scholarly journals PENGARUH PENCELUPAN KARKAS AYAM PEDAGING DALAM LARUTAN ASAM SITRAT DAN ASAM ASETAT TERHADAP ANGKA LEMPENG TOTAL Escherichia coli (The Immersion Effect of Broiler Carcass in Citric Acid and Acetic Acid on the Total Plates Count of Escherichia Coli)

2015 ◽  
Vol 9 (2) ◽  
Author(s):  
Nurliana Nurliana ◽  
Sandy Cakra Yuda ◽  
Faisal Jamin ◽  
Teuku Reza Ferasyi ◽  
M. Isa ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Acetic Acid ◽  
Citric Acid ◽  
Acid Solution ◽  
Observation Time ◽  
Chicken Meat ◽  
Control Treatment ◽  
Plate Count ◽  
E Coli ◽  
Chicken Carcass

This study aimed to determine the immersion effect of broiler carcasses in 3% citric acid, 3% acetic acid, and combination of citric acid and acetic acid with concentration of 1.5% each on the total plate count of bacteria E. coli. Eight broilers carcasses (dissected into 2 parts) were divided into 4 treatment groups with 2 times repetition and 3 times observation at 0, 4, and 8 hours after dipped. The control treatment (K0) without dipped into acid solution. Broiler carcasses in the first (K1), second (K2), and the third (K3) treatments were dipped into 3% acetic acid, 3% citric acid, and combination of 1.5% acetic acid and 1.5% citric acid respectively. Data were analyzed using analysis of variance. The average of E. coli count in K0 at 0, 4, and 8 hours post dipping were 5.2±0.061, 6.8±0.99, and 7.0±0.107 log 10 cfu/g of chicken meat respectively. In similar observation time with K0, the average of total E. coli count were 5.5±0.373, 6.0±0.023, and 6.0±0.242 log 10 cfu/g of chicken meat in K1, 5.3±0.166, 6.0±0.143, and 6.0±0.084 log 10 cfu/g of chicken meat in K2, 5.7±0.041, 5.9±0.92, and 5.8±0.058 log 10 cfu/g of chicken meat in K3 at 0,4, and 8 hours post dipping respectively. Statistical analysis showed that the immersion of broiler carcass in acetic acid and citric acid solution were significantly (P <0.05) decrease the number of E. coli. There were interaction between immersion of broiler carcass in organic acids and observation time which significantly decrease the number of E. coli (p <0.05). In conclusion, the immersion of carcass chicken in 3 % acetic acid, 3% citric acid, and their combination reduce the amount of E. coli. Key words: chicken carcass , citric acid 3%, acetic acid 3% , Escherichia coli

scholarly journals Prevalence of Escherichia Coli, Salmonella Sp, Staphylococcus Aureus Bacteria in Chicken Meat of Traditional Market Surabaya City

2021 ◽  
Vol 8 (2) ◽  
pp. 193-204
Author(s):  
Ulfa Dwi Karisma ◽  
Nurul Wiqoyah ◽  
Suhintam Pusarawati
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Chicken Meat ◽  
Plate Count ◽  
Test Results ◽  
E Coli ◽  
Traditional Markets ◽  
Two Samples ◽  
Contaminated Food ◽  
And Staphylococcus Aureus

Foodborne disease is a disease caused by contaminated food. Chicken meat is very susceptible to contamination by bacteria. Escherichia coli, Salmonella sp, and Staphylococcus aureus are types of bacteria found in chicken meat. The purpose of this study was to see how many Escherichia coli, Salmonella sp, and Staphylococcus aureus colonies in raw chicken meat in traditional markets in Surabaya City. The research sample used was 30 samples of chicken meat taken in 5 traditional markets in Surabaya. Six chicken meat sellers were taken with 1 sample and put in the sterile tube from each market. The test was carried out using the Total Plate Count (TPC) method. The TPC test results showed that all samples were contaminated with E. coli, with the most colony being 2.2X10-7 CFU/g while the minor colony was 5X10-4 CFU/g. There are two samples contaminated with Salmonella sp, in the G market and the W market, with code D6 4.7X10-6 CFU/g and code E5 1X10-6 CFU/g. Meanwhile, S. aureus was only found in the W market with sample codes E1 & E6, and each sample had a colony of 2.7X 10-7 CFU/g and 2X10-5 CFU/g.

Interaction of Concentration and Temperature of Acetic Acid Solution on Reduction of Various Species of Microorganisms on Beef Surfaces

1989 ◽  
Vol 52 (5) ◽  
pp. 312-315 ◽  
Author(s):  
M. E. ANDERSON ◽  
R. T. MARSHALL
Keyword(s):  
Escherichia Coli ◽  
Acetic Acid ◽  
Acid Solution ◽  
Significant Variation ◽  
Acetic Acid Solution ◽  
Semitendinosus Muscle ◽  
Air Drying ◽  
E Coli ◽  
Fresh Manure ◽  
Cylindrical Samples

Cylindrical samples of beef semitendinosus muscle were dipped in inocula of diluted (1:8) fresh manure or suspensions of Escherichia coli or Salmonella typhimurium. After air drying 15 min, samples were sanitized by dipping in acetic acid (0,1,2, or 3%) for 15 sec at 25,40,55, or 70°C. Tests for survivors showed the most effective sanitizing treatment to be 3% acetic acid applied at 70°C. In general, numbers of survivors were inversely related to temperature of application. Concentration, an insignificant variable at the higher temperatures, caused significant variation at the lower temperatures. Treatment had the greatest effect on total aerobic count followed by Enterobacteriaceae count, and E. coli was least affected. S. typhimurium counts were affected least by temperature.

Behavior of Acid-Adapted and Unadapted Escherichia coli O157:H7 When Exposed to Reduced pH Achieved with Various Organic Acids

1999 ◽  
Vol 62 (5) ◽  
pp. 451-455 ◽  
Author(s):  
JEE-HOON RYU ◽  
YUN DENG ◽  
LARRY R. BEUCHAT
Keyword(s):  
Escherichia Coli ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Citric Acid ◽  
Organic Acids ◽  
Malic Acid ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Ph Values ◽  
Acid Ph

A study was done to determine if various organic acids differ in their inhibitory or lethal activity against acid-adapted and unadapted Escherichia coli O157:H7 cells. E. coli O157:H7 strain E0139, isolated from venison jerky, was grown in tryptic soy broth (TSB) and in TSB supplemented with 1% glucose (TSBG) for 18 h at 37°C, then plated on tryptic soy agar (TSA) acidified with malic, citric, lactic, or acetic acid at pH 5.4, 5.1, 4.8, 4.5, 4.2, and 3.9. Regardless of whether cells were grown in TSB or TSBG, visible colonies were not formed when plated on TSA acidified with acetic, lactic, malic, or citric acids at pH values of ≤5.4, ≤4.5, ≤4.2, or ≤4.2, respectively. Cells not adapted to reduced pH did not form colonies on TSA acidified with lactic acid (pH 3.9) or acetic acid (pH 3.9 and 4.2); however, a portion of acid-adapted cells remained viable on TSA containing lactic acid (pH 3.9) or acetic acid (pH 4.2) and could be recovered in TSB. Inactivation of acid-adapted cells was less than that of unadapted cells in TSB acidified at pH 3.9 with citric, lactic, or acetic acid and at pH 3.4 with malic acid. Significantly (P ≤ 0.05) higher numbers of acid-adapted cells, compared with unadapted cells, were detected 12 h after inoculation of TSB acidified with acetic acid at pH 3.9; in TSB containing lactic acid (pH 3.9), the number of acid-adapted cells was higher than the number of unadapted cells after 5 h. In TSB acidified at pH 3.9 with citric acid or pH 3.4 with malic acid, significantly higher numbers of acid-adapted cells survived. This study shows that organic acids differ in their inhibitory or lethal activity against acid-adapted and unadapted E. coli O157:H7 cells, and acid-adapted cells are more tolerant than unadapted cells when subsequently exposed to reduced pH caused by these acids.

Inactivation of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium with Compounds Available in Households

2009 ◽  
Vol 72 (6) ◽  
pp. 1201-1208 ◽  
Author(s):  
HUA YANG ◽  
PATRICIA A. KENDALL ◽  
LYDIA MEDEIROS ◽  
JOHN N. SOFOS
Keyword(s):  
Escherichia Coli ◽  
Hydrogen Peroxide ◽  
Acetic Acid ◽  
Listeria Monocytogenes ◽  
Citric Acid ◽  
Salmonella Typhimurium ◽  
Initial Temperature ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Log Reduction

Solutions of selected household products were tested for their effectiveness against Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium. Hydrogen peroxide (1.5 and 3%), vinegar (2.5 and 5% acetic acid), baking soda (11, 33, and 50% sodium bicarbonate), household bleach (0.0314, 0.0933, and 0.670% sodium hypochlorite), 5% acetic acid (prepared from glacial acetic acid), and 5% citric acid solutions were tested against the three pathogens individually (five-strain composites of each, 108 CFU/ml) by using a modified AOAC International suspension test at initial temperatures of 25 and 55°C for 1 and 10 min. All bleach solutions (pH 8.36 to 10.14) produced a &gt;5-log reduction of all pathogens tested after 1 min at 25°C, whereas all baking soda solutions (pH 7.32 to 7.55) were ineffective (&lt;1-log reduction) even after 10 min at an initial temperature of 55°C. After 1 min at 25°C, 3% hydrogen peroxide (pH 2.75) achieved a &gt;5-log reduction of both Salmonella Typhimurium and E. coli O157:H7, whereas undiluted vinegar (pH 2.58) had a similar effect only against Salmonella Typhimurium. Compared with 1 min at 25°C, greater reductions of L. monocytogenes (P &lt; 0.05) were obtained with all organic acid and hydrogen peroxide treatments after 10 min at an initial temperature of 55°C. The efficacies of household compounds against all tested pathogens decreased in the following order: 0.0314% sodium hypochlorite &gt; 3% hydrogen peroxide &gt; undiluted vinegar and 5% acetic acid &gt; 5% citric acid &gt; baking soda (50% sodium bicarbonate). The sensitivity of the tested pathogens to all tested household compounds followed the sequence of Salmonella Typhimurium &gt; E. coli O157: H7 &gt; L. monocytogenes.

scholarly journals Antimicrobial Effects of Sulfadimethoxine on Salmonella, Escherichia coli and Aerobic plate count (APC) in Small-Scale Broiler Operations

2019 ◽  
Vol 8 (6) ◽  
pp. 147
Author(s):  
Wannee Tangkham ◽  
Frederick LeMieux
Keyword(s):  
Escherichia Coli ◽  
Drinking Water ◽  
Antibiotic Treatment ◽  
Experimental Treatment ◽  
Control Treatment ◽  
Plate Count ◽  
Small Scale ◽  
Antimicrobial Effects ◽  
E Coli ◽  
Aerobic Plate Count

Poultry is a source of Salmonella and Escherichia coli. Antibiotics can be used to reduce the enumeration and prevalence of these bacteria. The objective of this study was to determine the effects of sulfadimethoxine antibiotic on the enumeration and prevalence of Salmonella, Escherichia coli and aerobic plate count in broilers. Broilers (n = 600) were allotted to two treatments, each with twelve replications. The treatments were control (drinking water without antibiotic) and with antibiotic at 0.05% (wt/vol) sulfadimethoxine. After a six-week period, the enumeration of Salmonella in the experimental treatment was detected at 2.55 log CFU/g. This value is not different (P&gt;0.05) than that detected in the control at 2.81 log CFU/g. With respect to prevalence, there was a difference (P&lt;0.05) between the experimental treatment at 90.0% and the control at 100%. The enumeration of E. coli in the experimental treatment was detected at 3.97 log CFU/g. This value is lower (P&lt;0.05) than that detected in the control treatment at 4.37 log CFU/g. With respect to prevalence, there was no difference (P&gt;0.05) between the experimental treatment at 100% and the control at 100%. The enumeration of aerobic plate count in the antibiotic treatment were detected at 6.62 log CFU/g. This value is lower (P&lt;0.05) than that detected in the control at 7.50 log CFU/g. With respect to prevalence, there was no difference (P&gt;0.05) between treatments. Our overall findings suggest that the use of the antibiotic sulfadimethoxine can reduce the number of E. coli, Salmonella and aerobic plate count in the small-scale broiler operations.

scholarly journals Efek Dekontaminasi Karkas Ayam Pedaging Menggunakan Asam Asetat, Asam Sitrat dan Kombinasinya Terhadap Angka Lempeng Total Campylobacter sp.

2014 ◽  
Vol 14 (2) ◽  
pp. 96-101
Author(s):  
Zalhendra Eka Putra ◽  
Nurliana Nurliana ◽  
Razali Razali
Keyword(s):  
Acetic Acid ◽  
Citric Acid ◽  
Observation Time ◽  
Plate Count ◽  
Standard Plate Count ◽  
Total Plate Count ◽  
Standard Plate ◽  
Poultry Carcass ◽  
Treatment Observation ◽  
Banda Aceh

(Effect of poultry carcas decontamination by acetic acid, citric acid and its combination to total plate count of Campylobacter sp).ABSTRACT. This research aimed to detect the total number of Campylobacter sp. on poultry carcass after decontamination by acetic acid, citric acid and combination of both. This research was conducted in the Laboratory of Veterinary Public Health Syiah Kuala University, Banda Aceh. The research was factorial completely randomized designed. Samples of poultry carcass were obtained from the Lamnyong market, Banda Aceh. Sixty poultry carcasses were divided into three groups of treatment and one group without treatment. Observation of each treatment was five time replicated at 0, 2, 4, 6 and 8 hours after immersion for ± 30 seconds in each of the decontamination material. Observation of Campylobacter sp. was done by inoculating every sample on CM0739 selective Campylobacter Blood free selective agar base and CCDA Selective supplement SR0155E. Measurements of Total Plate Count (TPC) Campylobacter sp according to Standard Plate Count (SPC). Data was variance analyzed (ANOVA) using SPSS. The results of research showed that the growing colonies of Campylobacter sp. were indicated by white colony with surrounded by black zone. Immersion of poultry carcass with acetic acid, citric acid and combination of the both and the observation time had no influence (P0,05) to ALT Campylobacter sp. The research was concluded that carcass to Campylobacter sp. The immersion by acetic acid, citric acid and combination of both and the observation time were not reduce Campylobacter sp. in poultry carcass.  

scholarly journals 17. PENGARUH PENCELUPAN KARKAS AYAM PEDAGING DALAM LARUTAN ASAM SITRAT DAN ASAM ASETAT TERHADAP PENGHAMBATAN WAKTU PEMBUSUKAN The Immersion Effect of Broiler Carcass in Citric Acid and Acetic Acid On Spoilage Process Inhibition

2016 ◽  
Vol 8 (1) ◽  
Author(s):  
Hilmiati H
Keyword(s):  
Acetic Acid ◽  
Citric Acid ◽  
Acid Solution ◽  
Key Words ◽  
Control Group ◽  
Average Amount ◽  
Treatment Groups ◽  
Chicken Carcass ◽  
Effect Of Treatment

The purpose of this research was to determine the immersion effect of chicken carcass in 3% citric acid, 3% acetic acid, and combination of 1.5% citric acid and 1.5% acetic acid on the spoilage time. A total of 36 broiler carcasses were divided into 4 treatment groups. The observation was conducted three times on 0, 4, and 8 hours. Broiler carcass in control group (K0) was without immersion in acid solution, while broiler carcass in first groups (K1), second groups (K2), and third groups (K3) were dipped in 3 % acetic acid, 3 % citric acid, and combination of 1.5 % acetic acid + 1.5 % citric acid, respectively. The data were analyzed using two way of analysis of variances. The average amount of spoilage chicken carcass in K0 vs K1 vs K2 vs K3 vs K4 on 0, 4, and 8 hours dipping were 0.0 vs 0.0 vs 0.0 vs 0.0, 1.0 vs 0.0 vs 0.33 vs 0.67, and 1.33 vs 1.33 vs 1.0 vs 1.33. The result showed that the immersion treatment was not significantly affect the spoilage time of the chicken carcass (P0.05), however the effect of treatment was significantly different between spoilage time (P0.05). The spoilage time were significantly differences (P0.05) between 0 and 4th hour (p= 0.008), 0 and 8th hour (p= 0.000), and 4th and 8th hour (p= 0.000). In conclusion, broiler carcass immersed in 3% acetic acid, 3% citric acid and their combination could inhibit spoilage time. ____________________________________________________________________________________________________________________ Key words: chicken carcass, citric acid 3%, acetic acid 3%, spoilage time

Surface and Internalized Escherichia coli O157:H7 on Field-Grown Spinach and Lettuce Treated with Spray-Contaminated Irrigation Water

2010 ◽  
Vol 73 (6) ◽  
pp. 1023-1029 ◽  
Author(s):  
MARILYN C. ERICKSON ◽  
CATHY C. WEBB ◽  
JUAN CARLOS DIAZ-PEREZ ◽  
SHARAD C. PHATAK ◽  
JOHN J. SILVOY ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Irrigation Water ◽  
Enrichment Culture ◽  
Field Studies ◽  
Plate Count ◽  
Escherichia Coli O157 ◽  
Adaxial Side ◽  
Abaxial Side ◽  
E Coli ◽  
Contaminated Irrigation Water

Numerous field studies have revealed that irrigation water can contaminate the surface of plants; however, the occurrence of pathogen internalization is unclear. This study was conducted to determine the sites of Escherichia coli O157:H7 contamination and its survival when the bacteria were applied through spray irrigation water to either field-grown spinach or lettuce. To differentiate internalized and surface populations, leaves were treated with a surface disinfectant wash before the tissue was ground for analysis of E. coli O157:H7 by direct plate count or enrichment culture. Irrigation water containing E. coli O157:H7 at 102, 104, or 106 CFU/ml was applied to spinach 48 and 69 days after transplantation of seedlings into fields. E. coli O157:H7 was initially detected after application on the surface of plants dosed at 104 CFU/ml (4 of 20 samples) and both on the surface (17 of 20 samples) and internally (5 of 20 samples) of plants dosed at 106 CFU/ml. Seven days postspraying, all spinach leaves tested negative for surface or internal contamination. In a subsequent study, irrigation water containing E. coli O157:H7 at 108 CFU/ml was sprayed onto either the abaxial (lower) or adaxial (upper) side of leaves of field-grown lettuce under sunny or shaded conditions. E. coli O157:H7 was detectable on the leaf surface 27 days postspraying, but survival was higher on leaves sprayed on the abaxial side than on leaves sprayed on the adaxial side. Internalization of E. coli O157:H7 into lettuce leaves also occurred with greater persistence in leaves sprayed on the abaxial side (up to 14 days) than in leaves sprayed on the adaxial side (2 days).

SATP (YaaH), a succinate–acetate transporter protein in Escherichia coli

2013 ◽  
Vol 454 (3) ◽  
pp. 585-595 ◽  
Author(s):  
Joana Sá-Pessoa ◽  
Sandra Paiva ◽  
David Ribas ◽  
Inês Jesus Silva ◽  
Sandra Cristina Viegas ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Acetic Acid ◽  
Succinic Acid ◽  
Critical Role ◽  
Amino Acid Residues ◽  
E Coli ◽  
Transporter Protein ◽  
Affinity Constants ◽  
In Trans

In the present paper we describe a new carboxylic acid transporter in Escherichia coli encoded by the gene yaaH. In contrast to what had been described for other YaaH family members, the E. coli transporter is highly specific for acetic acid (a monocarboxylate) and for succinic acid (a dicarboxylate), with affinity constants at pH 6.0 of 1.24±0.13 mM for acetic acid and 1.18±0.10 mM for succinic acid. In glucose-grown cells the ΔyaaH mutant is compromised for the uptake of both labelled acetic and succinic acids. YaaH, together with ActP, described previously as an acetate transporter, affect the use of acetic acid as sole carbon and energy source. Both genes have to be deleted simultaneously to abolish acetate transport. The uptake of acetate and succinate was restored when yaaH was expressed in trans in ΔyaaH ΔactP cells. We also demonstrate the critical role of YaaH amino acid residues Leu131 and Ala164 on the enhanced ability to transport lactate. Owing to its functional role in acetate and succinate uptake we propose its assignment as SatP: the Succinate–Acetate Transporter Protein.

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