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Szymańska S, Deja-Sikora E, Sikora M, Niedojadło K, Mazur J, Hrynkiewicz K. Colonization of Raphanus sativus by human pathogenic microorganisms. Front Microbiol 2024; 15:1296372. [PMID: 38426059 PMCID: PMC10902717 DOI: 10.3389/fmicb.2024.1296372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2023] [Accepted: 01/15/2024] [Indexed: 03/02/2024] Open
Abstract
Contamination of vegetables with human pathogenic microorganisms (HPMOs) is considered one of the most important problems in the food industry, as current nutritional guidelines include increased consumption of raw or minimally processed organic vegetables due to healthy lifestyle promotion. Vegetables are known to be potential vehicles for HPMOs and sources of disease outbreaks. In this study, we tested the susceptibility of radish (Raphanus sativus) to colonization by different HPMOs, including Escherichia coli PCM 2561, Salmonella enterica subsp. enterica PCM 2565, Listeria monocytogenes PCM 2191 and Bacillus cereus PCM 1948. We hypothesized that host plant roots containing bactericidal compounds are less prone to HPMO colonization than shoots and leaves. We also determined the effect of selected pathogens on radish growth to check host plant-microbe interactions. We found that one-week-old radish is susceptible to colonization by selected HPMOs, as the presence of the tested HPMOs was demonstrated in all organs of R. sativus. The differences were noticed 2 weeks after inoculation because B. cereus was most abundant in roots (log10 CFU - 2.54), S. enterica was observed exclusively in stems (log10 CFU - 3.15), and L. monocytogenes and E. coli were most abundant in leaves (log10 CFU - 4.80 and 3.23, respectively). The results suggest that E. coli and L. monocytogenes show a higher ability to colonize and move across the plant than B. cereus and S. enterica. Based on fluorescence in situ hybridization (FISH) and confocal laser scanning microscopy (CLSM) approach HPMOs were detected in extracellular matrix and in some individual cells of all analyzed organs. The presence of pathogens adversely affected the growth parameters of one-week-old R. sativus, especially leaf and stem fresh weight (decreased by 47-66 and 17-57%, respectively). In two-week-old plants, no reduction in plant biomass development was noted. This observation may result from plant adaptation to biotic stress caused by the presence of HPMOs, but confirmation of this assumption is needed. Among the investigated HPMOs, L. monocytogenes turned out to be the pathogen that most intensively colonized the aboveground part of R. sativus and at the same time negatively affected the largest number of radish growth parameters.
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Affiliation(s)
- Sonia Szymańska
- Department of Microbiology, Faculty of Biological and Veterinary Sciences, Nicolaus Copernicus University, Toruń, Poland
| | - Edyta Deja-Sikora
- Department of Microbiology, Faculty of Biological and Veterinary Sciences, Nicolaus Copernicus University, Toruń, Poland
| | - Marcin Sikora
- Center for Modern Interdisciplinary Technologies, Nicolaus Copernicus University, Toruń, Poland
| | - Katarzyna Niedojadło
- Department of Cellular and Molecular Biology, Faculty of Biological and Veterinary Sciences, Nicolaus Copernicus University, Toruń, Poland
| | - Justyna Mazur
- Center for Modern Interdisciplinary Technologies, Nicolaus Copernicus University, Toruń, Poland
| | - Katarzyna Hrynkiewicz
- Department of Microbiology, Faculty of Biological and Veterinary Sciences, Nicolaus Copernicus University, Toruń, Poland
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Bolten S, Belias A, Weigand KA, Pajor M, Qian C, Ivanek R, Wiedmann M. Population dynamics of Listeria spp., Salmonella spp., and Escherichia coli on fresh produce: A scoping review. Compr Rev Food Sci Food Saf 2023; 22:4537-4572. [PMID: 37942966 DOI: 10.1111/1541-4337.13233] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 08/05/2023] [Accepted: 08/10/2023] [Indexed: 11/10/2023]
Abstract
Collation of the current scope of literature related to population dynamics (i.e., growth, die-off, survival) of foodborne pathogens on fresh produce can aid in informing future research directions and help stakeholders identify relevant research literature. A scoping review was conducted to gather and synthesize literature that investigates population dynamics of pathogenic and non-pathogenic Listeria spp., Salmonella spp., and Escherichia coli on whole unprocessed fresh produce (defined as produce not having undergone chopping, cutting, homogenization, irradiation, or pasteurization). Literature sources were identified using an exhaustive search of research and industry reports published prior to September 23, 2021, followed by screening for relevance based on strict, a priori eligibility criteria. A total of 277 studies that met all eligibility criteria were subjected to an in-depth qualitative review of various factors (e.g., produce commodities, study settings, inoculation methodologies) that affect population dynamics. Included studies represent investigations of population dynamics on produce before (i.e., pre-harvest; n = 143) and after (i.e., post-harvest; n = 144) harvest. Several knowledge gaps were identified, including the limited representation of (i) pre-harvest studies that investigated population dynamics of Listeria spp. on produce (n = 13, 9% of pre-harvest studies), (ii) pre-harvest studies that were carried out on non-sprouts produce types grown using hydroponic cultivation practices (n = 7, 5% of pre-harvest studies), and (iii) post-harvest studies that reported the relative humidity conditions under which experiments were carried out (n = 56, 39% of post-harvest studies). These and other knowledge gaps summarized in this scoping review represent areas of research that can be investigated in future studies.
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Affiliation(s)
- Samantha Bolten
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Alexandra Belias
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Kelly A Weigand
- Cary Veterinary Medical Library, Auburn University, Auburn, Alabama, USA
- Flower-Sprecher Veterinary Library, Cornell University, Ithaca, New York, USA
| | - Magdalena Pajor
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Chenhao Qian
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Renata Ivanek
- Department of Population Medicine and Diagnostic Sciences, Cornell University, Ithaca, New York, USA
| | - Martin Wiedmann
- Department of Food Science, Cornell University, Ithaca, New York, USA
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Moreira J, Mera E, Singh Chhetri V, King JM, Gentimis T, Adhikari A. Effect of storage temperature and produce type on the survival or growth of Listeria monocytogenes on peeled rinds and fresh-cut produce. Front Microbiol 2023; 14:1151819. [PMID: 37396364 PMCID: PMC10313384 DOI: 10.3389/fmicb.2023.1151819] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Accepted: 05/30/2023] [Indexed: 07/04/2023] Open
Abstract
Whole and fresh-cut produce are minimally processed and susceptible to microbial contamination. This study evaluated the survival or growth of L. monocytogenes on peeled rinds, and fresh-cut produce at different storage temperatures. Fresh-cut fruits and vegetables, including cantaloupe, watermelon, pear, papaya, pineapple, broccoli, cauliflower, lettuce, bell pepper, and kale (25 g pieces) were spot inoculated with 4 log CFU/g of L. monocytogenes and stored at 4 or 13°C for 6 days. Cantaloupe and bell pepper rind disks (20 cm2), mimicking whole produce were inoculated with low inoculum level (4 log CFU/mL) and high inoculum level (6 log CFU/mL) and stored at 24°C up to 8 days and 4°C up to 14 days, respectively. L. monocytogenes counts on fresh-cut pear samples stored at 4°C increased significantly by 0.27 log CFU/g. However, Listeria levels on kale (day 4), cauliflower (day 6), and broccoli (day 2) were significantly reduced by 0.73, 1.18, and 0.80 log CFU/g, respectively, at 4°C. At 13°C, the bacterial counts increased significantly after a day of storage on fresh-cut watermelons (increasing by 1.10 log CFU/g) and cantaloupes (increasing by 1.52 log CFU/g). Similar increases were observed on pears (1.00 log CFU/g), papayas (1.65 log CFU/g), and green bell peppers (1.72 log CFU/g). Pineapple samples did not support the growth of L. monocytogenes at 13°C with a significant reduction of 1.80 log CFU/g by day 6. L. monocytogenes levels significantly increased in fresh-cut lettuce at 13°C but remained stable on kale, cauliflower, and broccoli after 6 days of storage. Stable population was observed also on cantaloupe rinds up to 8 days at 24°C. While on the outer surface of bell peppers, the population level decreased below the detectable limit of the test (10 CFU/20 cm2) after 14 days of storage at 4°C. The results demonstrated variable survival behavior of L. monocytogenes on fresh-cut produce with produce type and storage temperature.
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Affiliation(s)
- Juan Moreira
- School of Nutrition and Food Sciences, Louisiana State University AgCenter, Baton Rouge, LA, United States
| | - Erika Mera
- School of Nutrition and Food Sciences, Louisiana State University AgCenter, Baton Rouge, LA, United States
| | - Vijay Singh Chhetri
- College of Agriculture and Food Sciences, Florida A&M University, Tallahassee, FL, United States
| | - Joan M. King
- School of Nutrition and Food Sciences, Louisiana State University AgCenter, Baton Rouge, LA, United States
| | - Thanos Gentimis
- Department of Experimental Statistics, Louisiana State University, Baton Rouge, LA, United States
| | - Achyut Adhikari
- School of Nutrition and Food Sciences, Louisiana State University AgCenter, Baton Rouge, LA, United States
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Fotschki J, Ogrodowczyk AM, Wróblewska B, Juśkiewicz J. Side Streams of Vegetable Processing and Its Bioactive Compounds Support Microbiota, Intestine Milieu, and Immune System. Molecules 2023; 28:molecules28114340. [PMID: 37298819 DOI: 10.3390/molecules28114340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 05/20/2023] [Accepted: 05/23/2023] [Indexed: 06/12/2023] Open
Abstract
The industry of vegetable processing generates large amounts of by-products, which often emerge seasonally and are susceptible to microbial degradation. Inadequate management of this biomass results in the loss of valuable compounds that are found in vegetable by-products that can be recovered. Considering the possibility of using waste, scientists are trying to reuse discarded biomass and residues to create a product of higher value than those processed. The by-products from the vegetable industry can provide an added source of fibre, essential oils, proteins, lipids, carbohydrates, and bioactive compounds, such as phenolics. Many of these compounds have bioactive properties, such as antioxidative, antimicrobial, and anti-inflammatory activity, which could be used, especially in the prevention or treatment of lifestyle diseases connected with the intestinal milieu, including dysbiosis and immune-mediated diseases resulting in inflammation. This review summarises the key aspects of the health-promoting value of by-products and their bioactive compounds derived from fresh or processed biomass and extracts. In this paper, the relevance of side streams as a source of beneficial compounds with the potential for promoting health is considered, particularly their impact on the microbiota, immune system, and gut milieu because all of these fields interact closely to affect host nutrition, prevent chronic inflammation, and provide resistance to some pathogens.
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Affiliation(s)
- Joanna Fotschki
- Department of Immunology and Food Microbiology, Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
| | - Anna M Ogrodowczyk
- Department of Immunology and Food Microbiology, Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
| | - Barbara Wróblewska
- Department of Immunology and Food Microbiology, Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
| | - Jerzy Juśkiewicz
- Department of Biological Functions of Food, Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
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Anjum S, Rana S, Dasila K, Agnihotri V, Pandey A, Pande V. Comparative nutritional and antimicrobial analysis of Himalayan black and yellow soybean and their okara. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5358-5367. [PMID: 35318666 DOI: 10.1002/jsfa.11889] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 02/10/2022] [Accepted: 03/22/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Soybean is believed to have good nutraceutical potential which is important for human health. Yellow soybean (YS) is generally used for the production of soymilk and other products, while black soybean (BS) is less explored. During the production of soymilk, residue, called okara is generated which is reported to have a good amount of nutrient content. Studies are generally performed with YS while BS is less explored. The present work is a comparison of the nutraceutical potential of BS and YS and their okara, mainly in terms of proximate, minerals, antinutrients, and isoflavone content and bioactivity of all types of samples in terms of antioxidant and antimicrobial activity. RESULTS Compared to raw soybean, protein content decreased significantly in both types of okara. Phytochemicals like ascorbic acid, catechin, quercetin, and gallic acid were significantly (P < 0.05) high in BS residue in comparison to respective raw soybean. Among isoflavones, daidzin and genistin were found significantly varying among all the samples, and glycitin and glycitein were not present in YS. CONCLUSION The nutraceutical potential and antimicrobial activity were comparative for both the raw beans and their okara, while the phytochemical contents and antioxidant activity were higher in the case of BS and its okara. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Sofiya Anjum
- Centre for Land and Water Resource Management, G. B. Pant National Institute of Himalayan Environment, Almora, India
| | - Smita Rana
- Centre for Land and Water Resource Management, G. B. Pant National Institute of Himalayan Environment, Almora, India
| | - Khashti Dasila
- Centre for Land and Water Resource Management, G. B. Pant National Institute of Himalayan Environment, Almora, India
| | - Vasudha Agnihotri
- Centre for Land and Water Resource Management, G. B. Pant National Institute of Himalayan Environment, Almora, India
| | - Anita Pandey
- Department of Biotechnology, Graphic Era Deemed to be University, Dehradun, India
| | - Veena Pande
- Department of Biotechnology, Kumaun University, Nainital, India
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Rodrigues JPB, Liberal Â, Petropoulos SA, Ferreira ICFR, Oliveira MBPP, Fernandes Â, Barros L. Agri-Food Surplus, Waste and Loss as Sustainable Biobased Ingredients: A Review. Molecules 2022; 27:molecules27165200. [PMID: 36014439 PMCID: PMC9412510 DOI: 10.3390/molecules27165200] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/02/2022] [Accepted: 08/10/2022] [Indexed: 11/30/2022] Open
Abstract
Ensuring a sustainable supply of food for the world’s fast growing population is a major challenge in today’s economy, as modern lifestyle and increasing consumer concern with maintaining a balanced and nutritious diet is an important challenge for the agricultural sector worldwide. This market niche for healthier products, especially fruits and vegetables, has increased their production, consequently resulting in increased amounts of agri-food surplus, waste, and loss (SWL) generated during crop production, transportation, storage, and processing. Although many of these materials are not utilized, negatively affecting the environmental, economic, and social segments, they are a rich source of valuable compounds that could be used for different purposes, thus preventing the losses of natural resources and boosting a circular economy. This review aimed to give insights on the efficient management of agri-food SWL, considering conventional and emerging recovery and reuse techniques. Particularly, we explored and summarized the chemical composition of three worldwide cultivated and consumed vegetables (carrots, broccoli and lettuce) and evaluate the potential of their residues as a sustainable alternative for extracting value-added ingredients for the development of new biodynamic products.
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Affiliation(s)
- Joana P. B. Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ângela Liberal
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Spyridon A. Petropoulos
- Laboratory of Vegetable Production, Department of Agriculture, Crop Production and Rural Environment, University of Thessaly, Fytokou Street, N. Ionia, 384 46 Volos, Greece
| | - Isabel C. F. R. Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Maria Beatriz P. P. Oliveira
- REQUIMTE/Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira no. 228, 4050-313 Porto, Portugal
| | - Ângela Fernandes
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Correspondence: (Â.F.); (L.B.)
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Correspondence: (Â.F.); (L.B.)
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Rubab M, Chelliah R, Saravanakumar K, Kim JR, Yoo D, Wang MH, Oh DH. Phytochemical characterization, and antioxidant and antimicrobial activities of white cabbage extract on the quality and shelf life of raw beef during refrigerated storage. RSC Adv 2020; 10:41430-41442. [PMID: 35516557 PMCID: PMC9057788 DOI: 10.1039/d0ra06727j] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Accepted: 09/20/2020] [Indexed: 12/31/2022] Open
Abstract
Brassica vegetables are well-characterized, containing a wide-spectrum of phenolic compounds that are responsible for their diverse biological activities like antioxidant and antimicrobial activities. This study explored the preservative effect of Brassica oleracea var. capitate f. alba (white cabbage; WC) on beef under refrigerated conditions for 16 days. The antimicrobial activities of WC were evaluated against foodborne pathogenic bacteria and fungi. The antioxidant activity was determined on the basis of total phenolic and flavonoid contents, through employing DPPH and ABTS assays. The chemical composition was analyzed by GC-MS analysis. The results indicated that among the different solvent extracts, white cabbage chloroform extract [WCCE] exhibited outstanding bioactive properties due to the presence of 4-nitro-3-(trifluoromethyl)phenol, and the effects of WCCE at different levels (A and B) on the quality and shelf life of beef in storage were evaluated. The color parameters (lightness, yellowness, and redness), texture analysis, and pH values were monitored constantly with 4 days interval, and microbial analysis was conducted. The results showed that WCCE-A treatment significantly reduced the total viable counts, psychrotrophic bacteria, and yeast-molds when compared with WCCE-B and control during refrigeration storage, with the activity varying in a dose-dependent manner (p < 0.05). Significantly, the WCCE-A treatments had better appearance compared with the control after 16 days of storage. All results confirmed that WCCE which is rich in bioactive compounds, effectively maintains the quality of beef compared to the control by retarding lipid oxidation and microbial growth at refrigeration temperature and also emphasize the potential applications of this plant in different industrial sectors.
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Affiliation(s)
- Momna Rubab
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University Chuncheon 200-701 South Korea
| | - Ramachandran Chelliah
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University Chuncheon 200-701 South Korea
| | - Kandasamy Saravanakumar
- Department of Medical Biotechnology, College of Biomedical Sciences, Kangwon National University Chuncheon 200-701 South Korea
| | - Jong-Rae Kim
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University Chuncheon 200-701 South Korea
- Hanmi Natural Nutrition Co., LTD 44-20, Tongil-ro 1888 beon-gil, Munsan Paju Gyeonggi South Korea
| | - Daesang Yoo
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University Chuncheon 200-701 South Korea
- H-FOOD 108-66, 390 gil, Jingun Oh Nam-Ro, Nam Yang Ju-Shi Gyung Gi-Do South Korea
| | - Myeong-Hyeon Wang
- Department of Medical Biotechnology, College of Biomedical Sciences, Kangwon National University Chuncheon 200-701 South Korea
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University Chuncheon 200-701 South Korea
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Jessberger N, Dietrich R, Granum PE, Märtlbauer E. The Bacillus cereus Food Infection as Multifactorial Process. Toxins (Basel) 2020; 12:E701. [PMID: 33167492 PMCID: PMC7694497 DOI: 10.3390/toxins12110701] [Citation(s) in RCA: 59] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Revised: 10/30/2020] [Accepted: 11/02/2020] [Indexed: 02/06/2023] Open
Abstract
The ubiquitous soil bacterium Bacillus cereus presents major challenges to food safety. It is responsible for two types of food poisoning, the emetic form due to food intoxication and the diarrheal form emerging from food infections with enteropathogenic strains, also known as toxico-infections, which are the subject of this review. The diarrheal type of food poisoning emerges after production of enterotoxins by viable bacteria in the human intestine. Basically, the manifestation of the disease is, however, the result of a multifactorial process, including B. cereus prevalence and survival in different foods, survival of the stomach passage, spore germination, motility, adhesion, and finally enterotoxin production in the intestine. Moreover, all of these processes are influenced by the consumed foodstuffs as well as the intestinal microbiota which have, therefore, to be considered for a reliable prediction of the hazardous potential of contaminated foods. Current knowledge regarding these single aspects is summarized in this review aiming for risk-oriented diagnostics for enteropathogenic B. cereus.
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Affiliation(s)
- Nadja Jessberger
- Department of Veterinary Sciences, Faculty of Veterinary Medicine, Ludwig-Maximilians-Universität München, Schönleutnerstr. 8, 85764 Oberschleißheim, Germany; (R.D.); (E.M.)
| | - Richard Dietrich
- Department of Veterinary Sciences, Faculty of Veterinary Medicine, Ludwig-Maximilians-Universität München, Schönleutnerstr. 8, 85764 Oberschleißheim, Germany; (R.D.); (E.M.)
| | - Per Einar Granum
- Department of Food Safety and Infection Biology, Faculty of Veterinary Medicine, Norwegian University of Life Sciences, P.O. Box 5003 NMBU, 1432 Ås, Norway;
| | - Erwin Märtlbauer
- Department of Veterinary Sciences, Faculty of Veterinary Medicine, Ludwig-Maximilians-Universität München, Schönleutnerstr. 8, 85764 Oberschleißheim, Germany; (R.D.); (E.M.)
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Ibáñez-Peinado D, Pina-Pérez C, García-Carrión G, Martínez A, Rodrigo D. In vivo Antimicrobial Activity Assessment of a Cauliflower By-Product Extract Against Salmonella Typhimurium. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2020. [DOI: 10.3389/fsufs.2020.00008] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023] Open
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10
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Le TN, Luong HQ, Li HP, Chiu CH, Hsieh PC. Broccoli ( Brassica oleracea L. var. italica) Sprouts as the Potential Food Source for Bioactive Properties: A Comprehensive Study on In Vitro Disease Models. Foods 2019; 8:foods8110532. [PMID: 31671614 PMCID: PMC6915343 DOI: 10.3390/foods8110532] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 10/23/2019] [Accepted: 10/23/2019] [Indexed: 02/06/2023] Open
Abstract
Broccoli sprouts are an excellent source of health-promoting phytochemicals such as vitamins, glucosinolates, and phenolics. The study aimed to investigate in vitro antioxidant, antiproliferative, apoptotic, and antibacterial activities of broccoli sprouts. Five-day-old sprouts extracted by 70% ethanol showed significant antioxidant activities, analyzed to be 68.8 μmol Trolox equivalent (TE)/g dry weight by 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic (ABTS) assay, 91% scavenging by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, 1.81 absorbance by reducing power assay, and high phenolic contents by high-performance liquid chromatography (HPLC). Thereafter, sprout extract indicated considerable antiproliferative activities towards A549 (lung carcinoma cells), HepG2 (hepatocellular carcinoma cells), and Caco-2 (colorectal adenocarcinoma cells) using 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay, with IC50 values of 0.117, 0.168 and 0.189 mg/mL for 48 h, respectively. Furthermore, flow cytometry confirmed that Caco-2 cells underwent apoptosis by an increase of cell percentage in subG1 phase to 31.3%, and a loss of mitochondrial membrane potential to 19.3% after 48 h of treatment. Afterward, the extract exhibited notable antibacterial capacities against Bacillus subtilis and Salmonella Typhimurium with minimum inhibition concentration (MIC) values of 0.39 and 0.78 mg/mL, appropriately, along with abilities against Staphylococcus aureus and Escherichia coli with an MIC value of 1.56 mg/mL. Thus, broccoli sprouts were confirmed as a potential food source for consumers’ selection and functional food industry.
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Affiliation(s)
- Thanh Ninh Le
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91207, Taiwan.
| | - Hong Quang Luong
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91207, Taiwan.
| | - Hsin-Ping Li
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91207, Taiwan.
| | - Chiu-Hsia Chiu
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91207, Taiwan.
| | - Pao-Chuan Hsieh
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91207, Taiwan.
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11
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Sanz-Puig M, Arana-Lozano A, Pina-Pérez MC, Fernández P, Martínez A, Rodrigo D. Occurrence of Salmonella typhimurium resistance under sublethal/repeated exposure to cauliflower infusion and infection effects on Caernohabditis elegans host test organism. FOOD SCI TECHNOL INT 2019; 26:151-159. [PMID: 31544526 DOI: 10.1177/1082013219873500] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Resistant bacteria to antimicrobials are increasingly emerging in medical, food industry and livestock environments. The present research work assesses the capability of Salmonella enterica var Typhimurium to become adapted under the exposure to a natural cauliflower antimicrobial by-product infusion in consecutive repeated exposure cycles. Caenorhabditis elegans was proposed as in vivo host-test organism to compare possible changes in the virulent pattern of the different rounds treated S. enterica var Typhimurium and untreated bacterial cells. According to the obtained results, S. enterica var Typhimurium was able to generate resistance against a repeated exposure to cauliflower by-product infusion 5% (w/v), increasing the resistance with the number of exposed repetitions. Meanwhile, at the first exposure, cauliflower by-product infusion was effective in reducing S. enterica var Typhimurium (≈1 log10 cycle), and S. enterica var Typhimurium became resistant to this natural antimicrobial after the second and third treatment-round and was able to grow (≈1 log10 cycle). In spite of the increased resistance observed for repeatedly treated bacteria, the present study reveals no changes on C. elegans infection effects between resistant and untreated S. enterica var Typhimurium, according to phenotypic parameters evaluation (lifespan duration and egg-laying).
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Affiliation(s)
- Maria Sanz-Puig
- Instituto de Agroquímica y Tecnología de Alimentos - Consejo Superior de Investigaciones Científicas (IATA-CSIC), València, Spain
| | - Alejandra Arana-Lozano
- Instituto de Agroquímica y Tecnología de Alimentos - Consejo Superior de Investigaciones Científicas (IATA-CSIC), València, Spain
| | | | - Pablo Fernández
- Unidad Asociada al CSIC, Universidad Politécnica de Cartagena, Murcia, Spain
| | - Antonio Martínez
- Instituto de Agroquímica y Tecnología de Alimentos - Consejo Superior de Investigaciones Científicas (IATA-CSIC), València, Spain
| | - Dolores Rodrigo
- Instituto de Agroquímica y Tecnología de Alimentos - Consejo Superior de Investigaciones Científicas (IATA-CSIC), València, Spain
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12
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Faustino M, Veiga M, Sousa P, Costa EM, Silva S, Pintado M. Agro-Food Byproducts as a New Source of Natural Food Additives. Molecules 2019; 24:E1056. [PMID: 30889812 PMCID: PMC6471601 DOI: 10.3390/molecules24061056] [Citation(s) in RCA: 128] [Impact Index Per Article: 25.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2019] [Revised: 03/11/2019] [Accepted: 03/12/2019] [Indexed: 02/07/2023] Open
Abstract
Nowadays, the agro-food industry generates high amounts of byproducts that may possess added value compounds with high functionality and/or bioactivity. Additionally, consumers' demand for healthier foodstuffs has increased over the last years, and thus the food industry has strived to answer this challenge. Byproducts are generally secondary products derived from primary agro-food production processes and represent an interesting and cheaper source of potentially functional ingredients, such as peptides, carotenoids, and phenolic compounds, thus promoting a circular economy concept. The existing body of work has shown that byproducts and their extracts may be successfully incorporated into foodstuffs, for instance, phenolic compounds from eggplant can be potentially used as a mulfitunctional food additive with antimicrobial, antioxidant, and food colorant properties. As such, the aim of this review is to provide insights into byproducts and their potential as new sources of foodstuffs additives.
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Affiliation(s)
- Margarida Faustino
- CBQF⁻Centro de Biotecnologia e Química Fina⁻Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal.
| | - Mariana Veiga
- CBQF⁻Centro de Biotecnologia e Química Fina⁻Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal.
| | - Pedro Sousa
- CBQF⁻Centro de Biotecnologia e Química Fina⁻Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal.
| | - Eduardo M Costa
- CBQF⁻Centro de Biotecnologia e Química Fina⁻Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal.
| | - Sara Silva
- CBQF⁻Centro de Biotecnologia e Química Fina⁻Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal.
| | - Manuela Pintado
- CBQF⁻Centro de Biotecnologia e Química Fina⁻Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal.
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13
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Riol CD, Dietrich R, Märtlbauer E, Jessberger N. Consumed Foodstuffs Have a Crucial Impact on the Toxic Activity of Enteropathogenic Bacillus cereus. Front Microbiol 2018; 9:1946. [PMID: 30174669 PMCID: PMC6107707 DOI: 10.3389/fmicb.2018.01946] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2018] [Accepted: 07/31/2018] [Indexed: 11/13/2022] Open
Abstract
Enteropathogenic Bacillus cereus cause diarrhea due to the production of enterotoxins in the intestine. To start this process, spores have to be ingested together with contaminated food and survive the stomach passage. In this study, the influence of consumed foodstuffs on spore survival as well as on cytotoxicity toward colon epithelial cells was investigated. Spore survival of 20 enteropathogenic and apathogenic B. cereus strains during simulated stomach passage was highly strain-specific and did not correlate with the toxic potential. Survival of three tested strains was strain-specifically altered by milk products. Whereas milk, a follow-on formula and rice pudding had only little influence, spores seemed to be protected by milk products with high fat content such as whipped cream and mascarpone. Furthermore, tested milk products decreased the toxic activity of three B. cereus strains toward CaCo-2 cells. Investigating the individual components, lactoferrin, a skim milk powder and vitamins C, B5 and A showed the most inhibiting effects. On the other hand, biotin, vitamin B3 and another skim milk powder even enhanced cytotoxicity. Further studies suggested that these inhibiting effects result only partially from inhibiting cell binding, but rather from blocking the interaction between the single enterotoxin components.
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Affiliation(s)
- Claudia Da Riol
- Department of Veterinary Sciences, Faculty of Veterinary Medicine, Ludwig-Maximilians-Universität München, Munich, Germany
| | - Richard Dietrich
- Department of Veterinary Sciences, Faculty of Veterinary Medicine, Ludwig-Maximilians-Universität München, Munich, Germany
| | - Erwin Märtlbauer
- Department of Veterinary Sciences, Faculty of Veterinary Medicine, Ludwig-Maximilians-Universität München, Munich, Germany
| | - Nadja Jessberger
- Department of Veterinary Sciences, Faculty of Veterinary Medicine, Ludwig-Maximilians-Universität München, Munich, Germany
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14
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Liu M, Zhang L, Ser SL, Cumming JR, Ku KM. Comparative Phytonutrient Analysis of Broccoli By-Products: The Potentials for Broccoli By-Product Utilization. Molecules 2018; 23:E900. [PMID: 29652847 PMCID: PMC6017511 DOI: 10.3390/molecules23040900] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2018] [Revised: 04/03/2018] [Accepted: 04/04/2018] [Indexed: 12/12/2022] Open
Abstract
The phytonutrient concentrations of broccoli (Brassica oleracea var. italica) florets, stems, and leaves were compared to evaluate the value of stem and leaf by-products as a source of valuable nutrients. Primary metabolites, including amino acids, organic acids, and sugars, as well as glucosinolates, carotenoids, chlorophylls, vitamins E and K, essential mineral elements, total phenolic content, antioxidant activity, and expression of glucosinolate biosynthesis and hydrolysis genes were quantified from the different broccoli tissues. Broccoli florets had higher concentrations of amino acids, glucoraphanin, and neoglucobrassicin compared to other tissues, whereas leaves were higher in carotenoids, chlorophylls, vitamins E and K, total phenolic content, and antioxidant activity. Leaves were also good sources of calcium and manganese compared to other tissues. Stems had the lowest nitrile formation from glucosinolate. Each tissue exhibited specific core gene expression profiles supporting glucosinolate metabolism, with different gene homologs expressed in florets, stems, and leaves, which suggests that tissue-specific pathways function to support primary and secondary metabolic pathways in broccoli. This comprehensive nutrient and bioactive compound profile represents a useful resource for the evaluation of broccoli by-product utilization in the human diet, and as feedstocks for bioactive compounds for industry.
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Affiliation(s)
- Mengpei Liu
- School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China.
- Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou 450002, China.
| | - Lihua Zhang
- School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China.
- Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou 450002, China.
| | - Suk Lan Ser
- Department of Biochemistry, West Virginia University, Morgantown, WV 26506, USA.
| | - Jonathan R Cumming
- Department of Biology, West Virginia University, Morgantown, WV 26506, USA.
| | - Kang-Mo Ku
- Division of Plant and Soil Sciences, West Virginia University, Morgantown, WV 26506, USA.
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15
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Sanz-Puig M, Lázaro E, Armero C, Alvares D, Martínez A, Rodrigo D. S. Typhimurium virulence changes caused by exposure to different non-thermal preservation treatments using C. elegans. Int J Food Microbiol 2017; 262:49-54. [PMID: 28963905 DOI: 10.1016/j.ijfoodmicro.2017.09.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2016] [Revised: 06/19/2017] [Accepted: 09/10/2017] [Indexed: 11/25/2022]
Abstract
The aims of this research study were: (i) to postulate Caenorhabditis elegans (C. elegans) as a useful organism to describe infection by Salmonella enterica serovar Typhimurium (S. Typhimurium), and (ii) to evaluate changes in virulence of S. Typhimurium when subjected repetitively to different antimicrobial treatments. Specifically, cauliflower by-product infusion, High Hydrostatic Pressure (HHP), and Pulsed Electric Fields (PEF). This study was carried out by feeding C. elegans with different microbial populations: E. coli OP50 (optimal conditions), untreated S. Typhimurium, S. Typhimurium treated once and three times with cauliflower by-product infusion, S. Typhimurium treated once and four times with HHP and S. Typhimurium treated once and four times with PEF. Bayesian survival analysis was applied to estimate C. elegans lifespan when fed with the different microbial populations considered. Results showed that C. elegans is a useful organism to describe infection by S. Typhimurium because its lifespan was reduced when it was infected. In addition, the application of antimicrobial treatments repetitively generated different responses: when cauliflower by-product infusion and PEF treatment were applied repetitively the virulence of S. Typhimurium was lower than when the treatment was applied once. In contrast, when HHP treatment was applied repetitively, the virulence of S. Typhimurium was higher than when it was applied once. Nevertheless, in all the populations analyzed treated S. Typhimurium had lower virulence than untreated S. Typhimurium.
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Affiliation(s)
- María Sanz-Puig
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Carrer del Catedràtic Agustín Escardino Benlloch, 7, 46980 Paterna, València, Spain
| | - Elena Lázaro
- Department of Statistics and Operations Research, Universitat de València, Carrer Doctor Moliner, 50, 46100 Burjassot, Spain
| | - Carmen Armero
- Department of Statistics and Operations Research, Universitat de València, Carrer Doctor Moliner, 50, 46100 Burjassot, Spain
| | - Danilo Alvares
- Department of Statistics and Operations Research, Universitat de València, Carrer Doctor Moliner, 50, 46100 Burjassot, Spain
| | - Antonio Martínez
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Carrer del Catedràtic Agustín Escardino Benlloch, 7, 46980 Paterna, València, Spain
| | - Dolores Rodrigo
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Carrer del Catedràtic Agustín Escardino Benlloch, 7, 46980 Paterna, València, Spain.
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16
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Combined effect of high hydrostatic pressure (HHP) and antimicrobial from agro-industrial by-products against S. Typhimurium. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.031] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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17
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Sanz-Puig M, Santos-Carvalho L, Cunha LM, Pina-Pérez MC, Martínez A, Rodrigo D. Effect of pulsed electric fields (PEF) combined with natural antimicrobial by-products against S. Typhimurium. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.09.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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18
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Généreux M, Breton MJ, Fairbrother JM, Fravalo P, Côté C. Persistence of Indicator and Pathogenic Microorganisms in Broccoli following Manure Spreading and Irrigation with Fecally Contaminated Water: Field Experiment. J Food Prot 2015; 78:1776-84. [PMID: 26408125 DOI: 10.4315/0362-028x.jfp-15-081] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
In 2011 and 2012, trials consisting of experimental plots were carried out to evaluate the presence of pathogenic (Listeria monocytogenes, Salmonella) and prevalence of indicator (Escherichia coli) microorganisms in broccoli fertilized with liquid hog manure or mineral fertilizers and irrigated zero, one, or two times with E. coli-contaminated water. In 2011, results showed that E. coli contamination in broccoli heads was affected by the interval between irrigation and sampling (P = 0.0236), with a significant decrease between the first and third day following irrigation (P = 0.0064). In 2012, irrigation frequency significantly increased E. coli prevalence in broccoli samples (P = 0.0499). In 2012, E. coli counts in the soil were significantly influenced by the type of fertilizer applied, as plots receiving liquid hog manure showed higher bacterial counts (P = 0.0006). L. monocytogenes was recovered in one broccoli sample, but geno-serogrouping differentiated the isolate from those recovered in manure and irrigation water. The L. monocytogenes serogroup IIA, pulsotype 188 strain was found in six soil samples and in irrigation water applied 5 days before soil sampling. This study highlights the link between E. coli levels in irrigation water, irrigation frequency, and interval between irrigation and harvest on produce contamination. It also demonstrates that L. monocytogenes introduced into the soil following irrigation can persist for up to 5 days.
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Affiliation(s)
- Mylène Généreux
- Research and Development Institute for the Agri-Environment (IRDA), 335 Vingt-Cinq East Road, Saint-Bruno-de-Montarville, Québec, Canada J3V 0G7.
| | - Marie Jo Breton
- Research and Development Institute for the Agri-Environment (IRDA), 335 Vingt-Cinq East Road, Saint-Bruno-de-Montarville, Québec, Canada J3V 0G7
| | - John Morris Fairbrother
- OIE Reference Laboratory for Escherichia coli (EcL), Faculty of Veterinary Medicine, Université de Montréal, 3200 Sicotte Street, Saint-Hyacinthe, Québec, Canada J2S 2M2
| | - Philippe Fravalo
- NSERC Industrial Research Chair in Meat Safety, Faculty of Veterinary Medicine, Université de Montréal, 3200 Sicotte Street, Saint-Hyacinthe, Québec, Canada J2S 2M2
| | - Caroline Côté
- Research and Development Institute for the Agri-Environment (IRDA), 335 Vingt-Cinq East Road, Saint-Bruno-de-Montarville, Québec, Canada J3V 0G7
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