Antimicrobial effect of lauroyl arginate ethyl on Escherichia coli O157:H7 and Listeria monocytogenes on red oak leaf lettuce

2016 ◽  
Vol 243 (5) ◽  
pp. 879-887 ◽  
Author(s):  
Simone Nübling ◽  
Daria Wohlt ◽  
Nadja Saile ◽  
Agnes Weiss ◽  
Herbert Schmidt
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Antimicrobial Effect ◽  
Red Oak ◽  
Escherichia Coli O157 ◽  
Leaf Lettuce ◽  
Oak Leaf Lettuce

scholarly journals Antimicrobial effect of insect chitosan on Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes survival

PLoS ONE ◽  
2020 ◽  
Vol 15 (12) ◽  
pp. e0244153
Author(s):  
Diana Ibañez-Peinado ◽  
Maria Ubeda-Manzanaro ◽  
Antonio Martínez ◽  
Dolores Rodrigo
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Activity ◽  
Listeria Monocytogenes ◽  
Food Safety ◽  
Salmonella Typhimurium ◽  
Penaeus Monodon ◽  
Antimicrobial Effect ◽  
Resistant Bacteria ◽  
Escherichia Coli O157 ◽  
Pathogenic Microorganisms

The antimicrobial capability of chitosan from Tenebrio molitor as compared with chitosan from crustacean (Penaeus monodon) on different pathogenic microorganisms of concern in food safety was studied. The antimicrobial effect was tested at pH 5 and pH 6.2 and at two different initial concentrations (103 or 106 CFU/mL). Results indicated that chitosan from both sources have antimicrobial activity, although the effect depended on the microorganism considered (Salmonella Typhimurium, Listeria monocytogenes and Escherichia coli O157:H7). Our results indicated that Salmonella was the most resistant bacteria, and that chitosan from insect was less active than chitosan from crustacean, especially against Salmonella. Another important factor on antimicrobial activity was the pH of the sample. When chitosan was added to a solution with a pH of 6.2 it was more active against Listeria and Escherichia coli, than at pH 5.00. Besides, the effect of chitosan appears to decrease with the incubation time, since some increases in counts were observed on E. coli and Salmonella after the 24 and 49 hours of incubation.

Antimicrobial Effect of Herb Extracts against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium Associated with Beef†

2000 ◽  
Vol 63 (5) ◽  
pp. 601-607 ◽  
Author(s):  
CATHERINE N. CUTTER
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Pathogenic Bacteria ◽  
Ground Beef ◽  
Antimicrobial Effect ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Herb Extracts

The effects of plant extracts against pathogenic bacteria in vitro are well known, yet few studies have addressed the effects of these compounds against pathogens associated with muscle foods. A series of experiments was conducted to determine the effectiveness of a commercially available, generally recognized as safe, herb extract dispersed in sodium citrate (Protecta One) or sodium chloride (Protecta Two) against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes associated with beef. In the first experiment, E. coli O157:H7, Salmonella Typhimurium, and L. monocytogenes inoculated onto beef and subjected to surface spray treatments with 2.5% solutions of Protecta One or Protecta Two were not affected by immediate application (day 0) of the herbal extracts. However, after 7 days of storage at 4°C, E. coli O157:H7 was reduced by >1.3 log10 CFU/cm2 by Protecta Two; L. monocytogenes was reduced by 1.8 and 1.9 log10 CFU/cm2 by Protecta One and Protecta Two, respectively; Salmonella Typhimurium was not reduced >0.3 log10 CFU/cm2 by either extract by day 7. In the second experiment, 2.5% Protecta Two (wt/vol or wt/wt) added to inoculated lean and adipose beef trim, processed, and packaged as ground beef chubs (80% lean, 20% adipose), did not reduce pathogen populations >0.5 log10 CFU/g up to 14 days at 4°C. In the third experiment, surface spray treatments of beef with 2.5% lactic acid or 2.5% solutions of Protecta One or Protecta Two, vacuum packaged, and stored up to 35 days at 4°C did reduce E. coli O157:H7, L. monocytogenes, and Salmonella Typhimurium slightly. These studies suggest that the use of herb extracts may afford some reductions of pathogens on beef surfaces; however, the antimicrobial activity may be diminished in ground beef by adipose components.

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 Antimicrobial Effect of Chemical Preservatives on Enterohemorrhagic Escherichia coli O157:H7.

2000 ◽  
Vol 46 (3) ◽  
pp. 204-208 ◽  
Author(s):  
Akiko Yamamura ◽  
Aki Murai ◽  
Hiromu Takamatsu ◽  
Kazuhito Watabe
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Effect ◽  
Enterohemorrhagic Escherichia Coli ◽  
Escherichia Coli O157 ◽  
Chemical Preservatives
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