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1.
《Food Control》2017
Kitchen cutting boards are one common source of microbial cross-contamination in foods. In this study, a method was developed to create an antimicrobial coating on HDPE cutting board using UV-activated TiO2 nanoparticles (NPs). The antimicrobial efficacy of the developed coatings was tested against E. coli O157: H7 for 3 h at 0.5 ± 0.05 mW/cm2 UVA light intensity. In addition, the effect of NP loading (0.0125, 0.0625, and 0.125 mg/cm2), and surface treatment of coatings by oxygen plasma for 1–15 min on the bactericidal efficacy was investigated. Further, the bactericidal efficacy of the TiO2 coated cutting board on repeated use (i.e. 1, 2, 3 and 5 times) was also evaluated. The results showed that by increasing the NP loading from 0 to 0.125 mg/cm2 has increased the log reduction from 0.37 to 1.18 CFU/cm2. However, no significant difference (P > 0.05) in the reduction was observed between NP loadings at 0.0625 and 0.125 mg/cm2. Oxygen plasma treatment of the coated surfaces for 5–15 min significantly increased (P ≤ 0.05) the log reduction compared to control sample without plasma treatment. Under the tested conditions, TiO2 coating with 0.0625 mg/cm2 NP loading followed by oxygen plasma treatment for 5 min was found to achieve the greatest reduction up to 2.67 log CFU/cm2. Also, the coated-surfaces were found to retain the original bactericidal property even after up to 5 times washing treatment. The developed TiO2 coating on cutting board showed promise to mitigate the risk of microbial cross-contamination by providing a stable antimicrobial activity for extended use. Plasma treatment further enhanced the bactericidal property of the developed coatings without affecting physical stability. 相似文献
2.
《Food Control》2017
The anti-listerial properties of biodegradable polylactide coatings modified with titanium dioxide have been studied. Free standing films were prepared by casting solutions prepared from titanium dioxide and previously extruded polylactide. It was demonstrated that polylactide alone could support 2.84 ± 0.10 log CFU reduction of Listeria monocytogenes when incubated at 23 °C for 2 h. However, the log reduction for Listeria could be increased to >4 log CFU with titanium dioxide:polylactide composites illuminated with UV-A. The inactivation kinetics of L. monocytogenes followed a diphasic die-off with an initial 30 min lag period then a progressive decline in bacterial levels over a further 90 min period. The anti-listeria effect of polylactide:titanium dioxide films was dependent on illumination with UV-A but independent on the concentration of TiO2 incorporated in the film within the range of 1–5% w/w. The mode of L. monocytogenes inactivation was via direct contact of the pathogen with the polylactide, in addition to the generation of oxygen radicals produced by excitation of the titanium dioxide. The composite film illuminated with UV-A was equally effective against Salmonella Typhimurium and Shiga toxin producing Escherichia coli. The coating was stable to 5 repeated sanitation cycles consisting of detergent and sodium hypochlorite rinses. The polylactide-titanium dioxide coating shows potential as an antimicrobial coating although further work is required to assess if the protective film can function under commercial conditions. 相似文献
3.
《Food Control》2015
The antibacterial activity of modified chitosan-based coatings containing nanoemulsion of essential oils (EOs), gamma irradiation, modified atmosphere packaging (MAP), alone or in combinations, against Escherichia coli O157:H7 and Salmonella Typhimurium was evaluated on inoculated green bean samples. Firstly, four different nanoemulsions, made of carvacrol, mandarin, bergamot and lemon Eos, respectively, were compared in terms of minimum inhibitory concentration (MIC) against the two bacteria evaluated in vitro using the micro-broth dilution method. Carvacrol nanoemulsion resulted to be the most effective antibacterial agent and was therefore selected to be incorporated into modified chitosan (MC) to form a bioactive coating. Secondly, the radiosensitivity of E. coli and S. Typhimurium to gamma irradiation was evaluated on inoculated green beans after coating deposition and MAP. Results showed that, without MAP, MC-based coating containing carvacrol nanoemulsion significantly increased the radiosensitization of E. coli and S. Typhimurium by 1.32-fold and 1.30-fold, respectively. Remarkably, the use of bioactive coating under MAP caused a synergistic effect with an increase in radiosensitivity by 1.80-fold and 1.89-fold for E. coli and S. Typhimurium, respectively. Thirdly, the antibacterial effects of the antimicrobial coating, gamma irradiation, MAP alone and their combinations were evaluated against these two bacteria during a 13-days storage of green beans at 4 °C. Bioactive coating deposition or gamma irradiation treatment resulted effective in controlling the growth of the two bacteria during the entire shelf-life. Moreover, it was also found that the combined treatment of antimicrobial coating, gamma irradiation and MAP caused the reduction of microbial population to undetectable levels during the whole storage period for E. coli and from day 7 to the end of storage for S. Typhimurium. The obtained results can be interested to food companies aiming to ensure the food safety with a prolonged shelf life. 相似文献
4.
《Food Control》2014
Edible antimicrobial coating solutions incorporating chitosan, lauric arginate ester (LAE) and nisin were developed to reduce foodborne pathogen contamination on ready-to-eat (RTE) meats. RTE deli meat samples were directly coated with the solutions, or treated with solution-coated polylactic acid (PLA) films. The antimicrobial efficacy of the coatings and films against Listeria innocua inoculated onto the surface of RTE meat samples was investigated. Antimicrobial coatings with 1.94 mg/cm2 of chitosan and 0.388 mg/cm2 of LAE reduced L. innocua by ca. 4.5 log CFU/cm2. Nisin (486 IU/cm2) showed less effectiveness than LAE (0.388 mg/cm2) and addition of nisin to the antimicrobial coatings or films containing LAE (0.388 mg/cm2) did not enhance the total antimicrobial effectiveness. Combining antimicrobial coatings or films with flash pasteurization (FP), which uses short burst of steam under pressure, further reduced L. innocua, achieving over a 5 log reduction. There was no significant difference in the effectiveness of antimicrobial films versus the coatings (p > 0.05). These data show the potential use of antimicrobial packaging alone, or in combination with FP, in preventing foodborne illness due to post-processing contamination of RTE meat products. 相似文献
5.
《Food Control》2016
An active shrimp concentrate (SC), obtained from Litopenaeus vannamei cooking juice, was incorporated into a chitosan-gelatin matrix to develop edible packaging covers (coating and film). Both types of packaging, which showed antimicrobial activity against some fish spoilers and pathogenic organisms, were applied to preserve fish sausages during chilled storage. The storage trial showed that the coating increased the lag phase of total viable microorganisms and enterobacteria to 15 and 10 days, respectively, while the film drastically inhibited growth of these groups. No presence of Staphylococcus aureus or lactic acid bacteria was detected in any batches during storage. Total volatile bases and pH values also decreased during storage, the decrease being more pronounced in the film. With regard to physical-chemical properties, the coated sausages exhibited values for moisture, water holding capacity, and shear strength similar to those of the control sausages until about day 25. The coating was imperceptible and could be a promising way of improving the quality of sausages during storage since it delayed microbial growth. The sausages wrapped in the film showed a drop in pH and moisture, as well as texture hardening, and were described as resembling a pickled product. The sausages were stable for at least 42 days, which represents a shelf life increase of at least this time with respect to the control sausages (in commercial plastic casings). The coating and the film had different effects on the physicochemical and microbiological properties of the fish sausage, and therefore on the stability of the product. In addition, the film triggered modifications in the product that resulted in a product different from the original, offering an attractive alternative with regard to product design. 相似文献
6.
HTPB/IPDI (hydroxyl terminated polybutadiene & Isophorone diisocyanate) and TNT (2,4,6-trinitrotoluene) were successively coated on RDX (hexogen) particles by solvent evaporation and aqueous slurry melting, respectively. When HTPB coated on RDX particles cured completely, TNT was removed by solvent dissolution and the well-dispersed RDX particles coated with cured HTPB were obtained successfully. SEM (scanning electron microscopy), TEM (transmission electron microscopy), XPS (X-ray photoelectron spectrometry), and laser granularity measurement were employed to characterize the coated samples, and the mechanical sensitivity and thermal stability were measured and analyzed. Results show that TNT on the outer layer effectively hinders the adhesion among the particles resulting from the curing of inner layer (i.e., HTPB and IPDI). The final coating particles disperse well and their mechanical sensitivity decreases significantly. When the covering amount of HTPB is 2 wt.%, drop height (H50) of RDX increases from 37.2 to 66.5 cm and explosion probability (P) decreases from 92 to 16%. Compared with that of uncoated samples, the activation energy and self-ignition temperature of coated samples do not vary. 相似文献
7.
8.
《Food Control》2016
Antimicrobial resistance phenotypes (18 antimicrobials; disk diffusion method) and genotypes (38 antimicrobial resistance genes; PCR) of 20 pathogenic Vibrio parahaemolyticus strains isolated from seafood in Shanghai wholesale markets between 2009 and 2013 were evaluated. Seventeen isolates (85%) were resistant to one or more antimicrobials, and highest resistance was observed to ampicillin (85%) and cephazolin (30%). And the isolates with tdh displayed higher resistant rates than isolates with trh. Eight antimicrobial resistance genes (strB, aadA2, strA, tetA, floR, sulI, sulII, and sulIII) were detected in these isolates. Surprisingly, the antimicrobial resistance phenotypes and genotypes of these isolates were not consistent: some isolates were resistant to β-lactam or aminoglycoside, whereas the corresponding genes were negative. Comparatively, aminoglycoside, tetracycline and chloramphenicol resistance genes occurred in susceptibility isolates. This research reveals the mismatch phenomenon between the antimicrobial resistance phenotype and genotype of seafood-derived pathogenic V. parahaemolyticus, and that susceptibility isolates might be a potential risk source for storage and transmission of resistance genes. 相似文献
9.
The physical and thermal properties of paraffinic oil were investigated at 250-360°C to determine its suitability for use as a heat-transfer fluid. Thermal stability test was conducted at 360°C for a period of 480 hr in a stainless steel high-pressure autoclave. The paraffinic oil offered sufficient thermal stability for a period of about 300 hr and then became unstable resulting in thermal break down or cracking of the oil. Degradation of the oil led to the formation of gases, liquid components, and solid coke of about 5 wt.% of the starting material. The distillation test performed on the liquid components showed that the composition varied from light naphtha to heavy bituminous material.
The paraffinic oil compared favorably with synthetic organic fluids and the typical properties revealed its suitability as a heating fluid in a system with maximum usage temperature of 310°C as indicated by the thermal stability test. Comparative evaluation of the general properties of the tested paraffinic oil with other paraffinic and mineral oils of different product formulations showed excellent agreement. From these results, it is concluded that the paraffin oil sample produced by the local refinery is suitable for use as a potential thermal fluid at temperatures below 315°C, which is quite adequate for many industrial applications. 相似文献
The paraffinic oil compared favorably with synthetic organic fluids and the typical properties revealed its suitability as a heating fluid in a system with maximum usage temperature of 310°C as indicated by the thermal stability test. Comparative evaluation of the general properties of the tested paraffinic oil with other paraffinic and mineral oils of different product formulations showed excellent agreement. From these results, it is concluded that the paraffin oil sample produced by the local refinery is suitable for use as a potential thermal fluid at temperatures below 315°C, which is quite adequate for many industrial applications. 相似文献
10.
《Food Control》2016
Previously, we have isolated a novel bacteriocin, peptide F1 from Tibetan Kefir, and demonstrated its superior antimicrobial activity. However, its antimicrobial mechanism is still undefined. This study was aimed to elucidate the antimicrobial mechanism of peptide F1 against Staphylococcus aureus. The antimicrobial effects of peptide F1 were characterized by the following methods: chemical assay to quantify cytoplasmic β-galactosidase leakage, atomic absorption spectrometry to measure the released potassium ions, transmission electron microscopy to visualize the cellular morphological changes, and electrophoresis analysis and atomic force microscopy together to exam the DNA binding activity. Our results revealed that peptide F1 exerted its bactericidal effects by damaging bacterial cell membranes and by binding to the genomic DNA in the cytoplasm, which both led to rapid cell death. 相似文献
11.
On the physical and chemical stability of shales 总被引:6,自引:0,他引:6
Eric van Oort 《Journal of Petroleum Science and Engineering》2003,38(3-4):213
The stability of clay-rich shales is profoundly affected by their complex physical and chemical interactions with drilling fluids. In this paper, an attempt is made to clarify the intricate links between transport processes (e.g. hydraulic flow, osmosis, diffusion of ions and pressure), physical change (e.g. loss of hydraulic overbalance due to mud pressure penetration) and chemical change (e.g. ion exchange, alteration of shale water content, changes in swelling pressure) that govern shale stability. It is shown that shale–fluid interactions can be manipulated to enhance cuttings and wellbore stabilization as well as improving hole-making ability in shale formations. The mode of shale-stabilizing action of a wide variety of water-based fluid additives is discussed and the merits of various mud systems are ranked. It is shown that shale stabilization normally achieved using oil-based/synthetic-based muds is now becoming achievable with economical and environmentally friendly water-based drilling fluids. 相似文献
12.
《Egyptian Journal of Petroleum》2014,23(1):1-6
Biosurfactants are generally microbial metabolites with the typical amphiphilic structure of a surfactant. This study investigated potential biosurfactants production of Pseudomonas aeruginosa ATCC-10145 and Bacillus subtilis NCTC-1040 using glucose and n-hexadecane as substrates separately and compared it with the production in conventional medium. Pseudomonas aeruginosa growing in BHMS (Bushnell hass mineral salt) medium with glucose as substrate decreased the surface tension from 72 of distilled water to 32 mN/m, this strain had higher reduction than Bacillus subtilis among all the substrates tested. The selection of Pseudomonas aeruginosa for the separation of biosurfactant was determined. The crude biosurfactant was extracted from the supernatant and the yield of the crude biosurfactant was about 1 g/l. Some surface properties of rhamnolipids biosurfactant were evaluated. It also showed antimicrobial activity against different bacteria and fungi strains. The crude biosurfactant showed good action as antimicrobial activity against different bacterial and fungal species. 相似文献
13.
《Food Control》2016
Vibrio parahaemolyticus is a marine and estuarine bacterium that poses the greatest threat to human health worldwide. It has been the leading bacterial cause of seafood-borne illness. This study investigated the prevalence and drug resistance of V. parahaemolyticus isolated from retail shellfish in Shanghai. A total of 140 shellfish samples were collected from February 2014 to February 2015. The occurrence of V. parahaemolyticus in shellfish was 34.3%, which has increased compared to previous reports. In addition, discernible differences of total presumptive V. parahaemolyticus counts (TPVPC) were also observed in shellfish between market A and B. The results from PCR assays indicated that thermostable direct hemolysin (tdh) gene was positive in two isolates (2.1%), and the thermostable direct hemolysin-related hemolysin (trh) gene was not detected in all isolates. Antibiotic resistance profiles of those isolates were as follows: ampicillin (87.5%), cephazolin (31.3%), cephalothin (6.3%), amoxicillin/clavulanic acid (6.3%), piperacillin (6.3%), and amikacin (3.2%). Thirty-three out of 96 isolates were resistant to two or more antimicrobial agents. It is suggested that V. parahaemolyticus in retail shellfish could be a potential risk to consumers in Shanghai. 相似文献
14.
《Food Control》2014
The present study was undertaken to determine the prevalence of Salmonella in 270 raw meat samples (90 each of fresh beef, ground beef, and beef burger) purchased on nine occasions from various supermarkets and butchers' shops in Mansoura city, Egypt. Using conventional biochemical identification, Salmonella species were recovered from 23.3% (21/90), 20% (18/90), and 12.2% (11/90) of fresh beef, ground beef and beef burger samples, respectively with an overall prevalence of 18.5% (50/270) among all the meat products examined. Higher prevalence were obtained based on molecular identification, by detecting gyrB and invA genes, which verified the presence of Salmonella species in 30.0% (27/90), 26.7% (24/90), and 16.7% (15/90) of fresh beef, ground beef, and beef burger samples, respectively with an overall prevalence of 24.4% (66/270) among all the meat products tested. Of the 2635 presumptive colonies tested, 228 were biochemically identified as Salmonella, while 272 were molecularly identified as Salmonella, which were all positive for the enterotoxin (stn) virulent gene. Of the 272 serologically tested strains, 266 were serologically identified into six Salmonella serovars, while 6 strains were untypable. Salmonella Typhimurium and Salmonella Enteritidis were the most prevalent serovars with an incidence of 38.2% (104/272) and 34.6% (94/272), respectively. The other four serovars identified were Salmonella Haifa, Salmonella Muenster, Salmonella Virchow, and Salmonella Anatum were detected at lower prevalences of 11% (30/272), 7.4% (20/272), 4% (11/272) and 2.6% (7/272), respectively. Interestingly, the antimicrobial susceptibility testing indicated that all of the 100 Salmonella serovars tested were multidrug resistant (resistant to three or more antibiotics). Our findings demonstrated that the retail beef products tested were widely contaminated with multidrug-resistant Salmonella and such contamination may constitute a major public health concern. 相似文献
15.
《Food Control》2016
The aim of the study was to characterize strains of Listeria monocytogenes isolated from ready to eat (RTE) products collected as part of official food control and monitoring in Poland. A total of 105 L. monocytogenes isolates from RTE products: 54- cakes and 51 – delicatessen products were examined. The presence L. monocytogenes in cakes and delicatessen products was 0.4% and 0.7% respectively suggesting the level of contamination of RTE products with L. monocytogenes is very low. 相似文献
16.
《Food Control》2014
Listeria monocytogenes, an important foodborne pathogen, is the causal agent of listeriosis. In this study, a total of 954 food samples originating from raw meat, cooked meat products, seafood, and vegetables purchased from supermarkets and open-air markets in Henan province, China, were analyzed for the presence of L. monocytogenes. All L. monocytogenes isolates were subjected to serotyping, pulsed-field gel electrophoresis (PFGE), and antimicrobial resistance. The overall percentage of L. monocytogenes prevalence was 6.2% (n = 59) with the highest rate of 7.4% for cooked meat products followed by raw meat (6.7%). The isolates belonged to five serotypes (1/2a, 1/2b, 1/2c, 4b, and 4c), with serotype 1/2a being predominant (55.9%). PFGE revealed a low genetic diversity among the isolates, irrespective of their sources, suggesting that dominant clones are widespread in different food products in Henan. Resistance to cefotaxime (30.5%) and ciprofloxacin (13.5%) was most often, whereas resistance to tetracycline, trimethoprim/sulfamethoxazole, and erythromycin was observed less frequently. The presence of L. monocytogenes in food products and antimicrobial resistance among the isolates represents a potential public health risk. Our results indicate that effective hygienic measures and bacteriological controls are necessary in China to reduce the contamination of retail food samples by L. monocytogenes. 相似文献
17.
《Food Control》2014
Cronobacter spp. are important foodborne pathogens that can cause severe diseases such as meningitis, sepsis, and necrotizing enterocolitis in neonates. In this study, 195 food samples, including cereals, cereal products, powdered infant formula (PIF), infant food formula, herbs, spices, vegetables, and fruits, were analyzed for the presence of Cronobacter spp. by culture-based method. The presumptive isolates were further confirmed by targeting the 16S rDNA gene using PCR. Out of 195 samples, 13 samples (6.7%) were positive for Cronobacter species. 12 of 85 cereal and cereal products (14.1%), and 1 of 22 herbs and spices (4.5%) were contaminated. In contrast, no Cronobacter was detected in commercial powdered infant formula, infant food formula, vegetables, or fruits. Alignment of 16S rRNA gene sequences showed that 13 isolates was most closely related to the genus Cronobacter. Polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) analysis revealed that Cronobacter sakazakii was the only Cronobacter species isolated from various food samples. The antimicrobial susceptibility of 13 Cronobacter isolates was determined by the standard disk diffusion method. All isolated strains, except one resistant to ampicillin, were sensitive or displayed intermediate susceptibility to the 10 antimicrobial agents investigated. No multiple drug resistance was observed. 相似文献
18.
《Food Control》2016
The ability of the meat isolate Staphylococcus sciuri I20-1 to inhibit food-borne pathogens in view of its application as a functional starter culture for the production of clean-label fermented meats was investigated. The strain produced a heat-stable antibacterial compound of a proteinaceous nature that was released following primary metabolite production kinetics. Its specific inhibitory spectrum included different strains of Staphylococcus aureus and both vegetative cells and spores of Clostridium botulinum. These two species pose potential biosafety hazards, in particular when producing fermented meats with a mild pH and without added nitrate and nitrite salts. Up till now, starter-culture based strategies to restrain S. aureus and C. botulinum have barely been explored in fermented meats, in contrast to the frequently investigated use of antilisterial cultures of lactic acid bacteria. When added to a fermented sausage model, S. sciuri I20-1 acted as a persistent culture throughout the fermentation process, during which it was able to produce its antibacterial compound in situ. In co-culture experiments, an immediate two-log inactivation of a S. aureus strain was found, even before production of the antibacterial compound could be detected. This was probably due to an instant pH-driven desorption of the antibacterial molecules from the producer cells when added to the meat batter. However, a sub-population of S. aureus that was resistant to the antibacterial compound was able to grow out to the same final counts as in the control experiment performed with a non-inhibitory strain of S. sciuri. This finding is indicative of the potential pitfalls when extrapolating promising in vitro results to the true complexity of fermented food matrices. 相似文献
19.
《Food Control》2014
Inland farming of marine shrimp species is a relatively recent development, in response to increasing demand for the products. This study aimed to investigate the prevalence and antimicrobial resistance of potentially pathogenic Vibrio species in shrimps cultured at inland ponds with low salinity in Thailand. Of 16 shrimp samples (white-leg shrimps and black-tiger shrimps) from ponds with water temperatures from 29 to 32 °C, and salinities from 1 to 5 parts per trillion, 15 contained Vibrio cholerae (densities: 62–252,000 MPN/g). Vibrio parahaemolyticus was present in six samples (370–6,300,000 MPN/g), and Vibrio vulnificus was present in two samples (16–1300 MPN/g). V. parahaemolyticus has higher affinity for non-native white-leg shrimp than for native black-tiger shrimp. The minimum inhibitory concentrations were then measured for 12 common antimicrobial agents. Resistance to ampicillin and oxytetracycline (8% and 2% of the isolates) was documented in V. cholerae isolates, resistance to ampicillin and oxytetracycline (72% and 3%) was found in V. parahaemolyticus isolates, and resistance to nalidixic acid (20%) was detected in V. vulnificus isolates. β-lactamase and tetracycline resistance genes were detected in the resistant Vibrio isolates. The oxytetracycline-resistance phenotype was eliminated by plasmid curing, suggesting that the resistance was related to R-plasmids. Our results show that shrimps cultured even in low salinity ponds are potentially contaminated with pathogenic Vibrio species, and that shrimp are a vehicle for transfer of species with antimicrobial resistance genes to the public. 相似文献
20.
《Food Control》2015
The objective of this study was to investigate the antimicrobial resistance in thermotolerant Campylobacter spp. isolated from different stages of the poultry meat supply chain in Argentina. Six poultry meat chains were studied from the reproductive farm to the chicken at the retail. Chickens sampled along each food chain were from the same batch. Samples collected were: a) cloacal samples from hens and chickens on the farm, b) chicken carcasses from the slaughterhouse and retail market. Samples obtained were examined for Campylobacter spp. Antimicrobial resistance was evaluated using the disk diffusion method. Almost all isolates were resistant to nalidixic acid (91.2%) and ciprofloxacin (88.2%). A large proportion of thermotolerant Campylobacter isolated from hens and broilers <1 wk showed resistance to erythromycin in comparison with the rest of the stages of the poultry meat supply chain (P = 0.031). Campylobacter isolated from broilers (both <1 wk and >5 wk) and carcasses at slaughterhouse and at retail showed a proportion of resistance to ciprofloxacin and enrofloxacin higher than isolates from hens (P = 0.015 and P = 0.031, respectively). One strain was resistant to all the antibiotics analyzed, and 46.1% of the isolates were resistant to three or more drug classes. Almost 50% of the isolates were resistant to all quinolones tested (ciprofloxacin, nalidixic acid, and enrofloxacin), and 13.2% were resistant to all quinolones and erythromycin. Campylobacter strains isolated from carcasses at retail showed higher resistance to all quinolones than strains isolated from hens (P = 0.016). These results reflect an alarming situation with potential serious consequences to the public health. 相似文献