Bacteriological stability and growth kinetics of Pseudomonas aeruginosa in bottled water

Tamagnini, L.M.; González, R.D.

doi:10.1046/j.1365-2672.1997.d01-400.x

Cited by 41 publications

(18 citation statements)

References 2 publications

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“…The initial rapid growth seen with the A. hydrophila aroA strain after inoculation of nonsterilized water microcosms has also been reported for other A. hydrophila strains (10,18) as well as for other species, such as Vibrio vulnificus (11), Pseudomonas aeruginosa (35,69), and Photobacterium damselae subsp. damselae (21), and appears to be correlated with the water volume and the recipient surface (34).…”

Section: Discussionmentioning

confidence: 85%

Behavior of an Aeromonas hydrophila aroA Live Vaccine in Water Microcosms

Vivas¹,

Carracedo²,

Riaño³

et al. 2004

Appl Environ Microbiol

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Genetically modified auxotrophic mutants of different fish pathogens have been used as live vaccines in laboratory experiments, but the behavior of the strains after release into aquatic ecosystems has not been characterized. We previously constructed and characterized an aroA mutant of Aeromonas hydrophila and studied the protection afforded by this mutant as a live vaccine in rainbow trout. In this work, we describe the survival of this strain in aquatic microcosms prepared from fish water tanks. The aroA mutant disappeared rapidly in nonfiltered, nonautoclaved fish tank water, declining below detection levels after 15 days, suggesting an inhibitory effect of the autochthonous microflora of the water. When the aroA strain was used to inoculate sterilized water, its culturability was lower than that of wild-type strain A. hydrophila AG2; after long periods of incubation, aroA cells were able to enter a viable but nonculturable state. Entry into this nonculturable state was accompanied by changes in the cell morphology from rods to spheres, but the cells appeared to remain potentially viable, as assessed by the preservation of cell membrane integrity. Supplementation of the culture medium with sodium pyruvate favored the culturability and resuscitation of the two A. hydrophila strains at low temperatures (6 and 16°C). These results contribute to a better understanding of the behavior of the aroA strain in natural environments and suggest that the inactivation of the aroA gene may be beneficial for the safety of this live vaccine for aquacultures.

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Section: Discussionmentioning

confidence: 85%

Behavior of an Aeromonas hydrophila aroA Live Vaccine in Water Microcosms

Vivas¹,

Carracedo²,

Riaño³

et al. 2004

Appl Environ Microbiol

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“…14 The pasteurization will, however, greatly affect the microbial load and composition of the carrot juice. The differences in both the microbial biota and in the substrate will affect the maximal growth rate, since the doubling time for some species is greatly influenced by competition from accompanying flora 15,16 and the composition of the medium. 17 -19 Growth rates similar to ours have, however, been found for a vegetable salad containing red cabbage, lettuce and carrot.…”

Section: Results and Discussion Microbial Growthmentioning

confidence: 99%

Accelerated storage and isothermal microcalorimetry as methods of predicting carrot juice shelf‐life

2004

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The possibility of predicting the shelf-life of pasteurized carrot juice by isothermal microcalorimetry or change in pH was investigated and compared with traditional plate count results. A small increase in thermal power (2 µW), maximal increase of and acceleration of thermal power all gave rapid, well-correlated results for the shelf-life, as did pH, during accelerated storage. The effect of accelerated storage (17 • C) on the microbial flora of pasteurized carrot juice was also compared with the flora from storage at 8 • C, and it was found that accelerated storage is feasible for the rapid evaluation of shelf-life, but that the microbial flora in the spoilt juice will be different.

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“…The presence of HPC did not favour the establishment and maintenance of culturability of C. jejuni. The fact that C. jejuni did not survive either in sterile water (data not shown) demonstrated that C. jejuni mortality in bottled water was not due to competition or any antagonistic activity of HPC cells although this latter characteristic has been them assigned (Tamagnini and Gonzalez, 1997;Vachee et al, 1997). However Tatchou …”

Section: Influence Of Heterotrophic Flora On C Jejuni Survivalmentioning

confidence: 96%

Survival of Campylobacter jejuni in mineral bottled water according to difference in mineral content: Application of the Weibull model

Guillou

Leguérinel²,

Garrec³

et al. 2008

Water Research

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The aim of the study was to examine the hypothesis emitted by Evans et al. (2003) that mineral bottled water accidentally contaminated by Campylobacter jejuni would represent a risk factor for Campylobacter infection.Culturability of C. jejuni cells inoculated in low and high mineral bottled water during storage at 4°C in the dark was performed by surface plating and modelled using the Weibull model.The loss of C. jejuni culturability observed in all conditions tested was shown to be dependent from strain, preculture condition and water composition.Following inoculation of C. jejuni, the rapid loss of culturability was not correlated to complete cell death as the passage into embryonated eggs enabled recovery of cells from the Viable But Non Culturable state.In conclusion, the sanitary risk associated to contaminated bottled water can not be excluded although it is presumably low. Culture conditions, strain and water type must be taken into account in the evaluation of the risk factor as they influence significantly Campylobacter survival in water.

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Bacteriological stability and growth kinetics of Pseudomonas aeruginosa in bottled water

Cited by 41 publications

References 2 publications

Behavior of an Aeromonas hydrophila aroA Live Vaccine in Water Microcosms

Behavior of an Aeromonas hydrophila aroA Live Vaccine in Water Microcosms

Accelerated storage and isothermal microcalorimetry as methods of predicting carrot juice shelf‐life

Survival of Campylobacter jejuni in mineral bottled water according to difference in mineral content: Application of the Weibull model

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