Elimination by Gamma Irradiation of Salmonella spp. and Strains of Staphylococcus aureus Inoculated in Bison, Ostrich, Alligator, and Caiman Meat†

1997 ◽  
Vol 60 (7) ◽  
pp. 756-760 ◽  
Author(s):  
DONALD W. THAYER ◽  
GLENN BOYD ◽  
JAY B. FOX ◽  
LEON LAKRITZ
Keyword(s):  
Staphylococcus Aureus ◽  
Gamma Radiation ◽  
Gamma Irradiation ◽  
Radiation Resistance ◽  
Radiation Doses ◽  
Salmonella Spp ◽  
Salmonella Dublin ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
D Values

There is an expanding industry for the marketing of high-value meats from animals other than the typical domesticated species, including, but not limited to, bison, ostrich, alligator, and caiman. In this study we compared the gamma radiation resistance of a mixture of salmonellae (Salmonella dublin, S. enteritidis, S. newport, S. senftenberg, and S. typhimurium) and a mixture of Staphylococcus aureus strains (ATCC 13565, ATCC 25923, and B124) when present on ground bison, ostrich, alligator, and caiman meats at 5°C. A minimum of five doses were used to establish the D values, and the studies were replicated three times. Because the type of meat did not significantly (P < 0.05) alter the radiation resistance of salmonellae and of S. aureus only slightly in the case of ostrich meat, all of the results for each organism were combined to obtain radiation D values of 0.53 ± 0.02 and 0.37 ± 0.01 kGy for Salmonella spp. and S. aureus, respectively. The authors conclude that both of these food-borne pathogens, if present, can be eliminated or greatly reduced in number, depending upon the level of contamination, from these meats by gamma radiation doses between 1.5 and 3.0 kGy at 5°C, the doses currently approved by the FDA and USDA for the irradiation of poultry. The authors also conclude that similar, if not identical, control of food-borne pathogens should be expected on edible meats in general, not just on those that are generically related.

scholarly journals Gamma irradiation in the control of pathogenic bacteria in refrigerated ground chicken meat

2000 ◽  
Vol 57 (3) ◽  
pp. 389-394 ◽  
Author(s):  
Marta Helena Filet Spoto ◽  
Cláudio Rosa Gallo ◽  
André Ricardo Alcarde ◽  
Maria Sílvia do Amaral Gurgel ◽  
Lucimara Blumer ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Radiation Dose ◽  
Gamma Radiation ◽  
Salmonella Typhimurium ◽  
Gamma Irradiation ◽  
Pathogenic Bacteria ◽  
Chicken Meat ◽  
Chicken Breast ◽  
D Values

This work evaluated the effect of gamma radiation on reducting the population of Staphylococcus aureus, Escherichia coli and Salmonella typhimurium in ground chicken breast stored under refrigeration. The experiment included a control and 4 doses of gamma radiation (2.0, 4.0, 6.0 and 8.0 kGy) along with 5 periods of storage under refrigeration (1, 7, 14, 21 and 28 days). Samples of ground chicken breast were inoculated with Staphylococcus aureus (ATCC 14458), Escherichia coli (ATCC 11105) and Salmonella typhimurium (ATCC 0626), irradiated at temperatures between 4 and 8°C and stored under refrigeration (5°C) for 28 days. The increased radiation dose and period of storage under refrigeration caused a reduction of Staphylococcus aureus, Escherichia coli and Salmonella typhimurium populations in the ground chicken breast. Mean radiation D values determined for Staphylococcus aureus and Escherichia coli were 0.41 and 0.72 kGy, respectively. Gamma irradiation was an effective treatment for chicken meat conservation because the radiation dose of 6.0 kGy kept the ground chicken breast within the microbiological limits established by the Brazilian legislation, for up to 28 days under refrigeration.

Evaluation of gamma radiation response of electrolyte, MKP and MKT capacitors in various frequencies

2017 ◽  
Vol 105 (7) ◽  
Author(s):  
Shahryar Malekie ◽  
Behrooz Salehpour
Keyword(s):  
Radiation Dose ◽  
Gamma Radiation ◽  
Gamma Irradiation ◽  
Experimental Work ◽  
Radiation Resistance ◽  
Radiation Response ◽  
Radiation Doses ◽  
Electrolytic Capacitors ◽  
Linear Decrease ◽  
Wide Range

AbstractIn this experimental work, the effect of gamma irradiation on the capacitance and impedance of some commercial capacitors namely electrolytic, MKP, and MKT capacitors in different radiation doses up to 120 kGy and a wide range of frequencies between 42 Hz and 5 MHz were studied. Results showed that the capacitances of the electrolytic capacitors exhibited a linear decrease by increasing the radiation dose and frequencies, which can be used for high dosimetry purposes, but non-ceramic capacitors as MKP and MKT showed much higher radiation resistance, particularly for the frequencies less than ~1 MHz.

scholarly journals Escherichia coli and Salmonella spp. in meat in Jeddah, Saudi Arabia

2013 ◽  
Vol 7 (11) ◽  
pp. 812-818 ◽  
Author(s):  
Archana Iyer ◽  
Taha Kumosani ◽  
Soonham Yaghmoor ◽  
Elie Barbour ◽  
Esam Azhar ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Gastrointestinal Diseases ◽  
Developed Countries ◽  
Salmonella Spp ◽  
E Coli ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Microbiological Methods ◽  
Meat Samples ◽  
Butcher Shops

Introduction: Food-borne pathogens are the leading cause of illness and death in developing countries, killing approximately 1.8 million people annually. In developed countries, food-borne pathogens are responsible for millions of cases of infectious gastrointestinal diseases each year, costing billions of dollars. The objective of this study was to screen for two major food-borne pathogens, Escherichia coli and Salmonella spp., from meat samples obtained from different strata of the consumer market in Jeddah. Methodology: A total of 60 meat samples, 20 each from large hypermarkets, groceries and small butcher shops were used in the study. Samples were transported to the laboratory in a cooler. They were macerated in peptone water and then seeded on selective media appropriate for each organism. Colonies were identified using conventional microbiological methods and suspected colonies were confirmed as E. coli and Salmonella spp. by polymerase chain reaction (PCR) using specific primers. Results: The results indicated a high degree of contamination in samples from butcher shops as compared to those from groceries or hypermarkets (high scale supermarkets). Both pathogens E. coli and Salmonella spp. were found in higher rates in the samples from butcher shops. In small butcher shops, E. coli was found at an incidence of 65%, and Salmonella at 45%. Conclusion: The results indicate an urgent need for applying proper food hygienic practices in food outlets, especially in small ones, to reduce the incidence of food-borne diseases. Vigilance by the right agencies must be implemented in order to prevent future food-borne outbreaks.

scholarly journals Studies on the Antibacterial Activity and Chemical Composition of Methanol Extract of Cochlospermum tinctorium Root

2019 ◽  
pp. 1-11
Author(s):  
R. Abdulaziz ◽  
M. H. Usman ◽  
U. B. Ibrahim ◽  
B. M. Tambari ◽  
A. Nafiu ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Plant Extract ◽  
Methanol Extract ◽  
Antibiotic Resistant ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Layer Chromatography

The aim of study was to evaluate the antibacterial activity of Cochlospermum tinctorium against ten (10) strains of antibiotic resistant food-borne pathogens Staphylococcus aureus and Listeria monocytogene. Ten (10) strains of antibiotic resistant food-borne pathogens Staphylococcus aureus and Listeria monocytogene procured from Microbiology Research Laboratory Usman Danfodiyo University Sokoto. The roots of Cochlospermum tinctorium were collected from the rock side in Dambu Gomo, Zuru Local Government Area of Kebbi State, Nigeria. The roots were washed, air-dried and milled to powder using mortal and pestle and sieved to obtained fine powder. Maceration was used for extraction using methanol as solvent. The antibacterial activity of the plant was determined on Mueller Hinton agar using agar well diffusion method. Minimum concentration (MIC) and minimum inhibitory concentration (MBC) of plant extract was also determined. Thin layer chromatography and column chromatography was employed for separation and fraction of different compounds in the plant extract. The fractions were screened for antibacterial activity and active fractions having high antibacterial activity were subjected Gas Chromatography Mass Spectoscopy (GC-MS) analysis. The result of methanol extraction yield 5.17% extracts. The methanol extract of Cochlospermum tinctorium was effective in inhibiting the isolates at high concentration of 10 mg/mL. The results thin layer chromatography revealed four spots with Rf values 0.02, 0.37, 0.44 and 0.80 respectively. The GC-MS analysis of the active methanol extract of Cochlospermum tinctorium root powder revealed the existence of major peaks 1-(+)-Ascorbic acid 2,6-dihexadecanoate (R.T: 13.666), Diethyl phthalate (R.T: 10.440), Undecyl acetate (R.T: 10.007), 3-tetradecanone (R.T: 9.793), 3-hexadecanone (R.T: 12.427). It therefore concluded that the root of Cochlospermum tinctorium has immense potential to be used in the area of pharmacology as it possess antimicrobial activity against the antibiotic resistant food-borne pathogens, thus could be exploited as alternative antimicrobial drugs.

scholarly journals Microbial contamination of raw meat and its environment in retail shops in Karachi, Pakistan

2010 ◽  
Vol 4 (06) ◽  
pp. 382-388 ◽  
Author(s):  
Nafisa Hassan Ali ◽  
Amber Farooqui ◽  
Adnan Khan ◽  
Ameera Yahya Khan ◽  
Shahana Urooj Kazmi
Keyword(s):  
Staphylococcus Aureus ◽  
Environmental Samples ◽  
Pathogenic Bacteria ◽  
Bacterial Species ◽  
Raw Meat ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Shigella Species ◽  
Wide Range ◽  
Meat Samples

Background: This study was conducted to examine the frequency of contamination in retail meat available in Karachi, Pakistan. Methodology: Raw meat samples (250) and surface swabs (90) from meat processing equipment and the surrounding environment were analyzed for microbiological contamination. Results: Out of 340 samples, 84% were found to be contaminated with bacterial species, including Klebsiella, Enterobacter, Staphylococcus aureus and Bacillus subtilis. A total of 550 (66%) of the bacterial isolates were potential pathogens. Of these, 342 and 208 isolates were from meat and environmental samples respectively. Food-borne pathogens isolated from meat samples included Escherichia coli O157:H7, Listeria, Salmonella Enteritidis and Shigella species whereas environmental samples yielded Staphylococcus aureus and Shigella species. Four strains of Brucella species were also isolated from meat samples. Total aerobic counts ranged between 108 -1010 CFU/g or cm2. Resistance to a wide range of antibiotics was observed. Resistance rates to ampicillin, amoxicillin, novobiocin and cefaclor were from 62 to 75% in general. Thirty-three percent of Salmonella isolates were resistant to ampicillin.  No quinolone resistance was observed. Biofilm formation was observed among 88 (16%) pathogenic bacteria including E. coli, Klebsiella, Enterobacter species and Staphylococcus aureus. Conclusions: Food-borne pathogens found in retail shops could be sources for horizontal contamination of meat. Our data confirm the circulation of antibiotic resistant and biofilm forming pathogens in raw meat and its environment in retail shops in Pakistan, which could play a role in the spread of antimicrobial resistance amongst food-borne bacteria.

Survey of Ontario Bulk Tank Raw Milk for Food-Borne Pathogens

1997 ◽  
Vol 60 (11) ◽  
pp. 1341-1346 ◽  
Author(s):  
MARINA L. STEELE ◽  
W. BRUCE McNAB ◽  
CASE POPPE ◽  
MANSEL W. GRIFFITHS ◽  
SHU CHEN ◽  
...  
Keyword(s):  
Disease Outbreaks ◽  
Raw Milk ◽  
Plate Count ◽  
Salmonella Spp ◽  
Food Borne Pathogens ◽  
Unpasteurized Milk ◽  
Food Borne ◽  
The Mean ◽  
Bulk Tank ◽  
Campylobacter Spp

Raw (unpasteurized) milk can be a source of food-borne pathogens. Raw milk consumption results in sporadic disease outbreaks. Pasteurization is designed to destroy all bacterial pathogens common to raw milk, excluding spore-forming bacteria and possibly Mycobacterium paratuberculosis, but some people continue to drink raw milk, believing it to be safe. Current methods for assessing the bacteriological quality of raw milk, such as aerobic plate counts, are not usually designed to detect specific pathogens. The objective of this study was to estimate the proportion of pick-ups (loads of raw milk from a single farm bulk tank) from Ontario farm bulk tanks that contained Listeria monocytogenes. Salmonella spp., Campylobacter spp., and/or verotoxigenic Escherichia coli (VTEC). Samples from 1,720 pick-ups of raw milk were tested for the presence of these pathogens, and 47 L. monocytogenes, three Salmonella spp., eight Campylobacter spp., and 15 VTEC isolates were detected, representing 2.73, 0.17, 0.47, and 0.87% of milk samples, respectively. Estimates of the proportion of theoretical tanker truck loads of pooled raw milk contaminated with pathogens ranged from a low of 0.51 % of tankers containing raw milk from 3 bulk tanks being contaminated with Salmonella spp. to a high of 34.41 % of tankers containing raw milk from 10 bulk tanks being contaminated with at least one of the pathogens. Associations between the presence of pathogens and raw milk sample characteristics were investigated. The mean somatic cell count was higher among VTEC- or L. monocytogenes-positive samples, and the mean aerobic plate count was found to be higher among L. monocytogenes-positive samples. These results confirm the presence of bacterial food pathogens in raw milk and emphasize the importance of continued diligence in the application of hygiene programs within dairies and the separation of raw milk from pasteurized milk and milk products.

scholarly journals Environmental Stress and Antibiotic Resistance in Food-Related Pathogens

2006 ◽  
Vol 73 (1) ◽  
pp. 211-217 ◽  
Author(s):  
M. Ann S. McMahon ◽  
Jiru Xu ◽  
John E. Moore ◽  
Ian S. Blair ◽  
David A. McDowell
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibiotic Resistance ◽  
Food Preservation ◽  
Important Food ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Sublethal Stress ◽  
Serovar Typhimurium ◽  
High Or Low Temperature

ABSTRACT This study investigated the possibility that sublethal food preservation stresses (high or low temperature and osmotic and pH stress) can lead to changes in the nature and scale of antibiotic resistance (ABR) expressed by three food-related pathogens (Escherichia coli, Salmonella enterica serovar Typhimurium, and Staphylococcus aureus). The study found that some sublethal stresses significantly altered antibiotic resistance. Incubation at sublethal high temperature (45°C) decreased ABR. Incubation under increased salt (>4.5%) or reduced pH (<5.0) conditions increased ABR. Some of the pathogens continued to express higher levels of ABR after removal of stress, suggesting that in some cases the applied sublethal stress had induced stable increases in ABR. These results indicate that increased use of bacteriostatic (sublethal), rather than bactericidal (lethal), food preservation systems may be contributing to the development and dissemination of ABR among important food-borne pathogens.

Gamma Radiation Resistance of Clostridium botulinum 62A and Bacillus subtilis Spores in Honey

1991 ◽  
Vol 54 (11) ◽  
pp. 894-896 ◽  
Author(s):  
C. N. HUHTANEN
Keyword(s):  
Bacillus Subtilis ◽  
Gamma Radiation ◽  
Water Content ◽  
Radiation Resistance ◽  
Clostridium Botulinum ◽  
Bacterial Flora ◽  
Two Samples ◽  
D Values

Irradiation D values for the natural bacterial flora of two samples of raw (bulk) honey were 7.50 and 1.91 kGy; for two samples of retail honey the D values were 5.66 and 3.49 kGy. Irradiation D values of Clostridium botulinum 62A spores inoculated into three honey samples and into water were respectively, 8.11, 9.38, 12.77, and 2.07 kGy. Similar D values for Bacillus subtilis spores were 3.42, 3.35, 4.00, and 1.43 kGy. The radiation resistance of C. botulinum and B. subtilis spores in honey and in sugar syrups was a function of water content.

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