scholarly journals Studi Aspek Mikrobiologis Dan Kimiawi Minuman Jamu Gendong Kunyit Asam Di Jimbaran dan Kedonganan, Bali

2021 ◽  
Vol 10 (1) ◽  
pp. 97
Author(s):  
Thanastasya Yolanda ◽  
Luh Putu Trisna Darmayanti ◽  
Agus Selamet Duniaji
Keyword(s):  
Escherichia Coli ◽  
Food Safety ◽  
Vitamin C ◽  
Survey Method ◽  
Total Acid ◽  
Total Vitamin ◽  
E Coli ◽  
Two Samples ◽  
Microbiological Aspect ◽  
Medicinal Properties

“Jamu Gendong Kunyit Asam (Tamarind Turmeric Sour Herbs)” is a typical Indonesian drink that is quite famous which is one of the legacies of the Indonesian nation’s ancestors who have medicinal properties in maintaining health and for healing a disease. This study aims to determine aspects of chemistry and microbiology as well as food safety of Tamarind Turmeric Sour Herbs in Jimbaran and Kedonganan, Bali by using survey method and research. The observed variabels include total microbial, coliforms, Escherichia coli, pH, total acid, total vitamin C. The results of microbiological aspect test in this study showed that two samples of Jamu Gendong Kunyit Asam (Tamarind Turmeric Sour Herbs) at Jimbaran and Kedonganan,Bali does not meet the requirements according to SNI 7388:2009 namely samples B and E with indigo in sample B that is 30 x 10-1 and sample E which is 1 x 10-1. The result of chemistry aspect are if the increase in total vitamin C will effect the increase in total acid and pH will be more acid. Besaide that, E. coli bacteria can grow at a pH of 5-7 and the compound content of the tamarind fruit is also antibacterial so that most of Jamu Gendong Kunyit Asam (Tamarind Turmeric Sour Herbs) at Jimbaran and Kedonganan are not contaminated with E.coli.

scholarly journals Prevalence and Characterization of Extended-Spectrum β-Lactamase-Producing Antibiotic-Resistant Escherichia coli and Klebsiella pneumoniae in Ready-to-Eat Street Foods

Antibiotics ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 850
Author(s):  
Shobha Giri ◽  
Vaishnavi Kudva ◽  
Kalidas Shetty ◽  
Veena Shetty
Keyword(s):  
Escherichia Coli ◽  
Food Safety ◽  
Klebsiella Pneumoniae ◽  
Rural Areas ◽  
Significant Risk ◽  
Microbiological Quality ◽  
Resistant Bacteria ◽  
Antibiotic Resistant ◽  
E Coli ◽  
Extended Spectrum

As the global urban populations increase with rapid migration from rural areas, ready-to-eat (RTE) street foods are posing food safety challenges where street foods are prepared with less structured food safety guidelines in small and roadside outlets. The increased presence of extended-spectrum-β-lactamase (ESBL) producing bacteria in street foods is a significant risk for human health because of its epidemiological significance. Escherichia coli and Klebsiella pneumoniae have become important and dangerous foodborne pathogens globally for their relevance to antibiotic resistance. The present study was undertaken to evaluate the potential burden of antibiotic-resistant E. coli and K. pneumoniae contaminating RTE street foods and to assess the microbiological quality of foods in a typical emerging and growing urban suburb of India where RTE street foods are rapidly establishing with public health implications. A total of 100 RTE food samples were collected of which, 22.88% were E. coli and 27.12% K. pneumoniae. The prevalence of ESBL-producing E. coli and K. pneumoniae was 25.42%, isolated mostly from chutneys, salads, paani puri, and chicken. Antimicrobial resistance was observed towards cefepime (72.9%), imipenem (55.9%), cefotaxime (52.5%), and meropenem (16.9%) with 86.44% of the isolates with MAR index above 0.22. Among β-lactamase encoding genes, blaTEM (40.68%) was the most prevalent followed by blaCTX (32.20%) and blaSHV (10.17%). blaNDM gene was detected in 20.34% of the isolates. This study indicated that contaminated RTE street foods present health risks to consumers and there is a high potential of transferring multi-drug-resistant bacteria from foods to humans and from person to person as pathogens or as commensal residents of the human gut leading to challenges for subsequent therapeutic treatments.

Introduction to the Food Safety Concerns of Verotoxin-Producing Escherichia coli

2003 ◽  
Vol 228 (4) ◽  
pp. 331-332 ◽  
Author(s):  
Hussein S. Hussein ◽  
Stanley T. Omaye
Keyword(s):  
Escherichia Coli ◽  
Food Safety ◽  
Safety Concern ◽  
Critical Evaluation ◽  
The United States ◽  
Global Perspective ◽  
E Coli ◽  
The Past ◽  
Food Borne Pathogens ◽  
Food Borne

Verotoxin-producing Escherichia coli (VTEC) have emerged in the past two decades as food-borne pathogens that can cause major outbreaks of human illnesses worldwide. The number of outbreaks has increased in recent years due to changes in food production and processing systems, eating habits, microbial adaptation, and methods of VTEC transmission. The human illnesses range from mild diarrhea to hemolytic uremic syndrome (HUS) that can lead to death. The VTEC outbreaks have been attributed to O157:H7 and non-O157:H7 serotypes of E. coli. These E. coli serotypes include motile (e.g., O26:H11 and O104:H21) and nonmotile (e.g., O111:H–,0145:H–, and O157:H–) strains. In the United States, E. coli O157:H7 has been the major cause of VTEC outbreaks. Worldwide, however, non-O157:H7 VTEC (e.g., members of the 026, O103, O111, O118, O145, and O166 serogroups) have caused approximately 30% of the HUS cases in the past decade. Because large numbers of the VTEC outbreaks have been attributed to consumption of ruminant products (e.g., ground beef), cattle and sheep are considered reservoirs of these food-borne pathogens. Because of the food safety concern of VTEC, a global perspective on this problem is addressed (Exp Biol Med Vol. 228, No. 4). The first objective was to evaluate the known non-O157:H7 VTEC strains and the limitations associated with their detection and characterization. The second objective was to identify the VTEC serotypes associated with outbreaks of human illnesses and to provide critical evaluation of their virulence. The third objective was to determine the rumen effect on survival of E. coli O157:H7 as a VTEC model. The fourth objective was to explore the role of intimins in promoting attaching and effacing lesions in humans. Finally, the ability of VTEC to cause persistent infections in cattle was evaluated.

scholarly journals Induction of Viable but Nonculturable Escherichia coli O157:H7 in the Phyllosphere of Lettuce: a Food Safety Risk Factor

2011 ◽  
Vol 77 (23) ◽  
pp. 8295-8302 ◽  
Author(s):  
Laura-Dorina Dinu ◽  
Susan Bach
Keyword(s):  
Escherichia Coli ◽  
Food Safety ◽  
Low Temperature ◽  
Cell Density ◽  
Prolonged Storage ◽  
Potential Hazard ◽  
Vbnc State ◽  
Viable But Nonculturable ◽  
Content Type ◽  
E Coli

ABSTRACTEscherichia coliO157:H7 continues to be an important human pathogen and has been increasingly linked to food-borne illness associated with fresh produce, particularly leafy greens. The aim of this work was to investigate the fate ofE. coliO157:H7 on the phyllosphere of lettuce under low temperature and to evaluate the potential hazard of viable but nonculturable (VBNC) cells induced under such stressful conditions. First, we studied the survival of six bacterial strains following prolonged storage in water at low temperature (4°C) and selected two strains with different nonculturable responses for the construction ofE. coliO157:H7 Tn7gfptransformants in order to quantitatively assess the occurrence of human pathogens on the plant surface. Under a suboptimal growth temperature (16°C), bothE. coliO157:H7 strains maintained culturability on lettuce leaves, but under more stressful conditions (8°C), the bacterial populations evolved toward the VBNC state. The strain-dependent nonculturable response was more evident in the experiments with different inoculum doses (109and 106E. coliO157:H7 bacteria per g of leaf) when strain BRMSID 188 lost culturability after 15 days and strain ATCC 43895 lost culturability within 7 days, regardless of the inoculum dose. However, the number of cells entering the VBNC state in high-cell-density inoculum (approximately 55%) was lower than in low-cell-density inoculum (approximately 70%). We recorded the presence of verotoxin for 3 days in samples that contained a VBNC population of 4 to 5 log10cells but did not detect culturable cells. These findings indicate thatE. coliO157:H7 VBNC cells are induced on lettuce plants, and this may have implications regarding food safety.

Season and Species: Two Possible Hurdles for Reducing the Food Safety Risk of Escherichia coli O157 Contamination of Leafy Vegetables

2019 ◽  
Vol 82 (2) ◽  
pp. 247-255 ◽  
Author(s):  
KARIN SÖDERQVIST ◽  
ANNA KARIN ROSBERG ◽  
SOFIA BOQVIST ◽  
BEATRIX ALSANIUS ◽  
LARS MOGREN ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Food Safety ◽  
Shelf Life ◽  
Spinacia Oleracea ◽  
Growing Season ◽  
Leafy Vegetables ◽  
Production Chain ◽  
Safety Risk ◽  
E Coli ◽  
Food Safety Risk

ABSTRACT The food safety risk of Shiga toxin–producing Escherichia coli (STEC) infection per serving of leafy vegetables was investigated using a quantitative microbial risk assessment (QMRA) approach. The estimated level of E. coli O157 contamination was based on observed numbers of Enterobacteriaceae and E. coli on leafy vegetables grown and processed in southern Sweden from 2014 to 2016. Samples were collected before harvest, after washing, and at the end of shelf life. The observed counts were combined with data on the ratio of E. coli to E. coli O157 taken from earlier studies to estimate the probability of illness. The risks of STEC infection associated with species, either spinach (Spinacia oleracea) or rocket (Diplotaxis tenuifolia), growing season (spring or autumn), and washing (washed or not washed) were then evaluated. The results indicated that leafy vegetable species and growing season could be possible hurdles for reducing the food safety risk of STEC infection. At harvest, the probability of infection was 87% lower when consuming rocket compared with spinach and 90% lower when consuming leafy vegetables grown in spring compared with autumn. These relative risk reductions remained consistent even with other serving sizes and dose-response models. The lowest risk of STEC infection was associated with leafy vegetables early in the production chain, i.e., before harvest, while the risk increased during storage and processing. Consequently, the highest risk was observed when leafy vegetables were consumed at the end of shelf life. Washing had no effect on the food safety risk of STEC infection in this study. To improve the quality of QMRA, there is a need for additional data on the relationship between indicator organisms that can be easily enumerated (e.g., E. coli and Enterobacteriaceae) and E. coli strains that can cause STEC infection (e.g., E. coli O157) but are difficult to identify in food samples such as leafy vegetables.

Food Safety and Inspection Service Regulatory Testing Program for Escherichia coli O157:H7 in Raw Ground Beef

2005 ◽  
Vol 68 (3) ◽  
pp. 462-468 ◽  
Author(s):  
ALECIA LAREW NAUGLE ◽  
KRISTIN G. HOLT ◽  
PRISCILLA LEVINE ◽  
RON ECKEL
Keyword(s):  
Escherichia Coli ◽  
Food Safety ◽  
Ground Beef ◽  
Fiscal Year ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Inspection Service ◽  
Rate Ratios ◽  
Log Linear ◽  
Regulatory Actions

We analyzed raw ground beef testing data to determine whether a decrease in the rate of Escherichia coli O157:H7–positive raw ground beef samples has occurred since the inception of Food Safety and Inspection Service (U.S. Department of Agriculture) regulatory actions and microbiological testing concerning this commodity and pathogen. A main effects log-linear Poisson regression model was constructed to evaluate the association between fiscal year and the rate of E. coli O157: H7–positive raw ground beef samples while controlling for the effect of season for the subset of test results obtained from fiscal year (FY)2000 through FY2003. Rate ratios were used to compare the rate of E. coli O157:H7–positive raw ground beef samples between sequential years to identify year-to-year differences. Of the 26,521 raw ground beef samples tested from FY2000 through FY2003, 189 (0.71%) tested positive for E. coli O157:H7. Year-to-year comparisons identified a 50% reduction in the rate of positive ground beef samples from FY2002 to FY2003 when controlling for season (95% CI, 10 to 72% decrease; P = 0.02). This decrease was the only significant year-to-year change in the rate of E. coli O157:H7–positive raw ground beef samples but was consistent in samples obtained from both federally inspected establishments and retail outlets. We believe this decrease is attributed to specific regulatory actions by Food Safety and Inspection Service and subsequent actions implemented by the industry, with the goal of reducing E. coli O157:H7 adulteration of raw ground beef. Continued monitoring is necessary to confirm that the decrease in the rate of E. coli O157:H7 in raw ground beef samples we observed here represents the beginning of a sustained trend.

scholarly journals Draft Genomic Sequences of Nine Extraintestinal Pathogenic Escherichia coli Isolates from Retail Chicken Skin

2018 ◽  
Vol 7 (7) ◽  
Author(s):  
Aixia Xu ◽  
Shannon Tilman ◽  
Kristy Wisser-Parker ◽  
O. Joseph Scullen ◽  
Christopher H. Sommers
Keyword(s):  
Escherichia Coli ◽  
Food Safety ◽  
Genomic Sequences ◽  
Content Type ◽  
E Coli ◽  
Safety Research ◽  
Pathogenic Escherichia Coli ◽  
Chicken Skin

Extraintestinal pathogenic Escherichia coli strains were isolated from retail chicken skin. Here, we report the draft genomic sequences for these nine E. coli isolates, which are currently being used in agricultural and food safety research.

Rapid and Sensitive Detection of Escherichia coli O157:H7 in Milk and Ground Beef Using Magnetic Bead–Based Immunoassay Coupled with Tyramide Signal Amplification

2014 ◽  
Vol 77 (1) ◽  
pp. 100-105 ◽  
Author(s):  
MUHSIN AYDIN ◽  
GENE P. D. HERZIG ◽  
KWANG CHEOL JEONG ◽  
SAMANTHA DUNIGAN ◽  
PARTH SHAH ◽  
...  
Keyword(s):  
Public Health ◽  
Escherichia Coli ◽  
Food Safety ◽  
Foodborne Pathogens ◽  
Signal Amplification ◽  
Magnetic Bead ◽  
Escherichia Coli O157 ◽  
Tyramide Signal Amplification ◽  
E Coli ◽  
Enrichment Step

Escherichia coli O157:H7 is a major foodborne pathogen that has posed serious problems for food safety and public health. Recent outbreaks and recalls associated with various foods contaminated by E. coli O157:H7 clearly indicate its deleterious effect on food safety. A rapid and sensitive detection assay is needed for this harmful organism to prevent foodborne illnesses and control outbreaks in a timely manner. We developed a magnetic bead–based immunoassay for detection of E. coli O157:H7 (the most well-known Shiga toxigenic E. coli strain) with a 96-well microplate as an assay platform. Immunomagnetic separation (IMS) and tyramide signal amplification were coupled to the assay to increase its sensitivity and specificity. This immunoassay was able to detect E. coli O157:H7 in pure culture with a detection limit of 50 CFU/ml in less than 3 h without an enrichment step. The detection limit was decreased 10-fold to 5 CFU/ml with addition of a 3-h enrichment step. When this assay was tested with other nontarget foodborne pathogens and common enteric bacteria, no cross-reactivity was found. When tested with artificially contaminated ground beef and milk samples, the assay sensitivity decreased two- to fivefold, with detection limits of 250 and 100 CFU/ml, respectively, probably because of the food matrix effect. The assay results also were compared with those of a sandwich-type enzyme-linked immunosorbent assay (ELISA) and an ELISA coupled with IMS; the developed assay was 25 times and 4 times more sensitive than the standard ELISA and the IMS-ELISA, respectively. Tyramide signal amplification combined with IMS can improve sensitivity and specificity for detection of E. coli O157:H7. The developed assay could be easily adapted for other foodborne pathogens and will contribute to improved food safety and public health.

scholarly journals Plant-Pathogenic Oomycetes, Escherichia coli Strains, and Salmonella spp. Frequently Found in Surface Water Used for Irrigation of Fruit and Vegetable Crops in New York State

2014 ◽  
Vol 80 (16) ◽  
pp. 4814-4820 ◽  
Author(s):  
Lisa A. Jones ◽  
Randy W. Worobo ◽  
Christine D. Smart
Keyword(s):  
Escherichia Coli ◽  
Water Quality ◽  
New York ◽  
Food Safety ◽  
Surface Water ◽  
New York State ◽  
Quality Parameters ◽  
Content Type ◽  
York State ◽  
E Coli

ABSTRACTIn the United States, surface water is commonly used to irrigate a variety of produce crops and can harbor pathogens responsible for food-borne illnesses and plant diseases. Understanding when pathogens infest water sources is valuable information for produce growers to improve the food safety and production of these crops. In this study, prevalence data along with regression tree analyses were used to correlate water quality parameters (pH, temperature, turbidity), irrigation site properties (source, the presence of livestock or fowl nearby), and precipitation data to the presence and concentrations ofEscherichia coli,Salmonellaspp., and hymexazol-insensitive (HIS) oomycetes (PhytophthoraandPythiumspp.) in New York State surface waters. A total of 123 samples from 18 sites across New York State were tested forE. coliandSalmonellaspp., of which 33% and 43% were positive, respectively. Additionally, 210 samples from 38 sites were tested for HIS oomycetes, and 88% were found to be positive, with 10 species ofPhytophthoraand 11 species ofPythiumbeing identified from the samples. Regression analysis found no strong correlations between water quality parameters, site factors, or precipitation to the presence or concentration ofE. coliin irrigation sources. ForSalmonella, precipitation (≤0.64 cm) 3 days before sampling was correlated to both presence and the highest counts. Analyses for oomycetes found creeks to have higher average counts than ponds, and higher turbidity levels were associated with higher oomycete counts. Overall, information gathered from this study can be used to better understand the food safety and plant pathogen risks of using surface water for irrigation.

Dispersion and Survival of Escherichia coli O157:H7 and Salmonella Typhimurium during the Production of Marinated Beef Inside Skirt Steaks and Tri-Tip Roasts

2012 ◽  
Vol 75 (2) ◽  
pp. 255-260 ◽  
Author(s):  
TIFFANY M. MURAS ◽  
KERRI B. HARRIS ◽  
LISA M. LUCIA ◽  
MARGARET D. HARDIN ◽  
JEFFREY W. SAVELL
Keyword(s):  
Escherichia Coli ◽  
Food Safety ◽  
Salmonella Typhimurium ◽  
Escherichia Coli O157 ◽  
Refrigerated Storage ◽  
E Coli ◽  
Safety Risks ◽  
Beef Products ◽  
Potential Food

To determine the depth of pathogen dispersion and the ability of pathogens to survive in enhanced beef products and spent marinade, beef inside skirt steaks and tri-tip roasts were vacuum tumbled with two commercial marinades. The marinades were inoculated with Escherichia coli O157:H7 and Salmonella Typhimurium, resulting in an approximate count of 5.2 log CFU/ml. Both inside skirt steaks and tri-tip roasts were vacuum tumbled for 1 h and sampled immediately after tumbling (day 0), or were vacuum packaged, stored (ca. 4°C), and sampled on days 7 and 14. Samples of the spent marinade were taken after tumbling (day 0) and on days 3 and 7. For both marinades, Salmonella Typhimurium and E. coli O157:H7 were dispersed throughout the inside skirt steaks during vacuum tumbling. Although Salmonella Typhimurium and E. coli O157:H7 for the skirt steaks were still detectable after 14 days of storage, the log values were lower than those on days 0 and 7. For the tri-tip roasts, the pathogen distribution varied, depending on the thickness of the roasts, and pathogens were detectable on days 0, 7, and 14. The spent marinade sampled on days 0, 3, and 7 showed that the pathogens survived at refrigerated temperatures. Because pathogens can transfer to the interior of beef inside skirt steaks and tri-tip roasts when vacuum tumbled with contaminated marinade and survived during refrigerated storage, establishments should consider the potential food safety risks associated with reuse of marinade during the production of vacuum-tumbled beef products.

scholarly journals Serogroups, Virulence Genes and Antibiotic Resistance of Escherichia coli Isolated from Cold Smoked Meat Products and Sprouted Grains in Latvia

2018 ◽  
Vol 72 (5) ◽  
pp. 290-297
Author(s):  
Alise Jakovele ◽  
Vizma Nikolajeva ◽  
Jūlija Trofimova ◽  
Natalja Ivanova
Keyword(s):  
Escherichia Coli ◽  
Antibiotic Resistance ◽  
Virulence Genes ◽  
Meat Products ◽  
E Coli ◽  
Virulence Potential ◽  
Two Samples ◽  
Foodborne Outbreaks

Abstract Although the information available on pathogenic Escherichia coli is in abundance, foodborne outbreaks are still a major problem. The aim of this study was to describe E. coli strains isolated from cold smoked meat products (37 samples) and sprouted grains (35 samples), to evaluate their virulence potential (vtx1, vtx2; eaeA), to determine serogroups and antibiotic resistance in Latvia. From the isolates tested 66 samples (91.7%) contained none of the virulence genes, 6 samples (8.3%) contained the eaeA gene, and two samples (2.8%) contained eaeA and vtx1 genes. Eleven samples (29.7%) isolated from meat products belonged to serogroups O103, O121, O145, O142, and O26. Six strains contained the eaeA gene, and four of them belonged to serogroup O103, one to O145, and one to O26. Two strains that additional to eaeA gene were also positive to vtx1 belonged to verotoxigenic O26. 31 samples (88.6%) isolated from sprouted grains belonged to serogroups O103 and O121; however, none of the strains contained any of the virulence genes. From strains isolated from meat products 46.0% were resistant to one to three antibiotics, but all isolates from sprouted grains were susceptible. Two strains showed multi-resistance and also contained the mcr-1 gene that encodes resistance to colistin.

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