The probiotic Escherichia coli strain Nissle 1917 (Mutaflor) of serotype O6:K5:H1 was reported to protect gnotobiotic piglets from infection with Salmonella enterica serovar Typhimurium. An important virulence property of Salmonella is invasion of host epithelial cells. Therefore, we tested for interference of E. coli strain Nissle 1917 with Salmonella invasion of INT407 cells. Simultaneous adm...

Introduction: Millions of U.S. residents become ill from foodborne pathogens each year. Most foodborne outbreaks occuramong small groups of persons in a localized area. However, because many foods are distributed widely and rapidly, andbecause detection methods have improved, outbreaks that occur in multiple states and that even span the entire countryare being recognized with incre...

The survival of Salmonella enterica Enteritidis PT 30 or five-strain cocktails of S. enterica, Escherichia coli O157:H7, and Listeria monocytogenes was evaluated on inshell walnuts during storage. Inshell walnuts were separately inoculated with an aqueous preparation of the pathogens at levels of 10 to 4 log CFU/nut, dried for 24 h, and then stored at either 4 °C or ambient conditions (23-25 °C...

AIMS Thermal inactivation of a mixture of five strains of Listeria monocytogenes, four strains of Escherichia coli O157:H7 and eight serotypes of Salmonella were compared with that of indigenous microflora in 75% lean ground beef. METHODS AND RESULTS Inoculated meat was packaged in bags that were completely immersed in a circulating water bath and held at 55, 57.5 and 60 degrees C for predete...

A novel in-package ozonation device was evaluated for its efficacy in inactivating three microorganisms (viz., Listeria innocua, attenuated Salmonella Typhimurium, and Escherichia coli O157:H7) on tomatoes and for its effect on fruit quality. The device produced ozone inside sealed film bags, reaching a concentration of 1,000 ppm within 1 min of activation. The three bacterial cultures were in...

Since the outbreak of foodborne illness linked to Escherichia coli O157:H7 bacteria in ground beef in the early 1980s, the beef processing industry has focused on increasing the safety of beef products by implementing procedures for surveying live cattle, carcasses, and beef products for bacterial pathogens. Effective methods are in place for screening cattle and beef products for the presence ...

A rapid and specific PCR assay for the simultaneous detection of Listeria monocytogenes, Escherichia coli O157:H7, Bacillus cereus, Salmonella spp., and Staphylococcus aureus in foods was developed to reduce the detection time and to increase sensitivity. Multiplex PCR developed in this study produced only actA, fliC, hbl, invA, ileS amplicons, but did not produce any non-specific amplicon. The...

The objective of this study was to determine the effect of sodium lactate on the survival of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella spp. in cooked ham during storage at refrigerated and abuse temperatures. Cooked ham was added with 0% 3% lactate, inoculated with a multiple-strain mixture of L. monocytogenes, E. coli O157:H7, or Salmonella spp. and stored at 4 ̊C 15 ̊C fo...

Biosensors are devices which combine a biochemical recognition element with a physical transducer. There are various types of biosensors, including electrochemical, acoustical, and optical sensors. Biosensors are used for medical applications and for environmental testing. Although biosensors are not commonly used for food microbial analysis, they have great potential for the detection of micro...