scholarly journals Efficacy of household washing pre-treatments and cooking methods for reduction of Listeria monocytogenes in artificially contaminated chicken offal

Food Research ◽  
2019 ◽  
Vol 4 (1) ◽  
pp. 166-174
Author(s):  
Chee Hao Kuan ◽  
Son Radu ◽  
Nor Ainy Mahyudin ◽  
John Yew Huat Tang ◽  
Siok Koon Yeo ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Water Flow ◽  
Foodborne Pathogens ◽  
Tap Water ◽  
Water Flow Rate ◽  
Foodborne Pathogen ◽  
Cooking Methods ◽  
Deep Frying ◽  
Log Reduction ◽  
Handling Practices

Consumption of chicken offal is common and famous among Malaysians as it is often served as one of the side dishes with rice. Chicken offal can be a potential source of Listeria monocytogenes because slaughtered animals are recognized as a reservoir for foodborne pathogens. L. monocytogenes is a dangerous foodborne pathogen which can cause severe foodborne listeriosis with high fatality rate. This study aimed to determine the efficacy of different washing pre-treatment and cooking methods to reduce L. monocytogenes in artificially contaminated chicken offal. All the washing pre-treatments (dip treatment in different water sources and wash treatment with different water flow rates) showed significant reduction of the pathogen (p<0.05) when the inoculated samples were treated from 2 mins onwards. Washing the inoculated samples under the water flow rate of 2 L/min was the most effective way to reduce the number of L. monocytogenes (approximately 1.97 log reduction after washing for 10 mins). For heat treatment study, deep-frying was the most effective cooking method followed by boiling and pan-frying to reduce L. monocytogenes where all L. monocytogenes cells (7.91 log10 CFU/g) were killed within 45 s under deep-frying treatment. Overall, the study indicated that washing under running tap water (2 L/min) and deep-frying was effective in reducing and controlling the microbial populations during food preparation. The findings from this study can serve as a safe preparation step and cooking guideline. It is necessary to implement safe steps in food handling practices among food handlers to minimize the risk of foodborne infection.

scholarly journals Inactivation of Bacteria Using Bioactive Nanoparticles and Alternating Magnetic Fields

Nanomaterials ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 342
Author(s):  
Vitalij Novickij ◽  
Ramunė Stanevičienė ◽  
Rūta Gruškienė ◽  
Kazimieras Badokas ◽  
Juliana Lukša ◽  
...  
Keyword(s):  
Magnetic Fields ◽  
Foodborne Pathogens ◽  
Morphological Changes ◽  
Foodborne Pathogen ◽  
Cellular Damage ◽  
Suitable Model ◽  
Log Reduction ◽  
Invasive Infections ◽  
Alternating Magnetic Fields ◽  
Inactivation Of Bacteria

Foodborne pathogens are frequently associated with risks and outbreaks of many diseases; therefore, food safety and processing remain a priority to control and minimize these risks. In this work, nisin-loaded magnetic nanoparticles were used and activated by alternating 10 and 125 mT (peak to peak) magnetic fields (AMFs) for biocontrol of bacteria Listeria innocua, a suitable model to study the inactivation of common foodborne pathogen L. monocytogenes. It was shown that L. innocua features high resistance to nisin-based bioactive nanoparticles, however, application of AMFs (15 and 30 min exposure) significantly potentiates the treatment resulting in considerable log reduction of viable cells. The morphological changes and the resulting cellular damage, which was induced by the synergistic treatment, was confirmed using scanning electron microscopy. The thermal effects were also estimated in the study. The results are useful for the development of new methods for treatment of the drug-resistant foodborne pathogens to minimize the risks of invasive infections. The proposed methodology is a contactless alternative to the currently established pulsed-electric field-based treatment in food processing.

Effect of Oxygen Stress on Growth and Survival of Clostridium perfringens, Campylobacter jejuni, and Listeria monocytogenes under Different Storage Conditions

2015 ◽  
Vol 78 (4) ◽  
pp. 691-697 ◽  
Author(s):  
HAMZAH AL-QADIRI ◽  
SHYAM S. SABLANI ◽  
MAHMOUDREZA OVISSIPOUR ◽  
NIVIN AL-ALAMI ◽  
BYJU GOVINDAN ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Campylobacter Jejuni ◽  
Clostridium Perfringens ◽  
Foodborne Pathogens ◽  
Storage Conditions ◽  
Growth And Survival ◽  
Anoxic Conditions ◽  
Initial Inoculum ◽  
Log Reduction ◽  
Packaged Food

This study investigated the growth and survival of three foodborne pathogens (Clostridium perfringens, Campylobacter jejuni, and Listeria monocytogenes) in beef (7% fat) and nutrient broth under different oxygen levels. Samples were tested under anoxic (&lt;0.5%), microoxic (6 to 8%), and oxic (20%) conditions during storage at 7°C for 14 days and at 22°C for 5 days. Two initial inoculum concentrations were used (1 and 2 log CFU per g of beef or per ml of broth). The results show that C. perfringens could grow in beef at 22°C, with an increase of approximately 5 log under anoxic conditions and a 1-log increase under microoxic conditions. However, C. perfringens could not survive in beef held at 7°C under microoxic and oxic storage conditions after 14 days. In an anoxic environment, C. perfringens survived in beef samples held at 7°C, with a 1-log reduction. A cell decline was observed at 2 log under these conditions, with no surviving cells at the 1-log level. However, the results show that C. jejuni under microoxic conditions survived with declining cell numbers. Significant increases in L. monocytogenes (5 to 7 log) were observed in beef held at 22°C for 5 days, with the lowest levels recovered under anoxic conditions. L. monocytogenes in refrigerated storage increased by a factor of 2 to 4 log. It showed the greatest growth under oxic conditions, with significant growth under anoxic conditions. These findings can be used to enhance food safety in vacuum-packed and modified atmosphere–packaged food products.

scholarly journals Lmo0036, an ornithine and putrescine carbamoyltransferase in Listeria monocytogenes, participates in arginine deiminase and agmatine deiminase pathways and mediates acid tolerance

Microbiology ◽  
2011 ◽  
Vol 157 (11) ◽  
pp. 3150-3161 ◽  
Author(s):  
Jianshun Chen ◽  
Changyong Cheng ◽  
Ye Xia ◽  
Hanxin Zhao ◽  
Chun Fang ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Foodborne Pathogens ◽  
Foodborne Pathogen ◽  
Acid Tolerance ◽  
Arginine Deiminase ◽  
Transcriptional Level ◽  
Acidic Conditions ◽  
Acidic Environments ◽  
Agmatine Deiminase

Listeria monocytogenes is a foodborne pathogen causing listeriosis. Acid is one of the stresses that foodborne pathogens encounter most frequently. The ability to survive and proliferate in acidic environments is a prerequisite for infection. However, there is limited knowledge about the molecular basis of adaptation of L. monocytogenes to acid. Arginine deiminase (ADI) and agmatine deiminase (AgDI) systems are implicated in bacterial tolerance to acidic environments. Homologues of ADI and AgDI systems have been found in L. monocytogenes lineages I and II strains. Sequence analysis indicated that lmo0036 encodes a putative carbamoyltransferase containing conserved motifs and residues important for substrate binding. Lmo0036 acted as an ornithine carbamoyltransferase and putrescine carbamoyltransferase, representing the first example, to our knowledge, that catalyses reversible ornithine and putrescine carbamoyltransfer reactions. Catabolic ornithine and putrescine carbamoyltransfer reactions constitute the second step of ADI and AgDI pathways. However, the equilibrium of in vitro carbamoyltransfer reactions was overwhelmingly towards the anabolic direction, suggesting that catabolic carbamoyltransferase was probably the limiting step of the pathways. lmo0036 was induced at the transcriptional level when L. monocytogenes was subjected to low-pH stress. Its expression product in Escherichia coli exhibited higher catabolic carbamoyltransfer activities under acidic conditions. Consistently, absence of this enzyme impaired the growth of Listeria under mild acidic conditions (pH 4.8) and reduced its survival in synthetic human gastric fluid (pH 2.5), and corresponded to a loss in ammonia production, indicating that Lmo0036 was responsible for acid tolerance at both sublethal and lethal pH levels. Furthermore, Lmo0036 played a possible role in Listeria virulence.

Evaluation of biofilm-forming abilities of Listeria monocytogenes (ATCC 19115) and efficacy of different washing methods for removal of biofilm on apple

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 259-265
Author(s):  
Y. Ali ◽  
H.Y. Mah ◽  
E.T. Phuah ◽  
S.N. Chen ◽  
S.K. Yeo ◽  
...  
Keyword(s):  
Supply Chain ◽  
Listeria Monocytogenes ◽  
Biofilm Formation ◽  
Time Course ◽  
Tap Water ◽  
Fresh Produce ◽  
Foodborne Illness ◽  
Food Supply Chain ◽  
Log Reduction ◽  
Crystal Violet Assay

Fresh produce can be contaminated at any stage along the food supply chain. In this study, apple was chosen to determine the time course of biofilm formation by Listeria monocytogenes (ATCC 19115), as well as to compare the efficacy of different household washing methods such as scrubbing with hands under running tap water, soaking with and without commercial vegetable wash with different treatment times in removing the biofilm formation by L. monocytogenes on apple surface. The biofilm formation was quantified using crystal violet assay and the result showed that L. monocytogenes took 18 hrs to form matured biofilm on apple surface. Besides, scrubbing apples with hands under running tap water for 30 s and 60 s were the most effective method which significantly removed (P<0.05) biofilm formed on the apple surface with approximately 5.93 log reduction. Soaking apples with vegetable wash for 5 mins and 10 mins were also found to be significantly effective (P<0.05) in reducing L. monocytogenes biofilm. Since L. monocytogenes can form matured biofilm on fresh produce, therefore efficient washing step is important before consuming fresh produce to lower the risk of foodborne illness.

Evaluation of foodborne pathogen die-off in back-sweetened wine and apple cider models

2021 ◽  
Author(s):  
Zirui Ray Xiong ◽  
Anqi Chen ◽  
Glycine Zhujun Jiang ◽  
Alisha G Lewis ◽  
Christine D Sislak ◽  
...  
Keyword(s):  
Foodborne Pathogens ◽  
Apple Juice ◽  
Foodborne Pathogen ◽  
Grape Juice ◽  
White Wine ◽  
Low Ph ◽  
Alcoholic Beverages ◽  
Pathogen Inactivation ◽  
Apple Cider ◽  
Log Reduction

Wine and alcoholic apple cider are commonly back-sweetened with unpasteurized juice to produce fresh, natural, and palatable sweetened alcoholic beverages. Foodborne pathogens may be introduced from unpasteurized juice into alcoholic beverages through this back-sweetening process. Although pathogens generally do not survive under low pH conditions or high alcohol environment, the die-off of these pathogens has not been established to ensure the safety of the products. To determine the safety of these back-sweetened beverages, we evaluated the survival of three common foodborne pathogens, E. coli O157:H7, Salmonella enterica , and Listeria monocytogenes in modified white grape juice and apple juice models. White grape juice and apple juice were modified with hydrochloric acid/sodium hydroxide and ethanol to achieve conditions that are similar to the back-sweetened white wine and alcoholic apple cider. Pathogen cocktails were inoculated separately into modified juice models and their survival in the juice models were recorded over a 96-hour period. Our results show that a combination of low pH and high ethanol content resulted in a faster pathogen die-off compared to higher pH and lower ethanol conditions. The holding times required for different combinations of pH and ethanol concentration for each juice model to achieve 5-log reduction were reported. This research provides data to validate pathogen die-off to comply with Juice HACCP 5-log pathogen inactivation requirements for back-sweetened wine and alcoholic apple cider.

scholarly journals Impedance Sensing Platform for Detection of the Food Pathogen Listeria monocytogenes

Electronics ◽  
2018 ◽  
Vol 7 (12) ◽  
pp. 347 ◽  
Author(s):  
Maria Chiriacò ◽  
Ilaria Parlangeli ◽  
Fausto Sirsi ◽  
Palmiro Poltronieri ◽  
Elisabetta Primiceri
Keyword(s):  
Listeria Monocytogenes ◽  
Foodborne Pathogens ◽  
Electrochemical Impedance ◽  
Limit Of Detection ◽  
Foodborne Pathogen ◽  
High Sensitivity ◽  
Primary Objective ◽  
Field Application ◽  
Impedance Sensing ◽  
Sensing Platform

A great improvement in food safety and quality controls worldwide has been achieved through the development of biosensing platforms. Foodborne pathogens continue to cause serious outbreaks, due to the ingestion of contaminated food. The development of new, sensitive, portable, high-throughput, and automated platforms is a primary objective to allow detection of pathogens and their toxins in foods. Listeria monocytogenes is one common foodborne pathogen. Major outbreaks of listeriosis have been caused by a variety of foods, including milk, soft cheeses, meat, fermented sausages, poultry, seafood and vegetable products. Due to its high sensitivity and easy setup, electrochemical impedance spectroscopy (EIS) has been extensively applied for biosensor fabrication and in particular in the field of microbiology as a mean to detect and quantify foodborne bacteria. Here we describe a miniaturized, portable EIS platform consisting of a microfluidic device with EIS sensors for the detection of L. monocytogenes in milk samples, connected to a portable impedance analyzer for on-field application in clinical and food diagnostics, but also for biosecurity purposes. To achieve this goal microelectrodes were functionalized with antibodies specific for L. monocytogenes. The binding and detection of L. monocytogenes was achieved in the range 2.2 × 103 cfu/mL to 1 × 102 with a Limit of Detection (LoD) of 5.5 cfu/mL.

scholarly journals The Inhibitory Effect of Plant Extracts on Growth of the Foodborne Pathogen, Listeria monocytogenes

Antibiotics ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 319 ◽  
Author(s):  
Marina Ceruso ◽  
Jason A. Clement ◽  
Matthew J. Todd ◽  
Fangyuan Zhang ◽  
Zuyi Huang ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Plant Extracts ◽  
Foodborne Pathogens ◽  
Food Industry ◽  
Foodborne Pathogen ◽  
The United States ◽  
Inhibitory Effect ◽  
Microscopic Level ◽  
Natural Antimicrobials ◽  
Minimal Inhibitory Concentrations

Listeria monocytogenes is a foodborne pathogen responsible for about 1600 illnesses each year in the United States (US) and about 2500 confirmed invasive human cases in European Union (EU) countries. Several technologies and antimicrobials are applied to control the presence of L. monocytogenes in food. Among these, the use of natural antimicrobials is preferred by consumers. This is due to their ability to inhibit the growth of foodborne pathogens but not prompt negative safety concerns. Among natural antimicrobials, plant extracts are used to inactivate L. monocytogenes. However, there is a large amount of these types of extracts, and their active compounds remain unexplored. The aim of this study was to evaluate the antibacterial activity against L. monocytogenes of about 800 plant extracts derived from plants native to different countries worldwide. The minimal inhibitory concentrations (MICs) were determined, and scanning electron microscopy (SEM) was used to verify how the plant extracts affected L. monocytogenes at the microscopic level. Results showed that 12 of the plant extracts had inhibitory activity against L. monocytogenes. Future applications of this study could include the use of these plant extracts as new preservatives to reduce the risk of growth of pathogens and contamination in the food industry from L. monocytogenes.

scholarly journals ANALISIS EKSPERIMEN LAJU ALIRAN VOLUME AIR TERHADAP TEMPERATUR AIR PANAS PADA HEAT RECOVERY SISTEM AC JENIS WATER CHILLER

2011 ◽  
Vol 1 (2) ◽  
Author(s):  
I Made Rasta
Keyword(s):  
Water Temperature ◽  
Water Flow ◽  
Flow Rate ◽  
Heat Recovery ◽  
Tap Water ◽  
Water Flow Rate ◽  
Maximum Heat ◽  
Heating Water ◽  
Compressor Work ◽  
Heat Released

Refrigerant in refrigeration machines will absorb heat from a room space and released the heat to the environment. The heat balancing in the system is heat released from condenser equal with heat absorbed from room space added by the heat equivalent from compressor work. Based on this heat cycle, the writer try to conduct research on using this heat rejection from condenser to heating tap water, focusing on water flow rate increased from 0.5 liter/min to 2.5 liter/min. From experiment and analysis result obtained that the maximum heat water temperature which can be reached is 47.5°C in 0.5 liter/min, with the equipment specifications are 2 HP- split air conditioning and the tank volume is 75 liters. The additional result is heating water temperature is fallen when the water flow rate is increased.

Native bacterial communities and Listeria monocytogenes survival in soils collected from the Lower Mainland of British Columbia, Canada

2018 ◽  
Vol 64 (10) ◽  
pp. 695-705 ◽  
Author(s):  
Justin Falardeau ◽  
Khalil Walji ◽  
Maxime Haure ◽  
Karen Fong ◽  
Greg Taylor ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Bacterial Communities ◽  
Foodborne Pathogen ◽  
Amplicon Sequencing ◽  
Term Survival ◽  
Log Reduction ◽  
Neutral Ph ◽  
Significant Difference ◽  
Difference Test ◽  
Short Term Survival

Soil is an important reservoir for Listeria monocytogenes, a foodborne pathogen implicated in numerous produce-related outbreaks. Our objectives were to (i) compare the survival of L. monocytogenes among three soils, (ii) compare the native bacterial communities across these soils, and (iii) investigate relationships between L. monocytogenes survival, native bacterial communities, and soil properties. Listeria spp. populations were monitored on PALCAM agar in three soils inoculated with L. monocytogenes (∼5 × 106 CFU/g): conventionally farmed (CS), grassland transitioning to conventionally farmed (TS), and uncultivated grassland (GS). Bacterial diversity of the soils was analyzed using 16S rRNA targeted amplicon sequencing. A 2 log reduction of Listeria spp. was observed in all soils within 10 days, but at a significantly lower rate in GS (Fisher’s least significant difference test; p < 0.05). Survival correlated with increased moisture and a neutral pH. GS showed the highest microbial diversity. Acidobacteria was the dominant phylum differentiating CS and TS from GS, and was negatively correlated with pH, carbon, nitrogen, and moisture. High moisture content and neutral pH are likely to increase the ability of L. monocytogenes to persist in soil. This study confirmed that native bacterial communities and short-term survival of L. monocytogenes varies across soils.

Use of Epidemiologic and Food Survey Data To Estimate a Purposefully Conservative Dose-Response Relationship for Listeria monocytogenes Levels and Incidence of Listeriosis†

1997 ◽  
Vol 60 (8) ◽  
pp. 918-922 ◽  
Author(s):  
ROBERT L. BUCHANAN ◽  
WILLIAM G. DAMERT ◽  
RICHARD C. WHITING ◽  
MICHAEL van SCHOTHORST
Keyword(s):  
Listeria Monocytogenes ◽  
Survey Data ◽  
Dose Response ◽  
Foodborne Pathogens ◽  
Foodborne Pathogen ◽  
Significant Risk ◽  
Biological Agent ◽  
Quantitative Microbial Risk Assessment ◽  
Response Relationship ◽  
Dose Response Relationship

The development of effective quantitative microbial risk-assessment models for foodborne pathogens depends on the availability of data on the consumers' exposure to a biological agent and the dose-response relationship that relates levels of the biological agent ingested with frequency of infection or disease. Information on the latter has historically been acquired from human volunteer feeding studies. However, such studies are not feasible for pathogens that either have a significant risk of being life threatening or for which morbidity is primarily associated with high-risk populations (i.e., immunocompromised persons). For these pathogens, it is proposed that purposefully conservative dose-response relationships can be estimated on the basis of combining available epidemiologic data with food-survey data for a ready-to-eat product. As an example, data on the incidence of listeriosis in Germany were combined with data on the levels of Listeria monocytogenes in smoked fish to generate a dose-response curve for this foodborne pathogen.

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