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	Provedor de dados BJM (4) AgEcon (2) Ciênc. Tecnol. Aliment. (1) Arq. Bras. Med. Vet. Zootec. (1) BJID (1) Autor Al-Mariri,Ayman (1) Arcuri,E.F. (1) Brent, C. Philip (1) Brito,J.R.F. (1) Brito,M.A.V.P. (1) Buys,E. M. (1) Cerqueira,M.M.O.P. (1) Faid,Mohamed (1) Frenzen, Paul D. (1) Garcia,P.M. (1) Gullian-Klanian,Mariel (1) KIVANC,Merih (1) Kalalou,Ichraq (1) Kock,H. L. de (1) Lange,C.C. (1) Lin, Chung-Tung Jordan (1) Ralston, Katherine L. (1) Riggins, Toija (1) Selim,Samy (1) Senhaji,Ouafae (1) Mais... Palavra-chave E. coli O157:H7 (9) Food safety (2) Adhesion (1) Aerobic storage (1) Antimicrobial effect (1) Antígeno H7 (1) Antígeno O157 (1) Bactericidal (1) Cinnamon (1) Consumer behavior (1) Economic cost of illness (1) Enterohemorrhagic E. coli (1) Essential oil (1) Essential oils (1) Feta soft cheese (1) Food Consumption/Nutrition/Food Safety (1) Food safety education (1) Foodborne illness (1) Foodborne pathogens (1) Fruit and vegetables (1) Mais... Tipo do documento Info:eu-repo/semantics/article (7) Report (2) Ano 2019 (1) 2018 (1) 2012 (1) 2011 (1) 2008 (2) 2007 (2) 2002 (1) Mais... País Brazil (7) United States (2) Idioma Inglês (8) Português (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 9 Primeira ... 1 ... Última An Online Cost Calculator for Estimating the Economic Cost of Illness Due to Shiga Toxin-Producing E. coli (STEC) 0157 Infections AgEcon Frenzen, Paul D.. Shiga toxin-producing E. coli (STEC) O157 is a significant cause of foodborne illness in the United States. ERS estimated the economic cost of illness due to this pathogen— $405.2 million (in 2003 dollars)—using the most recent estimate (1997) of the annual number of STEC O157 cases by the Centers for Disease Control and Prevention (CDC) and medical and cost data from the Foodborne Diseases Active Surveillance Network. CDC is currently updating its estimate of annual cases. As new information becomes available, the ERS online Foodborne Illness Cost Calculator enables users to review and modify the assumptions underlying the STEC O157 cost estimate, such as the number of cases, and then recalculate the cost, adjusted for inflation for any year from 1997 to... Tipo: Report Palavras-chave: Keywords: Foodborne illness; Foodborne pathogens; Food safety; Shiga toxin-producing E. coli O157; E. coli O157:H7; Enterohemorrhagic E. coli; Economic cost of illness; Value of statistical life; Morbidity; Mortality. Acknowledgments; Health Economics and Policy. Ano: 2007 URL: http://purl.umn.edu/59022 Antimicrobial activity of essential oils against Vancomycin-Resistant enterococci (VRE) and Escherichia coli O157:H7 in feta soft cheese and minced beef meat BJM Selim,Samy. Eleven essential oils (EOs) were evaluated for their antibacterial properties, against Vancomycin-Resistant Enterococci (VRE) and E. coli O157:H7. EOs were introduced into Brain Heart Infusion agar (BHI) (15ml) at a concentration of 0.25 to 2% (vol/vol) to determine the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) for each pathogen evaluated. Results showed that the most active essential oils against bacteria tested were thyme oil, with MIC90 and MBC90 for the VRA strains of 0.25% and 0.5%, respectively. Eucalyptus, juniper and clove oils were the least potent agent, with MIC90 and MBC90 of 2%. Furthermore, the inhibitory effect of these EO were evaluated against VRE and E. coli O157:H7, experimentally inoculated (10³... Tipo: Info:eu-repo/semantics/article Palavras-chave: Essential oils; VRE; E. coli O157:H7; Feta soft cheese; Minced beef meat. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000100023 CONSUMER FOOD SAFETY BEHAVIOR: A CASE STUDY IN HAMBURGER COOKING AND ORDERING AgEcon Starke, Yolanda; Ralston, Katherine L.; Brent, C. Philip; Riggins, Toija; Lin, Chung-Tung Jordan. More Americans are eating hamburgers more well-done than in the past, according to national surveys. This change reduced the risk of E. coli O157:H7 infection by an estimated 4.6 percent and reduced associated medical costs and productivity losses by an estimated $7.4 million annually. In a 1996 survey, respondents who were more concerned about the risk of foodborne illness cooked and ordered hamburgers more well-done than those who were less concerned. However, respondents who strongly preferred hamburgers less well-done cooked and ordered them that way, even after accounting for their concern about the risk of illness. Tipo: Report Palavras-chave: Hamburger doneness; Ground beef; Food safety; Food safety education; E. coli O157:H7; Consumer behavior; Survey; Risk; Foodborne illness; Risk perceptions; Palatability; Information; Microbial pathogens; Food Consumption/Nutrition/Food Safety. Ano: 2002 URL: http://purl.umn.edu/34061 Detecção de Escherichia coli O157:H7 inoculada experimentalmente em amostras de leite cru por método convencional e PCR multiplex Arq. Bras. Med. Vet. Zootec. Garcia,P.M.; Arcuri,E.F.; Brito,M.A.V.P.; Lange,C.C.; Brito,J.R.F.; Cerqueira,M.M.O.P.. Padronizou-se um método de reação em cadeia da polimerase (PCR) multiplex para detecção de Escherichia coli O157:H7 e avaliou-se a eficiência da PCR e de um método de cultivo convencional em placas na detecção desse patógeno experimentalmente adicionado em leite estéril e em leite cru com baixa contagem bacteriana total (média de 4,01 x 10³ UFC/ml) e com alta contagem bacteriana (média de 2,10 x 10(6) UFC/ml). Foram padronizadas duas reações de PCR com o uso dos primers: "A" (RfbF; RfbR e FLICh7F/FLICh7R) e "B" (SLT-IF/SLTIR e SLT-IIF/SLT-IIR). A detecção de E. coli O157:H7 (1UFC/ml) a partir do leite estéril e do leite cru com baixa contaminação bacteriana foi possível quando se utilizou o método de contagem em placas e a PCR. A sensibilidade dos dois... Tipo: Info:eu-repo/semantics/article Palavras-chave: PCR multiplex; E. coli O157:H7; Antígeno O157; Antígeno H7; Genes para toxina tipo-shiga. Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352008000500029 Growth kinetics of Escherichia coli O157:H7 on the epicarp of fresh vegetables and fruits BJM Gullian-Klanian,Mariel; Sánchez-Solis,Maria José. ABSTRACT Despite the increasing reports on the incidence of fresh vegetables and fruits as a possible vehicle for human pathogens, there is currently limited knowledge on the growth potential of Escherichia coli O157:H7 on different plant substrates. This study analyzed the selective adhesion and growth of E. coli O157:H7 on chili habanero (Capsicum chinense L.), cucumber (Cucumis sativus), radish (Raphanus sativus), tomato (Lycopersicon esculentum), beet (Beta vulgaris subsp. vulgaris), and onion (Allium cepa L.) under laboratory conditions. The Gompertz parameters were used to determine the growth kinetics. Scanning electron microscopy was used to visualize the adhesion of E. coli O157:H7 on the epicarp of the samples. Predictive models were constructed... Tipo: Info:eu-repo/semantics/article Palavras-chave: E. coli O157:H7; Adhesion; Predictive growth; Low selectivity; Fruit and vegetables. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000100104 Inactivation of Escherichia coli O157:H7 by essential oil from Cinnamomum zeylanicum BJID Senhaji,Ouafae; Faid,Mohamed; Kalalou,Ichraq. Escherichia coli O157:H7 is a pathogen strain, which causes hemorrhagic colitis, hemolytic uremic syndrome and thrombotic thrombocytopenic purpura in humans. The control of bacterial cells in foods is an important factor to reduce foodborne diseases due to E. coli O157:H7. Assays to inactivate E. coli O157:H7 were carried out by using the cinnamon oil obtained by steam distillation for 6 hours. When E. coli O157:H7 cells were incubated at 37°C for 2 hours in the presence of 0.025% of the essential oil from cinnamon, a dramatic decrease was observed in the viable counts (from 10(7) to 3.10(4) CFU/mL-1). In the presence of 0.05% of the oil, most of cells were killed after 30 min, suggesting that the antimicrobial activity of essential oil is bactericidal... Tipo: Info:eu-repo/semantics/article Palavras-chave: Antimicrobial effect; Bactericidal; Essential oil; Cinnamon; E. coli O157:H7. Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-86702007000200013 Survival and replication of Escherichia coli O157:H7 inside the mice peritoneal macrophages BJM Al-Mariri,Ayman. The replication of Escherichia coli O157:H7 on the resident peritoneal macrophages of four mice strains (BALB/c, CD1, C57BL, and Swiss) has been investigated. Macrophagial bactericidal killing activity was estimated via studying their ability to internalize (gentamicin-protected) E. coli during 2, 4, 24, and 48 h assays. Host genetic background has been found to show no significant effect on the ability of resident peritoneal macrophages to kill E. coli O157:H7. Tipo: Info:eu-repo/semantics/article Palavras-chave: E. coli O157:H7; Macrophages; Mice; Gentamicin. Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822008000100002 Survival of Escherichia coli O157:H7 and Staphylococcus aureus during the fermentation and storage of kefir Ciênc. Tecnol. Aliment. KIVANC,Merih; YAPICI,Evrim. Abstract The survival of Escherichia coli O157: H7 and Staphylococcus aureus, which are foodborne pathogens was investigated during fermentation and storage of kefir. The kefir grains were inoculated with 5% of the whole fat UHT cow milk and the E. coli O157: H7 and S. aureus cultures were added separately to give 105 cfu mL-1 and left to incubate at 22 °C for 24 hours at first stage. During the incubation, the bacteria and yeast counts, pH and titratable acidity amounts were determined. In the second stage, E. coli O157: H7 and S. aureus cultures were separately added to produce 105 cfu mL -1 of kefir and was stocked at 5 °C for 3 days. Every day samples were taken and the same tests were done. During fermentation, in all samples the initial while TA was... Tipo: Info:eu-repo/semantics/article Palavras-chave: Kefir; E. coli O157:H7; S. aureus; Lactic acid bacteria; Yeast. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500225 Survival of escherichia coli o157:h7 co-cultured with different levels of pseudomonas fluorescens and lactobacillus plantarum on fresh beef BJM Tshabalala,P. A.; Kock,H. L. de; Buys,E. M.. The purpose of this study was to investigate the effect of different levels of Pseudomonas fluorescens (10² and 10(6)log10 cfu/ml)and Lactobacillus plantarum (10² and 10(4)log10 cfu/ml)on the growth of Escherichia coli O157:H7 on beef loins. Beef loins inoculated with E. coli O157:H7 and P. fluorescens were aerobically stored for 7 days at 4 ºC, while those inoculated with E. coli O157:H7 and L. plantarum were vacuum packaged and stored for 8 weeks at 4 ºC. Aerobic Plate Counts (APC), E. coli O157:H7 and either P. fluorescens or L. plantarum counts were determined at different storage intervals. For the aerobically packaged beef loins, E. coli O157:H7 was detected throughout the 7 day storage period regardless of the P. fluorescens level in the inoculum.... Tipo: Info:eu-repo/semantics/article Palavras-chave: Aerobic storage; Vacuum package; E. coli O157:H7; P. fluorescens; L. plantarum. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000400023 Registros recuperados: 9 Primeira ... 1 ... Última

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