High pressure thermal inactivation of Clostridium botulinum type E endospores – kinetic modeling and mechanistic insights

Lenz, Christian A.; Reineke, Kai; Knorr, Dietrich; Vogel, Rudi F.

doi:10.3389/fmicb.2015.00652

Cited by 32 publications

(20 citation statements)

References 90 publications

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“…In particular, HPs of Ͼ500 MPa in conjunction with elevated temperatures (T Ͼ 90°C, and with compression heating generating T Ϸ 121°C) have commercial potential for the preservation of low-acid, shelfstable, high-value foods (6,7). Research in recent years on how HP at elevated temperatures results in spore killing, primarily on spores of various Bacillus species, has indicated that HP generally kills spores by triggering spore germination (8)(9)(10)(11)(12), and the elevated temperatures can now kill the heat-sensitive germinated spores (6, 7, 10 -12).…”

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confidence: 99%

Effects of High-Pressure Treatment on Spores of Clostridium Species

Doona

Feeherry

Setlow

et al. 2016

Appl Environ Microbiol

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This work analyzes the high-pressure (HP) germination of spores of the food-borne pathogen Clostridium perfringens (with inner membrane [IM] germinant receptors [GRs]) and the opportunistic pathogen Clostridium difficile (with no IM GRs), which has growing implications as an emerging food safety threat. In contrast to those of spores of Bacillus species, mechanisms of HP germination of clostridial spores have not been well studied. HP treatments trigger Bacillus spore germination through spores' IM GRs at ϳ150 MPa or through SpoVA channels for release of spores' dipicolinic acid (DPA) at >400 MPa, and DPA-less spores have lower wet heat resistance than dormant spores. We found that C. difficile spores exhibited no germination events upon 150-MPa treatment and were not heat sensitized. In contrast, 150-MPa-treated unactivated C. perfringens spores released DPA and became heat sensitive, although most spores did not complete germination by fully rehydrating the spore core, but this treatment of heat-activated spores led to almost complete germination and greater heat sensitization. Spores of both clostridial organisms released DPA during 550-MPa treatment, but C. difficile spores did not complete germination and remained heat resistant. Heat-activated 550-MPa-HP-treated C. perfringens spores germinated almost completely and became heat sensitive. However, unactivated 550-MPa-treated C. perfringens spores did not germinate completely and were less heat sensitive than spores that completed germination. Since C. difficile and C. perfringens spores use different mechanisms for sensing germinants, our results may allow refinement of HP methods for their inactivation in foods and other applications and may guide the development of commercially sterile low-acid foods. IMPORTANCESpores of various clostridial organisms cause human disease, sometimes due to food contamination by spores. Because of these spores' resistance to normal decontamination regimens, there is continued interest in ways to kill spores without compromising food quality. High hydrostatic pressure (HP) under appropriate conditions can inactivate bacterial spores. With growing use of HP for food pasteurization, advancement of HP for commercial production of sterile low-acid foods requires understanding of mechanisms of spores' interactions with HP. While much is known about HP germination and inactivation of spores of Bacillus species, how HP germinates and inactivates clostridial spores is less well understood. In this work we have tried to remedy this information deficit by examining germination of spores of Clostridium difficile and Clostridium perfringens by several HP and temperature levels. The results may give insight that could facilitate more efficient methods for spore eradication in food sterilization or pasteurization, biodecontamination, and health care.

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confidence: 99%

Effects of High-Pressure Treatment on Spores of Clostridium Species

Doona

Feeherry

Setlow

et al. 2016

Appl Environ Microbiol

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“…On the other hand, Paidhungat and others (), Margosch and others (), and Reineke and others () proposed a 2‐step kinetic model, with stage I the partial spore germination and stage II the spore inactivation by a combination of pressure and temperature due to higher stress sensitivity. More recently, a different inactivation mechanism was observed by Lenz and others () for C. botulinum spores, since 1st‐order kinetics was verified in this case. Therefore, more work should be done to better understand the inactivation mechanisms of spores by PATS.…”

Section: Novel Sterilization Technologiesmentioning

confidence: 47%

Application of High Pressure with Homogenization, Temperature, Carbon Dioxide, and Cold Plasma for the Inactivation of Bacterial Spores: A Review

Lopes

Mota

Gomes

et al. 2018

Comp Rev Food Sci Food Safe

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Formation of highly resistant spores is a concern for the safety of low-acid foods as they are a perfect vehicle for food spoilage and/or human infection. For spore inactivation, the strategy usually applied in the food industry is the intensification of traditional preservation methods to sterilization levels, which is often accompanied by decreases of nutritional and sensory properties. In order to overcome these unwanted side effects in food products, novel and emerging sterilization technologies are being developed, such as pressure-assisted thermal sterilization, high-pressure carbon dioxide, high-pressure homogenization, and cold plasma. In this review, the application of these emergent technologies is discussed, in order to understand the effects on bacterial spores and their inactivation and thus ensure food safety of low-acid foods. In general, the application of these novel technologies for inactivating spores is showing promising results. However, it is important to note that each technique has specific features that can be more suitable for a particular type of product. Thus, the most appropriate sterilization method for each product (and target microorganisms) should be assessed and carefully selected.

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“…Researches always focused on the spores of B. cereus which were more heat‐resistant (Evelyn & Silva, ; Gaillard, Leguerinel, & Mafart, ; Lenz, Reineke, Knorr, & Vogel, ) while less work aimed at the inactivation of the vegetative cells (Cronin & Wilkinson, ). What's more, the exact mechanism about the thermal inactivation remained unclear (Wang et al, ).…”

Section: Introductionmentioning

confidence: 99%

“…In the food industry, the bacterial membrane is known to be a primary target for the inactivation treatments which is applied during processing to guarantee food safety. Propidium iodide (PI) is a nucleic acid dye penetrates only cells with damaged membranes, so it can be an indication of the membrane integrity, while car- Researches always focused on the spores of B. cereus which were more heat-resistant (Evelyn & Silva, 2016;Gaillard, Leguerinel, & Mafart, 1998;Lenz, Reineke, Knorr, & Vogel, 2015) while less work aimed at the inactivation of the vegetative cells (Cronin & Wilkinson, 2008b). What's more, the exact mechanism about the thermal inactivation remained unclear (Wang et al, 2017) standard NB media contains 0.5% NaCl; Peptone, Beef extract powder; pH: 7.2 AE 0.2) for all experiments.…”

Section: Introductionmentioning

confidence: 99%

Analysis of Bacillus cereus cell viability, sublethal injury, and death induced by mild thermal treatment

Wang

Zou

et al. 2018

Journal of Food Safety

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As the most cost‐effective tool to ensure microbial safety, thermal processing induces a large portion of sublethal injury presenting a potential hazard to food safety. Thermal treatment at 63 °C for 1 min injured 2.22 log cfu/ml totally, half of which were sublethally injured using plate counting method. After 2 min, the inactivation log of Bacillus cereus reached 1.55 while the sublethally injured log even reached 2.16. As for the sublethally injured rate of the B. cereus, it was over 65% after 0.5 min and kept ever‐increase with time. In the end, the injured rate arrived at 99.30% after 2 min processing time. Partial esterase enzyme inactivation was found after 0.5 min heat treatment with flow cytometry combining carboxyfluorescein diacetate/propidium iodide (PI) double‐staining, but B. cereus was not dyed by PI at 63 °C. Comparing with the initial protein concentration of 0.57 ± 0.02 μg/ml, the leakage of the protein was not so notable though the general trend was increasing with duration of heat. Scanning and transmission electron microscopy analysis revealed that a portion of cells morphology and structure had changed after thermal process. Practical applications Bacillus cereus is an endospore forming pathogenic, causing foodborne illnesses and outbreaks all over the world. This research indicated that thermal treatment at 63 °C was a sublethal stress for B. cereus that a portion of cells were sublethally injured which could resume growth in suitable condition and might exist potential safety hazard if used for food pasteurization.

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High pressure thermal inactivation of Clostridium botulinum type E endospores – kinetic modeling and mechanistic insights

Cited by 32 publications

References 90 publications

Effects of High-Pressure Treatment on Spores of Clostridium Species

Effects of High-Pressure Treatment on Spores of Clostridium Species

Application of High Pressure with Homogenization, Temperature, Carbon Dioxide, and Cold Plasma for the Inactivation of Bacterial Spores: A Review

Analysis of Bacillus cereus cell viability, sublethal injury, and death induced by mild thermal treatment

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