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Se J, Xie Y, Ma Q, Zhu L, Fu Y, Xu X, Shen C, Nannipieri P. Drying-wetting cycle enhances stress resistance of Escherichia coli O157:H7 in a model soil. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2024; 350:123988. [PMID: 38648967 DOI: 10.1016/j.envpol.2024.123988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/28/2023] [Revised: 03/13/2024] [Accepted: 04/13/2024] [Indexed: 04/25/2024]
Abstract
Outbreaks of Escherichia coli (E. coli) O157:H7 in farms are often triggered by heavy rains and flooding. Most cells die with the decreasing of soil moisture, while few cells enter a dormant state and then resuscitate after rewetting. The resistance of dormant cells to stress has been extensively studied, whereas the molecular mechanisms of the cross-resistance development of the resuscitated cells are poorly known. We performed a comparative proteomic analysis on O157:H7 before and after undergoing soil dry-wet alternation. A differential expression of 820 proteins was identified in resuscitated cells compared to exponential-phase cells, as determined by proteomics analysis. The GO and KEGG pathway enrichment analyses revealed that up-regulated proteins were associated with oxidative phosphorylation, glycolysis/gluconeogenesis, the citrate cycle (TCA cycle), aminoacyl-tRNA biosynthesis, ribosome activity, and transmembrane transporters, indicating increased energy production and protein synthesis in resuscitated O157:H7. Moreover, proteins related to acid, osmotic, heat, oxidative, antibiotic stress and horizontal gene transfer efficiency were up-regulated, suggesting a potential improvement in stress resistance. Subsequent validation experiments demonstrated that the survival rates of the resuscitated cells were 476.54 and 7786.34 times higher than the exponential-phase cells, with pH levels of 1.5 and 2.5, respectively. Similarly, resuscitated cells showed higher survival rates under osmotic stress, with 7.5%, 15%, and 30% NaCl resulting in survival rates that were 460.58, 1974.55, and 3475.31 times higher. Resuscitated cells also exhibited increased resistance to heat stress, with survival rates 69.64 and 139.72 times higher at 55 °C and 90 °C, respectively. Furthermore, the horizontal gene transfer (HGT) efficiency of resuscitated cells was significantly higher (153.12-fold) compared to exponential phase cells. This study provides new insights into bacteria behavior under changing soil moisture and this may explain O157:H7 outbreaks following rainfall and flooding, as the dry-wet cycle promotes stress cross-resistance development.
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Affiliation(s)
- Jing Se
- Department of Environmental Engineering, College of Environmental and Resource Sciences, Zhejiang University, Hangzhou, 310058, China; Zhejiang Provincial Key Laboratory for Water Pollution Control and Environmental Safety, Hangzhou, 310058, China
| | - Yinan Xie
- Ministry of Education Key Lab of Environmental Remediation and Ecosystem Health, College of Environmental and Resource Sciences, Zhejiang University, Hangzhou, 310058, China
| | - Qingxu Ma
- Ministry of Education Key Lab of Environmental Remediation and Ecosystem Health, College of Environmental and Resource Sciences, Zhejiang University, Hangzhou, 310058, China
| | - Lin Zhu
- School of Environmental Science and Engineering, Zhejiang Gongshang University, Hangzhou, 310012, China
| | - Yulong Fu
- Department of Environmental Engineering, College of Environmental and Resource Sciences, Zhejiang University, Hangzhou, 310058, China; Zhejiang Provincial Key Laboratory for Water Pollution Control and Environmental Safety, Hangzhou, 310058, China
| | - Xin Xu
- Department of Environmental Engineering, College of Environmental and Resource Sciences, Zhejiang University, Hangzhou, 310058, China; Zhejiang Provincial Key Laboratory for Water Pollution Control and Environmental Safety, Hangzhou, 310058, China
| | - Chaofeng Shen
- Department of Environmental Engineering, College of Environmental and Resource Sciences, Zhejiang University, Hangzhou, 310058, China; Zhejiang Provincial Key Laboratory for Water Pollution Control and Environmental Safety, Hangzhou, 310058, China.
| | - Paolo Nannipieri
- Emeritus Professor, University of Firenze, Firenze, 50144, Italy
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Duong M, Shumaker ET, Cates SC, Shelley L, Goodson L, Bernstein C, Lavallee A, Kirchner M, Goulter R, Jaykus LA, Chapman B. An Observational Study of Thermometer Use by Consumers When Preparing Ground Turkey Patties. J Food Prot 2020; 83:1167-1174. [PMID: 32083679 DOI: 10.4315/jfp-19-594] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Accepted: 02/20/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT The purpose of this study was to test the effectiveness of an intervention for consumer thermometer use by using a randomized experimental design and direct observation of meal preparation. The study was conducted in test kitchen facilities in two locations in North Carolina (one urban and one rural). Cameras recorded participants' actions at various locations throughout the kitchen and recorded the meal preparation from beginning to end. Before preparing the meal, a randomized treatment group watched a 3-min U.S. Department of Agriculture (USDA) food safety video "The Importance of Cooking to a Safe Internal Temperature and How to Use a Food Thermometer." Participants in the control and treatment groups were observed while cooking turkey burgers and preparing a salad to determine whether a thermometer was used to check the doneness of the turkey patties. Following meal preparation, all participants responded to a postobservation interview about food handling behaviors. Treatment group participants were also asked about the intervention. A total of 383 people participated in the study (201 in the control group and 182 in the treatment group). Participants who viewed the video were twice as likely to use a thermometer to check the doneness of the turkey patties compared with the participants who were not exposed to the video (75 versus 34%) and twice as likely to place the thermometer in the correct location (52 versus 23%). Sixty-seven percent of participants who watched the video reported that it influenced their behavior in the kitchen. This study demonstrates the importance of timing and framing of a behavioral intervention for thermometer use and highlights considerations for the development of additional messages (e.g., proper insertion). HIGHLIGHTS
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Affiliation(s)
- Minh Duong
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina 27607.,Department of Food Science and Technology, Virginia Polytechnic University, Blacksburg, Virginia 24061
| | - Ellen Thomas Shumaker
- RTI International, Research Triangle Park, North Carolina 27709 (ORCID: https://orcid.org/0000-0002-0113-4321 [E.T.S.])
| | - Sheryl C Cates
- RTI International, Research Triangle Park, North Carolina 27709 (ORCID: https://orcid.org/0000-0002-0113-4321 [E.T.S.])
| | - Lisa Shelley
- Department of Agricultural and Human Sciences, North Carolina State University, Raleigh, North Carolina 27607
| | - Lydia Goodson
- Department of Agricultural and Human Sciences, North Carolina State University, Raleigh, North Carolina 27607
| | - Christopher Bernstein
- U.S. Department of Agriculture, Food Safety and Inspection Service, Office of Public Affairs and Consumer Education, Washington, DC 20250, USA
| | - Aaron Lavallee
- U.S. Department of Agriculture, Food Safety and Inspection Service, Office of Public Affairs and Consumer Education, Washington, DC 20250, USA
| | - Margaret Kirchner
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina 27607
| | - Rebecca Goulter
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina 27607
| | - Lee-Ann Jaykus
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina 27607
| | - Benjamin Chapman
- Department of Agricultural and Human Sciences, North Carolina State University, Raleigh, North Carolina 27607
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