Effect of chlorine sanitizer on metabolic responses of Escherichia coli biofilms “big six” during cross-contamination from abiotic surface to sponge cake

Lin, Zejia; Chen, Tong; Zhou, Lehao; Yang, Hongshun

doi:10.1016/j.foodres.2022.111361

Cited by 13 publications

(5 citation statements)

References 53 publications

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“…According to these findings, the high tolerance of the Δ ptsH mutant to oxidative and osmotic conditions may be due to the increased expression of rpoS , Cpx system, and osmY . Previous research found that certain metabolic pathways, such as amino acid metabolism and energy metabolism, respond to oxidative and osmotic stressors [ 17 , 57 ]. Cysteine and methionine, as the most representative sulfur-containing amino acids, can restore oxygen tolerance [ 58 ], while purines act as energy carrier molecules [ 59 ].…”

Section: Discussionmentioning

confidence: 99%

“…The expression of Hpr was enhanced under acid stress in Lactobacillus casei , through a high rate of activity in glucose PTS and ATP generation to maintain a high intracellular pH [ 16 ]. So far, the crucial role of carbohydrate metabolism in regulating virulence and stress tolerance in various bacterial pathogens has been widely studied [ 12 , 17 , 18 ], and numerous studies have dissected the mechanisms underlying C. sakazakii ’s stress resistance and virulence [ 19 , 20 , 21 ]. However, the interaction between genes that are involved in carbon metabolism and the stress response or pathogenicity of C. sakazakii remains to be clarified.…”

Section: Introductionmentioning

confidence: 99%

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The Role of ptsH in Stress Adaptation and Virulence in Cronobacter sakazakii BAA-894

Sun

Yang

et al. 2022

Foods

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Cronobacter sakazakii, an emerging foodborne pathogen that was isolated primarily from powdered infant formula, poses an important issue in food safety due to its high stress tolerance and pathogenicity. The Hpr (encoded by ptsH gene) has been shown to regulate carbon metabolism as well as stress response and virulence. However, the functional properties of ptsH in C. sakzakii have not been investigated. In this study, we clarified the role of ptsH in the C. sakzakii stress response and virulence, and explored its possible regulatory mechanism by RNA-seq. Compared with wild-type, the ΔptsH mutant showed a slower growth rate in the log phase but no difference in the stationary phase. Moreover, the resistance to heat stress (65 °C, 55 °C), simulated gastric fluid (pH = 2.5), biofilm formation and adhesion to HT-29 cells of ΔptsH mutant were significantly decreased, whereas the oxidative resistance (1, 5, 10 mM H2O2), osmotic resistance (10%, 15%, 20% NaCl), and superoxide dismutase activity were enhanced. Finally, RNA-seq analysis revealed the sulfur metabolism pathway is significantly upregulated in the ΔptsH mutant, but the bacterial secretion system pathway is dramatically downregulated. The qRT-PCR assay further demonstrated that the ΔptsH mutant has elevated levels of genes that are related to oxidative and osmotic stress (sodA, rpoS, cpxA/R, osmY). This study provides a great understanding of the role of ptsH in diverse stress responses and virulence in C. sakazakii, and it contributes to our understanding of the genetic determinant of stress resistance and pathogenicity of this important foodborne pathogen.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Role of ptsH in Stress Adaptation and Virulence in Cronobacter sakazakii BAA-894

Sun

Yang

et al. 2022

Foods

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“…These large aggregates of microorganisms adhere tightly to material surfaces through intricate extracellular matrices, leading to the persistent contamination of food products and potential foodborne illness (Esposito & Turku, 2023). Both chemical and physical methods to remove foodborne biofilms have been widely studied, such as chlorine (Z. Lin, Chen, et al., 2022), ozone (Panebianco et al., 2021), peracetic acids (S. H. Park et al., 2012), ultrasound (H. Yu, Liu, et al., 2020; Zhao et al., 2022), and photocatalysis (Weng et al., 2016). Likewise, gaseous ClO 2 has been shown to inactivate the biofilms of L. monocytogenes and Bacillus cereus spores on stainless steel (SS 304) and meat processing equipment, including slicers and peelers (Nam et al., 2014; Trinetta et al., 2012; Vaid et al., 2010).…”

Section: Mechanisms Of Gaseous Chlorine Dioxide Action In Food Preser...mentioning

confidence: 99%

Generation, mechanisms, kinetics, and effects of gaseous chlorine dioxide in food preservation

Zhang

Qiu

Yang

et al. 2023

Comp Rev Food Sci Food Safe

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Food preservation is a critical issue in ensuring food safety and quality. Growing concern around industrial pollution of food and demand for environmentally sustainable food has led to increased interest in developing effective and ecofriendly preservation techniques. Gaseous ClO 2 has gained attention for its strong oxidizing properties, high efficacy in microorganism inactivation, and potential for preserving the attributes and nutritional quality of fresh food while avoiding the formation of toxic byproducts or unacceptable levels of residues.However, the widespread use of gaseous ClO 2 in the food industry is limited by several challenges. These include large-scale generation, high cost and environmental considerations, a lack of understanding of its mechanism of action, and the need for mathematical models to predict inactivation kinetics. This review aims to provide an overview of the up-to-date research and application of gaseous ClO 2 . It covers preparation methods, preservation mechanisms, and kinetic models that predict the sterilizing efficacy of gaseous ClO 2 under different conditions. The impacts of gaseous ClO 2 on the quality attributes of fresh produce and low-moisture foods, such as seeds, sprouts, and spices, are also summarized. Overall, gaseous ClO 2 is a promising preservation approach, and future studies are needed to address the challenges in large-scale generation and environmental considerations and to develop standardized protocols and databases for safe and effective use in the food industry.

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“…Shiga toxin‐producing Escherichia coli (STEC) is the most commonly identified pathogen known to form biofilms in flour and flour‐related products (Lin et al ., 2022). STEC infections can result in various clinical conditions, including asymptomatic carriage, diarrhoea, hemorrhagic colitis (HC) and life‐threatening hemolytic uremic syndrome (HUS) (Dias et al ., 2022).…”

Section: Introductionmentioning

confidence: 99%

Effect of sheeting pressure on the viability of Escherichia coli during noodle processing

Xu,

Lv,

Yang

et al. 2024

Int J of Food Sci Tech

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SummaryEscherichia coli is known to easily contaminate noodles and form biofilms during noodle processing. Sheeting was a key step in the processing. The objective of our study was to investigate the influence of sheeting pressure on the viability of E. coli. Our findings revealed a significant reduction in the E. coli count (by 1.46 log CFU g−1), as well as their swimming diameter (by 46.7%) and biofilm formation (by 25.7%) following an additional 20 sheeting treatments. The expression of genes (flhC, flhD, rpoS, csgD and adrA) validated the weakening of E. coli survival due to sheeting pressure. Moreover, the alterations in dough texture properties had adverse effects on the survival of E. coli. These results highlight that sheeting pressure can effectively reduce E. coli viability in dough. The implications of our findings provide valuable insights for minimising microbial contamination in noodle production.

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Effect of chlorine sanitizer on metabolic responses of Escherichia coli biofilms “big six” during cross-contamination from abiotic surface to sponge cake

Cited by 13 publications

References 53 publications

The Role of ptsH in Stress Adaptation and Virulence in Cronobacter sakazakii BAA-894

The Role of ptsH in Stress Adaptation and Virulence in Cronobacter sakazakii BAA-894

Generation, mechanisms, kinetics, and effects of gaseous chlorine dioxide in food preservation

Effect of sheeting pressure on the viability of Escherichia coli during noodle processing

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