TY  - JOUR
AU  - Šmigić, Nada
AU  - Rajković, Andreja
AU  - Arneborg, Nils
AU  - Siegumfeldt, Henrik
AU  - Devlieghere, Frank
AU  - Nielsen, Dennis Sandris
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3024
AB  - The aim of this study was to investigate the response of Escherichia coli O157:H7 when exposed to different concentrations of sanitation agent chlorine dioxide (ClO2) by determining intracellular pH (pH(i)). For this purpose, fluorescence ratio imaging microscopy was used together with pH-sensitive, ratiometric green fluorescent protein that was introduced in E. coli O157:H7 cells. Along with pH(i), colony counts were determined during the treatment with ClO2. Results revealed several post-treatment subpopulations with different physiological states, as judged by their pH(i). The fraction of cells with no pH gradient increased, and the colony count decreased as the concentration of ClO2 increased.
PB  - Springer, New York
T2  - Food Analytical Methods
T1  - Analysis of Intracellular pH in Escherichia coli O157:H7 to Determine the Effect of Chlorine Dioxide Decontamination
EP  - 331
IS  - 3
SP  - 327
VL  - 5
DO  - 10.1007/s12161-011-9295-0
ER  - 

@article{
author = "Šmigić, Nada and Rajković, Andreja and Arneborg, Nils and Siegumfeldt, Henrik and Devlieghere, Frank and Nielsen, Dennis Sandris",
year = "2012",
abstract = "The aim of this study was to investigate the response of Escherichia coli O157:H7 when exposed to different concentrations of sanitation agent chlorine dioxide (ClO2) by determining intracellular pH (pH(i)). For this purpose, fluorescence ratio imaging microscopy was used together with pH-sensitive, ratiometric green fluorescent protein that was introduced in E. coli O157:H7 cells. Along with pH(i), colony counts were determined during the treatment with ClO2. Results revealed several post-treatment subpopulations with different physiological states, as judged by their pH(i). The fraction of cells with no pH gradient increased, and the colony count decreased as the concentration of ClO2 increased.",
publisher = "Springer, New York",
journal = "Food Analytical Methods",
title = "Analysis of Intracellular pH in Escherichia coli O157:H7 to Determine the Effect of Chlorine Dioxide Decontamination",
pages = "331-327",
number = "3",
volume = "5",
doi = "10.1007/s12161-011-9295-0"
}

Šmigić, N., Rajković, A., Arneborg, N., Siegumfeldt, H., Devlieghere, F.,& Nielsen, D. S.. (2012). Analysis of Intracellular pH in Escherichia coli O157:H7 to Determine the Effect of Chlorine Dioxide Decontamination. in Food Analytical Methods
Springer, New York., 5(3), 327-331.
https://doi.org/10.1007/s12161-011-9295-0

Šmigić N, Rajković A, Arneborg N, Siegumfeldt H, Devlieghere F, Nielsen DS. Analysis of Intracellular pH in Escherichia coli O157:H7 to Determine the Effect of Chlorine Dioxide Decontamination. in Food Analytical Methods. 2012;5(3):327-331.
doi:10.1007/s12161-011-9295-0 .

Šmigić, Nada, Rajković, Andreja, Arneborg, Nils, Siegumfeldt, Henrik, Devlieghere, Frank, Nielsen, Dennis Sandris, "Analysis of Intracellular pH in Escherichia coli O157:H7 to Determine the Effect of Chlorine Dioxide Decontamination" in Food Analytical Methods, 5, no. 3 (2012):327-331,
https://doi.org/10.1007/s12161-011-9295-0 . .

TY  - 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 . .

TY  - JOUR
AU  - Rajković, Andreja
AU  - Šmigić, Nada
AU  - Devlieghere, Frank
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2627
AB  - Previous study showed that repetitive mild decontamination treatments with intense light pulses (ILP) and lactic acid (LA) can induce increased resistance in surviving pathogenic cells. Research has evaluated the potential of increased resistance to enhance the persistence of resistant variants of Listeria monocytogenes and Escherichia coli O157:H7 under suboptimal growth conditions. Growth of resistant variants and parental strains was determined by optical density (OD) measurements in nutrient broths with different pH values and NaCl concentration, at low temperature. The real lag phase was calculated, and results indicated that intense light pulses (ILP) resistant variants needed longer time to initiate growth compared to their parental strains, for both L monocytogenes and E. coli O157:H7 when incubated at 7 degrees C and 10 degrees C, respectively. These selected variants were of the similar resistance towards heat and low pH (no cross-tolerance). Nevertheless, lactic acid (LA) resistant variant of L. monocytogenes was cross-protected when exposed to low pH, but not when treated with heat.
PB  - Academic Press Ltd- Elsevier Science Ltd, London
T2  - Food Microbiology
T1  - Growth of Escherichia coli O157:H7 and Listeria monocytogenes with prior resistance to intense pulsed light and lactic acid
EP  - 872
IS  - 5
SP  - 869
VL  - 28
DO  - 10.1016/j.fm.2010.12.002
ER  - 

@article{
author = "Rajković, Andreja and Šmigić, Nada and Devlieghere, Frank",
year = "2011",
abstract = "Previous study showed that repetitive mild decontamination treatments with intense light pulses (ILP) and lactic acid (LA) can induce increased resistance in surviving pathogenic cells. Research has evaluated the potential of increased resistance to enhance the persistence of resistant variants of Listeria monocytogenes and Escherichia coli O157:H7 under suboptimal growth conditions. Growth of resistant variants and parental strains was determined by optical density (OD) measurements in nutrient broths with different pH values and NaCl concentration, at low temperature. The real lag phase was calculated, and results indicated that intense light pulses (ILP) resistant variants needed longer time to initiate growth compared to their parental strains, for both L monocytogenes and E. coli O157:H7 when incubated at 7 degrees C and 10 degrees C, respectively. These selected variants were of the similar resistance towards heat and low pH (no cross-tolerance). Nevertheless, lactic acid (LA) resistant variant of L. monocytogenes was cross-protected when exposed to low pH, but not when treated with heat.",
publisher = "Academic Press Ltd- Elsevier Science Ltd, London",
journal = "Food Microbiology",
title = "Growth of Escherichia coli O157:H7 and Listeria monocytogenes with prior resistance to intense pulsed light and lactic acid",
pages = "872-869",
number = "5",
volume = "28",
doi = "10.1016/j.fm.2010.12.002"
}

Rajković, A., Šmigić, N.,& Devlieghere, F.. (2011). Growth of Escherichia coli O157:H7 and Listeria monocytogenes with prior resistance to intense pulsed light and lactic acid. in Food Microbiology
Academic Press Ltd- Elsevier Science Ltd, London., 28(5), 869-872.
https://doi.org/10.1016/j.fm.2010.12.002

Rajković A, Šmigić N, Devlieghere F. Growth of Escherichia coli O157:H7 and Listeria monocytogenes with prior resistance to intense pulsed light and lactic acid. in Food Microbiology. 2011;28(5):869-872.
doi:10.1016/j.fm.2010.12.002 .

Rajković, Andreja, Šmigić, Nada, Devlieghere, Frank, "Growth of Escherichia coli O157:H7 and Listeria monocytogenes with prior resistance to intense pulsed light and lactic acid" in Food Microbiology, 28, no. 5 (2011):869-872,
https://doi.org/10.1016/j.fm.2010.12.002 . .

TY  - JOUR
AU  - Rajković, Andreja
AU  - Tomić, Nikola
AU  - Šmigić, Nada
AU  - Uyttendaele, Mieke
AU  - Ragaert, Peter
AU  - Devlieghere, Frank
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2325
AB  - Quantitative risk assessment studies performed elsewhere showed the importance of reducing counts of Campylobacter jejuni on chicken carcasses for decrease of incidence of human campylobacteriosis. The current study indicated that 1.8 log CFU/g reduction of inoculated C. jejuni (6 log CFU/g) can be achieved by decontamination with lactic acid buffered with sodium lacatate (LA/NaLA, 10% w/v, pH 3.0). Subsequent packaging under modified atmosphere of 80% O-2/20%N-2 resulted in additional reduction of approximately 1.2 log CFU/g. These results were confirmed in naturally contaminated samples (2-3 log CFU/g) resulting in immediate reduction of present C. jejuni under the limit of enumeration (1 log CFU/g). However, enrichment showed presence of C. jejuni in 10 g of sample. Under 80% CO2 LA/NaLA treated C. jejuni remained detectable per 10 g until day 7, after which no positive samples were found until the end of the two-weeks storage. Under 80% CO2 LA/NaLA treated C. jejuni remained fluctuating at 10 CFU/g until the end of two-weeks storage. Control cells were reduced by approx. 1.5 log CFU/g during storage under 80% O-2/20% N-2, whereas no reduction was observed under 80% CO2/20% N-2. The present study showed the potential of buffered lactic acid and high-O-2 MAP to reduce C. jejuni both on inoculated and naturally contaminated samples. The immediate effect of decontamination was further extended by additive, not synergistic, effect of 80% O-2, suggesting the practical value of the tested concept in combating C. jejuni on chicken carcasses.
PB  - Elsevier, Amsterdam
T2  - International Journal of Food Microbiology
T1  - Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer
EP  - 206
IS  - 2-3
SP  - 201
VL  - 140
DO  - 10.1016/j.ijfoodmicro.2010.03.034
ER  - 

@article{
author = "Rajković, Andreja and Tomić, Nikola and Šmigić, Nada and Uyttendaele, Mieke and Ragaert, Peter and Devlieghere, Frank",
year = "2010",
abstract = "Quantitative risk assessment studies performed elsewhere showed the importance of reducing counts of Campylobacter jejuni on chicken carcasses for decrease of incidence of human campylobacteriosis. The current study indicated that 1.8 log CFU/g reduction of inoculated C. jejuni (6 log CFU/g) can be achieved by decontamination with lactic acid buffered with sodium lacatate (LA/NaLA, 10% w/v, pH 3.0). Subsequent packaging under modified atmosphere of 80% O-2/20%N-2 resulted in additional reduction of approximately 1.2 log CFU/g. These results were confirmed in naturally contaminated samples (2-3 log CFU/g) resulting in immediate reduction of present C. jejuni under the limit of enumeration (1 log CFU/g). However, enrichment showed presence of C. jejuni in 10 g of sample. Under 80% CO2 LA/NaLA treated C. jejuni remained detectable per 10 g until day 7, after which no positive samples were found until the end of the two-weeks storage. Under 80% CO2 LA/NaLA treated C. jejuni remained fluctuating at 10 CFU/g until the end of two-weeks storage. Control cells were reduced by approx. 1.5 log CFU/g during storage under 80% O-2/20% N-2, whereas no reduction was observed under 80% CO2/20% N-2. The present study showed the potential of buffered lactic acid and high-O-2 MAP to reduce C. jejuni both on inoculated and naturally contaminated samples. The immediate effect of decontamination was further extended by additive, not synergistic, effect of 80% O-2, suggesting the practical value of the tested concept in combating C. jejuni on chicken carcasses.",
publisher = "Elsevier, Amsterdam",
journal = "International Journal of Food Microbiology",
title = "Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer",
pages = "206-201",
number = "2-3",
volume = "140",
doi = "10.1016/j.ijfoodmicro.2010.03.034"
}

Rajković, A., Tomić, N., Šmigić, N., Uyttendaele, M., Ragaert, P.,& Devlieghere, F.. (2010). Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer. in International Journal of Food Microbiology
Elsevier, Amsterdam., 140(2-3), 201-206.
https://doi.org/10.1016/j.ijfoodmicro.2010.03.034

Rajković A, Tomić N, Šmigić N, Uyttendaele M, Ragaert P, Devlieghere F. Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer. in International Journal of Food Microbiology. 2010;140(2-3):201-206.
doi:10.1016/j.ijfoodmicro.2010.03.034 .

Rajković, Andreja, Tomić, Nikola, Šmigić, Nada, Uyttendaele, Mieke, Ragaert, Peter, Devlieghere, Frank, "Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer" in International Journal of Food Microbiology, 140, no. 2-3 (2010):201-206,
https://doi.org/10.1016/j.ijfoodmicro.2010.03.034 . .

TY  - JOUR
AU  - Šmigić, Nada
AU  - Rajković, Andreja
AU  - Nielsen, Dennis Sandris
AU  - Arneborg, Nils
AU  - Siegumfeldt, Henrik
AU  - Devlieghere, Frank
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2302
AB  - As mild decontamination treatments are gaining more and more interest due to increased consumer demands for fresh foods, it is of great importance to establish the influence of decontamination treatments on the subsequent bacterial behaviour under suboptimal storage conditions. For this purpose Campylobacter jejuni cells treated with lactic acid (LA, 3% lactic acid, pH 4.0, 2 min) or chlorine dioxide (ClO2, 20 ppm, 2 min) were inoculated in Bolton broth (pH 6.0) and incubated under 80% O-2/20% N-2, 80% CO2/20% N-2, air or micro-aerophilic (10% CO2/85% N-2/5% O-2) atmosphere, at 4 degrees C during 7 days. Treatment with water served as a control. The most suppressive atmosphere for the survival of C jejuni was O-2-rich atmosphere, followed by air, micro-aerophilic and CO2-rich atmosphere. The survival of C. jejuni was dependent on the type of initial decontamination treatment, with water treated cells showing the greatest survival followed by LA and ClO2 treated cells. Intracellular pH (pH(i)) of individual C. jejuni cells was determined using Fluorescence Ratio Imaging Microscopy (FRIM). At all tested conditions, different subpopulation of the cells could be distinguished based on their pH(i) values. The pH(i) response was independent on the surrounding atmosphere since similar distribution of the subpopulations was observed for all tested atmospheres. However, the pH(i) response was dependent on the initial decontamination treatment. The investigation of intracellular parameters gave an insight into pathogen behaviour under stressful conditions at intracellular level. The results obtained in this study highlighted the importance of combining decontamination technologies with subsequent preservation techniques to the control survival and growth of foodborne pathogens.
PB  - Elsevier, Amsterdam
T2  - International Journal of Food Microbiology
T1  - Survival of lactic acid and chlorine dioxide treated Campylobacter jejuni under suboptimal conditions of pH, temperature and modified atmosphere
EP  - S146
SP  - S140
VL  - 141
DO  - 10.1016/j.ijfoodmicro.2010.01.026
ER  - 

@article{
author = "Šmigić, Nada and Rajković, Andreja and Nielsen, Dennis Sandris and Arneborg, Nils and Siegumfeldt, Henrik and Devlieghere, Frank",
year = "2010",
abstract = "As mild decontamination treatments are gaining more and more interest due to increased consumer demands for fresh foods, it is of great importance to establish the influence of decontamination treatments on the subsequent bacterial behaviour under suboptimal storage conditions. For this purpose Campylobacter jejuni cells treated with lactic acid (LA, 3% lactic acid, pH 4.0, 2 min) or chlorine dioxide (ClO2, 20 ppm, 2 min) were inoculated in Bolton broth (pH 6.0) and incubated under 80% O-2/20% N-2, 80% CO2/20% N-2, air or micro-aerophilic (10% CO2/85% N-2/5% O-2) atmosphere, at 4 degrees C during 7 days. Treatment with water served as a control. The most suppressive atmosphere for the survival of C jejuni was O-2-rich atmosphere, followed by air, micro-aerophilic and CO2-rich atmosphere. The survival of C. jejuni was dependent on the type of initial decontamination treatment, with water treated cells showing the greatest survival followed by LA and ClO2 treated cells. Intracellular pH (pH(i)) of individual C. jejuni cells was determined using Fluorescence Ratio Imaging Microscopy (FRIM). At all tested conditions, different subpopulation of the cells could be distinguished based on their pH(i) values. The pH(i) response was independent on the surrounding atmosphere since similar distribution of the subpopulations was observed for all tested atmospheres. However, the pH(i) response was dependent on the initial decontamination treatment. The investigation of intracellular parameters gave an insight into pathogen behaviour under stressful conditions at intracellular level. The results obtained in this study highlighted the importance of combining decontamination technologies with subsequent preservation techniques to the control survival and growth of foodborne pathogens.",
publisher = "Elsevier, Amsterdam",
journal = "International Journal of Food Microbiology",
title = "Survival of lactic acid and chlorine dioxide treated Campylobacter jejuni under suboptimal conditions of pH, temperature and modified atmosphere",
pages = "S146-S140",
volume = "141",
doi = "10.1016/j.ijfoodmicro.2010.01.026"
}

Šmigić, N., Rajković, A., Nielsen, D. S., Arneborg, N., Siegumfeldt, H.,& Devlieghere, F.. (2010). Survival of lactic acid and chlorine dioxide treated Campylobacter jejuni under suboptimal conditions of pH, temperature and modified atmosphere. in International Journal of Food Microbiology
Elsevier, Amsterdam., 141, S140-S146.
https://doi.org/10.1016/j.ijfoodmicro.2010.01.026

Šmigić N, Rajković A, Nielsen DS, Arneborg N, Siegumfeldt H, Devlieghere F. Survival of lactic acid and chlorine dioxide treated Campylobacter jejuni under suboptimal conditions of pH, temperature and modified atmosphere. in International Journal of Food Microbiology. 2010;141:S140-S146.
doi:10.1016/j.ijfoodmicro.2010.01.026 .

Šmigić, Nada, Rajković, Andreja, Nielsen, Dennis Sandris, Arneborg, Nils, Siegumfeldt, Henrik, Devlieghere, Frank, "Survival of lactic acid and chlorine dioxide treated Campylobacter jejuni under suboptimal conditions of pH, temperature and modified atmosphere" in International Journal of Food Microbiology, 141 (2010):S140-S146,
https://doi.org/10.1016/j.ijfoodmicro.2010.01.026 . .

TY  - JOUR
AU  - Rajković, Andreja
AU  - Tomašević, Igor
AU  - Šmigić, Nada
AU  - Uyttendaele, Mieke
AU  - Radovanović, Radomir
AU  - Devlieghere, Frank
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2322
AB  - The main objective of this work was to explore the applicability of the Intense Light Pulses (ILP) for decontamination of a stainless steel meat contact surface, exemplified by a slicing knife, as a function of time between contamination and decontamination, number of light pulses applied, and the prior contact with different meat matrices. Listeria monocytogenes and Escherichia coli O157:H7 were chosen as the challenge microorganisms. The ILP system was a laboratory-scale four-lamp batch system generating 3 J/cm(2) with an input voltage of 3000 V. The results obtained demonstrate successful application of ILP treatment for reduction of L monocytogenes and E. coli O157:H7 on a surface of stainless steel slicing knife. The inactivation effectiveness depended on the type of meat product that was in the contact with the treated surface and on the time between the contamination and the ILP treatment. Statistical analysis showed the significant interaction between the time and type of meat product on the effectiveness of ILP treatment. The highest effectiveness of the ILP (the complete inactivation of 6.5 log CFU/side of knife) was obtained when the knife surface was in contact with the products containing lower fat and protein content and when it was treated with pulsed light as fast as possible after the contamination (within 60 s). The decontamination efficacy of ILP treatment could not be improved by multiple light pulses if lost due to the extended time between the moment of contamination and ILP treatment. Results showed that the suggested approach can be very effective as an intervention strategy along meat processing lines preventing cross-contamination between the equipment and the final product.
PB  - Elsevier Sci Ltd, Oxford
T2  - Journal of Food Engineering
T1  - Pulsed UV light as an intervention strategy against Listeria monocytogenes and Escherichia coli O157:H7 on the surface of a meat slicing knife
EP  - 451
IS  - 3
SP  - 446
VL  - 100
DO  - 10.1016/j.jfoodeng.2010.04.029
ER  - 

@article{
author = "Rajković, Andreja and Tomašević, Igor and Šmigić, Nada and Uyttendaele, Mieke and Radovanović, Radomir and Devlieghere, Frank",
year = "2010",
abstract = "The main objective of this work was to explore the applicability of the Intense Light Pulses (ILP) for decontamination of a stainless steel meat contact surface, exemplified by a slicing knife, as a function of time between contamination and decontamination, number of light pulses applied, and the prior contact with different meat matrices. Listeria monocytogenes and Escherichia coli O157:H7 were chosen as the challenge microorganisms. The ILP system was a laboratory-scale four-lamp batch system generating 3 J/cm(2) with an input voltage of 3000 V. The results obtained demonstrate successful application of ILP treatment for reduction of L monocytogenes and E. coli O157:H7 on a surface of stainless steel slicing knife. The inactivation effectiveness depended on the type of meat product that was in the contact with the treated surface and on the time between the contamination and the ILP treatment. Statistical analysis showed the significant interaction between the time and type of meat product on the effectiveness of ILP treatment. The highest effectiveness of the ILP (the complete inactivation of 6.5 log CFU/side of knife) was obtained when the knife surface was in contact with the products containing lower fat and protein content and when it was treated with pulsed light as fast as possible after the contamination (within 60 s). The decontamination efficacy of ILP treatment could not be improved by multiple light pulses if lost due to the extended time between the moment of contamination and ILP treatment. Results showed that the suggested approach can be very effective as an intervention strategy along meat processing lines preventing cross-contamination between the equipment and the final product.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Journal of Food Engineering",
title = "Pulsed UV light as an intervention strategy against Listeria monocytogenes and Escherichia coli O157:H7 on the surface of a meat slicing knife",
pages = "451-446",
number = "3",
volume = "100",
doi = "10.1016/j.jfoodeng.2010.04.029"
}

Rajković, A., Tomašević, I., Šmigić, N., Uyttendaele, M., Radovanović, R.,& Devlieghere, F.. (2010). Pulsed UV light as an intervention strategy against Listeria monocytogenes and Escherichia coli O157:H7 on the surface of a meat slicing knife. in Journal of Food Engineering
Elsevier Sci Ltd, Oxford., 100(3), 446-451.
https://doi.org/10.1016/j.jfoodeng.2010.04.029

Rajković A, Tomašević I, Šmigić N, Uyttendaele M, Radovanović R, Devlieghere F. Pulsed UV light as an intervention strategy against Listeria monocytogenes and Escherichia coli O157:H7 on the surface of a meat slicing knife. in Journal of Food Engineering. 2010;100(3):446-451.
doi:10.1016/j.jfoodeng.2010.04.029 .

Rajković, Andreja, Tomašević, Igor, Šmigić, Nada, Uyttendaele, Mieke, Radovanović, Radomir, Devlieghere, Frank, "Pulsed UV light as an intervention strategy against Listeria monocytogenes and Escherichia coli O157:H7 on the surface of a meat slicing knife" in Journal of Food Engineering, 100, no. 3 (2010):446-451,
https://doi.org/10.1016/j.jfoodeng.2010.04.029 . .

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  - Šmigić, Nada
AU  - Rajković, Andreja
AU  - Nielsen, Dennis Sandris
AU  - Siegumfeldt, Henrik
AU  - Uyttendaele, Mieke
AU  - Devlieghere, Frank
AU  - Arneborg, Nils
PY  - 2009
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2071
AB  - The aim of the study was to determine intracellular pH (pH(i)) as an indicator of the physiological state of two Campylobacter jejuni strains (603 and 608) at the single cell level after bactericidal treatment with lactic acid (3% v/v lactic acid, pH 4.0, 0.85% w/v NaCl) and during recovery and survival using Fluorescence Ratio Imaging Microscopy (FRIM). After exposure to lactic acid solution a decline in pHi to 5.5 (FRIM detection limit) was observed in the majority of cells (75-100%) within 2 min. The enumeration data revealed that after 2 min of lactic acid exposure, approx. 90% of the initial population became unculturable. In the following 10 min of exposure, a further decrease in the cell count was observed resulting in 3.53 and 3.21 log CFU/ml reduction of culturable cells at the end of the treatment. On the contrary, the FRIM results revealed that the subpopulations with pH(i >)5.5 increased between 2 and 12 min of exposure to lactic acid. Removing the acid stress and incubating the cells suspension under the more favourable conditions resulted in an immediate increase in cell population with pH(i)> pH(ex) for both C. jejuni strains. Further 24 h incubation at 37 degrees C resulted in increased pHi and colony count (recovery study). On the contrary, 24 h incubation at suboptimal temperature of 4 degrees C, showed pHi decrease to pH(ex)=6.0 (no pH gradient) in the whole population of C. jejuni cells. Rather than dying, cells exposed for longer time (72 and 120 h) to 4 degrees C increased the subpopulation of the cells with positive pH gradient, mostly comprised of the cells with Delta pH > 0.5, indicating the ability of C. jejuni cells to regulate their metabolic activity under suboptimal conditions.
PB  - Elsevier, Amsterdam
T2  - International Journal of Food Microbiology
T1  - Intracellular pH as an indicator of viability and resuscitation of Campylobacter jejuni after decontamination with lactic acid
EP  - 143
IS  - 2
SP  - 136
VL  - 135
DO  - 10.1016/j.ijfoodmicro.2009.07.023
ER  - 

@article{
author = "Šmigić, Nada and Rajković, Andreja and Nielsen, Dennis Sandris and Siegumfeldt, Henrik and Uyttendaele, Mieke and Devlieghere, Frank and Arneborg, Nils",
year = "2009",
abstract = "The aim of the study was to determine intracellular pH (pH(i)) as an indicator of the physiological state of two Campylobacter jejuni strains (603 and 608) at the single cell level after bactericidal treatment with lactic acid (3% v/v lactic acid, pH 4.0, 0.85% w/v NaCl) and during recovery and survival using Fluorescence Ratio Imaging Microscopy (FRIM). After exposure to lactic acid solution a decline in pHi to 5.5 (FRIM detection limit) was observed in the majority of cells (75-100%) within 2 min. The enumeration data revealed that after 2 min of lactic acid exposure, approx. 90% of the initial population became unculturable. In the following 10 min of exposure, a further decrease in the cell count was observed resulting in 3.53 and 3.21 log CFU/ml reduction of culturable cells at the end of the treatment. On the contrary, the FRIM results revealed that the subpopulations with pH(i >)5.5 increased between 2 and 12 min of exposure to lactic acid. Removing the acid stress and incubating the cells suspension under the more favourable conditions resulted in an immediate increase in cell population with pH(i)> pH(ex) for both C. jejuni strains. Further 24 h incubation at 37 degrees C resulted in increased pHi and colony count (recovery study). On the contrary, 24 h incubation at suboptimal temperature of 4 degrees C, showed pHi decrease to pH(ex)=6.0 (no pH gradient) in the whole population of C. jejuni cells. Rather than dying, cells exposed for longer time (72 and 120 h) to 4 degrees C increased the subpopulation of the cells with positive pH gradient, mostly comprised of the cells with Delta pH > 0.5, indicating the ability of C. jejuni cells to regulate their metabolic activity under suboptimal conditions.",
publisher = "Elsevier, Amsterdam",
journal = "International Journal of Food Microbiology",
title = "Intracellular pH as an indicator of viability and resuscitation of Campylobacter jejuni after decontamination with lactic acid",
pages = "143-136",
number = "2",
volume = "135",
doi = "10.1016/j.ijfoodmicro.2009.07.023"
}

Šmigić, N., Rajković, A., Nielsen, D. S., Siegumfeldt, H., Uyttendaele, M., Devlieghere, F.,& Arneborg, N.. (2009). Intracellular pH as an indicator of viability and resuscitation of Campylobacter jejuni after decontamination with lactic acid. in International Journal of Food Microbiology
Elsevier, Amsterdam., 135(2), 136-143.
https://doi.org/10.1016/j.ijfoodmicro.2009.07.023

Šmigić N, Rajković A, Nielsen DS, Siegumfeldt H, Uyttendaele M, Devlieghere F, Arneborg N. Intracellular pH as an indicator of viability and resuscitation of Campylobacter jejuni after decontamination with lactic acid. in International Journal of Food Microbiology. 2009;135(2):136-143.
doi:10.1016/j.ijfoodmicro.2009.07.023 .

Šmigić, Nada, Rajković, Andreja, Nielsen, Dennis Sandris, Siegumfeldt, Henrik, Uyttendaele, Mieke, Devlieghere, Frank, Arneborg, Nils, "Intracellular pH as an indicator of viability and resuscitation of Campylobacter jejuni after decontamination with lactic acid" in International Journal of Food Microbiology, 135, no. 2 (2009):136-143,
https://doi.org/10.1016/j.ijfoodmicro.2009.07.023 . .