scholarly journals Parasitological and Microbiological Investigation of Meat and Offal Consumed in Istanbul

2021 ◽  
Author(s):  
Emek Dümen ◽  
Zahide Bilgin ◽  
Nadide Gizem Tarakçı ◽  
Gözde Ekici ◽  
Funda Hatice Sezgin
Keyword(s):  
Escherichia Coli ◽  
Toxoplasma Gondii ◽  
Foodborne Pathogens ◽  
Salmonella Enteritidis ◽  
Total Coliform ◽  
Effective Control ◽  
Production Chain ◽  
Microbiological Parameters ◽  
Sheep Brain ◽  
Safe Food

Abstract In this study, it was aimed to explore the presence of some important foodborne parasitological and microbiological parameters that may seriously risk the consumers’ health (total coliform, Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, Escherichia coli EHEC O157:H7, Salmonella spp., Salmonella enteritidis, Salmonella typhimurium and Toxoplasma gondii) in meat and offals that are sold in various sales points in different districts of Istanbul. For this purpose, 400 samples (100 mutton, 100 beef, 100 minced meat and 100 sheep brain) were collected and analyzed by using PCR procedures for aforementioned parameters. The data obtained, were interpreted by statistical methods and binary correlations among the parameters will be exposed. Besides, a risk alligment was formed among the sales points and the products. According to the results, Escherichia coli EHEC O157:H7 and Toxoplasma gondii were determined in any samples. However except the aforementioned parameters all the analyzed microbiological variables were exposed in different samples with different concentrations. The results were verified by real-time PCR procedures. Binary correlation analysis were applied to the positive determined microbiological parameters. The results showed that all the positive determined microbiological parameters were positively correlated with each other. The result of the study showed that applynig good hygien procedures is very important to supply qualified and safe food to the costumers is very improtant in very step of food production chain but especially in the sales points that sell ready to eat foods. Besides, it was concluded that the implementation of effective control / inspections and continious education programs which would be held by related government agencies would be very effective for decreasing the incidence of the foodborne pathogens.

Screening of Commercial and Pecan Shell–Extracted Liquid Smoke Agents as Natural Antimicrobials against Foodborne Pathogens

2012 ◽  
Vol 75 (6) ◽  
pp. 1148-1152 ◽  
Author(s):  
ELLEN J. VAN LOO ◽  
D. BABU ◽  
PHILIP G. CRANDALL ◽  
STEVEN C. RICKE
Keyword(s):  
Escherichia Coli ◽  
Foodborne Pathogens ◽  
Salmonella Enteritidis ◽  
Antioxidant Properties ◽  
Inhibitory Effects ◽  
Natural Antimicrobials ◽  
E Coli ◽  
Liquid Smoke ◽  
Water Based ◽  
Smoke Sample

Liquid smoke extracts have traditionally been used as flavoring agents, are known to possess antioxidant properties, and serve as natural alternatives to conventional antimicrobials. The antimicrobial efficacies of commercial liquid smoke samples may vary depending on their source and composition and the methods used to extract and concentrate the smoke. We investigated the MICs of eight commercial liquid smoke samples against Salmonella Enteritidis, Staphylococcus aureus, and Escherichia coli. The commercial liquid smoke samples purchased were supplied by the manufacturer as water-based or concentrated extracts of smoke from different wood sources. The MICs of the commercial smokes to inhibit the growth of foodborne pathogens ranged from 0.5 to 6.0% for E. coli, 0.5 to 8.0% for Salmonella, and 0.38 to 6% for S. aureus. The MIC for each liquid smoke sample was similar in its effect on both E. coli and Salmonella. Solvent-extracted antimicrobials prepared using pecan shells displayed significant differences between their inhibitory concentrations depending on the type of solvent used for extraction. The results indicated that the liquid smoke samples tested in this study could serve as effective natural antimicrobials and that their inhibitory effects depended more on the solvents used for extraction than the wood source.

scholarly journals Pork safety – challenges and opportunities

2021 ◽  
Vol 854 (1) ◽  
pp. 012043
Author(s):  
Nedjeljko Karabasil ◽  
Tamara Boskovic ◽  
Dragan Vasilev ◽  
Nikola Betic ◽  
Mirjana Dimitrijevic
Keyword(s):  
Food Safety ◽  
Toxoplasma Gondii ◽  
Yersinia Enterocolitica ◽  
Meat Inspection ◽  
Production Chain ◽  
Pork Production ◽  
Pork Products ◽  
Meat Safety ◽  
Challenges And Opportunities ◽  
Safe Food

Abstract As pork and pork products represent an important part of the diet, the issue of pork safety and quality has become more prominent. Food safety concerns are shaping consumers’ attitudes toward safe food. The farm and meat sectors aim at producing healthy animals in a protected environment, which is a key point for food/meat safety. The most common biological hazards in the pork production chain are Salmonella spp., Yersinia enterocolitica, Trichinella spp. and Toxoplasma gondii. These hazards are not detectable by conventional meat inspection, and measures rely on prevention or reduction of contamination along the production chain.

Synergistic Effect of High Temperature and High pH on the Destruction of Salmonella enteritidis and Escherichia co1i O157:H7

1996 ◽  
Vol 59 (10) ◽  
pp. 1023-1030 ◽  
Author(s):  
YEOW-LIM TEO ◽  
TIMOTHY J. RAYNOR ◽  
KAMESWAR R. ELLAJOSYULA ◽  
STEPHEN J. KNABEL
Keyword(s):  
Escherichia Coli ◽  
High Temperature ◽  
Synergistic Effect ◽  
Foodborne Pathogens ◽  
Salmonella Enteritidis ◽  
Synergistic Interaction ◽  
Escherichia Coli O157 ◽  
Gram Negative ◽  
High Ph ◽  
E Coli

This study was undertaken to determine if high temperature and high pH interact synergistically to enhance the rate of destruction of two important gram-negative foodborne pathogens, Escherichia coli O157:H7 and Salmonella enteritidis. The rates of destruction in NaHCO3-NaOH buffers at pH 7.0, 10.0, and 11.0 were determined at 35, 40, 45, 50, 55, 60, and 65°C. Use of an improved heating protocol eliminated a “tailing effect” at longer exposure times. The present study demonstrated that the combination of high pH and high temperature resulted in a highly significant synergistic interaction (P > F = 0.0001), which caused rapid death of both E. coli O157:H7 and S. enteritidis. This “alka-therm” technology might be used commercially to destroy gram-negative foodborne pathogens on various raw agricultural commodities.

Factors Affecting Compost Tea as a Potential Source of Escherichia coli and Salmonella on Fresh Produce†

2007 ◽  
Vol 70 (4) ◽  
pp. 828-834 ◽  
Author(s):  
D. T. INGRAM ◽  
P. D. MILLNER
Keyword(s):  
Escherichia Coli ◽  
Foodborne Pathogens ◽  
Salmonella Enteritidis ◽  
Fresh Produce ◽  
Fecal Coliforms ◽  
Compost Tea ◽  
Human Pathogens ◽  
Growth And Survival ◽  
E Coli ◽  
Nutrient Supplements

Compost tea (CT) is an unheated on-farm infusion of compost used as a spray or soil drench to promote plant growth and control foliar and root diseases. Because food safety involves all aspects from farm to fork, CT should meet basic microbiological criteria for water quality. This report describes the effects of two CT production processes, aerated and nonaerated, on growth and survival of foodborne pathogens and fecal coliforms. Seven commercially available nutrients used to supplement CT were tested individually and in combination for their effects on the growth of Escherichia coli and Salmonella. Compost containing 101 to 103 CFU/g initial concentrations of E. coli O157:H7 and Salmonella Enteritidis were used to assess growth and survival responses to aerated CT (36-h preparations) and nonaerated CT (8.5-day preparations). Pathogen and fecal coliform populations were undetectable by 8.5 days in nonaerated CT without nutrient supplements. E. coli O157:H7 decreased to below detection levels in aerated CT at 36 h without the use of supplements. In contrast, the addition of commercially formulated mixtures or combinations of nutrient supplements resulted in growth of E. coli O157: H7, Salmonella, and fecal coliforms by 1 to 4 log CFU/g in both aerated and nonaerated CT. When nutrient supplements were added, aerated CT sustained higher concentrations of E. coli O157:H7, Salmonella, and fecal coliforms than did nonaerated CT. Thus, addition of supplements supports growth of human pathogens from very low initial concentrations in both aerated and nonaerated CT and should be avoided when CT is used on fresh produce.

Coliforms and Prevalence of Escherichia coli and Foodborne Pathogens on Minimally Processed Spinach in Two Packing Plants

2008 ◽  
Vol 71 (12) ◽  
pp. 2398-2403 ◽  
Author(s):  
SANJA ILIC ◽  
JOSEPH ODOMERU ◽  
JEFFREY T. LeJEUNE
Keyword(s):  
Escherichia Coli ◽  
Standard Deviation ◽  
Foodborne Pathogens ◽  
The United States ◽  
Total Coliform ◽  
Minimally Processed ◽  
Minimal Processing ◽  
E Coli ◽  
Fresh Vegetables ◽  
Shigella Spp

Minimally processed spinach has been recently associated with outbreaks of foodborne illnesses. This study investigated the effect of commercial minimal processing of spinach on the coliform and Escherichia coli counts and the prevalence of E. coli O157:H7, Salmonella, Shigella spp., and Listeria monocytogenes on two types of spinach before and after minimal processing. A total of 1,356 spinach samples (baby spinach, n = 574; savoy spinach, n = 782) were collected daily in two processing plants over a period of 14 months. Raw spinach originated from nine farms in the United States and three farms in Canada. Overall, the proportion of samples positive for coliforms increased from 53% before minimal processing to 79% after minimal processing (P < 0.001). Average total coliform counts also increased significantly after processing, especially in baby spinach (mean ± standard deviation, 1.16 ± 0.14 log CFU/g to 2.37 ± 0.08 log CFU/g following processing; P < 0.001). E. coli was isolated from 8.9% of the samples (mean ± standard deviation, 1.81 ± 0.14 log CFU/g), and no difference in prevalence or CFU counts after processing (P < 0.1) was observed. E. coli O157:H7 and Shigella spp. were not isolated from any of the samples. Salmonella and L. monocytogenes were isolated from 0.4 and 0.7% of samples, respectively. Results demonstrate that commercial minimal processing of spinach based on monitored chlorine washing and drying may not decrease microbial load on spinach leaves as expected. Further research is needed to identify the most appropriate measures to control food safety risk under commercial minimal processing of fresh vegetables.

Prevalence of Salmonella enterica and the Hygienic Indicator Escherichia coli in Raw Meat at Markets in Ouagadougou, Burkina Faso

2011 ◽  
Vol 74 (9) ◽  
pp. 1547-1551 ◽  
Author(s):  
ASSÈTA KAGAMBÈGA ◽  
KAISA HAUKKA ◽  
ANJA SIITONEN ◽  
ALFRED S. TRAORÉ ◽  
NICOLAS BARRO
Keyword(s):  
Escherichia Coli ◽  
Burkina Faso ◽  
Foodborne Pathogens ◽  
Salmonella Enterica ◽  
Antimicrobial Drugs ◽  
Hygiene Practices ◽  
Retail Meat ◽  
Handling Practices ◽  
Safe Food ◽  
Food Handling Practices

This study investigated the hygienic status and prevalence of Salmonella and Escherichia coli in retail meat sold at open markets in Ouagadougou, Burkina Faso. A total of 150 samples of beef meat (n =45), beef intestine (n =45), mutton (n =30), and chicken (n = 30) were collected from four local markets for investigation. The prevalence of Salmonella enterica subsp. enterica was 9.3%, and six serotypes, all previously unreported in Burkina Faso, were identified: Derby, Tilene, Hato, Bredeney, Agona, and Senftenberg. Most of the Salmonella isolates were sensitive to the 12 antimicrobial drugs tested. The prevalence of E. coli was 100% in all the meat types. An assessment of hygiene practices for the production, transportation, display, and vending of the meat revealed unhygienic conditions. Meat sellers had a low education level and poor knowledge of foodborne pathogens and their transmission routes. The findings showed that foodstuff handlers were in dire need of education about safe food handling practices.

scholarly journals Escherichia coli and Salmonella Enteritidis dual-species biofilms: interspecies interactions and antibiofilm efficacy of phages

2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Catarina Milho ◽  
Maria Daniela Silva ◽  
Diana Alves ◽  
Hugo Oliveira ◽  
Clara Sousa ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Foodborne Pathogens ◽  
Salmonella Enteritidis ◽  
Spatial Organization ◽  
Growth Parameters ◽  
Single Species ◽  
Matrix Composition ◽  
Interspecies Interactions ◽  
Host Interactions ◽  
Phage Growth

AbstractEscherichia coli and Salmonella Enteritidis are foodborne pathogens forming challenging biofilms that contribute to their virulence, antimicrobial resistance, and survival on surfaces. Interspecies interactions occur between species in mixed biofilms promoting different outcomes to each species. Here we describe the interactions between E. coli and S. Enteritidis strains, and their control using specific phages. Single-species biofilms presented more cells compared to dual-species biofilms. The spatial organization of strains, observed by confocal microscopy, revealed similar arrangements in both single- and dual-species biofilms. The EPS matrix composition, assessed by Fourier-transform infrared spectroscopy, disclosed that the spectra extracted from the different dual-species biofilms can either be a combination of both species EPS matrix components or that the EPS matrix of one species predominates. Phages damaged more the single-species biofilms than the mixed biofilms, showing also that the killing efficacy was greatly dependent on the phage growth characteristics, bacterial growth parameters, and bacterial spatial distribution in biofilms. This combination of methodologies provides new knowledge of species-species and phage-host interactions in biofilms of these two major foodborne pathogens.

Characterization of Bacteriophages Targeting Non-O157 Shiga Toxigenic Escherichia coli

2018 ◽  
Vol 81 (5) ◽  
pp. 785-794 ◽  
Author(s):  
PUSHPINDER KAUR LITT ◽  
JOYJIT SAHA ◽  
DIVYA JARONI
Keyword(s):  
Escherichia Coli ◽  
Latent Period ◽  
Foodborne Pathogens ◽  
Food Industry ◽  
Control Strategies ◽  
Burst Size ◽  
Effective Control ◽  
Attractive Alternative ◽  
C Storage

ABSTRACT Non-O157 Shiga toxigenic Escherichia coli (STEC) are an important group of foodborne pathogens, implicated in several outbreaks and recalls in the past 2 decades. It is therefore crucial to devise effective control strategies against these pathogens. Bacteriophages present an attractive alternative to conventional pathogen control methods in the food industry. Bacteriophages, targeting non-O157 STEC (O26, O45, O103, O111, O121, O145), were isolated from beef cattle operations in Oklahoma. Their host range and lytic ability were determined against several (n = 21) non-O157 STEC isolates, by using the spot-on-lawn assay. Isolated phages were purified, and their morphology was determined under a transmission electron microscope. Infection kinetics of selected phages (n = 19), particularly adsorption rate, rise period, latent period, and burst size, were determined. Phages were also evaluated for stability at a wide pH range (1 to 11) and temperature range (−80 to 90°C). In total, 45 phages were isolated and classified into Myoviridae, Siphoviridae, or Tectiviridae. The phages had a latent period between 8 and 37 min, a rise period between 19 and 40 min, and a large burst size (12 to 794 virions per infected cell), indicating high lytic activity. Tested phages were stable at pH 5 to 9 for 24 h, whereas a decrease in phage titer was observed at pHs 1, 2, and 11. Phages were stable at 40 and 60°C, except for O103-specific phages. At 70°C, all the phages lost viability after 20 min, except three phages targeting O26 and O121 and one phage targeting O45 and O111 STEC, which remained viable for 60 min. All the phages lost activity after 10 min at 90°C, except one each of O26 and O121 STEC–infecting phages that remained viable for 60 min. Phages remained stable for 90 days under refrigerated (4°C) and frozen (−20 and −80°C) storage. Characterization of phages, targeting diverse non-O157 STEC serotypes, could help in the development of effective biocontrol strategies for this group of pathogens in the food industry.

scholarly journals Efficacy assessment of various natural and organic antimicrobials against Escherichia coli O157:H7, Salmonella enteritidis and Listeria monocytogenes

2020 ◽  
Vol 44 (1) ◽  
Author(s):  
Dina H. Amin ◽  
Assem Abolmaaty
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Foodborne Pathogens ◽  
Salmonella Enteritidis ◽  
Bactericidal Effect ◽  
Antimicrobial Activities ◽  
Bacterial Strains ◽  
Low Concentrations ◽  
Potential Applications ◽  
Efficacy Assessment

Abstract Background Foodborne illness is a public health alarm with a deleterious effect on human health and the economy all over the world. Searching for possible solutions to beat foodborne pathogens is still a demanding concern. The scope of this study is to evaluate the antimicrobial activity of some natural and organic compounds against important pathogens including Escherichia coli O157:H7 C9490, Listeria monocytogenes Lm2 Scott A 4b, and Salmonella enteritidis 8-9-99. Results The bactericidal effect of eight compounds and their concentrations were evaluated by the tube dilution assay against the tested bacterial strains. Thymol was found to be superior to all tested compounds. Antimicrobial activities found to be highly influenced by varying pH values. Low pH 4.5 found to report higher inhibition when compared with pH 7.1. For instance, minimum inhibitory concentration (MIC) occurred at pH 7.1 with 25 ppm of thymol against Escherichia coli O157:H7 and Salmonella enteritidis, while 200 ppm against Listeria monocytogenes. However, MIC occurred at pH 4.5 with 25 ppm of thymol against all tested bacterial strains. Conclusions Thymol is the most active antimicrobial recorded in our study at low concentrations. Our results indicated thymol, benzoic acid, sodium benzoate, salicylic acid, 3-t-butyl-4-Hydroxyanisole, and acetylsalicylic acid have promising potential applications in controlling tested foodborne pathogens.

scholarly journals Phytosynthesis of selenium nanoparticles using the costus extract for bactericidal application against foodborne pathogens

2020 ◽  
Vol 9 (1) ◽  
pp. 477-487 ◽  
Author(s):  
Mohammed S. Al-Saggaf ◽  
Ahmed A. Tayel ◽  
Madeha O. I. Ghobashy ◽  
Maeidh A. Alotaibi ◽  
Mousa A. Alghuthaymi ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Foodborne Pathogens ◽  
Bacterial Pathogens ◽  
Reducing Power ◽  
Effective Control ◽  
Root Extract ◽  
Bacterial Cells ◽  
Transmission Microscopy ◽  
Mean Diameter ◽  
Complete Lysis

AbstractSelenium (Se) as a bioactive micronutrient could be augmented via transforming into nanoparticles (NPs), especially using biogenic protocols, for usage as an antimicrobial element. The reducing power of costus (Saussurea costus) root extract (SCE) was employed for phytosynthesis of Se-NPs through a simple and rapid protocol that included stirred mixing of 10 mM Na2SeO3 with 1.0% SCE solution for 4 h. The phytosynthesized SCE/Se-NP composite was obtained with a mean diameter of 6.13 nm and a zeta potential of −42.8 mV. Infrared analyses revealed the involvement of many SCE phytogroups in Se-NP synthesis, whereas transmission microscopy displayed well distribution and spherical shapes of the phytosynthesized NPs. The antibacterial assessments against foodborne pathogens (Escherichia coli, Salmonella typhimurium and Staphylococcus aureus) revealed the superior powers of SCE/Se-NPs and the elevated potentialities of SCE and Se-NPs for inhibition of bacterial pathogens. The scanning micrographs indicated that SCE/Se-NPs were attached to bacterial cells and led to their complete lysis/explosion with exposure prolongation. The SCE/Se-NP composites are recommended for the effective control of foodborne bacterial pathogens, applying a simple and eco-friendly phytosynthesis protocol.

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