X-ray irradiation inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes on sliced cheese and its bactericidal mechanisms

In the last two decades several foodborne disease outbreaks associated with cheese products were reported. The objective of this study was to investigate the efficacy of X-ray irradiation for the inactivation of foodborne pathogens on sliced cheese and to elucidate the underlying mechanisms of the l...

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Veröffentlicht in:International journal of food microbiology 2019-01, Vol.289, p.127-133
Hauptverfasser: Park, Ji-Sook, Ha, Jae-Won
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description In the last two decades several foodborne disease outbreaks associated with cheese products were reported. The objective of this study was to investigate the efficacy of X-ray irradiation for the inactivation of foodborne pathogens on sliced cheese and to elucidate the underlying mechanisms of the lethal effect. In addition, the effect of the X-ray irradiation on product quality was determined. A mixed culture containing Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes was inoculated on the surfaces of cheese slices. The inoculated samples were re-packaged and treated with 0, 0.2, 0.4, 0.6, and 0.8 kGy of X-ray radiation. Approximately 5 log reductions in the viability of the three pathogens on samples were achieved at an irradiation dose of 0.6 kGy. Furthermore, the color values (L*, a*, and b*) and texture parameters of sliced cheeses were not altered significantly (all P > 0.05) after treatment at the maximum dose of 0.8 kGy. Various fluorescence staining methods were utilized to analyze the bactericidal mechanisms. The analyses confirmed that levels of depolarization of cell membranes, generation of reactive oxygen species, and intracellular enzyme inactivation were strongly related to the trends of microbial inactivation. The results of the present study suggest that X-ray irradiation may be an innovative antimicrobial intervention for various post-packaged dairy food products. •Availability of X-ray as a post-packaging disinfection method for sliced cheese was evaluated.•Three major foodborne pathogens on packaged sliced cheese were significantly inactivated by X-ray irradiation.•X-ray irradiation up to 0.8 kGy did not significantly influence on quality of sliced cheese.•The mechanisms of the bactericidal action of X-ray were elucidated.
doi_str_mv 10.1016/j.ijfoodmicro.2018.09.011
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The objective of this study was to investigate the efficacy of X-ray irradiation for the inactivation of foodborne pathogens on sliced cheese and to elucidate the underlying mechanisms of the lethal effect. In addition, the effect of the X-ray irradiation on product quality was determined. A mixed culture containing Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes was inoculated on the surfaces of cheese slices. The inoculated samples were re-packaged and treated with 0, 0.2, 0.4, 0.6, and 0.8 kGy of X-ray radiation. Approximately 5 log reductions in the viability of the three pathogens on samples were achieved at an irradiation dose of 0.6 kGy. Furthermore, the color values (L*, a*, and b*) and texture parameters of sliced cheeses were not altered significantly (all P &gt; 0.05) after treatment at the maximum dose of 0.8 kGy. Various fluorescence staining methods were utilized to analyze the bactericidal mechanisms. The analyses confirmed that levels of depolarization of cell membranes, generation of reactive oxygen species, and intracellular enzyme inactivation were strongly related to the trends of microbial inactivation. The results of the present study suggest that X-ray irradiation may be an innovative antimicrobial intervention for various post-packaged dairy food products. •Availability of X-ray as a post-packaging disinfection method for sliced cheese was evaluated.•Three major foodborne pathogens on packaged sliced cheese were significantly inactivated by X-ray irradiation.•X-ray irradiation up to 0.8 kGy did not significantly influence on quality of sliced cheese.•The mechanisms of the bactericidal action of X-ray were elucidated.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/j.ijfoodmicro.2018.09.011</identifier><identifier>PMID: 30240983</identifier><language>eng</language><publisher>Netherlands: Elsevier B.V</publisher><subject>Bacteria ; Cell culture ; Cell membranes ; Cheese ; Cheese - microbiology ; Colony Count, Microbial ; Dairy product ; Dairy products ; Deactivation ; Depolarization ; E coli ; Escherichia coli ; Escherichia coli O157 - physiology ; Escherichia coli O157 - radiation effects ; Fluorescence ; Food Microbiology - methods ; Foodborne diseases ; Foodborne pathogen ; Foodborne pathogens ; Inactivation ; Ionizing radiation ; Irradiation ; Listeria ; Listeria monocytogenes ; Listeria monocytogenes - physiology ; Listeria monocytogenes - radiation effects ; Mechanism ; Microbial Viability - radiation effects ; Microorganisms ; Mixed culture ; Outbreaks ; Packaged food ; Pathogens ; Radiation dosage ; Reactive oxygen species ; Salmonella ; Salmonella typhimurium - physiology ; Salmonella typhimurium - radiation effects ; Sliced cheese ; Viability ; X ray irradiation ; X-ray ; X-Rays</subject><ispartof>International journal of food microbiology, 2019-01, Vol.289, p.127-133</ispartof><rights>2018 Elsevier B.V.</rights><rights>Copyright © 2018 Elsevier B.V. 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The objective of this study was to investigate the efficacy of X-ray irradiation for the inactivation of foodborne pathogens on sliced cheese and to elucidate the underlying mechanisms of the lethal effect. In addition, the effect of the X-ray irradiation on product quality was determined. A mixed culture containing Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes was inoculated on the surfaces of cheese slices. The inoculated samples were re-packaged and treated with 0, 0.2, 0.4, 0.6, and 0.8 kGy of X-ray radiation. Approximately 5 log reductions in the viability of the three pathogens on samples were achieved at an irradiation dose of 0.6 kGy. Furthermore, the color values (L*, a*, and b*) and texture parameters of sliced cheeses were not altered significantly (all P &gt; 0.05) after treatment at the maximum dose of 0.8 kGy. Various fluorescence staining methods were utilized to analyze the bactericidal mechanisms. The analyses confirmed that levels of depolarization of cell membranes, generation of reactive oxygen species, and intracellular enzyme inactivation were strongly related to the trends of microbial inactivation. The results of the present study suggest that X-ray irradiation may be an innovative antimicrobial intervention for various post-packaged dairy food products. •Availability of X-ray as a post-packaging disinfection method for sliced cheese was evaluated.•Three major foodborne pathogens on packaged sliced cheese were significantly inactivated by X-ray irradiation.•X-ray irradiation up to 0.8 kGy did not significantly influence on quality of sliced cheese.•The mechanisms of the bactericidal action of X-ray were elucidated.</description><subject>Bacteria</subject><subject>Cell culture</subject><subject>Cell membranes</subject><subject>Cheese</subject><subject>Cheese - microbiology</subject><subject>Colony Count, Microbial</subject><subject>Dairy product</subject><subject>Dairy products</subject><subject>Deactivation</subject><subject>Depolarization</subject><subject>E coli</subject><subject>Escherichia coli</subject><subject>Escherichia coli O157 - physiology</subject><subject>Escherichia coli O157 - radiation effects</subject><subject>Fluorescence</subject><subject>Food Microbiology - methods</subject><subject>Foodborne diseases</subject><subject>Foodborne pathogen</subject><subject>Foodborne pathogens</subject><subject>Inactivation</subject><subject>Ionizing radiation</subject><subject>Irradiation</subject><subject>Listeria</subject><subject>Listeria monocytogenes</subject><subject>Listeria monocytogenes - physiology</subject><subject>Listeria monocytogenes - radiation effects</subject><subject>Mechanism</subject><subject>Microbial Viability - radiation effects</subject><subject>Microorganisms</subject><subject>Mixed culture</subject><subject>Outbreaks</subject><subject>Packaged food</subject><subject>Pathogens</subject><subject>Radiation dosage</subject><subject>Reactive oxygen species</subject><subject>Salmonella</subject><subject>Salmonella typhimurium - physiology</subject><subject>Salmonella typhimurium - radiation effects</subject><subject>Sliced cheese</subject><subject>Viability</subject><subject>X ray irradiation</subject><subject>X-ray</subject><subject>X-Rays</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkcFu1DAQhiMEokvhFZARFw7NMnbirMOtWhWKtFIPLRI3y7En7ERJvNjJSvtWPCIOWxDihC8jS98__8z8WfaGw5oDr953a-pa791ANvi1AK7WUK-B8yfZiqtNnRdlBU-zVWJVziuQF9mLGDsAkEUBz7OLAkQJtSpW2Y-veTAnRiEYR2YiPzIajZ3oeP74lt1Eu8dAdk-GWd8Tu-Ny8-F2c8XuTT_4EfveMBynhTHsHoM_msAeToc9DXOgebhiZnRsR3FBDEsSb0-T_4YjRpY8Yk8WHUsuGPEXS1NkTZpiaUnO9GxAuzcjxSG-zJ61po_46rFeZl8-3jxsb_Pd3afP2-tdbiWoKW9tDVZy24JonEqbC1cVVbMRTYEgW-lUqySAEgilK5vSYVVKK0ypqtYJJYrL7N257yH47zPGSQ8U7bLriH6OWvD0ylICT-jbf9DOz2FM0yWqklAK2KhE1WcqZRZjwFYfAg0mnDQHvcSqO_1XrHqJVUOtU6xJ-_rRYW4GdH-Uv3NMwPYMYDrJkTDoaAnHdFYKaCftPP2HzU8vWrwS</recordid><startdate>20190116</startdate><enddate>20190116</enddate><creator>Park, Ji-Sook</creator><creator>Ha, Jae-Won</creator><general>Elsevier B.V</general><general>Elsevier BV</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7QO</scope><scope>7QR</scope><scope>7T7</scope><scope>7U9</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>H94</scope><scope>M7N</scope><scope>P64</scope><scope>RC3</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0003-2097-7241</orcidid></search><sort><creationdate>20190116</creationdate><title>X-ray irradiation inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes on sliced cheese and its bactericidal mechanisms</title><author>Park, Ji-Sook ; Ha, Jae-Won</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c508t-fc90c51cf02bd80002d636b72b3e05f5d8f850082e04d4b4de645c2a486fd2823</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Bacteria</topic><topic>Cell culture</topic><topic>Cell membranes</topic><topic>Cheese</topic><topic>Cheese - microbiology</topic><topic>Colony Count, Microbial</topic><topic>Dairy product</topic><topic>Dairy products</topic><topic>Deactivation</topic><topic>Depolarization</topic><topic>E coli</topic><topic>Escherichia coli</topic><topic>Escherichia coli O157 - physiology</topic><topic>Escherichia coli O157 - radiation effects</topic><topic>Fluorescence</topic><topic>Food Microbiology - methods</topic><topic>Foodborne diseases</topic><topic>Foodborne pathogen</topic><topic>Foodborne pathogens</topic><topic>Inactivation</topic><topic>Ionizing radiation</topic><topic>Irradiation</topic><topic>Listeria</topic><topic>Listeria monocytogenes</topic><topic>Listeria monocytogenes - physiology</topic><topic>Listeria monocytogenes - radiation effects</topic><topic>Mechanism</topic><topic>Microbial Viability - radiation effects</topic><topic>Microorganisms</topic><topic>Mixed culture</topic><topic>Outbreaks</topic><topic>Packaged food</topic><topic>Pathogens</topic><topic>Radiation dosage</topic><topic>Reactive oxygen species</topic><topic>Salmonella</topic><topic>Salmonella typhimurium - physiology</topic><topic>Salmonella typhimurium - radiation effects</topic><topic>Sliced cheese</topic><topic>Viability</topic><topic>X ray irradiation</topic><topic>X-ray</topic><topic>X-Rays</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Park, Ji-Sook</creatorcontrib><creatorcontrib>Ha, Jae-Won</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Virology and AIDS Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>International journal of food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Park, Ji-Sook</au><au>Ha, Jae-Won</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>X-ray irradiation inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes on sliced cheese and its bactericidal mechanisms</atitle><jtitle>International journal of food microbiology</jtitle><addtitle>Int J Food Microbiol</addtitle><date>2019-01-16</date><risdate>2019</risdate><volume>289</volume><spage>127</spage><epage>133</epage><pages>127-133</pages><issn>0168-1605</issn><eissn>1879-3460</eissn><abstract>In the last two decades several foodborne disease outbreaks associated with cheese products were reported. The objective of this study was to investigate the efficacy of X-ray irradiation for the inactivation of foodborne pathogens on sliced cheese and to elucidate the underlying mechanisms of the lethal effect. In addition, the effect of the X-ray irradiation on product quality was determined. A mixed culture containing Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes was inoculated on the surfaces of cheese slices. The inoculated samples were re-packaged and treated with 0, 0.2, 0.4, 0.6, and 0.8 kGy of X-ray radiation. Approximately 5 log reductions in the viability of the three pathogens on samples were achieved at an irradiation dose of 0.6 kGy. Furthermore, the color values (L*, a*, and b*) and texture parameters of sliced cheeses were not altered significantly (all P &gt; 0.05) after treatment at the maximum dose of 0.8 kGy. Various fluorescence staining methods were utilized to analyze the bactericidal mechanisms. The analyses confirmed that levels of depolarization of cell membranes, generation of reactive oxygen species, and intracellular enzyme inactivation were strongly related to the trends of microbial inactivation. The results of the present study suggest that X-ray irradiation may be an innovative antimicrobial intervention for various post-packaged dairy food products. •Availability of X-ray as a post-packaging disinfection method for sliced cheese was evaluated.•Three major foodborne pathogens on packaged sliced cheese were significantly inactivated by X-ray irradiation.•X-ray irradiation up to 0.8 kGy did not significantly influence on quality of sliced cheese.•The mechanisms of the bactericidal action of X-ray were elucidated.</abstract><cop>Netherlands</cop><pub>Elsevier B.V</pub><pmid>30240983</pmid><doi>10.1016/j.ijfoodmicro.2018.09.011</doi><tpages>7</tpages><orcidid>https://orcid.org/0000-0003-2097-7241</orcidid></addata></record>
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subjects Bacteria
Cell culture
Cell membranes
Cheese
Cheese - microbiology
Colony Count, Microbial
Dairy product
Dairy products
Deactivation
Depolarization
E coli
Escherichia coli
Escherichia coli O157 - physiology
Escherichia coli O157 - radiation effects
Fluorescence
Food Microbiology - methods
Foodborne diseases
Foodborne pathogen
Foodborne pathogens
Inactivation
Ionizing radiation
Irradiation
Listeria
Listeria monocytogenes
Listeria monocytogenes - physiology
Listeria monocytogenes - radiation effects
Mechanism
Microbial Viability - radiation effects
Microorganisms
Mixed culture
Outbreaks
Packaged food
Pathogens
Radiation dosage
Reactive oxygen species
Salmonella
Salmonella typhimurium - physiology
Salmonella typhimurium - radiation effects
Sliced cheese
Viability
X ray irradiation
X-ray
X-Rays
title X-ray irradiation inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes on sliced cheese and its bactericidal mechanisms
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