{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,27]],"date-time":"2026-09-27T04:38:43Z","timestamp":1790483923362,"version":"4.1.0"},"reference-count":51,"publisher":"American Society for Microbiology","issue":"17","license":[{"start":{"date-parts":[[2016,9,1]],"date-time":"2016-09-01T00:00:00Z","timestamp":1472688000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.asm.org\/non-commercial-tdm-license"}],"funder":[{"DOI":"10.13039\/100000057","name":"HHS | NIH | National Institute of General Medical Sciences","doi-asserted-by":"publisher","award":["R01GM108684"],"award-info":[{"award-number":["R01GM108684"]}],"id":[{"id":"10.13039\/100000057","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100000072","name":"HHS | NIH | National Institute of Dental and Craniofacial Research","doi-asserted-by":"publisher","award":["DE 021055"],"award-info":[{"award-number":["DE 021055"]}],"id":[{"id":"10.13039\/100000072","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100000183","name":"DOD | United States Army | Army Research Office","doi-asserted-by":"publisher","award":["W911NF-12-2-0024"],"award-info":[{"award-number":["W911NF-12-2-0024"]}],"id":[{"id":"10.13039\/100000183","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100000183","name":"DOD | United States Army | Army Research Office","doi-asserted-by":"publisher","award":["W911NF-12-2-0024"],"award-info":[{"award-number":["W911NF-12-2-0024"]}],"id":[{"id":"10.13039\/100000183","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["journals.asm.org"],"crossmark-restriction":true},"short-container-title":["Appl Environ Microbiol"],"published-print":{"date-parts":[[2016,9]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n          <jats:p>\n            This work analyzes the high-pressure (HP) germination of spores of the food-borne pathogen\n            <jats:named-content content-type=\"genus-species\">Clostridium perfringens<\/jats:named-content>\n            (with inner membrane [IM] germinant receptors [GRs]) and the opportunistic pathogen\n            <jats:named-content content-type=\"genus-species\">Clostridium difficile<\/jats:named-content>\n            (with no IM GRs), which has growing implications as an emerging food safety threat. In contrast to those of spores of\n            <jats:named-content content-type=\"genus-species\">Bacillus<\/jats:named-content>\n            species, mechanisms of HP germination of clostridial spores have not been well studied. HP treatments trigger\n            <jats:named-content content-type=\"genus-species\">Bacillus<\/jats:named-content>\n            spore germination through spores' IM GRs at \u223c150 MPa or through SpoVA channels for release of spores' dipicolinic acid (DPA) at \u2265400 MPa, and DPA-less spores have lower wet heat resistance than dormant spores. We found that\n            <jats:named-content content-type=\"genus-species\">C. difficile<\/jats:named-content>\n            spores exhibited no germination events upon 150-MPa treatment and were not heat sensitized. In contrast, 150-MPa-treated unactivated\n            <jats:named-content content-type=\"genus-species\">C. perfringens<\/jats:named-content>\n            spores released DPA and became heat sensitive, although most spores did not complete germination by fully rehydrating the spore core, but this treatment of heat-activated spores led to almost complete germination and greater heat sensitization. Spores of both clostridial organisms released DPA during 550-MPa treatment, but\n            <jats:named-content content-type=\"genus-species\">C. difficile<\/jats:named-content>\n            spores did not complete germination and remained heat resistant. Heat-activated 550-MPa-HP-treated\n            <jats:named-content content-type=\"genus-species\">C. perfringens<\/jats:named-content>\n            spores germinated almost completely and became heat sensitive. However, unactivated 550-MPa-treated\n            <jats:named-content content-type=\"genus-species\">C. perfringens<\/jats:named-content>\n            spores did not germinate completely and were less heat sensitive than spores that completed germination. Since\n            <jats:named-content content-type=\"genus-species\">C. difficile<\/jats:named-content>\n            and\n            <jats:named-content content-type=\"genus-species\">C. perfringens<\/jats:named-content>\n            spores use different mechanisms for sensing germinants, our results may allow refinement of HP methods for their inactivation in foods and other applications and may guide the development of commercially sterile low-acid foods.\n          <\/jats:p>\n          <jats:p>\n            <jats:bold>IMPORTANCE<\/jats:bold>\n            Spores of various clostridial organisms cause human disease, sometimes due to food contamination by spores. Because of these spores' resistance to normal decontamination regimens, there is continued interest in ways to kill spores without compromising food quality. High hydrostatic pressure (HP) under appropriate conditions can inactivate bacterial spores. With growing use of HP for food pasteurization, advancement of HP for commercial production of sterile low-acid foods requires understanding of mechanisms of spores' interactions with HP. While much is known about HP germination and inactivation of spores of\n            <jats:named-content content-type=\"genus-species\">Bacillus<\/jats:named-content>\n            species, how HP germinates and inactivates clostridial spores is less well understood. In this work we have tried to remedy this information deficit by examining germination of spores of\n            <jats:named-content content-type=\"genus-species\">Clostridium difficile<\/jats:named-content>\n            and\n            <jats:named-content content-type=\"genus-species\">Clostridium perfringens<\/jats:named-content>\n            by several HP and temperature levels. The results may give insight that could facilitate more efficient methods for spore eradication in food sterilization or pasteurization, biodecontamination, and health care.\n          <\/jats:p>","DOI":"10.1128\/aem.01363-16","type":"journal-article","created":{"date-parts":[[2016,6,18]],"date-time":"2016-06-18T02:23:51Z","timestamp":1466216631000},"page":"5287-5297","update-policy":"https:\/\/doi.org\/10.1128\/asmj-crossmark-policy-page","source":"Crossref","is-referenced-by-count":39,"title":["Effects of High-Pressure Treatment on Spores of Clostridium Species"],"prefix":"10.1128","volume":"82","author":[{"given":"Christopher J.","family":"Doona","sequence":"first","affiliation":[{"name":"U.S. Army Natick Soldier RD&amp;E Center, Warfighter Directorate, Natick, Massachusetts, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Florence E.","family":"Feeherry","sequence":"additional","affiliation":[{"name":"U.S. Army Natick Soldier RD&amp;E Center, Warfighter Directorate, Natick, Massachusetts, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Barbara","family":"Setlow","sequence":"additional","affiliation":[{"name":"Department of Molecular Biology and Biophysics, UConn Health, Farmington, Connecticut, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shiwei","family":"Wang","sequence":"additional","affiliation":[{"name":"Department of Physics, East Carolina University, Greenville, North Carolina, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"William","family":"Li","sequence":"additional","affiliation":[{"name":"Department of Physics, East Carolina University, Greenville, North Carolina, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Frank C.","family":"Nichols","sequence":"additional","affiliation":[{"name":"Department of Oral Health and Diagnostic Science, UConn Health, Farmington, Connecticut, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Prabhat K.","family":"Talukdar","sequence":"additional","affiliation":[{"name":"Department of Biomedical Sciences, Oregon State University, Corvallis, Oregon, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mahfuzur R.","family":"Sarker","sequence":"additional","affiliation":[{"name":"Department of Biomedical Sciences, Oregon State University, Corvallis, Oregon, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yong-Qing","family":"Li","sequence":"additional","affiliation":[{"name":"Department of Physics, East Carolina University, Greenville, North Carolina, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Aimee","family":"Shen","sequence":"additional","affiliation":[{"name":"Department of Microbiology and Molecular Genetics, University of Vermont, Burlington, Vermont, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Peter","family":"Setlow","sequence":"additional","affiliation":[{"name":"Department of Molecular Biology and Biophysics, UConn Health, Farmington, Connecticut, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"235","reference":[{"key":"e_1_3_2_2_2","doi-asserted-by":"publisher","DOI":"10.1056\/NEJMra0707500"},{"key":"e_1_3_2_3_2","first-page":"45","volume-title":"Food microbiology: fundamentals and frontiers","author":"Setlow P","year":"2012","unstructured":"Setlow P, Johnson EA. 2012. 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