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Investigation of Escherichia coli O157:H7 Survival and Interaction with Meal Components during Gastrointestinal Digestion
Escherichia coli O157:H7 is responsible for foodborne poisoning, incriminating contaminated animal food and especially beef meat. This species can survive in the digestive tract, but, up to now, very few studies have considered its survival during the gastrointestinal digestion of meat. The present...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535473/ https://www.ncbi.nlm.nih.gov/pubmed/34681467 http://dx.doi.org/10.3390/foods10102415 |
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author | de La Pomelie, Diane Leroy, Sabine Talon, Régine Ruiz, Philippe Gatellier, Philippe Santé-Lhoutellier, Véronique |
author_facet | de La Pomelie, Diane Leroy, Sabine Talon, Régine Ruiz, Philippe Gatellier, Philippe Santé-Lhoutellier, Véronique |
author_sort | de La Pomelie, Diane |
collection | PubMed |
description | Escherichia coli O157:H7 is responsible for foodborne poisoning, incriminating contaminated animal food and especially beef meat. This species can survive in the digestive tract, but, up to now, very few studies have considered its survival during the gastrointestinal digestion of meat. The present study aimed to investigate the survival of the pathogenic strain E. coli O157:H7 CM454 during the gastrointestinal digestion of ground beef meat and its interactions with meal components using a semidynamic digestive model. The CM454 strain in meat survived throughout digestion despite acidic pH (pH 2) and the presence of bile salts. The addition of nitrite and ascorbate in the digestion medium led to a decrease in strain survival. During digestion, a release of free iron was observed, which was accentuated in the presence of the CM454 strain. In addition, the strain modified the Fe(2+)/Fe(3+) ratio, in favor of Fe(2+) compared to the noninoculated meat sample. In the presence of nitrite, nitroso compounds such as nitrosamines, nitrosothiols, and nitrosylheme were formed. E. coli O157:H7 CM454 had no impact on N-nitrosation but seemed to decrease S-nitrosation and nitrosylation. |
format | Online Article Text |
id | pubmed-8535473 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-85354732021-10-23 Investigation of Escherichia coli O157:H7 Survival and Interaction with Meal Components during Gastrointestinal Digestion de La Pomelie, Diane Leroy, Sabine Talon, Régine Ruiz, Philippe Gatellier, Philippe Santé-Lhoutellier, Véronique Foods Article Escherichia coli O157:H7 is responsible for foodborne poisoning, incriminating contaminated animal food and especially beef meat. This species can survive in the digestive tract, but, up to now, very few studies have considered its survival during the gastrointestinal digestion of meat. The present study aimed to investigate the survival of the pathogenic strain E. coli O157:H7 CM454 during the gastrointestinal digestion of ground beef meat and its interactions with meal components using a semidynamic digestive model. The CM454 strain in meat survived throughout digestion despite acidic pH (pH 2) and the presence of bile salts. The addition of nitrite and ascorbate in the digestion medium led to a decrease in strain survival. During digestion, a release of free iron was observed, which was accentuated in the presence of the CM454 strain. In addition, the strain modified the Fe(2+)/Fe(3+) ratio, in favor of Fe(2+) compared to the noninoculated meat sample. In the presence of nitrite, nitroso compounds such as nitrosamines, nitrosothiols, and nitrosylheme were formed. E. coli O157:H7 CM454 had no impact on N-nitrosation but seemed to decrease S-nitrosation and nitrosylation. MDPI 2021-10-12 /pmc/articles/PMC8535473/ /pubmed/34681467 http://dx.doi.org/10.3390/foods10102415 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/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 (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article de La Pomelie, Diane Leroy, Sabine Talon, Régine Ruiz, Philippe Gatellier, Philippe Santé-Lhoutellier, Véronique Investigation of Escherichia coli O157:H7 Survival and Interaction with Meal Components during Gastrointestinal Digestion |
title | Investigation of Escherichia coli O157:H7 Survival and Interaction with Meal Components during Gastrointestinal Digestion |
title_full | Investigation of Escherichia coli O157:H7 Survival and Interaction with Meal Components during Gastrointestinal Digestion |
title_fullStr | Investigation of Escherichia coli O157:H7 Survival and Interaction with Meal Components during Gastrointestinal Digestion |
title_full_unstemmed | Investigation of Escherichia coli O157:H7 Survival and Interaction with Meal Components during Gastrointestinal Digestion |
title_short | Investigation of Escherichia coli O157:H7 Survival and Interaction with Meal Components during Gastrointestinal Digestion |
title_sort | investigation of escherichia coli o157:h7 survival and interaction with meal components during gastrointestinal digestion |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535473/ https://www.ncbi.nlm.nih.gov/pubmed/34681467 http://dx.doi.org/10.3390/foods10102415 |
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