Influence of mycorrhizal fungi on fate of E. coli O157:H7 and Salmonella in soil and internalization into Romaine lettuce plants

Nicholson, April M.; Gurtler, Joshua B.; Bailey, Rebecca B.; Niemira, Brendan A.; Douds, David D.

doi:10.1016/j.ijfoodmicro.2014.10.001

Cited by 7 publications

(4 citation statements)

References 35 publications

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“…Internalization of pathogens, such as Salmonella spp. and E. coli O157:H7 in fresh produce also have been widely reported (Bordini et al, 2007; Deering et al, 2012; Ge et al, 2012; Najwa et al, 2015; Nicholson et al, 2015). …”

Section: Discussionmentioning

confidence: 87%

Comparison of the Microbiological Quality and Safety between Conventional and Organic Vegetables Sold in Malaysia

et al. 2017

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Given the remarkable increase of public interest in organic food products, it is indeed critical to evaluate the microbiological risk associated with consumption of fresh organic produce. Organic farming practices including the use of animal manures may increase the risk of microbiological contamination as manure can act as a vehicle for transmission of foodborne pathogens. This study aimed to determine and compare the microbiological status between organic and conventional fresh produce at the retail level in Malaysia. A total of 152 organic and conventional vegetables were purchased at retail markets in Malaysia. Samples were analyzed for mesophilic aerobic bacteria, yeasts and molds, and total coliforms using conventional microbiological methods. Combination methods of most probable number-multiplex polymerase chain reaction (MPN-mPCR) were used to detect and quantify foodborne pathogens, including Escherichia coli O157:H7, Shiga toxin-producing E. coli (STEC), Listeria monocytogenes, Salmonella Typhimurium, and Salmonella Enteritidis. Results indicated that most types of organic and conventional vegetables possessed similar microbial count (P > 0.05) of mesophilic aerobic bacteria, yeasts and molds, and total coliforms. E. coli O157:H7 and S. Typhimurium were not detected in any sample analyzed in this study. Among the 152 samples tested, only the conventional lettuce and organic carrot were tested positive for STEC and S. Enteritidis, respectively. L. monocytogenes were more frequently detected in both organic (9.1%) and conventional vegetables (2.7%) as compared to E. coli O157:H7, S. Typhimurium, and S. Enteritidis. Overall, no trend was shown that either organically or conventionally grown vegetables have posed greater microbiological risks. These findings indicated that one particular type of farming practices would not affect the microbiological profiles of fresh produce. Therefore, regardless of farming methods, all vegetables should be subjected to appropriate post-harvest handling practices from farm to fork to ensure the quality and safety of the fresh produce.

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Section: Discussionmentioning

confidence: 87%

Comparison of the Microbiological Quality and Safety between Conventional and Organic Vegetables Sold in Malaysia

et al. 2017

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Section: Endophytic Fungi Used As a Bcamentioning

confidence: 85%

“…In contrast, Glomus intraradices , an arbuscular mycorrhizal fungus, did not show an inhibitory effect either the survival or the internalization of E. coli O157:H7, S. newport , S. typhimurium , S. saintpaul , and S. montevideo in romaine lettuce sprouts and in the soil, in none of the evaluated times (1, 8, 15, and 22 days). Although it should be noted that the viable cells recovered from E. coli were lower compared to those recovered from Salmonella (Nicholson et al, 2015). The study and application of endophytic fungi as a BCA against foodborne pathogens in produce is still under development, to our knowledge, the assessment of the effect of endophytic fungi on organisms fed with produce treated with fungi has not yet been reported.…”

Section: Biological Control Agents For Human Pathogens On Producementioning

confidence: 99%

Adhesion to and survival of foodborne pathogens in produce and strategies for their biocontrol

Barba‐León,

Arista‐Regalado,

Mancilla‐Becerra

et al. 2024

Journal of Food Safety

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Foodborne pathogens can cause gastrointestinal infections in consumers and in some cases can even lead to outbreaks. In the last decade, it has been observed that some zoonotic pathogenic bacteria can use plants as secondary hosts. Contamination with foodborne bacteria becomes relevant in foods that are regularly eaten raw, such as lettuce, cilantro, fenugreek, rocket leaves, basil, and so forth, and some fruits such as tomatoes, melons, and green peppers; because the elimination of these pathogenic bacteria is difficult to achieve with conventional sanitization processes. Contamination of produce can occur throughout the entire production chain. In farmlands, pathogenic bacteria can contaminate the seed, mainly when contaminated water is used for irrigation. Later, bacteria can reach other plant tissues such as the stems, leaves, and fruits. Another form of contamination is when the produce is in contact with feces from domestic, production, or wild animals. Additionally, poor handling practices during harvest, packaging, distribution, and sale can contaminate produce. Studies have shown that foodborne pathogens can adhere to produce, sometimes forming a biofilm, and can also be internalized into the plant or fruit, which protects them from sanitation processes. For this reason, in this text we address three biocontrol strategies such as bacteria, lytic bacteriophages, and some fungi, as an alternative approach for the control of both foodborne and plant pathogens. Additionally, the use of these biological agents can represent an advantage for the development of the plant, making them a good strategy to favor yield.

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“…coli and S. enterica can be internalized from contaminated soil and persist on lettuce leaves. ., Both bacteria are pathogens of concern in the lettuce pre- and postharvest environment and have been linked to multistate outbreaks of foodborne diseases in the U.S. related to leafy greens. − After 24 h submersion in E. coli suspension, 9.3 ± 0.8 × 10 6 cfu/mL culturable cells were recovered from leaf surfaces (Figure b).…”

Section: Resultsmentioning

confidence: 99%

Bioinspired Superhydrophobic Nanocoating Based on Polydopamine and Nanodiamonds to Mitigate Bacterial Attachment to Polyvinyl Chloride Surfaces in Food Industry Environments

DeFlorio,

Zaza,

Arcot

et al. 2024

Ind. Eng. Chem. Res.

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Polyvinyl chloride (PVC) is commonly utilized as a food-contact surface by the food industry for processing and storage purposes due to its durability, ease of fabrication, and cost-effectiveness. Herein, we report a composite coating for the superhydrophobization of PVC without the use of polyfluoroalkyl chemistry. This coating rendered the PVC superhydrophobic, exhibiting a static water contact angle of 151.9 ± 0.7° and a contact angle hysteresis of only 3.1 ± 1.0°. The structure of this composite coating, consisting of polydopamine, nanodiamonds, and an alkyl silane, was investigated by utilizing both scanning electron microscopy and atomic force microscopy. Surface chemistry was probed using attenuated total reflectance-Fourier transform infrared, and the surface wetting behavior was thoroughly characterized using both static and dynamic water contact angle measurements. It was demonstrated that the superhydrophobic PVC was cleanable using a food-grade surfactant, becoming wet in contact with high concentration surfactant solutions, but regaining its nonwetting property upon rinsing with water. It was demonstrated that the coating produced a 2.1 ± 0.1 log10 reduction (99.2%) in the number of Escherichia coli O157:H7 cells and a 2.2 ± 0.1 log10 reduction (99.3%) in the number of Salmonella enterica Typhimurium cells that were able to adsorb onto PVC surfaces over a 24 h period. The use of this fluorine-free superhydrophobic coating on PVC equipment, such as conveyor belts within food production facilities, may help to mitigate bacterial cross-contamination and curb the spread of foodborne illnesses.

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Influence of mycorrhizal fungi on fate of E. coli O157:H7 and Salmonella in soil and internalization into Romaine lettuce plants

Cited by 7 publications

References 35 publications

Comparison of the Microbiological Quality and Safety between Conventional and Organic Vegetables Sold in Malaysia

Comparison of the Microbiological Quality and Safety between Conventional and Organic Vegetables Sold in Malaysia

Adhesion to and survival of foodborne pathogens in produce and strategies for their biocontrol

Bioinspired Superhydrophobic Nanocoating Based on Polydopamine and Nanodiamonds to Mitigate Bacterial Attachment to Polyvinyl Chloride Surfaces in Food Industry Environments

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