scholarly journals Natural Antimicrobials Suitable for Combating Desiccation-Resistant Salmonella enterica in Milk Powder

2021 ◽  
Vol 9 (2) ◽  
pp. 421 ◽  
Author(s):  
Ahmed G. Abdelhamid ◽  
Ahmed E. Yousef
Keyword(s):  
Heat Treatment ◽  
Salmonella Typhimurium ◽  
Salmonella Enterica ◽  
Food Additives ◽  
Milk Powder ◽  
Combined Use ◽  
Freeze Dried ◽  
Liquid Milk ◽  
Food Model ◽  
Potassium Leakage

Some Salmonella enterica strains survive well in low-water activity (low-aw) foods and cause frequent salmonellosis outbreaks in these products. Methods are needed to overcome such desiccation-resistant Salmonella and to improve the safety of low-aw foods. Building on a recent finding, we hypothesized that natural antimicrobial food additives, which are active against cytoplasmic membrane, could overcome this desiccation resistance phenomenon, and thus, sensitize the pathogen to drying and mild processing. Food additives were screened for the ability to cause leakage of intracellular potassium ions; retention of these ions is vital for protecting Salmonella against desiccation. Two antimicrobial food additives, carvacrol and thymol, caused considerable potassium leakage from the desiccation-resistant S. enterica serovars, Tennessee and Livingstone. Thus, carvacrol and thymol were investigated for their ability to sensitize the desiccation-adapted S. enterica to heat treatment. The combined use of food additives, at their minimum inhibitory concentrations, with heat treatment at 55 °C for 15 min caused 3.1 ± 0.21 to more than 5.5 log colony forming unit (CFU)/mL reduction in desiccation-adapted S. enterica, compared to 2.4 ± 0.53–3.2 ± 0.11 log CFU/mL reduction by sole heat treatment. Carvacrol was the additive that caused the greatest potassium leakage and sensitization of Salmonella to heat; hence, the application of this compound was investigated in a food model against Salmonella Typhimurium ASD200. Addition of carvacrol at 200 or 500 ppm into liquid milk followed by spray-drying reduced the strain’s population by 0.9 ± 0.02 and 1.3 ± 0.1 log CFU/g, respectively, compared to 0.6 ± 0.02 log CFU/g reduction for non-treated spray-dried milk. Additionally, freeze-drying of milk treated with high levels of carvacrol (5000 ppm) reduced the population of Salmonella Typhimurium ASD200 by more than 4.5 log CFU/g, compared to 1.1 ± 0.4 log CFU/g reduction for the freeze-dried untreated milk. These findings suggest that carvacrol can combat desiccation-resistant S. enterica, and thus, potentially improve the safety of low-aw foods.

scholarly journals Cellular Injuries in Cronobacter sakazakii CIP 103183T and Salmonella enterica Exposed to Drying and Subsequent Heat Treatment in Milk Powder

2018 ◽  
Vol 9 ◽  
Author(s):  
Emilie Lang ◽  
Stéphane Guyot ◽  
Caroline Peltier ◽  
Pablo Alvarez-Martin ◽  
Jean-Marie Perrier-Cornet ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Salmonella Enterica ◽  
Milk Powder ◽  
Subsequent Heat Treatment ◽  
Cronobacter Sakazakii

scholarly journals Rehydration before Application Improves Functional Properties of Lyophilized Lactiplantibacillus plantarum HAC03

2021 ◽  
Vol 9 (5) ◽  
pp. 1013
Author(s):  
Karina Arellano-Ayala ◽  
Juhwan Lim ◽  
Subin Yeo ◽  
Jorge Enrique Vazquez Bucheli ◽  
Svetoslav Dimitrov Todorov ◽  
...  
Keyword(s):  
Intestinal Tract ◽  
Food Additives ◽  
Nitrogen Compounds ◽  
Protein Nitrogen ◽  
Bacterial Surface ◽  
Freeze Dried ◽  
Immunomodulatory Properties ◽  
Gastro Intestinal Tract ◽  
The Impact ◽  
Active Formulation

Preservation of probiotics by lyophilization is considered a method of choice for developing stable products. However, both direct consumption and reconstitution of dehydrated probiotic preparations before application “compromise” the survival and functional characteristics of the microorganisms under the stress of the upper gastro-intestinal tract. We evaluated the impact of different food additives on the viability, mucin adhesion, and zeta potential of a freeze-dried putative probiotic, Lactiplantibacillus (Lp.) plantarum HAC03. HAC03-compatible ingredients for the formulation of ten rehydration mixtures could be selected. Elevated efficacy was achieved by the B-active formulation, a mixture of non-protein nitrogen compounds, sugars, and salts. The survival of Lp. plantarum HAC03 increased by 36.36% compared rehydration with distilled water (4.92%) after passing simulated gastro-intestinal stress conditions. Cell viability determined by plate counting was confirmed by flow cytometry. B-active formulation also influenced Lp. plantarum HAC03 functionality by increasing its adherence to a Caco-2 cell-line and by changing the bacterial surface charge, measured as zeta potential.Hydrophobicity, mucin adhesion and immunomodulatory properties of Lp. plantarum HAC03 were not affected by the B-active formulation. The rehydration medium also effectively protected Lp. plantarum ATCC14917, Lp. plantarum 299v, Latilactobacillus sakei (Lt.) HAC11, Lacticaseibacillus (Lc.) paracasei 532, Enterococcus faecium 200, and Lc. rhamnosus BFE5263.

scholarly journals ATIVIDADE ANTIMICROBIANA DE MICRORGANISMOS ISOLADOS DE GRÃOS DE KEFIR

2018 ◽  
Vol 19 (0) ◽  
Author(s):  
Priscila Alves Dias ◽  
Daiani Teixeira Silva ◽  
Cláudio Dias Timm
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Salmonella Enterica ◽  
Escherichia Coli O157 ◽  
E Coli

Resumo Kefir é o produto da fermentação do leite pelos grãos de kefir. Esses grãos contêm uma mistura simbiótica de bactérias e leveduras imersas em uma matriz composta de polissacarídeos e proteínas. Muitos benefícios à saúde humana têm sido atribuídos ao kefir, incluindo atividade antimicrobiana contra bactérias Gram positivas e Gram negativas. A atividade antimicrobiana de 60 microrganismos isolados de grãos de kefir, frente à Escherichia coli O157:H7, Salmonella enterica subsp. enterica sorotipos Typhimurium e Enteritidis, Staphylococcus aureus e Listeria monocytogenes, foi estudada através do teste do antagonismo. A ação antimicrobiana dos sobrenadantes das bactérias ácido-lácticas que apresentaram atividade no teste do antagonismo foi testada. O experimento foi repetido usando sobrenadantes com pH neutralizado. Salmonella Typhimurium e Enteritidis sobreviveram por 24 horas no kefir em fermentação. E. coli O157:H7, S. aureus e L. monocytogenes foram recuperados até 72 horas após o início da fermentação. Todos os isolados apresentaram atividade antimicrobiana contra pelo menos um dos patógenos usados no teste do antagonismo. Sobrenadantes de 25 isolados apresentaram atividade inibitória e três mantiveram essa atividade com pH neutralizado. As bactérias patogênicas estudadas sobreviveram por tempo superior àquele normalmente utilizado para a fermentação do kefir artesanal, o que caracteriza perigo em potencial para o consumidor quando a matéria-prima não apresentar segurança sanitária. Lactobacillus isolados de grãos de kefir apresentam atividade antimicrobiana contra cepas de E. coli O157:H7, Salmonella sorotipos Typhimurium e Enteritidis, S. aureus e L. monocytogenes além daquela exercida pela diminuição do pH.

scholarly journals Combined effects of food additives and heat treatment on fruit rot disease and quality of harvested dragon fruit

2018 ◽  
Vol 52 (6) ◽  
pp. 543-549
Author(s):  
Pongphen Jitareerat ◽  
Kanlaya Sripong ◽  
Kato Masaya ◽  
Sukanya Aiamla-or ◽  
Apiradee Uthairatanakij
Keyword(s):  
Heat Treatment ◽  
Food Additives ◽  
Fruit Rot ◽  
Combined Effects ◽  
Dragon Fruit ◽  
Rot Disease

An Accelerated Method for Isolation of Salmonella enterica Serotype Typhimurium from Artificially Contaminated Foods, Using a Short Preenrichment, Immunomagnetic Separation, and Xylose-Lysine-Desoxycholate Agar (6IX Method)

2009 ◽  
Vol 72 (3) ◽  
pp. 583-590 ◽  
Author(s):  
APARNA TATAVARTHY ◽  
KEALY PEAK ◽  
WILLIAM VEGUILLA ◽  
TERESA CUTTING ◽  
VALERIE J. HARWOOD ◽  
...  
Keyword(s):  
Salmonella Typhimurium ◽  
Salmonella Enterica ◽  
Ground Beef ◽  
Immunomagnetic Separation ◽  
Food Samples ◽  
Microbial Load ◽  
Source Tracking ◽  
Epidemiological Analysis ◽  
Rapid Isolation ◽  
Peptone Water

Rapid isolation of Salmonella from food is essential for faster typing and source tracking in an outbreak. The objective of this study was to investigate a rapid isolation method that would augment the standard U.S. Food and Drug Administration's Bacteriological Analytical Manual (BAM) method. Food samples with low microbial load, including egg salad and ice cream, moderately high–microbial-load tomatoes, and high-microbial-load ground beef were intentionally inoculated with 2 to 48 CFU of Salmonella enterica serotype Typhimurium. The samples were preenriched in buffered peptone water for 6 h, and then selectively concentrated by immunomagnetic separation and plated for isolation on xylose-lysine-desoxycholate agar: the 6IX method. Salmonella Typhimurium was presumptively identified from approximately 97% of the low-microbial-load and moderately high–microbial-load samples by the 6IX method 2 days before the BAM standard method for isolation of Salmonella. In 49% of the beef samples, Salmonella Typhimurium was presumptively identified 1 or 2 days earlier by the 6IX method. Given the inocula used, our data clearly indicated that for most of the food samples tested, with the exception of ground beef, Salmonella Typhimurium could be isolated two laboratory days earlier with the 6IX method compared with the BAM method. In conclusion, this 6IX method may expedite Salmonella isolation and, therefore, has the potential to accelerate strain tracking for epidemiological analysis in a foodborne outbreak.

scholarly journals Excess of infections due to a multi-drug sensitive Salmonella enterica serotype Typhimurium in France in June 2008

2008 ◽  
Vol 13 (44) ◽  
Author(s):  
F Grandesso ◽  
N Jourdan-da Silva ◽  
S Le Hello ◽  
S Roussel ◽  
S Rasson ◽  
...  
Keyword(s):  
The Netherlands ◽  
Salmonella Typhimurium ◽  
Salmonella Enterica ◽  
Food Source ◽  
Pfge Profile ◽  
Typhimurium Strain ◽  
Specific Food

An unusually high number of cases of Salmonella Typhimurium was reported in France in June 2008. In the course of epidemiological investigations 112 cases were ascertained, of whom 75 were interviewed. Subtyping by PFGE and MLVA identified a strain named ""majority profile"". Subtyping results were available for 45 interviewed cases, 30 of whom (majority below 15 years of age) were found to be infected with the majority profile strain. Evidence suggested the occurrence of an outbreak due to a monoclonal S. Typhimurium strain with the single PFGE profile XTYM-50. Cases with identical PFGE profile were also detected in Switzerland but no link with outbreaks occurring in the same period in Denmark and in the Netherlands was found. Contamination of a product distributed nationally was suggested as the cause of the outbreak but investigations did not reveal any specific food source.

scholarly journals Caco-2 Invasion by Cronobacter sakazakii and Salmonella enterica Exposed to Drying and Heat Treatments in Dried State in Milk Powder

2017 ◽  
Vol 8 ◽  
Author(s):  
Emilie Lang ◽  
Stéphane Guyot ◽  
Pablo Alvarez-Martin ◽  
Jean-Marie Perrier-Cornet ◽  
Patrick Gervais
Keyword(s):  
Salmonella Enterica ◽  
Milk Powder ◽  
Heat Treatments ◽  
Cronobacter Sakazakii
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