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Chacón-Flores NA, Olivas-Orozco GI, Acosta-Muñiz CH, Gutiérrez-Méndez N, Sepúlveda-Ahumada DR. Effect of Water Activity, pH, and Lactic Acid Bacteria to Inhibit Escherichia coli during Chihuahua Cheese Manufacture. Foods 2023; 12:3751. [PMID: 37893643 PMCID: PMC10606664 DOI: 10.3390/foods12203751] [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: 06/16/2023] [Revised: 09/12/2023] [Accepted: 09/18/2023] [Indexed: 10/29/2023] Open
Abstract
This study aimed to evaluate the effectiveness of pH control, water activity (Aw), and the addition of lactic acid bacteria (LAB) on the proliferation of Escherichia coli in the curd during the manufacturing of Chihuahua cheese. Milk proved to be an excellent culture medium for E. coli, allowing it to develop at concentrations up to 109 cfu/g. However, the presence of LAB, the pH control, Aw, and especially the use of the Cheddarization process during the Chihuahua cheese production proved to be important obstacles that inhibited the proliferation of E. coli under the conditions studied. Moreover, reducing the water activity of the curd as quickly as possible is presented as the most powerful tool to inhibit the development of E. coli during the Chihuahua cheese-making process.
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Affiliation(s)
- Nidia Aracely Chacón-Flores
- Centro de Investigación en Alimentación y Desarrollo, Cuauhtémoc, Chihuahua 31570, Mexico; (N.A.C.-F.); (G.I.O.-O.); (C.H.A.-M.)
| | - Guadalupe Isela Olivas-Orozco
- Centro de Investigación en Alimentación y Desarrollo, Cuauhtémoc, Chihuahua 31570, Mexico; (N.A.C.-F.); (G.I.O.-O.); (C.H.A.-M.)
| | - Carlos Horacio Acosta-Muñiz
- Centro de Investigación en Alimentación y Desarrollo, Cuauhtémoc, Chihuahua 31570, Mexico; (N.A.C.-F.); (G.I.O.-O.); (C.H.A.-M.)
| | | | - David Roberto Sepúlveda-Ahumada
- Centro de Investigación en Alimentación y Desarrollo, Cuauhtémoc, Chihuahua 31570, Mexico; (N.A.C.-F.); (G.I.O.-O.); (C.H.A.-M.)
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Tabla R, Gómez A, Rebollo JE, Molina F, Roa I. Effectiveness of a bacteriophage cocktail in reducing cheese early blowing caused by Escherichia coli. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Ibrahim IN, Kamaruding NA, Ismail N, Shaharuddin S. Value addition to ice cream by fortification with okara and probiotic. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16253] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ilya Nasuha Ibrahim
- Section of Food Engineering Technology Universiti Kuala Lumpur Malaysian Institute of Chemical and Bioengineering Technology Taboh Naning Melaka Malaysia
| | | | - Noraznawati Ismail
- Institute of Marine Biotechnology Universiti Malaysia Terengganu Terengganu Malaysia
| | - Shahrulzaman Shaharuddin
- Plant Engineering Technology Section Universiti Kuala Lumpur Branch Campus Malaysian Institute of Industrial Technology Persiaran Sinaran Ilmu Bandar Seri Alam Johor Malaysia
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Pinto G, Minnich SA, Hovde CJ, Oliveira H, Smidt H, Almeida C, Azeredo J. The interactions of bacteriophage Ace and Shiga toxin-producing Escherichia coli during biocontrol. FEMS Microbiol Ecol 2021; 97:fiab105. [PMID: 34329454 PMCID: PMC8492476 DOI: 10.1093/femsec/fiab105] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Accepted: 07/28/2021] [Indexed: 11/15/2022] Open
Abstract
Strictly lytic phages are considered powerful tools for biocontrol of foodborne pathogens. Safety issues needed to be addressed for the biocontrol of Shiga toxin-producing Escherichia coli (STEC) include: lysogenic conversion, Shiga toxin production through phage induction, and emergence/proliferation of bacteriophage insensitive mutants (BIMs). To address these issues, two new lytic phages, vB_EcoS_Ace (Ace) and vB_EcoM_Shy (Shy), were isolated and characterized for life cycle, genome sequence and annotation, pH stability and efficacy at controlling STEC growth. Ace was efficient in controlling host planktonic cells and did not stimulate the production of the Stx prophage or Shiga toxin. A single dose of phage did not lead to the selection of BIMs. However, when reintroduced, BIMs were detected after 24 h of incubation. The gain of resistance was associated with lower virulence, as a subset of BIMs failed to agglutinate with O157-specific antibody and were more sensitive to human serum complement. BIM's biofilm formation capacity and susceptibility to disinfectants was equal to that of the wild-type strain. Overall, this work demonstrated that phage Ace is a safe biocontrol agent against STEC contamination and that the burden of BIM emergence did not represent a greater risk in environmental persistence and human pathogenicity.
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Affiliation(s)
- Graça Pinto
- CEB - Centre of Biological Engineering, LIBRO - Laboratório de Investigação em Biofilmes Rosário Oliveira, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal
- Laboratory of Microbiology, Wageningen University & Research, Stippeneng 4, 6708 WE, Wageningen, The Netherlands
- INIAV, IP-National Institute for Agrarian and Veterinary Research, Rua dos Lagidos, Lugar da Madalena, Vairão, Vila do Conde, Portugal
| | - Scott A Minnich
- Animal Veterinary and Food Science, University of Idaho, Moscow, Idaho, 83844-3025 USA
| | - Carolyn J Hovde
- Animal Veterinary and Food Science, University of Idaho, Moscow, Idaho, 83844-3025 USA
| | - Hugo Oliveira
- CEB - Centre of Biological Engineering, LIBRO - Laboratório de Investigação em Biofilmes Rosário Oliveira, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal
| | - Hauke Smidt
- Laboratory of Microbiology, Wageningen University & Research, Stippeneng 4, 6708 WE, Wageningen, The Netherlands
| | - Carina Almeida
- INIAV, IP-National Institute for Agrarian and Veterinary Research, Rua dos Lagidos, Lugar da Madalena, Vairão, Vila do Conde, Portugal
| | - Joana Azeredo
- CEB - Centre of Biological Engineering, LIBRO - Laboratório de Investigação em Biofilmes Rosário Oliveira, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal
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Behaviour of Non-O157 STEC and Atypical EPEC during the Manufacturing and Ripening of Raw Milk Cheese. Foods 2020; 9:foods9091215. [PMID: 32883030 PMCID: PMC7554789 DOI: 10.3390/foods9091215] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 08/28/2020] [Accepted: 08/28/2020] [Indexed: 01/17/2023] Open
Abstract
This study was carried out to assess the survival of Shiga toxin-producing E. coli (STEC) and atypical enteropathogenic Escherichia coli (aEPEC) during the traditional manufacturing and ripening of Spanish hard cheese from raw cow’s milk. Milk samples were spiked with up to 3.1–3.5 log cfu/mL of one strain of STEC (O140:H32 serotype) and one of aEPEC (serotype O25:H2). The first steps of cheesemaking allow for a STEC and aEPEC increase of more than 1 log cfu/mL (up to 4.74 log cfu/g and 4.55 log cfu/g, respectively). After cheese pressing, a steady reduction of both populations was observed, with the STEC strain being more sensitive. The studied pathogenic E. coli populations decreased by 1.32 log cfu/g in STEC and 0.59 log cfu/g in aEPEC in cheese ripened during a minimum period of 60 d. Therefore, a moderate contamination by these diarrhoeagenic E. coli pathotypes, in particular, with aEPEC, on cheese manufactured from raw milk may not be totally controlled through the cheesemaking process and during a maturation of 90 d. These findings remark the importance of improvement in bacteriological quality of raw milk and cross-contamination prevention with diarrhoeagenic E. coli in the dairy industry.
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Khetra Y, Kanawjia SK, Puri R, Kumar R, Meena GS. Using taste-induced saltiness enhancement for reducing sodium in Cheddar cheese: Effect on physico-chemical and sensorial attributes. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.08.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Taylor C, Doyle M, Webb D. “The safety of sodium reduction in the food supply: A cross-discipline balancing act”—Workshop proceedings. Crit Rev Food Sci Nutr 2017; 58:1650-1659. [DOI: 10.1080/10408398.2016.1276431] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Christine Taylor
- US Food and Drug Administration Center for Food Safety and Applied Nutrition (Retired), College Park, Maryland, USA
| | - Michael Doyle
- Center for Food Safety, University of Georgia, Griffin, Georgia, USA
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Forgrave R, Donaghy J, Fisher A, Rowe M. Survival kinetics of Mycobacterium bovis
during manufacture and ripening of raw milk Cheddar and Caerphilly cheese produced on a laboratory-scale. J Appl Microbiol 2016; 121:1457-1468. [DOI: 10.1111/jam.13278] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2016] [Revised: 08/05/2016] [Accepted: 08/22/2016] [Indexed: 10/21/2022]
Affiliation(s)
- R. Forgrave
- Food Microbiology; Queen's University Belfast; Belfast UK
| | - J.A. Donaghy
- Sustainable Agri-Food Science Division; Agri-Food and Biosciences Institute (AFBI); Belfast UK
| | - A. Fisher
- Sustainable Agri-Food Science Division; Agri-Food and Biosciences Institute (AFBI); Belfast UK
| | - M.T. Rowe
- Food Microbiology; Queen's University Belfast; Belfast UK
- Sustainable Agri-Food Science Division; Agri-Food and Biosciences Institute (AFBI); Belfast UK
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Escherichia coli O26:H11 growth in co-culture with an antagonistic strain of Hafnia alvei according to pH and temperature. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.10.022] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Callon C, Arliguie C, Montel MC. Control of Shigatoxin-producing Escherichia coli in cheese by dairy bacterial strains. Food Microbiol 2015; 53:63-70. [PMID: 26678131 DOI: 10.1016/j.fm.2015.08.009] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2015] [Revised: 08/18/2015] [Accepted: 08/31/2015] [Indexed: 11/19/2022]
Abstract
Bio-preservation could be a valuable way to control Shigatoxin-producing Escherichia coli (STEC) in cheese. To this end, 41 strains were screened for their inhibitory potential on model cheese curd and on pasteurized and raw milk uncooked pressed cheeses. Strains of Lactococcus lactis, Lactococcus garvieae, Leuconostoc pseudomesenteroides, Leuconostoc citreum, Lactobacillus sp, Carnobacterium mobile, Enterococcus faecalis, Enterococcus faecium, Macrococcus caseolyticus and Hafnia alvei reduced STEC O26:H11 counts by 1.4-2.5 log cfu g(-1) and to a lesser extent STEC O157:H7 counts in pasteurized milk cheeses. Some strains can act in synergy to inhibit STEC in raw milk uncooked pressed cheeses. Inhibitory associations had no adverse effect on the sensory characteristics of these cheeses. The association of H. alvei, Lactobacillus plantarum and Lc. lactis was the most inhibitory: after inoculation of this consortium into milk, STEC O26:H11 and O157:H7, inoculated at 2 log cfu ml(-1), were reduced by up to 3 log cfu g(-1) in ripened cheese. Inhibition in cheese cannot be predicted from H2O2 production in BHI medium, decreased pH or milk reduction. It is not clear what role the rapid decrease in pH during the first 6 h may play in the inhibition. Further studies will be needed to determine the nature of the inhibition.
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Affiliation(s)
- Cécile Callon
- INRA, UR545 Fromagères, 20 Côte de Reyne, 15000 Aurillac, France.
| | - Céline Arliguie
- INRA, UR545 Fromagères, 20 Côte de Reyne, 15000 Aurillac, France
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