SABIIA - Sistema Aberto e Integrado de Informação em Agricultura (Sabiia)

Antimicrobial activity of amurca (olive oil lees) extract against selected foodborne pathogens

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

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...

Antimicrobial effect of copper surfaces on bacteria isolated from poultry meat

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

BJM

Parra,Angel; Toro,Magaly; Jacob,Ricardo; Navarrete,Paola; Troncoso,Miriam; Figueroa,Guillermo; Reyes-Jara,Angélica.

Abstract Poultry meat is a food product that usually carries high rates of microbial contamination, including foodborne pathogens. The poultry industry has established different systems to minimize these hazards. In recent years, extensive literature has demonstrated the antimicrobial activity of different contact surfaces made of copper to effectively reduce microbial loads. The aim of the present study was to evaluate the antibacterial effect of copper surfaces on the transmission of two foodborne pathogens – Salmonella enterica and Listeria monocytogenes – and a poultry native microbiota bacterial species – Enterobacter cloacae. We also evaluated the impact of the poultry meat matrix on the antimicrobial activity of a copper surface. Our results...

Bacterial Foodborne Disease: Medical Costs and Productivity Losses

Palavras-chave: Antimicrobial copper-alloys; Foodborne pathogens; Salmonella; Listeria monocytogenes; Poultry meat.

Ano: 2018

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000500113

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

Combined effects of garlic essential oil and allyl isothiocyanate against Escherichia coli O157:H7 in vitro and in pork sausage

Ciência Rural

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,...

Estimated Annual Costs of Campylobacter-Associated Guillain-Barre Syndrome

Palavras-chave: Foodborne pathogens; Meat products; Natural preservatives; Synergism.

Ano: 2018

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018001000750

Buzby, Jean C.; Roberts, Tanya; Allos, Ban Mishu.

Guillain-Barre syndrome (GBS) is an autoimmune reaction that can cause acute neuro-muscular paralysis. Of an estimated 2,628 to 9,575 new U.S. cases with GBS annually, 526 to 3,830 are triggered by infection with Campylobacter, the most frequently isolated cause of foodborne diarrhea. Estimated total annual costs of Campylobacter-associated GBS of $0.2 to $1.8 billion plus previously estimated costs of campylobacteriosis ($1.3 to $6.2 billion) add to total annual costs from Campylobacter of $1.5 to $8.0 billion (1995 dollars). Assuming 55-70 percent of costs are attributable to foodborne sources, costs of campylobacteriosis from food sources ($0.7 to $4.3 billion) and costs of associated GBS ($0.1 to $1.3 billion) combined equal total annual costs of $0.8...

Tipo: Report

Palavras-chave: Campylobacter; Cost-of-illness; Foodborne pathogens; Guillain-Barre syndrome; Lost productivity; Medical costs; Food Consumption/Nutrition/Food Safety; Health Economics and Policy.

Ano: 1997

URL: http://purl.umn.edu/33969

FOOD SAFETY ISSUES ARISING AT FOOD PRODUCTION IN A GLOBAL MARKET

In vitro antimicrobial properties of plant essential oils thymus vulgaris, cymbopogon citratus and laurus nobilis against five important foodborne pathogens

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

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...

Influence of lipids and proteins amounts and pH values on the inhibitory effects of Origanum vulgare L. essential oil against Escherichia coli and Salmonella Typhimurium

Palavras-chave: Natural antimicrobials; Essential oils; Foodborne pathogens.

Ano: 2012

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100025

BJPS

Medeiros,Andrea Sulamita de Jesus; Carvalho,Rhayane Idalyne; Conceição,Maria Lúcia da; Magnani,Marciane; Souza,Evandro Leite de.

Origanum vulgare L. (OVEO) essential oil has been considered a candidate antimicrobial for use in food conservation systems. However, studies on the influence of concomitant variations of different food components or physicochemical parameters on the antibacterial properties of OVEO are scarce. This study assessed the influence of concomitant variations in amounts of proteins - PTN (4.0, 6.0 or 8.0 g/100 mL) and lipids - LIP (3.75, 5.0 or 6.25 g/100 mL) and pH values (5.0, 5.5 or 6.0) in cultivation medium on the inhibitory effects of OVEO against Escherichia coli (EC) and Salmonella Typhimurium (ST). Lowest minimum inhibitory concentration values of OVEO against EC and ST were observed in media with the highest LIP amounts regardless the PTN amount and pH...

Microbial quality and prevalence of foodborne pathogens of cheeses commercialized at different retail points in Mexico

Palavras-chave: Oregano; Antibacterial effects; Influential factors; Foodborne pathogens.

Ano: 2020

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502020000100622

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...

RISK ANALYSIS OF THE EXACERBATION OF FOODBORNE PATHOGENS IN RAW MILK ACTIVATED WITH THE LACTOPEROXIDASE SYSTEM

Palavras-chave: Mexican cheese; Foodborne pathogens; Microbial quality.

Ano: 2019

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600703

Rev Salud Anim.

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

SETTING PRIORITIES IN FOODBORNE PATHOGEN DATA: PUBLIC AND PRIVATE RESPONSE

Jensen, Helen H.; Roberts, Tanya; Unnevehr, Laurian J.; Hamm, Shannon.

Tipo: Conference Paper or Presentation

Palavras-chave: Foodborne pathogens; Foodborne illness; Cost of illness; Databases; Food Consumption/Nutrition/Food Safety.

Ano: 1995

URL: http://purl.umn.edu/25957

Tracking Foodborne Pathogens from Farm to Table: Data Needs to Evaluate Control Options

Unsatisfactory microbiological aspects of UHT goat milk, soymilk and dairy beverage of goat milk and soy protein: A public health issue

Food safety policymakers and scientists came together at a conference in January 1995 to evaluate data available for analyzing control of foodborne microbial pathogens. This proceedings starts with data regarding human illnesses associated with foodborne pathogens and moves backwards in the food chain to examine pathogen data in the processing sector and at the farm level. Of special concern is the inability to link pathogen data throughout the food chain. Analytical tools to evaluate the impact of changing production and consumption practices on foodborne disease risks and their economic consequences are presented. The available data are examined to see how well they meet current analytical needs to support policy analysis. The policymaker roundtable...

Tipo: Report

Palavras-chave: Food safety; Cost benefit analysis; Foodborne disease risk; Foodborne pathogens; Hazard Analysis Critical Control Point (HACCP); Probabilistic scenario analysis; Fault-tree analysis; Food Consumption/Nutrition/Food Safety.

Ano: 1995

URL: http://purl.umn.edu/33549

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...