scholarly journals Optimization of UV-C Processing of Donkey Milk: An Alternative to Pasteurization?

Animals ◽  
2020 ◽  
Vol 11 (1) ◽  
pp. 42
Author(s):  
Photis Papademas ◽  
Panagiotis Mousikos ◽  
Maria Aspri
Keyword(s):  
Foodborne Pathogens ◽  
Thermal Processing ◽  
Salmonella Enteritidis ◽  
Processing Method ◽  
Cronobacter Sakazakii ◽  
Donkey Milk ◽  
E Coli ◽  
Complete Inactivation ◽  
Spoilage Bacteria ◽  
Uv C

The effect of UV-C light technology on the inactivation of six foodborne pathogens inoculated in raw donkey milk was evaluated. Fresh raw donkey milk was artificially inoculated with the following foodborne pathogens—L. inoccua (NCTC 11288), S. aureus (NCTC 6571), B. cereus (NCTC 7464), Cronobacter sakazakii (NCTC 11467), E. coli (NCTC 9001), Salmonella enteritidis (NCTC 6676)—and then treated with UV-C doses of up to 1300 J/L. L. innocua was the most UV-C-resistant of the bacteria tested, requiring 1100 J/L for complete inactivation, while the rest of the bacteria tested was destructed in the range of 200–600 J/L. Results obtained from this study indicate that UV-C light technology has the potential to be used as a non-thermal processing method for the reduction of spoilage bacteria and foodborne pathogens that can be present in raw donkey milk.

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.

Antibacterial Effect of Water-Soluble Arrowroot (Puerariae radix) Tea Extracts on Foodborne Pathogens in Ground Beef and Mushroom Soup

2004 ◽  
Vol 67 (9) ◽  
pp. 1953-1956 ◽  
Author(s):  
S. KIM ◽  
D. Y. C. FUNG
Keyword(s):  
Foodborne Pathogens ◽  
Salmonella Enteritidis ◽  
Ground Beef ◽  
Viable Cell ◽  
Water Soluble ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Cell Counts ◽  
Tea Extract ◽  
And Staphylococcus Aureus

Antimicrobial activity of water-soluble arrowroot tea extract was evaluated against Escherichia coli O157:H7, Salmonella enterica Serotype Enteritidis, Listeria monocytogenes, and Staphylococcus aureus in ground beef and mushroom soup. The concentrations of arrowroot tea used were 0, 3, and 6% (wt/wt) for ground beef and 0, 1, 5, and 10% (wt/vol) for mushroom soup. Samples without tea extract were considered controls. Each sample was stored for 0, 1, 3, 5, and 7 days at 7°C for ground beef and for 0, 1, 3, and 5 days at 35°C for mushroom soup. On each sampling time, proper dilutions were spread plated on each pathogen-specific agar. Viable cell counts of each pathogen were performed after incubation at 35°C for 24 to 48 h. For ground beef, Salmonella Enteritidis and L. monocytogenes were slightly suppressed by approximately 1.5 log, compared with the control, on day 7 at 3 and 6% arrowroot tea treatment. For mushroom soup, all test pathogens were suppressed by 6.5, 4.7, 3.4, and 4.3 log at 5% and 6.0, 4.7, 5.0, and 4.3 log at 10% against E. coli O157:H7, Salmonella Enteritidis, L. monocytogenes, and S. aureus, respectively, compared with the control on day 5. Mushroom soup with 1% arrowroot tea also showed 2.3- and 2.7-log growth suppression of Salmonella Enteritidis and S. aureus, respectively, compared with the control on day 5. This study showed that the use of arrowroot tea would effectively inhibit the microbial growth of both gram-negative and gram-positive foodborne pathogens in various foods, especially liquid foods.

scholarly journals Efficacy of Hypobromous Acid as a Hide-On Carcass Antimicrobial Intervention†

2012 ◽  
Vol 75 (5) ◽  
pp. 955-958 ◽  
Author(s):  
JOHN W. SCHMIDT ◽  
RONG WANG ◽  
NORASAK KALCHAYANAND ◽  
TOMMY L. WHEELER ◽  
MOHAMMAD KOOHMARAIE
Keyword(s):  
Foodborne Pathogens ◽  
Antimicrobial Properties ◽  
Total Coliform ◽  
E Coli ◽  
Spoilage Bacteria ◽  
Hypobromous Acid ◽  
Pathogen Prevalence ◽  
Plate Counts ◽  
Antimicrobial Intervention ◽  
Carcass Contamination

Escherichia coli O157:H7 and Salmonella on cattle hides at slaughter are the main source of beef carcass contamination by these foodborne pathogens during processing. Hypobromous acid (HOBr) has been approved for various applications in meat processing, but the efficacy of HOBr as a hide antimicrobial has not been determined. In this study, the antimicrobial properties of HOBr were determined by spraying cattle hides at either of two concentrations, 220 or 500 ppm. Treatment of hides with 220 ppm of HOBr reduced the prevalence of E. coli O157:H7 on hides from 25.3 to 10.1% (P < 0.05) and reduced the prevalence of Salmonella from 28.3 to 7.1% (P < 0.05). Treatment of hides with 500 ppm of HOBr reduced (P < 0.05) the prevalence of E. coli O157:H7 on hides from 21.2 to 10.1% and the prevalence of Salmonella from 33.3 to 8.1%. The application of 220 ppm of HOBr reduced (P < 0.05) aerobic plate counts, total coliform counts, and E. coli counts on hides by 2.2 log CFU/100 cm2. The use of 500 ppm of HOBr resulted in reductions (P < 0.05) of aerobic plate counts, total coliform counts, and E. coli counts by 3.3, 3.7, and 3.8 log CFU/100 cm2, respectively, demonstrating that the use of higher concentrations of HOBr on hides resulted in additional antimicrobial activity. These results indicate that the adoption of a HOBr hide wash will reduce hide concentrations of spoilage bacteria and pathogen prevalence, resulting in a lower risk of carcass contamination.

scholarly journals Efficacy of Electrolyzed Oxidizing Water for Inactivating Escherichia coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes

1999 ◽  
Vol 65 (9) ◽  
pp. 4276-4279 ◽  
Author(s):  
Kumar S. Venkitanarayanan ◽  
Gabriel O. Ezeike ◽  
Yen-Con Hung ◽  
Michael P. Doyle
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Salmonella Enteritidis ◽  
Sampling Time ◽  
Deionized Water ◽  
Escherichia Coli O157 ◽  
Water Control ◽  
E Coli ◽  
Complete Inactivation ◽  
Control Samples

ABSTRACT The efficacy of electrolyzed oxidizing water for inactivatingEscherichia coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes was evaluated. A five-strain mixture of E. coli O157:H7,S. enteritidis, or L. monocytogenes of approximately 108 CFU/ml was inoculated in 9 ml of electrolyzed oxidizing water (treatment) or 9 ml of sterile, deionized water (control) and incubated at 4 or 23°C for 0, 5, 10, and 15 min; at 35°C for 0, 2, 4, and 6 min; or at 45°C for 0, 1, 3, and 5 min. The surviving population of each pathogen at each sampling time was determined on tryptic soy agar. At 4 or 23°C, an exposure time of 5 min reduced the populations of all three pathogens in the treatment samples by approximately 7 log CFU/ml, with complete inactivation by 10 min of exposure. A reduction of ≥7 log CFU/ml in the levels of the three pathogens occurred in the treatment samples incubated for 1 min at 45°C or for 2 min at 35°C. The bacterial counts of all three pathogens in control samples remained the same throughout the incubation at all four temperatures. Results indicate that electrolyzed oxidizing water may be a useful disinfectant, but appropriate applications need to be validated.

scholarly journals Modelling Growth and Decline in a Two-Species Model System: Pathogenic Escherichia coli O157:H7 and Psychrotrophic Spoilage Bacteria in Milk

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 331 ◽  
Author(s):  
Emiliano J. Quinto ◽  
Juan M. Marín ◽  
Irma Caro ◽  
Javier Mateo ◽  
Donald W. Schaffner
Keyword(s):  
Escherichia Coli ◽  
Foodborne Pathogens ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Food Borne ◽  
Pathogenic Escherichia Coli ◽  
Spoilage Bacteria ◽  
Processing And Storage ◽  
And Storage ◽  
Natural Microbiota

Shiga toxin-producing Escherichia coli O157:H7 is a food-borne pathogen and the major cause of hemorrhagic colitis. Pseudomonas is the genus most frequent psychrotrophic spoilage microorganisms present in milk. Two-species bacterial systems with E. coli O157:H7, non-pathogenic E. coli, and P. fluorescens in skimmed milk at 7, 13, 19, or 25 °C were studied. Bacterial interactions were modelled after applying a Bayesian approach. No direct correlation between P. fluorescens’s growth rate and its effect on the maximum population densities of E. coli species was found. The results show the complexity of the interactions between two species in a food model. The use of natural microbiota members to control foodborne pathogens could be useful to improve food safety during the processing and storage of refrigerated foods.

Synergistic Effect of High Temperature and High pH on the Destruction of Salmonella enteritidis and Escherichia co1i O157:H7

1996 ◽  
Vol 59 (10) ◽  
pp. 1023-1030 ◽  
Author(s):  
YEOW-LIM TEO ◽  
TIMOTHY J. RAYNOR ◽  
KAMESWAR R. ELLAJOSYULA ◽  
STEPHEN J. KNABEL
Keyword(s):  
Escherichia Coli ◽  
High Temperature ◽  
Synergistic Effect ◽  
Foodborne Pathogens ◽  
Salmonella Enteritidis ◽  
Synergistic Interaction ◽  
Escherichia Coli O157 ◽  
Gram Negative ◽  
High Ph ◽  
E Coli

This study was undertaken to determine if high temperature and high pH interact synergistically to enhance the rate of destruction of two important gram-negative foodborne pathogens, Escherichia coli O157:H7 and Salmonella enteritidis. The rates of destruction in NaHCO3-NaOH buffers at pH 7.0, 10.0, and 11.0 were determined at 35, 40, 45, 50, 55, 60, and 65°C. Use of an improved heating protocol eliminated a “tailing effect” at longer exposure times. The present study demonstrated that the combination of high pH and high temperature resulted in a highly significant synergistic interaction (P > F = 0.0001), which caused rapid death of both E. coli O157:H7 and S. enteritidis. This “alka-therm” technology might be used commercially to destroy gram-negative foodborne pathogens on various raw agricultural commodities.

Factors Affecting Compost Tea as a Potential Source of Escherichia coli and Salmonella on Fresh Produce†

2007 ◽  
Vol 70 (4) ◽  
pp. 828-834 ◽  
Author(s):  
D. T. INGRAM ◽  
P. D. MILLNER
Keyword(s):  
Escherichia Coli ◽  
Foodborne Pathogens ◽  
Salmonella Enteritidis ◽  
Fresh Produce ◽  
Fecal Coliforms ◽  
Compost Tea ◽  
Human Pathogens ◽  
Growth And Survival ◽  
E Coli ◽  
Nutrient Supplements

Compost tea (CT) is an unheated on-farm infusion of compost used as a spray or soil drench to promote plant growth and control foliar and root diseases. Because food safety involves all aspects from farm to fork, CT should meet basic microbiological criteria for water quality. This report describes the effects of two CT production processes, aerated and nonaerated, on growth and survival of foodborne pathogens and fecal coliforms. Seven commercially available nutrients used to supplement CT were tested individually and in combination for their effects on the growth of Escherichia coli and Salmonella. Compost containing 101 to 103 CFU/g initial concentrations of E. coli O157:H7 and Salmonella Enteritidis were used to assess growth and survival responses to aerated CT (36-h preparations) and nonaerated CT (8.5-day preparations). Pathogen and fecal coliform populations were undetectable by 8.5 days in nonaerated CT without nutrient supplements. E. coli O157:H7 decreased to below detection levels in aerated CT at 36 h without the use of supplements. In contrast, the addition of commercially formulated mixtures or combinations of nutrient supplements resulted in growth of E. coli O157: H7, Salmonella, and fecal coliforms by 1 to 4 log CFU/g in both aerated and nonaerated CT. When nutrient supplements were added, aerated CT sustained higher concentrations of E. coli O157:H7, Salmonella, and fecal coliforms than did nonaerated CT. Thus, addition of supplements supports growth of human pathogens from very low initial concentrations in both aerated and nonaerated CT and should be avoided when CT is used on fresh produce.

Inactivation of Listeria monocytogenes on Frozen Red Raspberries by Using UV-C Light

2017 ◽  
Vol 80 (4) ◽  
pp. 545-550 ◽  
Author(s):  
Yen-Te Liao ◽  
Roopesh M. Syamaladevi ◽  
Hongchao Zhang ◽  
Karen Killinger ◽  
Shyam Sablani
Keyword(s):  
Antioxidant Activity ◽  
Listeria Monocytogenes ◽  
Foodborne Pathogens ◽  
Total Phenolics ◽  
Total Antioxidant Activity ◽  
Frozen Food ◽  
E Coli ◽  
Total Antioxidant ◽  
Total Anthocyanins ◽  
Uv C

ABSTRACTIn this study, the efficacy of UV-C treatment was determined on the reduction of foodborne pathogens on artificially contaminated frozen food surfaces. At first, the UV-C inactivation rates on 100 μl of the respective cocktails of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes covered underneath 0.5-cm-thick ice were examined. Simultaneously, the energy percentage of UV-C transmitted through the ice was determined. The experiments showed that more than 65% of the UV-C light energy passed through the ice and that UV-C susceptibility was in the descending order of E. coli O157:H7, Salmonella, and L. monocytogenes. L. monocytogenes, the most UV-C–resistant strain, was then selected to test on frozen raspberries. The UV-C inactivation kinetic data of L. monocytogenes were well described using the Weibull equation. During 720 s of UV-C exposure, with a total dose of 7.8 × 102 mJ/cm2, a 1.5-log CFU/g reduction of L. monocytogenes population on the surface of frozen red raspberries was noted. No significant differences in total anthocyanins, total phenolics, and total antioxidant activity were observed between UV-C–treated and untreated frozen berries immediately after treatment. At the end of 9 months of storage at −35°C, UV-C–treated berries had statistically lower total phenolics, higher total anthocyanins, and similar total antioxidant activity compared with untreated berries. This study shows that UV-C light can be used to reduce the L. monocytogenes population on frozen raspberries.

scholarly journals Fundamental Characteristics of Deep-UV Light-Emitting Diodes and Their Application To Control Foodborne Pathogens

2015 ◽  
Vol 82 (1) ◽  
pp. 2-10 ◽  
Author(s):  
Joo-Yeon Shin ◽  
Soo-Ji Kim ◽  
Do-Kyun Kim ◽  
Dong-Hyun Kang
Keyword(s):  
Foodborne Pathogens ◽  
Light Emitting Diodes ◽  
Uv Light ◽  
Bacterial Inactivation ◽  
Content Type ◽  
Light Emitting ◽  
E Coli ◽  
Deep Uv ◽  
Uv Lamps ◽  
Uv C

ABSTRACTLow-pressure mercury UV (LP-UV) lamps have long been used for bacterial inactivation, but due to certain disadvantages, such as the possibility of mercury leakage, deep-UV-C light-emitting diodes (DUV-LEDs) for disinfection have recently been of great interest as an alternative. Therefore, in this study, we examined the basic spectral properties of DUV-LEDs and the effects of UV-C irradiation for inactivating foodborne pathogens, includingEscherichia coliO157:H7,Salmonella entericaserovar Typhimurium, andListeria monocytogenes, on solid media, as well as in water. As the temperature increased, DUV-LED light intensity decreased slightly, whereas LP-UV lamps showed increasing intensity until they reached a peak at around 30°C. As the irradiation dosage and temperature increased,E. coliO157:H7 andS. Typhimurium experienced 5- to 6-log-unit reductions.L. monocytogeneswas reduced by over 5 log units at a dose of 1.67 mJ/cm2. At 90% relative humidity (RH), onlyE. coliO157:H7 experienced inactivation significantly greater than at 30 and 60% RH. In a water treatment study involving a continuous system, 6.38-, 5.81-, and 3.47-log-unit reductions were achieved inE. coliO157:H7,S. Typhimurium, andL. monocytogenes, respectively, at 0.5 liter per minute (LPM) and 200 mW output power. The results of this study suggest that the use of DUV-LEDs may compensate for the drawbacks of using LP-UV lamps to inactivate foodborne pathogens.

Bactericidal Effects of Konjac Fluid on Several Food-Poisoning Bacteria

2003 ◽  
Vol 66 (10) ◽  
pp. 1822-1831 ◽  
Author(s):  
NORITOSHI KITAMOTO ◽  
YOJI KATO ◽  
TAKASHI OHNAKA ◽  
MASAHARU YOKOTA ◽  
TOMOYUKI TANAKA ◽  
...  
Keyword(s):  
Salmonella Enteritidis ◽  
Severe Disease ◽  
Food Poisoning ◽  
Repeated Treatment ◽  
E Coli ◽  
Log Reduction ◽  
Complete Inactivation ◽  
Bactericidal Effects ◽  
History Of Use ◽  
Spore Forming Bacteria

In this study, the bactericidal effects of Japanese alkaline foods on food-poisoning bacteria were evaluated. Konjac is an alkaline food soaked in calcinated calcium (the pH of konjac fluid ranges from 11.42 to 12.53). Konjac fluids completely inactivated Escherichia coli, enterohemorrhagic E. coli O157:H7 and E. coli O26:H9, Salmonella Enteritidis, Vibrio parahemolyticus, and Staphylococcus aureus. The initial level of 6 log CFU/ml dramatically decreased after incubation with konjac fluid, and no viable gram-negative bacterium cells could be detected within 1 to 2 days and no viable S. aureus cells could be detected within 3 to 5 days. On the other hand, treatment with konjac fluid was also effective in reducing levels of spore-forming bacteria (Bacillus subtilis, Bacillus cereus, Clostridium perfringens, and Clostridium botulinum type E and type A). At least a 4-log reduction of spore-forming bacteria was obtained in konjac fluid within 7 to 14 days. Vegetative cells were more susceptible to konjac fluid than spores were. When the initial cell count was 6 log CFU/ml, a few surviving spores remained for 60 to 90 days, but no spores could be detected after 120 days. When the initial count of spore-forming bacteria was 3 to 4 log CFU/ml, the cells considered vegetative were completely inactivated within 1 to 3 days. Repeated treatment with konjac fluid caused complete inactivation of spores in less than 1 to 3 days. Our studies indicate that konjac fluid, which has a long history of use in food, will control food-poisoning bacterial contamination during the production or preservation of konjac and other foods and has a preventive effect on bacteria that can cause severe disease at uniquely low levels.

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