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Rubio Ortega A, Guinoiseau E, Poli JP, Quilichini Y, de Rocca Serra D, del Carmen Travieso Novelles M, Espinosa Castaño I, Pino Pérez O, Berti L, Lorenzi V. The Primary Mode of Action of Lippia graveolens Essential Oil on Salmonella enterica subsp. Enterica Serovar Typhimurium. Microorganisms 2023; 11:2943. [PMID: 38138087 PMCID: PMC10745793 DOI: 10.3390/microorganisms11122943] [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: 10/11/2023] [Revised: 12/05/2023] [Accepted: 12/06/2023] [Indexed: 12/24/2023] Open
Abstract
Essential oils are known to exhibit diverse antimicrobial properties, showing their value as a natural resource. Our work aimed to investigate the primary mode of action of Cuban Lippia graveolens (Kunth) essential oil (EO) against Salmonella enterica subsp. enterica serovar Typhimurium (S. enterica ser. Typhimurium). We assessed cell integrity through various assays, including time-kill bacteriolysis, loss of cell material with absorption at 260 and 280 nm, total protein leakage, and transmission electron microscopy (TEM). The impact of L. graveolens EO on membrane depolarization was monitored and levels of intracellular and extracellular ATP were measured by fluorescence intensity. The minimum inhibitory and bactericidal concentrations (MIC and MBC) of L. graveolens EO were 0.4 and 0.8 mg/mL, respectively. This EO exhibited notable bactericidal effects on treated cells within 15 min without lysis or leakage of cellular material. TEM showed distinct alterations in cellular ultrastructure, including membrane shrinkage and cytoplasmic content redistribution. We also observed disruption of the membrane potential along with reduced intracellular and extracellular ATP concentrations. These findings show that L. graveolens EO induces the death of S. enterica ser. Typhimurium, important information that can be used to combat this foodborne disease-causing agent.
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Affiliation(s)
- Annie Rubio Ortega
- Laboratory of Chemical Ecology, Agricultural Pest Group, National Center for Animal and Plant Health, San José de las Lajas 32700, Mayabeque, Cuba; (A.R.O.); (M.d.C.T.N.); (O.P.P.)
| | - Elodie Guinoiseau
- Projet Ressources Naturelles, UMR CNRS 6134 SPE, Université de Corse, BP 52, 20250 Corte, France; (J.-P.P.); (Y.Q.); (D.d.R.S.); (L.B.); (V.L.)
| | - Jean-Pierre Poli
- Projet Ressources Naturelles, UMR CNRS 6134 SPE, Université de Corse, BP 52, 20250 Corte, France; (J.-P.P.); (Y.Q.); (D.d.R.S.); (L.B.); (V.L.)
| | - Yann Quilichini
- Projet Ressources Naturelles, UMR CNRS 6134 SPE, Université de Corse, BP 52, 20250 Corte, France; (J.-P.P.); (Y.Q.); (D.d.R.S.); (L.B.); (V.L.)
| | - Dominique de Rocca Serra
- Projet Ressources Naturelles, UMR CNRS 6134 SPE, Université de Corse, BP 52, 20250 Corte, France; (J.-P.P.); (Y.Q.); (D.d.R.S.); (L.B.); (V.L.)
| | - Maria del Carmen Travieso Novelles
- Laboratory of Chemical Ecology, Agricultural Pest Group, National Center for Animal and Plant Health, San José de las Lajas 32700, Mayabeque, Cuba; (A.R.O.); (M.d.C.T.N.); (O.P.P.)
| | - Ivette Espinosa Castaño
- Laboratory of Bacteriology, Microbiology Group, National Center for Animal and Plant Health, San José de las Lajas 32700, Mayabeque, Cuba;
| | - Oriela Pino Pérez
- Laboratory of Chemical Ecology, Agricultural Pest Group, National Center for Animal and Plant Health, San José de las Lajas 32700, Mayabeque, Cuba; (A.R.O.); (M.d.C.T.N.); (O.P.P.)
| | - Liliane Berti
- Projet Ressources Naturelles, UMR CNRS 6134 SPE, Université de Corse, BP 52, 20250 Corte, France; (J.-P.P.); (Y.Q.); (D.d.R.S.); (L.B.); (V.L.)
| | - Vannina Lorenzi
- Projet Ressources Naturelles, UMR CNRS 6134 SPE, Université de Corse, BP 52, 20250 Corte, France; (J.-P.P.); (Y.Q.); (D.d.R.S.); (L.B.); (V.L.)
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Vitt JD, Hansen EG, Garg R, Bowden SD. Bacteria intrinsic to Medicago sativa (alfalfa) reduce Salmonella enterica growth in planta. J Appl Microbiol 2023; 134:lxad204. [PMID: 37669894 DOI: 10.1093/jambio/lxad204] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 08/03/2023] [Accepted: 09/01/2023] [Indexed: 09/07/2023]
Abstract
AIMS The purpose of this study was to determine whether plant-associated bacteria (PAB) can reduce Salmonella enterica colonization and infection of alfalfa sprouts to reduce the risk of foodborne illness. METHODS We isolated PAB from alfalfa seeds and sprouts. Monoclonal isolates of the bacteria were obtained and tested for their ability to inhibit Salmonella Typhimurium growth in alfalfa sprouts over 6 days. Genome sequencing and annotation were used to construct draft genomes of the bacteria isolated in this study using Illumina sequencing platform. RESULTS We observed that a cocktail of five PAB could reduce Salmonella growth in alfalfa sprouts from ∼108 to ∼105 CFU g-1, demonstrating a protective role. Genome sequencing revealed that these bacteria were members of the Pseudomonas, Pantoea, and Priestia genus, and did not possess genes that were pathogenic to plants or animals. CONCLUSIONS This work demonstrates that PAB can be utilized to reduce pathogen levels in fresh produce, which may be synergistic with other technologies to improve the safety of sprouts and other fresh produce.
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Affiliation(s)
- Jacob D Vitt
- Department of Food Science and Nutrition, University of Minnesota-Twin Cities, Saint Paul, MN 55108, United States
| | - Eleanore G Hansen
- Department of Food Science and Nutrition, University of Minnesota-Twin Cities, Saint Paul, MN 55108, United States
| | - Raghav Garg
- Department of Food Science and Nutrition, University of Minnesota-Twin Cities, Saint Paul, MN 55108, United States
| | - Steven D Bowden
- Department of Food Science and Nutrition, University of Minnesota-Twin Cities, Saint Paul, MN 55108, United States
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Yin Z, Li B, Gu D, Huang J, Zhang L. Modeling of Farmers' Vegetable Safety Production Based on Identification of Key Risk Factors From Beijing, China. RISK ANALYSIS : AN OFFICIAL PUBLICATION OF THE SOCIETY FOR RISK ANALYSIS 2022; 42:2089-2106. [PMID: 34704274 DOI: 10.1111/risa.13843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/19/2020] [Revised: 06/01/2021] [Accepted: 09/27/2021] [Indexed: 06/13/2023]
Abstract
Food safety emphasizes risk control in the production process, and has attracted much attention from food regulators and consumers in recent years. The objectives of this study were to conduct early key risk factors identification and risk modeling for vegetable safety production. To achieve these objectives, this article quantitatively identified the key direct and indirect risk factors in vegetable safety production through questionnaire surveys and a multivariate linear model, and modeled the effects of key risk factors affecting vegetable safety production based on the catastrophe progression method. Based on 973 valid farmers' questionnaires from Beijing, China, the results showed that key direct risk factors are production violation, farmland biological control, pesticide and fertilizer use criteria, and agricultural consumable handling; key indirect risk factors included cooperative participation, planting years, prohibited pesticide knowledge, production recording, and product type. Through the empirical analysis, it can be seen that there are regional differences in the production risk of vegetable farmers in Beijing. The production risks of Changping, Huairou, and Shunyi are the most serious; from a city-wide perspective, the risk of farmland biological control is greatest, followed by risk aversion ability. The findings of this research have important implications for safe vegetable production and farmers' production risk control.
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Affiliation(s)
- Zhengqing Yin
- College of Information and Electrical Engineering, China Agricultural University, Beijing, China
| | - Bo Li
- College of Information and Electrical Engineering, China Agricultural University, Beijing, China
| | - Dongyue Gu
- College of Information and Electrical Engineering, China Agricultural University, Beijing, China
| | - Jian Huang
- Beijing Agro-product Safety and Quality Center, Beijing, China
| | - Lingxian Zhang
- College of Information and Electrical Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Agricultural Informationization Standardization, Ministry of Agriculture and Rural Affairs, Beijing, China
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Research Trends on the Application of Electrolyzed Water in Food Preservation and Sanitation. Processes (Basel) 2021. [DOI: 10.3390/pr9122240] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
Electrolyzed water (EW) has been proposed as a novel promising sanitizer and cleaner in recent years. It is an effective antimicrobial and antibiofilm agent that has several advantages of being on the spot, environmentally friendly, cheap, and safe for human beings. Therefore, EW has been applied widely in various fields, including agriculture, food sanitation, livestock management, medical disinfection, clinical, and other fields using antibacterial technology. Currently, EW has potential significance for high-risk settings in hospitals and other clinical facilities. The research focus has been shifted toward the application of slightly acidic EW as more effective with some supplemental chemical and physical treatment methods such as ultraviolet radiations and ultrasound. This review article summarizes the possible mechanism of action and highlights the latest research studies in antimicrobial applications.
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Wang S, Chen J, Wakeling C, Bach S, Orban S, Delaquis P. Disinfection of Alfalfa and Radish Sprouting Seed Using Oxidizing Agents and Treatments Compliant with Organic Food Production Principles. J Food Prot 2020; 83:779-787. [PMID: 31869255 DOI: 10.4315/jfp-19-508] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2019] [Accepted: 12/22/2019] [Indexed: 11/11/2022]
Abstract
ABSTRACT Antimicrobial seed treatments recommended by Canadian guidance for sprouted vegetable production (2,000 ppm of hypochlorite for 15 to 20 min or 6 to 10% hydrogen peroxide for 10 min at room temperature) are not fully compliant with organic production principles. We investigated the effect of a sequential treatment consisting of a 10-min soak at 50°C in water followed by exposure to a 2.0% H2O2 plus 0.1% AcOH sanitizing solution against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica inoculated onto alfalfa and radish seed. The sequential treatment was as effective as the recommended treatments and could reduce populations of all three species by a minimum of 3 log CFU/g using a reduced (1:2) ratio of seed to sanitizing solution and low concentrations of sanitizers approved for use in organic food production. However, the efficacy of all the treatments examined in this work was considerably reduced by storage of the seed for 4 weeks at either 11 or 75% relative humidity prior to treatment and assessment. None of the treatments could eradicate the target pathogens from seed, irrespective of time elapsed since inoculation. The results of this work suggest that the effect of storage should be considered in the assessment of antimicrobial treatments for sprouting vegetable seed. HIGHLIGHTS
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Affiliation(s)
- Siyun Wang
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, British Columbia, Canada V6T 1Z4
| | - Jessica Chen
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, British Columbia, Canada V6T 1Z4
| | - Carmen Wakeling
- Eatmore Sprouts & Greens Ltd., 2604 Grieve Road, Courtenay, British Columbia, Canada V9J 1S7; and
| | - Susan Bach
- Agriculture and Agri-Food Canada, Summerland Research and Development Centre, 4200 Highway 97 South, Summerland, British Columbia, Canada V0H 1Z0
| | - Steve Orban
- Agriculture and Agri-Food Canada, Summerland Research and Development Centre, 4200 Highway 97 South, Summerland, British Columbia, Canada V0H 1Z0
| | - Pascal Delaquis
- Agriculture and Agri-Food Canada, Summerland Research and Development Centre, 4200 Highway 97 South, Summerland, British Columbia, Canada V0H 1Z0.,(ORCID: https://orcid.org/0000-0002-9551-3209 [P.D.])
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Zhang C, Zhao Z, Yang G, Shi Y, Zhang Y, Shi C, Xia X. Effect of slightly acidic electrolyzed water on natural Enterobacteriaceae reduction and seed germination in the production of alfalfa sprouts. Food Microbiol 2020; 97:103414. [PMID: 33653513 DOI: 10.1016/j.fm.2020.103414] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2019] [Revised: 01/02/2020] [Accepted: 01/06/2020] [Indexed: 11/26/2022]
Abstract
Microbial contamination of sprouts commonly occurs because of the pathogens present on and in the seeds and the optimal conditions for bacteria growth provided during the germination and sprouting processes. This study examined the decontamination effect of slightly acidic electrolyzed water (SAEW), a 'generally recognized as safe' (GRAS) disinfectant, in the production process of alfalfa sprouts. SAEW with various available chlorine concentrations (ACC, 25, 35, 45 mg/L) and different pH levels (5.0, 5.7 and 6.4) was used to soak seeds for different length of time (0.5 and 6 h), after which the variations in natural Enterobacteriaceae, water absorption and seed germination (germination rate, weight and length of sprouts) were determined. The results showed that when the seeds were soaked with SAEW, albeit with different ACC (25, 35 and 45 mg/L) and pH levels (5.0, 5.7 and 6.4), a significant reduction of Enterobacteriaceae and no negative effect on sprout quality was observed. The water absorption and germination rates were also not significantly adversely affected by SAEW soaking. These findings suggest that SAEW could be used to decontaminate natural Enterobacteriaceae in the production of alfalfa sprouts, with no negative side effects on the alfalfa seeds.
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Affiliation(s)
- Chunling Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Zhiyi Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Gaoji Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Yiqi Shi
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Yuyu Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Chao Shi
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China.
| | - Xiaodong Xia
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, 1 Qinggongyuan, Ganjingzi District, Dalian, Liaoning, 116034, China.
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The application of slightly acidic electrolyzed water in pea sprout production to ensure food safety, biological and nutritional quality of the sprout. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.04.029] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Mohammad Z, Kalbasi-Ashtari A, Riskowski G, Castillo A. Reduction of Salmonella and Shiga toxin-producing Escherichia coli on alfalfa seeds and sprouts using an ozone generating system. Int J Food Microbiol 2019; 289:57-63. [DOI: 10.1016/j.ijfoodmicro.2018.08.023] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2018] [Revised: 08/09/2018] [Accepted: 08/21/2018] [Indexed: 11/16/2022]
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