Adaptation of O157:H7 and non-O157 Escherichia coli strains in orange juice and subsequent resistance to UV-C radiation

Oteiza, Juan Martín; Caturla, Magdevis Y.R.; Prado-Silva, Leonardo do; Câmara, Antonio A.; Barril, Patricia A.; Sant’Ana, Anderson S.; Giannuzzi, Leda; Zaritzky, Noemí Elisabet

doi:10.1016/j.lwt.2022.113107

Cited by 8 publications

(2 citation statements)

References 33 publications

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“…The bacterial strains were pre-exposed to orange juice for 0, 1, 2 and 3 h at 10 °C, followed by UV-C treatment at a dose of 2 J/cm 2 . The pre-exposure period influenced the resistance of E. coli to treatment, regardless of the evaluated strain, especially in periods greater than 2 h. As orange juice has a high content of organic acids, there may be the induction of acid adaptation mechanisms in the stationary phase, causing increased resistance to radiation applied in the treatment (Oteiza et al, 2022). Fundo et al (2019) evaluated the efficiency of UV-C treatment in inactivating pathogenic and deteriorating microorganisms in cantaloupe melon juice, irradiated with a dose of 13.44 W/cm 2 .…”

Section: International Journal Of Food Science and Technology 2024mentioning

confidence: 99%

A review on the application of UV‐C treatment on food and food surfaces: association with food microbiology, predictive microbiology and quantitative microbial risk assessment

Ramos,

Esper,

Gonzalez

2023

Int J of Food Sci Tech

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SummaryThe so‐called emerging technologies have gained prominence in the field of food processing, compared to conventional heat treatments, due to technological, sensorial and microbiological safety benefits. Ultraviolet radiation (UV), more specifically UV‐C radiation, is inexpensive and has been one of the most studied technologies. This work seeks to summarise the application of UV‐C treatment, contextualising its efficiency in the inactivation of microorganisms in different food matrices and surfaces associated with food handling and allowing the visualisation of trends in the combination of UV‐C radiation with other technologies. Still, the technology is related to quantitative tools associated with food microbiology. Factors related to processing parameters, characteristics of the microbial population and food properties have a direct influence on the effectiveness of UV‐C technology. The UV‐C treatment parameters must be rigorously defined, considering the particularities of each food matrix, so that undesirable identity or sensory changes do not occur. The application of mathematical tools, such as predictive microbiology and quantitative microbial risk assessment, is fundamental in the planning and definition of processing parameters for UV‐C radiation technology.

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Section: International Journal Of Food Science and Technology 2024mentioning

confidence: 99%

A review on the application of UV‐C treatment on food and food surfaces: association with food microbiology, predictive microbiology and quantitative microbial risk assessment

Ramos,

Esper,

Gonzalez

2023

Int J of Food Sci Tech

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show abstract

“…E. coli ATCC 25922 contains a functioning RecA gene, while E. coli DSM 9079 is a ΔrecA mutant that exhibits significant sensitivity to DNA damaging agents [ 12 ]. RecA encodes a multifunctional enzyme that plays an important role in DNA repair, homologous recombination and the induction of the SOS biomolecular response systems within the cell [ 13 , 14 ]. As such, this allows for the effects of environmental parameters on non-extremophilic microbes to be examined to determine the upper and lower limits of survival in phenotypically strengthened and weakened bacterial strains.…”

Section: Introductionmentioning

confidence: 99%

The Effects of Freeze-Thaw and UVC Radiation on Microbial Survivability in a Selected Mars-like Environment

et al. 2022

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The purpose of this study was to determine survivability of Escherichia coli, Deinococcus radiodurans and Paraburkholderia fungorum under Mars-simulated conditions for freeze-thawing (−80 °C to +30 °C) and UV exposure alone and in combination. E. coli ATCC 25922, D. radiodurans and P. fungorum remained viable following 20 successive freeze-thaw cycles, exhibiting viabilities of 2.3%, 96% and 72.6%, respectively. E. coli ATCC 9079 was non-recoverable by cycle 9. When exposed to UV irradiation, cells withstood doses of 870 J/m2 (E. coli ATCC 25922), 200 J/m2 (E. coli ATCC 9079), 50,760 J/m2 (D. radiodurans) and 44,415 J/m2 (P. fungorum). Data suggests P. fungorum is highly UV-resistant. Combined freeze-thawing with UV irradiation showed freezing increased UV resistance in E. coli ATCC 25922, E. coli DSM 9079 and D. radiodurans by 6-fold, 30-fold and 1.2-fold, respectively. Conversely, freezing caused P. fungorum to exhibit a 1.75-fold increase in UV susceptibility. Strain-dependent experimentation demonstrated that freezing increases UV resistance and prolongs survival. These findings suggest that exposure to short wavelength UV rays (254 nm) and temperature cycles resembling the daily fluctuating conditions on Mars do not significantly affect survival of D. radiodurans, P. fungorum and E. coli ATCC 25922 following 20 days of exposure.

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Variability in the acid adaptation of ten different O157:H7 and non-O157 Escherichia coli strains in orange juice and the impact on UV radiation resistance

Oteiza,

Prado-Silva,

Caturla

et al. 2024

Food Microbiology

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Adaptation of O157:H7 and non-O157 Escherichia coli strains in orange juice and subsequent resistance to UV-C radiation

Cited by 8 publications

References 33 publications

A review on the application of UV‐C treatment on food and food surfaces: association with food microbiology, predictive microbiology and quantitative microbial risk assessment

A review on the application of UV‐C treatment on food and food surfaces: association with food microbiology, predictive microbiology and quantitative microbial risk assessment

The Effects of Freeze-Thaw and UVC Radiation on Microbial Survivability in a Selected Mars-like Environment

Variability in the acid adaptation of ten different O157:H7 and non-O157 Escherichia coli strains in orange juice and the impact on UV radiation resistance

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