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

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. 

Keywords

• Asit Adaptasyonu,Canlı kalma,Nar suyu,Escherichia coli,Salmonella,Listeria

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

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. 

Keywords

• Acid adaptation,Survival,Pomegranate juice,Escherichia coli,Salmonella,Listeria

References

1. 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.
2. 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.
3. 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
4. Centers for Disease Control and Prevention (CDC). (2014). Foodborne outbreak online database (FOOD). https://wwwn.cdc.gov/norsdashboard/ (Accessed: 27 February 2019).
5. 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).
6. 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).
7. 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).
8. 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.

9. 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
10. 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.
11. 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.
12. Nachay, K. (2009). A new color palette emerges. Food Technol, 63(4): 50–62.
13. 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.
14. 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.
15. 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.
16. 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.
17. 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.
18. 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.
19. 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.
20. 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.
21. 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.
22. 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.
23. 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.
24. 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.
25. Zarfeshany, A., Asgary, S., Javanmard, S.H. (2014). Potent health effects of pomegranate. Adv Biomed Res, 3:100, doi: 10.4103/2277-9175.129371.
26. 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.