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Microbial Ecology | Food Packaging, Preservation and Safety | Other Food Sciences | Food Processing | Higher Education | Food Sciences | Microbiology |
Food safety | Processed food products and beverages not elsewhere classified | Processed Food Products and Beverages (excl. Dairy Products) not elsewhere classified | Food Safety
Publisher: Hindawi Limited
Date: 04-08-2019
DOI: 10.1155/2019/6209806
Abstract: Grit composed of dirt, sand, and small stones adheres to baby leafy salad vegetables during the growing period and can sometimes be difficult to remove with sanitiser only or tap water. For the first time, the effect of a surfactant, sodium dodecyl sulphate (SDS), alone (0.025, 0.05, and 0.1% SDS) and in combination (0.05% SDS) with peroxyacetic acid (40 mg·L −1 , PAA), on grit removal, quality, shelf-life, and taste of baby spinach was investigated. Increasing SDS from 0.025 to 0.1% resulted in a 21–50% increase in grit removal from spinach and coral lettuce. Overall, SDS treatments had no effect on microbial growth, colour, and electrolyte leakage during shelf-life. An increase in bruising, sliming, and yellowing scores was also observed regardless of the treatment, reaching an unacceptable score ( ) by d12 for all s les however, yellowing scores were still within the acceptable range ( ) on d14. There were no differences in sensorial attributes, namely, flavour, aroma, and texture, between baby spinach s les treated with PAA alone or in combination with SDS. These results demonstrate that SDS treatment can be used to increase grit removal from baby leafy salad vegetables without compromising quality.
Publisher: American Society for Microbiology
Date: 04-2002
DOI: 10.1128/AEM.68.4.1794-1802.2002
Abstract: Fluorescence ratio imaging microscopy and microelectrode ion flux estimation techniques were combined to study mechanisms of pH homeostasis in Listeria monocytogenes subjected to acid stress at different levels of glucose availability. This novel combination provided a unique opportunity to measure changes in H + at either side of the bacterial membrane in real time and therefore to evaluate the rate of H + flux across the bacterial plasma membrane and its contribution to bacterial pH homeostasis. Responses were assessed at external pHs (pH o ) between 3.0 and 6.0 for three levels of glucose (0, 1, and 10 mM) in the medium. Both the intracellular pH (pH i ) and net H + fluxes were affected by the glucose concentration in the medium, with the highest absolute values corresponding to the highest glucose concentration. In the presence of glucose, the pH i remained above 7.0 within a pH o range of 4 to 6 and decreased below pH o 4. Above pH o 4, H + extrusion increased correspondingly, with the maximum value at pH o 5.5, and below pH o 4, a net H + influx was observed. Without glucose in the medium, the pH i decreased, and a net H + influx was observed below pH o 5.5. A high correlation ( R = 0.75 to 0.92) between the pH i and net H + flux changes is reported, indicating that the two processes are complementary. The results obtained support other reports indicating that membrane transport processes are the main contributors to the process of pH i homeostasis in L. monocytogenes subjected to acid stress.
Publisher: Public Library of Science (PLoS)
Date: 05-2014
Publisher: Elsevier BV
Date: 02-2013
Publisher: Cambridge University Press (CUP)
Date: 06-02-2017
DOI: 10.1017/S1473550416000501
Abstract: Life on Earth spans a range of temperatures and exhibits biological growth rates that are temperature dependent. While the observation that growth rates are temperature dependent is well known, we have recently shown that the statistical distribution of specific growth rates for life on Earth is a function of temperature (Corkrey et al ., 2016). The maximum rates of growth of all life have a distinct limit, even when grown under optimal conditions, and which vary predictably with temperature. We term this distribution of growth rates the biokinetic spectrum for temperature (BKST). The BKST possibly arises from a trade-off between catalytic activity and stability of enzymes involved in a rate-limiting Master Reaction System (MRS) within the cell. We develop a method to extrapolate quantile curves for the BKST to obtain the posterior probability of the maximum rate of growth of any form of life on Earth. The maximum rate curve conforms to the observed data except below 0°C and above 100°C where the predicted value may be positively biased. The deviation below 0°C may arise from the bulk properties of water, while the degradation of biomolecules may be important above 100°C. The BKST has potential application in astrobiology by providing an estimate of the maximum possible growth rate attainable by terrestrial life and perhaps life elsewhere. We suggest that the area under the maximum growth rate curve and the peak rate may be useful characteristics in considerations of habitability. The BKST can serve as a diagnostic for unusual life, such as second biogenesis or non-terrestrial life. Since the MRS must have been heavily conserved the BKST may contain evolutionary relics. The BKST can serve as a signature summarizing the nature of life in environments beyond Earth, or to characterize species arising from a second biogenesis on Earth.
Publisher: Public Library of Science (PLoS)
Date: 18-04-2016
Publisher: American Chemical Society (ACS)
Date: 15-03-2012
DOI: 10.1021/PR201137C
Abstract: The global proteomic responses of the foodborne pathogen Listeria monocytogenes strain Scott A, during active growth and transition to the stationary growth phase under progressively more acidic conditions, created by addition of lactic acid and HCl, were investigated using label-free liquid chromatography/tandem mass spectrometry. Approximately 56% of the Scott A proteome was quantitatively assessable, and the data provides insight into its acquired acid tolerance response (ATR) as well as the relation of the ATR to the growth phase transition. Alterations in protein abundance due to acid stress were focused in proteins belonging to the L. monocytogenes common genome, with few strain-dependent proteins involved. However, one of the two complete prophage genomes appeared to enter lysogeny. During progressive acidification, the growth rate and yield were reduced 55% and 98%, respectively, in comparison to nonacidified control cultures. The maintenance of the growth rate was determined to be connected to activation of cytoplasmic pH homeostatic mechanisms while cellular reproductive-related and cell component turnover proteins were markedly more abundant in acid stressed cultures. Cell biomass accumulation was impeded predominantly due to repression of phosphodonor-linked enzymes involved with sugar phosphotransfer, glycolysis, and cell wall polymer biosynthesis. Acidification caused a shift from heterofermentation to an oxidatively stressed state in which ATP appears to be generated mainly through the pyruvate dehydrogenase yruvate oxidase hosphotransacetylase/acetate kinase and branched chain acid dehydrogenase pathways. Analysis of regulons indicated energy conservation occurs due to repression by the GTP/isoleucine sensor CodY and also the RelA mediated stringent response. Whole proteome analysis proved to be an effective way to highlight proteins involved with the acquisition of the ATR.
Publisher: International Society for Horticultural Science (ISHS)
Date: 08-2018
Publisher: Elsevier BV
Date: 07-2010
DOI: 10.1016/J.IJFOODMICRO.2010.05.015
Abstract: Application of simultaneous low pH (pH 3.5) and low water activity (a(w)=0.9 2.5M NaCl) conditions to Listeria monocytogenes strains ScottA and FW03/0035, and growth permissive temperatures from 25 degrees C up to 45 degrees C result in increasingly accelerated inactivation rates. This phenomenon was related to i) increased cell permeability as suggested by ethidium homodimer-1 uptake and ii) de-energization as indicated by rapidly reduced ATP basal levels. Enrichment-based recovery experiments indicated that the stress conditions eventually lead to complete loss of reproductive capacity, possibly corresponding to an irreversible collapse of pH homeostasis. Transcriptomic analyses were used to obtain further insights into the physiology of the inactivation process occurring at 25 degrees C where inactivation times were more prolonged. QPCR, mRNA decay and microarray experiments revealed transcripts of tufA and other genes become substantially more stable during inactivation resulting from exposure to combined low pH/a(w) and from non-growth permissive temperature exposure. Genes that appear to be important for initial survival of combined low pH/a(w) were delineated by K-means clustering of expression data and included an overrepresentation of SigB-activated genes, the overall response of which fades with increasing time of inactivation exposure.
Publisher: Elsevier BV
Date: 06-2008
DOI: 10.4315/0362-028X-71.6.1169
Abstract: Variability in growth limits of Listeria monocytogenes in response to low pH (adjusted with HCl) or high salinity (NaCl) was evaluated for 127 strains in brain heart infusion broth at 25 degrees C. Over 95% of strains habituated at pH 5.0 grew subsequently at pH 4.2, while 25% were able to grow at pH 4.1. More than 85% of strains preadapted to growth at 8.5% NaCl (wt/vol) subsequently grew in the presence of 11.3% NaCl, while 25% were able to grow at 13% NaCl, and 4.7% grew in the presence of 13.9% NaCl. The results extend the generally accepted growth limits for L. monocytogenes in response to these hurdles. Two strains, one of which was relatively tolerant of both hurdles, and another that was less tolerant of both hurdles, were subjected to different sequences of lethal acid (pH 3.5) and NaCl (14%, wt/vol) stresses to determine whether survival was affected by growth limits, or by sequence of application of treatment. There was no significant difference in the inactivation kinetics of the two strains, but inactivation rates were affected by different treatments. For both strains, the inactivation rates, from fastest to slowest, resulted from: (i) lethal pH and then by lethal water activity, or lethal water activity and then by lethal pH (ii) lethal pH and water activity applied simultaneously (iii) lethal pH and (iv) lethal water activity. The results demonstrated that the sequence of lethal stress application strongly influences L. monocytogenes inactivation, and that L. monocytogenes growth limits are not good predictors of survival in inimical environments.
Publisher: Springer Science and Business Media LLC
Date: 31-03-2005
Publisher: Elsevier BV
Date: 12-2006
DOI: 10.1016/J.IJFOODMICRO.2006.04.048
Abstract: Information systems are concerned with data capture, storage, analysis and retrieval. In the context of food safety management they are vital to assist decision making in a short time frame, potentially allowing decisions to be made and practices to be actioned in real time. Databases with information on microorganisms pertinent to the identification of foodborne pathogens, response of microbial populations to the environment and characteristics of foods and processing conditions are the cornerstone of food safety management systems. Such databases find application in: Identifying pathogens in food at the genus or species level using applied systematics in automated ways. Identifying pathogens below the species level by molecular subtyping, an approach successfully applied in epidemiological investigations of foodborne disease and the basis for national surveillance programs. Predictive modelling software, such as the Pathogen Modeling Program and Growth Predictor (that took over the main functions of Food Micromodel) the raw data of which were combined as the genesis of an international web based searchable database (ComBase). Expert systems combining databases on microbial characteristics, food composition and processing information with the resulting "pattern match" indicating problems that may arise from changes in product formulation or processing conditions. Computer software packages to aid the practical application of HACCP and risk assessment and decision trees to bring logical sequences to establishing and modifying food safety management practices. In addition there are many other uses of information systems that benefit food safety more globally, including: Rapid dissemination of information on foodborne disease outbreaks via websites or list servers carrying commentary from many sources, including the press and interest groups, on the reasons for and consequences of foodborne disease incidents. Active surveillance networks allowing rapid dissemination of molecular subtyping information between public health agencies to detect foodborne outbreaks and limit the spread of human disease. Traceability of in idual animals or crops from (or before) conception or germination to the consumer as an integral part of food supply chain management. Provision of high quality, online educational packages to food industry personnel otherwise precluded from access to such courses.
Publisher: Elsevier BV
Date: 08-2001
DOI: 10.1016/S0167-7012(01)00270-6
Abstract: This study introduced the use of a non-invasive ion-selective microelectrode (MIFE) technique to study membrane-transport processes in bacteria. Net ion fluxes and changes in the extracellular concentrations of H+, Ca2+, K+ and NH4+ in adherent bacteria, isolated from cultures at different growth stages (exponential, late exponential, and stationary phases), were monitored. With the exception of Ca2+, a significant (P=0.05) difference was found in the magnitude of net fluxes of the ions measured from bacterial cells at different stages of the population growth curve. The magnitude of the H+ response was glucose-dependent with maximum changes occurring at the highest concentration. There was a progressive increase in H+ extrusion followed by a gradual return to zero at late stationary phase. Measurements of net ion fluxes crossing the bacterial cytoplasmic membrane, demonstrated here for the first time, may offer insight into underlying mechanisms of ion transport kinetics. Applications of the non-invasive ion-selective microelectrode technique in microbiology are discussed.
Publisher: Oxford University Press (OUP)
Date: 06-01-2012
Publisher: Elsevier BV
Date: 05-2002
DOI: 10.1016/S0168-1605(01)00740-1
Abstract: Physiological aspects of the response of Listeria monocytogenes to acidic conditions and effect of glucose availability were studied by fluorescence ratio-imaging microscopy (FRIM) as compared with traditional viable counts. Three types of experiments were conducted: (i) static with measurements of intracellular pH (pHi) at extracellular pH (pHo) values ranging from pH 3.0 to 6.0 at 0.5 pH unit intervals (ii) kinetic with monitoring of bacterial responses to changes in the pHo from the value of 6.0 to 4.0 or 3.0 (iii) survival experiments studying bacterial recovery in response to a shift to favourable conditions after a treatment at low pH. All the experiments were performed at three levels of glucose in the medium (0, 1, and 10 mM). Both survival and pHi were greatly affected by pHo and glucose availability with the highest values for CFU and pHi at highest glucose concentration and pHo values in the medium in all trials. A high correlation (R2 = 0.995) between pHi and CFU counts was observed. The pH gradient started to collapse at pHo 4 and below for trials with glucose in the medium and at pHo 5.5 and below without glucose. A recovery step was proposed after the apparently lethal treatment to assess cell viability by FRIM.
Publisher: Elsevier BV
Date: 06-2013
DOI: 10.1016/J.MEATSCI.2013.01.017
Abstract: The mechanisms of bacterial attachment to meat tissues need to be understood to enhance meat safety interventions. However, little is known about attachment of foodborne pathogens to meat muscle cells. In this study, attachment of six Escherichia coli and two Salmonella strains to primary bovine muscle cells and a cultured muscle cell line, C2C12, was measured, including the effect of temperature. At 37°C, all but one strain (EC623) attached to C2C12 cells, whereas only five of eight strains (M23Sr, H10407, EC473, Sal1729a and Sal691) attached to primary cells. At 10 °C, two strains (H10407 and EC473) attached to C2C12 cells, compared to four strains (M23Sr, EC614, H10407 and Sal1729a) of primary cells. Comparing all strains at both temperatures, EC614 displayed the highest CFU per C2C12 cell (4.60±2.02CFU/muscle cell at 37 °C), whereas greater numbers of M23Sr attached per primary cell (51.88±39.43CFU/muscle cell at 37 °C). This study indicates that primary bovine muscle cells may provide a more relevant model system to study bacterial attachment to beef carcasses compared to cell lines such as C2C12.
Publisher: American Society for Microbiology
Date: 15-12-2011
DOI: 10.1128/AEM.05568-11
Abstract: Vibrio parahaemolyticus is an indigenous bacterium of marine environments. It accumulates in oysters and may reach levels that cause human illness when postharvest temperatures are not properly controlled and oysters are consumed raw or undercooked. Predictive models were produced by injecting Pacific oysters ( Crassostrea gigas ) with a cocktail of V. parahaemolyticus strains, measuring viability rates at storage temperatures from 3.6 to 30.4°C, and fitting the data to a model to obtain parameter estimates. The models were evaluated with Pacific and Sydney Rock oysters ( Saccostrea glomerata ) containing natural populations of V. parahaemolyticus. V. parahaemolyticus viability was measured by direct plating s les on thiosulfate-citrate-bile salts-sucrose (TCBS) agar for injected oysters and by most probable number (MPN)-PCR for oysters containing natural populations. In parallel, total viable bacterial counts (TVC) were measured by direct plating on marine agar. Growth/inactivation rates for V. parahaemolyticus were −0.006, −0.004, −0.005, −0.003, 0.030, 0.075, 0.095, and 0.282 log 10 CFU/h at 3.6, 6.2, 9.6, 12.6, 18.4, 20.0, 25.7, and 30.4°C, respectively. The growth rates for TVC were 0.015, 0.023, 0.016, 0.048, 0.055, 0.071, 0.133, and 0.135 log 10 CFU/h at 3.6, 6.2, 9.3, 14.9, 18.4, 20.0, 25.7, and 30.4°C, respectively. Square root and Arrhenius-type secondary models were generated for V. parahaemolyticus growth and inactivation kinetic data, respectively. A square root model was produced for TVC growth. Evaluation studies showed that predictive growth for V. parahaemolyticus and TVC were “fail safe.” The models can assist oyster companies and regulators in implementing management strategies to minimize V. parahaemolyticus risk and enhancing product quality in supply chains.
Publisher: Elsevier BV
Date: 06-2013
Abstract: Microbial contamination of carcass surfaces occurs during slaughter and post-slaughter processing steps, therefore interventions are needed to enhance meat safety and quality. Although many studies have been done at the macro-level, little is known about specific processes that influence bacterial attachment to carcass surfaces, particularly the role of extracellular matrix (ECM) proteins. In the present study, the effect of pH and salt (NaCl, KCl and CaCl2) on attachment of Escherichia coli and Salmonella isolates to dominant ECM proteins: collagen I, fibronectin, collagen IV and laminin were assessed. Also, the effects of three chemical rinses commonly used in abattoirs (2% acetic acid, 2% lactic acid and 10% trisodium phosphate (TSP)) were tested. Within a pH range of 5-9, there was no significant effect on attachment to ECM proteins, whereas the effect of salt type and concentration varied depending on combination of strain and ECM protein. A concentration-dependant effect was observed with NaCl and KCl (0.1-0.85%) on attachment of E. coli M23Sr, but only to collagen I. One-tenth percent CaCl2 produced the highest level of attachment to ECM proteins for E. coli M23Sr and EC614. In contrast, higher concentrations of CaCl2 increased attachment of E. coli EC473 to collagen IV. Rinses containing TSP produced >95% reduction in attachment to all ECM proteins. These observations will assist in the design of targeted interventions to prevent or disrupt contamination of meat surfaces, thus improving meat safety and quality.
Publisher: Microbiology Society
Date: 02-2008
DOI: 10.1099/MIC.0.2007/010314-0
Abstract: High hydrostatic pressure processing (HPP) is currently being used as a treatment for certain foods to control the presence of food-borne pathogens, such as Listeria monocytogenes. Genomic microarray analysis was performed to determine the effects of HPP on L. monocytogenes in order to understand how it responds to mechanical stress injury. Reverse transcriptase PCR analysis of tufA and rpoC indicated that the reduction of mRNA expression in HPP-treated cells was dependent on intensity and time of the treatment. Treatments of 400 and 600 MPa for 5 min on cells in the exponential growth phase, though leading to partial or complete cellular inactivation, still resulted in measurable relative differential gene expression. Gene set enrichment analysis indicated that HPP induced increased expression of genes associated with DNA repair mechanisms, transcription and translation protein complexes, the septal ring, the general protein translocase system, flagella assemblage and chemotaxis, and lipid and peptidoglycan biosynthetic pathways. On the other hand, HPP appears to suppress a wide range of energy production and conversion, carbohydrate metabolism and virulence-associated genes accompanied by strong suppression of the SigB and PrfA regulons. HPP also affected genes controlled by the pleotrophic regulator CodY. HPP-induced cellular damage appears to lead to increased expression of genes linked to sections of the cell previously shown in bacteria to be damaged or altered during HPP exposure and suppression of gene expression associated with cellular growth processes and virulence.
Publisher: Wiley
Date: 2009
DOI: 10.1111/J.1462-2920.2008.01748.X
Abstract: Bacteria respond to osmotic stress by a substantial increase in the intracellular osmolality, adjusting their cell turgor for altered growth conditions. Using Escherichia coli as a model organism we demonstrate here that bacterial responses to hyperosmotic stress specifically depend on the nature of osmoticum used. We show that increasing acute hyperosmotic NaCl stress above approximately 1.0 Os kg(-1) causes a dose-dependent K(+) leak from the cell, resulting in a substantial decrease in cytosolic K(+) content and a concurrent accumulation of Na(+) in the cell. At the same time, isotonic sucrose or mannitol treatment (non-ionic osmotica) results in a gradual increase of the net K(+) uptake. Ion flux data are consistent with growth experiments showing that bacterial growth is impaired by NaCl at the concentration resulting in a switch from net K(+) uptake to efflux. Microarray experiments reveal that about 40% of upregulated genes shared no similarity in their responses to NaCl and sucrose treatment, further suggesting specificity of osmotic adjustment in E. coli to ionic and non-ionic osmotica. The observed differences are explained by the specificity of the stress-induced changes in the membrane potential of bacterial cells highlighting the importance of voltage-gated K(+) transporters for bacterial adaptation to hyperosmotic stress.
Publisher: Oxford University Press (OUP)
Date: 11-04-2012
DOI: 10.1111/J.1365-2672.2012.05287.X
Abstract: To evaluate the effect of postharvest temperature on bacterial communities in live Pacific oysters (Crassostrea gigas) using nonculture-based methods. Live oysters were compared before and after storage at 4, 6, 15, 20 and 30°C using terminal restriction fragment length polymorphism (T-RFLP). Bacterial communities in freshly harvested (control) vs stored oysters were significantly different. Changes in bacterial communities at 4, 15 and 30°C observed by T-RFLP were further investigated by clone library analysis. Members of the Proteobacteria predominated (43·0-57·0% of clones) in control oysters, while storage altered the bacterial profile. At 4°C, Psychrilyobacter spp. (phylum Fusobacteria) predominated (43·8% of clones), while at 15 and 30°C, members of the phylum Bacteroidetes represented 63·0 and 60·2% of clones, respectively. High microbial ersity in oysters was observed, with at least 73 different genera-related clones among all s les. Changes in the overall bacterial community of Pacific oysters were influenced by storage temperature and would likely not be detected by standard culture-based methods currently used to assess oyster quality. Certain dominant genera, such as Psychrilyobacter, Polynucleobacter and a bacterial group related to Alkaliflexus, should be further studied as possible indicators for postharvest temperature control. This work is the first report describing the effect of different storage temperatures on bacterial ersity in postharvest live Pacific oysters using molecular-based methods.
Publisher: American Society for Microbiology
Date: 15-07-2010
DOI: 10.1128/AEM.00315-10
Abstract: In an experiment delineating aciduric strains, food and clinical Listeria monocytogenes isolates tended to produce the most biomass whereas ovine and avian strains produced comparatively less biomass when exposed to high levels of sodium diacetate (SD) and potassium sorbate. Compared to reference strains that exhibited greater acid sensitivity, representative food isolates with comparatively good growth capacities in the presence of 21 mM SD at pH 5.0 accumulated reduced levels of acetate anion and K + ion. The aciduric nature of SD-resistant strains was also reflected by comparatively high tolerance to pH 2.4 (HCl) acid challenges, a property boosted by the presence of SD. Exposure to elevated levels of SD (21 mM SD at pH 5.0) was found to have broad effects on gene expression, as differentiated from effects caused by mildly acidic conditions (pH 5.0). SD-resistant strain FW04/0025 was more responsive to elevated SD, increasing the expression of 222 genes ( -fold change [ P 0.05]), compared to the more sensitive EGD reference strain, which exhibited increases in expression of 112 genes. Key differences between the strains in relation to SD-enhanced transcripts were notably associated with the cell envelope, oxidative stress management, and intermediary metabolism. SD thus appears to differentially influence growth efficiency and survival of strains, under conditions relevant to acidic foods, that could be due to altered cell wall and metabolic phenotypes.
Publisher: Elsevier BV
Date: 11-2016
Publisher: Elsevier BV
Date: 25-11-2005
DOI: 10.1016/J.IJFOODMICRO.2005.03.016
Abstract: A risk profile of microbial hazards across the supply continuum for the beef, sheep and goat meat industries was developed using both a qualitative tool and a semi-quantitative, spreadsheet tool, Risk Ranger. The latter is useful for highlighting factors contributing to food safety risk and for ranking the risk of various product athogen combinations. In the present profile the qualitative tool was used as a preliminary screen for a wide range of hazard-product pairings while Risk Ranger was used to rank in order of population health risk pairings for which quantitative data were available and for assessing the effect of hypothetical scenarios. 'High' risk hazard-product pairings identified were meals contaminated with Clostridium perfringens provided by caterers which have not implemented HACCP kebabs cross-contaminated by Salmonella present in drip trays or served undercooked meals served in the home cross-contaminated with Salmonella. 'Medium' risk hazard-product pairings identified were ready-to-eat meats contaminated with Listeria monocytogenes and which have extended shelf life Uncooked Comminuted Fermented Meat (UCFM)/Salami contaminated with Enterohaemorrhagic E. coli (EHEC) and Salmonella undercooked hamburgers contaminated with EHEC kebabs contaminated by Salmonella under normal production or following final "flash" heating. Identified 'low' risk hazard-product pairings included cooked, ready-to-eat sausages contaminated with Salmonella UCFM/Salami contaminated with L. monocytogenes well-cooked hamburgers contaminated with EHEC. The risk profile provides information of value to Australia's risk managers in the regulatory, processing and R&D sectors of the meat and meat processing industry for the purposes of identifying food safety risks in the industry and for prioritising risk management actions.
Publisher: Elsevier BV
Date: 2012
Publisher: Public Library of Science (PLoS)
Date: 14-02-2012
Publisher: Public Library of Science (PLoS)
Date: 13-06-2014
Publisher: Public Library of Science (PLoS)
Date: 14-01-2013
Publisher: Elsevier BV
Date: 12-2017
Abstract: Packaging and storage temperature are important factors that influence the shelf-life of vacuum packed (VP) meat. In this study the shelf-life of VP bone-in lamb hind shanks stored at 8 °C and -1.2 °C was determined in parallel to analyses of starting and eventual spoilage bacterial communities via Illumina MiSeq based 16S rRNA licon sequencing. The mean total viable counts (TVC) and lactic acid bacterial viable counts (LAB) were observed to increase to log 7.5 CFU/cm
Publisher: Elsevier BV
Date: 02-2016
DOI: 10.1016/J.IJFOODMICRO.2015.11.014
Abstract: Predictive models, to estimate the reduction in Escherichia coli O157:H7 concentration in beef burgers, have been developed to inform risk management decisions no analogous model exists for Salmonella spp. in pork burgers. In this study, "Extra Lean" and "Regular" fat pork minces were inoculated with Salmonella spp. (Salmonella 4,[5],12,i:-, Salmonella Senftenberg and Salmonella Typhimurium) and formed into pork burger patties. Patties were cooked on an electric skillet (to imitate home cooking) to one of seven internal temperatures (46, 49, 52, 55, 58, 61, 64 °C) and Salmonella enumerated. A generalised linear logistic regression model was used to develop a predictive model for the Salmonella concentration based on the internal endpoint temperature. It was estimated that in pork mince with a fat content of 6.1%, Salmonella survival will be decreased by -0.2407log10 CFU/g for a 1 °C increase in internal endpoint temperature, with a 5-log10 reduction in Salmonella concentration estimated to occur when the geometric centre temperature reaches 63 °C. The fat content influenced the rate of Salmonella inactivation (P=0.043), with Salmonella survival increasing as fat content increased, though this effect became negligible as the temperature approached 62 °C. Fat content increased the time required for patties to achieve a specified internal temperature (P=0.0106 and 0.0309 for linear and quadratic terms respectively), indicating that reduced fat pork mince may reduce the risk of salmonellosis from consumption of pork burgers. Salmonella serovar did not significantly affect the model intercepts (P=0.86) or slopes (P=0.10) of the fitted logistic curve. This predictive model can be applied to estimate the reduction in Salmonella in pork burgers after cooking to a specific endpoint temperature and hence to assess food safety risk.
Publisher: Informa UK Limited
Date: 06-2010
Publisher: Elsevier BV
Date: 10-2011
DOI: 10.1016/J.IJFOODMICRO.2011.07.012
Abstract: This study aimed to identify factors that influence the development of biofilm by Listeria monocytogenes strains and to determine the extent to which biofilm production protects against quaternary ammonium compound (QAC) disinfectant challenge. A total of 95 L. monocytogenes strains were studied and biofilm production was assessed as a function of incubation temperature, media pH, strain origin, serotype, and environmental persistence status. Attachment and biofilm development (inferred by the level of attached biomass) were measured in vitro using a colourimetric 96-well microtitre plate method in nutritive media (Brain-Heart Infusion). Increased biofilm production correlated with increasing temperature and the most acidic, or most alkaline, growth conditions tested. Clinical and environmental (food factory) strains were observed to increase biofilm production at higher and lower incubation temperatures respectively, independent of their rate of planktonic growth. Serotype 1/2a strains produced significantly more biofilm. Biofilm maturity, rather than strain, was correlated with resistance to QAC. Carbohydrate containing exopolymeric material could not be detected in the biofilm of representative strains, and no correlation between strains recovered as persistent food factory contaminants and biofilm production was identified. Although limited to in vitro inference based on the assay system used, our results suggest that environmental conditions determine the level of biofilm production by L. monocytogenes strains, independent of the rate of planktonic growth, and that this may manifest from selection pressures to which a given strain grows optimally.
Publisher: Elsevier BV
Date: 07-2012
DOI: 10.1016/J.IJFOODMICRO.2012.05.007
Abstract: Meat surfaces are contaminated with bacteria during slaughter and processing. Understanding bacterial attachment properties to specific structures of meat could result in more targeted interventions to improve its safety and quality. However, the influence of temperatures relevant to abattoir environments on bacterial attachment to specific meat structures is not known. In this study, the effect of temperature and protein concentration on attachment of 10 Escherichia coli and seven Salmonella strains to extracellular matrix (ECM) proteins (collagen I, fibronectin, collagen IV and laminin) was measured using crystal violet stain and epifluorescence microscopy assays. By crystal violet assay, only five of 17 strains showed significant attachment to any ECM protein and only one strain attached to all proteins. Strains that attached at all tested temperatures (4, 25, 37°C) were E. coli M23Sr and M23 (collagen I) E. coli M23Sr (fibronectin) E. coli M23Sr, O157:H12 and M23, (collagen IV) and E. coli M23Sr, O157:H12, O78:K80:H1, O26:H11 and M23 (laminin). A higher proportion of strains attached to basement membrane proteins (laminin and collagen IV) than to interstitial proteins (collagen I and fibronectin). Highest attachment levels occurred at 4°C for collagen I and at 25°C for the other three proteins. Generally, the attachment levels of Salmonella strains to all ECM proteins were lower than for E. coli. No significant effect was found for concentration of collagen I, fibronectin and collagen IV, but was for higher laminin concentration. A strong positive correlation was found between results of both the crystal violet and epifluorescent methods (r≥0.905, p<0.05). This study demonstrated that attachment properties to ECM proteins displayed distinct variation among strains, that temperature highly influenced attachment and that protein concentration had a minor effect.
Publisher: Elsevier BV
Date: 05-2012
Abstract: Alkaline solutions are used to clean food production environments but the role of alkaline resistance in persistent food factory contamination by Listeria monocytogenes is unknown. We used shotgun proteomics to characterise alkaline adapted L. monocytogenes recovered as persistent and transient food factory contaminants. Three unrelated strains were studied including two persistent and a transient food factory contaminant determined using multilocus sequence typing (MLST). The strains were adapted to growth at pH 8.5 and harvested in exponential phase. Protein extracts were analysed using multidimensional protein identification technology (MudPIT) and protein abundance compared by spectra counting. The strains elicited core responses to alkaline growth including modulation of intracellular pH, stabilisation of cellular processes and reduced cell- ision, independent to lineage, MLST or whether the strains were transient or persistent contaminants. Alkaline adaptation by all strains corresponded to that expected in stringent-response induced cells, with protein expression supporting metabolic shifts concordant with elevated alarmone production and indicating that the alkaline-stringent response results from energy rather than nutrient limitation. We believe this is the first report describing induction of a stringent response in different L. monocytogenes strains by alkaline pH under non-limiting growth conditions. The work emphasises the need for early intervention to avoid persistent food factory contamination by L. monocytogenes.
Publisher: Public Library of Science (PLoS)
Date: 03-03-2014
Publisher: Informa UK Limited
Date: 29-09-2019
DOI: 10.1080/10408398.2017.1375892
Abstract: Modified atmosphere packaging (MAP) technology has been commercially viable since the 1970s. Currently, MAP is extensively used worldwide to preserve the quality and extend the shelf-life of whole fresh fruits and vegetables, but is also increasingly used to extend the shelf-life of minimally processed fresh fruit and vegetables. This review discusses new processes and technologies that can be used to improve quality preservation and consumer acceptability of minimally processed produce where high respiration rates and challenging degradation processes operate. New packaging innovations are enabling producers and retailers to further maintain quality for longer. Innovative approaches to extend shelf-life include active MAP with differentially permeable films, films that incorporate antimicrobial properties, edible coatings that confer barriers properties, and the use of non-traditional gases to modify respiration. Intelligent packaging using integrated sensor technologies that can indicate maturity, ripeness, respiration rate and spoilage are also appearing. This review demonstrates that preservation technologies and associated packaging developments that can be combined with modified atmosphere are constantly evolving technology platforms. Adoption of combinations of technology improvements will be critical in responding to commercial trends towards more minimally processed fresh-cut and ready-to-eat fruit and vegetable products, which require specialized packaging solutions.
Publisher: Oxford University Press (OUP)
Date: 05-2006
DOI: 10.1111/J.1574-6976.2006.00019.X
Abstract: The regulation of membrane-transport activity is crucial for intracellular pH homeostasis, maintenance of cell osmotic potential, nutrient acquisition, signalling, and adaptation of bacterial cells. The non-invasive microelectrode ion flux estimation (MIFE) technique is a powerful tool for kinetic studies of membrane-transport processes across cellular membranes. Since 2001, when this technique was first applied to the study of membrane-transport processes in bacterial cells (J Microbiol Methods 46, 119-129), a large amount of information has been accumulated. This review summarizes some of these findings and discusses the advantages and applicability of this technique in studying bacterial adaptive responses to adverse environmental conditions. First, various methodological aspects of the application of this novel technique in microbiology are discussed. Then, several practical ex les ('case studies') are described. The latter include changes in membrane-transport activity in response to various stresses (acidic, osmotic, and temperature stresses) as well as flux changes as a function of bacterial growth stage and nutrient availability. It is shown that non-invasive ion flux measurements may provide a significant conceptual advance in our understanding of adaptive responses in bacteria, fungi and biofilms to a variety of environmental conditions. The technique can also be used for the rapid assessment of food-processing treatments aimed at reducing bacterial contamination of food and for the development of strategies to assess the resistance of organisms to antimicrobial agents.
Publisher: CSIRO Publishing
Date: 2013
DOI: 10.1071/MA13026
Publisher: Public Library of Science (PLoS)
Date: 04-09-2013
Publisher: Elsevier BV
Date: 07-2008
DOI: 10.1016/J.RESMIC.2008.04.011
Abstract: The physiological role of cyclopropane fatty acids (CFAs) in acid stress resistance was studied by in situ microelectrode H+ flux measurements of Escherichia coli Frag1 and its isogenic CFA-deficient mutant JBM 1. After exposure to pH 4 for 16h, net H+ influx in JBM 1 was twice that of the parent strain. H+ flux stabilisation at pH 6 after acid stress took more time in the cfa- mutant. The data suggest increased proton permeability and decreased ability to extrude H+ in the absence of CFA, and they support the hypothesis that CFAs protect E. coli in acidic environments by decreasing membrane permeability to H+.
Publisher: Elsevier BV
Date: 11-2008
DOI: 10.1016/J.IJFOODMICRO.2008.06.026
Abstract: This paper considers the future of predictive microbiology by exploring the balance that exists between science, applications and expectations. Attention is drawn to the development of predictive microbiology as a sub-discipline of food microbiology and of technologies that are required for its applications, including a recently developed biological indicator. As we move into the era of systems biology, in which physiological and molecular information will be increasingly available for incorporation into models, predictive microbiologists will be faced with new experimental and data handling challenges. Overcoming these hurdles may be assisted by interacting with microbiologists and mathematicians developing models to describe the microbial role in ecosystems other than food. Coupled with a commitment to maintain strategic research, as well as to develop innovative technologies, the future of predictive microbiology looks set to fulfil "great expectations".
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Start Date: 05-2015
End Date: 09-2019
Amount: $2,061,605.00
Funder: Australian Research Council
View Funded ActivityStart Date: 2005
End Date: 12-2008
Amount: $220,000.00
Funder: Australian Research Council
View Funded Activity