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Godínez-Oviedo A, Cabrera-Díaz E, Palacios-Marmolejo A, Pérez-Covarrubias OB, Vargas-Daniel RC, Tamplin ML, Bowman JP, Hernández-Iturriaga M. Detection, quantification, and characterization of Salmonella enterica in mango, tomato, and raw chicken purchased in the central region of Mexico. J Food Sci 2021; 87:370-382. [PMID: 34954835 DOI: 10.1111/1750-3841.16003] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 11/18/2021] [Accepted: 11/19/2021] [Indexed: 11/29/2022]
Abstract
To estimate human exposure to Salmonella enterica, it is essential to understand the pathogen distribution and characteristics. Prevalence and concentration of S. enterica were determined in mango, tomato, and raw chicken samples purchased in three states (Aguascalientes, Querétaro, and Guadalajara) located in the central region of Mexico during two seasons. In addition, S. enterica isolates were characterized by absence/presence of 13 virulence genes (chromosomal, prophage, and plasmid) and resistance to 14 antibiotics. A total of 300 samples of mango, 272 of tomato, and 354 of raw chicken were analyzed. The mean of the prevalence (24.9%) and concentration (-0.61 Log MPN/g) of S. enterica in chicken was higher than in mango (1.3%, -1.7 Log MPN/g) and tomato (1.1%, -1.7 Log MPN). Among S. enterica isolates (284), there were 7 different virulotypes, belonging 68.7% of isolates to V2; there was high variability in the presence of mobile genetic elements. The occurrence of specific mobile elements ranged from 81.4% to 11.3% among isolates. Among the isolates, 91.5% were resistant to at least one antibiotic with ampicillin being the most frequent; 54.9% of isolates were multidrug resistant. Data from this study can be used for quantitative microbial risk assessment of S. enterica related to mango, tomato, and raw chicken consumption in the central region of Mexico. PRACTICAL APPLICATION: Data on the prevalence and concentration of Salmonella enterica obtained in this study can be used to estimate the exposure assessment for the consumption of mango, tomato, and chicken in the central region of Mexico. In addition, the characteristics of the S. enterica isolates could be used to select representative strains for future studies to evaluate the intraspecies variability.
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Affiliation(s)
- Angélica Godínez-Oviedo
- Departamento de Investigación y Posgrado de Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Centro Universitario Cerro de las Campanas S/N, Querétaro, México
| | - Elisa Cabrera-Díaz
- Departamento de Salud Pública, Centro Universitario de Ciencias Biológicas y Agropecuarias, Universidad de Guadalajara, Zapopan, México
| | | | - Olga Berenice Pérez-Covarrubias
- Departamento de Salud Pública, Centro Universitario de Ciencias Biológicas y Agropecuarias, Universidad de Guadalajara, Zapopan, México
| | | | - Mark L Tamplin
- Food Safety and Innovation Centre, Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Australia
| | - John P Bowman
- Food Safety and Innovation Centre, Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Australia
| | - Montserrat Hernández-Iturriaga
- Departamento de Investigación y Posgrado de Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Centro Universitario Cerro de las Campanas S/N, Querétaro, México
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Antimicrobial Cocktail Combining Specific Peptide Extracts from Native Probiotic Bacteria Hamper Adulteration of Ready-to-Eat Mango Wedges. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11052246] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
Consumption of ready-to-eat chopped fruits sold in the streets is a concern, as such activities are outside the regulation and protection in most developing countries. Ready-to-eat mangos are commonly sold as wedges in plastic cups at ambient temperature by mobile vendors in Ecuador, thus they are prone to contamination by bacteria, which poses a safety issue of concern. This work aimed to evaluate the effect of several antimicrobial cocktails consisting of previously designed specific peptide extract combinations from two probiotic bacteria Lactobacillus plantarum UTNCys5-4 and Lactococcus lactis subsp. lactis UTNGt28, along with nisin, a commercial food additive, on mango wedges artificially inoculated with a logarithmic phase culture of a five-strain bacterial mixture (FSBM). Preliminary bacteriological analysis of mango wedges purchased from mobile vendors showed the presence of multiple antibiotic-resistant isolates such E. coli spp., Enterobacter spp., Shigella spp., Salmonella spp., along with yeasts and molds, indicating non-compliance with the food safety standards. The results revealed that two antimicrobial cocktails, T2 and T5, containing cell-free supernatant based (CFS) and precipitated peptides (PP) based cocktails from UTNCys5-4 and UTNGt28 strains applied at dose 1:3 (v/v), were the most efficient combinations that inhibited the colonization of total bacterial counts with 56.03% and 55.61% in mango wedges stored with refrigeration. The reduction of total E. coli counts was 64.93%, while Salmonella and Shigella counts were reduced by 98.09% and 97.93%, respectively, when mango wedges were treated with T5-cocktail. The commercial nisin inhibited total Salmonella spp. counts by 40.13%, while E. coli spp. and Shigella spp. diminished by 28.20% and 37.22%, respectively. Moreover, we showed that T5 but not T7 (nisin) damaged the target cell integrity, thereby eventually inhibiting their growth and reproduction. The selected antimicrobial cocktails exerted a bacteriolytic effect by killing the FSBM simultaneously in a fruit matrix and preventing their accumulation in mango wedges. Furthermore, there is a possibility of using peptide combinatorial treatments to combat drug-resistant bacteria in ready-to-eat fruits.
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Godínez-Oviedo A, Tamplin ML, Bowman JP, Hernández-Iturriaga M. Salmonella entericain Mexico 2000–2017: Epidemiology, Antimicrobial Resistance, and Prevalence in Food. Foodborne Pathog Dis 2020; 17:98-118. [DOI: 10.1089/fpd.2019.2627] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Affiliation(s)
- Angélica Godínez-Oviedo
- Departamento de Investigación y Posgrado de Alimentos (DIPA), Facultad de Química, Universidad Autónoma de Querétaro, Querétaro, México
| | - Mark L. Tamplin
- Food Safety and Innovation Centre, Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Australia
| | - John P. Bowman
- Food Safety and Innovation Centre, Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Australia
| | - Montserrat Hernández-Iturriaga
- Departamento de Investigación y Posgrado de Alimentos (DIPA), Facultad de Química, Universidad Autónoma de Querétaro, Querétaro, México
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Kim JY, Young JA, Gunther NW, Lee JL. Inhibition of S
almonella
by Bacteriocin-Producing Lactic Acid Bacteria Derived from U.S. Kimchi and Broiler Chicken. J Food Saf 2014. [DOI: 10.1111/jfs.12141] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Ji Yeun Kim
- Department of Human Ecology; Food Science Program; College of Agricultural and Related Sciences; Delaware State University; Dover DE 19901
| | - Janay A. Young
- Department of Human Ecology; Food Science Program; College of Agricultural and Related Sciences; Delaware State University; Dover DE 19901
| | - Nereus W. Gunther
- Agricultural Research Service; Eastern Regional Research Center; Molecular Characterization of Foodborne Pathogens Research Unit; United States Department of Agriculture; Wyndmoor PA
| | - Jung-Lim Lee
- Department of Human Ecology; Food Science Program; College of Agricultural and Related Sciences; Delaware State University; Dover DE 19901
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Kanmani P, Satish Kumar R, Yuvaraj N, Paari KA, Pattukumar V, Arul V. Probiotics and its functionally valuable products-a review. Crit Rev Food Sci Nutr 2013; 53:641-58. [PMID: 23627505 DOI: 10.1080/10408398.2011.553752] [Citation(s) in RCA: 128] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
During the past two decades probiotic bacteria have been increasingly proposed as health promoting bacteria in variety of food system, because of its safety, functional, and technological characteristics. Commonly, Lactobacillus spp., Bifidobacterium spp., Saccharomyces boulardii, and some other microorganisms have been considered as probiotic strains. Possibly these bacterial strains exerted several beneficial effects into gastrointestinal tract of host while administered with variety of food system. Lactic acid bacteria (LAB) usually produce antimicrobial substances like bacteriocin which have broad spectrum of antagonist effect against closely related Gram positive and Gram negative pathogens. LAB strains often produce polymeric substances such as exopolysaccharides (EPS) which increase the colonization of probiotic bacteria by cell-cell interactions in gastrointestinal tract. LAB also produces biosurfactant which showed that the wide range of antimicrobial activity against bacterial pathogen as well as its antiadhesive properties reduces the adhesion of pathogens into gastric wall membrane. Furthermore, LAB strains have also been reported for production of antioxidants which are ability to scavenge the free radicals such as superoxide anions and hydroxyl radicals. For this sense, this review article is mainly focused on the ecology, biosynthesis, genetics, target sites, and applications of bacteriocins and EPS from LAB strains. Moreover, this review discusses about the production and functions of nutritive essential element folate and iron chelating agent such as siderophores from LAB.
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Affiliation(s)
- Paulraj Kanmani
- Department of Biotechnology, School of Life Sciences, Pondicherry University, Pondicherry, 605014, India
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Álvarez-Virrueta D, García-López E, Montalvo-González E, Ramírez J, Mata-Montes-de-Oca M, Tovar-Gómez B. Efecto de las altas presiones hidrostáticas en la fisiología postcosecha del mango ‘Ataulfo’. CYTA - JOURNAL OF FOOD 2012. [DOI: 10.1080/19476337.2011.603843] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Candelario HE, Velazquez G, Castañón-Rodríguez JF, Ramírez JA, Montoya P, Vázquez M. Resistance of Mexican Fruit Fly to Quarantine Treatments of High Hydrostatic Pressure Combined with Heat. Foodborne Pathog Dis 2010; 7:959-66. [DOI: 10.1089/fpd.2009.0511] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Hugo Ernesto Candelario
- Department of Food Science and Technology, UAM Reynosa Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, Tamaulipas, Mexico
| | - Gonzalo Velazquez
- Department of Food Science and Technology, UAM Reynosa Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, Tamaulipas, Mexico
| | | | - José Alberto Ramírez
- Department of Food Science and Technology, UAM Reynosa Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, Tamaulipas, Mexico
| | - Pablo Montoya
- Subdirection of Methods Development, Moscafrut Program, SAGARPA-IICA, Tapachula, Chiapas, Mexico
| | - Manuel Vázquez
- Department of Food Science and Technology, UAM Reynosa Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, Tamaulipas, Mexico
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain
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