Escherichia coli O157:H7

Mon, 11/23/2015 - 18:57
Publication date: Available online 17 November 2015 Author(s): Xin Zhang, Yuxia Li, Bingjuan Li, Yan Mao, Xun Wu, Xiaohua Zou, Peng Gao, Hexin Yan, Dan Yang, Yan Ling, Huipeng Chen Escherichia coli O157:H7 is an enterohemorrhagic E. coli (EHEC) strain and a major food-borne pathogen, causing severe disease in humans worldwide. Multiple sensitive, accurate, and...
Sat, 10/31/2015 - 00:57
Abstract The aims of this investigation were to; a) study the effect of X-ray treatments in reducing E. coli O157:H7, L. monocytogenes, S. enterica and S. flexneri on whole mangoes, and b) study the effect of X-ray treatments on microflora counts (mesophilic counts, psychrotrophic counts and yeast and mold counts) of whole mangoes during storage at ambient temperature (22 °C) for 30 days. A...
Fri, 10/30/2015 - 11:25
The aim of this study was to perform a meta-analysis of the effects of sanitizing treatments of fresh produce on Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes. From 55 primary studies found to report on such effects, 40 were selected based on specific criteria, leading to more than 1,000 data on mean log reductions of these three bacterial pathogens impairing the safety of...
Wed, 10/28/2015 - 20:07
LWT
Publication date: March 2016 Source:LWT - Food Science and Technology, Volume 66 Author(s): Maria Sanz-Puig, M.Consuelo Pina-Pérez, Antonio Martínez-López, Dolores Rodrigo The antimicrobial capability of three water extracts of citrus peels was evaluated against Salmonella enterica serovar Typhimurium and Escherichia coli O157:H7 at various concentrations (0.5, 1, 5, 10%) and...
Fri, 10/16/2015 - 10:36
The ability of Escherichia coli O157:H7 to induce cellular damage leading to disease in humans is related to numerous virulence factors, most notably the stx gene, encoding Shiga toxin (Stx) and carried by a bacteriophage. Loss of the Stx-encoding bacteriophage may occur during infection or culturing of the strain. Here, we collected stx-positive and stx-negative variants of E. coli O157:H7/NM (...
Thu, 10/01/2015 - 01:55
Ingredients and complexity of food matrices are inhibitory factors for gene expression studies of bacterial pathogens directly from food matrix. The aim of this study was to develop a simple and fast method for RNA extraction from ground beef matrix as well as stx genes expression of Escherichia coli O157:H7 by relative quantitative real-time reverse transcription-polymerase chain reaction (RT-...
Sun, 09/27/2015 - 01:26
Nisin and ethanol have been used as antimicrobial agents in food industryHowever, nisin alone could not inhibit the growth of gram-negative bacteria, except in combination with a chelating agent, EDTA, or organic acid. This research aimed to study the survival of Escherichia coli O157: H7, Salmonella Typhimurium TISTR 292 and Salmonella Enteritidis DMST 17368 after treatment with nisin at 100,...
Fri, 09/18/2015 - 01:24
The objective of this study was to compare the acid resistanceAR) of non-O157 Shiga toxin-producing Escherichia coli (STEC) strains belonging to serogroups O26, O45, O103, O104, O111, O121, and O145 with O157:H7 STEC isolated from various sources in 400 mM acetic acid solutions (AAS) at pH 3.2 and 30 °C for 25 min with or without glutamic acid. Furthermore, the molecular subgrouping of the STEC...
Sat, 09/12/2015 - 01:22
Publication date: 23 December 2015 , Volume 215 Author(s): Sofia Boqvist, Lise-Lotte Fernström, Beatrix W. Alsanius, Roland Lindqvist This study investigated the effect of premature browning (PMB) on the survival of Escherichia coli O157:H7 in beef hamburgers after cooking with respect to interior colour of the hamburger and recommendations to cook hamburgers to a core temperature of...
Wed, 09/09/2015 - 06:20
Publication date: 23 December 2015 , Volume 215 Author(s): Hyun-Sun Seo, Larry R. Beuchat, Hoikyung Kim, Jee-Hoon Ryu There is a growing interest in the use of naturally-occurring antimicrobial agents such as plant essential oils (EOs) to inhibit the growth of hazardous and spoilage microorganisms in foods. Gaseous EOs (EO gases) have many potential applications in the food industry,...
Thu, 09/03/2015 - 03:20
In 2006, a deadly Escherichia coli O157:H7 outbreak in bagged spinach was traced to California’s Central Coast region, where >70% of the salad vegetables sold in the United States are produced. Although no definitive cause for the outbreak could be determined, wildlife was implicated as a disease vector. Growers were...
Sun, 08/30/2015 - 01:27
Publication date: 23 December 2015 , Volume 215 Author(s): Gui-Ying Mei, Joshua Tang, Christine Carey, Susan Bach, Magdalena Kostrzynska Understanding the survival mechanisms used by Shiga toxin-producing Escherichia coli (STEC), including O157:H7 and non-O157 serotypes, is important for minimizing contamination of fresh produce and occurrence of foodborne outbreaks. Recent...
Sun, 08/30/2015 - 01:27
Publication date: 23 December 2015 , Volume 215 Author(s): Yue Zhang, Qiumin Ma, Faith Critzer, P. Michael Davidson, Qixin Zhong The quality and microbiological safety of cantaloupes can potentially be improved using antimicrobial coatings that are able to maintain effectiveness throughout storage. The objective of this work was to study the effect of coating mixtures containing...
Sun, 08/30/2015 - 01:27
Publication date: 23 December 2015 , Volume 215 Author(s): Anna J. Williams, Willie M. Cooper, Christine V. Summage-West, Lillie M. Sims, Robert Woodruff, Jessica Christman, Ted J. Moskal, Shawn Ramsaroop, John B. Sutherland, Pierre Alusta, Jon G. Wilkes, Dan A. Buzatu The Bacteriological Analytical Manual (BAM) method currently used by the United States Food and Drug...
Wed, 08/19/2015 - 01:21
We isolated Shiga toxin-producing Escherichia coli O157:H7 strains resistant to third-generation cephalosporins. The resistant strains harbored blaCMY-2, a plasmid-mediated AmpC β-lactamase. Genotyping of isolates revealed the possible spread of this problematic bacterium. Results suggested the importance of the investigation and surveillance of enterobacteria with plasmids harboring blaCMY-...
Mon, 08/17/2015 - 01:24
The aim of the present study was to investigate chemical composition and antibacterial activity of essential oil from the leaf of Mentha spicata plant against common food-borne pathogenic bacteria (Staphylococcus aureus, Bacillus subtilis, Bacillus cereus, Listeria monocytogenes, Salmonella typhimurium, and Escherichia coli O157:H7). Chemical composition of the essential oil was identified by gas...
Mon, 08/17/2015 - 01:24
With an Escherichia coli O157:H7 virulent bacteriophage, M8AEC16, biocontrol efficiency of phages on a highly risky, ready-to-eat, traditional delicacy food called “raw meatball” under different storage conditions was investigated. Phage, belonging to the Myoviridae family, was isolated from the wastewater of a local slaughterhouse and showed a broad lytic activity toward many E. coli O157:H7...
Mon, 08/17/2015 - 01:24
The antimicrobial and antioxidant effects of Citrus aurantium L. flowers (Bahar narang) extract (BE; 500, 1,000 and 2,000 ppm) were studied in traditional yoghurt stew during storage at 4C for 28 days. The contents of total phenolics and flavonoids in BE were 81 ± 1.8 and 46 ± 2.4 mg/g, respectively. In vitro antibacterial activity of BE showed that BE had a strong antimicrobial activity against...
Sat, 08/08/2015 - 01:19
Aims The aim of the present study was to examine the effects of caprylic acid (CA) on pathogens in apple juice having intrinsic organic acids, and to determine any synergistic effects. Methods and Results Bactericidal effects of CA were examined against E. coli O157:H7 and Salmonella Typhimurium present in apple juice at mild heating temperatures. Apple juice containing each of the pathogens...
Wed, 08/05/2015 - 01:24
Publication date: February 2016 , Volume 60 Author(s): Xuejie Zhang, Xuetong Fan, Daniel K.Y. Solaiman, Richard D. Ashby, Zengshe Liu, Sudarsan Mukhopadhyay, Ruixiang Yan This study was conducted to evaluate the effect of biosurfactants on the populations of Escherichia coli O157:H7 in suspension and on spinach leaves. Eight surfactants including four soybean oil-based...
Wed, 07/29/2015 - 01:24
Publication date: 2 December 2015 , Volume 214 Author(s): Nam Hee Kim, Seong Ho Jang, Soon Han Kim, Hee Jung Lee, Younghoon Kim, Jee Hoon Ryu, Min Suk Rhee The aim of this study was to develop a new salting method using natural phytic acid (PA) to ensure the microbiological safety and quality of salted napa cabbage used for kimchi production. The production of salted napa...
Wed, 07/29/2015 - 01:24
Publication date: 2 December 2015 , Volume 214 Author(s): M. Oliveira, M. Abadias, P. Colás-Medà, J. Usall, I. Viñas Fruits and vegetables can become contaminated by foodborne pathogens such as Escherichia coli O157:H7, Salmonella and Listeria monocytogenes , and it has been demonstrated that current industrial sanitizing treatments do not eliminate the pathogens when present....
Tue, 07/28/2015 - 01:29
This study elucidated the effect of NaCl on the thermal resistance and cell morphology of Escherichia coli strains. E. coli O157:H7 NCCP11142, E. coli O111 ATCC12795 and E. coli O26 ATCC43887 were incubated in tryptic soy broth formulated with 0% NaCl (nonhabituated) as well as broth formulated with 2% and 4% NaCl (NaCl-habituated) at 35C. Nonhabituated, 2% NaCl-habituated and 4% NaCl-habituated...
Fri, 07/24/2015 - 01:30
Publication date: Available online 23 July 2015 Author(s): Byoung-Kwon Hahm, Hyochin Kim, Atul K. Singh, Arun K. Bhunia The bottleneck for accurate detection of foodborne pathogens is separation of target analytes from complex food matrices. Currently used sample preparation methods are cumbersome, arduous and lengthy; thus, a user-friendly system is desirable. A hand-held sample...
Tue, 07/21/2015 - 01:27
Publication date: December 2015 , Volume 52 Author(s): Marilyn C. Erickson, Jean Liao, Jennifer L. Cannon, Ynes R. Ortega Poor hygiene and improper food preparation practices in consumers' homes have previously been demonstrated as contributing to foodborne diseases. To address potential cross-contamination by kitchen utensils in the home, a series of studies was conducted to...
Fri, 07/17/2015 - 01:19
Publication date: January 2016 , Volume 59 Author(s): Chunmei Song , Cheng Liu , Shuyan Wu , Haolin Li , Huiqin Guo , Biao Yang , Shi Qiu , Jianwu Li , Lan Liu , Haijuan Zeng , Xuzhao Zhai , Qing Liu A colloidal gold immunochromatographic strip (ICS) was proposed with double monoclonal antibodies (McAbs) for rapid detections of multiple foodborne pathogens, and we successfully...
Fri, 07/17/2015 - 01:19
Publication date: January 2016 , Volume 59 Author(s): Min-Jeong Kim , Marta Mikš-Krajnik , Amit Kumar , Hyun-Gyun Yuk The objective of this study was to evaluate the antibacterial effect of 405 ± 5 nm light emitting diode (LED) on Escherichia coli O157:H7, Salmonella Typhimurium and Shigella sonnei . Its antibacterial mechanism was also investigated by determining the permeability of...
Thu, 07/16/2015 - 01:27
The effects of UV-C irradiation on the inactivation of Escherichia coli K-12ATCC 25253), a surrogate of E. coli O157:H7, and on the shelf life of freshly squeezed turbid white grape juice (FSWGJ) were investigated. FSWGJ samples were processed at 0.90 mL/s for 32 min by circulating 8 times in an annular flow UV system. The UV exposure time was 244 s per cycle. The population of E. coli K-12 was...
Sun, 07/12/2015 - 06:20
LWT
Publication date: December 2015 Source:LWT - Food Science and Technology, Volume 64, Issue 2 Author(s): Sang-Soon Kim , Dong-Hyun Kang The objective of the current study is to identify the influence of acidity on ohmic heating compared to conventional heating for inactivation of food-borne pathogens in orange juice. For conventional heating, the heating rate was not significantly different...
Sat, 07/11/2015 - 03:20
LWT
Publication date: December 2015 Source:LWT - Food Science and Technology, Volume 64, Issue 2 Author(s): B. Tomadoni , L. Cassani , M.R. Moreira , A. Ponce In the present study, vanillin (Van) and geraniol (Ger) were studied as potential food biopreservatives. Minimal Inhibitory Concentration (MIC) was obtained in vitro using four different pathogens as indicators. Studies in vivo in...
Sat, 07/11/2015 - 03:20
LWT
Publication date: December 2015 Source:LWT - Food Science and Technology, Volume 64, Issue 2 Author(s): Fatih Tornuk , Mehmet Hancer , Osman Sagdic , Hasan Yetim Linear low-density polyethylene (LLDPE) based novel active clay nanocomposite packaging films were prepared by twin-screw extrusion followed by blow molding. Layered structure of montmorillonite (MMT) and tubular structure of...
Thu, 07/09/2015 - 01:32
Publication date: Available online 8 July 2015 Author(s): J. Proulx , L.C. Hsu , B.M. Miller , G. Sullivan , K. Paradis , C.I. Moraru Cheese products are susceptible to postprocessing cross-contamination by bacterial surface contamination during slicing, handling, or packaging, which can lead to food safety issues and significant losses due to spoilage. This study examined the...
Wed, 07/08/2015 - 01:24
The objective of this study was to determine the efficacy of neutral pH electrolyzedNEO) water (155 mg/L free chlorine, pH 7.5) in reducing Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on romaine lettuce, iceberg lettuce, and tomatoes washed in an automated produce washer for different times and washing speeds. Tomatoes and lettuce leaves were spot inoculated with 100 μL of a 5...
Sat, 06/27/2015 - 01:24
Publication date: 1 October 2015 , Volume 210 Author(s): Achyut Adhikari , Roopesh M. Syamaladevi , Karen Killinger , Shyam S. Sablani This study investigated UV-C light inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on the surface of organic apples, pears, strawberries, red raspberries and cantaloupes. Fruit surfaces spot inoculated with cocktail strains of E. coli...
Thu, 06/25/2015 - 01:28
Publication date: 1 October 2015 , Volume 210 Author(s): M.N. Losio , E. Pavoni , S. Bilei , B. Bertasi , D. Bove , F. Capuano , S. Farneti , G. Blasi , D. Comin , C. Cardamone , L. Decastelli , E. Delibato , P. De Santis , S. Di Pasquale , A. Gattuso , E. Goffredo , A. Fadda , M. Pisanu , D. De Medici The presence of foodborne pathogens ( Salmonella spp., Listeria...
Tue, 06/23/2015 - 01:22
Aims The aim of this study was to study inactivation of different pathogenic bacteria on agar model surface using TiO2-UV photocatalysis (TUVP). Methods and Results A unified food surface model was simulated using Bacto™ agar, a routinely used microbial medium. The foodborne pathogenic bacteria Escherichia coli K12 (as a surrogate for Escherichia coli O157:H7), Salmonella Typhimurium,...
Sat, 06/20/2015 - 01:23
Infection by human pathogens through the consumption of fresh, minimally processed produce and solid plant-derived foods is a major concern of the U.S. and global food industries and of public health services. Enterohemorrhagic Escherichia coli O157:H7 is a frequent and potent foodborne pathogen that causes severe disease in humans. Biofilms formed by E. coli O157:H7 facilitate cross-...
Sat, 06/20/2015 - 01:23
Food-borne pathogen persistence in soil fundamentally affects the production of safe vegetables and small fruits. Interventions that reduce pathogen survival in soil would have positive impacts on food safety by minimizing preharvest contamination entering the food chain. Laboratory-controlled studies determined the effects of soil pH, moisture content, and soil organic matter (SOM) on the...

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