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P3-41 Cocoa on Growth of Major Enteric Bacterial Pathogens and Their Interaction with Intestinal Epithelial Cells

Wednesday, August 6, 2014
Exhibit Hall D (Indiana Convention Center)
Mengfei Peng, University of Maryland, College Park, MD
Hongshun Yang, National University of Singapore, Singapore, Singapore
Geetika Reichmann, University of Maryland, College Park, MD
Debabrata Biswas, University of Maryland, College Park, MD
Introduction: Salmonella enterica serovar Typhimurium (ST), enterohemorrhagic Escherichia coli (EHEC), and Listeria monocytogenes (LM) are three of the major common foodborne bacterial pathogens in the US and they are responsible for most foodborne infections. Due to the rising of multi-drug resistant bacterial pathogens, finding of natural alternative and consumer friendly antimicrobials is essential. It has been suggested that cocoa might be one of them based on its rich sources of antioxidants (e.g., flavanols) and various other free radical scavenging molecules.

Purpose: The purpose of this study was to evaluate the antimicrobial property of cocoa against EHEC, ST and LM and its role in interactions of these foodborne bacterial pathogens with intestinal epithelial cells.

Methods: The growth conditions of Salmonella Typhimurium LT2 (ATCC19585), enterohemorrhagic E. coli EDL933 (ATCC700927), and Listeria monocytogenes LM2 (ATCC19115) were compared between in broth with and without 3% cocoa powder. The adhesion and invasion abilities of the bacterial strains into INT-407 cell with and without 3% cocoa powder were also examined. Comparisons between treatments and control were performed using ANOVA.

Results: 3% cocoa reduced the growth of EHEC, ST, and LM significantly (P < 0.05) with the maximum effects within first 3 hours of incubation. In addition, cocoa powder significantly (P < 0.05) inhibited adhesion to and invasion of INT-407 cells by these bacterial pathogens in a dose-dependent manner. For instance, in the presence of 3% cocoa powder, growth of EHEC, ST, and LM were reduced 1.58, 1.60, and 0.25 logs CFU/ml, respectively. Likewise for adhesion abilities (reduced by 73.0%, 76.5%, and 37.7%, respectively), and invasion abilities (reduced by 89.8%, 100%, and 100%, respectively).

Significance: The antimicrobial effects as well as alteration of host-pathogen interactions suggests that cocoa may aid in the prevention of foodborne illness caused by major foodborne enteric bacterial pathogens including EHEC, ST, and LM.

Back to: Poster Session - Antimicrobials, Meat and Poultry, Microbial Food Spoilage, Seafood, Sanitation, Non-microbial Food Safety, Risk Assessment
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