Category Archives: microbial contamination

Research -Slow growth determines nonheritable antibiotic resistance in Salmonella enterica

Science Mag

kswfoodworld Salmonella

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Slow growth for bacterial persistence

Even bacteria that do not carry mutations or genes that confer resistance to specific antibiotics can survive antibiotic treatment, a phenomenon known as persistence (see the Focus by Kaldalu and Tenson). Several models have been proposed to account for bacterial persistence, including the activation of toxins in toxin-antitoxin modules, the production of the alarmone guanosine (penta) tetraphosphate [(p)ppGpp], and a reduction in intracellular adenosine triphosphate (ATP) abundance. Pontes and Groisman demonstrated that Salmonella exhibited persistence even in the absence of toxin-antitoxin modules or (p)ppGpp production and under conditions that increased intracellular ATP. These and additional findings show that slow growth alone is sufficient for persistence and may contribute to the difficulty in treating some bacterial infections.

Abstract

Bacteria can withstand killing by bactericidal antibiotics through phenotypic changes mediated by their preexisting genetic repertoire. These changes can be exhibited transiently by a large fraction of the bacterial population, giving rise to tolerance, or displayed by a small subpopulation, giving rise to persistence. Apart from undermining the use of antibiotics, tolerant and persistent bacteria foster the emergence of antibiotic-resistant mutants. Persister formation has been attributed to alterations in the abundance of particular proteins, metabolites, and signaling molecules, including toxin-antitoxin modules, adenosine triphosphate, and guanosine (penta) tetraphosphate, respectively. Here, we report that persistent bacteria form as a result of slow growth alone, despite opposite changes in the abundance of such proteins, metabolites, and signaling molecules. Our findings argue that transitory disturbances to core activities, which are often linked to cell growth, promote a persister state regardless of the underlying physiological process responsible for the change in growth.

Research – Detection of Virulence Plasmid–Encoded Genes in Salmonella Typhimurium and Salmonella Kentucky Isolates Recovered from Commercially Processed Chicken Carcasses

Journal of Food Protection

ABSTRACT

Salmonella enterica serovar Typhimurium is one of the leading causes of nontyphoidal gastroenteritis of humans in the United States. Commercially processed poultry carcasses are frequently contaminated with Salmonella serovar Kentucky in the United States. The aim of the study was to detect the Salmonella virulence plasmid containing the spv genes from Salmonellaisolates recovered from commercially processed chicken carcasses. A total of 144 Salmonella isolates (SalmonellaTyphimurium, n = 72 and Salmonella Kentucky, n = 72) were used for isolation of plasmids and detection of corresponding virulence genes (spvA, spvB, and spvC). Only four (5.5%) Salmonella Typhimurium isolates tested positive for all three virulence genes and hence were classified as possessing the virulence plasmid. All isolates of Salmonella Kentucky were negative for the virulence plasmid and genes. These results indicate that the virulence plasmid, which is very common among clinical isolates of Typhimurium and other Salmonella serovars (e.g., Enteritidis, Dublin, Choleraesuis, Gallinarum, Pullorum, and Abortusovis), may not be present in a significant portion of commercially processed chicken carcass isolates.

HIGHLIGHTS
  • Virulence plasmid was detected only in 5.5% of Salmonella Typhimurium isolates.

  • All virulence plasmid–positive Salmonella isolates were positive for spvA, spvB, and spvC genes.

  • No Salmonella Kentucky isolates were positive for the virulence plasmid and genes.

Research – Preservation of ready-to-eat salad: A study with combination of sanitizers, ultrasound, and essential oil-containing β-cyclodextrin inclusion complex

Science Direct

Highlights

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Peracetic acid is a good alternative to chlorine for fresh produce sanitization.

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Ultrasound enhanced peracetic acid efficiency.

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Sachet with essential oil did not contribute to salad preservation.

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Complexation with β-CD did not attenuate EO odor.

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EO in vitro antimicrobial activity does not imply preservative property in food.

Abstract

The microbiological quality of a ready-to-eat salad treated with different sanitizers (sodium dichloroisocyanurate (SD), peracetic acid (PA) or isolated or combined with ultrasound (US)), and packaged alongside sachets containing β-cyclodextrin/Pimenta dioica essential oil inclusion complex was evaluated. Consumer acceptability was also assessed. Furthermore, treatments were investigated against Listeria monocytogenes intentionally inoculated. SD, SD + US, and PA treatments showed similar efficiency against psychrotrophic (log reduction < 1) and lactic acid bacteria (log reductions of 1.18 ± 0.25, 1.28 ± 0.19 and 1.03 ± 0.22 for SD, SD + US, and PA, respectively). Concerning yeasts and molds, SD and SD + US reached the greatest log reduction (counts < 4 log CFU g−1), whereas PA + US was more efficient than PA. Against L. monocytogenes, SD, SD + US and PA + US led to the best results. The presence of sachet, however, did not contribute to salad preservation. Sensory evaluation showed that salads stored alongside sachets were the least accepted by consumers with scores between 5 and 6 for overall impression attribute, while samples without sachets received average scores >7. These findings are of great importance since they demonstrate the need for studies that evaluate the properties of EO when applied in a food system.

Research – Harnessing the power of microbes for mining in space

Science Daily

For centuries, people have done the hard work of mining useful minerals and metals from solid rock. Then, scientists learned how to harness the power of tiny microbes to do some of this labor. This process, called biomining, has become common on Earth.

As humans plan expeditions to places such as the Moon and Mars, biomining offers a way to obtain needed materials on other planetary bodies rather than bringing them from Earth. This approach is called in-situ resource utilization. However, microbes and rocks interact differently outside of Earth’s gravity, potentially affecting output from extraterrestrial biomining.

Research – Moving Away from Population-Based Case-Control Studies during Outbreak Investigations

Journal of Food Protection

ABSTRACT

Population-based case-control studies are a time- and labor-intensive component of foodborne outbreak investigations. One alternative is a binomial trial that asks the question “if the likelihood of each case’s having eaten a given food is no different from that of the average person in the population, how often would we find, by chance alone, that x of n (or more) cases would have eaten this food?” Calculating a binomial trial requires background exposure data. We conducted case-control studies and binomial trials in two foodborne outbreaks and compared results. In both outbreaks, using binomial trials we found much less than a 5% probability that the number of cases eating the suspected food vehicle would have occurred by chance. These results were comparable with results of the case-control studies, but with considerably less effort. When background exposure data are available, binomial trials are an efficient way to explore hypotheses that can be further tested by traceback efforts to identify a common source.

HIGHLIGHTS
  • Population-based case-control studies are time- and labor-intensive.

  • Binomial trials of case exposures produce similar results with less effort.

  • Calculating a binomial trial requires background exposure data.

  • Binomial associations require product tracebacks to identify a common source.

Research – Chitosan and Oregano Oil Treatments, Individually or in Combination, Used To Increase the Shelf Life of Vacuum-Packaged, Refrigerated European Eel (Anguilla anguilla) Fillets

Journal of Food Protection

ABSTRACT

We investigated the impact of chitosan and oregano essential oil (EO) individually or in combination on the quality of eel fillets in vacuum packaging (VP) and stored under refrigeration (4°C). Treatments studied were (i) control eel fillets stored in VP (E), (ii) eel fillets treated with 0.3% (v/w) oregano EO and stored in VP (E-OR), (iii) eel fillets treated with 2.0% (w/v) chitosan and stored in VP (E-CH), and (iv) eel fillets treated with 2.0% (w/v) chitosan and 0.3% (v/w) oregano EO and stored in VP (E-CH-OR). Treatments E-CH-OR and E-CH significantly reduced counts of mesophilic bacteria, Pseudomonas, Shewanella, and yeasts and molds during storage. Use of chitosan alone or in combination with oregano EO led to a significant reduction in concentrations of trimethylamine nitrogen and total volatile basic nitrogen in fillets, which led to lower concentrations of thiobarbituric acid reactive substances compared with the control samples. The eel samples in the E-CH and E-CH-OR groups were sensorially acceptable during the entire refrigerated storage period of 18 days. Presence of chitosan in the E-CH and E-CH-OR fillets did not negatively affect the taste of the fillets. E-CH fillets received a higher taste score than did E-CH-OR fillets probably because of the distinct and “spicy” lemon taste of chitosan, which was well received by the sensory panel. Based on overall sensory data (based on mean sensory scores of odor and taste), the shelf life was 6 days for the control fillets, 10 days for the E-OR fillets, and >18 days for the E-CH and E-CH-OR fillets stored in VP at 4°C. Overall, chitosan-treated eel fillets had lower microbial loads and a longer shelf life compared with the controls. Chitosan-treated eel fillets were preferred over oregano-treated fillets. Chitosan alone or in combination with oregano could be used as a preservative treatment and shelf-life extender for other seafoods.

HIGHLIGHTS
  • Chitosan and oregano oil reduced microbial loads in treated eel fillets.

  • Eel fillets treated with chitosan and oregano oil had less lipid oxidation and longer shelf life.

  • Chitosan-treated fillets had higher sensory scores than did control fillets.

Research – Keeping livestock in the yard just might help your baby’s immune system

Science Daily

Getting up close — and a little dirty — with farm animals just might help us fend off illness, say researchers who’ve further demonstrated the benefits of early exposure to a wide variety of environmental bacteria.

Scientists from The Ohio State University found that bacteria and other microbes from rural Amish babies was far more diverse — in a beneficial way — than what was found in urban babies’ intestines. And, in a first-of-its-kind experiment, they found evidence of how a healthier gut microbiome might lead to more robust development of the respiratory immune system.

The study was published this month in the journal Frontiers in Immunology.

“Good hygiene is important, but from the perspective of our immune systems, a sanitized environment robs our immune systems of the opportunity to be educated by microbes. Too clean is not necessarily a good thing,” said the study’s co-lead author Zhongtang Yu, a professor of microbiology in Ohio State’s Department of Animal Sciences and a member of the university’s Food Innovation Center.

Research – An apple carries about 100 million bacteria — good luck washing them off

Science Daily

A new study shows that organic apples harbor a more diverse and balanced bacterial community — which could make them healthier and tastier than conventional apples, as well as better for the environment.

Research – Prediction of Persistence of Listeria monocytogenes ST451 in a Rabbit Meat Processing Plant in the Czech Republic

Journal of Food Protection

ABSTRACT

This study was focused on characterization of the genetic diversity of Listeria monocytogenes isolated from packed fresh rabbit meat obtained from one producer via retail outlets. The partial aim was to compare the characteristics of a suspect persistent strain with strains from human cases. The occurrence of L. monocytogenes in vacuum-packed rabbit meat was monitored during 2013 to 2016. All strains were characterized by serotyping, pulsed-field gel electrophoresis, and multilocus sequence typing (MLST). Selected strains, which represented each year, were analyzed using the whole genome sequencing method. L. monocytogenes was detected in 21 (38%) of 56 originally packed rabbit meat samples from one food producer during the whole monitored period. All strains showed the identical serotype (1/2a), AscI/ApaI pulsotype (735/2), and sequence type (ST451). The clonal similarity of strains from rabbit meat was also confirmed on the basis of core genome MLST (on 1,701 loci). This fact suggests the occurrence of a suspect persistent strain in the meat processing plant. Results of core genome MLST enabled us to unambiguously exclude rabbit meat as a source of listeriosis in humans caused by the indistinguishable AscI/ApaI pulsotype and sequence type, although all strains carried all genes important for the virulence of L. monocytogenes. No specific genes that may be associated with its persistence in the food processing environment were detected among the tested strains of ST451.

HIGHLIGHTS
  • Rabbit meat is not often reported as a source of L. monocytogenes.

  • Rare ST451 was detected as a suspect persistent strain for the first time.

  • Genetic factors linked to persistence of L. monocytogenes ST451 were not found.

  • PMSC mutations in inlA, inlB, and LIPI-1 genes were not detected in tested strains.

USA – Conagra Brands, Inc. Recalls Canned Beef Products Due to Possible Processing Defect

USDA

WASHINGTON, July 31, 2019  – Conagra Brands, Inc., a Milton, Pa. establishment, is recalling approximately 32,400 pounds of canned beef products due to a potential processing defect, resulting in the potential survival of bacterial pathogens in the products, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The canned beef items were produced on July 18, 2019. The following products are subject to recall: [View labels (PDF only)]

  • 15-oz. canned items of “Kaskey’s BEEFY MAC PASTA IN TOMATO & MEAT SAUCE” with Best By JUL 07 2021.

The products subject to recall bear establishment number “EST. 794” inside the USDA mark of inspection. These items were shipped to distribution centers and retail locations in Indiana, Kentucky, Maryland and Texas.

The problem was discovered by the establishment on July 27, 2019 during routine activities.

There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.

Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.