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Helicobacter pylori growth pattern in reference media and extracts from selected minimally processed vegetables

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Helicobacter pylori growth pattern in reference media and extracts from selected minimally processed vegetables

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dc.contributor.author Pina Pérez, Maria Consuelo es_ES
dc.contributor.author González Pellicer, Ana es_ES
dc.contributor.author Moreno Trigos, Mª Yolanda es_ES
dc.contributor.author Ferrús Pérez, Mª Antonia es_ES
dc.date.accessioned 2018-06-21T04:23:20Z
dc.date.available 2018-06-21T04:23:20Z
dc.date.issued 2017 es_ES
dc.identifier.issn 0956-7135 es_ES
dc.identifier.uri http://hdl.handle.net/10251/104449
dc.description.abstract [EN] Helicobacter pylori is an emergent foodborne pathogen of concern, the entrance of which into the food chain has been recently related with the possible contamination of raw or minimally processed vegetables. The present study documented the growth kinetics of the bacterium at 5, 20 and 37 degrees C, in reference media and vegetable substrates, to be fitted to the Gompertz equation. H. pylori was able to grow at 37 degrees C and 20 degrees C, but not at refrigeration temperature. Incubation temperature decrease significantly (p-value < 0.05) affected growth kinetic parameters, with the elongation of lag phase duration (lambda) and the reduction of the maximum specific growth rate (mu(max)) (0.10 log(10)(CFU/ml)/h at 37 degrees C; 0.04 log(10)(CFU/ml)/h at 20 degrees C). In vegetable extracts, the microorganism remained in a viable culturable (VC) form for a maximum of 5 days (20 degrees C), being unable to grow significantly in chard, spinach and in kale. In lettuce, H. pylori achieved growth of close to 1 log(10) cycle (after 5 days at 20 degrees C) (mu(max) 0.79 log(10)(CFU/ml)/d). The present study is the first reporting kinetic parameter values describing the growth behavior of H. pylori at its optimum growth temperature and, also studying the most relevant handling temperatures for minimally processed vegetables: commercial distribution (room temperature 20 degrees C), and refrigeration temperature. (C) 2017 Elsevier Ltd. All rights reserved. es_ES
dc.description.sponsorship The present research work has been supported by the funds provided by the Spanish Ministry of Economy and Competitiveness (MINECO) as HELICOFOOD project with reference AGL2014-53875-R. Postdoctoral contract of M.C. Pina-Perez as Juan de la Cierva-Incorporacion granted by the MINECO is also acknowledged.
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Food Control es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Helicobacter pylori es_ES
dc.subject Growth kinetics es_ES
dc.subject RT-qPCR es_ES
dc.subject Vegetables es_ES
dc.subject Maximum specific growth rate es_ES
dc.subject Gompertz growth model es_ES
dc.subject.classification MICROBIOLOGIA es_ES
dc.title Helicobacter pylori growth pattern in reference media and extracts from selected minimally processed vegetables es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodcont.2017.11.044 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//AGL2014-53875-R/ES/H. PYLORI Y OTROS HELICOBACTERS PATOGENOS EN AGUAS Y ALIMENTOS: DESARROLLO Y APLICACION DE HERRAMIENTAS MOLECULARES DIRIGIDAS A LA EVALUACION DEL RIESGO PARA EL CONSUMIDOR/ es_ES
dc.rights.accessRights Abierto es_ES
dc.date.embargoEndDate 2019-04-01 es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Biotecnología - Departament de Biotecnologia es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería del Agua y del Medio Ambiente - Institut Universitari d'Enginyeria de l'Aigua i Medi Ambient es_ES
dc.description.bibliographicCitation Pina Pérez, MC.; González Pellicer, A.; Moreno Trigos, MY.; Ferrús Pérez, MA. (2017). Helicobacter pylori growth pattern in reference media and extracts from selected minimally processed vegetables. Food Control. 86:389-396. doi:10.1016/j.foodcont.2017.11.044 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://doi.org/10.1016/j.foodcont.2017.11.044 es_ES
dc.description.upvformatpinicio 389 es_ES
dc.description.upvformatpfin 396 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 86 es_ES
dc.relation.pasarela S\348958 es_ES
dc.contributor.funder Ministerio de Economía, Industria y Competitividad es_ES


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