scholarly journals Recovery of Cold Impacted Escherichia Coli O157:H7 Bacteria in Ground Beef

2021 ◽  
Vol 910 (1) ◽  
pp. 012021
Author(s):  
Asmaa Sabah Ahmaed ◽  
Zinah Basim Mohammed ◽  
Ebtisam F. Mousa ◽  
Saeed Sahib Allawi
Keyword(s):  
Escherichia Coli ◽  
Bacterial Population ◽  
Cell Injury ◽  
Tween 80 ◽  
Escherichia Coli O157 ◽  
Sodium Pyruvate ◽  
Minced Beef ◽  
Stressed Cells ◽  
Minced Meat ◽  
Cultural Media

Abstract Escherichia coli in fresh minced meat was injured by cooling at 4 °C. A bacterial population has three different physiology which are uninjured or normal cells, sublethally injured cells (or injured cells ), and lethally injured cells (or dead cells). Cell injury is defined as any damage to the components of cells themselves by any stresses which weaken the ability of cells to survive or multiply. This will increase the sensitivity of cells to any harmful factors. The cells can repair their injury which can be extended 48hour depending on the nature of stress and degree of injury. The purpose of this study was to: supplemented some cultural media and preparation new cultural media to isolated E.coli with compounds that supplemented the bacterial growth such as yeast extract, sodium pyruvate, n-propyl gallate, catalase, and Tween. Various concentrations of the compound were tested minced beef meat with mixed it and compared with traditional media. The rest of the compound had variable effects on the recovery of cold stressed cells but they weren’t as efficient as needed. It is, therefore recommended that 0.5% of both catalase and tween 80 be used to supplement tryptic soy agar (TSA) in the repair detection procedure.

Survival of Escherichia coli O157:H7 on Strawberry Fruit and Reduction of the Pathogen Population by Chemical Agents

2001 ◽  
Vol 64 (9) ◽  
pp. 1334-1340 ◽  
Author(s):  
KESHUN YU ◽  
MELISSA C. NEWMAN ◽  
DOUGLAS D. ARCHBOLD ◽  
THOMAS R. HAMILTON-KEMP
Keyword(s):  
Escherichia Coli ◽  
Bacterial Population ◽  
Tween 80 ◽  
Escherichia Coli O157 ◽  
Strawberry Fruit ◽  
Pathogen Population ◽  
E Coli ◽  
Chemical Agents ◽  
Postharvest Handling ◽  
Fruit Surface

Survival of Escherichia coli O157:H7 was studied on strawberry, a fruit that is not usually washed during production, harvest, or postharvest handling. Two strains of the bacteria were tested separately on the fruit surface or injected into the fruit. Both strains of E. coli O157:H7 survived externally and internally at 23°C for 24 h and at 10, 5, and −20°C for 3 days. The largest reduction in bacterial population occurred at −20°C and on the fruit surface during refrigeration. In all experiments, the bacteria inside the fruit either survived as well as or better than bacteria on the surface, and ATCC 43895 frequently exhibited greater survival than did ATCC 35150. Two strains of E. coli also survived at 23°C on the surface and particularly inside strawberry fruit. Chemical agents in aqueous solution comprising NaOCl (100 and 200 ppm), Tween 80 (100 and 200 ppm), acetic acid (2 and 5%), Na3PO4 (2 and 5%), and H2O2 (1 and 3%) were studied for their effects on reduction of surface-inoculated (108 CFU/ml) E. coli O157:H7 populations on strawberry fruit. Dipping the inoculated fruit in water alone reduced the pathogen population about 0.8 log unit. None of the compounds with the exception of H2O2 exhibited more than a 2-log CFU/g reduction of the bacteria on the fruit surface. Three percent H2O2, the most effective chemical treatment, reduced the bacterial population on strawberries by about 2.2 log CFU/g.

scholarly journals Prevalence of Escherichia coli O157:H7 in industrial minced beef

2002 ◽  
Vol 35 (1) ◽  
pp. 7-11 ◽  
Author(s):  
C. Vernozy-Rozand ◽  
S. Ray-Gueniot ◽  
C. Ragot ◽  
C. Bavai ◽  
C. Mazuy ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Escherichia Coli O157 ◽  
Minced Beef

scholarly journals Evaluation of Methods for the Isolation and Detection of Escherichia coli O157:H7 from Minced Beef

1997 ◽  
Vol 38 (3) ◽  
pp. 185-189_1
Author(s):  
Youichi ONOUE ◽  
Ichiro FURUKAWA ◽  
Hiroshi TERANISHI ◽  
Yukie HASEGAWA ◽  
Minoru MORI ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Escherichia Coli O157 ◽  
Minced Beef ◽  
Evaluation Of Methods

Inactivation of Stressed Escherichia coli O157:H7 Cells on the Surfaces of Rocket Salad Leaves by Chlorine and Peroxyacetic Acid

2014 ◽  
Vol 77 (1) ◽  
pp. 32-39 ◽  
Author(s):  
ANAS A. AL-NABULSI ◽  
TAREQ M. OSAILI ◽  
HEBA M. OBAIDAT ◽  
REYAD R. SHAKER ◽  
SADDAM S. AWAISHEH ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Deionized Water ◽  
Escherichia Coli O157 ◽  
Apparent Difference ◽  
Peroxyacetic Acid ◽  
Surface Disinfection ◽  
E Coli ◽  
Leafy Greens ◽  
Foodborne Outbreaks ◽  
Stressed Cells

Because Escherichia coli O157:H7 has been frequently associated with many foodborne outbreaks caused by consumption of leafy greens (lettuce, spinach, and celery), this study investigated the ability of deionized water, chlorine, and peroxyacetic acid to detach or inactivate stressed and unstressed cells of E. coli O157:H7 contaminating the surfaces of rocket salad leaves. E. coli O157:H7 cells stressed by acid, cold, starvation, or NaCl exposure, as well as unstressed cells, were inoculated on the surfaces of rocket salad leaves at 4°C. The effectiveness of two sanitizers (200 ppm of chlorine and 80 ppm of peroxyacetic acid) and deionized water for decontaminating the leaves treated with stressed and unstressed E. coli O157:H7 were evaluated during storage at 10 or 25°C for 0.5, 1, 3, and 7 days. It was found that washing with 80 ppm of peroxyacetic acid was more effective and reduced unstressed and stressed cells of E. coli O157:H7 by about 1 log CFU per leaf on the leaves. There was no apparent difference in the ability of stressed and unstressed cells to survive surface disinfection with the tested agents. Treatments to reduce viable E. coli O157:H7 cells on rocket leaves stored at 25°C were more effective than when used on those stored at 10°C. Washing with peroxyacetic acid or chlorine solution did not ensure the safety of rocket leaves, but such treatments could reduce the likelihood of water-mediated transfer of E. coli O157:H7 during washing and subsequent processing.

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