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Escherichia Coli O157 H7 treatment

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https://www.readbyqxmd.com/read/28525985/investigation-of-optimum-ohmic-heating-conditions-for-inactivation-of-escherichia-coli-o157-h7-salmonella-enterica-serovar-typhimurium-and-listeria-monocytogenes-in-apple-juice
#1
Il-Kyu Park, Jae-Won Ha, Dong-Hyun Kang
BACKGROUND: Control of foodborne pathogens is an important issue for the fruit juice industry and ohmic heating treatment has been considered as one of the promising antimicrobial interventions. However, to date, evaluation of the relationship between inactivation of foodborne pathogens and system performance efficiency based on differing soluble solids content of apple juice during ohmic heating treatment has not been well studied. This study aims to investigate effective voltage gradients of an ohmic heating system and corresponding sugar concentrations (°Brix) of apple juice for inactivating major foodborne pathogens (E...
May 19, 2017: BMC Microbiology
https://www.readbyqxmd.com/read/28508923/biomarkers-of-oxidative-damage-in-bacteria-for-the-assessment-of-sanitation-efficacy-in-lettuce-wash-water
#2
Andrea Cossu, Fang Dou, Glenn M Young, Nitin Nitin
In the fresh produce industry, validation of sanitation efficacy is critical to prevent cross-contamination of produce. The current validation approaches are either based on time-consuming plate counting assays or indirect measurements of chemical properties of wash water. In the study, the focus was to identify biomarkers that can provide direct assessment of oxidative damage in bacteria upon exposure to sanitizers in the presence of fresh produce and correlation of these oxidative biomarkers with logarithmic inactivation of bacteria...
May 16, 2017: Applied Microbiology and Biotechnology
https://www.readbyqxmd.com/read/28476502/quercetin-suppresses-nlrp3-inflammasome-activation-in-epithelial-cells-triggered-by-escherichia-coli-o157-h7
#3
Yansong Xue, Min Du, Mei-Jun Zhu
Inflammatory responses elicited by LRR and PYD domains-containing protein 3 (NLRP3) inflammasome is induced by a wide variety of stress signals including infectious agents and cellular disorders. E. coli O157:H7 causes serious gastrointestinal diseases that results in severe inflammation and oxidative stress, causing host cell damage. In this study, we found that E. coli O157:H7 infection induced NLRP3 assembly, caspase-1 activation and interleukin (IL)-1β and IL-18 release in Caco-2 cells. Infection also resulted in mitochondrial dysfunction with disrupted mitochondrial potential and mitochondrial complex-I activity, as well as the cytosolic release of cytochrome c and altered mitochondrial respiratory chain...
May 2, 2017: Free Radical Biology & Medicine
https://www.readbyqxmd.com/read/28474971/effect-of-ultrasound-on-some-chemical-and-microbiological-properties-of-sour-cherry-juice-by-response-surface-methodology
#4
Tuğba Türken, Hande S Erge
In this study, it is aimed to determine effect of ultrasonication on some chemical and microbiological properties of sour cherry juice by response surface methodology, since ultrasound is known as an alternative method for thermal food processing. Sour cherry juice was sonicated at varying amplitude levels (50, 75, 100%); moderate temperatures (20, 30, 40 ℃); and treatment times of 2, 6, 10 min at a constant frequency of 20 kHz. Different ultrasonication amplitudes, temperatures, and times had no significant effect on pH,°Bx, and titratable acidity...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28467186/potential-of-cinnamon-oil-emulsions-as-alternative-washing-solutions-of-carrots
#5
Yue Zhang, Huaiqiong Chen, Faith Critzer, P Michael Davidson, Qixin Zhong
The objective of this study was to evaluate the potential of cinnamon oil emulsions as alternative washing solutions to improve the microbial safety of carrots. Whey protein concentrate (WPC), gum arabic (GA), lecithin, and their combinations were used to prepare cinnamon oil emulsions. The emulsions were characterized for their hydrodynamic diameter (Dh) during 7 days of storage and their antimicrobial activity against cocktails of Salmonella enterica , Escherichia coli O157:H7, and Listeria monocytogenes ...
May 3, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28452110/antimicrobial-effects-of-quillaja-saponaria-extract-against-escherichia-coli-o157-h7-and-the-emerging-non-o157-shiga-toxin-producing-e-coli
#6
Snigdha Sewlikar, Doris H D'Souza
Natural alternate methods to control the spread of Shiga toxin-producing Escherichia coli (STEC) are important to prevent foodborne outbreaks. Quillaja saponaria aqueous bark extracts (QE), cleared by the U.S. Food and Drug Administration as a natural flavorant, contain bioactive polyphenols, tannins, and tri-terpenoid saponins with anti-inflammatory and antimicrobial activity. The objective of this study was to determine the effects of commercial QE against E. coli O157:H7 and non-O157 strains over 16 h at 37 °C and RT...
May 2017: Journal of Food Science
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
#7
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
#8
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
#9
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
#10
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
#11
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
#12
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
#13
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
#14
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
#15
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
#16
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
#17
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
#18
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...
July 2017: Meat Science
https://www.readbyqxmd.com/read/28272923/inactivation-of-listeria-monocytogenes-on-frozen-red-raspberries-by-using-uv-c-light
#19
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
#20
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
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