Worldwide, over 90% of the notified cases of Legionnaires' disease are caused by Legionella pneumophila. However, the standard culture medium for the detection of Legionella in environmental water samples, Buffered Charcoal Yeast Extract (BCYE) agar of pH 6.9 ± 0.4 with or without antimicrobial agents incubated at 36 ± 1 °C, supports the growth of a large diversity of Legionella species. BCYE agar of elevated pH or/and incubation at elevated temperature gave strongly reduced recoveries of most of 26 L. non-pneumophila spp. tested, but not of L. pneumophila. BCYE agar of pH 7.3 ± 0.1, incubated at 40 ± 0.5 °C (BCYE pH 7.3/40 °C) was tested for selective enumeration of L. pneumophila. Of the L. non-pneumophila spp. tested, only L. adelaidensis and L. londiniensis multiplied under these conditions. The colony counts on BCYE pH 7.3/40 °C of a L. pneumophila serogroup 1 strain cultured in tap water did not differ significantly from those on BCYE pH 6.9/36 °C when directly plated and after membrane filtration and showed repeatability's of 13-14%. By using membrane filtration L. pneumophila was detected in 58 (54%) of 107 Legionella-positive water samples from premise plumbing systems under one or both of these culture conditions. The L. pneumophila colony counts (log-transformed) on BCYE pH 7.3/40 °C were strongly related (r = 0.87) to those on BCYE pH 6.9/36 °C, but differed significantly (p < 0.05) by a mean of - 0.12 ± 0.30 logs. L. non-pneumophila spp. were detected only on BCYE pH 6.9/36 °C in 49 (46%) of the samples. Hence, BCYE pH 7.3/40 °C can facilitate the enumeration of L. pneumophila and their isolation from premise plumbing systems with culturable L. non-pneumophila spp., some of which, e.g. L. anisa, can be present in high numbers.
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http://dx.doi.org/10.1016/j.watres.2017.06.077 | DOI Listing |
ISME J
January 2025
HADAL & Nordcee, Department of Biology, University of Southern Denmark, Odense, Denmark.
Auxiliary metabolic genes encoded by bacteriophages can influence host metabolic function during infection. In temperate phages, auxiliary metabolic genes may increase host fitness when integrated as prophages into the host genome. However, little is known about the contribution of prophage-encoded auxiliary metabolic genes to host metabolic properties.
View Article and Find Full Text PDFJ AOAC Int
January 2025
Thermo Fisher Scientific, 1214 Oakmead Parkway, Sunnyvale, CA, USA 94085.
Background: Per- and polyfluoroalkyl substances (PFAS) comprise thousands of fluorinated chemicals. They are of growing concern because many PFAS compounds are persistent and toxic. Food contact materials (FCM) containing PFAS pose multiple exposure pathways to humans, prompting twelve states to enact laws banning FCM with PFAS levels exceeding 100 ppm of TOF.
View Article and Find Full Text PDFJ Food Sci
January 2025
Department of Human Nutrition, Food, and Animal Sciences, University of Hawai'i at Mānoa, Honolulu, Hawai'i, USA.
Freezing extends the shelf life of foods but often leads to structural damage due to ice crystal formation, negatively impacting quality attributes. Oscillating magnetic field (OMF)-assisted supercooling has emerged as a potential technique to overcome these limitations by inhibiting ice nucleation and maintaining foods in a supercooled state. Despite its potential, the effectiveness and underlying mechanisms of OMF-assisted supercooling remain subjects of debate.
View Article and Find Full Text PDFJ Infect Dev Ctries
December 2024
Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD). Coordinación Regional Culiacán, Culiacán, Sinaloa, México. Carretera a Eldorado km 5.5, Campo El Diez, 80110 Culiacán, Sinaloa, México.
Introduction: Salmonella is a major foodborne pathogen widely distributed in the environment. Surface water, soil, and sediments may confer a protective effect on Salmonella against non-host conditions.
Methodology: This study focused on determining the prevalence of Salmonella spp.
J Food Sci
January 2025
Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran.
Edible coating (EC) can reduce excessive oil absorption in deep-fat fried food products. Ultrasound is an efficient pretreatment to preserve the quality characteristics of fried samples. The impact of guar gum based EC and sonication on the quality parameters of fried zucchini slices was investigated.
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