scholarly journals Survival of Escherichia coli O157:H7 and Staphylococcus aureus during the fermentation and storage of kefir

2019 ◽  
Vol 39 (suppl 1) ◽  
pp. 225-230 ◽  
Author(s):  
Merih KIVANC ◽  
Evrim YAPICI
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Escherichia Coli O157 ◽  
And Storage ◽  
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.

scholarly journals Optimized antibacterial measures against Escherichia coli O157:H7 and Staphylococcus aureus

2011 ◽  
Vol 5 (20) ◽  
pp. 3113-3121 ◽  
Author(s):  
Raftari ◽  
M ◽  
Jalilian F Azizi ◽  
Abdulamir ◽  
S A ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Escherichia Coli O157 ◽  
And Staphylococcus Aureus

Modeling transfer of Escherichia coli O157:H7 and Staphylococcus aureus during slicing of a cooked meat product

Meat Science ◽  
2007 ◽  
Vol 76 (4) ◽  
pp. 692-699 ◽  
Author(s):  
F. Pérez-Rodríguez ◽  
A. Valero ◽  
E.C.D. Todd ◽  
E. Carrasco ◽  
R.M. García-Gimeno ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Meat Product ◽  
Escherichia Coli O157 ◽  
Cooked Meat ◽  
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.

scholarly journals Antibacterial Activity of Biologically Synthesized Silver and Zinc Nanoparticles Using Allcemilla vulgaris (Layd’s Mantle) Leaf Extract

2019 ◽  
pp. 1-11
Author(s):  
Dilek Demirezen-Yilmaz ◽  
Fatih Doğan Koca ◽  
Nurhan Ertaş-Onmaz
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Inhibitory Concentration ◽  
Escherichia Coli O157 ◽  
X Ray Diffraction ◽  
Zinc Nanoparticles ◽  
X Ray ◽  
Vis Spectroscopy ◽  
And Staphylococcus Aureus ◽  
Antibacterial Potential

In this study, the powder of Allcemilla vulgaris was used in the sythesis of silver and zinc nanoparticle. Biologically synthesized nanoparticles were characterized using Scanning Electron Microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), UV-Vis spectroscopy, X-ray diffraction (XRD) and Zeta potential and then evaluated for antibacterial potential using micro dilution broth method. The minimum inhibitory concentration values of AgNP were 4.25 µg/mL and 6.64 µg/ mL for Escherichia coli O157:H7 and Staphylococcus aureus, respectively. Similarly, the MIC values of ZnNP were 3.32 µg/mL and 6.25 µg/mL, respectively for Escherichia coli O157:H7 and Staphylococcus aureus.

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