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Title: STUDY OF SALMONELLA SURVIVAL ON THE SURFACE OF FRUITS
Creator: Sui, Ke
Date: 2017, 2017-05
Description: Salmonella enterica has been frequently linked to the major foodborne disease outbreaks. The molecular mechanisms underlying this pathogen...
Show moreSalmonella enterica has been frequently linked to the major foodborne disease outbreaks. The molecular mechanisms underlying this pathogen survival on the fresh fruit surface remain largely unexplored. In this study, the environmental factors that affect the survival of Salmonella strains on the surface of selected fruits were studied. Grape tomatoes (or cantaloupe peels) were inoculated in three separate trials with 1 mL Salmonella enterica serotypes Enteritidis or Typhimurium (approximately 1010-11 CFU/mL). Storage of grape tomatoes at 4 ℃ resulted in significant decrease in populations of S. Enteritidis; this trend was observed at both of the tested relative humidity with the D-value as 7.25±1.05 d and 7.28±2.34 d, respectively. At different temperatures, relative humidity only had marginal effects on the bacterial survival on the surface of grape tomato and cantaloupe. In addition, S. Typhimurium apparently survived better than S. Enteritidis on the surface of grape tomato. Furthermore, a transposonmutagenesis library with random transposon insertion mutants of S. Enteritidis and high-throughput sequencing analysis showed that the expression of genes rcsB and nlpD were hypothesized to be associated with the survival of S. Enteritidis on grape tomatoes. Inframe deletions of the two genes in S. Enteritidis were constructed by lambda red recombinase system and respective complementation mutants were also obtained for identification of the contribution of the two genes to the bacterial survival on the surface of grape tomato. Thus, this study provided microbiological and molecular microbiological basis to probe the roles of putative genes in Salmonella enterica survival on the surface of fresh fruits.
M.S. in Food Safety and Technology, May 2017
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Title: SURVIVAL AND ATTACHMENT OF SALMONELLA ENTERICA ON ALMOND, HAZELNUT, AND BLACK PEPPER
Creator: Zhai, Yang
Date: 2016, 2016-05
Description: S. Enteritidis (SE) and S. Typhimurium (ST) are the two most common Salmonella enterica serovars that cause foodborne illnesses in U.S....
Show moreS. Enteritidis (SE) and S. Typhimurium (ST) are the two most common Salmonella enterica serovars that cause foodborne illnesses in U.S. Outbreaks of these serovars have been attributed to low moisture foods such as nuts and spices. However, little is known about the mechanisms of attachment on low moisture food surfaces. This study evaluated the associations between attachment and survival of Salmonella enterica serovars, storage temperatures, and surface characteristics of selected food samples. In the study, S. Enteritidis PT4 and S. Typhimurium LT2 were inoculated onto the surfaces of black peppercorns, almonds and hazelnuts at ~108 CFU/g. After 2 h air-drying, samples were stored at 4 and 25°C with 58 ± 2% relative humidity for up to 14 d. At specific time points, the food sample were washed two times in 1 × Phosphate Buffered Saline (PBS) to remove attached bacterial cells. The bacterial suspensions were serially diluted and plated on Brain Heart Infusion (BHI) and Xylose Lysine Deoxycholate (XLD) agar plates for enumeration. Significant differences (P<0.05) were found in the survival and attachment of SE and ST under all the conditions. ST can survive and attach better than SE at both 4 and 25°C. The decline rates on almonds, hazelnuts, and black peppercorns at 25°C were 0.348 ± 0.017, 0.273 ± 0.015, and 0.196 ± 0.017 log CFU/g per day for SE and 0.077 ± 0.008, 0.157 ± 0.008, and 0.048 ± 0.005 log CFU/g per day for ST, respectively. The attachment rates on almonds, hazelnuts and black peppercorns at 25°C were 18.71 ± 14.38, 1.56 ± 1.50, and 4.68 ± 0.76% for SE and 38.46 ± 11.32, 18.45 ± 7.73, and 56.30 ± 14.72% for ST, respectively. In addition, low temperature (i.e. 4°C) may contribute more to the survival of Salmonella than ambient temperature (i.e. 25°C). Certain surface characteristics (roughness & hydrophobicity) of hazelnut may probably result in weaker attachment of both Salmonella serovars. The results can be used to better understand the physiology of Salmonella enterica on low moisture foods and aid in developing effective control measures to reduce pathogen contamination.
M.S. in Food Safety and Technology, May 2016
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Title: Growth Kinetics of Listeria monocytogenes and Salmonella enterica on Rehydrated Enoki and Wood Ear Mushrooms during Storage
Creator: George, Josephina
Date: 2023
Description: Plant foods, such as fruits and vegetables, that have been dehydrated do not support the growth of pathogenic microorganisms. Recent...
Show morePlant foods, such as fruits and vegetables, that have been dehydrated do not support the growth of pathogenic microorganisms. Recent listeriosis and salmonellosis outbreaks in the U.S. have been associated with imported specialty mushrooms. These mushrooms are commonly sold fresh or dehydrated. This study evaluated the survival and growth of two foodborne pathogens Listeria. monocytogenes and Salmonella. enterica on dehydrated mushrooms during both rehydration at 25 or 5℃ and storage at 5, 10, or 25℃. Fresh enoki and wood ear mushrooms were dehydrated for 24 h at 60°C. Dehydrated mushrooms were inoculated with a four-strain cocktail of S. enterica or L. monocytogenes at 4 log CFU/g. Mushrooms were dried for 1 h, followed by rehydration for 2 h with 5 or 25°C (water and air temperature). Rehydrated mushrooms were stored at 5, 10, or 25°C for up to 14 d. The pathogens were enumerated at 0, 1, 3, 6, 9 and 14 d. Three independent trials with triplicate samples at each time point were completed. Population differences were evaluated via Student’s t-test; p<0.05 was considered significant. The growth rates were determined by DMFit in Excel. Overall, the growth rates of L. monocytogenes and S. enterica on enoki mushrooms were significantly higher when the mushrooms were rehydrated at 25℃ and stored at 25℃ (P<0.05). The growth rates were 2.69 log CFU/g per day and 3.56 log CFU/g per day, for L. monocytogenes and S. enterica respectively. Since the growth of pathogens on wood ear mushrooms during rehydration and storage was considerably less and below the level of enumeration, enrichment of the pathogens was conducted. The pathogens could be suppressed during rehydration due to less nutrient contents and antimicrobial properties of wood ear. The result of this study outlines the importance of refrigerated storage temperature and time combination for safety during rehydration and subsequent storage of the mushrooms.
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Title: Efficacy of Power Ultrasound Technology on the Reduction of Listeria monocytogenes and Salmonella enterica on Produce Matrices
Creator: Biswas, Priya
Date: 2023
Description: Fresh produces are considered as ready-to-eat (RTE) and are minimally processed before the distribution to retailers and consumers. Fresh...
Show moreFresh produces are considered as ready-to-eat (RTE) and are minimally processed before the distribution to retailers and consumers. Fresh produce recalls are frequently linked with pathogenic bacteria like Salmonella enterica and Listeria monocytogenes because of minimal processing. This study evaluated the use of power ultrasound coupled with organic acids like citric, acetic, and lactic acid which are generally recognized as safe and often helps to maintain the quality and prolong the shelf life of fresh RTE fruits and vegetables.All the produce matrices which include cucumbers, romaine lettuce, tomatoes, and strawberry were inoculated with four-strain cocktails of rifampicin-resistant S. enterica or L. monocytogenes at approximately 8 log CFU/ matrix. The produce matrices were dried for 1 h and treated for 2 minutes using 2 % or 5 % citric, lactic, or malic acid. This treatment was conducted with or without power ultrasound treatment at 40 kHz. Samples were taken in sets of three and placed into a stomacher bags. The bag contained 225 ml of water or acid. Following a 2 min treatment period, the samples were placed in separate stomacher bags, each containing 225ml of BPB or BLEB, for S. enterica or L. monocytogenes respectively. Followed serial dilutions, samples were then plated on BHIARif plates. For each condition, triplicate samples were taken, and three separate trials were conducted. The use of Student's t-test allowed for the evaluation of population differences, with a significance level of p<0.05 being deemed significant. Cucumber, romaine lettuce, tomatoes, and strawberries treated with 5 % concentration of citric, lactic, and malic acids, with addition of ultrasound showed a greater result in reductions of S. enterica to populations of 5.54 ± 0.47, 4.54 ± 0.83, and 4.69 ± x 0.36, log CFU/cucumber, 6.66 ± 0.51, 4.12 ± 0.32, and 5.51 ± 0.68, log CFU/ lettuce, 4.38 ± 0. 47, 3.12, and 5.04 ± 0.37 log CFU/ tomato, 4.66 ± 0.49, 4.69 ± 0.06, and 6.22 ± 0.39, log CFU/ strawberries, respectively. For L. monocytogenes, 5 % concentration of acids with the addition of ultrasound resulted in populations of 7.69 ± 0.35, 6.04 ± 0.24, and 6.96 ± 0.41, log CFU/ cucumbers, 7.57 ± 0.12, 5.49 ± 0.55, and 5.78 ± 0.73 log CFU/ lettuce, 6.44 ± 0.13, 5.08 ± 0.12, and 6.04 ± 0.22 log CFU/ tomato, 6.16 ± 0.37, 5.18 ± 0.22, and 5.64 ± 0.50, log CFU/ strawberries, respectively. The most effective acid was lactic when compared with citric and malic acids. The objective of this study is to investigate the effectiveness of power ultrasound as a novel non-thermal processing technology, in order to contribute to the existing knowledge base on this topic.
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Title: Examination of Power Ultrasound and Organic Acid-based Hurdle Technology in the Reduction of Salmonella Enterica on Peaches and Apples
Creator: Mathias, Hina Valida
Date: 2023
Description: Fresh produce includes fruit matrices like whole peaches and apples that are minimally processed and are a popular choice among different...
Show moreFresh produce includes fruit matrices like whole peaches and apples that are minimally processed and are a popular choice among different types of demographics because of their nutrition content and health benefits. However, there have been increasing pathogen outbreaks in these matrices over the past few decades, which are majorly rooted in cross contamination either due to poor handling pre and post processing or the insufficient reduction of the pathogen at processing by the applied hurdle technology. While chemical sanitizers are a popular option in the food industry, the awareness and demand for green consumerism and sustainability have created a need for research to determine the efficacies of organic acids and non-thermal technologies like power ultrasound in the reduction of different pathogens on different food matrices. This study focusses on the S. enterica reduction capabilities of three organic acids – citric, malic, and lactic alone and in combination with 40 kHz power ultrasound at 1, 2 and 5% for treatment times of 2, 5 and 10 min on whole yellow peaches and gala apples. Peaches and apples were spot inoculated with a four-strain cocktail of S. enterica, resulting in 9 log CFU/fruit. Post air drying for 1 h, the fruits were treated with water, 1, 2, or 5% citric, lactic, or malic acid for 2, 5 or 10 min with and without power ultrasound treatment at 40 kHz. The population of S. enterica on the fruits was enumerated before and after treatment. Three independent trials with triplicate samples were performed for each condition. Population differences were evaluated via Student's t-test and ANOVA; p<0.05 was considered significant. The initial level of inoculum ranged from 8.67 ± 0.41 to 8.20 ± 0.26 log CFU/peach and 7.28 ± 0.60 to 8.17 ± 0.37 log CFU/apple in peaches and apples, respectively. Water treatments showed pathogen reduction as high as 1.22 log CFU/peach and 1.02 log CFU/apple. Citric acid treatments on peaches showed significant pathogen reduction at higher time increments at 5% with a reduction of S. enterica as high as 2.24 log CFU/peach after 10 min. Malic acid showed the highest recorded log reduction in peaches at 5% and 10 min being 4.20 log CFU/peach (n=1/9, samples above the enumeration limit) and apples at 5% and 5 min being 3.71 log CFU/apple (n=4/9, samples above the enumeration limit) both in combination with an ultrasound. Lactic acid, unlike the other two organic acids, showed a pathogen reduction of over 3 log CFU/fruit at 2% after 10 min, with the highest pathogen reductions of 3.76 log CFU/peach and >3.62 log CFU/apple at 5% and10 min. There was no particular trend with significant enhancement of pathogen reduction either with time increment or the addition of ultrasound and varied with the varying acids, treatment conditions and fruit matrices.
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