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Williams A, Gaoh SD, Savenka A, Paredes A, Alusta P, Ahn Y, Buzatu DA. A flow cytometric assay to detect viability and persistence of Salmonella enterica subsp. enterica serotypes in nuclease-free water at 4 and 25°C. Front Microbiol 2024; 15:1342478. [PMID: 38435692 PMCID: PMC10906097 DOI: 10.3389/fmicb.2024.1342478] [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: 11/21/2023] [Accepted: 02/05/2024] [Indexed: 03/05/2024] Open
Abstract
Salmonella spp. is one of the most isolated microorganisms reported to be responsible for human foodborne diseases and death. Water constitutes a major reservoir where the Salmonella spp. can persist and go undetected when present in low numbers. In this study, we assessed the viability of 12 serotypes of Salmonella enterica subsp. enterica for 160 days in nuclease-free water at 4 and 25°C using flow cytometry and Tryptic Soy Agar (TSA) plate counts. The results show that all 12 serotypes remain viable after 160 days in distilled water using flow cytometry, whereas traditional plate counts failed to detect ten serotypes incubated at 25°C. Moreover, the findings demonstrate that 4°C constitutes a more favorable environment where Salmonella can remain viable for prolonged periods without nutrients. Under such conditions, however, Salmonella exhibits a higher susceptibility to all tested antibiotics and benzalkonium chloride (BZK). The pre-enrichment with Universal Pre-enrichment Broth (UP) and 1/10 × Tryptic Soy broth (1/10 × TSB) resuscitated all tested serotypes on TSA plates, nevertheless cell size decreased after 160 days. Furthermore, phenotype microarray (PM) analysis of S. Inverness and S. Enteritidis combined with principal component analysis (PCA) revealed an inter-individual variability in serotypes with their phenotype characteristics, and the impact of long-term storage at 4 and 25°C for 160 days in nuclease-free water. This study provides an insight to Salmonella spp. long-term survivability at different temperatures and highlights the need for powerful tools to detect this microorganism to reduce the risk of disease transmission of foodborne pathogens via nuclease-free water.
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Affiliation(s)
- Anna Williams
- Division of Systems Biology, National Center for Toxicological Research, U.S. Food and Drug Administration, Jefferson, AR, United States
| | - Soumana Daddy Gaoh
- Division of Microbiology, National Center for Toxicological Research, U.S. Food and Drug Administration, Jefferson, AR, United States
| | - Alena Savenka
- Office of Scientific Research, Nanotechnology Branch, National Center for Toxicological Research, U.S. Food and Drug Administration, Jefferson, AR, United States
| | - Angel Paredes
- Office of Scientific Research, Nanotechnology Branch, National Center for Toxicological Research, U.S. Food and Drug Administration, Jefferson, AR, United States
| | - Pierre Alusta
- Division of Systems Biology, National Center for Toxicological Research, U.S. Food and Drug Administration, Jefferson, AR, United States
| | - Youngbeom Ahn
- Division of Microbiology, National Center for Toxicological Research, U.S. Food and Drug Administration, Jefferson, AR, United States
| | - Dan A. Buzatu
- Division of Systems Biology, National Center for Toxicological Research, U.S. Food and Drug Administration, Jefferson, AR, United States
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Corbalán N, Quiroga M, Masias E, Peralta D, Barros Velázquez J, Acuña L, Vincent P. Antimicrobial activity of MccJ25(G12Y) against gram-negative foodborne pathogens in vitro and in food models. Int J Food Microbiol 2021; 352:109267. [PMID: 34102464 DOI: 10.1016/j.ijfoodmicro.2021.109267] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Revised: 05/06/2021] [Accepted: 05/24/2021] [Indexed: 10/21/2022]
Abstract
The use of bacteriocins is a promising alternative to improve food security through the biocontrol of food pathogens and spoilage microorganisms. Gram-negative produced microcin J25(G12Y), known as (MccJ25(G12Y)) is a variant of the well-studied and characterized antimicrobial peptide, microcin J25 (MccJ25). In the present work, we explored the activity of this microcin against Gram-negative bacteria linked to foodborne diseases. We evaluated the in vitro antimicrobial activity of MccJ25(G12Y) in solid medium against a collection of pathogenic and food-altering strains and studied its activity and stability in meat and dairy food systems. We show that MccJ25(G12Y) exhibited the same in vitro antimicrobial spectrum as its parental microcin (MccJ25) against different Gram-negative foodborne pathogens and spoilage strains. We highlight that low concentrations of MccJ25(G12Y) between 0.45 and 29.4 μM were able to inhibit a substantial number of pathogens, including Salmonella, Escherichia, Shigella and Enterobacter genus. We also demonstrate the antimicrobial effectiveness of the peptide against Escherichia coli O157:H7 NCTC 12900, Enterobacter cloacae CECT 194, and Salmonella enterica CECT 4396 in fish and beef burgers and yogurt. MccJ25(G12Y) was added or not to food matrices inoculated with the foodborne pathogens at 105 CFU/g or mL. Afterward, food products were stored at 4 °C and selective media for the specific enumeration were used to determine the antimicrobial susceptibility of each pathogen to MccJ25(G12Y). The viability of the three pathogens was significantly reduced in the different food biological environments. In yogurt, the peptide decreased E. coli numbers on day 5 by about 4 log 10 CFU/mL as compared to non-treated samples. For S. enterica and E. cloacae no viable cells were detected at the end of the treatment. Adding MccJ25(G12Y) to fish burgers decreased E. cloacae numbers during storage 2 log10 CFU/g on the first day, reaching a difference of about 5 log 10 CFU/g after 10 days compared to non-treated control. Finally, the peptide decreased E. coli O157:H7 numbers on the beef burgers samples during storage on day 10 by about 3 log 10 CFU/g as compared to non-treated samples. The stability analysis demonstrated that MccJ25(G12Y) is capable of remaining active in these food matrices for a considerable time during the storage at refrigeration temperatures. These results reinforce the studies on the potential applicability of this microcin as a biopreservative in the food industry.
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Affiliation(s)
- Natalia Corbalán
- Instituto Superior de Investigaciones Biológicas (INSIBIO, CONICET-UNT) and Instituto de Química Biológica, "Dr. Bernabé Bloj", Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Chacabuco 461, T4000ILI San Miguel de Tucumán, Argentina; Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, 27002 Lugo, Spain.
| | - María Quiroga
- Instituto Superior de Investigaciones Biológicas (INSIBIO, CONICET-UNT) and Instituto de Química Biológica, "Dr. Bernabé Bloj", Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Chacabuco 461, T4000ILI San Miguel de Tucumán, Argentina
| | - Emilse Masias
- Instituto Superior de Investigaciones Biológicas (INSIBIO, CONICET-UNT) and Instituto de Química Biológica, "Dr. Bernabé Bloj", Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Chacabuco 461, T4000ILI San Miguel de Tucumán, Argentina
| | - Daiana Peralta
- Instituto Superior de Investigaciones Biológicas (INSIBIO, CONICET-UNT) and Instituto de Química Biológica, "Dr. Bernabé Bloj", Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Chacabuco 461, T4000ILI San Miguel de Tucumán, Argentina
| | - Jorge Barros Velázquez
- Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, 27002 Lugo, Spain
| | - Leonardo Acuña
- Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, 27002 Lugo, Spain; Instituto de Patología Experimental, CONICET, Universidad Nacional de Salta (UNSa), Salta A4408FVY, Argentina.
| | - Paula Vincent
- Instituto Superior de Investigaciones Biológicas (INSIBIO, CONICET-UNT) and Instituto de Química Biológica, "Dr. Bernabé Bloj", Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Chacabuco 461, T4000ILI San Miguel de Tucumán, Argentina
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Savran D, Pérez-Rodríguez F, Kadir Halkman A. Modelling survival of Salmonella Enteritidis during storage of yoghurt at different temperatures. Int J Food Microbiol 2018; 271:67-76. [PMID: 29505912 DOI: 10.1016/j.ijfoodmicro.2018.02.017] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2016] [Revised: 01/10/2018] [Accepted: 02/12/2018] [Indexed: 10/18/2022]
Abstract
The aim of this study was to evaluate the behaviour of Salmonella Enteritidis during the storage of yoghurt at different temperatures (4, 12, 20, and 25 °C), and to develop mathematical models to predict the behaviour of this bacterium as a function of storage temperature. Results indicated that Salmonella was able to survive longer during storage when temperature was low (e.g. 304 h at 4 °C, 60 h at 25 °C). The Geeraerd model with log-decrease and tailing was selected as the most suitable model to describe survival. To evaluate the effect of storage temperature on kinetic parameters such as death rate (kmax) secondary models were developed. The kmax was maximum at 25 °C and minimum at 4 °C with kmax = 0.28 and 0.039 h-1, respectively. The residual population (Nres) ranged 0.5 and 1.8 log CFU/g but there was no temperature dependency of this parameter. A probabilistic example was conduced based on the developed model to assess the exposure to Salmonella by consumption of traditional Turkish yoghurt.
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Affiliation(s)
- Derya Savran
- Department of Food Engineering, Ankara University, 06110 Ankara, Turkey
| | - Fernando Pérez-Rodríguez
- Department of Food Science and Technology, University of Córdoba, International Campus of Excellence in the AgriFood Sector (ceiA3), Campus Rabanales s/n Edif. Darwin-C1 Annex, 14014 Córdoba, Spain.
| | - A Kadir Halkman
- Department of Food Engineering, Ankara University, 06110 Ankara, Turkey
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Chang HS, Kim DH, Jeong D, Kang IB, Kim HS, Kim H, Song KY, Seo KH. Fates ofSalmonellaEnteritidis andCronobacter sakazakiiin various multiple-strain yogurts and kefir during cold storage. J Food Saf 2018. [DOI: 10.1111/jfs.12429] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Ho-Seok Chang
- Center for One Health; College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu; Seoul 05029 Korea
| | - Dong-Hyeon Kim
- Center for One Health; College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu; Seoul 05029 Korea
| | - Dana Jeong
- Center for One Health; College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu; Seoul 05029 Korea
| | - Il-Byeong Kang
- Center for One Health; College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu; Seoul 05029 Korea
| | - Hong-Seok Kim
- Center for One Health; College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu; Seoul 05029 Korea
| | - Hyunsook Kim
- Department of Food and Nutrition; College of Human Ecology, Hanyang University, 222 Wangsimni-ro, Seongdong-gu; Seoul 04763 Korea
| | - Kwang-Young Song
- Center for One Health; College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu; Seoul 05029 Korea
| | - Kun-Ho Seo
- Center for One Health; College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu; Seoul 05029 Korea
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Savran D, Pérez-Rodríguez F, Halkman AK. Modeling the survival ofSalmonellaEnteritidis andSalmonellaTyphimurium during the fermentation of yogurt. FOOD SCI TECHNOL INT 2017; 24:110-116. [DOI: 10.1177/1082013217734089] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Affiliation(s)
- Derya Savran
- Department of Food Engineering, Ankara University, Ankara, Turkey
| | | | - A Kadir Halkman
- Department of Food Engineering, Ankara University, Ankara, Turkey
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Szczawiński J, Szczawińska ME, Łobacz A, Jackowska-Tracz A. Modeling the effect of temperature on survival rate of Listeria monocytogenes in yogurt. Pol J Vet Sci 2017; 19:317-24. [PMID: 27487505 DOI: 10.1515/pjvs-2016-0039] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The aim of the study was to (i) evaluate the behavior of Listeria monocytogenes in a commercially produced yogurt, (ii) determine the survival/inactivation rates of L. monocytogenes during cold storage of yogurt and (iii) to generate primary and secondary mathematical models to predict the behavior of these bacteria during storage at different temperatures. The samples of yogurt were inoculated with the mixture of three L. monocytogenes strains and stored at 3, 6, 9, 12 and 15°C for 16 days. The number of listeriae was determined after 0, 1, 2, 3, 5, 7, 9, 12, 14 and 16 days of storage. From each sample a series of decimal dilutions were prepared and plated onto ALOA agar (agar for Listeria according to Ottaviani and Agosti). It was found that applied temperature and storage time significantly influenced the survival rate of listeriae (p<0.01). The number of L. monocytogenes in all the samples decreased linearly with storage time. The slowest decrease in the number of the bacteria was found in the samples stored at 6°C (D-10 value = 243.9 h), whereas the highest reduction in the number of the bacteria was observed in the samples stored at 15°C (D-10 value = 87.0 h). The number of L. monocytogenes was correlated with the pH value of the samples (p<0.01). The natural logarithm of the mean survival/inactivation rates of L. monocytogenes calculated from the primary model was fitted to two secondary models, namely linear and polynomial. Mathematical equations obtained from both secondary models can be applied as a tool for the prediction of the survival/inactivation rate of L. monocytogenes in yogurt stored under temperature range from 3 to 15°C, however, the polynomial model gave a better fit to the experimental data.
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