Effect of low-dose gamma irradiation on Staphylococcus aureus and product packaging in ready-to-eat ham and cheese sandwiches

Changes in the behavior of Staphylococcus aureus strains in the presence of oxacillin under the effect of gamma radiation

Staphylococcus aureus (S. aureus) as a major pathogen is implicated in a wide range of foodborne and hospital-acquired infections, its methicillin resistant variants contribute to the spread of β-lactam antibiotic resistance. It is essentially important to destroy these pathogens, their resistance genes and the antibiotics in wastewaters. For this purpose reactions of reactive radicals (advanced oxidation processes), first of all hydroxyl radicals (•OH), are suggested. Here the radiolysis of water supplied these radicals. In the experiments B.01755 oxacillin sensitive and B.02174 resistant S. aureus strains were used to study their behaviorr in suspensions under the effect of irradiation in presence and absence of oxacillin. Oxacillin inactivation depended on concentration of the antibiotic used (0.042 and 1 g dm-3), higher concentration required a higher dose. When 106-109 CFU cm-3 S. aureus suspensions were irradiated with γ-radiation the bacteria were inactivated at low absorbed doses: 4 orders of magnitude decrease ocurred in the number of culturable cells at ∼0.6 kGy dose. Both cell membrane and DNA suffered considerable damages during irradiation. Due to the membrane damage the cells could not be stained, and the DNA content of cells in several days period was released into the solution. In DNA damage the oxacillin resistance mecA gene was also modified, it did not multiply in PCR test. These findings are important from the point of view of applying irradiation technology to stop the spread of antibiotic resistance.

Radiation processing of papad - A sustainable method to improve safety and shelf life

Papad is a popular traditional Indian snack food that is also consumed as an accompaniment to meals. The papad industry in India is predominantly a cottage industry, mainly run by women. Due to microbial contamination and infestation, papad has a shelf life of only a few months. However, increased domestic consumption and export requirements necessitate a longer shelf life. Chemical preservatives are generally added to increase shelf life. Our studies have shown that radiation processing (2 kGy) can be used to extend the shelf life. Unirradiated samples spoiled in three months with visible fungal growth and insect infestation. Irradiated (2 kGy) papad had a shelf life of one year, was sensorily acceptable, showed no microbial counts, and hence has great export potential.

Investigations Into the Suitability of Bacterial Suspensions as Biological Indicators for Low-Energy Electron Irradiation

Low-energy electron irradiation is an emerging alternative technology for attenuated or complete pathogen inactivation with respect to medical, biotechnological, and pharmaceutical applications. Pathogen inactivation by ionizing radiation depends mainly on the absorbed electron dose. In low-energy electron irradiation processes, determination of the absorbed electron dose is challenging due to the limited, material-dependent penetration depth of the accelerated electrons into the matter. In general, there are established dosimetry systems to evaluate the absorbed dose under dry irradiation conditions. However, there is no system for precise dose monitoring of low-energy irradiation processes in liquids or suspensions so far. Therefore, in this study three different bacterial species were investigated as biological dose indicators, especially in the range of low doses (< 6.5 kGy) in aqueous solutions or suspensions. Escherichia coli, Bacillus subtilis, and Staphylococcus warneri were comparatively evaluated for their suitability as biological dose indicators. Thin homogeneous films of the respective bacterial suspensions were irradiated with increasing doses of low-energy accelerated electrons. The average absorbed dose was determined using a colorimetric dosimeter based on a tetrazolium salt solution. The maximum and minimum absorbed doses were measured with a referenced film dosimeter. Subsequently, the inactivation kinetics was determined in terms of inactivation curves and D₁₀ values. Thus, the minimum inactivation dose of bacterial growth was assessed for E. coli and S. warneri. The effect of irradiation with low-energy accelerated electrons on the growth behavior and activity of the bacteria was studied in more detail using impedance spectroscopy. With increasing irradiation doses growth was delayed.

Radiation sensitization and postirradiation proliferation of Listeria monocytogenes on ready-to-eat deli meat in the presence of pectin-nisin films

In this study, the ability of pectin-nisin films in combination with ionizing radiation to eliminate Listeria monocytogenes and inhibit its postirradiation proliferation was evaluated. Pectin films containing 0.025% nisin were made by extrusion. The surface of a ready-to-eat turkey meat sample was inoculated with L. monocytogenes at 10(6) CFU/cm2 and covered with a piece of pectin-nisin film. The samples were vacuum packaged and irradiated at 0, 1, and 2 kGy. The treated samples were stored at 10 degrees C and withdrawn at 0, 1, 2, 4, and 8 weeks for microbial analysis. Reductions in L. monocytogenes viability of 1.42, 1.56, 2.85, 3.78, and 5.36 log CFU/cm2 were achieved for the treatments of 1 kGy, pectin-nisin film, 2 kGy, 1 kGy plus pectin-nisin film, and 2 kGy plus pectin-nisin film, respectively. The greatest reduction (5.5 log CFU/cm2) was observed at 1 week for the 2 kGy plus pectin-nisin film treatment, suggesting that nisin was further released from the film to the surface of meat samples. Pectin-nisin films used in this study did not prevent but did significantly slow (P < 0.05) the proliferation of the L. monocytogenes cells that survived irradiation during 8 weeks of storage at 10 degrees C. These data indicate the potential use of pectin-nisin films alone or in combination with ionizing radiation for preventing listeriosis due to postprocessing contamination of ready-to-eat meat products.

Use of γ-irradiation to reduce high levels of Staphylococcus aureus on casein–whey protein coated moist beef biltong

Moist beef biltong strips (mean moisture content = 53.6%, NaCl content = 1.91% and a(w) = 0.979) was inoculated with Staphylococcus aureus ATCC 9441 (10(6)-10(7) cfu/g), or sprayed with distilled water (non-inoculated controls). Both non-inoculated and inoculated biltong strips were coated with a casein-whey protein (1:1) edible coating followed by irradiation to a target dose of 4 kGy. S. aureus, aerobic plate, yeast and mould counts were performed to determine the effect of gamma-irradiation and the edible coating on inoculated S. aureus and the spoilage flora of the biltong. Moisture and NaCl content, a(w) and pH measurements were also performed. None of the intrinsic properties were affected to a practically significant extent. Irradiation reduced all microbial counts (P < 0.05), i.e. inoculated S. aureus (6 log cycles), aerobic plate count (5-6 log cycles) and yeast and mould counts (1-2 log cycles). Irradiation at 4 kGy is thus effective to ensure safety of moist beef biltong, and provided that initial fungal counts are not excessive, may extend the shelf-life. The edible coating had no significant effect (P > 0.05) on microbial counts, possibly because the high moisture content of the biltong diminished its oxygen barrier properties.

Effect of gamma irradiation on viability and DNA of Staphylococcus epidermidis and Escherichia coli

Gamma irradiation is widely used for sterilization; however, its effect on elimination of amplifiable DNA, an issue of relevance to molecular diagnostic approaches, has not been well studied. The effect of gamma irradiation on the viability of Staphylococcus epidermidis and Escherichia coli (using quantitative cultures) and on their DNA (using quantitative 16S rRNA gene PCR) was evaluated. Viability was abrogated at 2.8 and 3.6 kGy for S. epidermidis and E. coli, respectively. The radiation dose required to reduce viable bacteria by one log10 (D10 value) was 0.31 and 0.35 kGy for S. epidermidis and E. coli, respectively. D10 values for amplifiable DNA extracted from bacteria were 2.58 and 3.09 kGy for S. epidermidis and E. coli, respectively, whereas D10 values for amplifiable DNA were significantly higher for DNA extracted from irradiated viable bacterial cells (22.9 and 52.6 kGy for S. epidermidis and E. coli, respectively; P<0.001). This study showed that gamma irradiation of DNA in viable bacterial cells has little effect on amplifiable DNA, was not able to eliminate amplifiable 16S rRNA genes at a dose of up to 12 kGy and cannot therefore be used for elimination of DNA contamination of PCR reaction components or laboratory equipment when this DNA is present in microbial cells. This finding has practical implications for those using molecular diagnostic techniques in microbiology.

Radiation sensitivity and postirradiation growth of foodborne pathogens on a ready-to-eat frankfurter on a roll product in the presence of modified atmosphere and antimicrobials

Intervention technologies including ionizing radiation, antimicrobials, and modified atmospheres (MA) can be used to inhibit the growth of or inactivate foodborne pathogens on complex ready-to-eat foods such as sandwiches. However, the effect of these technologies when used in combination (the hurdle concept) on the survival of foodborne pathogens is unknown. The ability of ionizing radiation to inactivate Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Staphylococcus aureus inoculated onto a frankfurter on a roll product containing the antimicrobials sodium diacetate and potassium lactate in the presence of an MA (100% N2, 50% N2 plus 50% CO2, or 100% CO2) was investigated. The radiation resistances (D10-values) of the foodborne pathogens were 0.43 to 0.47 kGy for E. coli O157:H7, 0.61 to 0.71 kGy for Salmonella, 0.53 to 0.57 for L. monocytogenes, and 0.56 to 0.60 for S. aureus. The MA had no effect on the radiation resistance of the pathogens. During a 2-week storage period under mild temperature abuse (10 degrees C), none of the pathogens were able to proliferate on the frankfurter on a roll product, regardless of the MA used. However, application of sublethal doses of ionizing radiation resulted in increased mortality of the gram-positive pathogens L. monocytogenes and S. aureus during the storage period regardless of the MA. Although the pathogens were unable to proliferate on the frankfurter on a roll product during the storage period, application of a postpackaging intervention step was needed to actually inactivate the foodborne pathogens. Ionizing radiation used in combination with sodium diacetate and potassium lactate resulted in additional mortality of L. monocytogenes and S. aureus, independent of the MA, during the 2-week storage period.