The effects of atmospheric cold plasma on inactivation of Listeria monocytogenes and Staphylococcus aureus and some quality characteristics of pastırma—A dry-cured beef product

2019 ◽  
Vol 56 ◽  
pp. 102188 ◽  
Author(s):  
Veli Gök ◽  
Simge Aktop ◽  
Mehmet Özkan ◽  
Oktay Tomar
Keyword(s):  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Cold Plasma ◽  
Quality Characteristics ◽  
And Staphylococcus Aureus

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.

Viability Loss of Salmonella Species, Staphylococcus aureus, and Listeria monocytogenes in Complex Foods Heated by Microwave Energy

1996 ◽  
Vol 59 (8) ◽  
pp. 813-818 ◽  
Author(s):  
RONALD A. HEDDLESON ◽  
STEPHANIE DOORES ◽  
RAMASWAMY C. ANANTHESWARAN ◽  
GERALD D. KUHN
Keyword(s):  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Chemical Composition ◽  
Food Systems ◽  
Sodium Content ◽  
Salmonella Spp ◽  
Uht Milk ◽  
Mixed Mean ◽  
Liquid Whole Egg ◽  
And Staphylococcus Aureus

The chemical composition of five foods (UHT milk, beef broth, pudding, cream sauce, and liquid whole egg) was examined to determine factors important in achieving uniform temperatures within foods heated in a 700 W microwave oven. Proximate analyses were performed on all food systems to relate their chemical composition to temperatures and to destruction of microwave-heated Salmonella species, Listeria monocytogenes Scott A and V7 and Staphylococcus aureus ATCC 25923. Microwave heating times were chosen such that the final mixed mean temperature achieved by systems was 60°C for Salmonella spp. and L. monocytogenes, and 65°C for S. aureus. The amount of destruction of Salmonella spp. varied from 3.17 log CFU/ml in UHT milk to 0.44 log CFU/ml in beef broth. L. monocytogenes strains incurred the greatest amount of destruction in pudding (2.39 log CFU/g), while the least amount of destruction was observed in cream sauce (1.63 log CFU/ml). There were no significant differences in the amount of destruction of S. aureus heated in the five foods. The pH and aw of these foods did not affect survival of thermally stressed Salmonella, L. monocytogenes, or S. aureus cells. Of the food components examined, sodium content was the primary influence on the uniformity of temperatures achieved within foods, and, in turn, on the survival of bacteria.

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.

High-pressure and thermal-assisted pasteurization of habituated, wild-type, and pressure-stressed Listeria monocytogenes, Listeria innocua, and Staphylococcus aureus

LWT ◽  
2021 ◽  
Vol 137 ◽  
pp. 110445
Author(s):  
Md Niamul Kabir ◽  
Sadiye Aras ◽  
Jyothi George ◽  
Sabrina Wadood ◽  
Shahid Chowdhury ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
High Pressure ◽  
Listeria Monocytogenes ◽  
Listeria Innocua ◽  
Wild Type ◽  
And Staphylococcus Aureus

Growth of Listeria monocytogenes, Salmonella spp., Escherichia coli O157:H7, and Staphylococcus aureus on Cheese during Extended Storage at 25°C

2014 ◽  
Vol 77 (8) ◽  
pp. 1275-1288 ◽  
Author(s):  
WAN MEI LEONG ◽  
RENAE GEIER ◽  
SARAH ENGSTROM ◽  
STEVE INGHAM ◽  
BARBARA INGHAM ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Water Activity ◽  
Titratable Acidity ◽  
Study Data ◽  
Escherichia Coli O157 ◽  
Salmonella Spp ◽  
Require Time ◽  
And Staphylococcus Aureus

Potentially hazardous foods require time/temperature control for safety. According to the U.S. Food and Drug Administration Food Code, most cheeses are potentially hazardous foods based on pH and water activity, and a product assessment is required to evaluate safety of storage >6 h at 21°C. We tested the ability of 67 market cheeses to support growth of Listeria monocytogenes (LM), Salmonella spp. (SALM), Escherichia coli O157:H7 (EC), and Staphylococcus aureus (SA) over 15 days at 25°C. Hard (Asiago and Cheddar), semi-hard (Colby and Havarti), and soft cheeses (mozzarella and Mexican-style), and reduced-sodium or reduced-fat types were tested. Single-pathogen cocktails were prepared and individually inoculated onto cheese slices (~105 CFU/g). Cocktails were 10 strains of L. monocytogenes, 6 of Salmonella spp., or 5 of E. coli O157:H7 or S. aureus. Inoculated slices were vacuum packaged and stored at 25°C for ≤15 days, with surviving inocula enumerated every 3 days. Percent salt-in-the-moisture phase, percent titratable acidity, pH, water activity, and levels of indigenous/starter bacteria were measured. Pathogens did not grow on 53 cheeses, while 14 cheeses supported growth of SA, 6 of SALM, 4 of LM, and 3 of EC. Of the cheeses supporting pathogen growth, all supported growth of SA, ranging from 0.57 to 3.08 log CFU/g (average 1.70 log CFU/g). Growth of SALM, LM, and EC ranged from 1.01 to 3.02 log CFU/g (average 2.05 log CFU/g), 0.60 to 2.68 log CFU/g (average 1.60 log CFU/g), and 0.41 to 2.90 log CFU/g (average 1.69 log CFU/g), respectively. Pathogen growth varied within cheese types or lots. Pathogen growth was influenced by pH and percent salt-in-the-moisture phase, and these two factors were used to establish growth/no-growth boundary conditions for safe, extended storage (≤25°C) of pasteurized milk cheeses. Pathogen growth/no-growth could not be predicted for Swiss-style cheeses, mold-ripened or bacterial surface–ripened cheeses, and cheeses made with nonbovine milk, as insufficient data were gathered. This challenge study data can support science-based decision making in a regulatory framework.

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