Mary J. McDonnell

Inhibition of verocytotoxigenic Escherichia coli in model broth and rumen systems by carvacrol and thymol

The antimicrobial activities of thymol and carvacrol were assessed against a selection of verocytotoxigenic Escherichia coli (VTEC) strains (n=11) and other bacterial species and spoilage bacteria (n=7) using a model broth system. The effects of pH, temperature, water activity, sodium chloride concentrations, inoculum size and the presence of competing microflora on the activities of thymol and carvacrol against E. coli O157:H7 strain 380-94 were also determined. The minimum inhibitory and bactericidal concentrations (MIC and MBC, respectively) and numbers of surviving E. coli O157:H7 were determined following incubation. The mean numbers of VTEC surviving exposure to thymol or carvacrol at concentrations of >/=500mug/ml were between 2.0 and 7.8log cfu/ml less than the numbers in the corresponding controls. The susceptibility of E. coli O157:H7 to carvacrol or thymol was found to increase with decreasing storage temperature, water activity, pH and E. coli O157:H7 inoculum size. Sodium chloride (0.5-2.5%) and the presence of a microflora cocktail did not significantly (p>0.05) affect the antimicrobial activities of thymol or carvacrol against E. coli O157:H7. The antimicrobial activity of carvacrol against E. coli O157:H7 was also tested in a model rumen system. A MIC of 500mug/ml carvacrol reduced E. coli O157:H7 inoculated at levels of 10(3) and 10(6)cfu/ml to undetectable levels in the system after 24h incubation. This concentration of carvacrol significantly (p<0.05) decreased the total gas production and volatile fatty acid concentrations in the model rumen assay.

In Vivo and Ex Vivo Evaluations of Bacteriophages e11/2 and e4/1c for Use in the Control of Escherichia coli O157:H7

ABSTRACT This study investigated the effect of bacteriophages (phages) e11/2 and e4/1c against Escherichiacoli O157:H7 in an ex vivo rumen model and in cattle in vivo. In the ex vivo rumen model, samples were inoculated with either 103 or 106 CFU/ml inoculum of E. coli O157:H7 and challenged separately with each bacteriophage. In the presence of phage e11/2, the numbers of E. coli O157:H7 bacteria were significantly (P < 0.05) reduced to below the limit of detection within 1 h. Phage e4/1c significantly (P < 0.05) reduced E. coli O157:H7 numbers within 2 h of incubation, but the number of surviving E. coli O157:H7 bacteria then remained unchanged over a further 22-h incubation period. The ability of a phage cocktail of e11/2 and e4/1c to reduce the fecal shedding of E. coli O157:H7 in experimentally inoculated cattle was then investigated in two cattle trials. Cattle (yearlings, n = 20 for trial one; adult fistulated cattle, n = 2 for trial two) were orally inoculated with 1010 CFU of E. coli O157:H7. Animals (n = 10 for trial one; n = 1 for trial two) were dosed daily with a bacteriophage cocktail of 1011 PFU for 3 days postinoculation. E. coli O157:H7 and phage numbers in fecal and/or rumen samples were determined over 7 days postinoculation. E. coli O157:H7 numbers rapidly declined in all animals within 24 to 48 h; however, there was no significant difference (P > 0.05) between the numbers of E. coli O157:H7 bacteria shed by the phage-treated or control animals. Phages were recovered from the rumen but not from the feces of the adult fistulated animal in trial two but were recovered from the feces of the yearling animals in trial one. While the results from the rumen model suggest that phages are effective in the rumen, further research is required to improve the antimicrobial effectiveness of phages for the elimination of E. coli O157:H7 in vivo.

Inhibition of verocytotoxigenic Escherichia coli by antimicrobial peptides caseicin A and B and the factors affecting their antimicrobial activities

The antimic robial activities of caseicin A and B antimicrobial peptides (AMPs) were assessed against a selection of verocytotoxigenic Escherichia coli (VTEC) strains (n=11), other bacterial pathogenic and spoilage bacteria (n=7), using a model broth system. The ability of the AMPs to retain their antimicrobial activities against a strain of E. coli O157:H7 380-94 under various test conditions (pH, temperature, water activity, sodium chloride concentrations, inoculum size and the presence of competitive microflora) was assessed and the minimum inhibitory concentrations (MIC) and number of surviving E. coli O157:H7 calculated. The mean number of VTEC surviving after exposure to 2 mg/ml caseicin A and B was reduced by 4.96 and 4.19 log(10) cfu/ml compared to the respective controls. The susceptibility of E. coli O157:H7 to the caseicin AMPs decreased as temperature, pH, water activity and inoculum size were reduced. The presence of sodium chloride (0.5-2.5%) did not affect the activity of caseicin A (p>0.05), however it did inhibit the activity of caseicin B. The presence of a competitive microflora cocktail did not significantly (p>0.05) affect the activities of the AMPs for the majority of the concentrations tested. Using a quantitative PCR assay, the levels of verotoxins (vt1 and vt2) expressed by E. coli O157:H7 following exposure to a sub-inhibitory concentration (0.5 mg/ml) of caseicin A showed that the verotoxin levels did not differ from the levels produced by the control cultures. The antimicrobial activity of caseicin A against E. coli O157:H7 was also tested in a model rumen system, however concentrations of ≥2 mg/ml did not significantly (p>0.05) reduce E. coli O157:H7 numbers in the model system over a 24 h period. The application of caseicin AMPs in food and/or animal production may be valuable in combination with other antimicrobials although further research is required.

Seaweed extracts and galacto-oligosaccharides improve intestinal health in pigs following Salmonella Typhimurium challenge

Pork and pork products are recognised as vehicles of Salmonella Typhimurium infection in humans. Seaweed-derived polysaccharides (SWE) and galacto-oligosaccharides (GOS) have shown to exhibit antimicrobial, prebiotic and immunomodulatory activity. The objective of this study was to assess the effects of dietary GOS and SWE supplementation on reducing S. Typhimurium numbers and intestinal inflammation in vivo. In total, 30 pigs (n=10/treatment, BW 30.9 kg) were randomly assigned to three dietary treatments: (1) basal diet; (2) basal diet+2.5 g GOS/kg diet; (3) basal diet+SWE (containing 180 mg laminarin/kg diet+340 mg fucoidan/kg diet). Following an 11-day dietary adaptation period, pigs were orally challenged with 108 colony-forming units/ml S. Typhimurium (day 0). Pigs remained on their diets for a further 17 days and were then sacrificed for sample collection. The SWE supplementation did not affect S. Typhimurium numbers on days 2 and 4 post-challenge but reduced S. Typhimurium numbers in faecal samples collected day 7 post-challenge (-0.80 log gene copy numbers (GCN)/g faeces) and in caecal and colonic digesta (-0.62 and -0.98 log GCN/g digesta, respectively; P<0.05) compared with the control treatment. Lactobacillus numbers were increased in caecal and colonic digesta after GOS supplementation (+0.70 and +0.35 log GCN/g digesta, respectively; P<0.05). In colonic tissue, both GOS and SWE supplementation resulted in reduced messenger RNA expression levels of interleukin (IL)-6, IL-22, tumour necrosis factor-α and regenerating islet-derived protein 3-γ (P<0.05). It can be concluded that dietary supplementation of SWE reduced faecal and intestinal S. Typhimurium numbers compared with the basal diet, whereas dietary GOS supplementation increased Lactobacillus numbers in caecal and colonic digesta but did not affect S. Typhimurium numbers. Supplementation of GOS and SWE reduced the gene expression of pro-inflammatory cytokines in colonic tissue of pigs after the experimental S. Typhimurium challenge.

Evaluation of Carvacrol for the Control of Escherichia coli O157 on Cattle Hide and Carcass Cuts

The antimicrobial activity of carvacrol against Escherichia coli O157 was assessed on cattle hide and beef carcass cuts. Carvacrol (0, 10, 20, and 30 mg/mL) was applied using a spray bottle to cattle hide and beef carcass cuts, inoculated with a cocktail of E. coli O157 (5-6 log(10) CFU/cm(2)) and left in contact for 10 min. Following treatment, hide and carcass cuts were sampled using a swab method, and E. coli O157 were enumerated by plate counts on selective media. Carvacrol (30 mg/mL) significantly (p < 0.05) reduced inoculated E. coli O157 (1.4 and 1.58 log(10) CFU/cm(2)) compared to the no wash and water wash (0 mg/mL) controls on both carcass cuts and hide respectively. This preliminary study shows that carvacrol has the potential to control E. coli O157 on bovine hide and carcass cuts, but further research with larger scale trials is needed.

Biocontrol of Pathogens in the Meat Chain

Bacterial foodborne zoonotic diseases are of major concern, impacting public health and causing economic losses for the agricultural-food sector and the wider society. In the United States (US) alone foodborne illness from pathogens is responsible for 76 million cases of illnesses each year (Mead et al., 1999). Salmonella, Campylobacter jejuni and Enterohaemorraghic Escherichia coli (EHEC; predominately serotype O157:H7) and Listeria monocytogenes are the most predominant foodborne bacterial pathogens reported in the developed world (United States Department of Agriculture, 2001). The importance of meat and meat products as a vehicle of foodborne zoonotic pathogens cannot be underestimated (Center for Disease Control, 2006; Gillespie, O’Brien, Adak, Cheasty, & Willshaw, 2005; Mazick, Ethelberg, Nielsen, Molbak, & Lisby, 2006; Mead et al., 2006). Pathogen carriage in food animals, such as livestock and poultry can lead to both direct and indirect contamination of raw and processed meats. Hide contamination and fecal pathogen shedding contribute to the contamination of the beef carcass (Elder et al., 2000; Koohmaraie et al., 2005), while skin and feathers contaminated with feces serve as major sources of poultry contamination (Doyle & Erickson, 2006). Processing of meat can further spread microbial contamination, while inadequate temperature control can allow pathogens to increase in numbers. Eradication of pathogens from farm livestock and the environment is not yet an achievable goal. However, risk reduction measures can be implemented on the farm to minimize the risk of infection. During meat slaughter and processing, methods to ensure food safety and preservation may include a range of chemical preservative agents and/or physical processing intervention strategies. However, increased consumer demand for healthier and minimally processed food with lower amounts of additives as well as concerns regarding antibiotic resistance in foodborne bacteria has led to a greater interest and demand for natural, biological methods of food preservation and safety.