Effect of Prestorage Treatments and Storage Conditions on the Survival of Salmonella Enteritidis PT4 and Listeria monocytogenes on Fresh Marine and Freshwater Aquaculture Fish

2004 ◽  
Vol 67 (1) ◽  
pp. 193-198 ◽  
Author(s):  
C. C. TASSOU ◽  
K. LAMBROPOULOU ◽  
G.-J. E. NYCHAS
Keyword(s):  
Listeria Monocytogenes ◽  
Salmonella Enteritidis ◽  
Pathogenic Bacteria ◽  
Modified Atmosphere Packaging ◽  
Storage Conditions ◽  
Hot Water ◽  
Bacterial Cells ◽  
Freshwater Aquaculture ◽  
Subsequent Storage ◽  
And Storage

The effect of prestorage treatments, such as immersion in a sorbate solution (5%, wt/vol), heating (60°C, 1 min), and a combination of the two treatments, and the subsequent storage in air or under modified atmosphere packaging (MAP; 40% CO2, 30% O2, and 30% N2) at chill temperatures (0 ± 1°C), on Listeria monocytogenes and Salmonella Enteritidis PT4 was studied. The prestorage treatments affected the pathogenic bacteria, and in all cases, there was a decrease in their population, with the sorbate and combination (hot water and sorbate) treatment being most effective. The beneficial effect of the prestorage treatments, which was more pronounced in storage under MAP conditions, suggests an interaction of the treatments with the CO2 of MAP against injured bacterial cells.

scholarly journals Growth kinetics of Salmonella Typhimurium and Listeria monocytogenes in buffalo milk under different processing and storage conditions

2021 ◽  
Vol 51 (11) ◽  
Author(s):  
Joelson Sousa Lima ◽  
Ana Paula Presley Oliveira Sampaio ◽  
Mylla Christy da Silva Dufossé ◽  
Paula Fernanda Morais de Sousa ◽  
Josyane Brasil da Silva ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Growth Kinetics ◽  
Storage Conditions ◽  
Buffalo Milk ◽  
Production Chain ◽  
Pasteurized Milk ◽  
Processing And Storage ◽  
And Storage ◽  
Kinetics Of

ABSTRACT: Buffalo milk is rich in nutrients and can serve as a substrate for the proliferation of microorganisms. Thus, the objective of the present study was to evaluate the growth kinetics of Salmonella Typhimurium and Listeria monocytogenes in buffalo milk under different processing and storage conditions. Samples of raw and pasteurized milk were inoculated with 1 CFU of each bacterium, separately and together, per 25 mL. After contamination, samples were stored at 8 °C or 37 °C, and bacterial counts were performed at 24, 48, and 168 h. In addition, the accompanying microbiota growth, pH, and the effect of these variables on the growth kinetics of microorganisms were monitored. The pathogens tested were able to proliferate under most conditions tested, reaching high titers throughout the experimental period. At 37 °C, there was a decrease in pH and an increase in the accompanying microbiota that interfered with the microbial growth curve. It was also observed that pasteurized milk subjected to 8 °C provided better conditions for the multiplication of bacteria. Therefore, it was concluded that care throughout the production chain, storage, and commercialization of milk must be adopted to guarantee the microbiological safety of this food.

scholarly journals Nanocomposite coatings for hatching eggs and table eggs

2021 ◽  
Vol 6 (1) ◽  
pp. 573-586
Author(s):  
Oleksandr Chekh ◽  
Olga Bordunova ◽  
Vadym Chivanov ◽  
Evgenia Yadgorova ◽  
Larisa Bondarchuk
Keyword(s):  
Pathogenic Bacteria ◽  
Protective Coatings ◽  
Storage Conditions ◽  
Hatching Rate ◽  
Green Technologies ◽  
Egg Hatching ◽  
Poultry Products ◽  
Hatching Eggs ◽  
And Storage

Abstract Theoretical and applied aspects of the concept of using biomimetic protective coatings GREEN ARTICLE (ARTIficial cutiCLE) in the poultry industry, namely in the production of table and hatching eggs, are developed. The basic matrix component of the protective coatings GREEN ARTICLE is chitosan, an environmentally friendly, inexpensive, and harmless material. It is experimentally proved that electrochemical and ultrasonic technologies for modifying a solution of chitosan in peroxide compounds (peracetic acid and hydrogen peroxide) with nanoparticles of oxides like titanium, iron, zinc, and metals, such as titanium, copper, and calcite, allow to create protective coatings of double action in accordance with the technologies: (a) extending the shelf life of table eggs, food green article (FGA) and (b) preventing contamination of hatching eggs with pathogenic microflora, increasing the hatchability of eggs, and the quality of chicken, hatching green article (HGA). In the technology of storing table eggs, artificial cuticles based on chitosan FGA are characterized by the following characteristics: increased thickness of 6–10 µm, low gas and moisture permeability, and high biocidal activity against pathogenic bacteria and viruses. It is shown that the use of FGA technology in the production of table eggs can extend the period of transportation and storage of products by 33–35 days at a temperature of 24°C and maintained a grade A (Haugh unit = 71–60) through the entire 35 days period. The technology HGA reduces the rate of contamination of hatching eggs with pathogenic microflora by 99.29–99.7%, while increasing the egg hatching rate by 2.3–11.6% compared to the control, depending on the cross of the poultry and the storage conditions of the hatching eggs. It is important that these technologies have a great prospect for application in countries that develop green technologies for the production of poultry products.

scholarly journals Improving laboratory control of butter

2019 ◽  
Vol 14 (2) ◽  
pp. 170-178
Author(s):  
Ivan Georgievich Seregin ◽  
Dmitry Vladimirovich Nikitchenko ◽  
Leonid Borisovich Leontiev ◽  
Olga Andreevna Akulich
Keyword(s):  
Milk Fat ◽  
Social Relation ◽  
Storage Conditions ◽  
Hot Water ◽  
Chain Stores ◽  
E Coli ◽  
Safety Requirements ◽  
Laboratory Control ◽  
The Social ◽  
And Storage

The work is devoted to the improvement of laboratory control of cow butter, which is sold in the chain stores and markets. The social relation of buyers to butter, its range in various retailers are studied, and samples of the butter, acquired in chain stores and markets of Moscow and Vladimir, are investigated. During microbiological studies, the presence of E. coli in the butter “Krestianskoe” was established, which does not meet the safety requirements of this product. In addition, in this butter was revealed a reduced content of milk fat 71.5% instead of 72.5%. Butter “Shokoladnoe” of the “Krestianskoe” trademark had only 60% of fat content, instead of the declared 62%. The packaging of this oil is marked with a distorted label according to the shelf life and storage conditions, which indicates information falsification. There is a mismatch in selected samples with the requirements of GOST and the stated indicators, which indicates the need to develop additional methods for identifying various fakes in butter. It was determined that by melting butter in hot water, by microscopying a product using a compressor or by irradiating the surface of butter with UV rays, it is possible to quickly and reliably identify some of its falsifications.

Death of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in Garlic Butter as Affected by Storage Temperature

2002 ◽  
Vol 65 (12) ◽  
pp. 1976-1980 ◽  
Author(s):  
BARBARA B. ADLER ◽  
LARRY R. BEUCHAT
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Pathogenic Bacteria ◽  
Storage Time ◽  
Storage Temperature ◽  
Rapid Decline ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Pathogen Populations ◽  
And Storage

Garlic is known to have antimicrobial activity against several spoilage and pathogenic bacteria. However, the fate of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in garlic butter has not been reported. This study was undertaken to determine the viability of these organisms in garlic butter as affected by the type of raw minced garlic added to the butter, storage temperature, and storage time. Unsalted butter at 40°C was combined with raw minced jumbo, elephant, or small-cloved garlic at a 4:1 butter/garlic ratio (wt/wt), inoculated with mixed-strain suspensions of Salmonella, E. coli O157:H7, or L. monocytogenes, and stored at 4.4, 21, or 37°C for up to 48 h. All pathogens retained their viability at 4.4°C, regardless of the presence of garlic. The addition of garlic to butter enhanced the rates of inactivation of all three pathogens at 21 and 37°C. The most rapid decline in pathogen populations was observed at 37°C. The inactivation of L. monocytogenes occurred more slowly than did that of Salmonella or E. coli O157:H7. The inactivation of Salmonella and L. monocytogenes was more rapid in jumbo garlic butter than in elephant or small-cloved garlic butter. It is concluded that Salmonella, E. coli O157:H7, and L. monocytogenes did not grow in unsalted butter, with or without garlic added (20%, wt/wt), when inoculated products were stored at 4.4, 21, and 37°C for up to 48 h.

Effect of pH and storage conditions on Listeria monocytogenes growth inoculated into sapote mamey (Pouteria sapota (Jacq) H.E. Moore & Stearn) pulp

Food Control ◽  
2012 ◽  
Vol 28 (1) ◽  
pp. 110-117 ◽  
Author(s):  
Daniela Saucedo-Reyes ◽  
José Alfredo Carrillo-Salazar ◽  
María Isabel Reyes-Santamaría ◽  
Crescenciano Saucedo-Veloz
Keyword(s):  
Listeria Monocytogenes ◽  
Storage Conditions ◽  
Effect Of Ph ◽  
And Storage

scholarly journals Determination and Improvement of the Postharvest Storability of Little Mallow (Malva Parviflora L.): A Novel Crop for a Sustainable Diet

HortScience ◽  
2020 ◽  
Vol 55 (8) ◽  
pp. 1378-1386 ◽  
Author(s):  
İbrahim Kahramanoğlu ◽  
Chunpeng Wan
Keyword(s):  
Modified Atmosphere Packaging ◽  
Storage Conditions ◽  
Hot Water ◽  
Storage Duration ◽  
Suitable Heat Treatment ◽  
Sustainable Diet ◽  
Different Temperatures ◽  
Malva Parviflora ◽  
Favorable Conditions

Little mallow (Malva parviflora L.) has been traditionally used as an alternative food source. To the authors’ knowledge, there is no available published information about the postharvest storability of little mallow. This study was conducted in three steps. It aimed to determine the postharvest storability of little mallow leaves and to improve its storability using different strategies. First, the effects of four different storage conditions on the storability of little mallow leaves were tested to determine the most favorable conditions for further studies: 5 ± 1 °C and 95% relative humidity (RH); 9 ± 1 °C and 95% RH; 13 ± 1 °C and 95% RH; and 24 ± 1 °C and 55% RH as control. Preliminary experiments suggested that the best temperature and RH combination is 9 ± 1 °C and 95% RH. Hence, the effects of hot water dipping (HWD) were tested at three different temperatures (40, 45, and 50 °C) for two different durations (60 and 120 seconds); the results suggested that the 40 °C treatment is the most suitable heat treatment for improving the storability of mallow. The final experiments were conducted with 15 different treatments, including HWD, eco-friendly edible bio-materials, modified atmosphere packaging, and ultraviolet radiation. Results showed that low-density polyethylene (LDPE) (60 × 60 cm; thickness, 50 μ) and polypropylene (PP) (35 × 50 cm; thickness, 35 μ) packaging provide the highest efficacy for preserving overall quality. The edible quality of little mallow can be extended to 15 days with PP and 12 days with LDPE. However, both materials caused an abnormal odor after that time. Further studies involving additional edible coatings are necessary to determine if the storage duration of little mallow leaves could be extended.

scholarly journals Chaos under canvas: a Salmonella enteritidis PT 6B outbreak

1995 ◽  
Vol 115 (3) ◽  
pp. 513-517 ◽  
Author(s):  
R. F. Brugha ◽  
A. J. Howard ◽  
G. R. Thomas ◽  
R. Parry ◽  
L. R. Ward ◽  
...  
Keyword(s):  
Salmonella Enteritidis ◽  
Phage Type ◽  
Food Poisoning ◽  
Contributory Factor ◽  
Epidemiological Evidence ◽  
Shell Eggs ◽  
Source Of Infection ◽  
North Wales ◽  
Subsequent Storage ◽  
And Storage

SummaryAn outbreak of Salmonella enteritidis PT 6B food poisoning, the first reported of this recently described phage type, resulted in illness among 46 of 49 members of a camping group in North Wales. 33 of whom were hospitalized. Epidemiological evidence (P < 0·0001) indicated that a lemon meringue pie was the vehicle of infection. Fresh shell eggs, stored after purchase at ambient temperature, appear to be the most likely source of infection, with multiplication during preparation and subsequent storage of the pie a significant contributory factor. Campers may be at greater risk than others and should consider the use of cold boxes for the transport and storage of eggs, and avoid the preparation of lightly cooked egg products under these basic conditions.

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