Alterations of the phylloepiphytic bacterial community associated with interactions of Escherichia coli O157:H7 during storage of packaged spinach at refrigeration temperatures.

This study investigated the effects of packaging and storage temperature on the spinach phylloepiphytic bacterial community and fate of Escherichia coli O157:H7. Freshly harvested spinach was rinsed and/or disinfected, packaged and stored under typical retail conditions (4 degrees C) or under temperature abuse conditions (10 degrees C) for a period of 15 days. The final population size of culturable epiphytic bacteria after 15 days of storage was not affected by the temperature of storage or the presence of E. coli O157:H7. However, analysis of the bacterial community using denaturing gradient gel electrophoresis of 16s rDNA revealed changes with time of storage and the presence of E. coli O157:H7. Excision and sequencing of prominent DGGE bands identified that the majority of sequences belonged to the phyla Actinobacteria, Bacteroidetes, Firmicutes and Alphaprotebacteria. After 10 days of storage at 4 degrees C or 10 degrees C the population became more dominated by psychrotrophic bacteria. Removal of the epiphytic bacteria resulted in significant increases in numbers of E coli O157:H7 at 10 degrees C and was associated with decreased expression of E. coli O157:H7 virulence (stxA, curli, eaeA) and stress response (rpoS, sodB) genes. In conclusion, storage temperature and time of storage of packaged spinach affected the diversity of the epiphytic spinach microbiota which influenced the growth, establishment, physiology and potentially virulence of E. coli O157:H7.

Lopez-Velasco G ，Davis M ，Boyer RR ，Williams RC ，Ponder MA ... -  《-》

Effect of chemical sanitizer combined with modified atmosphere packaging on inhibiting Escherichia coli O157:H7 in commercial spinach.

Lee SY ，Baek SY 《-》

Effect of different storage conditions on E. coli O157:H7 and the indigenous bacterial microflora on lamb meat.

Barrera O ，Rodríguez-Calleja JM ，Santos JA ，Otero A ，García-López ML ... -  《INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY》

Fate of Escherichia coli O157:H7 in the presence of indigenous microorganisms on commercially packaged baby spinach, as impacted by storage temperature and time.

Luo Y ，He Q ，McEvoy JL ，Conway WS ... -  《-》

Fate of Escherichia coli O157:H7 during the processing and storage of Ergo and Ayib, traditional Ethiopian dairy products.

Tsegaye M ，Ashenafi M 《INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY》