scholarly journals Prevalence of fecal coliforms, Verotoxin Producing Escherichia coli, Campylobacter jejuni, C. coli, Salmonella and Listeria monocytogenes in Beef Offal

2015 ◽  
Vol 32 (4) ◽  
pp. 209-214
Author(s):  
Yukako SHIMOJIMA ◽  
Miki IDA ◽  
Yukari NISHINO ◽  
Rie ISHITSUKA ◽  
Sumiyo KURODA ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Campylobacter Jejuni ◽  
Fecal Coliforms

Antibacterial Activities of Phenolic Benzaldehydes and Benzoic Acids against Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, and Salmonella enterica

2003 ◽  
Vol 66 (10) ◽  
pp. 1811-1821 ◽  
Author(s):  
MENDEL FRIEDMAN ◽  
PHILIP R. HENIKA ◽  
ROBERT E. MANDRELL
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Benzoic Acid ◽  
Benzene Ring ◽  
Campylobacter Jejuni ◽  
Salmonella Enterica ◽  
Acid Methyl Ester ◽  
Benzoic Acids ◽  
Oh Groups ◽  
Chemical Structures

We evaluated the bactericidal activities of 35 benzaldehydes, 34 benzoic acids, and 1 benzoic acid methyl ester against Campylobacter jejuni, Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica when these compounds were substituted on the benzene ring with 0, 1, 2, or 3 hydroxy (OH) and/or methoxy (OCH3) groups in a pH 7.0 buffer. Dose-response plots were used to determine the percentage of the sample that induced a 50% decrease in CFU after 60 min (BA50). Of the 70 compounds tested, 24 were found to be active against all four pathogens, and additional 4, 10, and 12 were found to be active against three, two, and one of the pathogens, respectively. C. jejuni was ~100 times as sensitive as the other three pathogens. The 10 compounds that were most active against the four pathogens (with average BA50 values ranging from 0.026 to 0.166) and are candidates for studies of activity in foods or for disinfections were 2,4,6-trihydroxybenzaldehyde, 2,5-dihydroxybenzaldehyde, 2,3,4-trihydroxybenzaldehyde, 2-hydroxy-5-methoxybenzaldehyde, 2,3-dihydroxybenzaldehyde, 2-hydroxy-3-methoxybenzaldehyde, 4-hydroxy-2,6-dimethoxybenzaldehyde, 2,5-dihydroxybenzaldehyde, 2,4-dihydroxyben-zaldehyde, and 2-hydroxybenzaldehyde. Comparison of the chemical structures of the test compounds and their activities revealed that (i) the aldehyde (CHO) group was more active than the carboxyl (COOH) group whether or not OH groups were present; (ii) compounds were most active with trisubstituted OH > disubstituted OH > monosubstituted OH; (iii) for disubstituted derivatives, 2-OH enhanced activities were exhibited by benzaldehyde but not by benzoic acid; (iv) compounds were more active with OH than with OCH3, irrespective of the position of substitution on the benzene ring; (v) compounds with mixed OH and OCH3 groups exhibited variable results, i.e., in some cases OCH3 groups enhanced activity and in other cases they did not; (vi) methoxybenzoic acids were largely inactive; and (vii) gallic acid was 20 times as active against S. enterica at pH 7.0 as it was at pH 3.7, suggesting that the ionization of its OH groups may enhance bactericidal activity.

scholarly journals Adhesion of Campylobacter jejuni Is Increased in Association with Foodborne Bacteria

2020 ◽  
Vol 8 (2) ◽  
pp. 201
Author(s):  
Anja Klančnik ◽  
Ivana Gobin ◽  
Barbara Jeršek ◽  
Sonja Smole Možina ◽  
Darinka Vučković ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Campylobacter Jejuni ◽  
Biofilm Formation ◽  
Risk Evaluation ◽  
Acanthamoeba Castellanii ◽  
Host Cells ◽  
E Coli ◽  
Adverse Conditions ◽  
Ultrathin Sections

The aim of this study was to evaluate Campylobacter jejuni NTCT 11168 adhesion to abiotic and biotic surfaces when grown in co-culture with Escherichia coli ATCC 11229 and/or Listeria monocytogenes 4b. Adhesion of C. jejuni to polystyrene and to Caco-2 cells and Acanthamoeba castellanii was lower for at least 3 log CFU/mL compared to E. coli and L. monocytogenes. Electron micrographs of ultrathin sections revealed interactions of C. jejuni with host cells. In co-culture with E. coli and L. monocytogenes, adhesion of C. jejuni to all tested surfaces was significantly increased for more than 1 log CFU/mL. There was 10% higher aggregation for C. jejuni than for other pathogens, and high co-aggregation of co-cultures of C. jejuni with E. coli and L. monocytogenes. These data show that C. jejuni in co-cultures with E. coli and L. monocytogenes present significantly higher risk than C. jejuni as mono-cultures, which need to be taken into account in risk evaluation. C. jejuni adhesion is a prerequisite for their colonization, biofilm formation, and further contamination of the environment. C. jejuni survival under adverse conditions as a factor in their pathogenicity and depends on their adhesion to different surfaces, not only as individual strains, but also in co-cultures with other bacteria like E. coli and L. monocytogenes.

Survival and Growth of Listeria monocytogenes and Enterohemorrhagic Escherichia coli O157:H7 in Minimally Processed Artichokes

2003 ◽  
Vol 66 (12) ◽  
pp. 2203-2209 ◽  
Author(s):  
SUSANA SANZ ◽  
MERCEDES GIMÉNEZ ◽  
CARMEN OLARTE
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Tap Water ◽  
Storage Period ◽  
Enterohemorrhagic Escherichia Coli ◽  
Fecal Coliforms ◽  
Escherichia Coli O157 ◽  
Natural Background ◽  
Minimally Processed ◽  
E Coli

The ability of Listeria monocytogenes and Escherichia coli O157:H7 inoculated by immersion (at 4.6 and 5.5 log CFU/g, respectively) to survive on artichokes during various stages of preparation was determined. Peeling, cutting, and disinfecting operations (immersion in 50 ppm of a free chlorine solution at 4°C for 5 min) reduced populations of L. monocytogenes and E. coli O157:H7 by only 1.6 and 0.8 log units, respectively. An organic acid rinse (0.02% citric acid and 0.2% ascorbic acid) was more effective than a tap water rinse in removing these pathogens. Given the possibility of both pathogens being present on artichokes at the packaging stage, their behavior during the storage of minimally processed artichokes was investigated. For this purpose, batches of artichokes inoculated with L. monocytogenes or E. coli O157:H7 (at 5.5 and 5.2 log CFU/g, respectively) were packaged in P-Plus film bags and stored at 4°C for 16 days. During this period, the equilibrium atmosphere composition and natural background microflora (mesophiles, psychrotrophs, anaerobes, and fecal coliforms) were also analyzed. For the two studied pathogens, the inoculum did not have any effect on the final atmospheric composition (10% O2, 13% CO2) or on the survival of the natural background microflora of the artichokes. L. monocytogenes was able to survive during the entire storage period in the inoculated batches, while the E. coli O157:H7 level increased by 1.5 log units in the inoculated batch during the storage period. The modified atmosphere was unable to control the behavior of either pathogen.

scholarly journals Diversity and Abundance of Zoonotic Pathogens and Indicators in Manures of Feedlot Cattle in Australia

2010 ◽  
Vol 76 (20) ◽  
pp. 6947-6950 ◽  
Author(s):  
Marcus Klein ◽  
Leearna Brown ◽  
Robyn W. Tucker ◽  
Nicholas J. Ashbolt ◽  
Richard M. Stuetz ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Quantitative Pcr ◽  
Campylobacter Jejuni ◽  
Dry Weight ◽  
Feedlot Cattle ◽  
Fecal Indicators ◽  
Zoonotic Pathogens

ABSTRACT The occurrence of 10 pathogens and three fecal indicators was assessed by quantitative PCR in manures of Australian feedlot cattle. Most samples tested positive for one or more pathogens. For the dominant pathogens Campylobacter jejuni, Listeria monocytogenes, Giardia spp., Cryptosporidium spp., and eaeA-positive Escherichia coli, 102 to 107 genome copies g−1 (dry weight) manure were recovered.

Resistance of Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter jejuni after exposure to repetitive cycles of mild bactericidal treatments

2009 ◽  
Vol 26 (8) ◽  
pp. 889-895 ◽  
Author(s):  
Andreja Rajkovic ◽  
Nada Smigic ◽  
Mieke Uyttendaele ◽  
Helga Medic ◽  
Lieven de Zutter ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Campylobacter Jejuni ◽  
Escherichia Coli O157

Microbiological Quality and Incidence of Some Pathogenic Microorganisms in La Serena Cheese Throughout Ripening

1993 ◽  
Vol 56 (10) ◽  
pp. 879-881 ◽  
Author(s):  
R. SANCHEZ-REY ◽  
B. POULLET ◽  
P. CACERES ◽  
G. LARRIBA
Keyword(s):  
Listeria Monocytogenes ◽  
Moisture Content ◽  
Campylobacter Jejuni ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Pathogenic Microorganisms ◽  
Percent Moisture ◽  
Low Levels

Fifteen batches of La Serena raw ewes' milk cheeses have been analyzed at different stages of ripening for microbiological quality and occurrence of some pathogenic microorganisms. Values of pH, percent moisture content, and percent NaCl were also determined. The microbiological quality was in general very poor, because 46.6% of samples contained levels between 104 and 107 CFU/g of coliforms and fecal coliforms, at 60 d of ripening. In spite of this, staphylococci were only detected, at low levels, in two out of 15 60-d ripened cheeses. Salmonella arizonae was the only species of Salmonella detected. Listeria monocytogenes was isolated in five samples in very low levels. Campylobacter jejuni was not found in any of the cheeses analyzed.

Sign in / Sign up

Export Citation Format

Share Document