PL EN


Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
2019 | 69 | 1 |

Tytuł artykułu

Behavior of Listeria innocua strains under pressure treatment - inactivation and sublethal injury

Treść / Zawartość

Warianty tytułu

Języki publikacji

EN

Abstrakty

EN
The inactivation and sublethal injury of two strains of Listeria innocua (one collection strain and one wild strain isolated from beetroot juice) suspended in beetroot juice and in model solutions, after high hydrostatic pressure (HHP) were investigated. Changes within the population assessed by plating count methods of both L. innocua strains suspended in a buffer pH 4.0 were more noticeable than in the natural beetroot juice environment. In beetroot juice the lethal effect was reported after 1 min of pressure treatment at 400 MPa for the collection strain. In the case of the wild type strain, exposure to the maximal parameters of the compression process (400 MPa, 10 min) decreased the population number below 1 log (CFU/mL) but did not cause complete injury. The collection strain of L. innocua was easier to inactivate in beetroot juice than the strain isolated from this environment. The maximum level of sublethal injury was observed when the cells were suspended in a buffer pH 7.0. Structural damage in cell membranes after HHP processing was observed using a transmission electron microscope (TEM).

Wydawca

-

Rocznik

Tom

69

Numer

1

Opis fizyczny

p.45-52,fig.,ref.

Twórcy

  • Department of Fruit and Vegetable Product Technology, Prof.Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka str., 02–532 Warsaw, Poland
  • Department of Fruit and Vegetable Product Technology, Prof.Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka str., 02–532 Warsaw, Poland
  • Laboratory of Biological Materials, Institute of High Pressure Physics, Polish Academy of Sciences, 29/37 Sokolowska str., 01–142 Warsaw, Poland
  • Laboratory of Biological Materials, Institute of High Pressure Physics, Polish Academy of Sciences, 29/37 Sokolowska str., 01–142 Warsaw, Poland

Bibliografia

  • 1. Alpas, H., Kalchayanand, N., Bozoglu, F., Ray, B. (2000). Interactions of high hydrostatic pressure, pressurization temperaturę and pH on death and injury of pressure – resistant and pressure – sensitive strains of foodborne pathogens. International Journal of Food Microbiology, 60, 33–42.
  • 2. Alpas, H., Kalchayanand, N., Bozoglu, F., Sikes, A., Dunne, C.P. (1999). Variation in resistance to hydrostatic pressure among strains of food – borne pathogens. Applied and Environmental Microbiology, 65(9), 4248–4251.
  • 3. Boeijen, I.K.H. van, Chavaroche, A.A.E., Valderrama, W.B.,Moezelaar, R., Zweitering, M.H., Abee, T. (2010). Population diversity of Listeria monocytogenes LO28: phenotypic and genotypic characterization of variants resistant to high hydrostatic pressure. Applied and Environmental Microbiology, 76(7), 2225–2233.4. Clifford, T., Howatson, G., West, D.J., Stevenson, E.J. (2015). The potential benefits of red beetroot supplementation in health and disease. Nutrients, 7(4), 2801–2822
  • 5. Commission Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs
  • 6. Escolar, C., Gόmez, D., Ruiz-Garcia, M.D.R., Conchello, P.,Herrera, A. (2017) Antimicrobial resistance profiles of Listeria monocytogenes and Listeria innocua isolated from ready-to-eat products of animal origin in Spain. Foodborne Pathogens and Diseases, 14(6), 357–363.
  • 7. Espina, L., Garcia–Gonzalo, D., Pagan, R. (2016). Detection of thermal sublethal injury in Escherichia coli via the selective medium plating technique: mechanisms and improvements. Frontiers in Microbiology, 7, art. no. 1376.
  • 8. Goulet, V., Hedberg, C., Le Monnier, A., de Valk, H. (2008). Increasing incidence of listeriosis in France and other European countries. Emerging Infectious Diseases, 14(5), 734 – 740.
  • 9. Hauben, K.J.A., Bartlett, D.H., Soontjens, C.C.F., Cornelis, K., Wuytack, E.Y., Michiels, C.W. (1997). Escherichia coli mutants resistant to inactivation by high hydrostatic pressure. Applied and Environmental Microbiology, 63(3), 945–950.
  • 10. Hoover, D.G., Metrick, C., Papineau, A.M., Farkas, D.F., Knorr, D. (1989). Biological effects of high hydrostatic pressure on food microorganisms. Food Technology, 43(3), 99–107.
  • 11. Huang, H.W., Lung, H.M., Chang, Y.H., Yang, B.B., Wang, Ch.Y. (2015). Inactivation of pathogenic Listeria monocytogenes in raw milk by high hydrostatic pressure. Foodborne Pathogens and Diseases, 12(2), 139–144.
  • 12. Jofré, A., Aymerich, T., Bover-Cid, S., Garriga, M. (2010). Inactivation and recovery of Listeria monocytogenes, Salmonella enterica and Staphylococcus aureus after high hydrostatic treatments up to 900 MPa. International Microbiology, 13(3), 105–112.
  • 13. Jordan, S.L., Pascual, C., Bracey, E., Mackey, B.M. (2001). Inactivation and injury of pressure – resistant strains of Escherichia coli O157 and Listeria monocytogenes in fruit juice. Journal of Applied Microbiology, 91(3), 463–469.
  • 14. Mackey, B.M., Forestière, K., Issaacs, N.S., Stenning, R., Brooker, B. (1994). The effect of high hydrostatic pressure on Salmonella thompson and Listeria monocytogenes examined by electron microscopy. Letters in Applied Microbiology, 19(6), 429–432.
  • 15. Mackey. B.M., Injured bacteria (2000). In B.M. Lund, T.C. Baird-Parker, G.W. Gould (eds). The Microbial Safety and Quality of Food, vol. 1. Aspen Publisher Inc., Gaithersburg, Maryland, USA, pp. 315–341.
  • 16. Mañas, P., Mackey, B.M. (2004). Morphological and physiological changes induced by high hydrostatic pressure in exponential and stationary phase cells of Escherichia coli: relationship with cell death. Applied and Environmental Microbiology, 70(3), 1545–1554.
  • 17. Patterson, M.F, Quinn, M., Simpson, R., Gilmour, A. (1995). Sensitivity of vegetative pathogens to high hydrostatic pressure treatments in phosphate – buffered saline and foods. Journal of Food Protection,58(5), 524–529.
  • 18. Prieto-Calvo, M., Prieto, M, Lopez, M., Alvarez-Ordóñez, A. (2014). Effects of high hydrostatic pressure on Escherichia coli ultrastructure, membrane integrity and molecular composition as assessed by FTIR spectroscopy and microscopic imaging techniques. Molecules, 19, 21310–21323.
  • 19. Reynolds, E.S. (1963). The use of lead citrate at high pH as electron-opaque stain for electron microscopy. Journal of Cell Biology, 17, 208–213.
  • 20. Sapers, G.M. (2003). Washing and sanitizing raw materials for minimally processed fruit and vegetable products. In J.S. Novak, G. M. Sapers, V.K. Juneja (eds.). Microbial Safety of Minimally Processed Foods. CRC Press, Boca Raton, Florida, USA, pp. 221–253.
  • 21. Sokołowska, B., Woźniak, Ł., Skąpska, S., Porębska, I., Nasiłowska, J., Rzoska, S.J. (2017). Evaluation of quality changes of beetroot juice after high hydrostatic pressure processing. High Pressure Research, 37(2), 214–222.
  • 22. Sokołowska, B., Skąpska, S., Niezgoda, J., Rutkowska, M., Dekowska, A., Rzoska, S.J. (2014). Inactivation and sublethal injury of Escherichia coli and Listeria innocua by high hydrostatic pressure in model suspensions and beetroot juice. High Pressure Research, 34(1), 147–155.
  • 23. Sokołowska, B., Skąpska, S., Fonberg-Broczek, M., Niezgoda, J., Rutkowska, M., Chotkiewicz, M., Dekowska, A., Rzoska, S.J. (2013). The effect of high hydrostatic pressure on the survival of Saccharomyces cerevisiae in model suspensions and beetroot juice. High Pressure Research 33(1), 165–171.
  • 24. Sokołowska, B., Chotkiewicz, M., Niezgoda, J., Dekowska, A. (2011). Evaluation of microbial contamination of commercially available unpasteurized, freshly squeezed fruity and vegetable juice. Zeszyty Problemowe Postępów Nauk Rolniczych, 569, 219–228 (in Polish; English abstract).
  • 25. Stewart, C.M., Jewett, F.F., Dunne, C.P., Hoover, D.G. (1997). Effect of concurrent high hydrostatic pressure, acidity and heat on the injury and destruction of Listeria monocytogenes. Journal of Food Safety, 17(1), 23–36.
  • 26. USDA Food Composition Databases [https://ndb.nal.usda.gov/ndb/search/list_28.02.2018].
  • 27. Wang, C.Y., Huang, H.W., Hsu, C.P., Yang, B.B. (2016). Recent advances in food processing using high hydrostatic pressure technology. Critical Reviews in Food Science and Nutrition, 56(4), 527–540.
  • 28. Wesche, A.M., Gurtler, J.B., Marks, B.P., Ryser, E.T. (2009). Stress, sublethal injury, resuscitation and virulence of bacterial foodborne pathogens. Journal of Food Protection, 72(5), 1121–1138.
  • 29. Yang, B.W., Shi, Y., Xia, X.D., Xi, M.L., Wang, X., Ji, B.Y., Meng, J.H. (2012). Inactivation of foodborne pathogens in raw milk using high hydrostatic pressure. Food Control, 28(2), 273–278
  • 30. Yuste, J., Capellas, M., Fung, D.Y.C., Mor–Mur, M. (2004). Inactivation and sublethal injury of foodborne pathogens by high pressure processing: Evaluation with conventional media and thin agar layer method. Food Research International, 37(9), 861 – 866.
  • 31. Zielińska-Przyjemska, M, Olejnik, A., Dobrowolska-Zachwieja, A., Grajek, W. (2009). In vitro effects of beetroot juice and chips on oxidative metabolism and apoptosis in neutrophils from obese individuals. Phytotherapy Research, 23(1), 49–55.

Typ dokumentu

Bibliografia

Identyfikatory

Identyfikator YADDA

bwmeta1.element.agro-c51df354-6ced-40c1-b506-87dea30eeb8f
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.