Interaction Of ZnO Nanoparticles With Food Borne Pathogens Escherichia coli DH5α and Staphylococcus aureus 5021 & Their Bactericidal Efficacy

2011 ◽  
Author(s):  
Pawan Kaur ◽  
Rajesh Thakur ◽  
Sandeep Kumar ◽  
Neeraj Dilbaghi ◽  
S. K. Tripathi ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Zno Nanoparticles ◽  
Food Borne Pathogens ◽  
Bactericidal Efficacy ◽  
Food Borne ◽  
And Staphylococcus Aureus

scholarly journals Environmental Stress and Antibiotic Resistance in Food-Related Pathogens

2006 ◽  
Vol 73 (1) ◽  
pp. 211-217 ◽  
Author(s):  
M. Ann S. McMahon ◽  
Jiru Xu ◽  
John E. Moore ◽  
Ian S. Blair ◽  
David A. McDowell
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibiotic Resistance ◽  
Food Preservation ◽  
Important Food ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Sublethal Stress ◽  
Serovar Typhimurium ◽  
High Or Low Temperature

ABSTRACT This study investigated the possibility that sublethal food preservation stresses (high or low temperature and osmotic and pH stress) can lead to changes in the nature and scale of antibiotic resistance (ABR) expressed by three food-related pathogens (Escherichia coli, Salmonella enterica serovar Typhimurium, and Staphylococcus aureus). The study found that some sublethal stresses significantly altered antibiotic resistance. Incubation at sublethal high temperature (45°C) decreased ABR. Incubation under increased salt (>4.5%) or reduced pH (<5.0) conditions increased ABR. Some of the pathogens continued to express higher levels of ABR after removal of stress, suggesting that in some cases the applied sublethal stress had induced stable increases in ABR. These results indicate that increased use of bacteriostatic (sublethal), rather than bactericidal (lethal), food preservation systems may be contributing to the development and dissemination of ABR among important food-borne pathogens.

scholarly journals Antibiotic resistance patterns of Staphylococcus aureus, Escherichia coli, Salmonella, Shigella and Vibrio isolated from chicken, pork, buffalo and goat meat in eastern Nepal

2019 ◽  
Vol 12 (1) ◽  
Author(s):  
Kamana Bantawa ◽  
Shiv Nandan Sah ◽  
Dhiren Subba Limbu ◽  
Prince Subba ◽  
Arjun Ghimire
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibiotic Resistance ◽  
Nalidixic Acid ◽  
Resistance Profile ◽  
Antibiotic Resistance Profile ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Resistance Patterns ◽  
Meat Samples

Abstract Objective Food-borne pathogens are a major cause of illnesses, death and expenses. Their occurrence in meat and other food is considered a global health problem. The burden of food-borne disease is increasing due to antimicrobial resistance which represents a greater risk of treatment failure. However, very little is known about the antibiotic resistance profile of food-borne pathogens in Nepal. This study was conducted to examine the antibiotic resistance profile of common food-borne bacterial pathogens isolated from raw meat sold in Nepal. A total of 83 meat samples were collected from the market and analyzed. Results The prevalence of Staphylococcus aureus, Escherichia coli, Salmonella, Shigella, and Vibrio were 68%, 53%, 35%, 6%, and 6% respectively. The resistance of Salmonella was most frequently observed to amoxicillin (100%), tetracycline (24%), chloramphenicol (11%), and nalidixic acid (11%). S. aureus was resistant to amoxicillin (100%) followed by tetracycline (63%), nalidixic acid (17%), and cefotaxime (13%) respectively. Vibrio isolates resisted amoxicillin (100%), tetracycline (40%) and chloramphenicol (20%). Shigella expressed the highest resistance to amoxicillin (100%), followed by chloramphenicol (80%), tetracycline (60%) and nalidixic acid (20%). E. coli exhibited the highest resistance to amoxicillin (100%), followed by tetracycline (93%), nalidixic acid (25%) and cefotaxime (19%).

Fate of Salmonella typhimurium and Staphylococcus aureus in Meat Salads Prepared with Mayonnaise

1982 ◽  
Vol 45 (2) ◽  
pp. 152-156 ◽  
Author(s):  
M. P. DOYLE ◽  
N. J. BAINS ◽  
J. L. SCHOENI ◽  
E. M. FOSTER
Keyword(s):  
Staphylococcus Aureus ◽  
Salmonella Typhimurium ◽  
Initial Population ◽  
Substantial Portion ◽  
Popular Belief ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
And Staphylococcus Aureus

Staphylococcus aureus and Salmonella typhimurium were tested for their ability to survive and to multiply in meat salads prepared with different concentrations of mayonnaise and held at 4, 22, and 32 C. When mayonnaise was added to meat salads in amounts recommended by recipes from a reputable cookbook, it inactivated a substantial portion of the initial population of both S. aureus (30–60%) and S. typhimurium (20–25%). Salads that were refrigerated at 4 C for 24 h evidenced very little growth of either organism whether mayonnaise was present or not. Storing salads at 22 or 32 C for 5 h resulted in &lt;1.0 log10 increase of either organism with the greatest increase occurring in salads containing no mayonnaise. Mayonnaise retarded but did not prevent the growth of S. aureus or S. typhimurium in salads stored at 22 or 32 C for 24 h. Increasing the concentration of mayonnaise in salads increased the degree to which growth of these organisms was delayed. Contrary to popular belief, the presence of mayonnaise in meat salads tends to retard rather than enhance growth of food-borne pathogens. However, addition of mayonnaise should not be considered a substitute for refrigeration for preserving meat salads from the growth of food-borne pathogens.

Occurrence of antibiotic resistant Escherichia coli and Staphylococcus aureus in streetvended beverages accessible in an industrial zone of Bangladesh

2021 ◽  
Author(s):  
Mueena Jahan ◽  
S. M. Mostafizur Rahaman Sumon ◽  
Abu Sadeque Md. Selim ◽  
Md. Morshedur Rahman
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibiotic Resistance ◽  
Bacterial Load ◽  
Resistance Pattern ◽  
Public Health Issue ◽  
Microbial Count ◽  
Industrial Zone ◽  
Food Borne ◽  
And Staphylococcus Aureus

The street-vended fruit beverages are considered as a source of disease causing microorganisms despite their high consumer demand and nutritional value. The study was conducted for the assessment of antibiotic resistance food-borne pathogens in street-vended fruit beverages available in an industrial zone of Bangladesh. A total of 50 samples constituting five different types of street-vended fruit beverages were collected from Gazipur city of Bangladesh. All the samples were examined for total viable microbial count followed by isolation, identification and antibiogram profile of Escherichia coli and Staphylococcus aureus. The total viable microbial count ranged from 2.3 to 8.9 log cfu/ml suggesting a significant bacterial load that exceeds the maximum permitted level of microbial load for freshly extracted fruit juices. Of the 50 samples, 29 (58.0%) were appeared as Staphylococcus aureus positive and 24 (48.0%) samples were contaminated with Escherichia coli. Antibiogram profile revealed Staphylococcus aureus resistance to penicillin (82.8%), amoxicillin (75.9%) and oxacillin (17.2%). The resistance to β-lactam antibiotic like oxacillin indicates the presence of highly pathogenic Staphylococcus aureus which is obviously a potent public health issue. In contrary, Escherichia coli isolates were resistant to amoxicillin (100%) and erythromycin (100%). All the isolates were found highly susceptible to ciprofloxacin and gentamicin. The antibiotic resistance pattern of the isolated organisms could complicate the treatment of food-borne illness in people. Development of holistic approach and their effective application could ensure the hygienic quality of these beverages as well as the health standard of the consumers.

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