Lethal and sublethal injury and kinetics of Escherichia coli, Listeria monocytogenes and Staphylococcus aureus in milk by pulsed electric fields

Food Control ◽  
2013 ◽  
Vol 32 (1) ◽  
pp. 6-12 ◽  
Author(s):  
Wei Zhao ◽  
Ruijin Yang ◽  
Xiaohan Shen ◽  
Sha Zhang ◽  
Xiao Chen
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Electric Fields ◽  
Pulsed Electric Fields ◽  
Sublethal Injury ◽  
Kinetics Of ◽  
And Staphylococcus Aureus

scholarly journals Inactivation of Escherichia coli and Staphylococcus aureus by Pulsed Electric Fields Increases with Higher Bacterial Population and with Agitation of Liquid Medium

2014 ◽  
Vol 77 (7) ◽  
pp. 1219-1223
Author(s):  
SILVIA BONETTA ◽  
SARA BONETTA ◽  
MONICA BELLERO ◽  
MARCO PIZZICHEMI ◽  
ELISABETTA CARRARO
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Electric Fields ◽  
Bacterial Population ◽  
Electric Pulse ◽  
Pulsed Electric Fields ◽  
Microbial Inactivation ◽  
Bacterial Inactivation ◽  
E Coli ◽  
And Staphylococcus Aureus

Inactivation of Escherichia coli, E. coli O157:H7, and Staphylococcus aureus in liquid media by pulsed electric fields (PEF) was conducted at varying bacterial populations with and without sample agitation. A laboratory-scale PEF batch unit with a rectangular electric pulse was used, operating under the following conditions: 25 kV/cm (E. coli, E. coli O157:H7) and 30 kV/cm (S. aureus) electric field strengths, 1-μs pulse width, 1-Hz pulse repetition rate, and 20 to 350 pulses for all samples. Not surprisingly, bacterial inactivation (for all three strains) increased with increasing pulse number, achieving the highest reduction at 350 pulses. Log CFU per milliliter microbial inactivation increased commensurately with increasing bacterial population (P < 0.05) but only when samples were treated with more than 200 pulses. For example, when E. coli was treated with 200 pulses at 105 CFU/ml, inactivation was only 3.0 Log versus 4.8 Log at the 1010 inoculation level. When E. coli O157:H7 was treated with 200 pulses at 105 CFU/ml, inactivation was only 2.5 Log versus 4.6 Log at the 1010 inoculation level. When S. aureus was treated with 200 pulses at 106 CFU/ml, inactivation was only 2.6 Log versus 4.8 Log at the 1010 inoculation level. Inactivation of populations was also found to be statistically greater (P < 0.05) when liquid samples were agitated, in comparison to nonagitated samples. Because PEF inactivation activity is influenced by bacterial population and sample agitation, future studies should carefully consider these factors in experimental designs and/or scaled-up industry application.

Comparison of Four Commercial DNA Extraction Kits for PCR Detection of Listeria monocytogenes, Salmonella, Escherichia coli O157:H7, and Staphylococcus aureus in Fresh, Minimally Processed Vegetables

2008 ◽  
Vol 71 (10) ◽  
pp. 2110-2114 ◽  
Author(s):  
P. ELIZAQUÍVEL ◽  
R. AZNAR
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Dna Extraction ◽  
Pcr Detection ◽  
Escherichia Coli O157 ◽  
Minimally Processed ◽  
Green Pepper ◽  
Minimally Processed Vegetables ◽  
And Staphylococcus Aureus

Four commercial DNA extraction methods, PrepMan Ultra (Applied Biosystems), InstaGene Matrix (BioRad), DNeasy Tissue kit (Qiagen), and UltraClean (MoBio), were tested for PCR detection of Listeria monocytogenes, Escherichia coli O157: H7, Salmonella, and Staphylococcus aureus in fresh, minimally processed vegetables. For comparative purposes, sensitivity assays with specific PCRs were carried out after DNA extraction with the four methods in green pepper, broccoli, and onion artificially inoculated with the four pathogens separately. As confirmed by statistical analysis, the DNeasy Tissue kit rendered the highest sensitivity values in the three matrices assayed for Salmonella, L. monocytogenes, and E. coli O157:H7 and in onion for S. aureus. Despite being the most expensive of the methods compared, the DNeasy Tissue Kit can be successfully applied for any of the four most commonly studied pathogens, thus saving time and overall reducing the cost of the analysis.

Growth of Listeria monocytogenes, Salmonella spp., Escherichia coli O157:H7, and Staphylococcus aureus on Cheese during Extended Storage at 25°C

2014 ◽  
Vol 77 (8) ◽  
pp. 1275-1288 ◽  
Author(s):  
WAN MEI LEONG ◽  
RENAE GEIER ◽  
SARAH ENGSTROM ◽  
STEVE INGHAM ◽  
BARBARA INGHAM ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Water Activity ◽  
Titratable Acidity ◽  
Study Data ◽  
Escherichia Coli O157 ◽  
Salmonella Spp ◽  
Require Time ◽  
And Staphylococcus Aureus

Potentially hazardous foods require time/temperature control for safety. According to the U.S. Food and Drug Administration Food Code, most cheeses are potentially hazardous foods based on pH and water activity, and a product assessment is required to evaluate safety of storage >6 h at 21°C. We tested the ability of 67 market cheeses to support growth of Listeria monocytogenes (LM), Salmonella spp. (SALM), Escherichia coli O157:H7 (EC), and Staphylococcus aureus (SA) over 15 days at 25°C. Hard (Asiago and Cheddar), semi-hard (Colby and Havarti), and soft cheeses (mozzarella and Mexican-style), and reduced-sodium or reduced-fat types were tested. Single-pathogen cocktails were prepared and individually inoculated onto cheese slices (~105 CFU/g). Cocktails were 10 strains of L. monocytogenes, 6 of Salmonella spp., or 5 of E. coli O157:H7 or S. aureus. Inoculated slices were vacuum packaged and stored at 25°C for ≤15 days, with surviving inocula enumerated every 3 days. Percent salt-in-the-moisture phase, percent titratable acidity, pH, water activity, and levels of indigenous/starter bacteria were measured. Pathogens did not grow on 53 cheeses, while 14 cheeses supported growth of SA, 6 of SALM, 4 of LM, and 3 of EC. Of the cheeses supporting pathogen growth, all supported growth of SA, ranging from 0.57 to 3.08 log CFU/g (average 1.70 log CFU/g). Growth of SALM, LM, and EC ranged from 1.01 to 3.02 log CFU/g (average 2.05 log CFU/g), 0.60 to 2.68 log CFU/g (average 1.60 log CFU/g), and 0.41 to 2.90 log CFU/g (average 1.69 log CFU/g), respectively. Pathogen growth varied within cheese types or lots. Pathogen growth was influenced by pH and percent salt-in-the-moisture phase, and these two factors were used to establish growth/no-growth boundary conditions for safe, extended storage (≤25°C) of pasteurized milk cheeses. Pathogen growth/no-growth could not be predicted for Swiss-style cheeses, mold-ripened or bacterial surface–ripened cheeses, and cheeses made with nonbovine milk, as insufficient data were gathered. This challenge study data can support science-based decision making in a regulatory framework.

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