Antibacterial Effect of Water-Soluble Arrowroot (Puerariae radix) Tea Extracts on Foodborne Pathogens in Ground Beef and Mushroom Soup

2004 ◽  
Vol 67 (9) ◽  
pp. 1953-1956 ◽  
Author(s):  
S. KIM ◽  
D. Y. C. FUNG
Keyword(s):  
Foodborne Pathogens ◽  
Salmonella Enteritidis ◽  
Ground Beef ◽  
Viable Cell ◽  
Water Soluble ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Cell Counts ◽  
Tea Extract ◽  
And Staphylococcus Aureus

Antimicrobial activity of water-soluble arrowroot tea extract was evaluated against Escherichia coli O157:H7, Salmonella enterica Serotype Enteritidis, Listeria monocytogenes, and Staphylococcus aureus in ground beef and mushroom soup. The concentrations of arrowroot tea used were 0, 3, and 6% (wt/wt) for ground beef and 0, 1, 5, and 10% (wt/vol) for mushroom soup. Samples without tea extract were considered controls. Each sample was stored for 0, 1, 3, 5, and 7 days at 7°C for ground beef and for 0, 1, 3, and 5 days at 35°C for mushroom soup. On each sampling time, proper dilutions were spread plated on each pathogen-specific agar. Viable cell counts of each pathogen were performed after incubation at 35°C for 24 to 48 h. For ground beef, Salmonella Enteritidis and L. monocytogenes were slightly suppressed by approximately 1.5 log, compared with the control, on day 7 at 3 and 6% arrowroot tea treatment. For mushroom soup, all test pathogens were suppressed by 6.5, 4.7, 3.4, and 4.3 log at 5% and 6.0, 4.7, 5.0, and 4.3 log at 10% against E. coli O157:H7, Salmonella Enteritidis, L. monocytogenes, and S. aureus, respectively, compared with the control on day 5. Mushroom soup with 1% arrowroot tea also showed 2.3- and 2.7-log growth suppression of Salmonella Enteritidis and S. aureus, respectively, compared with the control on day 5. This study showed that the use of arrowroot tea would effectively inhibit the microbial growth of both gram-negative and gram-positive foodborne pathogens in various foods, especially liquid foods.

Antibacterial Effect of Water-Soluble Tea Extracts on Foodborne Pathogens in Laboratory Medium and in a Food Model†

2004 ◽  
Vol 67 (11) ◽  
pp. 2608-2612 ◽  
Author(s):  
S. KIM ◽  
C. RUENGWILYSUP ◽  
D. Y. C. FUNG
Keyword(s):  
Foodborne Pathogens ◽  
Salmonella Enteritidis ◽  
Brain Heart Infusion ◽  
Ground Beef ◽  
Viable Cell ◽  
Water Soluble ◽  
Brain Heart Infusion Broth ◽  
Cell Counts ◽  
Jasmine Tea ◽  
Food Model

The microbial inhibition of foodborne pathogens was determined in brain heart infusion broth with 10% (wt/vol) water-soluble extracts of green, jasmine, black, dungglre, and oolong tea against Escherichia coli O157:H7, Salmonella enterica serovar Enteritidis, Listeria monocytogenes, and Staphylococcus aureus. The mixed culture (approximately 6.0 log CFU/ml), which was composed of the four pathogens, was inoculated into brain heart infusion broth with and without tea extracts. After incubation at 35°C for 0, 1, 3, and 5 days, proper dilution of each sample was spiral plated on each selective agar. Viable cell counts were performed after incubation at 35°C for 24 to 36 h. Green, jasmine, and black tea exhibited an approximately 5.0-log suppression of S. aureus compared with the control from days 1 to 5. Green and jasmine tea also suppressed the growth of L. monocytogenes by approximately 3.0 log CFU/ml on day 5. In contrast, no tea extracts inactivated E. coli O157:H7 and Salmonella Enteritidis. Based on the result in liquid medium, green and jasmine teas of 0.1% (vol/wt) were individually evaluated for their antimicrobial activity against L. monocytogenes and S. aureus in a food model (ground beef) stored at 7°C for 0, 1, 3, 5, and 7 days. Viable cell counts of total bacteria, L. monocytogenes, and S. aureus in ground beef were not significantly different among green and jasmine tea and the control.

Antimicrobial Performance of Alkaline Ionic Fluid (GC-100X) and Its Ability To Remove Escherichia coli O157:H7 from the Surface of Tomatoes

2003 ◽  
Vol 66 (9) ◽  
pp. 1604-1610 ◽  
Author(s):  
N. H. KWON ◽  
S. H. KIM ◽  
J. Y. KIM ◽  
J. Y. LIM ◽  
J. M. KIM ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Foodborne Pathogens ◽  
Hard Water ◽  
Viable Cell ◽  
Organic Load ◽  
Korean Isolate ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Cell Counts ◽  
Chlorine Water

An efficacy test of GC-100X, a noncorrosive alkaline ionic fluid (pH 12) composed of free radicals and supplemented with xylitol, was carried out against six major foodborne pathogens—Staphylococcus aureus FRI 913, Salmonella enterica serovar Enteritidis ATCC 13076, S. enterica serovar Typhimurium DT104 Korean isolate, Vibrio parahaemolyticus ATCC 17803, Escherichia coli O157:H7 ATCC 43894, and Pseudomonas aeruginosa KCTC 1637—at three different temperatures (4, 25, and 36°C) with or without organic load (2% yeast extract). Results revealed a more than 4-log10 (CFU/ml) reduction (1.0 × 104 CFU/ml reduction) against all pathogens reacted at 37°C for 3 h in the absence of organic material. GC-100X solution diluted with an equal volume of distilled or standard hard water (300 ppm CaCO3) showed effective bactericidal activity, particularly against gram-negative bacteria. Washing efficacy of GC-100X solution was compared against E. coli O157:H7 on cherry tomato surfaces with those of a commercially used detergent and chlorine water (100 ppm). Viable cell counts of E. coli O157:H7 that had penetrated to the cores of tomatoes after sanitizing treatment revealed that GC-100X stock and its 5% diluted solutions had similar washing effects to 100-ppm chlorine water and were more effective than the other kitchen detergent. These results indicate that GC-100X has good bactericidal and sanitizing activities and is useful as a new sanitizer for food safety and kitchen hygiene.

Synergistic Effect of High Temperature and High pH on the Destruction of Salmonella enteritidis and Escherichia co1i O157:H7

1996 ◽  
Vol 59 (10) ◽  
pp. 1023-1030 ◽  
Author(s):  
YEOW-LIM TEO ◽  
TIMOTHY J. RAYNOR ◽  
KAMESWAR R. ELLAJOSYULA ◽  
STEPHEN J. KNABEL
Keyword(s):  
Escherichia Coli ◽  
High Temperature ◽  
Synergistic Effect ◽  
Foodborne Pathogens ◽  
Salmonella Enteritidis ◽  
Synergistic Interaction ◽  
Escherichia Coli O157 ◽  
Gram Negative ◽  
High Ph ◽  
E Coli

This study was undertaken to determine if high temperature and high pH interact synergistically to enhance the rate of destruction of two important gram-negative foodborne pathogens, Escherichia coli O157:H7 and Salmonella enteritidis. The rates of destruction in NaHCO3-NaOH buffers at pH 7.0, 10.0, and 11.0 were determined at 35, 40, 45, 50, 55, 60, and 65°C. Use of an improved heating protocol eliminated a “tailing effect” at longer exposure times. The present study demonstrated that the combination of high pH and high temperature resulted in a highly significant synergistic interaction (P > F = 0.0001), which caused rapid death of both E. coli O157:H7 and S. enteritidis. This “alka-therm” technology might be used commercially to destroy gram-negative foodborne pathogens on various raw agricultural commodities.

Prewashing with Acidified Sodium Chlorite Reduces Pathogenic Bacteria in Lightly Fermented Chinese Cabbage

2005 ◽  
Vol 68 (5) ◽  
pp. 999-1004 ◽  
Author(s):  
YASUHIRO INATSU ◽  
YUTAKA MAEDA ◽  
M. L. BARI ◽  
SUSUMU KAWASAKI ◽  
SHINICHI KAWAMOTO
Keyword(s):  
Chinese Cabbage ◽  
Salmonella Enteritidis ◽  
Pathogenic Bacteria ◽  
Control Experiment ◽  
Viable Cell ◽  
Sodium Chlorite ◽  
Distilled Water ◽  
Escherichia Coli O157 ◽  
Cell Counts ◽  
Natural Microflora

Efficacy of prewashing with acidified sodium chlorite (ASC) for the sanitation of lightly fermented Chinese cabbage was evaluated. The population of the natural microflora on the cabbage leaves was reduced about 2.0 log CFU/g just after washing with ASC, a significant reduction compared with the control distilled water wash (P ≤ 0.05). In the control experiment, viable aerobic bacteria increased gradually when incubated at 10°C; however, ASC-washed cabbage maintained a lower microbial concentration. The treatment of Chinese cabbage with ASC reduced the population of artificially inoculated Escherichia coli O157:H7, Salmonella Enteritidis, Staphylococcus aureus, and Listeria monocytogenes by 2.4 log CFU/g. The sanitation efficacy of ASC was 1.6 log CFU/g higher than that of distilled water washing. The viable cell counts of all pathogenic bacteria tested remained constant during 8 days of storage at 10°C for both washing treatments, with the exception of L. monocytogenes, whose viable cell counts increased gradually with time for both treatments. No significant differences in color, odor, taste, and texture in raw leaves were observed after the ASC wash compared with after the distilled water wash. These results indicate that prewashing with ASC could control bacterial growth in lightly fermented Chinese cabbage without changing the product quality.

Growth and Survival of Foodborne Pathogens in Beer

2011 ◽  
Vol 74 (10) ◽  
pp. 1670-1675 ◽  
Author(s):  
GARRY MENZ ◽  
PETER ALDRED ◽  
FRANK VRIESEKOOP
Keyword(s):  
Salmonella Typhimurium ◽  
Foodborne Pathogens ◽  
Storage Temperature ◽  
Escherichia Coli O157 ◽  
Gram Negative ◽  
Growth And Survival ◽  
E Coli ◽  
And Storage ◽  
And Staphylococcus Aureus ◽  
Storage Temperatures

This work aimed to assess the growth and survival of four foodborne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, and Staphylococcus aureus) in beer. The effects of ethanol, pH, and storage temperature were investigated for the gram-negative pathogens (E. coli O157:H7 and Salmonella Typhimurium), whereas the presence of hops ensured that the gram-positive pathogens (L. monocytogenes and S. aureus) were rapidly inactivated in alcohol-free beer. The pathogens E. coli O157:H7 and Salmonella Typhimurium could not grow in the mid-strength or full-strength beers, although they could survive for more than 30 days in the mid-strength beer when held at 4°C. These pathogens grew rapidly in the alcohol-free beer; however, growth was prevented when the pH of the alcohol-free beer was lowered from the “as received” value of 4.3 to 4.0. Pathogen survival in all beers was prolonged at lowered storage temperatures.

scholarly journals Antimicrobial Effect of Guava Products against Foodborne Pathogens

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 778A-778
Author(s):  
Guochen Yang* ◽  
Salam A. Ibrahim ◽  
Carl E. Niedziela
Keyword(s):  
Foodborne Pathogens ◽  
Block Design ◽  
Foodborne Pathogen ◽  
Water Extract ◽  
Antimicrobial Effect ◽  
Viable Cell ◽  
Leaf Extracts ◽  
E Coli ◽  
Cell Counts ◽  
Survival And Growth

This study investigated antimicrobial effects of guava products on the survival and growth of Escherichia coli O157:H7 in liquid medium. Seven strains of E. coli O157:H7 (944, 380, E0019, F4546, H1730, Cider, 9727) were tested. These strains were maintained in BHI broth. Guava fruits were sliced into small pieces and blended using a blender. Guava juice and leaves were then extracted using three solvents: water, methanol and hexane. Fruit extracts were dissolved in 10 ml BHI broth tubes to make a fruit solution of 5% (w/v). E. coli O157:H7 was inoculated into fruit solutions at 2 log cfu/mL. After incubation at 37 °C for 24 h, samples were serially diluted 10 folds. The proper diluent was spread-plated on TSA in duplicate. After incubation at 35 °C for 24 h, viable cell counts were obtained. The experiment was replicated three times in a randomized complete-block design. Results demonstrated that guava products (fruit, juice, and leaf extracts) significantly reduced survival and growth of the tested foodborne pathogen strains. Water extract showed the highest antimicrobial activity, followed by methanol and hexane. These results indicate guava extracts are a potential antimicrobial agent to ensure food safety.

scholarly journals Behavior of Four Main Dairy Pathogenic Bacteria during Manufacturing and Ripening of Pecorino Siciliano Cheese

2020 ◽  
Author(s):  
C. Cardamone ◽  
F. Cirlincione ◽  
R. Gaglio ◽  
V. Puccio ◽  
F. Daidone ◽  
...  
Keyword(s):  
Salmonella Enteritidis ◽  
Pathogenic Bacteria ◽  
Rapd Analysis ◽  
Pcr Analysis ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Protected Designation Of Origin ◽  
Plate Counts ◽  
Polymerase Chain ◽  
And Staphylococcus Aureus

Background: Consumption of raw cheese may be associated with different diseases. This study aimed to evaluate behavior of four pathogenic bacteria during manufacture and ripening of Protected Designation of Origin (PDO) Pecorino Siciliano cheese. Methods: The experimental cheese groups were inoculated with pathogenic bacteria, including Escherichia coli O157, Listeria monocytogenes, Salmonella Enteritidis, and Staphylococcus aureus. The cheese making processes were monitored from milk curdling until 3 months ripened cheeses and the levels of Lactic Acid Bacteria (LAB) and the four dairy pathogens were evaluated by plate counts. Randomly Amplified Polymorphic DNA (RAPD)-Polymerase Chain Reaction (PCR) analysis was applied to confirm that the colonies isolated during the several steps of production were the same strains added in milk. Statistical analysis was done using XLStat software. Results: The levels of mesophilic and thermophilic coccus and rod LAB in curd were comparable in both trials and reached values between 8-9 log10 Colony Forming Unit (CFU)/g in cheeses at 90 days of ripening. The four pathogenic bacteria were found in experimental curd at levels higher than those inoculated in milk and completely disappeared after 60 days of ripening. The RAPD analysis clearly demonstrated the presence of the added strain during production and confirmed the results of plate counts. Conclusion: This work showed that the production conditions of PDO Pecorino Siciliano cheese decreased growth of E. coli O157, L. monocytogenes, S. Enteritidis, and S. aureus

scholarly journals Persister cells mediate tolerance to metal oxyanions in Escherichia coli

Microbiology ◽  
2005 ◽  
Vol 151 (10) ◽  
pp. 3181-3195 ◽  
Author(s):  
Joe J. Harrison ◽  
Howard Ceri ◽  
Nicole J. Roper ◽  
Erin A. Badry ◽  
Kimberley M. Sproule ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Viable Cell ◽  
Small Population ◽  
Water Soluble ◽  
Bacterial Cells ◽  
Persister Cells ◽  
Term Survival ◽  
E Coli ◽  
Cell Counts ◽  
High Concentrations

Bacterial cultures produce subpopulations of cells termed ‘persisters’, reputedly known for high tolerance to killing by antibiotics. Ecologically, antibiotics produced by competing microflora are only one potential stress encountered by bacteria. Another pressure in the environment is toxic metals that are distributed ubiquitously by human pollution, volcanic activity and the weathering of minerals. This study evaluated the time- and concentration-dependent killing of Escherichia coli planktonic and biofilm cultures by the water-soluble metal(loid) oxyanions chromate (), arsenate (), arsenite (), selenite (), tellurate () and tellurite (). Correlative to previous reports in the literature, control antibiotic assays indicated that a small proportion of E. coli biofilm populations remained recalcitrant to killing by antibiotics (even with 24 h exposure). In contrast, metal oxyanions presented a slow, bactericidal action that eradicated biofilms. When exposed for 2 h, biofilms were up to 310 times more tolerant to killing by metal oxyanions than corresponding planktonic cultures. However, by 24 h, planktonic cells and biofilms were eradicated at approximately the same concentration in all instances. Coloured complexes of metals and chelators could not be generated in biofilms exposed to or , suggesting that the extracellular polymeric matrix of E. coli may have a low binding affinity for metal oxyanions. Viable cell counts at 2 and 24 h exposure revealed that, at high concentrations, all of the metal oxyanions had killed 99 % (or a greater proportion) of the bacterial cells in biofilm populations. It is suggested here that the short-term survival of <1 % of the bacterial population corresponds well with the hypothesis that a small population of persister cells may be responsible for the time-dependent tolerance of E. coli biofilms to high concentrations of metal oxyanions.

Reduction of Escherichia coli O157:H7 and Salmonella in Ground Beef Using Lactic Acid Bacteria and the Impact on Sensory Properties

2005 ◽  
Vol 68 (8) ◽  
pp. 1587-1592 ◽  
Author(s):  
L. SMITH ◽  
J. E. MANN ◽  
K. HARRIS ◽  
M. F. MILLER ◽  
M. M. BRASHEARS
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Foodborne Pathogens ◽  
Ground Beef ◽  
Sensory Properties ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Log Reduction ◽  
The Impact

Studies were conducted to determine whether four strains of lactic acid bacteria (LAB) inhibited Escherichia coli O157: H7 and Salmonella in ground beef at 5°C and whether these bacteria had an impact on the sensory properties of the beef. The LAB consisted of frozen concentrated cultures of four Lactobacillus strains, and a cocktail mixture of streptomycin-resistant E. coli O157:H7 and Salmonella were used as pathogens. Individual LAB isolates at 107 CFU/ml were added to tryptic soy broth containing a pathogen concentration of 105 CFU/ml. Samples were stored at 5°C, and pathogen populations were determined on days 0, 4, 8, and 12. After 4 days of storage, there were significant differences in numbers of both pathogens exposed to LAB isolates NP 35 and NP 3. After 8 and 12 days of storage, all LAB reduced populations of both pathogens by an average of 3 to 5 log cycles. A second study was conducted in vacuum-packaged fresh ground beef. The individual LAB isolates resulted in an average difference of 1.5 log cycles of E. coli O157:H7 after 12 days of storage, and Salmonella populations were reduced by an average of 3 log cycles. Following this study, a mixed concentrated culture was prepared from all four LAB and added to ground beef inoculated with pathogen at 108 CFU/g. After 3 days of storage, the mixed culture resulted in a 2.0-log reduction in E. coli O157:H7 compared with the control, whereas after 5 days of storage, a 3-log reduction was noted. Salmonella was reduced to nondetectable levels after day 5. Sensory studies on noninoculated samples that contained LAB indicated that there were no adverse effects of LAB on the sensory properties of the ground beef. This study indicates that adding LAB to raw ground beef stored at refrigeration temperatures may be an important intervention for controlling foodborne pathogens.

Growth of Escherichia coli O157:H7, Salmonella Typhimurium DT104, and Listeria monocytogenes in Dark Cutting Beef at 10 or 22° C†

2002 ◽  
Vol 65 (1) ◽  
pp. 196-198 ◽  
Author(s):  
C. A. HOOPER-KINDER ◽  
P. M. DAVIDSON ◽  
S. K. DUCKETT
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Foodborne Pathogens ◽  
Ground Beef ◽  
Growth Characteristics ◽  
Escherichia Coli O157 ◽  
E Coli

An experiment was conducted to determine the effects of the dark, firm, and dry (DFD) condition of beef on growth of the foodborne pathogens Escherichia coli O157:H7, Salmonella Typhimurium DT104, and Listeria monocytogenes Scott A in ground beef. Longissimus muscles from a DFD carcass (pH = 6.45) and normal carcass (N; pH = 5.64) were ground and samples obtained (100 and 0% DFD, respectively). Equal amounts of the 0 and 100% DFD ground samples were mixed to obtain 50% DFD samples. Inoculated 0, 50, and 100% DFD samples were packaged into oxygen-permeable overwrap and stored at 10°C for E. coli O157:H7, Salmonella Typhimurium DT104, and L. monocytogenes Scott A or at 22°C for E. coli O157:H7. Growth characteristics of E. coli O157:H7, Salmonella Typhimurium DT104, and L. monocytogenes Scott A did not differ (P &gt; 0.05) between 0 and 100% DFD. Results indicated that the DFD beef used in this study was no more susceptible to growth of E. coli O157:H7, Salmonella Typhimurium, or L. monocytogenes Scott A than N beef.

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