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Escherichia Coli O157 H7 treatment

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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
#1
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
#2
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
#3
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
#4
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...
March 8, 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
#5
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...
February 9, 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
#6
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
#7
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
#8
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
#9
Haoshu Zhang, Edward G Dudley, P Michael Davidson, Federico Harte
Lecithin is a natural emulsifier used in a wide range of food and non-food 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 was the first study focusing on lecithin at concentrations below those commonly used in foods to improve the stability of oil in water emulsions (≤ 10mg/100ml)...
February 17, 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
#10
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
https://www.readbyqxmd.com/read/28207312/effect-of-water-hardness-on-efficacy-of-sodium-hypochlorite-inactivation-of-escherichia-coli-o157-h7-in-water
#11
Sara Swanson, Tong-Jen Fu
This study examined how the hardness of water affected the efficacy of sodium hypochlorite in inactivating Escherichia coli O157:H7 in water. Water was prepared at different degrees of total hardness (0, 50, 100, 200, 500, 1,000, 2,000, and 5,000 mg/liter CaCO3). Inactivation was assessed at different levels of free chlorine (0, 0.2, 0.5, and 1.0 ppm) at 2 to 4°C and pH 6.5. Thirty milliliters of chlorinated water was inoculated with 6 log CFU/ml of E. coli O157:H7 and allowed to mix for 3, 10, 20, or 30 s...
February 16, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28199144/attachment-of-13-types-of-foodborne-bacteria-to-jalape%C3%A3-o-and-serrano-peppers-and-antibacterial-effect-of-roselle-calyx-extracts-sodium-hypochlorite-colloidal-silver-and-acetic-acid-against-these-foodborne-bacteria-on-peppers
#12
Esmeralda Rangel-Vargas, Carlos A Gómez-Aldapa, Reyna N Falfan-Cortes, María L Rodríguez-Marín, Angélica Godínez-Oviedo, Otilio A Acevedo-Sandoval, Javier Castro-Rosas
Chili peppers are a very important crop in Mexico. However, these peppers have been associated with Salmonella infection outbreaks in the United States, and Salmonella and diarrheagenic Escherichia coli pathotypes have been isolated from jalapeño and serrano peppers in Mexico. To decrease microbial contamination of fruits and vegetables, chemical agents are commonly used; however, chemical agents used to eliminate pathogenic bacteria on vegetables have a limited antimicrobial effect. Roselle ( Hibiscus sabdariffa ) calyces have been reported to have an antimicrobial effect on pathogenic bacteria...
February 15, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28163157/intranasal-immunization-with-novel-espa-tir-m-fusion-protein-induces-protective-immunity-against-enterohemorrhagic-escherichia-coli-o157-h7-challenge-in-mice
#13
Ruqin Lin, Bo Zhu, Yiduo Zhang, Yang Bai, Fachao Zhi, Beiguo Long, Yawen Li, Yuhua Wu, Xianbo Wu, Hongying Fan
Enterohemorrhagic Escherichia coli (EHEC) O157:H7 causes hemorrhagic colitis and hemolytic uremic syndrome in humans. Due to the risks associated with antibiotic treatment against EHEC O157:H7 infection, vaccines represent a promising method for prevention of EHEC O157:H7 infection. Therefore, we constructed the novel bivalent antigen EspA-Tir-M as a candidate EHEC O157:H7 subunit vaccine. We then evaluated the immunogenicity of this novel EHEC O157:H7 subunit vaccine. Immune responses to the fusion protein administered by intranasal and subcutaneous routes were compared in mice...
February 2, 2017: Microbial Pathogenesis
https://www.readbyqxmd.com/read/28134751/efficacy-of-urtoxazumab-tma-15-humanized-monoclonal-antibody-specific-for-shiga-toxin-2-against-post-diarrheal-neurological-sequelae-caused-by-escherichia-coli-o157-h7-infection-in-the-neonatal-gnotobiotic-piglet-model
#14
Rodney A Moxley, David H Francis, Mizuho Tamura, David B Marx, Kristina Santiago-Mateo, Mojun Zhao
Enterohemorrhagic Escherichia coli (EHEC) is the most common cause of hemorrhagic colitis and hemolytic uremic syndrome in human patients, with brain damage and dysfunction the main cause of acute death. We evaluated the efficacy of urtoxazumab (TMA-15, Teijin Pharma Limited), a humanized monoclonal antibody against Shiga toxin (Stx) 2 for the prevention of brain damage, dysfunction, and death in a piglet EHEC infection model. Forty-five neonatal gnotobiotic piglets were inoculated orally with 3 × 10⁸ colony-forming units of EHEC O157:H7 strain EDL933 (Stx1⁺, Stx2⁺) when 22-24 h old...
January 26, 2017: Toxins
https://www.readbyqxmd.com/read/28098973/electrochemiluminescence-detection-of-escherichia-coli-o157-h7-based-on-a-novel-polydopamine-surface-imprinted-polymer-biosensor
#15
Shufan Chen, Xueqian Chen, Lijuan Zhang, Juanjuan Gao, Qiang Ma
In this paper, a facilely prepared electrochemiluminescence (ECL) biosensor was developed for Escherichia coli O157:H7 quantitative detection based on a polydopamine (PDA) surface imprinted polymer (SIP) and nitrogen-doped graphene quantum dots (N-GQDs). N-GQDs with a high quantum yield of 43.2% were synthesized. The uniform PDA SIP film for E. coli O157:H7 was established successfully with a facile route. The dopamine and target bacteria were electropolymerized directly on the electrode. After removal of the E...
February 2, 2017: ACS Applied Materials & Interfaces
https://www.readbyqxmd.com/read/28092821/efficacy-of-vacuum-steam-pasteurization-for-inactivation-of-salmonella-pt-30-escherichia-coli-o157-h7-and-enterococcus-faecium-on-low-moisture-foods
#16
Manoj K Shah, Gladys Asa, Julie Sherwood, Kari Graber, Teresa M Bergholz
Low moisture foods such as nuts, spices, and seeds have been implicated in several outbreaks due to Salmonella or E. coli O157:H7 contamination. Such foods may be consumed raw, and can be used as ingredients in other food products. While numerous thermal inactivation studies have been conducted for Salmonella on nuts, studies on other seeds and grains are minimal. Product water activity can influence the thermal resistance of pathogens, where thermal resistance increases as water activity decreases, leading to a requirement for higher temperatures and longer exposure times to achieve significant reduction of pathogen numbers...
March 6, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28075607/efficacy-of-an-escherichia-coli-o157-h7-srp-vaccine-in-orally-challenged-goats-and-strain-persistence-over-time
#17
Jacob M Swift, Derek M Foster, Anna T Rogers, Hannah J Sylvester, Emily H Griffith, Megan E Jacob
Small ruminants have been implicated in outbreaks of Escherichia coli O157:H7 at livestock exhibitions throughout the United States. Additionally, goat meat or milk may serve as a reservoir for foodborne transmission of the organism. These associations highlight the public health importance of an effective strategy to reduce E. coli O157:H7 shedding in goats. We examined the efficacy of the SRP(®) vaccine in goats orally challenged with E. coli O157:H7. Mixed-breed goats (n = 14) were randomly allocated into vaccinated and unvaccinated treatments (n = 7 per treatment)...
January 11, 2017: Foodborne Pathogens and Disease
https://www.readbyqxmd.com/read/28041727/fate-of-escherichia-coli-o157-h7-and-bacterial-diversity-in-corn-silage-contaminated-with-the-pathogen-and-treated-with-chemical-or-microbial-additives
#18
I M Ogunade, Y Jiang, D H Kim, A A Pech Cervantes, K G Arriola, D Vyas, Z G Weinberg, K C Jeong, A T Adesogan
Inhibiting the growth of Escherichia coli O157:H7 (EC) in feeds may prevent the transmission or cycling of the pathogen on farms. The first objective of this study was to examine if addition of propionic acid or microbial inoculants would inhibit the growth of EC during ensiling, at silo opening, or after aerobic exposure. The second objective was to examine how additives affected the bacterial community composition in corn silage. Corn forage was harvested at approximately 35% dry matter, chopped to a theoretical length of cut of 10 mm, and ensiled after treatment with one of the following: (1) distilled water (control); (2) 1 × 10(5) cfu/g of EC (ECCH); (3) EC and 1 × 10(6) cfu/g of Lactobacillus plantarum (ECLP); (4) EC and 1 × 10(6) cfu/g of Lactobacillus buchneri (ECLB); and (5) EC and 2...
March 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28039742/application-of-a-222-nm-krypton-chlorine-excilamp-to-control-foodborne-pathogens-on-sliced-cheese-surfaces-and-characterization-of-the-bactericidal-mechanisms
#19
Jae-Won Ha, Jae-Ik Lee, Dong-Hyun Kang
This study was conducted to investigate the basic spectral properties of a 222-nm krypton-chlorine (KrCl) excilamp and its inactivation efficacy against major foodborne pathogens on solid media, as well as on sliced cheese compared to a conventional 254-nm low-pressure mercury (LP Hg) lamp. Selective media and sliced cheese inoculated with Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes were irradiated with a KrCl excilamp and a LP Hg lamp at the same dose. The KrCl excilamp showed full radiant intensity from the outset at a wide range of working temperatures, especially at low temperatures of around 0 to 10°C...
February 21, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28035121/combined-treatment-with-low-concentrations-of-aqueous-and-gaseous-chlorine-dioxide-inactivates-escherichia-coli-o157-h7-and-salmonella-typhimurium-inoculated-on-paprika
#20
Hyun-Gyu Kim, Kyung Bin Song
Combined treatment with gaseous and aqueous chlorine dioxide (ClO₂) was performed to improve the microbiological safety and quality of paprika. A single treatment of 50 ppmv ClO₂ gas for 30 min decreased the populations of Escherichia coli O157:H7 and Salmonella Typhimurium by 2.33 and 2.91 log CFU/g, respectively. In addition, a single treatment of aqueous ClO₂ (50 ppm) for 5 min decreased these populations by 1.86 and 1.37, respectively. The most dramatic effects were achieved by combined treatment of 50 ppm aqueous and gaseous ClO₂ for 30 min, which decreased populations of E...
December 30, 2016: Journal of Microbiology and Biotechnology
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