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Effects of ballast water treatment by advanced electro-catalysis oxidation processes (AEOP) on abundance, activity, and diversity of marine bacteria were examined in a full-scale ballast water management system (BWMS) at Yangshan Port, Shanghai, China. Water samples were collected immediately after treatment and at discharge to evaluate the contingency treatment performance of the BWMS for bacteria. After treatment, the total viable count reduced to 0.7 × 104 CFU·mL−1, and both Escherichia coli and enterococci decreased to 10 CFU·100 mL−1, which satisfied the D-2 Standard of the International Maritime Organization. AEOP can be as an effective contingency reception facility. Sequencing of 16S rRNA gene amplicons demonstrated the declining trend in bacterial diversity, and while the treatment did not completely eliminate the risk of bacterial dispersal, potentially pathogenic bacteria survived in treated and discharged samples. Bacterial diversity is of greater concern when evaluating effects of ballast water treatment on microorganisms because the bacteria which can develop adaptive mechanisms to environmental change will have a greater potential for invasion in the new environment. HIGHLIGHTS Using high-throughput sequencing based on V4–V5 region of 16S rRNA genes.; AEOP can be considered as effective ballast port contingency reception equipment.; The treatment cannot completely eliminate the risk of pathogen spread.; Bacteria that develop adaptive mechanisms have a greater potential for invasion.; Diversity is better than density of bacteria in indicating effects of treatment.

Background Nowadays, dried milk products are highly traded and consumed all over the world, so we aimed in this study to evaluate to what extent whole and skim milk powders are safe and comply with Egyptian standards. Methods Eighty samples of dried milk (50 whole milk powder and 30 skim milk powder) were gathered from several retailers and supermarkets for evaluation of their differing quality and safety parameters. Results The most frequent off-flavors recovered from whole milk powder samples were cooked ones and, in the case of skim milk powder samples, flat ones. Five samples of whole milk powder were of fair quality and three samples of poor quality, according to the sensory evaluation. The compositional parameters, moisture, %, fat, %, protein, %, and acidity, %, were measured as mean values of 3.90 ±0.15, 26.90 ±0.19, 25.53 ±0.27, and 0.99 ±0.03% in the examined whole milk powder samples and 3.77 ±0.08, 1.11 ±0.05, 34.62 ±0.29, and 1.22 ±0.03% in the examined skimmed milk powder samples, respectively. These results were within the range of component requirements set by the Egyptian Standard (2014; ES: 1780/2014) for dried milk products. Also, the microbiological safety of the milk powder samples was analyzed by assessment of the total viable count, total yeast and mold count, Coliforms count, Enterobacteriaceae, E. coli, C. sakazakii, Staphylococcus aureus, Salmonella, and Listeria monocytogenes. Staphylococcus aureus was the most prevalent isolate (36.00% and 6.67%) followed by Enterobacteriaceae (20.00% and 3.33%), of whole and skim milk powder, respectively. Enterobacteriaceae isolates included Enterobacter cloacae ssp. Cloacae, and Pantoea spp., which were specified by traditional biochemical tests and Vitek2 system. All Enterobacteriaceae isolated spp. were resistant to cephalothin, neomycin, tobramycin and colistin sulphate, and sensitive to chloramphenicol, gentamycin and nalidixic acid. E. coli, C. sakazakii, Salmonella, and Listeria monocytogenes couldn't be isolated from all the tested samples. By using Inductive Coupled Plasma - Mass Spectrometer (ICP-MS), we could measure lead and mercury as mean values of 0.243 ±0.069 and 0.261 ±0.052 mg/kg for whole milk powder samples at a percentage of 68.00 and 34.00%, while for the skim milk powder samples they were 0.150 ±0.037, and 0.347 ±0.110 mg/kg at a percentage of 66.67 and 40.00%, respectively. Conclusions Finally, thirty-four whole milk powder and twelve skimmed milk powder samples didn't comply with Egyptian standards, so it is necessary for authorities to put more attention on this and regular monitor it.

The study was conducted for bacteriological assessment of pond bottom soil (sediment) from three selected fish ponds of Bangladesh Agricultural University. Samples were collected both in winter and summer seasons to see the seasonal variations of some bacterial genera. Physicochemical parameters of the pond water and sediment were also estimated monthly. Sediment samples were collected from the shore and middle zone of the ponds. All sediment samples were acidic. The total viable count of bacteria in pond sediment ranged from (8.5×106) to (4.9×109) cfu/g and bacterial count were higher in summer than in winter. A total of 16 bacterial genera were identified from the sediments. The predominant microflora consisted of Aeromonas, Flavobacterium, Cytophaga, Escherichia, Bacillus, Micrococcus, Staphylococcus, Aerococcus, Acinetobacter, Pseudomonas and Moraxella while the first five listed the greatest abundance. Aeromonas was the most dominant organism. Bacterial diversification was found higher in summer than in winter.

Wasting, categorized as either severe or moderate, is a form of child malnutrition that manifests with a low weight-for-height Z-score. Previous treatment methods for moderate wasting, which affects approximately 300,000 children in Kenya, were ineffective as they lacked a mechanism to replace the accelerated loss of lean tissue. Supplementation with leucine, maybe a safe and effective method for treating moderate wasting. At a high dosage, leucine activates the mammalian target of rapamycin within the muscles which enhances gain of lean tissue. Leucine supplements are currently inaccessible to populations affected by moderate wasting in Kenya. The objective of this study was,therefore,to formulate a leucine-rich composite flour (TheraPEM) from locally available foods for treatment of moderate wasting. Six composite flours were prepared using combinations of beans (Phaseolus vulgaris), groundnuts (Voandzeia subterranea), and foxtail millet (Setaria italica) selected for their high leucine content, local availability and relatively low cost. Nutrient composition analysis and sensory evaluation were conducted on each of the six flours. The three preferred flours in terms of sensory attributes were subjected to accelerated shelf-life evaluation to determine changes in peroxide value, fat acidity, moisture content and total viable count. Kraft paper, gunny bags and plastic containers were the packaging materials used.All six flours met the Codex Alimentarius food standards for minimum energy density (80 kcal/100g) and maximum fat content (27 %) in processed cereal-based foods used for complementary feeding of infants and young children. They all also met the required > 1050 mg leucine per 100 grams of flour. Formulations 2, 3 and 5 had the most preferred sensory attributes and were thus subjected to accelerated shelf-life evaluation. At the fifth month, fat acidity was least in the flours packaged in plastic containers. There was no peroxide formation in any of the three samples during the storage period. The study generated six formulations that meet the minimum requirement for leucine in treatment of moderate wasting but formulation 3, had the most preferred sensory attributes. It is recommended that formulation three be subjected to a study to further validate its effectiveness in the treatment of moderate wasting prior to release for up-scaled use.

Object: To isolate and identify the microorganisms from the burn patients admitted to the National Institute of Burn and Plastic Surgery Unit in Tertiary Medical College Hospital, Bangladesh. A total number of fifty wound surface swab samples of first and second-degree burn patients were collected and the microbial analysis as well as the study of antibacterial susceptibility was conducted. The study showed the bacterial isolates were found. 45 (90%) of wound swab were positive among 50 and only 5 samples (10%) were negative in bacterial growth, which presented invasive burn wound infection from both sex age groups marked 12 - 60 years. The total viable count TVC-11651 CFU/plate was found and the highest amount in the second-degree burn patients. The results showed that Pseudomonas aeruginosa was common in all positive samples 6636 CFU/plate (57%) followed by Staphylococcus aureus 4070 CFU/plate (35%), Klebsiella spp. 450 CFU/plate (5%), Proteus spp. 243 CFU/plate (2%), and E. coli 162 CFU/plate (1%). Most of the pathogens were found to be drug-resistant while several isolates were noted to be multi-drug resistant. The growth of multidrug-resistant organisms should be considered as a serious risk factor in a burn unit. Aggressive infection control measures should be applied to limit the emergence and spread of multidrug-resistant pathogens.

Chitosan-Gelatin (CHI-Gel) based edible coating incorporated with longkong pericarp extract (LPE) was developed and investigated for its impact on the quality of black tiger shrimp (Penaeus monodon) during refrigerated storage (4 ​°C) for 20 days. Shrimp coated with CHI-Gel-LPE (1.5%) had better quality indices than control (no coating), those coated with CHI, CHI-Gel, and CHI-Gel-LPE at lower concentrations (0.5 and 1%). The CHI-Gel-LPE inhibited melanosis and polyphenol oxidase (PPO) and controlled the pH changes in a dose-dependent manner. Lipid oxidation indices such as TBARS, PV, p-anisidine, and totox values were significantly controlled by the treatments throughout the storage. The CHI-GEL-LPE-1.5% coated sample had the lowest protein oxidation, and it's ascertained by the lowest loss of sulfhydryl groups, with the lowest carbonyl content throughout the storage (P ​

The study aims at determining the physicochemical, proximate composition and the total viable count of Staphylococcus aureus in ‘Nono‘ and yoghurt samples in Kaduna, Nigeria.Three hundred and eighty-four (384) fermented milk samples (Nono and yoghurt) were obtained from different selling points and were evaluated for the occurrence of S. aureus. The physicochemical and proximate analyses (pH, total titratable acidity, moisture content, ash content, protein content, and fat content) were determined. The results of the analyses showed that Nono had pH range of 3.56-3.61, total titratable acidity: 0.71-1.72, moisture content: 82.23-83.87%, ash content: 0.30-0.31%, crude protein content: 1.50-1.61%, crude fat content: 0.35-0.38 %. For yoghurt, the pH ranged from 3.76 -3.82, total titratable acidity: 1.10 -1.15, moisture content: 77.76-80.06%, ash content: 0.68- 0.70%, crude protein content: 3.40-3.45% and crude fat content: 1.76-1.79% from all the study areas. One hundred and four of the total samples were contaminated with S. aureus. Out of the 104 isolates of S. aureus that were isolated and identified, 88 were coagulase positive S.aureus. The Microgen Staph ID kit (Oxoid) was used to further confirm the characteristics of the 60 isolates of the coagulase positive S. aureus. The kit confirmed 43 isolates as S. aureus, the results indicated the presence of S. aureus in the milk samples which is of public health importance, as this can contribute to food-borne intoxication which can lead to food poisoning. There is a need for proper pasteurisation of raw milk to help eradicate S. aureus infection before human consumption.

Microbes are capable to survive on mobile phone surface and serve as a potential transporter of microorganism amongst handlers. Thus, the study focused on isolation and identification of bacteria from mobile phones of academic and non-academic staffs (including students and cleaners) of Hajee Mohammad Danesh Science and Technology University Dinajpur, Bangladesh. A total of 32 swab samples of mobile phones were collected. The bacteria isolates were identified on the basis of morphological, cultural and biochemical characterization. The total viable count (TVC) of different swab samples of mobile phones in different categories were ranged from 73×10-6 CFU/ml to 260×10-6 CFU/ml. Analysis revealed that, among the samples 21 (25.6%) isolates were Staphylococcus spp, 17 (20.7%) were Bacillus spp, 16 (19.5%) were Klebsiella spp, 15 (18%) were Pseudomonas spp and 13 (15.85%) were Salmonella spp. Additionally, antibiotic sensitivity test revealed the bacteria isolates were resistant to Penicillin, Amoxicillin, Cefaclor, Ofloxacin and Ciprofloxacin. The findings suggest that all the samples under observation were highly susceptible to a number of microbes belongs to the natural flora of human body. Hence, it is encouraged to avoid mobile phone handling while eating. Last but not the least, personal hygiene is highly recommended, as mobile phone can be a potential source of disease transmission. Asian J. Med. Biol. Res. September 2020, 6(3): 570-576

Citrox has natural antibacterial effect against many foodborne pathogens and contaminated bacteria. It mainly contains citric acid, ascorbic acid, and malic acid. We studied the antimicrobial effects of citrox solution (1% and 2%) on the total viable count of methicillin-resistant Staphylococcus aureus (MRSA) on chicken meat fillet. The samples were treated with 106 CFU/g of meat, vacuum-packed (VP), and 4 °C for 3, 6, 9, 12, 15, 18, 21 days. We have also studied the effect of citrox on the total volatile basic nitrogen (TVBN) content and pH changes during the storage periods. The results revealed that citrox inhibited the growth of methicillin-resistant S. aureus (MRSA), in the chicken fillet. The total viable count of MRSA gradually decreased in all treated samples that were stored at 4 °C about 2 log cycle than Chicken-Staph groups after 3, 6, 9, and 12 days and about 1 log cycle than Chicken-Salt group after 3, 6, and 9 days of storage. Total volatile base nitrogen (TVB-N) were observed to be reduced in Chicken- Citrox-treated samples stored at 4 °C than Chicken-Staph, and Chicken-Salt treated samples. The results indicated that citrox is effective to reduce the total count of S. aureus (MRSA) in the first three days of storage by a reduction in the number of bacteria 1 log cycle.

Background: The use of herbal medicine continues to remain popular despite advances in orthodox medicine largely as a result of affordability and availability. However, contaminated and potentially toxic polyherbal preparations remain a public health challenge despite regulations instituted by concerned agencies in Nigeria. The objective of this study was to determine and compare the bacterial contaminants of different polyherbal products sold in Nnewi, NigeriaMethodology: This study evaluated the bacteriological profile of 22 packaged and 22 unpackaged polyherbal preparations sold in Nnewi, Nigeria. The samples were collected from different herbal medicine shops in Nnewi by simple random sampling and were assayed for comparative bacterial loads with chromogenic media and their total viable counts evaluated following standard method for microbial load analysis.Results: Bacterial contaminants were isolated from 9 of 22 (40.9%) packaged polyherbal samples while 13 of 22 (59.1%) samples were bacteriologically sterile. For the unpackaged polyherbal, bacterial contaminants were isolated from 18 of 22 (81.8%) samples while 4 of 22 (18.2%) were bacteriologically sterile (OR 0.1538, p=0.0122). The most frequently isolated bacterial contaminant in the packaged polyherbal samples was Enterococcus faecalis with 33.3% (6/18) while Salmonella sp was the least frequently isolated with 5.6% (1/18). For the unpackaged polyherbals, the most frequently isolated bacterial contaminant was Staphylococcus aureus with 25% (7/28) while Salmonella sp and E. faecalis were the least frequently isolated with 10.7% (3/28) each. The median total viable count of the packaged group of the polyherbal products was 1.48x106 CFU/ml, while the median total viable count for unpackaged group of polyherbals was 1.95x106 CFU/ml.Conclusion: This study shows that many polyherbal products sold in Nnewi are potentially contaminated with bacterial agents. It is therefore imperative that herbal medicine practitioners be enlightened on hygienic ways of preventing microbial contamination during polyherbal production. Keywords: Bacterial contaminants, herbal products, Nnewi, Nigeria

The study was carried out to assess the microbiological quality of smoked Trachurus trachurus and Scomber scumbrus in four markets in Orlu Local Government Area, South East, Nigeria. Forty freshly smoked samples of Trachurus trachurus and Scomber scumbrus were procured from Eke Eziachi, Orlu Main, Aforaja Umuowa and Afor Ogidi Ihioma markets and analyzed using standard techniques. Results revealed that Orlu main market had the highest level of microbial contamination (mean bacteria and fungi count of 5 x 102 and 10 x 102cfu/g respectively). The highest total viable count (7 x102 cfu/g) of Scomber scumbrus was obtained in Aforaja Umuowa market while the least value of 2 x102 cfu/g was observed in Afor Ogidi Ihioma market. Also, similar value was recorded in Trachurus trachurus at Aforaja Umuowa market. Results from the study indicated that pathogens present in fish samples included bacteria (Bacillus cereus, B. subtilis, Escherichia coli, Salmonella spp and Staphylococcus aureus) and fungi (Gliocladium spp., Candida spp., Rhizopus spp., Alternaria spp., Aspergillus spp., Clasdosprium spp., Fonsecaca spp., Chrysoporius spp., mucour spp. and Botrytis spp). The study also showed that freshly smoked Trachurus trachurus and Scomber scumbrus samples sold in the four markets under assessment were contaminated with pathogenic organisms. This may however present some public health implications. Keywords: Microbial activity, Smoked fish, Orlu, Fish quality; Hygiene

Foods that are extensively handled during preparation and stored without refrigeration are often associated with staphylococcal food poisoning. This problem is more confounding when contaminating strains belong to the methicillin-resistant Staphylococcus aureus (MRSA) group. In this study, we investigated the survivability of MRSA in two seafood matrices under different storage conditions. MRSA was inoculated at 6 and 3 log CFU/g into all sample groups of peeled shrimp (Parapeneopsis stylifera) stored at -20°C, Bombay duck fish (Harpadon nehereus) stored in ice, and dried Bombay duck fish stored at 30 ± 2°C. The populations of MRSA in frozen peeled shrimp inoculated with MRSA at 6 log CFU/g were reduced by 1.52 log CFU/g, whereas in samples inoculated with 3 log CFU/g levels remained stable after 60 days of storage. In fresh Bombay duck fish inoculated with 6 log CFU/g and stored in ice for 18 days, MRSA levels decreased by 2.75 log CFU/g. In contrast, in fresh fish inoculated with 3 log CFU/g the total viable count increased by 3.02 log CFU/g over 16 days of ice storage. In dried fish stored at 30 ± 2°C, MRSA levels declined by 3.27 log CFU/g in samples inoculated with 6 log CFU/g and by 0.91 log CFU/g in samples inoculated with 3 log CFU/g. These results suggest that the survival of MRSA depends on the temperature of storage and the inoculum level. In our study, MRSA survival was higher when inoculated at 3 log CFU/g regardless of the seafood matrix and storage temperature. HIGHLIGHTS

Matching the general trend of replacing synthetic additives with healthier natural products, the present research studies the effects of different concentrations of chokeberry extract which substitute carmoisine dye in jelly candies. Also, the colour and antioxidant properties of the aforementioned extract and their changes at various pH and in presence of different mineral salts from foods are analysed. The phenolic content of the extract was determined using HPLC and spectrophotometric methods. A high concentration of polyphenols was found in the chokeberry extract, of which around 97% were flavonoids. Catechin, epicatechin, ferulic acid and its methyl esther, protocatechuic, gallic and para-hydroxybenzoic acids were the major phenolics identified in the extract. The total antioxidant activity decreased in acidic media, while close-to-neutral and alkaline pH values did not exhibit any effect on this parameter. Furthermore, the green/red colour parameter, the chroma and the hue angle were enhanced in the most acidic media (pH 2.3 and 3.5). From the studied salts, CaCl(2) and KNO(3) had the most significant effects on colour. The chokeberry extract proved to be suitable as replacement of carmoisine dye in jelly candies, as the physicochemical and microbiological properties comply with the regulated requirements. More than that, the extract improved the antioxidant and sensory properties of jellies in all studied concentrations and the best total sensory score was obtained for 1.5% extract. After 5 and 50 days of storage, the microbiological properties were improved in candies prepared with aronia extracts compared to carmoisine, as the total viable count registered important diminutions.

The described experimental study, performed over the years, includes the quantitative and qualitative monitoring of the presence of microorganisms of air in outdoor and indoor environments of the Albanian Capital, Tirana, during a time when large demographic movements, accompanied by important urban interventions and infrastructural changes, have been part of our lives. A project, part of the National Program in Biotechnology (R & D—the year 2000), was the first support to obtain a database on microbiological air pollution in selected urban areas in Tirana and isolate and identify specific air microbial pollutants. The results obtained were an incentive to continue further with additional scientific evaluation monitoring research, which included the years 2011 to 2015 and then those of 2016–2020. Over the years, there has been a significant reduction in pollutant microbial loads (for selected outdoor areas of the center of Tirana, the total discovered loads decreased from values of the order 105–106, to currently about 102, for the same areas). A fluctuation in indoor microbial loads was observed in many cases. Additionally, a prominent presence of typical environmental fungi pollutants such as Aspergillus niger, Aspergillus flavus, Aspergillus terreus, as well as bacterial pollutants, cocci, and bacilli (typical Bacillus megatherium) was identified during a Total Viable Count (TVC) and other microbiological tests of identification.

Black soldier fly (Hermetia illucens) larvae (BSFL) are a promising, sustainable source of nutrients, however, there is limited knowledge regarding the food safety of consuming BSFL. This study determined the safety of consuming BSFL for direct human consumption in terms of microbial, heavy metal and allergen content. Microbial counts were determined using ISO (International Organization for Standardization) methods, heavy metals were determined using inductively coupled plasma mass spectrometry and allergens were determined via Orbitrap mass spectrometry and ELISA (enzyme-linked immunosorbent assay) kits. Feed and killing method influenced the presence of Bacillus cereus (p = 0.011), and only the killing method influenced Escherichia coli (p &lt, 0.00) and total viable count (TVC) (p &lt, 0.00). Blanching resulted in a 3-log reduction in E. coli and a 3.4 log reduction in the TVC counts. Salmonella spp. and Listeria spp. were not detected in the BSFL samples. Heavy metals were detected although they were below maximum legal limits. Cross-reactive allergens, tropomyosin and arginine kinase, were detected in the BSFL samples, although the clinical significance requires research. The feed fed to the BSFL and blanching were found to influence the safety of consuming BSFL, highlighting the importance of incorporating sufficient decontamination steps, such as blanching, to ensure food safety.

Water contamination is one of the leading causes of deaths and diseases worldwide, accounting for the deaths of more than 14,000 people daily, majority being children under 5 years old, therefore periodic monitoring of municipal water supplies are necessary. Comparative bacteriological analyses of twenty five samples of stored borehole water from five hostels in a tertiary institution in Oyo, Oyo State, was carried out using standard microbiological methods between March and April, 2018 to determine their bacteriological content. The hostels were: University Female Hostel (UFH), Diocese of Lagos West Hostel (DLW), Joseph Adetiloye Hostel (JAH), Diocese of Lagos Hostel (LAG) and Peter Jasper Akinola Hostel (IBD). A total of thirteen (13) different bacteria genera were isolated and identified as: Aeromonas (17%); Escherichia (4%); Staphylococcus (9%); Pseudomonas (9%); Lactobacillus (13%); Corynebacterium (27%); Micrococcus (6%); Streptococcus (3%); Serratia (4%); Klebsiella (1%); Citrobacter (3%); Shigella (3%); and Salmonella (1%). The total viable count ranged from 5.0×103 cfu/mL (IBD) to 1.23×105 cfu/mL (DLW). Total coliform bacteria counts of the stored water ranged from 0 to 28 MPN/100 mL. The bacteria load and presence of coliforms and pathogenic organisms raised grave concerns as WHO permissible limits for total viable count and coliforms are 100 cfu/mL and 0 MPN/100 mL, respectively. The organisms isolated are of public health significance as ingestion of water contaminated by them could result in gastroenteritis, especially Escherichia that indicates possible fecal contamination. Key words: Bacteriological investigations, pathogens, groundwater, water quality, Oyo.

The combined effects of cinnamaldehyde (CA) and ultrahigh pressure (UP) treatment on the flavor of olive flounder (Paralichthys olivaceus) fillets during storage at 4 °C for 20 days were investigated. Changes in total viable count, trimethylamine, ATP-related compounds, free amino acids, TCA-soluble peptides, electronic nose (E-nose) analysis and sensory quality were measured. The results indicated that CA and UP treatment, especially CA combined with UP, significantly reduced undesirable flavor compounds including inosine, hypoxanthine, TMA, and bitter amino acids, and accumulated pleasant flavor compounds such as inosine monophosphate and umami-related amino acids. In addition, the combination of CA and UP was shown to be more effective for retarding protein degradation and microbial growth than CA or UP treatment alone. In accordance with the results of E-nose analysis and sensory evaluation, CA combined with UP treatment had great potential for improving the flavor quality of refrigerated flounder fillets and extending their storage life.

The experiment was conducted on fresh indigenous chicken meat treated with 0 (non-irradiated), 1, 2 and 3 kGy 60Co gamma irradiation and stored for 0, 30 and 60 days at -20ºC to investigate the effects on proximate components, sensory attributes, and physicochemical, biochemical and microbial changes in meat quality. Data were analyzed under 4x3 factor CRD design of experiment in GLM procedure of SAS statistical package. The results showed that irradiation groups had significantly (p

In this study, the effect of rosemary extract in two free and encapsulated forms to increase the shelf life of beef meat during a 28‐day refrigerated storage period was investigated. For this purpose, rosemary was extracted using different extraction methods including ultrasound, solvent, and supercritical fluid extraction. The amount of phenolic compounds, antioxidant properties (free radical scavenging capacity of DPPH radical, ferric reducing antioxidant power), and antimicrobial activity of rosemary extract against pathogenic bacteria were evaluated. According to the results, the highest amount of phenolic compounds, antioxidant, and antimicrobial activity was observed in rosemary extracted by ultrasound method that used for next study (p, Meat and meat products have a high corruption capability due to high moisture and lipid content and rich in protein and minerals. Using of antioxidant and antimicrobial preservatives in meat and meat products is very common to prevent the lipid oxidation and spoilage and increased the shelf life and quality of products. The results of this study showed that rosemary extract with a concentration of 1,600 ppm significantly delayed the microbial and lipid oxidative during storage in beef meat fillets and increased the shelf life of fillets to 21st day. Therefore, it seems that encapsulated rosemary extract could be used as a natural preservative in beef meat and meat products.

Constant high case numbers of human campylobacteriosis over the last few years show the necessity of efficient strategies to reduce the number of diseases. The aim of this study was to assess the effectiveness of peracetic acid (PAA) as spray application to reduce Campylobacter spp. on chicken meat. For this, the minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) of 25 Campylobacter jejuni and C. coli isolates were determined. All tested isolates had MICs ranging between 2 to 8 ppm PAA, while MBCs were 1- to 4-fold higher than the MIC. An additional time-kill test, using strain C. jejuni DSM 4688, revealed that after an incubation time of 2 h in medium, supplemented with 1-fold the MIC (4 ppm) of PAA, no surviving C. jejuni cells were detectable. For evaluation of a spraying treatment, C. jejuni DSM 4688 (108 cfu/mL) inoculated chicken drumsticks and native skin-on breast fillets were treated for 30 s with PAA of 1,200 ppm concentration. Samples were packaged in modified atmosphere packages and stored at 4°C until further analysis. On day 1, 6, and 12, the fillets were used for microbial (total viable count), sensory, and physicochemical (color, pH, electrical conductivity) analysis and meat samples for myoglobin redox forms and antioxidant activity were taken. A significant reduction of the total viable counts was seen on day 6 and 12 in comparison to the water control and to the untreated fillets, respectively. Campylobacter jejuni counts on the drumsticks were significantly reduced by PAA application on day 6 and 12 in comparison to the water treatment. Except on day 12, where PAA-treated fillets showed a slightly higher percentage of oxymyoglobin, no significant differences could be found in the sensory and physicochemical measurements as well as in myoglobin and antioxidant activity. Spray application of 1,200 ppm PAA to Campylobacter-contaminated chicken samples led to a significant reduction up to 1.1 log10 of Campylobacter spp. counts without influencing chemical and sensory meat quality parameters.

The aims of the present study were to evaluate the effects of carboxymethyl cellulose (CMC) coatings containing Ziziphora clinopodioides (ZEO; 0, 0.25 and 0.5%) and Mentha spicata (MEO; 0 and 0.5%) essential oils on pathogenic bacteria (i.e. Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157:H7, Salmonella typhimurium and Campylobacter jejuni) and shelf life extension of fresh and sauced chicken breast fillets under refrigerated condition for two weeks. The order of bacterial spoilage population (i.e. total viable count, psychrotrophic count, Pseudomonas spp., P. fluorescens and Enterobacteriaceae), survival of pathogenic bacteria and lipid oxidation of coated samples are as follows: CMC > CMC + MEO 0.5% > CMC + ZEO 0.25% > CMC + ZEO 0.5% > CMC + ZEO 0.25% + MEO 0.5% > CMC + ZEO 0.5% + MEO 0.5%. Our findings indicated that application of CMC coatings containing ZEO in combination with MEO can reduce the number of test pathogens and increase the shelf life of fresh and sauced chicken breast fillets.

Listeriosis is a food borne disease associated with high hospitalization and fatality rates; in 2014, EU member states reported 2194 cases with 98.9% hospitalization rates and 210 fatalities. Proper risk analysis and the development of effective food safety strategies critically depend on the knowledge of the growth characteristics of L. monocytogenes on the product in question. Ready-to-eat (RTE) salads present a challenge in this context due to the absence of a heat treatment step before consumption. This study provides challenge-test based data of the growth characteristics of L. monocytogenes on twelve RTE salads. The food matrix, storage time and storage temperature were factors with a significant impact on the growth of L. monocytogenes. While most tested salads permitted a significant increase of L. monocytogenes in at least one of the tested conditions, no growth was observed on celeriac, carrot and corn salad products. There was a considerable increase in growth at 8 °C compared to 5 °C. Our data indicate that the reduction of the storage temperature at retail level to 5 °C and product shelf life could help mitigate the risk of L. monocytogenes in RTE salads.

Pseudomonas aeruginosa is an environmental bacterium, ubiquitous in aquatic habitats and water distribution systems, including dental unit waterlines (DUWLs). We investigated the prevalence of P. aeruginosa in DUWLs from private dental settings. We also analyzed the relationship between P. aeruginosa contamination and the presence of Legionella spp. and total viable count (TVC) in order to suggest a simple and inexpensive protocol to test the quality of water from DUWLs. We detected and quantified P. aeruginosa both by culture and by a PMA (propidium monoazide)-qPCR method. Overall, we detected P. aeruginosa in 17 samples using the PMA-qPCR and in 11 samples using the culture. All culture-positive samples were positive with the PMA-qPCR too, with an agreement between the two methods of 93% and a Cohen's kappa coefficient of κ = 0.747 (good concordance). Comparing results with results of our previous study, we noted that (a) P. aeruginosa was isolated only from DUWLs with high TVC and (b) five out of six Legionella-positive samples were negative for Pseudomonas spp. Our final suggestion is that the cleanliness of DUWLs should be assessed by TVC because it is a good indicator of the presence of pathogens such as Legionella spp. and P. aeruginosa.

The aims of this project were to: 1) compare the antimicrobial efficacy and feasibility of three sanitizers including chlorine dioxide (ClO 2 ), neutral electrolysed water (EW) and peroxyacetic acid (PAA) for the treatment of fresh baby spinach leaves, and 2) to investigate the shelf life and quality attributes of spinach treated with these sanitizers. In the experiment for food safety, spinach leaves were inoculated with Salmonella Typhimurium and then treated by immerging in cold solutions of PAA, ClO 2, EW at different concentrations. Salmonella Typhimurium and total viable count (TVC) were determined immediately before and after the treatment. The treatment with 20 mg/L ClO 2 solution resulted in the highest reductions of S. Typhimurium and TVC (by 1.6 ± 0.1 log CFU/g) compared to other treatments. In the experiment for the shelf life of spinach, the samples were stored at 4 ℃ for 13 days after being treated with 75 mg/L PAA, 60 mg/L free chlorine (FCh) EW and 20 mg/L ClO 2 solutions. The results showed that TVC was significantly influenced by the treatments and storage time. At day 0, TVC of all treated samples was significantly lower than this of the control and the TVC of sample treated with ClO 2 was the lowest. However, by day 10, the TVC was not significantly different among the treated samples and the control. For the sensory qualities and physio-chemical properties of the spinach leaves, the treatment with ClO 2 showed significant reduction in quality of the treated sample since day 7 of the storage while other treatments did not show any significant effect on those parameters during the storage. In summary, although the treatment with 20 mg/L ClO 2 solution resulted in the highest antimicrobial efficacy against S. Typhimurium and TVC of spinach leaves, it also caused negative effects to the quality of spinach during the storage.

The goal of the study was to investigate whether chitosan–citrus essential oil composite works as an efficient preservative in Pacific mackerel (Pneumatophorus japonicus) during chilling storage. FT‐IR analysis showed that chitosan–citrus essential oil coating was successfully prepared. Our results demonstrated that chitosan–citrus essential oil coating possessed significantly higher capability of scavenging reactive oxygen species (urn:x-wiley:20487177:media:fsn3958:fsn3958-math-0001 and OH−) than chitosan. Furthermore, Pacific mackerel coated with chitosan–citrus essential oil composite could significantly reduce parameters of corruption including physicochemical (drop loss, biogenic amine, and thiobarbituric acid‐reactive substances) and microbiological parameters (total viable count), as compared with untreated and chitosan groups after 12 days of storage at −3°C. These results indicated that CS‐CEOs could work as efficient preservative for Pacific mackerel storage through ameliorating redox state and inhibiting microbial growth and suggested that chitosan–citrus essential oil composite has great potential in preservation of aquatic products during superchilled storage.

This research was to investigate the effect of weakly acidic electrolytic water (WAEW) treatments combining with the locust bean gum (LBG) and sodium alginate (SA) active coatings, containing daphnetin emulsions on microbiological, physicochemical, and sensory changes of turbot (Scophthalmus maximus) during refrigerated storage at 4°C for 24 days. Results showed that WAEW, together with LBG-SA coatings containing daphnetin emulsions treatments, could significantly lower the total viable count (TVC), H2S-producing bacteria, pseudomonas spp., and psychrotrophic bacteria counts, and inhibit the productions of off-flavor compounds, including the total volatile basic nitrogen (TVB-N), inosine (HxR), and hypoxanthine (Hx). Furthermore, the treatments also prevented textural deterioration, delayed water migration, and had higher organoleptic evaluation results. Therefore, WAEW, together with LBG-SA coatings, containing daphnetin emulsions treatments, had the potential to improve the quality of turbot during refrigerated storage.

Combined steam-ultrasound process was investigated for decontamination of freshly slaughtered broilers. Combined steam-ultrasound was delivered simultaneously through specially designed nozzles. The nozzles were installed inside of a constructed machine that allowed for continuous processing. The aim of this study was to evaluate the decontamination effect of the steam- ultrasound application with a capacity of 10,500 birds/hour on naturally contaminated broilers, using three different skin sampling areas for microbial analysis (back, breast and the neck skin). Microbial analysis of Campylobacter , Enterobacteriaceae and Total Viable Count (TVC), was performed pre- and -post steam-ultrasound treatment. A total of 648 skin samples were analyzed for Campylobacter and a total of 216 samples were analyzed for Enterobacteriaceae and TVC. R esults showed significant (p

Reconditioning of food processing water streams for reuse is an increasingly common water management practice in the food industry and UV disinfection is often employed as part of the water treatment. Several factors may impact the effect of UV radiation. Here, we aim to assess the impact of cell aggregation on UV inactivation kinetics and investigate if UV exposure induces aggregation. Three strains, isolated from food processing water reuse lines (Raoultella ornithinolytica, Pseudomonas brenneri, Rothia mucilaginosa) and both an aggregating and a non-aggregating strain of Staphylococcus aureus were exposed to UVC light at 255 nm using UV LED equipment. Total Viable Count and phase-contrast microscopy, coupled with image analysis, were used to compare the UV inactivation kinetics with the average particle size for a range of UV doses. Tailing effect, seen as a strong reduction in inactivation rate, was observed for all strains at higher UV doses (industrial strains ≥ 50 or 120 mJ/cm2, S. aureus strains ≥ 40 or 60 mJ/cm2). The naturally aggregating strains were more UV tolerant, both within and between species. When aggregates of S. aureus were broken, UV tolerance decreased. For the processing water isolates, the lowest applied UV dose (25 mJ/cm2) significantly increased the average particle size. Application of higher UV doses obtained with longer exposure times did not further increase the particle size compared with untreated samples. For the S. aureus strains, however, no consistent change in average particle size was observed due to UV. Our results demonstrate that aggregating strains have a higher degree of protection and that UV radiation induces aggregation in some, but not all bacteria. A better understanding of the mechanisms governing microbial aggregation and survival during UV treatment could help to improve UV applications and predictions of microbial inactivation.

The objective of the study was to evaluate the inclusion of a novel form of oleic acid and an organic-acid mix in the diet of Iberian pigs, and their effect on the quality and shelf-life of the pig meat. 200 castrated male Iberian pigs were randomly assigned to four groups. Diets included different fat sources: pig fat (G1), solid oleic acid (G2), oleic-high sunflower oil with solid oleic (G3), a diet of G3 supplemented with organic-acid mix (G4). Pigs were slaughtered at 182 days. Back fat and the longissimus thoracis et lumborum muscles were removed, and nutritive and sensory quality were analyzed. The shelf-life of meat packaged (70%O2/30CO2) during retail storage up to 21 days were studied. A higher percentage of oleic acid and MUFA, and lower SFA were observed in subcutaneous fat on a G2 diet. G2 resulted in the highest muscle fat content, and G4, the highest cooking losses. In sensory analysis, marbling, tenderness and chewiness were higher in the G2 samples. No differences were found in the bacterial count and sensorial analysis depending on storage time at the end of the experiment, but a lower total viable count was showed at the start of the study in the G4 samples. These results suggest a better assimilation of solid oleic acid. However, the organic-acid mix requires further studies.

This study aims to evaluate the microbiological status, pH, and water activity of European beaver meat to establish its shelf-life and microbiological safety. In this study, the microbiological profiles of meat and minced meat obtained from the carcasses of beavers were investigated. Microbial evaluation of the chilled meat was performed within 24 h after hunting, on the 7th day and 14th day, and the evaluation of the frozen meat was made during the 11th week of storage. Meat samples were analysed for total viable count (TVC), psychrotrophic bacteria count (PBC), Enterobacteriaceae count (EBC), Escherichiacoli count (EC), total staphylococcal count (TSC), lactic acid bacteria count (LABC) and total yeast and mould counts (TYMC). Tests for the presence of pathogenic bacteria from the genus Salmonella and Listeria were also performed. Additionally, the pH and water activity were determined. The initial amount of TVC was 4.94 log CFU/g in meat samples and 4.80 log CFU/g in minced meat. After 14 days of storage, the TVC increased to 8.33 in meat samples and 8.08 log CFU/g in minced meat. Pathogenic bacteria such as Listeria and Salmonella were not found in the beaver meat tested. The microbiological state of meat stored frozen for 11 weeks was comparable to the state found in meat stored refrigerated for seven days regarding the number of microorganisms.

Introduction: Since the removal of caries in the Atraumatic restorative treatment (ART) is performed with hand excavation, its survival would increase if more bacteria could be inhibited under the restoration. The use of antibacterial agents such as Chlorhexidine gluconate (CHX) was found to hinder the growth of bacteria under restorations, reducing the risk of recurrent caries. Objective: Evaluate the effectiveness of CHX as a cavity disinfectant, on residual cariogenic bacteria, in ART restorations. Materials and methods: Atraumatic restorative treatment procedures were performed to the whole sample (N=40), with identical protocols except for the antibacterial agent used. Bacteriological samples from the center of the cavity were cultivated for Mutans streptococci (MS), Lactobacilli (LB) and total viable count (TVC). Chlorhexidine was applied onto the cavity floor in group I (N=20) and conventional ART without disinfectant was performed in group II (N=20). After 14 days, the restorations were removed and a second dentin sample was cultivated for bacteriologic assessment of the outcome. Results: After 14 days, Group I showed 22.17, 8.25, 6.88 mean percent reduction of MS, LB, and TVC, respectively whereas group II showed 12.67, 6.87, 6.11 mean percent reduction of MS, LB, TVC, respectively. MS and LB showed significantly higher percent reduction in group I compared to group II. Moreover, group I showed higher mean percent reduction in TVC than group II; however, it was not statistically significant. Conclusion: Chlorhexidine disinfection showed superior effectiveness in inhibiting residual bacteria under ART restoration compared to ART restorations using glass ionomer cement (GIC) alone.

Seafood products are perceived as healthy foods. However, several species of seafood are still not fully utilized for different reasons or can be valued outside the original locale, if issues with the short shelf-life and/or the preparation/presentation form are overcome, e.g., gray triggerfish, Balistes capriscus. Consumed mostly fresh, its flesh is of excellent quality. We studied the effect of different types of packaging (in air (AIR), vacuum (VP), and modified atmosphere (MAP)) on physicochemical (color and texture, pH, and total volatile basic nitrogen), microbiological (total viable count, psychrotrophic, sulphide-reducing bacteria, and acid-lactic bacteria), and sensory qualities, and shelf-life of gray triggerfish fillets stored at refrigeration temperature for 15 days. The samples were analyzed on days 0 (fresh fish), 5, 10 (8 and 12 for sensory analysis), and 15 after filleting and packaging. During the trial, fillets became lighter (increased L*) and yellower (b* &gt, &gt, 0) with time of storage. Distinct patterns were observed for pH among treatments. Unexpectedly, the increasing trend observed in the texturometer-derived hardness of VP and MAP fillets, contrasted with the sensory assessment, wherein panelists perceived a clear softening of fillets. VP delayed and MAP inhibited the increase in TVB-N contents of fillets compared to fillets packed in AIR. Total viable count and psychrothropic bacteria of fillets in AIR exceeded the conventional limit of 7 log(CFU/g) on day 10, while in fillets packed in VP and MAP, their abundance remained below that limit during the trial. The organoleptic attributes of fillets perceived by a sensory panel changed significantly in all treatments during the storage trial. Willingness to consume the fillets decreased constantly in AIR and MAP, but not in VP fillets. Considering primarily sensory, but also biochemical and microbiological parameters, namely panelists&rsquo, rejection, total volatile basic nitrogen content, and total viable count and psychrotrophic bacteria abundance, the shelf-life of fillets packed in air was eight days. Vacuum and modified atmosphere packaging extended the shelf-life to 15 and 12 days, and thus can add value to this product. Future research regarding the VP and MAP of gray triggerfish fillets could involve the optimization of mixtures of gases use and/or the application of combined processes.

In this study, the antimicrobial activity of an ethyl lauroyl arginate- (LAE®-) coated film applied to the packaging of raw beef and pork was evaluated. Two different trials were performed for each meat species, aiming to evaluate the functionality of the film in contrasting the development of the natural microflora and of a specific target agent, Escherichia coli ATCC 25922. In the first trial, LAE-coated packaging was applied to test its activity towards the natural meat microflora over a period of 24 days at 6-7°C. The comparison with the control sample series showed a slight initial inhibitory activity on total viable count, followed by a growing trend. In the second trial, the antimicrobial activity of the LAE-coated film was evaluated on raw beef and pork voluntarily inoculated with Escherichia coli: an initial killing effect on E. coli was detected in both pork and beef meat (reduction around 0.7 and 1 log CFU/g, respectively), followed by a stable trend for the following storage period (24 days).

In calf rearing, the first weeks of life are critical and associated with the highest mortality due to enteric and respiratory diseases. A well-implemented hygiene management can help to protect calves’ health preventively by reducing the load of pathogenic bacteria and interrupting infection chains. The aim of this study was to identify deficiencies in hygiene management of individually housed dairy calves by surveying current practice and examining feeding and housing equipment with different hygiene indicators. On 11 farms, different locations in 2 pens or hutches for individual calf rearing prepared for restocking and 2 feeding buckets per farm, including the inner and outer surfaces of artificial teats, were visually scored for cleanliness and sampled with swabs (housing equipment: n = 167; feeding equipment: n = 120). The sanitation of floors was tested with sock samples (n = 41). A total of 328 samples were analyzed for adenosine triphosphate (ATP) and protein residues, aerobic total viable count (TVC), total coliform count (TCC), Escherichia coli, methicillin-resistant Staphylococcus aureus (MRSA), extended-spectrum β-lactamase-producing bacteria (ESBL), and Salmonella spp. After evaluation of these results, the farmers were informed about the findings and trained on improvement in hygiene management personally. The sampling was repeated after 1 year to detect possible changes in hygiene management. The highest bacterial loads (TVC, TCC, and E. coli) were observed in feeding equipment, especially the inner teat of milk feeding buckets. Environmental samples, primarily the sidewalls and back walls of tested pens and hutches, exhibited the lowest bacterial counts and ATP and protein residues. All samples were negative for MRSA and Salmonella spp. In 10.5% of all samples, ESBL was detected, and in 6.8%, ESBL E. coli was detected, predominately in sock samples, followed by feeding equipment samples. Training in hygiene management showed only limited effects. In conclusion, there is still great potential to improve the implementation of hygiene measures in individual calf housing. In particular, more attention should be paid to the cleaning of feeding buckets and artificial teats, as this is a simple means of interrupting the possible spread of pathogens among calves.

This study is aimed to develop a novel edible coating based on Plantago major seed mucilage (PMSM) and Citrus limon essential oil (CLEO) to increase the shelf‐life of buffalo meat during cold storage. The CLEO was firstly isolated by the hydrodistillation method, and it contained mainly limonene (40.5%) and carene (15.4%) with remarkable antioxidant activity (55.7%, 63.8%, and 51.85% based on the DPPH‐radical scavenging, ABTS‐radical scavenging, and carotene‐linoleic acid bleaching tests, respectively) and antibacterial effect against some pathogenic and spoilage microorganisms. The CLEO (0%, 0.5%, 1%, 1.5%, and 2%) was then incorporated into PMSM solution to develop a novel CLEO‐loaded PMSM edible coating for improving the shelf‐life of buffalo meat. The edible coating was able to significantly reduce the progression of lipid oxidation (peroxide value) and microbial growth (total viable count, psychrotrophic bacteria, Escherichia coli, Staphylococcus aureus, and fungi) in buffalo meat during storage period of 10 days at 4°C in comparison with the control (noncoated sample). The meat hardness and sensory properties (i.e., odor, color, appearance, texture, and overall acceptability) were also maintained better upon edible coating applications. Based on the results, the CLEO‐rich PMSM edible coating could be applied as a new and effective preservative to improve the stability of meat products to lipid oxidation and microbial spoilage., Based on the results, the Citrus limon essential oil rich Plantago major seed mucilage edible coating could be applied as a new and effective preservative to improve the stability of meat products to lipid oxidation and microbial spoilage.

Background: Evidence to date indicates that heater&ndash, cooler units (HCUs) and heater units (HUs) can generate potentially infectious aerosols containing a range of opportunistic pathogens such as Mycobacterium chimaera, other non-tuberculous mycobacterial (NTM) species, Pseudomonas aeruginosa and Legionella spp. Our purpose was to determine the extent of Legionella contamination and total viable count (TVC) in HCUs and HUs and to analyze the relationship by water system design of devices of two different brands (LivaNova vs. Maquet). Methods: Legionella spp. were detected and quantified by our optimized PMA-qPCR protocol, TVCs were assessed according to ISO protocol 6222. Analyses were performed in the first sampling round and after six months of surveillance. Results: Overall, Legionella spp. was detected in 65.7% of devices. In the second sampling round, Legionella positivity rates were significantly lower in water samples from the Maquet devices compared to the LivaNova ones (27.3% vs. 61.5%). LivaNova HCUs also yielded more Legionella, and aquatic bacteria counts than Maquet in both first and second-round samples. Conclusions: We recommend that all surgical patients and staff exposed to aerosols from thermoregulatory devices should be followed up for Legionella infection and that microbiological surveillance on such devices should be conducted regularly as precautionary principle.

The present study compared the effects of corn starch coatings incorporated with Zataria multiflora essential oil (ZEO) and cinnamaldehyde (CIN) in conventional, nanoemulsion (NZEO) and fortified nanoemulsion (NZEOC) forms, on specific spoilage microorganisms of chicken meat and on the fate of inoculated Listeria monocytogenes during 20 days storage at 4 ± 1 °C. Based on the results of GC–MS analysis of ZEO, carvacrol (36.62%) was the most important compound of essential oil. Samples coated with the starch solution containing nanoemulsions had better antimicrobial activities than conventional forms. Also, NZEOC treatment had the best antimicrobial properties at the end of storage with the following results: Total viable count (7.96 log(10) CFU/g), Psychrotrophic count (7.29 log(10) CFU/g), Lactic acid bacteria (6.51 log(10) CFU/g), Enterobacteriaceae count (6.98 log(10) CFU/g), Mold and yeast count (5.16 log(10) CFU/g) and inoculated L. monocytogenes (6.51 log(10) CFU/g). Furthermore, the addition of CIN–ZEO during nanoemulsion formation (NZEOC) increased the antimicrobial properties of the samples compared to individual addition of NZEO and CIN (NZEO + CIN) to the starch solution. Therefore, corn starch coating containing NZEOC is recommended as a natural preservative to enhance the microbial stability of poultry meat.

In the current study, the effect on packaged beef fillets (1 × 5 × 8 cm) of using active chitosan film (1%) was investigated. The fillets were stored at 4 °C for 12 days, and the film contained ɛ-polylysine (ɛ-PL) (0.3, 0.6, and 0.9% w/w). Chemical, microbiological, sensory properties, and quality indices of the fillets were investigated. Added to these factors was an assessment of the influence of ɛ-polylysine incorporation on the optical, structural, barrier, and mechanical specifications (elongation at break and tensile strength) of chitosan films. Based on the findings, a significant difference among the corresponding values to thickness, color, water vapor permeability (WVP), and mechanical specifications between the treated films by ɛ-PL and untreated films were noted. In addition, higher values of thickness and tensile strength were correlated with ɛ-PL added active chitosan films while compared with control samples. Additionally, no significant differences regarding the proximate composition (including protein, moisture, and fat) among beef fillet samples were observed. In this regard, due to significantly lower levels of pH, TVB-N, and TBARS ɛ-PL in enriched films, this technique demonstrated some protective effects on beef fillets. Another observation was that lower levels of the total viable count, coliform, mold, yeasts, and higher sensory properties were significantly associated with samples with added ɛ-PL (0.9%). Therefore, adding ɛ-PL into chitosan films could be introduced as an effective technique to extend the shelf life of beef fillets and maintain their quality indices during refrigerated storage.

In this study, the edible antimicrobial coating was prepared from mung bean starch and soluble soybean polysaccharide (MBS-SSPS) enriched with different concentrations (0%, 0.3%, 0.6%, 0.9%, and 1.2%) of nano-emulsified clove and cinnamon oil (CCO). Then MBS-SSPS incorporated CCO coating (MSC) was applied on steamed buns at 10°C, 50% RH and the microbiological attributes (total viable count and the mold and yeast counts), hardness, and organoleptic attributes were assessed. The use of CCO in MBS-SSPS coating solution reduced viscosity of final coating and increased antimicrobial activity. Also, compared with the uncoated sample, MSC0.6 and MSC0.9 under no adverse effect on flavor quality, reduced the aerobic plate count by 38.5 and 42% and decreased mold and yeast counts by 32 and 37%, respectively. Meanwhile, the coated samples obtained acceptable sensory qualities and lower hardness than the uncoated ones. Practical Applications: The objective of the study was to develop and characterize the MBS-SSPS coating enriched with nano-emulsified CCO (the mixture of cinnamon and clove essential oil), then evaluate the effectiveness of antimicrobial coating on the storage quality of steamed buns. MSC0.6 and MSC0.9 improved the storage quality without sacrificing flavor while compared with uncoated samples. Therefore, it was feasible to apply this new edible antimicrobial coating on the surface of the steamed buns.

This study developed a biopreservation method for ready-to-eat (RTE) fresh salmon fillets based on the use of bacteriocin EFL4 produced by bacteriocinogenic Enterococcus faecalis L04 previously isolated from Chinese sea bass (Lateolabrax maculatus). Bacteriocin EFL4 has the ability to inhibit the growth of several fish-spoilage bacteria and foodborne pathogens, including Staphylococcus aureus, Escherichia coli, Shewanella putrefaciens, Pseudomonas fluorescens and Listeria monocytogenes, and the minimal inhibitory concentration (MIC) for S. putrefaciens was 0.32 &mu, g/mL. The biopreservation potential of bacteriocin EFL4 for RTE fresh salmon fillets during cold storage at 4 &deg, C was tested for the first time on a laboratory scale. Microbiological and physicochemical properties, as well as organoleptic evaluations, have been done during the biopreservation trials. The results show that RTE fresh salmon fillets treated with 0.64 &mu, g/mL bacteriocin EFL4 could significantly (p &lt, 0.05) reduce the total viable count (TVC), total volatile basic nitrogen (TVB-N), K value and maintain the quality of RTE fresh salmon fillets during 8-day storage on the basis of the organoleptic evaluation results.

Literature data regarding the survival of microorganisms on materials used for food package purposes are scarce. The aim of the current study is to assess the survival of Listeria monocytogenes on different packaging materials for dairy products during extended storage at different temperatures. Three packaging materials (5 × 5 cm) were contaminated with a cocktail of five strains of Listeria monocytogenes suspended in a cheese homogenate, including the cheese’s native microbial population. Contaminated samples were incubated at 37°, 12°, and 4°C and periodically analyzed up to 56 days. The evolution of the total viable count and pathogen population was evaluated. At 37°C, the results showed that Listeria monocytogenes was no longer detected on polyethylene-coated nylon (B) by day 4 and on polyethylene-coated parchment (A) and greaseproof paper (C) by day 7. Interestingly, the initial cell population (ranging between 2.5 and 2.7 log CFU/cm2) of Listeria monocytogenes increased to 3 log CFU/cm2 within 4 days of storage at 12°C on A and C. During storage, the number remained fairly constant at 12°C and 4°C on two materials (A–C) and decreased slowly on the third one (B). This study shows that survival of Listeria monocytogenes on packaging materials for dairy products will be higher when stored at 4 or 12°C compared to 37°C. The survival of Listeria monocytogenes on the packaging materials raises concerns of cross-contamination during food handling and preparation at catering and retail premises and within the home, highlighting the importance of treating the packaging materials as a potential source of cross-contamination. These initial findings may aid in quantifying risks associated with contamination of food packaging materials.

Water is one of the most important elements for survival but unfortunately the pollution of these elements is an alarming problem. For leading a healthy life, water should be contamination free from any kinds of water-borne organisms. Water-borne pathogens are a leading cause of disease and death worldwide. The quality of drinking water plays an important role in human infection and disease. The present work was carried out with the assessment of physicochemical and bacteriological profile of several untreated drinking water sources to ensure its suitability for using drinking purposes. Total 12 samples were randomly selected and collected from Santosh, Tangail district of Bangladesh by following the standard procedure. Bacteriological analysis was carried out by following the standard bacteriological methods. Obtained results showed that water of the study area is slightly alkaline and no remarkable variation in the temperature of the water in different locations. In case of most of the water bodies, different physicochemical properties were below standard limit stipulated by WHO. In all water bodies, the Total Viable Count (TVC) ranged from 1.3 × 106 to 4.0 × 107 cfu/100ml and Total Coliform Count (TCC) was 1.05 × 105 to 6.4 × 106 cfu/100 ml, where the Total E. coli Count (TEC) and Total Shigella-Salmonella Count (TSS) was ranged from 7.2 × 103 to 1.1 × 105 cfu/100 ml and 6.1 × 103 to 5.3 × 104 cfu/100 ml respectively. The total counts of these pathogenic bacteria exceeded the acceptable limit and that is dangerous for drinking. On the other hand, the isolated organisms also showed resistance against a broad range of commercially available antibiotics. Survey-based result revealed that, peoples of the study area who were drinking these water, were suffering from various water-borne diseases and that was a major threat to public health. Considering the above issues public awareness, proper water treatment and necessary steps should be taken by the government and authority or necessary steps should be taken for alternative safe source of drinking water.

The purposes of this study were to develop stable thyme essential oil chitosan nanoemulsions (TEO-CSs) and thymol chitosan nanoemulsions (T-CSs), and to evaluate their characterization and antibacterial properties. The effects of the TEO-CSs and T-CSs on preservation of refrigerated pork at 4 °C were also assessed. The results indicated that the mean particle size values of the TEO-CSs and T-CSs were 139.47 and 123.30 nm, and the encapsulation efficiencies were 80.99% and 70.72%. The absolute zeta potential values of the TEO-CSs and T-CSs were 30.87 and 32.42 mV respectively, indicating that the stable TEO-CSs and T-CSs were fabricated. The information on FTIR, XRD and TGA inferred that chitosan was physically mixed with thymol and TEO without chemical reaction, and the antibacterial properties of thymol and TEO still remained. Furthermore, the antibacterial assays verified that the TEO-CSs and T-CSs strongly inhibited Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) planktonic bacteria and biofilms. Fresh pork treated with the TEO-CSs and T-CSs had significantly improved color parameters (a⁎, b⁎, L⁎ and ΔE values) during storage at 4 °C. The TEO-CSs and T-CSs effectively extended the shelf life of refrigerated pork to more than 6 days by measuring the pH values and total viable count (TVC) of bacteria. Our results highlighted that the TEO-CSs and T-CSs, as natural novel antibacterial packaging materials, had outstanding antibacterial activities and effectively preserved food.

Nutmeg (Myristica fragrans) seed was subjected to the hydro‐distillation method to extract its essential oil (NEO). Its main constituents were α‐pinene (20.16%), sabinene (14.45%), and β‐pinene (13.26%) with great antimicrobial and antioxidant actions. A novel edible coating was then fabricated based on the sage seed mucilage (SSM) and NEO, to ameliorate the quality and shelf‐life of beef slices. The NEO‐loaded SSM coating was able to significantly decrease the population of total viable count, Escherichia coli, Staphylococcus aureus, psychrotrophic bacteria, and fungi. Moreover, lipid oxidation of beef slices was remarkably suppressed upon the application of bioactive NEO‐loaded SSM edible coating, as compared with the control by Day 6. The coated beef sample, especially NEO‐rich SSM coated ones perceived a higher consumer acceptance and firmness than the SSM coated and noncoated samples. The SSM edible coating containing NEO could therefore have the potential to control the growth of pathogenic microorganisms and lipid oxidation, and to improve the color stability and sensory properties of meat and meat products.

All chronic wounds are colonised by bacteria; for some, colonisation progresses to become infection. Alginate wound dressings are used for highly exuding chronic wounds as they are very absorbent, taking up large quantities of exudate while maintaining a moist wound bed to support healing. Some alginate dressings are doped with antimicrobials, most commonly silver, but evidence regarding the efficacy of these is largely inconclusive. This manuscript describes the development and in vitro assessment of alginate materials doped with chlorhexidine hexametaphosphate (CHX-HMP), a sparingly soluble salt which when exposed to aqueous environments provides sustained release of the common antiseptic chlorhexidine. Comparator materials were a commercial silver alginate dressing material and an alginate doped with chlorhexidine digluconate (CHXdg). CHX-HMP alginates provided a dose-dependent CHX release which was sustained for over 14 days, whereas CHXdg alginates released limited CHX and this ceased within 24 h. CHX-HMP and silver alginates were efficacious against 5 major wound pathogens (MRSA,E. coli, P. aeruginosa, K. pneumoniae, A. baumannii) in a total viable count (TVC) and an agar diffusion zone of inhibition (ZOI) model. At baseline the silver alginate was more effective than the CHX-HMP alginate in the TVC assay but the CHX-HMP alginate was the more effective in the ZOI assay. After 7 days’ artificial aging the CHX-HMP alginate was more effective than the silver alginate for four of the five bacteria tested in both assays. These materials may ultimately find application in the development of wound dressings for chronic wounds that provide sustained antimicrobial protection.

Plant food processing by-products (PFPB) have attracted industrial attention as a potential source of natural antioxidants that can be used in meat industry. This study investigated the combined effects of PFPB including sugarcane bagasse (SCF), orange peel (ORP) and tomato pomace (TMT), and high oxygen modified atmosphere packaging (HOMAP; 80 % O2: 20 % CO2) on the oxidative and microbial stability of beef patties during cold storage for up to 12 days. The total phenolic content (TPC) and antioxidant activity of the PFPB were also evaluated. ORP was found to have the highest TPC, followed by TMT and SCF. DPPH-radical and ABTS-radical assays demonstrated a similar trend. The PFPB were proved to successfully improve the meat properties of a* value and total viable count (TVC) and minimize lipid and protein oxidation, although the effectiveness did not exceed that of butylated hydroxytoluene (BHT). The HOMAP maintained the redness of beef patties and inhibited microbial growth compared to aerobic packaging, but did not improve lipid and protein oxidative stability. Overall, the combination of HOMAP and natural antioxidants from sugarcane, tomato and orange by-products can potentially improve the shelf life of beef patties by reducing oxidative deterioration of color, lipid and protein and delaying the growth of microorganisms. This research provided a reference for the future utilization of PFPB in meat preservation.

Food borne diseases are an increasingly recognized problem involving a wide spectrum of illnesses caused by bacterial contamination of food.Microorganism poses potential human health problems and is mainly transmitted through consumption of contaminated foods .Bangladesh is one of the densely populated country where majority of the people consume cheap foods prepared in unlicensed food selling points. The objective of the present study was to investigate the microbiological quality of different street food (Amra, Fusca, Chanachur and Guava) sold by various street vendor at Dinajpur, Bangladesh. A total of 20 samples were collected randomly from street vendors and tested for the presence of bacteria following standard microbiological method used for isolation, enumaration and identification of bacreria. Among the samples all had bacterial contamination. The total viable count (TVC) in diferrent street food samples was ranged from 8.0 × 105 CFU/g to 6.7x107 CFU/g. Among samples Escherichia coli 7(35%), Staphylococcus spp. 6(30%), Klebsiella spp. 5(25%), Salmonella spp. 1(5%) and Shigella spp. 1 (5%) were isolated. Escherichia coli were found highest 3(50%) Amra samples and 2(40%) Guava samples, then another organisms Staphylococcus spp. was found highest 2(50%) Chanachur and 2(40%) Fusca samples and then Klebsiella spp. was found highest 2(40%) Fusca samples. Antibiotic sensitivity test showed that Shigella spp., Staphylococcus spp., Klebsiella spp., Salmonella spp. and Escherichia coli were sensitive to Ciprofloxacin and Salmonella spp. were resistance to Gentamycin. All isolates found resistant to Cefixime, Cefalexin, Erythromycin, Fusidic acid, Cefuroxime and Aztreonam. All of the sample harbor multidrug resistant food borne bacteria which might cause public health hazards if these antibiotic resistance transfer to human.Asian J. Med. Biol. Res. September 2018, 4(3): 279-287

This study evaluated the prevalence of potential pathogenic bacteria (mainly Campylobacter spp., but also Listeria monocytogenes and Salmonella) in wild boar (S us scrofa) and the hygiene of carcasses of wild boar hunted in a hill area of northern Italy during a hunting season (October to December). In total, 62 animals were submitted to microbiological analyses of the tonsils (detection of Listeria spp. and Listeria monocytogenes), caecal content (detection of Salmonella and Campylobacter spp.), mesenteric lymph glands (detection of Salmonella), and carcasses. In addition to analyzing pathogen prevalence and carcass hygiene of these animals, we performed an enumeration of total viable count (TVC), Enterobacteriaceae, Escherichia coli, coagulase-positive staphylococci, and spores of sulfite-reducing clostridia. Influencing factors considered were sex, weight, and age of the animals and environmental temperature on the day of hunting. A high prevalence was observed for L. monocytogenes in tonsils (35.3%) and for Campylobacter spp. in caecal content (51.8%), whereas Salmonella enterica strains (mainly serovar Thompson) were only occasionally isolated (7% in caecal content and 3.5% in lymph glands). The prevalence of L. monocytogenes was influenced by animal age and environmental temperature. Campylobacter spp. were the only pathogens detected on the carcasses (16.7%). Carcasses were characterized by low levels of contamination: TVC, 3.21 ± 0.80 log CFU/cm2, Enterobacteriaceae, 1.32 ± 0.89 log CFU/cm2; E. coli, 1.31 ± 0.93 log CFU/cm2; and occasional detection of low counts of staphylococci and clostridia. TVC was positively influenced only by high environmental temperature, and higher Enterobacteriaceae counts were detected on heavy male carcasses than on females. The results confirmed the potential role of wild boars as reservoirs for the most important foodborne pathogens. But a low carcass contamination level is achievable if hunters are properly trained about hygienic carcass management and slaughtering procedures.