scholarly journals Zn, Cu, and Fe Concentrations in Dehydrated Herbs (Thyme, Rosemary, Cloves, Oregano, and Basil) and the Correlation with the Microbial Counts of Listeria monocytogenes and Other Foodborne Pathogens

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1658
Author(s):  
José María García-Galdeano ◽  
Marina Villalón-Mir ◽  
José Medina-Martínez ◽  
Lydia María Vázquez-Foronda ◽  
Jessandra Gabriela Zamora-Bustillos ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Bacillus Cereus ◽  
Polyethylene Terephthalate ◽  
Clostridium Perfringens ◽  
Foodborne Pathogens ◽  
Microbial Growth ◽  
Microbial Count ◽  
Natural Preservative ◽  
Microbial Counts ◽  
Aromatic Herbs

Zn, Cu, and Fe concentrations were measured in dehydrated herbs (thyme, rosemary, cloves, oregano, and basil) marketed in bulk or packaged in glass or polyethylene terephthalate (PET). Microbial counts of Listeria monocytogenes and other five foodborne pathogens were also checked when herbs were previously added to the growing media. The highest mean concentrations were found in basil for Zn and Cu, and in thyme and basil for Fe; the lowest ones for these minerals were in cloves (p < 0.05). Basil had significantly higher microbial counts in five of the six foodborne pathogens studied (p < 0.05). Cloves have the best hygienic quality as there is no microbial growth of L. monocytogenes, Clostridium perfringens, and Bacillus cereus; they therefore could be used as a natural preservative in food. Aromatic herbs marketed in bulk showed a significantly higher microbial count (p < 0.05). Zn, Cu, and Fe concentrations were positively correlated with microbial growth for L. monocytogenes, C. perfringens, B. cereus, and psychrophilic microorganisms (p < 0.05), so they could act as a growing factor for the foodborne pathogens.

Effect of Oxygen Stress on Growth and Survival of Clostridium perfringens, Campylobacter jejuni, and Listeria monocytogenes under Different Storage Conditions

2015 ◽  
Vol 78 (4) ◽  
pp. 691-697 ◽  
Author(s):  
HAMZAH AL-QADIRI ◽  
SHYAM S. SABLANI ◽  
MAHMOUDREZA OVISSIPOUR ◽  
NIVIN AL-ALAMI ◽  
BYJU GOVINDAN ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Campylobacter Jejuni ◽  
Clostridium Perfringens ◽  
Foodborne Pathogens ◽  
Storage Conditions ◽  
Growth And Survival ◽  
Anoxic Conditions ◽  
Initial Inoculum ◽  
Log Reduction ◽  
Packaged Food

This study investigated the growth and survival of three foodborne pathogens (Clostridium perfringens, Campylobacter jejuni, and Listeria monocytogenes) in beef (7% fat) and nutrient broth under different oxygen levels. Samples were tested under anoxic (&lt;0.5%), microoxic (6 to 8%), and oxic (20%) conditions during storage at 7°C for 14 days and at 22°C for 5 days. Two initial inoculum concentrations were used (1 and 2 log CFU per g of beef or per ml of broth). The results show that C. perfringens could grow in beef at 22°C, with an increase of approximately 5 log under anoxic conditions and a 1-log increase under microoxic conditions. However, C. perfringens could not survive in beef held at 7°C under microoxic and oxic storage conditions after 14 days. In an anoxic environment, C. perfringens survived in beef samples held at 7°C, with a 1-log reduction. A cell decline was observed at 2 log under these conditions, with no surviving cells at the 1-log level. However, the results show that C. jejuni under microoxic conditions survived with declining cell numbers. Significant increases in L. monocytogenes (5 to 7 log) were observed in beef held at 22°C for 5 days, with the lowest levels recovered under anoxic conditions. L. monocytogenes in refrigerated storage increased by a factor of 2 to 4 log. It showed the greatest growth under oxic conditions, with significant growth under anoxic conditions. These findings can be used to enhance food safety in vacuum-packed and modified atmosphere–packaged food products.

Growth Inhibitory Effects of Kimchi (Korean Traditional Fermented Vegetable Product) against Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus

2008 ◽  
Vol 71 (2) ◽  
pp. 325-332 ◽  
Author(s):  
YONG-SUK KIM ◽  
ZIAN-BIN ZHENG ◽  
DONG-HWA SHIN
Keyword(s):  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Bacillus Cereus ◽  
Foodborne Pathogens ◽  
Control Group ◽  
Growth Inhibitory ◽  
Side Dish ◽  
Pepper Powder ◽  
And Staphylococcus Aureus ◽  
Vegetable Product

Kimchi is a unique Korean traditional vegetable product that is fermented by lactic acid bacteria (LAB) and is mainly consumed as a side dish with boiled rice. Its main ingredients are brined Chinese cabbage, red pepper powder, and fermented fish sauce, and these are combined with many spices such as garlic, green onion, ginger, and some seaweed. The relationship between the concentration of LAB or the pH and the growth of three gram-positive foodborne pathogens (Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus) was evaluated. Heat treatment (HT; 85°C for 15 min) or neutralization treatment (NT; pH 7.0) was conducted on day 0 (0-D group) and day 3 (3-D group) of incubation. The pH in the control group and the NT group dropped sharply to 4.12 to 4.30 after 2 days of incubation and slightly decreased thereafter, whereas the pH in the control group and HT group stayed at 7.0 during incubation. LAB were not detected in the HT kimchi during incubation. B. cereus in the NT-0-D, NT-3-D, and HT-3-D groups was reduced by 1.5 to 3.1 log CFU/ml but increased slightly in the HT-0-D group. L. monocytogenes in HT-3-D and NT-3-D groups disappeared after 5 days of incubation, and S. aureus in the NT-0-D group disappeared after 4 days. These findings indicate that growth of all the foodborne pathogens was inhibited by NT-0-D, HT-3-D, and NT-3-D, but B. cereus was not inhibited by HT-0-D. Thus, growth of LAB in kimchi is an important factor in the control of foodborne pathogens.

scholarly journals Tailed Pepper (Piper cubeba) L. berries extract reduced number of microbial population in tofu

Food Research ◽  
2020 ◽  
Vol 4 (3) ◽  
pp. 738-745
Author(s):  
F.M. Alqadeeri ◽  
Faridah Abas ◽  
Khozirah Shaari ◽  
Yaya Rukayadi
Keyword(s):  
Bacillus Cereus ◽  
Foodborne Pathogens ◽  
Microbial Population ◽  
Antimicrobial Activities ◽  
Plate Count ◽  
Natural Preservative ◽  
E Coli ◽  
Total Plate Count ◽  
The Family ◽  
Natural Microflora

The family of Piperaceae contains the species P. cubeba L., which has been used as a spice in countries such as Malaysia, Indonesia, India, Morocco, and Europe. A previous study has shown that crude extracts of tailed pepper (P. cubeba L.) have antimicrobial activities against foodborne pathogens species. The excellent antimicrobial activity of P. cubeba L. berries extract makes it suitable for use as a natural preservative or sanitizer in the food. The aim of this study was to evaluate the effect of the P. cubeba L. berries extract on microbial population in tofu. The tofu samples were cut into small pieces and mixed thoroughly to ensure the homogeneity of natural microflora. Ten grams of the samples were immersed in 20 mL varying concentrations of P. cubeba L. extract; 0.00%, 0.05%, 0.50% and 5.00% for 1, 2 and 4 hrs at room temperature (23±2°C) with the agitation of 50 rpm. At 1, 2 and 4 hrs the numbers of total plate count (TPC), Bacillus cereus, coliform and Escherichia coli were counted. The result shows that a reduction of at least 3 Log10 CFU/g of TPC, Bacillus cereus., coliform and E. coli in tofu samples was observed when the samples were treated with 0.50% extract for four hours. The result suggested that P. cubeba L. berries extract can be used as a natural preservative to reduce the microbial load in raw food.

Prevalence of Bacillus cereus in Ready-to-Eat Foods in Northern Perak, Malaysia

2022 ◽  
pp. 26-40
Author(s):  
Noor Azira Abdul Mutalib ◽  
Noor Aniza Abdul Rahim ◽  
Ungku Fatimah Ungku Zainal Abidin
Keyword(s):  
Bacillus Cereus ◽  
Foodborne Pathogens ◽  
Food Poisoning ◽  
Food Samples ◽  
Holding Time ◽  
Aerobic Bacteria ◽  
Microbial Count ◽  
Microbial Resistance ◽  
Resistance Profile ◽  
Increasing Trend

Food poisoning cases in Malaysia showed an increasing trend every year where 496 episodes were reported in 2018 as compared to 401 episodes in the same week of the year 2017. Bacillus cereus is one of the foodborne pathogens related to food poisoning cases in Malaysia. The main cause for the outbreak of B. cereus is the unregulated temperature during holding time. This study was conducted to detect the presence of aerobic bacteria and B. cereus present in ready-to-eat food in Northern Perak. A total of 83 food samples were collected and analyzed for the microbial count. The result shows that aerobic bacteria and B. cereus were detected in 28% of the samples. B. cereus count in food samples tested ranged from 100 cfu/g to 42000 cfu/g, whereas the aerobic bacteria recorded a range of 500 cfu/g to 2100000 cfu/g. The highest percentage of B. cereus was found in rice-based food, followed by meat, poultry, and gravy dishes. Positive colonies of B. cereus were further tested for anti-microbial resistance profile. Most B. cereus isolates showed resistance to tetracycline and clindamycin.

Potential for Growth from Spores of Bacillus cereus and Clostridium botulinum and Vegetative Cells of Staphylococcus aureus, Listeria monocytogenes, and Salmonella Serotypes in Cooked Ground Beef during Cooling†

1997 ◽  
Vol 60 (3) ◽  
pp. 272-275 ◽  
Author(s):  
VIJAY K. JUNEJA ◽  
OSCAR P. SNYDER ◽  
BENNE S. MARMER
Keyword(s):  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Bacillus Cereus ◽  
Foodborne Pathogens ◽  
Clostridium Botulinum ◽  
Ground Beef ◽  
Type B ◽  
Vegetative Cells ◽  
Safety Hazard ◽  
Salmonella Serotypes

The ability of 16 foodborne pathogens, representative of 5 different species, to grow during cooling of previously sterilized cooked beef was studied to determine a safe cooling rate. Auto-claved ground beef samples (3 g) were inoculated with heat-shocked spores of Bacillus cereus (strain BH 86) or Clostridium botulinum (nonproteolytic type B strains CBW 25, 17B, and KAP B5 and type E strains Whitefish, Saratoga, and Alaska) or vegetative cells of Listeria monocytogenes (strains HO-VJ-S, V-7, and Scott A), Staphylococcus aureus (strains 196E, B121, and B 124), or Salmonella serotypes (S. dublin, S. enteritidis, and S. typhimurium), vacuum-packaged, and cooked in a stirred water bath to an internal temperature of 60°C in I h. In some experiments combinations of C. botulinum and B. cereus spores or S. aureus and salmonellae vegetative cells were used. Heated samples were cooled through the temperature range of 54.4 to 7.2°C at rates varying from 6 to 21 h. Samples were removed at various times during cooling to determine if growth of the pathogens had occurred. No growth was observed with cooling periods of up to 21h. This study with the model meat system (3 g autoclaved ground beef inoculated with selected pathogens and then pasteurized) indicated that cooling from 52.4 to 7.2°C in up to 21 h would not pose a food safety hazard from growth of these pathogens.

Effect of Pre-Cure Freezing and Thawing on the Microflora, Fat Characteristics and Palatability of Dry-Cured Ham1

1982 ◽  
Vol 45 (3) ◽  
pp. 244-248 ◽  
Author(s):  
J. D. KEMP ◽  
B. E. LANGLOIS ◽  
A. E. JOHNSON
Keyword(s):  
Escherichia Coli ◽  
Weight Loss ◽  
Bacillus Cereus ◽  
Clostridium Perfringens ◽  
The Other ◽  
Freezing And Thawing ◽  
Fourth Group ◽  
Microbial Counts ◽  
Peroxide Values ◽  
Lower Peroxide

Hams were placed in cure after thawing by 3 methods: at 2C, at 16C, and in water at 37C. A fourth group was placed in cure while still frozen. Microbiological populations and fat rancidity tests were determined at various intervals during processing. Sensory scores and tenderness values were determined after 3 months of aging. Clostridium perfringens, Bacillus cereus, Escherichia coli, coliforms and enterococci were not detected after salt equalization. Hams cured without thawing had lower initial bacterial, yeast and mold counts but no differences among thaw groups were observed in counts during aging. Hams thawed in water had lower flavor and overall satisfaction scores than the other groups. Fat breakdown as noted by FFA, TBA and peroxide values increased with aging but were erratic although ham cured without thawing had lower peroxide values. Satisfactory dry-cured aged hams were produced regardless of method of thawing. However, since hams cured without thawing had less weight loss, lower peroxide numbers, lower initial microbial counts and similar final microbial counts and sensory scores, it appears that hams do not need to be thawed to produce dry-cured aged hams.

Assay of Enterocin AS-48 for Inhibition of Foodborne Pathogens in Desserts

2009 ◽  
Vol 72 (8) ◽  
pp. 1654-1659 ◽  
Author(s):  
PILAR MARTINEZ VIEDMA ◽  
HIKMATE ABRIOUEL ◽  
NABIL BEN OMAR ◽  
ROSARIO LUCAS LÓPEZ ◽  
EVA VALDIVIA ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Bacillus Cereus ◽  
Proteolytic Activity ◽  
Foodborne Pathogens ◽  
Viable Cell ◽  
Inoculum Size ◽  
Cell Counts

Enterocin AS-48 was tested against Staphylococcus aureus, Bacillus cereus, and Listeria monocytogenes in different kinds of desserts. The highest activity against S. aureus was detected in baker cream. However, in yogurt-type soy-based desserts and in gelatin pudding, AS-48 (175 arbitrary units [AU]/g) reduced viable cell counts of S. aureus by only 1.5 to 1.8 log units at most. The efficacy of AS-48 in puddings greatly depended on inoculum size, and viable S. aureus counts decreased below detection levels within 24 h for inocula lower than 4 to 5.5 log CFU/g. For L. monocytogenes, bacteriocin concentrations of 52.5 to 87.5 AU/g reduced viable counts below detection levels and avoided regrowth of survivors. The lowest activity was detected in yogurt-type desserts. For B. cereus, viable cell counts were reduced below detection levels for bacteriocin concentrations of 52.5 AU/g in instant pudding without soy or by 175 AU/g in the soy pudding. In gelatin pudding, AS-48 (175 AU/g) reduced viable cell counts of B. cereus below detection levels after 8 h at 10°C or after 48 h at 22°C. Bacteriocin addition also inhibited gelatin liquefaction caused by the proteolytic activity of B. cereus.

scholarly journals IDENTIFICATION OF FOOD PATHOGENS AND DETERMINATION OF THEIR DISTRIBUTION LEVEL IN UKRAINIAN FOOD PRODUCTS OF ANIMAL AND PLANT ORIGIN BY PCR METHOD

2019 ◽  
Vol 13 (4) ◽  
Author(s):  
O. Berhilevych ◽  
L. Pylypenko ◽  
V. Kasianchuk ◽  
A. Ilyeva ◽  
P. Shubin
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Bacillus Cereus ◽  
Clostridium Perfringens ◽  
Foodborne Pathogens ◽  
Shiga Toxin ◽  
Raw Materials ◽  
Cow Milk ◽  
Plant Origin ◽  
Pcr Method

The foodborne pathogens cause serious public health problems in each country. In this regard, microbiological investigation is included in food safety management of the food chain. Molecular methods and mostly polymerase chain reaction (PCR) are considered highly sensitive, specific and rapid methods for pathogens detection from raw material and food. This study describes the using of specially designed and highly specific primers for PCR to identify 5 common and especially dangerous causeve agents of food poisoning and disease and to determine their level of distribution in food of animal and plant origin. The studies included the identification of methicillin-resistant Staphylococcus aureus (MRSA) and Cronobacter spp. (E. sakazakii) from raw milk, Shiga toxin-producing strains of Escherichia coli (STEC) from beef and swine carcasses, Bacillus cereus and Clostridium perfringens from various types of plant and animal raw materials and products of its processing - fruits, vegetables, berries, dried and preserved products, food concentrates, half-canned food. A total of 397 food samples were investigated to detect these pathogens using classical bacteriological methods and PCR. It was found that the distribution of foodborne pathogens in the studied products of animal and plant origin was as follows: Staphylococcus aureus (MRSA) and Cronobacterspp. (E. sakazakii) in raw cow milk in 6.5% and 19.4% of cases, respectively; shiga-toxin-producing Escherichia coli (STEC) from beef and pork carcasses in 8.1% and 5.7%; Bacillus cereus and Clostridium perfringens from different types of plant and animal raw materials and their processing products averages 27.5 % and 7.7 %, respectively. The advantages of molecular biological methods to which the PCR method relates, include their speed, as well as the specificity of identification of microorganisms by the features of genetic regions of genes that carry information about their pathogenicity factors. It has been found that the rate of detection of these pathogens when using the PCR method in comparison with classical methods increases at least 5-9 times. This data will be useful for assessing microbiological risk and will help authorities develop strategies to reduce consumer health risks.

scholarly journals Role of Flies as Vectors of Foodborne Pathogens in Rural Areas

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Cláudia Barreiro ◽  
Helena Albano ◽  
Joana Silva ◽  
Paula Teixeira
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Foodborne Pathogens ◽  
Rural Areas ◽  
Animal Husbandry ◽  
Indicator Organism ◽  
Antimicrobial Susceptibility Test ◽  
E Coli ◽  
Microbial Counts

This study aims to evaluate flies as a vector for foodborne pathogens. For this purpose, several flies were collected from different sites from rural areas. These flies were then analyzed for the presence of Enterobacteriaceae, Escherichia coli, Staphylococcus coagulase positive, and Listeria monocytogenes. Another aim of this study was to evaluate some virulence factors of the collected pathogens: susceptibility to some antibiotics and the presence of enterotoxigenic S. aureus. The results showed that flies in the presence of animals demonstrated a significantly higher prevalence of the studied pathogens than those collected in the kitchens, and kitchens situated in the closest proximity to the animal husbandry had a higher count than the kitchens in private houses. Enterobacteriaceae was the indicator organism with the highest microbial counts followed by E. coli and S. aureus. Listeria monocytogenes was not detected from any of the collected flies. The antimicrobial susceptibility test showed that the bacteria carried by the flies possessed multiantibiotic resistance profiles, and enterotoxin A was produced by 17.9% of the confirmed S. aureus isolates. These results demonstrate that flies can transmit foodborne pathogens and their associated toxin and resistance and the areas of higher risk are those in closer proximity to animal production sites.

Sign in / Sign up

Export Citation Format

Share Document