Management of Listeria monocytogenes on Surfaces via Relative Air Humidity: Key Role of Cell Envelope
| Autor: | Brigitte Carpentier, Sébastien Dupont, Cosette Grandvalet, Fiona Zoz, Mélanie Ragon, Eric Lesniewska, Stéphane Guyot, Laurent Beney, Olivier Firmesse |
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| Přispěvatelé: | Procédés Alimentaires et Microbiologiques [Dijon] (PAM), Université Bourgogne Franche-Comté [COMUE] (UBFC)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Mérieux NutriSciences, Procédés Microbiologiques et Biotechnologiques (PMB), Procédés Alimentaires et Microbiologiques (PAM), Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Procédés Alimentaires et Microbiologiques [Dijon] (PAM), Université Bourgogne Franche-Comté [COMUE] (UBFC)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Université Bourgogne Franche-Comté [COMUE] (UBFC)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Laboratoire Interdisciplinaire Carnot de Bourgogne [Dijon] (LICB), Université de Bourgogne (UB)-Université de Technologie de Belfort-Montbeliard (UTBM)-Centre National de la Recherche Scientifique (CNRS), Laboratoire de sécurité des aliments de Maisons-Alfort (LSAl), Agence nationale de sécurité sanitaire de l'alimentation, de l'environnement et du travail (ANSES), Work carried out at UMR PAM (Dijon, France) was part of the project ALIM+, 2016 supported by the Conseil Régional de Bourgogne-Franche Comté and the European Union through the PO FEDER-FSE Bourgogne 2014/2020 programs., ANR-12-ALID-0005,EcoSec,Réduction de l'impact environnemental des opérations d'hygiène dans les ateliers agro-alimentaires réfrigérés par une utilisation optimale de la déshumidification de l'air(2012) |
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Health (social science)
Membrane permeability Food industry medicine.medical_treatment TP1-1185 Plant Science medicine.disease_cause Health Professions (miscellaneous) Microbiology Cultivability 03 medical and health sciences chemistry.chemical_compound Listeria monocytogenes [SDV.BC.IC]Life Sciences [q-bio]/Cellular Biology/Cell Behavior [q-bio.CB] medicine Food science Dehydration Saline 030304 developmental biology Envelope integrity 0303 health sciences 030306 microbiology business.industry Chemical technology Rehydration medicine.disease 6. Clean water Surface [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology chemistry Distilled water Peptidoglycan Cell envelope business Food Science |
| Zdroj: | Foods Foods, MDPI, 2021, 10 (9), pp.1-15. ⟨10.3390/foods10092002⟩ Volume 10 Issue 9 Foods, Vol 10, Iss 2002, p 2002 (2021) |
| ISSN: | 2304-8158 |
| Popis: | International audience; Although relative air humidity (RH) strongly influences microbial survival, its use for fighting surface pathogens in the food industry has been inadequately considered. We asked whether RH control could destroy Listeria monocytogenes EGDe by envelope damage. The impact of dehydration in phosphate-buffered saline (PBS) at 75%, 68%, 43% and 11% RH on the bacterial envelope was investigated using flow cytometry and atomic force microscopy. Changes after rehydration in the protein secondary structure and peptidoglycan were investigated by infrared spectroscopy. Complementary cultivability measurements were performed by running dehydration–rehydration with combinations of NaCl (3–0.01%), distilled water, city water and PBS. The main results show that cell membrane permeability and cell envelope were greatly altered during dehydration in PBS at 68% RH followed by rapid rehydration. This damage led cells to recover only 67% of their initial volume after rehydration. Moreover, the most efficient way to destroy cells was dehydration and rehydration in city water. Our study indicates that rehydration of dried, sullied foods on surfaces may improve current cleaning procedures in the food industry. |
| Databáze: | OpenAIRE |
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