scholarly journals Antimicrobial Effect of Chemical Preservatives on Enterohemorrhagic Escherichia coli O157:H7.

2000 ◽  
Vol 46 (3) ◽  
pp. 204-208 ◽  
Author(s):  
Akiko Yamamura ◽  
Aki Murai ◽  
Hiromu Takamatsu ◽  
Kazuhito Watabe
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Effect ◽  
Enterohemorrhagic Escherichia Coli ◽  
Escherichia Coli O157 ◽  
Chemical Preservatives

scholarly journals Quantification of enterohemorrhagic Escherichia coli O157:H7 protein abundance by high-throughput proteome

PLoS ONE ◽  
2018 ◽  
Vol 13 (12) ◽  
pp. e0208520 ◽  
Author(s):  
Wanderson Marques Da Silva ◽  
Jinlong Bei ◽  
Natalia Amigo ◽  
María Pía Valacco ◽  
Ariel Amadio ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
High Throughput ◽  
Enterohemorrhagic Escherichia Coli ◽  
Escherichia Coli O157 ◽  
Protein Abundance

Enterohemorrhagic Escherichia coli O157 Outbreak in Obihiro-City

1998 ◽  
Vol 72 (2) ◽  
pp. 89-96
Author(s):  
Sou-ichi MAKINO ◽  
Hiroshi ASAKURA ◽  
Toshikazu SHIRAHATA ◽  
Tetsuya IKEDA ◽  
Koichi TAKESHI ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Enterohemorrhagic Escherichia Coli ◽  
Escherichia Coli O157

Repression of flagella motility in enterohemorrhagic Escherichia coli O157:H7 by mucin components

2012 ◽  
Vol 423 (4) ◽  
pp. 789-792 ◽  
Author(s):  
Jong Chul Kim ◽  
Jang W. Yoon ◽  
Cheorl-Ho Kim ◽  
Mi-Sun Park ◽  
Seung-Hak Cho
Keyword(s):  
Escherichia Coli ◽  
Enterohemorrhagic Escherichia Coli ◽  
Escherichia Coli O157

scholarly journals Correlation of enterohemorrhagic Escherichia coli O157 prevalence in feces, hides, and carcasses of beef cattle during processing

2000 ◽  
Vol 97 (7) ◽  
pp. 2999-3003 ◽  
Author(s):  
R. O. Elder ◽  
J. E. Keen ◽  
G. R. Siragusa ◽  
G. A. Barkocy-Gallagher ◽  
M. Koohmaraie ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Beef Cattle ◽  
Enterohemorrhagic Escherichia Coli ◽  
Escherichia Coli O157

Fate of Escherichia coli O157:H7 and Other Coliforms in Commercial Mayonnaise and Refrigerated Salad Dressing

1995 ◽  
Vol 58 (1) ◽  
pp. 13-18 ◽  
Author(s):  
ERROL V. RAGHUBEER ◽  
JIM S. KE ◽  
MICHAEL L. CAMPBELL ◽  
RICHARD S. MEYER
Keyword(s):  
Escherichia Coli ◽  
Storage Temperature ◽  
Enterobacter Aerogenes ◽  
Antimicrobial Effect ◽  
Coliform Bacteria ◽  
Escherichia Coli O157 ◽  
Salad Dressing ◽  
E Coli ◽  
Survival Pattern ◽  
High Level

Commercial mayonnaise and refrigerated ranch salad dressing were inoculated at two levels with two strains of Escherichia coli O157:H7, a non-pathogenic E. coli, and the non-fecal coliform Enterobacter aerogenes. Results showed that at the high inoculation level (>106 colony forming units [CFU]/g) in mayonnaise stored at room temperature (ca. 22°C) both strains of O157:H7 were undetected at 96 h. At the high inoculation level, all strains of coliform bacteria tested survived longer in salad dressing stored at 4°C than in mayonnaise stored at 22°C. The O157:H7 strains were still present at low levels after 17 days. The survival time in the low-level inoculum (104CFU/g) study decreased, but the survival pattern in the two products was similar to that observed in the high-level inoculum study. Slight differences in survival among strains were observed. The greater antimicrobial effect of mayonnaise may be attributable to differences in pH, water activity (aw), nutrients, storage temperature, and the presence of lysozyme in the whole eggs used in the production of commercial mayonnaise. Coliform bacteria survived longer in refrigerated salad dressing than in mayonnaise particularly at the high-level inoculum. Both mayonnaise (pH 3.91) and salad dressing (pH 4.51) did not support the growth of any of the microorganisms even though survival was observed.

Bioluminescence: A Rapid Indicator of Escherichia Coli O157:H7 in Selected Yogurt and Cheese Varieties

1997 ◽  
Vol 60 (8) ◽  
pp. 891-897 ◽  
Author(s):  
L. M. HUDSON ◽  
J. CHEN ◽  
A. R. HILL ◽  
M. W. GRIFFITHS
Keyword(s):  
Escherichia Coli ◽  
Enterohemorrhagic Escherichia Coli ◽  
Cottage Cheese ◽  
Plate Count ◽  
Escherichia Coli O157 ◽  
Potential Hazard ◽  
Growth And Survival ◽  
E Coli ◽  
Standard Plate Count ◽  
Standard Plate

Outbreaks of enterohemorrhagic Escherichia coli O157:H7 have been commonly associated with products derived from ground beef, but recently the organism has been implicated as the causative agent in outbreaks involving yogurt and cheese. This finding has raised concern about the potential for its growth and survival in fermented dairy products. A bioluminescent strain of E. coli O157:H7 was used to determine postprocessing survival in yogurt with live cultures at pH 4.17, 4.39, and 4.47 stored at 4 and 10°C. In addition, survival of E. coli O157:H7 was monitored during the manufacture of Cottage, Colby, Romano, and Feta cheeses. Results indicated survival for 8 and 5 days at 4 and 10°C respectively in yogurt at pH 4.17, 17 and 15 days at 4 and 10°C respectively in yogurt at pH 4.39, and 17days at both 4 and 10°C in yogurt at pH 4.47. E. coli O157:H7 did not survive cooking procedures at 56°C in Cottage cheese. However, the pathogen survived for 27, 30, and 27 days in Colby, Romano, and Feta cheeses respectively. A high correlation of r2 > 0.89 was obtained between counts of bioluminescenct colonies and standard plate count for all yogurt and cheese varieties, indicating that bioluminescence was a sensitive and rapid indicator of cellular viability for E. coli O157:H7. Survival of the pathogen, as indicated by this method, is possible in highly acidic environments even at refrigeration temperatures. This poses a potential hazard should postprocessing contamination occur.

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