Isolation, Identification, and Selection of Lactic Acid Bacteria from Alfalfa Sprouts for Competitive Inhibition of Foodborne Pathogens

Wilderdyke, Marsha R.; Smith, D. A.; Brashears, Mindy M.

doi:10.4315/0362-028x-67.5.947

Cited by 41 publications

(18 citation statements)

References 18 publications

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“…Furthermore, competitive exclusion techniques, where nonpathogenic microorganisms are used to repress the growth of pathogenic bacteria during sprouting have been suggested previously. Isolation of naturally occurring microbes that produce antimicrobial substances against pathogens in fresh produce products has been reported (11,14,28,45), and several strains of lactic acid bacteria have been shown to be effective in suppressing the growth of pathogens on ready-to-use vegeta- bles (43). When coinoculated with L. monocytogenes, nisinproducing lactococci isolated from bean sprouts reduced the levels of the pathogen by one log (13).…”

Section: Discussionmentioning

confidence: 99%

Effect of Immersion Solutions Containing Enterocin AS-48 on Listeria monocytogenes in Vegetable Foods

Molinos

Abriouel

Omar

et al. 2005

Appl Environ Microbiol

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The effect of immersion solutions containing enterocin AS-48 alone or in combination with chemical preservatives on survival and proliferation of Listeria monocytogenes CECT 4032 inoculated on fresh alfalfa sprouts, soybean sprouts, and green asparagus was tested. Immersion treatments (5 min at room temperature) with AS-48 solutions (25 g/ml) reduced listeria counts of artificially contaminated alfalfa and soybean sprouts by approximately 2.0 to 2.4 log CFU/g compared to a control immersion treatment in distilled water. The same bacteriocin immersion treatment applied on green asparagus had a very limited effect. During storage of vegetable samples treated with immersion solutions of 12.5 and 25 g of AS-48/ml, viable listeria counts were reduced below detection limits at days 1 to 7 for alfalfa and soybean sprouts at 6 and 15°C, as well as green asparagus at 15°C. Only a limited inhibition of listeria proliferation was detected during storage of bacteriocintreated alfalfa sprouts and green asparagus at 22°C. Treatment with solutions containing AS-48 plus lactic acid, sodium lactate, sodium nitrite, sodium nitrate, trisodium phosphate, trisodium trimetaphosphate, sodium thiosulphate, n-propyl p-hydroxybenzoate, p-hydoxybenzoic acid methyl ester, hexadecylpyridinium chloride, peracetic acid, or sodium hypochlorite reduced viable counts of listeria below detection limits (by approximately 2.6 to 2.7 log CFU/g) upon application of the immersion treatment and/or further storage for 24 h, depending of the chemical preservative concentration. Significant increases of antimicrobial activity were also detected for AS-48 plus potassium permanganate and in some combinations with acetic acid, citric acid, sodium propionate, and potassium sorbate.

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Section: Discussionmentioning

confidence: 99%

Effect of Immersion Solutions Containing Enterocin AS-48 on Listeria monocytogenes in Vegetable Foods

Molinos

Abriouel

Omar

et al. 2005

Appl Environ Microbiol

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“…stilesii and Ped. pentosaceus are normal inhabitants of plants, fruits and vegetables (Wilderdyke et al, 2004). Ped.…”

Section: Ecology and Ecosystemsmentioning

confidence: 99%

The genus Pediococcus

Franz

Endo

Abriouel³

et al. 2014

Lactic Acid Bacteria

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“…The underlying basis of the approach is to ensure that the probiotic becomes established with sprouts thereby inhibiting pathogens through competitive inhibition and production of antimicrobials. Wilderdyke et al (2004) isolated a diverse range of lactic acid bacteria from alfalfa, with a high proportion demonstrating inhibitory activity against Salmonella, E. coli O157:H7, and L. monocytogenes in vitro (Wilderdyke et al, 2004). However, no trials were performed to assess if the isolates could inhibit human pathogens during sprout production.…”

Section: Interventions During Sproutingmentioning

confidence: 99%

Salmonella and Tomatoes

Bartz¹,

Marvasi²,

Teplitski³

2014

The Produce Contamination Problem

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Academic Press is an imprint of ElsevierNo part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the publisher Permissions may be sought directly from Elsevier's Science & Technology Rights Department in Oxford, UK: phone (+44) (0) 1865 843830; fax (+44) (0) 1865 853333; email: permissions@elsevier.com. Alternatively you can submit your request online by visiting the Elsevier web site at http://elsevier.com/locate/permissions, and selecting Obtaining permission to use Elsevier material NoticeNo responsibility is assumed by the publisher for any injury and/or damage to persons or property as a matter of products liability, negligence or otherwise, or from any use or operation of any methods, products, instructions or ideas contained in the material herein. Because of rapid advances in the medical sciences, in particular, independent verification of diagnoses and drug dosages should be made British Library Cataloguing in Publication DataA catalogue record for this book is available from the British Library Library of Congress Cataloging-in-Publication DataA catalog record for this book is available from the Library of Congress Printed and bound in the United States PART 3 CONTAMINATION AVOIDANCE PRE AND POSTHARVEST CHAPTER 15 Produce Contamination Issues in Mexico and CHAPTER 16 Regulatory Issues in Europe RegardingFresh PART 4 TECHNOLOGY FOR REDUCTION OF HUMAN PATHOGENS IN FRESH PRODUCE PrefaceThe premise of the book is that once human pathogen contamination of fresh produce occurs, it is extremely difficult to reduce pathogen levels sufficiently with currently available technologies based on washing with sanitizing agents to assure microbiological safety. Outbreaks since the first edition of this book was published have been attributed to consumption of fresh commodities including but not limited to cantaloupes, mangoes, tomatoes, seed sprouts, and salad greens. Globally extensive research, published in thousands of scientific papers and documents, has focused on the microbiological safety of fresh produce. Disinfection methods whether conventional or based on new innovative technology fail to reduce pathogen loads on produce to levels consistent with product safety.Produce decontamination methods are surprisingly similar in the level of reductions in pathogens they achieve. Methods that are effective, irradiation and high pressure, are either not accepted by a large segment of consumers or not practical for all types of fresh produce. The intrinsic interaction of microbes with plant tissues, internalization, biofilm formation, and association with inaccessible sites contributes to the insufficient reduction in microbial populations to assure product safety. The key to improving the microbial safety of fresh products is the development of wiser strategies to avoid human pathogen contamination of the products rather than focusing on disinfect...

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Isolation, Identification, and Selection of Lactic Acid Bacteria from Alfalfa Sprouts for Competitive Inhibition of Foodborne Pathogens

Cited by 41 publications

References 18 publications

Effect of Immersion Solutions Containing Enterocin AS-48 on Listeria monocytogenes in Vegetable Foods

Effect of Immersion Solutions Containing Enterocin AS-48 on Listeria monocytogenes in Vegetable Foods

The genus Pediococcus

Salmonella and Tomatoes

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