Escherichia coli O157:H7

Fri, 06/19/2015 - 01:27
Publication date: November 2015 , Volume 109 Author(s): Ilgaz Akata , Emrah Torlak , Fatih Erci During growth, mushrooms can be contaminated with both saprophytic and pathogenic microorganisms derived from various points of contamination. This study was performed to evaluate the efficacy of gaseous ozone for reduction of microbial load and elimination of Salmonella , Listeria monocytogenes...
Fri, 06/19/2015 - 01:27
Rifampicin-resistant (RifR) strains have often been used in studies of Escherichia coli O157:H7 to assure more specific recovery. The present study compared the heat inactivation kinetics of rifampicin-resistant variants of pathogenic and nonpathogenic E. coli O157 strains with those of the wild-type parental strains. Spontaneous RifR derivatives of 11 pathogenic and six nonpathogenic E. coli ...
Mon, 06/15/2015 - 01:19
Publication date: 1 October 2015 , Volume 210 Author(s): Jia Xue , P. Michael Davidson , Qixin Zhong Emulsions of essential oils are investigated as potential intervention strategies to improve food safety and are preferably prepared from generally-recognized-as-safe emulsifiers. Stable thyme oil nanoemulsions can be prepared using combinations of sodium caseinate (NaCas) and soy lecithin...
Wed, 06/10/2015 - 01:26
Publication date: 2 September 2015 , Volume 208 Author(s): M. Tataridou , P. Kotzekidou The effect of an autochthonous starter culture developed by oleuropeinolytic strains belonging to the Lactobacillus plantarum group on the physicochemical and microbiological characteristics and the biophenol content of table olives fermented under reduced salt conditions was studied. Black (cv. Kalamata...
Sat, 06/06/2015 - 01:25
Publication date: October 2015 , Volume 51 Author(s): Daniel Munther , Yaguang Luo , Jianhong Wu , Felicia M.G. Magpantay , Parthasarathy Srinivasan One of the main challenges for the fresh-food produce industry is to ensure that the produce is free from harmful pathogens. A potential area of risk is due to cross-contamination in a sanitizing chlorine wash-cycle, where the same water is...
Thu, 06/04/2015 - 06:20
LWT
Publication date: October 2015 Source:LWT - Food Science and Technology, Volume 63, Issue 2 Author(s): Ghada M. Khiralla , Bahig A. El-Deeb Microbial biofilms, which characterized by their resistance to the traditional antimicrobials, are considered as a renewable source of contamination by pathogens. As alternative antimicrobial and antibiofilm agent selenium nanoparticles (SeNPs) were...
Thu, 06/04/2015 - 01:33
Aims The effect of milk fat content on ohmic heating compared to conventional heating for inactivation of food-borne pathogens was investigated. Methods and Results Sterile cream was mixed with sterile buffered peptone water and adjusted to 0, 3, 7, 10% (w/v) milk fat content. These samples with varying fat content were subjected to ohmic and conventional heating. The effect of milk fat on...
Mon, 06/01/2015 - 01:19
Publication date: October 2015 , Volume 51 Author(s): Hanna Lee , Jung Eun Kim , Myong-Soo Chung , Sea C. Min Microwave-powered cold plasma treatment (CPT) was evaluated as a means to improve the microbiological safety of fresh vegetables and dried fruits. The CPT at 900 W, conducted for 10 min using nitrogen as a plasma-forming gas, inactivated Salmonella Typhimurium inoculated on...
Sun, 05/31/2015 - 01:23
Aims We investigated the effect of ozone treatment of apple juice at different pH levels for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes. Methods and Results Apple juice (pH 3.0, 4.0 and 5.0) inoculated with the three pathogens were treated with gaseous ozone (3.0 l min−1 flow rate and 2.0-3.0 g m−3) for up to 4 min. Ozone treatment (4 min) of pH...
Sat, 05/23/2015 - 01:21
Publication date: 3 August 2015 , Volume 206 Author(s): Evy Lahou , Xiang Wang , Elien De Boeck , Elien Verguldt , Annemie Geeraerd , Frank Devlieghere , Mieke Uyttendaele In order to evaluate the effect of simulated home pan frying of raw meat and meat preparations of different animal species on the thermal inactivation of pathogens, the heat resistance (D-value) of three strains of...
Fri, 05/22/2015 - 01:19
Ultraviolet lightUV) has antimicrobial effects, but the shadowing effect has limited its application. In this study, a novel setup using UV processing in agitated water was developed to inactivate Escherichia coli O157:H7 and Salmonella on blueberries. Blueberries were dip- or spot-inoculated with E. coli or Salmonella. Blueberries inoculated with E. coli were treated for 2 to 10 min with UV...
Fri, 05/22/2015 - 01:19
Publication date: Available online 21 May 2015 Author(s): Wei Hu , Yun Zhang , Hang Yang , Junping Yu , Hongping Wei In this study, a simple and rapid method was developed to transform protein A producing S. aureus cells into red color and red fluorescent nanobioparticles, which were homogeneous, dispersive and relatively stable with a uniform size of 800 nm. The method is consisting of...
Thu, 05/21/2015 - 01:21
Publication date: 17 August 2015 , Volume 207 Author(s): Rinrada Pattanayaiying , Aran H-Kittikun , Catherine N. Cutter A combination of food grade compounds with edible films, used to inhibit foodborne pathogens associated with fresh or further processed muscle foods, is receiving considerable attention. In this study, pullulan films containing lauric arginate (LAE) and nisin Z (produced...
Thu, 05/21/2015 - 01:21
Publication date: 17 August 2015 , Volume 207 Author(s): Sang-Hyun Park , Dong-Hyun Kang The objective of this study was to evaluate the antimicrobial effect of chlorine dioxide (ClO 2 ) gas and aerosolized sanitizer, when applied alone or in combination, on the survival of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes inoculated onto spinach leaves and tomato...
Sat, 05/16/2015 - 01:26
Nanocomposite carboxymethyl cellulose films containing sinigrin (SNG) were prepared by stirring 2% (w/v) carboxymethyl cellulose (CMC) and 2% (w/v) glycerol (as a plasticizer) in distilled water with or without SNG (an antimicrobial precursor) as a 99% pure reagent (pSNG) or as a crude extract (cSNG). These films plus normal CMC film with or without SNG were tested on Escherichia coli O157:H7-...
Sat, 05/16/2015 - 01:26
Publication date: October 2015 , Volume 51 Author(s): Kyle S. Landry , Sean Micheli , David Julian McClements , Lynne McLandsborough The incidence of foodborne illness associated with the consumption of fresh produce has continued to increase over the past decade. Sprouts, such as mung bean, alfalfa, radish, and broccoli, are minimally processed and have been sources for foodborne illness...
Fri, 05/15/2015 - 01:19
Aim In this study, the effectiveness of combining each of seven types of acids with 3% salt as a treatment against pathogens was investigated in laboratory media and acidified food. Methods and Results When 0.5% malic, 0.5% tartaric, 0.5% citric, or 0.25% phosphoric acid was combined with 3% salt, there was a higher reduction of Gram-negative bacteria (E. coli O157:H7 and S. Typhimurium)...
Thu, 05/14/2015 - 01:23
Contaminated leafy green vegetables have been linked to several outbreaks of human gastrointestinal infectionsAntimicrobial interventions that are adoptable by the fresh produce industry for control of pathogen contamination are in great demand. This study was undertaken to evaluate the efficacy of sustained active packaging on control of Escherichia coli O157:H7 and total aerobic bacteria on...
Wed, 05/06/2015 - 01:16
Publication date: 3 August 2015 , Volume 206 Author(s): Il-Hoon Cho , Arun Bhunia , Joseph Irudayaraj To date most LF-ICA format for pathogen detection is based on generating color signals from gold nanoparticle (AuNP) tracers that are perceivable by naked eye but often these methods exhibit sensitivity lower than those associated with the conventional enzyme-based immunological methods or...
Wed, 05/06/2015 - 01:16
This study evaluated the efficacy of individual treatmentsthermosonication [TS+DW] and slightly acidic electrolyzed water [SAcEW]) and their combination on reducing Escherichia coli O157:H7, Listeria monocytogenes, and spoilage microorganisms (total bacterial counts [TBC], Enterobacteriaceae, Pseudomonas spp., and yeast and mold counts [YMC]) on fresh-cut kale. For comparison, the antimicrobial...
Mon, 05/04/2015 - 01:22
Publication date: 16 July 2015 , Volume 205 Author(s): Adrián Luis-Villaroya , Laura Espina , Diego García-Gonzalo , Susana Bayarri , Consuelo Pérez , Rafael Pagán This study characterizes the antioxidant and antibacterial properties of a propolis-based dietary supplement (PDS) and investigates its incorporation into apple juice to decrease the intensity of the heat treatment required...
Mon, 05/04/2015 - 01:22
Publication date: 16 July 2015 , Volume 205 Author(s): Roniele P. Cordeiro , Juan H. Doria , George G. Zhanel , Richard Sparling , Richard A. Holley This work examined Escherichia coli O157:H7 strain 02-0304 for putative genes responsible for sinigrin hydrolysis. Sinigrin is a glucosinolate present in Oriental mustard ( Brassica juncea ), and its hydrolysis is mediated in plants by the...
Mon, 05/04/2015 - 01:22
Publication date: September 2015 , Volume 50 Author(s): Bin Zhou , Yaguang Luo , Xiangwu Nou , Shuxia Lyu , Qin Wang Maintaining effective sanitizer concentration is of critical importance for preventing pathogen survival and transference during fresh-cut produce wash operation and for ensuring the safety of finished products. However, maintaining an adequate level of sanitizer in wash...
Thu, 04/30/2015 - 01:16
Shiga toxin producing Escherichia coli O157:H7 (STEC) is one of the leading causes of food-poisoning around the world. Some STEC strains produce Shiga toxin 1 (Stx1) and/or Shiga toxin 2 (Stx2) or variants of either toxin, which are critical for the development of hemorrhagic colitis (HC) or hemolytic uremic syndrome (HUS). Currently, there are no therapeutic treatments for HC or HUS. E. coli...
Wed, 04/22/2015 - 06:20
The physical, optical, antimicrobial and antioxidant properties of jellyfish protein (JFP) films with added transglutaminase (TGase) and wasabi extract (WE) were studied. Among the plasticisers, 30% sorbitol was the most desirable. The optimal physical properties of the JFP films were obtained when 15 U transglutaminase g−1 JFP was added. The incorporation of WE affected the physical properties...
Tue, 04/14/2015 - 01:18
In this study, a duplex qPCR assay was developed for the needs of the Irish fish industry to screen for the two major food-borne pathogens of fish, Listeria monocytogenes and Escherichia coli O157:H7. The assay can claim positive or negative results for two pathogens in one go in only 20 hours including 16 hour universal pre-enrichment and compared to traditional ISO approved plate culture...
Wed, 04/08/2015 - 01:23
Publication date: 2 July 2015 , Volume 204 Author(s): Veerachandra K. Yemmireddy , Yen-Con Hung The purpose of this study was to determine the effect of food processing organic matter on photocatalytic bactericidal activity of titanium dioxide (TiO 2 ) nanoparticles (NPs). Produce and meat processing wash solutions were prepared using romaine lettuce and ground beef samples. Physico-...
Fri, 01/30/2015 - 01:18
Publication date: 15 June 2015 , Volume 177 Author(s): Alonzo A. Gabriel , Jochelle Elysse C. Cayabyab , Athalie Kaye L. Tan , Mark Lester F. Corook , Errol John O. Ables , Cecile Leah P. Tiangson-Bayaga A predictive response surface model for the influences of product (soluble solids and titratable acidity) and process (temperature and heating time) parameters on the degradation of...
Fri, 01/30/2015 - 01:18
Publication date: July 2015 , Volume 53 Author(s): Vicente M. Gómez-López , María I. Gil , Ana Allende , Bert Vanhee , María V. Selma The suitability of high power ultrasound (HPU, 20 kHz, 0.28 kW/l) combined with residual chemical sanitizers for water reconditioning was studied. A synergetic disinfection effect was observed when HPU was combined with peroxyacetic acid (PAA) or a...
Fri, 01/30/2015 - 01:18
Publication date: March 2015 , Volume 69 Author(s): Vijay K. Juneja , Vasco Cadavez , Ursula Gonzales-Barron , Sudarsan Mukhopadhyay The objective of this study was to assess the combined effects of temperature, pH, sodium chloride (NaCl), and sodium pyrophosphate (SPP) on the heat resistance of Escherichia coli O157:H7 in minced beef meat. A fractional factorial design consisted of four...
Fri, 01/30/2015 - 00:08
Various compounds found in peanutArachis hypogaea) have been shown to provide multiple benefits to human health and may influence the growth of a broad range of gut bacteria. In this study, we investigated the effects of peanut white kernel and peanut skin on 3 strains of Lactobacillus and 3 major foodborne enteric bacterial pathogens. Significant (P < 0.05) growth stimulation of Lactobacillus...
Wed, 01/21/2015 - 01:16
Publication date: June 2015 , Volume 52 Author(s): G. Sánchez , P. Elizaquível , R. Aznar , M.V. Selma The use of chlorine-based sanitizers is widespread throughout the fresh produce industry in the process water to maintain microbial safety of produce, avoid cross-contamination and recycle water. In this study, alternative disinfection technologies were investigated due to the negative...
Wed, 01/21/2015 - 01:16
Publication date: May 2015 , Volume 47 Author(s): Rachel McEgan , Michelle D. Danyluk This study evaluated the efficacy of aqueous (aQUAT) and isopropyl alcohol–based quaternary ammonium (ipQUAT) sanitizers for reducing Salmonella spp., Escherichia coli O157:H7, or Listeria monocytogenes populations on peanut and pistachio shell pieces. Inoculated nutshells were mixed with QUAT sanitizers,...
Wed, 01/21/2015 - 01:16
Publication date: May 2015 , Volume 47 Author(s): Kanika Bhargava , Denise S. Conti , Sandro R.P. da Rocha , Yifan Zhang Although antimicrobial activities of plant essential oils are well documented, challenges remain as to their application in fresh produce due to the hydrophobic nature of essential oils. Oregano oil nanoemulsions were formulated with a food-grade emulsifier and...
Wed, 01/21/2015 - 01:16
Publication date: May 2015 , Volume 47 Author(s): Yiping He , Sue Reed , Arun K. Bhunia , Andrew Gehring , Ly-Huong Nguyen , Peter L. Irwin Campylobacter jejuni and Campylobacter coli are the two important species responsible for most of the Campylobacter infections in humans. Reliable isolation and detection of Campylobacter spp. from food samples are challenging due to the...
Wed, 01/21/2015 - 01:16
Publication date: June 2015 , Volume 48 Author(s): Vinayak Ghate , Ai Ling Leong , Amit Kumar , Woo Suk Bang , Weibiao Zhou , Hyun-Gyun Yuk Light emitting diodes (LEDs) with their antibacterial effect present a novel method for food preservation. This effect may be influenced by environmental conditions such as the pH of the food contaminated by the pathogen. Thus, it is necessary to...
Wed, 01/21/2015 - 01:16
Publication date: March 2015 , Volume 69 Author(s): Hae In Yong , Hyun-Joo Kim , Sanghoo Park , Kijung Kim , Wonho Choe , Suk Jae Yoo , Cheorun Jo Cheese is recognized as a source of food-borne disease outbreaks worldwide. In this study the inactivation of pathogens on sliced cheddar cheese by using flexible thin-layer dielectric barrier discharge (DBD) plasma and its effect on food...
Wed, 01/21/2015 - 01:16
Foodborne Pathogens and Disease , Vol. 0, No. 0.
Wed, 01/21/2015 - 01:16
Publication date: 16 February 2015 , Volume 195 Author(s): Yong-Guy Kim , Jin-Hyung Lee , Soon-Il Kim , Kwang-Hyun Baek , Jintae Lee The long-term usage of antibiotics has resulted in the evolution of multidrug resistant bacteria, and pathogenic biofilms contribute to reduced susceptibility to antibiotics. In this study, 83 essential oils were initially screened for biofilm inhibition...
Wed, 01/21/2015 - 01:16
Publication date: 16 March 2015 , Volume 197 Author(s): S.A. Kim , M.S. Rhee Our recent previous study reported the outstanding synergistic bactericidal activity of a combination of two natural antimicrobials: caprylic acid (CA) and citric acid (CTA). In the present study, the response surface methodology was used with the central composite design to build a model based on four factors, i.e...
Wed, 01/21/2015 - 01:16
Publication date: 16 March 2015 , Volume 197 Author(s): Rowaida K.S. Khalil , Mohamed A.E. Gomaa , Mahmoud I.M. Khalil Leafy green vegetables, a popular and an indispensable ingredient of the daily menus of Egyptians' diets, currently presents a great concern in terms of microbiological hazards. To the best of our knowledge, this is the first report that provides scientific evidence for...
Wed, 01/21/2015 - 01:16
Publication date: 2 April 2015 , Volume 198 Author(s): Tareq M. Osaili , Anas A. Al-Nabulsi , Ziad Jaradat , Reyad R. Shaker , Dalia Z. Alomari , Maher M. Al-Dabbas , Akram R. Alaboudi , Mohammad Q. Al-Natour , Richard A. Holley Eggplant dip is an internationally popular appetizer, prepared in some instances under uncertain hygienic conditions with inconsistent refrigeration. This...
Tue, 01/20/2015 - 14:53
Publication date: April 2015 , Volume 102 Author(s): Yun Jiang , Joshua A. Scheinberg , Reshani Senevirathne , Catherine N. Cutter High pressure processing (HPP) has previously been shown to be effective at reducing Escherichia coli O157:H7 in meat products. However, few studies have determined whether HPP may be effective at reducing non-O157:H7 Shiga toxin-producing E. coli (STEC) in...

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