A comparison of the retention of pathogenic Escherichia coli O157 by sprouts, leaves and fruits. Issue 6 (November 2014)

• Record Type: Journal Article
• Authors: Mathews, Stephanie L.; Smith, Rachel B.; Matthysse, Ann G.
• Is Part Of: Microbial biotechnology. Volume 7:Issue 6(2014:Nov.)
• Page Start: 570
• Page End: 579
• Publication Date: 2014-11
• Subjects: Microbial biotechnology -- Periodicals; Biotechnology; Microbiology; 660.62
• DOI: 10.1111/1751-7915.12165
• Languages: English
• ISSNs: 1751-7915

Abstract

<abstract abstract-type="main"> <title>Summary</title> <p>The retention (binding to or association with the plant) of <italic>E</italic><italic>scherichia coli</italic> by cut leaves and fruits after vigorous water washing was compared with that by sprouts. Retention by fruits and leaves was similar but differed from retention by sprouts in rate, effect of wounding and requirement for poly‐β, 1‐6‐N‐acetyl‐D‐glucosamine. <italic>E</italic><italic>scherichia coli</italic> was retained by cut ends of lettuce leaves within 5 min while more than 1 h was required for retention by the intact epidermis of leaves and fruits, and more than 1 day for sprouts. Retention after 5 min at the cut leaf edge was specific for <italic>E</italic><italic>. coli</italic> and was not shown by the plant‐associated bacteria <italic>A</italic><italic>grobacterium tumefaciens</italic> and <italic>S</italic><italic>inorhizobium meliloti.</italic> <italic>E</italic><italic>scherichia coli</italic> was retained by lettuce, spinach, alfalfa, bean, tomato, <italic>A</italic><italic>rabidopsis thaliana</italic>, cucumber, and pepper leaves and fruits faster than by sprouts. Wounding of leaves and fruits but not sprouts increased bacterial retention. Mutations in the exopolysaccharide synthesis genes <italic>yhjN</italic> and <italic>wcaD</italic> reduced the numbers of bacteria retained. <italic>PgaC</italic> mutants were retained by cut leaves and fruits but not by sprouts. There was no significant difference in the retention of an O157 and a K12 strain by fruits or leaves. However, retention by sprouts of O157 strains was significantly greater than K12 strains. These findings suggest that there are differences in the mechanisms of <italic>E</italic> <italic> coli</italic> retention among sprouts, and leaves and fruits.</p> </abstract>