ABSTRACT
In March 2011, the Norwegian Institute of Public Health identified a possible outbreak involving 21 cases of Yersinia enterocolitica O:9 infection with similar MLVA-profiles. Preliminary results of epidemiological and microbiological investigations indicate bagged salad mix containing radicchio rosso (also known as Italian chicory) as a possible source. As a result of the investigation, bagged salad mixes of a specific brand were voluntarily withdrawn from the market by the producer.
Subject(s)
Food Contamination/analysis , Vegetables/microbiology , Yersinia Infections/epidemiology , Yersinia enterocolitica/isolation & purification , Adolescent , Adult , Child , Disease Notification , Disease Outbreaks , Female , Foodborne Diseases/epidemiology , Foodborne Diseases/microbiology , Humans , Interviews as Topic , Male , Middle Aged , Norway/epidemiology , Young AdultABSTRACT
AIMS: To identify the phenolic compounds in the leaves of Sphagnum papillosum and examine their antibacterial activity at pH appropriate for the undissociated forms. METHODS AND RESULTS: Bacterial counts of overnight cultures showed that whilst growth of Staphylococcus aureus 50084 was impaired in the presence of milled leaves, the phenol-free fraction of holocellulose of S. papillosum had no bacteriostatic effect. Liquid chromatography-mass spectrometry analysis of an acetone-methanol extract of the leaves detected eight phenolic compounds. Antibacterial activity of the four dominating phenols specific to Sphagnum leaves, when assessed in vitro as minimal inhibitory concentrations (MICs), were generally >2.5 mg ml(-1). MIC values of the Sphagnum-specific compound 'sphagnum acid' [p-hydroxy-beta-(carboxymethyl)-cinnamic acid] were >5 mg ml(-1). No synergistic or antagonistic effects of the four dominating phenols were detected in plate assays. CONCLUSIONS: Sphagnum-derived phenolics exhibit antibacterial activity in vitro only at concentrations far in excess of those found in the leaves. SIGNIFICANCE AND IMPACT OF THE STUDY: We have both identified the phenolic compounds in S. papillosum and assessed their antibacterial activity. Our data indicate that phenolic compounds in isolation are not potent antibacterial agents and we question their potency against food-borne pathogens.
Subject(s)
Acids/pharmacology , Anti-Bacterial Agents/pharmacology , Food Microbiology , Phenols/pharmacology , Plant Extracts/pharmacology , Sphagnopsida/chemistry , Staphylococcus aureus/drug effects , Acids/isolation & purification , Anti-Bacterial Agents/isolation & purification , Chromatography, Liquid , Drug Interactions , Mass Spectrometry , Microbial Sensitivity Tests , Phenols/isolation & purification , Plant Extracts/isolation & purificationABSTRACT
AIMS: Investigate if the antibacterial effect of sphagnan, a pectin-like carbohydrate polymer extracted from Sphagnum moss, can be accounted for by its ability to lower the pH. METHODS AND RESULTS: Antibacterial activity of sphagnan was assessed and compared to that of three other acids. Sphagnan in its acid form was able to inhibit growth of various food poisoning and spoilage bacteria on low-buffering solid growth medium, whereas sphagnan in its sodium form at neutral pH had no antibacterial activity. At similar acidic pH, sphagnan had comparable antibacterial activity to that of hydrochloric acid and a control rhamnogalacturonan pectin in its acid form. CONCLUSIONS: Sphagnan in its acid form is a weak macromolecular acid that can inhibit bacterial growth by lowering the pH of environments with a low buffering capacity. SIGNIFICANCE AND IMPACT OF THE STUDY: It has previously been suggested that sphagnan is an antimicrobial polysaccharide in the leaves of Sphagnum moss with a broad range of potential practical applications. Our results now show that sphagnan in its acid form can indeed inhibit bacterial growth, but only of acid-sensitive species. These findings represent increased knowledge towards our understanding on how sphagnan or Sphagnum moss might be used in practical applications.
Subject(s)
Acids/pharmacology , Anti-Bacterial Agents/pharmacology , Food Microbiology , Gram-Negative Bacteria/drug effects , Gram-Positive Bacteria/drug effects , Hydrogen-Ion Concentration/drug effects , Plant Extracts/pharmacology , Sphagnopsida/chemistry , Acetic Acid/pharmacology , Acids/isolation & purification , Anti-Bacterial Agents/isolation & purification , Culture Media/chemistry , Drug Interactions , Gram-Negative Bacteria/growth & development , Gram-Positive Bacteria/growth & development , Hydrochloric Acid/pharmacology , Microbial Sensitivity Tests , Pectins/pharmacology , Plant Extracts/isolation & purificationABSTRACT
AIMS: Further characterization and comparison of spore appendages from Bacillus cereus strains. METHODS AND RESULTS: Appendages were isolated from 10 B. cereus strains from the food industry and food-borne outbreaks. The appendage proteins were dissolved in sample buffer containing 2% SDS and 5% mercaptoethanol at 100 degrees C, and subjected to SDS-PAGE. None of the appendages showed identical protein patterns. Western blots, using antibodies raised against a 3.5 kDa appendage protein, showed that the majority of the appendage proteins reacted with the antibody. Removal of the appendages by sonic treatment of the spores did not alter their heat resistance. The appendages were digested by proteinase K, pepsin, and the enzymes in the detergent Paradigm 10, but not by trypsin or chymotrypsin. Spore adhesion to stainless steel was scarcely affected by removal of the appendages. Digestion of adhered intact spores (with appendages) with Paradigm 10 showed a high degree of variation. CONCLUSIONS: Spore appendages from B. cereus are complex proteinaceous structures that differ among strains. SIGNIFICANCE AND IMPACT OF THE STUDY: Information about spore appendages and their involvement in spore adhesion is crucial for improving cleaning methods used for control of bacterial spores in the food industry.