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González-Tejedor GA, Garre A, Iguaz A, Wong-Zhang R, Fernández PS, Possas A. Dynamic Thermal Treatments in Green Coconut Water Induce Dynamic Stress Adaptation of Listeria innocua That Increases Its Thermal Resistance. Foods 2023; 12:4015. [PMID: 37959134 PMCID: PMC10650898 DOI: 10.3390/foods12214015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 10/23/2023] [Accepted: 10/27/2023] [Indexed: 11/15/2023] Open
Abstract
The global coconut water market is projected to grow in the upcoming years, attributed to its numerous health benefits. However, due to its susceptibility to microbial contamination and the limitations of non-thermal decontamination methods, thermal treatments remain the primary approach to ensure the shelf-life stability and the microbiological safety of the product. In this study, the thermal inactivation of Listeria innocua, a Listeria monocytogenes surrogate, was evaluated in coconut water and in tryptone soy broth (TSB) under both isothermal (50-60 °C) and dynamic conditions (from 30 to 60 °C, with temperature increases of 0.5, 1 and 5 °C/min). Mathematical models were used to analyse the inactivation data. The Geeraerd model effectively described the thermal inactivation of L. innocua in both TSB and coconut water under isothermal conditions, with close agreement between experimental data and model fits. Parameter estimates and analysis revealed that acidified TSB is a suitable surrogate medium for studying the thermal inactivation of L. innocua in coconut water, despite minor differences observed in the shoulder length of inactivation curves, likely attributed to the media composition. The models fitted to the data obtained at isothermal conditions fail to predict L. innocua responses under dynamic conditions. This is attributed to the stress acclimation phenomenon that takes place under dynamic conditions, where bacterial cells adapt to initial sub-lethal treatment stages, leading to increased thermal resistance. Fitting the Bigelow model directly to dynamic data with fixed z-values reveals a three-fold increase in D-values with lower heating rates, supporting the role of stress acclimation. The findings of this study aid in designing pasteurization treatments targeting L. innocua in coconut water and enable the establishment of safe, mild heat treatments for refrigerated, high-quality coconut water.
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Affiliation(s)
- Gerardo A. González-Tejedor
- Sistema Nacional de Investigación (SNI), Senacyt, Ciudad de Panamá, Panama;
- Centro de Producción e Investigaciones Agroindustriales, Universidad Tecnológica de Panamá, Ciudad de Panamá, Panama;
| | - Alberto Garre
- Departamento de Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, 30202 Cartagena, Spain; (A.G.); (A.I.)
| | - Asunción Iguaz
- Departamento de Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, 30202 Cartagena, Spain; (A.G.); (A.I.)
| | - Ricardo Wong-Zhang
- Centro de Producción e Investigaciones Agroindustriales, Universidad Tecnológica de Panamá, Ciudad de Panamá, Panama;
| | - Pablo S. Fernández
- Departamento de Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, 30202 Cartagena, Spain; (A.G.); (A.I.)
| | - Arícia Possas
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes ENZOEM, CeiA3, Universidad de Córdoba, 14014 Córdoba, Spain
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Hwanhlem N, Salaipeth L, Charoensook R, Kanjan P, Maneerat S. Lactic Acid Bacteria from Gamecock and Goat Originating from Phitsanulok, Thailand: Isolation, Identification, Technological Properties and Probiotic Potential. J Microbiol Biotechnol 2022; 32:355-364. [PMID: 35058398 PMCID: PMC9628785 DOI: 10.4014/jmb.2110.10040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 01/05/2022] [Accepted: 01/11/2022] [Indexed: 12/15/2022]
Abstract
From independent swab samples of the cloaca of indigenous gamecocks (CIG), anus of healthy baby goats (AHG), and vagina of goats (VG) originating from Phitsanulok, Thailand, a total of 263 isolates of lactic acid bacteria (LAB) were collected. Only three isolates, designated C707, G502, and V202, isolated from CIG, AHG, and VG, respectively, exhibited an excellent inhibitory zone diameter against foodborne pathogenic bacteria when evaluated by agar spot test. Isolates C707 and G502 were identified as Enterococcus faecium, whereas V202 was identified as Pediococcus acidilactici, based on 16S rRNA sequence analysis. When foodborne pathogenic bacteria were co-cultured with chosen LAB in mixed BHI-MRS broth at 39°C, their growth was suppressed. These LAB were found to be capable of surviving in simulated stomach conditions. Only the isolate G502 was able to survive in the conditions of simulated intestinal juice. This research suggests that selected LAB could be used as a food/feed supplement to reduce foodborne pathogenic bacteria and improve the safety of animal-based food or feed.
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Affiliation(s)
- Noraphat Hwanhlem
- Division of Animal Science and Feed Technology, Department of Agricultural Science, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, Phitsanulok 65000, Thailand,Corresponding author Phone: +6655962737 E-mail:
| | - Lakha Salaipeth
- School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, Bangkok 10150, Thailand
| | - Rangsun Charoensook
- Division of Animal Science and Feed Technology, Department of Agricultural Science, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, Phitsanulok 65000, Thailand
| | - Pochanart Kanjan
- Department of Agricultural and Fishery Science, Faculty of Science and Technology, Prince of Songkla University, Pattani, 94000 Thailand
| | - Suppasil Maneerat
- Center of Excellence in Innovative Biotechnology for Sustainable Utilization of Bioresources, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
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Berlec A, Janež N, Sterniša M, Klančnik A, Sabotič J. Listeria innocua Biofilm Assay Using NanoLuc Luciferase. Bio Protoc 2022; 12:e4308. [DOI: 10.21769/bioprotoc.4308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 11/19/2021] [Accepted: 11/24/2021] [Indexed: 11/02/2022] Open
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Behavior of Native Food Isolates of Listeria monocytogenes and Listeria innocua under the Influence of Selected Cultural Attributes and Heat and Cold Treatments. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2021. [DOI: 10.22207/jpam.15.4.44] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The present investigation assesses the influence of cultural attributes and heat and cold treatments on the behaviour of native toxigenic L. monocytogenes CFR 1302 and non-toxigenic L. innocua CFR 1304 in selected medium. The growth responses of L. monocytogenes and L. innocua under the influencing factors of storage temperature (10-40°C), pH level (5.5-7.5), and storage period (6-48 h) in brain heart infusion and nutrient broths revealed closeness between observed and predicted populations. Response surface plots were generated for the growth behavior of the two test cultures as a function of pH level. The toxigenic L. monocytogenes CFR 1302 could reach a higher viable population. The effect of heat treatment on Listeria spp. in selected five heating menstra showed the lowest D-value of 3.7 min at 60°C for L. innocua CFR 1304 in Milli-Q water to the highest of 8.4 min at 56°C for L. monocytogenes CFR 1302 in skim milk. The average z-value across the heating menstra for L. monocytogenes was 27.3°C as against that of 22°C for L. innocua. In the case of cold treatment, storage of 4 and 8°C resulted in appreciable increase in counts of L. monocytogenes CFR 1302 from the initial inoculum introduced in selected media. At -20°C, there was a slight decrease in the viable population. The research data helps to predict the viable populations of L. monocytogenes as a part of risk assessment in the food chain. This is of significance in providing safe and healthy food to human population.
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Ballom K, Dhowlaghar N, Tsai HC, Yang R, Tang J, Zhu MJ. Radiofrequency pasteurization against Salmonella and Listeria monocytogenes in cocoa powder. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111490] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Schenk M, Ferrario M, Schmalko M, Rivero R, Taravini I, Guerrero S. Development of extracts obtained from yerba mate leaves with different industrial processing steps: Antimicrobial capacity, antioxidant properties, and induced damage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15482] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Marcela Schenk
- Facultad de Ciencias Exactas y Naturales, Departamento de Industrias Universidad de Buenos Aires Buenos Aires Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ) CONICET – Universidad de Buenos Aires Buenos Aires Argentina
| | - Mariana Ferrario
- Facultad de Ciencias Exactas y Naturales, Departamento de Industrias Universidad de Buenos Aires Buenos Aires Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ) CONICET – Universidad de Buenos Aires Buenos Aires Argentina
| | - Miguel Schmalko
- Facultad de Ciencias Químicas, Exactas y Naturales Universidad Nacional de Misiones Posadas Argentina
| | - Roy Rivero
- Facultad de Bromatología Universidad Nacional de Entre Ríos Gualeguaychú Argentina
| | - Irene Taravini
- Facultad de Bromatología Universidad Nacional de Entre Ríos Gualeguaychú Argentina
| | - Sandra Guerrero
- Facultad de Ciencias Exactas y Naturales, Departamento de Industrias Universidad de Buenos Aires Buenos Aires Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ) CONICET – Universidad de Buenos Aires Buenos Aires Argentina
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Berlec A, Janež N, Sterniša M, Klančnik A, Sabotič J. Expression of NanoLuc Luciferase in Listeria innocua for Development of Biofilm Assay. Front Microbiol 2021; 12:636421. [PMID: 33633716 PMCID: PMC7901905 DOI: 10.3389/fmicb.2021.636421] [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: 12/01/2020] [Accepted: 01/13/2021] [Indexed: 11/17/2022] Open
Abstract
Studies of biofilm formation by bacteria are crucial for understanding bacterial resistance and for development of novel antibacterial strategies. We have developed a new bioluminescence biofilm assay for Listeria innocua, which is considered a non-pathogenic surrogate for Listeria monocytogenes. L. innocua was transformed with a plasmid for inducible expression of NanoLuc luciferase (Nluc). Concentration-dependent bioluminescence signals were obtained over a concentration range of more than three log units. This biofilm assay enables absolute quantification of bacterial cells, with the necessary validation. For biofilm detection and quantification, this “Nluc bioluminescence” method has sensitivity of 1.0 × 104 and 3.0 × 104 colony forming units (CFU)/mL, respectively, with a dynamic range of 1.0 × 104 to 5.0 × 107 CFU/mL. These are accompanied by good precision (coefficient of variation, <8%) and acceptable accuracy (relative error for most samples, <15%). This novel method was applied to assess temporal biofilm formation of L. innocua as a function of concentration of inoculant, in comparison with conventional plating and CFU counting, the crystal violet assay, and the resazurin fluorescence assay. Good correlation (r = 0.9684) of this Nluc bioluminescence assay was obtained with CFU counting. The limitations of this Nluc bioluminescence assay include genetic engineering of bacteria and relatively high cost, while the advantages include direct detection, absolute cell quantification, broad dynamic range, low time requirement, and high sensitivity. Nluc-based detection of L. innocua should therefore be considered as a viable alternative or a complement to existing methods.
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Affiliation(s)
- Aleš Berlec
- Department of Biotechnology, Jožef Stefan Institute, Ljubljana, Slovenia.,Faculty of Pharmacy, University of Ljubljana, Ljubljana, Slovenia
| | - Nika Janež
- Department of Biotechnology, Jožef Stefan Institute, Ljubljana, Slovenia
| | - Meta Sterniša
- Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
| | - Anja Klančnik
- Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
| | - Jerica Sabotič
- Department of Biotechnology, Jožef Stefan Institute, Ljubljana, Slovenia
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High-pressure and thermal-assisted pasteurization of habituated, wild-type, and pressure-stressed Listeria monocytogenes, Listeria innocua, and Staphylococcus aureus. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110445] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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10
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Velasco-Hernández A, Saucedo-Veloz C, Ramírez-Guzmán ME, Chávez-Franco SH, Valle-Guadarrama S, Saucedo-Reyes D. Effect of moderate thermal treatments on the inactivation of a strain of Listeria monocytogenes and physicochemical properties of soursop pulp. FOOD SCI TECHNOL INT 2020; 26:535-548. [PMID: 32223432 DOI: 10.1177/1082013220913357] [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: 11/16/2022]
Abstract
Soursop (Annona muricata L.) is a commercially important tropical fruit, whether fresh or processed as a pasteurized or frozen pulp used to prepare juice, drinks, nectar, ice cream, popsicles, and desserts. Besides preserving quality, another preoccupation in the processing of fruit pulps is product safety. Several studies show the association between pulp processing and the development of various microorganisms; however, few have focused on the association between L. monocytogenes and the pulp of sour fruits. The objective was to evaluate the effect of moderate thermal treatments on the inactivation of L. monocytogenes and the physicochemical properties in soursop pulp in order to determine the best processing conditions that will allow to maintain quality as well as to achieve an adequate level of safety. Thermal inactivation kinetics were obtained for L. monocytogenes inoculated in soursop pulp at five levels of temperature (50, 52.5, 55, 57.5, and 60 ℃) and different exposure times (0-60 min). The survival curves did not suggest a log-linear relationship, and were, consequently, fitted to the modified Gompertz equation. The results indicated that the modified Gompertz equation provided an acceptable goodness of fit. Five-log10 cycles reductions of L. monocytogenes were achieved at 50 ℃/60 min, 52.5 ℃/16 min, 55 ℃/10 min, 57.5 ℃/5 min, and 60 ℃/1.25 min. These 5-log10 treatments applied to the soursop pulp indicated that the soursop pulp showed changes in the color parameters and a decrease in the content of total sugars, reducing sugars, ascorbic acid, total phenols, and pH.
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11
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Mohan V, Wibisono R, de Hoop L, Summers G, Fletcher GC. Identifying Suitable Listeria innocua Strains as Surrogates for Listeria monocytogenes for Horticultural Products. Front Microbiol 2019; 10:2281. [PMID: 31649633 PMCID: PMC6794387 DOI: 10.3389/fmicb.2019.02281] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Accepted: 09/18/2019] [Indexed: 11/13/2022] Open
Abstract
A laboratory-based study testing 9 Listeria innocua strains independently and a cocktail of 11 Listeria monocytogenes strains was carried out. The aim was to identify suitable L. innocua strain(s) to model L. monocytogenes in inactivation experiments. Three separate inactivation procedures and a hurdle combination of the three were employed: thermal inactivation (55°C), UV-C irradiation (245 nm), and chemical sanitizer (TsunamiTM 100, a mixture of acetic acid, peroxyacetic acid, and hydrogen peroxide). The responses were strain dependent in the case of L. innocua with different strains responding differently to different regimes and L. innocua isolates generally responded differently to the L. monocytogenes cocktail. In the thermal inactivation treatment, inactivation of all strains including the L. monocytogenes cocktail plateaued after 120 min. In the case of chemical sanitizer, inactivation could be achieved at concentrations of 10 and 20 ppm with inactivation increasing with contact time up to 8 min, beyond which there was no significant benefit. All L. innocua strains except PFR16D08 were more sensitive than the L. monocytogenes cocktail to the hurdle treatment. PFR16D08 almost matched the resistance of the L. monocytogenes cocktail but was much more resistant to the individual treatments. A cocktail of two L. innocua strains (PFR 05A07 and PFR 05A10) had the closest responses to the hurdle treatment to those of the L. monocytogenes cocktail and is therefore recommended for hurdle experiments.
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Affiliation(s)
| | | | | | | | - Graham C. Fletcher
- Food Safety and Preservation Team, The New Zealand Institute for Plant & Food Research Limited, Auckland, New Zealand
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12
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Haskaraca G, Juneja VK, Mukhopadhyay S, Kolsarici N. The effects of grapefruit seed extract on the thermal inactivation of Listeria monocytogenes in sous-vide processed döner kebabs. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.07.006] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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13
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Listeria innocua and Listeria monocytogenes strains from dairy plants behave similarly in biofilm sanitizer testing. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.073] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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14
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Guo M, Yadav MP, Jin TZ. Antimicrobial edible coatings and films from micro-emulsions and their food applications. Int J Food Microbiol 2017; 263:9-16. [PMID: 28992507 DOI: 10.1016/j.ijfoodmicro.2017.10.002] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2017] [Revised: 08/31/2017] [Accepted: 10/01/2017] [Indexed: 10/18/2022]
Abstract
This study focused on the use of antimicrobial edible coatings and films from micro-emulsions to reduce populations of foodborne pathogens in foods. Corn-Bio-fiber gum (C-BFG) was used as an emulsifier with chitosan. Allyl isothiocyanate (AIT) and lauric arginate ester (LAE) served as antimicrobials. Micro-emulsions were obtained from a solution consisting of 1% chitosan, 0.5% C-BFG, and 1-4% AIT or LAE which was subject to high pressure homogenization (HPH) processing at 138MPa for 3cycles. Coatings and films produced from the micro-emulsions had micro-pores with sizes ranging from 100 to 300nm and micro-channels that hold antimicrobials effectively and facilitate the release of antimicrobials from the center to the surface of the films or coatings, thus enhancing their antimicrobial efficacy. The coatings and films with 1% AIT reduced populations of Listeria innocua by over 5, 2, and 3 log CFU in culture medium (Tryptic soy broth, TSB), ready-to-eat meat, and strawberries, respectively. The coatings and films with 1% LAE reduced populations of Escherichia coli O157:H7 and Salmonella spp. by over 5 and 2 log CFU in TSB and strawberries, respectively. This study provides an innovative approach for the development of effective antimicrobial materials to reduce food borne pathogenic contaminants on ready-to-eat meat, strawberries, or other food.
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Affiliation(s)
- Mingming Guo
- University of Delaware, Department of Animal and Food Sciences, Newark, DE 19716, United States
| | - Madhav P Yadav
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, United States
| | - Tony Z Jin
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, United States.
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Li J, Yang Y, Guevara J, Wang L, Cao W. Identification of a prototypical single-stranded uracil DNA glycosylase from Listeria innocua. DNA Repair (Amst) 2017; 57:107-115. [PMID: 28719838 PMCID: PMC5568478 DOI: 10.1016/j.dnarep.2017.07.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2017] [Revised: 07/04/2017] [Accepted: 07/05/2017] [Indexed: 12/23/2022]
Abstract
A recent phylogenetic study on UDG superfamily estimated a new clade of family 3 enzymes (SMUG1-like), which shares a lower homology with canonic SMUG1 enzymes. The enzymatic properties of the newly found putative DNA glycosylase are unknown. To test the potential UDG activity and evaluate phylogenetic classification, we isolated one SMUG1-like glycosylase representative from Listeria innocua (Lin). A biochemical screening of DNA glycosylase activity in vitro indicates that Lin SMUG1-like glycosylase is a single-strand selective uracil DNA glycosylase. The UDG activity on DNA bubble structures provides clue to its physiological significance in vivo. Mutagenesis and molecular modeling analyses reveal that Lin SMUG1-like glycosylase has similar functional motifs with SMUG1 enzymes; however, it contains a distinct catalytic doublet S67-S68 in motif 1 that is not found in any families in the UDG superfamily. Experimental investigation shows that the S67M-S68N double mutant is catalytically more active than either S67M or S68N single mutant. Coupled with mutual information analysis, the results indicate a high degree of correlation in the evolution of SMUG1-like enzymes. This study underscores the functional and catalytic diversity in the evolution of enzymes in UDG superfamily.
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Affiliation(s)
- Jing Li
- Department of Genetics and Biochemistry, Clemson University, Room 060 Life Sciences Facility, 190 Collings Street, Clemson, SC 29634, USA
| | - Ye Yang
- Department of Genetics and Biochemistry, Clemson University, Room 060 Life Sciences Facility, 190 Collings Street, Clemson, SC 29634, USA
| | - Jose Guevara
- Department of Genetics and Biochemistry, Clemson University, Room 060 Life Sciences Facility, 190 Collings Street, Clemson, SC 29634, USA
| | - Liangjiang Wang
- Department of Genetics and Biochemistry, Clemson University, Room 060 Life Sciences Facility, 190 Collings Street, Clemson, SC 29634, USA
| | - Weiguo Cao
- Department of Genetics and Biochemistry, Clemson University, Room 060 Life Sciences Facility, 190 Collings Street, Clemson, SC 29634, USA.
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Hu M, Gurtler JB. Selection of Surrogate Bacteria for Use in Food Safety Challenge Studies: A Review. J Food Prot 2017; 80:1506-1536. [PMID: 28805457 DOI: 10.4315/0362-028x.jfp-16-536] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
Nonpathogenic surrogate bacteria are prevalently used in a variety of food challenge studies in place of foodborne pathogens such as Listeria monocytogenes, Salmonella, Escherichia coli O157:H7, and Clostridium botulinum because of safety and sanitary concerns. Surrogate bacteria should have growth characteristics and/or inactivation kinetics similar to those of target pathogens under given conditions in challenge studies. It is of great importance to carefully select and validate potential surrogate bacteria when verifying microbial inactivation processes. A validated surrogate responds similar to the targeted pathogen when tested for inactivation kinetics, growth parameters, or survivability under given conditions in agreement with appropriate statistical analyses. However, a considerable number of food studies involving putative surrogate bacteria lack convincing validation sources or adequate validation processes. Most of the validation information for surrogates in these studies is anecdotal and has been collected from previous publications but may not be sufficient for given conditions in the study at hand. This review is limited to an overview of select studies and discussion of the general criteria and approaches for selecting potential surrogate bacteria under given conditions. The review also includes a list of documented bacterial pathogen surrogates and their corresponding food products and treatments to provide guidance for future studies.
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Affiliation(s)
- Mengyi Hu
- 1 U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Food Safety and Intervention Technologies Research Unit, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038-8551.,2 Department of Culinary Arts and Food Science, Drexel University, 3141 Chestnut Street, Philadelphia, Pennsylvania 19104-30, USA
| | - Joshua B Gurtler
- 1 U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Food Safety and Intervention Technologies Research Unit, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038-8551
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Saha A, Birkeland S, Løvdal T. The Effect of K-Lactate Salt and Liquid Smoke on Bacterial Growth in a Model System. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2015.1110221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Aparna Saha
- Department of Process Technology, Nofima AS, Stavanger, Norway
- Faculty of Science and Technology, Centre for Organelle Research, University of Stavanger, Stavanger, Norway
- Skretting ARC, Stavanger, Norway
| | | | - Trond Løvdal
- Department of Process Technology, Nofima AS, Stavanger, Norway
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Rodrigues I, Trindade MA, Caramit FR, Candoğan K, Pokhrel PR, Barbosa-Cánovas GV. Effect of high pressure processing on physicochemical and microbiological properties of marinated beef with reduced sodium content. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.09.020] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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19
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Ferrario M, Alzamora SM, Guerrero S. Study of pulsed light inactivation and growth dynamics during storage ofEscherichia coliATCC 35218,Listeria innocuaATCC 33090,SalmonellaEnteritidis MA44 andSaccharomyces cerevisiaeKE162 and native flora in apple, orange and strawberry juices. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12918] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mariana Ferrario
- Departamento de Industrias; Facultad de Ciencias Exactas y Naturales; Universidad de Buenos Aires; Ciudad Universitaria 1428 C.A.B.A. Argentina
- Scholar of Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina; Av. Rivadavia 1917 - C.A.B.A. Argentina
| | - Stella Maris Alzamora
- Departamento de Industrias; Facultad de Ciencias Exactas y Naturales; Universidad de Buenos Aires; Ciudad Universitaria 1428 C.A.B.A. Argentina
- Member of Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina; Av. Rivadavia 1917 - C.A.B.A Argentina
| | - Sandra Guerrero
- Departamento de Industrias; Facultad de Ciencias Exactas y Naturales; Universidad de Buenos Aires; Ciudad Universitaria 1428 C.A.B.A. Argentina
- Member of Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina; Av. Rivadavia 1917 - C.A.B.A Argentina
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Mertz AW, O'Bryan CA, Crandall PG, Ricke SC, Morawicki R. The Elimination of Listeria Monocytogenes Attached to Stainless Steel or Aluminum Using Multiple Hurdles. J Food Sci 2015; 80:M1557-62. [PMID: 26033521 DOI: 10.1111/1750-3841.12926] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2015] [Accepted: 05/06/2015] [Indexed: 12/01/2022]
Abstract
UNLABELLED Ready-to-eat luncheon meats sliced in retail delis have been found to pose the greatest risk of foodborne illness from Listeria monocytogenes among all ready-to-eat foods. Slicers used in delis have many removable parts that are connected with seals and gaskets, with spaces, cracks and crevices that are difficult to clean adequately and may provide a niche for L. monocytogenes survival. Standard cleaning and sanitizing practices used by deli employees may not eliminate Listeria in these niches. Moist heat is known to be more effective against L. monocytogenes than dry heat at the same temperature and time. The study reported here investigated the effects of moist heat combined with quaternary ammonium compounds (5 or 10 ppm), chlorine (10 or 25 ppm) or peracetic acid (10 or 25 ppm) on inactivating L. monocytogenes attached to stainless steel or aluminum coupons cut from commercial deli meat slicer components. All sanitizers when used alone resulted in a 2- to 3-log reduction of L. monocytogenes on stainless steel or aluminum surfaces, while moist heat alone resulted in a 3- to 4-log reduction. When combined with heat the quaternary ammonium was used at 5 ppm, peracetic acid at 10 ppm and chlorine at 10 ppm. When the 2 lethal treatments were combined there was a 5- to7-log reduction as compared to initial inoculation. PRACTICAL APPLICATION The results of this study will provide a better understanding and potential methods for the sanitization of industrial deli meat slicers. In turn, the knowledge gained from this study can reduce the risk of contamination and outbreaks of L. monocytogenes and other food-borne pathogens for consumers.
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Affiliation(s)
- Alexandria W Mertz
- Authors Mertz, O'Bryan, Crandall, Ricke, and Morawicki are with Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR, 72704, U.S.A
| | - Corliss A O'Bryan
- Authors Mertz, O'Bryan, Crandall, Ricke, and Morawicki are with Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR, 72704, U.S.A.,Authors O'Bryan, Crandall, and Ricke are with Center for Food Safety, Univ. of Arkansas, Fayetteville, AR, 72704, U.S.A
| | - Philip G Crandall
- Authors Mertz, O'Bryan, Crandall, Ricke, and Morawicki are with Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR, 72704, U.S.A.,Authors O'Bryan, Crandall, and Ricke are with Center for Food Safety, Univ. of Arkansas, Fayetteville, AR, 72704, U.S.A
| | - Steven C Ricke
- Authors Mertz, O'Bryan, Crandall, Ricke, and Morawicki are with Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR, 72704, U.S.A.,Authors O'Bryan, Crandall, and Ricke are with Center for Food Safety, Univ. of Arkansas, Fayetteville, AR, 72704, U.S.A
| | - Rubén Morawicki
- Authors Mertz, O'Bryan, Crandall, Ricke, and Morawicki are with Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR, 72704, U.S.A
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Garcia Loredo AB, Guerrero SN, Alzamora SM. Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.02.007] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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22
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Application of a nisin Z-producing Lactococcus lactis subsp. lactis KT2W2L isolated from brackish water for biopreservation in cooked, peeled and ionized tropical shrimps during storage at 8 °C under modified atmosphere packaging. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2428-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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23
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Comparative study of the effects of citral on the growth and injury of Listeria innocua and Listeria monocytogenes cells. PLoS One 2015; 10:e0114026. [PMID: 25643164 PMCID: PMC4313941 DOI: 10.1371/journal.pone.0114026] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2014] [Accepted: 11/04/2014] [Indexed: 11/19/2022] Open
Abstract
This study investigates the effect of citral on growth and on the occurrence of sublethal damage in Listeria innocua Serovar 6a (CECT 910) and Listeria monocytogenes Serovar 4b (CECT 4032) cells that were exposed to citral as a natural antimicrobial agent. Two initial inoculum concentrations were considered in this investigation: 102 and 106 cfu/mL. Citral exhibited antilisterial activity against L. innocua and L. monocytogenes, and the observed effects were dependent on the concentration of citral present in the culture medium (0, 0.150 and 0.250 μL/mL) (p ≤ 0.05). L. innocua had a shorter lag phase than L. monocytogenes, and the two species had nearly identical maximum specific growth rates. These results indicate that L. innocua could be used as surrogate for L. monocytogenes when testing the effects of this antimicrobial. Significant differences in the lag phase and growth rate were observed between the small and large inoculum concentration (p ≤ 0.05). Citral-treated L. innocua and L. monocytogenes that were recovered on selective medium (i.e., TSA-YE-SC) had a shorter lag phase and a higher maximum specific growth rate than cells that were recovered on non-selective medium (i.e., TSA-YE) (p ≤ 0.05). This result suggests that damage occurs at sublethal concentrations of citral.
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Skåra T, Valdramidis VP, Rosnes JT, Noriega E, Van Impe JF. A novel model to assess the efficacy of steam surface pasteurization of cooked surimi gels inoculated with realistic levels of Listeria innocua. Food Microbiol 2014; 44:64-70. [DOI: 10.1016/j.fm.2014.05.018] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2013] [Revised: 04/29/2014] [Accepted: 05/25/2014] [Indexed: 11/26/2022]
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Juneja VK, Garcia-Dávila J, Lopez-Romero JC, Pena-Ramos EA, Camou JP, Valenzuela-Melendres M. Modeling the effects of temperature, sodium chloride, and green tea and their interactions on the thermal inactivation of Listeria monocytogenes in turkey. J Food Prot 2014; 77:1696-702. [PMID: 25285486 DOI: 10.4315/0362-028x.jfp-14-124] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The interactive effects of heating temperature (55 to 65°C), sodium chloride (NaCl; 0 to 2%), and green tea 60% polyphenol extract (GTPE; 0 to 3%) on the heat resistance of a five-strain mixture of Listeria monocytogenes in ground turkey were determined. Thermal death times were quantified in bags that were submerged in a circulating water bath set at 55, 57, 60, 63, and 65°C. The recovery medium was tryptic soy agar supplemented with 0.6% yeast extract and 1% sodium pyruvate. D-values were analyzed by second-order response surface regression for temperature, NaCl, and GTPE. The data indicated that all three factors interacted to affect the inactivation of the pathogen. The D-values for turkey with no NaCl or GTPE at 55, 57, 60, 63, and 65°C were 36.3, 20.8, 13.2, 4.1, and 2.9 min, respectively. Although NaCl exhibited a concentration-dependent protective effect against heat lethality on L. monocytogenes in turkey, addition of GTPE rendered the pathogen more sensitive to the lethal effect of heat. GTPE levels up to 1.5% interacted with NaCl and reduced the protective effect of NaCl on heat resistance of the pathogen. Food processors can use the predictive model to design an appropriate heat treatment that would inactivate L. monocytogenes in cooked turkey products without adversely affecting the quality of the product.
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Affiliation(s)
- Vijay K Juneja
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19308, USA.
| | - Jimena Garcia-Dávila
- Research Center for Food and Development, CIAD, A.C., Hermosillo, Sonora, 83000, Mexico
| | | | - Etna Aida Pena-Ramos
- Research Center for Food and Development, CIAD, A.C., Hermosillo, Sonora, 83000, Mexico
| | - Juan Pedro Camou
- Research Center for Food and Development, CIAD, A.C., Hermosillo, Sonora, 83000, Mexico
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26
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Guo M, Jin TZ, Wang L, Scullen OJ, Sommers CH. Antimicrobial films and coatings for inactivation of Listeria innocua on ready-to-eat deli turkey meat. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.11.018] [Citation(s) in RCA: 84] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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27
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Shi Y, Tang J, Yue T, Rasco B, Wang S. Pasteurizing Cold Smoked Salmon (Oncorhynchus nerka): Thermal Inactivation Kinetics ofListeria monocytogenesandListeria innocua. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2014. [DOI: 10.1080/10498850.2013.808303] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Antimicrobial Polylactic Acid Packaging Films against Listeria and Salmonella in Culture Medium and on Ready-to-Eat Meat. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1322-x] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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29
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Hong YK, Uhm JT, Yoon WB. Using numerical analysis to develop and evaluate the method of high temperature sous-vide to soften carrot texture in different-sized packages. J Food Sci 2014; 79:E546-61. [PMID: 24689882 DOI: 10.1111/1750-3841.12427] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2013] [Accepted: 01/26/2014] [Indexed: 11/29/2022]
Abstract
The high-temperature sous-vide (HTSV) method was developed to prepare carrots with a soft texture at the appropriate degree of pasteurization. The effect of heating conditions, such as temperature and time, was investigated on various package sizes. Heating temperatures of 70, 80, and 90 °C and heating times of 10 and 20 min were used to evaluate the HTSV method. A 3-dimensional conduction model and numerical simulations were used to estimate the temperature distribution and the rate of heat transfer to samples with various geometries. Four different-sized packages were prepared by stacking carrot sticks of identical size (9.6 × 9.6 × 90 mm) in a row. The sizes of the packages used were as follows: (1) 9.6 × 86.4 × 90, (2) 19.2 × 163.2 × 90, (3) 28.8 × 86.4 × 90, and (4) 38.4 × 86.4 × 90 mm. Although only a moderate change in color (L*, a*, and b*) was observed following HTSV cooking, there was a significant decrease in carrot hardness. The geometry of the package and the heating conditions significantly influenced the degree of pasteurization and the final texture of the carrots. Numerical simulations successfully described the effect of geometry on samples at different heating conditions.
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Affiliation(s)
- Yoon-Ki Hong
- Dept. of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon Natl. Univ, Chuncheon, Gangwondo, 200-701, South Korea
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30
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Reference Gene Selection in Carnobacterium maltaromaticum, Lactobacillus curvatus, and Listeria innocua Subjected to Temperature and Salt Stress. Mol Biotechnol 2013; 56:210-22. [DOI: 10.1007/s12033-013-9697-x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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31
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Li M, Pradhan A, Wang W, Li Y. Prediction of Listeria innocua survival in fully cooked chicken breast products during postpackage thermal treatment. Poult Sci 2013; 92:827-35. [PMID: 23436535 DOI: 10.3382/ps.2012-02743] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The effectiveness of postpackage hot water thermal treatment on survival of Listeria innocua in fully cooked chicken breast products was investigated at 60, 70, 80, and 90°C. Primary models based on log-linear and Weibull models were used to fit bacterial survival curves at different temperatures. The prediction plot and fit statistics indicated that the Weibull model provided a better fit than the log-linear model and was selected as the primary model. A secondary model based on linear regression was developed to describe the effect of temperature on the kinetic parameters of Listeria innocua survival derived from the Weibull model. The root mean square error and coefficients of determination indicated a good fit of the secondary model. The models were validated by independent data from pilot plant tests, and the values of bias factor and accuracy factor fell into the acceptable range. The models developed in this study can assist poultry producers and risk managers in designing appropriate thermal treatment regimens to minimize the risk associated with Listeria in ready-to-eat poultry products.
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Affiliation(s)
- Min Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
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32
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Milillo SR, Friedly EC, Saldivar JC, Muthaiyan A, O'bryan C, Crandall PG, Johnson MG, Ricke SC. A Review of the Ecology, Genomics, and Stress Response ofListeria innocuaandListeria monocytogenes. Crit Rev Food Sci Nutr 2012; 52:712-25. [DOI: 10.1080/10408398.2010.507909] [Citation(s) in RCA: 72] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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33
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Shannon EM, Milillo SR, Johnson MG, Ricke SC. Efficacy of cold-pressed terpeneless Valencia oil and its primary components on inhibition of Listeria species by direct contact and exposure to vapors. J Food Sci 2012; 76:M500-3. [PMID: 22417555 DOI: 10.1111/j.1750-3841.2011.02337.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
This study used disk diffusion assays to evaluate the effectiveness of cold-pressed terpeneless Valencia oil (CPTVO) and its primary components (linalool, citral, and decanal) at inhibiting Listeria via direct contact or exposure to vapors. In general, all Listeria strains tested responded similarly to CPTVO and its components. Direct contact with linalool produced zones of inhibition that were significantly smaller (P < 0.0001) than those associated with all other antimicrobials tested. Zones of inhibition for sealed plates were significantly larger (P < 0.0001) than those observed for unsealed plates, although the method for sealing the plates was insignificant. Exposure to CPTVO vapors resulted in zones of inhibition that were significantly smaller than those resulting from decanal vapors (P < 0.0001). The difference observed between the zones of inhibition produced by antimicrobial exposure via vapors or direct contact was only slightly significant (P = 0.02). Antimicrobial essential oil (EO) vapors may be an effective alternative to direct contact EOs to safely and effectively inhibit microorganisms while minimizing undesired organoleptic changes sometimes associated with EO contact. CPTVO and its primary components, decanal and citral, may have potential in the food industry as all natural, generally recognized as safe antimicrobials used in modified atmosphere packaging designed to inhibit Listeria without requiring direct contact with food products.
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Affiliation(s)
- Erin M Shannon
- Center for Food Safety, Dept of Food Science, 2650 North Young Avenue, Univ of Arkansas, Fayetteville, AR 72704-5690, USA
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34
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Waite-Cusic JG, Diono BHS, Yousef AE. Screening for Listeria monocytogenes surrogate strains applicable to food processing by ultrahigh pressure and pulsed electric field. J Food Prot 2011; 74:1655-61. [PMID: 22004812 DOI: 10.4315/0362-028x.jfp-11-099] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Ultrahigh pressure (UHP) and pulsed electric field (PEF) are emerging processing technologies developed to enhance the safety while maintaining the fresh-like quality of food. For each food and process combination, a pathogen of concern (i.e., target pathogen) must be determined, and a low-risk microorganism that serves as the pathogen surrogate for process validation must be identified. The objective of this study was to identify a surrogate for Listeria monocytogenes for UHP and PEF process validation. Potential surrogates tested include four Lactobacillus spp., a Pediococcus sp., and a Listeria innocua strain. These were compared with nine L. monocytogenes strains, with regard to sensitivity to UHP and PEF processing. For UHP treatment, the strains were suspended in citrate-phosphate buffer (pH 7.0 or 4.5), sweet whey, or acidified whey and pressure processed at 500 MPa for 1 min. For PEF treatment, the strains were suspended in NaCl solution, acid whey, or sweet whey and processed at 25 kV/cm. The lethality of UHP or PEF treatment varied considerably, depending on medium types and pH and the treated strain. Treating the tested microorganisms with UHP inactivated 0.3 to 6.9 log CFU/ml for L. monocytogenes strains and 0.0 to 4.7 log CFU/ml for the potential surrogates. When PEF was employed, populations of tested microorganisms decreased < 1.0 to 5.3 log CFU/ml. L. monocytogenes V7 and OSY-8578 were among the most resistant strains to UHP and PEF treatments, and thus are candidate target strains. Lactobacillus plantarum ATCC 8014 demonstrated similar or greater resistance compared with the target organisms; therefore, the bacterium is proposed as a surrogate of L. monocytogenes for both processes under the conditions specified in the food matrices tested in this study.
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Affiliation(s)
- Joy G Waite-Cusic
- Department of Food Science and Technology, 2015 Fyffe Court, The Ohio State University, Columbus, Ohio 43210, USA
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35
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Cavender GA, Kerr WL. Inactivation of vegetative cells by continuous high-pressure processing: new insights on the contribution of thermal effects and release device. J Food Sci 2011; 76:E525-9. [PMID: 22417552 DOI: 10.1111/j.1750-3841.2011.02325.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Abstract
UNLABELLED Dynamic or continuous high-pressure processing of fluid foods has drawn significant interest as a microbial reduction process in the past decade, and many attempts have been made to better understand the mechanisms involved in that reduction. This study was intended to provide insight into the contributions of thermal effects and differences in pressure release components in the inactivation of 2 vegetative pathogen analogs--the Gram-positive Listeria innocua and the Gram-negative Escherichia coli. Fluids containing microbial loads of 10(8) or greater were subjected to continuous high-pressure processing at 200 to 210 MPa. Without active cooling of the release components, all fluids experienced a temperature rise in excess of 70 °C, thus occluding any pressure-related effects for all release components. Active cooling of the valve bodies of the 2 valve-style release components (a conical disruption valve and a micrometering valve) allowed the temperature rise to be abated enough to isolate the effects unique to a given valve. In Tryptic soy broth trials, the mean inactivation levels of E. coli between valves were similar--5.16 log and 5.33 log for the micrometering and conical disruption valves, respectively. When repeated with L. innocua, a similar inactivation level was observed in the conical disruption valve (5.1 log) but not the micrometering valve (3.02). Listeria innocua trials were also repeated using fluid whole milk, which showed a lower levels of inactivation--2.04 log for the micrometering valve and 2.51 log for the conical valve. PRACTICAL APPLICATIONS This paper compares some of the most common pressure release components used in continuous high-pressure processing and attempts to isolate the contributions of thermal effects from those of pressure and shear. This information is important to those seeking to compare and evaluate the effectiveness of a proposed set of process parameters for microbial inactivation. Further, the ability to reduce the extreme nature of the temperature rise has the potential to expand the use of process into more temperature sensitive products.
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Affiliation(s)
- George A Cavender
- Dept of Food Science and Technology, The Univ of Georgia, UGA Food Science Building, 100 Cedar St, Athens, GA 30602, USA.
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36
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Li M, Pradhan A, Cooney L, Mauromoustakos A, Crandall P, Slavik M, Li Y. A predictive model for the inactivation of Listeria innocua in cooked poultry products during postpackage pasteurization. J Food Prot 2011; 74:1261-7. [PMID: 21819652 DOI: 10.4315/0362-028x.jfp-10-474] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Contamination of Listeria monocytogenes in ready-to-eat poultry products poses potential risk of listeriosis to the public. To control the level of Listeria contamination, attention has been focused on the postpackage pasteurization of fully cooked poultry products. In this study, we sought to develop a model to predict the thermal inactivation of L. monocytogenes in chicken drumettes during postpackage hot water pasteurization. Fully cooked chicken drumettes were inoculated with Listeria innocua as a surrogate microorganism for Listeria monocytogenes, vacuum packaged, and treated in hot water baths at 60, 70, 80, and 90°C for different heating times. Experimental results showed that a 7-log CFU/g reduction of L. innocua occurred at 54, 28, 18, and 10 min at 60, 70, 80, and 90°C, respectively. The Weibull model was used to fit the survival curves of L. innocua at each heating temperature. The root mean square errors and residual plots indicated good agreements between the predicted and observed values. The predictive model was further validated by predicting a new data set generated in the pilot-plant tests. Model performance was evaluated by the acceptable prediction zone method, and the results indicated that the percentages of acceptable prediction errors were 100, 100, 82.4, and 87.5% at 60, 70, 80 and 90°C, respectively, which were all greater than the threshold acceptable value of 70% , indicating good performance of the model. The developed predictive model can be used as a tool to predict thermal inactivation behaviors of L. monocytogenes in ready-to-eat chicken drumettes products.
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Affiliation(s)
- Min Li
- Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, People's Republic of China
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Virulence regulator PrfA is essential for biofilm formation in Listeria monocytogenes but not in Listeria innocua. Curr Microbiol 2011; 63:186-92. [PMID: 21656247 DOI: 10.1007/s00284-011-9964-7] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2011] [Accepted: 05/26/2011] [Indexed: 10/18/2022]
Abstract
The ability of the foodborne pathogen Listeria monocytogenes to develop biofilm in food-processing environment is a major concern for the food safety, because biofilms allow bacteria to better resist environmental stresses. PrfA is a key transcriptional activator that positively regulates most of the known listerial virulence gene expression. In order to explore the role of PrfA on Listeria biofilm development, we compared the abilities of biofilm formation by L. monocytogenes wild type strains (EGD and EGDe) and their prfA deletion mutants (EGD∆prfA and EGDe∆prfA), nonpathogenic Listeria innocua, as well as the recombinant strains that express constitutively active mutant PrfA (PrfA*) in L. innocua (LI-pERL3-prfA*) and in EGDe∆prfA (EGDe∆prfA-pERL3-prfA*) at 37°C in brain heart infusion (BHI) medium using the polyvinyl chloride (PVC) microtiter plate assay and microscopic examination. Our results showed that the wild types of L. monocytogenes had strong abilities to develop biofilm with meshwork of bacterial aggregates, while biofilm with sparse small clumps were observed in L. innocua. The biofilm production of strains EGD∆prfA and EGDe∆prfA that lack funtional PrfA was reduced and could be recovered by the introduction of the PrfA*, however, the PrfA* had no impact on the biofilm forming ability of L. innocua. Our results suggest that PrfA plays a significant role in biofilm formation in L. monocytogenes but not in L. innocua, thus may reflect differences in the molecular mechanisms of biofilm formation by these two closely related species.
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Skåra T, Cappuyns AM, Johnsen SO, Van Derlinden E, Rosnes JT, Olsen Ø, Impe JFMV, Valdramidis VP. A thermodynamic approach to assess a cellular mechanism of inactivation and the thermal resistance of Listeria innocua. ACTA ACUST UNITED AC 2011. [DOI: 10.1016/j.profoo.2011.09.146] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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39
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Pérez-Rodríguez F, Castro R, Posada-Izquierdo G, Valero A, Carrasco E, García-Gimeno R, Zurera G. Evaluation of hygiene practices and microbiological quality of cooked meat products during slicing and handling at retail. Meat Sci 2010; 86:479-85. [DOI: 10.1016/j.meatsci.2010.05.038] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2010] [Revised: 03/24/2010] [Accepted: 05/20/2010] [Indexed: 10/19/2022]
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40
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Thermal inactivation and growth potential of Listeria innocua in rehydrated salt-cured cod prepared for ready-to-eat products. Food Control 2010. [DOI: 10.1016/j.foodcont.2010.01.006] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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41
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Leipold F, Kusano Y, Hansen F, Jacobsen T. Decontamination of a rotating cutting tool during operation by means of atmospheric pressure plasmas. Food Control 2010. [DOI: 10.1016/j.foodcont.2010.02.006] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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42
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Palmer CM, Pivarnik LF, Lee CM, Richard NL. Antimicrobial Activity of 1% Cetylpyridinium Chloride AgainstListeriaspp. on Fish. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2010. [DOI: 10.1080/10498851003734898] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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43
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ÁLVAREZ-ORDÓÑEZ AVELINO, FERNÁNDEZ ANA, BERNARDO ANA, LÓPEZ MERCEDES. HEAT-RESISTANCE PREDICTION OFLISTERIA INNOCUAGROWN AT DIFFERENT TEMPERATURES. J Food Saf 2009. [DOI: 10.1111/j.1745-4565.2009.00170.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Borowski AG, Ingham SC, Ingham BH. Validation of ground-and-formed beef jerky processes using commercial lactic acid bacteria starter cultures as pathogen surrogates. J Food Prot 2009; 72:1234-47. [PMID: 19610334 DOI: 10.4315/0362-028x-72.6.1234] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Beef jerky has been linked to multiple outbreaks of salmonellosis and Escherichia coli O157:H7 infection over the past 40 years. With increasing government scrutiny of jerky-making process lethality, a simple method by which processors can easily validate the lethality of their ground-and-formed beef jerky process against Salmonella' and E. coli O157:H7 is greatly needed. Previous research with whole-muscle beef jerky indicated that commercial lactic acid bacteria (LAB) may be more heat resistant than Salmonella and E. coli O157:H7, suggesting the potential use of LAB as pathogen surrogates. Of six commercial LAB-containing cultures evaluated for heat resistance in ground-and-formed beef jerky, Saga 200 (Pediococcus spp.) and Biosource (Pediococcus acidilactici) were identified as consistently more heat resistant than Salmonella and E. coli O157:H7. Six representative ground-and-formed beef jerky commercial processes, differing widely in lethality, were used to identify an appropriate level of LAB reduction that would consistently indicate a process sufficiently lethal (> or = 5.0-log reduction) for Salmonella and E. coli O157:H7. Both Saga 200 and Biosource consistently predicted adequate process lethality with a criterion of > or = 5.0-1og reduction of LAB. When either LAB decreased by > or = 5.0 log CFU, processes were sufficiently lethal against Salmonella and E. coli O157:H7 in 100% of samples (n=39 and 40, respectively). Use of LAB as pathogen surrogates for ground-and-formed beef jerky process validation was fieldtested by three small meat processors, who found this technique easy to use for process validation.
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Affiliation(s)
- Alena G Borowski
- Department of Food Science, University of Wisconsin-Madison, 1605 Linden Drive, Madison, Wisconsin 53706, USA
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Taormina PJ, Dorsa WJ. Short-term bactericidal efficacy of lauric arginate against Listeria monocytogenes present on the surface of frankfurters. J Food Prot 2009; 72:1216-24. [PMID: 19610332 DOI: 10.4315/0362-028x-72.6.1216] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The antimicrobial lauric arginate (LAE) alone or in combination with an antimicrobial liquid smoke extract was studied as a postlethality treatment against Listeria monocytogenes on vacuum-packaged frankfurters. Treatment with 2 ml of 5,000 ppm of LAE reduced L. monocytogenes from 7.13 to 5.82 log CFU per package on day 0, and treatment with 3 ml reduced populations from 7.22 to 5.79 log CFU per package on day 0. Treatment with LAE and smoke flavor did not result in significantly different populations of L. monocytogenes (P < 0.05) compared with LAE alone. Log reductions on frankfurters 48 h after treatment with 3 to 4.5 ml of 5000 ppm of LAE ranged from 1.80 to 2.22, but these values were not significantly different between treatment volumes. Populations on dip-inoculated frankfurters 1 h after spraying with 2.5 ml of water (control) were 7.69 log CFU per package, and frankfurters treated with 2.5 ml of 5000 or 8000 ppm of LAE had populations of 6.03 and 5.85 log CFU per package, respectively. On spot-inoculated frankfurters, spray treatment with 2.5 ml of water resulted in L. monocytogenes counts of 8.16 log CFU per package after 1 h, whereas spray treatment with LAE at 5000 and 8000 ppm reduced counts within 1 h to 6.80 and 6.13 log CFU per package, respectively. All treatments resulted in reductions of > or = 1.68 log CFU per package, and many of the treatments caused a > 2-log reduction within 48 h. In this study, the shortterm efficacy of LAE against L. monocytogenes on vacuum-packaged frankfurters was demonstrated, providing support for use of this postlethality treatment on frankfurters and sausages for control of this pathogen.
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Affiliation(s)
- P J Taormina
- Corporate Food Safety, John Morrell & Co., Cincinnati, Ohio 45246, USA.
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Saucedo-Reyes D, Marco-Celdrán A, Pina-Pérez MC, Rodrigo D, Martínez-López A. Modeling survival of high hydrostatic pressure treated stationary- and exponential-phase Listeria innocua cells. INNOV FOOD SCI EMERG 2009. [DOI: 10.1016/j.ifset.2008.11.004] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Survival of Listeria innocua in thermally processed orange juice as affected by vanillin addition. Food Control 2009. [DOI: 10.1016/j.foodcont.2008.02.004] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Pittia P, Furlanetto R, Maifreni M, Tassan Mangina F, Dalla Rosa M. Safe cooking optimisation by F-value computation in a semi-automatic oven. Food Control 2008. [DOI: 10.1016/j.foodcont.2007.07.008] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Milly P, Toledo R, Chen J. Evaluation of Liquid Smoke Treated Ready-to-Eat (RTE) Meat Products for Control of Listeria innocua M1. J Food Sci 2008; 73:M179-83. [DOI: 10.1111/j.1750-3841.2008.00714.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Friedly E, Crandall P, Ricke S, O'Bryan C, Martin E, Boyd L. Identification of Listeria innocua Surrogates for Listeria monocytogenes in Hamburger Patties. J Food Sci 2008; 73:M174-8. [DOI: 10.1111/j.1750-3841.2008.00719.x] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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