Thermal inactivation of Enterococcus faecium

Spelina, V; Schlemmerova, Ljuba; Landfeld, A.; Kýhos, Karel; Měřička, Pavel; Houška, Milan

doi:10.17221/682-cjfs

Cited by 6 publications

(6 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Previous study suggested that the temperature range from 55°C to 65°C is critical for effective elimination of enteric/pathogenic bacteria components. Thermal inactivation of working suspension of Enterococcus faecium was performed between temperature ranges 60°C to 65°C that supports current study [24].…”

Section: Resultssupporting

confidence: 84%

Time-Temperature Model for Bacterial and Parasitic Annihilation from Cow Dung and Human Faecal Sludge: A Forthcoming Bio-Fertilizer

Mahmud¹,

Das²

2016

J Bacteriol Parasitol

View full text Add to dashboard Cite

The present study investigated the optimum time and temperature for inactivation of bacteria and parasites in cow dung and pit faecal sludge, a forthcoming fertilizer. Samples were collected from different areas of Bangladesh and were examined through modified centrifugal flotation and conventional culture techniques to isolate parasites and bacteria respectively. A cow dung sample from Gopalganj and a pit sample from Dohar that were found to be the most contaminated among the samples tested were heated to annihilate the pathogens present there. After 30 min of exposure at 60°C, all bacteria lost their ability to grow on culture media except enterococci. Among the parasites found in the pit sample, Entamoeba histolytica was the least heat resistant, which was killed at 60°C within 30 min followed by Ancylostoma duodenale larva, Strongyloides stercoralis larva, Trichuris trichiura, Ancylostoma duodenale eggs and Strongyloides stercoralis egg. Ascaris lumbricoides and Hymenolepis nana were the most resistant to heat, inactivated at 75°C within 15 min. In cow dung, Paramphistomum was the most resistant, became inactivated at 65°C within 60 min whereas Haemonchus at 65°C within 30 min. The study findings showed the best time dependent temperature to deactivate the pathogens present in faecal sludge in Bangladesh context.

show abstract

Section: Resultssupporting

confidence: 84%

Time-Temperature Model for Bacterial and Parasitic Annihilation from Cow Dung and Human Faecal Sludge: A Forthcoming Bio-Fertilizer

Mahmud¹,

Das²

2016

J Bacteriol Parasitol

View full text Add to dashboard Cite

show abstract

“…go behind by E. faecium. The presence of the bacteria E. faecium in processed milk is explained by often capable of these microorganisms survives during pasteurization process (18).…”

mentioning

confidence: 99%

Antimicrobial resistance profile of Enterococcus spp isolated from food in Southern Brazil

Riboldi¹,

Frazzon²,

d’Azevedo³

et al. 2009

Braz. J. Microbiol.

View full text Add to dashboard Cite

show abstract

“…It is estimated that 30% of enterococcal infections in hospitals are caused by vancomycin-resistant strains [ 3 ]. These bacteria can survive mild pasteurization at a temperature of 62.5°C for 20 minutes [ 6 ]. E .…”

Section: Introductionmentioning

confidence: 99%

“…The presence of enterococci in food is the result of contamination caused by low hygiene levels [ 6 , 11 ]. Fish and seafood can be habitats for enterococci originating from rivers, lakes, and seawater, which are often contaminated with municipal sewage and aquaculture effluents [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Enterococcus spp. in fish: Analysis of the presence and resistance in samples from Tri-City, Poland

Kukułowicz,

Steinka,

Gardocka

2024

PLoS ONE

View full text Add to dashboard Cite

The growing concern over antibiotic resistance in foodborne pathogens necessitates comprehensive assessments of its prevalence and associated risks in various food products. The present study aimed to assess the occurrence of Enterococcus spp. in samples of fish purchased at various points of sale in the Tricity region. The selection of products (n = 74) was based on their availability and included both fish caught in the Baltic region and products imported from, Vietnam, China, Norway, and European Union (EU) countries. For bacterial isolation, samples were inoculated into selective broth, and the growth of enterococci was assessed based on turbidity. Positive cultures were confirmed by a change in color in bromocresol purple broth and were isolated on Slanetz-Bartley agar. Bacteria were present in all tested samples regardless of the degree of raw material processing as follows: frozen (F)– 55%, fresh/raw (FS)– 70.6%, thawed (DF)– 30%, smoked (S)– 50%, and the packaging methods, modified atmosphere packaging (MAP)– 34.4%, unit packaging (UP)– 75%, and sold in bulk (SB)– 76.9%, with an overall frequency of occurrence of 58.1%. The number of bacteria ranged from not detected to 4.28-log cfu/g, with the lowest mean values for thawed fish and those packed in MAP. Tests conducted on 24 strains isolated from samples showed their varied sensitivity to tetracyclines. Single cases of multidrug resistance of the tested strains were also observed. The conducted statistical analysis did not show statistically significant differences in the count of enterococci based on the origin, degree of processing, or packaging (p < 0.05). Moreover, differences in strain sensitivity to ampicillin were observed. Detected cases of resistance, especially to tetracycline, require careful monitoring and action to limit the health risks associated with resistant bacterial strains in food products.

show abstract

Thermal inactivation of Enterococcus faecium

Cited by 6 publications

References 14 publications

Time-Temperature Model for Bacterial and Parasitic Annihilation from Cow Dung and Human Faecal Sludge: A Forthcoming Bio-Fertilizer

Time-Temperature Model for Bacterial and Parasitic Annihilation from Cow Dung and Human Faecal Sludge: A Forthcoming Bio-Fertilizer

Antimicrobial resistance profile of Enterococcus spp isolated from food in Southern Brazil

Enterococcus spp. in fish: Analysis of the presence and resistance in samples from Tri-City, Poland

Contact Info

Product

Resources

About