Inactivation of extraintestinal pathogenic E. coli suspended in ground chicken meat by high pressure processing and identification of virulence factors which may affect resistance to high pressure

Aixia Xu; O. J. Scullen; Shiowshuh Sheen; Yanhong Liu; James R. Johnson; Christopher H. Sommers

doi:10.1016/j.foodcont.2019.107070

Inactivation of extraintestinal pathogenic E. coli suspended in ground chicken meat by high pressure processing and identification of virulence factors which may affect resistance to high pressure

Aixia Xu, O. J. Scullen, Shiowshuh Sheen, Yanhong Liu, James R. Johnson, Christopher H. Sommers

Medicine - Veteran's Administration Medical Center

Research output: Contribution to journal › Article › peer-review

6 Scopus citations

Abstract

Extraintestinal pathogenic Escherichia coli (ExPEC) are responsible for urinary tract infections, inflammatory bowel disease, sepsis and meningitis. Retail poultry meat has been identified as the main reservoir for ExPEC in food. Information regarding ExPEC virulence factor (VF) or antibiotic resistance (AR) involvement with resistance to high-pressure inactivation in food is lacking. In this study we inoculated ground chicken meat with 22 individual isolates of clinical uropathogenic E. coli (UPEC) and newborn meningitis causing E. coli (NMEC), and isolates from retail chicken meat. We then determined their high-pressure inactivation kinetics (D₁₀-value). The mean D₁₀-value for all isolates (n = 22) was 3.26 min at 400 MPa. The mean D₁₀-value for the UPEC, NMEC, chicken isolates were 5.0, 1.3, 2.23 and 4.98 min at 400 MPa, respectively. The D₁₀ varied widely between the 22 isolates. The mean D₁₀-value for the clinical isolates was 3.33 vs. 3.15 for the non-clinical isolates. The NMEC strains were more sensitive to HPP. ExPEC lacking chuA, cnf1, sinH, papG, hlyA, vat, yncD were more resistant to HPP, indicating ExPEC VF could play a role in high pressure resistance. HPP at 600 MPa for 3 min resulted in >6 log₁₀ reductions for UPEC, NMEC, and retail chicken product isolates.

Original language	English (US)
Article number	107070
Journal	Food Control
Volume	111
DOIs	https://doi.org/10.1016/j.foodcont.2019.107070
State	Published - May 2020

Bibliographical note

Funding Information:
The authors thank Jan Kluytmans (Netherlands Reference Laboratory for Bacterial Meningitis), FDA NARMS and for meningitis-causing and food-source E. coli isolates. This work was supported primarily by US Department of Agriculture-Agricultural Research Service National Program Project # 108 Food Safety Project 8072-42000-078-00D . Mention of brand names, manufacturers or trademarks is not considered an endorsement by USDA, USDA is an equal opportunity employer. Appendix A

Funding Information:
The authors thank Jan Kluytmans (Netherlands Reference Laboratory for Bacterial Meningitis), FDA NARMS and for meningitis-causing and food-source E. coli isolates. This work was supported primarily by US Department of Agriculture-Agricultural Research Service National Program Project # 108 Food Safety Project 8072-42000-078-00D. Mention of brand names, manufacturers or trademarks is not considered an endorsement by USDA, USDA is an equal opportunity employer.

Publisher Copyright:
© 2019

Keywords

D
ExPEC
Ground chicken meat
High pressure
Virulence factors

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@article{e59171c6b32d4480a0fcee474d348159,

title = "Inactivation of extraintestinal pathogenic E. coli suspended in ground chicken meat by high pressure processing and identification of virulence factors which may affect resistance to high pressure",

abstract = "Extraintestinal pathogenic Escherichia coli (ExPEC) are responsible for urinary tract infections, inflammatory bowel disease, sepsis and meningitis. Retail poultry meat has been identified as the main reservoir for ExPEC in food. Information regarding ExPEC virulence factor (VF) or antibiotic resistance (AR) involvement with resistance to high-pressure inactivation in food is lacking. In this study we inoculated ground chicken meat with 22 individual isolates of clinical uropathogenic E. coli (UPEC) and newborn meningitis causing E. coli (NMEC), and isolates from retail chicken meat. We then determined their high-pressure inactivation kinetics (D10-value). The mean D10-value for all isolates (n = 22) was 3.26 min at 400 MPa. The mean D10-value for the UPEC, NMEC, chicken isolates were 5.0, 1.3, 2.23 and 4.98 min at 400 MPa, respectively. The D10 varied widely between the 22 isolates. The mean D10-value for the clinical isolates was 3.33 vs. 3.15 for the non-clinical isolates. The NMEC strains were more sensitive to HPP. ExPEC lacking chuA, cnf1, sinH, papG, hlyA, vat, yncD were more resistant to HPP, indicating ExPEC VF could play a role in high pressure resistance. HPP at 600 MPa for 3 min resulted in >6 log10 reductions for UPEC, NMEC, and retail chicken product isolates.",

keywords = "D, ExPEC, Ground chicken meat, High pressure, Virulence factors",

author = "Aixia Xu and Scullen, {O. J.} and Shiowshuh Sheen and Yanhong Liu and Johnson, {James R.} and Sommers, {Christopher H.}",

note = "Funding Information: The authors thank Jan Kluytmans (Netherlands Reference Laboratory for Bacterial Meningitis), FDA NARMS and for meningitis-causing and food-source E. coli isolates. This work was supported primarily by US Department of Agriculture-Agricultural Research Service National Program Project # 108 Food Safety Project 8072-42000-078-00D . Mention of brand names, manufacturers or trademarks is not considered an endorsement by USDA, USDA is an equal opportunity employer. Appendix A Funding Information: The authors thank Jan Kluytmans (Netherlands Reference Laboratory for Bacterial Meningitis), FDA NARMS and for meningitis-causing and food-source E. coli isolates. This work was supported primarily by US Department of Agriculture-Agricultural Research Service National Program Project # 108 Food Safety Project 8072-42000-078-00D. Mention of brand names, manufacturers or trademarks is not considered an endorsement by USDA, USDA is an equal opportunity employer. Publisher Copyright: {\textcopyright} 2019",

year = "2020",

month = may,

doi = "10.1016/j.foodcont.2019.107070",

language = "English (US)",

volume = "111",

journal = "Food Control",

issn = "0956-7135",

publisher = "Elsevier BV",

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TY - JOUR

T1 - Inactivation of extraintestinal pathogenic E. coli suspended in ground chicken meat by high pressure processing and identification of virulence factors which may affect resistance to high pressure

AU - Xu, Aixia

AU - Scullen, O. J.

AU - Sheen, Shiowshuh

AU - Liu, Yanhong

AU - Johnson, James R.

AU - Sommers, Christopher H.

N1 - Funding Information: The authors thank Jan Kluytmans (Netherlands Reference Laboratory for Bacterial Meningitis), FDA NARMS and for meningitis-causing and food-source E. coli isolates. This work was supported primarily by US Department of Agriculture-Agricultural Research Service National Program Project # 108 Food Safety Project 8072-42000-078-00D . Mention of brand names, manufacturers or trademarks is not considered an endorsement by USDA, USDA is an equal opportunity employer. Appendix A Funding Information: The authors thank Jan Kluytmans (Netherlands Reference Laboratory for Bacterial Meningitis), FDA NARMS and for meningitis-causing and food-source E. coli isolates. This work was supported primarily by US Department of Agriculture-Agricultural Research Service National Program Project # 108 Food Safety Project 8072-42000-078-00D. Mention of brand names, manufacturers or trademarks is not considered an endorsement by USDA, USDA is an equal opportunity employer. Publisher Copyright: © 2019

PY - 2020/5

Y1 - 2020/5

N2 - Extraintestinal pathogenic Escherichia coli (ExPEC) are responsible for urinary tract infections, inflammatory bowel disease, sepsis and meningitis. Retail poultry meat has been identified as the main reservoir for ExPEC in food. Information regarding ExPEC virulence factor (VF) or antibiotic resistance (AR) involvement with resistance to high-pressure inactivation in food is lacking. In this study we inoculated ground chicken meat with 22 individual isolates of clinical uropathogenic E. coli (UPEC) and newborn meningitis causing E. coli (NMEC), and isolates from retail chicken meat. We then determined their high-pressure inactivation kinetics (D10-value). The mean D10-value for all isolates (n = 22) was 3.26 min at 400 MPa. The mean D10-value for the UPEC, NMEC, chicken isolates were 5.0, 1.3, 2.23 and 4.98 min at 400 MPa, respectively. The D10 varied widely between the 22 isolates. The mean D10-value for the clinical isolates was 3.33 vs. 3.15 for the non-clinical isolates. The NMEC strains were more sensitive to HPP. ExPEC lacking chuA, cnf1, sinH, papG, hlyA, vat, yncD were more resistant to HPP, indicating ExPEC VF could play a role in high pressure resistance. HPP at 600 MPa for 3 min resulted in >6 log10 reductions for UPEC, NMEC, and retail chicken product isolates.

AB - Extraintestinal pathogenic Escherichia coli (ExPEC) are responsible for urinary tract infections, inflammatory bowel disease, sepsis and meningitis. Retail poultry meat has been identified as the main reservoir for ExPEC in food. Information regarding ExPEC virulence factor (VF) or antibiotic resistance (AR) involvement with resistance to high-pressure inactivation in food is lacking. In this study we inoculated ground chicken meat with 22 individual isolates of clinical uropathogenic E. coli (UPEC) and newborn meningitis causing E. coli (NMEC), and isolates from retail chicken meat. We then determined their high-pressure inactivation kinetics (D10-value). The mean D10-value for all isolates (n = 22) was 3.26 min at 400 MPa. The mean D10-value for the UPEC, NMEC, chicken isolates were 5.0, 1.3, 2.23 and 4.98 min at 400 MPa, respectively. The D10 varied widely between the 22 isolates. The mean D10-value for the clinical isolates was 3.33 vs. 3.15 for the non-clinical isolates. The NMEC strains were more sensitive to HPP. ExPEC lacking chuA, cnf1, sinH, papG, hlyA, vat, yncD were more resistant to HPP, indicating ExPEC VF could play a role in high pressure resistance. HPP at 600 MPa for 3 min resulted in >6 log10 reductions for UPEC, NMEC, and retail chicken product isolates.

KW - D

KW - ExPEC

KW - Ground chicken meat

KW - High pressure

KW - Virulence factors

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JO - Food Control

JF - Food Control

SN - 0956-7135

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ER -

Inactivation of extraintestinal pathogenic E. coli suspended in ground chicken meat by high pressure processing and identification of virulence factors which may affect resistance to high pressure

Abstract

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