Survival of Inoculated Vibrio spp., Shigatoxigenic Escherichia coli, Listeria monocytogenes, and Salmonella spp. on Seaweed (Sugar Kelp) During Storage

Akomea-Frempong, Samuel; Skonberg, Denise I.; Arya, Rector

doi:10.1016/j.jfp.2023.100096

Cited by 2 publications

(2 citation statements)

References 32 publications

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“…Moreover, it has been showed that 2 min exposure of 10 ppm ozone significantly decreased Escherichia coli and Listeria spp on spinach and the pathogens did not grow after nine days of storage. They also found that the age of the colonies affected ozone resistance [21,22].…”

Section: Discussionmentioning

confidence: 96%

Evaluation of antibacterial activity of ozonated oil and ozonated water against Neisseria gonorrhoeae and Neisseria meningitidis by broth microdilution method

Yekanipour,

Afkhami,

Amini

et al. 2024

Cell. Mol. Biomed. Rep.

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The necessity of using ozonated oil and water for treating infections such as gonorrhea and meningitis which their treatment by common antibiotics is sometimes difficult and it is becoming more apparent every day. In this study, the antibacterial effect of ozonated oil and water against Neisseria gonorrhoeae (N. gonorrhoeae) and N. meningitidis were investigated using Broth microdilution methods at zero, 24 and 48 hours after incubation at 37°C. The results were determined by culturing bacteria on their specific culture medium and using an ELISA reader to determine minimum inhibitory and bactericidal concentrations (MIC and MBC, respectively). The results showed that ozonated oil with PI=500 had an expressive effect on N. meningitidis. The concentration of 0.09PI was determined as MIC and the concentration of 0.19PI was determined as MBC. The ozonated oil with PI=1000 had an expressive effect on N. gonorrhoeae. The concentration of 3.12 PI was determined as MIC and the concentration of 6.25 PI was determined as MBC. Ozonated water containing 2.5 mg/L of ozone had no significant antimicrobial effect on the studied bacterial species. The results of this study showed that ozonation of oil may improve its chemical properties. In addition, by increasing the incubation time to 24 hours, ozonated oil showed a favorable antibacterial effect against N. gonorrhoeae and N. meningitidis.

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Section: Discussionmentioning

confidence: 96%

Evaluation of antibacterial activity of ozonated oil and ozonated water against Neisseria gonorrhoeae and Neisseria meningitidis by broth microdilution method

Yekanipour,

Afkhami,

Amini

et al. 2024

Cell. Mol. Biomed. Rep.

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“…In recent years, outbreaks of Salmonella sp. and Escherichia coli originating from minimally processed or fresh foods have been reported [5][6][7]. Salsa has frequently been identified as a vehicle for foodborne pathogens in the USA and South America, where it is widely consumed.…”

Section: Introductionmentioning

confidence: 99%

Effect of Conventional Preservatives and Essential Oils on the Survival and Growth of Escherichia coli in Vegetable Sauces: A Comparative Study

Hanková,

Lupoměská,

Nový

et al. 2023

Foods

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Essential oils have gained attention as natural alternatives to chemical preservatives in food preservation. However, more information is needed regarding consumer acceptance of essential oils in actual food products. This study aimed to compare the effects of conventional preservatives, heat treatment, and essential oils derived from thyme, oregano, and lemongrass on the survival and growth of pathogenic <italic>Escherichia coli</italic> in vegetable sauces. The results demonstrated a gradual decrease in pathogen numbers over time, even in untreated samples. On the fifth day of storage, heat treatment, sodium chloride, and acidification using citric acid (pH 3.2) exhibited reductions of 4.4 to 5.3 log CFU/g compared to the untreated control. Among the essential oils tested, lemongrass essential oil at a concentration of 512 mg/kg demonstrated the most remarkable effectiveness, resulting in a reduction of 1.9 log CFU/g compared to the control. Fifteen days after treatment, the control samples exhibited a contamination rate of 6.2 log CFU/g, while <italic>E. coli</italic> numbers in treated samples with heat, sodium chloride, citric acid (pH 3.2), and lemongrass essential oil (512 mg/kg) were below the detection limits. Additionally, sensory evaluation was conducted to assess the acceptability of the treated samples. The findings provide valuable insights into the potential utilisation of essential oils as natural preservatives in vegetable sauces and their impact on consumer acceptance.

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Survival of Inoculated Vibrio spp., Shigatoxigenic Escherichia coli, Listeria monocytogenes, and Salmonella spp. on Seaweed (Sugar Kelp) During Storage

Cited by 2 publications

References 32 publications

Evaluation of antibacterial activity of ozonated oil and ozonated water against Neisseria gonorrhoeae and Neisseria meningitidis by broth microdilution method

Evaluation of antibacterial activity of ozonated oil and ozonated water against Neisseria gonorrhoeae and Neisseria meningitidis by broth microdilution method

Effect of Conventional Preservatives and Essential Oils on the Survival and Growth of Escherichia coli in Vegetable Sauces: A Comparative Study

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