The stress response of Listeria monocytogenes inoculated on fresh apples exposed to gaseous chlorine dioxide

IF 1.9 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of Food Safety Pub Date : 2024-05-06 DOI:10.1111/jfs.13126

Jiewen Guan, Alison Lacombe, Bhargavi Rane, Jared Van Blair, Yujie Zhang, Juming Tang, Shyam Sablani, Vivian C. H. Wu

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Abstract

Fresh apples are vulnerable to Listeria monocytogenes (L. monocytogenes) contamination during handling and storage causing subsequent foodborne outbreaks. Gaseous chlorine dioxide (ClO₂) is an effective antimicrobial agent against L. monocytogenes and could augment food safety. This study investigates the stress and virulence response of L. monocytogenes on apples exposed to a sublethal concentration of ClO₂. L. monocytogenes was inoculated on the surface of apples and exposed to gaseous ClO₂ for 1 h. Gene expression analysis via Real-Time quantitative polymerase chain reaction (RT-qPCR) revealed minimal changes in gene expression compared to control samples. However, a surface-dependent response was observed, with slight upregulation of relevant virulence (hly) and stress (clpC) genes on more hydrophilic surfaces. These findings indicate that gaseous ClO₂ treatment can provide a biostatic effect against L. monocytogenes on fresh produce, shedding light on its antimicrobial mechanism and potential for enhancing apple safety.

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将单核细胞增多症李斯特菌接种到暴露于气态二氧化氯的新鲜苹果上的应激反应

新鲜苹果在处理和储存过程中很容易受到单核细胞增生李斯特菌（L. monocytogenes）的污染，进而引起食源性疾病的爆发。气态二氧化氯（ClO2）是一种有效的单增李斯特菌抗菌剂，可提高食品安全。本研究调查了单核细胞增多性球菌对暴露于亚致死浓度 ClO2 的苹果的应激和毒力反应。通过实时定量聚合酶链反应（RT-qPCR）进行的基因表达分析表明，与对照样本相比，基因表达的变化极小。不过，观察到了一种依赖于表面的反应，在亲水性较强的表面上，相关毒力基因（hly）和应激基因（clpC）略有上调。这些研究结果表明，气态 ClO2 处理可对新鲜农产品上的单核细胞增多性酵母菌产生生物静电效应，从而揭示其抗菌机制和提高苹果安全性的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Safety 工程技术-生物工程与应用微生物

CiteScore

5.30

自引率

0.00%

发文量

审稿时长

1 months

期刊介绍： The Journal of Food Safety emphasizes mechanistic studies involving inhibition, injury, and metabolism of food poisoning microorganisms, as well as the regulation of growth and toxin production in both model systems and complex food substrates. It also focuses on pathogens which cause food-borne illness, helping readers understand the factors affecting the initial detection of parasites, their development, transmission, and methods of control and destruction.