Literature DB >> 33600440

Sensitivity of wild-type and rifampicin-resistant O157 and non-O157 Shiga toxin-producing Escherichia coli to elevated hydrostatic pressure and lactic acid in ground meat and meat homogenate.

Abimbola Allison1, Aliyar Cyrus Fouladkhah1.   

Abstract

Various serogroups of Shiga toxin-producing Escherichia coli have been epidemiologically associated with foodborne disease episodes in the United States and around the globe, with E. coli O157: H7 as the dominant serogroup of public health concern. Serogroups other than O157 are currently associated with about 60% of Shiga toxin-producing E. coli related foodborne illness episodes. Current study evaluated sensitivity of the O157 and epidemiologically important non-O157 serogroups of the pathogen to elevated hydrostatic pressure and 1% lactic acid. Pressure intensity of 250 to 650 MPa were applied for 0 to 7 min for inactivation of strain mixtures of wild-type and rifampicin-resistant E. coli O157, as well as O26, O45, O103, O111, O121, and O145 serogroups and ATCC® 43895™ strain in ground meat and 10% meat homogenate. E. coli O157 were reduced (p < 0.05) from 6.86 ± 0.2 to 4.56 ± 0.1 log CFU/g when exposed to pressure of 650 MPa for 7 min. Corresponding reductions (p < 0.05) for non-O157 E. coli were from 6.98 ± 0.3 to 4.72 ± 0.1. The D-values at 650 MPa were 3.71 and 3.47 min for O157 and non-O157 serogroups, respectively. Presence of 1% lactic acid to a great extent augmented (p < 0.05) decontamination efficacy of the treatment in meat homogenate resulting in up to 5.6 and 6.0 log CFU/mL reductions for O157 and non-O157 serogroups, respectively. Among the tested serogroups, the wild-type and rifampicin-resistant phenotypes exhibited (p ≥ 0.05) comparable pressure sensitivity. Thus, these two phenotypes could be used interchangeably in validation studies. Our results also illustrate that, application of elevated hydrostatic pressure could be utilized for assuring safety of ground and non-intact meat products against various serogroups of Shiga toxin-producing E. coli. Addition of 1% lactic acid additionally provided industrially appreciable augmentation in efficacy of the pressure-based treatments.

Entities:  

Year:  2021        PMID: 33600440      PMCID: PMC7891723          DOI: 10.1371/journal.pone.0246735

Source DB:  PubMed          Journal:  PLoS One        ISSN: 1932-6203            Impact factor:   3.240


  28 in total

Review 1.  Non-O157 Shiga toxin-producing Escherichia coli in foods.

Authors:  Emily C Mathusa; Yuhuan Chen; Elena Enache; Lloyd Hontz
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2.  Challenges to meat safety in the 21st century.

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3.  Lactic acid resistance of Shiga toxin-producing Escherichia coli and multidrug-resistant and susceptible Salmonella Typhimurium and Salmonella Newport in meat homogenate.

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Journal:  Food Microbiol       Date:  2013-06-19       Impact factor: 5.516

4.  Inactivation of Shiga Toxin-Producing Escherichia coli and Listeria monocytogenes within Plant versus Beef Burgers in Response to High Pressure Processing.

Authors:  Anna C S Porto-Fett; Laura E Shane; Bradley A Shoyer; Manuela Osoria; Yangjin Jung; John B Luchansky
Journal:  J Food Prot       Date:  2020-05-01       Impact factor: 2.077

Review 5.  ASAS Centennial Paper: Developments and future outlook for preharvest food safety.

Authors:  S P Oliver; D A Patel; T R Callaway; M E Torrence
Journal:  J Anim Sci       Date:  2008-08-15       Impact factor: 3.159

6.  Biofilm formation of O157 and non-O157 Shiga toxin-producing Escherichia coli and multidrug-resistant and susceptible Salmonella typhimurium and newport and their inactivation by sanitizers.

Authors:  Aliyar Fouladkhah; Ifigenia Geornaras; John N Sofos
Journal:  J Food Sci       Date:  2013-04-19       Impact factor: 3.167

7.  Foodborne illness acquired in the United States--major pathogens.

Authors:  Elaine Scallan; Robert M Hoekstra; Frederick J Angulo; Robert V Tauxe; Marc-Alain Widdowson; Sharon L Roy; Jeffery L Jones; Patricia M Griffin
Journal:  Emerg Infect Dis       Date:  2011-01       Impact factor: 6.883

8.  Interactions of Carvacrol, Caprylic Acid, Habituation, and Mild Heat for Pressure-Based Inactivation of O157 and Non-O157 Serogroups of Shiga Toxin-Producing Escherichia coli in Acidic Environment.

Authors:  Md Niamul Kabir; Sadiye Aras; Abimbola Allison; Jayashan Adhikari; Shahid Chowdhury; Aliyar Fouladkhah
Journal:  Microorganisms       Date:  2019-05-23

9.  Sensitivity of Salmonella serovars and natural microflora to high-pressure pasteurization: Open access data for risk assessment and practitioners.

Authors:  Abimbola Allison; Aliyar Fouladkhah
Journal:  Data Brief       Date:  2018-10-04

10.  Synergism of Mild Heat and High-Pressure Pasteurization Against Listeria monocytogenes and Natural Microflora in Phosphate-Buffered Saline and Raw Milk.

Authors:  Abimbola Allison; Shahid Chowdhury; Aliyar Fouladkhah
Journal:  Microorganisms       Date:  2018-10-03
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  1 in total

1.  Synergistic Effects of Nisin, Lysozyme, Lactic Acid, and CitricidalTM for Enhancing Pressure-Based Inactivation of Bacillus amyloliquefaciens, Geobacillus stearothermophilus, and Bacillus atrophaeus Endospores.

Authors:  Sadiye Aras; Niamul Kabir; Sabrina Wadood; Jyothi George; Shahid Chowdhury; Aliyar Cyrus Fouladkhah
Journal:  Microorganisms       Date:  2021-03-21
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