scholarly journals Ex vivo antibacterial properties of rufloxacin compared with those of norfloxacin in a study with healthy volunteers.

1996 ◽  
Vol 40 (1) ◽  
pp. 17-21 ◽  
Author(s):  
L Aguilar ◽  
I P Balcabao ◽  
P Salvá ◽  
M Martín ◽  
J Costa ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Clinical Trial ◽  
Ex Vivo ◽  
Antibacterial Properties ◽  
Adult Males ◽  
E Coli ◽  
Crossover Phase ◽  
Uncomplicated Cystitis ◽  
And Staphylococcus Aureus ◽  
Early Sample

Twelve adult males participated in a randomized crossover phase I clinical trial comparing serum bactericidal titers (SBTs), urine bactericidal titers (UBTs), and urine killing rates (UKRs) against Escherichia coli ATCC 25922 and Staphylococcus aureus ATCC 29213, after the administration of single 400-mg doses of rufloxacin and norfloxacin at different times up to 72 h postdose. SBTs were significantly higher (P < 0.05) against E. coli from 8 to 48 h and against S. aureus from 4 to 24 h with rufloxacin. UBTs for E. coli were higher (P < 0.05) for norfloxacin at early sample times (0 to 8 h) but higher for rufloxacin (P < 0.05) at sample times from 16 h on for both E. coli and S. aureus. Similar UKRs were obtained for both quinolones for 0 to 2 h and 8 to 12 h, but the UKR was maintained for 72 h with rufloxacin. The high and sustained mean levels of rufloxacin in urine (> 35 micrograms/ml), median UBTs (> 32 for E. coli and 16 for S. aureus) and UKRs for E. coli suggest prolonged urine antibacterial activity (for at least 72 h) and its use as a single 400-mg dose in the treatment of uncomplicated cystitis.

scholarly journals Antibacterial Properties of Gemifloxacin and Trovafloxacin in Urine Ex Vivo: Phase I Study

2001 ◽  
Vol 45 (6) ◽  
pp. 1876-1878 ◽  
Author(s):  
Gloria Garcı́a-Calvo ◽  
Araceli Parra ◽  
Lorenzo Aguilar ◽  
Carmen Ponte ◽  
Marı́a J. Giménez ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Phase I ◽  
Healthy Volunteers ◽  
Phase I Study ◽  
Ex Vivo ◽  
Antibacterial Properties ◽  
E Coli ◽  
Staphylococcus Saprophyticus ◽  
Oral Doses ◽  
Experimental Versus

ABSTRACT Urine bactericidal titers (UBTs) againstEscherichia coli ATCC 25922 and Staphylococcus saprophyticus ATCC 1970 were determined after the administration of single oral doses of gemifloxacin at 320 mg and trovafloxacin at 200 mg to healthy volunteers. Gemifloxacin presented significantly lower experimental versus mathematically predicted UBTs over 72 h, due to the effect of urine on the susceptibility of the E. colistrain. Experimental UBTs were significantly higher for gemifloxacin than trovafloxacin against both strains over 72 h.

The Assessment of Chitosan Solutions Effects on Bacterial Strains

2018 ◽  
Vol 69 (6) ◽  
pp. 1485-1488
Author(s):  
Marioara Nicoleta Filimon ◽  
Roxana Popescu ◽  
Adrian Sinitean ◽  
Paula Maniu ◽  
Gabi Dumitrescu ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Streptococcus Pyogenes ◽  
Legionella Pneumophila ◽  
Antibacterial Effect ◽  
Antibacterial Properties ◽  
Bacterial Strains ◽  
Antibacterial Effects ◽  
E Coli ◽  
Bacterial Cell Viability ◽  
And Staphylococcus Aureus

The interest in the antimicrobial actions of chitosan is due to its multiple properties and effects. The aim of the study was to assess the potential antibacterial effects of chitosan applied on 7 bacterial strains: Escherichia coli, Streptococcus pyogenes, Pseudomonas aeruginosa, Enterococcus faecalis, Clostridium perfringens, Legionella pneumophila and Staphylococcus aureus. Six different concentrations of chitosan were dissolved in 1% acetic acid, following two working protocols (Kirby-Bauer method and testing for bacterial cell viability). The sensitivity of tested bacterial strains following the effect of exposure to chitosan decreased as follows: E. coli] L. pneumophila] S. aureus] S. pyogenes] C. perfringens] P. aeruginosa] E. faecalis. The inhibition rates for the bacterial strains E. faecalis, S. pyogenes and S. aureus highlighted again the strong antibacterial properties of this product. Conclude that the chitosan presents a different antibacterial effect against several bacterial strains of interest directly with the employed concentrations.

Comparison of the Effects of Silver in Nanostructured and Ultrahigh Diluted Form on Growth and Volatile Compounds Produced by Escherichia coli and Staphylococcus aureus

2020 ◽  
Vol 10 (3) ◽  
pp. 316-329
Author(s):  
Fateme Mirzajani ◽  
Amin Hamidi
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Life Cycles ◽  
Gas Chromatography Mass Spectrometry ◽  
Untreated Sample ◽  
E Coli ◽  
Volatile Metabolites ◽  
Octyl Acetate ◽  
Volatile Organic ◽  
And Staphylococcus Aureus

Introduction: In this project, the growth and volatile metabolites profiles of Escherichia coli (E. coli ) and Staphylococcus aureus were monitored under the influence of silver base chemical, nanoparticle and ultra-highly diluted compounds. Materials & Methods: The treatments were done for 12000 life cycles using silver nanoparticles (AgNPs) as well as ultra-highly diluted Argentum nitricum (Arg-n). Volatile organic metabolites analysis was performed using gas chromatography mass spectrometry (GC-MS). The results indicated that AgNPs treatment made the bacteria resistant and adapted to growth in the nanoparticle condition. The use of ultra-highly diluted Arg-n initially increased growth but it decreased later. Also, with the continuous usage of these materials, no more bacterial growth was observed. Results: The most important compounds produced by E. coli are Acetophenone, Octyl acetate, Styrene, 1,8-cineole, 4-t-butyl-2-(1-methyl-2-nitroethyl)cyclohexane, hexadecane and 2-Undecanol. The main compounds derived from S. aureus are Acetophenone,1,8-cineole, Benzaldehyde, 2-Hexan-1-ol, Tridecanol, Dimethyl Octenal and tetradecane. Acetophenone and 1,8-cineole were common and produced by both organisms. Conclusion: Based on the origin of the produced volatiles, main volatiles percentage of untreated sample is hydrocarbon (>50%), while bacteria treatments convert the ratio in to aldehydes, ketones and alcohols in the case of AgNPs, (>80%) and aldehydes, ketones and terpenes in the case of Arg-n (>70%).

Food Poisoning Potential of Artificially Contaminated Vacuum Packaged Sliced Ham in Sandwiches1

1981 ◽  
Vol 44 (6) ◽  
pp. 430-434 ◽  
Author(s):  
JAMES E. STEELE ◽  
MICHAEL E. STILES
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Storage Temperature ◽  
Food Poisoning ◽  
Microbial Competition ◽  
Growth And Survival ◽  
E Coli ◽  
Enteropathogenic Bacteria ◽  
Test Conditions ◽  
And Staphylococcus Aureus

Ham sandwiches inoculated with a mixture of five enteropathogenic bacteria, Bacillus cereus, Clostridium perfringens. Escherichia coli, Salmonella typhimurium and Staphylococcus aureus, were held at 30, 21 and 4 C for up to 24 h. Food poisoning potential was judged by the growth and survival of the inoculated pathogens. Major differences were observed between new and old (30 days of storage at 4 C) ham samples. On new ham, all enteropathogens were able to grow except C. perfringens, whereas on old ham, with high microbial competition. the pathogens survived but did not grow. Severe storage temperature abuse was necessary to develop a food poisoning potential in new ham samples. The safety of old ham was attributed to the competitive microflora that grew in the ham during storage at 4 C for 30 days. Infective pathogens, E. coli and S. typhimurium, either survived or increased in numbers under all test conditions. The safety of vacuum packaged sliced ham for use in sandwiches, in its present market form, was indicated by these studies.

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.

scholarly journals Interaction of Enteropathogenic and Shiga Toxin-Producing Escherichia coli and Porcine Intestinal Mucosa: Role of Intimin and Tir in Adherence

2005 ◽  
Vol 73 (9) ◽  
pp. 6005-6016 ◽  
Author(s):  
Francis Girard ◽  
Isabelle Batisson ◽  
Gad M. Frankel ◽  
Josée Harel ◽  
John M. Fairbrother
Keyword(s):  
Escherichia Coli ◽  
Shiga Toxin ◽  
Actin Polymerization ◽  
Animal Species ◽  
Ex Vivo ◽  
Epec Strain ◽  
E Coli ◽  
In Vitro Organ Culture

ABSTRACT The ileal in vitro organ culture (IVOC) model using tissues originating from colostrum-deprived newborn piglets has proven to be an effective way to study the attaching and effacing (A/E) phenotype of porcine enteropathogenic Escherichia coli (EPEC) ex vivo. The aim of this study was to investigate the role of intimin subtype and Tir in the adherence of EPEC and Shiga-toxin-producing E. coli (STEC), isolated from different animal species, to porcine intestinal IVOC. Moreover, the role of intimin in Tir-independent adherence of the human EPEC strain E2348/69 was investigated using intimin and Tir-deficient derivatives. Our results demonstrated that A/E E. coli strains (AEEC) from various animal species and humans induce the A/E phenotype in porcine ileal IVOC and that intimin subtype influences intestinal adherence and tropism of AEEC strains. We also showed that a tir mutant of EPEC strain E2348/69 demonstrates close adherence to the epithelial cells of porcine ileal IVOC segments, with microvillous effacement but with no evidence of actin polymerization or pedestal formation, and that intimin seems to be involved in this phenotype. Overall, this study provides further evidence for the existence of one or more host-cell-encoded intimin receptor(s) in the pig gut.

scholarly journals Co-Networks Poly(hydroxyalkanoates)-Terpenes to Enhance Antibacterial Properties

2020 ◽  
Vol 7 (1) ◽  
pp. 13 ◽  
Author(s):  
Tina Modjinou ◽  
Davy Louis Versace ◽  
Samir Abbad Andaloussi ◽  
Valérie Langlois ◽  
Estelle Renard
Keyword(s):  
Crosslinking Agent ◽  
Antibacterial Properties ◽  
Weight Ratio ◽  
Mechanical Resistance ◽  
Elongation At Break ◽  
Ene Reaction ◽  
E Coli ◽  
Mechanical Performances ◽  
Chemical Association ◽  
And Staphylococcus Aureus

Biocompatible and biodegradable bacterial polyesters, poly(hydroxyalkanoates) (PHAs), were combined with linalool, a well-known monoterpene, extracted from spice plants to design novel antibacterial materials. Their chemical association by a photo-induced thiol-ene reaction provided materials having both high mechanical resistance and flexibility. The influence of the nature of the crosslinking agent and the weight ratio of linalool on the thermo-mechanical performances were carefully evaluated. The elongation at break increases from 7% for the native PHA to 40% for PHA–linalool co-networks using a tetrafunctional cross-linking agent. The materials highlighted tremendous anti-adherence properties against Escherichia coli and Staphylococcus aureus by increasing linalool ratios. A significant decrease in antibacterial adhesion of 63% and 82% was observed for E. coli and S. aureus, respectively.

Sensitivity analysis of Escherichia coli and Staphylococcus aureus of mixed salad vegetables during washing step at packing house

2020 ◽  
Author(s):  
Sukhuntha Osiriphun ◽  
Phichaya Poonlarp ◽  
Danai Boonyakiat ◽  
Patcharin Raviyan
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Sensitivity Analysis ◽  
Assessment Model ◽  
Health Food ◽  
E Coli ◽  
Global Trend ◽  
Washing Process ◽  
Fresh Cut ◽  
And Staphylococcus Aureus

Fresh cut vegetables are a source of minerals, vitamins, and phytonutrients that are convenient foods for consumers which are following the global trend of inclination toward health food. In terms of food safety, contamination of vegetables with microorganisms can occur at multiple points along the supply chain. This study was conducted to investigate the risk factors of Escherichia coli and Staphylococcus aureus which contaminate freshly cut vegetables during production (receiving, washing, centrifuging, and packing areas) by using a statistical method for sensitivity analysis and an exposure assessment model complying with the @RiskTM software program. At washing step, the numbers of S. aureus found in the vegetables and water were 0.79 ±1.76 Log cfu/g and 0.68±1.52 Log cfu, respectively. For the equipment, the hand, and the table swabbing samples, the numbers of S. aureus were 0.48±1.07 Log cfu/25 cm2, 1.81±1.69 Log cfu/25 cm2 , and 0.54±1.21 Log cfu/25 cm2 , respectively. An amount of E. coli of 0.48±1.07 Log cfu/25 cm2 was found in the table swabbing samples at the packing area. E.coli and S. aureus were not found in any of the mixed fresh-cut salad samples; therefore, the product samples could be considered safe for consumers. The result of the sensitivity analysis showed that the temperature and pH of water samples were the important factors in the washing process. The suggested interventions included monitoring and maintaining the water temperature at 5°C; also, maintaining the pH of water between 6.5 and 7.5 could help to reduce pathogen contamination of freshly cut vegetables.

Sign in / Sign up

Export Citation Format

Share Document