Subject: "Listeria monocytogenes" / Subject: Escherichia coli O157 and Listeria monocytogenes / Text Availability: Citation in PubAg

1. Antibacterial Activities of Hibiscus sabdariffa Extracts and Chemical Sanitizers Directly on Green Leaves Contaminated with Foodborne Pathogens

Author:: Gomez-Aldapa, Carlos A.; Rangel-Vargas, Esmeralda; Torres-Vitela, Ma Rufugio; Villarruel-Lopez, Angelica; Acevedo-Sandoval, Otilio A.; Gordiollo-Martinez, Alberto J.; Godinez-Oviedo, Angelica; Castro-Rosas, Javier
Source:: Journal of food protection 2018 v.81 no.2 pp. 209-217
ISSN:: 0362-028X
Subject:: Listeria monocytogenes, etc ; Coriandrum sativum; Escherichia coli O157; Hibiscus sabdariffa; Salmonella; Shigella flexneri; Staphylococcus aureus; Vibrio cholerae O1; acetic acid; acetone; agar; analysis of variance; antibacterial properties; bacteria; calyx; cilantro; disease outbreaks; disinfection; ethyl acetate; food pathogens; foodborne illness; leaves; methanol; microbial contamination; pathotypes; peptones; plate count; romaine lettuce; sanitizers; serotypes; silver; sodium hypochlorite; spinach; tap water; Show all 34 Subjects
Abstract:: ... Leafy greens have been associated with foodborne disease outbreaks in different countries. To decrease microbial contamination of leafy greens, chemical agents are commonly used; however, a number of studies have shown these agents to have limited antimicrobial effect against pathogenic bacteria on vegetables. The objective of this study was to compare the antibacterial effect of Hibiscus sabdarif ...
DOI:: 10.4315/0362-028X.JFP-17-053
: http://dx.doi.org/10.4315/0362-028X.JFP-17-053

2. Effect of oxygen concentration and redox potential on recovery of sublethally heat-damaged cells of Escherichia coli O157:H7, Salmonella enteritidis and Listeria monocytogenes

Author:: George, S.M.; Richardson, L.C.C.; Pol, I.E.; Peck, M.W.
Source:: Journal of applied microbiology 1998 v.84 no.5 pp. 903-909
ISSN:: 1364-5072
Subject:: Listeria monocytogenes, etc ; Escherichia coli O157; Salmonella Enteritidis; air; foods; heat; heat tolerance; heat treatment; oxygen; pathogens; redox potential; risk; temperature; Show all 13 Subjects
Abstract:: ... The measured heat resistance of cells of Escherichia coli O157:H7, Salmonella enteritidis and Listeria monocytogenes was up to eightfold greater when they were grown, heated and recovered anaerobically rather than aerobically. Measured heat resistance was highest when anaerobic gas mixtures were used (time at 59 degrees C for a 6-decimal (6-D) reduction of E. coli O157:H7, 19-24 min); moderate whe ...
DOI:: 10.1046/j.1365-2672.1998.00424.x
PubMed:: 9674145
: http://dx.doi.org/10.1046/j.1365-2672.1998.00424.x

3. The combined effect of high hydrostatic pressure, heat and bacteriocins on inactivation of foodborne pathogens in milk and orange juice

Author:: Alpas, H.; Bozoglu, F.
Source:: World journal of microbiology & biotechnology 2000 v.16 no.4 pp. 387-392
ISSN:: 0959-3993
Subject:: Listeria monocytogenes, etc ; Escherichia coli O157; Salmonella; Staphylococcus aureus; bacteriocins; food pathogens; heat; high pressure treatment; microorganisms; milk; orange juice; pasteurized milk; selective media; Show all 13 Subjects
Abstract:: ... The objective of this study was to combine pressure (345 MPa) with heat (50 ∘C), and bacteriocins (5000 AU/ml sample) for a short time (5 min) for the inactivation of relatively pressure-resistant strains of four foodborne pathogens: Staphylococcus aureus, Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella in pasteurized milk and orange juice. Without bacteriocin addition, 5.5 log-cyc ...
DOI:: 10.1023/A:1008936607413
: http://dx.doi.org/10.1023/A:1008936607413

4. Inactivation and injury of pressure-resistant strains of Escherichia coli O157 and Listeria monocytogenes in fruit juices

Author:: Jordan, S.L.; Pascual, C.; Bracey, E.; Mackey, B.M.
Source:: Journal of applied microbiology 2001 v.91 no.3 pp. 463-469
ISSN:: 1364-5072
Subject:: Listeria monocytogenes, etc ; Escherichia coli O157; acid tolerance; apple juice; apples; death; orange juice; pH; storage conditions; tomato juice; Show all 10 Subjects
Abstract:: ... Aims: To investigate methods for inactivating a pressure-resistant strain of Escherichia coli O157 in fruit juices. Methods and Results: Cells of a pressure-resistant strain of E. coli O157 (C9490) were exposed to pressures of between, 0.1 and 500 MPa for 5 min in orange, apple or tomato juice. Treatment at 500 MPa achieved an immediate reduction of 5 log units in apple juice (pH 3.5) and tomato j ...
DOI:: 10.1046/j.1365-2672.2001.01402.x
PubMed:: 11556911
: http://dx.doi.org/10.1046/j.1365-2672.2001.01402.x

5. Antibacterial activity of pepsin-digested lactoferrin on foodborne pathogens in buffered broth systems and ultra-high temperature milk with EDTA

Author:: Murdock, C.A.; Matthews, K.R.
Source:: Journal of applied microbiology 2002 v.93 no.5 pp. 850-856
ISSN:: 1364-5072
Subject:: Listeria monocytogenes, etc ; EDTA (chelating agent); Escherichia coli O157; Gram-positive bacteria; Salmonella Stanley; Staphylococcus aureus; UHT milk; UHT treatment; antibacterial properties; biopreservatives; food industry; food pathogens; glucose; hydrolysates; lactoferrin; milk; minimum inhibitory concentration; pH; pepsin; peptones; refrigeration; yeast extract; Show all 22 Subjects
Abstract:: ... Aims: To evaluate the antimicrobial activity in peptone yeast extract glucose (PYG) broth and ultra-high temperature (UHT) milk of bovine lactoferrin hydrolysate (LFH) with pepsin against the foodborne pathogens Salmonella Stanley, Escherichia coli, Listeria monocytogenes and Staphylococcus aureus. Methods and Results: The LFH was suspended in PYG and the minimum inhibitory concentration for each ...
DOI:: 10.1046/j.1365-2672.2002.01762.x
PubMed:: 12392532
: http://dx.doi.org/10.1046/j.1365-2672.2002.01762.x

6. Effect of introduction of HACCP on the microbiological quality of some restaurant meals

Author:: Soriano, J.M.; Rico, H.; Moltó, J.C.; Mañes, J.
Source:: Food control 2002 v.13 no.4-5 pp. 253-261
ISSN:: 0956-7135
Subject:: Listeria monocytogenes, etc ; Clostridium perfringens; Escherichia coli O157; HACCP; Salmonella; Staphylococcus aureus; cleaning; good manufacturing practices; infrastructure; microbiological quality; pork; potatoes; restaurants; sanitation; Show all 14 Subjects
Abstract:: ... The microbial quality of Spanish potato omelette and pork loin before and after implementation of the HACCP system in University restaurants was used as indicator of food safety in this work. The prevalence of aerobic plate counts and incidences of Staphylococcus aureus, Escherichia coli, E. coli O157:H7, Listeria monocytogenes, Salmonella spp. and Clostridium perfringens were analysed. Results of ...
DOI:: 10.1016/S0956-7135(02)00023-3
: http://dx.doi.org/10.1016/S0956-7135(02)00023-3

7. Inhibition of Three Pathogens on Bologna and Summer Sausage Using Antimicrobial Edible Films

Author:: Cagri, A.; Ustunol, Z.; Ryser, E.T.
Source:: Journal of food science 2002 v.67 no.6 pp. 2317-2324
ISSN:: 0022-1147
Subject:: Listeria monocytogenes, etc ; Salmonella Typhimurium; summer sausage; p-aminobenzoic acid; sorbic acid; whey protein isolate; Escherichia coli O157; edible films; bologna; tensile strength; pathogens; Show all 11 Subjects
Abstract:: ... Whey protein isolate (WPI) films (pH 5.2) containing 0.5 to 1.0% p-aminobenzoic acid (PABA) and/or sorbic acid (SA) were assessed for antimicrobial and mechanical properties while in contact with sliced bologna and summer sausage that were inoculated with Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella enterica subsp. enterica serovar Typhimurium DT104. WPI films containing SA or ...
DOI:: 10.1111/j.1365-2621.2002.tb09547.x
: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09547.x

8. Reduction of Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7 During Processing of Country-cured Hams

Author:: Portocarrero, S.M.; Newman, M.; Mikel, B.
Source:: Journal of food science 2002 v.67 no.5 pp. 1892-1898
ISSN:: 0022-1147
Subject:: Listeria monocytogenes, etc ; Escherichia coli O157; Salmonella; ham; Show all 4 Subjects
Abstract:: ... The country-cured ham process, including curing, equalization, cold-smoked or nonsmoked, and aging up to 6 mo, was validated and showed its effectiveness in achieving a 6-log reduction of Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7. The viable counts of L. monocytogenes populations decreased to below detection levels after 206 d, Salmonella populations required 122 d, and ...
DOI:: 10.1111/j.1365-2621.2002.tb08742.x
: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08742.x

9. A Chemiluminescence Fiber-Optic Biosensor Coupled with Immunomagnetic Separation for Rapid Detection of E. Coli O157:H7

Author:: Ye, J.; Liu, Y.; Li, Y.
Source:: Transactions of the ASAE 2002 v.45 no.2 pp. 473-478
ISSN:: 0001-2351
Subject:: Listeria monocytogenes, etc ; Campylobacter jejuni; Escherichia coli O157; Salmonella Typhimurium; antibodies; bacteria; biosensors; chemiluminescence; detection limit; fiber optics; immunomagnetic separation; magnetic fields; peroxidase; rapid methods; regression analysis; Show all 15 Subjects
Abstract:: ... A biosensor, consisting of a chemiluminescence reaction cell, a fiber-optic light guide, and a luminometer linked to a PC, was developed in conjunction with immunomagnetic separation for rapid detection of E. coli O157:H7. The sample containing E. coli O157:H7 was first incubated with anti- E. coli O157:H7 coated magnetic beads and horseradish peroxidase (HRP) labeled anti- E. coli O157:H7 antibod ...
DOI:: 10.13031/2013.8505
: http://dx.doi.org/10.13031/2013.8505

10. Spectrofluorimetric assessment of bacterial cell membrane damage by pulsed electric field

Author:: Unal, Ragip; Yousef, Ahmed E.; Dunne, C. Patrick
Source:: Innovative food science & emerging technologies 2002 v.3 no.3 pp. 247-254
ISSN:: 1466-8564
Subject:: Listeria monocytogenes, etc ; EDTA (chelating agent); Escherichia coli O157; Lactobacillus leichmannii; cell membranes; cell suspension culture; death; fluorescence; iodides; microorganisms; pulsed electric fields; Show all 11 Subjects
Abstract:: ... A rapid fluorescence staining technique was used to assess cell membrane damage and ensuing injury and death caused by pulsed electric field (PEF) treatment. Cell suspensions of Lactobacillus leichmannii ATCC 4797, Listeria monocytogenes Scott A and Escherichia coli O157:H7 ATCC 35150 were subjected to PEF for145.6 μs at field strengths of 5–20 kV/cm. Immediately after PEF treatment, cells were st ...
DOI:: 10.1016/S1466-8564(02)00033-4
: http://dx.doi.org/10.1016/S1466-8564(02)00033-4

11. Radio-Frequency Heating of Alfalfa Seed for Reducing Human Pathogens

Author:: Nelson, S. O.; Lu, C. Y.; Beuchat, L. R.; Harrison, M. A.
Source:: TRANSACTIONS OF THE ASAE ONLINE 2002 v.45 no.6 pp. 1937-1942
ISSN:: 0001-2351
Subject:: Listeria monocytogenes, etc ; Escherichia coli O157; Salmonella; alfalfa; bacterial contamination; dielectric heating; electric field; exposure duration; food contamination; humans; pathogens; population; seed germination; temperature; water content; Show all 15 Subjects
Abstract:: ... The problem of bacterial contamination of vegetable seed sprouts produced for human consumption is reviewed briefly. The potential for controlling human bacterial pathogens on alfalfa seed used in the production of sprouts by dielectric heating was studied by experimental exposure of alfalfa seed artificially contaminated with Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes to rad ...
DOI:: 10.13031/2013.11409
: http://dx.doi.org/10.13031/2013.11409

12. Note: Behaviour of Escherichia Coli O157: H7, Listeria Monocytogenes 4b and Yersinia Enterocolitica O3 in Pasteurised and Non-pasteurised Kefir Fermented for One or Two Days

Author:: Gulmez, M.; Guven, A.
Source:: Food science and technology international 2003 v.9 no.5 pp. 365-369
ISSN:: 1082-0132
Subject:: Listeria monocytogenes, etc ; Escherichia coli O157; Yersinia enterocolitica; cold storage; fermentation; food pathogens; kefir; ozone; pasteurization; Show all 9 Subjects
Abstract:: ... The behaviour of three selected food-borne pathogens, E. coli O157: H7, L. monocytogenes 4b and Y. enterocolitica O3, added to fermented and pasteurised kefir was monitored. Populations of the three strains increased in one-day-fermented kefir, but only E. coli O157: H7 increased in two-days-fermented kefir during fermentation. None of the strains grew during cold storage (4 1 C), although E. coli ...
DOI:: 10.1177/1082013203039252
: http://dx.doi.org/10.1177/1082013203039252

13. Influence of bovine manure as fertilizer on the bacteriological quality of organic Iceberg lettuce

Author:: Johannessen, G.S.; Froseth, R.B.; Solemdal, L.; Jarp, J.; Wasteson, Y.; Rorvik, L.M.
Source:: Journal of applied microbiology 2004 v.96 no.4 pp. 787-794
ISSN:: 1364-5072
Subject:: Listeria monocytogenes, etc ; Escherichia coli O157; Lactuca sativa var. capitata; Salmonella; cattle manure; coliform bacteria; composts; field experimentation; heat tolerance; lettuce; plate count; risk; seedlings; soil; soil sampling; Show all 15 Subjects
Abstract:: ... Aim: To investigate the bacteriological quality, and the occurrence of selected pathogenic bacteria from organically grown Iceberg lettuce fertilized with bovine manure in the form of compost, firm manure and slurry in a 2-year field trial. Methods and Results: Samples of soil, fertilizer, fertilized soil, seedlings and lettuce were analysed for aerobic plate counts (APC), thermotolerant coliform ...
DOI:: 10.1111/j.1365-2672.2004.02208.x
: http://dx.doi.org/10.1111/j.1365-2672.2004.02208.x

14. Gastrointestinal outbreaks associated with fermented meats

Author:: Moore, J.E.
Source:: Meat science 2004 v.67 no.4 pp. 565-568
ISSN:: 0309-1740
Subject:: Listeria monocytogenes, etc ; meat products; good manufacturing practices; food processing quality; bacterial contamination; public health; fermented foods; food contamination; Salmonella Typhimurium; HACCP; guidelines; pandemic; foodborne illness; enterotoxigenic Escherichia coli; digestive system diseases; Escherichia coli O157; food sanitation; Toxoplasma gondii; Clostridium botulinum; Show all 19 Subjects
Abstract:: ... Fermented meats, including salami, various types of fermented sauages and snack sticks have seen a revival in their popularity in recent years. The production of such foodstuffs generally lies in traditional techniques, however, both the quality and in particular the safety of such products intrinsically rests with the microbiology of the fermentation processes. Simultaneously, there has been incr ...
DOI:: 10.1016/j.meatsci.2003.12.009
PubMed:: 22061805
: http://dx.doi.org/10.1016/j.meatsci.2003.12.009

15. Safety and quality evaluation of a yogurt-based drink processed by a pilot plant PEF system

Author:: Evrendilek, G.A.; Yeom, H.W.; Jin, Z.T.; Zhang, Q.H.
Source:: Journal of food process engineering 2004 v.27 no.3 pp. 197-212
ISSN:: 0145-8876
Subject:: Listeria monocytogenes, etc ; mouthfeel; shelf life; food packaging; taste sensitivity; heat treatment; strawberries; sensory evaluation; texture; food storage; pulsed electric fields; flavored milk; food acceptability; brix; food processing quality; packaging materials; yeasts; appearance (quality); storage time; plate count; flavor; refrigeration; yogurt; temperature; molds (fungi); Salmonella; pH; color; nonthermal processing; polymers; Escherichia coli O157; fruit syrups; Show all 32 Subjects
DOI:: 10.1111/j.1745-4530.2004.tb00630.x
: http://dx.doi.org/10.1111/j.1745-4530.2004.tb00630.x

16. Chemical compositions and antibacterial effects of essential oils of Turkish oregano (Origanum minutiflorum), bay laurel (Laurus nobilis), Spanish lavender (Lavandula stoechas L.), and fennel (Foeniculum vulgare) on common foodborne pathogens

Author:: Dadalioglu, I.; Evrendilek, G.A.
Source:: Journal of agricultural and food chemistry 2004 v.52 no.26 pp. 8255-8260
ISSN:: 0021-8561
Subject:: Listeria monocytogenes, etc ; fennel; chemical composition; Staphylococcus aureus; Laurus nobilis; essential oils; Salmonella Typhimurium; natural additives; oregano; food pathogens; Escherichia coli O157; Foeniculum vulgare; Origanum; Lavandula stoechas; antibacterial properties; Show all 15 Subjects
Abstract:: ... Chemical compositions and inhibitory effects of essential oils of Turkish oregano (Origanum minutiflorum O. Schwarz & P. H. Davis), bay laurel (Laurus nobilis L.), Spanish lavender (Lavandula stoechas subsp. stoechas L.), and fennel (Foeniculum vulgare Mill.) on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella typhimurium, and Staphylococcus aureus were determined. After the essential ...
DOI:: 10.1021/jf049033e
: http://dx.doi.org/10.1021/jf049033e

17. Essential oils of Satureja, Origanum, and Thymus species: chemical composition and antibacterial activities against foodborne pathogens

Author:: Chorianopoulos, N.; Kalpoutzakis, E.; Aligiannis, N.; Mitaku, S.; Nychas, G.J.; Haroutounian, S.A.
Source:: Journal of agricultural and food chemistry 2004 v.52 no.26 pp. 8261-8267
ISSN:: 0021-8561
Subject:: Listeria monocytogenes, etc ; chemical composition; antibacterial properties; Staphylococcus aureus; Satureja; monoterpenoids; Salmonella Enteritidis; Thymus (Lamiaceae); essential oils; natural additives; oregano; Bacillus cereus; Escherichia coli O157; Origanum vulgare; food preservatives; phenolic compounds; Greece; Show all 17 Subjects
Abstract:: ... The chemical composition of the essential oils obtained from the species restricted to Greece and the eastern Mediterranean region, Satureja spinosa L. and Thymus longicaulis L.; species endemic to central and south Greece, Satureja parnassica ssp. parnassica Heldr. and Sart ex Boiss.; species endemic to the island of Crete, Origanum dictamnus L.; and species widely distributed in the Mediterranea ...
DOI:: 10.1021/jf049113i
: http://dx.doi.org/10.1021/jf049113i

18. Bacteriological quality of organically grown leaf lettuce in Norway

Author:: Loncarevic, S.; Johannessen, G.S.; Rorvik, L.M.
Source:: Letters in applied microbiology 2005 v.41 no.2 pp. 186-189
ISSN:: 0266-8254
Subject:: Listeria monocytogenes, etc ; bacterial contamination; leaf lettuce; food contamination; food pathogens; Escherichia coli O157; organic foods; Norway; Show all 8 Subjects
DOI:: 10.1111/j.1472-765X.2005.01730.x
PubMed:: 16033519
: http://dx.doi.org/10.1111/j.1472-765X.2005.01730.x

19. Thermal tolerance of acid-adapted and unadapted Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in cantaloupe juice and watermelon juice

Author:: Sharma, M.; Adler, B.B.; Harrison, M.D.; Beuchat, L.R.
Source:: Letters in applied microbiology 2005 v.41 no.6 pp. 448-453
ISSN:: 0266-8254
Subject:: Listeria monocytogenes, etc ; acid tolerance; cantaloupes; bacterial contamination; watermelons; heat tolerance; food contamination; pasteurization; food microbiology; Escherichia coli O157; fruit juices; Salmonella enterica; Show all 12 Subjects
DOI:: 10.1111/j.1472-765X.2005.01797.x
PubMed:: 16305669
: http://dx.doi.org/10.1111/j.1472-765X.2005.01797.x

20. Use of ionizing radiation doses of 2 and 4 kGy to control Listeria spp. and Escherichia coli O157:H7 on frozen meat trimmings used for dry fermented sausage production

Author:: Samelis, J.; Kakouri, A.; Savvaidis, I.N.; Riganakos, K.; Kontominas, M.G.
Source:: Meat science 2005 v.70 no.1 pp. 189-195
ISSN:: 0309-1740
Subject:: Listeria monocytogenes, etc ; dried meat; ground beef; inoculum density; raw meat; fermentation; bacterial contamination; ground pork; decontamination; serotypes; Listeria innocua; frozen meat; meat aging; salami; food contamination; pathogen survival; food pathogens; Escherichia coli O157; gamma radiation; Greece; Show all 20 Subjects
Abstract:: ... This study evaluated survival of Listeria spp. (four-strain mixture of Listeria innocua plus a non-virulent Listeria monocytogenes strain) and Escherichia coli O157:H7 strain ATCC 43888 during fermentation and ripening of Greek dry sausages formulated from meat and pork fat trimmings previously inoculated with ca. 6 log cfu g(-1) of the target bacteria and then irradiated in frozen (-25 degrees C) ...
DOI:: 10.1016/j.meatsci.2005.01.002
PubMed:: 22063296
: http://dx.doi.org/10.1016/j.meatsci.2005.01.002

21. Behavior of Listeria monocytogenes and Escherichia coli O157:H7 in fresh-sliced cactus-pear fruit

Author:: Corbo, M.R.; Campaniello, D.; D'Amato, D.; Bevilacqua, A.; Sinigaglia, M.
Source:: Journal of food safety 2005 v.25 no.3 pp. 157-172
ISSN:: 0149-6085
Subject:: Listeria monocytogenes, etc ; inoculum density; food packaging; microbial growth; predictive microbiology; bacterial contamination; modified atmosphere packaging; food storage; varieties; pears; storage temperature; fresh-cut foods; mathematical models; food preservation; storage time; viability; controlled atmosphere storage; food contamination; pathogen survival; food pathogens; Escherichia coli O157; Show all 21 Subjects
Abstract:: ... Storage experiments were conducted to follow the behavior of Listeria monocytogenes and Escherichia coli O157:H7, deliberately inoculated on fresh-cut cactus-pear fruits before packaging under modified and control atmosphere and stored at four different temperatures (4, 8, 12 and 20C). L. monocytogenes was able to proliferate during storage at different temperature both in control and modified atm ...
DOI:: 10.1111/j.1745-4565.2005.00570.x
: http://dx.doi.org/10.1111/j.1745-4565.2005.00570.x

22. A risk microbiological profile of the Australian red meat industry: Risk ratings of hazard-product pairings

Author:: Sumner, J.; Ross, T.; Jenson, I.; Pointon, A.
Source:: International journal of food microbiology 2005 v.105 no.2 pp. 221-232
ISSN:: 0168-1605
Subject:: Listeria monocytogenes, etc ; mutton; cooked foods; hamburgers; Clostridium perfringens; predictive microbiology; risk profile; quality control; livestock and meat industry; rating scales; fermented foods; HACCP; goat meat; catering; virulence; critical control points; cross contamination; ready-to-eat foods; Salmonella; food contamination; home food preparation; food pathogens; beef; Escherichia coli O157; red meat; Australia; Show all 26 Subjects
Abstract:: ... A risk profile of microbial hazards across the supply continuum for the beef, sheep and goat meat industries was developed using both a qualitative tool and a semi-quantitative, spreadsheet tool, Risk Ranger. The latter is useful for highlighting factors contributing to food safety risk and for ranking the risk of various product/pathogen combinations. In the present profile the qualitative tool w ...
DOI:: 10.1016/j.ijfoodmicro.2005.03.016
: http://dx.doi.org/10.1016/j.ijfoodmicro.2005.03.016

23. A newly developed assay to study the minimum inhibitory concentration of Satureja spinosa essential oil

Author:: Chorianopoulos, N.G.; Lambert, R.J.W.; Skandamis, P.N.; Evergetis, E.T.; Haroutounian, S.A.; Nychas, G.-J.E.
Source:: Journal of applied microbiology 2006 v.100 no.4 pp. 778-786
ISSN:: 1364-5072
Subject:: Listeria monocytogenes, etc ; Bacillus cereus; Escherichia coli O157; Salmonella enterica; Satureja; Staphylococcus aureus; absorbance; essential oils; industrial applications; inoculum; mechanism of action; microbial growth; minimum inhibitory concentration; models; natural additives; pathogens; rapid methods; regression analysis; screening; serotypes; t-test; Show all 21 Subjects
Abstract:: ... The minimum inhibitory concentration (MIC) of Satureja spinosa essential oil against Staphylococcus aureus, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica, Salmonella serovar Enteritidis PT4 and Bacillus cereus was comparatively assessed with an established optical density method as well as a novel impedimetric method. The impedimetric analysis takes into account information ...
DOI:: 10.1111/j.1365-2672.2006.02827.x
: http://dx.doi.org/10.1111/j.1365-2672.2006.02827.x

24. Combined effect of mild heat and acetic acid treatment for inactivating Escherichia coli O157:H7, Listeria monocytogenes and Salmonella typhimurium in an asparagus puree

Author:: Shin, J.-H.; Lee, S.-Y.; Dougherty, R.H.; Rasco, B.; Kang, D.-H.
Source:: Journal of applied microbiology 2006 v.101 no.5 pp. 1140-1151
ISSN:: 1364-5072
Subject:: Listeria monocytogenes, etc ; vegetables; acetic acid; Salmonella Typhimurium; heat; food pathogens; color; Escherichia coli O157; temperature; acid treatment; adverse effects; Show all 11 Subjects
Abstract:: ... This study was conducted to validate combined heat and acid treatments for inactivating Escherichia coli O157:H7, Listeria monocytogenes and Salmonella typhimurium in an acidified brine containing, or pickled, asparagus model food. A mixture of three strains of E. coli O157:H7, L. monocytogenes and S. typhimurium were inoculated onto pickled asparagus samples. Combinations of various concentration ...
DOI:: 10.1111/j.1365-2672.2006.02996.x
: http://dx.doi.org/10.1111/j.1365-2672.2006.02996.x

25. Effect of environmental stresses on antibody-based detection of Escherichia coli O157:H7, Salmonella enterica serotype Enteritidis and Listeria monocytogenes

Author:: Hahm, B.-K.; Bhunia, A.K.
Source:: Journal of applied microbiology 2006 v.100 no.5 pp. 1017-1027
ISSN:: 1364-5072
Subject:: Listeria monocytogenes, etc ; surface antigens; microbiology; ethanol; Salmonella Enteritidis; polyclonal antibodies; hydrogen peroxide; meat; stress response; Western blotting; enzyme-linked immunosorbent assay; denaturation; food pathogens; pH; sodium chloride; Escherichia coli O157; temperature; culture media; oxidative stress; Show all 19 Subjects
Abstract:: ... To study the reaction patterns of selected antibodies to Escherichia coli O157:H7, Salmonella enterica serotype Enteritidis and Listeria monocytogenes cells exposed to various environmental stresses. Escherichia coli O157:H7, Salmonella Enteritidis and L. monocytogenes cells subjected to different environmental stress of temperatures (4 and 45°C), NaCl (5·5%), oxidative stress (15 mmol[superscript ...
DOI:: 10.1111/j.1365-2672.2006.02814.x
: http://dx.doi.org/10.1111/j.1365-2672.2006.02814.x

26. The effect of lemon, orange and bergamot essential oils and their components on the survival of Campylobacter jejuni, Escherichia coli O157, Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus in vitro and in food systems

Author:: Fisher, K.; Phillips, C.A.
Source:: Journal of applied microbiology 2006 v.101 no.6 pp. 1232-1240
ISSN:: 1364-5072
Subject:: Listeria monocytogenes, etc ; Bacillus cereus; Campylobacter jejuni; Citrus bergamia; Citrus limon; Citrus sinensis; Escherichia coli O157; Gram-negative bacteria; Gram-positive bacteria; Staphylococcus aureus; cabbage; chicken skin; citral; essential oils; food pathogens; foodborne illness; in vitro studies; leaves; lemons; linalool; oils; oranges; vapors; Show all 23 Subjects
Abstract:: ... To investigate the effectiveness of oils and vapours of lemon (Citrus limon), sweet orange (Citrus sinensis) and bergamot (Citrus bergamia) and their components against a number of common foodborne pathogens. The disc diffusion method was used to screen the oils and vapours against Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, Escherichia coli O157 and Campylobacter jejuni. The s ...
DOI:: 10.1111/j.1365-2672.2006.03035.x
: http://dx.doi.org/10.1111/j.1365-2672.2006.03035.x

27. A note on the incidences of Salmonella spp., Listeria spp. and Escherichia coli O157:H7 serotypes in Turkish sausage (Soudjouck)

Author:: Siriken, B.; Pamuk, S.; Ozakin, C.; Gedikoglu, S.; Eyigor, M.
Source:: Meat science 2006 v.72 no.1 pp. 177-181
ISSN:: 0309-1740
Subject:: Listeria monocytogenes, etc ; bacterial contamination; Listeria ivanovii; fermented foods; serotypes; food contamination; Listeria innocua; food pathogens; pH; microbial detection; Escherichia coli O157; Salmonella Paratyphi B; sausages; Show all 13 Subjects
Abstract:: ... The incidence of Salmonella spp., Listeria monocytogenes and Escherichia coli O157:H7 was determined in 100 Turkish sausage (soudjouck) samples collected from shops and markets in the Afyon province, Turkey. Salmonella spp. were detected in 7% of the samples. All of the isolates were S. enterica Paratyphi B. In addition, Listeria spp. were detected in 9% of the samples. Its distribution was 7% L. ...
DOI:: 10.1016/j.meatsci.2005.05.025
PubMed:: 22061388
: http://dx.doi.org/10.1016/j.meatsci.2005.05.025

28. Food drying workshops promote safe home drying methods

Author:: DiPersio, P.A.; Sofos, J.N.; Kendall, P.A.
Source:: Food protection trends 2006 v.26 no.3 pp. 165-173
ISSN:: 1541-9576
Subject:: Listeria monocytogenes, etc ; dried foods; extension agents; consumer education; Salmonella; extension education; home food preservation; educational materials; palatability; Escherichia coli O157; drying; Colorado; Show all 12 Subjects

29. A systematic approach to determine global thermal inactivation parameters for various food pathogens

Author:: Asselt, E.D. van; Zwietering, M.H.
Source:: International journal of food microbiology 2006 v.107 no.1 pp. 73-82
ISSN:: 0168-1605
Subject:: Listeria monocytogenes, etc ; chocolate; bacterial contamination; linear models; heat tolerance; inactivation temperature; Salmonella; food contamination; food preservation; food processing; food pathogens; Bacillus cereus; Escherichia coli O157; heat treatment; predictive microbiology; Show all 15 Subjects
Abstract:: ... Thermal inactivation of pathogens has been studied extensively, which has resulted in a wide range of D- and z-values. Estimating the inactivation rate for a specific condition based on these reported values is difficult, since one has to select representative conditions, and data obtained exactly at the required representative conditions are generally not available. Therefore, a first step could ...
DOI:: 10.1016/j.ijfoodmicro.2005.08.014
: http://dx.doi.org/10.1016/j.ijfoodmicro.2005.08.014

30. Effect of vanillin on the fate of Listeria monocytogenes and Escherichia coli O157:H7 in a model apple juice medium and in apple juice

Author:: Moon, K.D.; Delaquis, P.; Toivonen, P.; Stanich, K.
Source:: Food microbiology 2006 v.23 no.2 pp. 169-174
ISSN:: 0740-0020
Subject:: Listeria monocytogenes, etc ; model food systems; vanillin; temperature; acid tolerance; bacterial contamination; food contamination; pathogen survival; minimally processed foods; food preservation; natural additives; apple juice; food pathogens; pH; Escherichia coli O157; apple cider; food preservatives; antibacterial properties; Show all 18 Subjects
Abstract:: ... The effects of vanillin on the fates of Listeria monocytogenes and Escherichia coli O157:H7 at pH values between 3.5 and 4.5 were verified in a model apple juice (MAJ) medium and in apple juice incubated at 4 or 15 °C. Viable E. coli O157:H7 cells were recovered from MAJ for up to 10 days, but L. monocytogenes did not survive at pH 3.5. Supplementation with 40 mm vanillin exerted a lethal effect t ...
DOI:: 10.1016/j.fm.2005.02.005
PubMed:: 16943001
: http://dx.doi.org/10.1016/j.fm.2005.02.005

31. Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes inoculated on raw salmon fillets by pulsed UV-light treatment

Author:: Ozer, Nil P.; Demirci, Ali
Source:: International journal of food science & technology 2006 v.41 no.4 pp. 354-360
ISSN:: 0950-5423
Subject:: Listeria monocytogenes, etc ; bacterial contamination; shelf life; decontamination; food contamination; food preservation; plate count; inoculum; food pathogens; salmon; Escherichia coli O157; fish fillets; ultraviolet radiation; raw fish; Show all 14 Subjects
Abstract:: ... The efficacy of pulsed UV-light to inactivate of Escherichia coli O157:H7 and Listeria monocytogenes Scott A on salmon fillets was investigated in this study by evaluating the effects of treatment times and distance from the UV strobe. The sterilization system generated 5.6 J cm[superscript [-]2] per pulse at the lamp surface for an input voltage of 3800 V and three pulses per second. Skin or musc ...
DOI:: 10.1111/j.1365-2621.2005.01071.x
: http://dx.doi.org/10.1111/j.1365-2621.2005.01071.x

32. Synergistic antimicrobial effect of pyrophosphate on Listeria monocytogenes and Escherichia coli O157 in modified atmosphere packaged and refrigerated seabass slices

Author:: Masniyom, P.; Benjakul, S.; Visessanguan, W.
Source:: Lebensmittel-Wissenschaft + [i.e. und] Technologie 2006 v.39 no.3 pp. 302-307
ISSN:: 0023-6438
Subject:: Listeria monocytogenes, etc ; food spoilage; food packaging; bass; carbon dioxide; bacterial contamination; seafoods; modified atmosphere packaging; food storage; pyrophosphates; synergism; oxygen; food preservation; refrigeration; antibacterial properties; nitrogen; food contamination; food pathogens; slicing; Escherichia coli O157; Show all 20 Subjects
DOI:: 10.1016/j.lwt.2005.01.007
: http://dx.doi.org/10.1016/j.lwt.2005.01.007

33. Inhibition of Salmonella serovars, Escherichia coli O157:H7 and Listeria monocytogenes during dry-curing and drying meat: A case study with Basturma

Author:: Ingham, Steven C.; Searls, Gina; Buege, Dennis R.
Source:: Journal of food safety 2006 v.26 no.2 pp. 160-172
ISSN:: 0149-6085
Subject:: Listeria monocytogenes, etc ; dried meat; inoculum density; curing (food products); bacterial contamination; HACCP; salt concentration; case studies; critical control points; cured meats; food surfaces; plate count; collaborative testing; marinating; spices; Salmonella; food contamination; food pathogens; beef; Escherichia coli O157; drying; water activity; Show all 22 Subjects
Abstract:: ... Basturma, a spiced beef product intended to be cooked before consumption, was prepared in three trials by dry-curing intact surface-inoculated (6 log cfu per piece with Salmonella serovars, Escherichia coli O157:H7 and Listeria monocytogenes) beef eye of round subprimals for 21 days at 6.7C, and then rinsing, pressing and drying for 6-8 days at 21-27C. The finished products had percentage water-ph ...
DOI:: 10.1111/j.1745-4565.2006.00040.x
: http://dx.doi.org/10.1111/j.1745-4565.2006.00040.x

34. SimuItaneous recovery and detection of four heat-injured foodborne pathogens in ground beef and milk by a four-compartment thin agar layer plate

Author:: Wu, Vivian C.H.; Fung, Daniel Y.C.
Source:: Journal of food safety 2006 v.26 no.2 pp. 126-136
ISSN:: 0149-6085
Subject:: Listeria monocytogenes, etc ; bacterial contamination; heat tolerance; ground beef; selective media; Salmonella Typhimurium; food contamination; plate count; rapid methods; food pathogens; enrichment culture; microbial detection; heat injury; Escherichia coli O157; Yersinia enterocolitica; pasteurized milk; Show all 16 Subjects
Abstract:: ... A four-compartment thin agar layer (4-TAL) system was developed to improve operation efficiency and recover injured foodborne pathogens simultaneously. The system consisted of a layer of nonselective agar overlaid on four different selective agars (xylose lysine desoxycholate [XLD], cefsulodin irgasan novobiocin [CIN], modified Oxford medium [MOX] and MacConkey sorbitol agar [MSA]) housed in a fou ...
DOI:: 10.1111/j.1745-4565.2006.00037.x
: http://dx.doi.org/10.1111/j.1745-4565.2006.00037.x

35. Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils [Erratum: 2007 Aug., v. 40, issue 7, p. 949.]

Author:: Seydim, A.C.; Sarikus, G.
Source:: Food research international 2006 v.39 no.5 pp. 639-644
ISSN:: 0963-9969
Subject:: Listeria monocytogenes, etc ; Staphylococcus aureus; protein isolates; essential oils; Lactobacillus plantarum; plant extracts; food packaging; Rosmarinus officinalis; bacterial contamination; Salmonella Enteritidis; edible films; whey protein; packaging materials; coatings; garlic; rosemary; Origanum vulgare; antibacterial properties; viability; food contamination; Allium sativum; oregano; food pathogens; Escherichia coli O157; Show all 24 Subjects
Abstract:: ... The use of edible films to release antimicrobial constituents in food packaging is a form of active packaging. Antimicrobial properties of spice extracts are well known, however their application to edible films is limited. In this study, antimicrobial properties of whey protein isolate (WPI) films containing 1.0-4.0% (wt/vol) ratios of oregano, rosemary and garlic essential oils were tested again ...
DOI:: 10.1016/j.foodres.2006.01.013
: http://dx.doi.org/10.1016/j.foodres.2006.01.013

36. Surrogates for validation of electron beam irradiation of foods

Author:: Rodriguez, O.; Castell-Perez, M.E.; Ekpanyaskun, N.; Moreira, R.G.; Castillo, A.
Source:: International journal of food microbiology 2006 v.110 no.2 pp. 117-122
ISSN:: 0168-1605
Subject:: Listeria monocytogenes, etc ; model food systems; bacterial contamination; dose response; avirulent strains; Salmonella; indicator species; Escherichia coli O157; food contamination; Listeria innocua; Enterobacter aerogenes; food pathogens; food irradiation; gamma radiation; radiation resistance; Show all 15 Subjects
Abstract:: ... The aim of this study was to identify a potential surrogate to describe the radiation sensitivity of the most common pathogens encountered in fruits. Three pathogens: Escherichia coli O157:H7 933, Listeria monocytogenes ATCC 51414, and Salmonella Poona, and five non-pathogens: E. coli K-12 MG1655, Listeria innocua Seeliger 1983 (NRRL B-33003 and NRRl B-33014), Enterobacter aerogenes, and Salmonell ...
DOI:: 10.1016/j.ijfoodmicro.2006.01.041
: http://dx.doi.org/10.1016/j.ijfoodmicro.2006.01.041

37. Antimicrobial properties of salt (NaCl) used for the preservation of natural casings

Author:: Wijnker J.J.; Koop, G.; Lipman, L.J.A.
Source:: Food microbiology 2006 v.23 no.7 pp. 657-662
ISSN:: 0740-0020
Subject:: Listeria monocytogenes, etc ; Staphylococcus aureus; Salmonella Typhimurium; bacterial spores; Clostridium perfringens; bacterial contamination; salt concentration; sausage casings; minimum inhibitory concentration; plate count; water content; sodium chloride; food preservatives; antibacterial properties; food contamination; food pathogens; Escherichia coli O157; water activity; Show all 18 Subjects
Abstract:: ... The antimicrobial properties of salt (NaCl) used for the preservation of natural casings were studied by investigating the survival of six bacterial species in natural casings at different water activity (a(w)) levels. Individual sheep casings were inoculated with ca. 10(5) colony-forming units (cfu) g-1 of Escherichia coli, Salmonella typhimurium, Listeria monocytogenes, Staphylococcus aureus, Cl ...
DOI:: 10.1016/j.fm.2005.11.004
PubMed:: 16943065
: http://dx.doi.org/10.1016/j.fm.2005.11.004

38. A field study of the microbiological quality of fresh produce of domestic and Mexican origin

Author:: Johnston, L.M.; Jaykus, L.A.; Moll, D.; Anciso, J.; Mora, B.; Moe, C.L.
Source:: International journal of food microbiology 2006 v.112 no.2 pp. 83-95
ISSN:: 0168-1605
Subject:: Listeria monocytogenes, etc ; herbs; food packaging; cantaloupes; bacterial contamination; globalization; cabbage; aerobes; coliform bacteria; Enterococcus faecalis; indicator species; Enterococcus faecium; plate count; provenance; microbial detection; Shigella; Salmonella; food contamination; food pathogens; Escherichia coli O157; on-farm food safety; United States; Mexico; Show all 23 Subjects
Abstract:: ... Produce is responsible for an increasingly larger proportion of foodborne disease outbreaks. In particular, the globalization of the food supply may introduce new food safety risks and allow widespread distribution of contaminated food, particularly produce. The objectives of this study were to: (i) compare the overall quality of domestic and Mexican produce throughout the packing process; (ii) ex ...
DOI:: 10.1016/j.ijfoodmicro.2006.05.002
: http://dx.doi.org/10.1016/j.ijfoodmicro.2006.05.002

39. The microbiological quality of hot water-washed broccoli florets and cut green beans

Author:: Stringer, S.C.; Plowman, J.; Peck, M.W.
Source:: Journal of applied microbiology 2007 v.102 no.1 pp. 41-50
ISSN:: 1364-5072
Subject:: Listeria monocytogenes, etc ; Bacillus cereus; Escherichia coli O157; Lactobacillus; Pseudomonas; broccoli; enzymatic browning; flora; florets; green beans; heat treatment; lactic acid bacteria; microbiological quality; pathogens; risk assessment; spoilage; tap water; washing; yeasts; Show all 19 Subjects
Abstract:: ... To determine the effect of hot water washing on the microbiological quality of cut broccoli florets and trimmed green beans. Broccoli florets and trimmed beans were washed for 90 s in tap water at either 20°C or 52°C and stored at 7 and 10°C. The numbers of naturally occurring aerobic mesophilic organisms, Pseudomonas spp., Enterobacteriaceae, yeast and moulds and lactobacilli or lactic acid bacte ...
DOI:: 10.1111/j.1365-2672.2006.03065.x
: http://dx.doi.org/10.1111/j.1365-2672.2006.03065.x

40. Effect of cooling rate on pathogen survival in post-process contaminated yogurt

Author:: Glass, K.A.; McDonnell, L.M.; Rassel, R.C.; Zierke, K.L.
Source:: Food protection trends 2007 v.27 no.1 pp. 16-21
ISSN:: 1541-9576
Subject:: Listeria monocytogenes, etc ; strawberries; bacterial contamination; Salmonella; skim milk; food contamination; pathogen survival; storage temperature; flavorings; precooling; frozen yogurt; storage time; food pathogens; pH; plate count; Escherichia coli O157; Show all 16 Subjects

41. Antibacterial activity of bioconverted eicosapentaenoic (EPA) and docosahexaenoic acid (DHA) against foodborne pathogenic bacteria

Author:: Shin, S.Y.; Bajpai, V.K.; Kim, H.R.; Kang, S.C.
Source:: International journal of food microbiology 2007 v.113 no.2 pp. 233-236
ISSN:: 0168-1605
Subject:: Listeria monocytogenes, etc ; Staphylococcus aureus; Salmonella Typhimurium; Gram-positive bacteria; shellfish; bacterial contamination; Salmonella Enteritidis; Pseudomonas aeruginosa; omega-3 fatty acids; Gram-negative bacteria; minimum inhibitory concentration; food preservation; fish oils; biotransformation; antibacterial properties; docosahexaenoic acid; eicosapentaenoic acid; food contamination; Enterobacter aerogenes; food pathogens; Bacillus subtilis; Escherichia coli O157; Show all 22 Subjects
Abstract:: ... The antimicrobial activity of bioconversion extracts of EPA and DHA against a range of foodborne pathogenic bacteria was investigated. The bioconverted EPA and DHA exhibited antibacterial activities against four Gram-positive bacteria, Bacillus subtilis, Listeria monocytogenes, Staphylococcus aureus (ATCC 6538) and S. aureus (KCTC 1916) and seven Gram-negative bacteria, Enterobacter aerogenes, Esc ...
DOI:: 10.1016/j.ijfoodmicro.2006.05.020
: http://dx.doi.org/10.1016/j.ijfoodmicro.2006.05.020

42. Carriage of four bacterial pathogens by beef cattle in Northern Ireland at time of slaughter

Author:: Madden, R.H.; Murray, K.A.; Gilmour, A.
Source:: Letters in applied microbiology 2007 v.44 no.2 pp. 115-119
ISSN:: 0266-8254
Subject:: Listeria monocytogenes, etc ; Campylobacter; Escherichia coli O157; Salmonella Liverpool; beef cattle; beef quality; feces; genotyping; pathogens; serotypes; slaughter; slaughterhouses; Northern Ireland; Show all 13 Subjects
Abstract:: ... To determine the prevalence of four bacterial zoonotic pathogens in beef cattle at time of slaughter in Northern Ireland (NI), in order to assess their potential for reducing beef safety. Faeces were collected postmortem from beef cattle (n =220) at seven EU registered abattoirs. Standard enrichment culturing methods were employed, plus immunomagnetic enrichment in the case of Escherichia coli O15 ...
DOI:: 10.1111/j.1472-765X.2006.02064.x
PubMed:: 17257247
: http://dx.doi.org/10.1111/j.1472-765X.2006.02064.x

43. Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef

Author:: Ahn, J.; Grun, I.U.; Mustapha, A.
Source:: Food microbiology 2007 v.24 no.1 pp. 7-14
ISSN:: 0740-0020
Subject:: Listeria monocytogenes, etc ; cooked foods; ground beef; essential oils; lipid peroxidation; Salmonella Typhimurium; bacterial contamination; food storage; grape seeds; conifers; cooking quality; Aeromonas hydrophila; butylated hydroxyanisole; storage time; rosemary; oxidative stability; refrigeration; antioxidant activity; antioxidants; thiobarbituric acid-reactive substances; food preservatives; antibacterial properties; butylated hydroxytoluene; food contamination; grape seed extract; food pathogens; color; Escherichia coli O157; bark; Show all 29 Subjects
Abstract:: ... The effects of butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT), grape seed extract (ActiVin), pine bark extract (Pycnogenol), and oleoresin rosemary (Herbalox) on microbial growth, color change, and lipid oxidation were investigated in cooked ground beef. When compared to the control, 1.0% ActiVin and Pycnogenol effectively reduced the numbers of Escherichia coli O157:H7 and Salmonella ...
DOI:: 10.1016/j.fm.2006.04.006
PubMed:: 16943089
: http://dx.doi.org/10.1016/j.fm.2006.04.006

44. Inhibition of Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus on sliced roast beef by cetylpyridinium chloride and acidified sodium chlorite

Author:: Lim, K.; Mustapha, A.
Source:: Food microbiology 2007 v.24 no.1 pp. 89-94
ISSN:: 0740-0020
Subject:: Listeria monocytogenes, etc ; Staphylococcus aureus; shelf life; beef quality; cetylpyridinium chloride; roasting; bacterial contamination; chlorites; food surfaces; discoloration; minimum inhibitory concentration; marinating; off odors; antibacterial properties; ready-to-eat foods; acidification; food contamination; food pathogens; beef; slicing; color; Escherichia coli O157; Show all 22 Subjects
Abstract:: ... The effects of 0.5% cetylpyridinium chloride (CPC), 0.12% acidified sodium chlorite (ASC) and a mix of equal volume of the two (0.25% CPC-0.06% ASC) on Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus were evaluated on inoculated sliced roast beef. The antimicrobial agents were, respectively, sprayed on the beef surfaces and tray absorbent pads, and samples were stored at ...
DOI:: 10.1016/j.fm.2006.04.005
PubMed:: 16943099
: http://dx.doi.org/10.1016/j.fm.2006.04.005

45. Thermal Inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Breaded Pork Patties

Author:: Osaili, T.M.; Griffis, C.L.; Martin, E.M.; Beard, B.L.; Keener, A.E.; Marcy, J.A.
Source:: Journal of food science 2007 v.72 no.2 pp. M56
ISSN:: 0022-1147
Subject:: Listeria monocytogenes, etc ; heat inactivation; breadings; bacterial contamination; Salmonella; patties; ground pork; food microbiology; Escherichia coli O157; temperature; cooking; food safety; ready-to-eat foods; Show all 13 Subjects
Abstract:: ... Decimal reduction times (D-values) and thermal resistance constants (z-values) for 3 foodborne pathogenic bacteria in formulated ready-to-eat breaded pork patties were determined with thermal inactivation studies. Meat samples, inoculated with Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes cultures or uninoculated controls, were packaged in sterile bags, immersed in circulated wa ...
DOI:: 10.1111/j.1750-3841.2006.00264.x
: http://dx.doi.org/10.1111/j.1750-3841.2006.00264.x

46. The synergistic effect of nisin and lactoferrin on the inhibition of Listeria monocytogenes and Escherichia coli O157:H7

Author:: Murdock, C.A.; Cleveland, J.; Matthews, K.R.; Chikindas, M.L.
Source:: Letters in applied microbiology 2007 v.44 no.3 pp. 255-261
ISSN:: 0266-8254
Subject:: Listeria monocytogenes, etc ; Escherichia coli O157; anti-infective properties; biopreservatives; food industry; food pathogens; glucose; growth retardation; lactoferrin; nisin; peptones; synergism; yeasts; Show all 13 Subjects
Abstract:: ... The goal of this study was to determine whether nisin and lactoferrin would act synergistically to inhibit the growth of Listeria monocytogenes and Escherichia coli O157:H7. Lactoferrin and nisin separately or in combination were suspended in peptone yeast glucose broth and following inoculation with L. monocytogenes or E. coli O157:H7 growth inhibition of each pathogen was determined. At 1000 μg ...
DOI:: 10.1111/j.1472-765X.2006.02076.x
PubMed:: 17309501
: http://dx.doi.org/10.1111/j.1472-765X.2006.02076.x

47. Characterisation of alheiras, traditional sausages produced in the North of Portugal, with respect to their microbiological safety

Author:: Ferreira, V.; Barbosa, J.; Silva, J.; Felicio, M.T.; Mena, C.; Hogg, T.; Gibbs, P.; Teixeira, P.
Source:: Food control 2007 v.18 no.5 pp. 436-440
ISSN:: 0956-7135
Subject:: Listeria monocytogenes, etc ; bacterial contamination; public health; fermented foods; food contamination; Escherichia coli O157; food pathogens; traditional foods; sausages; Clostridium perfringens; Campylobacter; Portugal; Show all 12 Subjects
DOI:: 10.1016/j.foodcont.2005.11.011
: http://dx.doi.org/10.1016/j.foodcont.2005.11.011

48. Effect of combined ozone and organic acid treatment for control of Escherichia coli O157:H7 and Listeria monocytogenes on enoki mushroom

Author:: Yuk, H.G.; Yoo, M.Y.; Yoon, J.W.; Marshall, D.L.; Oh, D.H.
Source:: Food control 2007 v.18 no.5 pp. 548-553
ISSN:: 0956-7135
Subject:: Listeria monocytogenes, etc ; shelf life; sanitizing; lactic acid; bacterial contamination; food storage; storage temperature; mushrooms; citric acid; synergism; washing; decontamination; food preservation; ozone; storage time; plate count; antibacterial properties; acetic acid; food contamination; food pathogens; Escherichia coli O157; Show all 21 Subjects
DOI:: 10.1016/j.foodcont.2006.01.004
: http://dx.doi.org/10.1016/j.foodcont.2006.01.004

49. Inhibition of Foodborne Pathogens by Native Microflora Recovered from Fresh Peeled Baby Carrot and Propagated in Cultures

Author:: Liao, C.-H.
Source:: Journal of food science 2007 v.72 no.4 pp. M134
ISSN:: 0022-1147
Subject:: Listeria monocytogenes, etc ; antimicrobial properties; bacterial contamination; sanitizing; antagonists; population dynamics; food contamination; Escherichia coli O157; food pathogens; microbial growth; Pseudomonas marginalis; food composition; fresh-cut foods; carrots; Yersinia enterocolitica; mortality; Salmonella enterica; Show all 17 Subjects
Abstract:: ... The inhibitory effect of fresh peeled baby carrot and associated microflora on the viability and growth of Listeria monocytogenes, Yersinia enterocolitica, Salmonella enterica, Escherichia coli O157:H7, and Pseudomonas marginalis was investigated. The population of viable L. monocytogenes was reduced by more than 2 logs following the dipping of sliced baby carrots in the bacterial suspension for 2 ...
DOI:: 10.1111/j.1750-3841.2007.00333.x
: http://dx.doi.org/10.1111/j.1750-3841.2007.00333.x

50. Modeling inactivation kinetics of food borne pathogens at a constant temperature

Author:: Buzrul, S.; Alpas, H.
Source:: Lebensmittel-Wissenschaft + [i.e. und] Technologie 2007 v.40 no.4 pp. 632-637
ISSN:: 0023-6438
Subject:: Listeria monocytogenes, etc ; heat inactivation; bacterial contamination; decontamination; inactivation temperature; Salmonella Enteritidis; Staphylococcus aureus subsp. aureus; Salmonella Typhimurium; food contamination; pathogen survival; food preservation; food pathogens; Escherichia coli O157; Weibull statistics; Show all 14 Subjects
DOI:: 10.1016/j.lwt.2006.02.019
: http://dx.doi.org/10.1016/j.lwt.2006.02.019

51. The incidence of significant foodborne pathogens in domestic refrigerators

Author:: Jackson, V.; Blair, I.S.; McDowell, D.A.; Kennedy, J.; Bolton, D.J.
Source:: Food control 2007 v.18 no.4 pp. 346-351
ISSN:: 0956-7135
Subject:: Listeria monocytogenes, etc ; coliform bacteria; Staphylococcus aureus; bacterial contamination; Salmonella; food contamination; home food preservation; cross contamination; food pathogens; home food storage; refrigeration; Escherichia coli O157; food sanitation; Yersinia enterocolitica; Campylobacter; food contact surfaces; ready-to-eat foods; Show all 17 Subjects
DOI:: 10.1016/j.foodcont.2005.10.018
: http://dx.doi.org/10.1016/j.foodcont.2005.10.018

52. High-pressure destruction kinetics of spoilage and pathogenic bacteria in raw milk cheese

Author:: Shao, Y.; Ramaswamy, H.S.; Zhu, S.
Source:: Journal of food process engineering 2007 v.30 no.3 pp. 357-374
ISSN:: 0145-8876
Subject:: Listeria monocytogenes, etc ; cheese milk; Escherichia coli K12; food spoilage; cheesemaking; bacterial contamination; raw milk; Escherichia coli O157; pathogen survival; sterilizing; food pathogens; nonthermal processing; high pressure treatment; temperature; stress tolerance; Show all 15 Subjects
Abstract:: ... Raw milk cheese samples were individually inoculated with Escherichia coli K-12, Escherichia coli O157:H7 and Listeria monocytogenes, and subjected to high-pressure (HP) treatments (200-400 MPa) in both pressure hold and pressure pulse modes. Pressure inactivation of E. coli K-12 at 350 MPa (5 min) at different temperatures demonstrated a strong temperature effect when temperature was 40C and abov ...
DOI:: 10.1111/j.1745-4530.2007.00114.x
: http://dx.doi.org/10.1111/j.1745-4530.2007.00114.x

53. A Rapid Multiplexed Chemiluminescent Immunoassay for the Detection of Escherichia coli O157:H7, Yersinia enterocolitica, Salmonella typhimurium, and Listeria monocytogenes Pathogen Bacteria

Author:: Magliulo, M.; Simoni, P.; Guardigli, M.; Michelini, E.; Luciani, M.; Lelli, R.; Roda, A.
Source:: Journal of agricultural and food chemistry 2007 v.55 no.13 pp. 4933-4939
ISSN:: 0021-8561
Subject:: Listeria monocytogenes, etc ; enzyme immunoassays; bacterial contamination; Escherichia coli O157; Salmonella Typhimurium; food contamination; meat; rapid methods; monoclonal antibodies; food pathogens; feces; microbial detection; chemiluminescence immunoassays; Yersinia enterocolitica; Show all 14 Subjects
Abstract:: ... A simple and rapid multiplexed sandwich chemiluminescent enzyme immunoassay has been developed for the simultaneous detection of Escherichia coli O157:H7, Yersinia enterocolitica, Salmonella typhimurium, and Listeria monocytogenes. To achieve the multiplexed detection of the four pathogens, a new polystyrene 96 well microtiter plate format has been designed, in which each main well contains four s ...
DOI:: 10.1021/jf063600b
: http://dx.doi.org/10.1021/jf063600b

54. Effects of lactic acid and lauricidin on the survival of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 in chicken breast stored at 4 °C

Author:: Anang, D.M.; Rusul, G.; Bakar, J.; Ling, F.H.
Source:: Food control 2007 v.18 no.8 pp. 961-969
ISSN:: 0956-7135
Subject:: Listeria monocytogenes, etc ; dodecanoic acid; bacterial contamination; decontamination; breast muscle; minimum inhibitory concentration; chicken meat; Salmonella Enteritidis; food contamination; food storage; food preservation; plate count; food pathogens; lactates; refrigeration; Escherichia coli O157; food preservatives; antibacterial properties; Show all 18 Subjects
DOI:: 10.1016/j.foodcont.2006.05.015
: http://dx.doi.org/10.1016/j.foodcont.2006.05.015

55. Antimicrobial effects of a microemulsion and a nanoemulsion on enteric and other pathogens and biofilms

Author:: Teixeira, P.C.; Leite, G.M.; Domingues, R.J.; Silva, J.; Gibbs, P.A.; Ferreira, J.P.
Source:: International journal of food microbiology 2007 v.118 no.1 pp. 15-19
ISSN:: 0168-1605
Subject:: Listeria monocytogenes, etc ; Pseudomonas aeruginosa; Staphylococcus aureus; bacterial contamination; soybean oil; biofilm; Salmonella; food contamination; nanotechnology; bacterial adhesion; food pathogens; emulsions; Escherichia coli O157; cell suspension culture; antibacterial properties; Show all 15 Subjects
Abstract:: ... Some microemulsions and nanoemulsions may have antimicrobial properties and be effective anti-biofilm agents. We examined the abilities of two fine emulsions, designated BCTP and TEOP, to inactivate suspensions of vegetative cells of Salmonella spp. Escherichia coli 0157:H7 (VT-), Pseudomonas aeruginosa, Staphylococcus aureus and Listeria monocytogenes. BCTP is an O/W nanoemulsion of soybean oil a ...
DOI:: 10.1016/j.ijfoodmicro.2007.05.008
: http://dx.doi.org/10.1016/j.ijfoodmicro.2007.05.008

56. Application of real-time quantitative PCR for the detection of selected bacterial pathogens during municipal wastewater treatment

Author:: Shannon, K.E.; Lee, D.Y.; Trevors, J.T.; Beaudette, L.A.
Source:: The Science of the total environment 2007 v.382 no.1 pp. 121-129
ISSN:: 0048-9697
Subject:: Listeria monocytogenes, etc ; Staphylococcus aureus; wastewater treatment; guidelines; Clostridium perfringens; ultraviolet radiation; activated sludge; bacterial contamination; public health; DNA; Pseudomonas aeruginosa; human diseases; Enterococcus faecalis; Helicobacter pylori; Aeromonas hydrophila; polymerase chain reaction; animal pathogenic bacteria; pathogen identification; Legionella pneumophila; Salmonella; Bacillus cereus; Klebsiella pneumoniae; Escherichia coli O157; wastewater; Ontario; Show all 25 Subjects
Abstract:: ... Bacteria were detected at five stages of municipal wastewater treatment using TaqMan real-time quantitative PCR (qPCR). Thirteen probe and primer sets were tested for diverse pathogens that may be present in wastewater, including Aeromonas hydrophila, Bacillus cereus, Clostridium perfringens, Enterococcus faecalis, Escherichia coli, E. coli O157:H7, Helicobacter pylori, Klebsiella pneumoniae, Legi ...
DOI:: 10.1016/j.scitotenv.2007.02.039
: http://dx.doi.org/10.1016/j.scitotenv.2007.02.039

57. Prevalence and antimicrobial resistance of foodborne pathogens isolated from food products in China

Author:: Chao, G.; Zhou, X.; Jiao, X.; Qian, X.; Xu, L.
Source:: Foodborne pathogens & disease 2007 v.4 no.3 pp. 277-284
ISSN:: 1556-7125
Subject:: Listeria monocytogenes, etc ; bacterial contamination; cooked foods; public health; raw milk; Salmonella; antibiotic resistance; antibiotics; food contamination; Staphylococcus aureus subsp. aureus; Escherichia coli O157; multiple drug resistance; food pathogens; microbial detection; traditional foods; prevalence; Vibrio parahaemolyticus; raw meat; China; Show all 19 Subjects
Abstract:: ... This study was undertaken to investigate the prevalence of Salmonella, Listeria monocytogenes, Staphylococcus aureus, Vibrio parahaemolyticus, and Escherichia coli O157:H7 in Chinese food products. The prevalence of these pathogens was 3.46%, 5.79%, 7%, 0.24%, and 0%, respectively. Raw meats were mainly contaminated with Salmonella (39/365, 10.7%), L. monocytogenes (26/365, 7.1%), and S. aureus (4 ...
DOI:: 10.1089/fpd.2007.0088
PubMed:: 17883311
: http://dx.doi.org/10.1089/fpd.2007.0088

58. Establishment of procedures provoking sub-lethal injury of Listeria monocytogenes, Campylobacter jejuni and Escherichia coli O157 to serve method performance testing

Author:: Jasson, V.; Uyttendaele, M.; Rajkovic, A.; Debevere, J.
Source:: International journal of food microbiology 2007 v.118 no.3 pp. 241-249
ISSN:: 0168-1605
Subject:: Listeria monocytogenes, etc ; cold tolerance; freezing; acid tolerance; bacterial contamination; hydrogen peroxide; food contamination; cold stress; food preservation; heat stress; Campylobacter jejuni; rapid methods; food pathogens; microbial detection; Escherichia coli O157; sublethal effects; acid treatment; oxidative stress; stress tolerance; Show all 19 Subjects
Abstract:: ... In this study procedures provoking sub-lethal injury for three different pathogens are described which may be used in determination of accuracy and robustness of methods, comparison studies and or validation of rapid detection methods. Three common food-borne pathogens were used, Listeria monocytogenes, Campylobacter jejuni and Escherichia coli O157. The pathogens were exposed to heat stress, cold ...
DOI:: 10.1016/j.ijfoodmicro.2007.07.016
: http://dx.doi.org/10.1016/j.ijfoodmicro.2007.07.016

59. Antimicrobial Activity of ε-Polylysine against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in Various Food Extracts

Author:: Geornaras, I.; Yoon, Y.; Belk, K.E.; Smith, G.C.; Sofos, J.N.
Source:: Journal of food science 2007 v.72 no.8 pp. M330
ISSN:: 0022-1147
Subject:: Listeria monocytogenes, etc ; antimicrobial properties; extracts; model food systems; lysine; rice; Salmonella Typhimurium; milk; beef; Escherichia coli O157; vegetables; computed tomography; bologna; Show all 13 Subjects
Abstract:: ... This study compared the antimicrobial effects of ε-polylysine (ε-PL) against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in 6 food extracts and in broth. The food extracts (10% (w/w) in distilled water) evaluated were fat-free and whole fat milk, beef, bologna, rice, and vegetables (50:50 ratio of broccoli and cauliflower). ε-PL was tested at 0.005% and 0.02% (w/v) ...
DOI:: 10.1111/j.1750-3841.2007.00510.x
: http://dx.doi.org/10.1111/j.1750-3841.2007.00510.x

60. Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica on strawberries by chlorine dioxide gas

Author:: Mahmoud, B.S.M.; Bhagat, A.R.; Linton, R.H.
Source:: Food microbiology 2007 v.24 pp. 736-744
ISSN:: 0740-0020
Subject:: Listeria monocytogenes, etc ; food spoilage; strawberries; bacterial contamination; decontamination; shelf life; sanitizing; psychrotrophic bacteria; relative humidity; food contamination; kinetics; inactivation; yeasts; food preservation; plate count; food pathogens; Escherichia coli O157; chlorine dioxide; molds (fungi); Salmonella enterica; Show all 20 Subjects
Abstract:: ... Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica on strawberries by chlorine dioxide gas at different concentrations (0.5, 1, 1.5, 3 and 5 mg l(-1)) for 10 min were studied. A cocktail of three strains of each targeted organism (100 μl) was spotted onto the surface of the strawberries (approximately 8-9 log ml(-1)) separately followed by ...
DOI:: 10.1016/j.fm.2007.03.006
: http://dx.doi.org/10.1016/j.fm.2007.03.006

61. Antimicrobial Effect of Electrolyzed Oxidizing Water against Escherichia coli O157:H7 and Listeria monocytogenes on Fresh Strawberries (Fragariaxananassa)

Author:: Udompijitkul, P.; Daeschel, M.A.; Zhao, Y.
Source:: Journal of food science 2007 v.72 no.9 pp. M397
ISSN:: 0022-1147
Subject:: Listeria monocytogenes, etc ; sodium hypochlorite; microbial growth; strawberries; disinfectants; washing; antimicrobial properties; animal pathogenic bacteria; plate count; oxidants; sodium chloride; refrigeration; food contamination; microbial contamination; food pathogens; water; disinfection; Escherichia coli O157; cold storage; Show all 19 Subjects
Abstract:: ... Antibacterial activity of electrolyzed oxidizing (EO) water prepared from 0.05% or 0.10% (w/v) sodium chloride (NaCl) solutions against indigenous bacteria associated with fresh strawberries (Fragariaxananassa) was evaluated. The efficacy of EO water and sodium hypochlorite (NaOCl) solution in eliminating and controlling the growth of Listeria monocytogenes and Escherichia coli O157:H7 inoculated ...
DOI:: 10.1111/j.1750-3841.2007.00531.x
: http://dx.doi.org/10.1111/j.1750-3841.2007.00531.x

62. Efficacy of sanitizers in reducing Escherichia coli O157:H7, Salmonella spp. and Listeria monocytogenes populations on fresh-cut carrot

Author:: Ruiz-Cruz, S.; Acedo-Félix, E.; Díaz-Cinco, M.; Islas-Osuna, M.A.; González-Aguilar, G.A.
Source:: Food control 2007 v.18 no.11 pp. 1383-1390
ISSN:: 0956-7135
Subject:: Listeria monocytogenes, etc ; acetic acids; sodium hypochlorite; sanitizing; organic matter; food packaging; bacterial contamination; Daucus carota; food storage; fresh-cut foods; carrots; washing; minimum inhibitory concentration; chlorine; food preservation; storage time; refrigeration; antibacterial properties; sanitizers; Salmonella; food contamination; pathogen survival; shredding; food pathogens; Escherichia coli O157; Show all 25 Subjects
DOI:: 10.1016/j.foodcont.2006.09.008
: http://dx.doi.org/10.1016/j.foodcont.2006.09.008

63. Recommendations for handling fresh-cut leafy green salads by consumers and retail foodservice operators

Author:: Palumbo, M.S.; Gorny, J.R.; Gombas, D.E.; Beuchat, L.R.; Bruhn, C.M.; Cassens, B.; Delaquis, P.; Farber, J.M.; Harris, L.J.; Ito, K.
Source:: Food protection trends 2007 v.27 no.11 pp. 892-898
ISSN:: 1541-9576
Subject:: Listeria monocytogenes, etc ; food spoilage; food service; Shigella sonnei; Salmonella Typhimurium; guidelines; good manufacturing practices; bacterial contamination; food storage; fresh-cut foods; washing; cross contamination; lettuce; Pseudomonas; food safety; salads; psychrotrophic bacteria; home food preparation; food pathogens; Escherichia coli O157; food contact surfaces; Show all 21 Subjects

64. Antimicrobial activity of various cationic molecules on foodborne pathogens

Author:: Conte, Mariachiara; Aliberti, Francesco; Fucci, Laura; Piscopo, Marina
Source:: World journal of microbiology & biotechnology 2007 v.23 no.12 pp. 1679-1683
ISSN:: 0959-3993
Subject:: Listeria monocytogenes, etc ; Bacillus cereus; Bacillus subtilis; Escherichia coli O157; Gram-negative bacteria; Pseudomonas aeruginosa; Salmonella Typhimurium; Shigella sonnei; Staphylococcus aureus; antibacterial properties; cell membranes; food pathogens; herring; minimum inhibitory concentration; polymers; protamines; salmon; spermatozoa; sulfates; Show all 19 Subjects
Abstract:: ... Antibacterial effects of various arginine- and lysine-rich polycationic proteins and polymers were evaluated by broth and solid dilution assay on a range of foodborne pathogens, Gram-positive and Gram-negative bacteria. The Minimum Inhibitory Concentration (MIC) and the Minimum Bactericidal Concentration (MBC) of α-poly-L-lysine (poly-lys), α-poly-L-arginine (poly-arg) and protamines from herring ...
DOI:: 10.1007/s11274-007-9415-6
: http://dx.doi.org/10.1007/s11274-007-9415-6

65. Occurrence of escherichia colio157:h7/o157, listeria monocytogenes and salmonella spp. in beef slaughterhouse environments, equipment and workers

Author:: AKKAYA, L.; ALISARLI, M.; CETINKAYA, Z.; KARA, R.; TELLI, R.
Source:: Journal of muscle foods 2008 v.19 no.3 pp. 261-274
ISSN:: 1046-0756
Subject:: Listeria monocytogenes, etc ; Escherichia coli O157; HACCP; Salmonella; beef; equipment; food pathogens; human resources; immunomagnetic separation; risk; slaughterhouses; Show all 11 Subjects
Abstract:: ... Escherichia coli O157/O157:H7, Listeria monocytogenes and Salmonella spp. are major foodborne pathogens and the emergence of these pathogens has been reported in many countries. The aim of this study was to investigate contamination of the beef slaughterhouse environment, equipment and workers with E. coli O157/O157:H7, L. monocytogenes and Salmonella spp. For this study, 500 swab samples were tak ...
DOI:: 10.1111/j.1745-4573.2008.00108.x
: http://dx.doi.org/10.1111/j.1745-4573.2008.00108.x

66. Quantification of bacterial cells based on autofluorescence on a microfluidic platform

Author:: Bao, Ning; Jagadeesan, Balamurugan; Bhunia, Arun K.; Yao, Yuan; Lu, Chang
Source:: Journal of chromatography 2008 v.1181 no.1-2 pp. 153-158
ISSN:: 0021-9673
Subject:: Listeria monocytogenes, etc ; public health; quantitative analysis; Salmonella Enteritidis; fluorescence; animal pathogenic bacteria; plate count; microbial detection; Escherichia coli O157; electrophoresis; hygiene; Show all 11 Subjects
Abstract:: ... Bacterial counts provide important information during the processes such as pathogen detection and hygiene inspection and these processes are critical for public health and food/pharmaceutical production. In this study, we demonstrate the quantification of the number of bacterial cells based on the autofluorescence from the cell lysate on a microfluidic chip. We tested three model pathogenic bacte ...
DOI:: 10.1016/j.chroma.2007.12.048
PubMed:: 18187141
: http://dx.doi.org/10.1016/j.chroma.2007.12.048

67. THE Prevalence of e. coli o157/o157:h7, l. monocytogenes and salmonella spp. on bovine carcasses in turkey

Author:: AKKAYA, L.; CETINKAYA, Z.; ALISARLI, M.; TELLI, R.; GÖK, V.
Source:: Journal of muscle foods 2008 v.19 no.4 pp. 420-429
ISSN:: 1046-0756
Subject:: Listeria monocytogenes, etc ; Escherichia coli O157; Salmonella; beef carcasses; cattle; control methods; food pathogens; humans; immunomagnetic separation; public health; slaughterhouses; Turkey (country); Show all 12 Subjects
Abstract:: ... Escherichia coli, O157, E. coli O157:H7, Listeria monocytogenes and Salmonella spp. are important foodborne pathogens, that some studies have demonstrated that cattle are a major reservoir of these pathogens. The main purpose of this study was to evaluate the prevalence of E. coli O157/O157:H7, L. monocytogenes and Salmonella spp. on slaughtered bovine carcasses. In this study, five abattoirs in A ...
DOI:: 10.1111/j.1745-4573.2008.00127.x
: http://dx.doi.org/10.1111/j.1745-4573.2008.00127.x

68. Antimicrobial activity of some plant extracts and essential oils against foodborne pathogens in vitro and on the fate of inoculated pathogens in chocolate

Author:: Kotzekidou, P.; Giannakidis, P.; Boulamatsis, A.
Source:: Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.1 pp. 119-127
ISSN:: 0023-6438
Subject:: Listeria monocytogenes, etc ; Staphylococcus aureus; shelf life; plums; essential oils; Salmonella Typhimurium; plant extracts; lemons; strawberries; bacterial contamination; Salmonella Enteritidis; food storage; storage temperature; flavorings; chocolate; Cymbopogon citratus; storage time; water content; antibacterial properties; viability; food pathogens; Bacillus cereus; pineapples; Escherichia coli O157; water activity; Show all 25 Subjects
DOI:: 10.1016/j.lwt.2007.01.016
: http://dx.doi.org/10.1016/j.lwt.2007.01.016

69. Ammonia disinfection of animal feeds -- Laboratory study

Author:: Tajkarimi, Mehrdad; Riemann, Hans P.; Hajmeer, Maha N.; Gomez, Edward L.; Razavilar, Vadood; Cliver, Dean O.
Source:: International journal of food microbiology 2008 v.122 no.1-2 pp. 23-28
ISSN:: 0168-1605
Subject:: Listeria monocytogenes, etc ; feed grains; bacterial contamination; zoonoses; cottonseed; animal pathogenic bacteria; wheat straw; corn; corn silage; feed contamination; anhydrous ammonia; Campylobacter jejuni subsp. jejuni; disinfection; Escherichia coli O157; Yersinia enterocolitica; Salmonella Newport; on-farm food safety; Show all 17 Subjects
Abstract:: ... Animal feeds may be contaminated, accidentally or maliciously, with a number of zoonotic bacteria. Animal infections with these bacterial agents, whether or not they cause animal disease, may lead to human illnesses. Anhydrous ammonia was introduced on farms in developed countries as a high-nitrogen soil amendment, but later found use in enhancing crude protein in low-quality roughage fed to rumin ...
DOI:: 10.1016/j.ijfoodmicro.2007.11.040
: http://dx.doi.org/10.1016/j.ijfoodmicro.2007.11.040

70. Mechanical Properties of a Gelidium corneum Edible Film Containing Catechin and Its Application in Sausages

Author:: Ku, K.-J.; Hong, Y.-H.; Song, K.B.
Source:: Journal of food science 2008 v.73 no.3 pp. C217
ISSN:: 0022-1147
Subject:: Listeria monocytogenes, etc ; shelf life; lipid peroxidation; food packaging; water vapor; tensile strength; bacterial contamination; food storage; food quality; edible films; packaging materials; coatings; storage time; catechin; antibacterial properties; Gelidium; food pathogens; sausages; Escherichia coli O157; permeability; Show all 20 Subjects
Abstract:: ... We prepared an edible Gelidium corneum (GC) film containing catechin and examined the microbial growth and quality change during storage of sausages packaged with the film. Incorporation of catechin in the film improved film tensile strength and water vapor permeability. The film's antimicrobial activity against Eschericha coli O157:H7 increased with increasing catechin concentrations and resulted ...
DOI:: 10.1111/j.1750-3841.2008.00700.x
PubMed:: 18387102
: http://dx.doi.org/10.1111/j.1750-3841.2008.00700.x

71. Combination of high-intensity pulsed electric fields with natural antimicrobials to inactivate pathogenic microorganisms and extend the shelf-life of melon and watermelon juices

Author:: Mosqueda-Melgar, J.; Raybaudi-Massilia, R.M.; Martín-Belloso, O.
Source:: Food microbiology 2008 v.25 no.3 pp. 479-491
ISSN:: 0740-0020
Subject:: Listeria monocytogenes, etc ; food spoilage; shelf life; watermelons; essential oils; plant extracts; bacterial contamination; Salmonella Enteritidis; pulsed electric fields; citric acid; cinnamon; yeasts; molds (fungi); food preservatives; fruit juices; antibacterial properties; food contamination; natural additives; food pathogens; Escherichia coli O157; bark; Show all 21 Subjects
Abstract:: ... The effect of high-intensity pulsed electric field (HIPEF) combined with citric acid (0.5-2.0%, w/v) or cinnamon bark oil (0.05-0.30%, w/v) against populations of Escherichia coli O157:H7, Salmonella Enteritidis and Listeria monocytogenes in melon and watermelon juices were evaluated. Microbiological shelf-life and sensory attributes were also determined. Populations of E. coli O157:H7, S. Enterit ...
DOI:: 10.1016/j.fm.2008.01.002
PubMed:: 18355673
: http://dx.doi.org/10.1016/j.fm.2008.01.002

72. Death of Salmonella serovars, Escherichia coli O157 : H7, Staphylococcus aureus and Listeria monocytogenes during the drying of meat: A case study using Biltong and Droewors

Author:: Burnham, G.M.; Hanson, D.J.; Koshick, C.M.; Ingham, S.C.
Source:: Journal of food safety 2008 v.28 no.2 pp. 198-209
ISSN:: 0149-6085
Subject:: Listeria monocytogenes, etc ; dried meat; vacuum drying; Staphylococcus aureus; food processing quality; bacterial contamination; Salmonella; food contamination; drying temperature; food storage; vacuum packaging; microbiological quality; pathogen survival; storage quality; food pathogens; beef; sausages; Escherichia coli O157; ready-to-eat foods; Show all 19 Subjects
Abstract:: ... Biltong and droëwors are ready-to-eat dried seasoned beef strips and sausages, respectively. Procedures to meet process lethality requirements for these products have not been validated. The fate of Salmonella serovars, Escherichia coli O157 : H7, Staphylococcus aureus, and Listeria monocytogenes was evaluated during the manufacture and vacuum-packaged storage (7 days at 20-22C) of three lots eac ...
DOI:: 10.1111/j.1745-4565.2008.00114.x
: http://dx.doi.org/10.1111/j.1745-4565.2008.00114.x

73. Fate of foodborne pathogens on green onions and tomatoes by electrolysed water

Author:: Park, E.-J.; Alexander, E.; Taylor, G.A.; Costa, R.; Kang, D.-H.
Source:: Letters in applied microbiology 2008 v.46 no.5 pp. 519-525
ISSN:: 0266-8254
Subject:: Listeria monocytogenes, etc ; Escherichia coli O157; Salmonella Typhimurium; acidity; alkalinity; ambient temperature; bacterial contamination; control methods; decontamination; electrolyzed water; exposure duration; food contamination; food pathogens; fresh produce; green onions; tomatoes; Show all 16 Subjects
Abstract:: ... To investigate the efficacy of electrolysed water (EW) in killing Escherichia coli O157:H7, Salmonella typhimurium and Listeria monocytogenes on the surfaces of spot-inoculated green onions and tomatoes. Green onions and tomatoes were inoculated with a cocktail of three strains each of E. coli O157:H7, Salm. typhimurium and L. monocytogenes and treated with acidic electrolysed water (AC-EW), alkal ...
DOI:: 10.1111/j.1472-765X.2008.02351.x
PubMed:: 18416702
: http://dx.doi.org/10.1111/j.1472-765X.2008.02351.x

74. Listeria monocytogenes and Escherichia coli O157:H7 inhibition in vitro by liposome-encapsulated nisin and ethylene diaminetetraacetic acid

Author:: Taylor, T.M.; Bruce, Barry D.; Weiss, J.; Davidson, P.M.
Source:: Journal of food safety 2008 v.28 no.2 pp. 183-197
ISSN:: 0149-6085
Subject:: Listeria monocytogenes, etc ; model food systems; bacterial contamination; chelating agents; ready-to-eat foods; food contamination; microbiological quality; EDTA (chelating agent); food preservation; food preservatives; food pathogens; microbial growth; liposomes (artificial); Escherichia coli O157; microencapsulation; predictive microbiology; nisin; antibacterial properties; Show all 18 Subjects
Abstract:: ... Encapsulation technologies that effectively reduce antimicrobial interaction with food components or protect antimicrobial compounds from food processing measures have the potential to improve the microbiological safety of ready-to-eat foods. Recent application of liposomes for the preservation of cheese has spurred research into their utility in other food matrices. To ascertain the feasibility o ...
DOI:: 10.1111/j.1745-4565.2008.00113.x
: http://dx.doi.org/10.1111/j.1745-4565.2008.00113.x

75. High pressure destruction kinetics of Escherichia coli (O157:H7) and Listeria monocytogenes (Scott A) in a fish slurry

Author:: Ramaswamy, Hosahalli S.; Zaman, Shafi Ullah; Smith, James P.
Source:: Journal of food engineering 2008 v.87 no.1 pp. 99-106
ISSN:: 0260-8774
Subject:: Listeria monocytogenes, etc ; slurries; Escherichia coli O157; kinetics; pathogen survival; fish products; plate count; food pathogens; Scomber scombrus; high pressure treatment; Show all 10 Subjects
Abstract:: ... High pressure (HP) destruction kinetics of Escherichia coli (O157:H7) and Listeria monocytogenes (Scott A) in mackerel (Scomber scombrus) were evaluated. Filleted fish were made into a slurry with peptone water and inoculated with the respective microbial strain to prepare a stock culture containing 10⁶-10⁷ CFU/ml. Samples were prepared for pressure treatment by heat-sealing 10ml portions of stock ...
DOI:: 10.1016/j.jfoodeng.2007.11.017
: http://dx.doi.org/10.1016/j.jfoodeng.2007.11.017

76. Effect of Electrolyzed Water for Reduction of Foodborne Pathogens on Lettuce and Spinach

Author:: Park, E.-J.; Alexander, E.; Taylor, G.A.; Costa, R.; Kang, D.-H.
Source:: Journal of food science 2008 v.73 no.6 pp. M268
ISSN:: 0022-1147
Subject:: Listeria monocytogenes, etc ; acidity; bacterial contamination; detection limit; spinach; food contamination; Salmonella Typhimurium; alkalinity; water treatment; plate count; food pathogens; foodborne illness; pH; disinfection; lettuce; Escherichia coli O157; Show all 16 Subjects
Abstract:: ... The ability of electrolyzed water (EW) to inactivate foodborne pathogens on the surfaces of lettuce and spinach was investigated. Lettuce and spinach leaves were inoculated with a cocktail of 3 strains each of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes and treated with acidic electrolyzed water (AC-EW), alkaline electrolyzed water (AK-EW), alkaline electrolyzed wa ...
DOI:: 10.1111/j.1750-3841.2008.00809.x
: http://dx.doi.org/10.1111/j.1750-3841.2008.00809.x

77. Transcriptome Analysis of Organisms with Food Safety Relevance

Author:: Puttamreddy, Supraja; Carruthers, Michael D.; Madsen, Melissa L.; Minion, F. Chris
Source:: Foodborne pathogens & disease 2008 v.5 no.4 pp. 517-529
ISSN:: 1556-7125
Subject:: Listeria monocytogenes, etc ; transcriptomics; bacterial contamination; biofilm; Salmonella; host-pathogen relationships; microarray technology; pathogenesis; food pathogens; Yersinia enterocolitica; genes; genomics; Escherichia coli O157; transcriptome; food safety; virulence; Campylobacter jejuni; Show all 17 Subjects
Abstract:: ... Transcriptome analysis using microarrays has become a powerful tool to better understand the process of disease and other complex biological processes such as food spoilage and biofilm formation. This review is divided into two basic sections: 1) a short history and description of microarrays and 2) a discussion of studies involving bacterial food safety pathogens that focused on whole genome tran ...
DOI:: 10.1089/fpd.2008.0112
PubMed:: 18673071
: http://dx.doi.org/10.1089/fpd.2008.0112

78. SEL, a Selective Enrichment Broth for Simultaneous Growth of Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes

Author:: Kim, Hyochin; Bhunia, Arun K.
Source:: Applied and environmental microbiology 2008 v.74 no.15 pp. 4853-4866
ISSN:: 0099-2240
Subject:: Listeria monocytogenes, etc ; Escherichia coli O157; Salmonella enterica; food pathogens; mixed culture; nontarget organisms; novobiocin; polymerase chain reaction; salami; selective media; turkey meat; yeast extract; Show all 12 Subjects
Abstract:: ... Multipathogen detection on a single-assay platform not only reduces the cost for testing but also provides data on the presence of pathogens in a single experiment. To achieve this detection, a multipathogen selective enrichment medium is essential to allow the concurrent growth of pathogens. SEL broth was formulated to allow the simultaneous growth of Salmonella enterica, Escherichia coli O157:H7 ...
DOI:: 10.1128/AEM.02756-07
: http://dx.doi.org/10.1128/AEM.02756-07

79. Effects of Pulsed Electric Fields on Pathogenic Microorganisms of Major Concern in Fluid Foods: A Review

Author:: Mosqueda-Melgar, Jonathan; Elez-Martinez, Pedro; Raybaudi-Massilia, Rosa M.; Martin-Belloso, Olga
Source:: Critical reviews in food science and nutrition 2008 v.48 no.8 pp. 747-759
ISSN:: 1040-8398
Subject:: Listeria monocytogenes, etc ; Staphylococcus aureus; bacterial contamination; Salmonella; sensory properties; food contamination; Listeria innocua; food processing; pulsed electric fields; milk; Yersinia enterocolitica; nonthermal processing; Escherichia coli O157; Bacillus cereus; Campylobacter jejuni; fruit juices; Show all 16 Subjects
Abstract:: ... 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 demande ...
DOI:: 10.1080/10408390701691000
PubMed:: 18756397
: http://dx.doi.org/10.1080/10408390701691000

80. Proving the antimicrobial spectrum of an amphoteric surfactant-sol-gel coating: a food-borne pathogen study

Author:: Copello, G. J.; Teves, S.; Degrossi, J.; D'Aquino, M.; Desimone, M. F.; Díaz, L. E.
Source:: Journal of industrial microbiology & biotechnology 2008 v.35 no.9 pp. 1041-1046
ISSN:: 1367-5435
Subject:: Listeria monocytogenes, etc ; Staphylococcus aureus; disinfectants; Listeria innocua; food pathogens; Escherichia coli O157; food safety; Salmonella Typhi; Show all 8 Subjects
Abstract:: ... An antimicrobial coating was evaluated in this work for its antimicrobial efficacy against common food-borne pathogens. Dodecyl-di(aminoethyl)-glycine, an organic disinfectant, was immobilized in a silicon oxide matrix to generate thin films over surfaces by means of the sol-gel process. Tetraethoxysilane was used as the polymeric precursor. No alteration of optical transparency on the covered sur ...
DOI:: 10.1007/s10295-008-0380-3
PubMed:: 18536948
: http://dx.doi.org/10.1007/s10295-008-0380-3

81. The detection of food soils and cells on stainless steel using industrial methods: UV illumination and ATP bioluminescence

Author:: Whitehead, Kathryn A.; Smith, Lindsay A.; Verran, Joanna
Source:: International journal of food microbiology 2008 v.127 no.1-2 pp. 121-128
ISSN:: 0168-1605
Subject:: Listeria monocytogenes, etc ; food processing equipment; biofilm; avirulent strains; food processing plants; adenosine triphosphate; food pathogens; microbial detection; bioluminescence; stainless steel; Escherichia coli O157; food sanitation; ultraviolet radiation; food contact surfaces; Show all 14 Subjects
Abstract:: ... Open food contact surfaces were subjected to organic soiling to provide a source for transfer of microbial cells. Rapid industrial methods used for the detection of residual cells and soil e.g. ATP (adenosine triphosphate) bioluminescence and an ultraviolet (UV) light detection method were assessed for their ability to detect organic soils, or organic soil-cell mix on surfaces. A range of soils (c ...
DOI:: 10.1016/j.ijfoodmicro.2008.06.019
PubMed:: 18678428
: http://dx.doi.org/10.1016/j.ijfoodmicro.2008.06.019

82. Evaluation of Antibacterial Activity of Whey Protein Isolate Coating Incorporated with Nisin, Grape Seed Extract, Malic Acid, and EDTA on a Turkey Frankfurter System

Author:: Gadang, V.P.; Hettiarachchy, N.S.; Johnson, M.G.; Owens, C.
Source:: Journal of food science 2008 v.73 no.8 pp. M389
ISSN:: 0022-1147
Subject:: Listeria monocytogenes, etc ; whey protein; turkey meat; protein isolates; hot dogs; coatings; Salmonella Typhimurium; grape seed extract; EDTA (chelating agent); food pathogens; microbial growth; malic acid; Escherichia coli O157; edible films; nisin; antibacterial properties; Show all 16 Subjects
Abstract:: ... The effectiveness of whey protein isolate (WPI) coatings incorporated with grape seed extract (GSE), nisin (N), malic acid (MA), and ethylenediamine tetraacetic acid (EDTA) and their combinations to inhibit the growth of Listeria monocytogenes, E. coli O157:H7, and Salmonella typhimurium were evaluated in a turkey frankfurter system through surface inoculation (approximately 10⁶ CFU/g) of pathogen ...
DOI:: 10.1111/j.1750-3841.2008.00899.x
PubMed:: 19019119
: http://dx.doi.org/10.1111/j.1750-3841.2008.00899.x

83. Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Poona on whole cantaloupe by chlorine dioxide gas

Author:: Mahmoud, B.S.M.; Vaidya, N.A.; Corvalan, C.M.; Linton, R.H.
Source:: Food microbiology 2008 v.25 no.7 pp. 857-865
ISSN:: 0740-0020
Subject:: Listeria monocytogenes, etc ; shelf life; chlorine dioxide; application rate; interspecific variation; cantaloupes; bacterial contamination; storage temperature; food microbiology; fruit quality; yeasts; inactivation; culture media; molds (fungi); Salmonella; psychrotrophic bacteria; food contamination; color; disinfection; Escherichia coli O157; Show all 20 Subjects
Abstract:: ... The objectives of this study were to examine inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Poona inoculated onto whole cantaloupe and treated with ClO2 gas at different concentrations (0.5, 1.0, 1.5, 3.0 and 5.0 mg l-1) for different times (0, 2.0, 4.0, 6.0, 8.0 and 10.0 min). The effect of ClO2 gas on the quality and shelf life of whole cantal ...
DOI:: 10.1016/j.fm.2008.05.009
PubMed:: 18721673
: http://dx.doi.org/10.1016/j.fm.2008.05.009

84. Physical and antimicrobial properties of grape seed extract, nisin, and EDTA incorporated soy protein edible films

Author:: Sivarooban, T.; Hettiarachchy, N.S.; Johnson, M.G.
Source:: Food research international 2008 v.41 no.8 pp. 781-785
ISSN:: 0963-9969
Subject:: Listeria monocytogenes, etc ; shelf life; thickness; Salmonella Typhimurium; food packaging; materials testing; tensile strength; EDTA (chelating agent); edible films; packaging materials; microbiological quality; food safety; antibacterial properties; ready-to-eat foods; additives; bacterial colonization; soy protein; grape seed extract; food pathogens; Escherichia coli O157; nisin; Show all 21 Subjects
Abstract:: ... The physical and antimicrobial properties of soy protein isolate (SPI) films containing grape seed extract (GSE 1% w/w), nisin (10,000 IU/g), ethylenediaminetetraacetic acid (EDTA 0.16% w/w), and their combinations were evaluated. The incorporation of GSE significantly increased the thickness, puncture, and tensile strengths compared to the control film. The SPI film containing combinations of GSE ...
DOI:: 10.1016/j.foodres.2008.04.007
: http://dx.doi.org/10.1016/j.foodres.2008.04.007

85. Inactivation of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on Stored Iceberg Lettuce by Aqueous Chlorine Dioxide Treatment

Author:: Kim, Yun-Jung; Lee, Seung-Hwan; Park, Jiyong; Park, Jonghyun; Chung, Myongsoo; Kwon, Kisung; Chung, Kyungsook; Won, Misun; Song, Kyung Bin
Source:: Journal of food science 2008 v.73 no.9 pp. M418
ISSN:: 0022-1147
Subject:: Listeria monocytogenes, etc ; fresh-cut foods; bacterial contamination; sanitizers; food contamination; Salmonella Typhimurium; head lettuce; inactivation; plate count; food storage; food pathogens; microbial growth; color; disinfection; Escherichia coli O157; chlorine dioxide; Show all 16 Subjects
Abstract:: ... Inactivation of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes in iceberg lettuce by aqueous chlorine dioxide (ClO₂) treatment was evaluated. Iceberg lettuce samples were inoculated with approximately 7 log CFU/g of E. coli O157:H7, S. typhimurium, and L. monocytogenes. Iceberg lettuce samples were then treated with 0, 5, 10, or 50 ppm ClO₂ solution and stored at 4 °C ...
DOI:: 10.1111/j.1750-3841.2008.00940.x
: http://dx.doi.org/10.1111/j.1750-3841.2008.00940.x

86. Antibacterial activity of two Phlomis essential oils against food pathogens

Author:: Demirci, F.; Guven, K.; Demirci, B.; Dadandi, M.Y.; Baser, K.H.C.
Source:: Food control 2008 v.19 no.12 pp. 1159-1164
ISSN:: 0956-7135
Subject:: Listeria monocytogenes, etc ; interspecific variation; Pseudomonas aeruginosa; Staphylococcus aureus; Aeromonas hydrophila; Escherichia coli O157; Lamiaceae; essential oils; Salmonella Typhimurium; beta-caryophyllene; food pathogens; aerial parts; Bacillus cereus; germacrene; Clostridium perfringens; Yersinia enterocolitica; antibacterial properties; Turkey (country); Show all 18 Subjects
DOI:: 10.1016/j.foodcont.2008.01.001
: http://dx.doi.org/10.1016/j.foodcont.2008.01.001

87. Antibacterial effects of American cranberry (Vaccinium macrocarpon) concentrate on foodborne pathogens

Author:: Wu, Vivian Chi-Hua; Qiu, Xujian; Bushway, Alfred; Harper, Laura
Source:: Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.10 pp. 1834-1841
ISSN:: 0023-6438
Subject:: Listeria monocytogenes, etc ; Staphylococcus aureus; food biopreservatives; concentrates; Salmonella Typhimurium; food pathogens; Vaccinium macrocarpon; microbial detection; cranberries; Escherichia coli O157; in vitro studies; antibacterial properties; Show all 12 Subjects
DOI:: 10.1016/j.lwt.2008.01.001
: http://dx.doi.org/10.1016/j.lwt.2008.01.001

88. Antimicrobial activity of recombinant human lactoferrin from Aspergillus awamori, human milk lactoferrin and their hydrolysates

Author:: Conesa, Celia; Rota, María Carmen; Pérez, María-Dolores; Calvo, Miguel; Sánchez, Lourdes
Source:: European food research & technology 2008 v.228 no.2 pp. 205-211
ISSN:: 1438-2377
Subject:: Listeria monocytogenes, etc ; UHT milk; pepsin; Salmonella Enteritidis; minimum inhibitory concentration; recombinant proteins; Escherichia coli O157; whey; breast milk; enzymatic hydrolysis; lactoferrin; protein hydrolysates; Aspergillus awamori; heat treatment; hydrolysates; antibacterial properties; Show all 16 Subjects
Abstract:: ... The antibacterial activity of human lactoferrin from milk (hLF), recombinant human lactoferrin from Aspergillus awamori (rhLF) and their hydrolysates obtained with pepsin was investigated against Escherichia coli O157:H7, Salmonella Enteritidis and Listeria monocytogenes. The minimum inhibitory concentrations (MIC) and the minimum bactericidal concentrations (MBC) were determined for all the bacte ...
DOI:: 10.1007/s00217-008-0924-9
: http://dx.doi.org/10.1007/s00217-008-0924-9

89. Effects of organic matter on acidic electrolysed water for reduction of foodborne pathogens on lettuce and spinach

Author:: Park, E.-J.; Alexander, E.; Taylor, G.A.; Costa, R.; Kang, D.-H.
Source:: Journal of applied microbiology 2008 v.105 no.6 pp. 1802-1809
ISSN:: 1364-5072
Subject:: Listeria monocytogenes, etc ; Escherichia coli O157; Salmonella Typhimurium; acidity; ambient temperature; antibacterial properties; blood serum; cattle; detection limit; electrolyzed water; food pathogens; leaves; lettuce; organic matter; spinach; Show all 15 Subjects
Abstract:: ... To evaluate the efficacy of acidic electrolysed water (EW) in the presence of organic matter (bovine serum) on the inoculated surfaces of lettuce and spinach. Lettuce and spinach leaves were inoculated with a cocktail of three strains each of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes and treated with deionized water, acidic EW and acidic EW containing bovine serum ...
DOI:: 10.1111/j.1365-2672.2008.03928.x
PubMed:: 19120630
: http://dx.doi.org/10.1111/j.1365-2672.2008.03928.x

90. Influence of Zinc, Sodium Bicarbonate, and Citric Acid on the Antibacterial Activity of Ovotransferrin Against Escherichia coli O157:H7 and Listeria monocytogenes in Model Systems and Ham

Author:: Ko, K.Y.; Mendonca, A.F.; Ahn, D.U.
Source:: Poultry science 2008 v.87 no.12 pp. 2660-2670
ISSN:: 0032-5791
Subject:: Listeria monocytogenes, etc ; acidity; microbial growth; raw meat; transferrin; bacterial contamination; sodium bicarbonate; citric acid; synergism; chemical treatment; model food systems; ham; food safety; antibacterial properties; meat processing; zinc; food pathogens; Escherichia coli O157; anti-infective agents; synergists; Show all 20 Subjects
Abstract:: ... The influence of NaHCO₃ and citric acid on the antibacterial activity of apo-ovotransferrin in model systems and ham was investigated. The antibacterial activity of 20 mg/mL of ovotransferrin solution with added NaHCO₃ (0, 25, 50, or 100 mM) or citric acid (0.25 or 0.5%) was evaluated against Escherichia coli O157:H7 and Listeria monocytogenes in brain heart infusion broth. The antimicrobial activ ...
DOI:: 10.3382/ps.2007-00503
: http://dx.doi.org/10.3382/ps.2007-00503

91. Divercin V41 from gene characterization to food applications: 1998-2008, a decade of solved and unsolved questions

Author:: Rihakova, J.; Belguesmia, Y.; Petit, V.W.; Pilet, M.F.; Prévost, H.; Dousset, X.; Drider, D.
Source:: Letters in applied microbiology 2009 v.48 no.1 pp. 1-7
ISSN:: 0266-8254
Subject:: Listeria monocytogenes, etc ; Staphylococcus aureus; Salmonella Enteritidis; nisin; smoked salmon; antimicrobial peptides; food preservatives; food pathogens; genes; Carnobacterium divergens; Escherichia coli O157; synergism; food safety; methicillin; Campylobacter jejuni; Show all 15 Subjects
Abstract:: ... The emergence of an increasing number of antibiotic resistant human clinical bacteria has been a great cause of concern for the last decades. As an example, Staphylococcus aureus isolates in the hospital environment are becoming more and more resistant to antibiotics including vancomycin which is considered as a last line of defence in treatment of Staphylococcus aureus-resistant methicillin. On t ...
DOI:: 10.1111/j.1472-765X.2008.02490.x
PubMed:: 19018960
: http://dx.doi.org/10.1111/j.1472-765X.2008.02490.x

92. DNase I treated DNA-PCR based detection of food pathogens immobilized by metal hydroxides

Author:: Do, Huong Thi Thu; Anceno, Alfredo J. II; Rakshit, Sudip K.
Source:: World journal of microbiology & biotechnology 2009 v.25 no.8 pp. 1491-1495
ISSN:: 0959-3993
Subject:: Listeria monocytogenes, etc ; immobilized cells; deoxyribonuclease I; detection limit; hydroxides; messenger RNA; DNA; Salmonella Typhimurium; food matrix; polymerase chain reaction; food pathogens; enrichment culture; whole milk; Escherichia coli O157; bacteria; Show all 15 Subjects
Abstract:: ... Bacterial immobilization by metal hydroxides can be used for enrichment of various bacterial strains including Gram (+) and Gram (-). The polymerase chain reaction (PCR)-based bacterial detection without enrichment culture could be implemented by concentrating bacteria from food matrix by metal hydroxides. To distinguish between viable and non-viable cells, it is often required to detect the mRNA, ...
DOI:: 10.1007/s11274-009-0031-5
: http://dx.doi.org/10.1007/s11274-009-0031-5

93. Physical Properties of Gelidium corneum-Gelatin Blend Films Containing Grapefruit Seed Extract or Green Tea Extract and Its Application in the Packaging of Pork Loins

Author:: Hong, Y.-H.; Lim, G.-O.; Song, K.B.
Source:: Journal of food science 2009 v.74 no.1 pp. C6
ISSN:: 0022-1147
Subject:: Listeria monocytogenes, etc ; pork; shelf life; food packaging; microbial growth; gelatin; water vapor; tensile strength; Rhodophyta; food storage; edible films; edible seaweed; grapefruits; chemical concentration; packaging materials; microbiological quality; loins (meat cut); antibacterial properties; seed extracts; green tea; food contamination; Escherichia coli O157; permeability; Show all 23 Subjects
Abstract:: ... Edible Gelidium corneum-gelatin (GCG) blend films containing grapefruit seed extract (GFSE) or green tea extract (GTE) were manufactured, and the quality of pork loins packed with the film during storage was determined. Tensile strength (TS) and water vapor permeability (WVP) of the films containing GFSE or GTE were better than those of the control. The film's antimicrobial activity against Escher ...
DOI:: 10.1111/j.1750-3841.2008.00987.x
PubMed:: 19200087
: http://dx.doi.org/10.1111/j.1750-3841.2008.00987.x

94. Microbiological quality of packaged sprouts from supermarkets in Mumbai, India

Author:: Nagar, Vandan; Bandekar, Jayant R.
Source:: International journal of food safety, nutrition and public health 2009 v.2 no.2 pp. 165-175
ISSN:: 1479-3911
Subject:: Listeria monocytogenes, etc ; Escherichia coli O157; Salmonella; Staphylococcus aureus; Yersinia; alfalfa; coagulase positive staphylococci; coliform bacteria; microbiological quality; pathogens; plate count; public health; risk; storage temperature; supermarkets; surveys; India; Show all 17 Subjects
Abstract:: ... A survey to assess the potential public health risk related to consumption of minimally processed sprouts was conducted in retail establishments in Mumbai, India. A total of 80 sprout (40 mixed sprout and 40 alfalfa sprout) samples procured from two different supermarkets were tested for aerobic plate count (APC), coliform count (CC), staphylococcal count (SC) and for the presence of pathogens viz ...
DOI:: 10.1504/IJFSNPH.2009.029282
: http://dx.doi.org/10.1504%2FIJFSNPH.2009.029282

95. Inactivation of Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica in fermented sausages during maturation/storage

Author:: Lindqvist, Roland; Lindblad, Mats
Source:: International journal of food microbiology 2009 v.129 no.1 pp. 59-67
ISSN:: 0168-1605
Subject:: Listeria monocytogenes, etc ; food spoilage; microbial growth; predictive microbiology; lactic acid; acid tolerance; fermentation; bacterial contamination; linear models; fermented foods; food storage; storage temperature; storage time; water content; meat aging; lactic acid bacteria; pathogen survival; food pathogens; pH; sausages; Escherichia coli O157; Yersinia enterocolitica; water activity; Show all 23 Subjects
Abstract:: ... The purpose of this study was to evaluate maturation and storage conditions as a way to increase the safety of non-heat treated fermented sausages. The specific objectives were to investigate the effects of storage time and temperature on the levels of Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica in fermented sausages and in broth, and to validate how well the broth experim ...
DOI:: 10.1016/j.ijfoodmicro.2008.11.011
PubMed:: 19064299
: http://dx.doi.org/10.1016/j.ijfoodmicro.2008.11.011

96. Antimicrobial activity of malic acid against Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 in apple, pear and melon juices

Author:: Raybaudi-Massilia, Rosa M.; Mosqueda-Melgar, Jonathan; Martín-Belloso, Olga
Source:: Food control 2009 v.20 no.2 pp. 105-112
ISSN:: 0956-7135
Subject:: Listeria monocytogenes, etc ; antibacterial properties; bacterial contamination; apples; Salmonella Enteritidis; minimum inhibitory concentration; food storage; food preservation; pears; storage temperature; apple juice; food pathogens; plate count; predictive microbiology; malic acid; Escherichia coli O157; food preservatives; melons; Show all 18 Subjects
DOI:: 10.1016/j.foodcont.2008.02.009
: http://dx.doi.org/10.1016/j.foodcont.2008.02.009

97. Survival of acid-adapted or non-adapted Salmonella Enteritidis, Listeria monocytogenes and Escherichia coli O157:H7, in traditional Greek salads

Author:: Tassou, Chrysoula C.; Samaras, Fotis J.; Arkoudelos, John S.; Mallidis, Constantinos G.
Source:: International journal of food science & technology 2009 v.44 no.2 pp. 279-287
ISSN:: 0950-5423
Subject:: Listeria monocytogenes, etc ; Escherichia coli O157; Salmonella Enteritidis; acid tolerance; benzoic acid; eggplants; equations; fish roe; mortality; pathogens; preservatives; salads; storage time; Show all 13 Subjects
Abstract:: ... The fate of three pathogens Salmonella Enteritidis, Listeria monocytogenes and Escherichia coli O157:H7 that were inoculated in fish roe salad and aubergine salad with or without preservatives after being adapted in acid environment or not, was determined. The salads were stored at 10 °C and the pathogens population was counted at regular intervals. Parameters (lag time, death rates calculated wit ...
DOI:: 10.1111/j.1365-2621.2007.01684.x
: http://dx.doi.org/10.1111/j.1365-2621.2007.01684.x

98. Antibacterial Effects of Roselle Calyx Extracts and Protocatechuic Acid in Ground Beef and Apple Juice

Author:: Chao, Che-Yi; Yin, Mei-Chin
Source:: Foodborne pathogens & disease 2009 v.6 no.2 pp. 201-206
ISSN:: 1535-3141
Subject:: Listeria monocytogenes, etc ; food spoilage; antibacterial properties; Staphylococcus aureus; bacterial contamination; protocatechuic acid; minimum inhibitory concentration; ground beef; Salmonella Typhimurium; plant extracts; natural additives; food preservation; apple juice; food pathogens; Bacillus cereus; Hibiscus sabdariffa; Escherichia coli O157; ethanol; food preservatives; supercritical fluid extraction; Show all 20 Subjects
Abstract:: ... The antibacterial effects of roselle calyx aqueous and ethanol extracts and protocatechuic acid against food spoilage bacteria Salmonella typhimurium DT104, Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, and Bacillus cereus were examined. Minimal inhibitory concentrations of roselle calyx aqueous and ethanol extracts and protocatechuic acid against these bacteria were in ...
DOI:: 10.1089/fpd.2008.0187
PubMed:: 19099360
: http://dx.doi.org/10.1089/fpd.2008.0187

99. Microbiological safety of farmstead cheeses made in the United States and purchased via online shopping

Author:: Ramsey, Lisa P.; Funk, Julie A.
Source:: Food protection trends 2009 v.29 no.3 pp. 148-154
ISSN:: 1541-9576
Subject:: Listeria monocytogenes, etc ; cheesemaking; Staphylococcus aureus; coliform bacteria; bacterial contamination; Salmonella; microbiological quality; Escherichia coli O157; cheeses; potentially hazardous foods; food pathogens; dairy farming; groceries; e-commerce; on-farm food safety; nutrition labeling; United States; Show all 17 Subjects

100. Comparing the PEF resistance and occurrence of sublethal injury on different strains of Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes and Staphylococcus aureus in media of pH 4 and 7

Author:: Saldaña, G.; Puértolas, E.; López, N.; García, D.; Álvarez, I.; Raso, J.
Source:: Innovative food science & emerging technologies 2009 v.10 no.2 pp. 160-165
ISSN:: 1466-8564
Subject:: Listeria monocytogenes, etc ; viability; Staphylococcus aureus; public health; Escherichia coli O157; Salmonella Typhimurium; strain differences; animal pathogenic bacteria; plate count; pasteurization; food pathogens; pulsed electric fields; pH; disinfection; biological resistance; sublethal effects; culture media; population dynamics; Show all 18 Subjects
Abstract:: ... The effect of pulsed electric fields (PEF) on the reduction of the population and on the occurrence of sublethal injury in five strains of two Gram-positive (Listeria monocytogenes and Staphylococcus aureus) and two Gram-negative (Escherichia coli and Salmonella Typhimurium) microorganisms was investigated in media of pH 4.0 and 7.0. Samples were subjected to 50 exponential waveform pulses of 15, ...
DOI:: 10.1016/j.ifset.2008.11.003
: http://dx.doi.org/10.1016/j.ifset.2008.11.003

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1. Antibacterial Activities of Hibiscus sabdariffa Extracts and Chemical Sanitizers Directly on Green Leaves Contaminated with Foodborne Pathogens

2. Effect of oxygen concentration and redox potential on recovery of sublethally heat-damaged cells of Escherichia coli O157:H7, Salmonella enteritidis and Listeria monocytogenes

3. The combined effect of high hydrostatic pressure, heat and bacteriocins on inactivation of foodborne pathogens in milk and orange juice

4. Inactivation and injury of pressure-resistant strains of Escherichia coli O157 and Listeria monocytogenes in fruit juices

5. Antibacterial activity of pepsin-digested lactoferrin on foodborne pathogens in buffered broth systems and ultra-high temperature milk with EDTA

6. Effect of introduction of HACCP on the microbiological quality of some restaurant meals

7. Inhibition of Three Pathogens on Bologna and Summer Sausage Using Antimicrobial Edible Films

8. Reduction of Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7 During Processing of Country-cured Hams

9. A Chemiluminescence Fiber-Optic Biosensor Coupled with Immunomagnetic Separation for Rapid Detection of E. Coli O157:H7

10. Spectrofluorimetric assessment of bacterial cell membrane damage by pulsed electric field

11. Radio-Frequency Heating of Alfalfa Seed for Reducing Human Pathogens

12. Note: Behaviour of Escherichia Coli O157: H7, Listeria Monocytogenes 4b and Yersinia Enterocolitica O3 in Pasteurised and Non-pasteurised Kefir Fermented for One or Two Days

13. Influence of bovine manure as fertilizer on the bacteriological quality of organic Iceberg lettuce

14. Gastrointestinal outbreaks associated with fermented meats

15. Safety and quality evaluation of a yogurt-based drink processed by a pilot plant PEF system

16. Chemical compositions and antibacterial effects of essential oils of Turkish oregano (Origanum minutiflorum), bay laurel (Laurus nobilis), Spanish lavender (Lavandula stoechas L.), and fennel (Foeniculum vulgare) on common foodborne pathogens

17. Essential oils of Satureja, Origanum, and Thymus species: chemical composition and antibacterial activities against foodborne pathogens

18. Bacteriological quality of organically grown leaf lettuce in Norway

19. Thermal tolerance of acid-adapted and unadapted Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in cantaloupe juice and watermelon juice

20. Use of ionizing radiation doses of 2 and 4 kGy to control Listeria spp. and Escherichia coli O157:H7 on frozen meat trimmings used for dry fermented sausage production

21. Behavior of Listeria monocytogenes and Escherichia coli O157:H7 in fresh-sliced cactus-pear fruit

22. A risk microbiological profile of the Australian red meat industry: Risk ratings of hazard-product pairings

23. A newly developed assay to study the minimum inhibitory concentration of Satureja spinosa essential oil

24. Combined effect of mild heat and acetic acid treatment for inactivating Escherichia coli O157:H7, Listeria monocytogenes and Salmonella typhimurium in an asparagus puree

25. Effect of environmental stresses on antibody-based detection of Escherichia coli O157:H7, Salmonella enterica serotype Enteritidis and Listeria monocytogenes

26. The effect of lemon, orange and bergamot essential oils and their components on the survival of Campylobacter jejuni, Escherichia coli O157, Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus in vitro and in food systems

27. A note on the incidences of Salmonella spp., Listeria spp. and Escherichia coli O157:H7 serotypes in Turkish sausage (Soudjouck)

28. Food drying workshops promote safe home drying methods

29. A systematic approach to determine global thermal inactivation parameters for various food pathogens

30. Effect of vanillin on the fate of Listeria monocytogenes and Escherichia coli O157:H7 in a model apple juice medium and in apple juice

31. Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes inoculated on raw salmon fillets by pulsed UV-light treatment

32. Synergistic antimicrobial effect of pyrophosphate on Listeria monocytogenes and Escherichia coli O157 in modified atmosphere packaged and refrigerated seabass slices

33. Inhibition of Salmonella serovars, Escherichia coli O157:H7 and Listeria monocytogenes during dry-curing and drying meat: A case study with Basturma

34. SimuItaneous recovery and detection of four heat-injured foodborne pathogens in ground beef and milk by a four-compartment thin agar layer plate

35. Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils [Erratum: 2007 Aug., v. 40, issue 7, p. 949.]

36. Surrogates for validation of electron beam irradiation of foods

37. Antimicrobial properties of salt (NaCl) used for the preservation of natural casings

38. A field study of the microbiological quality of fresh produce of domestic and Mexican origin

39. The microbiological quality of hot water-washed broccoli florets and cut green beans

40. Effect of cooling rate on pathogen survival in post-process contaminated yogurt

41. Antibacterial activity of bioconverted eicosapentaenoic (EPA) and docosahexaenoic acid (DHA) against foodborne pathogenic bacteria

42. Carriage of four bacterial pathogens by beef cattle in Northern Ireland at time of slaughter

43. Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef

44. Inhibition of Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus on sliced roast beef by cetylpyridinium chloride and acidified sodium chlorite

45. Thermal Inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Breaded Pork Patties

46. The synergistic effect of nisin and lactoferrin on the inhibition of Listeria monocytogenes and Escherichia coli O157:H7

47. Characterisation of alheiras, traditional sausages produced in the North of Portugal, with respect to their microbiological safety

48. Effect of combined ozone and organic acid treatment for control of Escherichia coli O157:H7 and Listeria monocytogenes on enoki mushroom

49. Inhibition of Foodborne Pathogens by Native Microflora Recovered from Fresh Peeled Baby Carrot and Propagated in Cultures

50. Modeling inactivation kinetics of food borne pathogens at a constant temperature

51. The incidence of significant foodborne pathogens in domestic refrigerators

52. High-pressure destruction kinetics of spoilage and pathogenic bacteria in raw milk cheese

53. A Rapid Multiplexed Chemiluminescent Immunoassay for the Detection of Escherichia coli O157:H7, Yersinia enterocolitica, Salmonella typhimurium, and Listeria monocytogenes Pathogen Bacteria

54. Effects of lactic acid and lauricidin on the survival of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 in chicken breast stored at 4 °C

55. Antimicrobial effects of a microemulsion and a nanoemulsion on enteric and other pathogens and biofilms

56. Application of real-time quantitative PCR for the detection of selected bacterial pathogens during municipal wastewater treatment

57. Prevalence and antimicrobial resistance of foodborne pathogens isolated from food products in China

58. Establishment of procedures provoking sub-lethal injury of Listeria monocytogenes, Campylobacter jejuni and Escherichia coli O157 to serve method performance testing

59. Antimicrobial Activity of ε-Polylysine against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in Various Food Extracts

60. Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica on strawberries by chlorine dioxide gas

61. Antimicrobial Effect of Electrolyzed Oxidizing Water against Escherichia coli O157:H7 and Listeria monocytogenes on Fresh Strawberries (Fragariaxananassa)

62. Efficacy of sanitizers in reducing Escherichia coli O157:H7, Salmonella spp. and Listeria monocytogenes populations on fresh-cut carrot

63. Recommendations for handling fresh-cut leafy green salads by consumers and retail foodservice operators

64. Antimicrobial activity of various cationic molecules on foodborne pathogens

65. Occurrence of escherichia colio157:h7/o157, listeria monocytogenes and salmonella spp. in beef slaughterhouse environments, equipment and workers

66. Quantification of bacterial cells based on autofluorescence on a microfluidic platform

67. THE Prevalence of e. coli o157/o157:h7, l. monocytogenes and salmonella spp. on bovine carcasses in turkey

68. Antimicrobial activity of some plant extracts and essential oils against foodborne pathogens in vitro and on the fate of inoculated pathogens in chocolate

69. Ammonia disinfection of animal feeds -- Laboratory study

70. Mechanical Properties of a Gelidium corneum Edible Film Containing Catechin and Its Application in Sausages