Intracellular pH Campylobacter jejuni when treated with aqueous chlorine dioxide
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Intracellular pH Campylobacter jejuni when treated with aqueous chlorine dioxide. / Smigic, Nada; Rajkovic, Andreja; Arneborg, Nils; Siegumfeldt, Henrik; Devlieghere, Frank; Nielsen, Dennis Sandris.
In: Foodborne Pathogens and Disease, Vol. 8, No. 2, 2011, p. 325-328.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Intracellular pH Campylobacter jejuni when treated with aqueous chlorine dioxide
AU - Smigic, Nada
AU - Rajkovic, Andreja
AU - Arneborg, Nils
AU - Siegumfeldt, Henrik
AU - Devlieghere, Frank
AU - Nielsen, Dennis Sandris
PY - 2011
Y1 - 2011
N2 - 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 (ClO2). The parameter of choice, intracellular pH (pHi), 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 pHi, were created by ClO2 treatment. The greater the concentration of ClO2, the smaller the subpopulation of healthy cells with pHi¿>¿6.8 and the smaller the colony count as determined on nonselective agar plates. ClO2 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.
AB - 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 (ClO2). The parameter of choice, intracellular pH (pHi), 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 pHi, were created by ClO2 treatment. The greater the concentration of ClO2, the smaller the subpopulation of healthy cells with pHi¿>¿6.8 and the smaller the colony count as determined on nonselective agar plates. ClO2 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.
KW - Former LIFE faculty
U2 - 10.1089/fpd.2010.0604
DO - 10.1089/fpd.2010.0604
M3 - Journal article
VL - 8
SP - 325
EP - 328
JO - Foodborne Pathogens and Disease
JF - Foodborne Pathogens and Disease
SN - 1535-3141
IS - 2
ER -
ID: 32670338