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Gorski L, Shariat NW, Richards AK, Siceloff AT, Aviles Noriega A, Harhay DM. Growth assessment of Salmonella enterica multi-serovar populations in poultry rinsates with commonly used enrichment and plating media. Food Microbiol 2024; 119:104431. [PMID: 38225041 DOI: 10.1016/j.fm.2023.104431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 11/07/2023] [Accepted: 11/22/2023] [Indexed: 01/17/2024]
Abstract
Isolation of Salmonella from enrichment cultures of food or environmental samples is a complicated process. Numerous factors including fitness in various selective enrichment media, relative starting concentrations in pre-enrichment, and competition among multi-serovar populations and associated natural microflora, come together to determine which serovars are identified from a given sample. A recently developed approach for assessing the relative abundance (RA) of multi-serovar Salmonella populations (CRISPR-SeroSeq or Deep Serotyping, DST) is providing new insight into how these factors impact the serovars observed, especially when different selective enrichment methods are used to identify Salmonella from a primary enrichment sample. To illustrate this, we examined Salmonella-positive poultry pre-enrichment samples through the selective enrichment process in Tetrathionate (TT) and Rappaport Vassiliadis (RVS) broths and assessed recovery of serovars with each medium. We observed the RA of serovars detected post selective enrichment varied depending on the medium used, initial concentration, and competitive fitness factors, all which could result in minority serovars in pre-enrichment becoming dominant serovars post selective enrichment. The data presented provide a greater understanding of culture biases and lays the groundwork for investigations into robust enrichment and plating media combinations for detecting Salmonella serovars of greater concern for human health.
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Affiliation(s)
- Lisa Gorski
- Produce Safety and Microbiology Research Unit, US Department of Agriculture, Agricultural Research Service, Western Regional Research Center, Albany, CA, 94710, USA.
| | - Nikki W Shariat
- Department of Population Health, College of Veterinary Medicine, University of Georgia, Athens, GA, 30602, USA
| | - Amber K Richards
- Department of Population Health, College of Veterinary Medicine, University of Georgia, Athens, GA, 30602, USA
| | - Amy T Siceloff
- Department of Population Health, College of Veterinary Medicine, University of Georgia, Athens, GA, 30602, USA
| | - Ashley Aviles Noriega
- Produce Safety and Microbiology Research Unit, US Department of Agriculture, Agricultural Research Service, Western Regional Research Center, Albany, CA, 94710, USA
| | - Dayna M Harhay
- US Department of Agriculture, Agricultural Research Service, Roman L. Hruska US Meat Animal Research Center, Clay Center, NE, 68933, USA
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2
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Gorski L, Noriega AA. Comparison of Phenotype Nutritional Profiles and Phosphate Metabolism Genes in Four Serovars of Salmonella enterica from Water Sources. Microorganisms 2023; 11:2109. [PMID: 37630669 PMCID: PMC10459026 DOI: 10.3390/microorganisms11082109] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 08/03/2023] [Accepted: 08/14/2023] [Indexed: 08/27/2023] Open
Abstract
The surveillance of foods for Salmonella is hindered by bias in common enrichment media where serovars implicated in human illness are outgrown by less virulent serovars. We examined four Salmonella serovars, two common in human illness (Enteritidis and Typhimurium) and two that often dominate enrichments (Give and Kentucky), for factors that might influence culture bias. The four serovars had similar growth kinetics in Tryptic Soy Broth and Buffered Peptone Water. Phenotype microarray analysis with 950 chemical substrates to assess nutrient utilization and stress resistance revealed phenotype differences between serovars. Strains of S. Enteritidis had better utilization of plant-derived sugars such as xylose, mannitol, rhamnose, and fructose, while S. Typhimurium strains were able to metabolize tagatose. Strains of S. Kentucky used more compounds as phosphorus sources and grew better with inorganic phosphate as the sole phosphorus source. The sequences of nine genes involved in phosphate metabolism were compared, and there were differences between serovars in the catalytic ATP-binding domain of the histidine kinase phoR. Analysis of the predicted PhoR amino acid sequences from additional Salmonella genomes indicated a conservation of sequences each within the Typhimurium, Give, and Enteritidis serovars. However, three different PhoR versions were observed in S. Kentucky.
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Affiliation(s)
- Lisa Gorski
- Produce Safety and Microbiology Research Unit, Agricultural Research Service, United States Department of Agriculture, Albany, CA 94710, USA
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3
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Liao X, Xia X, Yang H, Zhu Y, Deng R, Ding T. Bacterial drug-resistance and viability phenotyping upon disinfectant exposure revealed by single-nucleotide resolved-allele specific isothermal RNA amplification. JOURNAL OF HAZARDOUS MATERIALS 2023; 448:130800. [PMID: 36716555 PMCID: PMC9883656 DOI: 10.1016/j.jhazmat.2023.130800] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 12/22/2022] [Accepted: 01/14/2023] [Indexed: 06/18/2023]
Abstract
Disinfectant abuse poses a risk of bacterial evolution against stresses, especially during the coronavirus disease 2019 (COVID-19) pandemic. However, bacterial phenotypes, such as drug resistance and viability, are hard to access quickly. Here, we reported an allele specific isothermal RNA amplification (termed AlleRNA) assay, using an isothermal RNA amplification technique, i.e., nucleic acid sequence-based amplification (NASBA), integrated the amplification refractory mutation system (ARMS), involving the use of sequence-specific primers to allow the amplification of the targets with complete complementary sequences. AlleRNA assay enables rapid and simultaneous detection of the single nucleotide polymorphism (SNP) (a detection limit, a LOD of 0.5 % SNP) and the viability (a LOD of 80 CFU) of the quinolone resistant Salmonella enterica. With the use of AlleRNA assay, we found that the quinolone resistant S. enterica exhibited higher survival ability during exposure toquaternary ammonium salt, 75 % ethanol and peracetic acid, which might be attributed to the upregulation of stress response-associated genescompared with the susceptible counterparts. Additionally, the AlleRNA assay indicated the potential risk in a high-frequency occurrence of viable but nonculturable (VBNC) quinolone resistant S. enterica induced by disinfectants due to the depression of ATP biosynthesis. The excessive usage of disinfectants during the COVID-19 pandemic should be carefully evaluated due to the latent threat to ecological and human health.
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Affiliation(s)
- Xinyu Liao
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang 310058, China; School of Mechanical and Energy Engineering, NingboTech University, Ningbo, China; Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, 314100, Jiashan, China
| | - Xuhan Xia
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan 610065, China
| | - Hao Yang
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan 610065, China
| | - Yulin Zhu
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan 610065, China
| | - Ruijie Deng
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan 610065, China.
| | - Tian Ding
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang 310058, China; Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, 314100, Jiashan, China.
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4
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Zhang Y, Liao X, Feng J, Liu D, Chen S, Ding T. Induction of viable but nonculturable Salmonella spp. in liquid eggs by mild heat and subsequent resuscitation. Food Microbiol 2023; 109:104127. [DOI: 10.1016/j.fm.2022.104127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 08/16/2022] [Accepted: 08/31/2022] [Indexed: 11/28/2022]
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Wake Up! Resuscitation of Viable but Nonculturable Bacteria: Mechanism and Potential Application. Foods 2022; 12:foods12010082. [PMID: 36613298 PMCID: PMC9818539 DOI: 10.3390/foods12010082] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 12/12/2022] [Accepted: 12/16/2022] [Indexed: 12/29/2022] Open
Abstract
The viable but nonculturable (VBNC) state is a survival strategy for bacteria when encountered with unfavorable conditions. Under favorable environments such as nutrient supplementation, external stress elimination, or supplementation with resuscitation-promoting substances, bacteria will recover from the VBNC state, which is termed "resuscitation". The resuscitation phenomenon is necessary for proof of VBNC existence, which has been confirmed in different ways to exclude the possibility of culturable-cell regrowth. The resuscitation of VBNC cells has been widely studied for the purpose of risk control of recovered pathogenic or spoilage bacteria. From another aspect, the resuscitation of functional bacteria can also be considered a promising field to explore. To support this point, the resuscitation mechanisms were comprehensively reviewed, which could provide the theoretical foundations for the application of resuscitated VBNC cells. In addition, the proposed applications, as well as the prospects for further applications of resuscitated VBNC bacteria in the food industry are discussed in this review.
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İzgördü ÖK, Darcan C, Kariptaş E. Overview of VBNC, a survival strategy for microorganisms. 3 Biotech 2022; 12:307. [PMID: 36276476 PMCID: PMC9526772 DOI: 10.1007/s13205-022-03371-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Accepted: 09/20/2022] [Indexed: 11/01/2022] Open
Abstract
Microorganisms are exposed to a wide variety of stress factors in their natural environments. Under that stressful conditions, they move into a viable but nonculturable (VBNC) state to survive and maintain the vitality. At VBNC state, microorganisms cannot be detected by traditional laboratory methods, but they can be revived under appropriate conditions. Therefore, VBNC organisms cause serious food safety and public health problems. To date, it has been determined that more than 100 microorganism species have entered the VBNC state through many chemical and physical factors. During the last four decades, dating from the initial detection of the VBNC condition, new approaches have been developed for the induction, detection, molecular mechanisms, and resuscitation of VBNC cells. This review evaluates the current data of recent years on the inducing conditions and detection methods of the VBNC state, including with microorganisms on the VBNC state, their virulence, pathogenicity, and molecular mechanisms.
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Affiliation(s)
- Özge Kaygusuz İzgördü
- Biotechnology Application and Research Center, Bilecik Şeyh Edebali University, Bilecik, Turkey
| | - Cihan Darcan
- Department of Molecular Biology and Genetics, Bilecik Şeyh Edebali University, Bilecik, Turkey
| | - Ergin Kariptaş
- Department of Microbiology, Faculty of Medicine, Samsun University, Samsun, Turkey
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Induction of the Viable but Non-Culturable State in Salmonella Contaminating Dried Fruit. Appl Environ Microbiol 2021; 88:e0173321. [PMID: 34731057 PMCID: PMC8788685 DOI: 10.1128/aem.01733-21] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Abstract
Salmonella can become viable but nonculturable (VBNC) in response to environmental stressors, but the induction of the VBNC state in Salmonella contaminating ready-to-eat dried fruit is poorly characterized. Dried apples, strawberries, and raisins were mixed with a five-strain cocktail of Salmonella at 4% volume per weight of dried fruit at 109 CFU/g. The inoculated dried fruit were then dried in desiccators at 25°C until the water activity (aw) approximated that of the uninoculated dried fruit. However, Salmonella could not be recovered after drying, not even after enrichment, suggesting a population reduction of approximately 8 log CFU/g. To assess the potential impact of storage temperature on survival, dried apples were spot-inoculated with the Salmonella cocktail, dried under ambient atmosphere at 25°C, and stored at 4 and 25°C. Spot inoculation permitted recovery of Salmonella on dried apple after drying, with the population of Salmonella decreasing progressively on dried apples stored at 25°C until it was undetectable after about 46 days, even following enrichment. The population decline was noticeably slower at 4°C, with Salmonella being detected until 82 days. However, fluorescence microscopy and laser scanning confocal microscopy with the LIVE/DEAD BacLight bacterial viability system at time points at which no Salmonella could be recovered on growth media even following enrichment showed that a large proportion (56 to 85%) of the Salmonella cells on the dried fruit were viable. The data suggest that the unique combination of stressors in dried fruit can induce large numbers of VBNC cells of Salmonella. IMPORTANCESalmonella is a leading foodborne pathogen globally causing numerous outbreaks of foodborne illnesses and remains the leading contributor to deaths attributed to foodborne disease in the United States and other industrialized nations. Therefore, efficient detection methods for Salmonella contaminating food are critical for public health and food safety. Culture-based microbiological methods are considered the gold standard for the detection and enumeration of Salmonella in food. Findings from this study suggest that unique stressors on dried fruit can induce the VBNC state in Salmonella, thus rendering it undetectable with culture-based methods even though the bacteria remain viable. Therefore, strong consideration should be given to using, in addition to culture-based methods, microscopic and molecular methods for the accurate detection of all viable and/or culturable cells of Salmonella contaminating dried fruit, as all of these cells have the potential to cause human illness.
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Cano C, Meneses Y, Chaves BD. Application of Peroxyacetic Acid for Decontamination of Raw Poultry Products and Comparison to Other Commonly Used Chemical Antimicrobial Interventions: A Review. J Food Prot 2021; 84:1772-1783. [PMID: 34086895 DOI: 10.4315/jfp-21-107] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Accepted: 06/01/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Poultry remains one of the top food commodities responsible for foodborne illness in the United States, despite poultry industry efforts since the inception of hazard analysis and critical control point to reduce the burden of foodborne illness implicating poultry products. The appropriate use of antimicrobial compounds during processing of raw poultry can help minimize this risk. Currently, peroxyacetic acid (PAA) is the most popular antimicrobial in the poultry industry, displacing chlorine compounds and others. The aim of this review was to compare the effectiveness of PAA to that of other antimicrobials for the decontamination of raw poultry carcasses and parts. Twenty-six articles were found that compared PAA with over 20 different antimicrobials, applied as spray or immersion treatments for different exposure times and at different concentrations. The most common comparisons were to chlorine compounds (17 articles), to lactic acid compounds (five articles), and to cetylpyridinium chloride (six articles). Studies measured effectiveness by reductions in native flora or inoculated bacteria, usually Salmonella or Campylobacter. PAA was found to be more effective than chlorine under most conditions studied. Effectiveness of PAA was higher than or comparable to that of lactic acid compounds and cetylpyridinium chloride depending on product and treatment conditions. Overall, the results of primary literature studies support the popularity of PAA as an effective intervention against pathogenic bacteria during poultry processing. HIGHLIGHTS
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Affiliation(s)
- Carmen Cano
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68588, USA
| | - Yulie Meneses
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68588, USA.,Daugherty Water for Food Global Institute, University of Nebraska-Lincoln, Lincoln, Nebraska 68588, USA
| | - Byron D Chaves
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68588, USA
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9
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Gao R, Liao X, Zhao X, Liu D, Ding T. The diagnostic tools for viable but nonculturable pathogens in the food industry: Current status and future prospects. Compr Rev Food Sci Food Saf 2021; 20:2146-2175. [PMID: 33484068 DOI: 10.1111/1541-4337.12695] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 12/21/2020] [Accepted: 12/28/2020] [Indexed: 12/21/2022]
Abstract
Viable but nonculturable (VBNC) microorganisms have been recognized as pathogenic contaminants in foods and environments. The failure of VBNC cells to form the visible colonies hinders the ability to use conventional media for their detection. Efficient and rapid detection of pathogens in the VBNC state is a prerequisite to ensure the food safety and public health. Despite their nonculturability, VBNC cells have distinct characteristics, such as morphology, metabolism, chemical composition, and gene and protein expression, that have been used as the basis for the development of abundant diagnostic tools. This review covers the current status and advances in various approaches for examining microorganisms in the VBNC state, including but not limited to the methodological aspects, advantages, and drawbacks of each technique. Existing methods, such as direct viable count, SYTO/PI dual staining, and propidium monoazide quantitative polymerase chain reaction (PCR), as well as some techniques with potential to be applied in the future, such as digital PCR, enhanced-surface Raman spectroscopy, and impedance-based techniques, are summarized in depth. Finally, future prospects for the one-step detection of VBNC bacteria are proposed and discussed. We believe that this review can provide more optional methods for researchers and promote the development of rapid, accurate detecting methods, and for inspectors, the diagnostic tools can provide data to undertake risk analysis of VBNC cells.
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Affiliation(s)
- Rui Gao
- Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang, China
| | - Xinyu Liao
- Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang, China
| | - Xihong Zhao
- Research Center for Environmental Ecology and Engineering, Key Laboratory for Green Chemical Process of Ministry of Education, Hubei Key Laboratory of Novel Reactor and Green Chemical Technology, School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, China
| | - Donghong Liu
- Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang, China
| | - Tian Ding
- Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang, China
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Ou A, Wang K, Ye Y, Chen L, Gong X, Qian L, Liu J. Direct Detection of Viable but Non-culturable (VBNC) Salmonella in Real Food System by a Rapid and Accurate PMA-CPA Technique. Front Microbiol 2021; 12:634555. [PMID: 33679667 PMCID: PMC7930388 DOI: 10.3389/fmicb.2021.634555] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2020] [Accepted: 01/19/2021] [Indexed: 02/05/2023] Open
Abstract
Salmonella enterica is a typical foodborne pathogen with multiple toxic effects, including invasiveness, endotoxins, and enterotoxins. Viable but nonculturable (VBNC) is a type of dormant form preserving the vitality of microorganisms, but it cannot be cultured by traditional laboratory techniques. The aim of this study is to develop a propidium monoazide-crossing priming amplification (PMA-CPA) method that can successfully detect S. enterica rapidly with high sensitivity and can identify VBNC cells in food samples. Five primers (4s, 5a, 2a/1s, 2a, and 3a) were specially designed for recognizing the specific invA gene. The specificity of the CPA assay was tested by 20 different bacterial strains, including 2 standard S. enterica and 18 non-S. enterica bacteria strains covering Gram-negative and Gram-positive isolates. Except for the two standard S. enterica ATCC14028 and ATCC29629, all strains showed negative results. Moreover, PMA-CPA can detect the VBNC cells both in pure culture and three types of food samples with significant color change. In conclusion, the PMA-CPA assay was successfully applied on detecting S. enterica in VBNC state from food samples.
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Affiliation(s)
- Aifen Ou
- Department of Food, Guangzhou City Polytechnic, Guangzhou, China
| | - Kan Wang
- Center for Translational Medicine, The Second Affiliated Hospital of Shantou University Medical College, Shantou, China
| | - Yanrui Ye
- School of Biological Science and Engineering, South China University of Technology, Guangzhou, China
| | - Ling Chen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
| | - Xiangjun Gong
- School of Materials Science and Engineering, South China University of Technology, Guangzhou, China
| | - Lu Qian
- School of Materials Science and Engineering, South China University of Technology, Guangzhou, China
- Lu Qian,
| | - Junyan Liu
- Department of Civil and Environmental Engineering, University of Maryland, College Park, College Park, MD, United States
- *Correspondence: Junyan Liu,
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Burel C, Kala A, Purevdorj-Gage L. Impact of pH on citric acid antimicrobial activity against Gram-negative bacteria. Lett Appl Microbiol 2020; 72:332-340. [PMID: 33099798 PMCID: PMC7984346 DOI: 10.1111/lam.13420] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 10/20/2020] [Accepted: 10/20/2020] [Indexed: 02/06/2023]
Abstract
The antimicrobial activity of citric acid (CA) is often evaluated without pH adjustment or control and its impact on micro‐organisms is better understood in acidic conditions. However, the biocidal action of the fully ionized CA molecule, predominantly available at higher pH, has not been previously investigated. The objective of this study was to evaluate the antimicrobial effect of high (10%) and low (1%) concentrations of CA, each adjusted over a wide range of pH values (4·5, 6·5 and 9·5) relative to the controls exposed to corresponding pH levels alone (no CA). The viability and morphology of Escherichia coli and Klebsiella aerogenes were evaluated using a culture‐based enumeration assay in parallel with direct SEM imaging. Overall, the highest membrane damage and loss in viability were achieved with 10% CA at pH 9·5, which yielded at least 4·6 log10 CFU per ml (P < 0·001) reductions in both organisms. Insight into the superior efficacy of CA at high pH is proposed based on zeta potential measurements which reveal a more negatively charged bacterial surface at higher pH. This pH‐dependent increase in surface charge may have rendered the cells potentially more sensitive towards chelants such as CA3− that interact with membrane‐stabilizing divalent metals.
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Affiliation(s)
- C Burel
- Complex Assemblies of Soft Matter Laboratory (COMPASS), CNRS-Solvay-University of Pennsylvania, CRTB, Bristol, PA, USA
| | - A Kala
- Complex Assemblies of Soft Matter Laboratory (COMPASS), CNRS-Solvay-University of Pennsylvania, CRTB, Bristol, PA, USA
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Ogunniyi AD, Tenzin S, Ferro S, Venter H, Pi H, Amorico T, Deo P, Trott DJ. A pH-neutral electrolyzed oxidizing water significantly reduces microbial contamination of fresh spinach leaves. Food Microbiol 2020; 93:103614. [PMID: 32912586 DOI: 10.1016/j.fm.2020.103614] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 06/14/2020] [Accepted: 07/30/2020] [Indexed: 11/30/2022]
Abstract
There are growing demands globally to use safe, efficacious and environmentally friendly sanitizers for post-harvest treatment of fresh produce to reduce or eliminate spoilage and foodborne pathogens. Here, we compared the efficacy of a pH-neutral electrolyzed oxidizing water (Ecas4 Anolyte; ECAS) with that of an approved peroxyacetic acid-based sanitizer (Ecolab Tsunami® 100) in reducing the total microbial load and inoculated Escherichia coli, Salmonella Enteritidis and Listeria innocua populations on post-harvest baby spinach leaves over 10 days. The impact of both sanitizers on the overall quality of the spinach leaves during storage was also assessed by shelf life and vitamin C content measurements. ECAS at 50 ppm and 85 ppm significantly reduced the bacterial load compared to tap water-treated or untreated (control) leaves, and at similar levels (approx. 10-fold reduction) to those achieved using 50 ppm of Ecolab Tsunami® 100. While there were no obvious deleterious effects of treatment with 50 ppm Tsunami® 100 or ECAS at 50 ppm and 85 ppm on plant leaf appearance, tap water-treated and untreated leaves showed some yellowing, bruising and sliming. Given its safety, efficacy and environmentally-friendly characteristics, ECAS could be a viable alternative to chemical-based sanitizers for post-harvest treatment of fresh produce.
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Affiliation(s)
- Abiodun D Ogunniyi
- Australian Centre for Antimicrobial Resistance Ecology, School of Animal and Veterinary Sciences, The University of Adelaide, Roseworthy, 5371, Australia.
| | - Sangay Tenzin
- Australian Centre for Antimicrobial Resistance Ecology, School of Animal and Veterinary Sciences, The University of Adelaide, Roseworthy, 5371, Australia
| | - Sergio Ferro
- Ecas4 Australia, Unit 8 / 1 London Road, Mile End South, 5031, Australia
| | - Henrietta Venter
- Health and Biomedical Innovation, Clinical and Health Sciences, University of South Australia, Adelaide, 5000, Australia
| | - Hongfei Pi
- Australian Centre for Antimicrobial Resistance Ecology, School of Animal and Veterinary Sciences, The University of Adelaide, Roseworthy, 5371, Australia
| | - Tony Amorico
- Ecas4 Australia, Unit 8 / 1 London Road, Mile End South, 5031, Australia
| | - Permal Deo
- Health and Biomedical Innovation, Clinical and Health Sciences, University of South Australia, Adelaide, 5000, Australia.
| | - Darren J Trott
- Australian Centre for Antimicrobial Resistance Ecology, School of Animal and Veterinary Sciences, The University of Adelaide, Roseworthy, 5371, Australia
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Gu G, Bolten S, Mowery J, Luo Y, Gulbronson C, Nou X. Susceptibility of foodborne pathogens to sanitizers in produce rinse water and potential induction of viable but non-culturable state. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107138] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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14
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Chhetri VS, Han Y, Janes ME, Adhikari A. Evaluation of viability of E. coli O157: H7 on chlorine and lactic acid treated spinach leaves using combined propidium monoazide staining and real-time PCR. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109259] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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15
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Gu G, Ottesen A, Bolten S, Luo Y, Rideout S, Nou X. Microbiome convergence following sanitizer treatment and identification of sanitizer resistant species from spinach and lettuce rinse water. Int J Food Microbiol 2020; 318:108458. [PMID: 31816526 DOI: 10.1016/j.ijfoodmicro.2019.108458] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2019] [Revised: 11/19/2019] [Accepted: 11/21/2019] [Indexed: 02/06/2023]
Abstract
Fresh produce, as a known or suspected source of multiple foodborne outbreaks, harbors large populations of diverse microorganisms, which are partially released into wash water during processing. However, the dynamics of bacterial communities in wash water during produce processing is poorly understood. In this study, we investigated the effect of chlorine (FC) and peracetic acid (PAA) on the microbiome dynamics in spinach and romaine lettuce rinse water. Treatments with increasing concentrations of sanitizers resulted in convergence of distinct microbiomes. The resultant sanitizer resistant microbiome showed dominant presence by Bacillus sp., Arthrobacter psychrolactophilus, Cupriavidus sp., and Ralstonia sp. Most of the FC and PAA resistant bacteria isolated from spinach and lettuce rinse water after sanitation were gram positive spore forming species including Bacillus, Paenibacillus, and Brevibacillus spp., while several PAA resistant Pseudomonas spp. were also isolated from lettuce rinse water. Inoculation of foodborne pathogens altered the microbiome shift in spinach rinse water under PAA treatment, but not in lettuce rinse water or FC treated samples. These inoculated foodborne pathogens were not isolated among the sanitizer resistant strains.
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Affiliation(s)
- Ganyu Gu
- Environmental Microbiology and Food Safety Laboratory, USDA ARS, Beltsville, MD, United States of America; Eastern Shore Agricultural Research and Extension Center, Virginia Tech, Painter, VA 23420, United States of America
| | - Andrea Ottesen
- Center for Food Safety and Applied Nutrition, US FDA, College Park, MD 20740, United States of America
| | - Samantha Bolten
- Environmental Microbiology and Food Safety Laboratory, USDA ARS, Beltsville, MD, United States of America
| | - Yaguang Luo
- Environmental Microbiology and Food Safety Laboratory, USDA ARS, Beltsville, MD, United States of America
| | - Steven Rideout
- Eastern Shore Agricultural Research and Extension Center, Virginia Tech, Painter, VA 23420, United States of America
| | - Xiangwu Nou
- Environmental Microbiology and Food Safety Laboratory, USDA ARS, Beltsville, MD, United States of America.
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16
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Li Y, Huang T, Bai C, Fu J, Chen L, Liang Y, Wang K, Liu J, Gong X, Liu J. Reduction, Prevention, and Control of Salmonella enterica Viable but Non-culturable Cells in Flour Food. Front Microbiol 2020; 11:1859. [PMID: 32973696 PMCID: PMC7472744 DOI: 10.3389/fmicb.2020.01859] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2020] [Accepted: 07/15/2020] [Indexed: 02/05/2023] Open
Abstract
The processing and storage conditions of flour food inevitably pose environmental stress, which promote bacteria to enter a viable but non-culturable (VBNC) state. The existence of VBNC cells causes false-negative detection in traditional culture-based detection methods, resulting in food quality and safety issues. This study aimed at investigating the influence factors including nutrition, acid, salt, and temperature for the entry into a VBNC state of Salmonella enterica and an efficient detection method. During induction with multi-stress conditions, nutrition starvation antagonizes with low-level acidity. Besides, high-level acidity was considered as an inhibitor for VBNC induction. Four inducers including nutrition starvation, salt stress, low-level acidity, and low temperature were concluded for a VBNC state. In addition, the keynote conditions for S. enterica entering a VBNC state included (i) nutrient-rich acidic environment, (ii) oligotrophic low-acidity environment, and (iii) oligotrophic refrigerated environment. Based on the keynote conditions, the environmental conditions of high acidity (1.0% v/v acetate) with low temperature (-20°C) could successfully eliminate the formation of S. enterica VBNC cells in flour food. In addition, combining with propidium monoazide pretreatment, PCR technology was applied to detect S. enterica VBNC cells. The sensitivity of the PMA-PCR technology was 105 CFU/ml in an artificially simulated food system. The results derived from this study might aid in the detection and control of VBNC state S. enterica in flour food products.
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Affiliation(s)
- Yanmei Li
- Department of Haematology, Guangzhou Women and Children’s Medical Center, Guangzhou Medical University, Guangzhou, China
| | - Tengyi Huang
- Department of Laboratory Medicine, The Second Affiliated Hospital of Shantou University Medical College, Shantou, China
| | - Caiying Bai
- Guangdong Women and Children Hospital, Guangzhou, China
| | - Jie Fu
- Department of Haematology, Guangzhou Women and Children’s Medical Center, Guangzhou Medical University, Guangzhou, China
| | - Ling Chen
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China
| | - Yi Liang
- Guangdong Zhongqing Font Biochemical Science and Technology Co., Ltd., Maoming, China
| | - Kan Wang
- Research Center of Translational Medicine, The Second Affiliated Hospital of Shantou University Medical College, Shantou, China
| | - Jun Liu
- School of Materials Science and Engineering, South China University of Technology, Guangzhou, China
| | - Xiangjun Gong
- School of Materials Science and Engineering, South China University of Technology, Guangzhou, China
- *Correspondence: Xiangjun Gong,
| | - Junyan Liu
- Department of Civil and Environmental Engineering, University of Maryland, College Park, MD, United States
- Junyan Liu,
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17
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Dong K, Pan H, Yang D, Rao L, Zhao L, Wang Y, Liao X. Induction, detection, formation, and resuscitation of viable but non‐culturable state microorganisms. Compr Rev Food Sci Food Saf 2019; 19:149-183. [DOI: 10.1111/1541-4337.12513] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Revised: 10/21/2019] [Accepted: 11/14/2019] [Indexed: 01/05/2023]
Affiliation(s)
- Kai Dong
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthCollege of Food Science and Nutritional EngineeringChina Agricultural University Beijing China
- College of Food Science and Nutritional EngineeringChina Agricultural University Beijing China
- Key Lab of Fruit and Vegetable ProcessingMinistry of Agriculture and Rural Affairs Beijing China
| | - Hanxu Pan
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthCollege of Food Science and Nutritional EngineeringChina Agricultural University Beijing China
- College of Food Science and Nutritional EngineeringChina Agricultural University Beijing China
- Key Lab of Fruit and Vegetable ProcessingMinistry of Agriculture and Rural Affairs Beijing China
| | - Dong Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthCollege of Food Science and Nutritional EngineeringChina Agricultural University Beijing China
- College of Food Science and Nutritional EngineeringChina Agricultural University Beijing China
- Key Lab of Fruit and Vegetable ProcessingMinistry of Agriculture and Rural Affairs Beijing China
| | - Lei Rao
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthCollege of Food Science and Nutritional EngineeringChina Agricultural University Beijing China
- College of Food Science and Nutritional EngineeringChina Agricultural University Beijing China
- Key Lab of Fruit and Vegetable ProcessingMinistry of Agriculture and Rural Affairs Beijing China
| | - Liang Zhao
- College of Food Science and Nutritional EngineeringChina Agricultural University Beijing China
- Key Lab of Fruit and Vegetable ProcessingMinistry of Agriculture and Rural Affairs Beijing China
| | - Yongtao Wang
- College of Food Science and Nutritional EngineeringChina Agricultural University Beijing China
- Key Lab of Fruit and Vegetable ProcessingMinistry of Agriculture and Rural Affairs Beijing China
| | - Xiaojun Liao
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthCollege of Food Science and Nutritional EngineeringChina Agricultural University Beijing China
- College of Food Science and Nutritional EngineeringChina Agricultural University Beijing China
- Key Lab of Fruit and Vegetable ProcessingMinistry of Agriculture and Rural Affairs Beijing China
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