Effect of active essential oils added to chicken tawook on the behaviour of Listeria monocytogenes, Salmonella spp. and Escherichia coli O157:H7 during storage

Osaili, Tareq M.; Hasan, Fayeza; Dhanasekaran, Dinesh Kumar; Obaid, Reyad S.; Al‐Nabulsi, Anas A.; Ayyash, Mutamed; Karam, Layal; Savvaidis, Ioannis N.; Holley, Richard A.

doi:10.1016/j.ijfoodmicro.2020.108947

Cited by 25 publications

(14 citation statements)

References 42 publications

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“…Preparation was performed at a final concentration of 1% and 2% [ 15 ]. These concentrations have been associated with a reduction in microbial numbers in previous studies [ 15 , 16 ].…”

Section: Methodsmentioning

confidence: 57%

“…The maximum decreases in Y&M, LAB, EN, and PS were observed when the meat containing EOs was stored at 10 °C. This can be explained by the higher membrane fluidity observed at higher temperatures [ 16 ], thereby facilitating greater microbial disruption by the more volatile EOs. Overall, the maximum decreases in TPC, Y&M, LAB, EN, and PS were 1.2, 1.4, 2.1, 3.1 and 4.8 log CFU/g, respectively, based on the treatment conditions.…”

Section: Discussionmentioning

confidence: 99%

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Effect of Essential Oils and Vacuum Packaging on Spoilage-Causing Microorganisms of Marinated Camel Meat during Storage

Osaili

Hasan

Al‐Nabulsi

et al. 2021

Foods

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The use of essential oils (EOs) and/or vacuum packaging (VP) with meats could increase product shelf-life. However, no studies investigating the effect of EOs and VP on camel meat background microbiota have been conducted previously. The study aimed to analyze the antimicrobial effect of essential oils (EOs) carvacrol (CA), cinnamaldehyde (CI), and thymol (TH) at 1 or 2% plus vacuum packaging (VP) on the growth of spoilage-causing microorganisms in marinated camel meat chunks during storage at 4 and 10 °C. VP is an effective means to control spoilage in unmarinated camel meat (CM) and marinated camel meat (MCM) compared to aerobic packaging (AP). However, after EO addition to MCM, maximum decreases in spoilage-causing microorganisms were observed under AP on day 7. Increasing the temperature from 4 to 10 °C under AP increased the rate of spoilage-causing bacterial growth in CM and MCM; however, EOs were more effective at 10 °C. At 10 °C the maximum reductions in total mesophilic plate counts, yeast and molds, mesophilic lactic Acid bacteria, Enterobacteriaceae, and Pseudomonas spp. were 1.2, 1.4, 2.1, 3.1, and 4.8 log CFU/g, respectively. Incorporating EOs at 2% in MCM, held aerobically under temperature abuse conditions, delayed spoilage.

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“…Preparation was performed at a final concentration of 1% and 2% [ 15 ]. These concentrations have been associated with a reduction in microbial numbers in previous studies [ 15 , 16 ].…”

Section: Methodsmentioning

confidence: 57%

Section: Discussionmentioning

confidence: 99%

Effect of Essential Oils and Vacuum Packaging on Spoilage-Causing Microorganisms of Marinated Camel Meat during Storage

Osaili

Hasan

Al‐Nabulsi

et al. 2021

Foods

Self Cite

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“…Z pragmatické nutnosti je cíleno nejčastěji na detekci patogenů způsobujících alimentární onemocnění (jakými jsou např. Salmonella spp., E. coli O157:H7, Listeria monocytogenes) ohrožující veřejné zdraví, způsobující vážná onemocnění až úmrtí přenášená potravinami a vodou 4 . Vzhledem k tomu, že se v potravinách tyto patogeny nenacházejí ve velkých množstvích, jsou zapotřebí detekční metody schopné detekovat i jejich menší množství 5 .…”

Section: úVodunclassified

Application of the LAMP Method for Detection of Undesirable Bacteria in Whey

2022

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The LAMP method (Loop-Mediated Isothermal Amplification) is a molecular biological method for the amplification of specific DNA and RNA sequences suitable for the detection of various pathogenic, semi-pathogenic and technological undesirable microorganisms. The aim of the work is using the LAMP method for the option verification of detection of health and technologically undesirable bacteria in liquid sweet whey under laboratory conditions. Experiments were carried out with 12 bacterial strains, including three representatives of Gram-positive bacteria (Enterococcus spp., Streptococcus sp.) and 9 representatives of Gram-negative bacteria (E. coli, Kl. pneumoniae, Ps. aeruginosa). The Eazyplex® BloodScreen GP/GN Assay kits (AmplexDiagnostic GmbH, Germany), designed for Gram-positive (GP) and Gram-negative (GN) bacteria and commonly used in clinical laboratory practice, were used for the LAMP experiments. Based on the obtained results it was concluded that the LAMP method was suitable for the detection of tested bacteria at the level of the species in liquid sweet whey. The results of this work can be used in the application of the LAMP method in dairy laboratory practice, in the targeted assurance of health safety and quality of food raw materials and products, especially liquids.

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“…Food-borne pathogens, such as Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes, threaten public health, causing different food-borne diseases and deaths [1]. Since small amounts of bacteria are found in food, detection methods capable of detecting even small bacterial quantities are needed [2].…”

Section: Introductionmentioning

confidence: 99%

A Review of Isothermal Amplification Methods and Food-Origin Inhibitors against Detecting Food-Borne Pathogens

Moon

Lee

2022

Foods

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The isothermal amplification method, a molecular-based diagnostic technology, such as loop-mediated isothermal amplification (LAMP) and recombinase polymerase amplification (RPA), is widely used as an alternative to the time-consuming and labor-intensive culture-based detection method. However, food matrices or other compounds can inhibit molecular-based diagnostic technologies, causing reduced detection efficiencies, and false-negative results. These inhibitors originating from food are polysaccharides and polyphenolic compounds in berries, seafood, and vegetables. Additionally, magnesium ions needed for amplification reactions can also inhibit molecular-based diagnostics. The successful removal of inhibitors originating from food and molecular amplification reaction is therefore proposed to enhance the efficiency of molecular-based diagnostics and allow accurate detection of food-borne pathogens. Among molecular-based diagnostics, PCR inhibitors have been reported. Nevertheless, reports on the mechanism and removal of isothermal amplification method inhibitors are insufficient. Therefore, this review describes inhibitors originating from food and some compounds inhibiting the detection of food-borne pathogens during isothermal amplification.

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Effect of active essential oils added to chicken tawook on the behaviour of Listeria monocytogenes, Salmonella spp. and Escherichia coli O157:H7 during storage

Cited by 25 publications

References 42 publications

Effect of Essential Oils and Vacuum Packaging on Spoilage-Causing Microorganisms of Marinated Camel Meat during Storage

Effect of Essential Oils and Vacuum Packaging on Spoilage-Causing Microorganisms of Marinated Camel Meat during Storage

Application of the LAMP Method for Detection of Undesirable Bacteria in Whey

A Review of Isothermal Amplification Methods and Food-Origin Inhibitors against Detecting Food-Borne Pathogens

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