Combination Spray Washes of Saponin with Water or Acetic Acid to Reduce Aerobic and Pathogenic Bacteria on Lean Beef Surfaces†

1999 ◽  
Vol 62 (3) ◽  
pp. 280-283 ◽  
Author(s):  
CATHERINE N. CUTTER
Keyword(s):  
Acetic Acid ◽  
Salmonella Typhimurium ◽  
Pathogenic Bacteria ◽  
Wash Water ◽  
Aerobic Bacteria ◽  
Foaming Agents ◽  
E Coli ◽  
Foaming Property ◽  
Lean Beef ◽  
Acid Wash

Saponins are naturally occurring compounds known as triterpenoid glycosides found in a variety of plant species. Saponins are approved for use in the food industry as foaming agents. When combined with water or organic acid in spray treatments, saponins' foaming property may improve carcass decontamination. In the first experiment of this study, lean beef carcass surfaces were experimentally inoculated with a fecal slurry containing antibiotic-resistant Escherichia coli O157:H7 and Salmonella Typhimurium. Spray-washing treatments with 1% saponin followed by a water wash, or 1% saponin followed by 2% acetic acid, were more effective for reducing aerobic bacteria than saponin, water, or 2% acetic acid washes alone. However, 1% saponin followed by a either a water or 2% acetic acid wash was no more effective than a 2% acetic acid wash for reducing populations of E. coli O157:H7 or Salmonella Typhimurium. In the second experiment, experimentally inoculated beef surfaces were subjected to spray treatments with water followed by another water wash, water followed by a 2% acetic acid wash, 1% saponin followed by a water wash, or 1% saponin followed by a 2% acetic acid wash. When examined for effectiveness against all bacterial populations, 1% saponin followed by a water wash and 1% saponin followed by a 2% acetic acid wash were as effective as two water washes or a water wash followed by 2% acetic acid for reducing aerobic bacteria, E. coli O157:H7, and Salmonella Typhimurium from beef surfaces. Under the conditions described, reductions associated with combination spray washes may be attributed to the physical removal of bacteria during the spraying process, not to any specific action of saponin.

Titanium Dioxide/UV Photocatalytic Disinfection in Fresh Carrots

2007 ◽  
Vol 70 (1) ◽  
pp. 97-101 ◽  
Author(s):  
MIHEE CHO ◽  
YOONJUNG CHOI ◽  
HYOJIN PARK ◽  
KWANSIK KIM ◽  
GUN-JO WOO ◽  
...  
Keyword(s):  
Titanium Dioxide ◽  
Salmonella Typhimurium ◽  
Pathogenic Bacteria ◽  
Aerobic Bacteria ◽  
Photocatalytic Reaction ◽  
E Coli ◽  
Photocatalytic Disinfection ◽  
Washing Process ◽  
Fresh Vegetables ◽  
Bactericidal Effects

Increased occurrences of fresh produce–related outbreaks of foodborne illness have focused attention on effective washing processes for fruits and vegetables. A titanium dioxide (TiO2) photocatalytic reaction under UV radiation provides a high rate of disinfection. The photo-killing effects of TiO2 on bacteria in liquid cultures under experimental conditions have been widely studied. However, the disinfection effects of the TiO2 photocatalytic reaction on fresh vegetables during a washing process have not been evaluated. Our objectives were to design a pilot-scale TiO2/UV photocatalytic reactor for fresh carrots and to compare the bactericidal effects of the TiO2/UV reaction against bacteria in liquid media and on carrots. TiO2/UV photocatalytic reactions for 40, 60, and 30 s were required for the complete killing of Escherichia coli, Salmonella Typhimurium, and Bacillus cereus (initial counts of approximately 6.7 log CFU/ml), respectively. The counts of total aerobic bacteria in fresh carrots and foodborne pathogenic bacteria in inoculated carrots were also measured. Counts of total aerobic bacteria were reduced by 1.8 log CFU/g after TiO2/UV photocatalytic disinfection for 20 min compared with a 1.1-log CFU/g reduction by UV alone. E. coli, Salmonella Typhimurium, and B. cereus (8 log CFU/ml) were inoculated onto carrots, and the number of surviving bacteria in carrots was determined after treatment. The TiO2/UV treatment exhibited 2.1-, 2.3-, and 1.8-log CFU/g reductions in the counts of E. coli, Salmonella, Typhimurium, and B. cereus, respectively, compared with 1.3-, 1.2-, and 1.2-log CFU/g reductions by UV alone. The TiO2/UV photocatalyst reaction showed significant bactericidal effects, indicating that this process is applicable to nonthermal disinfection of fresh vegetables.

Antimicrobial Activity of Cetylpyridinium Chloride Washes against Pathogenic Bacteria on Beef Surfaces†

2000 ◽  
Vol 63 (5) ◽  
pp. 593-600 ◽  
Author(s):  
CATHERINE N. CUTTER ◽  
WARREN J. DORSA ◽  
ANDRONICA HANDIE ◽  
SERGIO RODRIGUEZ-MORALES ◽  
XIANG ZHOU ◽  
...  
Keyword(s):  
Salmonella Typhimurium ◽  
Pathogenic Bacteria ◽  
Cetylpyridinium Chloride ◽  
Water Soluble ◽  
Human Consumption ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Lean Beef ◽  
Microbiological Analyses

Cetylpyridinium chloride (CPC), a water-soluble, neutral pH, colorless compound, is widely used in oral hygiene products to inhibit bacteria responsible for plaque. Previously, researchers have demonstrated that CPC not only reduces Salmonella Typhimurium on poultry but also prevents cross-contamination. To determine the effectiveness of CPC against pathogens associated with lean and adipose beef surfaces, several spray-washing experiments (862 kPa, 15 s, 35°C) with 1% (wt/vol) CPC were conducted. On lean beef surfaces, CPC immediately reduced 5 to 6 log10 CFU/cm2 of Escherichia coli O157:H7 and Salmonella Typhimurium to virtually undetectable levels (0 log10 CFU/cm2), as well as after 35 days of refrigerated (4°C), vacuum-packaged storage. On adipose beef surfaces, 5 log10 CFU/cm2 Salmonella Typhimurium and E. coli O157:H7 were reduced immediately (>2.5 log10 CFU/cm2) with 1% CPC; by day 35 the reduction was <1.3 log10 CFU/cm2. Further plate overlay analyses indicated that the effectiveness of CPC against pathogens on adipose surfaces was not hampered by the presence of meat components or fatty acids. Additional chemical and microbiological analyses of 1% CPC-treated beef surfaces subjected to a secondary water wash (following contact times of 0, 5, 10, 15, or 30 min) or grinding did reduce pathogenic bacteria and CPC levels. However, residual CPC levels following any of the treatments were considered excessive for human consumption. Despite the residual levels, this study is the first to demonstrate the effect of CPC on pathogenic bacteria associated with beef surfaces immediately after treatment and also after long-term, refrigerated, vacuum-packaged storage.

Effect of Gamma Irradiation on the Survival of Pathogens in Kwamegi, a Traditional Korean Semidried Seafood

2003 ◽  
Vol 66 (11) ◽  
pp. 2093-2096 ◽  
Author(s):  
S. P. CHAWLA ◽  
D. H. KIM ◽  
C. JO ◽  
J. W. LEE ◽  
H. P. SONG ◽  
...  
Keyword(s):  
Low Temperature ◽  
Salmonella Typhimurium ◽  
Water Activity ◽  
Pathogenic Bacteria ◽  
Radiation Sensitivity ◽  
E Coli ◽  
Public Health Significance ◽  
Irradiation Treatment ◽  
Test Organisms ◽  
Health Significance

Kwamegi (semidried raw Pacific saury) is traditional seafood available in Korea. It has water activity in the range of 0.90 to 0.95. Spoilage and the growth of most pathogenic bacteria is retarded because of low water activity, low temperature, and packaging. However, it is contaminated with bacteria of public health significance and poses a hazard to the consumer because it is consumed raw without any cooking. The effectiveness of these hurdles in preventing the growth of Staphylococcus aureus, Bacillus cereus, Salmonella Typhimurium, and Escherichia coli and the efficacy of irradiation treatment in eliminating these bacteria from kwamegi using inoculated pack studies was examined. Radiation sensitivity of S. aureus, B. cereus, Salmonella Typhimurium, and E. coli in kwamegi was investigated. D10-values of these organisms in kwamegi were 590 ± 13.6, 640 ± 14.9, 560 ± 45.4, and 550 ± 8.6 Gy, respectively. The growth of all four test organisms inoculated into these foods during 4 weeks of storage at an ambient winter temperature (ranging from −5°C to +5°C) was recorded. All four pathogens (inoculated at 106 CFU/g) were eliminated by irradiation at 4 kGy. These studies unequivocally demonstrate that irradiation, with a combination of low water activity and low temperature, results in microbiologically safe kwamegi.

scholarly journals Lactic Acid Bacteria (Lactobacillus bulgaricus and Streptococcus thermophillus) in Yogurt Inhibit the Growth of Escherichia coli, Salmonella typhimurium, and Shigella sp. In Vitro

2021 ◽  
Vol 31 (4) ◽  
pp. 2
Author(s):  
IDSAP Peramiarti
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Salmonella Typhimurium ◽  
Pathogenic Bacteria ◽  
Test Method ◽  
P Value ◽  
E Coli ◽  
Significant Difference

Diarrhea is defecation with a frequency more often than usual (three times or more) a day (10 mL/kg/day) with a soft or liquid consistency, even in the form of water alone. Pathogenic bacteria, such as Escherichia coli, Salmonella typhimurium, and Shigella sp., play a role in many cases, to which antibiotics are prescribed as the first-line therapy. However, since antibiotic resistance cases are often found, preventive therapies are needed, such as consuming yogurt, which is produced through a fermentation process by lactic acid bacteria (LAB). This research aimed to determine the activity of lactic acid bacteria (Liactobacillus bulgaricus and Streptococcus thermophilus) in yogurt in inhibiting the growth of the pathogenic bacteria E. coli, S. typhimurium, and Shigella sp. The research applied in vitro with the liquid dilution test method and the true experimental design research method with post-test-only and control group design. The design was used to see the inhibitory effect of yogurt LAB on the growth of E. coli, S. typhimurium, and Shigell sp. to compare the effect of several different yogurt concentrations, namely 20%, 40%, 60%, and 80%. The results of the Least Significance Different analysis showed that there was a significant difference between yogurt with a concentration of 0% and that with various concentrations in inhibiting the growth of E. coli, S. typhimurium, and Shigella sp. with a p-value of &lt;0.05. Whereas, there was no significant difference in the various concentrations of yogurt in inhibiting the growth of the three kinds of bacteria with a p-value of &gt; 0.05.<p class="Default" align="center"> </p>

Reducing Pathogens by Using Zinc Oxide Nanoparticles and Acetic Acid in Sheep Meat

2014 ◽  
Vol 77 (9) ◽  
pp. 1599-1604 ◽  
Author(s):  
MAHBOUBEH MIRHOSSEINI ◽  
VAHID ARJMAND
Keyword(s):  
Zinc Oxide ◽  
Antibacterial Activity ◽  
Acetic Acid ◽  
Zno Nanoparticles ◽  
Pathogenic Bacteria ◽  
Inhibitory Effect ◽  
Initial Growth ◽  
Practical Applications ◽  
E Coli ◽  
Sheep Meat

Practical applications of different concentrations (0, 1, 2, 4, 6, and 8 mM) of zinc oxide (ZnO) suspensions containing 1% acetic acid were investigated against the pathogenic bacteria Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, and Bacillus cereus. ZnO suspensions (0, 1, 3, 6, and 8 mM) containing acetic acid had a significant inhibitory effect on the growth of L. monocytogenes, E. coli, and S. aureus during 12 h of incubation, and the 8 mM suspensions of ZnO were the most effective against all the strains. These data suggested that the antibacterial activity of ZnO was concentration dependent. Thus, 6 and 8 mM ZnO were selected for further studies in meat. ZnO nanoparticles reduced initial growth of all inoculated strains in meat. To our knowledge, this is the first report describing the antibacterial activity of ZnO nanoparticles in meat and indicates the potential of these nanoparticles as an antibacterial agent in the food industry.

Inactivation of Pathogenic Bacteria by Cucumber Volatiles (E,Z)-2,6-Nonadienal and (E)-2-Nonenal†

2004 ◽  
Vol 67 (5) ◽  
pp. 1014-1016 ◽  
Author(s):  
M. J. CHO ◽  
R. W. BUESCHER ◽  
M. JOHNSON ◽  
M. JANES
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Bactericidal Activity ◽  
Pathogenic Bacteria ◽  
Brain Heart Infusion ◽  
Escherichia Coli O157 ◽  
Infusion Solution ◽  
E Coli ◽  
Log Reduction

The effects of (E,Z)-2,6-nonadienal (NDE) and (E)-2-nonenal (NE) on Bacillus cereus, Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium were investigated. A suspension of each organism of 6 to 9 log CFU/ml was incubated for 1 h at 37° C in brain heart infusion solution that contained 0 to 500 or 1,000 ppm of NDE or NE. Depending on concentration, exposure to either NDE or NE caused a reduction in CFU of each organism. Treatment with 250 and 500 ppm NDE completely eliminated viable B. cereus and Salmonella Typhimurium cells, respectively. L. monocytogenes was the most resistant to NDE, showing only about a 2-log reduction from exposure to 500 ppm for 1 h. Conversely, this concentration of NDE caused a 5.8-log reduction in E. coli O157:H7 cells. NE was also effective in inactivating organisms listed above. A higher concentration of NE, 1,000 ppm, was required to kill E. coli O157:H7, L. monocytogenes, or Salmonella Typhimurium compared with NDE. In conclusion, both NDE and NE demonstrated an apparent bactericidal activity against these pathogens.

Quantum Dots as Fluorescent Labels for Quantitative Detection of Salmonella Typhimurium in Chicken Carcass Wash Water

2005 ◽  
Vol 68 (6) ◽  
pp. 1241-1245 ◽  
Author(s):  
LIJU YANG ◽  
YANBIN LI
Keyword(s):  
Quantum Dots ◽  
Salmonella Typhimurium ◽  
Pathogenic Bacteria ◽  
Magnetic Beads ◽  
Cell Number ◽  
Wash Water ◽  
Quantitative Detection ◽  
Fluorescent Labels ◽  
Microbial Detection ◽  
Chicken Carcass

Fluorescent semiconductor quantum dots have recently emerged as a novel and promising class of fluorescent labels for biological detection. In this study, quantum dots were used as fluorescent labels in immunoassays for quantitative detection of foodborne pathogenic bacteria. Salmonella Typhimurium cells were separated from chicken carcass wash water using anti-Salmonella antibody coated magnetic beads and reacted to secondary biotin-labeled anti-Salmonella antibody. Quantum dots coated with streptavidin were added to react with biotin on the secondary antibody. Measurement of the intensity of fluorescence produced by quantum dots provided a quantitative method for microbial detection. A linear relationship between Salmonella Typhimurium cell number (log N) in the samples of chicken carcass wash water and the fluorescence intensity (FI) was found for the cell numbers ranging from 103 to 107 CFU/ml. The regression model can be expressed as FI = 198.6 Log N − 639.03 with R2 = 0.96. The detection limit of this method was 103 CFU/ml.

Efficacy of Cetylpyridinium Chloride in Immersion Treatment for Reducing Populations of Pathogenic Bacteria on Fresh-Cut Vegetables

2001 ◽  
Vol 64 (12) ◽  
pp. 2071-2074 ◽  
Author(s):  
HONG WANG ◽  
YANBIN LI ◽  
MICHAEL F. SLAVIK
Keyword(s):  
Escherichia Coli ◽  
High Performance Liquid Chromatography ◽  
Salmonella Typhimurium ◽  
High Performance ◽  
Pathogenic Bacteria ◽  
Room Temperature ◽  
Cetylpyridinium Chloride ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Fresh Cut

The efficacy of cetylpyridinium chloride (CPC) immersion to reduce the numbers of three pathogenic bacteria (Listeria monocytogenes, Salmonella Typhimurium, and Escherichia coli O157:H7) on three different fresh-cut vegetables (broccoli, cauliflower, and radishes) was studied. The fresh-cut vegetables were inoculated with one of the three pathogenic bacteria at a concentration of 105 CFU/ml for 1 h at room temperature and then treated with 0.1 or 0.5% CPC immersion for 1 min. Both Salmonella Typhimurium and E. coli O157:H7 plates were incubated from 48 to 72 h at 37°C, and L. monocytogenes plates were incubated from 72 to 96 h before being counted. The results of three experiments showed that for the average of the three vegetables treated with 0.1 and 0.5% CPC, L. monocytogenes was reduced by 2.85 and 3.70 log CFU/g, Salmonella Typhimurium by 2.37 and 3.15 log CFU/g, and E. coli O157:H7 by 1.01 and 1.56 log CFU/g, respectively, in comparison with the vegetables treated with water only. The 0.5% CPC treatment was significantly different (P &lt; 0.05) from the 0.1% CPC treatment on reduction of L. monocytogenes, Salmonella Typhimurium, and E. coli O157:H7. The CPC residual on the treated vegetables and their washing solutions were evaluated by using high-performance liquid chromatography.

Antibacterial Action of Vinegar against Food-Borne Pathogenic Bacteria Including Escherichia coliO157:H7

1998 ◽  
Vol 61 (8) ◽  
pp. 953-959 ◽  
Author(s):  
ETSUZO ENTANI ◽  
MITO ASAI ◽  
SHIGETOMO TSUJIHATA ◽  
YOSHINORI TSUKAMOTO ◽  
MICHIO OHTA
Keyword(s):  
Acetic Acid ◽  
Sodium Chloride ◽  
Growth Phase ◽  
Pathogenic Bacteria ◽  
Chloride Concentration ◽  
Inactivation Rate ◽  
Viable Cell Number ◽  
Logarithmic Growth Phase ◽  
E Coli ◽  
Food Borne

The bacteriostatic and bactericidal actions of vinegar on food-borne pathogenic bacteria including enterohemorrhagic E. coli (EHEC) O157:H7 were examined. The growth of all strains evaluated was inhibited with a 0.1% concentration of acetic acid in the vinegar. This inhibition was generally increased in the presence of sodium chloride or glucose. There was almost no difference in sensitivity to the bacteriostatic action of vinegar among the strains of pathogenic E. coli. Vinegar had a bactericidal effect on food-borne pathogenic bacteria including EHEC O157:H7. This action against EHEC O157:H7 was synergically enhanced by sodium chloride but was attenuated with glucose. For EHEC strains (O157:H7, O26:H11, O111:HNM) the difference in the inactivation rate due to vinegar among strains used was small, although an enteropathogenic E. coli (EPEC) O111:K58:H− strain was more sensitive, being more quickly killed compared with EHEC strains. The inactivation rate due to vinegar was constant irrespective of inoculum size. However, it differed greatly depending on growth phase of the cells, where logarithmic growth phase cells were more sensitive and easily killed than stationary phase cells. The bactericidal activity of vinegar increased with the temperature. Various conditions for bactericidal effects on EHEC O157:H7 were examined by the multiparametric analysis of five factors: acetic acid concentration in the vinegar, sodium chloride concentration, temperature, incubation time, and viable cell number. The combined use of vinegar and sodium chloride, with use of an appropriate treatment temperature, was found to be markedly effective for the prevention of bacterial food poisoning.

Disinfection of Mung Bean Seed with Gaseous Acetic Acid

1999 ◽  
Vol 62 (8) ◽  
pp. 953-957 ◽  
Author(s):  
PASCAL J. DELAQUIS ◽  
PETER L. SHOLBERG ◽  
KAREEN STANICH
Keyword(s):  
Acetic Acid ◽  
Salmonella Typhimurium ◽  
Mung Bean ◽  
Surface Microstructure ◽  
Escherichia Coli O157 ◽  
Bean Seed ◽  
Untreated Seed ◽  
E Coli ◽  
Fumigation Chamber ◽  
Bacteria And Fungi

Mung bean seed inoculated with Salmonella Typhimurium, Escherichia coli O157:H7, and Listeria monocytogenes (3 to 5 log CFU/g) was exposed to gaseous acetic acid in an aluminum fumigation chamber. Salmonella Typhimurium and E. coli O157:H7 were not detected by enrichment of seeds treated with 242 μl of acetic acid per liter of air for 12 h at 45°C. L. monocytogenes was recovered by enrichment from two of 10 25-g seed samples treated in this manner. Fumigation with gaseous acetic acid was also lethal to indigenous bacteria and fungi on mung bean seed. The treatment did not significantly reduce seed germination rates, and no differences in surface microstructure were observed between treated and untreated seed viewed by scanning electron microscopy.

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