Internalization of E. coli O157:H7 and Salmonella spp. in plants: A review

Deering, Amanda J.; Mauer, Lisa J.; Pruitt, Robert E.

doi:10.1016/j.foodres.2011.06.058

Cited by 153 publications

(136 citation statements)

References 89 publications

(82 reference statements)

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“…However, the complexity of foods makes the sample preparation difficult and raises the possibility of false negative results (39,49). Another obstacle to pathogen separation is that bacterial cells can form relatively strong attachments to the surface and interior of the food which also makes separation from the matrix much more complex (16). Therefore, while new technologies have shown the advantages in the rapid detection of pathogen in food matrices, the bacterial separation process remains the bottleneck (6,49).…”

Section: Introductionmentioning

confidence: 99%

“…Additionally, many bacteria such as Salmonella, can become internalized within the plant tissue which not only makes them less susceptible to chemical and physical removal methods, but also more difficult to detect (16,49). Factors such as bacteria type and plant surface roughness will have an influence over the physical adhesion between the bacteria and food matrix (40,56).…”

Section: Introductionmentioning

confidence: 99%

“…Research has speculated that the low bacteria recovery from food matrixes may be attributed to the strong binding affinity between the bacterial cells and the produce and the internalization of bacteria into plant tissue (16,18,25). Therefore, there is increased need to develop an effective separation strategy so that the levels of bacterial contamination are not underestimated.…”

Section: Introductionmentioning

confidence: 99%

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Enzymatic Digestion for Improved Bacteria Separation from Leafy Green Vegetables

Wang

et al. 2016

Journal of Food Protection

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An effective and rapid method for the separation of bacteria from food matrix remains a bottleneck for rapid bacteria detection for food safety. Bacteria can strongly attach to a food surface or internalize within the matrix, making their isolation extremely difficult. Traditional methods of separating bacteria from food routinely involve stomaching, blending, and shaking. However, these methods may not be efficient at removing all the bacteria from complex matrices. Here, we investigate the benefits of using enzyme digestion followed by immunomagnetic separation to isolate Salmonella from spinach and lettuce. Enzymatic digestion using pectinase and cellulase was able to break down the structure of the leafy green vegetables, resulting in the detachment and release of Salmonella from the leaves. Immunomagnetic separation of Salmonella from the liquefied sample allowed an additional separation step to achieve a more pure sample without leaf debris that may benefit additional downstream applications. We have investigated the optimal combination of pectinase and cellulase for the digestion of spinach and lettuce to improve sample detection yields. The concentrations of enzymes used to digest the leaves were confirmed to have no significant effect on the viability of the inoculated Salmonella. Results reported that the recovery of the Salmonella from the produce after enzyme digestion of the leaves was significantly higher (P <0.05) than traditional sample preparation methods to separate bacteria (stomaching and manually shaking). The results demonstrate the potential for use of enzyme digestion prior to separation can improve the efficiency of bacteria separation and increase the likelihood of detecting pathogens in the final detection assay.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Enzymatic Digestion for Improved Bacteria Separation from Leafy Green Vegetables

Wang

et al. 2016

Journal of Food Protection

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“…Once the bacteria are inside the plant, following closure of the guard cells, they are protected from most superficial sanitisers (Gomes et al, 2009). Hence, special health risks are created when a human pathogen is able to enter the plant tissues (Deering et al, 2012;Warriner et al, 2003 a, b), since it is protected from washing and from many industrial sanitisers .…”

Section: Interacción E Internalización En Plantasmentioning

confidence: 99%

“…Una vez que las bacterias se encuentran dentro de la planta, y las células de guarda se cierran, las bacterias quedan protegidas de la mayoría de los sanitizantes superficiales (Gomes et al, 2009). Por lo tanto, mientras un patógeno posee la capacidad de entrar en los tejidos vegetales, los riesgos a la salud humana están latentes (Deering et al, 2012;Warriner et al, 2003a, b) puesto que el patógeno está protegido del proceso de lavado y de muchos desinfectantes industriales (Burnett y Beuchat, 2000).…”

Section: Adaptation To New Environmentsunclassified

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

Torres-Aguilar

Manjarrez-DomÃnguez

Acosta-MuÃ±iz

et al. 2015

RMF

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Abstract. Despite efforts to prevent microbial contamination, the occurrence of human pathogens in fresh fruit and vegetable is quite common. It is now known that E. coli O157:H7 can inhabit food plants passively. Here, we review the literature on phylloplane adhesion, survival and internalization of this bacterium, as well as some of the interaction mechanisms between it and the food plant, and other Resumen. La presencia de bacterias patógenas en frutas y hortalizas es muy común a pesar de los grandes esfuerzos realizados para prevenir la contaminación microbiologica. En la actualidad, se sabe (o se conoce) que E. coli O157:H7 puede colonizar de forma pasiva plantas comestibles. Este trabajo presenta una revisión de literatura sobre E. coli y su adhesión al filoplano, supervivencia e internalización, así como mecanismos de interacción bacteria -planta. Una vez, que este patógeno, se adhiere a la superficie de la planta, puede introducirse al tejido, para después movilizarse y multiplicarse. Esta revisión ofrece una visión general de los mecanismos de interacción entre el tejido vegetal y E. coli O157:H7. Se considera que este patógeno ha mejorado su competencia ecológica en plantas comestibles, sin perder su virulencia para el ser hu- Interactions between

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Pre‐heated blades for harvesting baby‐leaves reduce the risk of Escherichia coli internalization in leaves

et al. 2022

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BACKGROUND Pathogenic enterobacteria can travel through the plant vascular bundles by penetrating from cuts and persisting into ready‐to‐eat leafy greens. Because the cutting site is the main point of entrance and uptake, we tested how different cutting strategies can reduce bacterial internalization in leaves. Horizontal cuts at the base of the leaves were performed with two different types of tools: the first with a scalpel (by pulling the blade) and the second with a scissor‐action that has blades that cuts by gliding against a thicker blade. Scissor‐action generally makes closer border cuts. Blades of both types of tools have worked at 25 °C and 200 °C. The present study aimed to determine how these different types of cuts and temperatures affected bacterial uptake in leaves. Experiments were repeated on different plant genotypes and at different wilting stages. RESULTS Our findings showed that cutting baby‐leaves with a scissor action at 200 °C significantly reduced the bacterial uptake compared to the not heated (which simulates a mechanized lettuce harvester). The most effective cutting treatments for reducing bacterial uptake were in the order: scissor 200 °C > scissor 25 °C > scalpel 200 °C > scalpel 25 °C. The scissor heated at 200 °C also prevented bacterial uptake on wilted baby‐leaves. CONCLUSION The findings of the present study could provide a further contribution in terms of safety during harvest and suggest that a pre‐heated blade supports safety during harvest of leafy greens. © 2022 Society of Chemical Industry.

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Internalization of E. coli O157:H7 and Salmonella spp. in plants: A review

Cited by 153 publications

References 89 publications

Enzymatic Digestion for Improved Bacteria Separation from Leafy Green Vegetables

Enzymatic Digestion for Improved Bacteria Separation from Leafy Green Vegetables

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

Pre‐heated blades for harvesting baby‐leaves reduce the risk of Escherichia coli internalization in leaves

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