Inactivation kinetics of Listeria monocytogenes and Salmonella enterica serovar Typhimurium on fresh-cut bell pepper treated with slightly acidic electrolyzed water combined with ultrasound and mild heat

2016 ◽  
Vol 53 ◽  
pp. 165-171 ◽  
Author(s):  
Ke Luo ◽  
Deog-Hwan Oh
Keyword(s):  
Listeria Monocytogenes ◽  
Salmonella Enterica ◽  
Salmonella Enterica Serovar Typhimurium ◽  
Bell Pepper ◽  
Inactivation Kinetics ◽  
Electrolyzed Water ◽  
Mild Heat ◽  
Serovar Typhimurium ◽  
Fresh Cut ◽  
Kinetics Of

Determination of the Thermal Inactivation Kinetics of Listeria monocytogenes, Salmonella enterica, and Escherichia coli O157:H7 and non-O157 in Buffer and a Spinach Homogenate

2015 ◽  
Vol 78 (8) ◽  
pp. 1467-1471 ◽  
Author(s):  
EMEFA ANGELICA MONU ◽  
MALCOND VALLADARES ◽  
DORIS H. D'SOUZA ◽  
P. MICHAEL DAVIDSON
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Salmonella Enterica ◽  
Thermal Inactivation ◽  
Inactivation Kinetics ◽  
Mild Heat ◽  
Log Reduction ◽  
D Values ◽  
Heat Processes ◽  
Kinetics Of

Produce has been associated with a rising number of foodborne illness outbreaks. While much produce is consumed raw, some is treated with mild heat, such as blanching or cooking. The objectives of this research were to compare the thermal inactivation kinetics of Listeria monocytogenes, Salmonella enterica, Shiga toxin–producing Escherichia coli (STEC) O157:H7, and non-O157 STEC in phosphate-buffered saline (PBS; pH 7.2) and a spinach homogenate and to provide an estimate of the safety of mild heat processes for spinach. Five individual strains of S. enterica, L. monocytogenes, STEC O157:H7, and non-O157 STEC were tested in PBS in 2-ml glass vials, and cocktails of the organisms were tested in blended spinach in vacuum-sealed bags. For Listeria and Salmonella at 56 to 60°C, D-values in PBS ranged from 4.42 ± 0.94 to 0.35 ± 0.03 min and 2.11 ± 0.14 to 0.16 ± 0.03 min, respectively. D-values at 54 to 58°C were 5.18 ± 0.21 to 0.53 ± 0.04 min for STEC O157:H7 and 5.01 ± 0.60 to 0.60 ± 0.13 min for non-O157 STEC. In spinach at 56 to 60°C, Listeria D-values were 11.77 ± 2.18 to 1.22 ± 0.12 min and Salmonella D-values were 3.51 ± 0.06 to 0.47 ± 0.06 min. D-values for STEC O157:H7 and non-O157 STEC were 7.21 ± 0.17 to 1.07 ± 0.11 min and 5.57 ± 0.38 to 0.99 ± 0.07 min, respectively, at 56 to 60°C. In spinach, z-values were 4.07 ± 0.16, 4.59 ± 0.26, 4.80 ± 0.92, and 5.22 ± 0.20°C for Listeria, Salmonella, STEC O157:H7, and non-O157 STEC, respectively. Results indicated that a mild thermal treatment of blended spinach at 70°C for less than 1 min would result in a 6-log reduction of all pathogens tested. These findings may assist the food industry in the design of suitable mild thermal processes to ensure food safety.

Inactivation Kinetics of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes in Ready-to-Eat Sliced Ham by Near-Infrared Heating at Different Radiation Intensities

2014 ◽  
Vol 77 (7) ◽  
pp. 1224-1228 ◽  
Author(s):  
JAE-WON HA ◽  
DONG-HYUN KANG
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Logistic Model ◽  
Near Infrared ◽  
Salmonella Enterica Serovar Typhimurium ◽  
Inactivation Kinetics ◽  
Escherichia Coli O157 ◽  
Survival Curves ◽  
Serovar Typhimurium ◽  
Kinetics Of

The aim of this study was to investigate the inactivation kinetics of Salmonella enterica serovar Typhimurium, Escherichia coli O157:H7, and Listeria monocytogenes on ready-to-eat sliced ham by near-infrared (NIR) heating as a function of the processing parameter, radiation intensity. Precooked ham slices inoculated with the three pathogens were treated at different NIR intensities (ca. 100, 150, and 200 μW/cm2/nm). An increase in the applied radiation intensity resulted in a gradual increase of inactivation of all pathogens. The survival curves of the three pathogens exhibited both shoulder and tailing behavior at all light intensities. Among nonlinear models, the Weibull distribution and log-logistic model were used to describe the experimental data, and the statistical results (mean square error and R2 values) indicated the suitability of the model for prediction. The log-logistic model more accurately described survival curves of the three pathogens than did the Weibull distribution at all radiation intensities. The output of this study and the proposed kinetics model would be beneficial to the deli meat industry for selecting the optimum processing conditions of NIR heating to meet the target pathogen inactivation on ready-to-eat sliced ham.

scholarly journals A network of Rab GTPases controls phagosome maturation and is modulated by Salmonella enterica serovar Typhimurium

2007 ◽  
Vol 176 (3) ◽  
pp. 263-268 ◽  
Author(s):  
Adam C. Smith ◽  
Won Do Heo ◽  
Virginie Braun ◽  
Xiuju Jiang ◽  
Chloe Macrae ◽  
...  
Keyword(s):  
Salmonella Enterica ◽  
Salmonella Enterica Serovar Typhimurium ◽  
Dominant Negative ◽  
Rab Gtpases ◽  
Wild Type ◽  
Intracellular Growth ◽  
Non Invasive ◽  
Serovar Typhimurium ◽  
Guanosine Triphosphatase ◽  
Kinetics Of

Members of the Rab guanosine triphosphatase (GTPase) family are key regulators of membrane traffic. Here we examined the association of 48 Rabs with model phagosomes containing a non-invasive mutant of Salmonella enterica serovar Typhimurium (S. Typhimurium). This mutant traffics to lysosomes and allowed us to determine which Rabs localize to a maturing phagosome. In total, 18 Rabs associated with maturing phagosomes, each with its own kinetics of association. Dominant-negative mutants of Rab23 and 35 inhibited phagosome–lysosome fusion. A large number of Rab GTPases localized to wild-type Salmonella-containing vacuoles (SCVs), which do not fuse with lysosomes. However, some Rabs (8B, 13, 23, 32, and 35) were excluded from wild-type SCVs whereas others (5A, 5B, 5C, 7A, 11A, and 11B) were enriched on this compartment. Our studies demonstrate that a complex network of Rab GTPases controls endocytic progression to lysosomes and that this is modulated by S. Typhimurium to allow its intracellular growth.

Influence of the Treatment of Listeria monocytogenes and Salmonella enterica Serovar Typhimurium with Citral on the Efficacy of Various Antibiotics

2014 ◽  
Vol 11 (4) ◽  
pp. 265-271 ◽  
Author(s):  
Surama F. Zanini ◽  
Angela B. Silva-Angulo ◽  
Amauri Rosenthal ◽  
Dolores Rodrigo Aliaga ◽  
Antonio Martínez
Keyword(s):  
Listeria Monocytogenes ◽  
Salmonella Enterica ◽  
Salmonella Enterica Serovar Typhimurium ◽  
Serovar Typhimurium
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