Behavior of Listeria innocua Strains Under Pressure Treatment – Inactivation and Sublethal Injury

Nasiłowska, Justyna; Sokołowska, Barbara; Fonberg-Frączek, Monika

doi:10.31883/pjfns-2019-0004

Cited by 10 publications

(6 citation statements)

References 25 publications

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“…In turn, Escherichia coli strains were sublethally injured under pressure of 500 MPa for 5 minutes [data not shown]. Induction of sublethal injuries of those bacterial cells in beetroot juice needed milder parameters: 300 MPa up to 10 minutes [38, 39]. Because of the aforementioned, this experiment shows the results carried out only with the use of thoseparameters, which prompted the highest level of sublethal injuries (Table 1).…”

Section: Resultsmentioning

confidence: 97%

“…The use of different pressure parameters was aimed at induction of the highest level of sublethal bacterial injuries in the sample. These process conditions trigger the highest level of sublethal injury of these cell strains and were chosen based on our earlier studies [38, 39]. Temperature increase, due to the adiabatic heating, was approximately 3°C per 400 MPa.…”

Section: Methodsmentioning

confidence: 99%

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Long-Term Storage of Vegetable Juices Treated by High Hydrostatic Pressure: Assurance of the Microbial Safety

Nasiłowska

Sokołowska

Fonberg-Broczek

2018

BioMed Research International

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Food business operators search for new, mild technologies, which extend the shelf life of product without changing the sensory and nutritional properties. High hydrostatic pressure (HHP) meets these requirements; however it also triggers sublethal injury of bacterial cells. Sublethal injuries could spoil the product during storage and potentially pose major public health concerns. This study aims to examine the changes of sublethally injured pathogens cells in two vegetable juices: carrot juice (pH 6.0-6.7) and beetroot juice (pH 4.0-4.2) that are induced by HHP (300-500 MPa). The possibilities of recovery of bacterial cells during 28 days of juices storage at two different temperatures (5°C and 25°C) were determined using plate count methods. During the entire period of storage of carrot juice at refrigerated temperature, the propagation and regeneration of L. innocua strains were observed. Storage at 25°C showed that the number of these bacteria drastically decreased between 14 and 21 days. The above phenomenon was not detected in E. coli case. There was no cells recovery during long-term refrigerated storage for all strains in beetroot juice. However, in some cases spoiling of this product intermittently occurred at 25°C storage temperature. This work demonstrates that carrot juice supports growth and regeneration of HHP-sublethally injured L. innocua, while beetroot juice can be classified as a safe product.

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Section: Resultsmentioning

confidence: 97%

Section: Methodsmentioning

confidence: 99%

Long-Term Storage of Vegetable Juices Treated by High Hydrostatic Pressure: Assurance of the Microbial Safety

Nasiłowska

Sokołowska

Fonberg-Broczek

2018

BioMed Research International

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“…The proposed mechanism could involve many targets, including reversible membrane injury, nucleic acid and proteins, and metabolic disorders. [ 13 , 14 ]. Injured cells could recover physiological function and virulence when they are repaired in favorable conditions, and then proliferate in food during storage, leading to potential health threats [ 15 , 16 , 17 ].…”

Section: Introductionmentioning

confidence: 99%

Integrative Physiological and Transcriptome Analysis Reveals the Mechanism for the Repair of Sub-Lethally Injured Escherichia coli O157:H7 Induced by High Hydrostatic Pressure

Hao

Lei

Shi

et al. 2022

Foods

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The application of high hydrostatic pressure (HHP) technology in the food industry has generated potential safety hazards due to sub-lethally injured (SI) pathogenic bacteria in food products. To address these problems, this study explored the repair mechanisms of HHP-induced SI Escherichia coli O157:H7. First, the repair state of SI E. coli O157:H7 (400 MPa for 5 min) was identified, which was cultured for 2 h (37 °C) in a tryptose soya broth culture medium. We found that the intracellular protein content, adenosine triphosphate (ATP) content, and enzyme activities (superoxide dismutase, catalase, and ATPase) increased, and the morphology was repaired. The transcriptome was analyzed to investigate the molecular mechanisms of SI repair. Using cluster analysis, we identified 437 genes enriched in profile 1 (first down-regulated and then tending to be stable) and 731 genes in profile 2 (up-regulated after an initial down-regulation). KEGG analysis revealed that genes involved in cell membrane biosynthesis, oxidative phosphorylation, ribosome, and aminoacyl-tRNA biosynthesis pathways were enriched in profile 2, whereas cell-wall biosynthesis was enriched in profile 1. These findings provide insights into the repair process of SI E. coli O157:H7 induced by HHP.

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“…HHP maintains physical–chemical food properties that guarantee flavor, color, and product composition [ 29 , 30 , 31 , 32 ]. Moreover, it provides high microbiological safety, such as thermal sterilization [ 33 , 34 , 35 ]. Despite the above benefits, HHP technology is still the subject of research interest, especially for microbiologists.…”

Section: Introductionmentioning

confidence: 99%

High-Pressure-Induced Sublethal Injuries of Food Pathogens—Microscopic Assessment

Nasiłowska

Kocot

Osuchowska

et al. 2021

Foods

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High Hydrostatic Pressure (HHP) technology is considered an alternative method of food preservation. Nevertheless, the current dogma is that HHP might be insufficient to preserve food lastingly against some pathogens. Incompletely damaged cells can resuscitate under favorable conditions, and they may proliferate in food during storage. This study was undertaken to characterize the extent of sublethal injuries induced by HHP (300–500 MPa) on Escherichia coli and Listeria inncua strains. The morphological changes were evaluated using microscopy methods such as Scanning Electron Microscopy (SEM), Transmission Electron Microscopy (TEM), and Epifluorescence Microscopy (EFM). The overall assessment of the physiological state of tested bacteria through TEM and SEM showed that the action of pressure on the structure of the bacterial membrane was almost minor or unnoticeable, beyond the L. innocua wild-type strain. However, alterations were observed in subcellular structures such as the cytoplasm and nucleoid for both L. innocua and E. coli strains. More significant changes after the HHP of internal structures were reported in the case of wild-type strains isolated from raw juice. Extreme condensation of the cytoplasm was observed, while the outline of cells was intact. The percentage ratio between alive and injured cells in the population was assessed by fluorescent microscopy. The results of HHP-treated samples showed a heterogeneous population, and red cell aggregates were observed. The percentage ratio of live and dead cells (L/D) in the L. innocua collection strain population was higher than in the case of the wild-type strain (69%/31% and 55%/45%, respectively). In turn, E. coli populations were characterized with a similar L/D ratio. Half of the cells in the populations were distinguished as visibly fluorescing red. The results obtained in this study confirmed sublethal HHP reaction on pathogens cells.

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Behavior of Listeria innocua Strains Under Pressure Treatment – Inactivation and Sublethal Injury

Cited by 10 publications

References 25 publications

Long-Term Storage of Vegetable Juices Treated by High Hydrostatic Pressure: Assurance of the Microbial Safety

Long-Term Storage of Vegetable Juices Treated by High Hydrostatic Pressure: Assurance of the Microbial Safety

Integrative Physiological and Transcriptome Analysis Reveals the Mechanism for the Repair of Sub-Lethally Injured Escherichia coli O157:H7 Induced by High Hydrostatic Pressure

High-Pressure-Induced Sublethal Injuries of Food Pathogens—Microscopic Assessment

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