Effect of Plant Species and Environmental Conditions on Epiphytic Population Sizes of<i>Pseudomonas syringae</i>and other Bacteria

O’Brien, R. Douglas; Lindow, S. E.

doi:10.1094/phyto-79-619

Cited by 159 publications

(109 citation statements)

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“…Several authors have highlighted the importance of the RH conditions for survival of bacterial pathogens on plants (O'Brien and Lindow, 1989;Brandl and Mandrell, 2002;Stine et al, 2005). It was shown that Salmonella could barely grow on plants that were kept below 40-50% RH but that short periods of high RH were sufficient to recover maximum population size on the leaves (Brandl and Mandrell, 2002).…”

Section: Discussionmentioning

confidence: 99%

Survival of Enteric Pathogens During Butterhead Lettuce Growth: Crop Stage, Leaf Age, and Irrigation

Linden¹,

Cottyn²,

Uyttendaele

et al. 2013

Foodborne Pathogens and Disease

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The survival of Salmonella enterica serovar Thompson and Escherichia coli O157 was investigated on growing butterhead lettuce plants in the plant-growth chamber and greenhouse. All inoculation tests were made under conditions that approximate the greenhouse conditions for butterhead lettuce cultivation in Flanders (Belgium). The survival and proliferation of the pathogens on the leaves was determined at days 0, 4, and 8 after inoculation using standard plating techniques on selective medium. In the growth chamber, the extent to which both pathogens were able to multiply on the lettuce leaves was influenced by crop stage and leaf age. On young plants, the older leaves supported pathogen survival better. On nearly mature plants, pathogen population sizes were significantly higher on the old and young leaves compared with middle-aged leaves ( p < 0.001). In the greenhouse, the environmental regimen with high fluctuations in temperature and relative humidity was less conducive to the survival of E. coli O157, though its survival on nearly mature lettuce was enhanced by overhead irrigation. The moist conditions between the folded inner leaves are likely contributing to the survival of enteric pathogens in the lettuce head. Butterhead lettuce grown in greenhouses with a sprinkle irrigation system may present a potential health hazard when contaminated near harvest. Experimental design (growth chamber versus greenhouse) largely influences enteric pathogen behavior on growing lettuce plants.

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Section: Discussionmentioning

confidence: 99%

Survival of Enteric Pathogens During Butterhead Lettuce Growth: Crop Stage, Leaf Age, and Irrigation

Linden¹,

Cottyn²,

Uyttendaele

et al. 2013

Foodborne Pathogens and Disease

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“…We collected bacteria from the surface of three individual leaves at 1, 3, 7, and 24 h after inoculation. To do so, leaves were detached and transferred to a tube containing 20 ml washing buffer (42). After sonication for 7 min and vortexing for 15 sec, a 50-l aliquot was taken from the wash solution for plate counting on LB agar containing rifampicin and kanamycin.…”

Section: Plant Experiments and Fluorescence In Situ Hybridization (Fimentioning

confidence: 99%

Appetite of an epiphyte: Quantitative monitoring of bacterial sugar consumption in the phyllosphere

Leveau

Lindow

2001

Proc. Natl. Acad. Sci. U.S.A.

312

289

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We report here the construction, characterization, and application of a bacterial bioreporter for fructose and sucrose that was designed to monitor the availability of these sugars to microbial colonizers of the phyllosphere. Plasmid pPfruB-gfp[AAV] carries the Escherichia coli fruB promoter upstream from the gfp[AAV] allele that codes for an unstable variant of green fluorescent protein (GFP). In Erwinia herbicola, this plasmid brings about the accumulation of GFP fluorescence in response to both fructose and sucrose. Cells of E. herbicola (pP fruB-gfp[AAV]) were sprayed onto bean plants, recovered from leaves at various time intervals after inoculation, and analyzed individually for GFP content by quantitative analysis of digital microscope images. We observed a positive correlation between single-cell GFP accumulation and ribosomal content as determined by fluorescence in situ hybridization, indicating that foliar growth of E. herbicola occurred at the expense of fructose and͞or sucrose. One hour after inoculation, nearly all bioreporter cells appeared to be actively engaged in fructose consumption. This fraction dropped to approximately 11% after 7 h and to Ϸ1% a day after inoculation. This pattern suggests a highly heterogeneous availability of fructose to individual E. herbicola cells as they colonize the phyllosphere. We estimated that individual cells were exposed to local initial fructose abundances ranging from less than 0.15 pg fructose to more than 4.6 pg.

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“…Bacteria naturally adapted to the plant surface, such as Pseudomonas spp contain protective pigmentation to shield them from UV light and are able to grow in dry environments, but Salmonella spp lack these protective features. 64,71 Instead, the protection and enhanced survival of human pathogens on the plant surface may result from the association of the enterics with the biofilms of the plant microflora. 72 The natural microflora of produce may infer protection through biofilms or supplying nutrients, but the microflora of carrots, green peppers, lettuce, green and purple cabbage, celery and green and yellow onions were also found to be inhibitory to human pathogens, including Salmonella ser Montevideo.…”

Section: Resultsmentioning

confidence: 99%

Salmonella and produce: Survival in the plant environment and implications in food safety

Fatica¹,

Schneider²

2011

Virulence

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Effect of Plant Species and Environmental Conditions on Epiphytic Population Sizes ofPseudomonas syringaeand other Bacteria

Cited by 159 publications

References 0 publications

Survival of Enteric Pathogens During Butterhead Lettuce Growth: Crop Stage, Leaf Age, and Irrigation

Survival of Enteric Pathogens During Butterhead Lettuce Growth: Crop Stage, Leaf Age, and Irrigation

Appetite of an epiphyte: Quantitative monitoring of bacterial sugar consumption in the phyllosphere

Salmonella and produce: Survival in the plant environment and implications in food safety

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