Transfer and internalisation of Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium in cabbage cultivated on contaminated manure-amended soil under tropical field conditions in Sub-Saharan Africa.

Abstract:

:Surface contamination and internalisation of Escherichia coli O157:H7 and Salmonella Typhimurium in cabbage leaf tissues at harvest (120 days post-transplantation) following amendment of contaminated bovine manure to soil at different times during crop cultivation were investigated under tropical field conditions in the Central Agro-Ecological Zone of Uganda. Fresh bovine manure inoculated with rifampicin-resistant derivatives of non-virulent strains of E. coli O157:H7 and S. Typhimurium was incorporated into the soil to achieve inoculum concentrations of 4 and 7 log CFU/g at the point of transplantation, 56 or 105 days post-transplantation of cabbage seedlings. Frequent sampling of the soil enabled the accurate identification of the survival kinetics in soil, which could be described by the Double Weibull model in all but one of the cases. The persistence of 4 log CFU/g E. coli O157:H7 and S. Typhimurium in the soil was limited, i.e. only inocula applied 105 days post-transplantation were still present at harvest. Moreover, no internalisation in cabbage leaf tissues was observed. In contrast, at the 7 log CFU/g inoculum level, E. coli O157:H7 and S. Typhimurium survived in the soil throughout the cultivation period. All plants (18/18) examined for leaf contamination were positive for E. coli O157:H7 at harvest irrespective of the time of manure application. A similar incidence of leaf contamination was found for S. Typhimurium. On the other hand, only plants (18/18) cultivated on soil amended with contaminated manure at the point of transplantation showed internalised E. coli O157:H7 and S. Typhimurium at harvest. These results demonstrate that under tropical field conditions, the risk of surface contamination and internalisation of E. coli O157:H7 and S. Typhimurium in cabbage leaf tissues at harvest depend on the inoculum concentration and the time of manure application. Moreover, the internalisation of E. coli O157:H7 and S. Typhimurium in cabbage leaf tissues at harvest seems to be limited to the worst case situation, i.e., when highly contaminated manure is introduced into the soil at the time of transplantation of cabbage seedlings.

journal_name

Int J Food Microbiol

authors

Ongeng D,Vasquez GA,Muyanja C,Ryckeboer J,Geeraerd AH,Springael D

doi

10.1016/j.ijfoodmicro.2011.01.018

subject

Has Abstract

pub_date

2011-01-31 00:00:00

pages

301-10

issue

1

eissn

0168-1605

issn

1879-3460

pii

S0168-1605(11)00025-0

journal_volume

145

pub_type

杂志文章
  • Microbial systems biology: new frontiers open to predictive microbiology.

    abstract::The field of Systems Biology is a rapidly evolving area of research. It follows on from the previous experimental and theoretical 'omics' revolution in biology. Now that we have through the use of these tools many 'indices' of biological systems available the next step is to actually start composing the systems that t...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章,评审

    doi:10.1016/j.ijfoodmicro.2008.04.029

    authors: Brul S,Mensonides FI,Hellingwerf KJ,Teixeira de Mattos MJ

    更新日期:2008-11-30 00:00:00

  • Microbial analyses of traditional Italian salami reveal microorganisms transfer from the natural casing to the meat matrix.

    abstract::In this study the bacterial biodiversity, during the maturation process of traditional sausages (Salame Mantovano), produced with two different kinds of casing (hog middle or "Crespone" and hog bung or "Gentile"), was investigated by means of culture-dependent and -independent methods. In order to assess the natural v...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2015.04.029

    authors: Pisacane V,Callegari ML,Puglisi E,Dallolio G,Rebecchi A

    更新日期:2015-08-17 00:00:00

  • Thermal inactivation of human norovirus surrogates in oyster homogenate.

    abstract::Human norovirus (HNV) is the most frequent causative agent of foodborne diseases in the US. Raw and undercooked oysters are commonly associated with outbreaks caused by HNV. Many guidelines recommend that shucked oysters be boiled for at least 3 min, but it is not clear this thermal treatment can inactivate HNV. The o...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2018.05.013

    authors: Shao L,Chen H,Hicks D,Wu C

    更新日期:2018-09-20 00:00:00

  • Modelling the effect of sub(lethal) heat treatment of Bacillus subtilis spores on germination rate and outgrowth to exponentially growing vegetative cells.

    abstract::Spores of Bacillus subtilis were subjected to relatively mild heat treatments in distilled water and properties of these spores were studied. These spores had lost all or part of their dipicolinic acid (DPA) depending on the severity of the heat treatment. Even after relatively mild heat treatments these spore lost al...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2008.08.023

    authors: Smelt JP,Bos AP,Kort R,Brul S

    更新日期:2008-11-30 00:00:00

  • Prevalence of Clostridium botulinum types B, E and F in faecal samples from Swedish cattle.

    abstract::Faeces were collected from 60 cows at three slaughterhouses situated in southern and central Sweden. The faecal samples were collected during two sampling periods over the year, summer and winter. All samples were analysed for the presence of Clostridium botulinum spores, according to a combined selection and enrichme...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/s0168-1605(02)00255-6

    authors: Dahlenborg M,Borch E,Rådström P

    更新日期:2003-04-25 00:00:00

  • Real-time polymerase chain reaction for the quantitative detection of tetA and tetB bacterial tetracycline resistance genes in food.

    abstract::A new, rapid, sensitive and specific method was developed to directly detect and quantify tetA and tetB in food. Both tet genes are two of the most frequently present tetracycline resistance genes in gram-negative bacteria. A set of primers and Taqman probes was designed for each gene. The standard curves were perform...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2011.02.026

    authors: Guarddon M,Miranda JM,Rodríguez JA,Vázquez BI,Cepeda A,Franco CM

    更新日期:2011-04-29 00:00:00

  • Influence of Fusarium avenaceum infections on barley malt: Monitoring changes in the albumin fraction of barley during the malting process.

    abstract::Fusarium spp. are ubiquitous field pathogens, which are known to affect quality characteristics of cereals. Infections with Fusarium pathogens in brewing cereals are problematic and augur for a poor malt quality. The negative effects of Fusarium infections are various. Besides causing agronomic losses, kernel discolor...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2018.12.026

    authors: Geißinger C,Whitehead I,Hofer K,Heß M,Habler K,Becker T,Gastl M

    更新日期:2019-03-16 00:00:00

  • The influence of process parameters for the inactivation of Listeria monocytogenes by pulsed electric fields.

    abstract::The influence of the electric field strength, the treatment time, the total specific energy and the conductivity of the treatment medium on the Listeria monocytogenes inactivation by pulsed electric fields (PEF) has been investigated. L. monocytogenes inactivation increased with the field strength, treatment time and ...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/s0168-1605(03)00056-4

    authors: Alvarez I,Pagán R,Condón S,Raso J

    更新日期:2003-10-15 00:00:00

  • Use of a probiotic Bifidobacterium in a dry food matrix, an in vivo study.

    abstract::Probiotics are commonly included in dairy products. These products require cold storage and transportation, which limits their use. Here, we describe the inclusion of the probiotic strain Bifidobacterium lactis Bb-12 in a dry food matrix, an oat-based cereal bar, and its detection in faeces after consumption of this p...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2004.03.015

    authors: Ouwehand AC,Kurvinen T,Rissanen P

    更新日期:2004-08-15 00:00:00

  • Quantification of microbial populations associated with the manufacture of vacuum-packaged, smoked vienna sausages.

    abstract::Sources of contamination of vacuum-packaged vienna sausages by spoilage microorganisms were examined in a meat-processing plant. Microbial numbers present in the environment, on working surfaces and workers' hands and aprons were quantified by plate counting on selective media. Product line samples were taken at criti...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/0168-1605(91)90081-y

    authors: Dykes GA,Cloete TE,von Holy A

    更新日期:1991-08-01 00:00:00

  • Time-dependent persistence of enhanced immune response by a potential probiotic strain Lactobacillus paracasei subsp. paracasei NTU 101.

    abstract::The possible time-dependent role of lactic acid bacteria (LAB) in immunomodulation was investigated in BALB/c mice fed daily with Lactobacillus paracasei subsp. paracasei NTU 101 (10(8) colony forming units) for 3, 6, and 9 weeks, and following feeding with Lactobacillus-free food for a further 7 days. We observed up-...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2008.08.009

    authors: Tsai YT,Cheng PC,Fan CK,Pan TM

    更新日期:2008-12-10 00:00:00

  • PCR-denaturing gradient gel electrophoresis analysis of microbial community in soy-daddawa, a Nigerian fermented soybean (Glycine max (L.) Merr.) condiment.

    abstract::Soy-daddawa, a fermented soybean (Glycine max (L.) Merr.) condiment, plays a significant role in the culinary practice of West Africa. It is essential to understand the microbial community of soy-daddawa for a successful starter culture application. This study investigated the microbial community structure of soy-dadd...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2016.01.003

    authors: Ezeokoli OT,Gupta AK,Mienie C,Popoola TO,Bezuidenhout CC

    更新日期:2016-03-02 00:00:00

  • Rapid Endospore Viability Assay of Clostridium sporogenes spores.

    abstract::A rapid Endospore Viability Assay (EVA), previously developed for Bacillus spores, was modified for enumeration of germinable Clostridium sporogenes spores. The EVA is based on the detection of dipicolinic acid (DPA), which is released during stage I germination and quantified by terbium (III) ion Tb-DPA luminescence....

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2009.04.024

    authors: Yang WW,Ponce A

    更新日期:2009-08-15 00:00:00

  • Screening of various foodstuffs for occurrence of Coxiella burnetii in Switzerland.

    abstract::The epidemiology of Q-fever in Switzerland is largely unknown. For this reason, a screening programme for the presence of Coxiella burnetii in bulk milk samples from cows, sheep and goats and in shell eggs produced in and imported into Switzerland was conducted. In total, 17 of 359 (4.7%) of analysed bovine milk sampl...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2007.03.001

    authors: Fretz R,Schaeren W,Tanner M,Baumgartner A

    更新日期:2007-05-30 00:00:00

  • Use of indirect conductimetry to predict the growth of spoilage yeasts, with special consideration of Zygosaccharomyces bailii.

    abstract::In recent years, modeling for the purpose of predicting microbiological spoilage of foods has gained much interest. Predictive modeling requires a concentrated mathematical and experimental approach; to collect data of adequate quality is a technically demanding task when several experimental parameters are involved. ...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/0168-1605(94)90166-x

    authors: Deak T,Beuchat LR

    更新日期:1994-11-01 00:00:00

  • Selection and validation of reference genes for quantitative real-time PCR studies during Saccharomyces cerevisiae alcoholic fermentation in the presence of sulfite.

    abstract::Sulfur dioxide is extensively used during industrial fermentations and contributes to determine the harsh conditions of winemaking together with low pH, high sugar content and increasing ethanol concentration. Therefore the presence of sulfite has to be considered in yeast gene expression studies to properly understan...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2015.08.012

    authors: Nadai C,Campanaro S,Giacomini A,Corich V

    更新日期:2015-12-23 00:00:00

  • Munkoyo beverage, a traditional Zambian fermented maize gruel using Rhynchosia root as amylase source.

    abstract::A typical munkoyo beverage was made by fermenting Rhynchosia heterophylla root extract-cooked maize meal mixture with Lactobacillus confusus LZI and Saccharomyces cerevisiae YZ20. The fermented munkoyo beverage had a pH of 3.3, lactic acid content of 60 mmol/l, ethanol 320-410 mmol/l and a characteristic 'munkoyo' aro...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/s0168-1605(96)01195-6

    authors: Zulu RM,Dillon VM,Owens JD

    更新日期:1997-03-03 00:00:00

  • Production and partial characterization of exopolysaccharides produced by two Lactobacillus suebicus strains isolated from cider.

    abstract::Many lactic acid bacteria synthesize extracellular polysaccharides (exopolysaccharides, EPSs) with a large variation in structure and potential functional properties. Although EPS production can produce detrimental effects in alcoholic beverages, these polymers play an important role in the rheological behavior and te...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2015.07.012

    authors: Ibarburu I,Puertas AI,Berregi I,Rodríguez-Carvajal MA,Prieto A,Dueñas MT

    更新日期:2015-12-02 00:00:00

  • New developments in chromogenic and fluorogenic culture media.

    abstract::This review describes some recent developments in chromogenic and fluorogenic culture media in microbiological diagnostic. The detection of beta-D-glucuronidase (GUD) activity for enumeration of Escherichia coli is well known. E. coli O157:H7 strains are usually GUD-negative and do not ferment sorbitol. These characte...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章,评审

    doi:10.1016/s0168-1605(00)00312-3

    authors: Manafi M

    更新日期:2000-09-25 00:00:00

  • Molecular characteristics of extended-spectrum β-lactamase/AmpC-producing Salmonella enterica serovar Virchow isolated from food-producing animals during 2010-2017 in South Korea.

    abstract::Global dissemination of non-typhoidal Salmonella producing extended-spectrum β-lactamase (ESBL) is a public-health concern. Recently, the prevalence of Salmonella spp. resistant to third-generation cephalosporins has been increasing in food-producing animals in Korea. In this study, we investigated resistance mechanis...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2020.108572

    authors: Na SH,Moon DC,Kang HY,Song HJ,Kim SJ,Choi JH,Yoon JW,Yoon SS,Lim SK

    更新日期:2020-06-02 00:00:00

  • Effect of low-dose irradiation on growth of and toxin production by Staphylococcus aureus and Bacillus cereus in roast beef and gravy.

    abstract::The effect of irradiation (2 kGy) on growth of and toxin production by Staphylococcus aureus and Bacillus cereus in roast beef and gravy during storage at abuse temperatures (15 and 22 degrees C) was assessed by inoculation studies. Irradiation resulted in a 3-4 log10 reduction in numbers of both pathogens. Whenever B...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/0168-1605(93)90004-z

    authors: Grant IR,Nixon CR,Patterson MF

    更新日期:1993-03-01 00:00:00

  • Cold-shock proteins affect desiccation tolerance, biofilm formation and motility in Listeria monocytogenes.

    abstract::Listeria monocytogenes is a foodborne pathogen whose biofilm formation and desiccation tolerance may contribute to its survival in the food industry. L. monocytogenes possesses three cold-shock domain family proteins (CspA, CspB and CspD) known to be essential for adaptation against various food-relevant stress condit...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2020.108662

    authors: Kragh ML,Muchaamba F,Tasara T,Truelstrup Hansen L

    更新日期:2020-09-16 00:00:00

  • A rapid mechanical lysing procedure for routine analysis of plasmids from lactobacilli, isolated from sourdoughs.

    abstract::Variations in cell wall composition of lactobacilli complicate attempts to standardize plasmid detection on the basis of enzymatic lysing procedures. Mechanical disruption of cell walls by a horizontal mixer-mill proved to be more effective, rapid and reproducible. In order to judge the risk of damaging plasmid deoxyr...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/0168-1605(94)00168-5

    authors: Reinkemeier M,Röcken W,Leitzmann C

    更新日期:1996-02-01 00:00:00

  • Detection of viable Escherichia coli O157:H7 in ground beef by propidium monoazide real-time PCR.

    abstract::Escherichia coli O157:H7 associated with food has caused many serious public health problems in recent years. However, only viable cells of this pathogen can cause infections, and false-positive detection caused by dead cells can lead to unnecessary product recalls. The objective of this study was to develop and optim...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2013.10.026

    authors: Liu Y,Mustapha A

    更新日期:2014-01-17 00:00:00

  • In vitro inhibition of postharvest pathogens of fruit and control of gray mold of strawberry and green mold of citrus by aureobasidin A.

    abstract::Aureobasidin A (AbA), an antifungal cyclic depsipeptide antibiotic produced by Aureobasidium pullulans R106, has previously been shown to be effective against a wide range of fungi and protozoa. Here we report the inhibitory effects of AbA on spore germination, germ tuber elongation and hyphal growth of five pathogeni...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2007.07.054

    authors: Liu X,Wang J,Gou P,Mao C,Zhu ZR,Li H

    更新日期:2007-11-01 00:00:00

  • Transcription profiling of interactions between Lactococcus lactis subsp. cremoris SK11 and Lactobacillus paracasei ATCC 334 during Cheddar cheese simulation.

    abstract::The starter cultures (Lactococcus sp.) and non-starter lactic acid bacteria (mostly Lactobacillus spp.) are essential to flavor development of Cheddar cheese. The aim of this study was to elucidate the transcriptional interaction between Lactococcus lactis subsp. cremoris SK11 and Lactobacillus paracasei ATCC 334 in m...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2014.03.004

    authors: Desfossés-Foucault É,LaPointe G,Roy D

    更新日期:2014-05-16 00:00:00

  • Modeling the growth of Lactobacillus viridescens under non-isothermal conditions in vacuum-packed sliced ham.

    abstract::Lactic acid bacteria (LAB) are responsible for spoiling vacuum-packed meat products, such as ham. Since the temperature is the main factor affecting the microbial dynamic, the use of mathematical models describing the microbial behavior into a non-isothermal environment can be very useful for predicting food shelf lif...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2016.05.014

    authors: Silva NB,Longhi DA,Martins WF,Laurindo JB,Aragão GM,Carciofi BA

    更新日期:2017-01-02 00:00:00

  • Prevalence of antimicrobial resistance of non-typhoidal Salmonella serovars in retail aquaculture products.

    abstract::Aquaculture products can become sources of Salmonella by exposure to contaminated water or through processing practices, thus representing a public health hazard. A study was conducted on Salmonella contamination in aquaculture products sampled from marketplaces and retailers in Shanghai, China. A total of 730 samples...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2015.04.019

    authors: Zhang J,Yang X,Kuang D,Shi X,Xiao W,Zhang J,Gu Z,Xu X,Meng J

    更新日期:2015-10-01 00:00:00

  • Efficacy of direct plating media for recovering Listeria monocytogenes from foods.

    abstract::Studies were done to evaluate 14 direct plating media for their suitability to recover Listeria monocytogenes strain Scott A from pasteurized whole milk, chocolate ice cream mix, Brie cheese and raw cabbage. Healthy cells were inoculated into foods to achieve viable populations of 10(2), 10(4), or 10(6) cells/ml(g). B...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/0168-1605(90)90062-a

    authors: Golden DA,Brackett RE,Beuchat LR

    更新日期:1990-03-01 00:00:00

  • Mycoflora of paddy and milled rice produced in the region of northeastern Argentina and southern Paraguay.

    abstract::Thirty samples of paddy rice and twenty-five of milled rice were obtained from processing centers located in two northern Provinces of Argentina and one southern Province of Paraguay. Contaminating fungi were enumerated by direct plating on dichloran rose bengal chloramphenicol agar and oxytetracycline glucose yeast e...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/s0168-1605(97)00066-4

    authors: Tonon SA,Marucci RS,Jerke G,García A

    更新日期:1997-07-22 00:00:00