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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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.

Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in black pepper and red pepper by gamma irradiation

2014 ◽  
Vol 172 ◽  
pp. 125-129 ◽  
Author(s):  
Won-Jae Song ◽  
Hye-Jung Sung ◽  
Sung-Youn Kim ◽  
Kwang-Pyo Kim ◽  
Sangryeol Ryu ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Salmonella Typhimurium ◽  
Gamma Irradiation ◽  
Black Pepper ◽  
Red Pepper ◽  
Escherichia Coli O157

scholarly journals Lactic Acid Bacteria (Lactobacillus bulgaricus and Streptococcus thermophillus) in Yogurt Inhibit the Growth of Escherichia coli, Salmonella typhimurium, and Shigella sp. In Vitro

2021 ◽  
Vol 31 (4) ◽  
pp. 2
Author(s):  
IDSAP Peramiarti
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Salmonella Typhimurium ◽  
Pathogenic Bacteria ◽  
Test Method ◽  
P Value ◽  
E Coli ◽  
Significant Difference

Diarrhea is defecation with a frequency more often than usual (three times or more) a day (10 mL/kg/day) with a soft or liquid consistency, even in the form of water alone. Pathogenic bacteria, such as Escherichia coli, Salmonella typhimurium, and Shigella sp., play a role in many cases, to which antibiotics are prescribed as the first-line therapy. However, since antibiotic resistance cases are often found, preventive therapies are needed, such as consuming yogurt, which is produced through a fermentation process by lactic acid bacteria (LAB). This research aimed to determine the activity of lactic acid bacteria (Liactobacillus bulgaricus and Streptococcus thermophilus) in yogurt in inhibiting the growth of the pathogenic bacteria E. coli, S. typhimurium, and Shigella sp. The research applied in vitro with the liquid dilution test method and the true experimental design research method with post-test-only and control group design. The design was used to see the inhibitory effect of yogurt LAB on the growth of E. coli, S. typhimurium, and Shigell sp. to compare the effect of several different yogurt concentrations, namely 20%, 40%, 60%, and 80%. The results of the Least Significance Different analysis showed that there was a significant difference between yogurt with a concentration of 0% and that with various concentrations in inhibiting the growth of E. coli, S. typhimurium, and Shigella sp. with a p-value of &lt;0.05. Whereas, there was no significant difference in the various concentrations of yogurt in inhibiting the growth of the three kinds of bacteria with a p-value of &gt; 0.05.<p class="Default" align="center"> </p>

Inactivation of Pathogenic Bacteria by Cucumber Volatiles (E,Z)-2,6-Nonadienal and (E)-2-Nonenal†

2004 ◽  
Vol 67 (5) ◽  
pp. 1014-1016 ◽  
Author(s):  
M. J. CHO ◽  
R. W. BUESCHER ◽  
M. JOHNSON ◽  
M. JANES
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Bactericidal Activity ◽  
Pathogenic Bacteria ◽  
Brain Heart Infusion ◽  
Escherichia Coli O157 ◽  
Infusion Solution ◽  
E Coli ◽  
Log Reduction

The effects of (E,Z)-2,6-nonadienal (NDE) and (E)-2-nonenal (NE) on Bacillus cereus, Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium were investigated. A suspension of each organism of 6 to 9 log CFU/ml was incubated for 1 h at 37° C in brain heart infusion solution that contained 0 to 500 or 1,000 ppm of NDE or NE. Depending on concentration, exposure to either NDE or NE caused a reduction in CFU of each organism. Treatment with 250 and 500 ppm NDE completely eliminated viable B. cereus and Salmonella Typhimurium cells, respectively. L. monocytogenes was the most resistant to NDE, showing only about a 2-log reduction from exposure to 500 ppm for 1 h. Conversely, this concentration of NDE caused a 5.8-log reduction in E. coli O157:H7 cells. NE was also effective in inactivating organisms listed above. A higher concentration of NE, 1,000 ppm, was required to kill E. coli O157:H7, L. monocytogenes, or Salmonella Typhimurium compared with NDE. In conclusion, both NDE and NE demonstrated an apparent bactericidal activity against these pathogens.

Efficacy of Cetylpyridinium Chloride in Immersion Treatment for Reducing Populations of Pathogenic Bacteria on Fresh-Cut Vegetables

2001 ◽  
Vol 64 (12) ◽  
pp. 2071-2074 ◽  
Author(s):  
HONG WANG ◽  
YANBIN LI ◽  
MICHAEL F. SLAVIK
Keyword(s):  
Escherichia Coli ◽  
High Performance Liquid Chromatography ◽  
Salmonella Typhimurium ◽  
High Performance ◽  
Pathogenic Bacteria ◽  
Room Temperature ◽  
Cetylpyridinium Chloride ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Fresh Cut

The efficacy of cetylpyridinium chloride (CPC) immersion to reduce the numbers of three pathogenic bacteria (Listeria monocytogenes, Salmonella Typhimurium, and Escherichia coli O157:H7) on three different fresh-cut vegetables (broccoli, cauliflower, and radishes) was studied. The fresh-cut vegetables were inoculated with one of the three pathogenic bacteria at a concentration of 105 CFU/ml for 1 h at room temperature and then treated with 0.1 or 0.5% CPC immersion for 1 min. Both Salmonella Typhimurium and E. coli O157:H7 plates were incubated from 48 to 72 h at 37°C, and L. monocytogenes plates were incubated from 72 to 96 h before being counted. The results of three experiments showed that for the average of the three vegetables treated with 0.1 and 0.5% CPC, L. monocytogenes was reduced by 2.85 and 3.70 log CFU/g, Salmonella Typhimurium by 2.37 and 3.15 log CFU/g, and E. coli O157:H7 by 1.01 and 1.56 log CFU/g, respectively, in comparison with the vegetables treated with water only. The 0.5% CPC treatment was significantly different (P &lt; 0.05) from the 0.1% CPC treatment on reduction of L. monocytogenes, Salmonella Typhimurium, and E. coli O157:H7. The CPC residual on the treated vegetables and their washing solutions were evaluated by using high-performance liquid chromatography.

scholarly journals Abundance of pathogenic Escherichia coli, Salmonella typhimurium and Vibrio cholerae in Nkonkobe drinking water sources

2006 ◽  
Vol 4 (3) ◽  
pp. 289-296 ◽  
Author(s):  
Maggy N. B. Momba ◽  
Veronica K. Malakate ◽  
Jacques Theron
Keyword(s):  
Escherichia Coli ◽  
Drinking Water ◽  
Salmonella Typhimurium ◽  
Vibrio Cholerae ◽  
Water Samples ◽  
Pathogenic Bacteria ◽  
Culture Media ◽  
Water Sources ◽  
E Coli ◽  
Drinking Water Sources

In order to study the prevalence of enteric pathogens capable of causing infection and disease in the rural communities of Nkonkobe, bacterial isolates were collected from several surface water and groundwater sources used by the community for their daily water needs. By making use of selective culture media and the 20E API kit, presumptive Escherichia coli, Salmonella spp. and Vibrio cholerae isolates were obtained and then analysed by polymerase chain reaction assays (PCR). The PCR successfully amplified from water samples a fragment of E. coli uidA gene that codes for β-D-glucuronidase which is a highly specific characteristic of enteropathogenic E. coli, enterotoxigenic E. coli and entero-invasive E. coli. The PCR also amplified the epsM gene from water samples containing toxigenic V. cholerae. Although E. coli was mostly detected in groundwater sources, toxigenic V. cholerae was detected in both surface and groundwater sources. There was a possibility of Salmonella typhimurium in Ngqele and Dyamala borehole water samples. The presence of these pathogenic bacteria in the above drinking water sources may pose a serious health risk to consumers.

Survival of Some Pathogenic and Facultative Pathogenic Bacteria in Groundwater

1988 ◽  
Vol 20 (3) ◽  
pp. 227-231 ◽  
Author(s):  
Z. Filip ◽  
D. Kaddu-Mulindwa ◽  
G. Milde
Keyword(s):  
Escherichia Coli ◽  
Pseudomonas Aeruginosa ◽  
Salmonella Typhimurium ◽  
Ground Water ◽  
Pathogenic Bacteria ◽  
Groundwater Protection ◽  
Protection Zones ◽  
Model Experiments ◽  
Groundwater Protection Zones

In model experiments carried out in the laboratory the survival of bacteria in groundwater kept at 10±l °C was tested. Only two of the tested bacteria species did not survive longer than 10 - 30 days. Escherichia coli, Salmonella typhimurium, Pseudomonas aeruginosa and other pathogenic or facultative pathogenic bacteria survived up to 100 days or even more in ground-water with or without the addition of sand from an aquifer. These results can be of importance for determining groundwater protection zones.

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