Inhibitory effects of low concentration electrolyzed water and other sanitizers against foodborne pathogens on oyster mushroom

Food Control ◽  
2011 ◽  
Vol 22 (2) ◽  
pp. 318-322 ◽  
Author(s):  
Tian Ding ◽  
S.M.E. Rahman ◽  
Deog-Hwan Oh
Keyword(s):  
Foodborne Pathogens ◽  
Oyster Mushroom ◽  
Inhibitory Effects ◽  
Electrolyzed Water ◽  
Low Concentration

Stability of low concentration electrolyzed water and its sanitization potential against foodborne pathogens

2012 ◽  
Vol 113 (4) ◽  
pp. 548-553 ◽  
Author(s):  
S.M.E. Rahman ◽  
Joong Hyun Park ◽  
Jun Wang ◽  
Deog-Hwan Oh
Keyword(s):  
Foodborne Pathogens ◽  
Electrolyzed Water ◽  
Low Concentration

Screening of Commercial and Pecan Shell–Extracted Liquid Smoke Agents as Natural Antimicrobials against Foodborne Pathogens

2012 ◽  
Vol 75 (6) ◽  
pp. 1148-1152 ◽  
Author(s):  
ELLEN J. VAN LOO ◽  
D. BABU ◽  
PHILIP G. CRANDALL ◽  
STEVEN C. RICKE
Keyword(s):  
Escherichia Coli ◽  
Foodborne Pathogens ◽  
Salmonella Enteritidis ◽  
Antioxidant Properties ◽  
Inhibitory Effects ◽  
Natural Antimicrobials ◽  
E Coli ◽  
Liquid Smoke ◽  
Water Based ◽  
Smoke Sample

Liquid smoke extracts have traditionally been used as flavoring agents, are known to possess antioxidant properties, and serve as natural alternatives to conventional antimicrobials. The antimicrobial efficacies of commercial liquid smoke samples may vary depending on their source and composition and the methods used to extract and concentrate the smoke. We investigated the MICs of eight commercial liquid smoke samples against Salmonella Enteritidis, Staphylococcus aureus, and Escherichia coli. The commercial liquid smoke samples purchased were supplied by the manufacturer as water-based or concentrated extracts of smoke from different wood sources. The MICs of the commercial smokes to inhibit the growth of foodborne pathogens ranged from 0.5 to 6.0% for E. coli, 0.5 to 8.0% for Salmonella, and 0.38 to 6% for S. aureus. The MIC for each liquid smoke sample was similar in its effect on both E. coli and Salmonella. Solvent-extracted antimicrobials prepared using pecan shells displayed significant differences between their inhibitory concentrations depending on the type of solvent used for extraction. The results indicated that the liquid smoke samples tested in this study could serve as effective natural antimicrobials and that their inhibitory effects depended more on the solvents used for extraction than the wood source.

scholarly journals Survival and Growth of Foodborne Pathogens on Commercial Dishsponges/cloths and Inhibitory Effects of Sanitizers

2012 ◽  
Vol 18 (3) ◽  
pp. 437-443 ◽  
Author(s):  
Young-Min BAE ◽  
Seung-Hee LEE ◽  
Jin-Hee YOO ◽  
Sun-Young LEE
Keyword(s):  
Foodborne Pathogens ◽  
Inhibitory Effects ◽  
Survival And Growth

Inhibitory Effect of Commercial Green Tea and Rosemary Leaf Powders on the Growth of Foodborne Pathogens in Laboratory Media and Oriental-Style Rice Cakes

2009 ◽  
Vol 72 (5) ◽  
pp. 1107-1111 ◽  
Author(s):  
SUN-YOUNG LEE ◽  
SO-YOUNG GWON ◽  
SEUNG-JU KIM ◽  
BO KYUNG MOON
Keyword(s):  
Green Tea ◽  
Foodborne Pathogens ◽  
Antimicrobial Activities ◽  
Inhibitory Effect ◽  
Enterobacter Sakazakii ◽  
Inhibitory Effects ◽  
Plant Materials ◽  
Rice Cake ◽  
Rice Cakes

The antimicrobial effects of green tea and rosemary added to foods as antagonists to foodborne pathogens were determined in laboratory media and oriental-style rice cakes. The growth of each pathogen (Bacillus cereus, Salmonella, Typhimurium, Enterobacter sakazakii, Escherichia coli O157:H7, Staphylococcus aureus, and Listeria monocytogenes) in tryptic soy broth or rice cake with or without addition of green tea or rosemary leaf powders before autoclaving or cooking, respectively, was investigated after inoculation. The addition of 1% green tea or rosemary produced similar results for inhibiting the growth of pathogens in tryptic soy broth. However, green tea was more effective than rosemary for inhibiting the growth of L. monocytogenes. Both botanicals had inhibitory effects against all pathogens tested in this study. Green tea was particularly effective against B. cereus, S. aureus, and L. monocytogenes, and rosemary was strongly inhibitory against B. cereus and S. aureus. The addition of 1 or 3% green tea or rosemary to rice cakes did not significantly reduce total aerobic counts; however, levels of B. cereus and S. aureus were significantly reduced in rice cakes stored for 3 days at room temperature (22°C). The order of antimicrobial activities against B. cereus in rice cake was 1% rosemary < 1% green tea < 3% rosemary = 3% green tea. These results indicate that the use of natural plant materials such as green tea and rosemary could improve the microbial quality of foods in addition to their functional properties.

Ultrasonication enhanced low concentration electrolyzed water efficacy on bacteria inactivation and shelf life extension on lettuce

2013 ◽  
Vol 22 (1) ◽  
pp. 131-136 ◽  
Author(s):  
Fereidoun Forghani ◽  
S. M. E. Rahman ◽  
Myoung-Su Park ◽  
Joong-Hyun Park ◽  
Jiyong Park ◽  
...  
Keyword(s):  
Shelf Life ◽  
Life Extension ◽  
Electrolyzed Water ◽  
Low Concentration ◽  
Shelf Life Extension ◽  
Bacteria Inactivation

scholarly journals Application of nine air-driedCapsicum annumcultivars as food preservative: Micronutrient content, antioxidant activity, and foodborne pathogens inhibitory effects

2016 ◽  
Vol 20 (4) ◽  
pp. 899-910 ◽  
Author(s):  
Monica Rosa Loizzo ◽  
Marco Bonesi ◽  
Annalisa Serio ◽  
Clemencia Chaves-López ◽  
Tiziana Falco ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Foodborne Pathogens ◽  
Inhibitory Effects ◽  
Food Preservative

Inhibitory effects of calcium ionophore pretreatment of porcine oocytes on polyspermic fertilization

Zygote ◽  
2006 ◽  
Vol 14 (1) ◽  
pp. 17-22 ◽  
Author(s):  
T. Hayashi ◽  
H. Sato ◽  
H. Iwata ◽  
T. Kuwayama ◽  
Y. Monji
Keyword(s):  
Calcium Ionophore ◽  
Inhibitory Effect ◽  
Calcium Ionophore A23187 ◽  
The Other ◽  
Ionophore A23187 ◽  
Inhibitory Effects ◽  
High Concentration ◽  
Maturation Period ◽  
Low Concentration ◽  
Other Hand

The present study examined the inhibitory effects of various pretreatment concentrations (0–100 μM) of the calcium ionophore A23187 on polyspermic fertilization and then examined the effect of the maturation period and the time between calcium ionophore treatment and fertilization on the inhibitory effect of calcium ionophore on polyspermic fertilization. In experiment 1, a high concentration of calcium ionophore (100 μM) increased the rate of activated oocytes, but the rate of fertilization declined. On the other hand, when oocytes were treated with a low concentration of calcium ionophore (10 μM), monospermic fertilization was significantly increased (10 μM; 31.3%) (p < 0.05). In experiment 2, oocytes were cultured for various times (0, 0.5, 3, 6 h) after calcium ionophore treatment (10 μM) before fertilization. The highest rate of monospermic fertilization was detected in the oocytes cultured for 6 h after calcium ionophore treatment before fertilization. In experiments 3 and 4, we examined the effect of the maturation period (40 h or 44 h) on the rate of fertilization and blastulation of oocytes pretreated with calcium ionophore. The treatment of oocytes with calcium ionophore significantly decreased the rate of polyspermic fertilization regardless of the maturation period (44 h: with calcium ionophore 26.25% vs without 78.8%; 40 h: with calcium ionophore 37.5% vs without 77.5%); however, calcium ionophore treatment increased the rates of monospermic fertilization and blastulation of the oocytes matured for 44 h, but not those matured for 40 h. In conclusion, activation with a low concentration of calcium ionophore (10 μM) and a further 6 h of culture before fertilization improved the rate of monospermic fertilization and blastulation.

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