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Showing 1 to 20 of 76 for “"Escherichia coli O157:H7"”.
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Inactivation of Escherichia coli O157:H7 on raw vegetable sprouts
… combination with calcinated calcium spray on E. coli O157:H7 population reduction on radish sprouts was investigated. The results showed that spraying radish seeds soaked in 200 ppm chlorine solution with 0.04% calcinated calcium solution had potential in inhibiting growth of E. coli O157:H7. The …
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Acid adaptation of Escherichia coli O157:H7 in fermented goat milk
… of acid adaptation on the survival and growth of Escherichia coli in broth and fermented goat milk. In the first phase of the study, acid resistance of E. coli O157:H7 strain UT 10 and E. coli ATCC 25922 was determined in brain heart infusion broth at pH 7.4, 4.5 and 2.5. Variations due to acid …
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Factors regulating the production of STX-2 in Escherichia coli O157:H7
<p>The severity of Escherichia coli O157:H7 disease is due in part to a major virulence factor produced by the microbe, the shiga-like toxin 2 (Stx-2). Antibiotic treatment to reduce pathogen numbers is controversial, as it is thought that antibiotics may increase the levels of Stx-2 released from …
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Mechanisms Associated with Attachment of Escherichia coli O157:H7 to Lettuce Surfaces
… Using lettuce as a model, the attachment of Escherichia coli O157:H7 to produce surfaces was studied. Strains expressing various extracellular proteins (curli, O157-antigen, and intimin) known to influence attachment of E. coli to intestinal cells were evaluated for their physicochemical …
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Detection and survival of Escherichia coli O157:H7 in cattle water troughs and the effects of cetylpyridinium chloride against Escherichia coli O157:H7 biofilms on the surface of stainless steel
Escherichia coli O157:H7 is an emerging food pathogen that was first identified as a cause of illness in 1982. According to CDC (The Center for Disease Control and Prevention) estimates, E. coli O157:H7 is responsible for about 73,000 illnesses, 2,000 hospitalizations and 60 deaths in the United …
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Thermal Inactivation of Escherichia coli O157:H7 and Salmonella Agona in Wheat Flour
… probable vehicle of a multi-state outbreak of Escherichia coli O157:H7 associated with ready-to-bake cookie dough. Several cookie dough manufacturers are currently using heat-treated flour for ready-to-bake products, although data on thermal inactivation of foodborne pathogens in wheat flour …
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Survival and recovery of Escherichia coli O157:H7 during starvation at sub-optimal temperatures
Escherichia coli O157:H7 is an important foodborne pathogen with a dual lifestyle of growth within a host and persistence in non-host environments. Environmental survival of E. coli O157:H7 is particularly important in New Zealand due to the increasing trend in notified clinical cases, with most …
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Survival of Enterohemorrhagic Escherichia Coli O157:H7 During the Manufacture and Curing of Cheddar Cheese
<p>The ability of enterohemorrhagic Escherichia coli O157:H7 to survive a standard Cheddar cheese manufacturing process was determined using active lactic mesophilic starter culture and subsequent curing. This strain of E. coli can survive under more adverse intrinsic and extrinsic conditions than …
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Thermal inactivation of Salmonella and Escherichia coli O157:H7 in heat treated, recycled used cooking oil
… a selective set of strains of Salmonella and E. coli O157:H7 in heat treated, recycled used cooking oil, (ii) estimate D- and z-values for a selective set of strains of Salmonella and E. coli O157:H7 in heat treated, recycled used cooking oil, and (iii) establish time/temperature processing steps …
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High resolution meltcurve PCR assay for detection of salmonella and escherichia coli O157:H7 in foods
… illnesses associated with Salmonella and Escherichia coli O157:H7 have become world-wide public-health problems. Conventional methods for the identification of foodborne pathogens are tedious, expensive, and time-consuming. Alternatively, real-time PCR (RT-PCR) as a promising method to …
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Intervention Strategies for Escherichia coli O157:H7 and Salmonella in Organic Soil and on Fresh Produce
Recently, foodborne diseases caused by Escherichia coli O157:H7 and Salmonella have been increasingly associated with the consumption of fresh produce. Consumers' demand for safe, natural products has led to research on natural antimicrobials for effective control of foodborne pathogens on fresh …
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Evaluation of Escherichia coli O157:H7 and Salmonella enterica inactivation in water by several treatment technologies
… and their effects on waterborne pathogens Escherichia coli O157:H7 and Salmonella enterica are evaluated. The effect of wintergreen essential oil derived from Gaultheria procumbens was analyzed against E. coli and S. enterica in concentrations of 5 μL/1.5 mL, 2.5 μL/1.5 mL, and 1 μL/1.5 mL …
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Identification and Optimization of the Antagonistic Potential of Native Spinach Microbiota towards Escherichia coli O157:H7
… epiphytic bacteria that inhibit growth of E. coli O157:H7, which we describe as antagonism. The mechanism of antagonism was investigated and we attempted to improve the antagonistic potential in vitro and on spinach leaves when cellobiose, a carbon source utilized by the antagonists but not E. …
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Impact of soil contamination by PFAS on pathogenic Escherichia coli O157:H7 physiology and the soil microbiome
Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2027-05-01
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Escherichia coli O157:H7 control in nonintact meat products and inhibition of Listeria monocytogenes biofilms on kitchen surfaces
To view the abstract, please see the full text of the document.
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