Heterologous protection against alpha toxins of Clostridium perfringens and Staphylococcus aureus induced by binding domain recombinant chimeric protein

Vaccine ◽  
2014 ◽  
Vol 32 (25) ◽  
pp. 3075-3081 ◽  
Author(s):  
Siva R. Uppalapati ◽  
Joseph J. Kingston ◽  
Harishchandra S. Murali ◽  
Harsh V. Batra
Keyword(s):  
Staphylococcus Aureus ◽  
Clostridium Perfringens ◽  
Chimeric Protein ◽  
Binding Domain ◽  
Heterologous Protection ◽  
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.

Microbiological Quality of Hot Meals Served by Airlines

1998 ◽  
Vol 61 (8) ◽  
pp. 1052-1056 ◽  
Author(s):  
MAIJA HATAKKA
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Clostridium Perfringens ◽  
Pathogenic Bacteria ◽  
Microbiological Quality ◽  
Geometric Means ◽  
E Coli ◽  
The World ◽  
And Staphylococcus Aureus

The microbiological quality of 1,012 hot meals served on aircraft was studied in 1991 to 1994. The material included dishes prepared in 33 countries all over the world. The geometric means of aerobic colony counts and Escherichia coli were significantly lower in breakfasts (P < 0.05) than in main dishes. Pathogenic bacteria were found in 30 samples (3.0%), Bacillus cereus being the most common pathogen. The frequencies of B. cereus and Staphylococcus aureus did not differ between breakfasts and main dishes. Many of the samples exceeded the minimum acceptable microbiological standards recommended by the Association of European Airlines (AEA) for E. coli, S. aureus, B. cereus, Clostridium perfringens, and Salmonella; i.e., 8.2%, 0.6%, 0.7%, 0.7% and 0.3%, respectively. There were considerable differences in aerobic colony counts and E. coli counts between countries where the food was prepared.

Validation of Bacon Processing Conditions To Verify Control of Clostridium perfringens and Staphylococcus aureus

2005 ◽  
Vol 68 (9) ◽  
pp. 1831-1839 ◽  
Author(s):  
PETER J. TAORMINA ◽  
GENE W. BARTHOLOMEW
Keyword(s):  
Staphylococcus Aureus ◽  
Clostridium Perfringens ◽  
Meat Products ◽  
Thermal Conditions ◽  
Laboratory Scale ◽  
Vegetative Cells ◽  
Liquid Smoke ◽  
Ground Pork ◽  
Fully Cooked ◽  
And Staphylococcus Aureus

It is unclear how rapidly meat products, such as bacon, that have been heat treated but not fully cooked should be cooled to prevent the outgrowth of spore-forming bacterial pathogens and limit the growth of vegetative cells. Clostridium perfringens spores and vegetative cells and Staphylococcus aureus cells were inoculated into ground cured pork bellies with and without 1.25% liquid smoke. Bellies were subjected to the thermal profiles of industrial smoking to 48.9°C (120°F) and normal cooling of bacon (3 h) as well as a cooling phase of 15 h until the meat reached 7.2°C (45°F). A laboratory-scale bacon smoking and cooling operation was also performed. Under normal smoking and cooling thermal conditions, growth of C. perfringens in ground pork bellies was <1 log regardless of smoke. Increase of S. aureus was 2.38 log CFU/g but only 0.68 log CFU/g with smoke. When cooling spanned 15 h, both C. perfringens and S. aureus grew by a total of about 4 log. The addition of liquid smoke inhibited C. perfringens, but S. aureus still achieved a 3.97-log increase. Staphylococcal enterotoxins were detected in five of six samples cooled for 15 h without smoke but in none of the six samples of smoked bellies. In laboratory-scale smoking of whole belly pieces, initial C. perfringens populations of 2.23 ± 0.25 log CFU/g were reduced during smoking to 0.99 ± 0.50 log CFU/g and were 0.65 ± 0.21 log CFU/g after 15 h of cooling. Populations of S. aureus were reduced from 2.00 ± 0.74 to a final concentration of 0.74 ± 0.53 log CFU/g after cooling. Contrary to findings in the ground pork belly system, the 15-h cooling of whole belly pieces did not permit growth of either pathogen. This study demonstrates that if smoked bacon is cooled from 48.9 to 7.2°C (120 to 45°F) within 15 h, a food safety hazard from either C. perfringens or S. aureus is not likely to occur.

Microbial hazards analysis in commercial processing of prepared and frozen hake fish fingers Análisis de los riesgos microbiológicos durante el proceso de elaboración de varitas de merluza

2000 ◽  
Vol 6 (4) ◽  
pp. 307-314 ◽  
Author(s):  
M.G. Córdoba ◽  
R. Jordano ◽  
J.J. Córdoba
Keyword(s):  
Staphylococcus Aureus ◽  
Clostridium Perfringens ◽  
Manufacturing Process ◽  
Microbial Contamination ◽  
Raw Materials ◽  
Food Handlers ◽  
Effective Reduction ◽  
Commercial Processing ◽  
Microbiological Analyses ◽  
And Staphylococcus Aureus

Microbiological hazards were evaluated during processing of prepared and frozen hake fish fingers. Microbiological analyses of the pre-elaborated product, surfaces of equipment, and food handlers in the different steps of the process were performed. Both raw materials, hake and flour, were the main sources of microbial contamination. During the manufacturing process Clostridium perfringens and Staphylococcus aureus were detected. The frying step followed in the commercial processing, with a duration of 1-2 min at an oil temperature of 180 °C, appeared to be ineffective for removing the microbiological hazards. Increases in oil temperature and time of frying to 200°C and 3 min, respec tively, provoked an effective reduction of previous microbial hazards. This should be considered in the implementation of HACCP programs in the commercial processing of fish fingers.

Microbial Spoilage of Mexican-Style Sauces

1981 ◽  
Vol 44 (4) ◽  
pp. 284-287 ◽  
Author(s):  
F. A. DRAUGHON ◽  
M. ELAHI ◽  
I. E. McCARTY
Keyword(s):  
Staphylococcus Aureus ◽  
Ethylene Oxide ◽  
Clostridium Perfringens ◽  
Health Problem ◽  
Potential Health ◽  
Bacterial Counts ◽  
Microbial Spoilage ◽  
Microbial Profile ◽  
Plate Counts ◽  
And Staphylococcus Aureus

The objective of this study was to determine causes for spoilage of Mexican-style sauces prepared “in-house” by restaurants, and to suggest improvements in handling to eliminate this problem. A microbial profile was determined for spoiled enchilada and hot and mild taco sauces. There was no indication of a potential health problem associated with spoiled sauces since Salmonella was absent and Clostridium perfringens and Staphylococcus aureus were present only in low numbers. Spices used in preparing sauces had plate counts ranging from log 4.1 to log 7.7 bacteria per gram. Spoiled sauces had bacterial counts up to log 6.6 per gram. The enchilada and hot sauces which contained the greatest amount of spices had higher bacterial numbers and spoiled more rapidly than the mild taco sauce. Use of ethylene oxide-treated spices, prompt refrigeration of sauces and thorough sanitation reduced counts by 4 log cycles and eliminated spoilage problems.

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