Resistance of Enterobacter sakazakii to pulsed electric fields

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 2, 2010, Pages 314-321

  Arroyo, Cristina ^a   Cebrián, Guillermo ^a   Pagán, Rafael ^a   Condón, Santiago ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Cronobacter sakazakii; Enterobacter sakazakii; Environmental factors; Non thermal technology; Pulsed electric fields; Sublethal injury

Indexed keywords

ACID MEDIA; COMBINED PROCESS; CYTOPLASMIC MEMBRANE; ENTEROBACTER; ENVIRONMENTAL FACTORS; GROWTH PHASE; INACTIVATION KINETICS; LOW WATER; NON-THERMAL TECHNOLOGY; OUTER MEMBRANE; PROTECTIVE TREATMENT; PULSED ELECTRIC FIELD; WATER ACTIVITY;

CELL MEMBRANES; ELECTRIC FIELD MEASUREMENT;

ELECTRIC FIELDS;

ENTEROBACTER SAKAZAKII;

EID: 77649233181     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.11.002     Document Type: Article

References (56)

1. Ababouch L.H., Grjmit L., Eddafry R., and Busta F.F. Thermal inactivation kinetics of Bacillus subtilis spores suspended in buffer and in oils. Journal of Applied Bacteriology 78 (1995) 669-676
2. Álvarez I., Condón S., and Raso J. Microbial inactivation by pulsed electric fields. In: Raso J., and Heinz V. (Eds). Pulsed electric fields technology for the food industry: Fundamentals and applications (2006), Springer, New York 97-124
3. Álvarez I., Mañas P., Condón S., and Raso J. Resistance variation of Salmonella enterica serovars to pulsed electric fields treatments. Journal of Food Science 68 (2003) 2316-2320
4. Álvarez I., Mañas P., Sala F.J., and Condón S. Inactivation of Salmonella enterica serovar enteritidis by ultrasonic waves under pressure at different water activities. Applied and Environmental Microbiology 69 1 (2003) 668-672
5. Álvarez I., Pagán R., Condón S., and Raso J. The influence of process parameters for the inactivation of Listeria monocytogenes by pulsed electric fields. International Journal of Food Microbiology 87 (2003) 87-95
6. Álvarez I., Pagán R., Raso J., and Condón S. Environmental factors influencing the inactivation of Listeria monocytogenes by pulsed electric fields. Letters in Applied Microbiology 35 (2002) 489-493
7. Álvarez I., Raso J., Palop A., and Sala F.J. Influence of different factors on the inactivation of Salmonella senftenberg by pulsed electric fields. International Journal of Food Microbiology 55 (2000) 143-146
8. Álvarez I., Raso J., Sala F.J., and Condón S. Inactivation of Yersinia enterocolitica by pulsed electric fields. Food Microbiology 20 (2003) 691-700
9. Aronsson K., and Rönner U. Influence of pH, water activity and temperature on the inactivation of Escherichia coli and Saccharomyces cerevisiae by pulsed electric fields. Innovative Food Science & Emerging Technologies 2 (2001) 105-112
10. Aronsson K., Borch E., Stenlöf B., and Rönner U. Growth of pulsed electric field exposed Escherichia coli in relation to inactivation factors. International Journal of Food Microbiology 93 (2004) 1-10
11. Barbosa-Cánovas G.V., Góngora M.M., Pothakamury U.R., and Swanson B.G. Preservation of foods with pulsed electric fields (1999), Academic press, San Diego
12. Cebrián G., Sagarzazu N., Aertsen A., Pagán R., Condón S., and Mañas P. Role of the alternative sigma factor B on Staphylococcus aureus resistance to stresses of relevance to food preservation. Journal of Applied Microbiology 107 (2009) 187-196
13. Cebrián G., Sagarzazu N., Pagán R., Condón S., and Mañas P. Heat and pulsed electric field resistance of pigmented and non-pigmented enterotoxigenic strains of Staphylococcus aureus in exponential and stationary phase of growth. International Journal of Food Microbiology 118 (2007) 304-311
14. Cebrián G., Sagarzazu N., Pagán R., Condón S., and Mañas P. Resistance of Escherichia coli grown at different temperatures to various environmental stresses. Journal of Applied Microbiology 105 (2008) 271-278
15. Condón S., Palop A., Raso J., and Sala F.J. Influence of the incubation temperature after heat treatment upon the estimated heat resistance values of spores of Bacillus subtilis. Letters in Applied Microbiology 22 (1996) 149-152
16. Dawson R.M.C., Elliot D.C., Elliot W.H., and Jones K.M. pH, buffers and physiological media. Data for biochemical research (1974), Clarendon Press, Oxford 475-508
17. Friedemann M. Enterobacter sakazakii in food and beverages (other than infant formula and milk powder). International Journal of Food Microbiology 116 (2007) 1-10
18. García D., Gómez N., Mañas P., Condón S., Raso J., and Pagán R. Occurrence of sublethal injury after pulsed electric fields depending on the microorganism, the treatment medium pH and the intensity of the treatment investigated. Journal of Applied Microbiology 99 (2005) 94-104
19. García D., Gómez N., Mañas P., Raso J., and Pagán R. Pulsed electric fields cause bacterial envelopes permeabilization depending on the treatment intensity, the treatment medium pH and the microorganism investigated. International Journal of Food Microbiology 113 (2007) 219-227
20. García D., Gómez N., Raso J., and Pagán R. Bacterial resistance after pulsed electric fields depending on the treatment medium pH. Innovative Food Science & Emerging Technologies 6 (2005) 388-395
21. Gómez N., García D., Álvarez I., Raso J., and Condón S. A model describing the kinetics of inactivation of Lactobacillus plantarum in a buffer system of different pH and in orange and apple juice. Journal of Food Engineering 70 (2005) 7-14
22. Heinz V., and Knorr D. Effect of pH, ethanol addition and high hydrostatic pressure on the inactivation of Bacillus subtilis by pulsed electric fields. Innovative Food Science & Emerging Technologies 1 (2000) 151-159
23. Hülsheger H., Potel J., and Niemann E.G. Killing of bacteria with electric pulses of high field strength. Radiation and Environmental Biophysics 20 (1981) 53-65
24. Hülsheger H., Potel J., and Niemann E.G. Electric field effects on bacteria and yeast cells. Radiation and Environmental Biophysics 22 (1983) 149-162
25. ICMSF. International Commission on Microbiological Specifications for Foods. Micro-organisms in foods number 7. Microbiological testing in food safety management (2002), Kluwer Academic: Plenum Publishers
26. Iversen C., Lehner A., Mullane N., Bidlas E., Cleenwerck I., Marugg J., et al. The taxonomy of Enterobacter sakazakii: proposal of a new genus Cronobacter gen. nov. and descriptions of Cronobacter sakazakii comb. nov. Cronobacter sakazakii subsp. sakazakii, comb. nov., Cronobacter sakazakii subsp. malonaticus subsp. nov., Cronobacter turicensis sp. nov., Cronobacter muytjensii sp. nov., Cronobacter dublinensis sp. nov. and Cronobacter genomospecies I. BMC Evolutionary Biology 7 (2007) 64
27. Jacob H.E., Föster W., and Berg H. Microbiological implication of electric field effects. II. Inactivation of yeast cells and repair of their cell envelope. Zeitschrift für allgemeine Mikrobiologie 21 (1981) 225-233
28. Jeantet R., Baron F., Nau F., Roignant M., and Brulé G. High intensity pulsed electric fields applied to egg white: Effect on Salmonella enteritidis inactivation and protein denaturation. Journal of Food Protection 62 (1999) 1381-1386
29. Kolter R., Siegele D.A., and Tormo A. The stationary phase of the bacterial life cycle. Annual Review of Microbiology 47 (1993) 855-874
30. Lai K.K. Enterobacter sakazakii infection among neonates, infants, children and adults: Case reports and a review of the literature. Medicine Baltimore 80 (2001) 113-122
31. Mackey B.M. Injured bacteria. In: Lund M., Baird-Parker T.C., and Gould G.W. (Eds). The microbiological safety and quality of food Vol. I (2000), Aspen Publisher, Gaithersburg, Maryland 315-341
32. Mafart P., Couvert O., Gaillard S., and Leguerinel I. On calculating sterility in thermal preservation methods: Application of the Weibull frequency distribution model. International Journal of Food Microbiology 72 (2002) 107-113
33. Mañas P., Pagán R., Raso J., and Condón S. Predicting thermal inactivation in media of different pH of Salmonella grown at different temperatures. International Journal of Food Microbiology 87 (2003) 45-53
34. Martin O., Quin B.L., Chang F.J., Barbosa-Cánovas G.V., and Swanson B.G. Inactivation of Escherichia coli in skim milk by high intensity pulsed electric fields. Journal of Food Process Engineering 20 (1997) 317-336
35. Min S., Reina L., and Zhang Q.H. Water activity and the inactivation of Enterobacter cloacae inoculated in chocolate liquor and a model system by pulsed electric field treatment. Journal of Food Processing and Preservation 26 (2002) 323-337
36. Neidhardt F.C., Ingraham J.L., and Schaeehter M. The effects of temperature, pressure and pH. Physiology of the bacterial cell. A molecular approach (1990), Sinauer, Sunderland, MA, USA 226-246
37. Ng H., Bayne H.G., and Garibaldi J.A. Heat resistance of Salmonella: the uniqueness of Salmonella senftenberg 775W. Applied and Environmental Microbiology 17 (1969) 78-82
38. Oh S., and Kang D. Fluorogenic selective and differential medium for isolation of Enterobacter sakazakii. Applied and Environmental Microbiology 70 9 (2004) 5692-5694
39. Pagán R., Condón S., and Raso J. Microbial inactivation by pulsed electric fields. In: Barbosa-Cánovas G.V., Tapia M.S., and Cano M.P. (Eds). Novel food processing technologies (2005), CRC Press, Boca Ratón 45-68
40. Pagán R., Mañas P., Álvarez I., and Sala F.J. Heat resistance in different heating media of Listeria monocytogenes grown at different temperatures. Journal of Food Safety 18 (1998) 205-219
41. Pina-Pérez M.C., Rodrigo-Aliaga D., Ferrer-Bernat C., Rodrigo-Enguidanos M., and Martínez-López A. Inactivation of Enterobacter sakazakii by pulsed electric field in buffered peptone water and infant formula milk. International Dairy Journal 17 (2007) 1441-1449
42. Pina-Pérez M.C., Rodrigo-Aliaga D., and Martínez-López A. Sub-lethal damage in Cronobacter sakazakii subsp. sakazakii cells after different pulsed electric field treatments in infant formula milk. Food Control 20 (2009) 1145-1150
43. Raso J., Álvarez I., Condón S., and Sala F.J. Predicting inactivation of Salmonella senftenberg by pulsed electric fields. Innovative Food Science & Emerging Technologies 1 (2000) 21-30
44. Ravishankar S., Fleischman G.J., and Balasubramaniam V.M. The inactivation of Escherichia coli O157:H7 during pulsed electric field (PEF) treatment in a static chamber. Food Microbiology 19 (2002) 351-361
45. Reina L.D., Jin Z.T., Zhang Q.H., and Yousef A.E. Inactivation of Listeria monocytogenes in milk by pulsed electric field. Journal of Food Protection 61 (1998) 1203-1206
46. Robinson R.A., and Stokes R.M. Electrolyte solutions. 2nd edition (1965), Butterwoths, London
47. Russell N.J., Colley M., Simpson R.K., Trivett A.J., and Evans R.I. Mechanism of action of pulsed high electric field (PHEF) on the membranes of food-poisoning bacteria is an "all-or-nothing" effect. International Journal of Food Microbiology 55 (2000) 133-136
48. Saldaña G., Puértolas E., López N., García D., Álvarez I., and Raso J. Comparing the PEF resistance and occurrence of sublethal injury on different strains of Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes and Staphylococcus aureus in media of pH 4 and 7. Innovative Food Science & Emerging Technologies 10 (2009) 160-165
49. Sale A.J.H., and Hamilton W.A. Effect of high electric fields on microorganisms. I. Killing of bacteria and yeast. Biochimica et Biophysica Acta 148 (1967) 781-788
50. Simpson R.K., Whittington R., Earnshaw R.G., and Russell N.J. Pulsed high electric field causes "all or nothing" membrane damage in Listeria monocytogenes and Salmonella typhimurium, but membrane H+-ATPase is not a primary target. International Journal of Food Microbiology 48 (1999) 1-10
51. Somolinos M., García D., Mañas P., Condón S., and Pagán R. Effect of environmental factors and cell physiological state on pulsed electric fields resistance and repair capacity of various strains of Escherichia coli. International Journal of Food Microbiology 124 (2008) 260-267
52. White H.R. The effect of variation in pH on the heat resistance of cultures of Streptococcus faecalis. Journal of Applied Bacteriology 26 l (1963) 91-99
53. Wouters P.C., Álvarez I., and Raso J. Critical factors determining inactivation kinetics by pulsed electric field food processing. Trends in Food Science & Technology 12 (2001) 112-121
54. Wouters P.C., Dutreux N., Smelt J.P.P.M., and Lelieveld H.L.M. Effects of pulsed electric fields on inactivation kinetics of Listeria innocua. Applied and Environmental Microbiology 65 (1999) 5354-5371
55. Zhang Q., Barbosa-Cánovas G.V., and Swanson B. Engineering aspects of pulsed electric field pasteurization. Journal of Food Engineering 25 (1995) 261-281
56. Zimmermann U. Electric breakdown, electropermeabilization and electrofusion. Reviews of Physiology, Biochemistry & Pharmacology 105 (1986) 196-256