Survival of Escherichia coli O157:H7 after application of lactic acid bacteria

Laury-Shaw, Angela; Gragg, Sara E.; Echeverry, Alejandro; Brashears, Mindy M.

doi:10.1002/jsfa.9332

Cited by 7 publications

(3 citation statements)

References 22 publications

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“…LAB have also been evaluated as biocontrol at the preharvest level in fresh produce. Laury‐Shaw, Gragg, Echeverry, and Brashears (2019) demonstrated that spray application of a LAB cocktail containing Lactobacillus acidophilus , Lactobacillus crispatus , Pediococcus acidilactici, and Lactococcus lactis (9 log CFU/ml) reduced E. coli O157:H7 on spinach by 2.7 log, when the pathogen inoculum was at 5 log CFU/ml. These previous findings agree with the current study that LAB exerted antimicrobial activity against bacterial pathogens when pathogen populations were lower than those of the LAB.…”

Section: Discussionmentioning

confidence: 99%

Biocontrol of Listeria on cantaloupes with lactic acid bacteria

Yin

Chen

Boomer

et al. 2020

J Food Process Preserv

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Efficacy of lactic acid bacteria (LAB) Lactobacillus plantarum and Pediococcus pentosaceus for reducing Listeria on cantaloupes was investigated. Cantaloupe surfaces inoculated with Listeria innocua and Listeria monocytogenes in preharvest and postharvest studies, respectively, were treated with or without LAB. Listeria populations were enumerated on days 0, 1, 5, and 7. At the preharvest level, treatment with unwashed LAB (cultures grown in De Man, Rogosa, and Sharpe) significantly reduced L. innocua by 2.1 log and 1.5 log CFU/cm2 on cantaloupes harvested on days 5 and 7, respectively. At the postharvest level, both unwashed LAB and washed LAB (cultures resuspended in phosphate buffer saline) significantly reduced L. monocytogenes by >2.0 log CFU/cm2 on cantaloupes after 7 days of storage at 25°C; the unwashed LAB treatment exerted higher anti‐Listeria efficacy than the washed LAB. Results suggest that these LAB strains offer potential application for reducing Listeria contamination on cantaloupes at preharvest and postharvest levels. Practical applications Listeriosis associated with the consumption of cantaloupes have resulted in 153 illnesses, 148 hospitalizations, and 33 deaths in the United States between 2009 and 2013, which highlight the need for effective interventions to improve cantaloupe safety. Cantaloupes may be contaminated with Listeria at the farm level or during wash step at the packing facility. Lactic acid bacteria (LAB) including Lactobacillus plantarum and Pediococcus pentosaceus can be potentially utilized as biocontrol agents on the surface of the cantaloupes at the farm level or during postharvest wash to reduce the populations of Listeria on cantaloupes. Further, LAB may minimize cross‐contamination of Listeria at the postharvest level.

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Section: Discussionmentioning

confidence: 99%

Biocontrol of Listeria on cantaloupes with lactic acid bacteria

Yin

Chen

Boomer

et al. 2020

J Food Process Preserv

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“…lactis on spinach leaves reduces (approximately 3 log 10 CFU/g) the amount of E. coli O157:H7 viable cells, previously inoculated to the spinach leaves. Additionally, it was observed that the electrostatic spraying of LAB's tested, keeps the E. coli burden low (approximately in 1 log 10 CFU/g) on the spinach leaves, from the application of the LAB and until the harvest of spinach leaves (Laury‐Shaw et al, 2019). Also, in spinach and lettuce leaves, the spraying of a LAB cocktail ( L. lactis , Lactiplantibacillus plantarum , Lactobacillus johnsonii , and L. acidophilus ) reduced in 1–2 log 10 the viable cells of L. monocytogenes and E. coli O157:H7, under growth chamber conditions.…”

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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“…The earlier implementation of LAB to agricultural and horticultural crops may reduce the risk factors without disturbing the ecosystem. For example, Laury-Shaw et al, demonstrated that an LAB aqueous solution spray could reduce the E. coli growth in spinach [ 37 ].…”

Section: Biocontrol Agents Of Labmentioning

confidence: 99%

Application of Lactic Acid Bacteria (LAB) in Sustainable Agriculture: Advantages and Limitations

Raman

Kim

Choi

et al. 2022

IJMS

106

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Lactic acid bacteria (LAB) are significant groups of probiotic organisms in fermented food and are generally considered safe. LAB regulate soil organic matter and the biochemical cycle, detoxify hazardous chemicals, and enhance plant health. They are found in decomposing plants, traditional fermented milk products, and normal human gastrointestinal and vaginal flora. Exploring LAB identified in unknown niches may lead to isolating unique species. However, their classification is quite complex, and they are adapted to high sugar concentrations and acidic environments. LAB strains are considered promising candidates for sustainable agriculture, and they promote soil health and fertility. Therefore, they have received much attention regarding sustainable agriculture. LAB metabolites promote plant growth and stimulate shoot and root growth. As fertilizers, LAB can promote biodegradation, accelerate the soil organic content, and produce organic acid and bacteriocin metabolites. However, LAB show an antagonistic effect against phytopathogens, inhibiting fungal and bacterial populations in the rhizosphere and phyllosphere. Several studies have proposed the LAB bioremediation efficiency and detoxification of heavy metals and mycotoxins. However, LAB genetic manipulation and metabolic engineered tools provide efficient cell factories tailor-made to produce beneficial industrial and agro-products. This review discusses lactic acid bacteria advantages and limitations in sustainable agricultural development.

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Survival of Escherichia coli O157:H7 after application of lactic acid bacteria

Abstract: LAB surface treatments have the potential to improve the safety of leafy green plants as a preharvest food safety intervention when combined with good agricultural practices. © 2018 Society of Chemical Industry.

Cited by 7 publications

References 22 publications

Biocontrol of Listeria on cantaloupes with lactic acid bacteria

Biocontrol of Listeria on cantaloupes with lactic acid bacteria

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

Application of Lactic Acid Bacteria (LAB) in Sustainable Agriculture: Advantages and Limitations

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