Effect of gold nanoparticles synthesized using the aqueous extract of Satureja hortensis leaf on enhancing the shelf life and removing Escherichia coli O157:H7 and Listeria monocytogenes in minced camel's meat: The role of nanotechnology in the food industry

2020 ◽  
Vol 34 (4) ◽  
Author(s):  
Sepideh Gharehyakheh ◽  
Ahmad Ahmeda ◽  
Amir Haddadi ◽  
Morteza Jamshidi ◽  
Masoumeh Nowrozi ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Gold Nanoparticles ◽  
Listeria Monocytogenes ◽  
Shelf Life ◽  
Aqueous Extract ◽  
Food Industry ◽  
Escherichia Coli O157 ◽  
Satureja Hortensis

A gold nanoparticles-assisted multiplex PCR assay for simultaneous detection of Salmonella typhimurium, Listeria monocytogenes and Escherichia coli O157:H7

2020 ◽  
Vol 12 (2) ◽  
pp. 212-217 ◽  
Author(s):  
Juan Du ◽  
Shujing Wu ◽  
Liyuan Niu ◽  
Junguang Li ◽  
Dianbo Zhao ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Gold Nanoparticles ◽  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Multiplex Pcr ◽  
Simultaneous Detection ◽  
Escherichia Coli O157 ◽  
Pcr Assay ◽  
Multiplex Pcr Assay ◽  
Pcr Product

Unfunctionalized flower-shaped AuNPs is used as colorimetric sensor for PCR product detection by naked eyes.

Behaviour of Escherichia coli O157 (VTEC), Salmonella Typhimurium and Listeria monocytogenes during the manufacture, ripening and shelf life of low fat salami

Food Control ◽  
2015 ◽  
Vol 47 ◽  
pp. 306-311 ◽  
Author(s):  
Elena Dalzini ◽  
Elena Cosciani-Cunico ◽  
Valentina Bernini ◽  
Barbara Bertasi ◽  
Marina-Nadia Losio ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Shelf Life ◽  
Escherichia Coli O157 ◽  
Low Fat

Fate of Listeria monocytogenes, Pathogenic Yersinia enterocolitica, and Escherichia coli O157:H7 gfp+ in Ready-to-Eat Salad during Cold Storage: What Is the Risk to Consumers?

2017 ◽  
Vol 80 (2) ◽  
pp. 204-212 ◽  
Author(s):  
Karin Söderqvist ◽  
Susanne Thisted Lambertz ◽  
Ivar Vågsholm ◽  
Lise-Lotte Fernström ◽  
Beatrix Alsanius ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Shelf Life ◽  
Yersinia Enterocolitica ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Chicken Meat ◽  
Leafy Vegetables ◽  
Escherichia Coli O157 ◽  
Pathogenic Yersinia

ABSTRACT In this study, we investigated the fate of Listeria monocytogenes, pathogenic Yersinia enterocolitica, and Escherichia coli O157:H7 gfp+ inoculated in low numbers into ready-to-eat baby spinach and mixed-ingredient salad (baby spinach with chicken meat). Samples were stored at recommended maximum refrigerator temperature (8°C in Sweden) or at an abuse temperature (15°C) for up to 7 days. Mixed-ingredient salad supported considerable growth when stored at 15°C during shelf life (3 days), with populations of L. monocytogenes, pathogenic Y. enterocolitica, and E. coli O157:H7 gfp+ increasing from less than 2.0 log CFU/g on day 0 to 7.0, 4.0, and 5.6 log CFU/g, respectively. However, when mixed-ingredient salad was stored at 8°C during shelf life, only L. monocytogenes increased significantly, reaching 3.0 log CFU/g within 3 days. In plain baby spinach, only pathogenic Y. enterocolitica populations increased significantly during storage for 7 days, and this was exclusively at an abuse temperature (15°C). Thus, mixing ready-to-eat leafy vegetables with chicken meat strongly influenced levels of inoculated strains during storage. To explore the food safety implications of these findings, bacterial numbers were translated into risks of infection by modeling. The risk of listeriosis (measured as probability of infection) was 16 times higher when consuming a mixed-ingredient salad stored at 8°C at the end of shelf life, or 200,000 times higher when stored at 15°C, compared with when consuming it on the day of inoculation. This indicates that efforts should focus on preventing temperature abuse during storage to mitigate the risk of listeriosis. The storage conditions recommended for mixed-ingredient salads in Sweden (maximum 8°C for 3 days) did not prevent growth of L. monocytogenes in baby spinach mixed with chicken meat. Manufacturers preparing these salads should be aware of this, and recommended storage temperature should be revised downwards to reduce the risk of foodborne disease.

Water Extract Activity of Papaya Leaf as Antibiofilm against Escherichia coli

2017 ◽  
Vol 2 (3) ◽  
pp. 164-175
Author(s):  
Livia Rhea Alvita ◽  
Syamsul Falah ◽  
Novik Nurhidayat
Keyword(s):  
Escherichia Coli ◽  
Shelf Life ◽  
Aqueous Extract ◽  
Contact Time ◽  
Food Industry ◽  
Cell Attachment ◽  
Water Extract ◽  
Optimum Temperature ◽  
Food Spoilage ◽  
Extract Concentration

Biofilms are significant hazards in the food industry. The presence of Escherichia coli biofilms in food industry is potentially causing food spoilage that will shorten the shelf life as well as lead to the spread of disease through food. The purpose of this study is to determine the phytochemical compound of aqueous extract of papaya leaves and to determine its activity on inhibition of cell attachment and growth, and on degradation of the biofilm using Micro-titter Plate Biofilm Assay. The results phytochemical test showed that papaya leave extract contains alkaloid, tanin, flavonoid, and steroid and have anti-biofilm activity. Papaya leave extract with highest activity caused biofilm degradation of 48,99%. The optimum temperature of biofilm degradation (>52,5%) by papaya leaves extract was around 35oC - 40oC. The optimum contact time and extract concentration were 57-60 minutes and 75-100%, respectively.

scholarly journals DYNAMICS OF LISTERIA MONOCYTOGENES, SALMONELLA TYPHIMURIUM ESCHERICHIA COLI O157: H7 DURING THE PRODUCTION OF ‘NDUJA

2011 ◽  
Vol 1 (1zero) ◽  
pp. 141 ◽  
Author(s):  
E. Oliverio ◽  
G. Finazzi ◽  
P. Daminelli ◽  
P. Monastero ◽  
P. Boni
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Escherichia Coli O157

scholarly journals ATIVIDADE ANTIMICROBIANA DE MICRORGANISMOS ISOLADOS DE GRÃOS DE KEFIR

2018 ◽  
Vol 19 (0) ◽  
Author(s):  
Priscila Alves Dias ◽  
Daiani Teixeira Silva ◽  
Cláudio Dias Timm
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Salmonella Enterica ◽  
Escherichia Coli O157 ◽  
E Coli

Resumo Kefir é o produto da fermentação do leite pelos grãos de kefir. Esses grãos contêm uma mistura simbiótica de bactérias e leveduras imersas em uma matriz composta de polissacarídeos e proteínas. Muitos benefícios à saúde humana têm sido atribuídos ao kefir, incluindo atividade antimicrobiana contra bactérias Gram positivas e Gram negativas. A atividade antimicrobiana de 60 microrganismos isolados de grãos de kefir, frente à Escherichia coli O157:H7, Salmonella enterica subsp. enterica sorotipos Typhimurium e Enteritidis, Staphylococcus aureus e Listeria monocytogenes, foi estudada através do teste do antagonismo. A ação antimicrobiana dos sobrenadantes das bactérias ácido-lácticas que apresentaram atividade no teste do antagonismo foi testada. O experimento foi repetido usando sobrenadantes com pH neutralizado. Salmonella Typhimurium e Enteritidis sobreviveram por 24 horas no kefir em fermentação. E. coli O157:H7, S. aureus e L. monocytogenes foram recuperados até 72 horas após o início da fermentação. Todos os isolados apresentaram atividade antimicrobiana contra pelo menos um dos patógenos usados no teste do antagonismo. Sobrenadantes de 25 isolados apresentaram atividade inibitória e três mantiveram essa atividade com pH neutralizado. As bactérias patogênicas estudadas sobreviveram por tempo superior àquele normalmente utilizado para a fermentação do kefir artesanal, o que caracteriza perigo em potencial para o consumidor quando a matéria-prima não apresentar segurança sanitária. Lactobacillus isolados de grãos de kefir apresentam atividade antimicrobiana contra cepas de E. coli O157:H7, Salmonella sorotipos Typhimurium e Enteritidis, S. aureus e L. monocytogenes além daquela exercida pela diminuição do pH.

Comparative Study of Thermal Inactivation of Escherichia coli O157:H7, Salmonella , and Listeria monocytogenes in Ground Pork

2004 ◽  
Vol 69 (4) ◽  
pp. FMS97-FMS101 ◽  
Author(s):  
R. Y. Murphy ◽  
B. L. Beard ◽  
E. M. Martin ◽  
L. K. Duncan ◽  
J. A. Marcy
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Comparative Study ◽  
Thermal Inactivation ◽  
Escherichia Coli O157 ◽  
Ground Pork
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