Anti-biofilm activity of dodecyltrimethylammonium chloride microcapsules against Salmonella enterica serovar Enteritidis and Staphylococcus aureus

Biofouling ◽  
2021 ◽  
pp. 1-12
Author(s):  
Simon Khelissa ◽  
Adem Gharsallaoui ◽  
Jian Wang ◽  
Emilie Dumas ◽  
Alexandre Barras ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Salmonella Enterica ◽  
Salmonella Enterica Serovar Enteritidis ◽  
Dodecyltrimethylammonium Chloride ◽  
And Staphylococcus Aureus

scholarly journals Comparison between Whatman FTA Elute Cards and Conventional Swab for the Detection of Pathogenic Enteric Bacteria Using an RT-qPCR Assay

2021 ◽  
Vol 2021 ◽  
pp. 1-11
Author(s):  
Na Yue ◽  
Zichao Jia
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Salmonella Enterica ◽  
Enteric Bacteria ◽  
Enteric Pathogens ◽  
Escherichia Coli O157 ◽  
Salmonella Enterica Serovar Enteritidis ◽  
Fta Cards ◽  
And Staphylococcus Aureus

The emergence of outbreaks of foodborne illness is closely associated with food contamination caused by various enteric pathogens, such as Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica serovar Enteritidis, and Staphylococcus aureus. The control of enteric pathogens poses a challenge due to the fact that these pathogens can persist for a long period of time in the environment. The rapid detection of pathogenic organisms plays a crucial role in the prevention and identification of crises related to health, safety, and well-being. Improper sample handling and processing may influence the diagnostic efficacy and accuracy. The aim of the present study was to compare the preservation capacity for enteric bacteria between Whatman Flinders Technology Associates (FTA) cards and swabs for reverse transcription-quantitative PCR (RT-qPCR) detection. It was found that Whatman FTA cards exhibited an improved preservation capacity for five types (both laboratory and environmental strains) of enteric bacteria, including Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica serovar Enteritidis, and Staphylococcus aureus for RT-qPCR detection. Hence, Whatman FTA cards may be a suitable tool for the routine isolation of foodborne bacteria for molecular diagnosis. Therefore, the use of Whatman FTA cards for sample collection and preservation may increase sensitivity and accuracy for bacteria isolation and diagnosis.

Removal of pathogenic bacterial biofilms by combinations of oxidizing compounds

2015 ◽  
Vol 61 (5) ◽  
pp. 351-356 ◽  
Author(s):  
Gabriela María Olmedo ◽  
Mariana Grillo-Puertas ◽  
Luciana Cerioni ◽  
Viviana Andrea Rapisarda ◽  
Sabrina Inés Volentini
Keyword(s):  
Staphylococcus Aureus ◽  
Salmonella Enterica ◽  
Klebsiella Oxytoca ◽  
Fold Increase ◽  
Clinical Isolates ◽  
Bacterial Biofilms ◽  
Simultaneous Application ◽  
E Coli ◽  
Serovar Typhimurium ◽  
And Staphylococcus Aureus

Bacterial biofilms are commonly formed on medical devices and food processing surfaces. The antimicrobials used have limited efficacy against the biofilms; therefore, new strategies to prevent and remove these structures are needed. Here, the effectiveness of brief oxidative treatments, based on the combination of sodium hypochlorite (NaClO) and hydrogen peroxide (H2O2) in the presence of copper sulfate (CuSO4),were evaluated against bacterial laboratory strains and clinical isolates, both in planktonic and biofilm states. Simultaneous application of oxidants synergistically inactivated planktonic cells and prevented biofilm formation of laboratory Escherichia coli, Salmonella enterica serovar Typhimurium, Klebsiella pneumoniae, and Staphylococcus aureus strains, as well as clinical isolates of Salmonella enterica subsp. enterica, Klebsiella oxytoca, and uropathogenic E. coli. In addition, preformed biofilms of E. coli C, Salmonella Typhimurium, K. pneumoniae, and Salmonella enterica exposed to treatments were removed by applying 12 mg/L NaClO, 0.1 mmol/L CuSO4, and 350 mmol/L H2O2for 5 min. Klebsiella oxytoca and Staphylococcus aureus required a 5-fold increase in NaClO concentration, and the E. coli clinical isolate remained unremovable unless treatments were applied on biofilms formed within 24 h instead of 48 h. The application of treatments that last a few minutes using oxidizing compounds at low concentrations represents an interesting disinfection strategy against pathogens associated with medical and industrial settings.

Growth of Salmonella enterica and Staphylococcus aureus in No-Knead Bread Dough during Prolonged Yeast Fermentation†

2011 ◽  
Vol 74 (2) ◽  
pp. 285-288
Author(s):  
STEVEN PAO ◽  
CHYER KIM ◽  
LARRY JORDAN ◽  
WILBERT LONG ◽  
PAULA INSERRA ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Foodborne Pathogens ◽  
Salmonella Enterica ◽  
Weight Ratio ◽  
Yeast Fermentation ◽  
Bread Making ◽  
Substantial Growth ◽  
Water Salt ◽  
Slow Rise ◽  
And Staphylococcus Aureus

A convenient bread making method involving prolonged fermentation of no-knead (nonkneaded) dough has become popular in recent years. In the present study, the microbial safety of no-knead dough made with a 375:325:5:1 weight ratio of flour, water, salt, and bread yeast was investigated. Three brands of dehydrated yeast were used for this study. The growth of inoculated Salmonella enterica and Staphylococcus aureus in no-knead dough during fermentation was significant (P < 0.05), regardless of yeast brand. The multiplication rates of S. enterica in the initial 12 h and S. aureus over the entire 24 h of fermentation were positively correlated with fermentation temperatures of 21 to 38°C (P < 0.005; r ≥ 0.996). Mean counts of S. enterica increased by 0.5, 1.5, 1.9, and 2.4 log CFU/g, respectively, after 6, 12, 18, and 24 h of fermentation at 21°C. The level of S. aureus increased by 0.4, 1.1, 1.7, and 2.2 CFU/g, respectively, after 18 h of fermentation at 21, 27, 32, and 38°C. Because prolonged fermentation permits substantial growth of infectious and/or toxin-producing foodborne pathogens, the making of slow-rise, no-knead bread may compromise consumer kitchen sanitation and food safety.

scholarly journals Synthesis, characterization and antimicrobial activity of novel benzofuran- and thiophene-containing diketoxime derivatives

2017 ◽  
Vol 82 (4) ◽  
pp. 367-377 ◽  
Author(s):  
Demet Coskun ◽  
Seher Gur ◽  
Mehmet Coskun
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Salmonella Enterica ◽  
Good Activity ◽  
E Coli ◽  
Minimum Inhibitory Concentrations ◽  
Serovar Typhimurium ◽  
And Staphylococcus Aureus

The aim of this study was the preparation of 1,1?-(2,5-thiophenediyl) bis[1-(2-benzofuranyl)methanone] (2), the corresponding diketoxime (3), and the ether and ester derivatives (4a?e) of the diketoxime. These compounds were prepared in good yields. Minimum inhibitory concentrations (MIC) of the synthesized compounds 1?4 were determined against Salmonella enterica subsp. enterica serovar Typhimurium, Escherichia coli and Staphylococcus aureus. Among the synthesized compounds, 1 and 4e showed good activity against E. coli, S. enterica and S. aureus.

Thermal Resistance of Salmonella enterica Serotypes, Listeria monocytogenes, and Staphylococcus aureus in High Solids Liquid Egg Mixes

2005 ◽  
Vol 68 (4) ◽  
pp. 703-710 ◽  
Author(s):  
X. LI ◽  
B. W. SHELDON ◽  
H. R. BALL
Keyword(s):  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Temperature Dependence ◽  
Salmonella Enterica ◽  
Capillary Tube ◽  
High Solids ◽  
Glass Capillary ◽  
Heat Resistant ◽  
D Values ◽  
And Staphylococcus Aureus

Decimal reduction times (D-values) were determined for Salmonella enterica serotypes, Listeria monocytogenes, and Staphylococcus aureus in two high solids egg mixes designated A and B (water activity [aw] = 0.76 and 0.82; solids = 53.12 and 52.63%; pH = 5.09 and 5.29; viscosity = 183 and 119 centipoise/s, respectively) using a low-volume (0.06 ml) sealed glass capillary tube procedure. For Salmonella, D-values ranged from 0.035 (70°C) to 0.193 min (64°C) in product A and from 0.048 to 0.193 min in product B. For Listeria, D-values ranged from 0.133 (70°C) to 0.440 min (64°C) in product A and from 0.074 to 0.364 min in product B. For Staphylococcus, D-values ranged from 0.332 (70°C) to 1.304 min (64°C) in product A and from 0.428 to 1.768 min in product B. For Listeria, the D-values of all heating temperatures were significantly higher (P < 0.01) in product A than in product B. The similar trend was also observed for Salmonella and Staphylococcus but only at 66°C for Salmonella and 64°C for Staphylococcus. Greater temperature dependence was observed for Salmonella inactivation in the low aw and low pH product (A), while the product (B) with the higher aw and pH had greater temperature dependence for Listeria. Compared across both egg mixes and all heating temperatures, the Staphylococcus strains were from 6.2 to 11.7 times more heat resistant than S. enterica serotypes and from 2.2 to 7.5 times more heat resistant than L. monocytogenes.

scholarly journals Effect of Temperature on Survival of Salmonella enterica and Staphylococcus aureus

2012 ◽  
Vol 45 (4) ◽  
pp. 555-559 ◽  
Author(s):  
Kyu-Seok Jung ◽  
Sung-Gi Heu ◽  
Eun-Jung Roh ◽  
Mee-Na Jang ◽  
Dong-Hwan Lee ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Salmonella Enterica ◽  
Effect Of Temperature ◽  
And Staphylococcus Aureus
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