Survival of lactic acid and chlorine dioxide treated Campylobacter jejuni under suboptimal conditions of pH, temperature and modified atmosphere
Само за регистроване кориснике
2010
Аутори
Šmigić, NadaRajković, Andreja
Nielsen, Dennis Sandris
Arneborg, Nils
Siegumfeldt, Henrik
Devlieghere, Frank
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
Campylobacter jejuni / Lactic acid / Chlorine dioxide / Modified atmosphere / Intracellular pHИзвор:
International Journal of Food Microbiology, 2010, 141, S140-S146Издавач:
- Elsevier, Amsterdam
Финансирање / пројекти:
- European CommissionEuropean CommissionEuropean Commission Joint Research Centre [FOOD-CT-2005-007081]
DOI: 10.1016/j.ijfoodmicro.2010.01.026
ISSN: 0168-1605
PubMed: 20149937
WoS: 000281830700018
Scopus: 2-s2.0-77955844767
Институција/група
Poljoprivredni fakultetTY - 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 . .