Potential of Escherichia coli 0157:H7 to persist and form viable but non-culturable cells on a food-contact surface subjected to cycles of soiling and chemical treatment

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Potential of Escherichia coli 0157:H7 to persist and form viable but non-culturable cells on a food-contact surface subjected to cycles of soiling and chemical treatment. / Marouani-Gadri, Nesrine; Firmesse, Olivier; Chassaing, Danielle; Nielsen, Dennis Sandris; Arneborg, Nils; Carpentier, Brigitte.

I: International Journal of Food Microbiology, Bind 144, Nr. 1, 2010, s. 96-103.

Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

Harvard

Marouani-Gadri, N, Firmesse, O, Chassaing, D, Nielsen, DS, Arneborg, N & Carpentier, B 2010, 'Potential of Escherichia coli 0157:H7 to persist and form viable but non-culturable cells on a food-contact surface subjected to cycles of soiling and chemical treatment', International Journal of Food Microbiology, bind 144, nr. 1, s. 96-103. https://doi.org/10.1016/j.ijfoodmicro.2010.09.002

APA

Marouani-Gadri, N., Firmesse, O., Chassaing, D., Nielsen, D. S., Arneborg, N., & Carpentier, B. (2010). Potential of Escherichia coli 0157:H7 to persist and form viable but non-culturable cells on a food-contact surface subjected to cycles of soiling and chemical treatment. International Journal of Food Microbiology, 144(1), 96-103. https://doi.org/10.1016/j.ijfoodmicro.2010.09.002

Vancouver

Marouani-Gadri N, Firmesse O, Chassaing D, Nielsen DS, Arneborg N, Carpentier B. Potential of Escherichia coli 0157:H7 to persist and form viable but non-culturable cells on a food-contact surface subjected to cycles of soiling and chemical treatment. International Journal of Food Microbiology. 2010;144(1):96-103. https://doi.org/10.1016/j.ijfoodmicro.2010.09.002

Author

Marouani-Gadri, Nesrine ; Firmesse, Olivier ; Chassaing, Danielle ; Nielsen, Dennis Sandris ; Arneborg, Nils ; Carpentier, Brigitte. / Potential of Escherichia coli 0157:H7 to persist and form viable but non-culturable cells on a food-contact surface subjected to cycles of soiling and chemical treatment. I: International Journal of Food Microbiology. 2010 ; Bind 144, Nr. 1. s. 96-103.

Bibtex

@article{22513d9b02e449b6839f866d0135df08,
title = "Potential of Escherichia coli 0157:H7 to persist and form viable but non-culturable cells on a food-contact surface subjected to cycles of soiling and chemical treatment",
abstract = "Our aim was to assess the potential of Escherichia coli O157:H7 to persist in a processing environment. We studied E. coli behaviour under conditions modelling those of meat plants to establish one initial bacterial load that allows persistence and another that does not. Polyurethane coupons (3.5 cm²) were contaminated once with E. coli in meat exudate before being subjected daily to a cleaning product and a disinfectant, both at half the recommended in-use concentrations, and a further soiling with the exudate. This procedure aimed to model what occurs in harbourage sites. Because previous experiments showed that persistence could not be achieved at 15°C (temperature of slaughter halls), we incubated the coupons at 20°C. Viable cells were determined by ethidium monoazide-qPCR (EMA-qPCR). When the first chemical treatment (CT) was applied to 24-hour biofilms with 5.4 log CFU/cm² cells were no longer detectable after the first week. However, on 66-hour biofilms with 6.7 log CFU/cm², after initially decreasing, E. coli numbers reached 6.6 log CFU/cm² and 8.3 log viable cells/cm² on the 11th day. When E. coli was cultured with a Comamonas testosteroni previously shown to increase E. coli biofilm formation, and subjected to CT on alternate days, E. coli stabilized at 4.6 log CFU/cm² before the CT, from the 5th day of the experiment. The killing and detachment effects of the CT decreased over time and PCR quantification detected a resumption of growth after 2 days (CT on alternate days) or 3 days (daily CT). Intracellular pH (pHi) of individual cells was determined during an experiment in which the CT was applied on alternate days. The proportion of cells with no proton gradient towards the environment (pHi = 5.4) increased after the CT as expected. But during the first week of the experiment only, a further increase in this proportion occurred 24 h after the CT, suggesting that some of the surviving viable but non-culturable cells finally died. This study shows that conditions leading to E. coli O157:H7 persistence are not likely to arise when good refrigeration and hygiene practices are applied, and highlights the usefulness of EMA or PMA-qPCR as a complement to CFU determination in studying bacterial survival after cleaning and disinfection.",
keywords = "Former LIFE faculty, E. coli 0157:H7, Cleaning and disinfection, Persistence, Viable but non-culturable, EMA-qPCR, FRIM",
author = "Nesrine Marouani-Gadri and Olivier Firmesse and Danielle Chassaing and Nielsen, {Dennis Sandris} and Nils Arneborg and Brigitte Carpentier",
year = "2010",
doi = "10.1016/j.ijfoodmicro.2010.09.002",
language = "English",
volume = "144",
pages = "96--103",
journal = "International Journal of Food Microbiology",
issn = "0168-1605",
publisher = "Elsevier",
number = "1",

}

RIS

TY - JOUR

T1 - Potential of Escherichia coli 0157:H7 to persist and form viable but non-culturable cells on a food-contact surface subjected to cycles of soiling and chemical treatment

AU - Marouani-Gadri, Nesrine

AU - Firmesse, Olivier

AU - Chassaing, Danielle

AU - Nielsen, Dennis Sandris

AU - Arneborg, Nils

AU - Carpentier, Brigitte

PY - 2010

Y1 - 2010

N2 - Our aim was to assess the potential of Escherichia coli O157:H7 to persist in a processing environment. We studied E. coli behaviour under conditions modelling those of meat plants to establish one initial bacterial load that allows persistence and another that does not. Polyurethane coupons (3.5 cm²) were contaminated once with E. coli in meat exudate before being subjected daily to a cleaning product and a disinfectant, both at half the recommended in-use concentrations, and a further soiling with the exudate. This procedure aimed to model what occurs in harbourage sites. Because previous experiments showed that persistence could not be achieved at 15°C (temperature of slaughter halls), we incubated the coupons at 20°C. Viable cells were determined by ethidium monoazide-qPCR (EMA-qPCR). When the first chemical treatment (CT) was applied to 24-hour biofilms with 5.4 log CFU/cm² cells were no longer detectable after the first week. However, on 66-hour biofilms with 6.7 log CFU/cm², after initially decreasing, E. coli numbers reached 6.6 log CFU/cm² and 8.3 log viable cells/cm² on the 11th day. When E. coli was cultured with a Comamonas testosteroni previously shown to increase E. coli biofilm formation, and subjected to CT on alternate days, E. coli stabilized at 4.6 log CFU/cm² before the CT, from the 5th day of the experiment. The killing and detachment effects of the CT decreased over time and PCR quantification detected a resumption of growth after 2 days (CT on alternate days) or 3 days (daily CT). Intracellular pH (pHi) of individual cells was determined during an experiment in which the CT was applied on alternate days. The proportion of cells with no proton gradient towards the environment (pHi = 5.4) increased after the CT as expected. But during the first week of the experiment only, a further increase in this proportion occurred 24 h after the CT, suggesting that some of the surviving viable but non-culturable cells finally died. This study shows that conditions leading to E. coli O157:H7 persistence are not likely to arise when good refrigeration and hygiene practices are applied, and highlights the usefulness of EMA or PMA-qPCR as a complement to CFU determination in studying bacterial survival after cleaning and disinfection.

AB - Our aim was to assess the potential of Escherichia coli O157:H7 to persist in a processing environment. We studied E. coli behaviour under conditions modelling those of meat plants to establish one initial bacterial load that allows persistence and another that does not. Polyurethane coupons (3.5 cm²) were contaminated once with E. coli in meat exudate before being subjected daily to a cleaning product and a disinfectant, both at half the recommended in-use concentrations, and a further soiling with the exudate. This procedure aimed to model what occurs in harbourage sites. Because previous experiments showed that persistence could not be achieved at 15°C (temperature of slaughter halls), we incubated the coupons at 20°C. Viable cells were determined by ethidium monoazide-qPCR (EMA-qPCR). When the first chemical treatment (CT) was applied to 24-hour biofilms with 5.4 log CFU/cm² cells were no longer detectable after the first week. However, on 66-hour biofilms with 6.7 log CFU/cm², after initially decreasing, E. coli numbers reached 6.6 log CFU/cm² and 8.3 log viable cells/cm² on the 11th day. When E. coli was cultured with a Comamonas testosteroni previously shown to increase E. coli biofilm formation, and subjected to CT on alternate days, E. coli stabilized at 4.6 log CFU/cm² before the CT, from the 5th day of the experiment. The killing and detachment effects of the CT decreased over time and PCR quantification detected a resumption of growth after 2 days (CT on alternate days) or 3 days (daily CT). Intracellular pH (pHi) of individual cells was determined during an experiment in which the CT was applied on alternate days. The proportion of cells with no proton gradient towards the environment (pHi = 5.4) increased after the CT as expected. But during the first week of the experiment only, a further increase in this proportion occurred 24 h after the CT, suggesting that some of the surviving viable but non-culturable cells finally died. This study shows that conditions leading to E. coli O157:H7 persistence are not likely to arise when good refrigeration and hygiene practices are applied, and highlights the usefulness of EMA or PMA-qPCR as a complement to CFU determination in studying bacterial survival after cleaning and disinfection.

KW - Former LIFE faculty

KW - E. coli 0157:H7

KW - Cleaning and disinfection

KW - Persistence

KW - Viable but non-culturable

KW - EMA-qPCR

KW - FRIM

U2 - 10.1016/j.ijfoodmicro.2010.09.002

DO - 10.1016/j.ijfoodmicro.2010.09.002

M3 - Journal article

C2 - 20888655

VL - 144

SP - 96

EP - 103

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

SN - 0168-1605

IS - 1

ER -

ID: 32670169