Detection of Microbial Contamination of Processed Beef Meat by Using API Strips and Automated Vitek 2 Compact System

Ahmed, A. H. M.; Sabiel, Y. A.

doi:10.9734/bmrj/2016/23391

Cited by 4 publications

(4 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Another hypothesis could be a failure in identification when using the API ® 20E test. In fact, Ahmed and Sabiel also used this commercial kit to identify their isolates [21]. According to the results provided by the API ® 20E kit, in six of the ten isolates of this microorganism in this study, the probability percentage (ID %) was equal to or greater than 84.6%, reaching up to 98.5%.…”

Section: Unusual Identification Of Mannheimia Haemolyticamentioning

confidence: 69%

“…This bacterium occasionally intervenes in the porcine respiratory complex, although it is much more frequent in bovines where it also causes respiratory disease. Ahmed and Sabiel also identified M. haemolytica in minced beef [21].…”

Section: Unusual Identification Of Mannheimia Haemolyticamentioning

confidence: 94%

“…Sci. 2019, 9, 4611 5 of 14 manufacturing companies were followed for all the mentioned kits, inoculating multiple test strips that harbored a battery of specific biochemical tests, as performed by other researchers such as [21].…”

Section: Identification Methodologymentioning

confidence: 99%

See 2 more Smart Citations

Microbial Ecology Evaluation of an Iberian Pig Processing Plant through Implementing SCH Sensors and the Influence of the Resident Microbiota on Listeria monocytogenes

et al. 2019

View full text Add to dashboard Cite

There is a whole community of microorganisms capable of surviving the cleaning and disinfection processes in the food industry. These persistent microorganisms can enhance or inhibit biofilm formation and the proliferation of foodborne pathogens. Cleaning and disinfection protocols will never reduce the contamination load to 0; however, it is crucial to know which resident species are present and the risk they represent to pathogens, such as Listeria monocytogenes, as they can be further used as a complementary control strategy. The aim of this study was to evaluate the resident surface microbiota in an Iberian pig processing plant after carrying out the cleaning and disinfection processes. To do so, surface sensors were implemented, sampled, and evaluated by culture plate count. Further, isolated microorganisms were identified through biochemical tests. The results show that the surfaces are dominated by Bacillus spp., Pseudomonas spp., different enterobacteria, Mannheimia haemolytica, Rhizobium radiobacter, Staphylococcus spp., Aeromonas spp., lactic acid bacteria, and yeasts and molds. Moreover, their probable relationship with the presence of L. monocytogenes in three areas of the plant is also explained. Further studies of the resident microbiota and their interaction with pathogens such as L. monocytogenes are required. New control strategies that promote the most advantageous profile of microorganisms in the resident microbiota could be a possible alternative for pathogen control in the food industry. To this end, the understanding of the resident microbiota on the surfaces of the food industry and its relation with pathogen presence is crucial.

show abstract

Section: Unusual Identification Of Mannheimia Haemolyticamentioning

confidence: 69%

Section: Unusual Identification Of Mannheimia Haemolyticamentioning

confidence: 94%

See 1 more Smart Citation

Microbial Ecology Evaluation of an Iberian Pig Processing Plant through Implementing SCH Sensors and the Influence of the Resident Microbiota on Listeria monocytogenes

et al. 2019

View full text Add to dashboard Cite

show abstract

“…were found to be among the predominant bacteria in lamb meat (Wang et al, 2019). According to Ahmed and Sabiel (2016), the members of the family Enterobacteriaceae are usually associated with the contamination of meat products, their incidence in meat was considered as a public health problem. It was found that S. aureus was the most frequent bacterium present in fresh lamb meat.…”

Section: Discussionmentioning

confidence: 99%

The antibacterial activity of Laurus nobilis leaf extract and its potential use as a preservative for fresh lamb meat

Masoud¹

2020

Afr. J. Microbiol. Res.

View full text Add to dashboard Cite

Thyme and Clove Essential Oils as Antioxidants and Antimicrobial in Beef Sausage

Sedki¹,

Elzainy²,

Rajab³

2020

JFNS

View full text Add to dashboard Cite

Sausage is one of the well-liked foodstuffs in many areas. However, its quality is vulnerable to deteriorate owing to the lipid oxidation and microbial contamination. This research aimed to study the influence of thyme and clove essential oils (EOs) with or without nitrite on the chemical composition, microbial growth, and lipid oxidation rate in sausage during frozen storage-18°C for three months. The obtained results showed that the main component in clove EO and thyme EO is eugenol and thymol. Adding sodium nitrite to sausage resulted in declines in moisture and crude lipids and increases in protein and ash contents of sausage. Adding the tested EOs increased nitrite's effect on the chemical composition of sausage. Besides, these EOs lowered TBARS values, residual nitrite, and TBC in sausage. They also resulted in the rise of nitrite's efficacy in reducing TBARS values and TBC in sausage. Proteus was more sensitive than Klebsiella, whereas E. coli showed more resistance when adding nitrite or EO to sausage. The tested EOs increased the inhibitory influence of nitrite on Proteus, Klebsiella, Aspergillus niger, and Candida albicans in sausage. We concluded that the EOs of clove and thyme have antioxidant and antimicrobial efficacies in raw beef sausage during frozen storage. Also, they have a synergistic impact on nitrite. Therefore, it is suggested that these EOs, especially thyme, could be utilized to prolong shelf-life, prevent deterioration of sausage, and lessen the added nitrite's proportion to sausage for avoiding the formation of carcinogenic N-nitrosamines .

show abstract

Detection of Microbial Contamination of Processed Beef Meat by Using API Strips and Automated Vitek 2 Compact System

Cited by 4 publications

References 11 publications

Microbial Ecology Evaluation of an Iberian Pig Processing Plant through Implementing SCH Sensors and the Influence of the Resident Microbiota on Listeria monocytogenes

Microbial Ecology Evaluation of an Iberian Pig Processing Plant through Implementing SCH Sensors and the Influence of the Resident Microbiota on Listeria monocytogenes

The antibacterial activity of Laurus nobilis leaf extract and its potential use as a preservative for fresh lamb meat

Thyme and Clove Essential Oils as Antioxidants and Antimicrobial in Beef Sausage

Contact Info

Product

Resources

About