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	Provedor de dados BJID (1) Electron. J. Biotechnol. (1) Autor Faid,Mohamed (2) Kalalou,Ichraq (2) Senhaji,Ouafae (1) Touhami Ahami,Ahmed (1) Palavra-chave Antimicrobial effect (1) Bactericidal (1) Cinnamon (1) E. coli O157:H7 (1) Essential oil (1) Tipo do documento Info:eu-repo/semantics/article (1) Journal article (1) Ano 2007 (1) 2004 (1) País Brazil (1) Chile (1) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última 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 Extending shelf life of fresh minced camel meat at ambient temperature by Lactobacillus dlbrueckii subsp. delbrueckii Electron. J. Biotechnol. Kalalou,Ichraq; Faid,Mohamed; Touhami Ahami,Ahmed. Studies were conducted to stabilize minced meat by fermentation using mixed lactic acid bacteria cultures isolated from natural fermented foodstuffs and selected for their antimicrobial activity against some hazardous microorganisms. Fresh meat of camel purchased from the slaughterhouse of Rabat (Morocco) was minced separately with a meat mincer and supplied with 5% glucose, then inoculated with lactic acid bacteria. Microbiological analyses were carried out to determine standard plate count (SPC), staphylococci, coliforms, enterococci, and lactic acid bacteria. All analyses were determined after 1, 2, 3, 4 and 7 days during the storage. Results showed that a low pH of 4.0-4.2 can be achieved (within 3 days at 22ºC), with a drastic reduction in... Tipo: Journal article Ano: 2004 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582004000300005 Registros recuperados: 2 Primeira ... 1 ... Última

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