Survival and growth of Salmonella Typhimurium, Escherichia coli O157:H7 and Staphylococcus aureus in eggplant dip during storage

Osaili, Tareq M.; Al‐Nabulsi, Anas A.; Jaradat, Ziad W.; Shaker, Reyad R.; Alomari, Dalia Z.; Al-Dabbas, Maher M.; Alaboudi, Akram R.; Al-Natour, Mohammad Q.; Holley, Richard A.

doi:10.1016/j.ijfoodmicro.2014.12.025

Cited by 18 publications

(9 citation statements)

References 12 publications

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“…This can be used in agriculture in the control of larvae and the eggs of the wax moths, since it destroys the wax combs [59,60]. Other studies suggest useful effects against pathogens in a variety of food products such as moutable (eggplant dip) [61,62], salads [63,64], hummus [65], and tahini [66,67]. Other essential components such as eicosane, palmitic acid, and oleic acid found in this study in both species have also been reported in studies of jatropha.…”

Section: Discussionsupporting

confidence: 76%

Physicochemical Analysis and Essential Oils Extraction of the Gorse (Ulex europaeus) and French Broom (Genista monspessulana), Two Highly Invasive Species in the Colombian Andes

2019

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Gorse (Ulex europaeus) and French broom (Genista monspessulana) are two highly invasive species that have become a threat to tropical countries, especially in Andean ecosystems. This research focused on providing a physicochemical characterization and essential oils extraction of both species to better understand their potential valorization and guide further environmental management efforts. For this purpose, the following analyses were conducted for both species: higher heat value (HHV), elemental analysis, proximate analysis, thermogravimetric analysis to obtain constituent natural polymers (hemicellulose, cellulose, and lignin), and extraction of essential oils and other interest chemical compounds through supercritical fluids. Ecological closeness was found between the two species mostly regarding HHV, fixed carbon, and volatile matter, which calls for similar potential uses. Both species were also found to be suitable for combustion processes, gasification, extraction of chemical compounds, and use of lignocellulosic content; however, only U. europaeus appeared suitable for activated carbon obtention. Therefore, this work provided relevant data that can be used as preliminary basis to establish strong scientifically-based management and control strategies for these two invasive species. We recommend focusing primarily on thermal processes such as pyrolysis, gasification, or combustion, and also essential oils extractions of acetic acid, dodecanoic acid, anagyrine, amylene hydrate, caulophylline, and maltol in the future.

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Section: Discussionsupporting

confidence: 76%

Physicochemical Analysis and Essential Oils Extraction of the Gorse (Ulex europaeus) and French Broom (Genista monspessulana), Two Highly Invasive Species in the Colombian Andes

2019

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“…This active compound is capable of inhibiting the growth of Bacillus, Camplylobacter, Clostridium, E. coli, L. monocytogenes, S. aureus, Salmonella, and Vibrio [15,18]. The antibacterial activity of citric acid has been previously reported [20,25,26]. In this study, citric acid exhibited inhibitory effects against B. cereus, S. aureus, and S. Enteritidis.…”

Section: Antibacterial Effect Of Food-grade Antibacterial Materialssupporting

confidence: 51%

“…Another study examined the efficacy of antibacterial formulation based on plant extracts against the attachment of different bacterial species, such as Staphylococcus simulans, Lactobacillus fermentum, Pseudomonas putida, S. enterica, and L. monocytogenes [44,45]. Bacterial survival after sanitization represents a potential risk to the food industry and the consumer [26]. It must be emphasized that an appropriate and efficient hygiene protocol is of fundamental importance; the American Public Health Association [46] recommends a maximum limit of 2 CFU/cm 2 for a food contact surface to be deemed appropriate, whereas the WHO suggests Bacterial survival after sanitization represents a potential risk to the food industry and the consumer [26].…”

Section: Evaluation Of Microbial Survival On Ss and Pp Treated With Tmentioning

confidence: 99%

“…Bacterial survival after sanitization represents a potential risk to the food industry and the consumer [26]. It must be emphasized that an appropriate and efficient hygiene protocol is of fundamental importance; the American Public Health Association [46] recommends a maximum limit of 2 CFU/cm 2 for a food contact surface to be deemed appropriate, whereas the WHO suggests Bacterial survival after sanitization represents a potential risk to the food industry and the consumer [26]. It must be emphasized that an appropriate and efficient hygiene protocol is of fundamental importance; the American Public Health Association [46] recommends a maximum limit of 2 CFU/cm 2 for a food contact surface to be deemed appropriate, whereas the WHO suggests a limit of 30 CFU/cm 2 [13].…”

Section: Evaluation Of Microbial Survival On Ss and Pp Treated With Tmentioning

confidence: 99%

“…A low pH within cells causes damage to DNA, protein, and extracellular membranes, leading to the death of bacteria, such as E. coli O157: H7, Salmonella enterica subsp. enterica serovar Typhimurium, and Staphylococcus aureus [20,25,26]. ε-polylysine is a natural antimicrobial cationic peptide which is generally regarded as safe as a food preservative.…”

Section: Introductionmentioning

confidence: 99%

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The Bactericidal Effect of a Combination of Food-Grade Compounds and their Application as Alternative Antibacterial Agents for Food Contact Surfaces

Park

Yoon²,

Choi³

et al. 2020

Foods

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Chemical antibacterials are widely used to control microbial growth but have raised concerns about health risks. It is necessary to find alternative, non-toxic antibacterial agents for the inhibition of pathogens in foods or food contact surfaces. To develop a non-toxic and “green” food-grade alternative to chemical sanitizers, we formulated a multicomponent antibacterial mixture containing Rosmarinus officinalis L., Camellia sinensis L., citric acid, and ε-polylysine and evaluated its bactericidal efficacy against Staphylococcus aureus, Escherichia coli, Bacillus cereus, Salmonella Enteritidis, and Listeria monocytogenes on food contact surfaces. A combination of the agents allowed their use at levels lower than were effective when tested individually. At a concentration of 0.25%, the multicomponent mixture reduced viable cell count by more than 5 log CFU/area, with complete inactivation 24 h after treatment. The inhibitory efficacy of the chemical antibacterial agent (sodium hypochlorite, 200 ppm) and the multicomponent antibacterial mixture (0.25%) on utensil surfaces against S. aureus, E. coli, S. Enteritidis, and L. monocytogenes were similar, but the multicomponent system was more effective against B. cereus than sodium hypochlorite, with an immediate 99.999% reduction on knife and plastic basket surfaces, respectively, and within 2 h on cutting board surfaces after treatment. A combination of these food-grade antibacterials could be a useful strategy for inhibition of bacteria on food contact surfaces while allowing use of lower concentrations of its components than are effective individually. This multicomponent food-grade antibacterial mixture may be a suitable “green” alternative to chemical sanitizers.

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Microbiological Methods for Pharmaceutical Analysis

Chauhan¹,

Jindal²

2020

Microbiological Methods for Environment, Food and Pharmaceutical Analysis

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Survival and growth of Salmonella Typhimurium, Escherichia coli O157:H7 and Staphylococcus aureus in eggplant dip during storage

Cited by 18 publications

References 12 publications

Physicochemical Analysis and Essential Oils Extraction of the Gorse (Ulex europaeus) and French Broom (Genista monspessulana), Two Highly Invasive Species in the Colombian Andes

Physicochemical Analysis and Essential Oils Extraction of the Gorse (Ulex europaeus) and French Broom (Genista monspessulana), Two Highly Invasive Species in the Colombian Andes

The Bactericidal Effect of a Combination of Food-Grade Compounds and their Application as Alternative Antibacterial Agents for Food Contact Surfaces

Microbiological Methods for Pharmaceutical Analysis

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