Inactivation of Salmonella enterica serovar Typhimurium and Staphylococcus aureus in rice by radio-frequency heating

2021 ◽  
Author(s):  
Ki-Ok Jeong ◽  
Sang-Soon Kim ◽  
Sang-Hyun Park ◽  
Dong-Hyun Kang
Keyword(s):  
Staphylococcus Aureus ◽  
Radio Frequency ◽  
Heating Rate ◽  
Foodborne Pathogens ◽  
Color Change ◽  
Oryza Sativa L ◽  
Rf Heating ◽  
Pathogen Inactivation ◽  
Treatment Conditions ◽  
And Staphylococcus Aureus

The objectives of this study were to determine the effect of the milling degree (MD) of Oryza sativa L. (Korean rice) on the heating rate, pathogen inactivation (Salmonella Typhimurium and Staphylococcus aureus), and color change resulting from radio-frequency (RF) heating. Rice samples inoculated with pathogens were placed in a polypropylene jar and subjected to RF heating for 0-75 s. The heating rate of rice with a 2% MD was the highest during RF heating, followed by those with a 0, 8, and 10% MD, and the reduction of pathogens showed the same trend. The reduction of the levels of pathogens in rice with a MD 0 and 2% was significantly higher than that observed for rice with a MD of 8 and 10% under the same treatment conditions. For example, log reductions of S. Typhimurium in rice by 55 s RF heating were 3.64, 5.19, 2.18, and 1.80 for milling degree of 0, 2, 8, and 10%, respectively. At the same treatment conditions, log reduction of S. aureus were 2.77, 5.08, 1.15, and 0.90 for milling degree of 0, 2, 8, and 10%, respectively. The color of rice measured according to L*, a*, and b* was not significantly altered after RF heating, regardless of the MD. Therefore, the MD of rice should be considered before RF heating is applied to inactivate foodborne pathogens.

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.

Bacteriocin Production by Lactic Acid Bacteria Isolated from Regional Cheeses: Inhibition of Foodborne Pathogens

1994 ◽  
Vol 57 (11) ◽  
pp. 1013-1015 ◽  
Author(s):  
MARIA E. FARIAS ◽  
AIDA A. P. DE RUIZ HOLGADO ◽  
FERNANDO SESMA
Keyword(s):  
Heat Treatment ◽  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Foodborne Pathogens ◽  
Bacteriocin Production ◽  
Antimicrobial Compounds ◽  
Heat Stable ◽  
And Storage ◽  
And Staphylococcus Aureus

Four strains of enterococci isolated from Argentina regional cheeses were found to produce bacteriocins that were active against several lactic acid bacteria. Among them, enterocin CRL35 produced by Enterococcus faecium CRL35 was also inhibitory to foodborne pathogens like Listeria monocytogenes and Staphylococcus aureus. These antimicrobial compounds were sensitive to proteases and heat stable; inhibitory activity of enterocin CRL35 showed also to be stable at extreme pHs, heat treatment, and storage in different conditions.

Growth of Salmonella enterica and Staphylococcus aureus in No-Knead Bread Dough during Prolonged Yeast Fermentation†

2011 ◽  
Vol 74 (2) ◽  
pp. 285-288
Author(s):  
STEVEN PAO ◽  
CHYER KIM ◽  
LARRY JORDAN ◽  
WILBERT LONG ◽  
PAULA INSERRA ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Foodborne Pathogens ◽  
Salmonella Enterica ◽  
Weight Ratio ◽  
Yeast Fermentation ◽  
Bread Making ◽  
Substantial Growth ◽  
Water Salt ◽  
Slow Rise ◽  
And Staphylococcus Aureus

A convenient bread making method involving prolonged fermentation of no-knead (nonkneaded) dough has become popular in recent years. In the present study, the microbial safety of no-knead dough made with a 375:325:5:1 weight ratio of flour, water, salt, and bread yeast was investigated. Three brands of dehydrated yeast were used for this study. The growth of inoculated Salmonella enterica and Staphylococcus aureus in no-knead dough during fermentation was significant (P < 0.05), regardless of yeast brand. The multiplication rates of S. enterica in the initial 12 h and S. aureus over the entire 24 h of fermentation were positively correlated with fermentation temperatures of 21 to 38°C (P < 0.005; r ≥ 0.996). Mean counts of S. enterica increased by 0.5, 1.5, 1.9, and 2.4 log CFU/g, respectively, after 6, 12, 18, and 24 h of fermentation at 21°C. The level of S. aureus increased by 0.4, 1.1, 1.7, and 2.2 CFU/g, respectively, after 18 h of fermentation at 21, 27, 32, and 38°C. Because prolonged fermentation permits substantial growth of infectious and/or toxin-producing foodborne pathogens, the making of slow-rise, no-knead bread may compromise consumer kitchen sanitation and food safety.

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

Influence of radio frequency treatment on in-shell walnut quality and Staphylococcus aureus ATCC 25923 survival

Food Control ◽  
2019 ◽  
Vol 102 ◽  
pp. 197-205 ◽  
Author(s):  
Lihui Zhang ◽  
James G. Lyng ◽  
Ruzhen Xu ◽  
Shuang Zhang ◽  
Xu Zhou ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Radio Frequency ◽  
And Staphylococcus Aureus

Irradiation Inactivation of Listeria monocytogenes and Staphylococcus aureus in Low- and High-fat, Frozen and Refrigerated Ground Beef

1994 ◽  
Vol 57 (11) ◽  
pp. 969-974 ◽  
Author(s):  
J. DAVID MONK ◽  
MA. ROCELLE S. CLAVERO ◽  
LARRY R. BEUCHAT ◽  
MICHAEL P. DOYLE ◽  
ROBERT E. BRACKETT
Keyword(s):  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Gamma Irradiation ◽  
Ground Beef ◽  
Stationary Growth Phase ◽  
High Fat ◽  
Beef Patties ◽  
Treatment Conditions ◽  
Irradiation Treatment ◽  
And Staphylococcus Aureus

The influence of two levels of fat (11.l to 13.9% [low-fat] and 27.1 to 27.9% [high-fat]) and temperature (frozen [−17 to −15°C] and refrigerated [3 to 5°C]) on gamma irradiation (60CO) inactivation of Listeria monocytogenes and Staphylococcus aureus in raw ground beef patties was investigated. Ground beef patties inoculated with stationary growth phase cells of five-strain mixtures of L. monocytogenes or S. aureus were treated with seven mean gamma irradiation doses up to 2.062 or 2.147 kGy, respectively. D10 values ranged from 0.507 to 0.610 kGy and 0.435 to 0.453 kGy for L. monocytogenes and S. aureus, respectively. Neither the fat content of beef nor the temperature during irradiation treatment influenced inactivation rates of the two pathogens. Regression coefficients were high for all treatment conditions, the lowest being 0.984 for L. monocytogenes and 0.990 for S. aureus in high-fat frozen beef. Based on the highest D10 value obtained, a dose of 2.50 kGy would theoretically kill 4.10 log10 L. monocytogenes and 5.12 log10 S. aureus per gram of ground beef. The fact that this investigation was done under commercial processing and irradiation treatment conditions, to the extent possible, makes the significance of the results more meaningful to the beef industry.

scholarly journals Antibacterial Activity of Ethanol Extract of Betel Leaf (Piper betle L.) Against Some Food Borne Pathogens

2012 ◽  
Vol 28 (2) ◽  
pp. 58-63 ◽  
Author(s):  
M Mahfuzul Hoque ◽  
Shemona Rattila ◽  
M Asaduzzaman Shishir ◽  
M L Bari ◽  
Y Inatsu ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Foodborne Pathogens ◽  
Ethanol Extract ◽  
Moderate Temperature ◽  
Piper Betle ◽  
E Coli ◽  
Betel Leaf ◽  
Neutral Ph ◽  
And Staphylococcus Aureus

The ethanol extract of Betel leaf (Piper betle L.), an indigenous climber plant of Bangladesh was screened for its antibacterial activity against some foodborne pathogens viz. Vibrio cholerae ATCC 6395, E. coli ATCC 25922,  E. coli O157:H7 NCTC 12049, Shigella dysenteriae-1 MJ-84 and Staphylococcus aureus ATCC 25923. Experimental  findings revealed that the ethanol extract of betel leaves potentially inhibit the growth of these foodborne  pathogens. Minimum inhibitory concentration (MIC) was ranged from 0.625% (w/v) to 0.75% (w/v). The  ethanol extract of betel leaf showed the highest MIC values for E. coli ATCC 25922 (0.625 mm), Vibrio cholera ATCC 6395 (0.625 mm), and Staphylococcus aureus ATCC 25923 (0.625 mm). It was revealed that the antibacterial  activity was highest at around neutral pH and at moderate temperature. The highest temperature (100°C)  and the pH (10.0) treated ethanol extract showed a little less activity than the maximum activity at moderate  temperature and at neutral pH, suggesting that the ethanol extract of the betel leaf was to some extent high  temperature and high pH tolerant. The ethanol extract of betel leaf might have a potential application as  natural food preservative to improve the microbiological safety of the foods. DOI: http://dx.doi.org/10.3329/bjm.v28i2.11817 Bangladesh J Microbiol, Volume 28, Number 2, December 2011, pp 58-63

scholarly journals Foodborne Diseases and Intoxication in Nigeria: Prevalence of Escherichia coli 0157:H7, Salmonella, Shigella and Staphylococcus aureus

2021 ◽  
pp. 84-94
Author(s):  
Samuel Ekene Odo ◽  
Chidiebere Francis Uchechukwu ◽  
Ugochi Rita Ezemadu
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Foodborne Pathogens ◽  
Good Health ◽  
Microbial Pathogens ◽  
Personal Hygiene ◽  
Foodborne Diseases ◽  
Salmonella Spp ◽  
Economic Implications ◽  
And Staphylococcus Aureus

The prevalence of foodborne diseases in Nigeria is alarming despite efforts by Government and Non-governmental Organizations to prevent the spread of foodborne pathogens. Health and socio-economic implications of foodborne diseases are enormous, including loss of productivity and low quality of life. In Nigeria, most people eat food at least once outside their homes every day. Food is an indispensable basic need of all humans and animals to sustain a healthy, reproductive and productive life. Humans are very active and highly productive when they consume safe food and are in a state of good health; however, consuming food already contaminated with microbial pathogens or its products such as Escherichia coli  0157:H7, Salmonella spp., Shigella spp., Clostridium spp., Campylobacter spp., and Staphylococcus aureus-toxin to a harmful level can cause severe illnesses and even progress to death. Therefore, it is essential for food handlers and vendors to maintain proper personal hygiene, undergo regular health checks, constantly improve environmental sanitation and adequately prepare food to prevent the spread of foodborne diseases. Consumers of ready-to-eat foods and food products should consider the overall safety of the food; environment where the food was prepared, where and how the food is distributed in order to mitigate likely foodborne infections and diseases. Water used in preparing food and watering animals should be clean and safe.

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