Enhancing the thermal destruction of Escherichia coli O157:H7 in ground beef patties by natural antimicrobials

Nair, Meera Surendran; Lau, Patrick; Belskie, Kaylin; Fancher, Samantha; Chen, C.-H.; Karumathil, Deepti Prasad; Yin, Hsin‐Bai; Liu, Y.; Upadhyaya, Indu; Upadhyay, Abhinav; Mancini, R.A.; Venkitanarayanan, Kumar

doi:10.1016/j.meatsci.2015.08.138

Cited by 1 publication

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“…E. coli O157:H7 strongly tolerates many food-related environmental stresses, such as acid stress, low temperatures, osmotic stress, and poor nutrition [3]. Any food and beverage that may contact animal feces is a potential source of E. coli O157:H7 outbreaks that significantly contaminate beef [4,5]. Thus, many researchers are currently trying to find antimicrobials to control E. coli O157:H7 and other pathogens.…”

Section: Introductionmentioning

confidence: 99%

Antibacterial mechanism of kojic acid and tea polyphenols against Escherichia coli O157:H7 through transcriptomic analysis

Lin¹,

Wang²,

Li³

et al. 2024

Food Science and Human Wellness

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Escherichia coli O157:H7 is one of the major foodborne pathogenic bacterial that cause infectious diseases in humans. The previous found that a combination of kojic acid and tea polyphenols exhibited better activity against E. coli O157:H7 than using either alone. This study aimed to explore responses underlying the antibacterial mechanisms of kojic acid and tea polyphenols from the gene level. The functional enrichment analysis by comparing kojic acid and tea polyphenols individually or synergistically against E. coli O157:H7 found that acid resistance systems in kojic acid were activated, and the cell membrane and genomic DNA were destructed in the cells, resulting in "oxygen starvation". The oxidative stress response triggered by tea polyphenols was inhibited both sulfur uptake and the synthesis of ATP, which affected the bacteria's life metabolic process. Interestingly, we found that kojic acid combined with tea polyphenols hindered the uptake of iron that played an essential role in the synthesis of DNA, respiration, tricarboxylic acid cycle. The results suggested that the iron uptake pathways may represent a novel approach for kojic acid and tea polyphenols synergistically against E. coli O157:H7 and provided a theoretical basis for bacterial pathogen control in the food industry.

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Section: Introductionmentioning

confidence: 99%