Journal article
Using of infrared spectroscopy to study the survival and injury of Escherichia coli O157:H7, Campylobacter jejuni and Pseudomonas aeruginosa under cold stress in low nutrient media
Food microbiology, Vol.28(3), pp.537-546
2011
Handle:
https://hdl.handle.net/2376/104078
PMID: 21356462
Abstract
The inactivation and sublethal injury of
Escherichia coli O157:H7,
Campylobacter jejuni and
Pseudomonas aeruginosa at three temperatures (22 °C, 4 °C and −18 °C) were studied using traditional microbiological tests and mid-infrared spectroscopy (4000–400 cm
−1). Bacteria were cultivated in diluted nutrient matrices with a high initial inoculation (∼10
7 CFU/ml) levels. Both
E. coli O157:H7 and
P. aeruginosa survived and cell numbers increased at 22 °C for 5 days while
C. jejuni numbers decreased one log
10 CFU/ml. A two log CFU/ml decrease was observed for the three pathogens held at 4 °C for 12 days.
C. jejuni survived poorly following incubation at −18 °C for 20 days while levels of
E. coli O157:H7 and
P. aeruginosa remained high (10
4 CFU/ml). Temperature stress response of microbes was observed by infrared spectroscopy in polysaccharide, protein, lipid, and nucleic acid regions and was strain specific. Level of cold injury could be predicted using cluster, discriminant function and class analog analysis models. Pathogens may produce oligosaccharides and potentially other components in response to stress as indicated by changes in spectral features at 1200–900 cm
−1 following freezing.
► This manuscript has importance to study bacterial cold injury on the molecular basis using vibrational spectroscopy. ► Infrared spectroscopy can monitor the increase of polysaccharides for bacterial resistance to harsh environment, such as cold stress and freezing. ► The bacterial response to cold stress is strain dependent.
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Details
- Title
- Using of infrared spectroscopy to study the survival and injury of Escherichia coli O157:H7, Campylobacter jejuni and Pseudomonas aeruginosa under cold stress in low nutrient media
- Creators
- Xiaonan Lu - School of Food Science, Washington State University, Pullman 99163, USAQian Liu - School of Food Science, Washington State University, Pullman 99163, USADi Wu - School of Food Science, Washington State University, Pullman 99163, USAHamzah M Al-Qadiri - School of Food Science, Washington State University, Pullman 99163, USANivin I Al-Alami - Water and Environment Research and Study Center, The University of Jordan, Amman 11942, JordanDong-Hyun Kang - School of Food Science, Washington State University, Pullman 99163, USAJoong-Han Shin - Department of Research and Development, Hormel Foods Corporation, Austin 55912, USAJuming Tang - Department of Biological Systems Engineering, Washington State University, Pullman 99163, USAJamie M.F Jabal - Department of Chemical and Materials Engineering, University of Idaho, Moscow 83844, USAEric D Aston - Department of Chemical and Materials Engineering, University of Idaho, Moscow 83844, USABarbara A Rasco - School of Food Science, Washington State University, Pullman 99163, USA
- Publication Details
- Food microbiology, Vol.28(3), pp.537-546
- Academic Unit
- Biological Systems Engineering, Department of; Chemical Engineering and Bioengineering, School of; Food Science, School of
- Publisher
- Elsevier Ltd
- Identifiers
- 99900547062101842
- Language
- English
- Resource Type
- Journal article