Ocorrência de Escherichia coli 0157:H7 em vegetais e resistência aos agentes de desinfecção de verduras

Silva, Neusely da; Silveira, Neliane Ferraz de Arruda; Yokoya, Fumio; Okazaki, Margarete Midori

doi:10.1590/s0101-20612003000200011

Cited by 14 publications

(6 citation statements)

References 18 publications

(24 reference statements)

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“…It normally exists in animals’ (including humans’) intestinal tract, and exerts a beneficial effect on the organism, suppressing the proliferation of harmful bacteria and synthesizing a considerable portion of vitamins. Among the E. coli strains, however, there is a group that is capable of causing diseases in humans, collectively called enteropathogenic E. coli (EEC) . Pathogenic lineages of E. coli have been evidenced as a primary cause of urinary tract infections, neonatal meningitis, hospital‐acquired septicemia, and enteritis in humans.…”

Section: Resultsmentioning

confidence: 99%

“…Among the E. coli strains, however, there is a group that is capable of causing diseases in humans, collectively called enteropathogenic E. coli (EEC). [14] Pathogenic lineages of E. coli have been evidenced as a primary cause of urinary tract infections, neonatal meningitis, hospital-acquired septicemia, and enteritis in humans. Resistance to at least two different antibiotic classes is very common, which restricts the available therapeutic options.…”

Section: Biological Activitymentioning

confidence: 99%

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A facile synthesis of novel 5‐substituted pyridine 2 carboxamide derivatives and their biological evaluation and 3D QSAR studies

Dharman

Babu

Basha³

2018

J Chinese Chemical Soc

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A variety of novel 5‐substituted pyridine 2 carboxamides were designed and synthesized using both normal and solvent‐free microwave (MW) irradiation techniques. The results revealed that MW protocol proceeded smoothly under mild reaction conditions in short reaction times, thus avoiding the use of toxic organic solvents. Structural elucidation of the synthesized compounds was carried out on the basis of various spectroscopic methods, such as 1H NMR, 13C NMR, LCMS, and IR. The synthesized compounds were evaluated for their in vitro antimicrobial activity (MIC) using the agar disk diffusion method. Among the various synthetic compounds, compound 3b showed higher potential activity against Escherichia coli than the other compounds. The order of activity against E. coli of the studied compounds is 3b > 3e > 3g > 3h > 3d > 3c > 3a > 3f. Additionally, 2D and 3D structural features of the synthesized derivatives were recognized by the 3D‐QSAR model. This validated model exhibited good internal (r2, 0.924) and external prediction (r2pred, 0.851) correlation. The results of QSAR studies concluded that Alog P, the number of hydrogen bond acceptors, and the number of rotatable bonds were necessary features for the activity of the pyridine carboxamide derivatives.

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Section: Resultsmentioning

confidence: 99%

Section: Biological Activitymentioning

confidence: 99%

A facile synthesis of novel 5‐substituted pyridine 2 carboxamide derivatives and their biological evaluation and 3D QSAR studies

Dharman

Babu

Basha³

2018

J Chinese Chemical Soc

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“…Silva et al [23] observaram 2,57 reduções decimais na população de E. coli O157:H7 utilizando 200 ppm de dicloroisocianurato de sódio por 15 minutos em temperatura ambiente em alface, rúcula e chicória. Behrsing et al [24] avaliaram a eficiência do hipoclorito de cálcio contendo 100 mg de cloro livre por litro nos tempos de 2 e 5 minutos, pH de 6,5 e temperatura ambiente (25ºC) sobre E. coli O157:H7 e obtiveram de resultado a redução de 1,3 e 1,8 ciclos logarítmicos, respectivamente.…”

Section: Resultsunclassified

Sanitização de alface americana com água ozonizada para inativação de Escherichia coli O157:H7

Cavalcante¹,

Júnior

Tribst

et al. 2015

Segur. Aliment. Nutr.

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As hortaliças folhosas, especialmente a alface, têm sido identificadas como veículos significativos de patógenos relevantes em saúde pública. O objetivo deste trabalho foi avaliar a redução de Escherichia coli O157:H7 intencionalmente inoculada na alface após sanitização da hortaliça com água ozonizada. Dez amostras de alface americana foram inoculadas com E. coli O157:H7 e submetidas à sanitização em água ozonizada na concentração de 1 mg.L -1 durante um minuto. A contaminação inicial das alfaces foi da ordem de 10 5 -10 6 UFC.g -1 , e o processo de sanitização resultou em reduções decimais entre 2,40 e 4,49, sendo a variação observada possivelmente função da concentração inicial inoculada e da heterogeneidade da superfície da alface, o que pode afetar a aderência do micro-organismo nas amostras e, consequentemente, a efetividade do processo de sanitização. Assim, a utilização de água ozonizada mostra ser uma tecnologia promissora na etapa de sanitização em alface.Palavras-chave: micro-organismo patogênico, ozônio, processos não térmicos. Sanitization of iceberg lettuce with ozonated water to inactivate Escherichia coli O157:H7The leafy vegetables, especially lettuce, has been identified as significant vehicles of pathogens relevant to public health. This study aimed to determine the Escherichia coli O157: H7 reduction in intentionally inoculated lettuce through sanitation using ozonated water. Ten samples of lettuce were inoculated with E. coli O157: H7 and sanitized by ozonated water at concentration of 1.0 mg.L -1 for one minute. The initial E coli lettuce load ranged between 10 5 -10 6 CFU.g -1 and the sanitation process promoted 2.40 to 4.49 decimal reductions. This variation on microbial reduction can be attributed to E. coli initial load and to heterogeneous lettuce surface, which affects the E. coli adherence on samples and, consequently, the sanitizing process efficacy. Therefore, the ozonated water is a promising technology for lettuce sanitizing step.

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“…Apesar de ser habitante natural do trato intestinal dos animais e do homem, exercendo efeito benéfico na supressão de bactérias prejudiciais ao organismo e na síntese de vitaminas, existem cepas capazes de provocar doenças em humanos, tais como a E. coli O157:H7 e E. coli O104:H4. Estas cepas são classificadas como de perigo severo, com risco de morte e sequelas [26] .…”

Section: A International Commission On Microbiologicalunclassified

Avaliação microbiológica de hortaliças minimamente processadas disponíveis no mercado e servidas em redes de fast-food e em unidades de alimentação e nutrição nas cidades de Limeira e Campinas, São Paulo, Brasil

Pena¹,

Paulo²,

Soragni³

et al. 2015

Segur. Aliment. Nutr.

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Hortaliças minimamente processadas e redes de fast-food. Pena et al.Segurança Alimentar e Nutricional, Campinas, 22 (1) Microbiological evaluation of minimally processed vegetables available on the market and served in fast-food chains and food services in the cities of Limeira and Campinas, São Paulo, BrazilThe current study aimed to determine the presence of microbiological contaminants in 64 samples of minimally processed vegetables from the cities of Limeira and Campinas, São Paulo, Brazil, to verify the adequacy of these products according to the parameters described in current legislation. Total aerobic mesophilic counts, coliforms from 35 o C to 45 o C, E. coli counts and determination of the presence of Salmonella were performed in this study.Of the samples, 69.2% were obtained from the supermarkets and 30.8% from restaurants and fast food chains. The vegetables presented mean counts of total aerobic mesophilic in the range from 3.8 to 10.4 log CFU g -1 . For coliforms at 35°C variations were observed in the mean counts from 1.1 to >5.0 log MPN g -1 and for coliforms at 45°C, the variations were from values below the method detection level to 5.0 log MPN g -1 .For the E.coli counts, the average scores were from values below the method detection level to 2.1 log CFU g -1 . Salmonella spp. was not found in any of the samples evaluated. About 12% of all samples did not conform with the standards set by the RDC n o 12, 2001. Other parameters not defined by the Brazilian legislation presented unsatisfactory values when confronted to the laws of other countries. Improvements in the production system are necessary to ensure the quality of vegetables and avoid contamination and possible damage to the consumer's health.

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Ocorrência de Escherichia coli 0157:H7 em vegetais e resistência aos agentes de desinfecção de verduras

Cited by 14 publications

References 18 publications

A facile synthesis of novel 5‐substituted pyridine 2 carboxamide derivatives and their biological evaluation and 3D QSAR studies

A facile synthesis of novel 5‐substituted pyridine 2 carboxamide derivatives and their biological evaluation and 3D QSAR studies

Sanitização de alface americana com água ozonizada para inativação de Escherichia coli O157:H7

Avaliação microbiológica de hortaliças minimamente processadas disponíveis no mercado e servidas em redes de fast-food e em unidades de alimentação e nutrição nas cidades de Limeira e Campinas, São Paulo, Brasil

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