Power Ultrasound Treatment of Listeria monocytogenes in Apple Cider

2005 ◽  
Vol 68 (11) ◽  
pp. 2333-2340 ◽  
Author(s):  
ADAM R. BAUMANN ◽  
SCOTT E. MARTIN ◽  
HAO FENG
Keyword(s):  
Listeria Monocytogenes ◽  
Saline Solution ◽  
Bactericidal Effect ◽  
Solution Ph ◽  
Power Ultrasound ◽  
Apple Cider ◽  
Log Reduction ◽  
Lethal Temperatures ◽  
First Order Kinetics ◽  
Effects Of Temperature

Inactivation experiments with Listeria monocytogenes 10403S, an ultrasound-resistant strain, were conducted at sublethal (20, 30, and 40°C) and lethal (50, 55, and 60°C) temperatures in saline solution (pH 7.0), acidified saline solution (pH 3.4), and apple cider (pH 3.4) with and without application of ultrasound (20 kHz, 457 mW·ml−1). The survival of recoverable L. monocytogenes 10403S in apple cider was evaluated, and the effects of temperature, ultrasound, pH, and food matrix on inactivation were studied. Application of ultrasound increased the inactivation rate at both sublethal and lethal temperatures. Additional death of L. monocytogenes 10403S was due to low acidity at the lethal temperatures. The reduction in surviving L. monocytogenes 10403S followed first order kinetics at sublethal temperatures, but at lethal temperatures, a two-section linear model described the inactivation behavior. The bactericidal effect of thermosonication was additive in apple cider. The survival tests of L. monocytogenes 10403S in apple cider indicated the possibility of using a mild treatment condition in combination with ultrasound to achieve a 5-log reduction in number of listerial cells.

Validation of Apple Cider Pasteurization Treatments against Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes

2001 ◽  
Vol 64 (11) ◽  
pp. 1679-1689 ◽  
Author(s):  
PEGGY P. MAK ◽  
BARBARA H. INGHAM ◽  
STEVEN C. INGHAM
Keyword(s):  
Escherichia Coli ◽  
New York ◽  
Listeria Monocytogenes ◽  
Fluorescent Protein ◽  
Escherichia Coli O157 ◽  
Salmonella Spp ◽  
Apple Cider ◽  
E Coli ◽  
Log Reduction ◽  
Green Fluorescent

Time and temperature pasteurization conditions common in the Wisconsin cider industry were validated using a six-strain cocktail of Escherichia coli O157:H7 and acid-adapted E. coli O157:H7 in pH- and ∘Brix-adjusted apple cider. Strains employed were linked to outbreaks (ATCC 43894 and 43895, C7927, and USDA-FSIS-380–94) or strains engineered to contain the gene for green fluorescent protein (pGFP ATCC 43894 and pGFP ATCC 43889) for differential enumeration. Survival of Salmonella spp. (CDC 0778, CDC F2833, and CDC HO662) and Listeria monocytogenes (H0222, F8027, and F8369) was also evaluated. Inoculated cider of pH 3.3 or 4.1 and 11 or 14°Brix was heated under conditions ranging from 60°C for 14 s to 71.1°C for 14 s. A 5-log reduction of nonadapted and acid-adapted E. coli O157:H7 was obtained at 68.1°C for 14 s. Lower temperatures, or less time at 68.1°C, did not ensure a 5-log reduction in E. coli O157:H7. A 5-log reduction was obtained at 65.6°C for 14 s for Salmonella spp. L. monocytogenes survived 68.1°C for 14 s, but survivors died in cider within 24 h at 4°C. Laboratory results were validated with a surrogate E. coli using a bench-top plate heat-exchange pasteurizer. Results were further validated using fresh unpasteurized commercial ciders. Consumer acceptance of cider pasteurized at 68.1°C for 14 s (Wisconsin recommendations) and at 71.1°C for 6 s (New York recommendations) was not significantly different. Hence, we conclude that 68.1°C for 14 s is a validated treatment for ensuring adequate destruction of E. coli O157:H7, Salmonella spp., and L. monocytogenes in apple cider.

Bactericidal Activity of Isothiocyanate against Pathogens on Fresh Produce†

2000 ◽  
Vol 63 (1) ◽  
pp. 25-30 ◽  
Author(s):  
CHIA-MIN LIN ◽  
JEONGMOK KIM ◽  
WEN-XIAN DU ◽  
CHENG-I WEI
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Bactericidal Activity ◽  
Bactericidal Effect ◽  
Escherichia Coli O157 ◽  
Methyl Isothiocyanate ◽  
E Coli ◽  
Log Reduction ◽  
Iceberg Lettuce ◽  
Resistant Strains

The bactericidal activity of allyl and methyl isothiocyanate (AITC and MITC) was tested with a rifampicin-resistant strain of Salmonella Montevideo and streptomycin-resistant strains of Escherichia coli O157:H7 and Listeria monocytogenes Scott A. Iceberg lettuce inoculated with high (107 to 108 CFU/g) and low (103 to 104 CFU/g) concentrations of bacterial pathogens was treated with AITC and MITC in sealed containers at 4°C for 4 days. AITC showed stronger bactericidal activity than MITC against E. coli O157:H7 and Salmonella Montevideo, whereas MITC showed stronger activity against L. monocytogenes than E. coli O157:H7 and Salmonella Montevideo. Up to 8-log reduction occurred with E. coli O157:H7 and Salmonella Montevideo on lettuce following treatment with vapor generated from 400 μl of AITC for 2 and 4 days, respectively. AITC was used to treat tomatoes inoculated with Salmonella Montevideo on stem scars and skin and apples inoculated with E. coli O157:H7 on stem scars. The bactericidal effect of AITC varied with bacteria species and exposure time. Salmonella Montevideo inoculated on tomato skin was more sensitive to AITC than that on stem scars. Treatment with vapor generated from 500 μl of AITC caused an 8-log reduction in bacteria on tomato skin but only a 5-log reduction on tomato stem scars. The bactericidal activity of AITC was weaker for E. coli O157:H7 on apple stem scars; only a 3-log reduction in bacteria occurred when 600 μl of AITC was used.

Use of Carvacrol and Cymene To Control Growth and Viability of Listeria monocytogenes Cells and Predictions of Survivors Using Frequency Distribution Functions

2004 ◽  
Vol 67 (7) ◽  
pp. 1408-1416 ◽  
Author(s):  
PAULA M. PERIAGO ◽  
BEGOÑA DELGADO ◽  
PABLO S. FERNÁNDEZ ◽  
ALFREDO PALOP
Keyword(s):  
Listeria Monocytogenes ◽  
Frequency Distribution ◽  
Exponential Growth ◽  
Brain Heart Infusion ◽  
Bactericidal Effect ◽  
Inhibitory Effect ◽  
Distribution Functions ◽  
Exponential Growth Phase ◽  
Log Reduction ◽  
Ethanesulfonic Acid

The antibacterial action of carvacrol and cymene on two Listeria monocytogenes strains (STCC4031 and NCTN4032) was studied. Carvacrol or cymene showed inhibitory effect on the growth of L. monocytogenes during lag and exponential growth phases and was more evident with increasing concentrations in brain heart infusion broth at 30°C. Carvacrol or cymene also decreased the survival of mid-exponential-growth-phase L. monocytogenes STCC4031 cells in potassium-N-2-hydroxyethylpiperazine-N-ethanesulfonic acid, at 30°C. The combination of carvacrol and cymene resulted in an increased antibacterial effect on the growth and a synergistic effect on the viability of L. monocytogenes compared with the natural compounds applied separately. The analysis of survival curves by the Weibull frequency distribution function allowed an accurate prediction of the level of inactivation achieved. Interestingly, an important bactericidal effect (4.7-log reduction) of low concentrations of both antimicrobials combined (0.75 mM) was observed on L. monocytogenes in carrot juice. This study indicates the potential use of carvacrol and cymene applied simultaneously for preservation of minimally processed foods.

Efficacy of Electrolyzed Water in the Inactivation of Planktonic and Biofilm Listeria monocytogenes in the Presence of Organic Matter

2006 ◽  
Vol 69 (9) ◽  
pp. 2143-2150 ◽  
Author(s):  
BEATRICE AYEBAH ◽  
YEN-CON HUNG ◽  
CHYER KIM ◽  
JOSEPH F. FRANK
Keyword(s):  
Organic Matter ◽  
Listeria Monocytogenes ◽  
Serum Concentration ◽  
Sodium Hypochlorite ◽  
Bactericidal Effect ◽  
Sodium Hypochlorite Solution ◽  
Chicken Serum ◽  
Hypochlorite Solution ◽  
Log Reduction ◽  
Oxidation Reduction

The ability of electrolyzed (EO) water to inactivate Listeria monocytogenes in suspension and biofilms on stainless steel in the presence of organic matter (sterile filtered chicken serum) was investigated. A five-strain mixture of L. monocytogenes was treated with deionized, alkaline EO, and acidic EO water containing chicken serum (0, 5, and 10 ml/liter) for 1 and 5 min. Coupons containing L. monocytogenes biofilms were also overlaid with chicken serum (0, 2.5, 5.0, and 7.5 ml/liter) and then treated with deionized water, alkaline EO water, acidic EO water, alkaline EO water followed by acidic EO water, and a sodium hypochlorite solution for 30 and 60 s. Chicken serum decreased the oxidation-reduction potential and chlorine concentration of acidic EO water but did not significantly affect its pH. In the absence of serum, acidic EO water containing chlorine at a concentration of 44 mg/liter produced a >6-log reduction in L. monocytogenes in suspension, but its bactericidal activity decreased with increasing serum concentration. Acidic EO water and acidified sodium hypochlorite solution inactivated L. monocytogenes biofilms to similar levels, and their bactericidal effect decreased with increasing serum concentration and increased with increasing time of exposure. The sequential 30-s treatment of alkaline EO water followed by acidic EO water produced 4- to 5-log reductions in L. monocytogenes biofilms, even in the presence of organic matter.

Addition of Fumaric Acid and Sodium Benzoate as an Alternative Method To Achieve a 5-log Reduction of Escherichia coli O157:H7 Populations in Apple Cider

2002 ◽  
Vol 65 (3) ◽  
pp. 476-483 ◽  
Author(s):  
JUSTIN E. COMES ◽  
ROBERT B. BEELMAN
Keyword(s):  
Escherichia Coli ◽  
Fumaric Acid ◽  
Sodium Benzoate ◽  
Bactericidal Effect ◽  
Escherichia Coli O157 ◽  
Refrigerated Storage ◽  
Apple Cider ◽  
E Coli ◽  
Log Reduction ◽  
Strong Linear Correlation

A study was conducted to develop a preservative treatment capable of the Food and Drug Administration–mandated 5-log reduction of Escherichia coli O157:H7 populations in apple cider. Unpreserved apple cider was treated with generally recognized as safe acidulants and preservatives before inoculation with E. coli O157:H7 in test tubes and subjected to mild heat treatments (25, 35, and 45°C) followed by refrigerated storage (4°C). Fumaric acid had significant (P < 0.05) bactericidal effect when added to cider at 0.10% (wt/vol) and adjusted to pH 3.3, but citric and malic acid had no effect. Strong linear correlation (R2 = 0.96) between increasing undissociated fumaric acid concentrations and increasing log reductions of E. coli O157:H7 in apple cider indicated the undissociated acid to be the bactericidal form. The treatment that achieved the 5-log reduction in three commercial ciders was the addition of fumaric acid (0.15%, wt/vol) and sodium benzoate (0.05%, wt/vol) followed by holding at 25°C for 6 h before 24 h of refrigeration at 4°C. Subsequent experiments revealed that the same preservatives added to cider in flasks resulted in a more than 5-log reduction in less than 5 and 2 h when held at 25 and 35°C, respectively. The treatment also significantly (P < 0.05) reduced total aerobic counts in commercial ciders to populations less than those of pasteurized and raw ciders from the same source (after 5 and 21 days of refrigerated storage at 4°C, respectively). Sensory evaluation of the same ciders revealed that consumers found the preservative-treated cider to be acceptable.

Kinetic of oxidation of methyl orange by vanadium(V) under conditions VO2+ and decavanadates coexist: Catalysis by Triton X-100 micellar medium

2019 ◽  
Author(s):  
Chem Int
Keyword(s):  
Methyl Orange ◽  
Solution Ph ◽  
Vanadium Concentration ◽  
Limiting Behavior ◽  
First Order ◽  
First Order Kinetics ◽  
Ph Range ◽  
Kinetic Pattern ◽  
Triton X ◽  
Kinetics Of

The kinetics of oxidation of methyl orange by vanadium(V) {V(V)} has been investigated in the pH range 2.3-3.79. In this pH range V(V) exists both in the form of decavanadates and VO2+. The kinetic results are distinctly different from the results obtained for the same reaction in highly acidic solution (pH < 1) where V(V) exists only in the form of VO2+. The reaction obeys first order kinetics with respect to methyl orange but the rate has very little dependence on total vanadium concentration. The reaction is accelerated by H+ ion but the dependence of rate on [H+] is less than that corresponding to first order dependence. The equilibrium between decavanadates and VO2+ explains the different kinetic pattern observed in this pH range. The reaction is markedly accelerated by Triton X-100 micelles. The rate-[surfactant] profile shows a limiting behavior indicative of a unimolecular pathway in the micellar pseudophase.

scholarly journals PSIX-18 Laurate and its glycerol monoester, monolaurin, as potential additives to control Listeria monocytogenes and tetracycline resistant Enterococcus faecalis in air-exposed silage

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 414-415
Author(s):  
Yamicela Castillo-Castillo ◽  
Marina Ontiveros ◽  
Eric J Scholljegerdes ◽  
Robin Anderson ◽  
Claudio Arzola-Alvarez ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Enterococcus Faecalis ◽  
Brain Heart Infusion ◽  
Bactericidal Effect ◽  
Complete Elimination ◽  
Gram Positive Bacteria ◽  
Viable Cells ◽  
Colony Forming Units ◽  
Feed Value ◽  
Risk Infection

Abstract Silages can harbor pathogenic and antimicrobial resistant microbes which risk infection of food-producing animals. Livestock producers need effective yet environmentally friendly interventions to preserve the feed value of these fermented materials. Medium chain fatty acids such as laurate and its glycerol monoester, monolaurin, are potent inhibitors of many Gram-positive bacteria and when tested at 5 mg/mL in anaerobic cultures (n = 3/treatment) inoculated with 105 colony forming units (CFU) of Listeria monocytogenes and grown at 37oC in ½ strength Brain Heart infusion broth achieved near complete elimination of viable cells after 6 h compared to a 2.2 ± 0.1 log10 CFU/mL increase observed in controls. Culture of a tetracycline-resistant Enterococcus faecalis with 5 mg laurate/mL likewise achieved near complete elimination of viable cells (5 log10 CFU/mL) by 6 h incubation. The bactericidal effect of 5 mg monolaurin was less against E. faecalis, achieving a decrease of 1.8 ± 0.2 log10 CFU/mL and not decreased further after 24 h. When tested against air-exposed silage, pH 7.53 (4 g), mixed with 4 mL water, 5 mg laurate or monolaurin decreased viability of experimentally-inoculated L. monocytogenes (105 CFU/g silage) more (P < 0.05) than untreated controls after 24 h aerobic incubation (22oC), with viable counts being decreased 6.3 ± 0.1, 5.9 ± 0.8 and 4.5 ± 0.1 log10 CFU/g, respectively. In contrast, viable recovery of the experimentally-inoculated (105 CFU/g) tetracycline-resistant E. faecalis was reduced more (P < 0.05) than controls (decreased 0.7 ± 0.1 log10 CFU/g) after 6 h incubation when similarly tested with laurate and monolaurin (1.7 ± 0.5 and 3.0 ± 0.9 log10 CFU/g, respectively) but counts after 24 h were similar, decreasing on average 2.0 ± 0.5 log10 CFU/g). Results indicate laurate and monolaurin may be useful in killing L. monocytogenes and tetracycline-resistant E. faecalis during silage feed-out.

scholarly journals Comparative Study of Chemical Stability of Two H1Antihistaminic Drugs, Terfenadine and ItsIn VivoMetabolite Fexofenadine, Using LC-UV Methods

2019 ◽  
Vol 2019 ◽  
pp. 1-10
Author(s):  
Anna Gumieniczek ◽  
Anna Berecka-Rycerz ◽  
Rafał Pietraś ◽  
Izabela Kozak ◽  
Karolina Lejwoda ◽  
...  
Keyword(s):  
Comparative Study ◽  
Chemical Stability ◽  
First Order ◽  
First Order Kinetics ◽  
Kinetics Of Degradation ◽  
Effects Of Temperature ◽  
High Doses ◽  
Antihistaminic Drugs ◽  
Kinetics Of

A comparative study of chemical stability of terfenadine (TER) and itsin vivometabolite fexofenadine (FEX) was performed. Both TER and FEX were subjected to high temperature at different pH and UV/VIS light at different pH and then quantitatively analyzed using new validated LC-UV methods. These methods were used to monitor the degradation processes and to determine the kinetics of degradation for both the compounds. As far as the effects of temperature and pH were concerned, FEX occurred more sensitive to degradation than TER. As far as the effects of UV/VIS light and pH were concerned, the both drugs were similarly sensitive to high doses of light. Using all stress conditions, the processes of degradation of TER and FEX followed the first-order kinetics. The results obtained for these two antihistaminic drugs could be helpful in developing their new derivatives with higher activity and stability at the same time.

Use of a Modified Gompertz Equation to Predict the Effects of Temperature, pH, and NaCl on the Inactivation of Listeria monocytogenes Scott A Heated in Infant Formula

1996 ◽  
Vol 59 (1) ◽  
pp. 16-23 ◽  
Author(s):  
R. H. LINTON ◽  
W. H. CARTER ◽  
M. D. PIERSON ◽  
C. R. HACKNEY ◽  
J. D. EIFERT
Keyword(s):  
Listeria Monocytogenes ◽  
Infant Formula ◽  
Nonlinear Regression ◽  
Survival Curve ◽  
Interactive Effects ◽  
Parameter Estimates ◽  
Survival Curves ◽  
Gompertz Equation ◽  
Nacl Concentration ◽  
Effects Of Temperature

The heat resistance of Listeria monocytogenes was determined in infant formula for all possible combinations of temperature (50, 55, and 60°C), pH level (5, 6, and 7), and NaCl concentration (0, 2, and 4%). Survival curves were fit using nonlinear regression with a Gompertz equation. The Gompertz equation was flexible enough to fit the three most commonly observed survival curves: linear curves, those with an initial lag region followed by a linear region, and sigmoidal shaped. Parameter estimates obtained by the method of nonlinear least squares were used to describe the effect(s) of different heating treatments on the lag region, death rate, and tailing region of survival curves. These estimates were further used to predict single and interactive effects of temperature, pH, and percentage of NaCl on the log of the surviving fraction (LSF) of bacteria. Interactions among these variables significantly (P ≤ .05) affected the LSF. Generally, increased pH or NaCl concentration lead to an increased LSF, whereas increased time or temperature lead to a decreased LSF. All multiple-factor interactions significantly (P ≤ .05) affected the LSF. The correlation of observed LSF versus predicted LSF (R2 = .92) indicated that the estimated Gompertz equation was in close agreement with the observation. This study demonstrated that the Gompertz equation and nonlinear regression can be used as an effective means to predict survival curve shape and response to heat of L. monocytogenes under many different environmental conditions.

scholarly journals CO2 mineralization by olivine at hydrothermal conditions

2014 ◽  
Vol 78 (6) ◽  
pp. 1473-1477
Author(s):  
Jan Přikryl ◽  
Andri Stefánsson
Keyword(s):  
Ph Value ◽  
Hydrothermal Conditions ◽  
Solution Ph ◽  
Rock Interaction ◽  
Carbonate Formation ◽  
Effects Of Temperature ◽  
Co2 Mineralization ◽  
Geochemical Reaction ◽  
Insight Into ◽  
Water Rock Interaction

The interaction of CO2-rich water with olivine was studied using geochemical reaction modelling in order to gain insight into the effects of temperature, acid supply (CO2) and extent of reaction on the secondary mineralogy, water chemistry and mass transfer. Olivine (Fo93) was dissolved at 150 and 250ºC and pCO2 of 2 and 20 bar in a closed system and an open system with secondary minerals allowed to precipitate. The progressive water–rock interaction resulted in increased solution pH, with gradual carbonate formation starting at pH 5 and various Mg-OH and Mg-Si minerals becoming dominant at pH>8. The major factor determining olivine alteration is the pH of the water. In turn, the pH value is determined by acid supply, reaction progress and temperature.

Sign in / Sign up

Export Citation Format

Share Document