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פותח על ידי קלירמאש פתרונות בע"מ -
Interactions of Salmonella enterica with lettuce leaves
Year:
2009
Source of publication :
Journal of Applied Microbiology
Authors :
בלאוסוב, אדוארד
;
.
סלע, שלמה
;
.
פינטו, רבקה
;
.
קרופיצקי, יוליה
;
.
Volume :
106
Co-Authors:
Kroupitski, Y., Department of Food Science, Institute for Technology and Storage of Fresh Produce, Volcani Center, Beth-Dagan, Israel, Department of Human Microbiology, Sackler School of Medicine, Tel-Aviv University, Tel-Aviv, Israel
Pinto, R., Department of Food Science, Institute for Technology and Storage of Fresh Produce, Volcani Center, Beth-Dagan, Israel
Brandl, M.T., Produce Safety and Microbiology Research Unit, US Department of Agriculture, Agriculture Research Center, Albany, CA, United States
Belausov, E., Confocal Microscopy Unit, Agricultural Research Organization (ARO), Volcani Center, Beth-Dagan, Israel
Sela, S., Department of Food Science, Microbial Food-Safety Research Unit, Volcani Center, POB 6, Beth-Dagan 50250, Israel, Department of Food Science, Institute for Technology and Storage of Fresh Produce, Volcani Center, Beth-Dagan, Israel
Facilitators :
From page:
1876
To page:
1885
(
Total pages:
10
)
Abstract:
Aims: To investigate the interactions of Salmonella enterica with abiotic and plant surfaces and their effect on the tolerance of the pathogen to various stressors. Methods and Results: Salmonella strains were tested for their ability to form biofilm in various growth media using a polystyrene plate model. Strong biofilm producers were found to attach better to intact Romaine lettuce leaf tissue compared to weak producers. Confocal microscopy and viable count studies revealed preferential attachment of Salmonella to cut-regions of the leaf after 2 h at 25°C, but not for 18 h at 4°C. Storage of intact lettuce pieces contaminated with Salmonella for 9 days at 4°C resulted only in small changes in population size. Exposure of lettuce-associated Salmonella cells to acidic conditions (pH 30) revealed increased tolerance of the attached vs planktonic bacteria. Conclusions: Biofilm formation on polystyrene may provide a suitable model to predict the initial interaction of Salmonella with cut Romaine lettuce leaves. Association of the pathogen with lettuce leaves facilitates its persistence during storage and enhances its acid tolerance. Significance and Impact of the Study: Understanding the interactions between foodborne pathogens and lettuce might be useful in developing new approaches to prevent fresh produce-associated outbreaks. © 2009 The Society for Applied Microbiology.
Note:
Related Files :
bacterial strain
disease association
food microbiology
Lettuce
pH
plankton
Salmonella
Storage
stress
temperature
עוד תגיות
תוכן קשור
More details
DOI :
10.1111/j.1365-2672.2009.04152.x
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
21932
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:48
You may also be interested in
Scientific Publication
Interactions of Salmonella enterica with lettuce leaves
106
Kroupitski, Y., Department of Food Science, Institute for Technology and Storage of Fresh Produce, Volcani Center, Beth-Dagan, Israel, Department of Human Microbiology, Sackler School of Medicine, Tel-Aviv University, Tel-Aviv, Israel
Pinto, R., Department of Food Science, Institute for Technology and Storage of Fresh Produce, Volcani Center, Beth-Dagan, Israel
Brandl, M.T., Produce Safety and Microbiology Research Unit, US Department of Agriculture, Agriculture Research Center, Albany, CA, United States
Belausov, E., Confocal Microscopy Unit, Agricultural Research Organization (ARO), Volcani Center, Beth-Dagan, Israel
Sela, S., Department of Food Science, Microbial Food-Safety Research Unit, Volcani Center, POB 6, Beth-Dagan 50250, Israel, Department of Food Science, Institute for Technology and Storage of Fresh Produce, Volcani Center, Beth-Dagan, Israel
Interactions of Salmonella enterica with lettuce leaves
Aims: To investigate the interactions of Salmonella enterica with abiotic and plant surfaces and their effect on the tolerance of the pathogen to various stressors. Methods and Results: Salmonella strains were tested for their ability to form biofilm in various growth media using a polystyrene plate model. Strong biofilm producers were found to attach better to intact Romaine lettuce leaf tissue compared to weak producers. Confocal microscopy and viable count studies revealed preferential attachment of Salmonella to cut-regions of the leaf after 2 h at 25°C, but not for 18 h at 4°C. Storage of intact lettuce pieces contaminated with Salmonella for 9 days at 4°C resulted only in small changes in population size. Exposure of lettuce-associated Salmonella cells to acidic conditions (pH 30) revealed increased tolerance of the attached vs planktonic bacteria. Conclusions: Biofilm formation on polystyrene may provide a suitable model to predict the initial interaction of Salmonella with cut Romaine lettuce leaves. Association of the pathogen with lettuce leaves facilitates its persistence during storage and enhances its acid tolerance. Significance and Impact of the Study: Understanding the interactions between foodborne pathogens and lettuce might be useful in developing new approaches to prevent fresh produce-associated outbreaks. © 2009 The Society for Applied Microbiology.
Scientific Publication
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