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Registros recuperados: 14 | |
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Janakat,Sana; Al-Nabulsi,Anas Abdel Rauof; Allehdan,Sabika; Olaimat,Amin Naser; Holley,Richard Alan. |
The antimicrobial activity of a methanolic extract of amurca (olive oil lees) was determined against both Gram-positive (L. monocytogenes and S. aureus) and Gram-negative (E. coli O157:H7 and S. enteritidis) foodborne pathogens at 10 °C or 37 °C using microdilution and disk diffusion methods, and its relative activity was compared to selected antibiotics. Minimum inhibitory (MIC) and minimum bactericidal (MBC) concentrations of amurca extract ranged from 60 to 80 µl/ml at 37 °C after 24 h against all tested strains. At 10 °C, amurca was more inhibitory with MIC and MBC values of 40 and 60 µl/ml, respectively, after 7 d against tested strains. Amurca at 40 µl/ml reduced numbers of tested pathogens by 2.5 to 3.2 log10 CFU/ml at 10 °C after 7 d, but was not... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Amurca; Foodborne pathogens; Antimicrobial activity; Olive oil; Phenolic compounds. |
Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200259 |
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Buzby, Jean C.; Roberts, Tanya; Lin, Chung-Tung Jordan; MacDonald, James M.. |
Microbial pathogens in food cause an estimated 6.5-33 million cases of human illness and up to 9,000 deaths in the United States each year. Over 40 different foodborne microbial pathogens, including fungi, viruses, parasites, and bacteria, are believed to cause human illnesses. For six bacterial pathogens, the costs of human illness are estimated to be $9.3-$12.9 billion annually. Of these costs, $2.9-$6.7 billion are attributed to foodborne bacteria. These estimates were developed to provide analytical support for USDA's Hazard Analysis and Critical Control Point (HACCP) systems rule for meat and poultry. (Note that the parasite Toxoplasma gondii is not included in this report.) To estimate medical costs and productivity losses, ERS uses four severity... |
Tipo: Report |
Palavras-chave: Cost-of-illness; Foodborne pathogens; Lost productivity; Medical costs; Food Consumption/Nutrition/Food Safety; Health Economics and Policy. |
Ano: 1996 |
URL: http://purl.umn.edu/33991 |
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Bortolotto,Fernanda Cristina Kandalski; Ceccoti,Stephane Pini Costa; Orso,Paloma Bianca; Wolupeck,Hanna Lethycia; Holley,Richard Alan; Luciano,Fernando Bittencourt; Macedo,Renata Ernlund Freitas de. |
ABSTRACT: Escherichia coli O157:H7 is a toxigenic serotype of E. coli and has been associated with foodborne outbreaks involving meat products, vegetables and fresh produces worldwide. Salts for curing are usually employed as antimicrobials in the production of pork sausages. However, salts do not have a significant inhibitory effect on enterobacteria. Due to the growing demand for natural foods, the use of essential oils has been proposed as natural antimicrobials in food. This study aimed to evaluate the effects of garlic essential oil (GO) and allyl isothiocyanate (AITC) against E. coli O157:H7 in vitro and in pork sausage. The Minimal Inhibitory Concentration (MIC) and Minimal Bactericidal Concentration (MBC) of these oils, alone and in combination,... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Foodborne pathogens; Meat products; Natural preservatives; Synergism. |
Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018001000750 |
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Doyle, Michael P.. |
Foodborne illness is a major public health concern in the United States, with an estimated 76 million cases occurring annually. More than 90% of foodborne illnesses of known causes are of microbial origin. Animals used for foods and their manure are leading sources of foodborne pathogens. Recent advances in the investigation of foodborne outbreaks using genetic fingerprinting techniques enable epidemiologists to identify outbreaks and sources of implicated foods that heretofore were undetected. Tracebacks of outbreaks to the point of production place greater liability and responsibility on food producers. Implementation of Hazard Analysis Critical Control Point (HACCP) systems at the point of production is essential to increasing the safety of foods of... |
Tipo: Journal Article |
Palavras-chave: Food safety; Foodborne illness; Foodborne pathogens; HACCP; Food Consumption/Nutrition/Food Safety. |
Ano: 2000 |
URL: http://purl.umn.edu/14706 |
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Millezi,Alessandra Farias; Caixeta,Danila Soares; Rossoni,Diogo Francisco; Cardoso,Maria das Graças; Piccoli,Roberta Hilsdorf. |
Several essential oils of condiment and medicinal plants possess proven antimicrobial activity and are of important interest for the food industry. Therefore, the Minimum Inhibitory Concentrations (MIC) of those oils should be determined for various bacteria. MIC varies according to the oil used, the major compounds, and the physiology of the bacterium under study. In the present study, the essential oils of the plants Thymus vulgaris (time), Cymbopogon citratus (lemongrass) and Laurus nobilis (bay) were chemically quantified, and the MIC was determined on the bacteria Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 25922, Listeria monocytogenes ATCC 19117, Salmonella enterica Enteritidis S64, and Pseudomonas aeruginosa ATCC 27853. The essential... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Natural antimicrobials; Essential oils; Foodborne pathogens. |
Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100025 |
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CHÁVEZ-MARTÍNEZ,América; PAREDES-MONTOYA,Pedro; RENTERÍA-MONTERRUBIO,Ana-Luisa; CORRAL-LUNA,Agustín; LECHUGA-VALLES,Ruth; DOMINGUEZ-VIVEROS,Joel; SÁNCHEZ-VEGA,Rogelio; SANTELLANO-ESTRADA,Eduardo. |
Abstract Microbial quality and the prevalence of foodborne pathogens (E. coli 0157:H7, Salmonella spp., Listeria monocytogenes and Campylobacter jejuni) of cheeses sold at three retail points (supermarkets [SM], street markets [ST], and convenience grocery stores [CGS]) in Chihuahua, Mexico, were evaluated (n=90). The most commonly found cheeses in the retail points were Chihuahua (60%) and Ranchero (28.8%). According to Mexican standards, three SM, two CGS, and none of the ST cheeses complied with the regulations. Two cheeses (cheddar and Ranchero) from SM (2.22%) were positive for L. monocytogenes. Eight cheeses (8.88%) were positive for Salmonella spp. (5 from ST and 3 from CGS). E.coli 0157:H7 and Campylobacter jejuni were negative in all samples. In... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Mexican cheese; Foodborne pathogens; Microbial quality. |
Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600703 |
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Armenteros,Mabelin; Dalvit,Paolo; Leyva,Virginia; Ponce,P; Alfonso,P. |
One of the most studied systems in the last 20 years. The lactoperoxidase-thiocyanate-hydrogen peroxide system (LP System) is due to its potential possibilities to avoid raw milk deterioration against undesirable microorganisms. There are experimental and practical evidences demonstrating that the use of this method is innocuous. That is why, the Committee of Experts for Food Additives (JECFA) has pointed out that it is acceptable from the toxicological point of view. However, CODEX guidelines have identified the need of having greater information about the risk of exacerbation of pathogen bacteria present in milk because of the inhibition of the natural flora present in raw milk. The objective of the present study consisted on evaluating the effect of the... |
Tipo: Journal article |
Palavras-chave: LP system; Foodborne pathogens; Risk analysis; Milk. |
Ano: 2007 |
URL: http://scielo.sld.cu/scielo.php?script=sci_arttext&pid=S0253-570X2007000300008 |
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ANJOS,Taís Ramalho dos; CAVICCHIOLI,Valéria Quintana; LIMA,Joyce Aparecida Santos; VASCONCELLOS,Alenia Naliato; VAZ,Andréia Cristina Nakashima; ROSSI,Gabriel Augusto Marques; CAMPOS-GALVÃO,Maria Emilene Martino; TODOROV,Svetoslav Dimitrov; MATHIAS,Luis Antonio; SCHOCKEN-ITURRINO,Rubén Pablo; NERO,Luís Augusto; VIDAL,Ana Maria Centola. |
Abstract Spore forming bacteria can play an important role in food quality and safety as spoilage and pathogenic microorganisms due to resistance to heat-treatment. However, there are limited number of studies focused on evaluate the microbiological quality and the occurrence of these bacteria in UHT goat milk, soymilk and dairy beverage of goat milk and soy protein. In this context, 75 samples of these beverages were evaluated regarding heterotrophic mesophilic microorganisms by conventional plate count and selective methods to detect microorganisms from Bacillus cereus group and Clostridium perfringens. Population counts greater than 104 CFU.ml-1 of heterotrophic mesophilic microorganisms were observed in 80% of the lots of goat milk and 100% of the lots... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Foodborne pathogens; Microbiology; PCR; Spores. |
Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005006202 |
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Registros recuperados: 14 | |
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