Transformation of Escherichia coli in foodstuffs. |
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| Authors: | F Bauer C Hertel W P Hammes |
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| Institution: | 1. Center for Applied Biotechnology Studies, Department of Biological Science, College of Natural Sciences and Mathematics, California State University Fullerton, Fullerton, California, USA;2. Laboratorio de Bacteriología Clínica, Departamento de Bioquímica Clínica, Hospital de Clínicas José de San Martín, Facultad de Farmacia y Bioquímica, Buenos Aires, Argentina;3. Fundación Instituto Leloir – IIBBA CONICET, Buenos Aires, Argentina;4. Medical Service and GRECC, Louis Stokes Cleveland Department of Veterans Affairs Medical Center, Cleveland, OH, USA;5. Departments of Medicine, Pharmacology, Molecular Biology and Microbiology, Biochemistry, Proteomics and Bioinformatics, Case Western Reserve University School of Medicine, Cleveland, OH, USA;6. CWRU-Cleveland VAMC Center for Antimicrobial Resistance and Epidemiology (Case VA CARES), Cleveland, OH, USA;1. Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague-Suchdol, Czech Republic;2. Institute of Animal Science, Přátelství 815, Prague CZ-104 00, Czech Republic;1. Instituto de Química, Universidade Federal de Uberlândia, Campus Santa Mônica, Uberlândia-MG, Brazil;2. Departamento de Química, Universidade Federal de Juiz de Fora, Campus Martelos, Juiz de Fora-MG, Brazil;3. Instituto de Química, Universidade Federal Fluminense, Campus Valonguinho, Niterói-RJ, Brazil;4. Instituto Ciências Exatas e da Terra, Universidade Federal de Mato Grosso, Pontal do Araguaia-MT, Brazil;1. Faculty of Pharmacy, University of Coimbra, Coimbra, Portugal;2. Centre for Neuroscience and Cell Biology, University of Coimbra, Coimbra, Portugal;3. Faculty of Science, Bizerta Carthage University, Bizerta, Tunisia;4. Laboratory of Contagious Disease and Biologically Active Substances LR99-ES27 at Monastir''s Pharmacy Faculty, Monastir, Tunisia |
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| Abstract: | The plasmid transfer by transformation of Escherichia coli in 12 foods was investigated under conditions commonly found in processing and storage of food. Transformation occurred in all foods with frequencies of at least 10(-8) when a simplified standard transformation protocol with non-growing cells was applied. Higher rates (ca. 10(-7)) were found in milk, soy drink, tomato and orange juice. Furthermore, E. coli became transformed at temperatures below 5 degrees C, i.e. under conditions highly relevant in storage of perishable foods. In soy drink this condition resulted in frequencies which were even higher than those determined after application of a temperature shift to 37 degrees C. The transformation of cells growing in milk and carrot juice at a constantly kept temperature of 37 degrees C provides evidence for the potential of E. coli to become transformed naturally. With purified DNA frequencies were determined in these substrates of ca. 2.5 x 10(-7) and 2.5 x 10(-8), respectively. Similar frequencies were also obtained in milk containing the crude nucleic acids of homogenised cell suspensions of E. coli (pUC18). Moreover, the release of plasmid DNA from E. coli during food processing and the subsequent uptake of this DNA by growing E. coli cells was shown to take place after homogenisation in milk indicating a horizontal plasmid transfer by transformation of E. coli. |
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