Ability of Shiga toxin-producing Escherichia coli and Salmonella spp. to survive in a desiccation model system and in dry foods

Applied and Environmental Microbiology

Volumn 71, Issue 11, 2005, Pages 6657-6663

  Hiramatsu, Reiji ^a   Matsumoto, Masakado ^a   Sakae, Kenji ^a   Miyazaki, Yutaka ^a  

^a AICHI PREFECTURAL INSTITUTE OF PUBLIC HEALTH   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

DRYING; FOOD PRODUCTS; STRAIN; SUGAR (SUCROSE);

DESICCATED STRAINS; INOCULUM LEVEL; SALMONELLAE;

ESCHERICHIA COLI;

ALCOHOL; FAT; SHIGA TOXIN; SODIUM CHLORIDE; SUCROSE; WATER;

MICROBIOLOGY;

ARTICLE; BACTERIAL SURVIVAL; CACAO; COLONY FORMING UNIT; CONTROLLED STUDY; DESICCATION; ENVIRONMENTAL FACTOR; FOOD CONTAMINATION; FOOD PROCESSING; FOOD STORAGE; GASTROENTERITIS; HIGH TEMPERATURE; NONHUMAN; PH; SALMONELLA; SHIGA TOXIN PRODUCING ESCHERICHIA COLI; SHIGELLA; STORAGE TEMPERATURE; WATER CONTENT;

ANIMALS; COLONY COUNT, MICROBIAL; DESICCATION; ESCHERICHIA COLI; ETHANOL; FOOD HANDLING; FOOD PRESERVATION; HUMANS; HYDROGEN-ION CONCENTRATION; MODELS, BIOLOGICAL; PAPER; REFRIGERATION; SALMONELLA; SHIGA TOXIN; SODIUM CHLORIDE; SUCROSE; TEMPERATURE;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; SALMONELLA; SHIGELLA; THEOBROMA CACAO;

EID: 32044468063     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.71.11.6657-6663.2005     Document Type: Article

References (25)

1. Andrews, W. H. 2000. Microbiological methods, p. 1-5. In W. Horwitz (ed.), Official methods of analysis of AOAC International, 17th ed., vol 1. AOAC International, Gaithersburg, Md.
2. Archer, J., E. T. Jervis, J. Bird, and J. E. Gaze. 1998. Heat resistance of Salmonella weltevreden in low-moisture environments. J. Food Prot. 61:969-973.
3. Barrile, J. C., and J. F. Cone. 1970. Effect of added moisture on the heat resistance of Salmonella anatum in milk chocolate. Appl. Microbiol. 19:177-178.
4. Billi, D., D. J. Wright, R. F. Helm, T. Prickett, M. Potts, and J. H. Crowe. 2000. Engineering desiccation tolerance in Escherichia coli. Appl. Environ. Microbiol. 66:1680-1684.
5. Centers for Disease Control and Prevention. 2004. Outbreak of Salmonella serotype Enteritidis infections associated with raw almonds - United States and Canada, 2003-2004. Morb. Mortal. Wkly. Rep. 53:484-487.
6. Corry, J. E. L. 1974. The effect of sugars and polyols on the heat resistance of salmonellae. J. Appl. Bacteriol. 37:31-43.
7. Crowe, J. H., L. M. Crowe, J. F. Carpenter, and C. A. Wistrom. 1987. Stabilization of dry phospholipid bilayers and proteins by sugars. Biochem. J. 242:1-10.
8. Deng, Y., J.-H. Ryu, and L. R. Beuchat. 1998. Influence of temperature and pH on survival of Escherichia coli O157:H7 in dry foods and growth in reconstituted infant rice cerial. Int. J. Food Microbiol. 45:173-184.
9. Earnshaw, R. G., J. Appleyard, and R. M. Hurst. 1995. Understanding physical inactivation processes: combined preservation opportunities using heat, ultrasound and pressure. Int. J. Food Microbiol. 28:197-219.
10. Giaever, H. M., O. B. Styrvold, I. Kaasen, and A. R. Strom. 1988. Biochemical and genetic characterization of osmoregulatory trehalose synthesis in Escherichia coli. J. Bacteriol. 170:2841-2849.
11. Janning, B., P. H. in'tVeld, S. Notermans, and J. Kramer. 1994. Resistance of bacterial strains to dry conditions: use of anhydrous silica gel in a desiccation model system. J. Appl. Bacteriol. 77:319-324.
12. Kapperud, G., H. Stenwig, and J. Lassen. 1998. Epidemiology of Salmonella typhimurium O:4-12 infection in Norway. Am. J. Epidemiol. 147:774-782.
13. Kapperud, G., S. Gustavsen, I. Hellesnes, A. H. Hansen, J. Lassen, J. Hirn, M. Jahkola, M. A. Montenegro, and R. Helmuth. 1990. Outbreak of Salmonella typhimurium infection traced to contaminated chocolate and caused by a strain lacking the 60-megadalton virulence plasmid. J. Clin. Microbiol. 28:2597-2601.
14. Keene, W. E., E. Sazie, J. Kok, D. H. Rice, D. D. Hancock, V. K. Balan, T. Zhao, and M. P. Doyle. 1997. An outbreak of Escherichia coli O157:H7 infections traced to jerky made from deer meat. JAMA 277:1229-1231.
15. Lauderdale, T.-L., K. C. Chapin, and P. R. Murray. 1999. Reagents, p. 1665-1673. In P. R. Murray, E. J. Barou, M. A. Pfaller, F. C. Tenover, and R. H. Yolken (ed.), Manual of clinical microbiology, 7th ed. American Society for Microbiology, Washington, D.C.
16. Lehmacher, A., J. Bockemuhl, and S. Aleksic. 1995. Nationwide outbreak of human salmonellosis in Germany due to contaminated paprika and paprika-powdered potato chips. Epidemiol. Infect. 115:501-511.
17. Leslie, S. B., E. Israeli, B. Lighthart, J., H. Crowe, and L. M. Crowe. 1995. Trehalose and sucrose protect both membranes and proteins in intact bacteria during drying. Appl. Environ. Microbiol. 61:3592-3597.
18. McDonough, F. E., and R. E. Hargrove. 1968. Heat resistance of Salmonella in dried milk. J. Dairy Sci. 51:1587-1591.
19. Paton, A. W., R. M. Ratcliff, R. M. Doyle, J. S. Murray, D. Davos, J. A. Lanser, and J. C. Paton. 1996. Molecular microbiological investigation of an outbreak of hemolytic-uremic syndrome caused by dry fermented sausage contaminated with Shiga-like toxin-producing Escherichia coli. J. Clin. Microbiol. 34:1622-1627.
20. Potts, M. 1994. Desiccation tolerance of prokaryotes. Microbiol. Rev. 58: 755-805.
21. Rappaport, F., N. Konforti, and B. Navon. 1956. A new enrichment medium for certain salmonellae. J. Clin. Pathol. 9:261-266.
22. Rieman, H. 1968. Effect of water activity on the heat resistance of Salmonella in "dry" materials. Appl. Microbiol. 16:1621-1622.
23. Roberts, J. A., P. N. Sockett, and O. N. Gill. 1989. Economic impact of a nationwide outbreak of salmonellosis: cost-benefit of early intervention. Br. Med. J. 298:1227-1230.
24. Ryu, J.-H., Y. Deng, and L. R. Beuchat. 1999. Survival of Escherichia coli O157:H7 in dried beef powder as affected by water activity, sodium chloride content and temperature. Food Microbiol. 16:309-316.
25. Tsushima, N., T. Sugiyama, Y. Otomo, and K. Shinagawa. 2000. Epidemiological study on Salmonella contamination in food borne outbreaks due to contaminated squid chips. Jpn. J. Food Microbiol. 17:225-234. (In Japanese.)