Table 1.
Studies of the potential role of QS in spoilage
| QS study | QS signal response based on the bioassay performeda | Reference(s) |
|---|---|---|
| Meats and meat products | ||
| Enterobacteriaceae strains isolated from vacuum-packed chilled meat | C6-3-oxo-HSL, C6-HSL | Gram et al. (38, 39) |
| Meat extracts and isolated Enterobacteriaceae strains from chilled stored vacuum-packed meat | C6-3-oxo-HSL, C6-HSL | Bruhn et al. (11) |
| Food samples (e.g., beef, chicken, and turkey products [AI-2-like activity]) | Borated AI-2 | Lu et al. (70) |
| Pseudomonad and Enterobacteriaceae isolates from aerobically chilled stored proteinaceous raw foods | Medium- and long-side-chain AHLs | Liu et al. (67) |
| AHL signals during storage of aerobically chilled stored ground beef | C4-HSL, C6-3-oxo-HSL, and undefined AHLs | Liu et al. (67) |
| Aeromonas hydrophila strains isolated from meat | C4-HSL | Medina-Martinez et al. (78) |
| AHL production of Yersinia enterocolitica strains in fresh beef and pork extracts | C6-3-oxo-HSL, C6-HSL | Medina-Martinez et al. (79) |
| Poultry meat-derived fatty acids as inhibitors of AI-2 | Borated AI-2 | Widmer et al. (135) |
| Survival and virulence gene expression of E. coli O157:H7 in the presence of AI-2 and ground beef extracts | Borated AI-2 | Soni et al. (116, 117) |
| Ground beef-derived fatty acids as inhibitors of AI-2 | Borated AI-2 | Soni et al. (116, 117) |
| Cell extracts from minced pork stored aerobically at 5 and 20°C | Short-, medium-, and long-side-chain AHLs, AI-2 | Nychas et al. (86) |
| Pseudomonas fragi isolated from fresh and spoiled meat | Borated AI-2 | Ferrocino et al. (30) |
| Production of quorum-sensing signals by E. coli O157:H7 strain in meat broths (beef and pork) | AI-2 activity | Silagyi et al. (110) |
| Lactic acid bacteria isolated from minced beef packaged under modified atmospheres | AI-2-like activity | Blana et al. (5, 6) |
| Vegetables | ||
| Detection of AHL in bean sprouts stored at 5°C | Broad range of AHLs | Gram et al. (39) |
| AI-2-like activity in fresh foods (tomato and carrot) | AI-2 activity | Lu et al. (70) |
| Extracts from commercial bean sprouts | C6-3-oxo-HSL | Rasch et al. (99, 100) |
| Enterobacteriaceae, pseudomonads, and Vibrionaceae strains isolated from commercial bean sprouts | C6-3-oxo-HSL, C10-3-oxo-HSL, C10-3-hydroxy-HSL, C4-HSL, C6-HSL, C8-HSL, C10-HSL, and undefined AHLs | Rasch et al. (99, 100) |
| Presence of AI-2-like activity in cell-free supernatants of eggplant, squash, tomato, pepper, cucumber, potato, and carrot | AI-2-like activity | Lu et al. (71) |
| AHL production of Yersinia enterocolitica strains in lettuce and cucumber extracts | C6-3-oxo-HSL, C6-HSL | Medina-Martinez et al. (78, 79) |
| AHL production of Aeromonas spp. in a food system of broccoli, parsley, and spinach | C4-HSL | Medina-Martinez et al. (78, 79) |
| Production of quorum-sensing signals by E. coli O157:H7 strain in spinach broth | AI-2 activity | Silagyi et al. (110) |
a
HSL, homoserine lactone; AHLs, N-acyl homoserine lactones.