Biopreservative methods to control the growth of foodborne pathogens on fresh-cut lettuce

Oliveira, Márcia; Abadías, Maribel; Colás-Medà, Pilar; Usall, J.; Viñas, I.

doi:10.1016/j.ijfoodmicro.2015.07.015

Cited by 65 publications

(37 citation statements)

References 53 publications

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“…[33] It has been shown that when screening bacterial isolates naturally present on leafy vegetables, a few percent typically show inhibitory activity against tested pathogens. [15,16] With the design used for this study, it was not possible to identify orders with antagonistic effects to inoculated pathogens. In addition, if Pseudomonas strains with antagonistic effect were present in our samples, the abundance was likely to be too low to have any significant effect on the inoculated pathogens.…”

Section: Discussionmentioning

confidence: 99%

“…Pseudomonas with antagonistic effects have previously been suggested to provide new targets for biocontrol of potential human pathogens in RTE leafy vegetables [8] since they are well adapted to the phyllosphere environment and appear to persist during post-harvest operations. [15]…”

Section: Discussionmentioning

confidence: 99%

“…[13,14] Some bacterial strains isolated from leafy vegetables, including isolates of Pseudomonas , Enterobacter , and Pantoea spp., have shown an inhibitory effect against a range of pathogens under laboratory conditions. [15,16] It has been suggested that intentional addition of such antagonistic strains that are able to cope with the cool storage conditions typically used for commercial RTE salad products could serve as biocontrol agents to reduce the risk of pathogens colonizing leafy vegetables. [15,17] However the application by food business operators has been limited [18] and the efficiency of such procedures has yet to be demonstrated.…”

Section: Introductionmentioning

confidence: 99%

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Emerging microbiota during cold storage and temperature abuse of ready-to-eat salad

Söderqvist

Osman

Wolff

et al. 2017

Infection Ecology & Epidemiology

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Introduction: Ready-to-eat (RTE) leafy vegetables have a natural leaf microbiota that changes during different processing and handling steps from farm to fork. The objectives of this study were (i) to compare the microbiota of RTE baby spinach and mixed-ingredient salad before and after seven days of storage at 8°C or 15°C; (ii) to explore associations between bacterial communities and the foodborne pathogens Listeria monocytogenes, pathogenic Yersinia enterocolitica, and pathogen model organism Escherichia coli O157:H7 gfp+ when experimentally inoculated into the salads before storage; and (iii) to investigate if bacterial pathogens may be detected in the 16S rRNA amplicon dataset. Material and methods: The microbiota was studied by means of Illumina 16S rRNA amplicon sequencing. Subsets of samples were inoculated with low numbers (50–100 CFU g−1) of E. coli O157:H7 gfp+, pathogenic Y. enterocolitica or L. monocytogenes before storage. Results and discussion: The composition of bacterial communities changed during storage of RTE baby spinach and mixed-ingredient salad, with Pseudomonadales as the most abundant order across all samples. Although pathogens were present at high viable counts in some samples, they were only detected in the community-wide dataset in samples where they represented approximately 10% of total viable counts. Positive correlations were identified between viable counts of inoculated strains and the abundance of Lactobacillales, Enterobacteriales, and Bacillales, pointing to positive interactions or similar environmental driver variables that may make it feasible to use such bacterial lineages as indicators of microbial health hazards in leafy vegetables. The data from this study contribute to a better understanding of the bacteria present in RTE salads and may help when developing new types of biocontrol agents.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Emerging microbiota during cold storage and temperature abuse of ready-to-eat salad

Söderqvist

Osman

Wolff

et al. 2017

Infection Ecology & Epidemiology

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“…Minimal processing alters the integrity of fruits and vegetables, induces surface damages and increases the rate of tissue respiration . The processing of fresh‐cut products makes them more susceptible to microbial infections and leads to browning reactions, water loss, tissue softening, and production of undesirable flavours and odours …”

Section: Introductionmentioning

confidence: 99%

Effect of thyme oil–alginate‐based coating on quality and microbial safety of fresh‐cut apples

Sarengaowa

Jiang

et al. 2017

J Sci Food Agric

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“…Importantly, the efficacy of bacteriophages in food depends on the structure and chemical composition of the different food items, as well as sufficient diffusion ability of the phage particles, is necessary (Guenther et al, 2009). Furthermore, phage effectiveness is also influenced by pH and activity on a solid substrate or biofilm, the emergence of resistant bacteria mutants, and the relative numbers of phages and host required to allow replication (Hudson et al, 2005;Oliveira et al, 2015).…”

Section: As Bio-control Agents In Food Industrymentioning

confidence: 99%

Bacteriophages and their applications

Thung¹,

Lee²,

Premarathne³

et al. 2018

Food Res.

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Bacteriophages are ubiquitous in our world, mainly in the oceans, soil, the water and food we consume. They can be used efficiently in modern biotechnology, as well as alternatives to antibiotics for many antibiotic resistant bacterial strains. Phages can be used as vehicles for vaccines both DNA and protein, for the detection of pathogenic bacterial strain, as biocontrol agents in agriculture and food industry. This review outlines the properties as well as the influence of different external physical and chemical factors like temperature and acidity on phage persistence. A better understanding of the complex problem of phage sensitivity to external factors may be useful for other researchers working with phages. Furthermore, the applications of bacteriophages were described in this paper as well.

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Biopreservative methods to control the growth of foodborne pathogens on fresh-cut lettuce

Cited by 65 publications

References 53 publications

Emerging microbiota during cold storage and temperature abuse of ready-to-eat salad

Emerging microbiota during cold storage and temperature abuse of ready-to-eat salad

Effect of thyme oil–alginate‐based coating on quality and microbial safety of fresh‐cut apples

Bacteriophages and their applications

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Biopreservative methods to control the growth of foodborne pathogens on fresh-cut lettuce

Cited by 65 publications

References 53 publications

Emerging microbiota during cold storage and temperature abuse of ready-to-eat salad​

Emerging microbiota during cold storage and temperature abuse of ready-to-eat salad​

Effect of thyme oil–alginate‐based coating on quality and microbial safety of fresh‐cut apples

Bacteriophages and their applications

Contact Info

Product

Resources

About

Emerging microbiota during cold storage and temperature abuse of ready-to-eat salad

Emerging microbiota during cold storage and temperature abuse of ready-to-eat salad