Predicting Behavior of Staphylococcus aureus, Salmonella Serovars, and Escherichia coli O157:H7 in Pork Products during Single and Repeated Temperature Abuse Periods

2009 ◽  
Vol 72 (10) ◽  
pp. 2114-2124 ◽  
Author(s):  
STEVEN C. INGHAM ◽  
SONG VANG ◽  
BEN LEVEY ◽  
LISA FAHEY ◽  
JOHN P. NORBACK ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Temperature History ◽  
Phosphate Solution ◽  
Escherichia Coli O157 ◽  
Pork Sausage ◽  
Pork Products ◽  
Ground Pork ◽  
Before And After ◽  
Fail Safe

Tools for predicting growth of Staphylococcus aureus, Salmonella, and Escherichia coli O157:H7 (THERM; temperature history evaluation for raw meats) have been developed using ground pork and sausage. THERM tools have been tested with three types of pork sausage but not with other pork products or during sequential temperature abuse periods. We conducted inoculation studies (five strains each of S. aureus and/or Salmonella plus E. coli O157:H7) with simulated cooling of warm sausages, in-process warming of bratwurst, isothermal temperature abuse of pork frankfurter batter, and two sequential periods of 13, 15.6, or 21.1°C temperature abuse of breakfast sausage, natural (additive-free) chops, and enhanced (phosphate solution–injected) loins. In sequential temperature abuse studies, a temperature abuse period (≤24 h) occurred before and after either refrigeration (5°C for 24 h), or freezing (−20°C for 24 h) and thawing (24 h at 5°C). Pathogen growth predictions from THERM developed using ground pork and sausage were compared with experimental results of 0 to 3.0 log CFU of growth. Across all temperature abuse conditions, qualitative predictions (growth versus no growth) made using the pork tool (n = 133) and the sausage tool (n = 115) were accurate (51 and 50%, respectively), fail-safe (44 and 50%), or fail-dangerous (5 and 0%). Quantitative predictions from the two tools were accurate (29 and 22%, respectively), fail-safe (59 and 73%), or fail-dangerous (12 and 5%). Pathogen growth was greater during the second sequential temperature abuse period but not significantly so (P > 0.05). Both THERM tools provide useful qualitative predictions of pathogen growth in pork products during isolated or sequential temperature abuse events.

scholarly journals ATIVIDADE ANTIMICROBIANA DE MICRORGANISMOS ISOLADOS DE GRÃOS DE KEFIR

2018 ◽  
Vol 19 (0) ◽  
Author(s):  
Priscila Alves Dias ◽  
Daiani Teixeira Silva ◽  
Cláudio Dias Timm
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Salmonella Enterica ◽  
Escherichia Coli O157 ◽  
E Coli

Resumo Kefir é o produto da fermentação do leite pelos grãos de kefir. Esses grãos contêm uma mistura simbiótica de bactérias e leveduras imersas em uma matriz composta de polissacarídeos e proteínas. Muitos benefícios à saúde humana têm sido atribuídos ao kefir, incluindo atividade antimicrobiana contra bactérias Gram positivas e Gram negativas. A atividade antimicrobiana de 60 microrganismos isolados de grãos de kefir, frente à Escherichia coli O157:H7, Salmonella enterica subsp. enterica sorotipos Typhimurium e Enteritidis, Staphylococcus aureus e Listeria monocytogenes, foi estudada através do teste do antagonismo. A ação antimicrobiana dos sobrenadantes das bactérias ácido-lácticas que apresentaram atividade no teste do antagonismo foi testada. O experimento foi repetido usando sobrenadantes com pH neutralizado. Salmonella Typhimurium e Enteritidis sobreviveram por 24 horas no kefir em fermentação. E. coli O157:H7, S. aureus e L. monocytogenes foram recuperados até 72 horas após o início da fermentação. Todos os isolados apresentaram atividade antimicrobiana contra pelo menos um dos patógenos usados no teste do antagonismo. Sobrenadantes de 25 isolados apresentaram atividade inibitória e três mantiveram essa atividade com pH neutralizado. As bactérias patogênicas estudadas sobreviveram por tempo superior àquele normalmente utilizado para a fermentação do kefir artesanal, o que caracteriza perigo em potencial para o consumidor quando a matéria-prima não apresentar segurança sanitária. Lactobacillus isolados de grãos de kefir apresentam atividade antimicrobiana contra cepas de E. coli O157:H7, Salmonella sorotipos Typhimurium e Enteritidis, S. aureus e L. monocytogenes além daquela exercida pela diminuição do pH.

Comparison of Four Commercial DNA Extraction Kits for PCR Detection of Listeria monocytogenes, Salmonella, Escherichia coli O157:H7, and Staphylococcus aureus in Fresh, Minimally Processed Vegetables

2008 ◽  
Vol 71 (10) ◽  
pp. 2110-2114 ◽  
Author(s):  
P. ELIZAQUÍVEL ◽  
R. AZNAR
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Dna Extraction ◽  
Pcr Detection ◽  
Escherichia Coli O157 ◽  
Minimally Processed ◽  
Green Pepper ◽  
Minimally Processed Vegetables ◽  
And Staphylococcus Aureus

Four commercial DNA extraction methods, PrepMan Ultra (Applied Biosystems), InstaGene Matrix (BioRad), DNeasy Tissue kit (Qiagen), and UltraClean (MoBio), were tested for PCR detection of Listeria monocytogenes, Escherichia coli O157: H7, Salmonella, and Staphylococcus aureus in fresh, minimally processed vegetables. For comparative purposes, sensitivity assays with specific PCRs were carried out after DNA extraction with the four methods in green pepper, broccoli, and onion artificially inoculated with the four pathogens separately. As confirmed by statistical analysis, the DNeasy Tissue kit rendered the highest sensitivity values in the three matrices assayed for Salmonella, L. monocytogenes, and E. coli O157:H7 and in onion for S. aureus. Despite being the most expensive of the methods compared, the DNeasy Tissue Kit can be successfully applied for any of the four most commonly studied pathogens, thus saving time and overall reducing the cost of the analysis.

scholarly journals UTILIZAÇÃO DE GÁS OZÔNIO NA DESINFECÇÃO DE RESÍDUOS DE SERVIÇOS DE SAÚDE

2018 ◽  
Vol 7 (2) ◽  
pp. 125-139
Author(s):  
Thais Nogueira Gonzaga ◽  
Dora Inés Kozusny-Andreani
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Candida Albicans ◽  
Health Care Services ◽  
Pathogenic Bacteria ◽  
Ozone Treatment ◽  
Microbiological Analysis ◽  
Before And After ◽  
Staphylococcus Spp

Nesta pesquisa objetivou-se avaliar a viabilidade técnica da aplicação de ozônio como bactericida e fungicida em amostras de resíduos de serviços de saúde potencialmente infectantes. Foram determinados os     micro-organismos presentes nos resíduos gerados em um hospital particular. Para realização das análises microbiológicas e o tratamento com ozônio o material foi particulado e homogeneizado. As análises microbiológicas foram realizadas antes e após a ozonização.Para os testes de desinfecção foram retirados 10,0g de amostra que foi submetida à ozonização por 5, 10, 15, 20 e 25 minutos com doses de 140,0; 280,0; 420,0; 560,0 e 700,0mg L-1 de ozônio, respectivamente. Verificou-se presença de mesófilos totais, coliformes totais e termotolerantes, Escherichia coli, Pseudomonas aeruginosa, Proteus spp., Staphylococcus aureus, Staphylococcus spp, Candida albicans e Rhizopus spp. O ozônio foi eficiente para eliminação de todos os micro-organismos em 20 minutos; nos primeiros cinco minutos de exposição ao gás verificou-se redução superior a 98%.Palavras-chave: Bactérias patogênicas. Fungos. Ozonização. USING OZONE GAS FOR DISINFECTION OF SOLID WASTE FROM HEALTH CARE SERVICES ABSTRACT: The aim of this research was to evaluate the technical viability of the application of ozone as bactericide and fungicide in samples of potentially infectious health services residues. The microorganisms present in the waste generated in a private hospital were determined. The material was particulated and homogenized to perform the microbiological analysis and to undergo ozone treatment. Microbiological analysis was performed before and after ozonization. For the disinfection tests, 10.0g of sample were removed and submitted to ozonization for 5, 10, 15, 20 and 25 minutes with 140,0; 280,0; 420,0; 560,0 and 700,0mg doses of L-1 of ozone, respectively. It was verified the presence of total mesophiles, total and thermotolerant coliforms, Escherichia coli, Pseudomonas aeruginosa, Proteus spp., Staphylococcus aureus, Staphylococcus spp, Candida albicans and Rhizopus spp. Ozone was efficient while eliminating all microorganisms in 20 minutes; in the first five minutes of gas exposure, the reduction was greater than 98%.Keywords: Pathogenic bacteria. Fungi. Ozonization.

A Comparison of the Survival in Feces and Water of Escherichia coli O157:H7 Grown under Laboratory Conditions or Obtained from Cattle Feces

2006 ◽  
Vol 69 (1) ◽  
pp. 6-11 ◽  
Author(s):  
L. SCOTT ◽  
P. McGEE ◽  
J. J. SHERIDAN ◽  
B. EARLEY ◽  
N. LEONARD
Keyword(s):  
Escherichia Coli ◽  
Foodborne Pathogen ◽  
Hemorrhagic Colitis ◽  
Contaminated Water ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Cattle Feces ◽  
Oral Inoculation ◽  
Before And After ◽  
Uremic Syndrome

Escherichia coli O157:H7 is an important foodborne pathogen that can cause hemorrhagic colitis and hemolytic uremic syndrome. Cattle feces and fecally contaminated water are important in the transmission of this organism on the farm. In this study, the survival of E. coli O157:H7 in feces and water was compared following passage through the animal digestive tract or preparation in the laboratory. Feces were collected from steers before and after oral inoculation with a marked strain of E. coli O157:H7. Fecal samples collected before cattle inoculation were subsequently inoculated with the marked strain of E. coli O157:H7 prepared in the laboratory. Subsamples were taken from both animal and laboratory-inoculated feces to inoculate 5-liter volumes of water. E. coli O157:H7 in feces survived up to 97 days, and survival was not affected by the method used to prepare the inoculating strain. E. coli O157:H7 survived up to 109 days in water, and the bacteria collected from inoculated cattle were detected up to 10 weeks longer than the laboratory-prepared culture. This study suggests that pathogen survival in low-nutrient conditions may be enhanced by passage through the gastrointestinal tract.

Effectiveness of a Laboratory-Scale Vertical Tower Static Chamber Steam Pasteurization Unit against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria innocua on Prerigor Beef Tissue†

2004 ◽  
Vol 67 (8) ◽  
pp. 1630-1633 ◽  
Author(s):  
DEANNA RETZLAFF ◽  
RANDALL PHEBUS ◽  
ABBEY NUTSCH ◽  
JAMES RIEMANN ◽  
CURTIS KASTNER ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Salmonella Typhimurium ◽  
Cold Water ◽  
Laboratory Scale ◽  
Listeria Innocua ◽  
Steam Treatment ◽  
Escherichia Coli O157 ◽  
Tissue Samples ◽  
Before And After ◽  
Steam Pasteurization

A laboratory-scale vertical tower steam pasteurization unit was evaluated to determine the antimicrobial effectiveness of different exposure times (0, 3, 6, 12, and 15 s) and steam chamber temperatures (82.2, 87.8, 93.3, and 98.9°C) against pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria innocua) inoculated onto prerigor beef tissue. Samples were collected and microbiologically analyzed immediately before and after steam treatment to quantify the effectiveness of each time-temperature combination. The 0-s exposure at all chamber temperatures (cold water spray only, no steam treatment) was the experimental control and provided ≤0.3 log CFU/cm2 reductions. Chamber temperatures of 82.2 and 87.8°C were ineffective (P > 0.05) at all exposure times. At 93.3°C, significant reductions (>1.0 log CFU/cm2) were observed at exposure times of ≥6 s, with 15 s providing approximately 1 log cycle greater reductions than 12 s of exposure. The 98.9°C treatment was consistently the most effective, with exposure times of ≥9 s resulting in >3.5 log CFU/cm2 reductions for all pathogens.

Use of the Systems Approach To Determine the Fate of Escherichia coli O157:H7 on Fresh Lettuce and Spinach

2009 ◽  
Vol 72 (7) ◽  
pp. 1560-1568 ◽  
Author(s):  
HELGA J. DOERING ◽  
MARK A. HARRISON ◽  
RUTH A. MORROW ◽  
WILLIAM C. HURST ◽  
WILLIAM L. KERR
Keyword(s):  
Escherichia Coli ◽  
Systems Approach ◽  
Storage Temperature ◽  
Storage Period ◽  
Categorical Variables ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Field Temperature ◽  
Before And After ◽  
Handling Practices

Lettuce and spinach inoculated with Escherichia coli O157:H7 were processed and handled in ways that might occur in commercial situations, including variations in holding times before and after product cooling, transportation conditions and temperatures, wash treatments, and product storage temperatures and times. Populations of background microflora and E. coli O157:H7 were enumerated after each step in the system. Data analysis was done to predict response variables with a combination of independent categorical variables. Field temperature, time before cooling, and wash treatment significantly affected E. coli O157:H7 populations on both products. The lowest populations of E. coli O157:H7 were encountered when precool time was minimal, lettuce was washed with chlorine, and storage temperature was 4°C. For lettuce, field and transportation temperature were not important once the storage period started, whereas after 2 days E. coli O157:H7 populations on packaged baby spinach were not affected by field temperature. On chopped iceberg lettuce and whole leaf spinach that was packaged and stored at 4°C, E. coli O157:H7 contamination could still be detected after typical handling practices, although populations decreased from initial levels in many cases by at least 1.5 log units. In abusive cases, where populations increased, the product quality quickly deteriorated. Although E. coli O157:H7 levels decreased on products handled and stored under recommended conditions, survivors persisted. This study highlights practices that may or may not affect the populations of E. coli O157:H7 on the final product.

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