scholarly journals The identification of critical lethal action in antimicrobial mechanism of glycerol monomyristate against foodborne pathogens

2018 ◽  
Author(s):  
Song Zhang ◽  
Jian Xiong ◽  
Wenyong Lou ◽  
Zhengxiang Ning ◽  
Denghui Zhang ◽  
...  
Keyword(s):  
Cell Division ◽  
Foodborne Pathogens ◽  
Cell Damage ◽  
Health And Safety ◽  
Lethal Effect ◽  
Common Source ◽  
Gastrointestinal Infections ◽  
E Coli ◽  
Lethal Action ◽  
Antimicrobial Mechanism

AbstractGlycerol monomyristate (GMM) is a promising antimicrobial substance due to its broad antibacterial spectrum: however, the critical lethal action in its antimicrobial mechanism for foodborne pathogens remains unclear. In the present study, the inhibitory activities of GMM on Escherichia coli (E. coli), Staphylococcus aureus (S. aureus) and Candida albicans (C. albicans) were compared, and its membrane and intracellular action mechanism was investigated. The results showed that the susceptibility of E. coli to GMM was the highest, followed by S. aureus, and C. albicans being the poorest. Using flow cytometry, the GMM dose causing above 50% permeability ratio on E. coli was lower than that on S. aureus. The images from scanning electron microscope revealed no doses difference existed between the two strains when the obvious cell damage occurred. Furthermore, cell cycle and multiple fluorescent staining assays showed only the cell division of E. coli and S. aureus, excluding that of C. albicans, was obviously affected at 1/4 MIC and 1/2 MIC, indicating that the DNA interfere and subsequent cell division inhibition was likely to be the critical lethal action with doses near MIC, which can also explain the poor sensitivity of C. albicans.ImportanceFoodborne pathogens, as a common source of biological pollution in the food industry, can cause millions of food poisoning incidents each year, which poses great risks to consumers’ health and safety. The use of monoglyceride as an edible surfactant to inhibit the growth of food-borne microorganisms has been a long time, but the relevant antibacterial mechanism is too broad to accurately grasp its key lethal effect and its action doses, which not only affects the antibacterial efficiency, but also may result in the abnormalities of food flavor when adding at overdoses. The significance of the study is to identify the key lethal effect and its action doses, which will greatly enhance the understanding of the response mechanism of different types of foodborne pathogens to monoglycerides, and provide a more reasonable reference for differential control and treatment of different gastrointestinal infections when combined with antibiotics in clinical.

scholarly journals BACTERICIDAL ACTION OF HISTONE

1958 ◽  
Vol 108 (6) ◽  
pp. 925-944 ◽  
Author(s):  
James G. Hirsch
Keyword(s):  
Bactericidal Activity ◽  
Physiological State ◽  
Lethal Effect ◽  
Test System ◽  
Morphological Alteration ◽  
Rabbit Serum ◽  
E Coli ◽  
Lethal Action ◽  
K 12

The arginine-rich fraction of calf thymus histone (histone B) exerts bactericidal activity on various coliform bacilli and micrococci under certain conditions in vitro. Final concentrations of less than 1 µg. histone per ml. kill susceptible microbes without detectable morphological alteration or lysis. Among the microorganisms highly susceptible to histone are Escherichia, Salmonella, Shigella, Pseudomonas, Klebsiella, and Micrococcus pyogenes var. albus. Less susceptible or completely resistant are Proteus, Serratia, Micrococcus pyogenes var. aureus, and various types of hemolytic streptococci. Coliforms grown on solid media are much more resistant to the lethal effect of histone than are those cultured in liquid media. This difference is apparently related to the physiological state of the bacteria; agar grown microorganisms washed with water remain resistant to histone, whereas incubation in broth rapidly renders them more susceptible. Histone is adsorbed onto heat-killed E. coli K-12 under conditions suitable for lethal action on this organism. The bactericidal activity of histone is but little affected by pH of the test system, but ionic strength of the medium exerts a marked influence, the lethal action being reduced or blocked as the salt concentration reaches levels higher than that of 0.15–0.2 M NaCl. Relatively high concentrations of rabbit serum or of bovine plasma albumin reduce the bactericidal activity of histone in a medium at pH 7; these serum preparations are, however, essentially without effect in the test system at pH 5.6. The bactericidal effect of histone is antagonized by addition to the medium of small amounts of certain basic substances (protamine, spermine), or of various acid polysaccharides (heparin, nucleic acid, bacterial lipopolysaccharides). The rate of killing of E. coli K-12 by histone increases as the temperature and the concentration of histone are raised. Within the limits studied, this rate also appears to be directly proportional to the concentration of bacteria in the system.

scholarly journals Carriage and Subtypes of Foodborne Pathogens Identified in Wild Birds Residing near Agricultural Lands in California: a Repeated Cross-Sectional Study

2019 ◽  
Vol 86 (3) ◽  
Author(s):  
N. Navarro-Gonzalez ◽  
S. Wright ◽  
P. Aminabadi ◽  
A. Gwinn ◽  
T. V. Suslow ◽  
...  
Keyword(s):  
Foodborne Pathogens ◽  
Cross Sectional Study ◽  
Wild Birds ◽  
Avian Species ◽  
Common Source ◽  
Agricultural Lands ◽  
Public Health Importance ◽  
Cross Sectional ◽  
Content Type ◽  
E Coli

ABSTRACT Current California agricultural practices strive to comanage food safety and habitat conservation on farmland. However, the ecology of foodborne pathogens in wild bird populations, especially those avian species residing in proximity to fresh produce production fields, is not fully understood. In this repeated cross-sectional study, avifauna within agricultural lands in California were sampled over 1 year. Feces, oral swabs, and foot/feather swabs were cultured for zoonotic Salmonella spp., Escherichia coli O157:H7, and non-O157 Shiga toxin-producing E. coli (STEC) and characterized by serotyping and pulsed-field gel electrophoresis. Of 60 avian species sampled, 8 species (13.3%, bird groups of sparrows, icterids, geese, wrens, and kinglets) were positive for at least one of these foodborne pathogens. At the individual bird level, the detection of foodborne pathogens was infrequent in feces (n = 583; 0.5% Salmonella, 0.34% E. coli O157:H7, and 0.5% non-O157 STEC) and in feet/feathers (n = 401; 0.5% non-O157 STEC), and it was absent from oral swabs (n = 353). Several subtypes of public health importance were identified, including Salmonella enterica serotype Newport, E. coli O157:H7, and STEC serogroups O103 and O26. In late summer and autumn, the same STEC subtype was episodically found in several individuals of the same and different avian species, suggesting a common source of contamination in the environment. Sympatric free-range cattle shared subtypes of STEC O26 and O163 with wild geese. A limited rate of positive detection in wild birds provides insights into broad risk profile for contamination considerations but cannot preclude or predict risk on an individual farm. IMPORTANCE The shedding dynamics of foodborne pathogens by wild birds on farmland are not well characterized. This yearlong study sampled wild birds for foodborne pathogens within agricultural lands in northern California. There was a low prevalence of Salmonella spp., Escherichia coli O157:H7, and non-O157 Shiga-toxin producing E. coli (prevalence, 0.34% to 0.50%) identified in bird populations in this study. However, pathogens of public health importance (such as Salmonella Newport, E. coli O157:H7, and STEC O103 and O26) were identified in fecal samples, and two birds carried STEC on their feet or feathers. Identical pathogen strains were shared episodically among birds and between wild geese and free-range cattle. This result suggests a common source of contamination in the environment and potential transmission between species. These findings can be used to assess the risk posed by bird intrusions in produce fields and enhance policy decisions toward the comanagement of food safety and farmland habitat conservation.

Penyelidikan KLB keracunan makanan acara ruwahan di desa Mulo, Gunung Kidul provinsi DIY

2018 ◽  
pp. 1
Author(s):  
Mur Prasetyaningrum ◽  
Z. Chomariyah ◽  
Trisno Agung Wibowo
Keyword(s):  
At Risk ◽  
Total Population ◽  
Total Coliform ◽  
Case Control ◽  
P Value ◽  
Common Source ◽  
Population At Risk ◽  
E Coli

Tujuan: Studi ini untuk mengetahui gambaran KLB keracunan pangan yang terjadi di desa Mulo menurut deskripsi epidemiologi, faktor risiko dan penyebab KLB keracunan makanan. Metode: Studi ini menggunakan studi analitik case control, dimana kasus adalah orang yang mengalami sakit pada tanggal 7 - 8 Mei 2017, tinggal di desa Mulo dan mengkonsumsi makanan olahan dari bapak S dan K. Instrument menggunakan kuesioner. Hasil: KLB terjadi di Desa Mulo RT 5 dan 6 dengan jumlah kasus sebanyak 18 orang dari total population at risk 112 orang dengan gejala utama diare (100%), mual (72,2%), demam (66,6%), pusing (66,6%) dan muntah (50%). Dari diagnosa banding menurut gejala, masa inkubasi dan agent penyebab keracunan, kecurigaan kontaminasi bakteri mengarah pada E. Coli (ETEC). Masa inkubasi 1-16 jam (rata-rata 9 jam) dan common source curve. Penyaji makanan ada dua (pak K dan pak S). Dari perhitungan AR, berdasarkan sumber makanan mengarah pada makanan dari pak S (AR=42,8%). Bedasarkan menu, perhitungan OR dan CI 95 % jenis makanan yang dicurigai sebagai penyebab KLB adalah urap/gudangan (OR=4,33; p value0,0071) dan sayur lombok (OR=6,31; p value 0,0071). Sampel yang didapatkan adalah sampel air bersih, feses, dan muntahan penderita, sampel makanan tidak didapatkan karena keterlambatan informasi dari masyarakat. Hasil laboratorium, Total Coliform sampel air bersih melebihi ambang batas, sampel feses dan muntahan mengandung bakteri Klebsiella pneumonia.Simpulan: Terdapat 3 (tiga) faktor yang diduga sebagai penyebab keracunan pada warga Desa Mulo yaitu air bersih untuk mengolah makanan tercemar bakteri patogen, pengolahan makanan tidak hygienis dan penyajian makanan pada suhu ruang lebih dari 1 jam.

scholarly journals The Use of Bacteriophages in the Poultry Industry

Animals ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 872 ◽  
Author(s):  
Katarzyna Żbikowska ◽  
Monika Michalczuk ◽  
Beata Dolka
Keyword(s):  
Foodborne Pathogens ◽  
Pathogenic Bacteria ◽  
Bacterial Resistance ◽  
Health And Safety ◽  
Legal Framework ◽  
Multidrug Resistant ◽  
Poultry Production ◽  
Salmonella Spp ◽  
Food Contact Surfaces ◽  
Public Health And Safety

The emergence of multidrug-resistant infections and antibiotic failures have raised concerns over human and veterinary medicine worldwide. Poultry production has had to confront the problems of an alarming increase in bacterial resistance, including zoonotic pathogens. According to the European Food Safety Authority (EFSA), campylobacteriosis and salmonellosis have been the most frequently reported human foodborne diseases linked to poultry. This situation has strongly stimulated a renewal of scientists’ interest in bacteriophages (phages) since the beginning of the 21st century. Bacteriophages are the viruses of bacteria. They are abundant in nature, and accompany bacteria in each environment they colonize, including human microbiota. In this review, we focused on the use of bacteriophages as therapeutic agents to treat infections and reduce counts of pathogenic bacteria in poultry, as biocontrol agents to eliminate foodborne pathogens on/in food, and also as disinfectants to reduce contamination on food-contact surfaces or poultry carcasses in industrial conditions. Most of the phage-based products are targeted against the main foodborne pathogens, such as Campylobacter jejuni, Salmonella spp., Escherichia coli, Listeria monocytogenes, Staphylococcus aureus, and Clostridium perfringens. Phages are currently addressed at all stages of the poultry production "from farm to fork", however, their implementation into live birds and food products still provokes discussions especially in the context of the current legal framework, limitations, as well as public health and safety.

Screening of Commercial and Pecan Shell–Extracted Liquid Smoke Agents as Natural Antimicrobials against Foodborne Pathogens

2012 ◽  
Vol 75 (6) ◽  
pp. 1148-1152 ◽  
Author(s):  
ELLEN J. VAN LOO ◽  
D. BABU ◽  
PHILIP G. CRANDALL ◽  
STEVEN C. RICKE
Keyword(s):  
Escherichia Coli ◽  
Foodborne Pathogens ◽  
Salmonella Enteritidis ◽  
Antioxidant Properties ◽  
Inhibitory Effects ◽  
Natural Antimicrobials ◽  
E Coli ◽  
Liquid Smoke ◽  
Water Based ◽  
Smoke Sample

Liquid smoke extracts have traditionally been used as flavoring agents, are known to possess antioxidant properties, and serve as natural alternatives to conventional antimicrobials. The antimicrobial efficacies of commercial liquid smoke samples may vary depending on their source and composition and the methods used to extract and concentrate the smoke. We investigated the MICs of eight commercial liquid smoke samples against Salmonella Enteritidis, Staphylococcus aureus, and Escherichia coli. The commercial liquid smoke samples purchased were supplied by the manufacturer as water-based or concentrated extracts of smoke from different wood sources. The MICs of the commercial smokes to inhibit the growth of foodborne pathogens ranged from 0.5 to 6.0% for E. coli, 0.5 to 8.0% for Salmonella, and 0.38 to 6% for S. aureus. The MIC for each liquid smoke sample was similar in its effect on both E. coli and Salmonella. Solvent-extracted antimicrobials prepared using pecan shells displayed significant differences between their inhibitory concentrations depending on the type of solvent used for extraction. The results indicated that the liquid smoke samples tested in this study could serve as effective natural antimicrobials and that their inhibitory effects depended more on the solvents used for extraction than the wood source.

scholarly journals Artificial Septal Targeting of Bacillus subtilis Cell Division Proteins in Escherichia coli: an Interspecies Approach to the Study of Protein-Protein Interactions in Multiprotein Complexes

2008 ◽  
Vol 190 (18) ◽  
pp. 6048-6059 ◽  
Author(s):  
Carine Robichon ◽  
Glenn F. King ◽  
Nathan W. Goehring ◽  
Jon Beckwith
Keyword(s):  
Escherichia Coli ◽  
Bacillus Subtilis ◽  
Cell Division ◽  
Protein Interactions ◽  
Fluorescent Protein ◽  
Bacterial Cell Division ◽  
Protein Protein Interactions ◽  
Positive Interaction ◽  
E Coli ◽  
Multiprotein Complexes

ABSTRACT Bacterial cell division is mediated by a set of proteins that assemble to form a large multiprotein complex called the divisome. Recent studies in Bacillus subtilis and Escherichia coli indicate that cell division proteins are involved in multiple cooperative binding interactions, thus presenting a technical challenge to the analysis of these interactions. We report here the use of an E. coli artificial septal targeting system for examining the interactions between the B. subtilis cell division proteins DivIB, FtsL, DivIC, and PBP 2B. This technique involves the fusion of one of the proteins (the “bait”) to ZapA, an E. coli protein targeted to mid-cell, and the fusion of a second potentially interacting partner (the “prey”) to green fluorescent protein (GFP). A positive interaction between two test proteins in E. coli leads to septal localization of the GFP fusion construct, which can be detected by fluorescence microscopy. Using this system, we present evidence for two sets of strong protein-protein interactions between B. subtilis divisomal proteins in E. coli, namely, DivIC with FtsL and DivIB with PBP 2B, that are independent of other B. subtilis cell division proteins and that do not disturb the cytokinesis process in the host cell. Our studies based on the coexpression of three or four of these B. subtilis cell division proteins suggest that interactions among these four proteins are not strong enough to allow the formation of a stable four-protein complex in E. coli in contrast to previous suggestions. Finally, our results demonstrate that E. coli artificial septal targeting is an efficient and alternative approach for detecting and characterizing stable protein-protein interactions within multiprotein complexes from other microorganisms. A salient feature of our approach is that it probably only detects the strongest interactions, thus giving an indication of whether some interactions suggested by other techniques may either be considerably weaker or due to false positives.

Changes in Aerobic Plate and Escherichia coli–Coliform Counts and in Populations of Inoculated Foodborne Pathogens on Inshell Walnuts during Storage

2016 ◽  
Vol 79 (7) ◽  
pp. 1143-1153 ◽  
Author(s):  
JOHN C. FRELKA ◽  
GORDON R. DAVIDSON ◽  
LINDA J. HARRIS
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Relative Humidity ◽  
Low Temperature ◽  
Foodborne Pathogens ◽  
Limit Of Detection ◽  
Sampling Time ◽  
E Coli ◽  
Plate Counts ◽  
Forced Air

ABSTRACT After harvest, inshell walnuts are dried using low-temperature forced air and are then stored in bins or silos for up to 1 year. To better understand the survival of bacteria on inshell walnuts, aerobic plate counts (APCs) and Escherichia coli–coliform counts (ECCs) were evaluated during commercial storage (10 to 12°C and 63 to 65% relative humidity) over 9 months. APCs decreased by 1.4 to 2.0 log CFU per nut during the first 5 months of storage, and ECCs decreased by 1.3 to 2.2 log CFU per nut in the first month of storage. Through the remaining 4 to 8 months of storage, APCs and ECCs remained unchanged (P > 0.05) or decreased by <0.15 log CFU per nut per month. Similar trends were observed on kernels extracted from the inshell walnuts. APCs and ECCs were consistently and often significantly higher on kernels extracted from visibly broken inshell walnuts than on kernels extracted from visibly intact inshell walnuts. Parameters measured in this study were used to determine the survival of five-strain cocktails of E. coli O157:H7, Listeria monocytogenes, and Salmonella inoculated onto freshly hulled inshell walnuts (~8 log CFU/g) after simulated commercial drying (10 to 12 h; 40°C) and simulated commercial storage (12 months at 10°C and 65% relative humidity). Populations declined by 2.86, 5.01, and 4.40 log CFU per nut for E. coli O157:H7, L. monocytogenes, and Salmonella, respectively, after drying and during the first 8 days of storage. Salmonella populations changed at a rate of −0.33 log CFU per nut per month between days 8 and 360, to final levels of 2.83 ± 0.79 log CFU per nut. E. coli and L. monocytogenes populations changed by −0.17 log CFU per nut per month and −0.26 log CFU per nut per month between days 8 and 360, respectively. For some samples, E. coli or L. monocytogenes populations were below the limit of detection by plating (0.60 log CFU per nut) by day 183 or 148, respectively; at least one of the six samples was positive at each subsequent sampling time by either plating or by enrichment.

scholarly journals Dissecting the Control Mechanisms for DNA Replication and Cell Division in E. coli

Cell Reports ◽  
2018 ◽  
Vol 25 (3) ◽  
pp. 761-771.e4 ◽  
Author(s):  
Gabriele Micali ◽  
Jacopo Grilli ◽  
Jacopo Marchi ◽  
Matteo Osella ◽  
Marco Cosentino Lagomarsino
Keyword(s):  
Cell Division ◽  
Dna Replication ◽  
Control Mechanisms ◽  
E Coli

scholarly journals Antimicrobial mechanism of pore-forming protegrin peptides: 100 pores to kill E. coli

Peptides ◽  
2010 ◽  
Vol 31 (1) ◽  
pp. 1-8 ◽  
Author(s):  
Dan Bolintineanu ◽  
Ehsan Hazrati ◽  
H. Ted Davis ◽  
Robert I. Lehrer ◽  
Yiannis N. Kaznessis
Keyword(s):  
E Coli ◽  
Antimicrobial Mechanism
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