Sewage sludge amendment and inoculation with plant-parasitic nematodes do not facilitate the internalization of Salmonella Typhimurium LT2 in lettuce plants.

Abstract:

:Contamination of fruits and vegetables with Salmonella is a serious threat to human health. In order to prevent possible contaminations of fresh produce it is necessary to identify the contributing ecological factors. In this study we investigated whether the addition of sewage sludge or the presence of plant-parasitic nematodes foster the internalization of Salmonella enterica serovar Typhimurium LT2 into lettuce plants, posing a potential threat for human health. Greenhouse experiments were conducted to investigate whether the amendment of sewage sludge to soil or the presence of plant-parasitic nematodes Meloidogyne hapla or Pratylenchus crenatus promote the internalization of S. Typhimurium LT2 from soil into the edible part of lettuce plants. Unexpectedly, numbers of cultivable S. Typhimurium LT2 decreased faster in soil with sewage sludge than in control soil but not in root samples. Denaturing gradient gel electrophoresis analysis revealed shifts of the soil bacterial communities in response to sewage sludge amendment and time. Infection and proliferation of nematodes inside plant roots were observed but did not influence the number of cultivable S. Typhimurium LT2 in the root samples or in soil. S. Typhimurium LT2 was not detected in the leaf samples 21 and 49 days after inoculation. The results indicate that addition of sewage sludge, M. hapla or P. crenatus to soil inoculated with S. Typhimurium LT2 did not result in an improved survival in soil or internalization of lettuce plants.

journal_name

Food Microbiol

journal_title

Food microbiology

authors

Fornefeld E,Baklawa M,Hallmann J,Schikora A,Smalla K

doi

10.1016/j.fm.2017.06.011

subject

Has Abstract

pub_date

2018-05-01 00:00:00

pages

111-119

eissn

0740-0020

issn

1095-9998

pii

S0740-0020(16)30917-0

journal_volume

71

pub_type

杂志文章
  • Selection of Algerian lactic acid bacteria for use as antifungal bioprotective cultures and application in dairy and bakery products.

    abstract::In the context of a demand for "preservative-free" food products, biopreservation appears as a promising alternative to either replace or reduce the use of chemical preservatives. The purpose of this study was to evaluate the antifungal activity of a collection of lactic acid bacteria (n = 194), and then to evaluate t...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2019.01.020

    authors: Ouiddir M,Bettache G,Leyva Salas M,Pawtowski A,Donot C,Brahimi S,Mabrouk K,Coton E,Mounier J

    更新日期:2019-09-01 00:00:00

  • Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus.

    abstract::Quality of fermented sausages is affected by acidifying lactic acid bacteria (LAB) and colour- and flavour-promoting coagulase-negative staphylococci (CNS), whether or not used as starter culture. Artisan fermented sausages are often perceived as superior to industrial variants, partially because of the specific micro...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2011.07.005

    authors: Janssens M,Myter N,De Vuyst L,Leroy F

    更新日期:2012-04-01 00:00:00

  • Microbiological characterisation of Robiola di Roccaverano cheese using PCR-DGGE.

    abstract::The aim of this study was the microbiological characterisation of a typical Italian cheese "Robiola di Roccaverano" with Protected Designation of Origin (PDO). Fresh and ripened robiola samples were collected from four artisanal and one industrial producer. Artisanal producers used raw goat's milk and natural fermenta...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2008.04.013

    authors: Bonetta S,Bonetta S,Carraro E,Rantsiou K,Cocolin L

    更新日期:2008-09-01 00:00:00

  • Inhibition of Listeria innocua growth by antimicrobial-producing lactic acid cultures in vacuum-packed cold-smoked salmon.

    abstract::The biopreservative potential of three antimicrobial-producing lactic acid bacteria strains was evaluated on cold-smoked salmon. Lactobacillus casei, Lactobacillus plantarum and Carnobacterium piscicola were added singly or in association to cold-smoked salmon, artificially contaminated with Listeria innocua and store...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2005.12.002

    authors: Vescovo M,Scolari G,Zacconi C

    更新日期:2006-10-01 00:00:00

  • Characterization by culture-dependent and culture-independent methods of the bacterial population of suckling-lamb packaged in different atmospheres.

    abstract::This study offers insight into the dynamics of bacterial populations in fresh cuts of suckling lamb under four different atmospheric conditions: air (A), and three Modified Atmosphere Packaging (MAP) environments, 15%O2/30%CO2/55%N2 (C, commercial), 70%O2/30%CO2 (O), and 15%O2/85%CO2 (H) for 18 days. Microbial analyse...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2013.05.005

    authors: Osés SM,Diez AM,Melero B,Luning PA,Jaime I,Rovira J

    更新日期:2013-12-01 00:00:00

  • Contamination of yellow-feathered broiler carcasses: Microbial diversity and succession during processing.

    abstract::The processing environment of broiler processing plants is a potential major source of bacterial contamination of broiler carcasses. This study investigated the effect of processing water and processing time on the microbial diversity of yellow-feathered broiler carcasses at select stages of slaughter during one comme...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2019.04.006

    authors: Wang H,Qin X,Mi S,Li X,Wang X,Yan W,Zhang C

    更新日期:2019-10-01 00:00:00

  • Effect of temperature on the growth of Staphylococcus aureus in ready-to-eat cooked rice with pork floss.

    abstract::Cooked rice with pork floss (CRPF) wrapped in dried seaweed is one of the most popular ready-to-eat (RTE) foods in many Asian countries, particularly in Taiwan. The products are susceptible to Staphylococcus aureus contamination and temperature abuse during manufacturing, distribution, and storage. The objective of th...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2019.103374

    authors: Lu KH,Sheen YJ,Huang TP,Kao SH,Cheng CL,Hwang CA,Sheen S,Huang L,Sheen LY

    更新日期:2020-08-01 00:00:00

  • Controlled fermentation of kimchi using naturally occurring antimicrobial agents.

    abstract::Kimchi is a traditional Korean fermented food. Since it ferments continuously during distribution and storage, the extension of shelf life by preventing over-acidification is a major concern in the kimchi industry. One of the most frequently attempted ways to delay fermentation is to add naturally occurring antimicrob...

    journal_title:Food microbiology

    pub_type: 杂志文章,评审

    doi:10.1016/j.fm.2012.05.007

    authors: Kim J,Bang J,Beuchat LR,Kim H,Ryu JH

    更新日期:2012-10-01 00:00:00

  • Evaluation of fingerprinting techniques to assess genotype variation among Zygosaccharomyces strains.

    abstract::Molecular typing techniques are key tools in surveillance of food spoilage yeasts, in investigations on intra-species population diversity, and in tracing selected starters during fermentation. Unlike previous works on strain typing of Zygosaccharomyces spoilage species, here Zygosaccharomyces mellis and the Zygosacch...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2017.11.019

    authors: Dakal TC,Solieri L,Giudici P

    更新日期:2018-06-01 00:00:00

  • Reduction by gaseous ozone of Salmonella and microbial flora associated with fresh-cut cantaloupe.

    abstract::This research investigates the efficacy of gaseous ozone, applied under partial vacuum in a controlled reaction chamber, for the elimination of Salmonella inoculated on melon rind. The performance of high dose, short duration treatment with gaseous ozone, in this pilot system, on the microbial and sensory quality of f...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2008.02.006

    authors: Selma MV,Ibáñez AM,Cantwell M,Suslow T

    更新日期:2008-06-01 00:00:00

  • Effect of Saccharomyces cerevisiae, Torulaspora delbrueckii and malolactic fermentation on fermentation kinetics and sensory property of black raspberry wines.

    abstract::Alcoholic fermentation (AF) and malolactic fermentation (MLF) both have significant influence on the production of black raspberry wine. In this study, three microbes associated with AF and MLF including S. cerevisiae, T. delbrueckii and O. oeni were used to investigate their combined effect on basic compositional, vo...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2020.103551

    authors: Liu W,Li H,Jiang D,Zhang Y,Zhang S,Sun S

    更新日期:2020-10-01 00:00:00

  • Isolation and characterization of tetracycline-resistant Citrobacter spp. from catfish.

    abstract::Fifty-two tetracycline-resistant Citrobacter spp. strains were isolated from farm-raised catfish. Morphological and biochemical characteristics indicated that 38 of the 52 citrobacters were Citrobacter freundii, 7 were C. amalonaticus and 7 were C. braakii. All isolates were resistant to multiple antibiotics. Polymera...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2007.07.008

    authors: Nawaz M,Khan AA,Khan S,Sung K,Steele R

    更新日期:2008-02-01 00:00:00

  • Inactivation kinetics of beer spoilage bacteria (Lactobacillus brevis, Lactobacillus casei, and Pediococcus damnosus) during acid washing of brewing yeast.

    abstract::This work aimed to estimate the inactivation kinetic parameters of four potential beer spoilage bacteria (Lactobacillus brevis DSM 6235, Lactobacillus casei ATCC 334, Pediococcus damnosus DSM 20289 and Pediococcus damnosus ATCC 29358) inoculated in brewing yeast submitted to acid washing with purposes of yeast recycle...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2020.103513

    authors: Munford ARG,Chaves RD,Sant'Ana AS

    更新日期:2020-10-01 00:00:00

  • Evaluation of physiological properties of yeast strains isolated from olive oil and their in vitro probiotic trait.

    abstract::Virgin olive oil contains a biotic fraction represented by rich microbiota, including yeasts. The aim of this study was to investigate some physiological properties and the in vitro probiotic potential of yeast strains previously isolated from Italian virgin olive oil. Eleven yeast strains belonging to the species Can...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2018.10.016

    authors: Zullo BA,Ciafardini G

    更新日期:2019-04-01 00:00:00

  • The evaluation of gamma irradiation and cold storage for the reduction of Campylobacter jejuni in chicken livers.

    abstract::Recent outbreaks of Campylobacter mediated disease attributed to undercooked chicken livers have highlighted a continuing need for methods to reduce Campylobacter numbers in these types of food products. In this study, gamma irradiation is evaluated for its effectiveness in reducing Campylobacter jejuni numbers in exp...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2019.02.014

    authors: Gunther NW 4th,Abdul-Wakeel A,Scullen OJ,Sommers C

    更新日期:2019-09-01 00:00:00

  • Sourdough products for convenient use in baking.

    abstract::Sourdough fermentations require a specific knowledge on the effects of process parameters, raw materials and micro-organisms in order to obtain a specific, reproducible sourdough and bread quality. This knowledge is not necessarily available in bakeries. Sourdough starter cultures, either active sourdoughs (Reinzuchts...

    journal_title:Food microbiology

    pub_type: 杂志文章,评审

    doi:10.1016/j.fm.2006.07.010

    authors: Brandt MJ

    更新日期:2007-04-01 00:00:00

  • Microcalorimetric study of the growth of bacterial colonies of Lactococcus lactis IL1403 in agar gels.

    abstract::Growth of Lactococcus lactis IL1403 in solid agar gels and liquid cultures at different glucose concentrations of 2, 10 and 20 g/L and different inoculation rates from 10(0) to 10(6) cfu/mL with the 10-fold increment was studied using thermal activity monitor TAM III. In parallel to calorimetric measurements the chang...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2011.08.018

    authors: Kabanova N,Stulova I,Vilu R

    更新日期:2012-02-01 00:00:00

  • Bio-molecular characterisation of indigenous Oenococcus oeni strains from Negroamaro wine.

    abstract::The variation in the coding capacity within Oenococcus oeni can have a significant impact on wine quality. The detection of several genes involved in important metabolic pathways (i.e. citrate, sulphur and arginine metabolisms) was performed on 10 indigenous O. oeni strains from Negroamaro wine, a red table wine (Apul...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2014.02.004

    authors: Cappello MS,De Domenico S,Logrieco A,Zapparoli G

    更新日期:2014-09-01 00:00:00

  • Suitability of centrifuge water for detecting the presence of Escherichia coli versus finished fresh-cut lettuce testing.

    abstract::Fresh produce causes most foodborne outbreaks in the USA, and it is also considered a hazardous food product in other areas of the world such as Europe. The outbreaks attributed to fresh produce increase the focus of producers on hygiene to minimize exposure to food hazards. The fresh produce industry has the urgent n...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2019.103271

    authors: López-Gálvez F,Gil MI,Andújar S,Allende A

    更新日期:2019-12-01 00:00:00

  • Assessment of microbial risk during Australian industrial practices for Escherichia coli O157:H7 in fresh cut-cos lettuce: A stochastic quantitative approach.

    abstract::Escherichia coli O157:H7 risk associated with the consumption of fresh cut-cos lettuce during Australian industrial practices was assessed. A probabilistic risk assessment model was developed and implemented in the @Risk software by using the Monte Carlo simulation technique with 1,000,000 iterations. Australian preha...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2020.103691

    authors: Bozkurt H,Bell T,van Ogtrop F,Phan-Thien KY,McConchie R

    更新日期:2021-05-01 00:00:00

  • Model for Listeria monocytogenes inactivation by high hydrostatic pressure processing in Spanish chorizo sausage.

    abstract::A central composite design was implemented to study the effect of three factors on HHP-induced L. monocytogenes inactivation in Spanish chorizo sausage, in order to increase its effectiveness: product aw (0.79-0.92), pressure intensities (349-600 MPa, at 18 °C) and holding time (0-12.53 min). Response surface methodol...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2017.07.012

    authors: Rubio B,Possas A,Rincón F,García-Gímeno RM,Martínez B

    更新日期:2018-02-01 00:00:00

  • Novel Streptococcus infantarius subsp. infantarius variants harboring lactose metabolism genes homologous to Streptococcus thermophilus.

    abstract::Streptococcus infantarius subsp. infantarius belongs to the Streptococcus bovis/Streptococcus equinus complex (SBSEC) commonly associated with human and animal infections. We elucidated the lactose metabolism of S. infantarius subsp. infantarius predominant in African fermented milk products. S. infantarius subsp. inf...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2012.02.001

    authors: Jans C,Gerber A,Bugnard J,Njage PM,Lacroix C,Meile L

    更新日期:2012-08-01 00:00:00

  • The role of iturin A from B. amyloliquefaciens BUZ-14 in the inhibition of the most common postharvest fruit rots.

    abstract::The aim of this work was to elucidate the role of the secondary metabolites produced by B. amyloliquefaciens BUZ-14 against B. cinerea, M. fructicola, M. laxa, P. digitatum, P. italicum and P. expansum both in vitro and in planta. The entire cell free supernatant (CFS) and the lipopeptide fraction (LPF) showed similar...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2019.01.010

    authors: Calvo H,Mendiara I,Arias E,Blanco D,Venturini ME

    更新日期:2019-09-01 00:00:00

  • Isolation and characterisation of a novel Podoviridae-phage infecting Weissella cibaria N 22 from Nham, a Thai fermented pork sausage.

    abstract::A novel Podoviridae lactic acid bacteria (LAB) phage from Nham, a Thai fermented pork sausage, is reported. From a total of 36 samples, 41 isolates of LAB were obtained and employed as hosts for the isolation of phages. From these LAB, only one phage, designated Φ 22, was isolated. The lactic acid bacterial isolate na...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2010.10.011

    authors: Pringsulaka O,Patarasinpaiboon N,Suwannasai N,Atthakor W,Rangsiruji A

    更新日期:2011-05-01 00:00:00

  • Campylobacter and Salmonella in raw red meats in the United Kingdom: prevalence, characterization and antimicrobial resistance pattern, 2003-2005.

    abstract::The prevalence of Campylobacter and Salmonella was assessed in 3959 raw red meats in the UK during 2003-2005. Meats were more frequently contaminated with Campylobacter (7.2%) than with Salmonella (2.4%). Lamb and other meats (e.g. mutton, rabbit) exhibited the highest contamination from Campylobacter (12.6% and 19.8%...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2008.01.001

    authors: Little CL,Richardson JF,Owen RJ,de Pinna E,Threlfall EJ

    更新日期:2008-05-01 00:00:00

  • Decreased biofilm formation by planktonic cells of Listeria monocytogenes in the presence of sodium hypochlorite.

    abstract::The objective of this study was to determine if the adaptation at planktonic stage to subinhibitory concentrations (SIC) of sodium hypochlorite (NaOCl) could modulate the biofilm forming ability of five Listeria monocytogenes strains V7, Scott A, FSL-N1-227, FSL F6-154 and ATCC 19116 representing serotypes 1/2a, 4b an...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2020.103714

    authors: Bansal M,Dhowlaghar N,Nannapaneni R,Kode D,Chang S,Sharma CS,McDaniel C,Kiess A

    更新日期:2021-06-01 00:00:00

  • Isolation and characterization of acid-sensitive mutants of Pediococcus acidilactici.

    abstract::Acid-sensitive mutants of Pediococcus acidilactici BCC 9545, a starter culture of the Thai fermented pork sausage nham, were isolated as spontaneous neomycin resistant mutants. The mutants generally produced less acid and acidified the culture media less than the parent strain in a 72 h culturing period. Interestingly...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2008.08.006

    authors: Kurdi P,Smitinont T,Valyasevi R

    更新日期:2009-02-01 00:00:00

  • Combined treatments of high-pressure with the lactoperoxidase system or lactoferrin on the inactivation of Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 in beef carpaccio.

    abstract::The effect of high hydrostatic pressure (HHP) treatments in combination with the lactoperoxidase system (LPOS) or activated lactoferrin (ALF) on Listeria monocytogenes, Salmonella enterica subsp. enterica serovar Enteritidis and Escherichia coli O157:H7 was investigated in cured beef carpaccio stored at 8 °C or 22 °C ...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2014.01.010

    authors: Bravo D,de Alba M,Medina M

    更新日期:2014-08-01 00:00:00

  • Fast identification of wine related lactic acid bacteria by multiplex PCR.

    abstract::The microflora of must and wine consists of yeasts, acetic acid bacteria and lactic acid bacteria (LAB). The latter group plays an important role for wine quality. The malolactic fermentation carried out by LAB leads to deacidification and stabilisation of wines. Nevertheless, LAB are often associated with wine spoila...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2012.08.011

    authors: Petri A,Pfannebecker J,Fröhlich J,König H

    更新日期:2013-02-01 00:00:00

  • Biocide tolerance, phenotypic and molecular response of lactic acid bacteria isolated from naturally-fermented Aloreña table to different physico-chemical stresses.

    abstract::Lactic acid bacteria (LAB) isolated throughout the fermentation process of Aloreña table olives were found to be resistant at least to three antibiotics (Casado Muñoz et al., 2014); however, most were sensitive to the biocides tested in this study (with minimum inhibitory concentrations [MIC] below the epidemiological...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2016.06.013

    authors: Casado Muñoz Mdel C,Benomar N,Lavilla Lerma L,Knapp CW,Gálvez A,Abriouel H

    更新日期:2016-12-01 00:00:00