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de Sablet Thibaut - - 2009
Escherichia coli O157:H7 is a food-borne pathogen causing hemorrhagic colitis and hemolytic-uremic syndrome, especially in children. The main virulence factor responsible for the more serious disease is the Shiga toxin 2 (Stx2), which is released in the gut after oral ingestion of the organism. Although it is accepted that the ...
Houser B A - - 2008
In recent years, bovine colostrum has gained popularity as a human food because it is an excellent source of bioactive proteins, which have been claimed to inhibit viral and bacterial pathogens, improve gastrointestinal health, and enhance body condition. A study was conducted to determine bacteriological quality and occurrence of Salmonella ...
Torlak E - - 2008
AIMS: TEMPO EC (Escherichia coli) is based on glucuronidase activity and is a test for use with the TEMPO system for the automated 24 h enumeration of E. coli in food products. In this study, TEMPO EC was compared with TBX medium, the current standard plate method for the enumeration ...
Cronin Ultan P - - 2008
Vegetative cells of the spore-former Bacillus cereus were exposed to a number of treatments commonly used in commercial food preparation or during equipment cleaning and decontamination. Treated suspensions were then analyzed for reductions (CFU per milliliter) by plate counting and changes in levels of ATP and ADP released from cells ...
Northcutt J K - - 2008
A study was conducted to determine external microbiology of genetically featherless broiler carcasses after forced cloacal fecal expulsion. Full-fed featherless broilers were placed into coops, transported, unloaded, shackled, stunned, suffocated, weighed, and divided into 3 treatments groups. Carcasses were transferred to a separate shackle line and passed through a machine ...
Luchansky J B - - 2008
In phase I, beef subprimals were inoculated on the lean side with ca. 0.5 to 3.5 log CFU/g of a rifampin-resistant (rifr) cocktail of Escherichia coli O157:H7 and passed once, lean side up, through a mechanical blade tenderizer. Inoculated subprimals that were not tenderized served as controls. Ten core samples ...
Werber Dirk - - 2008
We compared 61 Shiga toxin-producing Escherichia coli (STEC) serogroups from 448 food isolates with 71 STEC serogroups from 1,447 isolates from patients in Germany. Two thirds (41/61), representing 72% of food isolates, were also found in patients. Serogroups typically isolated from patients with hemolytic uremic syndrome were rarely found in ...
Boylan Robert - - 2008
PURPOSE: This two armed, self-controlled, investigator blinded, clinical study tested the efficacy of an ultraviolet (UV) light toothbrush holder (Violight) to decrease toothbrush bacterial contamination. METHODS: 25 subjects were randomly assigned to control or experimental groups and received two toothbrushes for home use on either even or odd days. The ...
Yang H - - 2008
Rapid detection and quantification of microorganisms is important for food quality, safety, and security. In this field, nanotechnology appears to be promising in its ability to characterize an individual microorganism and detect heterogeneous distribution of microbes in food samples. In this study, atomic force microscopy (AFM), a nanotechnology tool, was ...
Cosby Catherine M - - 2008
A study of six child care centers was conducted to assess the microbiological quality of three food contact surfaces (one food serving surface and two food preparation surfaces) and one non-food contact surface (diaper changing surface) to determine the effectiveness of cleaning and sanitization procedures within the facilities. Aerobic plate ...
Fedio Willis M - - 2008
The 3M Petrifilm Staph Express Count System was compared with the U.S. Food and Drug Administration's Bacteriological Analytical Manual (BAM) direct-plate count method for the enumeration of Staphylococcus aureus in 6 types of artificially contaminated hard cheese (Asiago, Cheddar, Gruyère, Parmesan, Romano, and Swiss). Five different samples of each cheese ...
Yoon Jang W - - 2008
Enterohemorrhagic Escherichia coli serotype O157:H7 is a pathotype of diarrheagenic E. coli that produces one or more Shiga toxins, forms a characteristic histopathology described as attaching and effacing lesions, and possesses the large virulence plasmid pO157. The bacterium is recognized worldwide, especially in developed countries, as an emerging food-borne bacterial ...
Mosqueda-Melgar Jonathan - - 2008
Pathogenic microorganisms such as Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, Yersinia enterocolitica, and Campylobacter jejuni have been implicated in foodborne diseases and outbreaks worldwide. These bacteria have been associated with the consumption of fresh fruit juices, milk, and dairy products, which are foodstuff, highly demanded ...
Tominaga Tatsuya - - 2008
The objective of this study was to trace contamination sources of coliform bacteria by comparing the types of coliforms between food samples and the processing environments in two small food-processing factories (factories A and B). Fermentation tests of five sugars enabled the successful classification of 16 representative type strains into ...
Sagoo S K - - 2009
A study of dried spices and herbs from retail and production premises to determine the microbiological status of such products was undertaken in the UK during 2004. According to EC Recommendation 2004/24/EC and European Spice Association specifications, 96% of 2833 retail samples and 92% of 132 production batches were of ...
Tanaka A - - 2008
The purpose of this study was to clarify the influence of the palatal surface shape of dentures on food perception. Eighteen healthy dentulous subjects (mean age, 24 years) were investigated. Four types of experimental plate were used: (i) a tailor-made plate, (ii) an average-model plate, (iii) a smooth plate, and ...
Muoki M A - - 2008
OBJECTIVE: To determine the relationship between sanitation and malnutrition among children below five years. DESIGN: A random sampling followed by an experimental design on microbiological analysis of food and water samples. SETTING: Mukuru slums of Makadara division in Nairobi City. SUBJECTS: Eighty food and thirty water samples from households within ...
Theys T E - - 2008
In this study, the growth of Salmonella Typhimurium in Tryptic Soy Broth was examined at different pH (4.50-5.50), water activity a(w) (0.970-0.992) and gelatin concentration (0%, 1% and 5% ) at 20 degrees C. Experiments in TSB with 0% gelatin were carried out in shaken erlenmeyers, in the weak 1% ...
Gomaa Yasmine - - 2008
The purpose of this study was the development of a microbiological method for the assessment of the ultraviolet (UV) screening effect of sunscreen preparations and determination of their sun protection factor. The method is based on the lethal effect of UV radiation on Escherichia coli (E. coli ) and the ...
Melody Kevin - - 2008
The focus of this research was to investigate the efficacy of icing as a postharvest treatment for reduction of the levels of Vibrio vulnificus and Vibrio parahaemolyticus in commercial quantities of shellstock oysters. The experiments were conducted in June and August of 2006 and consisted of the following treatments: (i) ...
Hussein Hussein S - - 2008
Shiga toxin-producing Escherichia coli (STEC) strains have caused a large number of human illness outbreaks worldwide. In most cases, the infection was traced to consumption of meats or vegetables contaminated with cattle feces. To combat this public health problem, pre- and post-harvest control strategies are continuously implemented to assure food ...
Fernandes João C - - 2008
The objective of this study was to elucidate the controversial relationship between the molecular weight (MW) of chitosans and their antibacterial activity (upon different inoculum levels, at several concentrations). The influence of food components on the activity was also ascertained, as well as acceptance by a sensory panel. All the ...
Motwani, Neetu
The need for alternative food processing technologies that can be used to pasteurize foods while maintaining their fresh-like qualities is increasing due to increasing consumer demand for minimally processed foods. Ultrasound technology is one of the emerging alternate food processing technologies and uses sound waves with frequencies higher than 20 ...
Kristula M A - - 2008
Bacterial counts were compared in free-stall mattresses and teat ends exposed to 5 treatments in a factorial study design on 1 dairy farm. Mattresses in five 30-cow groups were subjected to 1 of 5 bedding treatments every other day: 0.5 kg of hydrated limestone, 120 mL of commercial acidic conditioner, ...
Emer Zehra - - 2008
The effects of different ozone concentrations and ozonation times on the inactivation of Escherichia coli and on the organoleptic properties of whole and ground black peppers were determined. Black peppers were exposed to three different ozone concentrations (0.1, 0.5, and 1.0 ppm) for different periods (0 to 360 min) at ...
Leifert C - - 2008
Risks from pathogens such as Salmonella, Yersinia, Campylobacter and Escherichia coli O157 have been identified as a particular concern for organic and 'low input' food production systems that rely on livestock manure as a nutrient source. Current data do not allow any solid conclusions to be drawn about the level ...
Atanassova Viktoria - - 2008
Sushi is a traditional Japanese food, mostly consisting of rice and raw fish. Fish is considered a healthy food, but as with other animal products, consumption of raw muscle incurs potential health risks such as ingestion of pathogenic bacteria or parasites. In this study, 250 sushi samples were analyzed for ...
Renter David G - - 2008
Food safety risks due to Escherichia coli O157:H7 may be affected by variability in prevalence in or on live cattle at slaughter. Our objectives were to assess the prevalence and risk factors associated with E. coli O157:H7 in feedlot pens immediately prior to slaughter, and assess relationships among methods of ...
Okoh Anthony I - - 2008
Enterotoxigenic Escherichia coli (ETEC) is an important cause of diarrhea in infants and in travelers from developed to underdeveloped countries, especially in regions of poor sanitation. The ETEC are acquired by the ingestion of contaminated food and water, and adults living in endemic areas develop immunity. The disease condition manifests ...
Kampmann Y - - 2008
AIMS: To investigate the effect of silver-based antimicrobial material incorporated in the inner liners of refrigerators on food safety and quality. METHODS AND RESULTS: In the first stage, the bactericidal effect was tested in the laboratory. Silver-containing samples and control plates were inoculated with different bacterial suspensions and stored at ...
Elizaquível Patricia - - 2008
In this work, a new multiplex single-tube real-time PCR approach is presented for the detection of Escherichia coli O157:H7, Salmonella spp. and Staphylococcus aureus, three of the more frequent food-borne bacterial pathogens that are usually investigated in a variety of food matrices. The study includes the design and specificity testing, ...
Taulo Steven - - 2008
The presence of food-borne pathogens, Escherichia coli 0157:H7, Staphylococcus aureus, Salmonella species, Campylobacter jejuni and non-pathogenic E. coli, in 132 home cooked food samples consisting of maize flour porridge (MFP), (n=41), fish (n=37), vegetables (n=28), beans (n=13) and "Others" (n=13), collected from 6 villages in Lungwena, Malawi was investigated. It ...
Lü Zhenmei - - 2009
Quinclorac bensulfuron-methyl is a mixed herbicide widely used on paddy rice field to effectively control barnyard grass and most broad-leaved grasses and sedges. We analyzed superoxide dismutase (SOD) and catalase activities in the quinclorac-highly degrading strain Stenotrophomonas maltophilia WZ2 and Gram-negative standard strain Escherichia coli K12 in an attempt to ...
Cameron Michelle - - 2008
Ultrasonication is a non-thermal method of food preservation that has the advantage of inactivating microbes in food without causing the common side-effects associated with conventional heat treatments, such as nutrient and flavour loss. The aim of this study was to evaluate the use of ultrasound as an alternative to heat ...
Feldsine Philip T - - 2008
The Visual Immunoprecipitate (VIP) for the Detection of E. coli O157:H7 in Foods, AOAC Official Method 996.09, has been modified to use a simplified plastic housing for the device. A methods comparison study was conducted to demonstrate the equivalence of this modification to the reference culture method. Three foods were ...
Sommers C H - - 2008
Food irradiation is a safe and effective method for inactivation of pathogenic bacteria, including Escherichia coli O157:H7, in meat, leafy greens, and complex ready-to-eat foods without affecting food product quality. Determining the radiation dose needed to inactivate E. coli O157:H7 in foods and the validation of new irradiation technologies are ...
Wakabayashi Hiroyuki - - 2008
The susceptibility of Enterobacter sakazakii, a food-borne pathogen, to several metal-bound forms of bovine lactoferrin (LF), pepsin-hydrolyzed LF (LF-hyd), and LF-derived peptide lactoferricin B (LFcin B) was tested. MIC and MBC testing revealed that 4 strains of E. sakazakii show susceptibility to apo- and Cu-LF, LF-hyd, and LFcin B, but ...
Ki┼čla Duygu - - 2008
Stuffed mussel is a traditional food, sold by street vendors in coastal parts of Turkey and other Mediterranean countries. In the present study, the microbiological quality of not only the stuffing mixture, but also the outer surface of the stuffed mussels was evaluated for 1 year, and the effect of ...
Wang Yifei - - 2008
The basidiomycetous yeast Rhodosporidium paludigenum Fell & Tallman isolated from the south of East China Sea was evaluated for its activity in reducing postharvest decay of cherry tomatoes caused by Alternaria alternata in vitro and in vivo tests. The results showed that washed cell suspension of R. paludigenum provided better ...
Possé B - - 2008
AIMS: A range of new differential and confirmation plating media for some non-O157 Shiga toxin producing Escherichia coli (STEC) serotypes (O26, O103, O111, O145) and both sorbitol-positive and -negative O157 were evaluated using artificially contaminated samples. METHODS AND RESULTS: Dairy products (raw milk, cheese made from pasteurized milk and raw ...
Grossi M - - 2008
The detection of microbial concentration, essential for safe and high quality food products, is traditionally made with the plate count technique, that is reliable, but also slow and not easily realized in the automatic form, as required for direct use in industrial machines. To this purpose, the method based on ...
Akins E Deann - - 2008
In recent years, several foodborne illness outbreaks have been associated with the consumption of cantaloupe. Cantaloupes can be contaminated with pathogens anywhere from the field to the packing line. In the United States, cantaloupes are handled and packed differently in each state. Georgia-grown cantaloupes are brought to sheds, washed, and ...
Firmesse Olivier - - 2008
The aim of this study was to evaluate the survival of Lactobacillus rhamnosus R11 and Lactobacillus acidophilus R52 in the human digestive tract and their effects on the microbiota homeostasis. We designed an open human trial including 14 healthy volunteers. A 3-week exclusion period of fermented products was followed by ...
Oundo Joseph O - - 2008
BACKGROUND: Contaminated food and water are acknowledged vehicles for the transmission of travelers' diarrhea (TD). Importance of food handlers as reservoirs of enteroaggregative Escherichia coli (EAEC), enteropathogenic E coli (EPEC), and Shiga toxin-producing E coli (STEC) causing TD has not been clearly demonstrated. METHODS: We undertook a 1-year prospective study ...
Yarbaeva Shakhlo N - - 2008
Clostridium perfringens spore destruction, aerobic plate counts (APCs), and counts of Enterobacteriaceae, coliforms, and Escherichia coli during baking of sambusa (a traditional Tajik food) were evaluated. Control of germination and outgrowth of C. perfringens spores in sambusa during cooling at room or refrigerated temperatures was evaluated using organic acid salts ...
Fischler George E - - 2007
The goals of this study were to evaluate the effectiveness of two hand wash regimens in reducing transient bacteria on the skin following a single hand wash and the subsequent transfer of the bacteria to a ready-to-eat food item, freshly cut cantaloupe melon. The number of bacteria recovered from hands ...
Rowan N J - - 2007
A pulsed-plasma gas-discharge (PPGD) system was developed for the novel decontamination of chilled poultry wash water. Treatment of poultry wash water in the plasma generation chamber for up to 24 s at 4 degrees C reduced Escherichia coli NCTC 9001, Campylobacter jejuni ATCC 33560, Campylobacter coli ATCC 33559, Listeria monocytogenes ...
Berthe Thierry - - 2008
Over a three-year period, quantification of faecal indicators and the molecular detection of Escherichia coli and Salmonella were monitored in sediments from three contrasting mudflats of the Seine estuary (France). The elevation of the mudflat surface was monitored concurrently using a high-resolution altimeter. During the period of the study, estuarine ...
Rowan N J - - 2008
AIMS: To apply scanning electron microscopy, image analysis and a fluorescent viability stain to assess lethal and sublethal injury in food-borne bacteria exposed to pulsed-plasma gas discharges (PPGD). METHODS AND RESULTS: The fluorescent redox probe 5-cyano-2,3-ditolyl tetrazolium chloride (CTC) was used for enumerating actively respiring cells of Campylobacter jejuni, Escherichia ...
Maraldo David - - 2007
We show the detection of 100 cells per ml of Escherichia coli O157:H7 in the presence of spinach, spring lettuce mix, and ground beef washes and particulate matter with piezoelectric-excited millimeter-sized cantilever (PEMC) sensors. The PEMC sensors (sensing area, 2 mm2) were immobilized with polyclonal antibody specific to E. coli ...
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