TY  - JOUR
AU  - Šmigić, Nada
AU  - Rajković, Andreja
AU  - Antal, Eszter
AU  - Medić, Helga
AU  - Lipnicka, Barbara
AU  - Uyttendaele, Mieke
AU  - Devlieghere, Frank
PY  - 2009
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2006
AB  - The utilization of sub-lethal decontamination treatments gains more and more interest due to the increased consumers' demand for fresh, minimally processed and convenient food products. These products rely on cold chain and hurdle (combination) technology to provide microbiological safety and quality during their shelf life. To investigate the ability of surviving cells to resuscitate and grow in a food simulating environment, sub-lethal decontamination treatments were Coupled with Subsequent storage under sub-optimal growth conditions. For this purpose chlorine dioxide (ClO2) and neutralized electrolyzed oxidizing water (NEW)-treated cultures of Escherichia coli O157:H7 were inoculated in TSB-YE of pH 5.8 and a(w) 0.99, and stored at 10 degrees C, 12.5 degrees C and 15 degrees C, under four different atmospheres (0%, 30% and 60% CO2 balanced with N-2, and air), Due to the severity of injury, lactic acid-treated cells were inoculated in TSB-YE pH 7.0. Data obtained reveal that the fraction of sub-lethally injured E. coli O157:H7 undergoes an additional inhibitory effect during the storage period under of sub-optimal conditions. Observed extension in the lag growth phase was a direct consequence prior sub-lethal injury. The effects of liquid ClO2 and NEW were less pronounced in comparison to lactic acid. The current study signifies the potential utilization of appropriate combination of different extrinsic and intrinsic factors in the elimination or growth inhibition of food-borne pathogens.
PB  - Academic Press Ltd- Elsevier Science Ltd, London
T2  - Food Microbiology
T1  - Treatment of Escherichia coli O157:H7 with lactic acid, neutralized electrolyzed oxidizing water and chlorine dioxide followed by growth under sub-optimal conditions of temperature, pH and modified atmosphere
EP  - 637
IS  - 6
SP  - 629
VL  - 26
DO  - 10.1016/j.fm.2009.04.010
ER  - 

@article{
author = "Šmigić, Nada and Rajković, Andreja and Antal, Eszter and Medić, Helga and Lipnicka, Barbara and Uyttendaele, Mieke and Devlieghere, Frank",
year = "2009",
abstract = "The utilization of sub-lethal decontamination treatments gains more and more interest due to the increased consumers' demand for fresh, minimally processed and convenient food products. These products rely on cold chain and hurdle (combination) technology to provide microbiological safety and quality during their shelf life. To investigate the ability of surviving cells to resuscitate and grow in a food simulating environment, sub-lethal decontamination treatments were Coupled with Subsequent storage under sub-optimal growth conditions. For this purpose chlorine dioxide (ClO2) and neutralized electrolyzed oxidizing water (NEW)-treated cultures of Escherichia coli O157:H7 were inoculated in TSB-YE of pH 5.8 and a(w) 0.99, and stored at 10 degrees C, 12.5 degrees C and 15 degrees C, under four different atmospheres (0%, 30% and 60% CO2 balanced with N-2, and air), Due to the severity of injury, lactic acid-treated cells were inoculated in TSB-YE pH 7.0. Data obtained reveal that the fraction of sub-lethally injured E. coli O157:H7 undergoes an additional inhibitory effect during the storage period under of sub-optimal conditions. Observed extension in the lag growth phase was a direct consequence prior sub-lethal injury. The effects of liquid ClO2 and NEW were less pronounced in comparison to lactic acid. The current study signifies the potential utilization of appropriate combination of different extrinsic and intrinsic factors in the elimination or growth inhibition of food-borne pathogens.",
publisher = "Academic Press Ltd- Elsevier Science Ltd, London",
journal = "Food Microbiology",
title = "Treatment of Escherichia coli O157:H7 with lactic acid, neutralized electrolyzed oxidizing water and chlorine dioxide followed by growth under sub-optimal conditions of temperature, pH and modified atmosphere",
pages = "637-629",
number = "6",
volume = "26",
doi = "10.1016/j.fm.2009.04.010"
}

Šmigić, N., Rajković, A., Antal, E., Medić, H., Lipnicka, B., Uyttendaele, M.,& Devlieghere, F.. (2009). Treatment of Escherichia coli O157:H7 with lactic acid, neutralized electrolyzed oxidizing water and chlorine dioxide followed by growth under sub-optimal conditions of temperature, pH and modified atmosphere. in Food Microbiology
Academic Press Ltd- Elsevier Science Ltd, London., 26(6), 629-637.
https://doi.org/10.1016/j.fm.2009.04.010

Šmigić N, Rajković A, Antal E, Medić H, Lipnicka B, Uyttendaele M, Devlieghere F. Treatment of Escherichia coli O157:H7 with lactic acid, neutralized electrolyzed oxidizing water and chlorine dioxide followed by growth under sub-optimal conditions of temperature, pH and modified atmosphere. in Food Microbiology. 2009;26(6):629-637.
doi:10.1016/j.fm.2009.04.010 .

Šmigić, Nada, Rajković, Andreja, Antal, Eszter, Medić, Helga, Lipnicka, Barbara, Uyttendaele, Mieke, Devlieghere, Frank, "Treatment of Escherichia coli O157:H7 with lactic acid, neutralized electrolyzed oxidizing water and chlorine dioxide followed by growth under sub-optimal conditions of temperature, pH and modified atmosphere" in Food Microbiology, 26, no. 6 (2009):629-637,
https://doi.org/10.1016/j.fm.2009.04.010 . .

TY  - JOUR
AU  - Rajković, Andreja
AU  - Šmigić, Nada
AU  - Uyttendaele, Mieke
AU  - Medić, Helga
AU  - de Zutter, Lieven
AU  - Devlieghere, Frank
PY  - 2009
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2085
AB  - While maintaining nutritional and sensorial attributes of fresh foods mild processing technologies generally deliver microbiologically perishable food products. Currently little information exists on possible increase in the resistance of pathogens after repetitive exposure to mild (sub-lethal) treatments. Multiple strain-cocktails of Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter jejuni were exposed to 20 consecutive cycles Of sub-lethal inactivation by three different techniques. Used techniques comprised inactivation with lactic acid (LA), chlorine dioxide (ClO2) and intense light pulses (ILP). Results showed that the selection of resistant cells was both species and technique dependent. While repetitive cycles Of ClO2 treatment did not result in increased resistance, repetitive inactivation with LA yielded L. monocytogenes culture of higher resistance in comparison to the parental culture. The increased resistance, expressed as decreased level of reduction in bacteria[ counts in subsequent inactivation cycles, was also observed with ILP for both L. monocytogenes and E. coli O157:H7 strains. Visual trend observations were confirmed through statistical linear regression analysis. No such effects were noted for C.jejuni which became undetectable after first 2-5 cycles. Current findings indicate the ability of foodborne pathogens to adapt to mild bactericidal treatments creating new challenges in risk assessment and more specifically in hazard analysis.
PB  - Academic Press Ltd- Elsevier Science Ltd, London
T2  - Food Microbiology
T1  - Resistance of Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter jejuni after exposure to repetitive cycles of mild bactericidal treatments
EP  - 895
IS  - 8
SP  - 889
VL  - 26
DO  - 10.1016/j.fm.2009.06.006
ER  - 

@article{
author = "Rajković, Andreja and Šmigić, Nada and Uyttendaele, Mieke and Medić, Helga and de Zutter, Lieven and Devlieghere, Frank",
year = "2009",
abstract = "While maintaining nutritional and sensorial attributes of fresh foods mild processing technologies generally deliver microbiologically perishable food products. Currently little information exists on possible increase in the resistance of pathogens after repetitive exposure to mild (sub-lethal) treatments. Multiple strain-cocktails of Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter jejuni were exposed to 20 consecutive cycles Of sub-lethal inactivation by three different techniques. Used techniques comprised inactivation with lactic acid (LA), chlorine dioxide (ClO2) and intense light pulses (ILP). Results showed that the selection of resistant cells was both species and technique dependent. While repetitive cycles Of ClO2 treatment did not result in increased resistance, repetitive inactivation with LA yielded L. monocytogenes culture of higher resistance in comparison to the parental culture. The increased resistance, expressed as decreased level of reduction in bacteria[ counts in subsequent inactivation cycles, was also observed with ILP for both L. monocytogenes and E. coli O157:H7 strains. Visual trend observations were confirmed through statistical linear regression analysis. No such effects were noted for C.jejuni which became undetectable after first 2-5 cycles. Current findings indicate the ability of foodborne pathogens to adapt to mild bactericidal treatments creating new challenges in risk assessment and more specifically in hazard analysis.",
publisher = "Academic Press Ltd- Elsevier Science Ltd, London",
journal = "Food Microbiology",
title = "Resistance of Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter jejuni after exposure to repetitive cycles of mild bactericidal treatments",
pages = "895-889",
number = "8",
volume = "26",
doi = "10.1016/j.fm.2009.06.006"
}

Rajković, A., Šmigić, N., Uyttendaele, M., Medić, H., de Zutter, L.,& Devlieghere, F.. (2009). Resistance of Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter jejuni after exposure to repetitive cycles of mild bactericidal treatments. in Food Microbiology
Academic Press Ltd- Elsevier Science Ltd, London., 26(8), 889-895.
https://doi.org/10.1016/j.fm.2009.06.006

Rajković A, Šmigić N, Uyttendaele M, Medić H, de Zutter L, Devlieghere F. Resistance of Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter jejuni after exposure to repetitive cycles of mild bactericidal treatments. in Food Microbiology. 2009;26(8):889-895.
doi:10.1016/j.fm.2009.06.006 .

Rajković, Andreja, Šmigić, Nada, Uyttendaele, Mieke, Medić, Helga, de Zutter, Lieven, Devlieghere, Frank, "Resistance of Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter jejuni after exposure to repetitive cycles of mild bactericidal treatments" in Food Microbiology, 26, no. 8 (2009):889-895,
https://doi.org/10.1016/j.fm.2009.06.006 . .

TY  - CONF
AU  - Rajković, Andreja
AU  - Medić, Helga
AU  - Šmigić, Nada
AU  - Devlieghere, Frank
PY  - 2008
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1818
AB  - Mild bactericidal technologies are becoming increasingly important in modem 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 O157: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  - Croatian Chamber Economy, Zagreb
C3  - Proceedings of the 2008 Joint Central European Congress, Vol 2
T1  - Increased Resistance of Listeria monocytogenes and Escherichia coli O157:H7 after Exposure to Repetitive Cycles of Mild Bactericidal Treatments
EP  - 300
SP  - 295
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1818
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 modem 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 O157: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 = "Croatian Chamber Economy, Zagreb",
journal = "Proceedings of the 2008 Joint Central European Congress, Vol 2",
title = "Increased Resistance of Listeria monocytogenes and Escherichia coli O157:H7 after Exposure to Repetitive Cycles of Mild Bactericidal Treatments",
pages = "300-295",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1818"
}

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 of the 2008 Joint Central European Congress, Vol 2
Croatian Chamber Economy, Zagreb., 295-300.
https://hdl.handle.net/21.15107/rcub_agrospace_1818

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 of the 2008 Joint Central European Congress, Vol 2. 2008;:295-300.
https://hdl.handle.net/21.15107/rcub_agrospace_1818 .

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 of the 2008 Joint Central European Congress, Vol 2 (2008):295-300,
https://hdl.handle.net/21.15107/rcub_agrospace_1818 .

TY  - 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 .