scholarly journals Encapsulated Plant-Derived Antimicrobial Reduces Enteric Bacterial Pathogens on Melon Surfaces during Differing Contamination and Sanitization Treatment Scenarios

2021 ◽  
Vol 1 (3) ◽  
pp. 460-470
Author(s):  
Keila L. Perez-Lewis ◽  
Yagmur Yegin ◽  
Jun Kyun Oh ◽  
Alejandro Castillo ◽  
Luis Cisneros-Zevallos ◽  
...  
Keyword(s):  
Hypochlorous Acid ◽  
Salmonella Enterica Serovar Typhimurium ◽  
Storage Period ◽  
Pathogen Transmission ◽  
Polymeric Surfactant ◽  
Escherichia Coli O157 ◽  
Cross Contamination ◽  
Surface Samples ◽  
Serovar Typhimurium ◽  
Pathogen Control

This study aimed to quantify survival in Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium isolates on melon rind surface samples achieved by sanitizer treatment under three differing melon contamination and sanitization scenarios. Sanitizing treatments consisted of the plant-derived antimicrobial (PDA) essential oil component (EOC) geraniol (0.5 wt.%) entrapped in the polymeric surfactant Pluronic F-127 (GNP), 0.5 wt.% unencapsulated geraniol (UG), 200 mg/L hypochlorous acid at pH 7.0 (HOCl), and a sterile distilled water wash (CON). The experimental contamination and sanitization scenarios tested were: (1) pathogen inoculation preceded by treatment; (2) the pathogen was inoculated onto samples twice with sanitizing treatment applied in between inoculation events; or (3) pathogen inoculation followed by sanitizing treatment. Reductions in the numbers of surviving pathogens were dependent on the sanitizing treatment, the storage period, or the interaction of these effects. GNP treatment provided the greatest reductions in surviving pathogen counts on melon rinds, but these did not regularly statistically differ from those achieved by HOCl or UG treatment. GNP treatment provided the best pathogen control under differing conditions of pre- and/or post-harvest cross-contamination and can be applied to reduce the risk of pathogen transmission on melon rinds.

Transfer of Salmonella enterica Serovar Typhimurium from Beef to Tomato through Kitchen Equipment and the Efficacy of Intermediate Decontamination Procedures

2016 ◽  
Vol 79 (7) ◽  
pp. 1252-1258 ◽  
Author(s):  
E. GKANA ◽  
A. LIANOU ◽  
G.-J. E. NYCHAS
Keyword(s):  
Foodborne Pathogens ◽  
Salmonella Enterica ◽  
Fruits And Vegetables ◽  
Salmonella Enterica Serovar Typhimurium ◽  
Tap Water ◽  
Pathogenic Microorganisms ◽  
Cross Contamination ◽  
Raw Meat ◽  
Serovar Typhimurium ◽  
Cutting Boards

ABSTRACT It is well established that a high percentage of foodborne illness is caused by failure of consumers to prepare food in a hygienic manner. Indeed, a common practice in households is to use the same kitchen equipment for both raw meat and fresh produce. Such a practice may lead to cross-contamination of fruits and vegetables, which are mainly consumed without further processing, with pathogenic microorganisms originating from raw meat. The present study was performed to examine the transfer of the pathogenic bacterium Salmonella enterica serovar Typhimurium from inoculated beef fillets to tomatoes via contact with high-density polyethylene (PE), stainless steel (SS), and wooden (WD) surfaces and through cutting with SS knives. Furthermore, the following decontamination procedures were applied: (i) rinsing with tap water, (ii) scrubbing with tap water and liquid dish detergent, and (iii) using a commercial antibacterial spray. When surfaces and knives that came into contact with contaminated beef fillets were not cleaned prior to handling tomatoes, the lowest level of pathogen transfer to tomatoes was observed through PE surfaces. All of the decontamination procedures applied were more effective on knives than on surfaces, while among the surface materials tested, WD surfaces were the most difficult to decontaminate, followed by PE and SS surfaces. Mechanical cleaning with tap water and detergent was more efficient in decontaminating WD surfaces than using commercial disinfectant spray, followed by rinsing only with water. Specifically, reductions of 2.07 and 1.09 log CFU/cm2 were achieved by washing the WD surfaces with water and detergent and spraying the surfaces with an antibacterial product, respectively. Although the pathogen's populations on SS and PE surfaces, as well as on tomatoes, after both aforementioned treatments were under the detection limit, the surfaces were all positive after enrichment, and thus, the potential risk of cross-contamination cannot be overlooked. As demonstrated by the results of this study, washing or disinfection of kitchen equipment may not be sufficient to avoid cross-contamination of ready-to-eat foods with foodborne pathogens, depending on the decontamination treatment applied and the material of the surfaces treated. Therefore, separate cutting boards and knives should be used for processing raw meat and preparing ready-to-eat foods in order to enhance food safety.

Detection of Escherichia coli O157, Salmonella enterica Serovar Typhimurium, and Staphylococcal Enterotoxin B in a Single Sample Using Enzymatic Bio-Nanotransduction

2007 ◽  
Vol 70 (4) ◽  
pp. 841-850 ◽  
Author(s):  
JOSH R. BRANEN ◽  
MARTHA J. HASS ◽  
ERIN R. DOUTHIT ◽  
WUSI C. MAKI ◽  
A. LARRY BRANEN
Keyword(s):  
Escherichia Coli ◽  
Salmonella Enterica ◽  
Salmonella Enterica Serovar Typhimurium ◽  
Staphylococcal Enterotoxin B ◽  
Escherichia Coli O157 ◽  
Dna Templates ◽  
E Coli ◽  
Serovar Typhimurium ◽  
Biological Recognition ◽  
Enterotoxin B

Enzymatic bio-nanotransduction is a biological detection scheme based on the production of nucleic acid nano-signals (RNA) in response to specific biological recognition events. In this study, we applied an enzymatic bio-nanotransduction system to the detection of important food-related pathogens and a toxin. Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and staphylococcal enterotoxin B (SEB) were chosen because of the implications of these targets to food safety. Primary antibodies to each of the targets were used to functionalize magnetic beads and produce biological recognition elements (antibodies) conjugated to nano-signal–producing DNA templates. Immunomagnetic capture that was followed by in vitro transcription of DNA templates bound to target molecules produced RNA nano-signals specific for every target in the sample. Discrimination of RNA nano-signals with a standard enzyme-linked oligonucleotide fluorescence assay provided a correlation between nano-signal profiles and target concentrations. The estimated limit of detection was 2.4 × 103 CFU/ml for E. coli O157:H7, 1.9 × 104 CFU/ml for S. enterica serovar Typhimurium, and 0.11 ng/ml for SEB with multianalyte detection in buffer. Low levels of one target were also detected in the presence of interference from high levels of the other targets. Finally, targets were detected in milk, and detection was improved for E. coli O157 by heat treatment of the milk.

Fate of Staphylococcus aureus, Salmonella enterica Serovar Typhimurium, and Vibrio vulnificus in Raw Oysters Treated with Chitosan

2006 ◽  
Vol 69 (7) ◽  
pp. 1600-1604 ◽  
Author(s):  
PALLAVI CHHABRA ◽  
YAO-WEN HUANG ◽  
JOSEPH F. FRANK ◽  
REVIS CHMIELEWSKI ◽  
KEITH GATES
Keyword(s):  
Staphylococcus Aureus ◽  
Hydrochloric Acid ◽  
Salmonella Typhimurium ◽  
Salmonella Enterica ◽  
Salmonella Enterica Serovar Typhimurium ◽  
Vibrio Vulnificus ◽  
Storage Period ◽  
Major Effect ◽  
Chitosan Concentration ◽  
Serovar Typhimurium

The fate of Staphylococcus aureus, Salmonella enterica serovar Typhimurium, and Vibrio vulnificus in oysters treated with chitosan was investigated. Three concentrations (0.5, 1.0, and 2.0%) of chitosan in 0.5% hydrochloric acid were prepared and coated onto raw oysters, which were then stored at 4°C for 12 days. Untreated oysters and oysters coated with 0.5% hydrochloric acid without chitosan were used as controls. S. aureus cells were most sensitive to 2.0% chitosan followed by 0.5 and 1.0%. In general, chitosan treatment of oysters produced a decline in the population of S. aureus by 1 to 4 log CFU/ml compared with the untreated control. Chitosan treatment had no influence on the reduction of Salmonella Typhimurium over the 12-day storage period; inhibition of Salmonella Typhimurium growth was similar in both the control samples and the chitosan-treated samples. However, time of storage had a major effect on the survival of Salmonella Typhimurium on oysters. Neither time nor chitosan concentration had a significant effect on the growth of V. vulnificus during storage. All treatments were similar in inhibiting V. vulnificus growth.

scholarly journals Óleo essencial da Canela (Cinamaldeído) e suas aplicações biológicas.

2018 ◽  
Vol 9 (2) ◽  
pp. 192
Author(s):  
Cristiane Santos Silva e Silva Figueiredo ◽  
Patrícia Viera de Oliveira ◽  
Warlison Felipe De Silva Saminez ◽  
Roseana Muniz Diniz ◽  
João Francisco Silva Rodrigues ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Aeromonas Hydrophila ◽  
Clostridium Botulinum ◽  
Salmonella Enterica Serovar Typhimurium ◽  
Escherichia Coli O157 ◽  
Electronic Library ◽  
De Se ◽  
Serovar Typhimurium

Introdução: Cinamaldeído (CND) é o principal componente ativo do óleo essencial da canela (Cinnamomum sp) e tem sido amplamente utilizado em atividades biológicas e farmacológicas, tendo sido relatado atividade antimicrobiana, antioxidante, antidiabética, dentre outras. Objetivo: Devido os diversos relatos das propriedades farmacológicas do composto, esse foi escolhido para revisão de literatura. A seleção da bibliografia foi obtida a partir de bases de dados (google scholar, NCBI - National Center for Biotechnology Information, PubMed e Scielo - Scientific Electronic Library Online). Discussão: A composição química do CND tem compostos terpenóides que têm poderosa atividade antimicrobiana contra fungos, bactérias Gram-positivas e Gram-negativas tais como Aeromonas hydrophila, Enterococcus faecalis, Clostridium botulinum, Staphylococcus aureus, Escherichia coli O157: H7 e Salmonella enterica serovar Typhimurium. A atividade anti-inflamatória induz a apoptose e inibi a proliferação celular, nas respostas imunes mediadas por monócitos/macrófagos, além de diminuir a produção de óxido nítrico induzido por lipopolissacáridos de um modo dependente da dose. CND ao ser administrado por via oral em ratos diabéticos demonstrou melhora no conteúdo de glicogênio muscular e hepático aumentando a liberação de insulina. Além disso CND estimulou a angiogênese in vivo e in vitro, regulando positivamente o fator de crescimento endotelial vascular. Conclusão: A partir do que foi relatado constatou-se que o CND possui muitas atividades com potencial farmacológico, mas percebe-se que se faz necessário estudos sobre o(s) mecanismos(s) de ação dessas atividades a fim de se proporcionar o uso seguro e eficaz do cinamaldeído.

Inactivation Kinetics of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes in Ready-to-Eat Sliced Ham by Near-Infrared Heating at Different Radiation Intensities

2014 ◽  
Vol 77 (7) ◽  
pp. 1224-1228 ◽  
Author(s):  
JAE-WON HA ◽  
DONG-HYUN KANG
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Logistic Model ◽  
Near Infrared ◽  
Salmonella Enterica Serovar Typhimurium ◽  
Inactivation Kinetics ◽  
Escherichia Coli O157 ◽  
Survival Curves ◽  
Serovar Typhimurium ◽  
Kinetics Of

The aim of this study was to investigate the inactivation kinetics of Salmonella enterica serovar Typhimurium, Escherichia coli O157:H7, and Listeria monocytogenes on ready-to-eat sliced ham by near-infrared (NIR) heating as a function of the processing parameter, radiation intensity. Precooked ham slices inoculated with the three pathogens were treated at different NIR intensities (ca. 100, 150, and 200 μW/cm2/nm). An increase in the applied radiation intensity resulted in a gradual increase of inactivation of all pathogens. The survival curves of the three pathogens exhibited both shoulder and tailing behavior at all light intensities. Among nonlinear models, the Weibull distribution and log-logistic model were used to describe the experimental data, and the statistical results (mean square error and R2 values) indicated the suitability of the model for prediction. The log-logistic model more accurately described survival curves of the three pathogens than did the Weibull distribution at all radiation intensities. The output of this study and the proposed kinetics model would be beneficial to the deli meat industry for selecting the optimum processing conditions of NIR heating to meet the target pathogen inactivation on ready-to-eat sliced ham.

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