Journal article
Escherichia coli O157:H7 and Salmonella Typhimurium adhesion to spinach leaf surfaces: Sensitivity to water chemistry and nutrient availability
Food microbiology, v 78, pp 134-142
01 Apr 2019
PMID: 30497595
Featured in Collection : UN Sustainable Development Goals @ Drexel
Abstract
This study investigated the effects of solution chemistry and growth conditions on bacterial deposition on spinach leaf surfaces using a parallel plate flow cell. Two food safety pathogens of concern and two non-pathogen bacterial surrogates (environmental E. coli isolates) were grown in ideal (LB media) and nutrient-restricted (M9 media) conditions. Bacterial attachment was quantified as mass transfer rate coefficients for cells suspended in 10 mM KCl, CaCl2 and artificial groundwater, and cell and leaf surfaces were extensively characterized (zeta potential, hydrophobicity, extracellular polymer (EPS) composition). Between the pathogens, E. coli O157:H7 attachment was greater than that of Salmonella Typhimurium, attributed to measurable variability in cell surface charge and hydrophobicity. When grown in M9 media, both pathogens were significantly more adhesive to spinach surfaces (p < 0.01) than when grown in LB media. Surrogates did not follow this trend and showed minimal changes in adhesion kinetics and surface properties between growth conditions. EPS sugar/protein ratios were reduced in some of the highest attachment scenarios, suggesting that changes in EPS composition in favor of proteins may play a role. These results show the importance of growth conditions and solution complexities in understanding mechanisms of aqueous bacterial adhesion to food surfaces.
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Details
- Title
- Escherichia coli O157:H7 and Salmonella Typhimurium adhesion to spinach leaf surfaces: Sensitivity to water chemistry and nutrient availability
- Creators
- Holly M. Mayton - University of California, RiversideIan M. Marcus - University of California, RiversideSharon L. Walker - University of California, Riverside
- Publication Details
- Food microbiology, v 78, pp 134-142
- Publisher
- Elsevier
- Number of pages
- 9
- Grant note
- GE-1144635 / National Science Foundation IGERT: WaterSENSE - Water Social, Engineering, and Natural Sciences Engagement Program University of California Global Food Initiative
- Resource Type
- Journal article
- Language
- English
- Academic Unit
- College of Engineering
- Web of Science ID
- WOS:000451191800017
- Scopus ID
- 2-s2.0-85056199618
- Other Identifier
- 991021229992304721
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InCites Highlights
Data related to this publication, from InCites Benchmarking & Analytics tool:
- Web of Science research areas
- Biotechnology & Applied Microbiology
- Food Science & Technology
- Microbiology