Detection of E. coli O157:H7 in raw ground beef by Pathatrix™ immunomagnetic-separation, real-time PCR and cultural methods.

Detection of Escherichia coli O157:H7 by conventional cultural methods can be difficult in food matrices with a high background flora such as raw ground beef. Raw ground beef samples, artificially contaminated separately with five strains of E. coli O157:H7 at low (~0.

Comparison of Petrifilm Staph Express Count System with the bacteriological analytical manual direct-plating method for enumeration of Staphylococcus aureus in artificially contaminated hard cheese.

The 3M Petrifilm Staph Express Count System was compared with the U.S. Food and Drug Administration's Bacteriological Analytical Manual (BAM) direct-plate count method for the enumeration of Staphylococcus aureus in 6 types of artificially contaminated hard cheese (Asiago, Cheddar, Gruyère, Parmesan, Romano, and Swiss).

Lack of therapeutic effect of a specially designed yogurt for the eradication of Helicobacter pylori infection.

Background: Current antibiotic treatment for Helicobacter pylori infection is often associated with frequent adverse effects and resistance to antibiotics. Alternative treatment methods to control H. pylori infection are needed.

Inhibition of Amino Acid Decarboxylase Activity of Enterobacter aerogenes by Active Components in Spices.

The water and ethanol extracts of several commercially available spices were examined for their inhibitory action on the decarboxylase activity of a crude extract of Enterobacter aerogenes . The water extracts had a negligible effect on histidine decarboxylase activity, except for water extract of cloves which reduced the activity by about 40%. However, the ethanol extracts had a rather higher inhibitory action upon histidine, lysine, and ornithine decarboxylases.

Combined Effect of Sodium Chloride and Clove on Growth and Biogenic Amine Formation of Enterobacter aerogenes in Mackerel Muscle Extract.

The inhibitory effects of clove (0.5%) and sodium chloride (1-5%) on the growth and biogenic amine (histamine and cadaverine) production of Enterobacter aerogenes in mackerel muscle broth at 30°C were investigated. At 1% level, sodium chloride was favorable for growth, whereas higher levels slightly reduced the growth in comparison to the control.