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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Spectroscopic Analysis of Chicken Meat Contaminated with E. coli, Salmonella, and Campylobacter

Full text
Author(s):
Courrol, Lilia Coronato [1] ; Vallim, Marcelo Afonso [2]
Total Authors: 2
Affiliation:
[1] Univ Fed Sao Paulo, Dept Fis, Campus Diadema, Diadema, SP - Brazil
[2] Univ Fed Sao Paulo, Dept Ciencias Biol, Campus Diadema, Diadema, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: FOOD ANALYTICAL METHODS; v. 14, n. 3, p. 512-524, MAR 2021.
Web of Science Citations: 0
Abstract

The microbiological contamination of food causes concern for public health due to the pathogenic action of microorganisms and the increasing of antimicrobial resistance observed in bacterial strains. This work considers the use of fluorescence spectroscopy to study the effects of the presence of microorganisms in the chicken's meat and therefore, how the detection of this presence can help on food safety.The fluorescence of organic boneless and skinless chicken breast pieces contaminated with variable concentrations ofE. colicells inoculated in meat (10(4), 10(5), 10(6), and 10(7)cells/mL) was measured with excitations at 340 and 410 nm. Raman spectra were obtained to investigate into conformational changes in the collagen structures, from samples kept for 48 h at 25 degrees C (non-contaminated and contaminated withE. coli, 10(5)and 10(7)cells/mL). Protoporphyrin IX fluorescence lifetime was measured in the function of an increased number ofE. colicells. The obtained results ofE. coliwere compared to the ones ofSalmonellaandCampylobactercontaminations (10(6)cells/mL). Some uncommon aspects were found in the spectra of the contaminated meat: enlargement of the collagen band at 400 nm; increase in free reduced nicotinamide adenine dinucleotide fluorescence intensity around 505 nm; and decrease of flavin emission band. A shortening in the porphyrin emission lifetime (from similar to 10 ns for uncontaminated meat to similar to 5 ns) was observed, showing a quenching process for the meat contaminated withE. coli. The presence of coproporphyrin emission band was observed in the samples contaminated withSalmonella. The singularities observed in PpIX fluorescence spectroscopy forE. coliandSalmonellacan be used to obtain a quick detection method of pathogenic bacteria. (AU)

FAPESP's process: 17/23686-6 - Use of fluorescence spectroscopy on detection and control of contamination in food
Grantee:Lilia Coronato Courrol
Support Opportunities: Regular Research Grants
FAPESP's process: 15/04400-9 - The role of autophagy in Cryptococcus neorformas high temperature (37°C) growth and virulence
Grantee:Marcelo Afonso Vallim
Support Opportunities: Regular Research Grants