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Gavriil A, Giannenas I, Skandamis PN. A current insight into Salmonella's inducible acid resistance. Crit Rev Food Sci Nutr 2024:1-21. [PMID: 39014992 DOI: 10.1080/10408398.2024.2373387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/18/2024]
Abstract
Salmonella is a diverse and ubiquitous group of bacteria and a major zoonotic pathogen implicated in several foodborne disease outbreaks worldwide. With more than 2500 distinct serotypes, this pathogen has evolved to survive in a wide spectrum of environments and across multiple hosts. The primary and most common source of transmission is through contaminated food or water. Although the main sources have been primarily linked to animal-related food products, outbreaks due to the consumption of contaminated plant-related food products have increased in the last few years. The perceived ability of Salmonella to trigger defensive mechanisms following pre-exposure to sublethal acid conditions, namely acid adaptation, has renewed a decade-long attention. The impact of acid adaptation on the subsequent resistance against lethal factors of the same or multiple stresses has been underscored by multiple studies. Α plethora of studies have been published, aiming to outline the factors that- alone or in combination- can impact this phenomenon and to unravel the complex networking mechanisms underlying its induction. This review aims to provide a current and updated insight into the factors and mechanisms that rule this phenomenon.
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Affiliation(s)
- Alkmini Gavriil
- Department of Natural Resources Management and Agricultural Engineering, Agricultural University of Athens, Athens, Greece
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Ilias Giannenas
- School of Veterinary Medicine, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Panagiotis N Skandamis
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
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Ma J, Dai J, Cao C, Su L, Cao M, He Y, Li M, Zhang Z, Chen J, Cui S, Yang B. Prevalence, serotype, antimicrobial susceptibility, contamination factors, and control methods of Salmonella spp. in retail fresh fruits and vegetables: A systematic review and meta-analysis. Compr Rev Food Sci Food Saf 2024; 23:e13407. [PMID: 39030802 DOI: 10.1111/1541-4337.13407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2024] [Revised: 05/24/2024] [Accepted: 06/22/2024] [Indexed: 07/22/2024]
Abstract
This research presents a comprehensive review of Salmonella presence in retail fresh fruits and vegetables from 2010 to 2023, utilizing data from recognized sources such as PubMed, Scopus, and Web of Science. The study incorporates a meta-analysis of prevalence, serovar distribution, antimicrobial susceptibility, and antimicrobial resistance genes (ARGs). Additionally, it scrutinizes the heterogeneous sources across various food categories and geographical regions The findings show a pooled prevalence of 2.90% (95% CI: 0.0180-0.0430), with an increase from 4.63% in 2010 to 5.32% in 2022. Dominant serovars include S. Typhimurium (29.14%, 95% CI: 0.0202-0.6571) and S. Enteritidis (21.06%, 95% CI: 0.0181-0.4872). High resistance rates were noted for antimicrobials like erythromycin (60.70%, 95% CI: 0.0000-1.0000) and amoxicillin (39.92%, 95% CI: 0.0589-0.8020). The most prevalent ARGs were blaTEM (80.23%, 95% CI: 0.5736-0.9692) and parC mutation (66.67%, 95% CI: 0.3213-0.9429). Factors such as pH, water activity, and nutrient content, along with external factors like the quality of irrigation water and prevailing climatic conditions, have significant implications on Salmonella contamination. Nonthermal sterilization technologies, encompassing chlorine dioxide, ozone, and ultraviolet light, are emphasized as efficacious measures to control Salmonella. This review stresses the imperative need to bolster prevention strategies and control measures against Salmonella in retail fresh fruits and vegetables to alleviate related food safety risks.
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Affiliation(s)
- Jiaqi Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Jinghan Dai
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Chenyang Cao
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Li Su
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Mengyuan Cao
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Yuanjie He
- College of Life Science, Northwest A&F University, Yangling, China
| | - Mei Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Zengfeng Zhang
- Department of Food Science & Technology, School of Agriculture & Biology, and State Key Lab of Microbial Metabolism, Shanghai Jiao Tong University, Shanghai, China
| | - Jia Chen
- College of Chemical Technology, Shijiazhuang University, Shijiazhuang, China
| | - Shenghui Cui
- National Institutes for Food and Drug Control, Beijing, China
| | - Baowei Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
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Escobar C, Munoz LR, Bailey MA, Krehling JT, Pacheco WJ, Hauck R, Buhr RJ, Macklin KS. Buffering Capacity Comparison of Tris Phosphate Carbonate and Buffered Peptone Water Salmonella Pre-Enrichments for Manufactured Feed and Feed Ingredients. Animals (Basel) 2023; 13:3119. [PMID: 37835725 PMCID: PMC10571946 DOI: 10.3390/ani13193119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 10/02/2023] [Accepted: 10/04/2023] [Indexed: 10/15/2023] Open
Abstract
Various culture-based methods to detect Salmonella in animal feed have been developed due to the impact of this bacterium on public and animal health. For this project, tris phosphate carbonate (TPC) and buffered peptone water (BPW) buffering capacities were compared as pre-enrichment mediums for the detection of Salmonella in feed ingredients. A total of 269 samples were collected from 6 feed mills and mixed with the pre-enrichments; pH was measured before and after a 24 h incubation. Differences were observed when comparing pH values by sample type; DDGS and poultry by-product meal presented lower initial pH values for TPC and BPW compared to the other samples. For both TPC and BPW, meat and bone meal presented higher final pH values, while soybean meal and peanut meal had lower final pH values. Furthermore, for BPW, post cooling, pellet loadout, and wheat middlings reported lower final pH values. Additionally, most feed ingredients presented significant differences in pH change after 24 h of incubation, except DDGS. From meat and bone meal samples, four Salmonella isolates were recovered and identified: three using BPW and one using TPC. TPC provided greater buffer capacity towards neutral pH compared to BPW, but BPW was more effective at recovering Salmonella.
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Affiliation(s)
- Cesar Escobar
- Department of Poultry Science, College of Agriculture Auburn University, Auburn, AL 36849, USA; (C.E.); (L.R.M.); (M.A.B.); (J.T.K.); (W.J.P.); (R.H.)
| | - Luis R. Munoz
- Department of Poultry Science, College of Agriculture Auburn University, Auburn, AL 36849, USA; (C.E.); (L.R.M.); (M.A.B.); (J.T.K.); (W.J.P.); (R.H.)
| | - Matthew A. Bailey
- Department of Poultry Science, College of Agriculture Auburn University, Auburn, AL 36849, USA; (C.E.); (L.R.M.); (M.A.B.); (J.T.K.); (W.J.P.); (R.H.)
| | - James T. Krehling
- Department of Poultry Science, College of Agriculture Auburn University, Auburn, AL 36849, USA; (C.E.); (L.R.M.); (M.A.B.); (J.T.K.); (W.J.P.); (R.H.)
| | - Wilmer J. Pacheco
- Department of Poultry Science, College of Agriculture Auburn University, Auburn, AL 36849, USA; (C.E.); (L.R.M.); (M.A.B.); (J.T.K.); (W.J.P.); (R.H.)
| | - Rüdiger Hauck
- Department of Poultry Science, College of Agriculture Auburn University, Auburn, AL 36849, USA; (C.E.); (L.R.M.); (M.A.B.); (J.T.K.); (W.J.P.); (R.H.)
- Department of Pathobiology, College of Veterinary Medicine, Auburn University, Auburn, AL 36849, USA
| | - Richard J. Buhr
- USDA-ARS, US National Poultry Research Center, Athens, GA 30605, USA;
| | - Kenneth S. Macklin
- Department of Poultry Science, College of Agriculture Mississippi State University, Starkville, MS 39762, USA
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Garre A, Pielaat A, Zwietering MH, den Besten HM, Smid JH. Critical comparison of statistical methods for quantifying variability and uncertainty of microbial responses from experimental data. Int J Food Microbiol 2022; 383:109935. [DOI: 10.1016/j.ijfoodmicro.2022.109935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 09/09/2022] [Accepted: 09/14/2022] [Indexed: 11/17/2022]
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Different model hypotheses are needed to account for qualitative variability in the response of two strains of Salmonella spp. under dynamic conditions. Food Res Int 2022; 158:111477. [DOI: 10.1016/j.foodres.2022.111477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 06/01/2022] [Accepted: 06/04/2022] [Indexed: 11/18/2022]
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González-Tejedor G, Garre A, Egea JA, Aznar A, Artés-Hernández F, Fernández PS. Application of High Hydrostatic Pressure in fresh purple smoothie: Microbial inactivation kinetic modelling and qualitative studies. FOOD SCI TECHNOL INT 2022; 29:372-382. [PMID: 35491670 DOI: 10.1177/10820132221095607] [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: 11/15/2022]
Abstract
The inactivation kinetics of Listeria monocytogenes during High Hydrostatic Pressure (HHP) treatments was studied in a purple smoothie based of fresh fruit and vegetables. Pressure intensity studied was 300, 350, 400 and 450 MPa. Untreated samples were used as control. Furthermore, the effects on quality attributes (sensory, total soluble solids content, colour, titratable acidity, pH, vitamin C and total phenolics content) were also monitored. Microbial inactivation was modelled as a function of the HHP intensity using the Geeraerd model. Shoulder and tail effects were observed only for the 300 MPa pressure assayed, supporting a multiple hit kinetic inactivation of critical factors. Increasing the HHP intensity resulted in a faster inactivation with tailing. A strong positive correlation was observed between the pressure level and the inactivation rate (k). Hence, a linear model was used to describe the relationship between both variables. Nevertheless, further data are required to confirm this secondary model. Quality was mostly unaffected by the HHP treatments, except for the vitamin C content, which reported reductions of 26 and 21% after 300 and 350 MPa, respectively. In conclusion, HHP can be a viable technology for processing fruit and vegetable-based smoothies to preserve quality and safety. A pressure of 400 MPa is advisable to ensure an efficient microbial inactivation with the best sensory and nutritional quality retention.
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Affiliation(s)
- Gerardo González-Tejedor
- Centro de Producción e Investigaciones Agroindustriales, 252900Universidad Tecnológica de Panamá, Ciudad de Panamá, Panamá.,Sistema Nacional de Investigación (SNI), SENACYT, Ciudad de Panamá, Panamá
| | - Alberto Garre
- Department of Agronomical Engineering and Institute of Plant Biotechnology, 16769Universidad Politécnica de Cartagena, Cartagena, Spain.,Food Microbiology, 4508Wageningen University and Research, Wageningen, the Netherlands
| | - Jose A Egea
- Plant Breeding Department, Fruit Breeding Group, 54424CEBAS-CSIC, Murcia, Spain
| | - A Aznar
- Department of Agronomical Engineering and Institute of Plant Biotechnology, 16769Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Francisco Artés-Hernández
- Department of Agronomical Engineering and Institute of Plant Biotechnology, 16769Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Pablo S Fernández
- Department of Agronomical Engineering and Institute of Plant Biotechnology, 16769Universidad Politécnica de Cartagena, Cartagena, Spain
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Garre A, den Besten HM, Fernandez PS, Zwietering MH. Response to letter to the Editor from M. Peleg on: Not just variability and uncertainty; the relevance of chance for the survival of microbial cells to stress. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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