Interacciones entre Escherichia coli O157:H7 y Plantas Comestibles. ¿Se han Desarrollado Mecanismos de Internalización Bacteriana?

Torres-Aguilar, Vera; Manjarrez-DomÃ­nguez, Carlos Baudel; Acosta-MuÃ±iz, Carlos Horacio; Prieto, Víctor Manuel Guerrero; Parra-Quezada, Rafael Ángel; Noriega-Orozco, Lorena; Ávila-Quezada, Graciela Dolores; publicaciÃ3n, Primera; Diciembre, First Published: de

doi:10.18781/r.mex.fit.1507-4

Cited by 3 publications

(4 citation statements)

References 58 publications

(135 reference statements)

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“…Shiga-like toxin-producing Escherichia coli (STEC) is a foodborne pathogen, which forms a part of the normal microflora of the intestinal tract of warmblooded animals, including humans. Transmission occurs through consumption of food and/or water contaminated by fecal matter, from person to person, or direct contact with the feces of carriers (TORRES-ARMENDÁRIZ, 2016;FENG et al 2016).…”

Section: Introductionmentioning

confidence: 99%

“…Shiga toxin-producing Escherichia coli is an emerging pathogen of great importance both to human health, owing to the severity of symptoms it causes, including death, and with negative effects on tourism, food industry, and export of products (TORRES-ARMENDÁRIZ, 2016). Pathogenicity of this bacterium is associated with different virulence factors, including shiga toxin type 1 and type 2 (Stx1 and Stx2); type 1 toxins are also produced by Shigella dysenteriae (PENNINGTON 2010;SÁNCHEZ et al 2010).…”

Section: Introductionmentioning

confidence: 99%

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Antimicrobial activity of enterocin obtained from Enterococcus durans on Shiga-like toxin-producing Escherichia coli

et al. 2019

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Shiga-like toxin-producing Escherichia coli (STEC) is an important source of food contamination that presents risks to human health. Several industrial food processes eliminate this microorganism; however, these processes can alter the characteristics of the product. Alternative methods of preservation have been identified as an option to control these foodborne pathogens. The purpose of this study was to evaluate the action of bacteriocins produced by Enterococcus durans MF5 in STEC cells. Cell-free supernatant (CFS) containing enterocins from the MF5 isolate was tested over different time points (6, 18, and 24 h). Enterocins present in the crude CFS showed inhibition against STEC at all time points. In the investigation of cell integrity, using propidium iodide and fluorescence microscopy, considerable cell death was observed within 6 h of the cells being in contact with the enterocins, which was also observed at the 18 and 24 h time points. These results showed that the enterocins produced by the MF5 isolate have potential use in the control of STEC.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Antimicrobial activity of enterocin obtained from Enterococcus durans on Shiga-like toxin-producing Escherichia coli

et al. 2019

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“…and Pseudomonas aeruginosa (P. aeruginosa). However, good manufacturing and handling practices can significantly reduce these contaminations [13,14].…”

Section: Postharvest Pathogens Of Fruitmentioning

confidence: 99%

Silver Nanoparticles Offer Effective Control of Pathogenic Bacteria in a Wide Range of Food Products

Ávila-Quezada¹,

Espino-Solís²

2020

Pathogenic Bacteria

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According to the Food and Agriculture Organization (FAO), food wastage still causes massive economic loss. A major role in this loss is played by the activities of microbial organisms. Treatments such as heat and irradiation can reduce microorganisms in fruits and vegetables and hence reduce postharvest loss. However, some of these treatments can injure the fruit. Effective chemical treatments against bacterial infestations can result in resistance. A more recent method is the use of silver nanoparticles. These can act in a number of ways including at cellular level by inhibiting the cell wall synthesis, by binding to the surface of the cell membrane and by interposing between the DNA base pairs, and by inhibiting biofilm formation, affecting the thiol group of enzymes, affecting bacterial peptides and hence interfering with cell signaling and attaching to the 30S ribosome subunit. A ground-breaking way to survey the effects of the silver nanoparticles on bacterial populations is by flow cytometry. It allows measurement of many characteristics of single cells, including their functional characteristics such as viability and cell cycle. Bacterial viability assays are used with great efficiency to evaluate antibacterial activity by evaluating the physical rupture of the membrane of the bacteria.

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“…A wide variety of microbial species can lodge on the surface of the product adhering and forming biofilms, rendering the washing and disinfection processes ineffective (Iturriaga et al, 2003). The chance of bacterial contamination of fruits is high, given that the content of water and nutrients support bacterial growth, besides micro-rough texture facilitating bacterial adhesion and establishment (Torres-Aguilar et al, 2016).…”

mentioning

confidence: 99%

Quality of tomato (Solanum lycopersicum L.) fruits inoculated with Escherichia coli under different storage conditions

Ibarra-Cantún

Delgado-Alvarado

Herrera-Cabrera

et al. 2022

Rev. Fac. Nac. Agron. Medellín

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The study evaluated the effect of storage temperatures of 7 and 22 °C for 168 h on tomatoes (Charleston cv.) inoculated with 107 CFU mL-1 of the enterotoxigenic Escherichia coli pathogroup (ETEC) strain on color indexes (hue angle, h°, and chroma, C*), firmness, titratable acidity (% citric acid), ascorbic acid, total soluble sugars and reducing sugars (glucose, fructose, and sucrose). ETEC survived with populations of 7 and 9.2 Log CFU g-1 at 7 and 22 °C, respectively until 120 h. Bacterial adherence and colonization under both storage conditions were confirmed by scanning electron microscopy. The index C* and ascorbic acid had higher values at 22 °C, while the parameters h°, firmness, and citric acid had lower values at the same storage temperature. At 7 °C, the concentration of total soluble sugars was affected; glucose and fructose showed lower values (0.054 and 0.057 g 100 g-1, respectively). Finally, the inoculated fruits exhibited significant differences in the parameters of consumer preference of fresh tomatoes such as color, firmness, sugars, and organic acids, which were affected depending on the storage temperature.

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Interacciones entre Escherichia coli O157:H7 y Plantas Comestibles. ¿Se han Desarrollado Mecanismos de Internalización Bacteriana?

Cited by 3 publications

References 58 publications

Antimicrobial activity of enterocin obtained from Enterococcus durans on Shiga-like toxin-producing Escherichia coli

Antimicrobial activity of enterocin obtained from Enterococcus durans on Shiga-like toxin-producing Escherichia coli

Silver Nanoparticles Offer Effective Control of Pathogenic Bacteria in a Wide Range of Food Products

Quality of tomato (Solanum lycopersicum L.) fruits inoculated with Escherichia coli under different storage conditions

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