Leakage of intracellular UV materials of high hydrostatic pressure-injured escherichia coli O157:H7 Strains in tomato juice

Journal of Food Protection

Volumn 72, Issue 11, 2009, Pages 2407-2412

  Ukuku, D O ^a   Zhang, H ^a   Bari, M L ^b   Yamamoto, K ^b   Kawamoto, S ^b  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; ESCHERICHIA COLI O157:H-; LYCOPERSICON ESCULENTUM;

EID: 70449584872     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-72.11.2407     Document Type: Article

References (42)

1. Alex, Y.-L. T., S. Ravishankar, and C. E. Sizer. 2001. Effect of lowtemperature, high-pressure treatment on the survival of Escherichia coll O157:H7 and Salmonella in unpasteurized fruit juices. J. Food Prot. 64:1122-1127.
2. 2. Ånséhn, S., and L. Nilsson. 1984. Direct membrane-damaging effect of ketoconazole and tioconazole on Candida albicans demonstrated by bioluminescent assay of ATP. Antimicrob. Agents Chemother. 26: 22-25. (Pubitemid 14086717)
3. Bari, L., D. O. Ukuku, M. Mori, S. Kawamoto, and K. Yamamoto. 2007. Effect of hydrostatic pressure pulsing on the inactivation of Salmonella enteritidis in liquid whole egg. Foodborne Pathog. Dis. 5: 175-182.
4. 4. Benito, A., G. Ventoura, M. A. Casadei, T. P. Robinson, and B. M. Mackey. 1999, Variation in resistance of natural isolates of Escherichia coli O157:H7 to high hydrostatic pressure, mild heat, and other stresses. Appl. Environ. Microbiol. 65:1565-1569. (Pubitemid 29173685)
5. Besser, R. E., S. M. Lett, T. Webber, Jr., M. P. Doyle, T. J. Barrett, J. G. Wells, and P. M. Griffin. 1993. An outbreak of diarrhea and hemolytic uremic syndrome from Escherichia coli 0157:H7 in freshpressed apple cider. JAMA 169:2217-2224.
6. Burrin, D. H. 1986, Spectroscopic techniques, p. 124-135. In K. Wilson and K. H. Goulding (ed.), Principles and techniques of practical biochemistry. Edward Arnold Publishers, Ltd., London.
7. 7. Cardello, A., H. G. Schutz, and L. L. Lesber. 2007. Consumer perception of foods processed by innovative and emerging technologies: a conjoint analytical study. Innov. Food Sci. Emerg. Technol. 8:73-83. (Pubitemid 46217247)
8. Centers for Disease Control and Prevention. 1996. Outbreaks of Escherichia coli O157:H7 infection and cryptosporidiosis associated with drinking unpasteurized apple cider-Connecticut and New York. Morb. Mortal. Wkly. Rep. 46:4-8.
9. Centers for Disease Control and Prevention. 1996. Outbreak of Escherichia coli 0157:H7 infections associated with drinking unpasteurized commercial apple juice-British Columbia, California, Colorado, and Washington. Morb. Mortal. Wkly. Rep. 45:975.
10. Centers for Disease Control and Prevention. 1999. Outbreak of Salmonella serotype Muenchen infections associated with unpasteurized orange juice-United States and Canada. Morb. Mortal. Wkly. Rep. 48:582-585.
11. Chapman, A. G., and D. E. Atkinson. 1977. Adenine nucleotide concentrations and turnover rate. Their correlation with biological activity in bacteria and yeast, p. 253-306, In A. H. Rose and D. W. Tempest (ed.), Advances in microbial physiology. Academic Press, New York.
12. Cheftel, J. C. 1995. Review: high-pressure, microbial inactivation and food preservation. Food Sci. Technol. Int. 1:75-90.
13. Cody, S. H., M. K. Glynn, J. A. Farrar, K. L. Cairns, P. M. Griffin, J. Kobayashi, M. Fyfe, R. Hoffman, A. S. Arlene, J. H. Lewis, B. Swaminathan, R. G. Bryant, and D. J. Vugia. 1999. An outbreak of Escherichia coli 0157:H7 infection from unpasteurized commercial apple juice. Ann. Intern. Med. 130:202-209.
14. Conner, D. E., and J. S. Kotrola. 1995. Growth and survival of Escherichia coli O157:H7 under acidic conditions. Appl. Environ. Microbiol. 61:382-385.
15. Food and Agriculture Organization of the United Nations. 2001. Principles and practices of small and medium-scale fruit juice processing, chap. 16. Available at: http://www.fao.org/DOCREP/005/ Y2515E00.HTM. Accessed 20 September 2007.
16. Garcia-Graells, C. K. J. A. Hauben, and C. W. Michiels. 1998. Highpressure inactivation and sublethal injury of pressure-resistant Escherichia coli mutants in fruit juices. Appl. Environ. Microbiol. 64:1566-1568.
17. Hite, B. N., N. J. Giddings, and C. E. Weakly. 1914. The effect of certain microorganisms encountered in the preservation of fruits and vegetables. Bull. W. Va. Agric. Exp. Stn. 146:3-67.
18. Hoover, D. G. 1993. Pressure effects on biological systems. Food Technol. 47:150-155.
19. International Commission on Microbiological Specifications for Foods. 1998. Microorganisms in foods. In Microbial ecology of food commodities, vol.6. Blackie Academic & Professional, New York.
20. 20. Kalchayanand, N., A. Sikes, C. P. Dunne, and B. Ray. 1994. Hydrostatic pressure and electroporation have increased bactericidal efficiency in combination with bacteriocins, Appl. Environ. Microbiol. 60:4174-4177. (Pubitemid 24335879)
21. 21. Kalchayanand, N., A. Sikes, C. P. Dunne, and B. Ray. 1998. Factors influencing death and injury of foodborne pathogens by hydrostatic pressure-pasteurization. Food Microbiol. 15:207-214. (Pubitemid 28219618)
22. Karl, D. M. 1980. Cellular nucleotide measurements and applications in microbial ecology. Microbiol. Rev. 44:739-796.
23. Knorr, D. 1993. Effect of high pressure processes on food safety and quality. Food Technol. 47:156-162.
24. Koseke, S., and K. Yamamoto. 2006. Recovery of E. coli ATCC25922 in phosphate buffered saline after treatment with hydrostatic pressure. Int. J. Food Microbiol. 110:108-111.
25. Leyer, G. J., L.-L. Wang, and E. A. Johnson. 1995. Acid adaptation oí Escherichia coli O157:H7 increases survival in acidic foods. Appl. Environ. Microbiol. 61:3752-3755.
26. 26. Linton, M., J. M. J. McClements, and M. F. Patterson. 1999. Inactivation of Escherichia coli O157:H7 in orange juice using a combination of high pressure and mild heat. J. Food Prot. 62: 277-279. (Pubitemid 29134023)
27. Madden, J. M. 1992. Microbial pathogens in fresh produce-the regulatory perspective. J. Food Prot. 55:821-823.
28. Miller, R. G., Jr. 1981. Simultaneous statistical inference, 2nd ed., p. 67-70. Springer-Verlag, New York.
29. Ohlsson, T. 1994. Minimal processing-preservation methods of the future: an overview. Trends Foods Sci. Technol. 5:341-344.
30. 30. Pagan, R., and B. Mackay. 2000. Relationship between membrane damage and cell death in pressure-treated Escherichia coli cells: differences between exponential- and stationary-phase cells and variation among strains. Appl. Environ. Microbiol. 66:2829-2834. (Pubitemid 30497588)
31. Parsons, G. 1988. Development of DNA probe-base commercial assays. J. Clin. lmmunoass. 11:152-158.
32. Patterson, M. F., M. Quinn, R. Simpson, and A. Gilmour. 1995. Sensitivity of vegetative pathogens to high hydrostatic pressure treatment in phosphate-buffered saline and foods. J. Food Prot. 58: 524-529.
33. Sizer, C. E., and V. M. Balasubramaniam. 1999. New intervention processes for minimally processed juices. Food Technol. 53(10): 64-67.
34. 34. Smelt, J. P. P. M. 1998, Recent advances in the microbiology of high pressure processing. Trends Food Sci. Technol. 9:152-158. (Pubitemid 28348657)
35. Smelt, J. P. P. M., A. G. F. Rijke, and A. Hayhurst. 1994. Possible mechanism of high-pressure Inactivation of microorganisms. High Press. Res. 12:199-203.
36. 36. Tewari, G., D. S. Jayas, and R. A. Holley. 1999. High pressure processing of foods: an overview. Sci. Aliments 19:619-661. (Pubitemid 129510317)
37. Ukuku, D. O., D. J. Geveke, P. Cooke, and H. Q. Zhang. 2008, Membrane damage and viability loss of Escherichia coli K-12 in apple juice treated with radio frequency electric field. J. Food Prot. 71:684-690.
38. Ukuku, D. O., and L. A. Shelef. 1996. Bioluminescence measurements of the antilisterlal activity of nisin: comparison with ampicillin and streptomycin. J. Biolumin. Chemilumin. 11:169-173.
39. Virto, P., P. Manas, I. Alvarez, S. Condon, and J. Raso. 2005, Membrane damage and microbial inactivation by chlorine in the absence and presence of a chlorine-demanding substrate. Appl. Environ. Microbiol. 71:5022-5028.
40. Weagant, D. S., J. L. Bryant, and D. H. Bark. 1994. Survival of Escherichia coli 0157:H7 in mayonnaise and mayonnaise-based sauces at room and refrigeration temperatures. J. Food Prot. 57: 629-631.
41. Woo, I.-S., I.-K. Rhee, and H.-D. Park. 2000. Differential damage in bacterial cells by microwave radiation on the basis of cell wall structure. Appl. Environ. Microbiol. 66:2243-2247.
42. Wouters, P. C., E. Glaasker, and J. P. P. M. Smelt. 1998, Effect of high pressure on inactivation kinetics and events related to proton efflux in Lactobacillus plantarum. Appl. Environ. Microbiol. 64: 509-514.