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.

Inactivation of Pathogens Inoculated into Prepared Seafood Products for Manufacturing Kimbab, Steamed Rice Rolled in Dried Seaweed, by Gamma Irradiation

2005 ◽  
Vol 68 (2) ◽  
pp. 396-402 ◽  
Author(s):  
CHEORUN JO ◽  
NA YOUNG LEE ◽  
HO JIN KANG ◽  
SANG PIL HONG ◽  
YOUNG HO KIM ◽  
...  
Keyword(s):  
Low Dose ◽  
Radiation Sensitivity ◽  
The Other ◽  
Dose Irradiation ◽  
Public Health Significance ◽  
Listeria Ivanovii ◽  
Irradiation Treatment ◽  
Test Organisms ◽  
Seafood Products ◽  
Health Significance

Three prepared seafood products for manufacturing a laver (dried seaweed) roll, a traditional and rapidly growing ready-to-eat meal in Korea, were selected and the effects of irradiation treatment for eliminating pathogens of public health significance were investigated. The pathogens tested were Salmonella Typhimurium, Escherichia coli, Staphylococcus aureus, and Listeria ivanovii. The radiation sensitivity (D10-values or the dose required to inactivate 90% of a population) of these organisms ranged from 0.23 to 0.62 kGy in imitation crab leg, 0.31 to 0.44 kGy in surimi gel, and 0.27 to 0.44 kGy in dried seaweed. The growth of all four test organisms inoculated (108 CFU/g) into these foods was inhibited by irradiation during 24 h of postirradiation storage regardless of the temperature (10, 20, and 30°C). L. ivanovii was not detected after a 3-kGy treatment, but the other pathogens were not detected following irradiation at 2 kGy. These studies indicated that low-dose irradiation (2 kGy or less) of prepared seafood materials can keep them microbiologically safe before manufacturing a ready-to-eat prepared meal, a laver roll.

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>

Pathogenic Bacteria of Public Health Significance in Estuarine Mangrove Ecosystem

2016 ◽  
pp. 239-253
Author(s):  
Krupali Poharkar ◽  
Swapnil Doijad ◽  
Savita Kerkar ◽  
Sukhadeo Barbuddhe
Keyword(s):  
Public Health ◽  
Pathogenic Bacteria ◽  
Mangrove Ecosystem ◽  
Public Health Significance ◽  
Health Significance

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.

scholarly journals The Assessment of antimicrobial activity of cerumen (earwax) and antibiotics against pathogenic bacteria isolated from ear pus samples

2020 ◽  
Vol 11 (1) ◽  
Author(s):  
Iffat Naz
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Pathogenic Bacteria ◽  
Maximum Activity ◽  
Prevalence Data ◽  
Culture Techniques ◽  
E Coli ◽  
Pseudomonas Spp ◽  
Test Organisms ◽  
Staphylococcus Spp

The present study is focused on the assessment of the antimicrobial activity of cerumen and antibiotics against bacteria isolated from ear pus samples. Thus, a total of 50 ear pus samples were collected from infected patients using sterile swabs and were screened using pure culture techniques. Total of 04 different bacterial isolates were identified while, the prevalence data revealed that Pseudomonas spp., were dominant (58%, n = 29) among isolated bacteria followed by Staphylococcus spp., (22%, n = 11), Escherichia coli (14%, n = 7) and Proteus spp., (6%, n = 3). Further, bioassay revealed that Pseudomonas spp., and Staphylococcus spp., were most sensitive to Clindamycin (94.73%) while displayed resistant to Ciprofloxacin and Ampicillin. Similarly, E. coli and Proteus spp., were most sensitive to Ciprofloxacin (92.8-95.21%) as compared to the other antibiotics. Moreover, antibacterial activity of cerumen was also assessed against test organisms and its maximum activity was observed against Pseudomonas spp., (90% equivalent to Clindamycin potency) and Staphylococcus spp., (60% equivalent to Amoxicillin potency) while least effective against E. coli (36%) and Proteus spp., (22%). Thus, it was concluded that the antibacterial activity of cerumen might be due to the presence of potential chemicals i.e. flavonoids and terpenoids.

scholarly journals Assessment of Antibiotics and Fluoride Toothpastes against Pathogenic Bacteria associated with Dental Caries

2018 ◽  
pp. 1-10
Keyword(s):  
Dental Caries ◽  
Pathogenic Bacteria ◽  
Diffusion Method ◽  
Significant Activity ◽  
Salmonella Spp ◽  
E Coli ◽  
Shigella Spp ◽  
Test Organisms ◽  
Susceptibility Tests ◽  
Vibrio Spp

Dental caries is the most contagious disease throughout the world. In the present study, a total of 100 dental caries patients were selected and samples from these patients were collected through sterile pincers for microbiological examination. A total of 9 different pathogenic bacterial isolates were identified through conventional culturing technique and among them maximum number of occurrence was by Salmonella spp (26.13%), followed by E. coli (17.39%), Proteus spp (17.39%), Shigella spp (8.69%), Pseudomonas spp (8.69%), Vibrio spp (8.69%), Enterobacter spp (4.34%), Yersinia spp (4.34%) and S. mutans (4.34%). Furthermore, antibiotic susceptibility tests were performed by 9 different commercially available antibiotics i.e. vancomycin, erythromycin, clindamycin, amoxicillin, tetracycline, rifampicin, ampicillin, ticarcillin and metronidazole/silver sulphadizine. Kirby Bauer disc diffusion method was used against test organisms and it was observed that all these antibiotics expressed significant activity against greater part of test organisms but few of them showed resistance to metronidazole/silver sulphadizine. In addition to this, different toothpastes encoded as TP-1, TP-2, TP-3, TP-4 and TP-5 were used at a concentration of 20 mg/mL in order to evaluate their activity against test organisms and it was observed that all these toothpastes showed significant activity against isolated bacteria. It was concluded that all these toothpastes contained fluoride which supports to avoid tooth decay and promote minty fresh breath. Furthermore, it was recommended that avoid usage of too much sweets, chocolates, candies especially in children/adults, and there must be a proper use of toothpastes twice a day at every stage of life. Keywords: Dental Caries, Pathogenic Bacteria, Antibiotics, Fluoride Toothpastes

scholarly journals THE BACTERIA QUALITY OF THE INDIGENOUSLY FERMENTED MILK PRODUCT – NONO’ IN MAIDUGURI MUNICIPALITY NIGERIA

2021 ◽  
Vol 25 (1) ◽  
pp. 71-73
Author(s):  
L. T. ZARIA ◽  
T. I. O. OSIYEMI ◽  
M. A. SULEMAN ◽  
L. M. SHEHU
Keyword(s):  
Streptococcus Pyogenes ◽  
Pathogenic Bacteria ◽  
Fermented Milk ◽  
Milk Product ◽  
Public Health Significance ◽  
Hygienic Measure ◽  
Health Significance ◽  
Diary Cattle ◽  
Fermented Milk Product

Fifty samples of “nono”, a fermented milk product akin to yoghurt, were carefully collected from three markets in Maiduguri municipality and were examined for the presence of pathogenic bacteria. Twenty-eight percent of the sample were found to be contaminated with aciduric pathogenic bacteria that may cause milk-borne disease equally in consumers. Fourteen percent of the isolated were positives for Escherichia coli. The percent for Staphylococcus aureas, and four percent Streptococcus pyogenes. Thirty-six samples showed no growth of any pathogenic bacteria. It is hoped that as peri-urban and rural diary cattle get more veterinary service and the women manufacturing ‘nono’ employ better hygienic measure, the future ‘nono’ would be a more wholesome product, free from any pathogenic bacteria of public health significance. By then, the Maiduguri ‘nono’ would have achieved international recognition

scholarly journals Transcriptomic Analysis of Viable but Non-Culturable Escherichia coli O157:H7 Formation Induced by Low Temperature

2019 ◽  
Vol 7 (12) ◽  
pp. 634 ◽  
Author(s):  
Junliang Zhong ◽  
Xihong Zhao
Keyword(s):  
Escherichia Coli ◽  
Low Temperature ◽  
Differentially Expressed Genes ◽  
Pathogenic Bacteria ◽  
Differentially Expressed ◽  
Transmembrane Transport ◽  
Pathway Enrichment Analysis ◽  
Escherichia Coli O157 ◽  
Vbnc State ◽  
E Coli

Escherichia coli O157:H7 is one of the most common pathogenic bacteria that pose a threat to food safety. The aim of this study was to investigate the mechanisms of the formation of viable but non-culturable (VBNC) E. coli O157:H7 induced by low temperature (−20 °C) using RNA sequencing (RNA-Seq) transcriptomics analysis. The results of the present investigation revealed the presence of 2298 differentially expressed genes in VBNC cells, accounting for 46.03% of the total number of genes. Additionally, GO function and KEGG pathway enrichment analysis were performed to investigate the functional and related metabolic pathways of the differentially expressed genes. We found that the ion transport, protein synthesis, and protein transmembrane transport activities were significantly improved in the VBNC cells, indicating that E. coli O157:H7 cells synthesized a considerable amount of protein to maintain the levels of their functional metabolic processes and life activities in the VBNC state. In conclusion, we suggest that the increased synthesis of proteins such as SecY, FtsY, and Ffh might indicate that they are the key proteins involved in the improvement of the transmembrane transport activities in VBNC E. coli O157:H7 cells, maintaining their functional metabolism in the VBNC state and enhancing their survival ability under low temperatures.

Survival of Escherichia coli in Food at Hot-Holding Temperatures

1986 ◽  
Vol 49 (7) ◽  
pp. 496-499 ◽  
Author(s):  
CALEB A. MAKUKUTU ◽  
RUFUS K. GUTHRIE
Keyword(s):  
Public Health ◽  
Escherichia Coli ◽  
Analysis Of Variance ◽  
Population Increase ◽  
Food Type ◽  
The Public ◽  
E Coli ◽  
Public Health Significance ◽  
Health Significance ◽  
Holding Temperature

Foods usually served hot were held at various hot-holding temperatures [40°C (104°F) - 60°C (140°F] and were contaminated with fecal Escherichia coli. The contaminated hot foods were held for 1 h at each of the hot-holding temperatures during which the survival of the pathogen in each food type was evaluated. Results showed that E. coli survived hot-holding temperatures in each food type for the whole period of evaluation. A population increase occurred with time at temperatures below 50°C (122°F), while at and above this temperature there was a decrease in population with increasing time in each food type. A two-way analysis of variance using relative rates of increase or decrease (± b) showed food type to be unimportant for survival of the bacteria. A three-way analysis of variance of the same results using mean log CFU/g food showed holding temperature, food type, holding time, and the interactions of temperature and food type; and temperature and time to be significantly important for survival of the bacteria. The public health significance of these findings are discussed.

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.

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