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Escherichia Coli O157 H7 treatment

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https://www.readbyqxmd.com/read/28427631/combined-effect-of-ultrasound-heat-and-pressure-on-escherichia-coli-o157-h7-polyphenol-oxidase-activity-and-anthocyanins-in-blueberry-vaccinium-corymbosum-juice
#1
Jinyan Zhu, Yuehua Wang, Xinghe Li, Bin Li, Suwen Liu, Nan Chang, Ding Jie, Chong Ning, Haiyan Gao, Xianjun Meng
The objective of this study was to evaluate the effect of different treatments-heat treatment (HT), sonication (SC), thermosonication (TS), manosonication (MS), manothermal (MT), and manothermosonication (MTS) on Escherichia coli O157:H7, polyphenol oxidase (PPO), and anthocyanin content in blueberry juice. First, samples were treated at different temperatures (30, 40, 50, 60, 70, and 80°C) and power intensities (280, 420, 560, and 700W) for 10min. Subsequently, samples were treated using combinations of power intensity and mild temperature for 10min...
July 2017: Ultrasonics Sonochemistry
https://www.readbyqxmd.com/read/28400023/effect-of-salt-addition-on-acid-resistance-response-of-escherichia-coli-o157-h7-against-acetic-acid
#2
Young-Min Bae, Sun-Young Lee
A combination of salt and acid is commonly used in the production of many foods, such as pickles and fermented foods. However, in our previous studies, addition of salt significantly reduced the inhibitory effect of acetic acid against E. coli O157:H7 in laboratory media and pickled cucumbers. Therefore, this study was conducted to determine the effect of salt addition on the acid resistance (AR) response of E. coli O157:H7 after treatment with acetic acid. The combined effect of acetic acid and salt showed different results depending on media tested...
August 2017: Food Microbiology
https://www.readbyqxmd.com/read/28400011/use-of-enhanced-nisin-derivatives-in-combination-with-food-grade-oils-or-citric-acid-to-control-cronobacter-sakazakii-and-escherichia-coli-o157-h7
#3
Alicia Campion, Ruth Morrissey, Des Field, Paul D Cotter, Colin Hill, R Paul Ross
Cronobacter sakazakii and Escherichia coli O157:H7 are well known food-borne pathogens that can cause severe disease. The identification of new alternatives to heating to control these pathogens in foods, while reducing the impact on organoleptic properties and nutritional value, is highly desirable. In this study, nisin and its bioengineered variants, nisin V and nisin S29A, are used alone, or in combination with plant essential oils (thymol, carvacrol and trans-cinnamaldehyde) or citric acid, with a view to controlling C...
August 2017: Food Microbiology
https://www.readbyqxmd.com/read/28399991/in-package-inhibition-of-e-%C3%A2-coli-o157-h7-on-bulk-romaine-lettuce-using-cold-plasma
#4
Sea C Min, Si Hyeon Roh, Brendan A Niemira, Glenn Boyd, Joseph E Sites, Joseph Uknalis, Xuetong Fan
Dielectric barrier discharge atmospheric cold plasma (DACP) treatment was evaluated for the inactivation of Escherichia coli O157:H7, surface morphology, color, carbon dioxide generation, and weight loss of bulk Romaine lettuce in a commercial plastic clamshell container. The lettuce samples were packed in a model bulk packaging configuration (three rows with either 1, 3, 5, or 7 layers) in the container and treated by DACP (42.6 kV, 10 min). DACP treatment reduced the number of E. coli O157:H7 in the leaf samples in the 1-, 3-, and 5-layer configurations by 0...
August 2017: Food Microbiology
https://www.readbyqxmd.com/read/28397273/internalisation-of-escherichia-coli-o157-h7-gfp-in-rocket-and-swiss-chard-baby-leaves-as-affected-by-abiotic-and-biotic-damage
#5
Rahel Hartmann, Andreas Fricke, Hartmut Stützel, Suzan Mansourian, Teun Dekker, Walter Wohanka, Beatrix Alsanius
Internalisation of human pathogens in edible parts of vegetables eaten raw is a major concern, since once internalised they are protected from sanitising treatments. In this study, we examined invasion of gfp-labelled E. coli O157:H7 into intact and biotically (infection with Xanthomonas campestris/Pseudomonas syringae) and abiotically (grating with silicon carbide) damaged leaves of wild rocket (Diplotaxis tenuifolia) and Swiss chard (Beta vulgaris subsp. cicla) using laser scanning confocal microscopy. Bacterial cells were found in internal locations of the tissue, irrespective of tissue health status...
April 11, 2017: Letters in Applied Microbiology
https://www.readbyqxmd.com/read/28377761/changes-in-gene-transcription-induced-by-hydrogen-peroxide-treatment-of-verotoxin-producing-escherichia-coli-o157-h7-and-non-o157-serotypes-on-romaine-lettuce
#6
Gui-Ying Mei, Joshua Tang, Susan Bach, Magdalena Kostrzynska
Disease outbreaks of verotoxin-producing Escherichia coli (VTEC) O157:H7 and non-O157 serotypes associated with leafy green vegetables are becoming a growing concern. A better understanding of the behavior of VTEC, particularly non-O157 serotypes, on lettuce under stress conditions is necessary for designing more effective control strategies. Hydrogen peroxide (H2O2) can be used as a sanitizer to reduce the microbial load in leafy green vegetables, particularly in fresh produce destined for the organic market...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28376399/whey-protein-isolate-cellulose-nanofibre-tio2-nanoparticle-rosemary-essential-oil-nanocomposite-film-its-effect-on-microbial-and-sensory-quality-of-lamb-meat-and-growth-of-common-foodborne-pathogenic-bacteria-during-refrigeration
#7
Mahmood Alizadeh Sani, Ali Ehsani, Mohammad Hashemi
The use of biodegradable nanocomposite films in active packaging is of great importance since they can have a controlled release of antimicrobial compounds. This study was conducted to evaluate the efficacy of whey protein isolate (WPI)/cellulose nanofibre (CNF) nanocomposite films containing 1.0% (w/w) titanium dioxide (TiO2) and 2.0% (w/v) rosemary essential oil (REO) in preserving the microbial and sensory quality of lamb meat during the storage at 4±1°C. Initially, the best concentration of each compound to be added to the film was determined by micro-dilution and disc diffusion methods...
March 28, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28368034/protection-of-human-colon-cells-from-shiga-toxin-by-plant-based-recombinant-secretory-iga
#8
Katsuhiro Nakanishi, Shota Morikane, Shiori Ichikawa, Kohta Kurohane, Yasuo Niwa, Yoshihiro Akimoto, Sachie Matsubara, Hayato Kawakami, Hirokazu Kobayashi, Yasuyuki Imai
Shiga toxin is a major virulence factor of food-poisoning caused by Escherichia coli such as O157:H7. Secretory immunoglobulin (Ig) A (SIgA) is supposed to prevent infection of the mucosal surface and is a candidate agent for oral immunotherapy. We previously established a recombinant monoclonal antibody (mAb) consisting of variable regions from a mouse IgG mAb specific for the binding subunit of Shiga toxin 1 (Stx1) and the Fc region of mouse IgA. Here we produced a secretory form of the recombinant IgA (S-hyIgA) with transgenic Arabidopsis thaliana plant...
April 3, 2017: Scientific Reports
https://www.readbyqxmd.com/read/28348764/first-reported-case-of-campylobacter-lanienae-enteritis-in-a-human
#9
Simon Lévesque, Frédéric Lemay, Sadjia Bekal, Eric H Frost, Sophie Michaud
INTRODUCTION: Campylobacters are the most frequently identified bacteria causing diarrhoea in humans worldwide. Campylobacter lanienae was isolated for the first time in 2000 from faecal samples of two asymptomatic abattoir workers in Switzerland during a routine hygiene screen, but has never been associated with human disease. CASE PRESENTATION: At hospital admission, the patient reported diarrhoea, lower abdominal cramps, nausea, one episode of bilious vomiting and low-grade fever of 38 °C...
June 2016: JMM Case Reports
https://www.readbyqxmd.com/read/28337193/baicalin-protects-mice-from-lethal-infection-by-enterohemorrhagic-escherichia-coli
#10
Yong Zhang, Zhimin Qi, Yan Liu, Wenqi He, Cheng Yang, Quan Wang, Jing Dong, Xuming Deng
Shiga-like toxin-producing Escherichia coli (STEC) O157:H7 poses grave challenges to public health by its ability to cause severe colonic diseases and renal failure in both human and animals. Shiga-like toxins are the major pathogenic factor for some highly virulent E. coli expecially Shiga-like toxin 2. Conventional treatments such as antibiotics can facilitate the release of the toxin thus potentially exacerbate the diseases. Small molecule inhibitors and antibodies capable of neutralizing the toxins are the two major venues for the development of therapeutics against enterohemorrhagic serotype E...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28319798/cold-plasma-activated-hydrogen-peroxide-aerosol-inactivates-escherichia-coli-o157-h7-salmonella-typhimurium-and-listeria-innocua-and-maintains-quality-of-grape-tomato-spinach-and-cantaloupe
#11
Yunbin Jiang, Kimberly Sokorai, Georgios Pyrgiotakis, Philip Demokritou, Xihong Li, Sudarsan Mukhopadhyay, Tony Jin, Xuetong Fan
The purpose of this study was to investigate the efficacy of aerosolized hydrogen peroxide in inactivating bacteria and maintaining quality of grape tomatoes, baby spinach leaves and cantaloupes. Stem scars and smooth surfaces of tomatoes, spinach leaves, and cantaloupe rinds, inoculated with Escherichia coli O157:H7, Salmonella Typhimurium and Listeria innocua, were treated for 45s followed by additional 30min dwell time with hydrogen peroxide (7.8%) aerosols activated by atmospheric cold plasma. Non-inoculated samples were used to study the effects on quality and native microflora populations...
March 10, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28285115/teriyaki-sauce-with-carvacrol-or-thymol-effectively-controls-escherichia-coli-o157-h7-listeria-monocytogenes-salmonella-typhimurium-and-indigenous-flora-in-marinated-beef-and-marinade
#12
Hyeree Moon, Nam Hee Kim, Soon Han Kim, Younghoon Kim, Jee Hoon Ryu, Min Suk Rhee
An effective bactericidal cold-marinating method for beef products is described, exploiting the synergism between soy sauce and natural compounds (carvacrol, CV or thymol, TM) to reduce microbiological risks. Beef slices inoculated with Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium (3.1-3.5logCFU/g) were marinated in a teriyaki sauce with or without CV and TM (0.3 and 0.5%). After 1, 3, and 7days at 4°C, indigenous microflora population, color, lipid oxidation, marinade uptake, and pH of marinated beef and leftover marinade samples were examined...
March 6, 2017: Meat Science
https://www.readbyqxmd.com/read/28272923/inactivation-of-listeria-monocytogenes-on-frozen-red-raspberries-by-using-uv-c-light
#13
Yen-Te Liao, Roopesh M Syamaladevi, Hongchao Zhang, Karen Killinger, Shyam Sablani
In 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...
March 8, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28272803/thyme-oil-encapsulated-in-halloysite-nanotubes-for-antimicrobial-packaging-system
#14
Min Hyeock Lee, Hyun-Sun Seo, Hyun Jin Park
An antimicrobial capsule releasing thyme oil was developed using modified halloysite nanotubes (HNTs). In order to increase the pore volume, HNTs were treated with 5.0 mol/L NaOH solution, which resulted in the encapsulation of more thyme oil molecules inside the HNTs. The morphology of the raw HNTs and NaOH-treated HNTs (N-HNTs) was characterized using transmission electron microscopy and nitrogen adsorption-desorption analysis. The loading capacity increased from 180.7 ± 12.7 to 256.4 ± 16.7 mg thyme oil/g HNT after the NaOH treatment...
April 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28237883/persistence-of-escherichia-coli-o157-h7-during-pilot-scale-processing-of-iceberg-lettuce-using-flume-water-containing-peroxyacetic-acid-based-sanitizers-and-various-organic-loads
#15
Gordon R Davidson, Chelsea N Kaminski-Davidson, Elliot T Ryser
In order to minimize cross-contamination during leafy green processing, chemical sanitizers are routinely added to the wash water. This study assessed the efficacy of peroxyacetic acid and mixed peracid against E. coli O157:H7 on iceberg lettuce, in wash water, and on equipment during simulated commercial production in a pilot-scale processing line using flume water containing various organic loads. Iceberg lettuce (5.4kg) inoculated to contain 10(6)CFU/g of a 4-strain cocktail of non-toxigenic, GFP-labeled, ampicillin-resistant E...
May 2, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28221904/reduction-of-bacterial-pathogens-and-potential-surrogates-on-the-surface-of-almonds-using-high-intensity-405-nanometer-light
#16
Alison Lacombe, Brendan A Niemira, Joseph Sites, Glenn Boyd, Joshua B Gurtler, Breanna Tyrell, Melissa Fleck
The disinfecting properties of high-intensity monochromatic blue light (MBL) were investigated against Escherichia coli O157:H7, Salmonella , and nonpathogenic bacteria inoculated onto the surface of almonds. MBL was generated from an array of narrow-band 405-nm light-emitting diodes. Almonds were inoculated with higher or lower levels (8 or 5 CFU/g) of pathogenic E. coli O157:H7 and Salmonella , as well as nonpathogenic E. coli K-12 and an avirulent strain of Salmonella Typhimurium, for evaluation as potential surrogates for their respective pathogens...
November 2016: Journal of Food Protection
https://www.readbyqxmd.com/read/28221875/inactivation-of-escherichia-coli-o157-h7-and-aerobic-microorganisms-in-romaine-lettuce-packaged-in-a-commercial-polyethylene-terephthalate-container-using-atmospheric-cold-plasma
#17
Sea C Min, Si Hyeon Roh, Glenn Boyd, Joseph E Sites, Joseph Uknalis, Xuetong Fan, Brendan A Niemira
The effects of dielectric barrier discharge atmospheric cold plasma (DACP) treatment on the inactivation of Escherichia coli O157:H7 and aerobic microorganisms in romaine lettuce packaged in a conventional commercial plastic container were evaluated during storage at 4°C for 7 days. Effects investigated included the color, carbon dioxide (CO2) generation, weight loss, and surface morphology of the lettuce during storage. Romaine lettuce pieces, with or without inoculation with a cocktail of three strains of E...
January 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28218576/microbe-profile-escherichia-coli-o157%C3%A2-%C3%A2-h7-notorious-relative-of-the-microbiologist-s-workhorse
#18
David L Gally, Mark P Stevens
of enterohaemorrhagic Escherichia coli O157 pathogenesis using basic symbols. The right-hand illustration shows enterohaemorrhagic E. coli interactions with an epithelial cell.Escherichia coli O157 : H7 is a zoonotic diarrhoeal pathogen of worldwide importance. It belongs to a subset of Shiga toxin-producing E. coli that can form attaching and effacing lesions on intestinal epithelia via the action of a type 3 secretion system that injects bacterial effectors into enterocytes. Infections in humans often arise from contaminated food or direct environmental exposure and can involve life-threatening Shiga toxin-dependent sequelae...
January 2017: Microbiology
https://www.readbyqxmd.com/read/28213539/critical-concentration-of-lecithin-enhances-the-antimicrobial-activity-of-eugenol-against-escherichia-coli
#19
Haoshu Zhang, Edward G Dudley, P Michael Davidson, Federico Harte
Lecithin is a natural emulsifier used in a wide range of food and nonfood applications to improve physical stability, with no known bioactive effects. In this study, the effect of lecithin on the antimicrobial performance of a constant eugenol concentration was tested against three Escherichia coli strains (C600, 0.1229, and O157:H7 strain ATCC 700728). This is the first study, to our knowledge, focusing on lecithin at concentrations below those commonly used in foods to improve the stability of oil in water emulsions (≤10 mg/100 ml)...
April 15, 2017: Applied and Environmental Microbiology
https://www.readbyqxmd.com/read/28213023/inactivation-of-escherichia-coli-o157-h7-salmonella-typhimurium-and-listeria-monocytogenes-in-ready-to-bake-cookie-dough-by-gamma-and-electron-beam-irradiation
#20
Seul-Gi Jeong, Dong-Hyun Kang
This study was conducted to investigate the efficacy of gamma and electron beam irradiation to inactivate foodborne pathogens in ready-to-bake cookie dough and to determine the effect on quality by measuring color and texture changes. Cookie dough inoculated with Escherichia coli O157:H7, Salmonella Typhimurium, or Listeria monocytogenes was subjected to gamma and electron beam irradiation, with doses ranging from 0 to 3 kGy. As the radiation dose increased, the inactivation effect increased among all tested pathogens...
June 2017: Food Microbiology
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