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Staphylococcus aureus

Wed, 07/17/2019 - 00:00
The inhibitory effect of lactose oxidase on the growth of foodborne pathogens and spoilage microorganisms associated with dairy products was evaluated through an overlay inhibition assay. Lactose oxidase generates hydrogen peroxide via lactose oxidation into lactobionic acid. Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica ser. Typhimurium, Staphylococcus aureus, Pseudomonas...
Tue, 07/16/2019 - 04:05
This study evaluated the antimicrobial activity (i.e., against Bacillus cereus and Staphylococcus aureus) and the antioxidant activity (i.e., ABTS, FRAP, and DPPH) of annatto seeds extract obtained by ultrasound-assisted extraction. A response surface design with three levels such as pH (2-11), solvent concentration (50-96 %), seed-to-solvent ratio (1:2–1:10), and treatment time (0-30 min) was...
Tue, 07/16/2019 - 00:00
Toxins, Vol. 11, Pages 415: Report of the IVth Workshop of the Spanish National Network on Mycotoxins and Toxigenic Fungi and Their Decontamination Processes (MICOFOOD), Held in Pamplona, Spain, 29–31 May 2019 Toxins doi: 10.3390/toxins11070415 Authors: González-Peñas Vettorazzi Lizarraga Azqueta López de Cerain The present publication collects the communications presented in...
Mon, 07/15/2019 - 14:34
Summary This study investigated the effect of the combination of basic electrolyzed water (BEW) and slightly acid electrolyzed water (SAEW) with ultrasound (US) for cleaning and sanitation of the knives used in slaughtering processes. The knives were sonicated in a US bath using two modes of operation (normal and sweep) in two steps: i) 5 min with BEW and ii) 10 min with SAEW at 35°C. The...
Fri, 07/12/2019 - 01:04
Available online 10 July 2019 Author(s): Hatice Yazgan, Yesim Ozogul, Esmeray Kuley BogaAbstractThe antimicrobial activities of lemon oil based nanoemulsion and two different concentrations of lemon essential oil (100% and 10%) on food-borne pathogens (Staphylococcus aureus, Klebsiella pneumoniae, Enterococcus faecalis and Salmonella Paratyphi A) and fish spoilage bacteria (Photobacterium...
Fri, 07/12/2019 - 01:04
Publication date: Available online 8 July 2019Source: LWTAuthor(s): Jian Sun, Chen-chen Cao, Mei-qin Feng, Xing-lian Xu, Guang-hong ZhouAbstractThe aim of this study was to determine the technological and safety properties of coagulase-negative staphylococci (CNS) with high protease activity isolated from traditional Chinese fermented sausages in 10 different regions. According to the criteria of...
Wed, 07/10/2019 - 00:00
Toxins, Vol. 11, Pages 399: T cell Receptor Vβ9 in Method for Rapidly Quantifying Active Staphylococcal Enterotoxin Type-A without Live Animals Toxins doi: 10.3390/toxins11070399 Authors: Reuven Rasooly Paula Do Xiaohua He Bradley Hernlem Staphylococcal food poisoning is a result of ingestion of Staphylococcal enterotoxins (SEs) produced by Staphylococcus aureus. Staphylococcal...
Tue, 07/09/2019 - 08:58
Abstract Aims To develop a protocol for DNA extraction using whole milk and further, to investigate how the use of whole instead of skimmed milk during DNA extraction affected the resulting microbial composition. Methods and Results In a model study, three selected bacterial species (Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 11775 and Lactobacillus reuteri PTA 4659) were added to...
Tue, 07/09/2019 - 05:40
Abstract Today, antibiotic resistance is one of the most crucial problems so that researchers have begun to search for alternatives to antibiotics. Among these alternatives, phage therapy and phytotherapy became prominent. The present study aims to put forward a different approach by combining these two methods. For this purpose, Staphylococcus aureus phages were isolated from commercial...
Mon, 07/08/2019 - 00:00
Abstract The aim of the present study is to predict the shelf life and evaluate the risk profile of an innovative whole soybean curd (WSC). Two main spoilage strains were isolated from spoiled WSC and identified as B. subtilis and B. cereus. The origin analysis confirmed that B. subtilis and B. cereus originated from soybean materials and survived in soybean curd. For microbial...
Sun, 07/07/2019 - 09:19
The combined effect of sodium erythorbate, stable chlorine dioxide, and gellan gum glazing on quality of peeled shrimp was investigated during frozen storage, and compared with traditional water‐ice‐glazing treatment. Data revealed that the growth of total aerobes, Escherichia coli, and Staphylococcus aureus was significantly inhibited in the combined treatment, compared to the water‐ice‐glazing...
Fri, 07/05/2019 - 17:00
Alfred Fillol-Salom, Ahlam Alsaadi, Jorge A. Moura de Sousa, Li Zhong, Kevin R. Foster, Eduardo P. C. Rocha, José R. Penadés, Hanne Ingmer, Jakob Haaber Temperate phages are bacterial viruses that as part of their life cycle reside in the bacterial genome as prophages. They are found in many species including most clinical strains of the human pathogens, Staphylococcus aureus and Salmonella...
Thu, 07/04/2019 - 00:00
Toxins, Vol. 11, Pages 392: A Short Peptide Derived from the ZorO Toxin Functions as an Effective Antimicrobial Toxins doi: 10.3390/toxins11070392 Authors: Otsuka Ishikawa Takahashi Masuda Antimicrobial peptides are potential molecules for the development of novel antibiotic agents. The ZorO toxin of a type I toxin–antitoxin system in Escherichia coli O157:H7 is...
Wed, 07/03/2019 - 13:04
Abstract In this study, we investigated the antibacterial activity of hexahydro‐β‐acids/methyl‐β‐cyclodextrin inclusion complex (HBA/M‐β‐CD) and researched its antibacterial mechanism against Staphylococcus aureus and Enterobacter sakazakii. The result showed that bacteria had different sensitivities to HBA/M‐β‐CD with diameters of inhibition zones ranging from 7.8 ± 0.5 to 14.8 ± 0.7 mm and...
Wed, 07/03/2019 - 13:04
Abstract In this study, we investigated the antibacterial activity of hexahydro‐β‐acids/methyl‐β‐cyclodextrin inclusion complex (HBA/M‐β‐CD) and researched its antibacterial mechanism against Staphylococcus aureus and Enterobacter sakazakii. The result showed that bacteria had different sensitivities to HBA/M‐β‐CD with diameters of inhibition zones ranging from 7.8 ± 0.5 to 14.8 ± 0.7 mm and...
Tue, 07/02/2019 - 01:02
Available online 1 July 2019 Author(s): Marie Limoges, Catherine DonnellyAbstractThe U.S. Food and Drug Administration's (FDA) 2015 Domestic and Imported Cheese and Cheese Products Compliance Program Guidelines (CPG) (U.S. FDA, 2015) consider cheeses to be adulterated if non-toxigenic Escherichia coli levels of greater than 10 most probable number per gram (MPN/g) and less than 100 MPN/g are...
Mon, 07/01/2019 - 01:08
Publication date: Available online 29 June 2019 Innovative Food Science & Emerging TechnologiesAuthor(s): Veli Gök, Simge Aktop, Mehmet Özkan, Oktay TomarAbstractIn this study the effectiveness of cold atmospheric plasma (CAP) in inactivating two bacterial pathogens on inoculated pastırma was investigated. In addition, the effect of this treatment on the total mesophilic aerobic bacteria (...
Fri, 06/28/2019 - 01:07
Publication date: 15 November 2019 , Volume 298Author(s): Samia A. Kosa, Zoya ZaheerAbstractNatural red purple dye, Betanin, was extracted from the beetroot, purified by aqueous two- phase extraction and gel permeation column chromatography, and used as a reducing agent for the synthesis of silver-betanin core-shell triangular nanodisks for the first time. Spectroscopic data show that the...
Thu, 06/27/2019 - 05:08
Abstract This study was focused on determining survival and growth characteristics of Listeria monocytogenes and Staphylococcus aureus on conventional (16.7 mg of sodium/g) and low‐sodium (10.7 mg of sodium/g) bacon. The two types of bacon were inoculated with the either L. monocytogenes or S. aureus stored at 4, 12, or 25°C for up to 7 days. Populations of L. monocytogenes and S. aureus did not...
Thu, 06/27/2019 - 05:08
Abstract This study was focused on determining survival and growth characteristics of Listeria monocytogenes and Staphylococcus aureus on conventional (16.7 mg of sodium/g) and low‐sodium (10.7 mg of sodium/g) bacon. The two types of bacon were inoculated with the either L. monocytogenes or S. aureus stored at 4, 12, or 25°C for up to 7 days. Populations of L. monocytogenes and S. aureus did not...
Thu, 06/27/2019 - 01:07
Publication date: Available online 26 June 2019 Innovative Food Science & Emerging TechnologiesAuthor(s): Hee-Jeong Hwang, Ji-Hyun Seo, Chanmin Jeong, Chan-Ick Cheigh, Myong-Soo ChungAbstractThe objective of this study was to measure the inactivation efficiencies of intense pulsed light (IPL) on six types of bacteria and determine how the efficiency values are related to the spectral...
Thu, 06/27/2019 - 01:07
Publication date: Available online 25 June 2019Source: LWTAuthor(s): C. Ripolles-Avila, A.S. Hascoët, A.G. Ríos-Castillo, J.J. Rodríguez-JerezAbstractIn the present study, wooden (pine and poplar) and plastic (high-density polyethylene -HDPE- and expanded polystyrene -EPS-) materials were evaluated to assess hygienic properties. Three types of studies were carried out: evaluation of the natural...
Thu, 06/27/2019 - 00:00
Staphylococcus aureus is an important pathogen causing chronic and subclinical mastitis of cows. Autophagy is an important regulatory mechanism that participates in the elimination of invading pathogenic organisms. Here, we hypothesize that autophagy is involved in the process of Staph. aureus survival in bovine mammary epithelial cells (BMEC). In this study, we detected the expression of...
Thu, 06/27/2019 - 00:00
We investigated antibiotic resistance of staphylococci isolated from 1128 samples of high-circulating RTE foods in Taiwan. A total of 111 Staphylococcus aureus and 709 coagulase-negative staphylococci (CoNS) comprising 23 species were isolated. The prevalence of S. aureus differed in various category of RTE foods, highest in fresh-cut fruits/vegetables (20.5%) and lowest in low-water activity (...
Sun, 06/23/2019 - 11:53
The morphological structure of potato starch‐based biodegradable (PSBB) films with virgin coconut oil (VCO). Increasing VCO concentrations caused a rise in the light transmittance of the films from 2.13 to 4.79 mm−1 and a decrease in water vapour transmittance from 6.77 to 2.12 (10−5 GPa−1 h−1 m−1). Scanning electron microscopy showed that the surface of the film became smoother as VCO...
Sun, 06/23/2019 - 01:07
Available online 22 June 2019 Author(s): Panagiotis Papadopoulos, Apostolos S. Angelidis, Theofilos Papadopoulos, Charalampos Kotzamanidis, Antonios Zdragas, Anna Papa, George Filioussis, Daniel SergelidisAbstractRecently, there has been an increased tendency towards raw-milk consumption, which may pose a consumer risk, due to the possible presence of human pathogenic microorganisms, such as...
Thu, 06/20/2019 - 01:12
Available online 19 June 2019 Author(s): Hong Bai, Feng Zhao, Meng Li, Liangyun Qin, Huilin Yu, Linhan Lu, Tiehua ZhangAbstractPathogens in viable but nonculturable (VBNC) state can escape traditional detection methods based on culturable ability, thus bringing risks to food safety and human health. Considering Staphylococcus aureus as a kind of primary foodborne pathogen, this study attempted to...
Thu, 06/20/2019 - 01:06
Publication date: Available online 8 June 2019Source: LWTAuthor(s): Kush Kumar Pandey, Shiv Kumar Sood, Surya Kant Verma, Sandeep Kumar, Suman Rani, Sangita GanguliAbstractThe aim of this study was to develop a process for utilization of paneer whey, a dairy industry waste, for fermentation and production of food grade paneer making powder with biopreservative potential. For achieving this,...
Wed, 06/19/2019 - 01:16
Available online 18 June 2019 Author(s): Yoyeon Cha, Bokyung Son, Sangryeol RyuAbstractStaphylococcal biofilms are recognized as a significant problem in the food industry because of their high resistance to antibiotics, and the use of bacteriophages or endolysins has been regarded as a promising alternative to antibiotics. In this study, LysCSA13, an endolysin from S. aureus virulent...
Wed, 06/19/2019 - 01:16
Available online 17 June 2019 Author(s): Zilei Zhang, Danlei Liu, Yalong Bai, Yan Cui, Dapeng Wang, Xianming ShiAbstractDNA aptamers are promising candidates for bio-recognition assays due to their accumulation in bacterial cells. This feature can be used to identify specific pathogens in food samples. However, the conventional process of aptamer screening by randomly picking bacterial plate...
Wed, 06/19/2019 - 00:00
Toxins, Vol. 11, Pages 356: An Eye on Staphylococcus aureus Toxins: Roles in Ocular Damage and Inflammation Toxins doi: 10.3390/toxins11060356 Authors: Roger Astley Frederick C. Miller Md Huzzatul Mursalin Phillip S. Coburn Michelle C. Callegan Staphylococcus aureus (S. aureus) is a common pathogen of the eye, capable of infecting external tissues such as the tear duct,...
Tue, 06/18/2019 - 01:12
Available online 16 June 2019 Author(s): Gabriele Meroni, Valentina Zamarian, Cristina Prussiani, Valerio Bronzo, Cristina Lecchi, Piera Anna Martino, Fabrizio CecilianiAbstractStaphylococcus aureus biofilm-related infections are of clinical concern due to the capability of bacterial colonies to adapt to a hostile environment. The present study investigated the capability of the acute phase...
Mon, 06/17/2019 - 11:52
Abstract The fruit of Terminalia chebula Retz., or Tibet Olive, is widely used as a food supplement in China. It possesses some natural antimicrobial properties; however, its chemical composition and antivirulence effects have not been identified. In this work, 29 compounds were identified from the peel of T. chebula fruit by ultra‐high‐performance liquid chromatography‐tandem quadrupole time‐of‐...
Thu, 06/13/2019 - 10:28
Alginate‐based edible coating acts as a carrier enabling the sustained release of thyme oil to the surface of the fresh‐cut apples, inhibiting the growth of Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus and Escherichia coli O157:H7 inoculated onto fresh‐cut apples. Summary In this study, the inhibition of an alginate‐based edible coating (EC) containing thyme oil (0.05...
Thu, 06/13/2019 - 10:28
Alginate‐based edible coating acts as a carrier enabling the sustained release of thyme oil to the surface of the fresh‐cut apples, inhibiting the growth of Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus and Escherichia coli O157:H7 inoculated onto fresh‐cut apples. Summary In this study, the inhibition of an alginate‐based edible coating (EC) containing thyme oil (0.05...
Thu, 06/13/2019 - 01:17
Available online 11 June 2019 Author(s): Caterina Agrimonti, Jason C. White, Stefano Tonetti, Nelson MarmiroliAbstractCellulosic pads, amended with emulsions containing essential oils of thyme and oregano, exhibited antimicrobial activity against the psychrophilic microbiota of minced beef. In addition, the pads were active against specific meat bacterial species (Pseudomonas putida, Pseudomonas...
Tue, 06/11/2019 - 20:00
The aim of this study was to identify and characterize LA-MRSA in a very recent collection of staphylococci isolated from bovine quarter milk samples. All milk samples (n=14,924) sent to the MBFG in March 2017 were included into this study. The samples originated from 3,887 cows with 3,367 samples from 2,280 animals being positive for bacteria, prototheca and/or yeast. The second most common...
Tue, 06/11/2019 - 04:54
Abstract This study aimed to functionalize the stainless steel surface with silver and to evaluate its antimicrobial capacity. For this purpose, stainless steel coupons coated or not with silver films were exposed to the presence of Escherichia coli and Staphylococcus aureus. The results of bacterial adhesion on the silver functionalized coupons showed lower counts of adhered S. aureus cells...
Tue, 06/11/2019 - 04:54
Abstract This study aimed to functionalize the stainless steel surface with silver and to evaluate its antimicrobial capacity. For this purpose, stainless steel coupons coated or not with silver films were exposed to the presence of Escherichia coli and Staphylococcus aureus. The results of bacterial adhesion on the silver functionalized coupons showed lower counts of adhered S. aureus cells...
Sat, 06/08/2019 - 01:13
Available online 7 June 2019 Author(s): Clarissa Rech Peixoto, Paulo Armendaris, Andrius Grassi, Fabiani Andréa Walker Hengles, Eduardo Cesar TondoAbstractRestaurants used to prepare tenderloin beef medallions using different frying parameters in order to satisfy their customers. However, some of those cooking methods are not in accordance with food safety recommendations, because they do not...
Fri, 06/07/2019 - 01:14
Available online 6 June 2019 Author(s): Maxine Jones, Elodie Arnaud, Pieter Gouws, Louwrens C. HoffmanAbstractBiltong is a RTE shelf stable salted/dried meat product stored under ambient conditions. The effect of vinegar addition during salting, weight loss during drying and packaging (modified atmosphere and vacuum) on the physicochemical and microbiological properties of beef biltong over a 3 ...
Thu, 06/06/2019 - 00:00
Reports of β-lactam-resistant Staphylococcus aureus in artisanal goat cheese are increasing, and this phenomenon is relevant to public health. The objective of the present study was to determine the prevalence of S. aureus strains carrying the blaZ and mecA resistance genes, as well as the genes encoding the staphylococcal enterotoxins SEA, SEB, SEC, SED, SEE, and TSST-1 in artisanal coalho...
Wed, 06/05/2019 - 14:54
Considering the popular use of microwave ovens to prepare foods, inhibitory effect of microwave cooking on foodborne pathogens was studied. Whiting and salmon blocks were inoculated either with E. coli O157:H7, Staphylococcus aureus or Listeria monocytogenes, then cooked in microwave oven to the internal temperatures of 50 and 70°C. Cooking of fish fillets to both internal temperatures resulted...
Wed, 06/05/2019 - 01:12
Available online 3 June 2019 Author(s): Heng Li, Marc Stegger, Anders Dalsgaard, Jørgen J. LeisnerAbstractThis study examined the prevalence and phenotypic and genotypic antibiotic resistance patterns of Staphylococcus aureus in sushi from 20 Danish outlets. Microbial quality of sushi products and food inspector ranking of outlets were assessed and results for thirteen of the outlets were...
Tue, 06/04/2019 - 15:14
Abstract Aims We developed a strategy for localized delivery of the LFCA (lactoferricin‐lactoferrampin), which is actively synthesized in situ by Lactococcus lactis (pAMJ399‐LFCA/LLMG1363), and explored the possibility of using the pAMJ399‐LFCA/LLMG1363 as an alternative additive diet to antibiotics. Methods and Results The antimicrobial activities of the LFCA derived from pAMJ399‐LFCA/...
Fri, 05/31/2019 - 01:12
Publication date: 15 October 2019 , Volume 295Author(s): Cícero C. Pola, Allan R.F. Moraes, Eber A.A. Medeiros, Reinaldo F. Teófilo, Nilda F.F. Soares, Carmen L. GomesAbstractThe aim of this work was to develop and optimize a pH-responsive nanoparticle based on poly(D,L-lactide-co-glycolide) (PLGA) and chitosan (CHIT) for delivery of natural antimicrobial using trans-cinnamaldehyde (TCIN) as a...
Thu, 05/30/2019 - 00:00
Staphylococcus aureus is one of the leading causes of food-borne illness worldwide. Raw milk and dairy products are often contaminated with enterotoxigenic strains of this bacterium. Some of these strains carry antimicrobial resistance, leading to a potential risk for consumers. The aim of this study was to characterize S. aureus strains circulating in raw milk and traditional dairy products for...

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