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ASİDE ADAPTE VE ADAPTE OLMAYAN DURAĞAN FAZ ESCHERICHIA COLI O157:H7, SALMONELLA TYPHIMURIUM VE LISTERIA MONOCYTOGENES’İN NAR SUYUNDAKİ CANLI KALMA SÜRELERİNİN BELİRLENMESİ

Year 2019, Volume: 44 Issue: 4, 681 - 691, 01.08.2019
https://doi.org/10.15237/gida.GD19059

Abstract

Bu çalışmanın amacı, aside adapte olan
ve adapte olmayan durağan faz
Escherichia coli O157:H7, Salmonella Typhimurium
ve
Listeria monocytogenes'in buzdolabı ve oda sıcaklıklarında canlı
kalma sürelerini değerlendirmektir. İnoküle edilmiş meyve suyu örnekleri 4 ve
24 ± 2 ° C'de muhafaza edilmiştir. Patojenlerin popülasyonları 28'inci güne
kadar sayılmıştır. Popülasyon indirgeme oranları, bir log indirgeme için
gereken süre, test edilen mikroorganizmalar için hesaplanmıştır. Bir hafta
sonunda
E. coli O157:H7 için zenginleştirme bütün test edilen koşullarda
negatif olarak belirlenmiştir. Buzdolabı sıcaklığında, asitle adapte
S. Typhimurium
ve
L. monocytogenes, adapte olmayan hücrelere göre 1 hafta daha uzun
süre hayatta kalmıştır. Oda sıcaklığında,
S. Typhimurium popülasyonu 28
günde 7 log CFU/ml düşmüştür ama
L. monocytogenes sadece 12 saat canlı
kalabilmiştir. Popülasyon azalma oran aralıkları (gün) bütün test edilen
patojenler için 0.06-4.29 aralığındadır (
P<0.05). Test edilen
patojenler kontamine olmuş nar suyunda gıda kaynaklı hastalığa neden olacak
kadar uzun süre hayatta kalabilir. 

References

  • Álvarez-Ordóñez, A., Valdés, L., Bernardo, A., Prieto, M., López, M. (2013). Survival of acid adapted and non-acid adapted Salmonella Typhimurium in pasteurized orange juice and yogurt under different storage temperatures. Food Sci Technol Int, 19(5): 407–414, doi: 10.1177/1082013212455343.
  • Besser, R.E., Lett, S.M., Weber, J.T., Doyle, M.P., Barrett, T.J., Wells, J.G., Griffin, P.M. (1993). An outbreak of diarrhea and hemolytic uremic syndrome from Escherichia coli O157:H7 in fresh-pressed apple cider. Jama, 269(17): 2217–2220, doi: 10.1001/jama.1993.03500170047032.
  • Buchanan, R.L., Edelson, S.G., 1996. Culturing enterohemorrhagic Escherichia coli O157:H7 in the presence and absence of glucose as a simple means of evaluating the acid tolerance of stationary-phase cells. Appl Environ Microbiol, 62(11): 4009–4013, PMID: 8899990
  • Centers for Disease Control and Prevention (CDC). (2014). Foodborne outbreak online database (FOOD). https://wwwn.cdc.gov/norsdashboard/ (Accessed: 27 February 2019).
  • Danyluk, M.D., Goodrich-Schneider, R.M., Schneider, K.R., Harris, L.J., Worobo, R.W. (2012). Outbreaks of foodborne disease associated with fruit and vegetables juice, 1922-2010. EDIS Document FSHN 12-04. http://ucfoodsafety.ucdavis.edu/files/223883.pdf (Accessed: 28 July 2018).
  • Food and Drug Administration (FDA). (2001). Federal Register Final Rule – 66 FR 6137, January 19, 2001: Hazard Analysis and Critical Control Point (HACCP); Procedures for the Safe and Sanitary Processing and Importing of Juice. https://www.federalregister.gov/documents/2001/01/19/01-1291/hazard-analysis-and-critical-control-point-haacp-procedures-for-the-safe-and-sanitary-processing-and (Accessed: 28 July 2018).
  • Food and Drug Administration (FDA). (2004). Guidance for Industry: Juice HACCP Hazards and Controls Guidance First Edition; Final Guidance. https://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Juice/ucm072557.htm (Accessed: 28 July 2018).
  • Jayaprakasha, G.K., Negi, P.S., Jena, B.S. (2006). Antimicrobial activities of pomegranate. In: Pomegranates, Ancient roots to Modern Medicine, Seeram, P., Schulman R.N, Heber, D. (Eds.). Taylor &Francis Group LLC, CRC press, Boca Raton FL, pp. 167–177.
  • Harris, L.J., Farber, J.N., Beuchat, L.R., Parish, M.E., Suslow, T.V., Garrett, E.H., Busta, F.F. (2003). Outbreaks Associated with Fresh Produce: Incidence, Growth, and Survival of Pathogens in Fresh and Fresh-Cut Produce. Compr Rev Food Sci F, 2(1): 78–141, doi: 10.1111/j.1541-4337.2003.tb00031.x
  • Leyer, G.J., Wang, L.L., Johnson, E.A. (1995). Acid adaptation of Escherichia coli O157:H7 increases survival in acidic foods. Appl Environ Microbiol, 61(10): 3752–3755.
  • Mazzotta, A.S. (2001). Thermal inactivation of stationary-phase and acid-adapted Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in fruit juices. J Food Prot, 64(3) : 315–320, doi: 10.4315/0362-028X-64.3.315.
  • Nachay, K. (2009). A new color palette emerges. Food Technol, 63(4): 50–62.
  • Oyarzabal, O.A., Nogueira, M.C., Gombas, D.E. (2003). Survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella in juice concentrates. J Food Prot, 66(9): 1595–1598, doi: 10.4315/0362-028X-66.9.1595.
  • Parish, M.E., Higgins, D.P. (1989). Survival of Listeria monocytogenes in low pH model broth systems. J Food Prot, 52(3): 144–147, doi: 10.4315/0362-028X-52.3.144.
  • Piotrowski, C.L. (2003). Survival of Listeria Monocytogenes in fruit juices during refrigerated and temperature-abusive storage. Master Thesis, Virginia Polytechnic Institute and State University Blacksburg, VA, 85 s.
  • Roering, A.M., Luchansky, J.B., Ihnot, A.M., Ansay, S.E., Kaspar, C.W., Ingham, S.C. (1999). Comparative survival of Salmonella Typhimurium DT 104, Listeria monocytogenes, and Escherichia coli O157:H7 in preservative-free apple cider and simulated gastric fluid. Int. J. Food Microbiol, 46(3): 263–269, doi: 10.1016/S0168-1605(98)00198-6.
  • Ryu, J.H., Beuchat, L.R. (1998). Influence of acid tolerance responses on survival, growth, and thermal cross-protection of Escherichia coli O157:H7 in acidified media and fruit juices. Int J Food Microbiol, 45(3): 185–193, doi: 10.1016/S0168-1605(98)00165-2.
  • Sharma, M., Adler, B.B., Harrison, M.D., Beuchat, L.R. (2005). Thermal tolerance of acid-adapted and unadapted Salmonella, Escherichia coli O157H7, and Listeria monocytogenes in cantaloupe juice and watermelon juice. Lett Appl Microbiol, 41(6): 448–453, doi: 10.1111/j.1472-765X.2005.01797.x.
  • Topalcengiz, Z., Danyluk, M.D. (2017). Thermal inactivation responses of acid adapted and non-adapted stationary phase Shiga toxin-producing Escherichia coli (STEC), Salmonella spp. and Listeria monocytogenes in orange juice. Food Control, 72: 73–82, doi: 10.1016/j.foodcont.2016.07.014.
  • Türkyılmaz, M., Tağı, Ş., Dereli, U., Özkan, M. (2013). Effects of various pressing programs and yields on the antioxidant activity, antimicrobial activity, phenolic content and colour of pomegranate juices. Food Chem, Volume 138(2–3): 1810–1818, doi: 10.1016/j.foodchem.2012.11.100.
  • Uljas, H.E., Ingham, S.C. (1998). Survival of Escherichia coli O157:H7 in Synthetic Gastric Fluid after Cold and Acid Habituation in Apple Juice or Trypticase Soy Broth Acidified with Hydrochloric Acid or Organic Acids. J Food Prot, 61(8): 939–947, doi: 10.4315/0362-028X-61.8.939.
  • Vegara, S., Marti, N., Mena, P., Saura, D., Valeri, M. (2013). Effect of pasteurization process and storage on color and shelf-life of pomegranate juices. LWT - Food Sci Technol, 54(2): 592–596, doi: 10.1016/j.lwt.2013.06.022.
  • Vojdani, J.D., Beuchat, L.R., Tauxe, R.V. (2008). Juice associated outbreaks of human illness in the United States, 1995 through 2005. J Food Prot, 71(2): 356–364, doi: 10.4315/0362-028X-71.2.356.
  • Williams, R.C., Sumner, S.S., Golden, D.A. (2005). Inactivation of Escherichia coli O157:H7 and Salmonella in Apple Cider and Orange Juice Treated with Combinations of Ozone, Dimethyl Dicarbonate, and Hydrogen Peroxide. J Food Sci, 70(4): 197–201, doi: 10.1111/j.1365-2621.2005.tb07188.x.
  • Zarfeshany, A., Asgary, S., Javanmard, S.H. (2014). Potent health effects of pomegranate. Adv Biomed Res, 3:100, doi: 10.4103/2277-9175.129371.
  • Zhao, T., Doyle, M.P., Besser, R.E. (1993). Fate of enterohemorrhagic Escherichia coli O157:H7 in apple cider with and without preservatives. Appl Environ Microbiol, 59(8): 2526–2530.

SURVIVAL OF ACID ADAPTED AND NON-ADAPTED STATIONARY PHASE ESCHERICHIA COLI O157:H7, SALMONELLA TYPHIMURIUM AND LISTERIA MONOCYTOGENES IN POMEGRANATE JUICE

Year 2019, Volume: 44 Issue: 4, 681 - 691, 01.08.2019
https://doi.org/10.15237/gida.GD19059

Abstract

The purpose of this study was to
evaluate the survival of acid adapted and non-adapted stationary phase
Escherichia
coli
O157:H7, Salmonella Typhimurium and Listeria monocytogenes
in pomegranate juice at refrigeration and room temperatures. Inoculated juice
samples were stored at 4 and 24 ± 2°C. Population of pathogens were enumerated
for up to 28 days. Reduction rates, time required for one log reduction, of
tested microorganisms were calculated. Enrichment was negative for
E. coli
O157:H7 after a week at all tested conditions. At refrigeration temperature,
acid adapted
S. Typhimurium and L. monocytogenes survived one
week longer than non-adapted cells. At room temperature,
S. Typhimurium
population decreased up to 7 log CFU/ml in 28 days;
L. monocytogenes
survived less than 12 h. Rates of reduction (days) ranged between 0.06 and 4.29
for all tested pathogens
(P<0.05). Tested pathogens can
survive in contaminated pomegranate juice until consumption to cause foodborne
illness. 

References

  • Álvarez-Ordóñez, A., Valdés, L., Bernardo, A., Prieto, M., López, M. (2013). Survival of acid adapted and non-acid adapted Salmonella Typhimurium in pasteurized orange juice and yogurt under different storage temperatures. Food Sci Technol Int, 19(5): 407–414, doi: 10.1177/1082013212455343.
  • Besser, R.E., Lett, S.M., Weber, J.T., Doyle, M.P., Barrett, T.J., Wells, J.G., Griffin, P.M. (1993). An outbreak of diarrhea and hemolytic uremic syndrome from Escherichia coli O157:H7 in fresh-pressed apple cider. Jama, 269(17): 2217–2220, doi: 10.1001/jama.1993.03500170047032.
  • Buchanan, R.L., Edelson, S.G., 1996. Culturing enterohemorrhagic Escherichia coli O157:H7 in the presence and absence of glucose as a simple means of evaluating the acid tolerance of stationary-phase cells. Appl Environ Microbiol, 62(11): 4009–4013, PMID: 8899990
  • Centers for Disease Control and Prevention (CDC). (2014). Foodborne outbreak online database (FOOD). https://wwwn.cdc.gov/norsdashboard/ (Accessed: 27 February 2019).
  • Danyluk, M.D., Goodrich-Schneider, R.M., Schneider, K.R., Harris, L.J., Worobo, R.W. (2012). Outbreaks of foodborne disease associated with fruit and vegetables juice, 1922-2010. EDIS Document FSHN 12-04. http://ucfoodsafety.ucdavis.edu/files/223883.pdf (Accessed: 28 July 2018).
  • Food and Drug Administration (FDA). (2001). Federal Register Final Rule – 66 FR 6137, January 19, 2001: Hazard Analysis and Critical Control Point (HACCP); Procedures for the Safe and Sanitary Processing and Importing of Juice. https://www.federalregister.gov/documents/2001/01/19/01-1291/hazard-analysis-and-critical-control-point-haacp-procedures-for-the-safe-and-sanitary-processing-and (Accessed: 28 July 2018).
  • Food and Drug Administration (FDA). (2004). Guidance for Industry: Juice HACCP Hazards and Controls Guidance First Edition; Final Guidance. https://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Juice/ucm072557.htm (Accessed: 28 July 2018).
  • Jayaprakasha, G.K., Negi, P.S., Jena, B.S. (2006). Antimicrobial activities of pomegranate. In: Pomegranates, Ancient roots to Modern Medicine, Seeram, P., Schulman R.N, Heber, D. (Eds.). Taylor &Francis Group LLC, CRC press, Boca Raton FL, pp. 167–177.
  • Harris, L.J., Farber, J.N., Beuchat, L.R., Parish, M.E., Suslow, T.V., Garrett, E.H., Busta, F.F. (2003). Outbreaks Associated with Fresh Produce: Incidence, Growth, and Survival of Pathogens in Fresh and Fresh-Cut Produce. Compr Rev Food Sci F, 2(1): 78–141, doi: 10.1111/j.1541-4337.2003.tb00031.x
  • Leyer, G.J., Wang, L.L., Johnson, E.A. (1995). Acid adaptation of Escherichia coli O157:H7 increases survival in acidic foods. Appl Environ Microbiol, 61(10): 3752–3755.
  • Mazzotta, A.S. (2001). Thermal inactivation of stationary-phase and acid-adapted Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in fruit juices. J Food Prot, 64(3) : 315–320, doi: 10.4315/0362-028X-64.3.315.
  • Nachay, K. (2009). A new color palette emerges. Food Technol, 63(4): 50–62.
  • Oyarzabal, O.A., Nogueira, M.C., Gombas, D.E. (2003). Survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella in juice concentrates. J Food Prot, 66(9): 1595–1598, doi: 10.4315/0362-028X-66.9.1595.
  • Parish, M.E., Higgins, D.P. (1989). Survival of Listeria monocytogenes in low pH model broth systems. J Food Prot, 52(3): 144–147, doi: 10.4315/0362-028X-52.3.144.
  • Piotrowski, C.L. (2003). Survival of Listeria Monocytogenes in fruit juices during refrigerated and temperature-abusive storage. Master Thesis, Virginia Polytechnic Institute and State University Blacksburg, VA, 85 s.
  • Roering, A.M., Luchansky, J.B., Ihnot, A.M., Ansay, S.E., Kaspar, C.W., Ingham, S.C. (1999). Comparative survival of Salmonella Typhimurium DT 104, Listeria monocytogenes, and Escherichia coli O157:H7 in preservative-free apple cider and simulated gastric fluid. Int. J. Food Microbiol, 46(3): 263–269, doi: 10.1016/S0168-1605(98)00198-6.
  • Ryu, J.H., Beuchat, L.R. (1998). Influence of acid tolerance responses on survival, growth, and thermal cross-protection of Escherichia coli O157:H7 in acidified media and fruit juices. Int J Food Microbiol, 45(3): 185–193, doi: 10.1016/S0168-1605(98)00165-2.
  • Sharma, M., Adler, B.B., Harrison, M.D., Beuchat, L.R. (2005). Thermal tolerance of acid-adapted and unadapted Salmonella, Escherichia coli O157H7, and Listeria monocytogenes in cantaloupe juice and watermelon juice. Lett Appl Microbiol, 41(6): 448–453, doi: 10.1111/j.1472-765X.2005.01797.x.
  • Topalcengiz, Z., Danyluk, M.D. (2017). Thermal inactivation responses of acid adapted and non-adapted stationary phase Shiga toxin-producing Escherichia coli (STEC), Salmonella spp. and Listeria monocytogenes in orange juice. Food Control, 72: 73–82, doi: 10.1016/j.foodcont.2016.07.014.
  • Türkyılmaz, M., Tağı, Ş., Dereli, U., Özkan, M. (2013). Effects of various pressing programs and yields on the antioxidant activity, antimicrobial activity, phenolic content and colour of pomegranate juices. Food Chem, Volume 138(2–3): 1810–1818, doi: 10.1016/j.foodchem.2012.11.100.
  • Uljas, H.E., Ingham, S.C. (1998). Survival of Escherichia coli O157:H7 in Synthetic Gastric Fluid after Cold and Acid Habituation in Apple Juice or Trypticase Soy Broth Acidified with Hydrochloric Acid or Organic Acids. J Food Prot, 61(8): 939–947, doi: 10.4315/0362-028X-61.8.939.
  • Vegara, S., Marti, N., Mena, P., Saura, D., Valeri, M. (2013). Effect of pasteurization process and storage on color and shelf-life of pomegranate juices. LWT - Food Sci Technol, 54(2): 592–596, doi: 10.1016/j.lwt.2013.06.022.
  • Vojdani, J.D., Beuchat, L.R., Tauxe, R.V. (2008). Juice associated outbreaks of human illness in the United States, 1995 through 2005. J Food Prot, 71(2): 356–364, doi: 10.4315/0362-028X-71.2.356.
  • Williams, R.C., Sumner, S.S., Golden, D.A. (2005). Inactivation of Escherichia coli O157:H7 and Salmonella in Apple Cider and Orange Juice Treated with Combinations of Ozone, Dimethyl Dicarbonate, and Hydrogen Peroxide. J Food Sci, 70(4): 197–201, doi: 10.1111/j.1365-2621.2005.tb07188.x.
  • Zarfeshany, A., Asgary, S., Javanmard, S.H. (2014). Potent health effects of pomegranate. Adv Biomed Res, 3:100, doi: 10.4103/2277-9175.129371.
  • Zhao, T., Doyle, M.P., Besser, R.E. (1993). Fate of enterohemorrhagic Escherichia coli O157:H7 in apple cider with and without preservatives. Appl Environ Microbiol, 59(8): 2526–2530.
There are 26 citations in total.

Details

Primary Language English
Journal Section Articles
Authors

Zeynal Topalcengiz 0000-0002-2113-7319

Sefa Işık This is me

Hasan Işık This is me

Senem Güner

Publication Date August 1, 2019
Published in Issue Year 2019 Volume: 44 Issue: 4

Cite

APA Topalcengiz, Z., Işık, S., Işık, H., Güner, S. (2019). SURVIVAL OF ACID ADAPTED AND NON-ADAPTED STATIONARY PHASE ESCHERICHIA COLI O157:H7, SALMONELLA TYPHIMURIUM AND LISTERIA MONOCYTOGENES IN POMEGRANATE JUICE. Gıda, 44(4), 681-691. https://doi.org/10.15237/gida.GD19059
AMA Topalcengiz Z, Işık S, Işık H, Güner S. SURVIVAL OF ACID ADAPTED AND NON-ADAPTED STATIONARY PHASE ESCHERICHIA COLI O157:H7, SALMONELLA TYPHIMURIUM AND LISTERIA MONOCYTOGENES IN POMEGRANATE JUICE. The Journal of Food. August 2019;44(4):681-691. doi:10.15237/gida.GD19059
Chicago Topalcengiz, Zeynal, Sefa Işık, Hasan Işık, and Senem Güner. “SURVIVAL OF ACID ADAPTED AND NON-ADAPTED STATIONARY PHASE ESCHERICHIA COLI O157:H7, SALMONELLA TYPHIMURIUM AND LISTERIA MONOCYTOGENES IN POMEGRANATE JUICE”. Gıda 44, no. 4 (August 2019): 681-91. https://doi.org/10.15237/gida.GD19059.
EndNote Topalcengiz Z, Işık S, Işık H, Güner S (August 1, 2019) SURVIVAL OF ACID ADAPTED AND NON-ADAPTED STATIONARY PHASE ESCHERICHIA COLI O157:H7, SALMONELLA TYPHIMURIUM AND LISTERIA MONOCYTOGENES IN POMEGRANATE JUICE. Gıda 44 4 681–691.
IEEE Z. Topalcengiz, S. Işık, H. Işık, and S. Güner, “SURVIVAL OF ACID ADAPTED AND NON-ADAPTED STATIONARY PHASE ESCHERICHIA COLI O157:H7, SALMONELLA TYPHIMURIUM AND LISTERIA MONOCYTOGENES IN POMEGRANATE JUICE”, The Journal of Food, vol. 44, no. 4, pp. 681–691, 2019, doi: 10.15237/gida.GD19059.
ISNAD Topalcengiz, Zeynal et al. “SURVIVAL OF ACID ADAPTED AND NON-ADAPTED STATIONARY PHASE ESCHERICHIA COLI O157:H7, SALMONELLA TYPHIMURIUM AND LISTERIA MONOCYTOGENES IN POMEGRANATE JUICE”. Gıda 44/4 (August 2019), 681-691. https://doi.org/10.15237/gida.GD19059.
JAMA Topalcengiz Z, Işık S, Işık H, Güner S. SURVIVAL OF ACID ADAPTED AND NON-ADAPTED STATIONARY PHASE ESCHERICHIA COLI O157:H7, SALMONELLA TYPHIMURIUM AND LISTERIA MONOCYTOGENES IN POMEGRANATE JUICE. The Journal of Food. 2019;44:681–691.
MLA Topalcengiz, Zeynal et al. “SURVIVAL OF ACID ADAPTED AND NON-ADAPTED STATIONARY PHASE ESCHERICHIA COLI O157:H7, SALMONELLA TYPHIMURIUM AND LISTERIA MONOCYTOGENES IN POMEGRANATE JUICE”. Gıda, vol. 44, no. 4, 2019, pp. 681-9, doi:10.15237/gida.GD19059.
Vancouver Topalcengiz Z, Işık S, Işık H, Güner S. SURVIVAL OF ACID ADAPTED AND NON-ADAPTED STATIONARY PHASE ESCHERICHIA COLI O157:H7, SALMONELLA TYPHIMURIUM AND LISTERIA MONOCYTOGENES IN POMEGRANATE JUICE. The Journal of Food. 2019;44(4):681-9.

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