Intracellular pH in Campylobacter jejuni When Treated with Aqueous Chlorine Dioxide
Само за регистроване кориснике
2011
Аутори
Šmigić, NadaRajković, Andreja
Arneborg, Nils
Siegumfeldt, Henrik
Devlieghere, Frank
Nielsen, Dennis Sandris
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The aim of this study was to investigate the response of Campylobacter jejuni at single-cell level when exposed to different concentrations of chlorine dioxide (ClO2). The parameter of choice, intracellular pH (pH(i)), was determined by using fluorescence ratio imaging microscopy with a pH-sensitive, ratiometric 5(6)-carboxyfluorescein diacetate succinimidyl ester probe. In addition, the culturability expressed in colony counts was determined. Our results revealed that several subpopulations with different physiological states, as judged by their pHi, were created by ClO2 treatment. The greater the concentration of ClO2, the smaller the subpopulation of healthy cells with pH(i)>6.8 and the smaller the colony count as determined on nonselective agar plates. ClO2 at concentrations (60 ppm) induced injuries that resulted in complete loss of culturability and adversely affected the ability to resuscitate under subsequent more favorable conditions. The presence of injured cells in food coul...d present a risk for public health. Additional hurdles have to be included in food preservation to suppress the survival and recovery of injured cells.
Извор:
Foodborne Pathogens and Disease, 2011, 8, 2, 325-328Издавач:
- Mary Ann Liebert, Inc, New Rochelle
Финансирање / пројекти:
- European CommissionEuropean CommissionEuropean Commission Joint Research Centre [FOOD-CT-2005-007081]
DOI: 10.1089/fpd.2010.0604
ISSN: 1535-3141
PubMed: 21034266
WoS: 000286724900019
Scopus: 2-s2.0-79551594556
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Šmigić, Nada AU - Rajković, Andreja AU - Arneborg, Nils AU - Siegumfeldt, Henrik AU - Devlieghere, Frank AU - Nielsen, Dennis Sandris PY - 2011 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/2683 AB - The aim of this study was to investigate the response of Campylobacter jejuni at single-cell level when exposed to different concentrations of chlorine dioxide (ClO2). The parameter of choice, intracellular pH (pH(i)), was determined by using fluorescence ratio imaging microscopy with a pH-sensitive, ratiometric 5(6)-carboxyfluorescein diacetate succinimidyl ester probe. In addition, the culturability expressed in colony counts was determined. Our results revealed that several subpopulations with different physiological states, as judged by their pHi, were created by ClO2 treatment. The greater the concentration of ClO2, the smaller the subpopulation of healthy cells with pH(i)>6.8 and the smaller the colony count as determined on nonselective agar plates. ClO2 at concentrations (60 ppm) induced injuries that resulted in complete loss of culturability and adversely affected the ability to resuscitate under subsequent more favorable conditions. The presence of injured cells in food could present a risk for public health. Additional hurdles have to be included in food preservation to suppress the survival and recovery of injured cells. PB - Mary Ann Liebert, Inc, New Rochelle T2 - Foodborne Pathogens and Disease T1 - Intracellular pH in Campylobacter jejuni When Treated with Aqueous Chlorine Dioxide EP - 328 IS - 2 SP - 325 VL - 8 DO - 10.1089/fpd.2010.0604 ER -
@article{ author = "Šmigić, Nada and Rajković, Andreja and Arneborg, Nils and Siegumfeldt, Henrik and Devlieghere, Frank and Nielsen, Dennis Sandris", year = "2011", abstract = "The aim of this study was to investigate the response of Campylobacter jejuni at single-cell level when exposed to different concentrations of chlorine dioxide (ClO2). The parameter of choice, intracellular pH (pH(i)), was determined by using fluorescence ratio imaging microscopy with a pH-sensitive, ratiometric 5(6)-carboxyfluorescein diacetate succinimidyl ester probe. In addition, the culturability expressed in colony counts was determined. Our results revealed that several subpopulations with different physiological states, as judged by their pHi, were created by ClO2 treatment. The greater the concentration of ClO2, the smaller the subpopulation of healthy cells with pH(i)>6.8 and the smaller the colony count as determined on nonselective agar plates. ClO2 at concentrations (60 ppm) induced injuries that resulted in complete loss of culturability and adversely affected the ability to resuscitate under subsequent more favorable conditions. The presence of injured cells in food could present a risk for public health. Additional hurdles have to be included in food preservation to suppress the survival and recovery of injured cells.", publisher = "Mary Ann Liebert, Inc, New Rochelle", journal = "Foodborne Pathogens and Disease", title = "Intracellular pH in Campylobacter jejuni When Treated with Aqueous Chlorine Dioxide", pages = "328-325", number = "2", volume = "8", doi = "10.1089/fpd.2010.0604" }
Šmigić, N., Rajković, A., Arneborg, N., Siegumfeldt, H., Devlieghere, F.,& Nielsen, D. S.. (2011). Intracellular pH in Campylobacter jejuni When Treated with Aqueous Chlorine Dioxide. in Foodborne Pathogens and Disease Mary Ann Liebert, Inc, New Rochelle., 8(2), 325-328. https://doi.org/10.1089/fpd.2010.0604
Šmigić N, Rajković A, Arneborg N, Siegumfeldt H, Devlieghere F, Nielsen DS. Intracellular pH in Campylobacter jejuni When Treated with Aqueous Chlorine Dioxide. in Foodborne Pathogens and Disease. 2011;8(2):325-328. doi:10.1089/fpd.2010.0604 .
Šmigić, Nada, Rajković, Andreja, Arneborg, Nils, Siegumfeldt, Henrik, Devlieghere, Frank, Nielsen, Dennis Sandris, "Intracellular pH in Campylobacter jejuni When Treated with Aqueous Chlorine Dioxide" in Foodborne Pathogens and Disease, 8, no. 2 (2011):325-328, https://doi.org/10.1089/fpd.2010.0604 . .