Effects of high hydrostatic pressure on Eimeria acervulina pathogenicity, immunogenicity and structural integrity

Shearer, Adrienne E. H.; Wilkins, G. C.; Jenkins, Mark C.; Kniel, Kalmia E.

doi:10.1016/j.ifset.2007.01.004

Cited by 14 publications

(9 citation statements)

References 47 publications

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“…Oocysts were treated at 550 MPa with a 2-min hold time (exclusive of come-up time of approximately 30 s with instantaneous depressurization), and the surrounding water bath was kept at 40°C. as previously determined effective for oocysts alone (43).…”

Section: Methodsmentioning

confidence: 80%

“…Permeability. The effect of treatment on oocyst membrane permeability was examined by uptake of methylene blue dye (43). E. acers'ulina alone in HBSS or recovered from raspberries, as previously described, were centrifuged (16,060 X g for 10 min at 4°C), and the pellet was resuspended in 1 ml of methylene blue (Poly Scientific, Bay Shore, N.Y.) for 30 min at 4°C.…”

Section: Methodsmentioning

confidence: 99%

“…were rendered nonpathogenic in their natural host by treatment with HPP and mild heat, although pressure at cold temperatures was less effective and mild heat alone had no effect (43). Food constituents can be baroprotective (37); therefore, the resistance of coccidia in food cannot be assumed to be equivalent to that determined in laboratory media.…”

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confidence: 99%

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High Hydrostatic Pressure and UV Light Treatment of Produce Contaminated with Eimeria acervulina as a Cyclospora cayetanensis Surrogate

Kniel

Shearer

Cascarino

et al. 2007

Journal of Food Protection

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The prevalence, size, genome, and life cycle of Eimeria acervulina make this organism a good surrogate for Cyclospora cayetanensis, a protozoan that causes gastroenteritis in humans, including recent outbreaks in the United States and Canada associated with contaminated raspberries and basil. Laboratory studies of C. cayetanensis are difficult because of the lack of readily available oocysts and of infection models and assays. UV radiation and high-hydrostatic-pressure processing (HPP) are both safe technologies with potential for use on fresh produce. Raspberries and basil were inoculated with sporulated E. acervulina oocysts at high (10(6) oocysts) and low (10(4) oocysts) levels, and inoculated and control produce were treated with UV (up to 261 mW/cm2) or HPP (550 MPa at 40 degrees C for 2 min). Oocysts recovered from produce were fed to 3-week-old broiler chickens, which were scored for weight gain, oocyst shedding, and lesions at 6 days postinoculation. Oocysts exhibited enhanced excystation on raspberries but not on basil. Birds fed oocysts from UV-treated raspberries had reduced infection rates, which varied with oocyst inoculum level and UV intensity. Birds fed oocysts from UV-treated raspberries (10(4) oocysts) were asymptomatic but shed oocysts, and birds fed oocysts from UV-treated basil (10(4) oocysts) were asymptomatic and did not shed oocysts. Birds fed oocysts from HPP-treated raspberries and basil were asymptomatic and did not shed oocysts. These results suggest that UV radiation and HPP may be used to reduce the risk for cyclosporiasis infection associated with produce. Both treatments yielded healthy animals; however, HPP was more effective, as indicated by results for produce with higher contamination levels.

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Section: Methodsmentioning

confidence: 80%

Section: Methodsmentioning

confidence: 99%

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High Hydrostatic Pressure and UV Light Treatment of Produce Contaminated with Eimeria acervulina as a Cyclospora cayetanensis Surrogate

Kniel

Shearer

Cascarino

et al. 2007

Journal of Food Protection

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“…If parasites are usually quite sensitive to HHP (Slifko et al. 2000; Shearer et al. 2007; Lindsay et al.…”

Section: The Development Of Hhp Food Processesmentioning

confidence: 99%

“…Viruses and parasites are also a cause of contamination in foods. If parasites are usually quite sensitive to HHP (Slifko et al 2000;Shearer et al 2007;Lindsay et al 2008;Brutti et al 2010), its impact on viruses is more variable (Kovac et al 2010). As for bacteria, the level of inactivation of viral particles depends on various factors, including the virus structure, the pressure level, the temperature, the pH and the water activity… (Grove et al 2006(Grove et al , 2008Isbarn et al 2007;Murchie et al 2007;Kingsley and Chen 2009;Kovac et al 2010;Terio et al 2010).…”

Section: Hhp Effects On Food-borne Pathogensmentioning

confidence: 99%

The development of high hydrostatic pressure processes as an alternative to other pathogen reduction methods

Demazeau

Rivalain

2011

Journal of Applied Microbiology

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Summary In biology, scientist’s interest for high hydrostatic pressure (HHP) has increased over the last 20 years, for both research and industrial developments, mainly because of the low energy associated with its application in liquid phase and its capacity to inactivate pathogens. It is now considered as an interesting alternative to heat treatments for the inactivation of contaminants in many products, from foods to pharmaceutical preparations. This last statement implies different objectives according to the type of product. The therapeutic properties of pharmaceutical preparations or other biological media of physiological importance are in general associated with specific and well‐defined molecules such as proteins. Their activity mainly depends on their spatial conformation, maintained by weak chemical bonds that are often pressure sensitive. In this case, the optimization of a HHP process can be more complex than for foods, for which the organoleptic molecules are less pressure sensitive, and the evaluation of their preservation is more subjective and highly dependant on the consumers acceptance. The objective of this review is therefore to underline how, even if the basic concept for the optimization of a pathogen reduction process using HHP is the same whatever the product, major differences arise from the product itself and its final use.

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Sensitivity and Resistance of Protozoa to Microbicides

Thomas¹

2012

Russell, Hugo &Amp; Ayliffe's

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Effects of high hydrostatic pressure on Eimeria acervulina pathogenicity, immunogenicity and structural integrity

Cited by 14 publications

References 47 publications

High Hydrostatic Pressure and UV Light Treatment of Produce Contaminated with Eimeria acervulina as a Cyclospora cayetanensis Surrogate

High Hydrostatic Pressure and UV Light Treatment of Produce Contaminated with Eimeria acervulina as a Cyclospora cayetanensis Surrogate

The development of high hydrostatic pressure processes as an alternative to other pathogen reduction methods

Sensitivity and Resistance of Protozoa to Microbicides

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