Resistance of Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter jejuni after exposure to repetitive cycles of mild bactericidal treatments
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2009
Authors
Rajković, Andreja
Šmigić, Nada

Uyttendaele, Mieke
Medić, Helga
de Zutter, Lieven
Devlieghere, Frank
Article (Published version)

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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 ba...cteria[ 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.
Keywords:
Mild bactericidal treatments / Increased resistance / Listeria monocytogenes / Escherichia coli O157:H7 / Campylobacter jejuniSource:
Food Microbiology, 2009, 26, 8, 889-895Publisher:
- Academic Press Ltd- Elsevier Science Ltd, London
Funding / projects:
- European CommissionEuropean CommissionEuropean Commission Joint Research Centre [FOOD-CT-294 2005-007081]
DOI: 10.1016/j.fm.2009.06.006
ISSN: 0740-0020
PubMed: 19835777
WoS: 000271819300019
Scopus: 2-s2.0-70349758224
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Poljoprivredni fakultetTY - 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 . .