Food Poisoning Bacteria Research Articles

Comparison of ATP values on Vegetables Cutting Boards before and after Alcohol Disinfection

Sanitary control of cutting boards in the kitchen is important to prevent food poisoning. To preventing secondary and tertiary contamination of food poisoning bacteria, it is necessary to know the hygiene status of cooking utensils. Therefore, in this study, we compared the values after cooking, washing, and spraying 70% alcohol on cutting boards for vegetables using the ATP test and microbiological test. As a result, the ATP value after spraying with alcohol was 100 or less, which was better than that after washing. Microbial test results showed that microorganisms were present on the vegetable cutting board even after spraying with 70% alcohol. Since microorganisms are present even after spraying with alcohol, it is possible that the growth of microorganisms will occur again if the vegetable cutting board left in a moist state at room temperature. When using a vegetable cutting board left unattended, it is necessary to wash repeatedly and spray it with alcohol.

GC-MS Analysis of Anti-Enterobacterial Dichloromethane Fraction of Mandukaparni (Hydrocotyle javanica Thunb.) – A plant from Ayurveda

Background: Mandukaparni (Hydrocotyle javanica Thunb.) is a well known medicinal herb used as folklore medcine in many chronic and infectious gastric and other diseases by the people of Estern Himalayan regions. However, the therapeutic active principles of this plant remained unknown. Objective: The main objective of the study was to characterize antienterobacterial dichloromethane fraction of the volatile oils of it by GC-MS. Materials and Methods: In the present study, dichloromethane (DCM) fraction (MP-DCMf) of Mandukaparni was collected by phase separation of the methanol extract and tested for anti-enterobacterial potentiality against human pathogenic gastrointestinal and food poisoning bacteria by agar well diffusion assay, viability assay and LDH assay and SEM studies. Characterization of the active MP-DCMf fraction was performed by TLC and GC-MS analysis. Results: The MP-DCMf possessed bio-active compounds that have antibacterial potentiality against both the Grampositive and Gram-negative bacteria. The MIC and MBC values were in the range from 1.56 mg/ml to 0.78 mg/ml and 6.25 to 1.56 mg/ml, respectively. The time kill assay showed that at a dose of 3.12 mg/ml of MP-DCMf was lethal to the E. coli MTCC 723 at the 18th hr of treatment. LDH release had moderate positive correlation with the activity index and time of treatment whereas strong negative correlation with CFU count. It caused highest cell disruption in S. mutans. The principal compounds were D-carvon (30.949%);1H-Isoindole-1,3(2H)-dione; 2-(2-chlorophenyl) (28.483%);Cyclohexanone; 2-methyl-5-(1-methylethen) trans (10.04%); D-Limnone (9.256%);2,6-Octadien-1-ol, 3,7-dimethyl- acetate (6.684%); p-Cresol (0.551%), and Thymol (0.118%). Pub-chem database search also supports that these compounds have very strong bactericidal activity by membrane damage as evidenced by LDH and SEM studies. Conclusions: MP-DCMf contains many potential antibacterial compounds that can be used to combat the gastrointestinal and food poising bacterial pathogens.

The effect of different disinfectants against some food poisoning bacteria at abattoir level

Ninety random samples of fresh beef were collected from cattle carcasses slaughtered at 3 different abattoirs in Menufia governorate (30 sample of each). The sampling site was represented by neck region (chuck) of each carcass in 2018. The obtained results revealed that the efficacy of five different disinfectants against some food poisoning bacteria including E. coli O26: H11, S. Typhimurium and Klebsiella pneumonia which were isolated and serotyped at abattoir level. In vitro infected samples (3.0×106/ cm2) were examined under effect of different concentrations of disinfectants within contact time 120 minute. Disinfectant (A) at concentration 1% was effective against 100% of E. coli O26: H11 and Klebsiella pneumoniae, while 1.5% concentration was required for elimination of 100% S. Typhimurium, followed by B, C, D and E disinfectants, respectively. On the other D and E disinfectants even in 2% concentration and contact time 120 minutes reduce about 99% of the infection.

Antibacterial effect of pepper and cumin extracts on some pathogens contaminating chicken meat

Prevention of food poisoning bacteria is usually achieved by using of some chemical preservatives which have public hazards coming through the improper use of it including presence of chemical residues in food, and acquisition of microbial resistance. Based on such safety concerns, the public need to replace it with more potentially effective, healthier natural alternative preservatives are increased. In the present study, two plant extracts, represented by black pepper and cumin extracts were examined to inhibit the growth of foodborne Staphylococcus aureus, Escherichia coli and Salmonella Typhi strains that were artificially inoculated into minced chicken meat samples. Results revealed that the used pepper and cumin extracts significantly reduced the count of tested strains by 102 CFU/g with reduction percent exceeded 99.0%, which proved that the used herbal extracts were potentially effective with variable efficiency against the tested bacterial strains; so, it can be used as natural alternative preservatives to control food poisoning diseases and preserve food stuff avoiding health hazards of chemically antimicrobial agent applications.

Does the university curriculum impact the level of students' food safety knowledge?

PurposeThe purpose of this study was to evaluate food handling practices and food safety knowledge among undergraduate students in the Republic of Serbia. It was also to determine whether the university curriculum influences the food safety outcome among participating students.Design/methodology/approachA structured, self-administrative questionnaire was designed and used to assess the level of food handling practices and food safety knowledge among undergraduate students in the Republic of Serbia. In total, 240 students were involved in this study. For each participating student, the food handling practice score (FHPS) and food safety knowledge score (FSKS) was calculated by dividing the sum of correct answers by the total number of correct responses. Additionally, knowledge gaps among students of food/health related and non-food/health related faculties were identified.FindingsThe average FHPS for all students was 46%, while the average FSKS was 56%. Both FHPS and FSKS scores were significantly associated with the education, and students of food/health related faculties (Food Technology, Veterinary Medicine and Medicine) obtained better scores compared to students of non-food/health related faculties (Faculty of Agriculture, Economics and Faculty of Philology). Only 12.5% of all students and only 3.3% of non-food/health related students knew that food contaminated with food poisoning bacteria cannot be recognized by visual, olfactory or taste checks. The results indicated that 95% of students apply good practice of hand hygiene before preparing food, while only 52.5% of all students declared that they wash their hands for at least 20 s.Originality/valueThis is the first research aimed to investigate the food handling practices and food safety knowledge among undergraduate students in this part of Europe. Identifying knowledge gaps can help identifying at-risk populations and knowledge-based interventions. Also, novelty of this research was the connection between students' knowledge and curriculum of different food/health related faculties.

Molecular detection of virulence factors in some food poisoning bacteria isolated from chicken meat and giblet

Many bacterial detection rapid methods developed including nucleic acid based analysis which considered the most precise, sensitive, and famous method of detection. This study aimed to investigate the bacterial hygienic quality of some chicken meat and giblet with special concern of molecular detection of some virulence factors associated with some isolated food poisoning bacteria. E. coli, Salmonella, S. aureus, and Y. enterocolitica strains were isolated from commercial and home-reared chicken meat and giblet in Menoufiya Governorate, Egypt. Accurately, stx1, stx2, eaeA, and hylA genes were detected in 45.4, 63.6, 18.1, and 27.2% of the isolated E. coli strains, respectively. invA, hilA, and fimH genes were detected in 100, 71.4, and 85.7% of the examined Salmonella isolates, respectively. Regarding to the examined Y. enterocolitica isolates, Inv gene was detected lonely in 25%, while it was mixed with ystA gene in 75% of the examined isolates. Detection of enterotoxigenic Staph. aureus genes revealed detection of staphylococcal enterotoxins genes types SEA, and SEB genes in 20, and 10%; moreover, mixed SEA+SED, SEB+SEC producing genes were detected in 10% for each, respectively. The present results proved that PCR assay is helpful, rapid and accurate detection method. Strict hygienic measures during slaughtering and handling of chicken meat and giblet must be followed.

Detection of some food poisoning bacteria in some semi cooked chicken meat products marketed at Kaliobyia governorate

Ninety random samples of semi cooked chicken meat products represented by strip, pane and nuggets (30 of each) were collected from different supermarkets at Kaliobyia governorate for bacteriological examination.The mean values of Aerobic plate count,Enterobacteriacea count and Staphylococcus count were4.9x104 ± 1.2x104, 3.1x102 ± 8.2x102 and1.5x102 ±7.1x10 for chicken strips, 8.4x104± 3.3x104,8.9x102 ± 5.6x102and7x103 ± 4.5x103 cfu/g for chicken pane and 7.46x104 ± 1.7x104,1.2x102 ± 2.1x10 and 7.2x103 ± 2.3x103cfu/g for chicken nuggets. Moreover, the incidence of S.entretidis was 6.6% for chicken strips and not detected in pane and nuggets. Staph aureus incidence was 20%, 26.6%and 26.6% for chicken strips, pane and nuggets for total examined samples by using conventional culture method. For more confirmation, identification of Staph.aureus from 5 random samples by Vitek 2 compact system was applied. Results recorded was identical to that of culture method with accuracy 100% for examined chicken products samples and showed that the Vitek 2 system is a suitable tool for rapid and direct identification of gram positive cocci as an ideal detection system should include high specificity and sensitivity; fast response time; capability for mass production; simplification of sample preparation steps ;minimal perturbation of sample;and providing continuous data analysis as that obtained by the Vitek 2compact system. The public health importance of isolated microorganisms and recommended point were discussed.

Prevalence of some food poisoning bacteria in semi cooked chicken meat products at Kaliobyia governorate with using of recent Vitek 2 compact and PCR techniques

Bacterial food borne pathogens are important food safety issue worldwide .Rapid and accurate identification of bacteriological pathogen isolated from food staff is important both for food quality assurance and for the tracing of outbreaks of bacterial pathogen.A grand total of ninety random samples of semi cooked chicken meat products represented by strips, pane and nuggets (30 of each)were collected from different supermarkets at Kaliobyia governorate for bacteriological examination using conventional culture method and rapid modern techniques as Vitek 2 compact system and molecular identification by PCR technique. The obtained results revealed that Staph aureus and E.coli incidence were 20% and 10% in strips, 26.6%and 13.3% in chicken pane and26.6% and 23.3%in nuggets for total examined samples.Also,the serologically identified E.coli were O127, O128, O153, O157 and O91 from examined samples. . Staphylococcus aureus and E. coli were identified in all examined samples by confirmatory identification using Vitek 2 compact system in examined 10 random samples of the chicken products. Result recorded accuracy 100% for examined samples and showed that the Vitek 2 system is a suitable tool for rapid and direct identification of gram positive cocci and gram negative bacilli from chicken products. Using of PCR technique revealed that there were one or more virulence genes in E.coli (stx1&stx2) strains isolated from the examined samples of chicken products.

Chilling control of beef and pork carcasses in a slaughterhouse based on causality analysis by graphical modelling

Failure to maintain carcass chilling in slaughterhouses results in the growth of food poisoning bacteria, a serious food safety hazard. Therefore, skilled and experienced food business operators (FBOs) are needed to operate the chilling system at slaughterhouses. However, to prevent serious incidents of carcass chilling failure, the chilling process must be managed by understanding all the influencing factors based on scientific evidence, which is demanded by the Hazard Analysis and Critical Control Point (HACCP) system. Appropriate control of carcass temperature requires an accurate understanding of extrinsic and intrinsic factors present after slaughter and dressing. This study aimed to clarify the influencing factors (affectors) of the chilling processes for beef and pork carcasses in a slaughterhouse using graphical modelling (GM). GM is a multivariate data analysis method that has been widely used for statistical causality analysis by visual and flexible modelling. GM was carried out using the following parameters: outside temperature and humidity, number of carcasses in a chilling room on each operating day and during every afternoon operation, clock time of sealing a chilling room, the preset temperature in a chilling room, chilling room temperature at 16:30 (JST) of the slaughter and dressing day and 8:00 (JST) of the next day, and surface and core temperatures of carcasses.The results showed that the major affector of carcass temperature was not the outside temperature, as stated by FBOs, but rather the number of carcasses in the chilling room. The outside temperature was well-compensated by the performance of the chilling equipment. Furthermore, seasonal fluctuations in the number of livestock brought into the slaughterhouse, daily fluctuations in slaughter and dressing efficiency, and performance of chilling equipment were considered as lurking factors. Even skilled FBOs believe that incidents of carcass chilling failure cannot occur during low-temperature seasons. However, incidents of carcass chilling failure occur in this season because of the overloading of chilling rooms with carcasses. The charts determined by GM in this study can help FBOs visually understand the affectors of the chilling process. Education and understanding of stakeholders, including FBOs, are essential for risk management. In addition, our findings provide a foundation for generating layers and nodes in a multilayer perceptron, which is an artificial neural network that can control the chilling process automatically.

Fluorescence nucleobase analogue-based strategy with high signal-to-noise ratio for ultrasensitive detection of food poisoning bacteria

We developed a simple and ultrasensitive strategy for the identification of foodborne pathogens utilizing a fluorescent nucleobase analogue [2-aminopurine (2-AP)]-containing split G-quadruplex that binds blocker DNA. Compared to a previous strategy that did not use blocker DNA, this strategy showed a significant increase in the signal-to-noise ratio-by approximately 300%-owing to the displacement of the blocker DNA by the target DNA that induces the formation of an active G-quadruplex structure, thereby leading to a substantial increase in the 2-AP fluorescence signal. The proposed strategy was rationally combined with polymerase chain reaction, which resulted in the successful determination of genomic DNA (within the range of 10-106 copies) derived from the food poisoning bacterium Escherichia coli, with a limit of detection of 5.2 copies and high selectivity. In addition, the practical applicability of this method was demonstrated by analyzing E. coli-spiked lettuce samples.

Evaluation of Bacterial Contamination Levels in Pickles Sold at Wet Market in Cambodia -Part 2- Detection of Several Food-poisoning Bacteria of 48 Samples from Phnom Penh

Evaluation of Bacterial Contamination Levels in Pickles Sold at Wet Market in Cambodia -Part 2- Detection of Several Food-poisoning Bacteria of 48 Samples from Phnom Penh

Improvement of Storage Stability of Meatballs Using Propolis

We investigated the food storage stability of propolis extracts using homemade meatballs. Propolis extracts were prepared by using the ethanol extraction method. After making the meatballs, propolis was mixed into the meatball materials and egg water with a final concentration of 1% v/v. Microbial cultivation results showed that the cultivation of Staphylococcus aureus, which is one of the food poisoning bacteria, was reduced by more than 90% and the period of storage was 1.5 times longer. Also, it was observed to be effective when propolis was added to meatballs, it was even more effective when propolis was mixed with egg water. Thus, propolis extracts may be a useful ingredient for food storage stability due to its anti-microbacterial function.

Determination of Antibiotic and Heavy Metal Resistance in Paenibacillus lautus 51ATA

Microbial and chemical contamination is one of the biggest environmental problems since exposure to pathogenic microorganisms, such as food poisoning bacteria and their biological by-products, are often associated with disease and allergic reactions. Paenibacillus lautus is an aerobic or facultative anaerobic opportunistic bacterial pathogen, which is found in a variety of sources. In this study, we isolated and characterized P. lautus from Niğde Province, which is a wastewater disposal area and therefore presents a great source of contamination. The bacterial isolate was grown, colony morphology and Gram-reactions were observed. Bacteria were identified by 16S rDNA sequencing analysis, which was performed using DNA samples isolated from pure cultures and amplified by polymerase chain reaction (PCR). Sequencing results were compared against known bacterial strains using BLAST (Basic Local Alignment Search Tool) across databases. Antibiotic resistance against 20 different antibiotics and heavy metal resistance against different concentrations of zinc, copper, iron, cobalt, chromium and silver containing compounds were tested via disk diffusion method. Inhibition zones were examined and minimum inhibitory concentrations were recorded. Our results indicated that P. lautus was resistant to a certain set of antibiotics, while it was sensitive against others. Similarly, the bacteria were resistant against high concentrations of most metals tested. In summary, this study provided the first data regarding the isolation and characterization of Paenibacillus lautus strain from a local source in Turkey, which will account as preliminary data and guide our future efforts to fight against microbial contaminations.

Assessment of some food poisoning bacteria in ready-to-eat meals

A total of 100 random of ready to eat Shish tawook, Chicken fajitas, Beef fajitas and Hotdog (25 of each) were collected from different restaurants in Menoufia governorate. The obtained results revealed that the mean values of aerobic plate count (cfu/g) were 1.37×106±1.74×106 in Shish tawook, 3.24×106±3.69×106 in Chicken fajitas, 1.48×105±1.92×105 in Beef fajitas and 1.94×105±2.65×105 in Hotdog. The mean values of coliform count (cfu/g) were 4.54×104±8.66×104, 9.33×104±1.49×105, 2.42×104±1.82×104 and 1.63×104±2.64×104 in Shish tawook, Chicken fajitas, Beef fajitas and Hotdog, respectively. Also, these values of Staph.aureus count (cfu/g) were 6.33×103±7.06×103, 1.60×104±1.13×104, 1.91×104±1.28×104 and 1.18×104±8.91×103 in the same products. The highest incidences of Staph.aureus, E.coli and Bacillus cereus were 40%, 32% and 28% in Chicken fajitas respectively. The incidences of Clostridium perfringens were higher in Shish tawook (24%) and chicken fajitas (24%). In Findings of multiplex PCR of Bacillus cereus showed that the nhe (nonhemolytic enterotoxin) and CytK (cytotoxin K) genes were positive for all isolated strains yielded a consistent fragment at 766 bp and 421bp, respectively.

Detection of the Salmonella typhi bacteria in contaminated egg using real-time PCR to develop rapid detection of food poisoning bacteria

Abstract Salmonella typhi is one of the bacteria that cause food poisoning. Food poisoning and food safety become important studies along with increasing awareness and attention around the world. Various methods for detecting food poisoning bacteria are still being developed. The aim of the research is to develop detection kits of food poisoning bacteria with high sensitivity, specificity, accuracy and fast detection through RT-PCR method. The results showed that the primer pair could amplify fim-C of S. typhi gene DNA fragments as template as much 56 ng with Ct 14.783 and 14.923. The results showed that the primer pair could amplify fim-C of S. typhi gene DNA fragments at template concentration of 4.528 pg/μL with Ct 23.9. The specificity test showed that the primer can distinguish target and non-target bacteria, namely Shigella with Ct 27,949 and E. coli with Ct 26,036. Concentration of S.typhi as much of 10−6 CFU/mL in eggs can still be detected by producing a value of Ct 15,736 and 15,895. Based on the results it can be concluded that the development of the detection of S. typhi in contaminated food was successfully carried out, so that this detection device can be used for forensic laboratories or food testing laboratories with a small sample number, and provide specific, sensitive and fast results.

A Study on Antibacterial Activity of Cinnamon Extracts Against Food Poisoning Bacteria via Comparison with Commercial Antibiotics

최근 우리나라 전통의학인 한약재를 중심으로 식물 추출물의 인체에 대한 다양한 생리 효능을 찾고자 하는 연구가 많이 진행되고 있다. 하지만 항생 화학물질과 천연항균 물질에 대한 효능 비교를 통한 대체 가능성을 모색한 연구는 부족하다. 따라서 본 실험에서는 식중독 유발 미생물 등에 항균 활성을 보이는 한약재 3종과 일상 주변의 식중독 균 5종, 그리고 시중에 판매되는 4종류의 상용 항생제를 사용하여 한약재 추출물와의 항균 활성을 비교 분석하였다. 양성 대조군으로 0.1mg/ml ampicillin과 음성대조군으로 증류수와 에탄올를 사용한 디스크 확산법을 수행하여 아래 3가지 결과를 제시하고자 한다. 첫째, 시중에서 판매하는 4종의 상용 항생제 중 B 제재 (DH사)의 실험에 사용한 5균주에 대하여 항균 효능이 가장 높게 나타났으며, 둘 째, 계피 에탄올 추출물의 항균 효능이 그람음성균과 그람양성균에 대하여 폭넓게 나타났다. 구체적으로 100,000 ppm 처리 조건에서 상용 항생제별로 양성대조군 대비 약 75~153% 범위의 항균 활성을 나타내는 것으로 확인하였다. 셋째로 상용 항생제 및 계피 추출물의 항균 활성은 그람 음성 세균과 그람 양성 세균에 대해 일부 차이를 나타나는 것을 확인하였다. 즉, 식중 독 균주인 E. coli 를 포함하는 그람음성균에서 계피에탄올 추출물은 대조군과 비교하여 133~153% 의 높은 항균활성을 나타냈다. 또한 그람양성균에 대해서는 75~122% 의 항균활성을 나타냈다. 결과적으로 상용 항생제들과의 항균 활성 능력 비교를 통하여 항생물질의 대체제로서 한약재의 활용 가능성을 제시하고자 한다.So far, many studies have been performed to find out the various physiological effects of plant extracts on the human, centering on traditional medicinal herbs of Korea. However, few researches are published for alternative possibilities by comparing the efficacy of antibiotics and herbal medicines. Therefore, in this study, the antibacterial activity of the herbal medicines extracts were compared and analyzed by using three kinds of medicinal herbs which have antibacterial activity, five kinds of food poisoning bacteria, and four kinds of commercial antibiotics. We performed the disk diffusion assay using 0.1 mg / ml ampicillin as a positive control and distilled water and ethanol as a negative control and determined the following three results. First, the antibacterial activity of B material (DH) among the four commercial antibiotics against five strains was shown to be highest one. Second, the antibacterial activity of the ethanol extract of cinnamon was shown wide antibacterial activity against Gram negative and Gram positive bacteria, respectively. Specifically, the antibacterial activity of cinnamon-ethanol extract was about 75 ~ 153% as compared with that of the positive control under 100,000 ppm treatment conditions. Third, the antibacterial activities of commercial antibiotics and cinnamon extracts were shown slight differences to Gram negative bacteria and Gram positive bacteria. That is, the Gram(-) bacteria including E. coli showed a high antibacterial activity of 133 ~ 153% compared with the control group. Also, the range of antibacterial activity on Gram(+) bacteria was 75 ~ 122%. As a result, we suggest the potential of using cinnamon extract as a substitute for antibiotics through comparison of antibacterial activity with commercial antibiotics

Point-of-care genetic analysis for multiplex pathogenic bacteria on a fully integrated centrifugal microdevice with a large-volume sample

We present a fully integrated portable centrifugal microsystem for multiplex detection of food poisoning bacteria with a large volume of sample up to 1 mL. The microsystem consists of a portable genetic analyzer and a fully integrated centrifugal microdevice. The centrifugal microdevice is designed with two units: a 3D printed solution-loading cartridge and a centrifugal microfluidic disc. All the essential solutions for loop-mediated isothermal amplification (LAMP) reaction are stored inside the cartridge, and orderly released into centrifugal microdevice by a rotation program. Each unit of the device is designed with 20 reaction chambers for simultaneous detection of food-borne bacteria in one test. To increase the amount of a sample to 1 mL, we incorporated the super absorbent polymer (SAP) in the waste chamber to absorb the sample and the washing solution during the device operation. The whole process was automatically conducted including designated solution release, bead-based DNA extraction, isothermal gene amplification by Eriochrome Black (EBT)-mediated LAMP reaction, and colorimetric and UV–visible detection of amplicons. The ratio between Abs640nm and Abs570nm was used as a criterion to confirm the positive result, and the result was positive upon the condition of Abs640/Abs570 ≥ 1.0. To demonstrate the pathogenic bacteria detection on our proposed microsystem, we targeted three kinds of bacteria (Escherichia coli O157:H7, Salmonella typhimurium, and Vibrio parahaemolyticus) for monoplex and multiplex detection. The whole process from sample to result was completed within 1 h with a low limit of detection (LOD) of 102 cells/mL.

ANTIBACTERIAL AND ANTI-OXIDANT ACTIVITIES OF LAUREL OIL AGAINST Staphylococcus aureus AND Pseudomonas fluorescence IN Oreochromis niloticus FILLETS

Laurus nobilis L. commonly known as Bay belonging to the family Lauraceae, is one of the most useful plant used in foods as a spice in Mediterranean cookery. This study was designed to evaluate the antibacterial and anti-oxidant activities of different concentrations of laurel essential oil (0.5%, 1%, 1.5%) against two bacterial strains "Staphylococcus aureus as food poisoning bacteria and Pseudomonas fluorescence as food spoilage bacteria" in order to enhance fish safety and increase shelf life. A total of 80 samples of freshly dead Oreochromis niloticus fish were collected after experimental infection with the two bacterial strains followed by treatment with different concentrations of laurel essential at different storage time at chilling temperature. The results showed that laurel essential oil was efficient against the tested bacteria, but varied in its antibacterial activity as follows; the highest reduction percent of S. aureus and P. fluorescence at rate of 99.97% and 94.5% was detected 6 days after laurel oil treatment, respectively, and reached 100% 9 day after oil treatment at the same concentration. While the lowest value was obtained with 0.5% concentration. Laurel oil (1.5%) also showed a significant decrease in pH, TNB-N and TBA. Based on the obtained data, it could be concluded that, laurel essential oil has strong antibacterial and antioxidant activity against the tested bacteria, so that it can be used as natural food preservatives alternatives to other synthetic agents to keep quality and increase fish shelf life.Key words: Laurus nobilis; essential oil; antibacterial activity; fish shelf-life; food safety

Effect of active antimicrobial films on the growth of pathogenic bacteria in Mantı

Abstract The current study assessed antimicrobial films for use in active food packaging. Manti, a tortellini-like Turkish food, was packaged with antimicrobial films to extend refrigerated storage time at 4 °C. Polycaprolactone (PCL) was separately incorporated with cinnamaldehyde (CNMA) and pomegranate methanolic extract (PME) to form antimicrobial diffusion films for use against two common food-poisoning bacteria, Escherichia coli and Staphylococcus aureus, and the manti pieces were separately inoculated with 5 log concentrations of both types of bacteria. The films and manti were then inserted in polyethylene bags, which were filled with 100% N2 gas and monitored at 4 °C for 28 days. The results clearly show that both a low temperature storage (4 °C) and antimicrobial films controlled microbial growth in packages of manti kept in a modified atmosphere (100% N2) for a 28-day period. The findings are promising from an industrial standpoint with regard to bakery foods that are packaged and preserved for short-term periods (<30 days).

Prevalence and Multi-Drug Resistance Pattern of Food Poisoning Enteric Bacteria Associated with Diarrhoea Patients

Diarrhoea continues to be a burden especially in developing countries of Africa. However, the treatment of diarrhoea is complicated due to the increase in resistance of enteric and food poisoning bacteria to commonly utilized antibiotics. This work was focused on the identification of enteric bacteria pathogens implicated in cases of diarrhoea orchestrated by food poisoning by use of specialized identification media and biochemical assays. Eight different bacteria species including; E. coli, S. typhi, Non-typhoid Salmonella, Proteus sp., Pseudomonas aeruginosa, Citrobacter sp., Klebsiella sp. and Non-Sorbitol utilizing E. coli were isolated from diarrhoea patients in Yenagoa, Nigeria with different frequencies. Of all isolates, E. coli had the highest frequency of occurrence (29.9%), followed by Proteus sp. (20.8%), Non-typhoid Salmonella (19.3%) and S. typhi (10.7%). Other isolates had frequencies less than 10% respectively. The isolated enteric bacteria were subjected to antibiotics susceptibility assay by the Kirby-Bauer method using Ofloxacin (5μg), Ciprofloxacin (5μg), Gentamicin (10μg), Ceftazidine (30μg), Nitrofuratoin (300μg), Augmentin (30μg), Cefixime (5μg) and Cefuroxime (30μg). All the bacteria isolates assayed showed 100% resistance to Ceftazidine and Cefuroxime while all isolates with the exception of one Citrobacter sp. was resistant to augmentin, thus indicating the unsuitability of these drugs in the treatment of diarrhoea. Majority of the bacteria isolates showed multidrug resistance patterns, with E. coli, Proteus sp. and Klebsiella sp. showing a 100% resistance to the same six (Ceftazidine, Cefuroxime, Gentamycin, Cefixime, Nitrofuratoin and Augmentin) out of the eight antibiotics assayed. This is of public health significance and shows a growing trend of multidrug resistance to commercially available antibiotics utilized in the management of diarrhoea which can cause an increase in morbidity and mortality associated with acute diarrhoea.