scholarly journals Gamma irradiation in the control of pathogenic bacteria in refrigerated ground chicken meat

2000 ◽  
Vol 57 (3) ◽  
pp. 389-394 ◽  
Author(s):  
Marta Helena Filet Spoto ◽  
Cláudio Rosa Gallo ◽  
André Ricardo Alcarde ◽  
Maria Sílvia do Amaral Gurgel ◽  
Lucimara Blumer ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Radiation Dose ◽  
Gamma Radiation ◽  
Salmonella Typhimurium ◽  
Gamma Irradiation ◽  
Pathogenic Bacteria ◽  
Chicken Meat ◽  
Chicken Breast ◽  
D Values

This work evaluated the effect of gamma radiation on reducting the population of Staphylococcus aureus, Escherichia coli and Salmonella typhimurium in ground chicken breast stored under refrigeration. The experiment included a control and 4 doses of gamma radiation (2.0, 4.0, 6.0 and 8.0 kGy) along with 5 periods of storage under refrigeration (1, 7, 14, 21 and 28 days). Samples of ground chicken breast were inoculated with Staphylococcus aureus (ATCC 14458), Escherichia coli (ATCC 11105) and Salmonella typhimurium (ATCC 0626), irradiated at temperatures between 4 and 8°C and stored under refrigeration (5°C) for 28 days. The increased radiation dose and period of storage under refrigeration caused a reduction of Staphylococcus aureus, Escherichia coli and Salmonella typhimurium populations in the ground chicken breast. Mean radiation D values determined for Staphylococcus aureus and Escherichia coli were 0.41 and 0.72 kGy, respectively. Gamma irradiation was an effective treatment for chicken meat conservation because the radiation dose of 6.0 kGy kept the ground chicken breast within the microbiological limits established by the Brazilian legislation, for up to 28 days under refrigeration.

scholarly journals Effect of Gamma Irradiation on Survival of Pathogenic Bacteria Salmonella typhimurium, and Escherichia coli on Chicken Meat

2012 ◽  
Vol 24 (1) ◽  
pp. 27
Author(s):  
Yuny Erwanto ◽  
Soemitro Djojowidagdo ◽  
Kapti Rahayu ◽  
Lidya Andini
Keyword(s):  
Escherichia Coli ◽  
Salmonella Typhimurium ◽  
Gamma Irradiation ◽  
Pathogenic Bacteria ◽  
Chicken Meat

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Elimination by Gamma Irradiation of Salmonella spp. and Strains of Staphylococcus aureus Inoculated in Bison, Ostrich, Alligator, and Caiman Meat†

1997 ◽  
Vol 60 (7) ◽  
pp. 756-760 ◽  
Author(s):  
DONALD W. THAYER ◽  
GLENN BOYD ◽  
JAY B. FOX ◽  
LEON LAKRITZ
Keyword(s):  
Staphylococcus Aureus ◽  
Gamma Radiation ◽  
Gamma Irradiation ◽  
Radiation Resistance ◽  
Radiation Doses ◽  
Salmonella Spp ◽  
Salmonella Dublin ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
D Values

There is an expanding industry for the marketing of high-value meats from animals other than the typical domesticated species, including, but not limited to, bison, ostrich, alligator, and caiman. In this study we compared the gamma radiation resistance of a mixture of salmonellae (Salmonella dublin, S. enteritidis, S. newport, S. senftenberg, and S. typhimurium) and a mixture of Staphylococcus aureus strains (ATCC 13565, ATCC 25923, and B124) when present on ground bison, ostrich, alligator, and caiman meats at 5°C. A minimum of five doses were used to establish the D values, and the studies were replicated three times. Because the type of meat did not significantly (P < 0.05) alter the radiation resistance of salmonellae and of S. aureus only slightly in the case of ostrich meat, all of the results for each organism were combined to obtain radiation D values of 0.53 ± 0.02 and 0.37 ± 0.01 kGy for Salmonella spp. and S. aureus, respectively. The authors conclude that both of these food-borne pathogens, if present, can be eliminated or greatly reduced in number, depending upon the level of contamination, from these meats by gamma radiation doses between 1.5 and 3.0 kGy at 5°C, the doses currently approved by the FDA and USDA for the irradiation of poultry. The authors also conclude that similar, if not identical, control of food-borne pathogens should be expected on edible meats in general, not just on those that are generically related.

Survival of Selected Indicator and Pathogenic Bacteria in Refrigerated Pizzas

1987 ◽  
Vol 50 (10) ◽  
pp. 859-861 ◽  
Author(s):  
JAMES S. DICKSON
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Salmonella Typhimurium ◽  
Shelf Life ◽  
Sensory Analysis ◽  
Pathogenic Bacteria ◽  
E Coli

This study was conducted to determine the shelf life of previously frozen pizzas stored at refrigeration temperatures. Pizzas were prepared using meat inoculated with Escherichia coli, Staphylococcus aureus, and Salmonella typhimurium. The pizzas were frozen, then stored at 3 and 10°C. Samples were analyzed every 2 d for 14 d. Sensory analysis was conducted every day for 8 d using uninoculated product. There was a significant (P<0.05) increase in the population of E. coli between 8 and 10 d at 10°C. There were no significant (P>0.05) differences in the populations of S. typhimurium or S. aureus with either time or temperature. The sensory shelf life of the pizzas was approximately 5 d at 10°C and 6 d at 3°C. The pizzas were unacceptable after 7 d at either temperature.

Influence of Muscle Fiber Direction on Migration of Salmonella Enteritidis, Staphylococcus aureus, and Escherichia coli into Raw Chicken Breast

2020 ◽  
Vol 83 (6) ◽  
pp. 928-934 ◽  
Author(s):  
YUKO SHIMAMURA ◽  
MOMOKA SHINKE ◽  
MIKI HIRAISHI ◽  
YUSUKE TSUCHIYA ◽  
MIZUKI EGAWA ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Muscle Fiber ◽  
Salmonella Enteritidis ◽  
Pathogenic Bacteria ◽  
Muscle Fibers ◽  
Contaminated Site ◽  
Chicken Breast ◽  
Fiber Direction ◽  
Direction Parallel

ABSTRACT The influence of muscle fiber direction (parallel or perpendicular) in relation to the inoculation surface on migration of Salmonella Enteritidis, Staphylococcus aureus, and Escherichia coli into raw chicken breasts was examined. Chicken breast samples with two types of surface fibers (running parallel or perpendicular to the surface) were inoculated with cultures of each bacterium. Inoculated samples were stored for 5 min, 1 h, or 24 h at 4°C. After storage, the samples were divided into segments, and bacterial counts were determined in different regions (inoculation surface, inoculation surface to 1 cm, 1 to 2 cm, 2 to 4 cm, and 4 to 6 cm). The migration of bacteria did not change at 5 min or 1 h regardless of fiber direction. However, after 24 h each bacterium was detected at 4 to 6 cm in the pieces of sample with a perpendicular muscle fiber surface cut. Although these bacteria were detected at 4 to 6 cm in samples with muscle fibers perpendicular to the inoculated surface, these results do not clearly indicate that bacteria migrated into the chicken breast. To monitor actual migration of bacteria into the chicken breast, the tops of the perpendicular muscle fibers of the breast sample were inoculated with bioluminescent E. coli Xen-14. Various regions of the breast sample (inoculation surface and cut surfaces at 1, 2, 4, and 6 cm) were stamped directly on growth medium. Culture revealed that the bacteria migrated directly under the contaminated site and dispersed along the surface of the chicken breast segments. More bacteria distributed laterally than migrated directly below the contamination site. These results suggest that the direction of the muscle fibers is a major factor influencing migration of pathogenic bacteria into chicken breast. HIGHLIGHTS

scholarly journals Effect of ethanolic extract of Clove (Eugenia caryophyllus) on growth of some types of pathogenic bacteria

2009 ◽  
Vol 3 (1) ◽  
pp. 72-78
Author(s):  
Huda Suhail Abid
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Salmonella Typhimurium ◽  
Pathogenic Bacteria ◽  
Ethanolic Extract ◽  
Inhibitory Effect ◽  
Diffusion Method ◽  
Clove Extract ◽  
High Inhibitory Effect

Effect of ethanolic extract of Clove (Eugenia caryophyllus) examined against (4) species of pathogenic bacteria ('Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, Salmonella typhimurium) using: diffusion method, determination the minimum inhibitory concentration MIC, and minimum bactericidal concentration MBC. The results showed that Clove extract appeared high inhibitory effect on the growth of' 'Staphylococcus aureus & Pseudomonas aeruginosa, this inhibition increased with increasing the concentration. The MIC values were, 2.0, 4.0 mg/ml respectively, on the other hand, the MBC value against 'Staphylococcus aureus was 4.0 mg/ml. while the MBC value against Pseudomonas aeruginosa dose not effective. Further Escherichia coli & Salmonella typhimurium showed resistance to the activity of Clove extract.

Effect of Irradiation Temperature on Inactivation of Escherichia coli O157:H7 and Staphylococcus aureus†

2001 ◽  
Vol 64 (10) ◽  
pp. 1624-1626 ◽  
Author(s):  
DONALD W. THAYER ◽  
GLENN BOYD
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Gamma Radiation ◽  
Gamma Irradiation ◽  
Ground Beef ◽  
Irradiation Temperature ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
And Staphylococcus Aureus

The resistance of Escherichia coli O157:H7 and Staphylococcus aureus in ground beef to gamma radiation was significantly (P < 0.05) higher at subfreezing temperatures than above freezing. Ground beef was inoculated (ca. 2 × 108 CFU/g) with five isolates of either E. coli O157:H7 or S. aureus and subdivided into 25-g samples, vacuum packaged in barrier pouches, and tempered to 20, 12, 4, 0, −4, −12, −20, −30, −40, or −76°C before gamma irradiation. The studies were repeated twice. The D10-values for both of these pathogens increased significantly at subfreezing temperatures, reaching maxima at approximately −20°C. The D10-values for E. coli O157:H7 at 4 and −20°C were 0.39 ± 0.04 and 0.98 ± 0.23 kGy, respectively. The D10-values for S. aureus at 0 and −20°C were 0.51 ± 0.02 and 0.88 ± 0.05 kGy, respectively.

Effects of Heat and Ionizing Radiation on Salmonella typhimurium In Mechanically Deboned Chicken Meat

1991 ◽  
Vol 54 (9) ◽  
pp. 718-724 ◽  
Author(s):  
D. W. THAYER ◽  
S. SONGPRASERTCHAI ◽  
G. BOYD
Keyword(s):  
Radiation Dose ◽  
Ionizing Radiation ◽  
Gamma Radiation ◽  
Salmonella Typhimurium ◽  
Irradiation Temperature ◽  
Chicken Meat ◽  
Gamma Radiation Dose ◽  
Irradiated Meat ◽  
Radiation Treatments ◽  
Dose Dependent

Response-surface methodologies were used to examine the effects of gamma-irradiation temperature and dose preceded or followed by heating at 60°C for 3 min on the survival of Salmonella typhimurium in mechanically deboned chicken meat (MDCM). The effects of irradiation temperature and dose were significant. Heating the inoculated chicken meat before irradiation did not sensitize the bacteria to the effects of the ionizing radiation. Treating the inoculated chicken meat with gamma radiation made the Salmonella much more sensitive to the effects of heat. For example, 3 min of heat at 60°C followed by a radiation dose of 0.90 kGy at 0°C decreased the number of survivors by 6.4-log units; when the irradiation occurred prior to heating, the decrease was 8.9-log units. Independent studies revealed that the effect of cooking was directly dependent upon the irradiation dose regardless of the order in which the heat and radiation treatments were applied. The effect of irradiation on the survival of the Salmonella was not dependent on the amount of heat applied regardless of the order in which the treatments were applied. There was no evidence of a gamma-radiation, dose-dependent decrease in the thermal D10 value at 60°C of S. typhimurium in MDCM. The increased gamma-radiation, dose-dependent sensitivity of irradiated Salmonella in MDCM to heat did not change even when the irradiated meat was stored for periods of up to 6 weeks at 5°C prior to heating.

Radiation Inactivation of Foodborne Pathogens on Frozen Seafood Products

2011 ◽  
Vol 74 (4) ◽  
pp. 641-644 ◽  
Author(s):  
CHRISTOPHER H. SOMMERS ◽  
KATHLEEN T. RAJKOWSKI
Keyword(s):  
United States ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Radiation Dose ◽  
Gamma Radiation ◽  
Gamma Irradiation ◽  
Foodborne Pathogens ◽  
The United States ◽  
Foodborne Illness ◽  
Seafood Products

Foodborne illness due to consumption of contaminated seafood is, unfortunately, a regular occurrence in the United States. Ionizing (gamma) radiation can effectively inactivate microorganisms and extend the shelf life of seafood. In this study, the ability of gamma irradiation to inactivate foodborne pathogens surface inoculated onto frozen seafood (scallops, lobster meat, blue crab, swordfish, octopus, and squid) was investigated. The radiation D10-values (the radiation dose needed to inactivate 1 log unit of a microorganism) for Listeria monocytogenes, Staphylococcus aureus, and Salmonella inoculated onto seafood samples that were then frozen and irradiated in the frozen state (−20°C) were 0.43 to 0.66, 0.48 to 0.71, and 0.47 to 0.70 kGy, respectively. In contrast, the radiation D10-value for the same pathogens suspended on frozen pork were 1.26, 0.98, and 1.18 kGy for L. monocytogenes, S. aureus, and Salmonella, respectively. The radiation dose needed to inactivate these foodborne pathogens on frozen seafood is significantly lower than that for frozen meat or frozen vegetables.

scholarly journals Microbiological studies on hamburgers

1982 ◽  
Vol 88 (1) ◽  
pp. 125-142 ◽  
Author(s):  
S. K. Tamminga ◽  
R. R. Beumer ◽  
E. H. Kampelmacher
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Salmonella Typhimurium ◽  
Yersinia Enterocolitica ◽  
Most Probable Number ◽  
Probable Number ◽  
Bacterial Counts ◽  
Microbiological Examination ◽  
D Values ◽  
Group D

SummaryOne hundred and eighty-two raw, 112 pre-cooked and 750 cooked hamburgers composed mainly of beef or beef and pork were subjected to microbiological examination.Raw hamburgers gave total bacterial counts from 105to 108per g, counts of Enterobacteriaceae from 104to 108per g, ofEscherichia colifrom 103to 105, of group D streptococci from 102to 104, ofStaphylococcus aureusfrom 3 to 102and ofClostridium perfringensless than 10 bacteria per g. Of the samples, 32 % contained salmonellas; the highest most probable number was 102per g but most estimates were below 1 per g. Corresponding figures for the pre-cooked samples were 2–3 log cycles lower, and only one sample contained salmonella.Yersinia enterocoliticawas not isolated from any raw or pre-cooked sample.Three hundred and ninety-five of the cooked hamburgers were prepared by grilling raw hamburgers for between 2 and 5·5 min. These gave total bacterial counts from 105to 107per g, and counts of Enterobacteriaceae from 102to 105per g. Of the samples, 9·4 % contained salmonellas, always in numbers below 1 per g. The remaining 355 cooked hamburgers were prepared from samples pre-cooked for 10 min at 80 °C. Some were grilled and some fat fried. The total bacterial counts were from 103to 105per g, and counts of Enterobacteriaceae below 102perg. Salmonellae, again in small numbers only, were recovered from 3·5 % of samples.When hamburgers were artificially contaminated withSalmonella typhimuriumit took 5·5 min on a commercial grill, 2·25 min frying in a frying pan and 1·75 min on a household grill to reliably reduce the salmonella count one hundredfold. This means that at many vending places hamburgers are often cooked for too short a time.D-values were determined forS. typhimuriumin hamburger meat at 50, 55, 60, 65 and 70 °C, these values were 7·1, 5·1, 1·2, 0·9 and 0·6 min respectively. It can be concluded that the heating action in the centre of the hamburgers will take place more slowly than in the hamburger as a whole, and that the time between cooking and consumption is very important in reducing the microbial load to acceptable levels.Pre-cooking (10 min at 80 °C in a water bath) gives a reduction in the numbers of salmonella of about 4 × 103, after which cooking gives a further reduction as mentioned above.

scholarly journals Autophagy—A Story of Bacteria Interfering with the Host Cell Degradation Machinery

Pathogens ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 110
Author(s):  
Anna K. Riebisch ◽  
Sabrina Mühlen ◽  
Yan Yan Beer ◽  
Ingo Schmitz
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Immune Response ◽  
Mycobacterium Tuberculosis ◽  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Innate Immune ◽  
Intracellular Pathogens ◽  
Response Mechanism ◽  
Pathogenic Escherichia Coli

Autophagy is a highly conserved and fundamental cellular process to maintain cellular homeostasis through recycling of defective organelles or proteins. In a response to intracellular pathogens, autophagy further acts as an innate immune response mechanism to eliminate pathogens. This review will discuss recent findings on autophagy as a reaction to intracellular pathogens, such as Salmonella typhimurium, Listeria monocytogenes, Mycobacterium tuberculosis, Staphylococcus aureus, and pathogenic Escherichia coli. Interestingly, while some of these bacteria have developed methods to use autophagy for their own benefit within the cell, others have developed fascinating mechanisms to evade recognition, to subvert the autophagic pathway, or to escape from autophagy.

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