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Inhibitory effect of modified atmosphere packaging on Escherichia coli O157:H7 in fresh-cut cucumbers (Cucumis sativus L.) and effectively maintain quality during storage. Food Chem 2022; 369:130969. [PMID: 34500206 DOI: 10.1016/j.foodchem.2021.130969] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 08/24/2021] [Accepted: 08/25/2021] [Indexed: 12/27/2022]
Abstract
Modified atmosphere packaging (MAP) can inhibit microbial growth and prolong shelf life of fresh-cut cucumbers. This study compared the effects of different packaging gases on the growth of E. coli O157:H7 and sensory characteristics of fresh-cut cucumbers. Changes in key movement, adhesion, and oxidative stress genes expression of strain under optimal MAP and air were determined. Cell population density, the extracellular carbohydrate complex content and expression of curli fimbriae were evaluated. Results revealed that the growth of E. coli O157:H7 in fresh-cut cucumbers could be effectively inhibited under MAP (atmosphere = 2% O2, 7% CO2, 91% N2), and better maintained the sensory characteristics. Furthermore, the inhibition mechanism was revealed by inhibiting the expression of movement (fliC), adhesion (eaeA) and oxidative stress (rpoS and sodB) genes in E. coli O157:H7, reducing biofilm formation, extracellular carbohydrate production and curli fimbriae expression. Proper MAP can maintain the quality and safety of fresh-cut cucumbers.
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Coulombe G, Catford A, Martinez-Perez A, Buenaventura E. Outbreaks of Escherichia coli O157:H7 Infections Linked to Romaine Lettuce in Canada from 2008 to 2018: An Analysis of Food Safety Context. J Food Prot 2020; 83:1444-1462. [PMID: 32297933 DOI: 10.4315/jfp-20-029] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Accepted: 04/14/2020] [Indexed: 12/19/2022]
Abstract
ABSTRACT Foodborne diseases are a major cause of illness in Canada. One of the main pathogens causing cases and outbreaks of foodborne illness in Canada is Escherichia coli O157:H7. From 2008 to 2018, 11 outbreaks of E. coli O157:H7 infection in Canada were linked to leafy greens, including 7 (63.6%) linked to romaine lettuce, 2 (18.2%) linked to iceberg lettuce, and 2 (18.2%) linked to other or unspecified types of leafy greens. The consumption of lettuce in Canada, the behavior of E. coli O157:H7 on lettuce leaves, and the production practices used for romaine and iceberg lettuce do not seem to explain why a higher number of outbreaks of E. coli O157:H7 infection were linked to romaine than to iceberg lettuce. However, the difference in the shape of iceberg and romaine lettuce heads could be an important factor. Among the seven outbreaks linked to romaine lettuce in Canada between 2008 and 2018, an eastern distribution of cases was observed. Cases from western provinces were reported only twice. The consumption of romaine and iceberg lettuce by the Canadian population does not seem to explain the eastern distribution of cases observed, but the commercial distribution, travel distances, and the storage practices used for lettuce may be important factors. In the past 10 years, the majority of the outbreaks of E. coli O157:H7 infection linked to romaine lettuce occurred during the spring (March to June) and fall (September to December). The timing of these outbreaks may be explained by the availability of lettuce in Canada, the growing region transition periods in the United States, and the seasonality in the prevalence of E. coli O157:H7. The consumption of romaine lettuce by the Canadian population does not explain the timing of the outbreaks observed. HIGHLIGHTS
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Affiliation(s)
- GeneviÈve Coulombe
- Bureau of Microbial Hazards, Food Directorate, Health Canada, 251 Sir Frederick Banting Driveway, Ottawa, Ontario, Canada K1A 0K9
| | - Angela Catford
- Bureau of Microbial Hazards, Food Directorate, Health Canada, 251 Sir Frederick Banting Driveway, Ottawa, Ontario, Canada K1A 0K9
| | - Amalia Martinez-Perez
- Bureau of Microbial Hazards, Food Directorate, Health Canada, 251 Sir Frederick Banting Driveway, Ottawa, Ontario, Canada K1A 0K9
| | - Enrico Buenaventura
- Bureau of Microbial Hazards, Food Directorate, Health Canada, 251 Sir Frederick Banting Driveway, Ottawa, Ontario, Canada K1A 0K9
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3
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Mogren L, Windstam S, Boqvist S, Vågsholm I, Söderqvist K, Rosberg AK, Lindén J, Mulaosmanovic E, Karlsson M, Uhlig E, Håkansson Å, Alsanius B. The Hurdle Approach-A Holistic Concept for Controlling Food Safety Risks Associated With Pathogenic Bacterial Contamination of Leafy Green Vegetables. A Review. Front Microbiol 2018; 9:1965. [PMID: 30197634 PMCID: PMC6117429 DOI: 10.3389/fmicb.2018.01965] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2018] [Accepted: 08/02/2018] [Indexed: 01/24/2023] Open
Abstract
Consumers appreciate leafy green vegetables such as baby leaves for their convenience and wholesomeness and for adding a variety of tastes and colors to their plate. In Western cuisine, leafy green vegetables are usually eaten fresh and raw, with no step in the long chain from seed to consumption where potentially harmful microorganisms could be completely eliminated, e.g., through heating. A concerning trend in recent years is disease outbreaks caused by various leafy vegetable crops and one of the most important foodborne pathogens in this context is Shiga toxin-producing Escherichia coli (STEC). Other pathogens such as Salmonella, Shigella, Yersinia enterocolitica and Listeria monocytogenes should also be considered in disease risk analysis, as they have been implicated in outbreaks associated with leafy greens. These pathogens may enter the horticultural value network during primary production in field or greenhouse via irrigation, at harvest, during processing and distribution or in the home kitchen/restaurant. The hurdle approach involves combining several mitigating approaches, each of which is insufficient on its own, to control or even eliminate pathogens in food products. Since the food chain system for leafy green vegetables contains no absolute kill step for pathogens, use of hurdles at critical points could enable control of pathogens that pose a human health risk. Hurdles should be combined so as to decrease the risk due to pathogenic microbes and also to improve microbial stability, shelf-life, nutritional properties and sensory quality of leafy vegetables. The hurdle toolbox includes different options, such as physical, physiochemical and microbial hurdles. The goal for leafy green vegetables is multi-target preservation through intelligently applied hurdles. This review describes hurdles that could be used for leafy green vegetables and their biological basis, and identifies prospective hurdles that need attention in future research.
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Affiliation(s)
- Lars Mogren
- Microbial Horticulture, Department of Biosystems and Technology, Swedish University of Agricultural Sciences, Alnarp, Sweden
| | - Sofia Windstam
- Microbial Horticulture, Department of Biosystems and Technology, Swedish University of Agricultural Sciences, Alnarp, Sweden
- Department of Biological Sciences, SUNY Oswego, Oswego, NY, United States
| | - Sofia Boqvist
- Department of Biomedical Sciences and Veterinary Public Health, Swedish University of Agricultural Sciences, Alnarp, Sweden
| | - Ivar Vågsholm
- Department of Biomedical Sciences and Veterinary Public Health, Swedish University of Agricultural Sciences, Alnarp, Sweden
| | - Karin Söderqvist
- Department of Biomedical Sciences and Veterinary Public Health, Swedish University of Agricultural Sciences, Alnarp, Sweden
| | - Anna K. Rosberg
- Microbial Horticulture, Department of Biosystems and Technology, Swedish University of Agricultural Sciences, Alnarp, Sweden
| | - Julia Lindén
- Microbial Horticulture, Department of Biosystems and Technology, Swedish University of Agricultural Sciences, Alnarp, Sweden
| | - Emina Mulaosmanovic
- Microbial Horticulture, Department of Biosystems and Technology, Swedish University of Agricultural Sciences, Alnarp, Sweden
| | - Maria Karlsson
- Microbial Horticulture, Department of Biosystems and Technology, Swedish University of Agricultural Sciences, Alnarp, Sweden
| | - Elisabeth Uhlig
- Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden
| | - Åsa Håkansson
- Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden
| | - Beatrix Alsanius
- Microbial Horticulture, Department of Biosystems and Technology, Swedish University of Agricultural Sciences, Alnarp, Sweden
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Van der Linden I, Avalos Llano KR, Eriksson M, De Vos WH, Van Damme EJM, Uyttendaele M, Devlieghere F. Minimal processing of iceberg lettuce has no substantial influence on the survival, attachment and internalization of E. coli O157 and Salmonella. Int J Food Microbiol 2016; 238:40-49. [PMID: 27591385 DOI: 10.1016/j.ijfoodmicro.2016.07.029] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2016] [Revised: 06/17/2016] [Accepted: 07/24/2016] [Indexed: 10/21/2022]
Abstract
The influence of a selection of minimal processing techniques (sanitizing wash prior to packaging, modified atmosphere, storage conditions under light or in the dark) was investigated in relation to the survival of, attachment to and internalization of enteric pathogens in fresh produce. Cut Iceberg lettuce was chosen as a model for fresh produce, Escherichia coli O157:H7 (E. coli O157) and Salmonella enterica were chosen as pathogen models. Care was taken to simulate industrial post-harvest processing. A total of 50±0.1g of fresh-cut Iceberg lettuce was packed in bags under near ambient atmospheric air with approximately 21% O2 (NAA) conditions or equilibrium modified atmosphere with 3% O2 (EMAP). Two lettuce pieces inoculated with E. coli O157 BRMSID 188 or Salmonella Typhimurium labeled with green fluorescent protein (GFP) were added to each package. The bags with cut lettuce were stored under either dark or light conditions for 2days at 7°C. The pathogens' capacity to attach to the lettuce surface and cut edge was evaluated 2days after inoculation using conventional plating technique and the internalization of the bacteria was investigated and quantified using confocal microscopy. The effect of a sanitizing wash step (40mg/L NaClO or 40mg/L peracetic acid+1143mg/L lactic acid) of the cut lettuce prior to packaging was evaluated as well. Our results indicate that both pathogens behaved similarly under the investigated conditions. Pathogen growth was not observed, nor was there any substantial influence of the investigated atmospheric conditions or light/dark storage conditions on their attachment/internalization. The pathogens attached to and internalized via cut edges and wounds, from which they were able to penetrate into the parenchyma. Internalization through the stomata into the parenchyma was not observed, although some bacteria were found in the substomatal cavity. Washing the cut edges with sanitizing agents to reduce enteric pathogen numbers was not more effective than a rinse with precooled tap water prior to packaging. Our results confirm that cut surfaces are the main risk for postharvest attachment and internalization of E. coli O157 and Salmonella during minimal processing and that storage and packaging conditions have no important effect.
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Affiliation(s)
- Inge Van der Linden
- Ghent University (UGent), Faculty of Bioscience Engineering, Department of Food Safety and Food Quality, Laboratory of Food Microbiology and Food Preservation, Coupure links 653, B-9000 Ghent, Belgium.
| | - Karina R Avalos Llano
- Ghent University (UGent), Faculty of Bioscience Engineering, Department of Food Safety and Food Quality, Laboratory of Food Microbiology and Food Preservation, Coupure links 653, B-9000 Ghent, Belgium.
| | - Markus Eriksson
- Ghent University (UGent), Faculty of Bioscience Engineering, Department of Food Safety and Food Quality, Laboratory of Food Microbiology and Food Preservation, Coupure links 653, B-9000 Ghent, Belgium.
| | - Winnok H De Vos
- Ghent University (UGent), Faculty of Bioscience Engineering, Department of Molecular Biotechnology, Coupure links 653, B-9000 Ghent, Belgium; University of Antwerp, Faculty of Pharmaceutical, Biomedical and Veterinary Sciences, Department of Veterinary Sciences, Groenenborgerlaan 171, B-2020 Antwerp, Belgium.
| | - Els J M Van Damme
- Ghent University (UGent), Faculty of Bioscience Engineering, Department of Molecular Biotechnology, Coupure links 653, B-9000 Ghent, Belgium.
| | - Mieke Uyttendaele
- Ghent University (UGent), Faculty of Bioscience Engineering, Department of Food Safety and Food Quality, Laboratory of Food Microbiology and Food Preservation, Coupure links 653, B-9000 Ghent, Belgium.
| | - Frank Devlieghere
- Ghent University (UGent), Faculty of Bioscience Engineering, Department of Food Safety and Food Quality, Laboratory of Food Microbiology and Food Preservation, Coupure links 653, B-9000 Ghent, Belgium.
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Antibacterial Activity of Carum copticum Essential Oil Against Escherichia Coli O157:H7 in Meat: Stx Genes Expression. Curr Microbiol 2016; 73:265-72. [PMID: 27155845 DOI: 10.1007/s00284-016-1048-2] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2016] [Accepted: 04/13/2016] [Indexed: 10/21/2022]
Abstract
This work were aimed to (a) determination of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of Carum copticum essential oil (EO) against Escherichia. coli O157:H7 in vitro Trypticase Soy Broth, (TSB) and in ground beef; (b) evaluation of the effect of sub-inhibitory concentrations (sub-MICs) of EO on the growth of bacterium in TSB over 72 h (at 35 °C) and ground beef over 9 days (at 4 °C); and (c) investigation of gene expression involved in Shiga toxins production using relative quantitative real-time PCR method. The MIC in broth and ground beef medium were determined as 0.05 (v/v) and 1.75 % (v/w), respectively. In comparison with control cultures, the EO concentration of 0.03 % in broth caused reduction of colony counting as 1.93, 1.79, and 2.62 log10 CFU ml(-1) after 24, 48, and 72 h at 35 °C, and similarly EO (0.75 %) in ground beef resulted to reduction of colony counting as 1.03, 0.92, 1.48, and 2.12 log10 CFU g (-1) after 2, 5, 7, and 9 days at 4 °C, respectively. An increase and decrease in gene expression were observed as result of EO addition (0.03 %) to broth and (0.5 %) to ground beef was noticed, respectively.
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6
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Lyte JM, Legako JF, Martin JN, Thompson L, Surowiec K, Brooks J. Volatile compound characterization of modified atmosphere packaged ground beef held under temperature abuse. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.04.041] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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7
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Oliveira M, Abadias M, Usall J, Torres R, Teixidó N, Viñas I. Application of modified atmosphere packaging as a safety approach to fresh-cut fruits and vegetables – A review. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.07.017] [Citation(s) in RCA: 106] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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8
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Mahmoudzadeh M, Hosseini H, Hedayati M, Mousavi Khanghah A, Djalma Chaves R, Azizkhani M. Establishment of a Method for Describing stx
Genes Expression of E
. coli
O157:H7 in Ground Beef Matrix during Refrigerated Storage. J Food Saf 2015. [DOI: 10.1111/jfs.12234] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Maryam Mahmoudzadeh
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti University of Medical Sciences; Tehran Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti University of Medical Sciences; Tehran Iran
| | - Mehdi Hedayati
- Cellular and Molecular Endocrine Research Center, Research Institute for Endocrine Sciences; Shahid Beheshti University of Medical Sciences; Tehran Iran
| | - Amin Mousavi Khanghah
- Department of Food Science and Technology; Islamic Azad University, Science and Research Branch; Tehran Iran
- Department of Food Science, Faculty of Food Engineering; University of Campinas (UNICAMP); Campinas São Paulo Brazil
| | - Rafael Djalma Chaves
- Department of Food Science, Faculty of Food Engineering; University of Campinas (UNICAMP); Campinas São Paulo Brazil
| | - Maryam Azizkhani
- Department of food hygiene, Faculty of Veterinary Medicine; Amol University of Special Modern Technologies; Amol Iran
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9
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Factors affecting cell population density during enrichment and subsequent molecular detection of Salmonella enterica and Escherichia coli O157:H7 on lettuce contaminated during field production. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.01.041] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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10
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LeBlanc DI, Villeneuve S, Hashemi Beni L, Otten A, Fazil A, McKellar R, Delaquis P. A national produce supply chain database for food safety risk analysis. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.09.026] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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11
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Jung Y, Jang H, Matthews KR. Effect of the food production chain from farm practices to vegetable processing on outbreak incidence. Microb Biotechnol 2014; 7:517-27. [PMID: 25251466 PMCID: PMC4265071 DOI: 10.1111/1751-7915.12178] [Citation(s) in RCA: 111] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2014] [Accepted: 08/27/2014] [Indexed: 11/26/2022] Open
Abstract
The popularity in the consumption of fresh and fresh-cut vegetables continues to increase globally. Fresh vegetables are an integral part of a healthy diet, providing vitamins, minerals, antioxidants and other health-promoting compounds. The diversity of fresh vegetables and packaging formats (spring mix in clamshell container, bagged heads of lettuce) support increased consumption. Unfortunately, vegetable production and processing practices are not sufficient to ensure complete microbial safety. This review highlights a few specific areas that require greater attention and research. Selected outbreaks are presented to emphasize the need for science-based 'best practices'. Laboratory and field studies have focused on inactivation of pathogens associated with manure in liquid, slurry or solid forms. As production practices change, other forms and types of soil amendments are being used more prevalently. Information regarding the microbial safety of fish emulsion and pellet form of manure is limited. The topic of global climate change is controversial, but the potential effect on agriculture cannot be ignored. Changes in temperature, precipitation, humidity and wind can impact crops and the microorganisms that are associated with production environments. Climate change could potentially enhance the ability of pathogens to survive and persist in soil, water and crops, increasing human health risks. Limited research has focused on the prevalence and behaviour of viruses in pre and post-harvest environments and on vegetable commodities. Globally, viruses are a major cause of foodborne illnesses, but are seldom tested for in soil, soil amendments, manure and crops. Greater attention must also be given to the improvement in the microbial quality of seeds used in sprout production. Human pathogens associated with seeds can result in contamination of sprouts intended for human consumption, even when all appropriate 'best practices' are used by sprout growers.
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Affiliation(s)
- Yangjin Jung
- Department of Food Science, Rutgers, The State University of New JerseyNew Brunswick, NJ, 08901, USA
| | - Hyein Jang
- Department of Food Science, Rutgers, The State University of New JerseyNew Brunswick, NJ, 08901, USA
| | - Karl R Matthews
- Department of Food Science, Rutgers, The State University of New JerseyNew Brunswick, NJ, 08901, USA
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12
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Boyacioglu O, Sharma M, Sulakvelidze A, Goktepe I. Biocontrol of Escherichia coli O157: H7 on fresh-cut leafy greens. BACTERIOPHAGE 2014; 3:e24620. [PMID: 23819107 PMCID: PMC3694058 DOI: 10.4161/bact.24620] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/09/2012] [Revised: 04/09/2013] [Accepted: 04/09/2013] [Indexed: 12/20/2022]
Abstract
The effect of a bacteriophage cocktail (EcoShield™) that is specific against Escherichia coli O157:H7 was evaluated against a nalidixic acid-resistant enterohemorrhagic E. coli O157:H7 RM4407 (EHEC) strain on leafy greens stored under either (1) ambient air or (2) modified atmosphere (MA; 5% O2/35% CO2/60% N2). Pieces (~2 × 2 cm2) of leafy greens (lettuce and spinach) inoculated with 4.5 log CFU/cm2 EHEC were sprayed with EcoShield™ (6.5 log PFU/cm2). Samples were stored at 4 or 10°C for up to 15 d. On spinach, the level of EHEC declined by 2.38 and 2.49 log CFU/cm2 at 4 and 10°C, respectively, 30 min after phage application (p ≤ 0.05). EcoShield™ was also effective in reducing EHEC on the surface of green leaf lettuce stored at 4°C by 2.49 and 3.28 log units in 30 min and 2 h, respectively (p ≤ 0.05).
At 4°C under atmospheric air, the phage cocktail significantly (p ≤ 0.05) lowered the EHEC counts in one day by 1.19, 3.21 and 3.25 log CFU/cm2 on spinach, green leaf and romaine lettuce, respectively compared with control (no bacteriophage) treatments. When stored under MA at 4°C, phages reduced (p ≤ 0.05) EHEC populations by 2.18, 3.50 and 3.13 log CFU/cm2, on spinach, green leaf and romaine lettuce. At 10°C, EHEC reductions under atmospheric air storage were 1.99, 3.90 and 3.99 log CFU/cm2 (p ≤ 0.05), while population reductions under MA were 3.08, 3.89 and 4.34 logs on spinach, green leaf and romaine lettuce, respectively, compared with controls (p ≤ 0.05). The results of this study showed that bacteriophages were effective in reducing the levels of E. coli O157:H7 on fresh leafy produce, and that the reduction was further improved when produce was stored under the MA conditions.
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Affiliation(s)
- Olcay Boyacioglu
- Energy and Environmental Systems; College of Arts & Sciences; North Carolina A&T State University; Greensboro, NC USA ; Department of Family and Consumer Sciences; Food and Nutritional Sciences Program; North Carolina A&T State University; Greensboro, NC USA
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13
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Jaglic Z, Desvaux M, Weiss A, Nesse LL, Meyer RL, Demnerova K, Schmidt H, Giaouris E, Sipailiene A, Teixeira P, Kačániová M, Riedel CU, Knøchel S. Surface adhesins and exopolymers of selected foodborne pathogens. MICROBIOLOGY-SGM 2014; 160:2561-2582. [PMID: 25217529 DOI: 10.1099/mic.0.075887-0] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
The ability of bacteria to bind different compounds and to adhere to biotic and abiotic surfaces provides them with a range of advantages, such as colonization of various tissues, internalization, avoidance of an immune response, and survival and persistence in the environment. A variety of bacterial surface structures are involved in this process and these promote bacterial adhesion in a more or less specific manner. In this review, we will focus on those surface adhesins and exopolymers in selected foodborne pathogens that are involved mainly in primary adhesion. Their role in biofilm development will also be considered when appropriate. Both the clinical impact and the implications for food safety of such adhesion will be discussed.
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Affiliation(s)
- Zoran Jaglic
- Veterinary Research Institute, Brno, Czech Republic
| | - Mickaël Desvaux
- INRA, UR454 Microbiologie, F-63122 Saint-Genès Champanelle, France
| | - Agnes Weiss
- Department of Food Microbiology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany
| | | | - Rikke L Meyer
- Interdisciplinary Nanoscience Center (iNANO), Aarhus University, Gustav Wieds Vej 14, DK-8000 Aarhus C, Denmark
| | - Katerina Demnerova
- Institute of Chemical Technology, Faculty of Food and Biochemical Technology, Department of Biochemistry and Microbiology, Technicka 5, Prague, 166 28, Czech Republic
| | - Herbert Schmidt
- Department of Food Microbiology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany
| | - Efstathios Giaouris
- Department of Food Science and Nutrition, Faculty of the Environment, University of the Aegean, 81400 Myrina, Lemnos Island, Greece
| | | | - Pilar Teixeira
- CEB - Centre of Biological Engineering, University of Minho, Braga, Portugal
| | | | - Christian U Riedel
- Institute of Microbiology and Biotechnology, University of Ulm, Ulm, Germany
| | - Susanne Knøchel
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, Frederiksberg C 1958, Denmark
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15
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Caleb OJ, Mahajan PV, Al-Said FAJ, Opara UL. Modified Atmosphere Packaging Technology of Fresh and Fresh-cut Produce and the Microbial Consequences-A Review. FOOD BIOPROCESS TECH 2012; 6:303-329. [PMID: 32215166 PMCID: PMC7089433 DOI: 10.1007/s11947-012-0932-4] [Citation(s) in RCA: 92] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2012] [Accepted: 07/09/2012] [Indexed: 11/06/2022]
Abstract
Modified atmosphere packaging (MAP) technology offers the possibility to retard the respiration rate and extend the shelf life of fresh produce, and is increasingly used globally as value adding in the fresh and fresh-cut food industry. However, the outbreaks of foodborne diseases and emergence of resistant foodborne pathogens in MAP have heightened public interest on the effects of MAP technology on the survival and growth of pathogenic organisms. This paper critically reviews the effects of MAP on the microbiological safety of fresh or fresh-cut produce, including the role of innovative tools such as the use of pressurised inert/noble gases, predictive microbiology and intelligent packaging in the advancement of MAP safety. The integration of Hazard Analysis and Critical Control Points-based programs to ensure fresh food quality and microbial safety in packaging technology is highlighted.
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Affiliation(s)
- Oluwafemi J. Caleb
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Faculty of AgricSciences, Stellenbosch University, Private Bag X1, Stellenbosch, 7602 South Africa
| | - Pramod V. Mahajan
- Department of Process and Chemical Engineering, University College Cork, Cork, Ireland
| | | | - Umezuruike Linus Opara
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Faculty of AgricSciences, Stellenbosch University, Private Bag X1, Stellenbosch, 7602 South Africa
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Weiss A, Schmidt H, Stöber H. Mechanisms of enterohemorrhagic Escherichia coli spread along the food-chain and precautionary measures. J Verbrauch Lebensm 2011. [DOI: 10.1007/s00003-011-0736-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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