The Microbiological Condition of Canadian Beef Steaks Offered for Retail Sale in Canada

Steaks of 4 types collected from 113 retails stores in 4 Canadian cities were frozen for storage. Swab samples collected from approximately 100 cm2 of each of 598 thawed steaks were processed for enumeration of bacteria. The fraction of steaks from which total aerobic counts (AER), psychrotrophs (PSY), lactic acid bacteria (LAB), pseudomonads(PSE) and Brochothrix thermosphacta (BRO) were not recovered at > 2 log cfu/100 cm2 were 3, 12, 8, 25 and 51%, respectively. The fractions of steaks from which coliforms (COL) and Escherichia coli (ECO) were not recovered at > 0 log cfu/ 100 cm2 were 56 and 92%, respectively. The log number per 100 cm2 recovered from > 90% of steaks were < 6 for AER, PSY and LAB, < 5 for PSE, <4 for BRO, and < 2 for COL. The microbiological conditions of groups of steaks of different types, from different cities or from different groups of stores were not substantially different.

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Microbiological Condition of Retail Beef Steaks: A Canadian Survey

Journal of Food Research ◽

10.5539/jfr.v7n4p1 ◽

2018 ◽

Vol 7 (4) ◽

pp. 1 ◽

Cited By ~ 3

Author(s):

Xianqin Yang ◽

Julia Devos ◽

Hui Wang ◽

Mark Klassen

Keyword(s):

Escherichia Coli ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Microbial Quality ◽

Indicator Organisms ◽

Mean Values ◽

E Coli ◽

Upper Limit ◽

Brochothrix Thermosphacta ◽

Beef Steaks

The second national baseline microbiological survey of beef steaks offered for retail in Canada was conducted in 2015. A total of 621 steaks of four types (cross rib, CR; inside round, IR; striploin, SL; top sirloin, TS) collected from 135 retail stores in five cities across Canada were tested. Swab samples each from swabbing the entire upper surface of each steak were processed for enumeration of seven groups of indicator organisms: total aerobes (AER), psychrotrophs (PSY), lactic acid bacteria (LAB), pseudomonads (PSE), Brochothrix thermosphacta (BRO), coliforms (COL) and Escherichia coli (ECO). The overall mean values (log CFU/100 cm2) were 5.17±1.29, 4.92±1.36, 4.79±1.42, 3.26±1.49, 2.34±1.88, and 0.80±1.05 for AER, PSY, LAB, PSE, BRO, and COL, respectively. ECO were not recovered from 87.3% of the steaks and when there was recovery, the numbers were mostly ≤ 1 log CFU/100 cm2. Strong correlation was found between the log numbers of AER and PSY, of AER and LAB, and of PSY and LAB, while the correlation between the log numbers of COL and ECO was weak. The numbers of COL and ECO from different groups of steak types or from different cities were not substantially different. Of the four types of steaks, IR had the lowest median values for AER, PSY, LAB, PSE and BRO, followed by CR. The microbiological condition of retail beef steaks in this survey was on par with that in the previous one, with very low numbers of generic E. coli being recovered from very few steaks and the indicators for microbial quality being at numbers much lower than the upper limit for shelf life of beef.

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Assessment of the Antimicrobial Activity of Lactic Acid Bacteria from Sorghum Slurry on Clinical Strains of Diarrhoeagenic Escherichia coli

Annals of Health Research ◽

10.30442/ahr.0703-07-138 ◽

2021 ◽

Vol 7 (3) ◽

pp. 282-291

Author(s):

OL Okunye ◽

BM Okanlawon ◽

PA Idowu ◽

O Adeleye ◽

OC Fasuyi

Keyword(s):

Escherichia Coli ◽

Antimicrobial Activity ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Plantarum ◽

Inhibitory Activity ◽

Progressive Increase ◽

Microbiological Analysis ◽

Enteropathogenic Escherichia Coli ◽

Different Types

Background: Sorghum is a nutrient-rich grain ground into flour to make different types of delicacies, and it has been reported to possess probiotic potentials. Objective: To assess the antimicrobial activity of Lactobacillus plantarum obtained from sorghum slurry on strains of enteropathogenic Escherichia coli from cases of diarrhoea. Methods: A total of 36 samples of wet-milled sorghum slurry and liquor pH were obtained and cultured on MRSA and were, after that, biochemically characterized for Lactobacillus plantarum, which was tested by agar well diffusion against 15 strains of Escherichia coli isolated from cases of diarrhoea. Results: Microbiological analysis of the 36 samples of sorghum explored produced 15 isolates of Lactobacillus plantarum. A progressive increase in acidity in relation to an increase in the period of fermentation was observed. Ninety-five per cent of the Escherichia coli strains showed resistance against some standard antibiotics. At the same time, the isolates of Lactobacillus plantarum obtained inhibited isolates of diarrhoeagenic Escherichia coli tested, showing potential usefulness of the sorghum slurry as a probiotic. Conclusion: The inhibitory activity of Lactobacillus plantarum isolated from sorghum slurry showed antimicrobial potentials that could be used for therapeutic purposes in treating diarrhoea caused by Escherichia coli, pending further investigation.

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Lactic acid bacteria biofilms and their ability to mitigate Escherichia coli O157:H7 surface colonization

Letters in Applied Microbiology ◽

10.1111/lam.13509 ◽

2021 ◽

Author(s):

L Cisneros ◽

N Cattelan ◽

MI Villalba ◽

C. Rodriguez ◽

DO Serra ◽

...

Keyword(s):

Escherichia Coli ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Escherichia Coli O157 ◽

Surface Colonization

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Effects of different types of salts on the growth of lactic acid bacteria and yeasts during kimchi fermentation

Food Science and Biotechnology ◽

10.1007/s10068-017-0251-7 ◽

2017 ◽

Cited By ~ 2

Author(s):

Kang Wook Lee ◽

Jae Min Shim ◽

Dong Wook Kim ◽

Zhuang Yao ◽

Jeong A. Kim ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Different Types

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Response of Lymphocite in Model Animal Suppelemented with Lactic Acid Bacteria from Dangke by Protection Test of Escherichia coli

CABES-2018 April 17-18, 2018 Kyoto (Japan) ◽

10.17758/iicbe1.c0418155 ◽

2018 ◽

Keyword(s):

Escherichia Coli ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Model Animal

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Evaluasi Kandungan Nutrisi Pakan dan Daya Hambat Tepung Biji Asam Kandis (Gracinia cowa) sebagai Bahan Pakan Unggas

Jurnal Ilmu dan Teknologi Peternakan Tropis ◽

10.33772/jitro.v5i3.4708 ◽

2018 ◽

Vol 5 (2) ◽

pp. 20

Author(s):

Febri Puska Padang ◽

Osfar Sjofjan ◽

Edhy Sudjarwo

Keyword(s):

Escherichia Coli ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Crude Protein ◽

Dry Matter ◽

Laboratory Experiments ◽

Proximate Analysis ◽

Food Ingredient ◽

Feed Ingredients ◽

Inhibitory Bacteria

Kandis acid (Gracinia cowa) has been used for cooking, medicine, beauty, etc., but using of seeds has not been profitable so it was wasted. Seeds can be used as a fitobiotic to replace antibiotics or as feed ingredients. The purpose of this study was to determine the food ingredient and the inhibitory of bacteria on kandis seeds flour. This research was conducted by laboratory experiments using Kandis seeds flour as a material, analysis proximate used to represent the composition of feedstuft, bioactive used test flavonoid quantitaf seconder and the inhibitory test with hollow diffusion methode. The results of the test were dry matter 89.11%, crude fat 4.77, fiber 18.57, crude protein 0.99, tannin 0.29%, GE 5244 kcal / kg, Ca 0.72%, P 0, 22%, flavonoids 0.44%, density 413 g / mL. The smallest inhibitory bacteria produced by lactic acid bacteria then Salmonella and Escherichia coli. The food ingredient represented that value Kandis acid seeds flour can be used as food and there are bacterial inhibitory by the activity of flavonoids and tannins. The conclusion is the kandis acid seeds have potential as feed ingredients and phytobiotics Keywords: gracinia cowa, flavonoid, proximate analysis, inhibition

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Lactic Acid Bacteria (Lactobacillus bulgaricus and Streptococcus thermophillus) in Yogurt Inhibit the Growth of Escherichia coli, Salmonella typhimurium, and Shigella sp. In Vitro

Jurnal Kedokteran Brawijaya ◽

10.21776/ub.jkb.2021.031.04.2 ◽

2021 ◽

Vol 31 (4) ◽

pp. 2

Author(s):

IDSAP Peramiarti

Keyword(s):

Escherichia Coli ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Salmonella Typhimurium ◽

Pathogenic Bacteria ◽

Test Method ◽

P Value ◽

E Coli ◽

Significant Difference

Diarrhea is defecation with a frequency more often than usual (three times or more) a day (10 mL/kg/day) with a soft or liquid consistency, even in the form of water alone. Pathogenic bacteria, such as Escherichia coli, Salmonella typhimurium, and Shigella sp., play a role in many cases, to which antibiotics are prescribed as the first-line therapy. However, since antibiotic resistance cases are often found, preventive therapies are needed, such as consuming yogurt, which is produced through a fermentation process by lactic acid bacteria (LAB). This research aimed to determine the activity of lactic acid bacteria (Liactobacillus bulgaricus and Streptococcus thermophilus) in yogurt in inhibiting the growth of the pathogenic bacteria E. coli, S. typhimurium, and Shigella sp. The research applied in vitro with the liquid dilution test method and the true experimental design research method with post-test-only and control group design. The design was used to see the inhibitory effect of yogurt LAB on the growth of E. coli, S. typhimurium, and Shigell sp. to compare the effect of several different yogurt concentrations, namely 20%, 40%, 60%, and 80%. The results of the Least Significance Different analysis showed that there was a significant difference between yogurt with a concentration of 0% and that with various concentrations in inhibiting the growth of E. coli, S. typhimurium, and Shigella sp. with a p-value of <0.05. Whereas, there was no significant difference in the various concentrations of yogurt in inhibiting the growth of the three kinds of bacteria with a p-value of > 0.05.

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Antimicrobial activity of lactic acid bacteria isolated from garri on Escherichia coli strains isolated from clinical and environmental samples

Agricultural Science and Technology ◽

10.15547/ast.2020.04.057 ◽

2020 ◽

Vol 12 (4) ◽

pp. 357-365

Author(s):

H.I. Atta ◽

A. Gimba ◽

T. Bamgbose

Keyword(s):

Escherichia Coli ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Plantarum ◽

Lactobacillus Acidophilus ◽

Plant Pathogens ◽

Resistant Bacteria ◽

Fermented Foods ◽

Environmental Isolates ◽

E Coli

Abstract. The production of bacteriocins by lactic acid bacteria affords them the ability to inhibit the growth of bacteria; they are particularly important in the biocontrol of human and plant pathogens. Lactic acid bacteria have been frequently isolated from fermented foods due to the high acidity these foods contain. In this study, lactic acid bacteria were isolated from garri, a popular Nigerian staple food, which is fermented from cassava, and their antagonistic activity against clinical and environmental isolates of Escherichia coli was determined. The species of Lactobacillus isolated include: Lactobacillus plantarum (50%), Lactobacillus fermentum (20%), Lactobacillus acidophilus (20%), and Lactobacillus salivarius (10%). Growth inhibition of the strains of E.coli was observed in Lactobacillus plantarum that inhibited the growth of both. The clinical and environmental isolates of E. coli were inhibited by Lactobacillus plantarum, while Lactobacillus acidophilus showed activity against only the clinical isolate. The greatest zone of inhibition against the strains of E. coli was recorded by Lactobacillus acidophilus (22.7±1.53 mm). The bacteriocins produced by Lactobacillus species have a good potential in the biocontrol of pathogens, and should be the focus of further studies on antibiotic resistant bacteria.

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LACTIC ACID BACTERIA IN FOOD AND HEALTH: A REVIEW WITH SPECIAL REFERENCE TO ENTEROPATHOGENIC ESCHERICHIA COLI AS WELL AS CERTAIN ENTERIC DISEASES AND THEIR TREATMENT WITH ANTIBIOTICS AND LACTOBACILLI1

Journal of Milk and Food Technology ◽

10.4315/0022-2747-35.12.691 ◽

1972 ◽

Vol 35 (12) ◽

pp. 691-702 ◽

Cited By ~ 65

Author(s):

W. E. Sannine ◽

K. S. Muralidhara ◽

P. R. Elliker ◽

D. C. England

Keyword(s):

Escherichia Coli ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Animal Feed ◽

Large Population ◽

Intestinal Bacteria ◽

Transfer Factors ◽

Enteric Diseases ◽

Human Vagina ◽

Vaginal Disease

Recent literature concerning enteropathogenesis and drug resistance transfer factors in Escherichia coli are summarized as well as related papers concerning the use of antibiotics in animal feed. E. coli infection in swine (colibacillosis) also is considered, especially citations indicating the similarity between the disease in man and animals. The role of intestinal bacteria in human health is reviewed, emphasizing the importance of (a) a maintained balance of organisms in the adult, (b) breast feeding in infants to establish a large population of bifidobacteria and (c) the presence of Lactobacillus organisms to maintain healthful conditions in the human vagina. The use of Lactobacillus organisms in intestinal and vaginal disease therapy is reviewed as well as the important ecological role that lactic acid bacteria play in the natural scheme where man is concerned.

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