Growth Inhibitory Effects of Kimchi (Korean Traditional Fermented Vegetable Product) against Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus

2008 ◽  
Vol 71 (2) ◽  
pp. 325-332 ◽  
Author(s):  
YONG-SUK KIM ◽  
ZIAN-BIN ZHENG ◽  
DONG-HWA SHIN
Keyword(s):  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Bacillus Cereus ◽  
Foodborne Pathogens ◽  
Control Group ◽  
Growth Inhibitory ◽  
Side Dish ◽  
Pepper Powder ◽  
And Staphylococcus Aureus ◽  
Vegetable Product

Kimchi is a unique Korean traditional vegetable product that is fermented by lactic acid bacteria (LAB) and is mainly consumed as a side dish with boiled rice. Its main ingredients are brined Chinese cabbage, red pepper powder, and fermented fish sauce, and these are combined with many spices such as garlic, green onion, ginger, and some seaweed. The relationship between the concentration of LAB or the pH and the growth of three gram-positive foodborne pathogens (Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus) was evaluated. Heat treatment (HT; 85°C for 15 min) or neutralization treatment (NT; pH 7.0) was conducted on day 0 (0-D group) and day 3 (3-D group) of incubation. The pH in the control group and the NT group dropped sharply to 4.12 to 4.30 after 2 days of incubation and slightly decreased thereafter, whereas the pH in the control group and HT group stayed at 7.0 during incubation. LAB were not detected in the HT kimchi during incubation. B. cereus in the NT-0-D, NT-3-D, and HT-3-D groups was reduced by 1.5 to 3.1 log CFU/ml but increased slightly in the HT-0-D group. L. monocytogenes in HT-3-D and NT-3-D groups disappeared after 5 days of incubation, and S. aureus in the NT-0-D group disappeared after 4 days. These findings indicate that growth of all the foodborne pathogens was inhibited by NT-0-D, HT-3-D, and NT-3-D, but B. cereus was not inhibited by HT-0-D. Thus, growth of LAB in kimchi is an important factor in the control of foodborne pathogens.

A Rapid Multiplex Real-Time PCR High-Resolution Melt Curve Assay for the Simultaneous Detection of Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus in Food

2016 ◽  
Vol 79 (5) ◽  
pp. 810-815 ◽  
Author(s):  
FEREIDOUN FORGHANI ◽  
SHUAI WEI ◽  
DEOG-HWAN OH
Keyword(s):  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
High Resolution ◽  
Bacillus Cereus ◽  
Real Time ◽  
Real Time Pcr ◽  
Simultaneous Detection ◽  
Cost Savings ◽  
High Resolution Melt ◽  
And Staphylococcus Aureus

ABSTRACTThree important foodborne pathogens, Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus, are of great concern for food safety. They may also coexist in food matrices and, in the case of B. cereus and S. aureus, the resulting illnesses can resemble each other owing to similar symptoms. Therefore, their simultaneous detection may have advantages in terms of cost savings and rapidity. Given this context, a rapid multiplex real-time PCR high-resolution melt curve assay for the simultaneous detection of these three pathogens in food was developed. The assay successfully detected B. cereus (gyrB), L. monocytogenes (hly), and S. aureus (nuc) in a single reaction, and the average melting temperatures were 76.23, 80.19, and 74.01°C, respectively. The application of SYTO9 dye and a slow melt curve analysis ramp rate (0.1°C/s) enabled the production of sharp, high-resolution melt curve peaks that were easily distinguishable from each other. The detection limit in food (milk, rice, and lettuce) was 3.7 × 103 CFU/g without an enrichment step and 3.7 × 101 CFU/g following the 10-h enrichment. Hence, the assay developed here is specific and sensitive, providing an efficient tool for implementation in food for the simultaneous detection of B. cereus, L. monocytogenes, and S. aureus.

Inhibitory Effects of Combinations of Chemicals on Escherichia coli, Bacillus cereus, and Staphylococcus aureus Biofilms during the Clean-in-Place Process at an Experimental Dairy Plant

2020 ◽  
Vol 83 (8) ◽  
pp. 1302-1306
Author(s):  
EUN-SEON LEE ◽  
JONG-HUI KIM ◽  
MI-HWA OH
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Citric Acid ◽  
Bacillus Cereus ◽  
Foodborne Pathogens ◽  
Combined Treatment ◽  
Food Additives ◽  
Inhibitory Effects ◽  
E Coli ◽  
And Staphylococcus Aureus

ABSTRACT In dairy plants, clean-in-place (CIP) equipment cannot be disassembled, making it difficult to clean the inner surface of pipes. In this study, the inhibitory effects of chemical agents on biofilms formed by three foodborne pathogens, Bacillus cereus, Escherichia coli, and Staphylococcus aureus, was evaluated in a dairy CIP system. The experiment was conducted on a laboratory scale. Each of the three bacteria (200 μL) was inoculated onto stainless steel (SS) chips (25 by 25 mm), and the effect of single cleaning agents was evaluated. Individual treatments with NaClO (30, 50, 100, and 200 ppm), NaOH (0.005, 0.01, 0.05, and 0.1%), citric acid (1, 3, 5, and 7%), and nisin (5, 10, 25, 50, 100, and 200 ppm) were used to clean the SS chip for 10 min. The most effective concentration of each solution was selected for further testing in a commercial plant. Simultaneous cleaning with 200 ppm of NaClO (10 min) and 7% citric acid (10 min) reduced the biofilms of B. cereus, E. coli, and S. aureus by 6.9, 7.0, and 8.0 log CFU/cm2, respectively. Both 7% citric acid and 0.1% NaOH were optimal treatments for E. coli. NaClO and citric acid are approved for use as food additives in the Republic of Korea. Our results revealed that a combined treatment with NaClO and citric acid is the most effective approach for reducing biofilms formed by common foodborne pathogens on CIP equipment. These findings can contribute to the production of safe dairy products. HIGHLIGHTS

Potential for Growth from Spores of Bacillus cereus and Clostridium botulinum and Vegetative Cells of Staphylococcus aureus, Listeria monocytogenes, and Salmonella Serotypes in Cooked Ground Beef during Cooling†

1997 ◽  
Vol 60 (3) ◽  
pp. 272-275 ◽  
Author(s):  
VIJAY K. JUNEJA ◽  
OSCAR P. SNYDER ◽  
BENNE S. MARMER
Keyword(s):  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Bacillus Cereus ◽  
Foodborne Pathogens ◽  
Clostridium Botulinum ◽  
Ground Beef ◽  
Type B ◽  
Vegetative Cells ◽  
Safety Hazard ◽  
Salmonella Serotypes

The ability of 16 foodborne pathogens, representative of 5 different species, to grow during cooling of previously sterilized cooked beef was studied to determine a safe cooling rate. Auto-claved ground beef samples (3 g) were inoculated with heat-shocked spores of Bacillus cereus (strain BH 86) or Clostridium botulinum (nonproteolytic type B strains CBW 25, 17B, and KAP B5 and type E strains Whitefish, Saratoga, and Alaska) or vegetative cells of Listeria monocytogenes (strains HO-VJ-S, V-7, and Scott A), Staphylococcus aureus (strains 196E, B121, and B 124), or Salmonella serotypes (S. dublin, S. enteritidis, and S. typhimurium), vacuum-packaged, and cooked in a stirred water bath to an internal temperature of 60°C in I h. In some experiments combinations of C. botulinum and B. cereus spores or S. aureus and salmonellae vegetative cells were used. Heated samples were cooled through the temperature range of 54.4 to 7.2°C at rates varying from 6 to 21 h. Samples were removed at various times during cooling to determine if growth of the pathogens had occurred. No growth was observed with cooling periods of up to 21h. This study with the model meat system (3 g autoclaved ground beef inoculated with selected pathogens and then pasteurized) indicated that cooling from 52.4 to 7.2°C in up to 21 h would not pose a food safety hazard from growth of these pathogens.

Assay of Enterocin AS-48 for Inhibition of Foodborne Pathogens in Desserts

2009 ◽  
Vol 72 (8) ◽  
pp. 1654-1659 ◽  
Author(s):  
PILAR MARTINEZ VIEDMA ◽  
HIKMATE ABRIOUEL ◽  
NABIL BEN OMAR ◽  
ROSARIO LUCAS LÓPEZ ◽  
EVA VALDIVIA ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Bacillus Cereus ◽  
Proteolytic Activity ◽  
Foodborne Pathogens ◽  
Viable Cell ◽  
Inoculum Size ◽  
Cell Counts

Enterocin AS-48 was tested against Staphylococcus aureus, Bacillus cereus, and Listeria monocytogenes in different kinds of desserts. The highest activity against S. aureus was detected in baker cream. However, in yogurt-type soy-based desserts and in gelatin pudding, AS-48 (175 arbitrary units [AU]/g) reduced viable cell counts of S. aureus by only 1.5 to 1.8 log units at most. The efficacy of AS-48 in puddings greatly depended on inoculum size, and viable S. aureus counts decreased below detection levels within 24 h for inocula lower than 4 to 5.5 log CFU/g. For L. monocytogenes, bacteriocin concentrations of 52.5 to 87.5 AU/g reduced viable counts below detection levels and avoided regrowth of survivors. The lowest activity was detected in yogurt-type desserts. For B. cereus, viable cell counts were reduced below detection levels for bacteriocin concentrations of 52.5 AU/g in instant pudding without soy or by 175 AU/g in the soy pudding. In gelatin pudding, AS-48 (175 AU/g) reduced viable cell counts of B. cereus below detection levels after 8 h at 10°C or after 48 h at 22°C. Bacteriocin addition also inhibited gelatin liquefaction caused by the proteolytic activity of B. cereus.

scholarly journals Antimicrobial Activity of Six International Artisanal Kefirs against Bacillus cereus, Listeria monocytogenes, Salmonella enterica Serovar Enteritidis, and Staphylococcus aureus

2020 ◽  
Vol 8 (6) ◽  
pp. 849 ◽  
Author(s):  
Abrar Sindi ◽  
Md. Bahadur Badsha ◽  
Barbara Nielsen ◽  
Gülhan Ünlü
Keyword(s):  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Listeria Monocytogenes ◽  
Bacillus Cereus ◽  
Foodborne Pathogens ◽  
Salmonella Enterica ◽  
Antimicrobial Activities ◽  
Negative Control ◽  
Salmonella Enterica Serovar Enteritidis ◽  
Bacterial Indicator

Kefir, a fermented dairy beverage, exhibits antimicrobial activity due to many metabolic products, including bacteriocins, generated by lactic acid bacteria. In this study, the antimicrobial activities of artisanal kefir products from Fusion Tea (A), Britain (B), Ireland (I), Lithuania (L), the Caucuses region (C), and South Korea (K) were investigated against select foodborne pathogens. Listeria monocytogenes CWD 1198, Salmonella enterica serovar Enteritidis ATCC 13076, Staphylococcus aureus ATCC 25923, and Bacillus cereus ATCC 14579 were inhibited by artisanal kefirs made with kefir grains from diverse origins. Kefirs A, B, and I inhibited all bacterial indicator strains examined at varying levels, except Escherichia coli ATCC 12435 (non-pathogenic, negative control). Kefirs K, L, and C inhibited all indicator strains, except S. aureus ATCC 25923 and E. coli ATCC 12435. Bacteriocins present in artisanal kefirs were determined to be the main antimicrobials in all kefirs examined. Kefir-based antimicrobials are being proposed as promising natural biopreservatives as per the results of the study.

scholarly journals The prevalence of Listeria monocytogenes and Staphylococcus aureus and their virulence genes in bulk tank milk in Kosovo

2017 ◽  
Vol 11 (03) ◽  
pp. 247-254 ◽  
Author(s):  
Ibrahim Mehmeti ◽  
Hysen Bytyqi ◽  
Skender Muji ◽  
Ingolf F Nes ◽  
Dzung B Diep
Keyword(s):  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Foodborne Pathogens ◽  
Virulence Genes ◽  
Microbiological Quality ◽  
Bulk Tank Milk ◽  
Bulk Tank ◽  
Quality Of Milk ◽  
And Staphylococcus Aureus

Introduction: Milk is considered to be a healthy, nutritious food product. Microbiological quality is an important aspect in evaluating the quality of milk. Methodology: A total of 603 bulk tank milk samples from 221 farms distributed across ten different regions were collected for milk quality assessment. Quality was judged by total viable count, and the prevalence of two foodborne pathogens (Listeria monocytogenes and Staphylococcus aureus) by using selective media and 16S rRNA gene sequencing. The presence of virulence genes was detected by polymerase chain reaction (PCR) using specific primers. Results: Milk from only 7% (15/221) of farms were found to comply with the European Union standard. Interestingly, the microbiological quality of milk from the larger herd size farms (more than 10 cows) was better than in smaller herds. L. monocytogenes was found in 2.7% (6/221) of farms, and all the examined L. monocytogenes isolates were positive with respect to the virulence genes prfA, actA, and hlyA. S. aureus was found in 39.8% (88/221) of the farms. In total, 30.7% (27/88) of the staphylococci were positive for enterotoxin production. The enterotoxins identified were toxin B (40.7%), toxin D (33.4%), toxin C (18.5%), and toxin A (7.4%). Conclusions: The total number of bacteria in milk was very high. The presence of two foodborne pathogens in raw milk represents a great health risk to consumers. To improve the microbial quality of milk in Kosovo, important measures to improve hygiene, including better information, guidance, and control, are needed.

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