Proteomics-based discrimination of differentially expressed proteins in antibiotic-sensitive and antibiotic-resistant Salmonella Typhimurium, Klebsiella pneumoniae, and Staphylococcus aureus

2019 ◽  
Vol 201 (9) ◽  
pp. 1259-1275 ◽  
Author(s):  
Md Jalal Uddin ◽  
Choong Je Ma ◽  
Jin-Chul Kim ◽  
Juhee Ahn
Keyword(s):  
Staphylococcus Aureus ◽  
Klebsiella Pneumoniae ◽  
Salmonella Typhimurium ◽  
Differentially Expressed ◽  
Differentially Expressed Proteins ◽  
Antibiotic Resistant ◽  
And Staphylococcus Aureus

Fate of Pathogens Inoculated onto Vacuum-Packaged Sliced Hams to Simulate Contamination During Packaging1

1979 ◽  
Vol 42 (6) ◽  
pp. 464-469 ◽  
Author(s):  
M. E. STILES ◽  
L.-K. NG
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Salmonella Typhimurium ◽  
Bacillus Cereus ◽  
Clostridium Perfringens ◽  
Subsequent Treatment ◽  
Vacuum Packaging ◽  
E Coli ◽  
Survival And Growth ◽  
And Staphylococcus Aureus

Ham and chopped ham from two manufacturers were contaminated with five enteropathogens: Bacillus cereus, Clostridium perfringens, Escherichia coli, Salmonella typhimurium and Staphylococcus aureus, at time of slicing and vacuum-packaging, to simulate contamination by manufacturer. Subsequent treatment of the samples, representing sound and undesirable retail handling and consumer use conditions, indicated marked differences in the fate of the pathogens between these products and within product type between the two manufacturers. Greatest differences were observed between the chopped ham products. All pathogens, except C. perfringens, grew actively in fresh ham and chopped ham with abusive holding at 30 and 21 C. After storage at 4 or 10 C for 30 days, B. cereus and C. perfringens were no longer detected, even after subsequent holding at 30 or 21 C for 24 h. E. coli survival and growth was variable, S. typhimurium survived well and grew under some conditions and S. aureus was generally inhibited at high levels of competition.

scholarly journals Survival of Salmonella typhimurium and Staphylococcus aureus in Eggs Cooked by Different Methods

1983 ◽  
Vol 62 (7) ◽  
pp. 1211-1216 ◽  
Author(s):  
R.C. BAKER ◽  
S. HOGARTY ◽  
W. POON ◽  
D.V. VADEHRA
Keyword(s):  
Staphylococcus Aureus ◽  
Salmonella Typhimurium ◽  
And Staphylococcus Aureus

scholarly journals Effect of Different Saudi Honey Types Mixed with Natural Substances on Some Bacterial Strains

2017 ◽  
Vol 24 (1) ◽  
pp. 23-31 ◽  
Author(s):  
Fatimah A. Nashawi ◽  
Hani Y. Abdullah ◽  
Nahlaa A. Khalifa ◽  
Ibrahim A. Alzahrani ◽  
Ahmed A. Al-Ghamdi
Keyword(s):  
Staphylococcus Aureus ◽  
Klebsiella Pneumoniae ◽  
Antibacterial Effect ◽  
Synergistic Effects ◽  
Bacterial Species ◽  
Bacterial Strains ◽  
Natural Substances ◽  
Different Types ◽  
And Staphylococcus Aureus ◽  
Natural Honey

To evaluate the antibacterial eff ects of three types of Saudi honey (Feghra, Sider and Natural honey) alone and mixed with ginger or lemon in comparison to Manuka honey as a potential natural antibacterial agent. Saudi honeys were evaluated against five types of bacterial strains; Klebsiella pneumoniae, Staphylococcus aureus, Pseudomonas aeruginosa, Haemophilus influenzae and Streptococcus pneumoniae. Chocolate agars were prepared first with different concentrations of each type of honey, and then with specific concentrations either of ginger or lemon added to honey. Bacterial species were inoculated on each agar and incubated at 37oC in a CO2 incubator overnight. Significant differences were found between diff erent types of honey and different concentrations of the same honey on bacterial growth. There are no significant differences and synergistic effects when adding ginger to diff erent honey types. Addition of lemon show significant differences and good synergistic effects against all tested bacterial species except Klebsiella pneumoniae and Staphylococcus aureus at 15 and 20% honey concentration. In conclusion, antibacterial effects of different types of honey are type and concentration dependent. Adding lemon to the different types of honey changes the pH and acidity and increases the honey’s antibacterial effect.

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