Enumeration and Identification of Coliform Bacteria Injured by Chlorine or Fungicide Mixed with Agricultural Water

Sublethally injured microorganisms in food processing and preservation: Quantification, formation, detection, resuscitation and adaption

Sublethally injured state has been recognized as a survival strategy for microorganisms suffering from stressful environments. Injured cells fail to grow on selective media but can normally grow on nonselective media. Numerous microorganism species can form sublethal injury in various food matrices during processing and preservation with different techniques. Injury rate was commonly used to evaluate sublethal injury, but mathematical models for the quantification and interpretation of sublethally injured microbial cells still require further study. Injured cells can repair themselves and regain viability on selective media under favorable conditions when stress is removed. Conventional culture methods might underestimate microbial counts or present a false negative result due to the presence of injured cells. Although the structural and functional components may be affected, the injured cells pose a great threat to food safety. This work comprehensively reviewed the quantification, formation, detection, resuscitation and adaption of sublethally injured microbial cells. Food processing techniques, microbial species, strains and food matrix all significantly affect the formation of sublethally injured cells. Culture-based methods, molecular biological methods, fluorescent staining and infrared spectroscopy have been developed to detect the injured cells. Cell membrane is often repaired first during resuscitation of injured cells, meanwhile, temperature, pH, media and additives remarkably influence the resuscitation. The adaption of injured cells negatively affects the microbial inactivation during food processing.

Viability of sublethally injured indicator and pathogenic coliform bacteria on fresh-cut cabbage during storage in an active MAP of 10% CO2

Shredded cabbage treated with either tap water or electrolyzed water was stored in an active modified atmosphere packaging (MAP) of 10% CO2 for 5 d at 10℃, 7 d at 5℃, and 8 d at 1℃ to evaluate the occurrence and viability of sublethally injured coliform bacteria. The CO2 and O2 concentrations in the packages approached an equilibrium of 10% CO2 and 10% O2 during storage at all temperatures tested. Coliforms in shredded cabbage increased during storage at all three temperatures, with the increase being greater at 10℃. Sublethal injury at 65% to 69% for the coliforms was detected only on cabbage samples treated with electrolyzed water and stored at 5℃ for 4 and 7 d. Enterobacter cloacae was one of the injured species of coliform bacteria in shredded cabbage. Shredded cabbage was inoculated with chlorine-injured Escherichia coli O157:H7 and stored at 5℃ for 6 d in an active MAP of 10% CO2. Counts of E. coli O157:H7 remained almost constant during storage, and injured E. coli O157:H7 ranging from 50% to 70% were found on shredded cabbage throughout the storage period. These results indicate that sublethally injured indicator and pathogenic bacteria would be found on fresh-cut cabbage in the realistic MAP storage at 5℃.

The Impact of Chlorine Disinfection of Hospital Wastewater on Clonal Similarity and ESBL-Production in Selected Bacteria of the Family Enterobacteriaceae

Hospitals are regarded as ecological niches of antibiotic-resistant bacteria (ARB). ARB can spread outside the hospital environment via hospital wastewater (HWW). Therefore, HWW is often disinfected in local stations to minimize that risk. Chlorine-based treatment is the most popular method of HWW disinfection around the world, however, recent research has suggested that it can contribute to the spread of antimicrobial resistance (AMR). The aim of this study is to determine the impact of HWW disinfection on the clonal similarity of Enterobacteriaceae species and their ability to produce extended-spectrum beta-lactamases (ESBLs). The study was conducted in a hospital with a local chlorine-based disinfection station. Samples of wastewater before disinfection and samples of disinfected wastewater, collected in four research seasons, were analyzed. Bacteria potentially belonging to the Enterobacteriaceae family were isolated from HWW. The Enterobacterial Repetitive Intergenic Consensus Polymerase Chain Reaction (ERIC-PCR) method was used to generate DNA fingerprints of all bacterial isolates. The isolates were phenotypically tested for the production of ESBLs. Antibiotic resistance genes (bla_SHV, bla_TEM, and bla_OXA, bla_{CTX-M-1-group}, bla_{CTX-M-2-group}, bla_CTX-9-group and bla_{CTX-M-8/25-group}) were detected by PCR in strains with confirmed phenotypic ability to produce ESBLs. The ESBL+ isolates were identified by the sequencing of 16S rDNA. In the present study, the same bacterial clones were isolated from HWW before and after disinfection and HWW was sampled in different seasons. Genetic and phenotypic variations were observed in bacterial clones. ESBL+ strains were isolated significantly more often from disinfected than from non-disinfected HWW. The bla_OXA gene was significantly more prevalent in isolates from disinfected than non-disinfected HWW. Enterobacter hormaechei and Klebsiella pneumoniae were the dominant species in ESBL+ strains isolated from both sampling sites. The results of this study indicate that chlorine-based disinfection promotes the survival of ESBL-producing bacteria and/or the transmission of genetic determinants of antimicrobial resistance. As a result, chlorination increases the proportion of ESBL-producing Enterobacteriaceae in disinfected wastewater. Consequently, chlorine-based disinfection practices may pose a risk to the environment and public health by accelerating the spread of antimicrobial resistance.

The Antimicrobial Efficacy Of Plasma Activated Water Against Listeria and E. coli Is Modulated By Reactor Design And Water Composition

AIMS

This study aimed to compare the efficacy of plasma activated water (PAW) generated by two novel plasma reactors against pathogenic foodborne illness organisms.

METHODS AND RESULTS

The antimicrobial efficacy of PAW produced by a bubble spark discharge (BSD) reactor and a dielectric barrier discharge-diffuser (DBDD) reactor operating at atmospheric conditions with air, multiple discharge frequencies and Milli-Q and tap water, was investigated with model organisms Listeria innocua and Escherichia coli in situ. Optimal conditions were subsequently employed for pathogenic bacteria Listeria monocytogenes, E. coli and Salmonella enterica. DBDD-PAW reduced more than 6-log of bacteria within 1 minute. The BSD-PAW, while attaining high log reduction, was less effective. Analysis of physicochemical properties revealed that BSD-PAW had a greater variety of reactive species than DBDD-PAW. Scavenger assays designed to specifically sequester reactive species demonstrated a critical role of superoxide, particularly in DBDD-PAW.

CONCLUSIONS

DBDD-PAW demonstrated rapid antimicrobial activity against pathogenic bacteria, with superoxide the critical reactive species.

SIGNIFICANCE AND IMPACT OF STUDY

This study demonstrates the potential of DBDD-PAW produced using tap water and air as a feasible and cost-effective option for antimicrobial applications, including food safety.

Synergistic interaction of tap water-based neutral electrolyzed water combined with UVA irradiation to enhance microbial inactivation on stainless steel

As an emerging electrolyzed water (EW) technology, tap water-based neutral electrolyzed water (TNEW) is an attractive alternative to other types of conventional EW for sterilization of food contact surfaces. In this study, we sought to identify strategies for improving TNEW inactivation efficiencies of major foodborne pathogenic bacteria. We investigated the synergistic antimicrobial effect of TNEW and ultraviolet-A light (UVA) combination treatment against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on stainless steel. The data confirmed that simultaneous TNEW and UVA treatment for 60 min reduced E. coli O157:H7, S. Typhimurium, and L. monocytogenes population by 2.15, 1.55, and 2.65 log CFU/cm², respectively. The synergistic cell count reductions in E. coli O157:H7, S. Typhimurium, and L. monocytogenes in the combination treatment group were 1.17, 0.59, and 1.62 log units, respectively. Additionally, the mechanisms of the synergistic bactericidal effects of TNEW and UVA were identified through several approaches. Mechanistic investigations suggested that the synergistic effect was associated with intracellular reactive oxygen species generation, bacterial cell membrane damage, and inactivation of dehydrogenase. These findings demonstrate that treatment with TNEW and UVA light can enhance the microbiological safety of food contact surfaces during food processing.

Viability of Chlorine-injured Escherichia Coli O157:H7 on Fresh-cut Cabbage during Cold Storage in High CO2 Atmospheres

Viability of chlorine-injured E. coli O157:H7 inoculated onto shredded cabbage was evaluated during storage in air or high CO₂ controlled atmospheres (CA) of 5%, 10%, and 15% at 10℃ and in a modified atmosphere packaging (MAP) at 5℃ and 10℃. When shredded cabbage was inoculated with chlorine-injured E. coli O157:H7 (% injury = 65%) and then stored in air or CA at 10℃, counts of E. coli O157:H7 increased during storage and injured E. coli O157:H7 (% injury = 34-66%) were detected on samples throughout the storage regardless of the CO₂ atmosphere. When shredded cabbage inoculated with chlorine injured E. coli O157:H7 (% injury = 45-59%) were stored in a MAP using either a high or low oxygen transmission permeability (OTR) package film, the counts of E. coli O157:H7 increased during storage at 10℃ and they remained constant during storage at 5℃. Injured E. coli O157:H7 were detected on shredded cabbage at a 54-56% level in a low OTR film at 10℃ and a 73-74% level in a high OTR film at 5℃. These results indicated that chlorine-injured E. coli O157:H7 inoculated on fresh-cut cabbage exhibited different degrees of injury during storage in a high CO₂ CA and MAP at 5℃ or 10℃.

Formation of Sublethally Injured Yersinia enterocolitica, Escherichia coli O157:H7, and Salmonella enterica Serovar Enteritidis Cells after Neutral Electrolyzed Oxidizing Water Treatments

The impact of neutral electrolyzed oxidizing (NEO) water treatments on the formation of sublethally injured Yersinia enterocolitica, Escherichia coli O157:H7, and Salmonella enterica serovar Enteritidis cells was evaluated. When pathogens were treated with 6% NEO water, approximately 38% of the treated Yersinia population and 25% of the treated Salmonella population became sublethally injured. The highest sublethally injured population was found when Salmonella cultures were treated with 3% NEO water. Regardless of the NEO water concentration used, no sublethally injured E. coli O157:H7 cells were found. To evaluate the sensitivity of NEO water-treated cells, four additional stresses (heat treatment, pH, NaCl, and bile salt) were tested. NEO water treatments did not generate any cross protection of treated cells against the other stresses. The diluted NEO water treatments in combination with heat treatment at 51°C for 10 min led to the best synergistic antimicrobial effects with a combined reduction of 7 logs. The gene expression results showed that NEO water treatments led to the upregulation of ompR, ail, and ycfR These genes are known for their involvement in cells' environmental stress responses. In summary, this study investigated the sublethal injury in pathogenic cells caused by NEO water treatments. Although sublethal injury was discovered, when combined with other mild stresses, the synergistic antimicrobial effects were able to further reduce the numbers of viable pathogenic cells. These results demonstrate the great application potential of NEO water as a nonthermal and less corrosive antimicrobial treatment.IMPORTANCE Neutral electrolyzed oxidizing (NEO) water is a nonthermal and less corrosive antimicrobial treatment that has been demonstrated to have efficacy in reducing microbial contamination in food, including meat, fresh fruit, and vegetables. However, NEO water treatments can cause sublethal injury to pathogenic cells, resulting in cells that retain their viability. Consequently, these sublethally injured pathogenic cells become a serious food safety concern. This study evaluated the formation of sublethally injured Yersinia enterocolitica, Escherichia coli O157:H7, and Salmonella enterica serovar Enteritidis cells by NEO water treatments and the potential cross protection against heat, pH, NaCl, or bile salt stresses that it may generate. No cross protection was observed. By combining NEO water treatments with sublethal levels of additional stresses, significant synergistic antimicrobial outcomes were achieved. These results indicate that mild processing treatments, when combined, can effectively reduce pathogen populations while minimizing the negative impacts on food quality.

Response of Formed-Biofilm of Enterobacter cloacae, Klebsiella oxytoca, and Citrobacter freundii to Chlorite-Based Disinfectants

Bacterial biofilms formed on equipment surfaces are potential sources of cross-contamination and can be responsible for the spread of bacteria involved in food spoilage, such as some Enterobacteriaceae family members. In this study, the effect of chlorite-based disinfectants, including sodium hypochlorite (SH), chlorine dioxide (CD), strongly acidic electrolyzed water (StAEW), and neutral electrolyzed water (NEW), on inactivation of mono-biofilms of Enterobacter cloacae, Klebsiella oxytoca, and Citrobacter freundii was evaluated separately. All the strains were enumerated by the viable plate-count method after disinfection for 30 min. A comparison of the surviving cells after disinfection indicated that E. cloacae biofilms were more resistant to disinfectants than the biofilms of the other two strains, and treatment with all the disinfectants improved sanitizing. SH (200 mg/L) was the most effective in the reduction of cell number in the biofilms of all strains. Considering the safety of use and environmental protection, electrolyzed oxidizing water, especially StAEW, was a good suggestion for the inactivation of cells in K. oxytoca or C. freundii biofilms. These results suggest that the cells in biofilm of E. cloacae, K. oxytoca, and C. freundii were highly sensitive to chlorite-based disinfectants and provide insights into the efficacy of disinfectants in killing bacteria.

PRACTICAL APPLICATION

The Enterobacteriaceae biofilms formed on equipment surfaces, which can cause cross-contamination and food spoilage, are greatly challenging bacterial contaminants of food products. Electrolyzed oxidizing water is a novel, environmentally friendly disinfectant that can effectively treat Enterobacteriaceae biofilms. The results of this study may be used to design effective measures to disinfect biofilms on equipment contact surfaces.