scholarly journals Efficacy of Bacteriophage Cocktail to Control E. coli O157:H7 Contamination on Baby Spinach Leaves in the Presence or Absence of Organic Load

2021 ◽  
Vol 9 (3) ◽  
pp. 544
Author(s):  
Badrinath Vengarai Jagannathan ◽  
Steven Kitchens ◽  
Paul Priyesh Vijayakumar ◽  
Stuart Price ◽  
Melissa Morgan
Keyword(s):  
Foodborne Pathogens ◽  
Fruits And Vegetables ◽  
Healthy Lifestyle ◽  
Foodborne Pathogen ◽  
Organic Load ◽  
Lytic Bacteriophage ◽  
Foodborne Illnesses ◽  
E Coli ◽  
Pathogen Reduction ◽  
Spinach Leaves

Fruits and vegetables are high in nutrients that are essential for a healthy lifestyle. However, they also harbor an extensive array of microorganisms such as bacteria, which can be beneficial, neutral, or pathogenic. Foodborne pathogens can contaminate produce at any stage from the farm to the consumer’s table. Appropriate washing techniques using sanitizers can reduce the risk of pathogen contamination. Issues related to maintaining concentration, efficacy, and other problems have been a challenge for the food industry and, when left unresolved, have led to different outbreaks of foodborne illnesses. In this study, the efficacy of a lytic bacteriophage cocktail was examined for its ability to infect and reduce the contamination of Escherichia coli O157:H7 (E. coli O157:H7), in media with a high organic load, using a microplate technique. The study was conducted for 3 h to determine if the bacteriophage cocktail could reduce the pathogen in the presence of a high organic load. A significant (p < 0.05) reduction in the population of E. coli O157:H7 was observed, representing a 99.99% pathogen reduction at the end of 3 h. Fresh spinach leaves were washed in sterile potable or organic water (~9000 ppm organic load) containing E. coli O157:H7 and a bacteriophage cocktail to study the effectiveness of bacteriophages against the foodborne pathogen. Results indicated that the bacteriophage significantly (p < 0.05) reduced the contamination of E. coli O157:H7 in both situations. The study also demonstrated the bacteriophages’ ability to infect and reduce the pathogen in an organic-rich environment. This characteristic differs from commercially available sanitizers that have demonstrated a tendency to bind with the available organic load. Thus, these studies highlight the advantage of employing bacteriophages during produce wash to eliminate foodborne pathogen contamination on fruits and vegetables.

Escherichia coli O157:H7 Populations in Sheep Can Be Reduced by Chlorate Supplementation†

2003 ◽  
Vol 66 (2) ◽  
pp. 194-199 ◽  
Author(s):  
T. R. CALLAWAY ◽  
T. S. EDRINGTON ◽  
R. C. ANDERSON ◽  
K. J. GENOVESE ◽  
T. L. POOLE ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Nitrate Reductase ◽  
Foodborne Pathogens ◽  
Intestinal Tract ◽  
Foodborne Pathogen ◽  
Escherichia Coli O157 ◽  
Foodborne Illnesses ◽  
Fatty Acid Production ◽  
E Coli ◽  
Ruminant Animals

Ruminant animals are a natural reservoir of the foodborne pathogen Escherichia coli O157:H7. Some foodborne pathogens (e.g., E. coli) are equipped with a nitrate reductase that cometabolically reduces chlorate. The intracellular reduction of chlorate to chlorite kills nitrate reductase–positive bacteria; however, species that do not reduce nitrate are not affected by chlorate. Therefore, it has been suggested that ruminants be supplemented with chlorate prior to shipment for slaughter in order to reduce foodborne illnesses in human consumers. Sheep (n = 14) were fed a high-grain ration and were experimentally infected with E. coli O157:H7. These sheep were given an experimental product (XCP) containing the equivalent of either 2.5 mM NaNO3 and 100 mM NaCl (control sheep; n = 7) or 2.5 mM NaNO3 and 100 mM NaClO3 (chlorate [XCP]–treated sheep; n = 7). Control and XCP-treated sheep were treated for 24 h; XCP treatment reduced the population of inoculated E. coli O157:H7 (P &lt; 0.05) from 102, 105, and 105 CFU/g in the rumen, cecum, and rectum, respectively, to &lt;101 CFU/g in all three sections of the gastrointestinal tract. The number of sheep testing positive for E. coli O157:H7 was significantly reduced by XCP treatment. In a similar fashion, total E. coli and coliforms were also reduced (P &lt; 0.05) in all three compartments of the intestinal tract. Intestinal pH, total volatile fatty acid production, and the acetate/propionate ratio were unaffected by XCP treatment. On the basis of these results, it appears that chlorate treatment can be an effective method for the reduction of E. coli O157:H7 populations in ruminant animals immediately prior to slaughter.

Bacteriological Survey of Ready-to-Eat Lettuce, Fresh-Cut Fruit, and Sprouts Collected from the Swiss Market

2012 ◽  
Vol 75 (7) ◽  
pp. 1338-1341 ◽  
Author(s):  
D. ALTHAUS ◽  
E. HOFER ◽  
S. CORTI ◽  
A. JULMI ◽  
R. STEPHAN
Keyword(s):  
Foodborne Pathogens ◽  
Fruits And Vegetables ◽  
Summer Season ◽  
Central Importance ◽  
Salmonella Spp ◽  
E Coli ◽  
Indicator Microorganism ◽  
Fresh Vegetables ◽  
Fresh Cut ◽  
Public Health Protection

The consumption of ready-to-eat fresh vegetables has increased significantly in the recent decades. So far, no data are available on the bacteriological burden and the prevalence of foodborne pathogens in ready-to-eat lettuce, fresh-cut fruit, and sprouts on the Swiss market. This study was based on investigations carried out during 2 months of the summer season in 2011. Samples of 142 salads, 64 fresh-cut fruit, and 27 sprouts were included in this study. Escherichia coli, an indicator microorganism for fecal contamination, was only found in 5 lettuce samples, with amounts ranging between 2 and 3 log CFU/g. No Salmonella spp. were detected from any of the 233 samples analyzed in this study, and a low occurrence was found for contamination with L. monocytogenes, Shiga toxin–producing E. coli, enteropathogenic E. coli, and Cronobacter. From the results of the present study, we conclude that even in a country where the use of chlorine solutions to sanitize fruits and vegetables in the fresh-cut industry is not allowed, it is possible to produce ready-to-eat lettuce, fresh-cut fruit, and sprouts with high microbiological standards. Strict maintenance of good practices of hygiene at preharvest, harvest, and postharvest levels is of central importance to ensure both public health protection and product quality.

Susceptibility of Antibiotic-Resistant and Antibiotic-Sensitive Foodborne Pathogens to Acid Anionic Sanitizers

1998 ◽  
Vol 61 (10) ◽  
pp. 1390-1395 ◽  
Author(s):  
JOHN A. LOPES
Keyword(s):  
Foodborne Pathogens ◽  
Fruits And Vegetables ◽  
Food Additives ◽  
Attractive Alternative ◽  
Gram Negative Bacteria ◽  
Antibiotic Resistant ◽  
Microbicidal Activity ◽  
E Coli ◽  
Bactericidal Efficacy ◽  
Resistant Strains

Acid anionic sanitizers for treatment of fruits and vegetables were prepared using ingredients generally recognized as safe by the U.S. Food and Drug Administration or anionic surfactants and organic acid food additives. They met the regulatory definition as sanitizers by showing bactericidal efficacy of 99.999% in 30 s against Staphylococcus aureus ATCC 6538 and Escherichia coli ATCC 11229. These sanitizers showed a broad spectrum of microbicidal activity against both gram-positive and gram-negative bacteria. Antibiotic-sensitive and resistant strains of Listeria monocytogenes and Salmonella typhimurium were equally susceptible to these sanitizers. The acid anionic sanitizers showed microbicidal efficacy equal to that of hypochlorite against Aeromonas hydrophila, E. coli O157:H7, L. monocytogenes, Pseudomonas aeruginosa, S. typhimurium, and S. aureus. Unlike most other sanitizers, these agents do not covalently react with organic components of food; unlike cationic agents, they do not leave residues. The acid anionic sanitizers are prepared using stable, biodegradable, and nontoxic ingredients. Rapid microbicidal activity and the ease of storage, transportation, and use make these sanitizers an attractive alternative to hypochlorite for sanitizing fruits and vegetables.

scholarly journals A New Protocol to Detect Multiple Foodborne Pathogens with PCR Dipstick DNA Chromatography after a Six-Hour Enrichment Culture in a Broad-Range Food Pathogen Enrichment Broth

2013 ◽  
Vol 2013 ◽  
pp. 1-10 ◽  
Author(s):  
Masahiro Hayashi ◽  
Tatsuya Natori ◽  
Sayoko Kubota-Hayashi ◽  
Machiko Miyata ◽  
Kiyofumi Ohkusu ◽  
...  
Keyword(s):  
Foodborne Pathogens ◽  
Enrichment Culture ◽  
Screening Method ◽  
Foodborne Pathogen ◽  
Detection Sensitivity ◽  
Ground Meat ◽  
Enrichment Broth ◽  
E Coli ◽  
Rapid Polymerase Chain Reaction ◽  
Food Pathogen

A quick foodborne pathogen screening method after six-hour enrichment culture with a broad-range food pathogen enrichment broth is described. Pathogenic factors ofSalmonella enterica,Shigellaspp., enteroinvasiveEscherichia coli, and enterohemorrhagicE. coliare amplified with a cocktail primer and rapid polymerase chain reaction (PCR), which finishes amplification in 30 min. The PCR amplicon was differentiated with a dipstick DNA chromatography assay in 5–10 min. Starting from a four- to six-hour enrichment culture, this assay was finished within 45 min. Detection sensitivity of this protocol was less than 2.5 CFU/25 g forS. entericaand 3.3 CFU/25 g for enterohemorrhagicE. coliin spiked ground meat experiments.

scholarly journals Biocontrol of Escherichia coli O157:H7 in ready-to-eat salad using a lytic bacteriophage

2017 ◽  
Vol 73 (7) ◽  
pp. 422-424
Author(s):  
Gizem Cufaoglu ◽  
Bahar Onaran Naim Deniz Ayaz ◽  
Muammer Goncuoglu ◽  
Fatma Seda Ormancı
Keyword(s):  
Biocontrol Agent ◽  
Foodborne Pathogen ◽  
Storage Period ◽  
Storage Conditions ◽  
Heating Process ◽  
Lytic Bacteriophage ◽  
E Coli ◽  
C Storage ◽  
Life Threatening ◽  
In The Beginning

E. coli O157:H7 is a life threatening foodborne pathogen associated with thousands of infections. Controlling such bacterial pathogens in raw and ready-to-eat foods has gained urgency with each passing day. The use of specific virulent bacteriophages as a biocontrol agent on minimally processed foods is an effective, natural and non-destructive treatment. This study was aimed at determining the efficiency of a lytic bacteriophage against E. coli O157:H7 in ready-to-eat salads. For this purpose, E. coli O157:H7 NCTC 12900 (EC00) and nalidixic acid resistant E. coli O157:H7 ATCC 43895 (NA-EC95) were used as the model bacterium in decontamination trials of mayonnaise based ready-to-eat salads which are consumed without any heating process and include beans, carrots, potatoes, pickled cucumbers and salami. A previously described phage M8AEC16 which was classified in Myoviridae family was used as the biocontrol agent. The highest reductions were observed at 22°C storage conditions. Reductions reaching up to 2.7 log cfu/g of viable E. coli O157:H7 counts were observed in the beginning of the storage period. The findings of the study showed that phage M8AEC16 can be used as a biocontrol agent in the decontamination of E. coli O157:H7 in such mayonnaise based ready-to-eat salads.

Incidence and Toxin Production Ability of Escherichia coli O157:H7 Isolated from Cattle Trucks†

2007 ◽  
Vol 70 (10) ◽  
pp. 2383-2385 ◽  
Author(s):  
E. P. CUESTA ALONSO ◽  
S. E. GILLILAND ◽  
C. R. KREHBIEL
Keyword(s):  
Escherichia Coli ◽  
Potential Risk ◽  
Foodborne Pathogen ◽  
Toxin Production ◽  
Escherichia Coli O157 ◽  
Foodborne Illnesses ◽  
E Coli

Twelve cattle trucks were analyzed for the presence of Escherichia coli O157:H7. Three of them had been washed prior to arrival, and the others had not. Seventy-five percent of the trailers were positive for the presence of this foodborne pathogen. A total of 54 cultures were isolated and identified as E. coli O157:H7, all from the trucks that had not been cleaned. Most of the cultures (96.4%) produced Shiga-like toxin (verotoxin). No E. coli O157:H7 was detected in cattle trucks that were cleaned before arrival at the cattle pens. The incidence of E. coli O157:H7 in transport trailers increases the potential risk of contamination of cattle and transmission from farms to feedlots and to packing plants. This contamination increases the potential of contamination of meat during harvest and the risk of foodborne illnesses.

In Situ Generation of Chlorine Dioxide for Surface Decontamination of Produce

2017 ◽  
Vol 80 (4) ◽  
pp. 567-572 ◽  
Author(s):  
Cheng-An Hwang ◽  
Lihan Huang ◽  
Vivian Chi-Hua Wu
Keyword(s):  
Chlorine Dioxide ◽  
Foodborne Pathogens ◽  
Fruits And Vegetables ◽  
Sequential Treatment ◽  
Sodium Chlorite ◽  
Plant Tissues ◽  
Foodborne Illnesses ◽  
Surface Decontamination ◽  
Unique Surface

ABSTRACT Fresh fruits and vegetables are frequently contaminated with bacterial pathogens and implicated in foodborne illnesses. The objective of this study was to develop a unique surface decontamination method for produce using sodium chlorite and an acid in a sequential treatment. The surfaces of cantaloupe rinds, peels of cucumbers, stem scars of grape tomatoes, and leaves of baby spinach were inoculated with Salmonella or Listeria monocytogenes at 5 to 6 log CFU/g, submerged in 1.6 to 4% sodium chlorite solutions for 10 or 30 min, dried for 20 min, and then soaked in 6 mM hydrogen chloride (HCl) for 10 or 30 min and dried for 20 min. Control samples were treated with deionized water, sodium chlorite, HCl, or a premixed solution of sodium chlorite and HCl for comparison. The control treatments reduced the levels of both pathogens on the samples by only 0.3 to 2.9 log CFU/g, whereas the sequential treatment caused significantly higher reductions (P &lt; 0.05) of 5.1 to 5.6 log CFU/g, effectively eliminating the inoculated pathogens. The more effective decontamination resulting from the sequential treatment was attributed to the in situ formation of chlorine dioxide within the plant tissues under the surface by the reaction between sodium chlorite absorbed by the produce and HCl. These results suggest that the sequential use of sodium chlorite and acid is a potentially effective treatment for elimination of foodborne pathogens on produce.

Reduction of Escherichia coli O157:H7 on Produce by Use of Electrolyzed Water under Simulated Food Service Operation Conditions

2009 ◽  
Vol 72 (9) ◽  
pp. 1854-1861 ◽  
Author(s):  
PHILIPUS PANGLOLI ◽  
YEN-CON HUNG ◽  
LARRY R. BEUCHAT ◽  
C. HAROLD KING ◽  
ZHI-HUI ZHAO
Keyword(s):  
Escherichia Coli ◽  
Foodborne Pathogens ◽  
Fruits And Vegetables ◽  
Tap Water ◽  
Food Service ◽  
Escherichia Coli O157 ◽  
Electrolyzed Water ◽  
E Coli ◽  
Operation Conditions ◽  
Iceberg Lettuce

Treatment of fresh fruits and vegetables with electrolyzed water (EW) has been shown to kill or reduce foodborne pathogens. We evaluated the efficacy of EW in killing Escherichia coli O157:H7 on iceberg lettuce, cabbage, lemons, and tomatoes by using washing and/or chilling treatments simulating those followed in some food service kitchens. Greatest reduction levels on lettuce were achieved by sequentially washing with 14-A (amperage) acidic EW (AcEW) for 15 or 30 s followed by chilling in 16-A AcEW for 15 min. This procedure reduced the pathogen by 2.8 and 3.0 log CFU per leaf, respectively, whereas washing and chilling with tap water reduced the pathogen by 1.9 and 2.4 log CFU per leaf. Washing cabbage leaves for 15 or 30 s with tap water or 14-A AcEW reduced the pathogen by 2.0 and 3.0 log CFU per leaf and 2.5 to 3.0 log CFU per leaf, respectively. The pathogen was reduced by 4.7 log CFU per lemon by washing with 14-A AcEW and 4.1 and 4.5 log CFU per lemon by washing with tap water for 15 or 30 s. A reduction of 5.3 log CFU per lemon was achieved by washing with 14-A alkaline EW for 15 s prior to washing with 14-A AcEW for 15 s. Washing tomatoes with tap water or 14-A AcEW for 15 s reduced the pathogen by 6.4 and 7.9 log CFU per tomato, respectively. Application of AcEW using procedures mimicking food service operations should help minimize cross-contamination and reduce the risk of E. coli O157:H7 being present on produce at the time of consumption.

Antimicrobial Performance of Alkaline Ionic Fluid (GC-100X) and Its Ability To Remove Escherichia coli O157:H7 from the Surface of Tomatoes

2003 ◽  
Vol 66 (9) ◽  
pp. 1604-1610 ◽  
Author(s):  
N. H. KWON ◽  
S. H. KIM ◽  
J. Y. KIM ◽  
J. Y. LIM ◽  
J. M. KIM ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Foodborne Pathogens ◽  
Hard Water ◽  
Viable Cell ◽  
Organic Load ◽  
Korean Isolate ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Cell Counts ◽  
Chlorine Water

An efficacy test of GC-100X, a noncorrosive alkaline ionic fluid (pH 12) composed of free radicals and supplemented with xylitol, was carried out against six major foodborne pathogens—Staphylococcus aureus FRI 913, Salmonella enterica serovar Enteritidis ATCC 13076, S. enterica serovar Typhimurium DT104 Korean isolate, Vibrio parahaemolyticus ATCC 17803, Escherichia coli O157:H7 ATCC 43894, and Pseudomonas aeruginosa KCTC 1637—at three different temperatures (4, 25, and 36°C) with or without organic load (2% yeast extract). Results revealed a more than 4-log10 (CFU/ml) reduction (1.0 × 104 CFU/ml reduction) against all pathogens reacted at 37°C for 3 h in the absence of organic material. GC-100X solution diluted with an equal volume of distilled or standard hard water (300 ppm CaCO3) showed effective bactericidal activity, particularly against gram-negative bacteria. Washing efficacy of GC-100X solution was compared against E. coli O157:H7 on cherry tomato surfaces with those of a commercially used detergent and chlorine water (100 ppm). Viable cell counts of E. coli O157:H7 that had penetrated to the cores of tomatoes after sanitizing treatment revealed that GC-100X stock and its 5% diluted solutions had similar washing effects to 100-ppm chlorine water and were more effective than the other kitchen detergent. These results indicate that GC-100X has good bactericidal and sanitizing activities and is useful as a new sanitizer for food safety and kitchen hygiene.

scholarly journals Antimicrobial Effect of Guava Products against Foodborne Pathogens

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 778A-778
Author(s):  
Guochen Yang* ◽  
Salam A. Ibrahim ◽  
Carl E. Niedziela
Keyword(s):  
Foodborne Pathogens ◽  
Block Design ◽  
Foodborne Pathogen ◽  
Water Extract ◽  
Antimicrobial Effect ◽  
Viable Cell ◽  
Leaf Extracts ◽  
E Coli ◽  
Cell Counts ◽  
Survival And Growth

This study investigated antimicrobial effects of guava products on the survival and growth of Escherichia coli O157:H7 in liquid medium. Seven strains of E. coli O157:H7 (944, 380, E0019, F4546, H1730, Cider, 9727) were tested. These strains were maintained in BHI broth. Guava fruits were sliced into small pieces and blended using a blender. Guava juice and leaves were then extracted using three solvents: water, methanol and hexane. Fruit extracts were dissolved in 10 ml BHI broth tubes to make a fruit solution of 5% (w/v). E. coli O157:H7 was inoculated into fruit solutions at 2 log cfu/mL. After incubation at 37 °C for 24 h, samples were serially diluted 10 folds. The proper diluent was spread-plated on TSA in duplicate. After incubation at 35 °C for 24 h, viable cell counts were obtained. The experiment was replicated three times in a randomized complete-block design. Results demonstrated that guava products (fruit, juice, and leaf extracts) significantly reduced survival and growth of the tested foodborne pathogen strains. Water extract showed the highest antimicrobial activity, followed by methanol and hexane. These results indicate guava extracts are a potential antimicrobial agent to ensure food safety.

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