Thermal inactivation of Escherichia coli O157:H7 strains and Salmonella spp. in camel meat burgers

Osaili, Tareq M.; Hasan, Fayeza; Dhanasekaran, Dinesh Kumar; Obaid, Reyad S.; Al‐Nabulsi, Anas A.; Rao, S. N. Raghavendra; Fatima, Hera; Ayyash, Mutamed; Savvaidis, Ioannis N.; Holley, Richard A.

doi:10.1016/j.lwt.2019.108914

Cited by 13 publications

(13 citation statements)

References 34 publications

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“…These findings are in line with previous results that applied 5 cycles (60 s) of O 3 plasma treatment on masks without observing modifications in filter layer structural characteristics, functional properties and inhalation resistance (Lee et al, 2021). Moreover, previous works observed no modification on functional characteristics of masks only after one cycle of plasma treatment, suggesting that after one cycle is possible to reuse masks in terms of filtration capacity and breathing resistance (Bergman et al, 2010;Osaili et al, 2020;Wigginton et al, 2021). It is worth noting our successful five plasma treatment cycles since there are few works assessing more than one plasma treatment cycle do not affect the functional properties of masks.…”

Section: Physical and Morphological Characteristics Of The Mask After...supporting

confidence: 92%

Mask disinfection using atmospheric pressure cold plasma

Sainz-García¹,

Toledano²,

Muro-Fraguas³

et al. 2022

International Journal of Infectious Diseases

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Section: Physical and Morphological Characteristics Of The Mask After...supporting

confidence: 92%

Mask disinfection using atmospheric pressure cold plasma

Sainz-García¹,

Toledano²,

Muro-Fraguas³

et al. 2022

International Journal of Infectious Diseases

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“…Escherichia coli , the causative agent of toxinfection, can produce a toxin that invades the host’s intestine. Some products are handled under poor hygiene standards; the presence of this microorganism in meat and meat products indicates a deficiency in the quality assurance program [ 6 ]. This last microorganism is one of the most recurrent concerning contaminations within the meat industry [ 7 – 9 ].…”

Section: Introductionmentioning

confidence: 99%

Biodegradable gelatin-based films with nisin and EDTA that inhibit Escherichia coli

et al. 2022

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In this study, we developed gelatin-based films for active packaging with the ability to inhibit E. coli. We created these novel biodegradable gelatin-based films with a nisin-EDTA mix. FT-IR, TGA, and SEM analysis showed that nisin interacted with the gelatin by modifying its thermal stability and morphology. The use of nisin (2,500 IU/mL) with concentrations of Na-EDTA (1.052 M stock solution) distributed in the polymer matrix generated a significant decrease in the growth of E. coli when compared to the control. In freshly made films (t0), the growth of E. coli ATCC 25922 was reduced by approximately 3 logarithmic cycles. Two weeks after the films were made, a reduction in antimicrobial activity was observed in approximately 1, 1 and 3 logarithmic cycles of the films with 5%, 10% and 20% of the compound (nisin/Na-EDTA) distributed in the polymer matrix, respectively. This evidences an antimicrobial effect over time. Also, biodegradation tests showed that the films were completely degraded after 10 days. With all these results, an active and biodegradable packaging was successfully obtained to be potentially applied in perishable foods. These biodegradable, gelatin-based films are a versatile active packaging option. Further research on the barrier properties of these films is needed.

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“…Selected samples of the inoculated meat before and after ultrasound treatments were removed from the cups into sterile bags containing measured sterile peptone water and mixed with a mixing machine. After the appropriate serial dilutions, bacterial enumeration was carried out according to [13] . Using Sorbitol MacConkey Agar (sorbitol) and Xylose Lysine Deoxycholate Agar (sorbitol) for E. coli O157:H7 strains and Salmonella Typhimurium respectively.…”

Section: Methodsmentioning

confidence: 99%