جستجوی مقالات مرتبط با کلیدواژه "اشریشیاکلی o157:h7" در نشریات گروه "صنایع غذایی"

Coliforms, especially Escherichia coli, are one of the most important causes of gastroenteritis and microbial index of water and food contamination. Enterohemorrhagic Escherichia coli strains are considered to be the most important intestinal pathogens due to hemorrhagic diarrhea and hemolytic syndrome, of which E. coli O157: H7 is the most important and common. The purpose of this study was to investigate the prevalence of E. coli O157: H7 contamination in traditional and homemade ice creams and compare the efficiency of chromogenic media with standard media for its detection. In this study, 90 samples of traditional ice cream from the production and distribution centers of this product were collected from three urban regions of Bandar Abbas, in two warm and cold seasons and in order to count the coliforms and detect E. coli and E. coli O157: H7, two standard and chromogenic methods were used. The results indicated that 81.8% of samples had more than the standard number of coliforms, and 28.9% of the samples were contaminated with E. coli. E. coli O157: H7 contamination was detected 2.2% and 4.4% using standard and chromogenic methods, respectively. Analyzes showed that application of media containing chromogenic substances, E. coli O157: H7 could be detected with the least possible error. It was found that the use of chromogenic culture media to identify E. coli O157: H7 was better than the standard method. The results of the present study also indicate that the quality and health status of traditional and handmade ice creams should be more closely monitored.

Escherichia coli O157: H7 is one of the most important pathogens causing food poisoning in meat products. In this study, the antimicrobial effects of Lavandula angustifolia and NaCl on growth control of Escherichia coli O157: H7 inoculated into minced beef during storage were investigated. minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of Lavender essential oil for Escherichia coli O157: H7 were determined 0.625% and 1.25% by micro broth dilution method, respectively. Lavender essential oil was added to the minced meat in three concentrations (0, 0.5 and 1%) and NaCl in three concentrations (0, 2 and 4%). Subsequently, Escherichia coli O157: H7 was inoculated into minced meat at 105 CFU/gr. Minced meat treatments with Escherichia coli O157: H7 were counted on days (0, 3, 6 and 9) kept at refrigerated temperature (4 °C). The results showed that growth control of Escherichia coli O157: H7 of all treatments was significant (P<0.05) and mean log CFU/gr of bacterial count in 9 days was lower in all groups than control. Comparatively, the effect of NaCl alone was greater than that of essential oil alone. The greatest inhibitory effect was related to the simultaneous use of essential oil and NaCl.

Antimicrobial effect of caseinat edible film containing the essential oil of Zataria multiflora Bioss was investigated against tow gram-negative bacteria named Salmonella typhymurium (ATCC14028)، Escherichia coli O157: H7 (ATCC35218) and agram-positive bacteria Staphylococcous aureus (PTCC1431). The Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of the tested essential oil were determinate by using a broth dilution susceptibility test at 6 different concentrations (125، 250، 500، 1000، 2000 and 4000 ppm). The essential oil from Avishan Shirazi (Zataria multiflora Bioss) was most effective against S. aureus، the MIC and MBC values in the presence of E. coli O157: H7 and S. typhymurium were 500 for both of them. The antimicrobial effect of caseinate film was studing using disk diffusion method. Our result showed that the larger inhibitory diameter was belonged to S. aureus (mean=25. 17mm) mean diameters of inhibitory effect for S. typhymurium and E. coli O157: H7 were 15. 20 and 17. 62 mm respectively.