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Inactivation of Multi-Drug Resistant Non-Typhoidal Salmonella and Wild-Type Escherichia coli STEC Using Organic Acids: A Potential Alternative to the Food Industry

Salmonella and Escherichia coli are the main bacterial species involved in food outbreaks worldwide. Recent reports showed that chemical sanitizers commonly used to control these pathogens could induce antibiotic resistance. Therefore, this study aimed to describe the efficiency of chemical sanitize...

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Autores principales: Castro, Vinicius Silva, Mutz, Yhan da Silva, Rosario, Denes Kaic Alves, Cunha-Neto, Adelino, Figueiredo, Eduardo Eustáquio de Souza, Conte-Junior, Carlos Adam
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7602699/
https://www.ncbi.nlm.nih.gov/pubmed/33081230
http://dx.doi.org/10.3390/pathogens9100849
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author Castro, Vinicius Silva
Mutz, Yhan da Silva
Rosario, Denes Kaic Alves
Cunha-Neto, Adelino
Figueiredo, Eduardo Eustáquio de Souza
Conte-Junior, Carlos Adam
author_facet Castro, Vinicius Silva
Mutz, Yhan da Silva
Rosario, Denes Kaic Alves
Cunha-Neto, Adelino
Figueiredo, Eduardo Eustáquio de Souza
Conte-Junior, Carlos Adam
author_sort Castro, Vinicius Silva
collection PubMed
description Salmonella and Escherichia coli are the main bacterial species involved in food outbreaks worldwide. Recent reports showed that chemical sanitizers commonly used to control these pathogens could induce antibiotic resistance. Therefore, this study aimed to describe the efficiency of chemical sanitizers and organic acids when inactivating wild and clinical strains of Salmonella and E. coli, targeting a 4-log reduction. To achieve this goal, three methods were applied. (i) Disk-diffusion challenge for organic acids. (ii) Determination of MIC for two acids (acetic and lactic), as well as two sanitizers (quaternary compound and sodium hypochlorite). (iii) The development of inactivation models from the previously defined concentrations. In disk-diffusion, the results indicated that wild strains have higher resistance potential when compared to clinical strains. Regarding the models, quaternary ammonium and lactic acid showed a linear pattern of inactivation, while sodium hypochlorite had a linear pattern with tail dispersion, and acetic acid has Weibull dispersion to E. coli. The concentration to 4-log reduction differed from Salmonella and E. coli in acetic acid and sodium hypochlorite. The use of organic acids is an alternative method for antimicrobial control. Our study indicates the levels of organic acids and sanitizers to be used in the inactivation of emerging foodborne pathogens.
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spelling pubmed-76026992020-11-01 Inactivation of Multi-Drug Resistant Non-Typhoidal Salmonella and Wild-Type Escherichia coli STEC Using Organic Acids: A Potential Alternative to the Food Industry Castro, Vinicius Silva Mutz, Yhan da Silva Rosario, Denes Kaic Alves Cunha-Neto, Adelino Figueiredo, Eduardo Eustáquio de Souza Conte-Junior, Carlos Adam Pathogens Article Salmonella and Escherichia coli are the main bacterial species involved in food outbreaks worldwide. Recent reports showed that chemical sanitizers commonly used to control these pathogens could induce antibiotic resistance. Therefore, this study aimed to describe the efficiency of chemical sanitizers and organic acids when inactivating wild and clinical strains of Salmonella and E. coli, targeting a 4-log reduction. To achieve this goal, three methods were applied. (i) Disk-diffusion challenge for organic acids. (ii) Determination of MIC for two acids (acetic and lactic), as well as two sanitizers (quaternary compound and sodium hypochlorite). (iii) The development of inactivation models from the previously defined concentrations. In disk-diffusion, the results indicated that wild strains have higher resistance potential when compared to clinical strains. Regarding the models, quaternary ammonium and lactic acid showed a linear pattern of inactivation, while sodium hypochlorite had a linear pattern with tail dispersion, and acetic acid has Weibull dispersion to E. coli. The concentration to 4-log reduction differed from Salmonella and E. coli in acetic acid and sodium hypochlorite. The use of organic acids is an alternative method for antimicrobial control. Our study indicates the levels of organic acids and sanitizers to be used in the inactivation of emerging foodborne pathogens. MDPI 2020-10-16 /pmc/articles/PMC7602699/ /pubmed/33081230 http://dx.doi.org/10.3390/pathogens9100849 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Castro, Vinicius Silva
Mutz, Yhan da Silva
Rosario, Denes Kaic Alves
Cunha-Neto, Adelino
Figueiredo, Eduardo Eustáquio de Souza
Conte-Junior, Carlos Adam
Inactivation of Multi-Drug Resistant Non-Typhoidal Salmonella and Wild-Type Escherichia coli STEC Using Organic Acids: A Potential Alternative to the Food Industry
title Inactivation of Multi-Drug Resistant Non-Typhoidal Salmonella and Wild-Type Escherichia coli STEC Using Organic Acids: A Potential Alternative to the Food Industry
title_full Inactivation of Multi-Drug Resistant Non-Typhoidal Salmonella and Wild-Type Escherichia coli STEC Using Organic Acids: A Potential Alternative to the Food Industry
title_fullStr Inactivation of Multi-Drug Resistant Non-Typhoidal Salmonella and Wild-Type Escherichia coli STEC Using Organic Acids: A Potential Alternative to the Food Industry
title_full_unstemmed Inactivation of Multi-Drug Resistant Non-Typhoidal Salmonella and Wild-Type Escherichia coli STEC Using Organic Acids: A Potential Alternative to the Food Industry
title_short Inactivation of Multi-Drug Resistant Non-Typhoidal Salmonella and Wild-Type Escherichia coli STEC Using Organic Acids: A Potential Alternative to the Food Industry
title_sort inactivation of multi-drug resistant non-typhoidal salmonella and wild-type escherichia coli stec using organic acids: a potential alternative to the food industry
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7602699/
https://www.ncbi.nlm.nih.gov/pubmed/33081230
http://dx.doi.org/10.3390/pathogens9100849
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