scholarly journals Improving the Quality and Safety of Fresh Camel Meat Contaminated with Campylobacter jejuni Using Citrox, Chitosan, and Vacuum Packaging to Extend Shelf Life

Animals ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 1152
Author(s):  
Hany M. Yehia ◽  
Abdulrahman H. Al-Masoud ◽  
Manal F. Elkhadragy ◽  
Shereen M. Korany ◽  
Hend M. S. Nada ◽  
...  
Keyword(s):  
Shelf Life ◽  
Campylobacter Jejuni ◽  
Antimicrobial Agents ◽  
Viable Count ◽  
Vacuum Packaging ◽  
Arab Countries ◽  
C Storage ◽  
Camel Meat ◽  
Meat Samples

Camel meat is one of the most consumed meats in Arab countries. The use of natural antimicrobial agents to extend the shelf life of fresh camel meat, control Campylobacter jejuni contamination, and preserve meat quality is preferred. In this study, we determined the antimicrobial effects of using 1% or 2% Citrox alone or in combination with 1% chitosan on the survival of C. jejuni in vitro and on camel meat samples during storage at 4 or 10 °C for 30 days in vacuum packaging. We determined the total viable count (TVC (cfu/g)), total volatile base nitrogen (TVB-N) content, and pH of the treated camel meat samples every three days during storage. The shelf lives of camel meat samples treated with 2% Citrox alone or in combination with 1% chitosan were longer than those of camel meat samples treated with 1% Citrox alone or in combination with 1% chitosan at both the 4 and 10 °C storage temperatures, with TVCs of <100 cfu/g after the first ten days and six days of storage at 4 and 10 °C, respectively. The addition of Citrox (1% and 2%) and 1% chitosan to camel meat samples and the application of vacuum storage were more effective than using Citrox (1% and 2%) alone and led to a reduction in C. jejuni in approximately 4.0 and 3.5 log cycles at 4 and 10 °C, respectively. The experimental results demonstrated that using a Citrox-chitosan combination improved the quality of camel meat and enhanced the long-term preservation of fresh meat for up to or more than 30 days at 4 °C.

Growth and Sporulation Potential of Clostridium perfringens in Aerobic and Vacuum-Packaged Cooked Beef

1994 ◽  
Vol 57 (5) ◽  
pp. 393-398 ◽  
Author(s):  
V. K. JUNEJA ◽  
B. S. MARMER ◽  
A. J. MILLER
Keyword(s):  
Clostridium Perfringens ◽  
Food Poisoning ◽  
Ground Beef ◽  
Viable Count ◽  
Anaerobic Conditions ◽  
Vegetative Cells ◽  
Aerobic Conditions ◽  
C Storage ◽  
Meat Samples ◽  
Aerobic And Anaerobic

Growth of Clostridium perfringens in aerobic-and anaerobic-(vacuum) packaged cooked ground beef was investigated. Autoclaved ground beef was inoculated with ~3.0-log10 CFU/g of C. perfringens, packaged and stored at various temperatures. Vegetative cells and heat-resistant spores were enumerated by plating unheated and heated (75°C for 20 min) meat samples on tryptose-sulfite-cycloserine agar. Clostridium perfringens grew to &gt;7 logs within 12 h at 28, 37 and 42°C under anaerobic atmosphere and at 37 and 42°C under aerobic conditions. At 28°C under aerobic conditions, growth was relatively slow and total viable count increased to &gt;6 logs within 36 h. Similarly, growth at 15°C in air was both slower and less than under vacuum. Regardless of packaging, the organism either declined or did not grow at 4, 8 and 12°C. Spores were not found at &lt;12°C. Spores were detected as early as 8 h at 42°C under anaerobic conditions, but in general, the type of atmosphere had little influence on sporulation at ≥28°C. Temperature abuse (28°C storage) of refrigerated products for 6 h will not permit C. perfringens growth. However, cyclic and static temperature abuse of such products for relatively long periods may lead to high and dangerous numbers of organisms. Reheating such products to an internal temperature of 65°C before consumption would prevent food poisoning since the vegetative cells were killed.

scholarly journals The Effect of Packaging Methods on the Shelf-life of Iron Fortified Mozzarella Cheese

2021 ◽  
Author(s):  
M. Raquib ◽  
T. Borpuzari ◽  
M. Hazarika ◽  
S.K. Laskar ◽  
G.K. Saikia ◽  
...  
Keyword(s):  
Shelf Life ◽  
Goat Milk ◽  
Storage Period ◽  
Viable Count ◽  
Vacuum Packaging ◽  
Cow Milk ◽  
Total Viable Count ◽  
Mozzarella Cheese ◽  
Kiwi Fruit ◽  
Treatment Groups

Background: The present study was undertaken to study the effect of different packaging methods on the shelf-life of iron fortified mozzarella cheese prepared from cow milk, goat milk and mixed milk using kiwi fruit extract.Methods: Mozzarella cheese samples were packed both aerobically and under vacuum packaging condition and microbiological load (Total viable count, Escherichia coli, Salmonella, Shigella, Staphylococcus aureus, yeast and moulds and spores count) were monitored throughout the storage period in order to determine its shelf-life. Result: The total viable count (TVC) increased gradually from 0 day till 15 days of refrigerated storage for all the samples of iron fortified mozzarella cheese under both aerobic and vacuum packaging conditions irrespective of the types of milk and enzymes used. Under aerobic packaging condition, highest total viable count was observed for goat’s milk sample in both control and treatment groups all throughout the storage period. Mixed milk iron fortified mozzarella cheese exhibited least count in both the groups. The TVC of all the cheese samples were higher in aerobic packaging compared to vacuum packaging condition. The shelf-life or best before use of the product could judged as 15d from the date of manufacturing.

scholarly journals Antimicrobial Susceptibilities of Campylobacter Strains Isolated from Finnish Subjects Infected Domestically or from Those Infected Abroad

2003 ◽  
Vol 47 (1) ◽  
pp. 102-105 ◽  
Author(s):  
Hilpi Rautelin ◽  
Antti Vierikko ◽  
Marja-Liisa Hänninen ◽  
Martti Vaara
Keyword(s):  
Campylobacter Jejuni ◽  
Antimicrobial Agents ◽  
Dilution Method ◽  
Agar Dilution Method ◽  
Campylobacter Coli ◽  
Antimicrobial Susceptibilities ◽  
Agar Dilution ◽  
Stool Samples

ABSTRACT The in vitro susceptibilities of 678 Campylobacter jejuni and Campylobacter coli strains isolated from stool samples of the same number of Finnish subjects were studied. A total of 523 patients, representing inhabitants from throughout Finland, had not traveled abroad within the 2 weeks prior to becoming ill, whereas 155 persons had presumably acquired their infections abroad. The antimicrobial agents studied were erythromycin, ciprofloxacin, levofloxacin, trovafloxacin, and moxifloxacin. The MICs of these antimicrobial agents were determined by the agar dilution method. The growth of all domestic isolates was inhibited by erythromycin at concentrations of 4 μg/ml, and for these isolates the fluoroquinolone MICs at which 90% of isolates are inhibited (MIC90s) ranged from 0.06 to 0.5 μg/ml. For the foreign isolates, the erythromycin MIC90 was still low (4 μg/ml), but their susceptibilities to fluoroquinolones were clearly reduced (MIC90s, 8 to 64 μg/ml). Of the four different fluoroquinolones studied, ciprofloxacin was the least active (MIC90, 64 μg/ml).

scholarly journals Shelf Life Assessment of Fresh Poultry Meat Packaged in Novel Bionanocomposite of Chitosan/Montmorillonite Incorporated with Ginger Essential Oil

Coatings ◽  
2018 ◽  
Vol 8 (5) ◽  
pp. 177 ◽  
Author(s):  
Victor Souza ◽  
João Pires ◽  
Érica Vieira ◽  
Isabel Coelhoso ◽  
Maria Duarte ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Life Assessment ◽  
Poultry Meat ◽  
Polymeric Chain ◽  
Plastic Films ◽  
Migration Assay ◽  
Meat Samples

Active packaging incorporated with natural extracts is a promising technology to extend shelf life of perishable food. Therefore, this study aimed to produce a bionanocomposite based on chitosan reinforced with sodium montmorillonite (MMT) and incorporated with ginger essential oil (GEO). In vitro activity was assessed through migration assay and antimicrobial study against foodborne bacteria. Phenolic compounds were diffused within 48 h of contact, and retained some of their antioxidant activity. Films demonstrated antimicrobial activity against both Gram-positive and -negative bacteria tested. The effect on the shelf life of fresh poultry meat was determined on samples wrapped in the biopolymers and stored under refrigeration for 15 days, through physicochemical and microbiological analyses. Compared to unwrapped poultry meat, samples wrapped in the bionanocomposites showed a reduction in microorganisms count of 1.2–2.6 log CFU/g, maintained color and pH values and thiobarbituric acid reactive substances (TBARS) index increased at a lower rate, extending fresh poultry meat shelf life. The incorporation of GEO enhanced the biopolymer activity, by reducing lipid oxidation and microbiological growth of the poultry meat. In contrast, reinforcement with MMT imprisoned the active compounds in the polymeric chain, hindering its activity. In conclusion, the bionanocomposites tested represent promising substitutes to commercial and unsustainable plastic films.

scholarly journals Antimicrobial Susceptibilities of Multidrug-Resistant Campylobacter jejuni and C. coli Strains: In Vitro Activities of 20 Antimicrobial Agents

2009 ◽  
Vol 54 (3) ◽  
pp. 1232-1236 ◽  
Author(s):  
Mirva Lehtopolku ◽  
Ulla-Maija Nakari ◽  
Pirkko Kotilainen ◽  
Pentti Huovinen ◽  
Anja Siitonen ◽  
...  
Keyword(s):  
Campylobacter Jejuni ◽  
Antimicrobial Agents ◽  
Agar Plate ◽  
Inhibition Zone ◽  
Multidrug Resistant ◽  
Dilution Method ◽  
Erythromycin Resistance ◽  
Disk Diffusion Test ◽  
Resistant Strains

ABSTRACT There is a paucity of information regarding antimicrobial agents that are suitable to treat severe infections caused by multidrug-resistant Campylobacter spp. Our aim was to identify agents that are potentially effective against multiresistant Campylobacter strains. The in vitro activities of 20 antimicrobial agents against 238 Campylobacter strains were analyzed by determining MICs by the agar plate dilution method or the Etest. These strains were selected from 1,808 Campylobacter isolates collected from Finnish patients between 2003 and 2005 and screened for macrolide susceptibility by using the disk diffusion test. The 238 strains consisted of 183 strains with erythromycin inhibition zone diameters of ≤23 mm and 55 strains with inhibition zone diameters of >23 mm. Of the 238 Campylobacter strains, 19 were resistant to erythromycin by MIC determinations (MIC ≥ 16 μg/ml). Given that the resistant strains were identified among the collection of 1,808 isolates, the frequency of erythromycin resistance was 1.1%. All erythromycin-resistant strains were multidrug resistant, with 18 (94.7%) of them being resistant to ciprofloxacin (MIC ≥ 4 μg/ml). The percentages of resistance to tetracycline and amoxicillin-clavulanic acid (co-amoxiclav) were 73.7% and 31.6%, respectively. All macrolide-resistant strains were susceptible to imipenem, meropenem, and tigecycline. Ten (52.6%) multiresistant strains were identified as being Campylobacter jejuni strains, and 9 (47.4%) were identified as being C. coli strains. These data demonstrate that the incidence of macrolide resistance was low but that the macrolide-resistant Campylobacter strains were uniformly multidrug resistant. In addition to the carbapenems, tigecycline was also highly effective against these multidrug-resistant Campylobacter strains in vitro. Its efficacy for the treatment of human campylobacteriosis should be evaluated in clinical trials.

scholarly journals In Vitro Activities of New Fluoroquinolones against Campylobacter jejuni and Campylobacter coli Isolates Obtained from Humans in 1980 to 1982 and 1997 to 2001

2003 ◽  
Vol 47 (9) ◽  
pp. 2946-2950 ◽  
Author(s):  
Rea Krausse ◽  
Uwe Ullmann
Keyword(s):  
Campylobacter Jejuni ◽  
Antibacterial Agents ◽  
Antimicrobial Agents ◽  
Agar Plate ◽  
Antibacterial Activities ◽  
Fluoroquinolone Resistance ◽  
Cross Resistance ◽  
Dilution Method ◽  
Campylobacter Coli

ABSTRACT The antibacterial activities of three newly developed fluoroquinolones (gatifloxacin, levofloxacin, and moxifloxacin) against a total of 307 gastrointestinal human isolates of Campylobacter jejuni and Campylobacter coli collected during 1980 to 1982 and 1997 to 2001 were examined and compared to those of ciprofloxacin and the unrelated antibacterial agents, clarithromycin, erythromycin, and tetracycline by using the agar plate dilution method. All of the fluoroquinolones exhibited a good activity against Campylobacter, and some of them were more active than ciprofloxacin, the macrolides, and tetracycline. Among the fluoroquinolones, gatifloxacin and moxifloxacin showed the highest anticampylobacter activity, with MICs at which 50% of the isolates tested are inhibited (MIC50s) and MIC90s of 0.125 and 4 μg/ml, respectively; the MIC50 for both levofloxacin and ciprofloxacin was 0.25, and the MIC90s were 16 and 32 μg/ml, respectively. About 30% of the strains were found to be resistant to at least one fluoroquinolone. Resistance to gatifloxacin occurred in 9.8% of the isolates tested, and resistance to the other fluoroquinolones occurred in 19.9 to 27.4% of the isolates tested; the frequency of cross-resistance was 35.7 to 100%. An increase in fluoroquinolone resistance from 0% in 1980 to 1982 to 11.8 to 29% in 1997 and 1998, 8.2 to 31.8% in 1999 and 2000, and 12.1 to 30.3% in 2001 was found. A total of 61.4 to 73.2% of the C. jenuni strains resistant to erythromycin, clarithromycin, and/or tetracycline were susceptible to fluoroquinolones; gatifloxacin showed the highest percentage of inhibition. These results show that the newer fluoroquinolones with their potent activity could be used to treat infections with C. jejuni and C. coli. However, when these drugs are used, one must consider the increase in resistance and the high cross-resistance to these antimicrobial agents.

scholarly journals Effect of Essential Oils and Vacuum Packaging on Spoilage-Causing Microorganisms of Marinated Camel Meat during Storage

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2980
Author(s):  
Tareq M. Osaili ◽  
Fayeza Hasan ◽  
Anas A. Al-Nabulsi ◽  
Dinesh Kumar Dhanasekaran ◽  
Reyad Shaker Obaid ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Essential Oils ◽  
Shelf Life ◽  
Bacterial Growth ◽  
Effective Means ◽  
Antimicrobial Effect ◽  
Vacuum Packaging ◽  
Plate Counts ◽  
Camel Meat

The use of essential oils (EOs) and/or vacuum packaging (VP) with meats could increase product shelf-life. However, no studies investigating the effect of EOs and VP on camel meat background microbiota have been conducted previously. The study aimed to analyze the antimicrobial effect of essential oils (EOs) carvacrol (CA), cinnamaldehyde (CI), and thymol (TH) at 1 or 2% plus vacuum packaging (VP) on the growth of spoilage-causing microorganisms in marinated camel meat chunks during storage at 4 and 10 °C. VP is an effective means to control spoilage in unmarinated camel meat (CM) and marinated camel meat (MCM) compared to aerobic packaging (AP). However, after EO addition to MCM, maximum decreases in spoilage-causing microorganisms were observed under AP on day 7. Increasing the temperature from 4 to 10 °C under AP increased the rate of spoilage-causing bacterial growth in CM and MCM; however, EOs were more effective at 10 °C. At 10 °C the maximum reductions in total mesophilic plate counts, yeast and molds, mesophilic lactic Acid bacteria, Enterobacteriaceae, and Pseudomonas spp. were 1.2, 1.4, 2.1, 3.1, and 4.8 log CFU/g, respectively. Incorporating EOs at 2% in MCM, held aerobically under temperature abuse conditions, delayed spoilage.

Reduction of Campylobacter jejuni and Campylobacter coli in Poultry Skin by Fruit Extracts

2010 ◽  
Vol 73 (3) ◽  
pp. 477-482 ◽  
Author(s):  
DIANA VALTIERRA-RODRÍGUEZ ◽  
NORMA L. HEREDIA ◽  
SANTOS GARCÍA ◽  
EDUARDO SÁNCHEZ
Keyword(s):  
Antimicrobial Activity ◽  
Campylobacter Jejuni ◽  
Antimicrobial Agents ◽  
Orange Peel ◽  
Campylobacter Coli ◽  
Sour Orange ◽  
Bacterial Gastroenteritis ◽  
Natural Foods ◽  
Promising Source

Campylobacter spp. are a major cause of foodborne bacterial gastroenteritis in humans, and current methods to control Campylobacter contamination in foods are not completely successful. Plants are a promising source of antimicrobial agents, particularly given the growing interest in “all natural” foods. In this study, the antimicrobial activity of extracts from 28 edible plants against Campylobacter jejuni and Campylobacter coli was evaluated in vitro and in a poultry skin model. Nine of 28 extracts exhibited antimicrobial activity in a diffusion assay, and MBCs were determined for the three most active extracts, i.e., lime, plum, and sour orange peel (MBCs of 2 to 3 mg/ml). Mixtures of the lime, plum, and sour orange peel extracts were applied to chicken skin inoculated with 105 CFU of Campylobacter to test for synergistic or antagonist effects. After incubation (48 h at 4°C) with any extract mixture, no Campylobacter CFUs were detectable. A panel of tasters determined that the mixture of lime and plum gave the best flavor to chicken wings. These active extracts from edible fruits are simple to prepare and are alternatives to reduce or eliminate Campylobacter contamination of chicken products.

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