Role of Natural Volatiles and Essential Oils in Extending Shelf Life and Controlling Postharvest Microorganisms of Small Fruits

Small fruits are a multi-billion dollar industry in the US, and are economically important in many other countries. However, they are perishable and susceptible to physiological disorders and biological damage. Food safety and fruit quality are the major concerns of the food chain from farm to consumer, especially with increasing regulations in recent years. At present, the industry depends on pesticides and fungicides to control food spoilage organisms. However, due to consumer concerns and increasing demand for safer produce, efforts are being made to identify eco-friendly compounds that can extend the shelf life of small fruits. Most volatiles and essential oils produced by plants are safe for humans and the environment, and lots of research has been conducted to test the in vitro efficacy of single-compound volatiles or multi-compound essential oils on various microorganisms. However, there are not many reports on their in vivo (in storage) and In situ (in the field) applications. In this review, we discuss the efficacy, minimum inhibitory concentrations, and mechanisms of action of volatiles and essential oils that control microorganisms (bacteria and fungi) on small fruits such as strawberries, raspberries, blueberries, blackberries, and grapes under the three conditions

Influence of prior pH and thermal stresses on thermal tolerance of foodborne pathogens

Improper food processing is one of the major causes of foodborne illness. Accurate prediction of the thermal destruction rate of foodborne pathogens is therefore vital to ensure proper processing and food safety. When bacteria are subjected to pH and thermal stresses during growth, sublethal stresses can occur that may lead to differences in their subsequent tolerance to thermal treatment. As a preliminary study to test this concept, the current study evaluated the effect of prior pH and thermal stresses on thermal tolerance of Salmonella and Staphylococcus using a tryptic soy broth supplemented with yeast extract. Bacteria incubated at three pH values (6.0, 7.4, and 9.0) and four temperatures (15, 25, 35, and 45°C) for 24 hr were subjected to thermal treatments at 55, 60, and 65°C. At the end of each treatment time, bacterial suspensions were surface‐plated on standard method agar for quantification of bacterial survival and further calculation of the thermal death decimal reduction time (D‐value) and thermal destruction temperature (z‐value). The effect of pH stress alone during the incubation on the thermal tolerance of both bacteria was generally insignificant. An increasing pattern of D‐value was observed with the increment of thermal stress (incubation temperature). The bacteria incubated at 35°C required the highest z‐value to reduce the 90% in D‐values. Staphylococcus mostly displayed higher tolerance to thermal treatment than Salmonella. Although further research is needed to validate the current findings on food matrices, findings in this study clearly affirm that adaptation of bacteria to certain stresses may reduce the effectiveness of preservation procedures applied during later stage of food processing and storage

Escherichia cryptic clade II through clade VIII: Rapid detection and prevalence in feces and surface water

Bacteria of the cryptic lineage of genus Escherichia, or Escherichia cryptic clades (cryptic clades), are phenotypically indistinguishable from Escherichia coli (E. coli) using standard biochemical tests. Except for clade I (C-I), cryptic clades were hypothetically believed to be environmental but not enteric. If so, they would hinder the interpretation of current E. coli-based water quality (fecal pollution) monitoring in the United States because environmental bacteria do not indicate the presence of harmful fecal material. This study was performed to develop a rapid method for the detection of cryptic clades and to investigate their potential impact on water quality monitoring. By whole-genome comparison, one gene, named ecc (Escherichia cryptic clades), was identified to be unique to C-II through C-VIII. An end-point polymerase chain reaction (PCR) method, eccPCR, was developed by targeting the ecc. The results of in-silico and wet tests demonstrated 100 % sensitivity and specificity of the eccPCR to detect C-II through C-VIII. Based on the EPA Method 1603, 519 presumptive E. coli isolates were obtained from the fecal samples of 13 different host species and 192 isolates from surface water samples taken at four locations in a watershed of mid-Missouri. As indicated by the eccPCR amplification, the overall prevalence of C-II through C-VIII in the presumptive E. coli isolates was estimated to be about 0.6 % in the fecal samples and about 1.6 % in the water samples. Therefore, the potential impact of cryptic clades on water quality monitoring may be limited if EPA Method 1603 is used. Furthermore, clades C-II through C-VIII in stream water samples were found repeatedly only at a single sampling site, but neither at the upstream sites nor five kilometers downstream of the site. The data do not support nor reject the environmental hypothesis about cryptic clades. Further study is needed to determine the implication of the observation

Influence of growth temperature on thermal tolerance of leading foodborne pathogens

Accurate prediction of the thermal destruction rate of foodborne pathogens is important for food processors to ensure proper food safety. When bacteria are subjected to thermal stress during storage, sublethal stresses and/or thermal acclimation may lead to differences in their subsequent tolerance to thermal treatment. The aim of the current study was to evaluate the thermal tolerance of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica, and Staphylococcus aureus that are incubated during overnight growth in tryptic soy broth at four temperatures (15, 25, 35, and 45°C). Following incubation, the bacteria were subjected to thermal treatments at 55, 60, and 65°C. At the end of each treatment time, bacterial survival was quantified and further calculated for the thermal death decimal reduction time (D-value) and thermal destruction temperature (z-value) using a linear model for thermal treatment time (min) vs. microbial population (Log CFU/ml) and thermal treatment temperature (°C) vs. D-value, respectively, for each bacterium. Among the four bacterial species, E. coli generally had longer D-values and lower z-values than did other bacteria. Increasing patterns of D- and z-values in Listeria were obtained with the increment of incubation temperatures from 15 to 45°C. The z-values of Staphylococcus (6.19°C), Salmonella (6.73°C), Listeria (7.10°C), and Listeria (7.26°C) were the highest at 15, 25, 35, and 45°C, respectively. Although further research is needed to validate the findings on food matrix, findings in this study clearly affirm that adaptation of bacteria to certain stresses may reduce the effectiveness of preservation hurdles applied during later stages of food processing and storage

Examining Antimicrobial Resistance in <i>Escherichia coli</i>: A Case Study in Central Virginia’s Environment

While environmental factors may contribute to antimicrobial resistance (AMR) in bacteria, many aspects of environmental antibiotic pollution and resistance remain unknown. Furthermore, the level of AMR in Escherichia coli is considered a reliable indicator of the selection pressure exerted by antimicrobial use in the environment. This study aimed to assess AMR variance in E. coli isolated from diverse environmental samples, such as animal feces and water from wastewater treatment plants (WWTPs) and drainage areas of different land use systems in Central Virginia. In total, 450 E. coli isolates obtained between August 2020 and February 2021 were subjected to susceptibility testing against 12 antimicrobial agents approved for clinical use by the U.S. Food and Drug Administration. Approximately 87.8% of the tested isolates were resistant to at least one antimicrobial agent, with 3.1% showing multi-drug resistance. Streptomycin resistance was the most common (73.1%), while susceptibility to chloramphenicol was the highest (97.6%). One isolate obtained from WWTPs exhibited resistance to seven antimicrobials. AMR prevalence was the highest in WWTP isolates, followed by isolates from drainage areas, wild avians, and livestock. Among livestock, horses had the highest AMR prevalence, while cattle had the lowest. No significant AMR difference was found across land use systems. This study identifies potential AMR hotspots, emphasizing the environmental risk for antimicrobial resistant E. coli. The findings will aid policymakers and researchers, highlighting knowledge gaps in AMR–environment links. This nationally relevant research offers a scalable AMR model for understanding E. coli ecology. Further large-scale research is crucial to confirm the environmental impacts on AMR prevalence in bacteria