - Nadav Bar
- Department of Chemical Engineering, Norwegian University of Science and Technology, Trondheim, Norway.
| |
Collapse
|
13
|
Clemente-Carazo M, Cebrián G, Garre A, Palop A. Variability in the heat resistance of Listeria monocytogenes under dynamic conditions can be more relevant than that evidenced by isothermal treatments. Food Res Int 2020; 137:109538. [PMID: 33233166 DOI: 10.1016/j.foodres.2020.109538] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 07/06/2020] [Accepted: 07/09/2020] [Indexed: 10/23/2022]
Abstract
Heterogeneity in the response of microbial cells to environmental conditions is inherent to every biological system and can be very relevant for food safety, potentially being as important as intrinsic and extrinsic factors. However, previous studies analyzing variability in the microbial response to thermal treatments were limited to data obtained under isothermal conditions, whereas in the reality, environmental conditions are dynamic. In this article we analyse both empirically and through mathematical modelling the variability in the microbial response to thermal treatments under isothermal and dynamic conditions. Heat resistance was studied for four strains of Listeria monocytogenes (Scott A, CECT 4031, CECT 4032 and 12MOB052), in three different matrices (buffered peptone water, pH 7 Mcllvaine buffer and semi-skimmed milk). Under isothermal conditions, between-strain and between-media variability had no impact in the heat resistance, whereas it was very relevant for dynamic conditions. Therefore, the differences observed under dynamic conditions can be attributed to the variability in the ability for developing stress acclimation. The highest acclimation was observed in strain CECT 4031 (10-fold increase of the D-value), while the lowest acclimation was observed in strain CECT 4032 (50% increase of the D-value). Concerning the different media, acclimation was higher in buffered peptone water and semi-skimmed milk than in Mcllvaine buffer of pH 7.0. To the knowledge of the authors, this is the first research work that specifically analyses the variability of microbial adaptation processes that take place under dynamic conditions. It highlights that microbial heat resistance under dynamic conditions are sometimes determined by mechanisms that cannot be observed when cells are treated in isothermal conditions (e.g. acclimation) and can also be affected by variability. Consequently, empirical evidence on variability gathered under isothermal conditions should be extrapolated with care for dynamic conditions.
Collapse
Affiliation(s)
- Marta Clemente-Carazo
- Dpto. Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Escuela Técnica Superior de Ingeniería Agronómica, Universidad Politécnica de Cartagena, Spain
| | - Guillermo Cebrián
- Tecnología de los Alimentos, Facultad de Veterinaria de Zaragoza, Instituto Agroalimentario de Aragón - IA2 - (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Alberto Garre
- Food Microbiology, Wageningen University & Research, P.O. Box 17, 6700 AA, Wageningen, the Netherlands
| | - Alfredo Palop
- Dpto. Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Escuela Técnica Superior de Ingeniería Agronómica, Universidad Politécnica de Cartagena, Spain.
| |
Collapse
|
14
|
Garre A, Espín JF, Huertas JP, Periago PM, Palop A. Limonene nanoemulsified with soya lecithin reduces the intensity of non-isothermal treatments for inactivation of Listeria monocytogenes. Sci Rep 2020; 10:3656. [PMID: 32107438 PMCID: PMC7046608 DOI: 10.1038/s41598-020-60571-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2019] [Accepted: 02/13/2020] [Indexed: 11/18/2022] Open
Abstract
Consumers' demands for ready-to-eat, fresh-like products are on the rise during the last years. This type of products have minimal processing conditions that can enable the survival and replication of pathogenic microorganisms. Among them, Listeria monocytogenes is of special concern, due to its relatively high mortality rate and its ability to replicate under refrigeration conditions. Previous research works have shown that nanoemulsified essential oils in combination with thermal treatments are effective for inactivating L. monocytogenes. However, previous research works were limited to isothermal conditions, whereas actual processing conditions in industry are dynamic. Under dynamic conditions, microorganism can respond unexpectedly to the thermal stress (e.g. adaptation, acclimation or increased sensitivity). In this work, we assess the combination of nanoemulsified D-limonene with thermal treatments under isothermal and dynamic conditions. The nanoemulsion was prepared following an innovative methodology using soya lecithin, a natural compound as well as the essential oil. Under isothermal heating conditions, the addition of the antimicrobial enables a reduction of the treatment time by a factor of 25. For time-varying treatments, dynamic effects were relevant. Treatments with a high heating rate (20 °C/min) are more effective than those with a slow heating rate (1 °C/min). This investigation demonstrates that the addition of nanoemulsified D-limonene can greatly reduce the intensity of the thermal treatments currently applied in the food industry. Hence, it can improve the product quality without impacting its safety.
Collapse
Affiliation(s)
- Alberto Garre
- Food Microbiology, Wageningen University & Research, P.O. Box 17, 6700 AA, Wageningen, The Netherlands
| | - Jennifer F Espín
- Dpto. Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Escuela Técnica Superior de Ingeniería Agronómica, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Juan-Pablo Huertas
- Dpto. Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Escuela Técnica Superior de Ingeniería Agronómica, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Paula M Periago
- Dpto. Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Escuela Técnica Superior de Ingeniería Agronómica, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Alfredo Palop
- Dpto. Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Escuela Técnica Superior de Ingeniería Agronómica, Universidad Politécnica de Cartagena, Cartagena, Spain.
| |
Collapse
|
15
|
Wusimanjiang P, Ozturk M, Ayhan Z, Çagri Mehmetoglu A. Effect of salt concentration on acid‐ and salt‐adapted Escherichia coliO157:H7 and Listeria monocytogenesin recombined nonfat cast cheese. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14208] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Paerhati Wusimanjiang
- Faculty of Engineering Department of Food Engineering Sakarya University Sakarya Turkey
| | - Mustafa Ozturk
- Faculty of Engineering Department of Food Engineering Sakarya University Sakarya Turkey
| | - Zehra Ayhan
- Faculty of Engineering Department of Food Engineering Sakarya University Sakarya Turkey
| | - Arzu Çagri Mehmetoglu
- Faculty of Engineering Department of Food Engineering Sakarya University Sakarya Turkey
| |
Collapse
|
16
|
De Abrew Abeysundara P, Dhowlaghar N, Nannapaneni R. Influence of cold stress on the survival of Listeria monocytogenes Bug600 and ScottA in lethal alkali, acid and oxidative stress. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.014] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
17
|
Alessandria V, Rantsiou K, Cavallero MC, Cocolin LS. Effect of Atmospheric Pressure Plasma on Listeria monocytogenes Attached to Abiotic Surfaces. J Food Prot 2019; 82:233-237. [PMID: 30667294 DOI: 10.4315/0362-028x.jfp-18-228] [Citation(s) in RCA: 4] [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
Listeria monocytogenes can be introduced into food processing plants via raw material of animal or plant origin and can establish endemic populations through formation of biofilms. Biofilms are a continuous source of contamination for food products, and L. monocytogenes cells in biofilms are more resistant to stress and sanitizing agents than are planktonic cells. The use of gas-discharge plasmas may offer a feasible alternative to conventional sanitization methods. Plasmas are a mixture of charged particles, chemically reactive species, and UV radiation and can be used to destroy microorganisms. The purpose of this study was to measure the effectiveness of cold atmospheric pressure plasma (APP) treatments against bacteria attached to a solid surface and to evaluate the individual susceptibility of various L. monocytogenes strains. Attention was focused on the state of the cells after treatment, combining detection by viable counts and quantitative PCR (qPCR). Most of the culturable cells were inactivated after APP treatment, but the qPCR assay targeting the 16S rRNA revealed the presence of injured cells or their entrance into the viable but nonculturable state. These results were at least partly confirmed by a resuscitation experiment. After APP treatment, L. monocytogenes cell suspensions were incubated in brain heart infusion broth; some cells grew in the medium and therefore had survived the treatment. An understanding of the effects of APP on L. monocytogenes can inform the development of sanitation programs incorporating APP for pathogen removal. Methods other than those based of the culturability of the cells should be used to monitor pathogens in food processing plants because cultivation alone may underestimate the actual microbial load.
Collapse
Affiliation(s)
- Valentina Alessandria
- 1 Department of Agriculture, Forest and Food Sciences, University of Turin, Largo Braccini 2, Grugliasco, Turin, Italy (ORCID: http://orcid.org/0000-0003-3774-6191 [V.A.])
| | - Kalliopi Rantsiou
- 1 Department of Agriculture, Forest and Food Sciences, University of Turin, Largo Braccini 2, Grugliasco, Turin, Italy (ORCID: http://orcid.org/0000-0003-3774-6191 [V.A.])
| | | | - Luca Simone Cocolin
- 1 Department of Agriculture, Forest and Food Sciences, University of Turin, Largo Braccini 2, Grugliasco, Turin, Italy (ORCID: http://orcid.org/0000-0003-3774-6191 [V.A.])
| |
Collapse
|
18
|
Srinivasan K, Buys EM. Insights into the role of bacteria in vitamin A biosynthesis: Future research opportunities. Crit Rev Food Sci Nutr 2019; 59:3211-3226. [PMID: 30638045 DOI: 10.1080/10408398.2018.1546670] [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] [Indexed: 12/29/2022]
Abstract
Significant efforts have been made to address the hidden hunger challenges due to iron, zinc, iodine, and vitamin A since the beginning of the 21st century. Prioritizing the vitamin A deficiency (VAD) disorders, many countries are looking for viable alternative strategies such as biofortification. One of the leading causes of VAD is the poor bioconversion of β-carotene into retinoids. This review is focused on the opportunities of bacterial biosynthesis of retinoids, in particular, through the gut microbiota. The proposed hypothesis starts with the premise that an animal can able to store and timely convert carotenoids into retinoids in the liver and intestinal tissues. This theory is experimental with many scientific insights. The syntrophic metabolism, potential crosstalk of bile acids, lipocalins and lipopolysaccharides of gut microbiota are reported to contribute significantly to the retinoid biosynthesis. The gut bacteria respond to these kinds of factors by genetic restructuring driven mainly by events like horizontal gene transfer. A phylogenetic analysis of β-carotene 15, 15'-mono (di) oxygenase enzymes among a selected group of prokaryotes and eukaryotes was carried out to validate the hypotheses. Shedding light on the probiotic strategies through non-genetically modified organism such as gut bacteria capable of synthesizing vitamin A would address the VAD disorders.
Collapse
Affiliation(s)
- K Srinivasan
- Department of Consumer and Food Sciences, University of Pretoria, Hatfield Campus, Pretoria, South Africa
| | - Elna M Buys
- Department of Consumer and Food Sciences, University of Pretoria, Hatfield Campus, Pretoria, South Africa
| |
Collapse
|
19
|
Pirone-Davies C, Chen Y, Pightling A, Ryan G, Wang Y, Yao K, Hoffmann M, Allard MW. Genes significantly associated with lineage II food isolates of Listeria monocytogenes. BMC Genomics 2018; 19:708. [PMID: 30253738 PMCID: PMC6157050 DOI: 10.1186/s12864-018-5074-2] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2018] [Accepted: 09/12/2018] [Indexed: 01/02/2023] Open
Abstract
Background Listeria monocytogenes is a widespread foodborne pathogen that can cause listeriosis, a potentially fatal infection. L. monocytogenes is subdivided into four phylogenetic lineages, with the highest incidence of listeriosis occurring within lineage I followed by lineage II. Strains of L. monocytogenes differ in their phenotypic characteristics, including virulence. However, the genetic bases for these observed differences are not well understood, and current efforts to monitor L. monocytogenes in food consider all strains to be equally virulent. We use a comparative genomics approach to identify genes and single nucleotide polymorphisms (SNPs) in 174 clinical and food isolates of L. monocytogenes that potentially contribute to virulence or the capacity to adapt to food environments. Results No SNPs are significantly associated with food or clinical isolates. No genes are significantly associated with food or clinical isolates from lineage I, but eight genes consisting of multiple homologues are associated with lineage II food isolates. These include three genes which encode hypothetical proteins, the cadmium resistance genes cadA and cadC, the multi-drug resistance gene ebrB, a quaternary ammonium compound resistance gene qac, and a regulatory gene. All eight genes are plasmid-borne, and most closed L. monocytogenes plasmids carry at least five of the genes (24/27). In addition, plasmids are more frequently associated with lineage II food isolates than with lineage II clinical isolates. Conclusions We identify eight genes that are significantly associated with food isolates in lineage II. Interestingly, the eight genes are virtually absent in lineage II outbreak isolates, are composed of homologues which show a nonrandom distribution among lineage I serotypes, and the sequences are highly conserved across 27 closed Listeria plasmids. The functions of these genes should be explored further and will contribute to our understanding of how L. monocytogenes adapts to the host and food environments. Moreover, these genes may also be useful as markers for risk assessment models of either pathogenicity or the ability to proliferate in food and the food processing environment. Electronic supplementary material The online version of this article (10.1186/s12864-018-5074-2) contains supplementary material, which is available to authorized users.
Collapse
Affiliation(s)
- Cary Pirone-Davies
- Division of Microbiology, Office of Regulatory Science, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, MD, USA.
| | - Yi Chen
- Division of Microbiology, Office of Regulatory Science, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, MD, USA
| | - Arthur Pightling
- Office of Analytics and Outreach, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, MD, USA
| | - Gina Ryan
- Division of Microbiology, Office of Regulatory Science, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, MD, USA
| | - Yu Wang
- Office of Analytics and Outreach, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, MD, USA
| | - Kuan Yao
- Division of Microbiology, Office of Regulatory Science, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, MD, USA
| | - Maria Hoffmann
- Division of Microbiology, Office of Regulatory Science, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, MD, USA
| | - Marc W Allard
- Division of Microbiology, Office of Regulatory Science, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, MD, USA
| |
Collapse
|
20
|
Garre A, Egea JA, Iguaz A, Palop A, Fernandez PS. Relevance of the Induced Stress Resistance When Identifying the Critical Microorganism for Microbial Risk Assessment. Front Microbiol 2018; 9:1663. [PMID: 30087669 PMCID: PMC6066666 DOI: 10.3389/fmicb.2018.01663] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2018] [Accepted: 07/04/2018] [Indexed: 11/25/2022] Open
Abstract
Decisions regarding microbial risk assessment usually have to be carried out with incomplete information. This is due to the large number of possible scenarios and the lack of specific data for the problem considered. Consequently, risk assessment studies are based on the information obtained with a small number of bacterial cells which are considered the most heat resistant and/or more capable of multiplying during storage. The identification of the most resistant strains is usually based on D and z-values, normally estimated from isothermal experiments. This procedure omits the potential effect that the shape of the dynamic thermal profile applied in industry has on the microbial inactivation. One example of such effects is stress acclimation, which is related to a physiological response of the cells during sub-lethal treatments that increases their resistance. In this article, we use a recently published mathematical model to compare the development of thermal resistance for Escherichia coli K12 MG1655 and E. coli CECT 515 using inactivation data already published for these strains. Based only on the isothermal experiments, E. coli K12 MG1655 would be identified as more resistant to the thermal treatment than the CECT 515 strain in the 50-65°C temperature range. However, we conclude that stress acclimation is strain (and/or media)-dependent; the CECT 515 strain has a higher capacity for developing a stress acclimation than K12 MG1655 (300% increase of the D-value for CECT 515, 50% for K12 MG1655). It, thus, has the potential to be more resistant to the thermal treatment than the K12 MG1655 strain for some conditions allowing acclimation. A methodology is proposed to identify for which conditions this may be the case. After calibrating the model parameters representing acclimation using real experimental data, the applicability of the proposed approach is demonstrated using numerical simulations, showing how the CECT 515 strain can be more resistant for some heating profiles. Consequently, the most resistant bacterial strain to a dynamic heating profile should not be identified based only on isothermal experiments (D- and z-value). The relevance of stress acclimation for the treatment studied should also be evaluated.
Collapse
Affiliation(s)
- Alberto Garre
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Cartagena, Spain
| | - Jose A. Egea
- Departamento de Matemática Aplicada y Estadística, Universidad Politécnica de Cartagena, Antiguo Hospital de Marina (ETSII), Cartagena, Spain
| | - Asunción Iguaz
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Cartagena, Spain
| | - Alfredo Palop
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Cartagena, Spain
| | - Pablo S. Fernandez
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Cartagena, Spain
| |
Collapse
|
21
|
Garre A, Clemente-Carazo M, Fernández PS, Lindqvist R, Egea JA. Bioinactivation FE: A free web application for modelling isothermal and dynamic microbial inactivation. Food Res Int 2018; 112:353-360. [PMID: 30131146 DOI: 10.1016/j.foodres.2018.06.057] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2018] [Revised: 06/21/2018] [Accepted: 06/24/2018] [Indexed: 01/17/2023]
Abstract
Mathematical models developed in predictive microbiology are nowadays an essential tool for food scientists and researchers. However, advanced knowledge of scientific programming and mathematical modelling are often required in order to use them, especially in cases of modelling of dynamic and/or non-linear processes. This may be an obstacle for food scientists without such skills. Scientific software can help making these tools more accessible for scientists lacking a deep mathematical or computing background. Recently, the R package bioinactivation was published, including functions (model fitting and predictions) for modelling microbial inactivation under isothermal or dynamic conditions. It was uploaded to the Comprehensive R Archive Network (CRAN), but users need basic R programming knowledge in order to use it. Therefore, it was accompanied by Bioinactivation SE, a user-friendly web application including selected functions in the software for users without a programming background. In this work, a new web application, Bioinactivation FE, is presented. It is an extension of Bioinactivation SE which includes an interface to every function in the bioinactivation package: model fitting of isothermal and non-isothermal experiments, and generation of survivor curves and prediction intervals. Moreover, it includes several improvements in the user interface based on the users' feedback. The capabilities of the software are demonstrated through two case studies using data published in the scientific literature. In the first case study, the response of Escherichia coli to isothermal and non-isothermal treatments is compared, illustrating the presence of an induced thermal resistance. In the second, the effect of nanoemulsified d-limonene on the thermal resistance of Salmonella Senftenberg is quantified.
Collapse
Affiliation(s)
- Alberto Garre
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain
| | - Marta Clemente-Carazo
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain
| | - Pablo S Fernández
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain.
| | | | - Jose A Egea
- Departamento de Matemática Aplicada y Estadística, Universidad Politécnica de Cartagena, Antiguo Hospital de Marina (ETSII), Av. Dr. Fleming S/N, 30202 Cartagena, Spain.
| |
Collapse
|
22
|
Poimenidou SV, Dalmasso M, Papadimitriou K, Fox EM, Skandamis PN, Jordan K. Virulence Gene Sequencing Highlights Similarities and Differences in Sequences in Listeria monocytogenes Serotype 1/2a and 4b Strains of Clinical and Food Origin From 3 Different Geographic Locations. Front Microbiol 2018; 9:1103. [PMID: 29922249 PMCID: PMC5996115 DOI: 10.3389/fmicb.2018.01103] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2017] [Accepted: 05/08/2018] [Indexed: 11/13/2022] Open
Abstract
The prfA-virulence gene cluster (pVGC) is the main pathogenicity island in Listeria monocytogenes, comprising the prfA, plcA, hly, mpl, actA, and plcB genes. In this study, the pVGC of 36 L. monocytogenes isolates with respect to different serotypes (1/2a or 4b), geographical origin (Australia, Greece or Ireland) and isolation source (food-associated or clinical) was characterized. The most conserved genes were prfA and hly, with the lowest nucleotide diversity (π) among all genes (P < 0.05), and the lowest number of alleles, substitutions and non-synonymous substitutions for prfA. Conversely, the most diverse gene was actA, which presented the highest number of alleles (n = 20) and showed the highest nucleotide diversity. Grouping by serotype had a significantly lower π value (P < 0.0001) compared to isolation source or geographical origin, suggesting a distinct and well-defined unit compared to other groupings. Among all tested genes, only hly and mpl were those with lower nucleotide diversity in 1/2a serotype than 4b serotype, reflecting a high within-1/2a serotype divergence compared to 4b serotype. Geographical divergence was noted with respect to the hly gene, where serotype 4b Irish strains were distinct from Greek and Australian strains. Australian strains showed less diversity in plcB and mpl relative to Irish or Greek strains. Notable differences regarding sequence mutations were identified between food-associated and clinical isolates in prfA, actA, and plcB sequences. Overall, these results indicate that virulence genes follow different evolutionary pathways, which are affected by a strain's origin and serotype and may influence virulence and/or epidemiological dominance of certain subgroups.
Collapse
Affiliation(s)
- Sofia V. Poimenidou
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Marion Dalmasso
- Teagasc Food Research Centre, Moorepark, Fermoy, Co., Cork, Ireland
| | - Konstantinos Papadimitriou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Edward M. Fox
- CSIRO Agriculture and Food, Werribee, VIC, Australia
| | - Panagiotis N. Skandamis
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Kieran Jordan
- Teagasc Food Research Centre, Moorepark, Fermoy, Co., Cork, Ireland
| |
Collapse
|
23
|
Kawamoto S, Inatsu Y. Importance of Research on Injured Foodborne Bacterial Pathogens for Microbial Food Safety. J JPN SOC FOOD SCI 2018. [DOI: 10.3136/nskkk.65.192] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Shinichi Kawamoto
- The Secretariat of the Japanese Society for Food Science and Technology
| | - Yasuhiro Inatsu
- Food Research Institute, National Agriculture and Food Research Organization
| |
Collapse
|
24
|
Desriac N, Postollec F, Coroller L, Pavan S, Combrisson J, Hallier-Soulier S, Sohier D. Trustworthy Identification of Resistance Biomarkers of Bacillus weihenstephanensis: Workflow of the Quality Assurance Procedure. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-1058-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
|
25
|
Mota MJ, Lopes RP, Koubaa M, Roohinejad S, Barba FJ, Delgadillo I, Saraiva JA. Fermentation at non-conventional conditions in food- and bio-sciences by the application of advanced processing technologies. Crit Rev Biotechnol 2017; 38:122-140. [PMID: 28423948 DOI: 10.1080/07388551.2017.1312272] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
The interest in improving the yield and productivity values of relevant microbial fermentations is an increasingly important issue for the scientific community. Therefore, several strategies have been tested for the stimulation of microbial growth and manipulation of their metabolic behavior. One promising approach involves the performance of fermentative processes during non-conventional conditions, which includes high pressure (HP), electric fields (EF) and ultrasound (US). These advanced technologies are usually applied for microbial inactivation in the context of food processing. However, the approach described in this study focuses on the use of these technologies at sub-lethal levels, since the aim is microbial growth and fermentation under these stress conditions. During these sub-lethal conditions, microbial strains develop specific genetic, physiologic and metabolic stress responses, possibly leading to fermentation products and processes with novel characteristics. In some cases, these modifications can represent considerable improvements, such as increased yields, productivities and fermentation rates, lower accumulation of by-products and/or production of different compounds. Although several studies report the successful application of these technologies during the fermentation processes, information on this subject is still scarce and poorly understood. For that reason, the present review paper intends to assemble and discuss the main findings reported in the literature to date, and aims to stimulate interest and encourage further developments in this field.
Collapse
Affiliation(s)
- Maria J Mota
- a Chemistry Department, QOPNA , University of Aveiro, Campus Universitário de Santiago , Aveiro , Portugal
| | - Rita P Lopes
- a Chemistry Department, QOPNA , University of Aveiro, Campus Universitário de Santiago , Aveiro , Portugal
| | - Mohamed Koubaa
- b Sorbonne Universités , Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu , Compiegne France
| | - Shahin Roohinejad
- c Department of Food Technology and Bioprocess Engineering , Max Rubner-Institut, Federal Research Institute of Nutrition and Food , Karlsruhe , Germany.,d Burn and Wound Healing Research Center, Division of Food and Nutrition , Shiraz University of Medical Sciences , Shiraz , Iran
| | - Francisco J Barba
- e Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy , Universitat de València , València , Spain
| | - Ivonne Delgadillo
- a Chemistry Department, QOPNA , University of Aveiro, Campus Universitário de Santiago , Aveiro , Portugal
| | - Jorge A Saraiva
- a Chemistry Department, QOPNA , University of Aveiro, Campus Universitário de Santiago , Aveiro , Portugal
| |
Collapse
|
26
|
Colás-Medà P, Abadias M, Oliveira M, Usall J, Viñas I. Influence of fruit matrix and storage temperature on the survival of Listeria monocytogenes in a gastrointestinal simulation. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.10.018] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
27
|
Lyu CJ, Zhao WR, Hu S, Huang J, Lu T, Jin ZH, Mei LH, Yao SJ. Physiology-Oriented Engineering Strategy to Improve Gamma-Aminobutyrate Production in Lactobacillus brevis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:858-866. [PMID: 28067044 DOI: 10.1021/acs.jafc.6b04442] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Gamma-aminobutyrate (GABA) is an important chemical in the pharmaceutical field. GABA-producing lactic acid bacteria (LAB) offer the opportunity of developing this health-oriented product. In this study, the gadA, gadB, gadC, gadCB, and gadCA gene segments of Lactobacillus brevis were cloned into pMG36e, and strain Lb. brevis/pMG36e-gadA was selected for thorough characterization in terms of GABA production after analysis of GAD activities. Subsequently, a physiology-oriented engineering strategy was adopted to construct an FoF1-ATPase deficient strain NRA6 with higher GAD activity. As expected, strain NRA6 could produce GABA at a concentration of 43.65 g/L with a 98.42% GABA conversion rate in GYP fermentation medium, which is 1.22-fold higher than that obtained by the wild-type strain in the same condition. This work demonstrates how the acid stress response mechanisms of LAB can be employed to develop cell factories with improved production efficiency and contributes to research into the development of the physiology-oriented engineering.
Collapse
Affiliation(s)
- Chang-Jiang Lyu
- College of Chemical and Biological Engineering, Zhejiang University , Hangzhou 310027, China
- School of Biotechnology and Chemical Engineering, Ningbo Institute of Technology, Zhejiang University , Ningbo 315100, China
| | - Wei-Rui Zhao
- School of Biotechnology and Chemical Engineering, Ningbo Institute of Technology, Zhejiang University , Ningbo 315100, China
| | - Sheng Hu
- School of Biotechnology and Chemical Engineering, Ningbo Institute of Technology, Zhejiang University , Ningbo 315100, China
| | - Jun Huang
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology , Hangzhou 310023, China
| | - Tao Lu
- College of Chemical and Biological Engineering, Zhejiang University , Hangzhou 310027, China
| | - Zhi-Hua Jin
- School of Biotechnology and Chemical Engineering, Ningbo Institute of Technology, Zhejiang University , Ningbo 315100, China
| | - Le-He Mei
- College of Chemical and Biological Engineering, Zhejiang University , Hangzhou 310027, China
- School of Biotechnology and Chemical Engineering, Ningbo Institute of Technology, Zhejiang University , Ningbo 315100, China
| | - Shan-Jing Yao
- College of Chemical and Biological Engineering, Zhejiang University , Hangzhou 310027, China
| |
Collapse
|
28
|
Gaydos NJ, Cutter CN, Campbell JA. Fate of Pathogenic Bacteria Associated with Production of Pickled Sausage by Using a Cold Fill Process. J Food Prot 2016; 79:1693-1699. [PMID: 28221846 DOI: 10.4315/0362-028x.jfp-16-039] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Preservation by pickling has been used for many years to extend the shelf life of various types of food products. By storing meat products in a brine solution containing an organic acid, salt, spices, as well as other preservatives, the pH of the product is reduced, thus increasing the safety and shelf life of the product. Pickling may involve the use of heated brines to further add to the safety of the food product. When precooked, ready-to-eat (RTE) sausages are pickled with a heated brine solution, the process is referred to as hot filling. However, hot filling has been shown to affect the clarity of the brine, making the product cloudy and unappealing to consumers. Because of the potential quality defects caused by higher temperatures associated with hot fill pickling, cold fill pickling, which uses room temperature brine, is preferred by some pickled sausage manufacturers. Because little information exists on the safety of cold fill, pickled sausages, a challenge study was designed using a brine solution (5% acetic acid and 5% salt at 25°C) to pickle precooked, RTE sausages inoculated with a pathogen cocktail consisting of Salmonella Typhimurium, Salmonella Senftenberg, Salmonella Montevideo, Listeria monocytogenes , and Staphylococcus aureus . All pathogens were reduced ~6.80 log CFU/g in 72 h when enumerated on nonselective media. On selective media, Salmonella and L. monocytogenes decreased 6.33 and 6.35 log CFU/g in 12 h, respectively whereas S. aureus was reduced 6.80 log CFU/g in 24 h. Sausages experienced significant (P ≤ 0.05) decreases in pH over the 28 days of storage, whereas no significant differences were observed in water activity (P =0.1291) or salt concentration of the sausages (P =0.1445) or brine (P =0.3180). The results of this experiment demonstrate that cold fill pickling can effectively reduce and inhibit bacterial pathogens.
Collapse
Affiliation(s)
- Nelson J Gaydos
- Department of Animal Science, Pennsylvania State University, University Park, Pennsylvania 16802, USA
| | - Catherine N Cutter
- Department of Food Science, Pennsylvania State University, University Park, Pennsylvania 16802, USA
| | - Jonathan A Campbell
- Department of Animal Science, Pennsylvania State University, University Park, Pennsylvania 16802, USA
| |
Collapse
|
29
|
Heinrich V, Zunabovic M, Petschnig A, Müller H, Lassenberger A, Reimhult E, Kneifel W. Previous Homologous and Heterologous Stress Exposure Induces Tolerance Development to Pulsed Light in Listeria monocytogenes. Front Microbiol 2016; 7:490. [PMID: 27092137 PMCID: PMC4824770 DOI: 10.3389/fmicb.2016.00490] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2015] [Accepted: 03/24/2016] [Indexed: 12/26/2022] Open
Abstract
As one of the emerging non-thermal technologies, pulsed light (PL) facilitates rapid, mild and residue-free microbial surface decontamination of food and food contact materials. While notable progress has been made in the characterization of the inactivation potential of PL, experimental data available on the tolerance development to the same (homologous) stress or to different (heterologous) stresses commonly applied in food manufacturing (e.g., acid, heat, salt) is rather controversial. The findings of the present study clearly indicate that both the homologous tolerance development against PL as well as the heterologous tolerance development from heat to PL can be triggered in Listeria monocytogenes. Further, conducted kinetic analysis confirmed that the conventionally applied log-linear model is not well suited to describe the inactivation of L. monocytogenes, when exposed to PL. Instead, the Weibull model as well as the log-linear + tail model were identified as suitable models. Transmission electron microscopic (TEM) approaches allow suggestions on the morphological alterations in L. monocytogenes cells after being subjected to PL.
Collapse
Affiliation(s)
- Victoria Heinrich
- Department of Food Science and Technology, Institute of Food Science, University of Natural Resources and Life SciencesVienna, Austria
- OFI-Austrian Research Institute for Chemistry and TechnologyVienna, Austria
| | - Marija Zunabovic
- Department of Food Science and Technology, Institute of Food Science, University of Natural Resources and Life SciencesVienna, Austria
| | - Alice Petschnig
- Department of Food Science and Technology, Institute of Food Science, University of Natural Resources and Life SciencesVienna, Austria
- OFI-Austrian Research Institute for Chemistry and TechnologyVienna, Austria
| | - Horst Müller
- Department of Food Science and Technology, Institute of Food Science, University of Natural Resources and Life SciencesVienna, Austria
- OFI-Austrian Research Institute for Chemistry and TechnologyVienna, Austria
| | - Andrea Lassenberger
- Department of Nanobiotechnology, Institute of Biologically Inspired Materials, University of Natural Resources and Life SciencesVienna, Austria
| | - Erik Reimhult
- Department of Nanobiotechnology, Institute of Biologically Inspired Materials, University of Natural Resources and Life SciencesVienna, Austria
| | - Wolfgang Kneifel
- Department of Food Science and Technology, Institute of Food Science, University of Natural Resources and Life SciencesVienna, Austria
| |
Collapse
|
30
|
Kapetanakou AE, Karyotis D, Skandamis PN. Control of Listeria monocytogenes by applying ethanol-based antimicrobial edible films on ham slices and microwave-reheated frankfurters. Food Microbiol 2016. [DOI: 10.1016/j.fm.2015.10.013] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
31
|
Growth potential of Listeria monocytogenes in probiotic cottage cheese formulations with reduced sodium content. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.12.030] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
32
|
Mortazavi SMJ, Darvish L, Abounajmi M, Zarei S, Zare T, Taheri M, Nematollahi S. Alteration of Bacterial Antibiotic Sensitivity After Short-Term Exposure to Diagnostic Ultrasound. IRANIAN RED CRESCENT MEDICAL JOURNAL 2015; 17:e26622. [PMID: 26732124 PMCID: PMC4698328 DOI: 10.5812/ircmj.26622] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/05/2015] [Revised: 03/27/2015] [Accepted: 04/14/2015] [Indexed: 12/03/2022]
Abstract
Background Many pathogenic bacteria show different levels of antibiotic resistance. Furthermore, a lot of hospital-acquired infections are caused by highly resistant or multidrug-resistant Gram-negative bacteria. According to WHO, patients with drug-resistant infections have higher morbidity and mortality. Moreover, patients infected with bacteria that are resistant to antibiotics considerably consume more healthcare resources. Objectives In this study, we explored a physical method of converting drug-resistant bacteria to drug-sensitive ones. Materials and Methods This is an in vitro case-control study, performed at the Ionizing and Non-ionizing Radiation Protection Research Center (INIRPRC), Shiraz University of Medical Sciences (SUMS), Shiraz, Iran in 2014. All experiments were carried out using Gram-negative bacteria Klebsiella pneumonia and E. coli and Gram-positive Staphylococcus aureus and Streptococcus group A, isolated from hospitalized patients. The bacterial strains were obtained from the Persian Type Culture Collection, IROST, Iran (Klebsiella pneumonia PTCC 1290) and Bacteriology Department of Shahid Faghihi Teaching Hospital, Shiraz, Iran (E. coli, Staphylococcus aureus, and Streptococcus group A). The bacteria in culture plates were exposed to diagnostic ultrasound using a MyLab70XVG sonography system for 5 minutes. Then, the bacteria were cultured on Mueller-Hinton agar and incubated at 35°C for 18 hours. Finally, antibiotic susceptibility test was performed and the inhibition zone in both control and exposed groups were measured. Three replicate agar plates were used for each test and the inhibition zones of the plates were recorded. Results Compared with the results obtained from unexposed bacteria, statistically significant variations of sensitivity to antibiotics were found in some strains after short-term exposure. In particular, we found major differences (making antibiotic-resistant bacteria susceptible or vice versa) in the diameters of inhibition zones in exposed and non-exposed samples of Klebsiella pneumonia and Streptococcus. Conclusions This study clearly shows that short-term exposure of microorganisms to diagnostic ultrasonic waves can significantly alter their sensitivity to antibiotics. We believe that this physical method of making the antibiotic-resistant population susceptible can open new horizons in antibiotic therapy of a broad range of diseases, including tuberculosis.
Collapse
Affiliation(s)
- Seyed Mohammad Javad Mortazavi
- Department of Medical Physics and Medical Engineering, School of Medicine, Shiraz University of Medical Sciences, Shiraz, IR Iran
- Department of Radiology, Faculty of ParaMedicine, Hormozgan University of Medical Sciences, Bandar Abbas, IR Iran
- Corresponding Authors: Seyed Mohammad Javad Mortazavi, Department of Medical Physics and Medical Engineering, School of Medicine, Shiraz University of Medical Sciences, Shiraz, IR Iran. Tel: +98-7112349332, Fax: +98-7112349332; +98-7112289113, E-mail: ; Leili Darvish, Department of Medical Physics and Medical Engineering, School of Medicine, Shiraz University of Medical Sciences, Shiraz, IR Iran. E-mail:
| | - Leili Darvish
- Department of Medical Physics and Medical Engineering, School of Medicine, Shiraz University of Medical Sciences, Shiraz, IR Iran
- Corresponding Authors: Seyed Mohammad Javad Mortazavi, Department of Medical Physics and Medical Engineering, School of Medicine, Shiraz University of Medical Sciences, Shiraz, IR Iran. Tel: +98-7112349332, Fax: +98-7112349332; +98-7112289113, E-mail: ; Leili Darvish, Department of Medical Physics and Medical Engineering, School of Medicine, Shiraz University of Medical Sciences, Shiraz, IR Iran. E-mail:
| | - Mohammad Abounajmi
- Department of Radiology, School of Medicine, Shiraz University of Medical Sciences, Shiraz, IR Iran
| | - Samira Zarei
- Department of Microbiology, School of Medicine, Bushehr University of Medical Sciences, Bushehr, IR Iran
| | - Tahereh Zare
- Department of Medical Physics and Medical Engineering, School of Medicine, Shiraz University of Medical Sciences, Shiraz, IR Iran
| | - Mohammad Taheri
- Department of Microbiology, School of Medicine, Kerman University of Medical Sciences, Kerman, IR Iran
| | - Samaneh Nematollahi
- Department of Biostatistics, School of Medicine, Shiraz University of Medical Sciences, Shiraz, IR Iran
| |
Collapse
|
33
|
The adaptive response of bacterial food-borne pathogens in the environment, host and food: Implications for food safety. Int J Food Microbiol 2015; 213:99-109. [DOI: 10.1016/j.ijfoodmicro.2015.06.004] [Citation(s) in RCA: 74] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2015] [Revised: 05/21/2015] [Accepted: 06/08/2015] [Indexed: 11/19/2022]
|
34
|
Zeaki N, Rådström P, Schelin J. Evaluation of Potential Effects of NaCl and Sorbic Acid on Staphylococcal Enterotoxin A Formation. Microorganisms 2015; 3:551-66. [PMID: 27682105 PMCID: PMC5023250 DOI: 10.3390/microorganisms3030551] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2015] [Revised: 08/03/2015] [Accepted: 09/01/2015] [Indexed: 12/24/2022] Open
Abstract
The prophage-encoded staphylococcal enterotoxin A (SEA) is recognized as the main cause of staphylococcal food poisoning (SFP), a common foodborne intoxication disease, caused by Staphylococcus aureus. Studies on the production of SEA suggest that activation of the SOS response and subsequent prophage induction affect the regulation of the sea gene and the SEA produced, increasing the risk for SFP. The present study aims to evaluate the effect of NaCl and sorbic acid, in concentrations relevant to food production, on SOS response activation, prophage induction and SEA production. The impact of stress was initially evaluated on steady state cells for a homogenous cell response. NaCl 2% was found to activate the SOS response, i.e., recA expression, and trigger prophage induction, in a similar way as the phage-inducer mitomycin C. In contrast, sorbic acid decreased the pH of the culture to a level where prophage induction was probably suppressed, even when combined with NaCl stress. The impact of previous physiological state of the bacteria was also addressed on cells pre-exposed to NaCl, and was found to potentially affect cell response upon exposure to further stress. The results obtained highlight the possible SFP-related risks arising from the use of preservatives during food processing.
Collapse
Affiliation(s)
- Nikoleta Zeaki
- Applied Microbiology, Department of Chemistry, Lund University, Lund 22100, Sweden.
| | - Peter Rådström
- Applied Microbiology, Department of Chemistry, Lund University, Lund 22100, Sweden.
| | - Jenny Schelin
- Applied Microbiology, Department of Chemistry, Lund University, Lund 22100, Sweden.
| |
Collapse
|
35
|
Zhang Y, Carpenter CE, Broadbent JR, Luo X. Influence of habituation to inorganic and organic acid conditions on the cytoplasmic membrane composition of Listeria monocytogenes. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.02.039] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
36
|
Affiliation(s)
- Máire Begley
- Department of Biological Sciences, Cork Institute of Technology, Bishopstown, Cork, Ireland;
| | - Colin Hill
- School of Microbiology and Alimentary Pharmabiotic Centre, University College Cork, Cork, Ireland;
| |
Collapse
|
37
|
Effects of osmotic pressure, acid, or cold stresses on antibiotic susceptibility of Listeria monocytogenes. Food Microbiol 2015; 46:154-160. [DOI: 10.1016/j.fm.2014.07.015] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2014] [Revised: 07/12/2014] [Accepted: 07/18/2014] [Indexed: 11/22/2022]
|
38
|
Makariti I, Printezi A, Kapetanakou A, Zeaki N, Skandamis P. Investigating boundaries of survival, growth and expression of genes associated with stress and virulence of Listeria monocytogenes in response to acid and osmotic stress. Food Microbiol 2015; 45:231-44. [DOI: 10.1016/j.fm.2014.06.023] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2014] [Revised: 06/18/2014] [Accepted: 06/22/2014] [Indexed: 01/03/2023]
|
39
|
Melo J, Andrew P, Faleiro M. Listeria monocytogenes in cheese and the dairy environment remains a food safety challenge: The role of stress responses. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.10.031] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
|
40
|
Culligan EP, Sleator RD, Marchesi JR, Hill C. Metagenomic identification of a novel salt tolerance gene from the human gut microbiome which encodes a membrane protein with homology to a brp/blh-family β-carotene 15,15'-monooxygenase. PLoS One 2014; 9:e103318. [PMID: 25058308 PMCID: PMC4110020 DOI: 10.1371/journal.pone.0103318] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2014] [Accepted: 06/29/2014] [Indexed: 12/30/2022] Open
Abstract
The human gut microbiome consists of at least 3 million non-redundant genes, 150 times that of the core human genome. Herein, we report the identification and characterisation of a novel stress tolerance gene from the human gut metagenome. The locus, assigned brpA, encodes a membrane protein with homology to a brp/blh-family β-carotene monooxygenase. Cloning and heterologous expression of brpA in Escherichia coli confers a significant salt tolerance phenotype. Furthermore, when cultured in the presence of exogenous β-carotene, cell pellets adopt a red/orange pigmentation indicating the incorporation of carotenoids in the cell membrane.
Collapse
Affiliation(s)
- Eamonn P. Culligan
- Alimentary Pharmabiotic Centre, University College Cork, Cork, Ireland
- School of Microbiology, University College Cork, Cork, Ireland
| | - Roy D. Sleator
- Alimentary Pharmabiotic Centre, University College Cork, Cork, Ireland
- Department of Biological Sciences, Cork Institute of Technology, Cork, Ireland
- * E-mail: (CH); (RDS); (JRM)
| | - Julian R. Marchesi
- Alimentary Pharmabiotic Centre, University College Cork, Cork, Ireland
- Cardiff School of Biosciences, Cardiff University, Cardiff, United Kingdom
- Department of Hepatology and Gastroenterology, Imperial College London, London, United Kingdom
- * E-mail: (CH); (RDS); (JRM)
| | - Colin Hill
- Alimentary Pharmabiotic Centre, University College Cork, Cork, Ireland
- School of Microbiology, University College Cork, Cork, Ireland
- * E-mail: (CH); (RDS); (JRM)
| |
Collapse
|
41
|
Huang HW, Lung HM, Yang BB, Wang CY. Responses of microorganisms to high hydrostatic pressure processing. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.12.007] [Citation(s) in RCA: 140] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
42
|
Feeney A, Johnston CD, Govender R, O’Mahony J, Coffey A, Sleator RD. Analysis of the role of the Cronobacter sakazakii ProP homologues in osmotolerance. Gut Pathog 2014; 6:15. [PMID: 24910715 PMCID: PMC4047261 DOI: 10.1186/1757-4749-6-15] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/09/2014] [Accepted: 05/14/2014] [Indexed: 01/06/2023] Open
Abstract
Bacteria respond to elevated osmolality by the accumulation of a range of low molecular weight molecules, known as compatible solutes (owing to their compatibility with the cells' normal physiology at high internal concentrations). The neonatal pathogen Cronobacter sakazakii is uniquely osmotolerant, surviving in powdered infant formula (PIF) which typically has a water activity (aw) of 0.2 - inhospitable to most micro-organisms. Mortality rates of up to 80% in infected infants have been recorded making C. sakazakii a serious cause for concern. In silico analysis of the C. sakazakii BAA-894 genome revealed seven copies of the osmolyte uptake system ProP. Herein, we test the physiological role of each of these homologues following heterologous expression against an osmosensitive Escherichia coli host.
Collapse
Affiliation(s)
- Audrey Feeney
- Department of Biological Sciences, Cork Institute of Technology, Rossa Avenue, Bishopstown, Cork, Ireland
| | - Christopher D Johnston
- Department of Biological Sciences, Cork Institute of Technology, Rossa Avenue, Bishopstown, Cork, Ireland
| | - Rodney Govender
- Department of Biological Sciences, Cork Institute of Technology, Rossa Avenue, Bishopstown, Cork, Ireland
| | - Jim O’Mahony
- Department of Biological Sciences, Cork Institute of Technology, Rossa Avenue, Bishopstown, Cork, Ireland
| | - Aidan Coffey
- Department of Biological Sciences, Cork Institute of Technology, Rossa Avenue, Bishopstown, Cork, Ireland
| | - Roy D Sleator
- Department of Biological Sciences, Cork Institute of Technology, Rossa Avenue, Bishopstown, Cork, Ireland
| |
Collapse
|
43
|
Hwang CA, Sheen S, Juneja V, Hwang CF, Yin TC, Chang NY. The influence of acid stress on the growth of Listeria monocytogenes and Escherichia coli O157:H7 on cooked ham. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.09.040] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
44
|
Ferreira V, Wiedmann M, Teixeira P, Stasiewicz MJ. Listeria monocytogenes persistence in food-associated environments: epidemiology, strain characteristics, and implications for public health. J Food Prot 2014; 77:150-70. [PMID: 24406014 DOI: 10.4315/0362-028x.jfp-13-150] [Citation(s) in RCA: 458] [Impact Index Per Article: 45.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Over the last 10 to 15 years, increasing evidence suggests that persistence of Listeria monocytogenes in food processing plants for years or even decades is an important factor in the transmission of this foodborne pathogen and the root cause of a number of human listeriosis outbreaks. L. monocytogenes persistence in other food-associated environments (e.g., farms and retail establishments) may also contribute to food contamination and transmission of the pathogen to humans. Although L. monocytogenes persistence is typically identified through isolation of a specific molecular subtype from samples collected in a given environment over time, formal (statistical) criteria for identification of persistence are undefined. Environmental factors (e.g., facilities and equipment that are difficult to clean) have been identified as key contributors to persistence; however, the mechanisms are less well understood. Although some researchers have reported that persistent strains possess specific characteristics that may facilitate persistence (e.g., biofilm formation and better adaptation to stress conditions), other researchers have not found significant differences between persistent and nonpersistent strains in the phenotypic characteristics that might facilitate persistence. This review includes a discussion of our current knowledge concerning some key issues associated with the persistence of L. monocytogenes, with special focus on (i) persistence in food processing plants and other food-associated environments, (ii) persistence in the general environment, (iii) phenotypic and genetic characteristics of persistent strains, (iv) niches, and (v) public health and economic implications of persistence. Although the available data clearly indicate that L. monocytogenes persistence at various stages of the food chain contributes to contamination of finished products, continued efforts to quantitatively integrate data on L. monocytogenes persistence (e.g., meta-analysis or quantitative microbial risk assessment) will be needed to advance our understanding of persistence of this pathogen and its economic and public health impacts.
Collapse
Affiliation(s)
- V Ferreira
- Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa Porto, Rua Dr. António Bernardino Almeida, 4200-072 Porto, Portugal; Department of Food Science, Cornell University, Ithaca, New York 14853, USA
| | - M Wiedmann
- Department of Food Science, Cornell University, Ithaca, New York 14853, USA
| | - P Teixeira
- Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa Porto, Rua Dr. António Bernardino Almeida, 4200-072 Porto, Portugal
| | - M J Stasiewicz
- Department of Food Science, Cornell University, Ithaca, New York 14853, USA
| |
Collapse
|
45
|
Desriac N, Postollec F, Durand D, Leguerinel I, Sohier D, Coroller L. Sensitivity of Bacillus weihenstephanensis to acidic changes of the medium is not dependant on physiological state. Food Microbiol 2013; 36:440-6. [DOI: 10.1016/j.fm.2013.06.013] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2013] [Revised: 06/19/2013] [Accepted: 06/24/2013] [Indexed: 11/25/2022]
|
46
|
Giaouris E, Chorianopoulos N, Nychas GJ. Impact of acid adaptation on attachment of Listeria monocytogenes to stainless steel during long-term incubation under low or moderate temperature conditions and on subsequent recalcitrance of attached cells to lethal acid treatments. Int J Food Microbiol 2013; 171:1-7. [PMID: 24296256 DOI: 10.1016/j.ijfoodmicro.2013.11.013] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2013] [Revised: 11/06/2013] [Accepted: 11/11/2013] [Indexed: 10/26/2022]
Abstract
This study aimed to evaluate the possible impact of acid adaptation of Listeria monocytogenes cells on their attachment to stainless steel (SS) during long-term incubation under either low or moderate temperature conditions and on the subsequent recalcitrance of attached cells to lethal acid treatments. Initially, nonadapted or acid-adapted stationary phase L. monocytogenes cells were used to inoculate (ca. 10⁸ CFU/ml) brain-heart infusion (BHI) broth in test tubes containing vertically placed SS coupons. Incubation was carried out at either 5 or 30 °C for up to 15 days, under static conditions. On the 5th, 10th and 15th days of incubation, attached cells were subjected to lethal acid treatments by exposing them, for either 6 or 60 min, to pH 2, adjusted with either hydrochloric or lactic acid. Following the acid treatments, remaining viable cells were detached (through strong vortexing with glass beads) and enumerated by agar plating, and also indirectly quantified by conductance measurements via their metabolic activity. Results obtained from both quantification techniques, employed here in parallel, revealed that although the numbers of attached cells for nonadapted and acid-adapted ones were similar, the latter were found to present significantly (p<0.05) increased recalcitrance to all the acid treatments for both incubation temperatures and all sampling days. In addition and regardless of acid adaptation, when long (60 min) acid treatments were applied, conductance measurements revealed that the weak organic lactic acid exhibited significantly (p<0.05) stronger antilisterial activity compared to the strong inorganic hydrochloric acid (at the same pH value of 2). To conclude, present results show that acid adaptation of L. monocytogenes cells during their planktonic growth is conserved even after 15 days of incubation under both low and moderate temperature conditions, and results in the increased recalcitrance of their sessile population to otherwise lethal acid treatments. This "stress hardening" should be severely taken into account when acidic decontamination interventions are used to kill attached to equipment surfaces cells of this important pathogenic bacterium.
Collapse
Affiliation(s)
- Efstathios Giaouris
- Department of Food Science and Nutrition, Faculty of the Environment, University of the Aegean, Mitropoliti Ioakeim 2, Myrina 81400, Lemnos Island, Greece.
| | - Nikos Chorianopoulos
- Veterinary Research Institute of Athens, Greek Agricultural Organization "Demeter", Neapoleos 25, Aghia Paraskeui 15310, Greece
| | - George-John Nychas
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Faculty of Foods, Biotechnology and Development, Agricultural University of Athens (AUA) Iera Odos 75, Athens 11855, Greece
| |
Collapse
|
47
|
Amalaradjou MAR, Bhunia AK. Bioengineered probiotics, a strategic approach to control enteric infections. Bioengineered 2013; 4:379-87. [PMID: 23327986 PMCID: PMC3937199 DOI: 10.4161/bioe.23574] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2012] [Revised: 01/09/2013] [Accepted: 01/10/2013] [Indexed: 01/19/2023] Open
Abstract
Enteric infections account for high morbidity and mortality and are considered to be the fifth leading cause of death at all ages worldwide. Seventy percent of all enteric infections are foodborne. Thus significant efforts have been directed toward the detection, control and prevention of foodborne diseases. Many antimicrobials including antibiotics have been used for their control and prevention. However, probiotics offer a potential alternative intervention strategy owing to their general health beneficial properties and inhibitory effects against foodborne pathogens. Often, antimicrobial probiotic action is non-specific and non-discriminatory or may be ineffective. In such cases, bioengineered probiotics expressing foreign gene products to achieve specific function is highly desirable. In this review we summarize the strategic development of recombinant bioengineered probiotics to control enteric infections, and to examine how scientific advancements in the human microbiome and their immunomodulatory effects help develop such novel and safe bioengineered probiotics.
Collapse
Affiliation(s)
| | - Arun K Bhunia
- Molecular Food Microbiology Laboratory; Department of Food Science; Purdue University; West Lafayette, IN USA
- Department of Comparative Pathobiology; Purdue University; West Lafayette, IN USA
| |
Collapse
|
48
|
Qi Z, Wang W, Yang H, Xia X, Yu X. Mutation ofAcetobacter pasteurianusby UV irradiation under acidic stress for high-acidity vinegar fermentation. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12324] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Zhengliang Qi
- The Key Laboratory of Industrial Biotechnology of Ministry of Education; School of Biotechnology; Jiangnan University; Wuxi 214122 China
| | - Wu Wang
- The Key Laboratory of Industrial Biotechnology of Ministry of Education; School of Biotechnology; Jiangnan University; Wuxi 214122 China
| | - Hailin Yang
- The Key Laboratory of Industrial Biotechnology of Ministry of Education; School of Biotechnology; Jiangnan University; Wuxi 214122 China
| | - Xiaole Xia
- The Key Laboratory of Industrial Biotechnology of Ministry of Education; School of Biotechnology; Jiangnan University; Wuxi 214122 China
| | - Xiaobin Yu
- The Key Laboratory of Industrial Biotechnology of Ministry of Education; School of Biotechnology; Jiangnan University; Wuxi 214122 China
| |
Collapse
|
49
|
Durack J, Ross T, Bowman JP. Characterisation of the transcriptomes of genetically diverse Listeria monocytogenes exposed to hyperosmotic and low temperature conditions reveal global stress-adaptation mechanisms. PLoS One 2013; 8:e73603. [PMID: 24023890 PMCID: PMC3762727 DOI: 10.1371/journal.pone.0073603] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2013] [Accepted: 07/29/2013] [Indexed: 12/29/2022] Open
Abstract
The ability of Listeria monocytogenes to adapt to various food and food- processing environments has been attributed to its robustness, persistence and prevalence in the food supply chain. To improve the present understanding of molecular mechanisms involved in hyperosmotic and low-temperature stress adaptation of L. monocytogenes, we undertook transcriptomics analysis on three strains adapted to sub-lethal levels of these stress stimuli and assessed functional gene response. Adaptation to hyperosmotic and cold-temperature stress has revealed many parallels in terms of gene expression profiles in strains possessing different levels of stress tolerance. Gene sets associated with ribosomes and translation, transcription, cell division as well as fatty acid biosynthesis and peptide transport showed activation in cells adapted to either cold or hyperosmotic stress. Repression of genes associated with carbohydrate metabolism and transport as well as flagella was evident in stressed cells, likely linked to activation of CodY regulon and consequential cellular energy conservation.
Collapse
Affiliation(s)
- Juliana Durack
- Department of Molecular and Cell Biology, University of California, Berkeley, California, United States of America
- Food Safety Centre, Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Tasmania, Australia
| | - Tom Ross
- Food Safety Centre, Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Tasmania, Australia
| | - John P. Bowman
- Food Safety Centre, Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Tasmania, Australia
| |
Collapse
|
50
|
Metselaar KI, den Besten HM, Abee T, Moezelaar R, Zwietering MH. Isolation and quantification of highly acid resistant variants of Listeria monocytogenes. Int J Food Microbiol 2013; 166:508-14. [DOI: 10.1016/j.ijfoodmicro.2013.08.011] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2013] [Revised: 08/06/2013] [Accepted: 08/10/2013] [Indexed: 11/24/2022]
|