Increased resistance of listeria monocytogenes and escherichia coli O157: H7 after exposure to repetitive cycles of mild bactericidal treatments
Апстракт
Mild bactericidal technologies are becoming increasingly important in modern food industry. While maintaining nutritional and sensorial attributes of fresh foods these technologies generally deliver microbiologically perishable food products. Currently little information exists on possible increase in the resistance of pathogens after exposure to repetitive cycles of these bactericidal treatments. Multi-strain cocktails of two of the most important foodborne pathogens, Listeria monocytogenes and attenuated Escherichia coli 0157:H7, were exposed to 20 consecutive cycles of mild inactivation by three different techniques. Used techniques comprised inactivation with lactic acid, chlorine dioxide and intense light pulses. Results showed that development of resistant mutant and/or selection of resistant cells was both species and technique dependent. While repetitive cycles of chlorine dioxide treatment did not result in increased resistance with any of three tested pathogens, lactic acid t...reatment showed potential to create or pull out resistant cells of L. monocytogenes. Effect was determined as decreased level of reduction in bacterial counts. Even greater effect was observed for intense light pulses which showed clear trend in increased overall resistance of both L. monocytogenes and E. coli O157:H7 strains. Trend observations were confirmed through linear regression analysis. Current findings indicate ability of foodborne pathogens to adapt to mild bactericidal treatments creating new challenges in risk assessment and more specifically in hazard analysis.
Кључне речи:
E. coli O157:H7 / Increased resistance / L. monocytogenes / Mild bactericidal treatmentsИзвор:
Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20, 2008, 2, 295-300Издавач:
- 2008 Joint Central European Congress of the 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists
Scopus: 2-s2.0-84924404065
Институција/група
Poljoprivredni fakultetTY - CONF AU - Rajković, Andreja AU - Medić, Helga AU - Šmigić, Nada AU - Devlieghere, Frank PY - 2008 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/1616 AB - Mild bactericidal technologies are becoming increasingly important in modern food industry. While maintaining nutritional and sensorial attributes of fresh foods these technologies generally deliver microbiologically perishable food products. Currently little information exists on possible increase in the resistance of pathogens after exposure to repetitive cycles of these bactericidal treatments. Multi-strain cocktails of two of the most important foodborne pathogens, Listeria monocytogenes and attenuated Escherichia coli 0157:H7, were exposed to 20 consecutive cycles of mild inactivation by three different techniques. Used techniques comprised inactivation with lactic acid, chlorine dioxide and intense light pulses. Results showed that development of resistant mutant and/or selection of resistant cells was both species and technique dependent. While repetitive cycles of chlorine dioxide treatment did not result in increased resistance with any of three tested pathogens, lactic acid treatment showed potential to create or pull out resistant cells of L. monocytogenes. Effect was determined as decreased level of reduction in bacterial counts. Even greater effect was observed for intense light pulses which showed clear trend in increased overall resistance of both L. monocytogenes and E. coli O157:H7 strains. Trend observations were confirmed through linear regression analysis. Current findings indicate ability of foodborne pathogens to adapt to mild bactericidal treatments creating new challenges in risk assessment and more specifically in hazard analysis. PB - 2008 Joint Central European Congress of the 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists C3 - Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20 T1 - Increased resistance of listeria monocytogenes and escherichia coli O157: H7 after exposure to repetitive cycles of mild bactericidal treatments EP - 300 SP - 295 VL - 2 UR - https://hdl.handle.net/21.15107/rcub_agrospace_1616 ER -
@conference{ author = "Rajković, Andreja and Medić, Helga and Šmigić, Nada and Devlieghere, Frank", year = "2008", abstract = "Mild bactericidal technologies are becoming increasingly important in modern food industry. While maintaining nutritional and sensorial attributes of fresh foods these technologies generally deliver microbiologically perishable food products. Currently little information exists on possible increase in the resistance of pathogens after exposure to repetitive cycles of these bactericidal treatments. Multi-strain cocktails of two of the most important foodborne pathogens, Listeria monocytogenes and attenuated Escherichia coli 0157:H7, were exposed to 20 consecutive cycles of mild inactivation by three different techniques. Used techniques comprised inactivation with lactic acid, chlorine dioxide and intense light pulses. Results showed that development of resistant mutant and/or selection of resistant cells was both species and technique dependent. While repetitive cycles of chlorine dioxide treatment did not result in increased resistance with any of three tested pathogens, lactic acid treatment showed potential to create or pull out resistant cells of L. monocytogenes. Effect was determined as decreased level of reduction in bacterial counts. Even greater effect was observed for intense light pulses which showed clear trend in increased overall resistance of both L. monocytogenes and E. coli O157:H7 strains. Trend observations were confirmed through linear regression analysis. Current findings indicate ability of foodborne pathogens to adapt to mild bactericidal treatments creating new challenges in risk assessment and more specifically in hazard analysis.", publisher = "2008 Joint Central European Congress of the 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists", journal = "Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20", title = "Increased resistance of listeria monocytogenes and escherichia coli O157: H7 after exposure to repetitive cycles of mild bactericidal treatments", pages = "300-295", volume = "2", url = "https://hdl.handle.net/21.15107/rcub_agrospace_1616" }
Rajković, A., Medić, H., Šmigić, N.,& Devlieghere, F.. (2008). Increased resistance of listeria monocytogenes and escherichia coli O157: H7 after exposure to repetitive cycles of mild bactericidal treatments. in Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20 2008 Joint Central European Congress of the 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists., 2, 295-300. https://hdl.handle.net/21.15107/rcub_agrospace_1616
Rajković A, Medić H, Šmigić N, Devlieghere F. Increased resistance of listeria monocytogenes and escherichia coli O157: H7 after exposure to repetitive cycles of mild bactericidal treatments. in Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20. 2008;2:295-300. https://hdl.handle.net/21.15107/rcub_agrospace_1616 .
Rajković, Andreja, Medić, Helga, Šmigić, Nada, Devlieghere, Frank, "Increased resistance of listeria monocytogenes and escherichia coli O157: H7 after exposure to repetitive cycles of mild bactericidal treatments" in Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20, 2 (2008):295-300, https://hdl.handle.net/21.15107/rcub_agrospace_1616 .