12 results on '"GROUND-BEEF"'
Search Results
2. Molecular characterization of extended-spectrum β-lactamases-producing Enterobacteriaceae species in ground beef and chicken meat.
- Author
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İnat, Gökhan, Sırıken, Belgin, Çiftci, Alper, Erol, İrfan, Başkan, Ceren, and Yıldırım, Tuba
- Subjects
- *
ENTEROBACTERIACEAE , *CHICKEN as food , *ESCHERICHIA coli , *BEEF , *SPECIES , *SPREADS (Food) , *GROUND meat - Abstract
The objectives of this study were i) to characterize extended-spectrum β-lactamase-producing Enterobacteriaceae (ESBL-E) using pheno- and genotyping methods, ii) to evaluate the antimicrobial resistance pattern against 10 antibiotics, and iii) to investigate class 1 integron (intI1) in 80 Enterobacteriaceae isolates obtained from chicken meat (n = 40; 47 isolates) and ground beef (n = 40; 33 isolates) samples. Through the study, we found that 55 (68.7 %) of 80 Enterobacteriaceae isolates were capable of β-lactamase activity, and 38 (47.5 %) of them were multi-drug-resistant (MDR). The ground meat-origin isolates are 1.2 times more likely to produce imipenem resistance compared to chicken-meat-origin isolates (z = 2.1, p < 0.05, OR = 1.42). ESBL-E was found in 18 (22.5 %) of the isolates, 16.3 % of chicken meat and 6.3 % of ground beef origin. The bla genes were detected in 14 isolates [ bla- TEM (n = 10; 12.5 %); bla- SHV (n = 4; 5.0 %); bla- CTX-M (n = 0)], where the predominant species were Escherichia (E.) coli and Citrobacter braakii. The nine ESBL-E isolates were MDR. Twenty-eight (35.0 %) of 80 isolates were found to be resistant to at least one third-generation cephalosporin, and eight (28.6 %) of them were also ESBL-E. Eleven of 16 (48.5 %) carbapenem-resistant isolates were ESBL-E. The intI1 gene was found in 13 (16.3 %) isolates, five of which were ESBL-E, and four of which were MDR. Co-existing with bla - TEM and the intI1 isolate was ESBL- E. coli , which was resistant to nine antibiotics. In conclusion, chicken meat and ground beef may pose a potential risk of containing ESBL-E, and bla genes which could be spread to the entire food chain. • Extended-spectrum β-lactamase-producing Enterobacteriaceae was found in chicken meat and ground beef origin Enterobacteriaceae isolates. • There have been co-existing with ESBL-E, extended-spectrum cephalosporin and carbapenem resistant Enterobacteriaceae in the samples. • Class 1 integron was also present in the isolates. • The bla genes [ bla- TEM ; bla- SHV were detected in the isolates, where the predominant species were E. coli and C. braakii. • In the study, Escherichia , Citrobacter , Serratia , Enterobacter , Hafnia and Lelliottia species were identified. • One E. coli isolate was resistant to 10 and E. coli and L. amnigena isolates (each of one) were resistant to nine antibiotics • Clinically important nosocomial Enterobacteriaceae species were detected. [ABSTRACT FROM AUTHOR]
- Published
- 2023
- Full Text
- View/download PDF
3. Associating sporadic, foodborne illness caused by Shiga toxin-producing Escherichia coli with specific foods : a systematic review and meta-analysis of case-control studies
- Author
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Devleesschauwer, B., Pires, Sara Monteiro, Young, I., Gill, A., Majowicz, S. E., Desta, B. N., Courtney, S., Nagora, L., and Tuori, D.
- Subjects
Male ,Agriculture and Food Sciences ,medicine.medical_specialty ,food-borne infections ,CONTACT ,Epidemiology ,TRANSMISSION ,CHILDREN ,Biology ,World Health Organization ,Risk Assessment ,World health ,Disease Outbreaks ,Foodborne Diseases ,SDG 3 - Good Health and Well-being ,Shiga-like toxin-producing E. coli ,GROUND-BEEF ,Environmental health ,medicine ,Medicine and Health Sciences ,Humans ,MAJOR RISK-FACTORS ,Registries ,Shiga toxin-producing Escherichia coli ,Escherichia coli Infections ,Original Paper ,Shiga-Toxigenic Escherichia coli ,Transmission (medicine) ,Incidence ,Public health ,Case-control study ,Shiga-like toxin-producing E ,Europe ,O157-H7 INFECTION ,Eastern mediterranean ,Infectious Diseases ,coli ,BIAS ,Case-Control Studies ,Meta-analysis ,BANK ,SOURCE ATTRIBUTION ,Female ,Americas ,gastroenteritis - Abstract
Shiga toxin-producing Escherichia coli (STEC) infections are a significant public health issue, with foodborne transmission causing >1 million illnesses worldwide each year. We conducted a systematic review and meta-analysis (PROSPERO registry # CRD42017074239), to determine the relative association of different food types with sporadic illnesses caused by STEC. Searches were conducted from 01 August to 30 September 2017, using bibliographic and grey literature databases, websites and expert consultation. We identified 22 case-control studies of sporadic STEC infection in humans, from 10 countries within four World Health Organization subregions, from 1985 to 2012. We extracted data from 21 studies, for 237 individual measures in 11 food categories and across three status types (raw or undercooked, not raw and unknown). Beef was the most significant food item associated with STEC illness in the Americas and Europe, but in the Western Pacific region, chicken was most significant. These findings were not significantly moderated by the raw or cooked status of the food item, nor the publication year of the study. Data from the African, South-East Asian and Eastern Mediterranean subregions were lacking and it is unclear whether our results are relevant to these regions.
- Published
- 2019
4. Evaluation of peanut skin and grape seed extracts to inhibit growth of foodborne pathogens
- Author
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Levy, Jason M., Boyer, Renee R., Neilson, Andrew P., O'Keefe, Sean F., Chu, Hyun Sik S., Williams, Robert C., Dorenkott, Melanie R., Goodrich, Katheryn M., Levy, Jason M., Boyer, Renee R., Neilson, Andrew P., O'Keefe, Sean F., Chu, Hyun Sik S., Williams, Robert C., Dorenkott, Melanie R., and Goodrich, Katheryn M.
- Abstract
Peanut skin extract (PSE) and grape seed extract (GSE) are derived from waste products in the wine and peanut industries, respectively. Both have high concentrations of polyphenols, known to possess antioxidant and antimicrobial properties. PSE primarily contains “A-type” procyanidins, while GSE primarily contains “B-type” procyanidins. These differ structurally, but are both isomers of epicatechin dimers. The objective of this study was to evaluate the antimicrobial effects of PSE containing A-type procyanidins and GSE containing B-type procyanidins against select foodborne pathogens (Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium). The minimum inhibitory concentration (MIC) of the two extracts on L. monocytogenes, E. coli O157:H7, and S. Typhimurium was determined using the pour plate method. GSE had a significantly lower MIC (p ≤ .05) than PSE for L. monocytogenes (GSE = 60.6 ppm, PSE > 68.2 ppm) and S. Typhimurium (GSE = 45.7 ppm, PSE = 60.6 ppm), but no difference in inhibition of E. coli O157:H7. Since GSE contributed to greater inhibition, GSE extract was fractionated into monomer-rich (consisting primarily of catechins, epicatechins, and epicatechin gallates) and oligomer-rich (consisting of dimers, trimers, tetramers, up to decamers) components. Growth curves of all three pathogens in the presence of full extract, monomer and oligomer fractions were compared separately. None of the extracts inhibited S. Typhimurium growth. Generally, the extract containing greater oligomer components inhibited growth of L. monocytogenes and E. coli O157:H7 when compared to the control. Results indicate that an extract with type B procyanidins higher in oligomers may have greater antimicrobial properties.
- Published
- 2017
- Full Text
- View/download PDF
5. Evaluation of peanut skin and grape seed extracts to inhibit growth of foodborne pathogens
- Author
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Food Science and Technology, Fralin Life Sciences Institute, Levy, Jason M., Boyer, Renee R., Neilson, Andrew P., O'Keefe, Sean F., Chu, Hyun Sik S., Williams, Robert C., Dorenkott, Melanie R., Goodrich, Katheryn M., Food Science and Technology, Fralin Life Sciences Institute, Levy, Jason M., Boyer, Renee R., Neilson, Andrew P., O'Keefe, Sean F., Chu, Hyun Sik S., Williams, Robert C., Dorenkott, Melanie R., and Goodrich, Katheryn M.
- Abstract
Peanut skin extract (PSE) and grape seed extract (GSE) are derived from waste products in the wine and peanut industries, respectively. Both have high concentrations of polyphenols, known to possess antioxidant and antimicrobial properties. PSE primarily contains “A-type” procyanidins, while GSE primarily contains “B-type” procyanidins. These differ structurally, but are both isomers of epicatechin dimers. The objective of this study was to evaluate the antimicrobial effects of PSE containing A-type procyanidins and GSE containing B-type procyanidins against select foodborne pathogens (Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium). The minimum inhibitory concentration (MIC) of the two extracts on L. monocytogenes, E. coli O157:H7, and S. Typhimurium was determined using the pour plate method. GSE had a significantly lower MIC (p ≤ .05) than PSE for L. monocytogenes (GSE = 60.6 ppm, PSE > 68.2 ppm) and S. Typhimurium (GSE = 45.7 ppm, PSE = 60.6 ppm), but no difference in inhibition of E. coli O157:H7. Since GSE contributed to greater inhibition, GSE extract was fractionated into monomer-rich (consisting primarily of catechins, epicatechins, and epicatechin gallates) and oligomer-rich (consisting of dimers, trimers, tetramers, up to decamers) components. Growth curves of all three pathogens in the presence of full extract, monomer and oligomer fractions were compared separately. None of the extracts inhibited S. Typhimurium growth. Generally, the extract containing greater oligomer components inhibited growth of L. monocytogenes and E. coli O157:H7 when compared to the control. Results indicate that an extract with type B procyanidins higher in oligomers may have greater antimicrobial properties.
- Published
- 2017
6. Evaluation of peanut skin and grape seed extracts to inhibit growth of foodborne pathogens
- Author
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Levy, Jason, Boyer, Renee R., Neilson, Andrew P., O'Keefe, Sean F., Chu, Hyun Sik S., Williams, Robert C., Dorenkott, Melanie R., Goodrich, Katheryn M., Food Science and Technology, and Fralin Life Sciences Institute
- Subjects
COCOA ,antimicrobials ,peanut ,procyanidin ,grape ,foodborne pathogens ,PROCYANIDINS ,ANTIADHESION ACTIVITY ,REACTIVITY ,POLYPHENOLS ,GROUND-BEEF ,ANTIOXIDANT ACTIVITIES ,ANTIBACTERIAL ,PROANTHOCYANIDINS ,CHOCOLATE ,Original Research - Abstract
Peanut skin extract (PSE) and grape seed extract (GSE) are derived from waste products in the wine and peanut industries, respectively. Both have high concentrations of polyphenols, known to possess antioxidant and antimicrobial properties. PSE primarily contains “A-type” procyanidins, while GSE primarily contains “B-type” procyanidins. These differ structurally, but are both isomers of epicatechin dimers. The objective of this study was to evaluate the antimicrobial effects of PSE containing A-type procyanidins and GSE containing B-type procyanidins against select foodborne pathogens (Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium). The minimum inhibitory concentration (MIC) of the two extracts on L. monocytogenes, E. coli O157:H7, and S. Typhimurium was determined using the pour plate method. GSE had a significantly lower MIC (p ≤ .05) than PSE for L. monocytogenes (GSE = 60.6 ppm, PSE > 68.2 ppm) and S. Typhimurium (GSE = 45.7 ppm, PSE = 60.6 ppm), but no difference in inhibition of E. coli O157:H7. Since GSE contributed to greater inhibition, GSE extract was fractionated into monomer-rich (consisting primarily of catechins, epicatechins, and epicatechin gallates) and oligomer-rich (consisting of dimers, trimers, tetramers, up to decamers) components. Growth curves of all three pathogens in the presence of full extract, monomer and oligomer fractions were compared separately. None of the extracts inhibited S. Typhimurium growth. Generally, the extract containing greater oligomer components inhibited growth of L. monocytogenes and E. coli O157:H7 when compared to the control. Results indicate that an extract with type B procyanidins higher in oligomers may have greater antimicrobial properties. Published version
- Published
- 2017
7. Modeling the impact of the indigenous microbial population on the maximum population density of Salmonella on alfalfa
- Author
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Hajo Rijgersberg, Masja Nierop Groot, S.O. Tromp, and Eelco Franz
- Subjects
Salmonella ,Physiology ,Microorganism ,growth ,Population ,Pseudomonas fluorescens ,escherichia-coli o157-h7 ,Biology ,medicine.disease_cause ,Applied Microbiology and Biotechnology ,Population density ,survival ,Toxicology ,storage ,Listeria monocytogenes ,predictive microbiology ,medicine ,FBR Fresh Supply Chains ,Growth rate ,education ,Population Density ,education.field_of_study ,business.industry ,temperature ,sprouts ,General Medicine ,Models, Theoretical ,Contamination ,biology.organism_classification ,Bacterial Load ,Biotechnology ,Seeds ,Food Technology ,microflora ,business ,Consumer Science & Intelligent Systems ,listeria-monocytogenes ,Medicago sativa ,ground-beef - Abstract
Within a microbial risk assessment framework, modeling the maximum population density (MPD) of a pathogenic microorganism is important but often not considered. This paper describes a model predicting the MPD of Salmonella on alfalfa as a function of the initial contamination level, the total count of the indigenous microbial population, the maximum pathogen growth rate and the maximum population density of the indigenous microbial population. The model is parameterized by experimental data describing growth of Salmonella on sprouting alfalfa seeds at inoculum size, native microbial load and Pseudomonas fluorescens 2-79. The obtained model fits well to the experimental data, with standard errors less than ten percent of the fitted average values. The results show that the MPD of Salmonella is not only dictated by performance characteristics of Salmonella but depends on the characteristics of the indigenous microbial population like total number of cells and its growth rate. The model can improve the predictions of microbiological growth in quantitative microbial risk assessments. Using this model, the effects of preventive measures to reduce pathogenic load and a concurrent effect on the background population can be better evaluated. If competing microorganisms are more sensitive to a particular decontamination method, a pathogenic microorganism may grow faster and reach a higher level. More knowledge regarding the effect of the indigenous microbial population (size, diversity, composition) of food products on pathogen dynamics is needed in order to make adequate predictions of pathogen dynamics on various food products.
- Published
- 2013
8. Prevalence and antimicrobial susceptibility of Escherichia coli O157 in beef at butcher shops and restaurants in central Ethiopia
- Author
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Tariku Jibat Beyene, Tadele Genu, Bruno Goddeeris, Ashenafi Feyisa Beyi, Ephrem Tora, Akafete Teklu Fite, Eric Cox, Asdesach Tafese, Mesula Geloye Korsa, Takele Beyene, Fanos Tadesse, Tamirat Kaba, and Lieven De Zutter
- Subjects
Agriculture and Food Sciences ,0301 basic medicine ,IMMUNOMAGNETIC SEPARATION ,Food Safety ,Restaurants ,medicine.disease_cause ,Antimicrobial susceptibility ,Foodborne Diseases ,0302 clinical medicine ,Anti-Infective Agents ,Medicine and Health Sciences ,Prevalence ,030212 general & internal medicine ,Escherichia coli Infections ,RISK ,MEAT ,food and beverages ,Meat Products ,Streptomycin ,ANTIBIOTIC-TREATMENT ,Beef ,MULTIPLEX PCR ,medicine.drug ,Research Article ,Microbiology (medical) ,Diarrhea ,030106 microbiology ,Bedrijfseconomie ,Cattle Diseases ,Food Contamination ,Microbial Sensitivity Tests ,Biology ,Escherichia coli O157 ,Microbiology ,Minced beef ,03 medical and health sciences ,food ,Antibiotic resistance ,GROUND-BEEF ,Business Economics ,Drug Resistance, Bacterial ,Escherichia coli ,medicine ,Animals ,Humans ,O157 ,Butcher ,Bacteriological Techniques ,Chloramphenicol ,Biology and Life Sciences ,Amoxicillin ,ABATTOIR ,Hand ,food.food ,Butcher shops ,PRODUCTS ,Red Meat ,Parasitology ,Food Microbiology ,HEMOLYTIC-UREMIC SYNDROME ,Cattle ,Ethiopia ,RESISTANCE - Abstract
Background: Ethiopia bears the largest burden of foodborne diseases in Africa, and diarrheal diseases are the second leading causes of premature deaths. Enterohemorrhagic Escherichia coli O157 causes an asymptomatic infection to severe diarrhea and/or hemolytic-uremic syndrome in humans. Methods: A total of 440 beef carcass and in-contact surface swabs from 55 butcher shops and 85 minced beef samples from 40 restaurants in central Ethiopia were collected and examined for the presence of E. coli O157. Standard microbiological methods were used to isolate and identify E. coli O157 and to characterize the antimicrobial resistance of the isolates. Results: E. coli O157 was detected in 4.5% carcass swabs (n = 5) and 3.6% cutting board swabs (n = 4) samples from butcher shops. E. coli O157 was not detected in any of the minced beef samples obtained from restaurants. All isolates (n = 9) were 100% susceptible to five drugs, but five isolates were resistant to amoxicillin, two isolates to streptomycin and three isolates to chloramphenicol. One isolate was resistant to two drugs and another to three drugs. Conclusions: The present study shows a low prevalence of E. coli O157 in beef sold at butcher shops. Nevertheless, given the low infective dose of this pathogen and the deep-rooted tradition of consuming raw or undercooked beef, the current prevalence should not be considered lightly from a public health perspective.
- Published
- 2016
9. Changes in some physicochemical properties and fatty acid composition of irradiated meatballs during storage
- Author
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Umit Gecgel
- Subjects
Volatiles ,Gamma-Irradiation ,Meat ,Thiobarbituric acid ,Foodborne Pathogens ,Peroxide ,Bream Sparus-Aurata ,chemistry.chemical_compound ,Lipid oxidation ,Ground-Beef ,Organic chemistry ,Food science ,Irradiation ,chemistry.chemical_classification ,Radiation ,Sensory Quality ,food and beverages ,Fatty acid ,chemistry ,Shelf-Life ,Original Article ,lipids (amino acids, peptides, and proteins) ,Storage period ,Fatty acid composition ,Food Science ,Gamma irradiation - Abstract
Meatball samples were irradiated using a Co-60 irradiation source (with the dose of 1, 3, 5 and 7 kGy) and stored (1, 2 and 3 weeks at 4A degrees C) to appraise some physicochemical properties and the fatty acid composition. The physicochemical results showed no significant differences in moisture, protein, fat and ash content of meatballs because of irradiation. However, total acidity, peroxide and thiobarbituric acid (TBA) values increased significantly as a result of irradiation doses and storage period. The fatty acid profile in meatball samples changed with irradiation. While saturated fatty acids (C16:0, C17:0, C18:0, and C20:0) increased with irradiation, monounsaturated (C14:1, C15:1, C18:1, and C20:1) and polyunsaturated (C18:2, C18:3, and C22:2) fatty acids decreased with irradiation. Trans fatty acids (C16:1trans, C18:1trans, C18:2trans, C18:3trans) increased with increasing irradiation doses. Meatball samples irradiated at 7 kGy had the highest total trans fatty acid content. This research shows that some physicochemical properties and fatty acid composition of meatballs can be changed by gamma irradiation.
- Published
- 2011
10. Prevalence of Escherichia coli O157 in red meat and meat products determined by VIDAS ECPT and LightCycler PCR
- Author
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ŞAHSENE ANAR, AYŞE GÜL EYİGÖR, SERAN TEMELLİ, Uludağ Üniversitesi/Veteriner Fakültesi/Gıda Hijyeni ve Teknolojisi Anabilim Dalı., Temelli, Seran, Eyigör, Ayşegül, Anar, Şahsene, AAI-1092-2021, and AAI-1101-2021
- Subjects
Veterinary sciences ,Vidas ,Red meat ,General Veterinary ,E. coli O157 ,food and beverages ,Ground-beef ,Ligand ,Key words: E. coli O157,VIDAS,PCR,red meat,red meat product ,Linked fluorescent assay ,Kırmızı et ürünü ,Shiga Toxin Producing Escherichia Coli ,Hemolytic Uremic Syndrome ,Serotypes ,Pcr ,Listeria-monocytogenes ,Red meat product ,Real-time pcr ,Kırmızı et ,H7 - Abstract
This study aimed to determine the prevalence of Escherichia coli O157 in retail red meat and meat products with the Vitek Immunodiagnostic Assay System, including H7 Escherichia coli phage technology (VIDAS ECPT), and a real-time polymerase chain reaction system (LightCycler PCR; LCPCR). A total of 106 red meat and meat product samples were analyzed with VIDAS ECPT and LCPCR. VIDAS ECPT presumptive positive samples were subjected to VIDAS Immuno Concentration E. coli O157, followed by culture and serology. Among the 27 out of 72 (37.50%) red meat samples and 3 out of 34 (8.82%) red meat products that tested positive by VIDAS ECPT, 5.55% and 0.00% were confirmed positive for E. coli O157 (but not H7), respectively. Red meat and red meat product samples were 73.61% and 20.58% positive by LCPCR. The 5.55% prevalence of E. coli O157 in red meats poses a significant risk for consumers and indicates insufficient hygiene management both at the farm and during the slaughtering and meat handling processes in Turkey. This is the first report on the detection of E. coli O157 by VIDAS ECPT and LCPCR in naturally contaminated red meat and meat products. Bu çalışmanın amacı, Escherichia coli O157 (E. coli O157)’yi de içeren Escherichia coli Vitek Ultra Performans Immunodiagnostik Assay Sistemi Faj Teknolojisi (VIDAS ECPT) ve bir gerçek zamanlı Polimeraz Zincir Reaksiyonu sistemi (LightCycler PCR- LCPCR) ile kırmızı etlerde ve et ürünlerinde E. coli O157’nin prevalansının belirlenmesidir. Çalışmada, 106 kırmızı et ve et ürünü örneği VIDAS ECPT ve LCPCR ile analiz edildi. VIDAS ECPT şüpheli pozitif örnekler, VIDAS Immuno-konsantrasyon E. coli O157 (ICE) testine tabi tutuldu, ardından kültür ve seroloji uygulandı. VIDAS ECPT ile 72 kırmızı et örneğinin 27’si (% 37,50) ve 34 et ürünü örneğinin 3’ü (% 8,82) pozitif iken, bu örneklerin sırasıyla % 5,55 ve % 0,00 oranında E. coli O157 (H7 hariç) pozitif olduğu doğrulandı. Kırmızı et örneklerinin % 73,61’inin, kırmızı et ürünü örneklerinin ise % 20,58’inin LCPCR ile E. coli O157 pozitif olduğu belirlendi. Sonuç olarak, kırmızı etlerde % 5,55 oranında E. coli O157 bulunması tüketici yönünden risk oluşturmaktadır. Bu durum ülkemizde çift lik, kesimhane ve et işleme yerlerinde hijyen koşullarının yetersizliğinin bir göstergesidir. Bu çalışma, doğal kontamine kırmızı et ve et ürünlerinde E. coli O157’nin varlığının VIDAS ECPT ve LCPCR ile belirlendiği rapor edilen ilk çalışmadır
- Published
- 2014
11. Shigella and salmonella contamination in various foodstuffs in Turkey
- Author
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G. Ece Soyutemiz, Recep Cibik, Belkıs Levent, Cüneyt Özakin, Figen Çetinkaya, Revasiye Kayali, Uludağ Üniversitesi/Veteriner Fakültesi/Gıda Hijyeni ve Teknolojisi Bölümü., Uludağ Üniversitesi/Tıp Fakültesi/Mikrobiyoloji ve Enfeksiyon Hastalıkları Anabilim Dalı., Çetinkaya, Figen, Çibik, Recep, Soyutemiz, Gül Ece, Özakın, Cüneyt, AAG-8392-2021, and AAI-1993-2021
- Subjects
Salmonella ,Nalidixic acid ,Tetracycline ,United-states ,Salmonella enterica subsp. enterica serovar Infantis ,Ground-beef ,Biology ,Escherichia-coli ,medicine.disease_cause ,Antimicrobial resistance ,Food science & technology ,Antimicrobial susceptibility ,Retail chicken ,Salmonella Enterica ,Nalidixic Acid ,Serotypes ,Poultry products ,medicine ,Decreased susceptibility ,Shigella ,Food science ,business.industry ,Salmonella enterica ,Food animals ,Food safety ,biology.organism_classification ,Enterica serovar infantis ,Trimethoprim ,Ciprofloxacin ,Foods ,Foodborne pathogens ,business ,Food Science ,Biotechnology ,medicine.drug - Abstract
The prevalence of Shigella and Salmonella in a range of foodstuffs purchased from supermarkets and smaller units in Bursa province (Turkey) over a 7-month period between December 2004 and June 2005 was evaluated. In total 416 food samples composed from chicken parts, minced meats, ready-to-eat salads, raw vegetables and raw milks were analysed. Among the samples only one chicken thigh sample (0.24%) was found to be contaminated with Salmonella whereas Shigella was not isolated from any samples. Isolated Salmonella strain was serotyped as Salmonella enterica subsp. enterica serovar Infantis (S. Infantis) and displayed multidrug resistance to several antibiotics including streptomycin, tetracycline, sulphonamides, trimethoprim, trimethoprim-sulphamethoxazole and nalidixic acid. Decreased susceptibility to ciprofloxacin (MIC 0.38 mg/L by E-test) was also determined. The present study revealed that despite low contamination rate, foodstuffs particularly chicken parts could be a potential vehicle for foodborne infections and implementation of preventive measures and consumer food safety education efforts are needed.
- Published
- 2008
12. Effect of cooling on Clostridium perfringens in pea soup
- Author
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Frans M. Rombouts, R.R. Beumer, and A.E.I. de Jong
- Subjects
Time Factors ,spores ,Clostridium perfringens ,Food Handling ,growth ,Colony Count, Microbial ,Food Contamination ,Biology ,medicine.disease_cause ,Microbiology ,Food handling ,Levensmiddelenmicrobiologie ,strains ,Refrigeration ,medicine ,Food microbiology ,Food science ,Pea soup fog ,VLAG ,outbreak ,behavior ,media ,Peas ,food and beverages ,Hygiene ,Spore ,Cold Temperature ,products ,Consumer Product Safety ,outgrowth ,Colony count ,Food Microbiology ,gravy ,Food Science ,ground-beef - Abstract
Foods associated with Clostridium perfringens outbreaks are usually abused after cooking. Because of their short generation times, C. perfringens spores and cells can grow out to high levels during improper cooling. Therefore, the potential of C. perfringens to multiply in Dutch pea soup during different cooling times was investigated. Tubes of preheated pea soup (50 degrees C) were inoculated with cocktails of cells or heat-activated spores of this pathogen. The tubes were linearly cooled to 15 degrees C in time spans of 3, 5, 7.5, and 10 h and were subsequently stored in a refrigerator at 3 or 7 degrees C for up to 84 h. Cell numbers increased by 1-log cycle during the 3-h cooling period and reached their maximum after 10 h of cooling. Subsequent refrigeration hardly reduced cell numbers. Cooling of 3.75 liters of pea soup in an open pan showed that this amount of pea soup cooled from 50 to 15 degrees C in 5 h, which will allow a more than 10-fold increase in cell numbers. These findings emphasize the need of good hygienic practices and quick cooling of heated foods after preparation.
- Published
- 2004
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