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You searched for: Subject term Escherichia coli Remove constraint Subject term: Escherichia coli Subject term Staphylococcus aureus Remove constraint Subject term: Staphylococcus aureus
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1. Molecular mechanisms involved in biofilm formation by food-associated bacteria

Author:
Smith, James; Fratamico, Pina; Uhlich, Gaylen
Source:
Biofilms in the food and beverage industries / edited by Pina M. Fratamico, Bassam A. Annous and Nereus W. Gunther IV pp. -
Subject:
Cronobacter sakazakii; food pathogens; biofilm; quorum sensing; signal transduction; gene expression regulation; transcription (genetics); Salmonella enterica; Escherichia coli; Listeria monocytogenes; Yersinia pestis; Yersinia pseudotuberculosis; Yersinia enterocolitica; Staphylococcus aureus; Staphylococcus epidermidis; Bacillus cereus; Clostridium difficile; Clostridium perfringens; Clostridium botulinum; Vibrio cholerae; Vibrio vulnificus; Shigella; Aeromonas hydrophila; Helicobacter pylori; Klebsiella pneumoniae; Serratia marcescens; genomics; proteomics
Handle:
10113/37639

2. THE Disinfectant properties of quaternary ammonium compounds and sodium hypochlorite: a comparison of results using different test methods

Author:
GARVIE, ELLEN I.; CLARKE, PAMELA M.
Source:
Journal of applied microbiology 1955 v.18 no.1 pp. 90-106
ISSN:
1364-5072
Subject:
Escherichia coli; Staphylococcus aureus; agitation; air temperature; disinfectants; drying; glass; quaternary ammonium compounds; relative humidity; sodium hypochlorite; storage time
Abstract:
... SUMMARY: On exposing a strain of Bacterium coli 28.D.10 in a surface film at atmospheric temperature to atmospheres of different moisture contents, it was found that for relative humidities between 100 and 66% the numbers of survivors decreased with decreasing humidity. There was also some evidence of a slight increase in survivors for a decrease in relative humidity from 43 to 0%. The percentage ...
DOI:
10.1111/j.1365-2672.1955.tb02065.x

3. An Investigation into the Interaction between Iodine and Bacteria

Author:
Brandrick, Angela M.; Newton, J.M.; Henderson, G.; Vickers, J.A.
Source:
Journal of applied microbiology 1967 v.30 no.3 pp. 484-487
ISSN:
1364-5072
Subject:
Escherichia coli; Staphylococcus aureus; aqueous solutions; bacteria; iodine
Abstract:
... The interaction between aqueous solutions of radioactive iodine (¹³¹I) and washed suspensions of Escherichia coli and Staphylococcus aureus has been investigated. The conditions of the experiments were such that the bacteria were killed and no free iodine remained. Most of the iodine reacted with the bacteria by an oxidation-reduction process, but halogenation also took place. ...
DOI:
10.1111/j.1365-2672.1967.tb00325.x

4. Bacteriological Evaluation of Retail Ground Beef, Frozen Beef Patties, and Cooked Hamburger

Author:
C. L. Duitschaever; D. H. Bullock; D. R. Arnott
Source:
Journal of food protection 1977 v.40 no.6 pp. 378-381
ISSN:
0362-028X
Subject:
Escherichia coli; Staphylococcus aureus; ground beef; hamburgers; microbiological quality; plate count; Ontario
Abstract:
... A total of 108 samples of fresh refrigerated ground beef, 99 samples of frozen hamburger patties, and 107 fried hamburgers, purchased from retail stores and fast-food outlets in Ontario, were analyzed for their bacteriological quality. About 44% of non-frozen ground beef samples had aerobic plate counts exceeding 50 million/g; 50 of 108 samples (46.3%) contained Staphylococcus aureus and 46 of the ...
DOI:
10.4315/0362-028X-40.6.378

5. Bacteriological Evaluation of Some Luncheon Meats in the Canadian Retail Market

Author:
C. L. Duitschaever
Source:
Journal of food protection 1977 v.40 no.6 pp. 382-384
ISSN:
0362-028X
Subject:
Clostridium perfringens; Enterococcus; Escherichia coli; Staphylococcus aureus; bologna; business enterprises; cheeses; chickens; coliform bacteria; ham; loaves; luncheon meats; microbiological quality; pasta; plate count; public health; retail marketing; summer; Ontario
Abstract:
... Four types of luncheon meats, bologna, chicken loaf, ham, and macaroni cheese, each manufactured by four different companies, were purchased from four major retail outlets in Ontario over a period of 16 weeks during the summer of 1975. Bacterial evaluation included determination of total aerobic plate count, coliforms, Escherichia coli, Staphylococcus aureus, Clostridium perfringens, salmonellae, ...
DOI:
10.4315/0362-028X-40.6.382

6. A Microbial Survey of Various Fresh and Frozen Seafood Products

Author:
James F. Foster; James L. Flower; John Dacey
Source:
Journal of food protection 1977 v.40 no.5 pp. 300-303
ISSN:
0362-028X
Subject:
Clostridium perfringens; Escherichia coli; Staphylococcus aureus; Vibrio parahaemolyticus; coliform bacteria; frozen foods; geometry; microbiological quality; most probable number technique; plate count; seafoods; surveys
Abstract:
... The microbiological quality of four frozen and seven fresh seafood products (597 units in total) obtained from a local retail store were analyzed. Aerobic plate count means (geometric) ranged from 3.5 × 10(3)/g to 9.3 × 10(4)/g for the frozen products and from 7.8 × 10(4)/g to 2.7 × 10(8)/g for fresh products. Average (geometric) coliform Most Probable Number (MPN) values ranged from 1.0 to 7. 7/g ...
DOI:
10.4315/0362-028X-40.5.300

7. Antibacterial Activity of Yogurt Starter in Cow and Buffalo Milk

Author:
Jasjit Singh; Adarsh Khanna; Barish Chander
Source:
Journal of food protection 1979 v.42 no.8 pp. 664-665
ISSN:
0362-028X
Subject:
Escherichia coli; Lactobacillus delbrueckii subsp. bulgaricus; Micrococcus; Pseudomonas fragi; Staphylococcus aureus; Streptococcus thermophilus; antibacterial properties; buffalo milk; buffaloes; cows; culture filtrates; cultured milk starters; milk; mixed culture; yogurt
Abstract:
... A comparative assessment of the antibacterial activity of pure and mixed-strain cultures of Streptococcus thermophilus and Lactobacillus bulgaricus against Escherichia coli. Staphylococcus aureus, Pseudomonas fragi and Micrococcus flavus was made using cow and buffalo milk. A culture filtrate from S. thermophilus exhibited no antagonistic action against any of the test organisms, irrespective of t ...
DOI:
10.4315/0362-028X-42.8.664

8. Effect of Storage at 1° and 4°C on Viability and Injury of Staphylococcus aureus, Escherichia coli and Streptococcus faecalis

Author:
THE LATE T. E. PATTERSON; H. JACKSON
Source:
Journal of applied microbiology 1979 v.46 no.1 pp. 161-167
ISSN:
1364-5072
Subject:
Enterococcus faecalis; Escherichia coli; Staphylococcus aureus; agar; bile; cold storage; mannitol; refrigeration; selective media; viability
Abstract:
... Staphylococcus aureus and Escherichia coli incubated at 1° or 4°C became increasingly sensitive to Mannitol Salt Agar and Violet Red Bile Agar respectively. The increased sensitivity was most marked with exponential phase cultures. Streptococcus faecalis was refractory to similar treatments. The viability of all 3 organisms on selective and non‐selective media is reported. ...
DOI:
10.1111/j.1365-2672.1979.tb02594.x

9. Fate of Enteropathogens Inoculated onto Chopped Ham

Author:
M. E. Stiles; L.. K. Ng
Source:
Journal of food protection 1979 v.42 no.8 pp. 624-630
ISSN:
0362-028X
Subject:
Bacillus cereus; Clostridium; Escherichia coli; Salmonella Typhimurium; Staphylococcus aureus; Streptococcus; bacteria; enteropathogens; foodborne illness; ham; manufacturing; microbial load; pH; poisoning; storage temperature; surveys; vacuum packaging
Abstract:
... A survey of 36 pairs of new (< 10 days from manufacture) and old (pull date) samples of vacuum-packaged, sliced chopped ham were analyzed for total microbial load, specific pathogen count and pH. Results indicated a wide range of microbial loads, absence of pathogenic bacteria at the levels tested, and presumptive group D streptococci generally < 100/g except for 22% of new samples and 44% of old ...
DOI:
10.4315/0362-028X-42.8.624

10. Microbiological Guidelines and Sampling Plans for Dried Infant Cereals and Powdered Infant Formula from a Canadian National Microbiological Survey

Author:
D. L. Collins-Thompson; K. F. Weiss; G. W. Riedel; S. Charbonneau
Source:
Journal of food protection 1980 v.43 no.8 pp. 613-616
ISSN:
0362-028X
Subject:
Bacillus cereus; Clostridium perfringens; Escherichia coli; Salmonella; Staphylococcus aureus; Streptococcus; children; coliform bacteria; fecal bacteria; grains; guidelines; health hazards; infant formulas; infants; microbiological quality; molds (fungi); spores; surveys; yeasts
Abstract:
... The microbiological safety and quality of 130 lots of domestic and imported dried infant cereals and powdered infant formulae were determined using aerobic colony count (ACC), aerobic sporeformers, confirmed and fecal coliforms, Escherichia coli, Staphylococcus aureus, Bacillus cereus, Clostridium perfringens (spores), hemolytic streptococci and yeast and molds. Based on the analytical results and ...
DOI:
10.4315/0362-028X-43.8.613

11. A comparison of the antibacterial action of five udder washes

Author:
Davies, M.E.; O'Neill, J.C.
Source:
Veterinary record 1980 v.107 no.12 pp. 277-280
ISSN:
0042-4900
Subject:
bacterial infections; animal health; animal diseases
DOI:
10.1136/vr.107.12.277
PubMed:
7010765

12. Microbial Quality of Ground and Comminuted, Raw and Cooked Turkey Meat

Author:
G. A. Mckinley; J. S. Avens
Source:
Journal of food protection 1981 v.44 no.2 pp. 139-143
ISSN:
0362-028X
Subject:
Clostridium perfringens; Escherichia coli; Salmonella; Staphylococcus aureus; coliform bacteria; cooking; microbiological quality; most probable number technique; plate count; raw meat; turkey meat
Abstract:
... The microbial quality of ground and comminuted turkey meat was examined using raw meat and meat after two cooking times. Eight triplicate samples were obtained from a commercial processing plant over an 8-month period and analyzed for aerobic plate count (APC), coliforms, Escherichia coli, Staphylococcus aureus, Clostridium perfringens and Salmonella. The APC for 29%of the raw ground and 0% of the ...
DOI:
10.4315/0362-028X-44.2.139

13. Microwave Sanitization of Polyester and Cotton

Author:
Barbara M. Reagan; Ann M. Rolow; James E. Urban
Source:
Textile research journal 1982 v.52 no.3 pp. 186-192
ISSN:
0040-5175
Subject:
Bacillus cereus; Escherichia coli; Staphylococcus aureus; convection ovens; cotton; cotton fabric; microorganisms; microwave drying; microwave radiation; polyesters; spores; steam; sterilizing; textile fibers
Abstract:
... The potential of using 2450-MHz microwave radiation to dry and sterilize polyester and cotton fabrics was evaluated against Staphylococcus aureus, Escherichia coli, and Bacillus cereus. B. cereus spores were the most tolerant microorganisms of microwave radiation, and E. coli were the most sensitive. All S. aureus and E. coli cells were killed within seven minutes of exposure to microwave radiatio ...
DOI:
10.1177/004051758205200305

14. The resistance to anti-microbial agents of bacteria isolated from pathological conditions of birds in Victoria, 1978 to 1983

Author:
Reece, R.L.; Coloe, P.J.
Source:
Australian veterinary journal 1985 v.62 no.11 pp. 379-381
ISSN:
0005-0423
Subject:
chickens; Staphylococcus aureus; Escherichia coli; Salmonella; anti-infective agents; Pasteurella; bacteria; drug resistance; Victoria (Australia)
DOI:
10.1111/j.1751-0813.1985.tb14214.x
PubMed:
3914884

15. Cadmium transport, resistance, and toxicity in bacteria, algae, and fungi

Author:
Trevors, J.T.; Stratton, G.W.; Gadd, G.M.
Source:
Canadian journal of microbiology 1986 v.32 no.6 pp. 447-464
ISSN:
0008-4166
Subject:
metabolism; algae; cadmium; pollution; toxicity; bacteria; fungi
DOI:
10.1139/m86-085
PubMed:
3089567

16. Effect of milk whey on adhesion of bacteria to bovine udder epithelial cells

Author:
Opdebeeck, J.P.; Frost, A.J.
Source:
Australian veterinary journal 1987 v.64 no.9 pp. 282-283
ISSN:
0005-0423
Subject:
bacteria; cows; Staphylococcus aureus; Escherichia coli; adhesion; udders; whey
DOI:
10.1111/j.1751-0813.1987.tb15961.x
PubMed:
3322250

17. Effects of Freon‐113 on the survival of bacteria

Author:
S. Sousa; J. A. Akkara; D. L. Kaplan
Source:
Journal of applied microbiology 1987 v.63 no.6 pp. 559-564
ISSN:
1364-5072
Subject:
Bacillus subtilis; Escherichia coli; Staphylococcus aureus; bacteria; bacterial spores; cleaning; detergents; solvents; temperature
Abstract:
... An initial investigation was made of the bactericidal and sporicidal activity of the dry cleaning solvent Freon‐113 (1,1,2‐trichlorotrifluoroethane) under various conditions. Representative bacterial strains selected for this study were Escherichia coli (ATCC 11229), Staphylococcus aureus (ATCC 6538) and spores of Bacillus globigii (Bacillus subtilis var. niger). Various conditions were studied, i ...
DOI:
10.1111/j.1365-2672.1987.tb02727.x

18. Incidence of Staphylococcus aureus, coliforms and antibiotic‐resistant strains of Escherichia coli in rural water supplies in Port Harcourt

Author:
S. P. Antai
Source:
Journal of applied microbiology 1987 v.62 no.4 pp. 371-375
ISSN:
1364-5072
Subject:
Enterobacter aerogenes; Escherichia coli; Klebsiella aerogenes; Klebsiella pneumoniae; Pseudomonas aeruginosa; Staphylococcus aureus; antibiotic resistance; antibiotics; coliform bacteria; drinking water; health hazards; plate count; rivers; streams; water supply; waterborne diseases
Abstract:
... The bacteriological quality of some rural water supplies in Port Harcourt was monitored over a 3 month period. The supplies were unsatisfactory as judged by standard plate counts (103/ml) and the presence of presumptive and faecal coliforms and Staphylococcus aureus. The recovery of potentially pathogenic bacteria (e.g. Pseudomonas aeruginosa) further substantiated the existence of health hazards. ...
DOI:
10.1111/j.1365-2672.1987.tb04933.x

19. Microbiological characteristics of precooked, vacuum-packaged uncured beef and pork

Author:
Anderson, M.L.; Keeton, J.T.; Acuff, G.R.; Lucia, L.M.; Vanderzant, C.
Source:
Meat science 1989 v.25 no.1 pp. 69-79
ISSN:
0309-1740
Subject:
beef; pork; precooked foods; vacuum packaging; plate count; Escherichia coli; Staphylococcus aureus; Clostridium perfringens
DOI:
10.1016/0309-1740(89)90067-3
PubMed:
22056107

20. The bactericidal effect of isoascorbic acid combined with mild heat

Author:
Mackey, B.M.; Seymour, Debra A.
Source:
Journal of applied microbiology 1989 v.67 no.6 pp. 629-638
ISSN:
1364-5072
Subject:
Staphylococcus aureus; antibacterial properties; anaerobic conditions; heat inactivation; hydroxyl radicals; dehydroascorbic acid; catalase; Enterococcus faecium; Salmonella Thompson; heat; oxygen consumption; Candida zeylanoides; superoxide dismutase; autoxidation; mannitol; Clostridium perfringens; isoascorbic acid; blended foods; histidine; Escherichia coli
Abstract:
... The thermal inactivation of Salmonella thompson, Escherichia coli, Staphylococcus aureus, Clostridium perfringens, Candida zeylanoides, Enterococcus faecium and E. faecalis was accelerated by the addition of sodium isoascorbate (1 mmol/1) to phosphate-buffer heating medium but not to complex food mixtures. The lethal effect of isoascorbate was nullified by heating under anaerobic conditions or by ...
DOI:
10.1111/j.1365-2672.1989.tb02536.x