Effect of Antimicrobial Spice and Herb Extract Combinations on Listeria monocytogenes, Staphylococcus aureus, and Spoilage Microflora Growth on Cooked Ready-to-Eat Vacuum-Packaged Shrimp

2011 ◽  
Vol 74 (7) ◽  
pp. 1119-1125 ◽  
Author(s):  
NIMSHA S. WEERAKKODY ◽  
NOLA CAFFIN ◽  
GARY A. DYKES ◽  
MARK S. TURNER
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Lipid Oxidation ◽  
Aerobic Bacteria ◽  
Rosemary Extract ◽  
Spoilage Microflora ◽  
And Staphylococcus Aureus ◽  
Herb Extract

Two spice and herb extract combinations from galangal (Alpinia galanga), rosemary (Rosmarinus officinalis), and lemon iron bark (Eucalyptus staigerana) were evaluated for their ability to inhibit the growth of inoculated Listeria monocytogenes and Staphylococcus aureus and naturally present spoilage microflora on cooked ready-to-eat shrimp stored for 16 days at 4 or 8°C. A combination of galangal, rosemary, and lemon iron bark significantly reduced (P < 0.05) levels of aerobic bacteria and lactic acid bacteria at 4°C on day 12 by 1.6 and 1.59 log CFU/g, respectively. By day 16, levels of these bacteria were equivalent to those of controls. The shrimp treated with this spice and herb extract combination had significantly lower (P < 0.05) lipid oxidation from day 4 to day 16. Similarly, a combination of galangal and rosemary extract significantly reduced (P < 0.05) levels of aerobic bacteria and lactic acid bacteria at 8°C on day 8 by 2.82 and 2.61 log CFU/g, respectively. By days 12 and 16, levels of these bacteria were equivalent to those of controls. The shrimp treated with this spice and herb combination had significantly lower (P < 0.05) lipid oxidation on days 4 and 16. None of the spice and herb extract combinations had an effect on levels of L. monocytogenes or S. aureus or changed the color or pH of the shrimp during storage. The results of this study indicate that combinations of galangal, rosemary, and lemon iron bark extracts can be used to control the growth of spoilage microflora on ready-to-eat shrimp.

scholarly journals Characterization of Antibacterial Lactic Acid Bacteria Isolated from Moroccan fermented Olives

2017 ◽  
Vol 14 (4) ◽  
pp. 1315-1329 ◽  
Author(s):  
Kaoutar El issaoui ◽  
Sanae Zinebi ◽  
Jamal Abrini ◽  
Rajae Zahli ◽  
Nadia Amajoud ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Inhibitory Effect ◽  
Bacterial Strains ◽  
Table Olives ◽  
Gram Positive ◽  
Gram Negative ◽  
And Staphylococcus Aureus

The research for antibacterial activities of lactic acid bacteria isolated from Moroccan table olives, revealed 15 bacterial strains having an inhibitory activity against pathogenic germs: Listeria monocytogenes, Listeria innocua and Staphylococcus aureus; as well as Gram-negative germs, such as Escherichia coli, Klebsiella pneumoniae, Proteus mirabilis and others. From 127 samples of table olives, 143 bacterial strains with antibacterial effect were isolated by the double layer method, 15 strains were retained. All are Gram positive, catalase negative and non-sporulating. Cocci constitute 66.33% of the total effective. The remaining 33.33% are represented by bacilli/Ovoid. The lactic acid bacteria retained have a greater inhibitory effect against Gram positive and Gram negative bacteria. Listeria monocytogenes CECT 4032 and Staphylococcus aureus MBLA were inhibited by all the lactic strains studied. The smallest inhibition zones were recorded for the two isolates LB15 and LB96 against E. coli 87739, with diameter less than 10 mm.

Efficacy of Nisin against Staphylococcus aureus in Experimentally Contaminated Sucuk, a Turkish-Type Fermented Sausage

2009 ◽  
Vol 72 (8) ◽  
pp. 1739-1743 ◽  
Author(s):  
HAMPARSUN HAMPIKYAN
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Water Activity ◽  
Aerobic Bacteria ◽  
Fermented Sausage ◽  
Subsequent Storage

Sucuk is a fermented sausage widely consumed in Turkey. The ability of different concentrations of nisin to inhibit Staphylococcus aureus in artificially contaminated sucuk was examined. Sucuk dough was prepared, inoculated with S. aureus ATCC 25923 at a level of 106 CFU/g, and then divided into six equal portions to which different concentrations of nisin (0, 25, 50, 100, 150, 200 μg/g) were added. Microbiological (S. aureus, total mesophilic aerobic bacteria, and lactic acid bacteria) and physicochemical (pH, water activity, and moisture) analyses were conducted initially and after 1, 3, 5, 10, 15, 20, 25, 30, 35, and 45 days. S. aureus populations decreased to below detectable limits in sucuk containing 200 or 150 μg of nisin per g after 30 and 35 days of storage, respectively, whereas S. aureus populations in 45-day-old sucuk containing 0, 25, 50, and 100 μg of nisin per g were 5.36, 5.68, 4.10, and 3.54 log CFU/g, respectively. Hence, the addition of nisin at 150 μg/g or greater to sucuk dough can be used to prevent the growth of S. aureus in sucuk during fermentation and subsequent storage.

Effect of Single or Sequential Hot Water and Lactic Acid Decontamination Treatments on the Survival and Growth of Listeria monocytogenes and Spoilage Microflora during Aerobic Storage of Fresh Beef at 4, 10, and 25°C

2004 ◽  
Vol 67 (12) ◽  
pp. 2703-2711 ◽  
Author(s):  
KONSTANTINOS P. KOUTSOUMANIS ◽  
LAURA V. ASHTON ◽  
IFIGENIA GEORNARAS ◽  
KEITH E. BELK ◽  
JOHN A. SCANGA ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Hot Water ◽  
Microbial Profile ◽  
Spoilage Bacteria ◽  
Brochothrix Thermosphacta ◽  
Survival And Growth ◽  
Spoilage Microflora ◽  
Storage Temperatures

The survival and growth of Listeria monocytogenes and spoilage microflora during storage of fresh beef subjected to different decontamination treatments was studied. Fresh beef inoculated with a five-strain mixture of L. monocytogenes (5.18 log CFU/cm2) was left untreated (control) or was immersed (30 s) in hot water (HW; 75°C), 2% lactic acid (LA; 55°C), hot water followed by lactic acid (HW-LA), or lactic acid followed by hot water (LA-HW) and then stored aerobically at 4, 10, and 25°C for 25, 17, and 5 days, respectively. Initial populations of L. monocytogenes were reduced by 0.82 (HW), 1.43 (LA), 2.73 (HW-LA), and 2.68 (LA-HW) log CFU/cm2. During storage, the pathogen grew at higher rates in HW than in control samples at all storage temperatures. Acid decontamination treatments (LA, HW-LA, and LA-HW) resulted in a weaker inhibition of L. monocytogenes (P < 0.05) at 25°C than at 4 and 10°C. In general, the order of effectiveness of treatments was HW-LA > LA > LA-HW > HW > control at all storage temperatures tested. In untreated samples, the spoilage microflora was dominated by pseudomonads, while lactic acid bacteria, Enterobacteriaceae, and yeasts remained at lower concentrations during storage. Brochothrix thermosphacta was detected periodically in only a limited number of samples. Although decontamination with HW did not affect the above spoilage microbial profile, acid treatments shifted the predominant microflora in the direction of yeasts and gram-positive bacteria (lactic acid bacteria). Overall, the results of the present study indicate that decontamination with LA and combinations of LA and HW could limit growth of L. monocytogenes and inhibit pseudomonads, which are the main spoilage bacteria of fresh beef stored under aerobic conditions. However, to optimize the efficacy of such treatments, they must be applied in the appropriate sequence and followed by effective temperature control.

CONTROL OF CLOSTRIDIUM BOTULINUM AND STAPHYLOCOCCUS AUREUS IN SEMI-PRESERVED MEAT PRODUCTS

1972 ◽  
Vol 35 (9) ◽  
pp. 514-523 ◽  
Author(s):  
Han's Riemann ◽  
W. H. Lee ◽  
C. Genigeorgis
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Clostridium Botulinum ◽  
Meat Product ◽  
Meat Products ◽  
Rapid Decline ◽  
Ph Values ◽  
And Staphylococcus Aureus ◽  
Brine Concentration

Clostridium botulinum and Staphylococcus aureus are naturally occurring contaminants in semi-preserved meat products. They can be inhibited by (a) storage below 3 C, (b) 10% sodium chloride (brine concentration), (c) pH values below 4.5, or (d) proper combinations of these factors. However, most meat products do not have the pH values and brine concentrations required to completely inhibit C. botulinum and S. aureus and there is always a risk of temperature abuse. Improved safety can be achieved by adding 1% or more glucose to the product. The glucose will, in the event of temperature abuse, generally be fermented to lactic acid by the indigenous microflora in the product. As a result, the pH value drops to a level at which the brine concentration is sufficient to inhibit C. botulinum and S. aureus. A better approach to safety is to add, together with glucose, a radiation-killed preparation of lactic acid bacteria, e.g., Pediococcus cerevisiae. Such preparations cause a rapid decline in pH only when the product is exposed to a high temperature, and they are stable during storage of meat products. Addition of irradiated lactic acid bacteria to meat products has not yet been officially approved. Another way to improve the safety of semi-preserved meat is to add sufficient glucono-delta-lactone to reduce the initial pH of the product to a level at which the salt concentration is inhibitory. Use of larger amounts of glucono-delta-lactone may result in flavor and color problems even when the meat product is kept at refrigeration temperatures.

scholarly journals POTENSI BAKTERI ASAM LAKTAT DALAM MENGHASILKAN BAKTERIOSIN SEBAGAI ANTIMIKROBA DAN PENGUKURAN BERAT MOLEKULNYA DENGAN SDS-PAGE DARI ISOLAT FERMENTASI KAKAO

2015 ◽  
Vol 1 (2) ◽  
pp. 126
Author(s):  
Urnemi ◽  
Sumaryati Syukur ◽  
Endang Purwati ◽  
Sanusi Ibrahim ◽  
Jamsari
Keyword(s):  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Bacillus Subtilis ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Inhibition Zone ◽  
Sds Page ◽  
Inhibition Zones ◽  
And Staphylococcus Aureus

ABSTRACT Lactic acid bacteria (LAB) were isolated from of cocoa beans fermentation Forestero variety from West Sumatera, that were eleven isolates. The isolates were tested to antimicrobial activity against pathogenic bacteria E.coli NBRC 14237, Staphylococcus aureus NBRC 13276, Bacillus subtilis BTCCB 612, listeria m. dan S. Typhii. Results the research showed that, isolates had inhibition zone to pathogenic bacteria, that were 7 mm till 12 mm at 48 hours observation. R2.4 isolate was most potential to inhibition zones growth pathogenic bacteria, that was 11mm till 12 mm to five pathogens. R2.4 isolates was the highest to against pathogenic bacteria (Bacillus subtilis BTCCB, Listeria monocytogenesis and Staphylococcus aureus NBRC) had inhibition zones, that was 12.00 mm till 48 hours. Listeria monocytogenesis had been known as pest bacterium of food born, so that R2.4 isolate can be used as food biopreservative. Crude of R2.4 isolate molecular weight was 10 kDa by SDS-PAGE.  Key words: Lactic acid bacteria, Antimicrobial activity, SDS-PAGE, Cocoa fermentation and food biopreservative                                                      

scholarly journals Evaluation of the Hygienic Quality of Raw Cow’s Milk in Oujda City Morocco

2017 ◽  
Vol 14 (2) ◽  
pp. 587-591
Author(s):  
K. Mchiouer ◽  
S. Bennani ◽  
N. Sh. El-Gendy ◽  
M. Meziane
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fecal Coliform ◽  
Raw Milk ◽  
Total Coliform ◽  
Aerobic Bacteria ◽  
Milk Samples ◽  
Fecal Streptococci

ABSTRACT: The aim of this study is to determine the microbiological quality of raw cows’ milk of Oujda city. Raw milk samples are collected randomly between June 2014 and May 2015 from 20 Mahlaba (dairies) for microbiological evaluation. The samples are analyzed to determine total mesophilic aerobic bacteria (TMAB), total coliform, fecal coliform, staphylococcus aureus, fecal streptococci, proteolytic bacteria and lactic acid bacteria. The results of bacterial count showed that there is a variation between all the milk samples and a period effect is also observed. The mean counts of total mesophilic aerobic bacteria from all sale points are between 1.76×106 and 40.17×106 CFU/ml. Milk samples reveled counts total coliform and fecal coliform ranging from 0.58×105 to 11.10×105 CFU/ml and from 0.60×103 to 14.64×103 CFU/ml, respectively. Staphylococcus aureus are also detected in all samples with counts ranging from 0.35 ×103 to 3.08×103 CFU/ml. Fecal streptococci are found in all milk samples, at counts ranging from 0.16 ×102 to 2.18 ×102 CFU/ml. And finally, proteolytic and lactic acid bacteria are between 0.3×103 and 2.86×103 CFU/ml and 2.37×106 and 24.14 ×106 CFU/ml respectively. These results indicate a lack of compliance with good manufacturing practice at milking, collection and transportation of raw milk.

scholarly journals Spoilage microflora of vacuum packaged frankfurters and influence on the growth of Listeria monocytogenes

2007 ◽  
Vol 23 (5-6-2) ◽  
pp. 103-112 ◽  
Author(s):  
D. Radin ◽  
S.E. Niebuhr ◽  
J.S. Dickson
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Reference Sample ◽  
Aerobic Bacteria ◽  
Lag Phase ◽  
Processed Meat ◽  
Post Processing ◽  
Initial Concentration ◽  
Final Population ◽  
Spoilage Microflora

Spoilage microflora present on vacuum packaged frankfurters is in most cases, result of post processing contamination, at the same time this is the primary cause of contamination with Listeria monocytogenes. Since spoilage organisms are present in the same environment as a pathogen, the aim was to determine their microbial interference. Approximately 100 CFU/cm2 of a five-strain mixture of L. monocytogenes was co inoculated onto frankfurters with different concentrations (103 and 106 CFU/cm2) of spoilage microflora (bacteria from genera Lactobacillus, Bacillus, Micrococcus, and Hafnia). The frankfurters were vacuum packaged and stored at 10?C for up to 48 days. The spoilage microflora that developed during storage consisted predominantly of lactic acid bacteria. The growth of mesophilic aerobic bacteria and LAB was very similar, with populations reaching 8.0 log CFU/cm2 within 24 days and final population of >9 log CFU/cm2 within 48 days. The presence of spoilage microflora extended the lag phase of L. monocytogenes until 24 days and significantly decreased pathogen level to 4 and 3 log CFU/cm2, in samples inoculated with initial concentration 103 CFU/cm2 and 106 CFU/cm2 of spoilage microflora, respectively. L. monocytogenes populations were significantly higher (P<0.05) in the reference sample (no spoilage microflora) and reached a maximum population of 5.9 log CFU/cm2 after 34 days. These results imply that competing microorganisms present on the processed meat may inhibit the growth of L. monocytogenes in the package.

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