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Kang K, Liu X, Li P, Yang S, Lei Y, Lv Y, Hu Y. Exploring Citronella's inhibitory mechanism against Listeria monocytogenes and its utilization in preserving cheese. Food Microbiol 2024; 122:104550. [PMID: 38839218 DOI: 10.1016/j.fm.2024.104550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 04/13/2024] [Accepted: 04/18/2024] [Indexed: 06/07/2024]
Abstract
Listeria monocytogenes presents significant risk to human health due to its high resistance and capacity to form toxin-producing biofilms that contaminate food. The objective of this study was to assess the inhibitory effect of citronella aldehyde (CIT) on L. monocytogenes and investigate the underlying mechanism of inhibition. The results indicated that the minimum inhibitory concentration (MIC) and Minimum sterilisation concentration (MBC) of CIT against L. monocytogenes was 2 μL/mL. At this concentration, CIT was able to effectively suppress biofilm formation and reduce metabolic activity. Crystalline violet staining and MTT reaction demonstrated that CIT was able to inhibit biofilm formation and reduce bacterial cell activity. Furthermore, the motility assessment assay revealed that CIT inhibited bacterial swarming and swimming. Scanning electron microscopy (SEM) and laser confocal microscopy (LSCM) observations revealed that CIT had a significant detrimental effect on L. monocytogenes cell structure and biofilm integrity. LSCM also observed that nucleic acids of L. monocytogenes were damaged in the CIT-treated group, along with an increase in bacterial extracellular nucleic acid leakage. The proteomic results also confirmed the ability of CIT to affect the expression of proteins related to processes including metabolism, DNA replication and repair, transcription and biofilm formation in L. monocytogenes. Consistent with the proteomics results are ATPase activity and ATP content of L. monocytogenes were significantly reduced following treatment with various concentrations of CIT. Notably, CIT showed good inhibitory activity against L. monocytogenes on cheese via fumigation at 4 °C.This study establishes a foundation for the potential application of CIT in food safety control.
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Affiliation(s)
- Kun Kang
- School of Biological Engineering, Henan University of Technology, 100 Lianhua Street, Zhengzhou, Henan, 450001, People's Republic of China
| | - Xingsai Liu
- School of Biological Engineering, Henan University of Technology, 100 Lianhua Street, Zhengzhou, Henan, 450001, People's Republic of China
| | - Peiyuan Li
- School of Biological Engineering, Henan University of Technology, 100 Lianhua Street, Zhengzhou, Henan, 450001, People's Republic of China
| | - Shuaikun Yang
- School of Biological Engineering, Henan University of Technology, 100 Lianhua Street, Zhengzhou, Henan, 450001, People's Republic of China
| | - Yang Lei
- School of Biological Engineering, Henan University of Technology, 100 Lianhua Street, Zhengzhou, Henan, 450001, People's Republic of China
| | - Yangyong Lv
- School of Biological Engineering, Henan University of Technology, 100 Lianhua Street, Zhengzhou, Henan, 450001, People's Republic of China
| | - Yuansen Hu
- School of Biological Engineering, Henan University of Technology, 100 Lianhua Street, Zhengzhou, Henan, 450001, People's Republic of China.
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DeMichele E, Buret AG, Taylor CT. Hypoxia-inducible factor-driven glycolytic adaptations in host-microbe interactions. Pflugers Arch 2024; 476:1353-1368. [PMID: 38570355 PMCID: PMC11310250 DOI: 10.1007/s00424-024-02953-w] [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: 02/06/2024] [Revised: 02/07/2024] [Accepted: 03/22/2024] [Indexed: 04/05/2024]
Abstract
Mammalian cells utilize glucose as a primary carbon source to produce energy for most cellular functions. However, the bioenergetic homeostasis of cells can be perturbed by environmental alterations, such as changes in oxygen levels which can be associated with bacterial infection. Reduction in oxygen availability leads to a state of hypoxia, inducing numerous cellular responses that aim to combat this stress. Importantly, hypoxia strongly augments cellular glycolysis in most cell types to compensate for the loss of aerobic respiration. Understanding how this host cell metabolic adaptation to hypoxia impacts the course of bacterial infection will identify new anti-microbial targets. This review will highlight developments in our understanding of glycolytic substrate channeling and spatiotemporal enzymatic organization in response to hypoxia, shedding light on the integral role of the hypoxia-inducible factor (HIF) during host-pathogen interactions. Furthermore, the ability of intracellular and extracellular bacteria (pathogens and commensals alike) to modulate host cellular glucose metabolism will be discussed.
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Affiliation(s)
- Emily DeMichele
- School of Medicine and Systems Biology Ireland, The Conway Institute, University College Dublin, Belfield, Dublin 4, Ireland
- Department of Biological Sciences, University of Calgary, Calgary, AB, Canada
| | - Andre G Buret
- Department of Biological Sciences, University of Calgary, Calgary, AB, Canada
| | - Cormac T Taylor
- School of Medicine and Systems Biology Ireland, The Conway Institute, University College Dublin, Belfield, Dublin 4, Ireland.
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Tuytschaever T, Faille C, Raes K, Sampers I. Influence of slope, material, and temperature on Listeria monocytogenes and Pseudomonas aeruginosa mono- and dual-species biofilms. BIOFOULING 2024; 40:467-482. [PMID: 39054784 DOI: 10.1080/08927014.2024.2380410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/19/2024] [Revised: 07/08/2024] [Accepted: 07/10/2024] [Indexed: 07/27/2024]
Abstract
Understanding factors influencing Listeria monocytogenes biofilms aid in developing more effective elimination/prevention strategies. This study examined the effect of temperature (4 °C, 21 °C, 30 °C), materials (stainless steel 316 L with 2B and 2 R finishes, glass, and polypropylene), and slope (0°/horizontal or 90°/vertical) on mono- and dual-species biofilms using two L. monocytogenes strains and one Pseudomonas aeruginosa strain. All biofilms were grown in 10% TSB for 24 h and analyzed using culture-based methods. Additionally, the architecture of monospecies biofilms was studied using fluorescence microscopy. Overall, P. aeruginosa showed higher biofilm formation potential (6.2 log CFU/cm2) than L. monocytogenes (4.0 log CFU/cm2). Temperature greatly influenced P. aeruginosa and varied for L. monocytogenes. The slope predominantly influenced L. monocytogenes monospecies biofilms, with cell counts increasing by up to 2 log CFU/cm2. Surface material had little impact on biofilm formation. The study highlights the varying effects of different parameters on multispecies biofilms and the importance of surface geometry.
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Affiliation(s)
- Tessa Tuytschaever
- Research Unit VEG-i-TEC, Department of Food Technology, Safety, and Health, Faculty of Bioscience Engineering, Ghent University, Campus Kortrijk, Kortrijk, Belgium
| | - Christine Faille
- Univ. Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux et Transformations, Lille, France
| | - Katleen Raes
- Research Unit VEG-i-TEC, Department of Food Technology, Safety, and Health, Faculty of Bioscience Engineering, Ghent University, Campus Kortrijk, Kortrijk, Belgium
| | - Imca Sampers
- Research Unit VEG-i-TEC, Department of Food Technology, Safety, and Health, Faculty of Bioscience Engineering, Ghent University, Campus Kortrijk, Kortrijk, Belgium
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Nalbone L, Forgia S, Ziino G, Sorrentino G, Giarratana F, Giuffrida A. A stochastic approach for modelling the in-vitro effect of osmotic stress on growth dynamics and persistent cell formation in Listeria monocytogenes. Int J Food Microbiol 2024; 413:110586. [PMID: 38262123 DOI: 10.1016/j.ijfoodmicro.2024.110586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 12/11/2023] [Accepted: 01/16/2024] [Indexed: 01/25/2024]
Abstract
Persistent bacteria (or persisters) can be defined as a microbial subpopulation that, exposed to bactericidal treatment, is killed more slowly than the rest of the population they are part of. They stochastically originate in response to environmental stressors or spontaneously without external signals. When transferred into a fresh medium, persisters can resume active replication although they spend more time adapting to the new conditions remaining in the lag phase longer. They were studied for decades for their ability to survive antibiotic treatments while studies on their formation in food and potential impact on their safety are lacking. The most common food preservation techniques may act as stressors that trigger the formation of persistent bacteria able to survive bactericidal treatments and grow later in foods during storage. This study aimed to investigate a possible relationship between exposure to different salt concentrations (osmotic stress) and the amount of persisters triggered in a strain of Listeria monocytogenes. Furthermore, we described this phenomenon from a mathematical perspective through predictive microbiology models commonly used in the food field. The lag time distribution of a L. monocytogenes ATCC 7644 strain grown in broth with additional 2 %, 4 % and 6 % NaCl was evaluated using the software ScanLag. It uses office scanners to automatically record the colony growth on agar plates and evaluate the frequency distribution of their appearance times (lag phase) by automated image analysis. The same broth cultures were diluted to equalize salt concentration and transferred into a fresh broth to evaluate how the previous salt exposure impacted their growth kinetics. The observed growth curves were reproduced using predictive models in which the mean duration of the lag phase of the whole population took into account the occurrence of persisters with a longer lag phase. The models were solved first using a deterministic approach and then a stochastic one introducing a stochastic term that mimics the variability of lag phase duration due to the persisters occurrence. Results showed that the growth of L. monocytogenes in broth with additional NaCl might trigger the formation of persistent cells whose number increased consistently with salt concentrations. The proposed predictive approach reproduced the observed real curves in strong agreement, especially through the stochastic resolution of the models. Persistence is currently a neglected bacterial defence strategy in the food sector but the persisters' formation during production cannot be excluded; therefore, further insights on the topic are certainly desirable.
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Affiliation(s)
- Luca Nalbone
- Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, Viale Giovanni Palatucci SNC, 98168 Messina, Italy
| | - Salvatore Forgia
- Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, Viale Giovanni Palatucci SNC, 98168 Messina, Italy
| | - Graziella Ziino
- Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, Viale Giovanni Palatucci SNC, 98168 Messina, Italy; Riconnexia Srls, Spin-off of the University of Messina, Polo Universitario dell'Annunziata, Viale Giovanni Palatucci SNC, 98168 Messina, Italy
| | - Giorgia Sorrentino
- Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, Viale Giovanni Palatucci SNC, 98168 Messina, Italy; Riconnexia Srls, Spin-off of the University of Messina, Polo Universitario dell'Annunziata, Viale Giovanni Palatucci SNC, 98168 Messina, Italy
| | - Filippo Giarratana
- Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, Viale Giovanni Palatucci SNC, 98168 Messina, Italy; Riconnexia Srls, Spin-off of the University of Messina, Polo Universitario dell'Annunziata, Viale Giovanni Palatucci SNC, 98168 Messina, Italy.
| | - Alessandro Giuffrida
- Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, Viale Giovanni Palatucci SNC, 98168 Messina, Italy; Riconnexia Srls, Spin-off of the University of Messina, Polo Universitario dell'Annunziata, Viale Giovanni Palatucci SNC, 98168 Messina, Italy
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Fotopoulou ET, Jenkins C, Painset A, Amar C. Listeria monocytogenes: the silent assassin. J Med Microbiol 2024; 73. [PMID: 38506266 DOI: 10.1099/jmm.0.001800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/21/2024] Open
Abstract
Listeriosis is a foodborne infection in humans caused by Listeria monocytogenes. Consumption of contaminated food can lead to severe infection in vulnerable patients, that can be fatal. Clinical manifestations include sepsis and meningitis, and in pregnancy-associated infection, miscarriage and stillbirth. Diagnosis is confirmed by culture and identification of the pathogen from blood, cerebrospinal fluid, vaginal swab, placenta or amniotic fluid. Treatment regimens recommend amoxicillin, ampicillin or an aminoglycoside. Virulence factors mediate bacterial adhesion and invasion of gut epithelial cells. Other factors mediate biofilm formation and tolerance to low temperatures and high salt concentrations facilitating persistence and survival in the environment.
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Affiliation(s)
- Emily T Fotopoulou
- UK Health Security Agency, Gastrointestinal Bacteria Reference Unit, 61 Colindale Avenue, London, NW9 5EQ, UK
- National Institute of Health & Care Research, Health Protection Research Unit in Gastrointestinal Infections, University of Liverpool, Liverpool, L3 5TR, UK
- School of Life Sciences and Department of Statistics, University of Warwick, Coventry, CV4 7AL, UK
| | - Claire Jenkins
- UK Health Security Agency, Gastrointestinal Bacteria Reference Unit, 61 Colindale Avenue, London, NW9 5EQ, UK
- National Institute of Health & Care Research, Health Protection Research Unit in Gastrointestinal Infections, University of Liverpool, Liverpool, L3 5TR, UK
| | - Anaïs Painset
- UK Health Security Agency, Gastrointestinal Bacteria Reference Unit, 61 Colindale Avenue, London, NW9 5EQ, UK
| | - Corinne Amar
- UK Health Security Agency, Gastrointestinal Bacteria Reference Unit, 61 Colindale Avenue, London, NW9 5EQ, UK
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Koutsoumanis K, Allende A, Bolton D, Bover‐Cid S, Chemaly M, De Cesare A, Herman L, Hilbert F, Lindqvist R, Nauta M, Nonno R, Peixe L, Ru G, Simmons M, Skandamis P, Suffredini E, Fox E, Gosling R(B, Gil BM, Møretrø T, Stessl B, da Silva Felício MT, Messens W, Simon AC, Alvarez‐Ordóñez A. Persistence of microbiological hazards in food and feed production and processing environments. EFSA J 2024; 22:e8521. [PMID: 38250499 PMCID: PMC10797485 DOI: 10.2903/j.efsa.2024.8521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2024] Open
Abstract
Listeria monocytogenes (in the meat, fish and seafood, dairy and fruit and vegetable sectors), Salmonella enterica (in the feed, meat, egg and low moisture food sectors) and Cronobacter sakazakii (in the low moisture food sector) were identified as the bacterial food safety hazards most relevant to public health that are associated with persistence in the food and feed processing environment (FFPE). There is a wide range of subtypes of these hazards involved in persistence in the FFPE. While some specific subtypes are more commonly reported as persistent, it is currently not possible to identify universal markers (i.e. genetic determinants) for this trait. Common risk factors for persistence in the FFPE are inadequate zoning and hygiene barriers; lack of hygienic design of equipment and machines; and inadequate cleaning and disinfection. A well-designed environmental sampling and testing programme is the most effective strategy to identify contamination sources and detect potentially persistent hazards. The establishment of hygienic barriers and measures within the food safety management system, during implementation of hazard analysis and critical control points, is key to prevent and/or control bacterial persistence in the FFPE. Once persistence is suspected in a plant, a 'seek-and-destroy' approach is frequently recommended, including intensified monitoring, the introduction of control measures and the continuation of the intensified monitoring. Successful actions triggered by persistence of L. monocytogenes are described, as well as interventions with direct bactericidal activity. These interventions could be efficient if properly validated, correctly applied and verified under industrial conditions. Perspectives are provided for performing a risk assessment for relevant combinations of hazard and food sector to assess the relative public health risk that can be associated with persistence, based on bottom-up and top-down approaches. Knowledge gaps related to bacterial food safety hazards associated with persistence in the FFPE and priorities for future research are provided.
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Kostoglou D, Simoni M, Vafeiadis G, Kaftantzis NM, Giaouris E. Prevalence of Campylobacter spp., Salmonella spp., and Listeria monocytogenes, and Population Levels of Food Safety Indicator Microorganisms in Retail Raw Chicken Meat and Ready-To-Eat Fresh Leafy Greens Salads Sold in Greece. Foods 2023; 12:4502. [PMID: 38137306 PMCID: PMC10742679 DOI: 10.3390/foods12244502] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2023] [Revised: 12/14/2023] [Accepted: 12/15/2023] [Indexed: 12/24/2023] Open
Abstract
The presence of microbial pathogens in foods compromises their safety resulting in foodborne illnesses, public health disorders, product recalls, and economic losses. In this work, 60 samples of chilled raw chicken meat and 40 samples of packaged ready-to-eat (RTE) fresh leafy greens salads, sold in Greek retail stores (butchers and supermarkets), were analyzed for the presence of three important foodborne pathogenic bacteria, i.e., Campylobacter spp., Salmonella spp., and Listeria monocytogenes, following the detection protocols of the International Organization for Standardization (ISO). In parallel, the total aerobic plate count (APC), Enterobacteriaceae, total coliforms, Escherichia coli, and staphylococci were also enumerated as hygiene (safety) indicator organisms. When present, representative typical colonies for each pathogen were biochemically verified, following the ISO guidelines. At the same time, all the Campylobacter isolates from chicken (n = 120) were identified to the species level and further phylogenetically discriminated through multiplex and repetitive sequence-based (rep) polymerase chain reaction (PCR) methods, respectively. Concerning raw chicken, Campylobacter spp. were recovered from 54 samples (90.0%) and Salmonella spp. were recovered from 9 samples (15.0%), while L. monocytogenes was present in 35 samples (58.3%). No Campylobacter was recovered from salads, and Salmonella was present in only one sample (2.5%), while three salads were found to be contaminated with L. monocytogenes (7.5%). The 65% of the Campylobacter chicken isolates belonged to C. jejuni, whereas the rest, 35%, belonged to C. coli. Alarmingly, APC was equal to or above 106 CFU/g in 53.3% and 95.0% of chicken and salad samples, respectively, while the populations of some of the other safety indicators were in some cases also high. In sum, this study unravels high occurrence percentages for some pathogenic and food safety indicator microorganisms in raw chicken meat and RTE fresh leafy greens salads sold in Greek retail, highlighting the need for more extensive microbiological control throughout the food production chain (from the farm/field to the market).
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Affiliation(s)
| | | | | | | | - Efstathios Giaouris
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Lemnos, Greece; (D.K.)
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