Minimal processing of iceberg lettuce has no substantial influence on the survival, attachment and internalization of E. coli O157 and Salmonella

The influence of a selection of minimal processing techniques (sanitizing wash prior to packaging, modified atmosphere, storage conditions under light or in the dark) was investigated in relation to the survival of, attachment to and internalization of enteric pathogens in fresh produce. Cut Iceberg...

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Autores principales:	Van der Linden, Inge, Ávalos Llano, Karina Roxana, Eriksson, Markus, De Vos, Winnok H., Van Damme, Els J.M., Uyttendaele, Mieke, Devlieghere, Frank
Formato:	Artículo
Lenguaje:	Inglés
Publicado:	Elsevier 2021
Materias:	E. coli O157:H7 Salmonella Attachment Internalization Cut Iceberg Lettuce Modified Atmosphere
Acceso en línea:	http://repositorio.unne.edu.ar/handle/123456789/27865
Aporte de:	RIUNNE - Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE) de Universidad Nacional del Nordeste

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record_format	dspace
spelling	I48-R184-123456789-278652025-03-06T11:03:29Z Minimal processing of iceberg lettuce has no substantial influence on the survival, attachment and internalization of E. coli O157 and Salmonella Van der Linden, Inge Ávalos Llano, Karina Roxana Eriksson, Markus De Vos, Winnok H. Van Damme, Els J.M. Uyttendaele, Mieke Devlieghere, Frank E. coli O157:H7 Salmonella Attachment Internalization Cut Iceberg Lettuce Modified Atmosphere The influence of a selection of minimal processing techniques (sanitizing wash prior to packaging, modified atmosphere, storage conditions under light or in the dark) was investigated in relation to the survival of, attachment to and internalization of enteric pathogens in fresh produce. Cut Iceberg lettuce was chosen as a model for fresh produce, Escherichia coli O157:H7 (E. coli O157) and Salmonella enterica were chosen as pathogen models. Care was taken to simulate industrial post-harvest processing. A total of 50 ± 0.1 g of fresh-cut Iceberg lettuce was packed in bags under near ambient atmospheric air with approximately 21% O2 (NAA) conditions or equilibrium modified atmosphere with 3% O2 (EMAP). Two lettuce pieces inoculated with E. coli O157 BRMSID 188 or Salmonella Typhimurium labeled with green fluorescent protein (GFP) were added to each package. The bags with cut lettuce were stored under either dark or light conditions for 2 days at 7 °C. The pathogens' capacity to attach to the lettuce surface and cut edgewas evaluated 2 days after inoculation using conventional plating technique and the internalization of the bacteria was investigated and quantified using confocal microscopy. The effect of a sanitizing wash step (40 mg/L NaClO or 40 mg/L peracetic acid+1143 mg/L lactic acid) of the cut lettuce prior to packaging was evaluated as well. Our results indicate that both pathogens behaved similarly under the investigated conditions. Pathogen growth was not observed, nor was there any substantial influence of the investigated atmospheric conditions or light/dark storage conditions on their attachment/internalization. The pathogens attached to and internalized via cut edges and wounds, from which they were able to penétrate into the parenchyma. Internalization through the stomata into the parenchyma was not observed, although some bacteria were found in the substomatal cavity. Washing the cut edges with sanitizing agents to reduce enteric pathogen numberswas not more effective than a rinse with precooled tapwater prior to packaging. Our results confirm that cut surfaces are the main risk for postharvest attachment and internalization of E. coli O157 and Salmonella during minimal processing and that storage and packaging conditions have no important effect. 2021-05-03T17:15:40Z 2021-05-03T17:15:40Z 2016 Artículo Van der Linden, Inge, et al., 2016. Minimal processing of iceberg lettuce has no substantial influence on the survival, attachment and internalization of E. coli O157 and Salmonella. International Journal of Food Microbiology. Amsterdam: Elsevier, vol. 238, p. 40-49. ISSN 0168-1605. 0168-1605 http://repositorio.unne.edu.ar/handle/123456789/27865 eng https://doi.org/10.1016/j.ijfoodmicro.2016.07.029 openAccess http://creativecommons.org/licenses/by-nc-nd/2.5/ar/ application/pdf application/pdf Elsevier International Journal of Food Microbiology, vol. 238, p. 40-49.
institution	Universidad Nacional del Nordeste
institution_str	I-48
repository_str	R-184
collection	RIUNNE - Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)
language	Inglés
topic	E. coli O157:H7 Salmonella Attachment Internalization Cut Iceberg Lettuce Modified Atmosphere
spellingShingle	E. coli O157:H7 Salmonella Attachment Internalization Cut Iceberg Lettuce Modified Atmosphere Van der Linden, Inge Ávalos Llano, Karina Roxana Eriksson, Markus De Vos, Winnok H. Van Damme, Els J.M. Uyttendaele, Mieke Devlieghere, Frank Minimal processing of iceberg lettuce has no substantial influence on the survival, attachment and internalization of E. coli O157 and Salmonella
topic_facet	E. coli O157:H7 Salmonella Attachment Internalization Cut Iceberg Lettuce Modified Atmosphere
description	The influence of a selection of minimal processing techniques (sanitizing wash prior to packaging, modified atmosphere, storage conditions under light or in the dark) was investigated in relation to the survival of, attachment to and internalization of enteric pathogens in fresh produce. Cut Iceberg lettuce was chosen as a model for fresh produce, Escherichia coli O157:H7 (E. coli O157) and Salmonella enterica were chosen as pathogen models. Care was taken to simulate industrial post-harvest processing. A total of 50 ± 0.1 g of fresh-cut Iceberg lettuce was packed in bags under near ambient atmospheric air with approximately 21% O2 (NAA) conditions or equilibrium modified atmosphere with 3% O2 (EMAP). Two lettuce pieces inoculated with E. coli O157 BRMSID 188 or Salmonella Typhimurium labeled with green fluorescent protein (GFP) were added to each package. The bags with cut lettuce were stored under either dark or light conditions for 2 days at 7 °C. The pathogens' capacity to attach to the lettuce surface and cut edgewas evaluated 2 days after inoculation using conventional plating technique and the internalization of the bacteria was investigated and quantified using confocal microscopy. The effect of a sanitizing wash step (40 mg/L NaClO or 40 mg/L peracetic acid+1143 mg/L lactic acid) of the cut lettuce prior to packaging was evaluated as well. Our results indicate that both pathogens behaved similarly under the investigated conditions. Pathogen growth was not observed, nor was there any substantial influence of the investigated atmospheric conditions or light/dark storage conditions on their attachment/internalization. The pathogens attached to and internalized via cut edges and wounds, from which they were able to penétrate into the parenchyma. Internalization through the stomata into the parenchyma was not observed, although some bacteria were found in the substomatal cavity. Washing the cut edges with sanitizing agents to reduce enteric pathogen numberswas not more effective than a rinse with precooled tapwater prior to packaging. Our results confirm that cut surfaces are the main risk for postharvest attachment and internalization of E. coli O157 and Salmonella during minimal processing and that storage and packaging conditions have no important effect.
format	Artículo
author	Van der Linden, Inge Ávalos Llano, Karina Roxana Eriksson, Markus De Vos, Winnok H. Van Damme, Els J.M. Uyttendaele, Mieke Devlieghere, Frank
author_facet	Van der Linden, Inge Ávalos Llano, Karina Roxana Eriksson, Markus De Vos, Winnok H. Van Damme, Els J.M. Uyttendaele, Mieke Devlieghere, Frank
author_sort	Van der Linden, Inge
title	Minimal processing of iceberg lettuce has no substantial influence on the survival, attachment and internalization of E. coli O157 and Salmonella
title_short	Minimal processing of iceberg lettuce has no substantial influence on the survival, attachment and internalization of E. coli O157 and Salmonella
title_full	Minimal processing of iceberg lettuce has no substantial influence on the survival, attachment and internalization of E. coli O157 and Salmonella
title_fullStr	Minimal processing of iceberg lettuce has no substantial influence on the survival, attachment and internalization of E. coli O157 and Salmonella
title_full_unstemmed	Minimal processing of iceberg lettuce has no substantial influence on the survival, attachment and internalization of E. coli O157 and Salmonella
title_sort	minimal processing of iceberg lettuce has no substantial influence on the survival, attachment and internalization of e. coli o157 and salmonella
publisher	Elsevier
publishDate	2021
url	http://repositorio.unne.edu.ar/handle/123456789/27865
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Minimal processing of iceberg lettuce has no substantial influence on the survival, attachment and internalization of E. coli O157 and Salmonella

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