scholarly journals Application of bacteriophage as food preservative to control enteropathogenic Escherichia coli (EPEC)

2021 ◽  
Vol 14 (1) ◽  
Author(s):  
Diana Elizabeth Waturangi ◽  
Cecillia Pingkan Kasriady ◽  
Geofany Guntama ◽  
Amelinda Minerva Sahulata ◽  
Diana Lestari ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Thermal Tolerance ◽  
Food Samples ◽  
Multiplicity Of Infection ◽  
Enteropathogenic Escherichia Coli ◽  
Food Matrix ◽  
Food Preservative ◽  
Ph Tolerance ◽  
Wide Range

Abstract Objectives This study was conducted to characterize lytic bacteriophages infecting enteropathogenic Escherichia coli (EPEC) on several types of food and analyze their ability as phage biocontrol to be used as a food preservative. Characterization was done for bacteriophage morphology and stability, along with the determination of minimum multiplicity of infection (miMOI), and application of bacteriophage in the food matrix. Results Out of the five samples, BL EPEC bacteriophage exhibited the highest titer of 2.05  ×  109 PFU/mL, with a wide range of pH tolerance, and high thermal tolerance. BL EPEC also showed the least reduction after 168 h of incubation, with a rate of 0.90  ×  10–3 log10 per hour. Bacteriophages from BL EPEC and CS EPEC showed an ideal value of miMOI of 0.01. As a food preservative, BL EPEC bacteriophage was able to reduce bacteria in food samples with a reduction above 0.24 log10 in lettuce and approximately 1.84 log10 in milk. From this study we found that BL EPEC bacteriophage showed the greatest potential to be used as phage biocontrol to improve food safety

scholarly journals Isolation and characterization of pathogenic Escherichia coli bacteriophages from chicken and beef offal

2020 ◽  
Vol 13 (1) ◽  
Author(s):  
Celosia Lukman ◽  
Christopher Yonathan ◽  
Stella Magdalena ◽  
Diana Elizabeth Waturangi
Keyword(s):  
Escherichia Coli ◽  
Foodborne Pathogens ◽  
High Efficiency ◽  
Multiplicity Of Infection ◽  
Isolation And Characterization ◽  
Transmission Electron ◽  
Pathogenic Escherichia Coli ◽  
Family Based

Abstract Objective This study was conducted to isolate and characterize lytic bacteriophages for pathogenic Escherichia coli from chicken and beef offal, and analyze their capability as biocontrol for several foodborne pathogens. Methods done in this research are bacteriophage isolation, purification, titer determination, application, determination of host range and minimum multiplicity of infection (miMOI), and bacteriophage morphology. Results Six bacteriophages successfully isolated from chicken and beef offal using EPEC and EHEC as host strain. Bacteriophage titers observed between 109 and 1010 PFU mL−1. CS EPEC and BL EHEC bacteriophage showed high efficiency in reduction of EPEC or EHEC contamination in meat about 99.20% and 99.04%. The lowest miMOI was 0.01 showed by CS EPEC bacteriophage. CI EPEC and BL EPEC bacteriophage suspected as Myoviridae family based on its micrograph from Transmission Electron Microscopy (TEM). Refers to their activity, bacteriophages isolated in this study have a great potential to be used as biocontrol against several foodborne pathogens.

A Study to Evaluate the Need for Comminution in the Preparation of Food Materials for Testing of Listeria monocytogenes, Staphylococcus Species, and Generic Escherichia coli

2020 ◽  
Vol 103 (6) ◽  
pp. 1639-1645
Author(s):  
Patricia Hanson ◽  
Nicole Mitchell ◽  
S Brian Caudle ◽  
Lyndsey Caulkins ◽  
Cameron Owens ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Sampling Method ◽  
Sampling Error ◽  
Food Samples ◽  
Test Portion ◽  
Target Analytes ◽  
Wide Range ◽  
Current Sampling ◽  
Selection Of

Abstract Background Comminution reduces the sampling error arising from distributional heterogeneity of the target contaminant/target analyte in the material, facilitating the selection of a more representative test portion. A laboratory sampling method incorporating comminution prior to selection of the test portion (Sampling Method B) was compared to current sampling methods that used no comminution step (Sampling Method A). Objective This required the development of an efficient process for comminution of food samples prior to removal of the test portion for the detection and isolation of Listeria monocytogenes and the enumeration of Staphylococcus species and Escherichia coli. Method From December 2016 to December 2017, 2742 tests were conducted on 778 unique food samples. For all food samples, a test portion (TPA) was first removed using Sampling Method A, and then the remainder of the material was comminuted and a second test portion (TPB) was removed using Sampling Method B and tested alongside the first portion. Results Across all food matrices and microbial targets, 17 additional targets were detected using only Sampling Method B, and positive detections of target analytes increased by 77% using Sampling Method B from the test portions taken using Sampling Method A. Conclusion Utilizing a sample preparation method that includes a comminution step resulted in an increased number of pathogen detections. Highlights The introduction of a comminution step in the preparation of food samples for detection of three common microbial contaminants resulted in an increase in the rate of detection of natural contaminates in a variety of ready to eat foods. An efficient aseptic process for commutation that can be adapted to a wide range of laboratory settings was identified.

An update on the microbiology and epidemiology of enteropathogenic Escherichia coli in England 2010–2012

2013 ◽  
Vol 62 (10) ◽  
pp. 1531-1534 ◽  
Author(s):  
Hanan Sakkejha ◽  
Lisa Byrne ◽  
Andy J. Lawson ◽  
Claire Jenkins
Keyword(s):  
Escherichia Coli ◽  
Virulence Factors ◽  
Morbidity And Mortality ◽  
Enteropathogenic Escherichia Coli ◽  
Infantile Diarrhoea ◽  
E Coli ◽  
Atypical Epec ◽  
Gastrointestinal Pathogens ◽  
Wide Range ◽  
Sporadic Cases

Historically, enteropathogenic Escherichia coli (EPEC) are a well-known cause of outbreaks of infantile diarrhoea associated with morbidity and mortality in England. The aim of this study was to provide an update on the microbiology and epidemiology of strains of EPEC in England between 2010 and 2012. A wide range of E. coli serogroups were identified, with the most common being E. coli O145, O49 and O157. Few isolates (9 %) had additional virulence factors (specifically bfp, vtx2f and espT genes) and the majority were classified as atypical EPEC. The majority of cases (86 %) were among children. This included a significantly higher percentage (17.4 %) of cases aged 0–12 months when compared with cases of other common gastrointestinal pathogens (P<0.001). No outbreaks were reported during this period; however, the data indicated that EPEC are still an important cause of sporadic cases of infantile diarrhoea in England.

Determination of flagellar types by PCR-RFLP analysis of enteropathogenic Escherichia coli (EPEC) and Shiga toxin-producing E. coli (STEC) strains isolated from animals in São Paulo, Brazil

2012 ◽  
Vol 92 (1) ◽  
pp. 18-23 ◽  
Author(s):  
Claudia de Oliveira Ayala ◽  
Ana Carolina Ramos Moreno ◽  
Marina Baquerizo Martinez ◽  
Ylanna Kelner Burgos ◽  
Antonio Fernando Pestana de Castro ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Shiga Toxin ◽  
Rflp Analysis ◽  
Sao Paulo ◽  
São Paulo ◽  
Enteropathogenic Escherichia Coli ◽  
E Coli ◽  
Pcr Rflp

METHOD DEVELOPMENT AND DETERMINATION OF PROPIONIC ACID IN FOODS IN HUE CITY

2019 ◽  
pp. 13-18
Author(s):  
Viet Khan Nguyen ◽  
Thi Hoai Nguyen
Keyword(s):  
Key Words ◽  
Propionic Acid ◽  
Method Development ◽  
Food Samples ◽  
Hplc Method ◽  
Optimal Process ◽  
Food Preservative ◽  
System Suitability ◽  
Precision And Accuracy

Background: Propionic acid (PRO) is increasingly being used as a food preservative on markets, today. However, excessive use of this chemical will harm the health of consumers. Objectives: (1) To develope an HPLC method for quantification of PRO in foods and (2) To determinate PRO content in some foods in Hue city. Materials and methods: Breads, cakes, noodles in Hue city. After attaining the optimal process, the method was validated and applied to assess the content of PRO in these materials. Results: The method was validated parameters including: system suitability, specificity, linearity, precision and accuracy. Conclusions: The method development canbe aplied to determine PRO in some foods. PRO contents (using as a preservative) in all foods surveyed in Hue city were under the permitted level of PRO in foods according to Ministry of Health (Vietnam). Key words: propionic acid, food samples, HPLC, content, derivatization

Digestion of Food Samples for Total Mercury Determination

1985 ◽  
Vol 68 (5) ◽  
pp. 891-893
Author(s):  
Hon Way Louie ◽  
Danny Go ◽  
Mara Fedczina ◽  
Kevin Judd ◽  
John Dalins
Keyword(s):  
Detection Limit ◽  
Total Mercury ◽  
Inorganic Mercury ◽  
Food Samples ◽  
National Bureau ◽  
Mercury Determination ◽  
Albacore Tuna ◽  
Wide Range

Abstract A method of digestion by using a mixture of hydrochloric, nitric, and sulfuric acids has been developed for the determination of total mercury in a wide range of food samples. Good recoveries of mercury were obtained from NBS (National Bureau of Standards) Albacore Tuna and from food samples spiked with inorganic mercury. A detection limit of 0.01g mercury/g can be obtained.

scholarly journals Survival of multi-drug resistant enteropathogenic Escherichia coli and Salmonella paratyphi in Vembanadu lake as a function of saltwater barrier along southwest coast of India

2013 ◽  
Vol 11 (2) ◽  
pp. 324-332 ◽  
Author(s):  
Abhirosh Chandran ◽  
P. S. Suson ◽  
A. P. Thomas ◽  
Mohamed Hatha ◽  
Asit Mazumder
Keyword(s):  
Escherichia Coli ◽  
Brackish Water ◽  
Drug Resistant ◽  
Enteropathogenic Escherichia Coli ◽  
E Coli ◽  
Wide Range ◽  
Long Time ◽  
Salinity Levels ◽  
Survival Potential ◽  
Potential Public Health

The objective of the study was to evaluate the survival response of multi-drug resistant enteropathogenic Escherichia coli and Salmonella paratyphi to the salinity fluctuations induced by a saltwater barrier constructed in Vembanadu lake, which separates the lake into a freshwater dominated southern and brackish water dominated northern part. Therefore, microcosms containing freshwater, brackish water and microcosms with different saline concentrations (5, 10, 15, 20, 25 ppt) inoculated with E. coli/S. paratyphi were monitored up to 34 days at 20 and 30 °C. E. coli and S. paratyphi exhibited significantly higher (p &lt; 0.05) survival at 20 °C compared to 30 °C in all microcosms. Despite fresh/brackish water, E. coli and S. paratyphi showed prolonged survival up to 34 days at both temperatures. They also demonstrated better survival potential at all tested saline concentrations except 25 ppt where a significantly higher (p &lt; 0.0001) decay was observed. Therefore, enhanced survival exhibited by the multi-drug resistant enteropathogenic E. coli and S. paratyphi over a wide range of salinity levels suggest that they are able to remain viable for a very long time at higher densities in all seasons of the year in Vembanadu lake irrespective of saline concentrations, and may pose potential public health risks during recreational activities.

Mixed Acid Solubilization Procedure for Determination of Total Mercury in Food Samples

1983 ◽  
Vol 66 (6) ◽  
pp. 1421-1423
Author(s):  
Ronald W Marts ◽  
John J Blaha
Keyword(s):  
Total Mercury ◽  
Food Samples ◽  
Carbohydrate Content ◽  
Mixed Acid ◽  
Food Items ◽  
Wide Range

Abstract A mixed acid solubilization procedure has been developed for the determination of total mercury in food samples. This procedure has eliminated the problem of mercury loss from samples that are high in lipid or carbohydrate content. The solubilization is rapid and quantitative and can be used for a wide range of food items.

Determination of Total Arsenic in Total Diet Samples

1970 ◽  
Vol 53 (6) ◽  
pp. 1176-1178
Author(s):  
Harvey K Hundley ◽  
Joseph C Underwood
Keyword(s):  
Acid Solution ◽  
Magnesium Oxide ◽  
Food Samples ◽  
Magnesium Nitrate ◽  
Total Arsenic ◽  
Wide Range ◽  
Total Diet

Abstract A simple, sensitive, and reproducible procedure has been investigated for the determination of total arsenic in composite food samples. Samples are dry ashed in the presence of magnesium oxide and magnesium nitrate, and arsenic is evolved from an acid solution as its hydride. The arsine is reacted with silver diethyldithiocarbamate to give a red complex that is measured photometrically. The absorbance of this complex is proportional to arsenic over a wide range of concentrations (1–20 μg arsenic). The method presented is sensitive to 0.05 ppm (1 μg/20 g product).

Sign in / Sign up

Export Citation Format

Share Document