Radiation Resistance and Injury in Starved<i>Escherichia coli</i>O157:H7 Treated with Electron-Beam Irradiation in 0.85% Saline and in Apple Juice

Hong, Sujin; Mendonça, Aubrey F.; Daraba, Aura; Shaw, Angela

doi:10.1089/fpd.2014.1782

Cited by 12 publications

(11 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Additionally, EBI inhibits the germination of crops and controls the ripening rate of vegetables and fruits, extending the shelf life of these products (Lung and others ). Hong and others () evaluated the possibility of using this technology in fruit juice processing. These authors found that a 0.7 kGy irradiation reduced the level of exponential‐ and stationary‐phase cells of E. coli by ∼4.32 and 3.74 log CFU/mL in apple juice, respectively, whereas starved cells were reduced by only 2.20 log CFU/mL (Hong and others ).…”

Section: Radiation Processingmentioning

confidence: 99%

“…Hong and others () evaluated the possibility of using this technology in fruit juice processing. These authors found that a 0.7 kGy irradiation reduced the level of exponential‐ and stationary‐phase cells of E. coli by ∼4.32 and 3.74 log CFU/mL in apple juice, respectively, whereas starved cells were reduced by only 2.20 log CFU/mL (Hong and others ).…”

Section: Radiation Processingmentioning

confidence: 99%

See 1 more Smart Citation

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Bevilacqua

Petruzzi

Perricone

et al. 2017

Comp Rev Food Sci Food Safe

159

View full text Add to dashboard Cite

In recent years, there has been a growing interest in the design of novel nonthermal processing systems that minimally modify sensory, nutritional, and functional properties of fruit and vegetable juices and beverages. The benefits of nonthermal treatments are strongly dependent on the food matrix. Thus, an understanding of the effects that these technologies exert on the properties of juices and beverages is important to design and optimize technological parameters to produce value‐added products. This review covers research on nonthermal electrical treatments, high pressure processing, ultrasound, radiation processing, inert gas treatments, cold plasma, and membrane processing. Advances towards optimization of processing conditions, and combined technologies approaches have been also extensively reviewed. This information could be useful to: (1) manage processing systems and optimize resources; (2) preserve nutritional value and organoleptic properties, and (3) provide processing conditions for validation of these technologies at the industrial scale.

show abstract

Section: Radiation Processingmentioning

confidence: 99%

Section: Radiation Processingmentioning

confidence: 99%

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Bevilacqua

Petruzzi

Perricone

et al. 2017

Comp Rev Food Sci Food Safe

159

View full text Add to dashboard Cite

show abstract

“…E. coli O157:H7 has been shown to survive in a starvation state in the presence of a nutrient scarce environment and become resistant. This has been attributed to the pathogen's protective genetic response corresponding to the production of cellular resistance to chemical and physical challenges (Hong et al, 2014).…”

Section: Contamination Of Apples and Apple Juicementioning

confidence: 99%

“…Low dose irradiation has been shown to decrease E. coli O157:H7 in apple juice (Buchanan et al, 1998;Hong et al, 2014) however, there has been no research conducted on the survival of Escherichia coli O157:H7 in juice made from irradiated whole apples.…”

Section: Introductionmentioning

confidence: 99%

Use of gamma irradiation as an intervention treatment to inactivate Escherichia coli O157:H7 in freshly extracted apple juice

Fernandes

Prakash

2020

Radiation Physics and Chemistry

View full text Add to dashboard Cite

Use of Gamma Irradiation as an Intervention Treatment to Inactivate Escherichia coli O157:H7 in Freshly Extracted Apple Juice by Dielle Aurelia Fernandes Escherichia coli O157:H7 can contaminate dropped apples used for juicing via contact with manure or fecally tainted irrigation water and attach to the flesh of the apple through bruises and wounds where surface sanitizers are not effective. The goal of this project was to determine the efficacy of gamma irradiation at the maximum allowed dose of 1000 Gy to inactivate Escherichia coli O157: H7 in whole apples used for juicing. Whole apples were punctured to simulate wounds which were then inoculated with an outbreak strain of E.coli O157:H7 and subjected to gamma irradiation at doses upto 1000 Gy. The D-value of the E.coli O157:H7 strain was 334 Gy indicating that irradiation at 1000 Gy would result in a 3-log reduction of this pathogen. Contaminated apples were also stored for 3 weeks at refrigerated temperature during which time E.coli O157:H7 survived but did not grow. The inoculated apples were juiced, and the juice was stored up to 72 h. There was no change in counts of E.coli O157:H7 in the juice from the control apples, but irradiation at >600 Gy reduced counts by >3 logs, and survivors were not detected after 72 h storage. Sensory testing of juice treated at 652 Gy indicated consumers could tell the difference from control juice, due mostly to greater sweetness of the juice from irradiated apples. These results show that E.coli O157:H7 can easily survive in bruised apples and the juice made from them. Irradiation at 1000 Gy can provide significant lethality of E.coli O157:H7 in apples and juice conferring a greater level of safety without negative effects on sensory quality.

show abstract

“…Starving E . coli cells were shown to acquire multi-resistance against ionizing radiation, heat and acid shocks, osmotic challenge, and antibiotic treatment [13–17]. …”

Section: Introductionmentioning

confidence: 99%

Global Gene Expression Analysis of Cross-Protected Phenotype of Pectobacterium atrosepticum

et al. 2017

View full text Add to dashboard Cite

The ability to adapt to adverse conditions permits many bacterial species to be virtually ubiquitous and survive in a variety of ecological niches. This ability is of particular importance for many plant pathogenic bacteria that should be able to exist, except for their host plants, in different environments e.g. soil, water, insect-vectors etc. Under some of these conditions, bacteria encounter absence of nutrients and persist, acquiring new properties related to resistance to a variety of stress factors (cross-protection). Although many studies describe the phenomenon of cross-protection and several regulatory components that induce the formation of resistant cells were elucidated, the global comparison of the physiology of cross-protected phenotype and growing cells has not been performed. In our study, we took advantage of RNA-Seq technology to gain better insights into the physiology of cross-protected cells on the example of a harmful phytopathogen, Pectobacterium atrosepticum (Pba) that causes crop losses all over the world. The success of this bacterium in plant colonization is related to both its virulence potential and ability to persist effectively under various stress conditions (including nutrient deprivation) retaining the ability to infect plants afterwards. In our previous studies, we showed Pba to be advanced in applying different adaptive strategies that led to manifestation of cell resistance to multiple stress factors. In the present study, we determined the period necessary for the formation of cross-protected Pba phenotype under starvation conditions, and compare the transcriptome profiles of non-adapted growing cells and of adapted cells after the cross-protective effect has reached the maximal level. The obtained data were verified using qRT-PCR. Genes that were expressed differentially (DEGs) in two cell types were classified into functional groups and categories using different approaches. As a result, we portrayed physiological features that distinguish cross-protected phenotype from the growing cells.

show abstract

Radiation Resistance and Injury in StarvedEscherichia coliO157:H7 Treated with Electron-Beam Irradiation in 0.85% Saline and in Apple Juice

Cited by 12 publications

References 17 publications

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Use of gamma irradiation as an intervention treatment to inactivate Escherichia coli O157:H7 in freshly extracted apple juice

Global Gene Expression Analysis of Cross-Protected Phenotype of Pectobacterium atrosepticum

Contact Info

Product

Resources

About