Evaluation of biofilm-forming abilities of Listeria monocytogenes (ATCC 19115) and efficacy of different washing methods for removal of biofilm on apple

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 259-265
Author(s):  
Y. Ali ◽  
H.Y. Mah ◽  
E.T. Phuah ◽  
S.N. Chen ◽  
S.K. Yeo ◽  
...  
Keyword(s):  
Supply Chain ◽  
Listeria Monocytogenes ◽  
Biofilm Formation ◽  
Time Course ◽  
Tap Water ◽  
Fresh Produce ◽  
Foodborne Illness ◽  
Food Supply Chain ◽  
Log Reduction ◽  
Crystal Violet Assay

Fresh produce can be contaminated at any stage along the food supply chain. In this study, apple was chosen to determine the time course of biofilm formation by Listeria monocytogenes (ATCC 19115), as well as to compare the efficacy of different household washing methods such as scrubbing with hands under running tap water, soaking with and without commercial vegetable wash with different treatment times in removing the biofilm formation by L. monocytogenes on apple surface. The biofilm formation was quantified using crystal violet assay and the result showed that L. monocytogenes took 18 hrs to form matured biofilm on apple surface. Besides, scrubbing apples with hands under running tap water for 30 s and 60 s were the most effective method which significantly removed (P<0.05) biofilm formed on the apple surface with approximately 5.93 log reduction. Soaking apples with vegetable wash for 5 mins and 10 mins were also found to be significantly effective (P<0.05) in reducing L. monocytogenes biofilm. Since L. monocytogenes can form matured biofilm on fresh produce, therefore efficient washing step is important before consuming fresh produce to lower the risk of foodborne illness.

Kitchen-scale Treatments for Reduction of Listeria monocytogenes in Prepared Produce

2021 ◽  
Author(s):  
Carly Blair Gomez ◽  
Elliot T. Ryser ◽  
Bradley Marks
Keyword(s):  
Listeria Monocytogenes ◽  
Mortality Rate ◽  
Untreated Control ◽  
Tap Water ◽  
Fresh Produce ◽  
Foodborne Illness ◽  
Different Types ◽  
Low Incidence ◽  
The Impact ◽  
Water Rinse

Listeriosis, a foodborne illness caused by Listeria monocytogenes , has relatively low incidence, but a substantial mortality rate, particularly in immunocompromised populations. Because of the known risk of L. monocytogenes and other pathogens in produce, immunocompromised individuals are often placed on neutropenic diets that exclude fresh produce. Therefore, this study aimed to evaluate several kitchen-scale treatments as potential interventions to reduce L. monocytogenes in prepared produce. Cucumbers, apples, and celery were dip inoculated with a three-strain cocktail of L. monocytogenes and dried for 24 h. Inoculated products were subjected to the following treatments as applicable: commercial sanitizer soak (90 s, with agitation), tap water rinse (15 s), tap water soak (90 s, with agitation), surface blanching (25 s), tap water rinse (15 s) followed by peeling, and surface blanching (25 s) followed by peeling. Additionally, inoculum uptake in celery and the impact of two different types of peelers (mechanical crank and manual) were assessed. Treated samples were plated on differential media and incubated for 48 h at 37°C. L. monocytogenes populations were then enumerated and compared to the untreated control (log CFU/g). All treatments lacked efficacy for celery, with reductions significantly less ( P &lt; 0.05) than in other products, likely due to inoculum internalization. The sanitizer soak, tap water rinse, and tap water soak did not differ in efficacy ( P &gt; 0.05), which was low for cucumbers (&lt; 1.5 log CFU/g), apples (&lt; 1.3 log CFU/g), and celery (&lt; 0.7 log CFU/g). The two types of apple peelers did not differ in efficacy ( P &gt; 0.05). Surface blanching and surface blanching followed by peeling were the most effective treatments in both cucumbers and apples ( P &lt; 0.05), with average reductions of 4.2 to 5.1 and 3.5 to 5.9 log CFU/g, respectively.

scholarly journals Persistent Listeria monocytogenes Isolates from a Poultry-Processing Facility Form More Biofilm but Do Not Have a Greater Resistance to Disinfectants than Sporadic Strains

Pathogens ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 250 ◽  
Author(s):  
Daniel Rodríguez-Campos ◽  
Cristina Rodríguez-Melcón ◽  
Carlos Alonso-Calleja ◽  
Rosa Capita
Keyword(s):  
Listeria Monocytogenes ◽  
Food Processing ◽  
Biofilm Formation ◽  
Benzalkonium Chloride ◽  
Bacterial Persistence ◽  
Crystal Violet Assay ◽  
Processing Facility ◽  
Poultry Processing ◽  
Sessile Cells ◽  
Selection Of

Some strains of Listeria monocytogenes can persist in food-processing environments, increasing the likelihood of the contamination of foodstuffs. To identify traits that contribute to bacterial persistence, a selection of persistent and sporadic L. monocytogenes isolates from a poultry-processing facility was investigated for biofilm-forming ability (crystal violet assay). The susceptibility of sessile cells to treatments (five minutes) with sodium hypochlorite having 10% active chlorine (SHY: 10,000 ppm, 25,000 ppm, and 50,000 ppm) and benzalkonium chloride (BZK: 2500 ppm, 10,000 ppm, and 25,000 ppm) was also studied. All isolates exhibited biofilm formation on polystyrene. Persistent strains showed larger (p < 0.001) biofilm formation (OD580 = 0.301 ± 0.097) than sporadic strains (OD580 = 0.188 ± 0.082). A greater susceptibility to disinfectants was observed for biofilms of persistent strains than for those of sporadic strains. The application of SHY reduced biofilms only for persistent strains. BZK increased OD580 in persistent strains (2500 ppm) and in sporadic strains (all concentrations). These results indicate that the use of BZK at the concentrations tested could represent a public health risk. Findings in this work suggest a link between persistence and biofilm formation, but do not support a relationship between persistence and the resistance of sessile cells to disinfectants.

Factors impacting the quality of fresh produce in transportation and their mitigation strategies: empirical evidence from a developing economy

2021 ◽  
Vol 11 (2) ◽  
pp. 121-139
Author(s):  
Saurav Negi ◽  
Shantanu Trivedi
Keyword(s):  
Factor Analysis ◽  
Supply Chain ◽  
Food Supply ◽  
Developing Economies ◽  
Fresh Produce ◽  
Uttar Pradesh ◽  
Mitigation Strategies ◽  
Food Supply Chain ◽  
Content Type

PurposeThis study explores the factors that impact the quality of fresh produce in the transportation phase of the supply chain and the mitigation framework for improving the quality to curb the losses.Design/methodology/approachThis study aimed for an exploratory analysis using both quantitative and qualitative research methods. Using a questionnaire with responses from 172 transporters from the Uttar Pradesh region, India, primary data were gathered through a survey. Factors were identified using factor analysis and mitigation strategies were suggested for the factors through semi-structured interviews with six experts in transportation, agribusiness and food supply chain.FindingsFour factors that impact the quality were identified based on the factor analysis, namely operational issues, poor preservation, lack of ease of in-transit and poor infrastructure. The operational issue was found to be the main factor influencing the quality of fresh produce. The study also proposed the mitigation framework for the factors based on the interview results.Research limitations/implicationsThe present study is confined to the fresh produce supply chain transportation process, particularly fruits with an emphasis on the Uttar Pradesh region, India.Originality/valueThere is a lack of literature on implying mitigation strategies for factors affecting fresh produce quality in the transport process in India. Thus, this study attempts to fulfill this gap and has added to the food supply chain literature that could help scholars and practitioners in improving the food supply chain in developing economies.

scholarly journals Interactions between Microbial Food Safety and Environmental Sustainability in the Fresh Produce Supply Chain

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1655
Author(s):  
Francisco López-Gálvez ◽  
Perla A. Gómez ◽  
Francisco Artés ◽  
Francisco Artés-Hernández ◽  
Encarna Aguayo
Keyword(s):  
Supply Chain ◽  
Food Safety ◽  
Environmental Sustainability ◽  
Food Supply ◽  
Fresh Produce ◽  
Chain Structure ◽  
Microbial Safety ◽  
Food Supply Chain ◽  
Produce Safety ◽  
Use Of Resources

Improving the environmental sustainability of the food supply chain will help to achieve the United Nations Sustainable Development Goals (SDGs). This environmental sustainability is related to different SDGs, but mainly to SDG 2 (Zero Hunger), SDG 12 (Responsible Production and Consumption), SDG 13 (Climate Action), and SDG 15 (Life on Land). The strategies and measures used to improve this aspect of the food supply chain must remain in balance with other sustainability aspects (economic and social). In this framework, the interactions and possible conflicts between food supply chain safety and sustainability need to be assessed. Although priority must be given to safety aspects, food safety policies should be calibrated in order to avoid unnecessary deleterious effects on the environment. In the present review, a number of potential tensions and/or disagreements between the microbial safety and environmental sustainability of the fresh produce supply chain are identified and discussed. The addressed issues are spread throughout the food supply chain, from primary production to the end-of-life of the products, and also include the handling and processing industry, retailers, and consumers. Interactions of fresh produce microbial safety with topics such as food waste, supply chain structure, climate change, and use of resources have been covered. Finally, approaches and strategies that will prove useful to solve or mitigate the potential contradictions between fresh produce safety and sustainability are described and discussed. Upon analyzing the interplay between microbial safety and the environmental sustainability of the fresh produce supply chain, it becomes clear that decisions that are taken to ensure fresh produce safety must consider the possible effects on environmental, economic, and social sustainability aspects. To manage these interactions, a global approach considering the interconnections between human activities, animals, and the environment will be required.

scholarly journals Microbial glycoconjugates in organic pollutant bioremediation: recent advances and applications

2021 ◽  
Vol 20 (1) ◽  
Author(s):  
Pankaj Bhatt ◽  
Amit Verma ◽  
Saurabh Gangola ◽  
Geeta Bhandari ◽  
Shaohua Chen
Keyword(s):  
Surface Tension ◽  
Supply Chain ◽  
Biofilm Formation ◽  
Large Scale ◽  
Organic Pollutant ◽  
Living Systems ◽  
Food Supply Chain ◽  
Accelerate Degradation ◽  
Soil And Water ◽  
Enhanced Degradation

AbstractThe large-scale application of organic pollutants (OPs) has contaminated the air, soil, and water. Persistent OPs enter the food supply chain and create several hazardous effects on living systems. Thus, there is a need to manage the environmental levels of these toxicants. Microbial glycoconjugates pave the way for the enhanced degradation of these toxic pollutants from the environment. Microbial glycoconjugates increase the bioavailability of these OPs by reducing surface tension and creating a solvent interface. To date, very little emphasis has been given to the scope of glycoconjugates in the biodegradation of OPs. Glycoconjugates create a bridge between microbes and OPs, which helps to accelerate degradation through microbial metabolism. This review provides an in-depth overview of glycoconjugates, their role in biofilm formation, and their applications in the bioremediation of OP-contaminated environments.

scholarly journals Application of Whole Genome Sequencing to Aid in Deciphering the Persistence Potential of Listeria monocytogenes in Food Production Environments

2021 ◽  
Vol 9 (9) ◽  
pp. 1856
Author(s):  
Natalia Unrath ◽  
Evonne McCabe ◽  
Guerrino Macori ◽  
Séamus Fanning
Keyword(s):  
Listeria Monocytogenes ◽  
Whole Genome Sequencing ◽  
Genome Sequencing ◽  
Biofilm Formation ◽  
Food Production ◽  
Mortality Rates ◽  
Foodborne Illness ◽  
Whole Genome ◽  
Bioinformatic Tools ◽  
Production Environments

Listeria monocytogenes is the etiological agent of listeriosis, a foodborne illness associated with high hospitalizations and mortality rates. This bacterium can persist in food associated environments for years with isolates being increasingly linked to outbreaks. This review presents a discussion of genomes of Listeria monocytogenes which are commonly regarded as persisters within food production environments, as well as genes which are involved in mechanisms aiding this phenotype. Although criteria for the detection of persistence remain undefined, the advent of whole genome sequencing (WGS) and the development of bioinformatic tools have revolutionized the ability to find closely related strains. These advancements will facilitate the identification of mechanisms responsible for persistence among indistinguishable genomes. In turn, this will lead to improved assessments of the importance of biofilm formation, adaptation to stressful conditions and tolerance to sterilizers in relation to the persistence of this bacterium, all of which have been previously associated with this phenotype. Despite much research being published around the topic of persistence, more insights are required to further elucidate the nature of true persistence and its implications for public health.

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