Inactivation of Escherichia coli O157:H7 by high pressure carbon dioxide combined with nisin in physiological saline, phosphate-buffered saline and carrot juice

Food Control ◽  
2014 ◽  
Vol 41 ◽  
pp. 139-146 ◽  
Author(s):  
Xiufang Bi ◽  
Yongtao Wang ◽  
Feng Zhao ◽  
Yan Zhang ◽  
Lei Rao ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Carbon Dioxide ◽  
High Pressure ◽  
Physiological Saline ◽  
Escherichia Coli O157 ◽  
Carrot Juice ◽  
Phosphate Buffered Saline

Sublethal injury and recovery of Escherichia coli O157:H7 by high pressure carbon dioxide

Food Control ◽  
2015 ◽  
Vol 50 ◽  
pp. 705-713 ◽  
Author(s):  
Xiufang Bi ◽  
Yongtao Wang ◽  
Feng Zhao ◽  
Zhijian Sun ◽  
Xiaosong Hu ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Carbon Dioxide ◽  
High Pressure ◽  
Escherichia Coli O157 ◽  
Sublethal Injury

scholarly journals Effect of high-pressure carbon dioxide processing on the inactivation of aerobic mesophilic bacteria and Escherichia coli in human milk

2017 ◽  
Vol 16 (1) ◽  
pp. 122-126 ◽  
Author(s):  
Ana Claudia Berenhauser ◽  
Douglas Soares ◽  
Norton Komora ◽  
Juliano De Dea Lindner ◽  
Elane Schwinden Prudêncio ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Carbon Dioxide ◽  
High Pressure ◽  
Human Milk ◽  
Mesophilic Bacteria

Robustness of fermented carrot juice against Listeria monocytogenes, Salmonella Typhimurium and Escherichia coli O157:H7

2020 ◽  
Vol 335 ◽  
pp. 108854
Author(s):  
Wannes Van Beeck ◽  
Cédric Verschueren ◽  
Sander Wuyts ◽  
Marianne F.L. van den Broek ◽  
Mieke Uyttendaele ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Escherichia Coli O157 ◽  
Carrot Juice

10-Minute Assay for Detecting Escherichia coli O157:H7 in Ground Beef Samples Using Piezoelectric-Excited Millimeter-Size Cantilever Sensors

2007 ◽  
Vol 70 (7) ◽  
pp. 1670-1677 ◽  
Author(s):  
DAVID MARALDO ◽  
RAJ MUTHARASAN
Keyword(s):  
Escherichia Coli ◽  
Sample Preparation ◽  
Ground Beef ◽  
Low Ph ◽  
Frequency Change ◽  
Escherichia Coli O157 ◽  
Label Free ◽  
Cantilever Sensors ◽  
Ph Buffer ◽  
Phosphate Buffered Saline

We detected Escherichia coli O157:H7 (EC) at approximately 10 cells per ml in spiked ground beef samples in 10 min using piezoelectric-excited millimeter-size cantilever (PEMC) sensors. The composite PEMC sensors have a sensing area of 2mm2 and are prepared by immobilizing a polyclonal antibody specific to EC on the sensing surface. Ground beef (2.5 g) was spiked with EC at 10 to 10,000 cells per ml in phosphate-buffered saline (PBS). One milliliter of supernatant was removed from the blended samples and used to perform the detection experiments. The total resonant frequency change obtained for the inoculated samples was 138 ± 9, 735 ± 23, 2,603 ± 51, and 7,184 ± 606 Hz, corresponding to EC concentrations of 10, 100, 1,000, and 10,000 cells per ml, respectively. EC was detected in the sample solution within the first 10 min. The responses of the sensor to positive, negative, and buffer controls were 36 ± 6, 27 ± 2, and 2 ± 7 Hz, respectively. Verification of EC attachment was confirmed by low-pH buffer release (PBS-HCl, pH 2.2), microscopy, and second antibody EC binding postdetection. The results indicate that PEMC sensors can reliably detect EC at less than 10 cells per ml in 10 min without sample preparation and with label-free reagents.

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