scholarly journals Antimicrobial-Loaded Polymeric Micelles Inhibit Enteric Bacterial Pathogens on Spinach Leaf Surfaces During Multiple Simulated Pathogen Contamination Events

2021 ◽  
Vol 5 ◽  
Author(s):  
Yagmur Yegin ◽  
Keila L. Perez-Lewis ◽  
Shuhao Liu ◽  
Chris R. Kerth ◽  
Luis Cisneros-Zevallos ◽  
...  
Keyword(s):  
Food Safety ◽  
Polymeric Micelles ◽  
Bacterial Pathogens ◽  
Primary Objective ◽  
Antimicrobial Treatment ◽  
Refrigerated Storage ◽  
Post Harvest ◽  
Leaf Surfaces ◽  
Spinach Leaf ◽  
Contamination Events

Protecting fresh-packed produce microbiological safety against pre- and post-harvest microbial pathogen contamination requires innovative antimicrobial strategies. Although largely ignored in the scientific literature, there exists the potential for gross failure in food safety protection of fresh fruits and vegetables leading to opportunity for multiple produce contamination events to occur during production and post-harvest handling of food crops. The primary objective of this research was to determine the efficacy of plant-derived antimicrobial-loaded nanoparticles to reduce Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium on spinach leaf surfaces whilst simulating multiple pathogen contamination events (pre-harvest and post-harvest). Spinach samples were inoculated with a blend of E. coli O157:H7 and S. Typhimurium, each diluted to ~8.0 log10 CFU/mL. The inoculated samples were then submerged in solutions containing nanoparticles loaded with geraniol (GPN; 0.5 wt.% geraniol), unencapsulated geraniol (UG; 0.5 wt.%), or 200 ppm chlorine (HOCl; pH 7.0), with untreated samples serving for controls. Following antimicrobial treatment application, samples were collected for surviving pathogen enumeration or were placed under refrigeration (5°C) for up to 10 days, with periodic enumeration of pathogen loads. After 3 days of refrigerated storage, all samples were removed, aseptically opened and subjected to a second inoculation with both pathogens. Treatment of spinach surfaces with encapsulated geraniol reduced both pathogens to non-detectable numbers within 7 days of refrigerated storage, even with a second contamination event occurring 3 days after experiment initiation. Similar results were observed with the UG treatment, except that upon recontamination at day 3, a higher pathogen load was detected on UG-treated spinach vs. GPN-treated spinach. These data fill a research gap by providing a novel tool to reduce enteric bacterial pathogens on spinach surfaces despite multiple contamination events, a potential food safety risk for minimally processed edible produce.

Inhibition of Bacterial Pathogens in Medium and on Spinach Leaf Surfaces using Plant-Derived Antimicrobials Loaded in Surfactant Micelles

2015 ◽  
Vol 80 (11) ◽  
pp. M2522-M2529 ◽  
Author(s):  
Songsirin Ruengvisesh ◽  
Andre Loquercio ◽  
Elena Castell-Perez ◽  
T. Matthew Taylor
Keyword(s):  
Bacterial Pathogens ◽  
Surfactant Micelles ◽  
Leaf Surfaces ◽  
Spinach Leaf

scholarly journals Efficacy of post-harvest rinsing and bleach disinfection of E. coli O157:H7 on spinach leaf surfaces

2017 ◽  
Vol 62 ◽  
pp. 212-220 ◽  
Author(s):  
Nichola M. Kinsinger ◽  
Holly M. Mayton ◽  
Madeline R. Luth ◽  
Sharon L. Walker
Keyword(s):  
E Coli ◽  
Post Harvest ◽  
Leaf Surfaces ◽  
Spinach Leaf

scholarly journals Elicitation of Stress-Induced Phenolic Metabolites for Antimicrobial Applications against Foodborne Human Bacterial Pathogens

Antibiotics ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 109
Author(s):  
Ashish Christopher ◽  
Dipayan Sarkar ◽  
Kalidas Shetty
Keyword(s):  
Food Safety ◽  
Bacterial Pathogens ◽  
Health Benefits ◽  
Antimicrobial Properties ◽  
Pentose Phosphate ◽  
Plant Food ◽  
Gut Health ◽  
Phenolic Metabolites ◽  
Effective Strategies ◽  
Specific Objective

Foodborne bacterial pathogens in consumed foods are major food safety concerns worldwide, leading to serious illness and even death. An exciting strategy is to use novel phenolic compounds against bacterial pathogens based on recruiting the inducible metabolic responses of plant endogenous protective defense against biotic and abiotic stresses. Such stress-inducible phenolic metabolites have high potential to reduce bacterial contamination, and particularly improve safety of plant foods. The stimulation of plant protective response by inducing biosynthesis of stress-inducible phenolics with antimicrobial properties is among the safe and effective strategies that can be targeted for plant food safety and human gut health benefits. Metabolically driven elicitation with physical, chemical, and microbial elicitors has shown significant improvement in the biosynthesis of phenolic metabolites with antimicrobial properties in food and medicinal plants. Using the above rationale, this review focuses on current advances and relevance of metabolically driven elicitation strategies to enhance antimicrobial phenolics in plant food models for bacterial-linked food safety applications. Additionally, the specific objective of this review is to explore the potential role of redox-linked pentose phosphate pathway (PPP) regulation for enhancing biosynthesis of stress-inducible antibacterial phenolics in elicited plants, which are relevant for wider food safety and human health benefits.

scholarly journals Inhibition of Escherichia coli O157:H7 and Salmonella enterica Isolates on Spinach Leaf Surfaces Using Eugenol-Loaded Surfactant Micelles

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 575
Author(s):  
Songsirin Ruengvisesh ◽  
Chris R. Kerth ◽  
T. Matthew Taylor
Keyword(s):  
Escherichia Coli ◽  
Salmonella Enterica ◽  
Limit Of Detection ◽  
Sodium Dodecyl ◽  
Microbial Pathogens ◽  
Escherichia Coli O157 ◽  
Human Pathogens ◽  
Surfactant Micelles ◽  
Leaf Surfaces ◽  
Spinach Leaf

Spinach and other leafy green vegetables have been linked to foodborne disease outbreaks of Escherichia coli O157:H7 and Salmonella enterica around the globe. In this study, the antimicrobial activities of surfactant micelles formed from the anionic surfactant sodium dodecyl sulfate (SDS), SDS micelle-loaded eugenol (1.0% eugenol), 1.0% free eugenol, 200 ppm free chlorine, and sterile water were tested against the human pathogens E. coli O157:H7 and Salmonella Saintpaul, and naturally occurring microorganisms, on spinach leaf surfaces during storage at 5 °C over 10 days. Spinach samples were immersed in antimicrobial treatment solution for 2.0 min at 25 °C, after which treatment solutions were drained off and samples were either subjected to analysis or prepared for refrigerated storage. Whereas empty SDS micelles produced moderate reductions in counts of both pathogens (2.1–3.2 log10 CFU/cm2), free and micelle-entrapped eugenol treatments reduced pathogens by >5.0 log10 CFU/cm2 to below the limit of detection (<0.5 log10 CFU/cm2). Micelle-loaded eugenol produced the greatest numerical reductions in naturally contaminating aerobic bacteria, Enterobacteriaceae, and fungi, though these reductions did not differ statistically from reductions achieved by un-encapsulated eugenol and 200 ppm chlorine. Micelles-loaded eugenol could be used as a novel antimicrobial technology to decontaminate fresh spinach from microbial pathogens.

scholarly journals FORMATION OF A SOLIDARITY KITCHEN, USE OF POST-HARVEST LOSSES, AND FOOD SAFETY: ADVANCES AND CHALLENGES IN ADDRESSING SOCIAL VULNERABILITY

2017 ◽  
Vol 12 (4) ◽  
Author(s):  
Juçara Alvarindo Brito Soledade ◽  
Ryzia De Cassia Vieira Cardoso ◽  
Lara Conceição Campos Pena ◽  
Karla Vila Nova de Araújo Figueirêdo ◽  
Tereza Cristina De Oliveira E Oliveira
Keyword(s):  
Food Safety ◽  
Social Vulnerability ◽  
Post Harvest

Influence of Refrigerated Storage Time on Efficacy of Irradiation To Reduce Salmonella on Sliced Roma Tomatoes†

2011 ◽  
Vol 74 (6) ◽  
pp. 990-993 ◽  
Author(s):  
BRENDAN A. NIEMIRA
Keyword(s):  
Food Safety ◽  
Time Delay ◽  
Storage Time ◽  
Safety Concern ◽  
Refrigerated Storage ◽  
Minimally Processed ◽  
Log Reduction ◽  
Tomato Processing ◽  
Time Required ◽  
Commercial Environment

Contamination of tomatoes with Salmonella is a recurring food safety concern. Irradiation is a nonthermal intervention that can inactivate pathogens on fresh and minimally processed produce. However, the influence of tomato processing protocols, including time in refrigerated storage and time between slicing and irradiation, has not been determined. Roma tomatoes were sliced and inoculated with a cocktail of Salmonella outbreak strains. The inoculated tomatoes were held in refrigerated storage for various times after inoculation to simulate the potential time delay between packaging and irradiation. Tomatoes were irradiated immediately (0 h) or after 24, 48, or 72 h in storage. The surviving populations were recovered and enumerated. Irradiation effectively reduced Salmonella at all times. The D10-values (the dose necessary for a 1-log reduction of the pathogen) were not significantly different at each storage time and ranged from 0.382 to 0.473 kGy. These results suggest that the time required for holding of processed Roma tomatoes or shipment to an off-site irradiation service provider will not alter the efficacy of irradiation in a commercial environment.

scholarly journals RESÍDUOS DE 14C-PROCHLORAZ EM MANGAS IRRADIADAS

2001 ◽  
Vol 11 ◽  
Author(s):  
MARIA APARECIDA COSTA ◽  
VALDEMAR LUIZ TORNISIELO ◽  
JULIO MARCOS MELGES WALDER
Keyword(s):  
Gamma Radiation ◽  
Degradation Product ◽  
Radiation Treatment ◽  
Refrigerated Storage ◽  
Post Harvest ◽  
Brazilian Legislation ◽  
Low Levels

O objetivo deste trabalho foi avaliar os níveis residuais de Prochloraz aplicado em mangas, na pré e pós-colheita após o tratamento com radiação. Os frutos foram submetidos à radiação gama na dose de 1,0 kGy visando verificar se a mesma induziu a degradação do fungicida. As mangas tratadas na pós-colheita foram armazenadas por 21 dias a 12 °C. Os resíduos de Prochloraz não apresentaram decréscimo durante o período de carência (21 dias) estabelecido pela Legislação Brasileira de Agrotóxicos. O armazenamento refrigerado (12 °C) e a irradiação gama também não contribuíram para a degradação do fungicida. O Prochloraz ficou retido principalmente na casca (média = 1,64 µg/g), que funcionou como barreira à contaminação da polpa (média = 0,06 µg/g). O produto de degradação, formado nas cascas das mangas tratadas na pós-colheita, foi identificado como sendo o BTS 44596. Os metabólitos, encontrados em níveis baixos, confirmaram a ocorrência de baixa degradação do fungicida em mangas. 14C-PROCHLORAZ RESIDUES IN IRRADIATED MANGOES Abstract The aim of this work was to evaluate the Prochloraz residual levels applied in mangoes, in pre and post-harvest after radiation treatment. The fruits were submitted to gamma radiation with of 1,0 kGy dose, aiming to verify if it induces the fungicide degradation. Treated post-harvest mangoes were stored, at 12 0C during 21 days. Prochloraz residues did not present reduction after safe period (21 days), established by the Brazilian legislation on agrochemicals. The refrigerated storage (12 0C) and the gamma radiation also did not contribute to the degradation of the fungicide. Prochloraz was mainly retained in the peels (mean = 1,64 µg/g) which served as barrier to the pulp (mean = 0,06 µg/g) contamination. The degradation product, formed in peels of post-harvest treated mangoes was the metabolite BTS 44596. The metabolites found in very low levels, confirm that low fungicide degradation occurs in mangoes.

scholarly journals Editorial for Special Issue “Natural Alternatives against Bacterial Foodborne Pathogens”

2020 ◽  
Vol 8 (5) ◽  
pp. 762
Author(s):  
Adolfo J. Martinez-Rodriguez ◽  
Jose Manuel Silvan
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Bacterial Pathogens ◽  
Health Issue ◽  
Consumer Health ◽  
Special Issue ◽  
Resistance To Antibiotics

In recent years, increased resistance to antibiotics and disinfectants from foodborne bacterial pathogens has become a relevant consumer health issue and a growing concern for food safety authorities [...]

scholarly journals Pre- and Post-Harvest Practices of Urban Leafy Green Vegetable Farmers in Accra, Ghana and Their Association with Microbial Quality of Vegetables Produced

Agriculture ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 18
Author(s):  
Joycelyn Quansah ◽  
Cesar Escalante ◽  
Angela Kunadu ◽  
Firibu Saalia ◽  
Jinru Chen
Keyword(s):  
Food Safety ◽  
Fecal Coliform ◽  
Formal Education ◽  
Agricultural Practices ◽  
Seemingly Unrelated Regression ◽  
Microbial Quality ◽  
Post Harvest ◽  
Vegetable Farmers ◽  
Handling Practices

Vegetable farming is the most practiced urban agriculture in Ghana. A previous study of our laboratory revealed poor microbial quality of, and presence of Salmonella on, leafy green vegetables grown or sold in Accra, Ghana. The aims of this study were to determine agricultural practices of urban vegetable farmers and the association between agricultural practices and microbial safety of vegetables produced. A survey was conducted among 102 farmers from 12 farming areas who produced exotic and indigenous leafy greens in Accra, Ghana to identify their farming practices. It was observed that water from waste drains pumped into shallow wells was used for irrigation by 70% of the farmers. Incompletely composted manure was commonly used (99%) in farming. Vegetables were usually harvested using bare hands (96%) and knives (73%) and transported mainly in sacks (94%) to market centers under non-refrigerated conditions. Over 60% of the farmers disagreed that the use of polluted irrigation water can contaminate vegetables or make consumers sick. According to the seemingly unrelated regression model, farmers with no formal education and less food safety knowledge and had been planting on their current farmlands for several years were likely to produced vegetables with higher fecal coliform and Enterococcus sp. counts compared to other farmers. Vegetables cultivated by farmers who disagreed that the use of contaminated water can make consumers sick were associated with the production of vegetables with high fecal coliform and Enterococcus sp. counts. Education and improved agricultural and post-harvest handling practices should be encouraged among vegetable producers in the area to improve food safety.

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