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Gavriil A, Giannenas I, Skandamis PN. A current insight into Salmonella's inducible acid resistance. Crit Rev Food Sci Nutr 2024:1-21. [PMID: 39014992 DOI: 10.1080/10408398.2024.2373387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/18/2024]
Abstract
Salmonella is a diverse and ubiquitous group of bacteria and a major zoonotic pathogen implicated in several foodborne disease outbreaks worldwide. With more than 2500 distinct serotypes, this pathogen has evolved to survive in a wide spectrum of environments and across multiple hosts. The primary and most common source of transmission is through contaminated food or water. Although the main sources have been primarily linked to animal-related food products, outbreaks due to the consumption of contaminated plant-related food products have increased in the last few years. The perceived ability of Salmonella to trigger defensive mechanisms following pre-exposure to sublethal acid conditions, namely acid adaptation, has renewed a decade-long attention. The impact of acid adaptation on the subsequent resistance against lethal factors of the same or multiple stresses has been underscored by multiple studies. Α plethora of studies have been published, aiming to outline the factors that- alone or in combination- can impact this phenomenon and to unravel the complex networking mechanisms underlying its induction. This review aims to provide a current and updated insight into the factors and mechanisms that rule this phenomenon.
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Affiliation(s)
- Alkmini Gavriil
- Department of Natural Resources Management and Agricultural Engineering, Agricultural University of Athens, Athens, Greece
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Ilias Giannenas
- School of Veterinary Medicine, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Panagiotis N Skandamis
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
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2
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Liu Y, Zhang Y, Zhu L, Niu L, Luo X, Dong P. The acid tolerance responses of the Salmonella strains isolated from beef processing plants. Food Microbiol 2022; 104:103977. [DOI: 10.1016/j.fm.2022.103977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 12/27/2021] [Accepted: 01/03/2022] [Indexed: 11/16/2022]
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3
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Clemente-Carazo M, Leal JJ, Huertas JP, Garre A, Palop A, Periago PM. The Different Response to an Acid Shock of Two Salmonella Strains Marks Their Resistance to Thermal Treatments. Front Microbiol 2021; 12:691248. [PMID: 34616373 PMCID: PMC8488367 DOI: 10.3389/fmicb.2021.691248] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Accepted: 08/18/2021] [Indexed: 11/13/2022] Open
Abstract
Microbial cells respond to sub-lethal stresses with several physiological changes to increase their chance of survival. These changes are of high relevance when combined treatments (hurdle technology) are applied during food production, as the cells surviving the first hurdle may have greater resistance to subsequent treatments than untreated cells. In this study, we analyzed if Salmonella develops increased resistance to thermal treatments after the application of an acid shock. We compared the heat resistance of acid-shocked (pH 4.5 achieved with citric acid) Salmonella cells with that of cells maintained at pH 7 (control cells). Thermal treatments were performed between 57.5 and 65°C. We observed a differential response between the two strains studied. Acid-shocked cells of Salmonella Senftenberg exhibited reduced heat resistance, e.g., for a treatment at 60.0°C and pH 7.0 the time required to reduce the population by 3 log cycles was lowered from 10.75 to 1.98min with respect to control cells. Salmonella Enteritidis showed a different response, with acid-shocked cells having similar resistance than untreated cells (the time required to reduce 3 log cycles at 60.0°C and pH 7.0 was 0.30min for control and 0.31min for acid-shock cells). Based on results by differential plating (with or without adding the maximum non-inhibitory concentration of NaCl to the recovery medium), we hypothesize that the differential response between strains can be associated to sub-lethal damage to the cell membrane of S. Senftenberg caused by the acid shock. These results provide evidence that different strains of the same species can respond differently to an acid shock and highlight the relevance of cross-resistances for microbial risk assessment.
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Affiliation(s)
- Marta Clemente-Carazo
- Departamento Ingeniería Agronómica, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Instituto de Biotecnología Vegetal, Escuela Técnica Superior de Ingeniería Agronómica, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - José-Juan Leal
- Departamento Ingeniería Agronómica, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Instituto de Biotecnología Vegetal, Escuela Técnica Superior de Ingeniería Agronómica, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Juan-Pablo Huertas
- Departamento Ingeniería Agronómica, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Instituto de Biotecnología Vegetal, Escuela Técnica Superior de Ingeniería Agronómica, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Alberto Garre
- Food Microbiology, Wageningen University & Research, Wageningen, Netherlands
| | - Alfredo Palop
- Departamento Ingeniería Agronómica, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Instituto de Biotecnología Vegetal, Escuela Técnica Superior de Ingeniería Agronómica, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Paula M Periago
- Departamento Ingeniería Agronómica, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Instituto de Biotecnología Vegetal, Escuela Técnica Superior de Ingeniería Agronómica, Universidad Politécnica de Cartagena, Cartagena, Spain
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Wu RA, Yuk HG, Liu D, Ding T. Recent advances in understanding the effect of acid-adaptation on the cross-protection to food-related stress of common foodborne pathogens. Crit Rev Food Sci Nutr 2021; 62:7336-7353. [PMID: 33905268 DOI: 10.1080/10408398.2021.1913570] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Acid stress is one of the most common stresses that foodborne pathogens encounter. It could occur naturally in foods as a by-product of anaerobic respiration (fermentation), or with the addition of acids. However, foodborne pathogens have managed to survive to acid conditions and consequently develop cross-protection to subsequent stresses, challenging the efficacy of hurdle technologies. Here, we cover the studies describing the cross-protection response following acid-adaptation, and the possible molecular mechanisms for cross-protection. The current and future prospective of this research topic with the knowledge gaps in the literature are also discussed. Exposure to acid conditions (pH 3.5 - 5.5) could induce cross-protection for foodborne pathogens against subsequent stress or multiple stresses such as heat, cold, osmosis, antibiotic, disinfectant, and non-thermal technology. So far, the known molecular mechanisms that might be involved in cross-protection include sigma factors, glutamate decarboxylase (GAD) system, protection or repair of molecules, and alteration of cell membrane. Cross-protection could pose a serious threat to food safety, as many hurdle technologies are believed to be effective in controlling foodborne pathogens. Thus, the exact mechanisms underlying cross-protection in a diversity of bacterial species, stress conditions, and food matrixes should be further studied to reduce potential food safety risks. HighlightsFoodborne pathogens have managed to survive to acid stress, which may provide protection to subsequent stresses, known as cross-protection.Acid-stress may induce cross-protection to many stresses such as heat, cold, osmotic, antibiotic, disinfectant, and non-thermal technology stress.At the molecular level, foodborne pathogens use different cross-protection mechanisms, which may correlate with each other.
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Affiliation(s)
- Ricardo A Wu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China
| | - Hyun-Gyun Yuk
- Department of Food Science and Technology, Korea National University of Transportation, Chungbuk, Republic of Korea
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China
| | - Tian Ding
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China
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Lang C, Zhang Y, Mao Y, Yang X, Wang X, Luo X, Dong P, Zhu L. Acid tolerance response of Salmonella during simulated chilled beef storage and its regulatory mechanism based on the PhoP/Q system. Food Microbiol 2020; 95:103716. [PMID: 33397629 DOI: 10.1016/j.fm.2020.103716] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 12/05/2020] [Accepted: 12/08/2020] [Indexed: 11/24/2022]
Abstract
To investigate the persistence of acid tolerance response (ATR) and the regulatory mechanism during chilled storage, Salmonella ATCC 14028 and the △phoP mutant were acid adapted and then incubated in meat extract at 4 °C for 24 days as simulated beef storage. The bacterial population, D values and expression of PhoP/PhoQ linked genes of both strains were determined at 6-day intervals. Although a mild suppression effect on the D values of adapted Salmonella was found during the long-time storage in meat extract at 4 °C, the D value of adapted strains was significantly higher than non-adapted strains, indicating the persistence of ATR during the whole aging and distribution of beef posing a threat to food safety. The fact that low temperature inhibits the formation of ATR at the early adapted stage emphasizes the importance of keeping a low-temperature environment during slaughter. An interaction between the acidic adaptation and phoP gene on D values was found and the expression levels of adiA, adiY, cadA and cadB genes was significantly reduced in the △phoP mutant, suggesting that PhoP/Q system plays an important role in the ATR by sensing the pH and regulating lysine and arginine decarboxylation directly or indirectly.
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Affiliation(s)
- Chenxiao Lang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China
| | - Yimin Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China
| | - Yanwei Mao
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China
| | - Xiaoyin Yang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China
| | - Xiaoyun Wang
- College of Life Science, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China
| | - Xin Luo
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China
| | - Pengcheng Dong
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China.
| | - Lixian Zhu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China.
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Gavriil A, Paramithiotis S, Skordaki A, Tsiripov E, Papaioannou A, Skandamis PN. Prior exposure to different combinations of pH and undissociated acetic acid can affect the induced resistance of Salmonella spp. strains in mayonnaise stored under refrigeration and the regulation of acid-resistance related genes. Food Microbiol 2020; 95:103680. [PMID: 33397612 DOI: 10.1016/j.fm.2020.103680] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 11/08/2020] [Accepted: 11/09/2020] [Indexed: 11/16/2022]
Abstract
The innate and inducible resistance of six Salmonella strains (4/74, FS8, FS115, P167807, ATCC 13076, WT) in mayonnaise at 5 °C following adaptation to different pH/undissociated acetic acid (UAA) combinations (15mM/pH5.0, 35mM/pH5.5, 45mM/pH6.0) was investigated. The inherent and acid-induced responses were strain-dependent. Two strains (ATCC 13076, WT), albeit not the most resistant innately, exhibited the most prominent adaptive potential. Limited/no adaptability was observed regarding the rest strains, though being more resistant inherently. The individual effect of pH and UAA adaptation in the phenotypic and transcriptomic profiles of ATCC 13076 and WT was further examined. The type (pH, UAA) and magnitude of stress intensity affected their responses. Variations in the type and magnitude of stress intensity also determined the relative gene expression of four genes (adiA, cadB, rpoS, ompR) implicated in Salmonella acid resistance mechanisms. adiA and cadB were overexpressed following adaptation to some treatments; rpoS and ompR were downregulated following adaptation to 15mM/pH5.0 and 35mM/pH5.5, respectively. Nonetheless, the transcriptomic profiles did not always correlate with the corresponding phenotypes. In conclusion, strain variations in Salmonella are extensive. The ability of the strains to adapt and induce resistant phenotypes and acid resistance-related genes is affected by the type and magnitude of the stress applied during adaptation.
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Affiliation(s)
- Alkmini Gavriil
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens, 11855, Greece
| | - Spiros Paramithiotis
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens, 11855, Greece
| | - Asimina Skordaki
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens, 11855, Greece
| | - Eleni Tsiripov
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens, 11855, Greece
| | - Adamantia Papaioannou
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens, 11855, Greece
| | - Panagiotis N Skandamis
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens, 11855, Greece.
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7
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Locali-Pereira AR, Lopes NA, Menis-Henrique MEC, Janzantti NS, Nicoletti VR. Modulation of volatile release and antimicrobial properties of pink pepper essential oil by microencapsulation in single- and double-layer structured matrices. Int J Food Microbiol 2020; 335:108890. [PMID: 32971300 DOI: 10.1016/j.ijfoodmicro.2020.108890] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2020] [Revised: 08/28/2020] [Accepted: 09/06/2020] [Indexed: 12/14/2022]
Abstract
The bioactivity of essential oils applied in foods to act as natural preservatives can be reduced due to interactions with other components of the food matrix. Microencapsulation can help to increase the functionality of these compounds. In addition, the electrostatic interaction between proteins and polysaccharides can result in double-layered encapsulating structures, ensuring greater protection to essential oils than using only protein as surface active agent. In this work, pink pepper essential oil was microencapsulated by spray drying of single-layer emulsions, stabilized by soy protein isolate (SPI), and of double-layer emulsions, stabilized by soy protein isolate/high methoxyl pectin (SPI/HMP). Pink pepper essential oil showed predominance of α-pinene, β-pinene, β-mircene, δ-3-carene, d-limonene, and germacrene D. Compared to SPI microcapsules, SPI/HMP microcapsules better preserved the total volatile content identified in pure oil, showed less water adsorption during storage at relative humidity ≥75% and improved antimicrobial properties. When stored for 20 days (25 °C/RH = 52.8%), both microcapsules allowed more gradual release of volatiles compared with non-encapsulated oil. Microencapsulation by spray drying did not have negative effects on the antioxidant activity of the encapsulated oil, as the microcapsules showed similar results to the non-encapsulated oil, around 11 μg Trolox/mg of oil. After storage, however, the non-encapsulated oil showed greater losses of its antioxidant activity due to higher rates of volatile release. In the in vitro antimicrobial activity assay, both microcapsules inhibited growth of Staphylococcus aureus, Bacillus subtilis, Listeria monocytogenes and Listeria innocua, although no inhibition was observed against Gram-negative bacteria. When added in milk, both microcapsules reduced bacterial growth, whereas non-encapsulated oil showed no satisfactory inhibition. Faster reduction of microbial growth in milk was observed for SPI/HMP microcapsules. Inhibition results were better for skim milk than for whole milk, suggesting that the interaction of essential oil with other lipids present in milk decreased its bioactivity. Microencapsulation positively affected the functionality of pink pepper essential oil, highlighting its potential for application as a natural preservative in food products.
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Affiliation(s)
- Adilson Roberto Locali-Pereira
- Unesp, São Paulo State University, Institute of Biosciences, Humanities and Exact Sciences, Department of Food Engineering and Technology, Cristóvão Colombo Street, 2265, 15054-000, São José do Rio Preto, SP, Brazil.
| | - Nathalie Almeida Lopes
- Unesp, São Paulo State University, Institute of Biosciences, Humanities and Exact Sciences, Department of Food Engineering and Technology, Cristóvão Colombo Street, 2265, 15054-000, São José do Rio Preto, SP, Brazil
| | - Michele Eliza Cortazzo Menis-Henrique
- Unesp, São Paulo State University, Institute of Biosciences, Humanities and Exact Sciences, Department of Food Engineering and Technology, Cristóvão Colombo Street, 2265, 15054-000, São José do Rio Preto, SP, Brazil
| | - Natália Soares Janzantti
- Unesp, São Paulo State University, Institute of Biosciences, Humanities and Exact Sciences, Department of Food Engineering and Technology, Cristóvão Colombo Street, 2265, 15054-000, São José do Rio Preto, SP, Brazil.
| | - Vânia Regina Nicoletti
- Unesp, São Paulo State University, Institute of Biosciences, Humanities and Exact Sciences, Department of Food Engineering and Technology, Cristóvão Colombo Street, 2265, 15054-000, São José do Rio Preto, SP, Brazil.
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Stincone P, Miyamoto KN, Timbe PPR, Lieske I, Brandelli A. Nisin influence on the expression of Listeria monocytogenes surface proteins. J Proteomics 2020; 226:103906. [DOI: 10.1016/j.jprot.2020.103906] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2020] [Revised: 07/01/2020] [Accepted: 07/16/2020] [Indexed: 12/18/2022]
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Ayres Cacciatore F, Dalmás M, Maders C, Ataíde Isaía H, Brandelli A, da Silva Malheiros P. Carvacrol encapsulation into nanostructures: Characterization and antimicrobial activity against foodborne pathogens adhered to stainless steel. Food Res Int 2020; 133:109143. [PMID: 32466924 DOI: 10.1016/j.foodres.2020.109143] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Revised: 03/01/2020] [Accepted: 03/02/2020] [Indexed: 11/16/2022]
Abstract
Carvacrol is a natural antimicrobial capable of inhibiting several microorganisms. The encapsulation of this compound may increase its stability, water solubility and provide controlled release. In this study, carvacrol encapsulated into nanoliposomes (NLC) and polymeric Eudragit® nanocapsules (NCC) was tested against Staphylococcus aureus, Listeria monocytogenes, Escherichia coli and Salmonella spp. adhered to stainless steel. NLC showed an average diameter of 270.8 nm, zeta potential of +8.64 mV, and encapsulation efficiency of 98%. Minimum Bactericidal Concentration (MBC) of NLC was 3.53 mg/mL against Salmonella and 5.30 mg/mL against the other bacteria. NCC presented an average diameter of 159.3 nm, zeta potential of +44.8 mV, and encapsulation efficiency of 97%. MBC of NCC was 4.42 mg/mL against E. coli and 3.31 mg/mL against the other bacteria. After 2 h incubation with NCC at carvacrol concentration equivalent to ½ MBC, viable counts of Salmonella and E. coli were below the detection limit (1.69 CFU/mL). The population of L. monocytogenes and S. aureus was reduced by 2 log CFU/mL in 6 h. Afterwards, pools of each bacterium were separately adhered to stainless steel coupons (initial population 6.5 CFU/cm2). Salmonella and E. coli were inhibited below the detection limit using the NCC at concentration equivalent to MBC, while L. monocytogenes and S. aureus were reduced by 4 log CFU/cm2 and 3.5 log CFU/cm2, respectively. Although free carvacrol presented better results than encapsulated one in all tests performed, using encapsulated carvacrol could be more interesting for food applications by masking the strong aroma of the compound, in addition to a controlled release of carvacrol. The results suggest that NCC have potential for use in food contact surfaces in order to avoid bacterial adhesion and subsequent biofilm formation.
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Affiliation(s)
- Fabíola Ayres Cacciatore
- Laboratório de Higiene de Alimentos, Departamento de Ciência de Alimentos, Instituto de Ciências e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, 91501-970 Porto Alegre, Brazil
| | - Michelle Dalmás
- Laboratório de Higiene de Alimentos, Departamento de Ciência de Alimentos, Instituto de Ciências e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, 91501-970 Porto Alegre, Brazil
| | - Caroline Maders
- Laboratório de Higiene de Alimentos, Departamento de Ciência de Alimentos, Instituto de Ciências e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, 91501-970 Porto Alegre, Brazil
| | - Henrique Ataíde Isaía
- Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Instituto de Ciências e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, 91501-970 Porto Alegre, Brazil
| | - Adriano Brandelli
- Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Instituto de Ciências e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, 91501-970 Porto Alegre, Brazil.
| | - Patrícia da Silva Malheiros
- Laboratório de Higiene de Alimentos, Departamento de Ciência de Alimentos, Instituto de Ciências e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, 91501-970 Porto Alegre, Brazil
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11
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Genome analysis reveals insights into high-resistance and virulence of Salmonella Enteritidis involved in foodborne outbreaks. Int J Food Microbiol 2019; 306:108269. [DOI: 10.1016/j.ijfoodmicro.2019.108269] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2019] [Revised: 07/15/2019] [Accepted: 07/16/2019] [Indexed: 01/14/2023]
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12
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Investigating the influence of organic acid marinades, storage temperature and time on the survival/inactivation interface of Salmonella on chicken breast fillets. Int J Food Microbiol 2019; 299:47-57. [DOI: 10.1016/j.ijfoodmicro.2019.03.019] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2018] [Revised: 02/08/2019] [Accepted: 03/29/2019] [Indexed: 12/22/2022]
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Borges KA, Furian TQ, de Souza SN, Menezes R, Salle CTP, de Souza Moraes HL, Tondo EC, do Nascimento VP. Phenotypic and Molecular Characterization of Salmonella Enteritidis SE86 Isolated from Poultry and Salmonellosis Outbreaks. Foodborne Pathog Dis 2017; 14:742-754. [PMID: 29106298 DOI: 10.1089/fpd.2017.2327] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Salmonella Enteritidis remains a standout among the leading causes of foodborne diseases worldwide. Previous studies have demonstrated that a unique clonal group of Salmonella Enteritidis, named SE86, is involved in foodborne outbreaks in southern Brazil and is frequently identified among strains isolated from poultry. The aim of this study was to determine the influence of the isolation source (food products involved in salmonellosis outbreaks and poultry sources) on the phenotypic and molecular characteristics of Salmonella Enteritidis SE86. A biofilm formation assay, antimicrobial susceptibility test, polymerase chain reaction identification of virulence-associated genes, and phage type 4 (PT4) assessment were performed to characterize Salmonella Enteritidis SE86. The human strains presented less antimicrobial resistance than the poultry strains. Resistance to some substances was related to the isolation source of the strain. Strains of the same clonal group presented different biofilm production abilities. Biofilm formation was independent of the isolation source at all temperatures. Temperature influenced biofilm formation only by the poultry strains. Most of the investigated genes presented a high frequency and a regular distribution, regardless of the isolation source. The spvB, spiA, pagC, sipB, prgH, spaN, sitC, and lpfC genes were associated with the avian strains, whereas iroN was associated with the strains isolated from food products involved in salmonellosis outbreaks. Most strains belonged to PT4. No relationship was found between biofilm production and antimicrobial resistance or between the virulence profile and biofilm production or antimicrobial resistance.
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Affiliation(s)
- Karen Apellanis Borges
- 1 Departamento de Medicina Animal, Faculdade de Veterinária, Centro de Diagnóstico e Pesquisa em Patologia Aviária (CDPA), Universidade Federal do Rio Grande do Sul (UFRGS) , Porto Alegre, Brazil
| | - Thales Quedi Furian
- 1 Departamento de Medicina Animal, Faculdade de Veterinária, Centro de Diagnóstico e Pesquisa em Patologia Aviária (CDPA), Universidade Federal do Rio Grande do Sul (UFRGS) , Porto Alegre, Brazil
| | - Sara Neves de Souza
- 1 Departamento de Medicina Animal, Faculdade de Veterinária, Centro de Diagnóstico e Pesquisa em Patologia Aviária (CDPA), Universidade Federal do Rio Grande do Sul (UFRGS) , Porto Alegre, Brazil
| | - Rafaela Menezes
- 1 Departamento de Medicina Animal, Faculdade de Veterinária, Centro de Diagnóstico e Pesquisa em Patologia Aviária (CDPA), Universidade Federal do Rio Grande do Sul (UFRGS) , Porto Alegre, Brazil
| | - Carlos Tadeu Pippi Salle
- 1 Departamento de Medicina Animal, Faculdade de Veterinária, Centro de Diagnóstico e Pesquisa em Patologia Aviária (CDPA), Universidade Federal do Rio Grande do Sul (UFRGS) , Porto Alegre, Brazil
| | - Hamilton Luiz de Souza Moraes
- 1 Departamento de Medicina Animal, Faculdade de Veterinária, Centro de Diagnóstico e Pesquisa em Patologia Aviária (CDPA), Universidade Federal do Rio Grande do Sul (UFRGS) , Porto Alegre, Brazil
| | - Eduardo César Tondo
- 2 Instituto de Ciência e Tecnologia dos Alimentos (ICTA) , Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Brazil
| | - Vladimir Pinheiro do Nascimento
- 1 Departamento de Medicina Animal, Faculdade de Veterinária, Centro de Diagnóstico e Pesquisa em Patologia Aviária (CDPA), Universidade Federal do Rio Grande do Sul (UFRGS) , Porto Alegre, Brazil
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14
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Antimicrobial activity of free and liposome-encapsulated thymol and carvacrol against Salmonella and Staphylococcus aureus adhered to stainless steel. Int J Food Microbiol 2017; 252:18-23. [PMID: 28436830 DOI: 10.1016/j.ijfoodmicro.2017.04.003] [Citation(s) in RCA: 96] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2016] [Revised: 03/17/2017] [Accepted: 04/13/2017] [Indexed: 01/23/2023]
Abstract
Antimicrobial activity of thymol, carvacrol and thymol/carvacrol liposomes (TCL) was evaluated against two bacterial pools, each one consisting of four strains of Staphylococcus aureus or Salmonella enterica. TCL were prepared using thin-film hydration, showing 270.20nm average diameter (polydispersity index of 0.33) and zeta potential of +39.99mV. Minimum inhibitory concentration (MIC) of thymol, carvacrol and TCL against S. aureus pool was 0.662mg/ml, while MIC for Salmonella pool was 0.331mg/ml for thymol and carvacrol, and for TCL was 0.662mg/ml. Bacterial pools (8.0logCFU/ml), allowed in contact on stainless steel AISI 304 coupons in UHT skim milk for 15min, resulted in adhered populations of 5.6-6.1logCFU/cm2. Adhered S. aureus (±6.1logCFU/cm2) were inhibited after 1-min and 10-min treatments using thymol or carvacrol at MIC and 2.0 MIC. Reductions of 1.47-1.76logCFU/cm2 and 1.87-2.04logCFU/cm2 were obtained using 0.5 MIC of thymol and carvacrol, respectively. A 10-min contact with free (MIC and 2.0 MIC) and encapsulated (MIC) antimicrobials inhibited attached Salmonella (±6.0logCFU/cm2); however, after 1-min of contact, 2.0 MIC of thymol and carvacrol were not able to inactivate adhered Salmonella MIC of TCL inactivated S. aureus and Salmonella after 10min; however, after 1-min contact, adhered S. aureus and Salmonella populations were decreased in 1.62logCFU/cm2 and 2.01logCFU/cm2, respectively. Considering antimicrobial concentrations and contact times, thymol, carvacrol, and TCL could be employed in food-contact surfaces to prevent biofilm formation at early stages of bacterial attachment. Further investigations should be performed considering long-term antibacterial effects of TCL.
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15
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Variability in the adaptive acid tolerance response phenotype of Salmonella enterica strains. Food Microbiol 2017; 62:99-105. [DOI: 10.1016/j.fm.2016.10.011] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2016] [Revised: 09/18/2016] [Accepted: 10/03/2016] [Indexed: 12/18/2022]
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16
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Borges KA, Furian TQ, de Souza SN, Tondo EC, Streck AF, Salle CTP, de Souza Moraes HL, do Nascimento VP. Spread of a Major Clone of Salmonella enterica Serotype Enteritidis in Poultry and in Salmonellosis Outbreaks in Southern Brazil. J Food Prot 2017; 80:158-163. [PMID: 28221880 DOI: 10.4315/0362-028x.jfp-16-299] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Salmonella spp. are among the most important agents of foodborne diseases all over the world. Human Salmonella outbreaks are often associated with the consumption of poultry products (meat and eggs), and one of the most prevalent serotypes associated with these products is Salmonella Enteritidis. Brazil is one of the most important poultry exporters in the world. In southern Brazil, three closely related clones of Salmonella Enteritidis have been responsible for the majority of foodborne Salmonella outbreaks over the past decade. However, until now, there has been little information regarding the clonal relationship among the Brazilian Salmonella strains of avian origin and those involved in foodborne outbreaks. Therefore, the aim of the present study was to complete the molecular characterization of Salmonella Enteritidis strains isolated from poultry and food sources involved in Salmonella outbreaks. PCR ribotyping was performed to discriminate the strains into different ribotype profiles according to the banding pattern amplification. This technique was able to differentiate the Salmonella Enteritidis strains into two banding patterns: R2 and R4. R2 accounted for 98.7% of the strains. DNA sequencing of the 600-bp fragment, present in all ribotypes, was applied to confirm this result. The sequences generated showed high levels of similarity, ranging from 99.7 to 100%, and were grouped into a single cluster. These results suggest that there is a clonal relationship among the Salmonella Enteritidis strains responsible for several salmonellosis outbreaks and the strains collected from poultry sources.
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Affiliation(s)
- Karen Apellanis Borges
- Centro de Diagnóstico e Pesquisa em Patologia Aviária (CDPA), Faculdade de Veterinária, Universidade Federal do Rio Grande do Sul (UFRGS), Avenida Bento Gonçalves 8824, Porto Alegre, Rio Grande do Sul 91540-000, Brazil
| | - Thales Quedi Furian
- Centro de Diagnóstico e Pesquisa em Patologia Aviária (CDPA), Faculdade de Veterinária, Universidade Federal do Rio Grande do Sul (UFRGS), Avenida Bento Gonçalves 8824, Porto Alegre, Rio Grande do Sul 91540-000, Brazil
| | - Sara Neves de Souza
- Centro de Diagnóstico e Pesquisa em Patologia Aviária (CDPA), Faculdade de Veterinária, Universidade Federal do Rio Grande do Sul (UFRGS), Avenida Bento Gonçalves 8824, Porto Alegre, Rio Grande do Sul 91540-000, Brazil
| | - Eduardo César Tondo
- Instituto de Ciência e Tecnologia dos Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), Agronomia, Avenida Bento Gonçalves 9500, Porto Alegre, Rio Grande do Sul 91501-970, Brazil
| | - André Felipe Streck
- Universidade de Caxias do Sul (UCS), Rua Francisco Getúlio Vargas 1130, Caxias do Sul, Rio Grande do Sul 95070-560, Brazil
| | - Carlos Tadeu Pippi Salle
- Centro de Diagnóstico e Pesquisa em Patologia Aviária (CDPA), Faculdade de Veterinária, Universidade Federal do Rio Grande do Sul (UFRGS), Avenida Bento Gonçalves 8824, Porto Alegre, Rio Grande do Sul 91540-000, Brazil
| | - Hamilton Luiz de Souza Moraes
- Centro de Diagnóstico e Pesquisa em Patologia Aviária (CDPA), Faculdade de Veterinária, Universidade Federal do Rio Grande do Sul (UFRGS), Avenida Bento Gonçalves 8824, Porto Alegre, Rio Grande do Sul 91540-000, Brazil
| | - Vladimir Pinheiro do Nascimento
- Centro de Diagnóstico e Pesquisa em Patologia Aviária (CDPA), Faculdade de Veterinária, Universidade Federal do Rio Grande do Sul (UFRGS), Avenida Bento Gonçalves 8824, Porto Alegre, Rio Grande do Sul 91540-000, Brazil
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17
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Pinilla CMB, Noreña CPZ, Brandelli A. Development and characterization of phosphatidylcholine nanovesicles, containing garlic extract, with antilisterial activity in milk. Food Chem 2016; 220:470-476. [PMID: 27855927 DOI: 10.1016/j.foodchem.2016.10.027] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2016] [Revised: 09/16/2016] [Accepted: 10/06/2016] [Indexed: 11/15/2022]
Abstract
Phospholipid nanovesicles were developed to improve the stability of garlic (Allium sativum L.) extract. Electron microscopy of liposomes revealed nanometric and spherical-shaped vesicles with a mean particle size of 174.6±17.3nm and polydispersity index of 0.26±0.02. The entrapment efficiency was 47.5±7.3% and the nanoliposomes had a zeta potential of -16.2±5.5mV. The antimicrobial activity of free and encapsulated garlic extract was evaluated against different strains of Listeria spp. in milk at 37°C for 24h. For free and encapsulated garlic extracts at 5% concentration, a decrease of 4log cycles in viable cell counts was observed at 10h, against four of the five strains of Listeria spp. tested. The results indicate that liposomes constitute a suitable system for encapsulation of unstable garlic active compounds and the encapsulation of garlic extract proves to be a promising technology for multiple applications, including antimicrobial agents.
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Affiliation(s)
- Cristian Mauricio Barreto Pinilla
- Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil
| | - Caciano Pelayo Zapata Noreña
- Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil
| | - Adriano Brandelli
- Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil.
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Antimicrobial activity of nanoliposomes co-encapsulating nisin and garlic extract against Gram-positive and Gram-negative bacteria in milk. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.07.017] [Citation(s) in RCA: 100] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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19
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Elias SDO, Alvarenga VO, Longhi DA, Sant'Ana ADS, Tondo EC. Modeling Growth Kinetic Parameters of Salmonella Enteritidis SE86 on Homemade Mayonnaise Under Isothermal and Nonisothermal Conditions. Foodborne Pathog Dis 2016; 13:462-7. [PMID: 26859536 DOI: 10.1089/fpd.2015.2045] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
During the last decade, a specific strain of Salmonella Enteritidis (named SE86) has been identified as the major etiological agent responsible for salmonellosis in the State of Rio Grande do Sul, Southern Brazil, and the main food vehicle was homemade mayonnaise (HM). This study aimed to model the growth prediction of SE86 on HM under isothermal and nonisothermal conditions. SE86 was inoculated on HM and stored at 7, 10, 15, 20, 25, 30, and 37°C. Growth curves were built by fitting data to the Baranyi's DMFit, generating r(2) values greater than 0.98 for primary models. Secondary model was fitted with Ratkowsky equation, generating r(2) and root mean square error values of 0.99 and 0.016, respectively. Also, the growth of SE86 under nonisothermal conditions simulating abuse temperature during preparation, storage, and serving of HM was studied. Experimental data showed that SE86 did not grow on HM at 7°C for 30 days. At 10°C, no growth was observed until approximately 18 h, and the infective dose (assumed as 10(6) CFU/g) was reached after 8.1 days. However, the same numbers of SE86 were attained after 6 hours at 37°C. Experimental data demonstrated shorter lag times than those generated by ComBase Predictive Models, suggesting that SE86 is very well adapted for growing on HM. SE86 stored under nonisothermal conditions increased population to reach about 10(6) CFU/g after approximately 30 hours of storage. In conclusion, the developed model can be used to predict the growth of SE86 on HM under various temperatures, and considering this pathogen, HM can be produced if safe eggs are used and HM is stored below 7°C.
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Affiliation(s)
- Susana de Oliveira Elias
- 1 Department of Food Sciences, Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS) , Porto Alegre, Rio Grande do Sul, Brazil
| | - Verônica Ortiz Alvarenga
- 2 Department of Food Science, Faculty of Food Engineering, University of Campinas , (UNICAMP) Campinas, São Paulo, Brazil
| | - Daniel Angelo Longhi
- 3 Federal University of Parana (UFPR) , Campus Jandaia do Sul, Jandaia do Sul, Paraná, Brazil
| | - Anderson de Souza Sant'Ana
- 2 Department of Food Science, Faculty of Food Engineering, University of Campinas , (UNICAMP) Campinas, São Paulo, Brazil
| | - Eduardo Cesar Tondo
- 1 Department of Food Sciences, Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS) , Porto Alegre, Rio Grande do Sul, Brazil
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20
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Contributor factors for the occurrence of salmonellosis during preparation, storage and consumption of homemade mayonnaise salad. Food Res Int 2015; 78:266-273. [DOI: 10.1016/j.foodres.2015.09.034] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2015] [Revised: 09/21/2015] [Accepted: 09/23/2015] [Indexed: 11/23/2022]
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21
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Kiang WS, Bhat R, Rosma A, Cheng LH. Effects of thermosonication on the fate of Escherichia coli
O157:H7 and Salmonella
Enteritidis in mango juice. Lett Appl Microbiol 2013; 56:251-7. [DOI: 10.1111/lam.12042] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2012] [Revised: 12/13/2012] [Accepted: 12/13/2012] [Indexed: 01/20/2023]
Affiliation(s)
- W.-S. Kiang
- Food Technology Division; School of Industrial Technology; Universiti Sains Malaysia; Minden, Penang Malaysia
| | - R. Bhat
- Food Technology Division; School of Industrial Technology; Universiti Sains Malaysia; Minden, Penang Malaysia
| | - A. Rosma
- Bioprocess Technology Division; School of Industrial Technology; Universiti Sains Malaysia; Minden, Penang Malaysia
| | - L.-H. Cheng
- Food Technology Division; School of Industrial Technology; Universiti Sains Malaysia; Minden, Penang Malaysia
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YANG YISHAN, TEO JIAHAN, BANG WOOSUK, YUK HYUNGYUN. CHANGES IN ACID AND HEAT RESISTANCE OF SALMONELLA NEWPORT AND SALMONELLA SAINTPAUL STORED IN MANGO AND PINEAPPLE JUICES. J Food Saf 2012. [DOI: 10.1111/j.1745-4565.2012.00382.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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23
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Álvarez-Ordóñez A, Prieto M, Bernardo A, Hill C, López M. The Acid Tolerance Response of Salmonella spp.: An adaptive strategy to survive in stressful environments prevailing in foods and the host. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.04.002] [Citation(s) in RCA: 82] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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24
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Ritter AC, Bacciu D, Santi L, Silva WOBD, Vainstein MH, Rubino S, Uzzau S, Tondo EC. Investigation of rpoS and dps genes in sodium hypochlorite resistance of Salmonella Enteritidis SE86 isolated from foodborne illness outbreaks in southern Brazil. J Food Prot 2012; 75:437-42. [PMID: 22410215 DOI: 10.4315/0362-028x.jfp-11-286] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
In Rio Grande do Sul, southern Brazil, Salmonella Enteritidis is one of the principal microorganisms responsible for foodborne disease. The present study was conducted to compare the sodium hypochlorite resistance of Salmonella Enteritidis SE86 with that of other strains of Salmonella Enteritidis isolated from different regions of the world and to investigate the involvement of the rpoS and dps genes in resistance to this disinfectant. We tested five Salmonella Enteritidis wild-type (WT) strains isolated from different countries, two mutant strains of Salmonella Enteritidis SE86, and two tagged (3XFLAG) strains of Salmonella Enteritidis SE86 for their resistance to sodium hypochlorite (200 ppm). The survival of the WT and attenuated strains was determined based on bacterial counts, and tagged proteins (Dps and RpoS) were detected by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and immunoblotting with anti-FLAG antibodies. None of the WT strains of Salmonella Enteritidis were totally inactivated after 20 min. The SE86 strain lacking dps was more sensitive to sodium hypochlorite than was the WT SE86 strain, with a 2-log reduction in counts after 1 min. The RpoS and Dps proteins were actively expressed under the conditions tested, indicating that in Salmonella Enteritidis SE86 these genes, which are expressed when in contact with sodium hypochlorite, are related to oxidative stress.
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Affiliation(s)
- Ana Carolina Ritter
- Instituto de Ciência e Tecnologia de Alimentos, Laboratório de Microbiologia e Controle de Alimentos, Porto Alegre, Rio Grande do Sul, Brasil.
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25
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da Silva Malheiros P, Sant’Anna V, Utpott M, Brandelli A. Antilisterial activity and stability of nanovesicle-encapsulated antimicrobial peptide P34 in milk. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.06.008] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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26
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PEREZ KARLAJ, MARTINS FLAVIANOS, CARA DENISEC, NICOLI JACQUESR, TONDO EDUARDOC. EVALUATION OF INTESTINAL INVASION IN GERM-FREE MICE CHALLENGED WITH ACID-ADAPTED AND NONACID-ADAPTED SALMONELLA ENTERITIDIS SE86 AND SALMONELLA TYPHIMURIUM ST99. J Food Saf 2011. [DOI: 10.1111/j.1745-4565.2011.00355.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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27
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PEREZ KARLAJOSEANE, CECCON RAQUELVALIM, DA SILVA MALHEIROS PATRÍCIA, JONG ERNAVOGT, CESAR TONDO EDUARDO. INFLUENCE OF ACID ADAPTATION ON THE SURVIVAL OFSALMONELLAENTERITIDIS ANDSALMONELLATYPHIMURIUM IN SIMULATED GASTRIC FLUID AND INRATTUS NORVEGICUSINTESTINE INFECTION. J Food Saf 2010. [DOI: 10.1111/j.1745-4565.2010.00215.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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28
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da Silva Malheiros P, Daroit DJ, da Silveira NP, Brandelli A. Effect of nanovesicle-encapsulated nisin on growth of Listeria monocytogenes in milk. Food Microbiol 2009; 27:175-8. [PMID: 19913710 DOI: 10.1016/j.fm.2009.09.013] [Citation(s) in RCA: 110] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2009] [Revised: 09/22/2009] [Accepted: 09/26/2009] [Indexed: 11/17/2022]
Abstract
Commercial nisin was encapsulated in nanovesicles (mean diameter 140 nm) prepared from partially purified soy lecithin. Nisin-loaded liposomes and unencapsulated (free) nisin were initially tested in BHI medium and skim milk inoculated with Listeria monocytogenes and incubated for 48 h at 30 degrees C. At such abuse temperature conditions, free nisin showed better inhibitory than the liposomal counterparts. Subsequently, the effect of encapsulated or free nisin was evaluated in combination with refrigeration (7 +/- 1 degrees C) in both whole (3.25% fat) and skim (0% fat) milk for up to 14 day. A decrease of 3-4 log cycles in L. monocytogenes counts was observed for free and encapsulated nisin at 0.5 mg/ml concentration. Liposome encapsulation of antimicrobial peptides may be important to overcome stability issues and interaction with food components. The utilization of nanovesicle-encapsulated nisin in combination with low temperatures appeared to be effective to control L. monocytogenes in milk, emphasizing the importance of hurdle technology to assure food safety.
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Affiliation(s)
- Patrícia da Silva Malheiros
- Departamento de Ciência de Alimentos, Laboratório de Bioquímica e Microbiologia Aplicada, ICTA, Universidade Federal do Rio Grande do Sul, 91501-970 Porto Alegre, RS, Brazil
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