Isolation and Characterization of Shiga-toxigenic &lt;i&gt;Escherichia coli&lt;/i&gt; Isolated from Various Food Samples

Tahir, Usaal; Zameer, Mariam; Zahra, Nureen; Almas, Maha; Mazhar, Maham; Rafique, Ayesha; Ilyas, Sobia; Sabir, Aroosh; Mehreen, Arifa; Shafiq, Muhammad; Mazhar, Mudasrah; Akram, Qaiser

doi:10.12691/jfnr-10-1-3

Cited by 3 publications

(1 citation statement)

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“…Carrots [4] Escherichia coli Lettuce, tomato [5,6] Staphylococcus aureus Lettuce, tomato, and carrot [7][8][9] Non-toxin producing Bacteria…”

Section: Clostridium Botulinummentioning

confidence: 99%

Use of Non-Chlorine Sanitizers in Improving Quality and Safety of Marketed Fresh Salad Vegetables

Zaman,

Aziz,

Siddique

et al. 2024

Processes

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The safety of vegetable food is compromised by various factors, including the inefficient or excessive use of sanitizers. Instances of individuals falling ill after consuming raw vegetables have been reported, with outbreaks of diseases caused by pathogens on fresh vegetables becoming increasingly prevalent globally, attracting significant media coverage and impacting the economic viability of vegetable cultivation. Measures to enhance food safety in postharvest horticultural produce involve controlling microbial proliferation and minimizing cross-contamination. Sanitizers were utilized in the food safety arsenal for a variety of purposes, including pathogen elimination and microbe reduction, hand, tool, and vegetable contact surface cleaning, and produce shelf-life extension. Choosing an appropriate sanitizer for all vegetables is difficult due to a lack of knowledge on which sanitizers are ideal for the many types of vegetables grown on farms under different environmental circumstances. Although chlorine-based sanitizers, such as sodium or calcium hypochlorite, have been widely used for the past 50 years, recent research has revealed that chlorine reacts with an organic compound in fresh vegetables to produce trihalomethane, a carcinogen precursor, and as a result, many countries have prohibited the use of chlorine in all foods. As a result, horticulture research groups worldwide are exploring non-chlorine, ecologically friendly sanitizers for the vegetable industry. They also want to understand more about the present procedures in the vegetable business for employing alternative sanitizers, as well as the efficacy and potential dangers to the food safety of fresh salad vegetables. This review paper presents detailed information on non-chlorine sanitizers, such as their efficacy, benefits, drawbacks, regulatory requirements, and the need for additional research to lower the risk of marketed salad vegetable food safety.

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“…Carrots [4] Escherichia coli Lettuce, tomato [5,6] Staphylococcus aureus Lettuce, tomato, and carrot [7][8][9] Non-toxin producing Bacteria…”

Section: Clostridium Botulinummentioning

confidence: 99%

Use of Non-Chlorine Sanitizers in Improving Quality and Safety of Marketed Fresh Salad Vegetables

Zaman,

Aziz,

Siddique

et al. 2024

Processes

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Effect of environmental factors on expression of staphylococcal enterotoxin genes

Li,

Kang,

Wang

et al. 2023

Environ Sci Pollut Res

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Staphylococcal enterotoxins (SEs) secreted by S. aureus can cause foodborne disease, nausea, vomiting and diarrhea and even death. Regulation of SEs Expression is related to accessory gene regulators (Agr). It is important that revealing which environmental factors in uencing on regulation of SEs expression to prevention of SEs food poisoning outbreak. Hence, natural environment factors which may be impact on SEs expression were selected, such as Temperature, food types, strains and competing strains. Seven strains of S. aureus carrying different SEs genes were collected from CAIQ strain bank for study. Strains were cultured with different conditions. Temperature, 8℃, 22℃, and 30℃. Food type, milk powder, and nutrient broth. Competing strains, V. parahaemolyticus, E. coli and B. cereus. The expression culture solution was pretreated by centrifugation, then determined by using SDS-PAGE, and distinguished SEs apart from each other by HPLC-ESI-TOF. There are 168 samples collected from SEs expression culture, the result of SDS-PAGE suggests 23 samples were positive for SEs, the other 145 samples were negative for SEs. The result of HPLC-ESI-TOF suggests that SEs with similar molecular weight can be distinguished by in term of m/z. The most important factor contributing to regulate expression of SEs was estimated by regressive analysis. The result shows that R 2 was 0.14, F was 6.631 (p 0.05), this result illustrates that at least one of the factors, strains, food types, temperature, and competing strains was responsible for SEs expression. The regression coe cients of four factors were -0.060 (p 0.05), -0.074 (p 0.05), 0.170 (p 0.05) and 0.060 (p 0.05). According to regression coe cients, competing strains is not signi cant in uencing on SEs expression, and temperature is key factor for stimulating SEs expression, and had high expression at 30℃. Consequently, food easy contaminated with S. aureus should be monitored intensively at early and late summer, when proper temperature for expressing SEs may results in S. aureus food poisoning prevalence.

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Effect of Environmental Factors on Expression of Staphylococcal Enterotoxins Genes

KANG

Wang

et al. 2023

Preprint

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Staphylococcal enterotoxins (SEs) secreted by S. aureus can cause foodborne disease, nausea, vomiting and diarrhea and even death. Regulation of SEs Expression is related to accessory gene regulators (Agr). It is important that revealing which environmental factors influencing on regulation of SEs expression to prevention of SEs food poisoning outbreak. Hence, natural environment factors which may be impact on SEs expression were selected, such as Temperature, food types, strains and competing strains. Seven strains of S. aureus carrying different SEs genes were collected from CAIQ strain bank for study. Strains were cultured with different conditions. Temperature, 8℃, 22℃, and 30℃. Food type, milk powder, and nutrient broth. Competing strains, V. parahaemolyticus, E. coli and B. cereus. The expression culture solution was pretreated by centrifugation, then determined by using SDS-PAGE, and distinguished SEs apart from each other by HPLC-ESI-TOF. There are 168 samples collected from SEs expression culture, the result of SDS-PAGE suggests 23 samples were positive for SEs, the other 145 samples were negative for SEs. The result of HPLC-ESI-TOF suggests that SEs with similar molecular weight can be distinguished by in term of m/z. The most important factor contributing to regulate expression of SEs was estimated by regressive analysis. The result shows that R2 was 0.14, F was 6.631 (p＜0.05), this result illustrates that at least one of the factors, strains, food types, temperature, and competing strains was responsible for SEs expression. The regression coefficients of four factors were -0.060 (p＜0.05), -0.074 (p＜0.05), 0.170 (p＜0.05) and 0.060 (p＞0.05). According to regression coefficients, competing strains is not significant influencing on SEs expression, and temperature is key factor for stimulating SEs expression, and had high expression at 30℃. Consequently, food easy contaminated with S. aureus should be monitored intensively at early and late summer, when proper temperature for expressing SEs may results in S. aureus food poisoning prevalence.

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Isolation and Characterization of Shiga-toxigenic <i>Escherichia coli</i> Isolated from Various Food Samples

Cited by 3 publications

References 0 publications

Use of Non-Chlorine Sanitizers in Improving Quality and Safety of Marketed Fresh Salad Vegetables

Use of Non-Chlorine Sanitizers in Improving Quality and Safety of Marketed Fresh Salad Vegetables

Effect of environmental factors on expression of staphylococcal enterotoxin genes

Effect of Environmental Factors on Expression of Staphylococcal Enterotoxins Genes

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