Seafoods

Jay, James M.

doi:10.1007/978-1-4615-4427-2_6

Cited by 40 publications

(70 citation statements)

References 39 publications

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“…This concentration was chosen for those which were usually used for food. This NaCl concentration was not sufficient to inhibit the bacterial growth [23][24]. The data support the fact that the inhibition was obtained by the extract activity, not by the NaCl.…”

Section: Resultssupporting

confidence: 72%

“…The higher the heating temperature and the longer the heating time, the less the active compound and the less the volatile component of the extract [17,20] are. The ability of the antibacterial activity to inhibit the bacterial growth will decrease when the heating temperature and time increase [17,23]. The result was obtained by using L. monocytogenes and Pseudomonas sp.…”

Section: Resultsmentioning

confidence: 99%

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Antibacterial Activity of Papaya Leaf Extracts Against Pathogenic Bacteria

Romasi¹,

Karina²,

Parhusip³

2013

MST

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It was reported that the extracts of papaya leaves could inhibit the growth of Rhizopus stolonifer. Antibacterial activity of Carica papaya leaf extracts on pathogenic bacteria was observed in this study. Papaya leaves were extracted by using maceration method and three kinds of solvents: ethanol, ethyl acetate, and hexane. Papaya leaf extracts were tested against Bacillus stearothermophilus, Listeria monocytogenes, Pseudomonas sp., and Escherichia coli by agar diffusion method. The objectives of this study were to determine extract ability against pathogenic bacteria, to observe the influence of pH, NaCl, and heat on extracts ability, and to observe extract ability against B. stearothermophilus spores. The data showed that ethyl acetate extract could inhibit B. stearothermophilus, L. monocytogenes, Pseudomonas sp., and E. coli. The extract activity was influenced by pH, and it was more effective in low pH. The extract activity was influenced by NaCl against B. stearothermophillus and E. coli. However, it was not influenced by NaCl in bioassay against L. monocytogenes and Pseudomonas sp. The extract activity was influenced by heating process against all the bacteria tested. The extracts inhibited B. stearothermophilus spores as well. Papaya leaves are potential natural antibacteria, which might be used in certain kinds of food.

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Section: Resultssupporting

confidence: 72%

Section: Resultsmentioning

confidence: 99%

Antibacterial Activity of Papaya Leaf Extracts Against Pathogenic Bacteria

Romasi¹,

Karina²,

Parhusip³

2013

MST

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“…Since oysters are frequently consumed raw and E. coli is an indicator of fecal contamination, with potentially pathogenic serogroups being involved in diseases such as hemorrhagic colitis and uremic-hemolytic syndrome, the consumption of raw oysters poses a high risk to consumers health (7,10). The presence of coliforms grown at 45ºC and E. coli, especially at the places of sale, indicates the need for monitoring the quality of raw oysters, including the implementation of programs for good mollusk manipulation and management practices.…”

Section: Cultivationmentioning

confidence: 99%

“…and Escherichia coli originating from the contamination of water with human residues. The determination of coliforms of fecal origin and E. coli provides safe information regarding the hygiene-sanitary conditions of both the oysters and the cultivation water, since E. coli accounts for 90% of fecal coliforms and is an indicator microorganism of fecal contamination (10).…”

Section: Introductionmentioning

confidence: 99%

Microbiological quality of oysters (Crassostrea gigas) produced and commercialized in the coastal region of Florianópolis - Brazil

Pereira¹,

Nunes²,

Nuernberg³

et al. 2006

Braz. J. Microbiol.

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Oysters are filter feeders able to ingest particles in suspension that may carry pathogenic microorganisms. In this respect, the consumption of raw oysters can cause foodborne diseases in humans. The aim of the present study was to evaluate the microbiological quality of Crassostrea gigas oysters cultivated and commercialized in the coastal region of Florianópolis, SC, Brazil. The study comprised counts of coliforms at 35ºC and at 45ºC, Escherichia coli and coagulase-positive staphylococci, and detection of Salmonella sp, Vibrio cholerae and Vibrio parahaemolyticus. Ninety samples were analyzed, 45 of them collected at seafood commercial establishments and the other 45 were collected in the cultivation area. All analyses were performed according to methods of the American Public Health Association. Vibrio cholerae, V. parahaemolyticus and Salmonella sp. were not detected in any of the samples. Coagulase-positive staphylococci were observed in only one sample (80 CFU/g). The counts of coliforms at 35 and 45ºC indicated that samples obtained from both the cultivation area and place of sale were contaminated. E. coli was detected in 4 (9%) samples collected in the cultivation area and in 16 (35.5%) samples obtained from commercial establishments. These results indicate the need for monitoring the quality of raw oysters, including the implantation of programs for good mollusk manipulation and management practices.

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“…Even with thousands of analytes per pathogen, the required detection limit is 1.7 aM (1.7 × 10 − 18 M), still a real challenge in analytical chemistry. The U.S. Food Safety Inspection Service has established a zero-tolerance threshold for the most fearful strain E. coli O157:H7 contamination in raw meat products (Jay, 2000). The infectious dosage of E. coli O157: H7 is ten cells whereas the Environmental Protection Agency standard in water is 40 cells/L (Dubovi, 1990).…”

Section: Trends and Future Possibilitiesmentioning

confidence: 99%