GROWTH AND SURVIVAL OF AEROMONAS HYDROPHILA IN COOKING BUTTER AT DIFFERENT STORAGE TEMPERATURES

Scanning electron microscopy observation was used to investigate the ability of Aeromonas hydrophila to attach to various water distribution pipe surfaces, such as stainless Steel, copper, and polybutylene, after different contact times at ambient and storage temperatures. Surface energy value of each surface was estimated by contact angle measurements using water, α-bromonaphthalene, and dimethyl sulfoxide. Our results indicated that Aeromonas cells could easily attach to all surface types after exposures as short as 1 or 4 h at both temperatures (4 and 20°C). Polybutylene, a low-energy surface (41.2 mJ-m−2), followed by stainless Steel (65.7 mJ-m−2), was most colonized by Aeromonas cells, whereas few cells were observed on copper, which has a surface energy of 45.8 mJ-m−2. Extracellular materials could also be observed on polybutylene surfaces, especially after 1 and 4 h of exposure at the refrigeration temperature.

Download Full-text

Behavior of Aeromonas hydrophila in Bottled Mineral Waters

Journal of Food Protection ◽

10.4315/0362-028x-64.11.1836 ◽

2001 ◽

Vol 64 (11) ◽

pp. 1836-1840 ◽

Cited By ~ 7

Author(s):

LUCIANA CROCI ◽

SIMONA DI PASQUALE ◽

LOREDANA COZZI ◽

LAURA TOTI

Keyword(s):

Aeromonas Hydrophila ◽

Mineral Water ◽

Mineral Content ◽

Mineral Waters ◽

Natural Mineral ◽

Growth And Survival ◽

Pet Bottles ◽

Different Temperatures ◽

Different Levels ◽

Bottled Mineral Water

The growth and survival of Aeromonas hydrophila in three types of natural mineral waters were investigated. Mineral waters with different levels of mineral content (low, medium, and high) were experimentally contaminated with A. hydrophila, stored at different temperatures (10°C and 20°C), and analyzed at intervals over a 60-day period. Water samples that were not experimentally contaminated were investigated for indigenous A. hydrophila. The results confirmed that A. hydrophila may occur naturally in mineral waters and showed that the level of mineral content, temperature, length of storage, and, in some cases, the type of container used may favor the growth of A. hydrophila. The greatest proliferation was observed in water with a low mineral content stored in PET bottles at 10°C, in which A. hydrophila peaked at day 28 (4.47 ± 0.01 log CFU/100 ml). At 20°C, the same load was observed at day 60. The presence of high densities of A. hydrophila in bottled mineral water can constitute a risk for some groups of consumers, such as elderly and immunocompromised persons.

Download Full-text

Growth and Survival of Foodborne Pathogens in Beer

Journal of Food Protection ◽

10.4315/0362-028x.jfp-10-546 ◽

2011 ◽

Vol 74 (10) ◽

pp. 1670-1675 ◽

Cited By ~ 14

Author(s):

GARRY MENZ ◽

PETER ALDRED ◽

FRANK VRIESEKOOP

Keyword(s):

Salmonella Typhimurium ◽

Foodborne Pathogens ◽

Storage Temperature ◽

Escherichia Coli O157 ◽

Gram Negative ◽

Growth And Survival ◽

E Coli ◽

And Storage ◽

And Staphylococcus Aureus ◽

Storage Temperatures

This work aimed to assess the growth and survival of four foodborne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, and Staphylococcus aureus) in beer. The effects of ethanol, pH, and storage temperature were investigated for the gram-negative pathogens (E. coli O157:H7 and Salmonella Typhimurium), whereas the presence of hops ensured that the gram-positive pathogens (L. monocytogenes and S. aureus) were rapidly inactivated in alcohol-free beer. The pathogens E. coli O157:H7 and Salmonella Typhimurium could not grow in the mid-strength or full-strength beers, although they could survive for more than 30 days in the mid-strength beer when held at 4°C. These pathogens grew rapidly in the alcohol-free beer; however, growth was prevented when the pH of the alcohol-free beer was lowered from the “as received” value of 4.3 to 4.0. Pathogen survival in all beers was prolonged at lowered storage temperatures.

Download Full-text

Effects of different moisture and temperature levels on Salmonella survival in poultry fat

Translational Animal Science ◽

10.1093/tas/txz090 ◽

2019 ◽

Vol 3 (4) ◽

pp. 1369-1374

Author(s):

Valentina Trinetta ◽

Austin McDaniel ◽

Gabriela Magossi ◽

Umut Yucel ◽

Cassandra Jones

Keyword(s):

Salmonella Spp ◽

Inoculum Level ◽

Residual Moisture ◽

Growth And Survival ◽

Poultry Fat ◽

Low Levels ◽

Temperature Levels ◽

And Storage ◽

Salmonella Survival ◽

Storage Temperatures

Abstract Fat products have been historically thought to have too low water activity to harbor pathogens. However, it has been recently reported that high moisture levels in fats may lead to Salmonella presence and growth. Limited research on strategies to eliminate pathogens in these environments is available, and the mechanisms contributing to microbial presence and growth are not yet well understood. The purpose of this research was to evaluate the effects of moisture levels and storage temperatures on the growth and survival of Salmonella in poultry fat. Samples were stored for 7 d at 48°C or 76°C and remaining Salmonella was evaluated. When poultry fat was challenged with a wet high inoculum, more than a 4 log CFU/mL difference in Salmonella population was observed with 1% and 3% moisture levels at 48°C after 5 d (P < 0.05). No differences between moisture levels (P > 0.05) were observed when samples were tested with a wet low inoculum. Counts below detectable limits were observed after 24 h in samples challenged at 76°C, regardless of inoculum level. When poultry fat was stored at 48°C and inoculated with low levels of Salmonella spp., bacterial growth was influenced only by time (P < 0.05) and not affected (P > 0.05) by moisture level. However, when poultry fat was stored at 48°C and inoculated with high levels of Salmonella spp., bacterial decrease was easier (P < 0.05) in samples containing greater moisture. This research suggests that residual moisture in containers during transportation of poultry fat largely does not affect Salmonella spp. growth.

Download Full-text

Growth and Survival of Listeria monocytogenes and Salmonella on Whole and Sliced Cucumbers

Journal of Food Protection ◽

10.4315/0362-028x.jfp-18-341 ◽

2019 ◽

Vol 82 (2) ◽

pp. 301-309 ◽

Cited By ~ 1

Author(s):

CAMERON A. BARDSLEY ◽

LAURA N. TRUITT ◽

RACHEL C. PFUNTNER ◽

MICHELLE D. DANYLUK ◽

STEVEN L. RIDEOUT ◽

...

Keyword(s):

United States ◽

Listeria Monocytogenes ◽

The United States ◽

Additional Time ◽

Growth And Survival ◽

Selective Media ◽

Ambient Temperatures ◽

Time Points ◽

Contamination Events ◽

Storage Temperatures

ABSTRACT Cucumbers were associated with four multistate outbreaks of Salmonella in the United States between 2013 and 2016. This study evaluated the fate of Listeria monocytogenes and Salmonella on whole and sliced cucumbers at various storage temperatures. Cucumbers were inoculated with five-strain cocktails of L. monocytogenes or Salmonella, air dried, and stored at 23 ± 2, 4 ± 2, and −18 ± 2°C. Whole and sliced cucumber samples were enumerated on nonselective and selective media at 0, 0.21, 1, 2, 3, and 4 days (23 ± 2°C); 0, 1, 2, 3, 7, 14, and 21 days (4 ± 2°C); and 0, 7, 28, 60, 90, and 120 days (−18 ± 2°C). For Salmonella, additional time points were added at 8 and 17 h (23 ± 2°C) and at 17 h (4 ± 2°C). Population levels were calculated for whole (CFU per cucumber) and sliced (CFU per gram) cucumbers. Both pathogens grew on whole and sliced cucumbers held at ambient temperatures. At 23 ± 2°C, L. monocytogenes and Salmonella populations significantly increased on whole (2.3 and 3.4 log CFU per cucumber, respectively) and sliced (1.7 and 3.2 log CFU/g, respectively) cucumbers within 1 day. Salmonella populations significantly increased on whole and sliced cucumbers after only 5 h (2.1 log CFU per cucumber and 1.5 log CFU/g, respectively), whereas L. monocytogenes populations were not significantly different on whole and sliced cucumbers at 5 h. L. monocytogenes and Salmonella populations survived up to 21 days on refrigerated whole and sliced cucumbers. At 4 ± 2°C, L. monocytogenes populations significantly increased on whole (2.8 log CFU per cucumber) and sliced (2.9 log CFU/g) cucumbers, whereas Salmonella populations significantly decreased on whole (0.6 log CFU per cucumber) and sliced (1.3 log CFU/g) cucumbers over 21 days. Both pathogens survived on frozen whole and sliced cucumbers for at least 120 days. The ability of L. monocytogenes and Salmonella to grow on whole and sliced cucumbers in short amounts of time at ambient temperatures, and to survive on whole and sliced cucumbers past the recommended shelf life at refrigeration temperatures, highlights the need to reduce the likelihood of contamination events throughout the cucumber supply chain.

Download Full-text

Protection of Thiophenone in Catfish (Clarias sp.) Larvae When Challenged with Aeromonas hydrophila

Advances in Tropical Biodiversity and Environmental Sciences ◽

10.24843/atbes.2021.v05.i01.p04 ◽

2021 ◽

Vol 5 (1) ◽

pp. 23

Author(s):

Ana Indriyanti ◽

Pande Gde Sasmita Julyantoro ◽

Ni Putu Putri Wijayanti

Keyword(s):

Water Quality ◽

Survival Rate ◽

Quorum Sensing ◽

Aeromonas Hydrophila ◽

Oxygen Supply ◽

Culture Period ◽

Control Treatment ◽

Absolute Weight ◽

Growth And Survival ◽

Quorum Sensing Inhibitor

This research aimed to determine the ability of quorum sensing inhibitor compound thiophenone to protect catfish (Clarias sp.) larvae when challenged with the pathogenic Aeromonas hydrophila. This research was conducted at Fisheries Laboratory, Faculty of Marine Science and Fisheries, Udayana University, from December 2019 to January 2020. The experiment was setting up with four treatments and three replications for each treatment. 10 larvae of catfish were maintained in aquarium 15 cm × 15 cm × 20 cm filled with 1 liter of freshwater and used aeration for oxygen supply. The treatments were treatment A (control), treatment B (addition of A. hydrophila 106 cfu/ml), treatment C (addition of thiophenone 10 µM), and treatment D (addition of A. hydrophila 106 cfu/ml and thiophenone 10 µM). The results showed that the addition of thiophenone 10 µM increased the survival of catfish larvae up to 73% when challenged with A. hydrophila. That was significantly difference (P<0,05) compare to treatment B with survival rate of 43% within 3 days of culture period. Although it was not statistically different (P>0,05), the highest absolute weight and length were found in treatment A of 0,47 g and 0,50 cm, respectively, while the lowest absolute weight and length were found in treatment B about 0,23 g and 0,17 cm, respectively. The water quality such as temperature, pH and DO were still within the range that supported the growth and survival of catfish larvae during this study.

Download Full-text

Growth and survival of Aeromonas hydrophila in rice pudding (milk rice) during its storage at 4°C and 12°C

Food Microbiology ◽

10.1016/s0740-0020(03)00022-4 ◽

2003 ◽

Vol 20 (4) ◽

pp. 385-390 ◽

Cited By ~ 7

Author(s):

D.K Papageorgiou ◽

D.S Melas ◽

A Abrahim ◽

K Koutsoumanis

Keyword(s):

Aeromonas Hydrophila ◽

Growth And Survival

Download Full-text