Intracellular pH Campylobacter jejuni when treated with aqueous chlorine dioxide

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 - 2011/2/1

Y1 - 2011/2/1

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

SN - 1535-3141

VL - 8

SP - 325

EP - 328

JO - Foodborne Pathogens and Disease

JF - Foodborne Pathogens and Disease

IS - 2

ER -