Document Detail


Intracellular pH in Campylobacter jejuni When Treated with Aqueous Chlorine Dioxide.
MedLine Citation:
PMID:  21034266     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
Abstract The aim of this study was to investigate the response of Campylobacter jejuni at single-cell level when exposed to different concentrations of chlorine dioxide (ClO(2)). The parameter of choice, intracellular pH (pH(i)), was determined by using fluorescence ratio imaging microscopy with a pH-sensitive, ratiometric 5(6)-carboxyfluorescein diacetate succinimidyl ester probe. In addition, the culturability expressed in colony counts was determined. Our results revealed that several subpopulations with different physiological states, as judged by their pH(i), were created by ClO(2) treatment. The greater the concentration of ClO(2), the smaller the subpopulation of healthy cells with pH(i) > 6.8 and the smaller the colony count as determined on nonselective agar plates. ClO(2) at concentrations (60 ppm) induced injuries that resulted in complete loss of culturability and adversely affected the ability to resuscitate under subsequent more favorable conditions. The presence of injured cells in food could present a risk for public health. Additional hurdles have to be included in food preservation to suppress the survival and recovery of injured cells.
Authors:
Nada Smigic; Andreja Rajkovic; Nils Arneborg; Henrik Siegumfeldt; Frank Devlieghere; Dennis Sandris Nielsen
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Publication Detail:
Type:  Journal Article     Date:  2010-10-30
Journal Detail:
Title:  Foodborne pathogens and disease     Volume:  8     ISSN:  1556-7125     ISO Abbreviation:  Foodborne Pathog. Dis.     Publication Date:  2011 Feb 
Date Detail:
Created Date:  2011-01-31     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101120121     Medline TA:  Foodborne Pathog Dis     Country:  United States    
Other Details:
Languages:  eng     Pagination:  325-8     Citation Subset:  IM    
Affiliation:
1 Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University , Ghent, Belgium .
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