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Escherichia Coli O157 H7 treatment

Sahar Karimi, Fatemeh Azizi, Mohammad Nayeb-Aghaee, Leila Mahmoodnia
Background: Diarrheal diseases have been seen in all geographical areas throughout the world. Therefore, considering treatment, could be deemed a necessary action. Objective: The aim of this study was to determine the antimicrobial effect of probiotic bacterial strains isolated from different natural sources against 2 pathotypes of pathogenic E. coli. Methods: This cross-sectional study of Martyr Chamran University of Ahvaz was carried out from December 2013 to July 2014...
March 2018: Electronic Physician
Monyque Kais Araújo, Aline Marzaleck Gumiela, Keliani Bordin, Fernando Bittencourt Luciano, Renata Ernlund Freitas de Macedo
The effects of natural antimicrobial compounds (garlic essential oil [GO], allyl isothiocyanate [AITC], and nisin Z [NI]) on microbiological, physicochemical and sensory characteristics of fresh sausage were assessed. The minimum inhibitory concentrations (MICs) and the minimum bactericidal concentrations (MBCs) towards Escherichia coli O157:H7 and Lactobacillus plantarum were determined in vitro. Sausages inoculated with E. coli O157:H7, were treated with different combinations of antimicrobials and assessed for microbiological and physicochemical parameters during storage (6C for 20 d)...
May 3, 2018: Meat Science
Michael G Beeman, Ugochukwu C Nze, Himanshu J Sant, Hammad Malik, Swomitra Mohanty, Bruce K Gale, Krista Carlson
The availability of clean drinking water is a significant problem worldwide. Many technologies exist for purifying drinking water, however, many of these methods require chemicals or use simple methods, such as boiling and filtering, which may or may not be effective in removing waterborne pathogens. Present methods for detecting pathogens in point-of-use (POU) sterilized water are typically time prohibitive or have limited ability differentiating between active and inactive cells. This work describes a rapid electrochemical sensor to differentially detect the presence of active Escherichia coli (E...
May 10, 2018: Sensors
Meera Surendran Nair, Abhinav Upadhyay, Samantha Fancher, Indu Upadhyaya, Swayandipta Dey, Anup Kollanoor-Johny, Jing Zhao, Kumar Venkitanarayanan
The present study investigated the efficacy of selenium (Se) in reduction of enterohemorrhagic Escherichia coli (EHEC) exopolysaccharide (EPS) synthesis, inhibition of biofilm formation at 25 and 4°C on polystyrene surface, and inactivation of mature EHEC biofilms in combination with hot water. Sterile 96-well polystyrene plates inoculated with EHEC (∼6.0 log CFU per well) were treated with a subinhibitory concentration (SIC) of Se, and biofilms were allowed to mature at 4 and 25°C for 96 h. Biofilm-associated bacterial population was determined by scraping and plating, whereas the extent of EPS production was determined using ruthenium red staining assay...
May 10, 2018: Journal of Food Protection
Park Sang-Hyun, Woo-Ju Kim, Dong-Hyun Kang
The effect of relative humidity (RH) on the antimicrobial efficacy of chlorine dioxide (ClO2 ) gas against foodborne pathogens on tomatoes was evaluated. Also, levels of ClO2 residues on tomatoes after exposure to ClO2 gas under different RH conditions were measured to determine the quantity of solubilized ClO2 gas on tomato surfaces. Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes were inoculated onto tomatoes and exposed to ClO2 gas (5, 10, 20, and 30 ppmv) under different RH conditions (50, 70, and 90%)...
May 2, 2018: Letters in Applied Microbiology
Rosa L Ocaña de Jesús, Ana T Gutiérrez Ibáñez, Jesús R Sánchez Pale, María D Mariezcurrena Berasain, Carlos A Eslava Campos, Antonio Laguna Cerda
The presence of pathogenic bacteria, such as Escherichia coli affects the quality and safety of vegetables that are consumed fresh and is associated with serious health problems. The objective of this study was to determine if three different strains of E. coli can penetrate and remain in plants and tomato fruits. A completely randomized experimental design was followed for which a tomato crop ("Cid" variety) was established under greenhouse conditions and three treatments were evaluated, T1 (E. coli O157:H7), T2 (E...
April 27, 2018: Revista Argentina de Microbiología
Shravani Tadepalli, David F Bridges, Randilyn Driver, Vivian C H Wu
To ensure the safety of produce, including blueberries, elimination of potential pathogens is critical. This study evaluated the efficacy of antimicrobial washes when coupled with frozen storage against Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes on wild blueberries. Inoculated blueberries were sprayed with antimicrobial solutions at different concentrations for various contact times (chlorine dioxide -2.5, 5, 10, and 15 ppm for 10 s, 1, 5, and 10 min; chlorine -100, 150, and 200 ppm for 10s, 1, 5, and 10 min; lactic acid 1 and 2% for 5, 10 and 20 min) and following treatment, stored at -12 °C for 1 week...
September 2018: Food Microbiology
A Jalilzadeh, J Hesari, S H Peighambardoust, I Javidipour
Pasteurization failures in the dairy industry have been reported in many previous studies. Hence, ultrasound, as a nonthermal alternative to pasteurization, has been studied in recent years. In this research, retentate of ultrafiltered milk was pasteurized, inoculated with Escherichia coli O157:H7, Staphylococcus aureus, Penicillium chrysogenum, or Clostridium sporogenes, and then treated with ultrasound for 20 min at frequencies of 20, 40, and 60 kHz and intensity of 80%. Microbial and physicochemical properties of the subsequently produced ultrafiltered white cheeses were investigated throughout 60 d of ripening...
April 25, 2018: Journal of Dairy Science
Alonzo A Gabriel, Jeffrey M Ostonal, Jannelle O Cristobal, Gladess A Pagal, John Vincent E Armada
This study determined the inactivation kinetic parameters of selected pathogens in heat, ultraviolet-C and combined heat-UV-C treated coconut liquid endosperm. Separate cocktails of Escherichia coli O157:H7, Salmonella enterica serovars, and Listeria monocytogenes strains were inoculated into coconut liquid endosperm (pH 5.15, TSS 4.4o Bx, TA 0.062% malic acid, extinction coefficient (ε) at 254 nm of 0.0154 cm-1 ) for inactivation studies. Result showed that all organisms generally exhibited a log-linear heat inactivation behavior (R2 0...
April 14, 2018: International Journal of Food Microbiology
Angela Parry-Hanson Kunadu, Mark Holmes, Eric L Miller, Andrew J Grant
Consumer perception of poor hygiene of fresh milk products is a major barrier to promotion of milk consumption as an intervention to alleviate the burden of malnutrition in Ghana. Fresh milk is retailed raw, boiled, or processed into unfermented cheese and spontaneously fermented products in unlicensed outlets. In this study, we have determined microbiological quality of informally retailed fresh milk products and characterized the genomic diversity and antimicrobial resistance (AMR) patterns of non-typhoidal Salmonella (NTS) in implicated products...
April 14, 2018: International Journal of Food Microbiology
Hsiao-Wen Huang, Bang-Yuan Chen, Chung-Yi Wang
This study validated high hydrostatic pressure processing (HPP) for achieving greater than 5-log reductions of Escherichia coli O157:H7 in carambola juice and determined shelf life of processed juice stored at 4 °C. Carambola juice processed at 600 MPa for 150 s was identified capable of achieving greater than 5.15-log reductions of E. coli O157:H7, and the quality was compared with that of high temperature short time (HTST)-pasteurized juice at 110 °C for 8.6 s. Aerobic, psychrotrophic, E. coli /coliform, and yeasts and moulds in the juice were reduced by HPP or HTST to levels below the minimum detection limit (< 1...
May 2018: Journal of Food Science and Technology
Sang-Hyun Park, Dong-Hyun Kang
The objective of this study was to evaluate how treatment temperature influences the solubility of ClO2 gas and the antimicrobial effect of ClO2 gas against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on produce and food contact surfaces. Produce and food contact surfaces inoculated with a combined culture cocktail of three strains each of the three foodborne pathogens were processed in a treatment chamber with 20 ppmv ClO2 gas at 15 or 25 °C under the same conditions of absolute humidity (11...
March 22, 2018: International Journal of Food Microbiology
Sophie Butot, Frédérique Cantergiani, Mireille Moser, Julie Jean, Anthony Lima, Lise Michot, Thierry Putallaz, Thomas Stroheker, Sophie Zuber
Outbreaks of foodborne illness associated with berries often involve contamination with hepatitis A virus (HAV) and norovirus but also bacteria such as Escherichia coli O157:H7 and parasites such as Cyclospora caytanensis. We evaluated the applicability of UV-C to the inactivation of pathogens on strawberries, raspberries and blueberries. Our three-step approach consisted of assessing the chemical safety of UV-C-irradiated berries, evaluating the sensory quality after UV-C treatment and finally studying the inactivation of the target microorganisms...
March 26, 2018: International Journal of Food Microbiology
Huaiqiong Chen, Qixin Zhong
Concerns about undesirable by-products from chlorine sanitation of fresh produce and the limited efficacy with the presence of organic matter, have led to studies on alternative washing solutions. The aim of this study was to evaluate the antibacterial activities of acidified sodium benzoate (NaB) solutions against Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes in growth medium and on cherry tomatoes. Experimentally, the minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs, >3 Log reduction) of NaB against E...
June 2, 2018: International Journal of Food Microbiology
Doohyun Chung, Tae Jin Cho, Min Suk Rhee
Despite the widespread belief that citrus fruit extracts (CFEs) are microbiologically safe due to their acidity, limited bactericidal effect results in low applicability as antibacterial agent and outbreaks occurred by acid-adapted pathogens. Here, we examined the antibacterial effects of CFEs [lime (Citrus medica), lemon (Citrus limon), calamansi (Citrus microcarpa)] combined with essential oil components (EOCs; carvacrol and thymol) against non-acid-adapted/acid-adapted Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes under 22 °C for 5 min...
May 2018: Food Research International
Jun Wang, JinXin Lu, XiaoWei Xie, Jia Xiong, Ningning Huang, Hongkui Wei, Siwen Jiang, Jian Peng
Impaired epithelial barrier function disrupts immune homeostasis and increases inflammation in intestines, leading to many intestinal diseases. The blend of organic acids (OAs) and medium chain fatty acids (MCFAs) has been shown to have synergistic bactericidal effect. In this study, we demonstrated that two blends of OAs and MCFAs (OM1 and OM2) could prevent the inflammatory response and intestinal barrier dysfunction in enterohemorrhagic Escherichia coli (EHEC)-infected mice. Treatments of OM1 and OM2 significantly reduced the body weight loss and production of IL-6 and TNF-α induced by EHEC...
May 2018: International Immunopharmacology
Walid M Al-Rousan, Amin N Olaimat, Tareq M Osaili, Anas A Al-Nabulsi, Radwan Y Ajo, Richard A Holley
The objective of the current study was to evaluate the antimicrobial action of different concentrations of acetic (0.3% and 0.4%) or citric (1% and 1.4%) acids and their combinations (1% citric acid plus 0.4% acetic acid and 1.4% citric acid plus 0.3% acetic acid) against Salmonella Typhimurium, Escherichia coli O157:H7 and Staphylococcus aureus in tabbouleh salad stored at 21, 10 and 4 °C. Acetic acid was more inhibitory toward S. Typhimurium and E. coli O157:H7 than citric acid at 21 °C; S. Typhimurium and E...
August 2018: Food Microbiology
Solmaz Alborzi, Luis J Bastarrachea, Qiao Ding, Rohan V Tikekar
An antimicrobial effect of benzoic acid (BA) and ethylenediaminetetraacetic acid (EDTA) was evaluated as a potential antimicrobial treatment against Escherichia coli O157:H7 and Listeria innocua. A 30 min exposure to the combination of 15 mM BA and 1 mM EDTA at 22 °C resulted in approximately 3 logarithmic reductions in stationary phase E. coli O157:H7. Logarithmic phase E. coli O157:H7 was more sensitive (P < 0.05) to the treatment and 1 mM EDTA alone caused more than 5 logarithmic reductions. L. innocua was also sensitive to a treatment with 15 mM BA alone, which induced 5 logarithmic reductions...
April 2018: Journal of Food Science
Jufang Zhang, Hongshun Yang, Joel Zhi Yang Chan
We developed a portable flow-through, electrochemical sanitizing unit to produce near neutral pH electrolyzed water (producing NEW). Two methods of redirecting cathode yields back to the anode chamber and redirecting anode yields the cathode chamber were used. The NEW yields were evaluated, including: free available chlorine (FAC), oxidation-reduction potential (ORP), and pH. The performances of 2 electrodes (RuO2 -IrO2 /TiO2 and IrO2 -Ta2 O5 /TiO2 ) were investigated. The unit produced NEW at pH 6.46 to 7...
March 2018: Journal of Food Science
Paulina Chinchilla-López, Vania Cruz-Ramón, Oscar Ramírez-Pérez, Nahum Méndez-Sánchez
Nowadays acute gastroenteritis infection caused by Escherichia coli ( E. coli ) O157:H7 is frequently associated with hemolytic uremic syndrome (HUS), which usually developed after prodromal diarrhea that is often bloody. The abdominal pain accompanied by failure kidney is a suspicious symptom to develop this disorder. Their pathological characteristic is vascular damage which manifested as arteriolar and capillary thrombosis with abnormalities in the endothelium and vessel walls. The major etiological agent of HUS is enterohemorragic ( E coli ) strain belonging to serotype O157:H7...
February 14, 2018: World Journal of Gastroenterology: WJG
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