The effect of produce washing using electrolyzed water on the induction of the viable but non-culturable (VBNC) state in Listeria monocytogenes and Escherichia coli O157:H7

Afari, George Kwabena; Liu, Haijie; Hung, Yen‐Con

doi:10.1016/j.lwt.2019.04.089

Cited by 15 publications

(9 citation statements)

References 19 publications

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“…The results obtained from the present study partly disagree with the previous report. In addition, it has been recognized that SAEW treatment with low ACC could not only cause the sublethal injury of L. monocytogenes and E. coli O157:H7 cells [32][33][34] but also result in the formation of viable but nonculturable (VBNC) on E. coli O157:H7, Salmonella Enteritidis and Yersinia enterocolitica [27,35,36], which set the new challenge to find the antibacterial activities of SAEW. Generally, the bactericidal efficacy of SAEW on L. monocytogenes needs further research.…”

Section: Bactericidal Efficacy Of Saew On Strains Of L Monocytogenesmentioning

confidence: 99%

The Bactericidal Efficacy and the Mechanism of Action of Slightly Acidic Electrolyzed Water on Listeria monocytogenes’ Survival

Liang

Huang

et al. 2021

Foods

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In the present work, the bactericidal efficacy and mechanism of slightly acidic electrolyzed water (SAEW) on L. monocytogenes were evaluated. The results showed that the strains of L. monocytogenes were killed completely within 30 s by SAEW whose available chlorine concentration (ACC) was higher than 12 mg/L, and it was confirmed that ACC is the main factor affecting the disinfection efficacy of SAEW. Moreover, our results demonstrated that SAEW could destroy the cell membrane of L. monocytogenes, which was observed by SEM and FT-IR, thus resulting in the leakage of intracellular substances including electrolyte, protein and nucleic acid, and DNA damage. On the other hand, the results found that SAEW could disrupt the intracellular ROS balance of L. monocytogenes by inhibiting the antioxidant enzyme activity, thus promoting the death of L. monocytogenes. In conclusion, the bactericidal mechanism of SAEW on L. monocytogenes was explained from two aspects including the damage of the cell membrane and the breaking of ROS balance.

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Section: Bactericidal Efficacy Of Saew On Strains Of L Monocytogenesmentioning

confidence: 99%

The Bactericidal Efficacy and the Mechanism of Action of Slightly Acidic Electrolyzed Water on Listeria monocytogenes’ Survival

Liang

Huang

et al. 2021

Foods

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“…Up to now, 85 types of microorganisms have been found to enter the VBNC state, including 18 nonpathogenic bacteria and 67 pathogenic bacteria (Ramamurthy et al, 2014). Studies have shown that E. coli has the ability to enter the VBNC state (Yaron and Matthews, 2002;Zhang et al, 2015;Liu et al, 2017b;Afari et al, 2019). VBNC cells differ from normal cells in both physiology and morphology.…”

Section: Introductionmentioning

confidence: 99%

Formation and Control of the Viable but Non-culturable State of Foodborne Pathogen Escherichia coli O157:H7

Huang

et al. 2020

Front. Microbiol.

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As a common foodborne pathogen, Escherichia coli O157:H7 produces toxins causing serious diseases. However, traditional methods failed in detecting E. coli O157:H7 cells in the viable but non-culturable (VBNC) state, which poses a threat to food safety. This study aimed at investigating the formation, control, and detection of the VBNC state of E. coli O157:H7. Three factors including medium, salt, and acid concentrations were selected as a single variation. Orthogonal experiments were designed with three factors and four levels, and 16 experimental schemes were used. The formation of the VBNC state was examined by agar plate counting and LIVE/DEAD R BacLight TM bacterial viability kit with fluorescence microscopy. According to the effects of environmental conditions on the formation of the VBNC state of E. coli O157:H7, the inhibition on VBNC state formation was investigated. In addition, E. coli in the VBNC state in food samples (crystal cake) was detected by propidium monoazide-polymerase chain reaction (PMA-PCR) assays. Acetic acid concentration showed the most impact on VBNC formation of E. coli O157:H7, followed by medium and salt concentration. The addition of 1.0% acetic acid could directly kill E. coli O157:H7 and eliminate its VBNC formation. In crystal cake, 25, 50, or 100% medium with 1.0% acetic acid could inhibit VBNC state formation and kill E. coli O157:H7 within 3 days. The VBNC cell number was reduced by adding 1.0% acetic acid. PMA-PCR assay could be used to detect E. coli VBNC cells in crystal cake with detection limit at 10 4 CFU/ml. The understanding on the inducing and inhibitory conditions for the VBNC state of E. coli O157:H7 in a typical food system, as well as the development of an efficient VBNC cell detection method might aid in the control of VBNC E. coli O157:H7 cells in the food industry.

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“…A recent study by Afari et al . 39 showed the induction of VBNC E. coli and L. monocytogenes after treatment of inoculated lettuce wash water with acidic EO water; their results suggested the effective concentration of 9 mg/L acidic EO water in lettuce wash water. However, they used UV 254 as a measure of the organic load, making it difficult to directly compare to the results of our study.…”

Section: Resultsmentioning

confidence: 93%

“…4a,b) and as reported by other researchers 36,37 . The mechanism by which organic matter reduces the activity of EOW or NaClO is by quenching the activity of the free available chlorine, leading to lower concentrations of chlorine available to act on pathogens; if the concentration of free chlorine is reduced to below the effective concentration required to kill the pathogen, this might lead to reduced kill rates and/or induction of VBNC cells 38,39 (also see below). However, both EOW and NaClO were still strongly inhibitory in the presence of increasing organic matter when their starting concentration was set at 5 mg/L free chlorine (Fig.…”

Section: Resultsmentioning

confidence: 99%

Comparative antibacterial activities of neutral electrolyzed oxidizing water and other chlorine-based sanitizers

Ogunniyi

Dandie

Ferro³

et al. 2019

Sci Rep

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There is increasing demand for safe and effective sanitizers for irrigation water disinfection to prevent transmission of foodborne pathogens to fresh produce. Here we compared the efficacy of pH-neutral electrolyzed oxidizing water (EOW), sodium hypochlorite (NaClO) and chlorine dioxide (ClO2) against single and mixed populations of E. coli, Listeria and Salmonella under a range of pH and organic matter content. EOW treatment of the mixed bacterial suspension resulted in a dose-dependent (<1 mg/L free chlorine), rapid (<2 min) and effective (4–6 Log10) reduction of the microbial load in water devoid of organic matter under the range of pH conditions tested (pH, 6.0, 7.0, 8.4 and 9.2). The efficacy of EOW containing 5 mg/L free chlorine was unaffected by increasing organic matter, and compared favourably with equivalent concentrations of NaClO and ClO2. EOW at 20 mg/L free chlorine was more effective than NaClO and ClO2 in reducing bacterial populations in the presence of high (20–100 mg/L) dissolved organic carbon, and no regrowth or metabolic activity was observed for EOW-treated bacteria at this concentration upon reculturing in rich media. Thus, EOW is as effective or more effective than other common chlorine-based sanitizers for pathogen reduction in contaminated water. EOW’s other characteristics, such as neutral pH and ease of handling, indicate its suitability for fresh produce sanitation.

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The effect of produce washing using electrolyzed water on the induction of the viable but non-culturable (VBNC) state in Listeria monocytogenes and Escherichia coli O157:H7

Cited by 15 publications

References 19 publications

The Bactericidal Efficacy and the Mechanism of Action of Slightly Acidic Electrolyzed Water on Listeria monocytogenes’ Survival

The Bactericidal Efficacy and the Mechanism of Action of Slightly Acidic Electrolyzed Water on Listeria monocytogenes’ Survival

Formation and Control of the Viable but Non-culturable State of Foodborne Pathogen Escherichia coli O157:H7

Comparative antibacterial activities of neutral electrolyzed oxidizing water and other chlorine-based sanitizers

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