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Soro AB, Ekhlas D, Marmion M, Scannell AGM, Whyte P, Bolton DJ, Burgess CM, Tiwari BK. Investigation of differences in susceptibility of Campylobacter jejuni strains to UV light-emitting diode (UV-LED) technology. Sci Rep 2023; 13:9459. [PMID: 37301882 PMCID: PMC10257703 DOI: 10.1038/s41598-023-35315-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Accepted: 05/16/2023] [Indexed: 06/12/2023] Open
Abstract
Campylobacter jejuni remains a high priority in public health worldwide. Ultraviolet light emitting-diode technology (UV-LED) is currently being explored to reduce Campylobacter levels in foods. However, challenges such as differences in species and strain susceptibilities, effects of repeated UV-treatments on the bacterial genome and the potential to promote antimicrobial cross-protection or induce biofilm formation have arisen. We investigated the susceptibility of eight C. jejuni clinical and farm isolates to UV-LED exposure. UV light at 280 nm induced different inactivation kinetics among strains, of which three showed reductions greater than 1.62 log CFU/mL, while one strain was particularly resistant to UV light with a maximum reduction of 0.39 log CFU/mL. However, inactivation was reduced by 0.46-1.03 log CFU/mL in these three strains and increased to 1.20 log CFU/mL in the resistant isolate after two repeated-UV cycles. Genomic changes related to UV light exposure were analysed using WGS. C. jejuni strains with altered phenotypic responses following UV exposure were also found to have changes in biofilm formation and susceptibility to ethanol and surface cleaners.
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Affiliation(s)
- Arturo B Soro
- Teagasc Food Research Centre, Ashtown, D15 DY05, Dublin, Ireland
- UCD School of Veterinary Medicine, University College Dublin, Belfield, D04 V1W8, Ireland
- Infectious Diseases in Humans, Service Foodborne Pathogens, Sciensano, J. Wytsmanstraat 14, 1050, Brussels, Belgium
| | - Daniel Ekhlas
- Teagasc Food Research Centre, Ashtown, D15 DY05, Dublin, Ireland
- UCD School of Veterinary Medicine, University College Dublin, Belfield, D04 V1W8, Ireland
| | - Maitiú Marmion
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, D04 V1W8, Ireland
- UCD Centre for Food Safety, University College Dublin, Belfield, D04 V1W8, Ireland
| | - Amalia G M Scannell
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, D04 V1W8, Ireland
- UCD Centre for Food Safety, University College Dublin, Belfield, D04 V1W8, Ireland
- UCD Institute of Food and Health, University College Dublin, Belfield, D04 V1W8, Ireland
| | - Paul Whyte
- UCD School of Veterinary Medicine, University College Dublin, Belfield, D04 V1W8, Ireland
| | - Declan J Bolton
- Teagasc Food Research Centre, Ashtown, D15 DY05, Dublin, Ireland
| | | | - Brijesh K Tiwari
- Teagasc Food Research Centre, Ashtown, D15 DY05, Dublin, Ireland.
- Teagasc Food Research Centre, Ashtown, Dublin, D15 DY05, Ireland.
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Study on the Disinfection Efficiency of the Combined Process of Ultraviolet and Sodium Hypochlorite on the Secondary Effluent of the Sewage Treatment Plant. Processes (Basel) 2022. [DOI: 10.3390/pr10081622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The combined disinfection process of ultraviolet and sodium hypochlorite has more advantages than the single disinfection method in reducing the disinfectant dosage, shortening the reaction time, and resisting the impact of water quality changes and inhibiting the light reactivation of microorganisms. Given this, using the secondary effluent of a sewage plant as the research object, the disinfection efficiency of the combined process of ultraviolet and sodium hypochlorite was investigated. The experimental results showed that the inactivation effect of UV followed by sodium hypochlorite on fecal coliform and the inhibition of microbial photoreactivation was more significant than that of simultaneous disinfection of UV and sodium hypochlorite disinfection. When the UV dose was 24 mJ/cm2, after disinfection with UV followed by sodium hypochlorite, only 1 mg/L of sodium hypochlorite was required to be added, and a contact reaction time of 1 min for the fecal coliform index to meet the first-Class A emission standard. After disinfection, the effluent’s maximum reactivation rate of fecal coliform was 26.96%. However, the simultaneous disinfection of ultraviolet and sodium hypochlorite required the addition of 3 mg/L of sodium hypochlorite. After disinfection, the maximum reactivation rate of the fecal coliform group reached 30.81%.
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Araby E, Abd El‐Khalek HH, Amer MS. Synergistic effects of
UV‐C
light in combination with chitosan nanoparticles against foodborne pathogens in pomegranate juice with enhancement of its health‐related components. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Eman Araby
- Radiation Microbiology Department, National Centre for Radiation Research and Technology, Egyptian Atomic Energy Authority Nasr City Egypt
| | - Hanan H. Abd El‐Khalek
- Radiation Microbiology Department, National Centre for Radiation Research and Technology, Egyptian Atomic Energy Authority Nasr City Egypt
| | - Mahmoud S. Amer
- National Institute of Laser Enhanced Science Cairo University Giza Egypt
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Synergistic Effects of Mild Heating and Dielectric Barrier Discharge Plasma on the Reduction of Bacillus Cereus in Red Pepper Powder. Foods 2020; 9:foods9020171. [PMID: 32053978 PMCID: PMC7073615 DOI: 10.3390/foods9020171] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2019] [Revised: 01/31/2020] [Accepted: 02/07/2020] [Indexed: 12/24/2022] Open
Abstract
The synergistic efficacy of a combined treatment of mild heat (MH) and dielectric barrier discharge (DBD) plasma in Bacillus cereus-contaminated red pepper powder was tested. A cocktail of three strains of B. cereus (NCCP 10623, NCCP 14579, ATCC 11778) was inoculated onto red pepper powder and then treated with MH (60 °C for 5-20 min) and DBD plasma (5-20 min). Treatment with MH and DBD plasma alone for 5-20 min resulted in reductions of 0.23-1.43 and 0.12-0.96 log CFU/g, respectively. Combined treatment with MH and DBD plasma was the most effective at reducing B. cereus counts on red pepper powder, and resulted in log-reductions of ≥ 6.0 log CFU/g. The largest synergistic values (4.24-4.42 log) against B. cereus in red pepper powder were obtained by the combination of 20 min MH and 5-15 min DBD plasma. The values of Hunter color ''L'', ''a'', and ''b'', were not significantly different from those of the untreated sample and that with the combination of MH (60 °C for 5-20 min) and DBD plasma (5-20 min). Also, no significant (p > 0.05) differences in pH values between samples were observed. Therefore, these results suggest that the combination of MH treatment and DBD plasma can be potentially utilized in the food industry to effectively inactivate B. cereus without incurring quality deterioration of red pepper powder.
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Maeno Y, Kitaori N. Sterilization Properties of Ozonated Water and Sodium Hypochlorite Assisted by Ultraviolet Irradiation. BULLETIN OF THE CHEMICAL SOCIETY OF JAPAN 2019. [DOI: 10.1246/bcsj.20190023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Yuki Maeno
- Advanced Course of Chemical Science and Engineering, National Institute of Technology, Tokyo College, 1220-2, Kunugida-machi, Hachiouji, Tokyo 193-0997, Japan
| | - Noriyuki Kitaori
- Advanced Course of Chemical Science and Engineering, National Institute of Technology, Tokyo College, 1220-2, Kunugida-machi, Hachiouji, Tokyo 193-0997, Japan
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Park SH, Kang JW, Kang DH. Inactivation of foodborne pathogens on fresh produce by combined treatment with UV-C radiation and chlorine dioxide gas, and mechanisms of synergistic inactivation. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.04.059] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Al-Nabulsi AA, Osaili TM, Mahmoud KZ, Ayyash MM, Olaimat AN, Shaker RR, Holley RA. Modeling the combined effect of NaCl and pH againstCronobacterspp. using response surface methodology. J Food Saf 2016. [DOI: 10.1111/jfs.12303] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Anas A. Al-Nabulsi
- Department of Nutrition and Food Technology; Jordan University of Science and Technology; Irbid 22110 Jordan
| | - Tareq M. Osaili
- Department of Nutrition and Food Technology; Jordan University of Science and Technology; Irbid 22110 Jordan
| | - Kamel Z. Mahmoud
- Department of Animal Production; Jordan University of Science and Technology; Irbid 22110 Jordan
| | - Mutamed M. Ayyash
- Department of Food Science; United Arab Emirates University; Al-Ain 15551 UAE
| | - Amin N. Olaimat
- Department of Clinical Nutrition and Dietetics; Hashemite University; Zarqa JO
| | - Reyad R. Shaker
- Department of Clinical Nutrition; University of Sharjah; P.O.BOX 27272 Sharjah AE 27272
| | - Richard A. Holley
- Department of Food Science; University of Manitoba; Winnipeg MB R3T 2N2 Canada
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Tamura T, Ozawa M, Tanaka N, Arai S, Mura K. Bacillus cereus Response to a Proanthocyanidin Trimer, a Transcriptional and Functional Analysis. Curr Microbiol 2016; 73:115-23. [PMID: 27061585 PMCID: PMC4899491 DOI: 10.1007/s00284-016-1032-x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2015] [Accepted: 02/21/2016] [Indexed: 01/16/2023]
Abstract
Proanthocyanidins are abundant in peanut skin, and in this study, the antibacterial effects of a peanut skin extract (PSE) against food-borne bacteria were investigated to find its minimum inhibitory concentration. Food-borne gram-positive bacteria, and in particular Bacillus cereus, was more sensitive to PSE. In particular, the inhibitory activity of epicatechin-(4β → 6)-epicatechin-(2β → O→7, 4β → 8)-catechin (EEC), a proanthocyanidin trimer from peanut skin, against B. cereus was stronger than that of procyanidin A1, a proanthocyanidin dimer. DNA microarray analysis of B. cereus treated with EEC was carried out, with a finding that 597 genes were significantly up-regulated. Analysis of the up-regulated genes suggested that EEC disrupted the normal condition of the cell membrane and wall of B. cereus and alter its usual nutritional metabolism. Moreover, treatment of B. cereus with EEC inhibited glucose uptake, suggesting that EEC affects the cell-surface adsorption.
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Affiliation(s)
- Tomoko Tamura
- Department of Nutritional Science and Food Safety, Faculty of Applied Bioscience, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo, 156-8502, Japan.
| | - Megumi Ozawa
- Advantec.Co., Ltd, 2-7-1 Nishisinjuku, Sinjuku-ku, Tokyo, 163-0703, Japan
| | - Naoto Tanaka
- Faculty of Applied Bioscience, Nodai Culture Collection Center, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo, 156-8502, Japan
| | - Soichi Arai
- Nodai Research Institute, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo, 156-8502, Japan
| | - Kiyoshi Mura
- Department of Nutritional Science and Food Safety, Faculty of Applied Bioscience, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo, 156-8502, Japan
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Joshi SS, Howell AB, D'Souza DH. Cronobacter sakazakii reduction by blueberry proanthocyanidins. Food Microbiol 2014; 39:127-31. [DOI: 10.1016/j.fm.2013.11.002] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2013] [Revised: 10/28/2013] [Accepted: 11/02/2013] [Indexed: 11/28/2022]
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Berrang ME, Meinersmann RJ, Frank JF. Use of germicidal UV light to reduce low numbers of Listeria monocytogenes on raw chicken meat. J Food Prot 2013; 76:1969-71. [PMID: 24215703 DOI: 10.4315/0362-028x.jfp-13-181] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Listeria monocytogenes is a common constituent of the microbiological community in poultry processing plants and can be found in low numbers on raw poultry. Raw meat is the most important source of this pathogen in commercial cooking facilities. Germicidal UV light was tested as a means to kill L. monocytogenes inoculated onto broiler breast fillets. Treatments at 800 μW/ cm(2) for 5 s to 5 min of exposure were tested against inocula of 35 to 60 cells per fillet. All fillets were sampled by rinsing in enrichment broth, and surviving pathogens were quantified using most-probable-number (MPN) analysis. Five replications each with 5 fillets per treatment were analyzed to achieve 25 sample fillets per treatment. All treatment times resulted in a significant decrease in L. monocytogenes numbers compared with paired untreated controls. Treated samples retained 0.2 to 1.5 MPN L. monocytogenes per fillet, and exposure time had no significant effect on the number of surviving cells. A 5-s treatment with germicidal UV light has potential as an intervention method to limit the transfer of L. monocytogenes on raw skinless breast fillets from a slaughter plant to a cooking plant.
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Affiliation(s)
- M E Berrang
- U.S. Department of Agriculture, Agricultural Research Service, Russell Research Center, Athens, Georgia 30605, USA.
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Gayán E, Mañas P, Álvarez I, Condón S. Mechanism of the synergistic inactivation of Escherichia coli by UV-C light at mild temperatures. Appl Environ Microbiol 2013; 79:4465-73. [PMID: 23686270 PMCID: PMC3697489 DOI: 10.1128/aem.00623-13] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2013] [Accepted: 05/12/2013] [Indexed: 11/20/2022] Open
Abstract
UV light only penetrates liquid food surfaces to a very short depth, thereby limiting its industrial application in food pasteurization. One promising alternative is the combination of UV light with mild heat (UV-H), which has been demonstrated to produce a synergistic bactericidal effect. The aim of this article is to elucidate the mechanism of synergistic cellular inactivation resulting from the simultaneous application of UV light and heat. The lethality of UV-H treatments remained constant below ∼45°C, while lethality increased exponentially as the temperature increased. The percentage of synergism reached a maximum (40.3%) at 55°C. Neither the flow regimen nor changes in the dose delivered by UV lamps contributed to the observed synergism. UV-H inactivation curves of the parental Escherichia coli strain obtained in a caffeic acid selective recovery medium followed a similar profile to those obtained with uvrA mutant cells in a nonselective medium. Thermal fluidification of membranes and synergistic lethal effects started around 40 to 45°C. Chemical membrane fluidification with benzyl alcohol decreased the UV resistance of the parental strain but not that of the uvrA mutant. These results suggest that the synergistic lethal effect of UV-H treatments is due to the inhibition of DNA excision repair resulting from the membrane fluidification caused by simultaneous heating.
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Affiliation(s)
- E Gayán
- Food Technology, Faculty of Veterinary, University of Zaragoza, Zaragoza, Spain
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