Survival of Clostridium difficile spores at low water activity

Kai Deng, Prabhat K. Talukdar, Mahfuzur R. Sarker, Daniel Paredes-Sabja, J. Antonio Torres

Resultado de la investigación: Article

3 Citas (Scopus)

Resumen

Clostridium difficile is frequently found in meat and meat products. Germination efficiency, defined as colony formation, was previously investigated at temperatures found in meat handling and processing for spores of strain M120 (animal isolate), R20291 (human isolate), and DK1 (beef isolate). In this study, germination efficiency of these spore strains was assessed in phosphate buffered saline (PBS, aw ∼1.00), commercial beef jerky (aw ∼0.82/0.72), and aw-adjusted PBS (aw ∼0.82/0.72). Surface hydrophobicity was followed for spores stored in PBS. After three months and for all PBS aw levels tested, M120 and DK1 spores showed a ∼1 decimal reduction in colony formation but this was not the case when kept in beef jerky suggesting a protective food matrix effect. During storage, and with no significant aw effect, an increase in colony formation was observed for R20291 spores kept in PBS (∼2 decimal log increase) and beef jerky (∼1 decimal log increase) suggesting a loss of spore superdormancy. For all strains, no significant changes in spore surface hydrophobicity were observed after storage. Collectively, these results indicate that depending on the germination properties of C. difficile spores and the media properties, their germination efficiency may increase or decrease during long term food storage.

Idioma originalEnglish
Páginas (desde-hasta)274-278
Número de páginas5
PublicaciónFood Microbiology
Volumen65
DOI
EstadoPublished - 1 ago 2017

Huella dactilar

Clostridium difficile
Spores
water activity
spores
Survival
Water
Germination
beef
germination
hydrophobicity
Hydrophobic and Hydrophilic Interactions
Meat
Food Storage
meat
Meat Products
food storage
food matrix
meat products
Phosphates
phosphates

ASJC Scopus subject areas

  • Microbiology
  • Food Science
  • Medicine(all)

Citar esto

Deng, Kai ; Talukdar, Prabhat K. ; Sarker, Mahfuzur R. ; Paredes-Sabja, Daniel ; Torres, J. Antonio. / Survival of Clostridium difficile spores at low water activity. En: Food Microbiology. 2017 ; Vol. 65. pp. 274-278.
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Survival of Clostridium difficile spores at low water activity. / Deng, Kai; Talukdar, Prabhat K.; Sarker, Mahfuzur R.; Paredes-Sabja, Daniel; Torres, J. Antonio.

En: Food Microbiology, Vol. 65, 01.08.2017, p. 274-278.

Resultado de la investigación: Article

TY - JOUR

T1 - Survival of Clostridium difficile spores at low water activity

AU - Deng, Kai

AU - Talukdar, Prabhat K.

AU - Sarker, Mahfuzur R.

AU - Paredes-Sabja, Daniel

AU - Torres, J. Antonio

PY - 2017/8/1

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