scholarly journals Comparison of UV-C and Pulsed UV Light Treatments for Reduction of Salmonella, Listeria monocytogenes, and Enterohemorrhagic Escherichia coli on Eggs

2017 ◽  
Vol 81 (1) ◽  
pp. 6-16 ◽  
Author(s):  
Askild L. Holck ◽  
Kristian H. Liland ◽  
Signe M. Drømtorp ◽  
Mats Carlehög ◽  
Anette McLeod
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Salmonella Enteritidis ◽  
Uv Light ◽  
Enterohemorrhagic Escherichia Coli ◽  
Bacterial Cells ◽  
The European Union ◽  
Microscopy Imaging ◽  
Pulsed Uv Light ◽  
Uv C

ABSTRACT Ten percent of all strong-evidence foodborne outbreaks in the European Union are caused by Salmonella related to eggs and egg products. UV light may be used to decontaminate egg surfaces and reduce the risk of human salmonellosis infections. The efficiency of continuous UV-C (254 nm) and pulsed UV light for reducing the viability of Salmonella Enteritidis, Listeria monocytogenes, and enterohemorrhagic Escherichia coli on eggs was thoroughly compared. Bacterial cells were exposed to UV-C light at fluences from 0.05 to 3.0 J/cm2 (10 mW/cm2, for 5 to 300 s) and pulsed UV light at fluences from 1.25 to 18.0 J/cm2, resulting in reductions ranging from 1.6 to 3.8 log, depending on conditions used. Using UV-C light, it was possible to achieve higher reductions at lower fluences compared with pulsed UV light. When Salmonella was stacked on a small area or shielded in feces, the pulsed UV light seemed to have a higher penetration capacity and gave higher bacterial reductions. Microscopy imaging and attempts to contaminate the interior of the eggs with Salmonella through the eggshell demonstrated that the integrity of the eggshell was maintained after UV light treatments. Only minor sensory changes were reported by panelists when the highest UV doses were used. UV-C and pulsed UV light treatments appear to be useful decontamination technologies that can be implemented in continuous processing.

Pulsed UV light as an intervention strategy against Listeria monocytogenes and Escherichia coli O157:H7 on the surface of a meat slicing knife

2010 ◽  
Vol 100 (3) ◽  
pp. 446-451 ◽  
Author(s):  
Andreja Rajkovic ◽  
Igor Tomasevic ◽  
Nada Smigic ◽  
Mieke Uyttendaele ◽  
Radomir Radovanovic ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Uv Light ◽  
Intervention Strategy ◽  
Escherichia Coli O157 ◽  
Pulsed Uv Light

scholarly journals Reductions of Listeria monocytogenes on cold-smoked and raw salmon fillets by UV-C and pulsed UV light

2018 ◽  
Vol 50 ◽  
pp. 1-10 ◽  
Author(s):  
Askild Holck ◽  
Kristian Hovde Liland ◽  
Mats Carlehög ◽  
Even Heir
Keyword(s):  
Listeria Monocytogenes ◽  
Uv Light ◽  
Pulsed Uv Light ◽  
Uv C

scholarly journals Cooperative Roles of Nitric Oxide-Metabolizing Enzymes To Counteract Nitrosative Stress in Enterohemorrhagic Escherichia coli

2019 ◽  
Vol 87 (9) ◽  
Author(s):  
Takeshi Shimizu ◽  
Akio Matsumoto ◽  
Masatoshi Noda
Keyword(s):  
Nitric Oxide ◽  
Escherichia Coli ◽  
Stationary Phase ◽  
Nitrosative Stress ◽  
Enterohemorrhagic Escherichia Coli ◽  
The Other ◽  
Anaerobic Growth ◽  
Bacterial Cells ◽  
Metabolizing Enzymes ◽  
Microaerobic Conditions

ABSTRACT Enterohemorrhagic Escherichia coli (EHEC) has at least three enzymes, NorV, Hmp, and Hcp, that act independently to lower the toxicity of nitric oxide (NO), a potent antimicrobial molecule. This study aimed to reveal the cooperative roles of these defensive enzymes in EHEC against nitrosative stress. Under anaerobic conditions, combined deletion of all three enzymes significantly increased the NO sensitivity of EHEC determined by the growth at late stationary phase; however, the expression of norV restored the NO resistance of EHEC. On the other hand, the growth of Δhmp mutant EHEC was inhibited after early stationary phase, indicating that NorV and Hmp play a cooperative role in anaerobic growth. Under microaerobic conditions, the growth of Δhmp mutant EHEC was inhibited by NO, indicating that Hmp is the enzyme that protects cells from NO stress under microaerobic conditions. When EHEC cells were exposed to a lower concentration of NO, the NO level in bacterial cells of Δhcp mutant EHEC was higher than those of the other EHEC mutants, suggesting that Hcp is effective at regulating NO levels only at a low concentration. These findings of a low level of NO in bacterial cells with hcp indicate that the NO consumption activity of Hcp was suppressed by Hmp at a low range of NO concentrations. Taken together, these results show that the cooperative effects of NO-metabolizing enzymes are regulated by the range of NO concentrations to which the EHEC cells are exposed.

Inactivation of Escherichia coli O157:H7, Salmonella enterica Serotype Enteritidis, and Listeria monocytogenes on Lettuce by Hydrogen Peroxide and Lactic Acid and by Hydrogen Peroxide with Mild Heat

2002 ◽  
Vol 65 (8) ◽  
pp. 1215-1220 ◽  
Author(s):  
CHIA-MIN LIN ◽  
SARAH S. MOON ◽  
MICHAEL P. DOYLE ◽  
KAY H. McWATTERS
Keyword(s):  
Escherichia Coli ◽  
Hydrogen Peroxide ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Salmonella Enterica ◽  
Salmonella Enteritidis ◽  
Sensory Characteristics ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Log Reduction

Iceberg lettuce is a major component in vegetable salad and has been associated with many outbreaks of foodborne illnesses. In this study, several combinations of lactic acid and hydrogen peroxide were tested to obtain effective antibacterial activity without adverse effects on sensory characteristics. A five-strain mixture of Escherichia coli O157:H7, Salmonella enterica serotype Enteritidis, and Listeria monocytogenes was inoculated separately onto fresh-cut lettuce leaves, which were later treated with 1.5% lactic acid plus 1.5% hydrogen peroxide (H2O2) at 40°C for 15 min, 1.5% lactic acid plus 2% H2O2 at 22°C for 5 min, and 2% H2O2 at 50°C for 60 or 90 s. Control lettuce leaves were treated with deionized water under the same conditions. A 4-log reduction was obtained for lettuce treated with the combinations of lactic acid and H2O2 for E. coli O157:H7 and Salmonella Enteritidis, and a 3-log reduction was obtained for L. monocytogenes. However, the sensory characteristics of lettuce were compromised by these treatments. The treatment of lettuce leaves with 2% H2O2 at 50°C was effective not only in reducing pathogenic bacteria but also in maintaining good sensory quality for up to 15 days. A ≤4-log reduction of E. coli O157:H7 and Salmonella Enteritidis was achieved with the 2% H2O2 treatment, whereas a 3-log reduction of L. monocytogenes was obtained. There was no significant difference (P > 0.05) between pathogen population reductions obtained with 2% H2O2 with 60- and 90-s exposure times. Hydrogen peroxide residue was undetectable (the minimum level of sensitivity was 2 ppm) on lettuce surfaces after the treated lettuce was rinsed with cold water and centrifuged with a salad spinner. Hence, the treatment of lettuce with 2% H2O2 at 50°C for 60 s is effective in initially reducing substantial populations of foodborne pathogens and maintaining high product quality.

POTENCIAL ANTIBACTERIANO IN VITRO E TOXICOLÓGICO IN VIVO DAS FOLHAS DO JAMBO VERMELHO (Syzygium malaccensis, Myrtaceae) FRENTE A ZEBRAFISH (D. rerio) ADULTO

2021 ◽  
Author(s):  
Fernando E. T. Cunha ◽  
Maria I. C. Ferreira ◽  
Rafael S. Cruz ◽  
Maria J. G. Ferreira ◽  
Clarissa M. Aquino ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Danio Rerio ◽  
Salmonella Enteritidis

Este trabalho reporta o potencial antibacteriano in vitro e toxicológico in vivo das folhas do jambo (Syzygium malaccense) frente a zebrafish (Danio rerio) adulto (ZFa). As folhas de jambo foram submetidas a desidratação (35 ± 2°C) por 24 horas, trituração e posterior extração de metabólitos por decocção, infusão e maceração com água destilada. Os extratos obtidos foram liofilizados e submetidos a análise de atividade antibacteriana in vitro frente a Gram-negativas (Escherichia coli ATCC 25922, Salmonella Enteritidis IAL 1132) e Gram-positivas (Listeria monocytogenes ATCC 19115 e Staphylococcus aureus ATCC 27664), bem como ao potencial toxicológico in vivo frente ao ZFa. O extrato obtido por infusão se mostrou mais promissor, pois apresentou concentração mínima bactericida (CMB) e concentração mínima inibitória (CMI) com maior potencial frente às gram- positivas (CMB - 6,25 e CMI - 6,25 mg/ml), bem como às gram-negativas (CMB - 25,0 e 3,125 e CMI - 3,125 mg/ml). Todos os extratos testados não se mostraram tóxicos frente ao zebrafish adulto e não alteraram o sistema locomotor dos mesmos. Desta forma, conclui-se que o extrato aquoso das folhas do jambo vermelho (Syzygium malaccense) obtido por infusão é seguro e pode ser utilizado como conservante natural com maior ação antibacteriana. Este trabalho nos conduz a novos estudos de isolamento e caracterização de princípios bioativos.

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