Research Publications (Food Safety)

Aims To evaluate tomato epiphyte lactic acid bacteria (LAB) hydrophobicity and auto‐aggregation as an indicator of bacteria adhesion to tomato. Likewise use LAB adhesion and co‐aggregation as mechanisms to antagonize pathogen attachment. Methods and Results Fifty‐four LAB were screened to evaluate their hydrophobic, auto‐ and co‐aggregative properties against Salmonella Typhimurium, Saintpaul, Montevideo and Escherichia coli O157:H7.

Prolonged exposure of foodborne pathogens (Salmonella Enteritidis [SE], Escherichia coli O157:H7 [EC], and Listeria monocytogenes [LM]) to acid, salt, and cold stress alters their antibiotic resistance. However, the effect of acid, salt, and cold stress on bacterial antibiotic resistance depend on both the bacterial species and the specific antibiotic.

This research study was based on ultraviolet (UVC) light and a combination of UVC-ozone treatments that have recently received attention from the beef processing industry as antimicrobial interventions that leave no chemical residues on products. The objectives were to evaluate effectiveness of UVC and UVC in combination with gaseous ozone treatments for inactivation of pathogenic bacteria on fresh beef and the impact on fresh beef quality.

Cattle are the asymptomatic reservoirs of Escherichia coli O157:H7 (O157) that preferentially colonizes the bovine recto-anal junction (RAJ). Understanding the influence of O157 on the diversity of the RAJ microbiota could give insights into its persistence at the RAJ in cattle. Hence, we compared changes in bovine RAJ and fecal microbiota following O157 challenge under experimental conditions.

Foodborne diseases are a major cause of illness in Canada. One of the main pathogens causing foodborne illnesses and outbreaks in Canada is Escherichia coli O157:H7.In Canada, from 2008 to 2018, 11 outbreaks of E. coli O157:H7 linked to leafy greens were identified, including 7 linked to romaine lettuce (63.6%), 2 linked to iceberg lettuce (18.2%) and 2 linked to other or unspecified types of leafy greens (18.2%). The consumption of lettuce in Canada, the behaviour of E.

Escherichia coli O157:H7 (E. coli O157:H7) is an important pathogenic Bacterium that threatens human health. A convenient, sensitive and specific method for the E. coli O157:H7 detection is necessary. We developed two pairs of monoclonal antibodies through traditional hybridoma technology, one specifically against E. coli O157 antigen and the other specifically against E. coli H7 antigen. Using these two pairs of antibodies, we developed two rapid test kits to specifically detect E.

Author(s): Seoung Hyuk Kim, Wang June Kim, Seok-Seong Kang

Fresh‐cut apples were dip‐coated in antimicrobial/antibrowning solutions. The developed solutions had the dual effectiveness of both controlling browning and reducing pathogenic bacterial populations, which maintained the fresh‐like appearance and texture of apple slices for 35 days and reduced populations of Salmonella to undetectable levels (<1 log) without growth throughout the storage at 4°C.

Escherichia coli O157:H7 and Salmonella enterica are leading causes of foodborne outbreaks linked to fresh produce. Both species can enter the "viable but nonculturable" (VBNC) state that precludes detection using conventional culture-based or molecular methods. In this study, we assessed propidium monoazide-quantitative PCR (PMA-qPCR) assays and novel methods combining PMA and loop-mediated isothermal amplification (LAMP) for the detection and quantification of VBNC E. coli O157:H7 and S.

Antimicrobial seed treatments recommended by Canadian guidance for sprouted vegetable production (2,000 ppm hypochlorite for 15-20 minutes or 6-10% hydrogen peroxide for 10 minutes at room temperature) are not fully compliant with organic production principles. We investigated the effect of a sequential treatment consisting of a 10 min soak at 50 0 C in water followed by exposure to a 2.0% H 2 O 2 + 0.1% AcOH sanitizing solution against E. coli O157:H7, L. monocytogenes and S.

Canadian First Nations communities rely on traditional preservation methods such as  the smoking, drying, and canning of fish and game meats, to ensure long-term food security. Unlike commercial food production, there are no recognized official standards for these methods, thus rendering their efficacy in producing microbiologically safe foods relatively unknown.

Shane, L. E., A. C. S. Porto-Fett, B. A. Shoyer, R. K. Phebus, H. Thippareddi, A. Hallowell, K. Miller, L. Foster-Bey, S. G. Campano, P. J. Taormina, D. L. Glowski, R. B. Tompkin, and J. B. Luchansky. Coarse ground meat was mixed with non-meat ingredients and starter culture (Pediococcus acidilactici) and then inoculated with an 8-strain cocktail of Shiga toxin-producing Escherichia coli (ca. 7.0 log CFU/g).

Porto-Fett, A. C. S., A. Jackson-Davis, L. Kassama, M. Daniel, M. Oliver, Y. Jung, and J. B. Luchansky. High pressure processing (HPP) was evaluated to inactivate Shiga toxin-producing Escherichia coli (STEC) in raw meatballs. Ground meat (>90% lean) was inoculated (ca. 7.0 log CFU/g) with a rifampicin-resistant cocktail of eight STEC strains (O26:H11, O45:H2, O103:H2, O104:H4, O111:H-, O121:H19, O145:NM, and O157:H7).

Jackson-Davis, A., M. Daniel, M. Oliver, J. B. Luchansky, A. C. S. Porto-Fett, and L. Kassama. Shiga toxin-producing Escherichia coli (STEC) has been recognized as a human pathogen since 1982. However, the non-O157 STEC strains have been implicated in many human illnesses and seem to cause disease as severe as the potent E. coli O157: H7.

Jung, Y., A. C. S. Porto-Fett, B. A. Shoyer, L. E. Shane, E. Henry, M. Osoria, and J. B. Luchansky. A total of 514 raw pork samples (395 ground or nonintact and 119 intact samples) were purchased at retail stores in Pennsylvania, Delaware, and New Jersey between July and December 2017. All raw pork samples were screened for serogroup O26, O45, O103, O111, O121, O145, or O157:H7 cells of Shiga toxin–producing Escherichia coli (STEC-7) using standard microbiological and molecular methods.

The resistance of Escherichia coli O157:H7 to disinfection is associated with its ability to form biofilms, mainly constituted by glucans produced by glucosyltransferases. Citral and geraniol, terpenes found in the essential oil of Cymbopogon citratus (EO), have proven antibacterial activity against planktonic E. coli; however, no information was found about their efficacy and mode of action against E. coli biofilms. Therefore, the inhibitory effect of C.

In this study we compared nine Shiga toxin (Stx)-producing Escherichia coli O157:H7 patient isolates for Stx levels, stx-phage insertion site(s), and pathogenicity in a streptomycin (Str)-treated mouse model. The strains encoded stx2a, stx1a and stx2a, or stx2a and stx2c.

The Ib-M6 peptide has antibacterial activity against non-pathogenic Escherichia coli K-12 strain. The first part of this study determines the antibacterial activity of Ib-M6 against fourteen pathogenic strains of E. coli O157:H7. Susceptibility assay showed that Ib-M6 had values of Minimum Inhibitory Concentration (MIC) lower than streptomycin, used as a reference antibiotic. Moreover, to predict the possible interaction between Ib-M6 and outer membrane components of E.

Author(s): Atefeh Sadat Kashfi, Yousef Ramezan, Mohammad Reza Khani

The effects associated with fat content (0% to 40%) of pork batter and the positions (center and surface) on both ohmic heating (OH) and water bath heating (WB) treated samples, were investigated. The OH achieved a more uniform temperature distribution in pork batter as compared to WB‐ and OH‐treated samples showed lower cooking loss values for all samples tested.

Aims The purpose of this study was to isolate Lactobacillus from gastrointestinal tract of healthy post‐weaning piglets and investigate its synergistic antimicrobial and probiotic effects with ZnO nanoparticles (nZnO). Methods and Results Out of the 128 isolates, L. plantarum BLPL03 was selected based on its excellent acid and bile salt tolerance properties. L.

Salmonella enterica, Listeria monocytogenes, Shigella flexneri, Escherichia coli O157:H7, Vibrio parahaemolyticus, Staphylococcus aureus, Vibrio cholerae, Clostridium botulinum type A, Bacillus cereus, Clostridium perfringens Alpha toxin, and Yersinia enterocolitica are 11 common foodborne pathogens. Traditional bacterial culture methods for detecting pathogens are time‐consuming and labor‐intensive.

Escherichia coli O157:H7 is an enteric foodborne pathogen associated with life threatening disease conditions. The enterobacteria are frequently found in cattle gastrointestinal tract with high potential of contaminating animal products such as meat, milk, and cheese. A cross-sectional study was conducted to investigate the presence of Shiga toxin-producing Escherichia coli O157:H7 in milk products sold within Sokoto metropolis.

Cheeses made with unpasteurized milk are a safety concern due to possible contamination with foodborne pathogens. Listeria monocytogenes and Escherichia coli O157:H7 have been implicated in several outbreaks and recalls linked to Gouda cheese made with unpasteurized milk. The U.S. Food and Drug Administration Code of Federal Regulations requires cheeses made with unpasteurized milk to be aged at a minimum of 1.7°C for at least 60 days before entering interstate commerce.

Process lethality during a 5 min resting period for E. coli O157 C37 and J3, and E. coli AW1.7 in patties cooked to 71°C. F2, single‐sided cooking with flipping twice; F3, single‐sided cooking with flipping three times; D, double‐sided cooking. Abstract This study assessed the adequacy of the current cooking recommendations in relation to heat resistant Escherichia coli by evaluating eight potentially heat resistant E. coli strains (four generic and four E. coli O157:H7) along with AW1.7.