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      Interactions of Carvacrol, Caprylic Acid, Habituation, and Mild Heat for Pressure-Based Inactivation of O157 and Non-O157 Serogroups of Shiga Toxin-Producing Escherichia coli in Acidic Environment

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          Abstract

          The current study investigated synergism of elevated hydrostatic pressure, habituation, mild heat, and antimicrobials for inactivation of O157 and non-O157 serogroups of Shiga toxin-producing Escherichia coli. Various times at a pressure intensity level of 450 MPa were investigated at 4 and 45 °C with and without carvacrol, and caprylic acid before and after three-day aerobic habituation in blueberry juice. Experiments were conducted in three biologically independent repetitions each consist of two replications and were statistically analyzed as a randomized complete block design study using ANOVA followed by Tukey- and Dunnett’s-adjusted mean separations. Under the condition of this experiment, habituation of the microbial pathogen played an influential ( p < 0.05) role on inactivation rate of the pathogen. As an example, O157 and non-O157 serogroups were reduced ( p < 0.05) by 1.4 and 1.6 Log CFU/mL after a 450 MPa treatment at 4 °C for seven min, respectively, before habituation. The corresponding log reductions ( p < 0.05) after three-day aerobic habituation were: 2.6, and 3.3, respectively at 4 °C. Carvacrol and caprylic acid addition both augmented the pressure-based decontamination efficacy. As an example, Escherichia coli O157 were reduced ( p < 0.05) by 2.6 and 4.2 log CFU/mL after a seven-min treatment at 450 MPa without, and with presence of 0.5% carvacrol, respectively, at 4 °C.

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          Most cited references43

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          Non-O157 Shiga toxin-producing Escherichia coli infections in the United States, 1983-2002.

          Shiga toxin-producing Escherichia coli (STEC) O157:H7 is a well-recognized cause of bloody diarrhea and hemolytic-uremic syndrome (HUS). Non-O157 STEC contribute to this burden of illness but have been underrecognized as a result of diagnostic limitations and inadequate surveillance. Between 1983 and 2002, 43 state public health laboratories submitted 940 human non-O157 STEC isolates from persons with sporadic illnesses to the Centers for Diseases Control and Prevention reference laboratory for confirmation and serotyping. The most common serogroups were O26 (22%), O111 (16%), O103 (12%), O121 (8%), O45 (7%), and O145 (5%). Non-O157 STEC infections were most frequent during the summer and among young persons (median age, 12 years; interquartile range, 3-37 years). Virulence gene profiles were as follows: 61% stx(1) but not stx(2); 22% stx(2) but not stx(1); 17% both stx(1) and stx(2); 84% intimin (eae); and 86% enterohemolysin (E-hly). stx(2) was strongly associated with an increased risk of HUS, and eae was strongly associated with an increased risk of bloody diarrhea. STEC O111 accounted for most cases of HUS and was also the cause of 3 of 7 non-O157 STEC outbreaks reported in the United States. Non-O157 STEC can cause severe illness that is comparable to the illness caused by STEC O157. Strains that produce Shiga toxin 2 are much more likely to cause HUS than are those that produce Shiga toxin 1 alone. Improving surveillance will more fully elucidate the incidence and pathological spectrum of these emerging agents. These efforts require increased clinical suspicion, improved clinical laboratory isolation, and continued serotyping of isolates in public health laboratories.
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            GInaFiT, a freeware tool to assess non-log-linear microbial survivor curves.

            This contribution focuses on the presentation of GInaFiT (Geeraerd and Van Impe Inactivation Model Fitting Tool), a freeware Add-in for Microsoft Excel aiming at bridging the gap between people developing predictive modelling approaches and end-users in the food industry not familiar with or not disposing over advanced non-linear regression analysis tools. More precisely, the tool is useful for testing nine different types of microbial survival models on user-specific experimental data relating the evolution of the microbial population with time. As such, the authors believe to cover all known survivor curve shapes for vegetative bacterial cells. The nine model types are: (i) classical log-linear curves, (ii) curves displaying a so-called shoulder before a log-linear decrease is apparent, (iii) curves displaying a so-called tail after a log-linear decrease, (iv) survival curves displaying both shoulder and tailing behaviour, (v) concave curves, (vi) convex curves, (vii) convex/concave curves followed by tailing, (viii) biphasic inactivation kinetics, and (ix) biphasic inactivation kinetics preceded by a shoulder. Next to the obtained parameter values, the following statistical measures are automatically reported: standard errors of the parameter values, the Sum of Squared Errors, the Mean Sum of Squared Errors and its Root, the R(2) and the adjusted R(2). The tool can help the end-user to communicate the performance of food preservation processes in terms of the number of log cycles of reduction rather than the classical D-value and is downloadable via the KULeuven/BioTeC-homepage at the topic "Downloads" (Version 1.4, Release date April 2005).
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              Factors influencing the microbial safety of fresh produce: a review.

              Increased consumption, larger scale production and more efficient distribution of fresh produce over the past two decades have contributed to an increase in the number of illness outbreaks caused by this commodity. Pathogen contamination of fresh produce may originate before or after harvest, but once contaminated produce is difficult to sanitize. The prospect that some pathogens invade the vascular system of plants and establish "sub-clinical" infection needs to be better understood to enable estimation of its influence upon risk of human illness. Conventional surface sanitation methods can reduce the microbial load, but cannot eliminate pathogens if present. Chlorine dioxide, electrolyzed water, UV light, cold atmospheric plasma, hydrogen peroxide, organic acids and acidified sodium chlorite show promise, but irradiation at 1 kGy in high oxygen atmospheres may prove to be the most effective means to assure elimination of both surface and internal contamination of produce by pathogens. Pathogens of greatest current concern are Salmonella (tomatoes, seed sprouts and spices) and Escherichia coli O157:H7 on leafy greens (spinach and lettuce). This review considers new information on illness outbreaks caused by produce, identifies factors which influence their frequency and size and examines intervention effectiveness. Research needed to increase our understanding of the factors influencing microbial safety of fresh produce is addressed. Copyright © 2012 Elsevier Ltd. All rights reserved.
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                Author and article information

                Journal
                Microorganisms
                Microorganisms
                microorganisms
                Microorganisms
                MDPI
                2076-2607
                23 May 2019
                May 2019
                : 7
                : 5
                : 145
                Affiliations
                [1 ]Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN 37209, USA; mkabir492@ 123456gmail.com (M.N.K.); sadiyearas47@ 123456gmail.com (S.A.); abimbolaallison20@ 123456gmail.com (A.A.); adkjason99@ 123456gmail.com (J.A.); schowdh1@ 123456tnstate.edu (S.C.)
                [2 ]Cooperative Extension Program, Tennessee State University, Nashville, TN 37209, USA
                Author notes
                [* ]Correspondence: aliyar.fouladkhah@ 123456aya.yale.edu or afouladk@ 123456tnstate.edu ; Tel.: +1-970-690-7392
                Article
                microorganisms-07-00145
                10.3390/microorganisms7050145
                6560415
                31126074
                661c979d-9e98-4a49-b6d9-e19d987bf12e
                © 2019 by the authors.

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

                History
                : 02 May 2019
                : 21 May 2019
                Categories
                Article

                shiga toxin-producing escherichia coli,habituation,carvacrol,caprylic acid,high-pressure pasteurization

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