Formation of Sublethally Injured Yersinia enterocolitica, Escherichia coli O157:H7, and Salmonella enterica Serovar Enteritidis Cells after Neutral Electrolyzed Oxidizing Water Treatments

Abstract

The impact of neutral electrolyzed oxidizing (NEO) water treatments on the formation of sublethally injured , O157:H7, and serovar Enteritidis cells was evaluated. When pathogens were treated with 6% NEO water, approximately 38% of the treated population and 25% of the treated population became sublethally injured. The highest sublethally injured population was found when cultures were treated with 3% NEO water. Regardless of the NEO water concentration used, no sublethally injured O157:H7 cells were found. To evaluate the sensitivity of NEO water-treated cells, four additional stresses (heat treatment, pH, NaCl, and bile salt) were tested. NEO water treatments did not generate any cross protection of treated cells against the other stresses. The diluted NEO water treatments in combination with heat treatment at 51°C for 10 min led to the best synergistic antimicrobial effects with a combined reduction of 7 logs. The gene expression results showed that NEO water treatments led to the upregulation of, , and These genes are known for their involvement in cells' environmental stress responses. In summary, this study investigated the sublethal injury in pathogenic cells caused by NEO water treatments. Although sublethal injury was discovered, when combined with other mild stresses, the synergistic antimicrobial effects were able to further reduce the numbers of viable pathogenic cells. These results demonstrate the great application potential of NEO water as a nonthermal and less corrosive antimicrobial treatment. Neutral electrolyzed oxidizing (NEO) water is a nonthermal and less corrosive antimicrobial treatment that has been demonstrated to have efficacy in reducing microbial contamination in food, including meat, fresh fruit, and vegetables. However, NEO water treatments can cause sublethal injury to pathogenic cells, resulting in cells that retain their viability. Consequently, these sublethally injured pathogenic cells become a serious food safety concern. This study evaluated the formation of sublethally injured , O157:H7, and serovar Enteritidis cells by NEO water treatments and the potential cross protection against heat, pH, NaCl, or bile salt stresses that it may generate. No cross protection was observed. By combining NEO water treatments with sublethal levels of additional stresses, significant synergistic antimicrobial outcomes were achieved. These results indicate that mild processing treatments, when combined, can effectively reduce pathogen populations while minimizing the negative impacts on food quality.

Integrative DNA methylome and transcriptome analysis reveals DNA adenine methylation is involved in Salmonella enterica Typhimurium response to oxidative stress

“…5B ). YcfR is involved in biofilm formation ( 33 ), and when treated with 6% electrolyzed oxidizing water, expression of ycfR was upregulated ( 34 ). Outer membrane protein STM14_2773 was also involved ( Fig.…”

Bioinformatics analysis of gene bhsA and its role in Ca2+‐treated Escherichia coli

“…The protein bhsA has been previously established as a multistress resistance protein, and studies have shown that its deletion renders cells more sensitive to various stress factors such as acid, heat treatment, hydrogen peroxide, and cadmium [15]. bhsA also plays a crucial role in biofilm formation by reducing cell aggregation and cell surface adhesion, ultimately impeding cell-tocell and cell-surface interactions [27]. It has been suggested that the deletion of bhsA may alter the outer membrane structure, increasing cell aggregation and hydrophobicity and consequently influencing cell membrane formation [28][29][30].…”

Isirgan Otu (Urtica Dioica) Sulu Ekstraktinin Salmonella Enterica Serovarlarinin Bi̇yofi̇lm Oluşumu Üzeri̇ne Anti̇mi̇krobi̇yel Etki̇si̇ni̇n Beli̇rlenmesi̇

“…PCR mix was prepared as 1 μL template, 1 μL each primer (20 μM), 25 μL 2X MyTaq Red Mix (Bioline), and 22 μL sterile ddH2O for each gene according to MyTaq Red Mix protocol. PCR was performed with regard to the following conditions: initial denaturation at 95°C for 60 s, denaturation at 95°C for 15 s, annealing at 60°C for 15 s, and extension 72°C for 10 s with 35 cycles (Ledeboeret al, 2006;Lu et al, 2011;Lu et al, 2012;Salazar et al, 2013;Uhlich et al, 2013;Han et al, 2018). 1.7% agarose gel was run at 100 V for 45 min, for confirmation.…”