The antibacterial activity of endolysins against food-borne pathogenic bacteria and foods.

Food-borne pathogenic bacteria cause infection and death in humans, and impose great economic losses in the food industry worldwide annually. Therefore, researchers have turned to the use of different types of antimicrobials to control pathogenic bacteria in foods. Due to the side effects of synthetic antimicrobials, much attention has recently been paid to natural ones.

Simultaneous Effects of Food-related Stresses on the Antibiotic Resistance of Foodborne Salmonella Serotypes.

Antibiotic resistance has become one of the most critical issues in the field of public health in recent years. Exposure to food environment stresses may result in the development of antibiotic resistance in Salmonella. The present study aimed to investigate the simultaneous effects of food-related stresses (osmotic pressure, acid, heat, cold, and freezing stresses) on the antibiotic resistance changes in Salmonella Enteritidis and Salmonella Typhimurium.

Antibiofilm Effect of Sequential Application of Ozonated Water, Acetic Acid and Lactic Acid on Salmonella Typhimurium and Staphylococcus aureus Biofilms In Vitro.

Biofilms are highly resistant to disinfectants and antimicrobials and are known as the primary source of food contamination. Salmonella Typhimurium (S. Typhimurium) and Staphylococcus aureus (S.

Combined antifungal effects of the vapor phases of and essential oils against and in vitro and cheese.

The objective of this study was to evaluate the antifungal effects of (ZEO) and (CEO) essential oils in the vapor phase against and in vitro and cheese. The antifungal activities of the vapors of ZEO and CEO were assessed by determining the minimum inhibitory concentration (MIC), fractional inhibitory concentration (FIC) index, and inhibition zone diameters. Thymol (51.

Physicochemical, sensory and microbiological characteristics of coriander seed powder yogurt.

Yogurt is a fermented food obtained by the bacterial fermentation of milk. In the present work, the effect of different concentrations (1, 3 and 5% w/w) of coriander (Coriandrum sativum) seed powder on physicochemical, sensory characteristics and viability of Bifidobacterium bifidum and Lactobacillus acidophilus of probiotic yogurt were investigated at 4 °C for 21 days. Laboratory-made yogurts were obtained by inoculating milk with yogurt bacteria (mixed culture of Streptococcus thermophilus and Lactobacillus delbrueckii ssp.

Susceptibility of serotypes isolated from meat and meat contact surfaces to thermal, acidic, and alkaline treatments and disinfectants.

The present study was conducted to evaluate the response of 29 isolates to exposure to thermal (60°C for 2 min), acidic (pH 2.9 for 30 min), and alkaline (pH 11 for 60 min) treatments and investigate the susceptibility of the isolates and their biofilms to disinfectants. The reductions of isolates populations subjected to each treatment were analyzed according to their isolation source, serotype, antibiotic resistance pattern, and biofilm formation ability.

Antibacterial mechanisms of clove essential oil against Staphylococcus aureus and its application in pork.

Clove essential oil (CEO) has been widely used in the processing of meat products due to its potent antibacterial activity and special aroma. However, studies on the antibacterial mechanism of CEO are still not detailed enough. The aims of this study were to investigate the antibacterial mechanisms of action of CEO against Staphylococcus aureus in detail and evaluate its efficacy in pork preservation.

Antibacterial interactions of pulegone and 1,8-cineole with monolaurin ornisin against .

The aim of this study was to investigate the antibacterial interactions of pulegone and 1,8-cineole with monolaurin ornisin against . The individual and combined antibacterial activities of the compounds were evaluated using minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), fractional inhibitory concentration index (FICi), and time-kill methods. Furthermore, the mechanism of the antibacterial action of the compounds was tested by measuring the release of cell constituents.

Antioxidant potential and fatty acid profile of fish fillet: effects of season and fish species.

The objectives of the present study were to investigate the effect of season and fish species on the antioxidant capacity, fatty acids profile, and vitamin E content of fish fillets from Aras River. The antioxidant potential of hydrophilic and lipophilic extracts of fish fillets was evaluated. The fillet extracts of zander and bream in summer and common carp in winter had the highest antioxidant activity.

Application of composite coating of Nostoc commune Vauch polysaccharides and sodium carboxymethyl cellulose for preservation of salmon fillets.

The spoilage of fish products and the growth of pathogenic bacteria cause great economic loss and serious harm to human health, so fish preservation is very important issue. In this study, Nostoc commune Vauch polysaccharides (NVP) was added into sodium carboxymethyl cellulose (CMC) to form a mixed coating to prepare an active packaging material. The antibacterial and antioxidant activities of NVP, physicochemical properties of the mixed coating, and preservative effects of the coating on salmon fillets were evaluated.

Antibiotic resistance and biofilm formation ability of Salmonella serotypes isolated from beef, mutton, and meat contact surfaces at retail.

In this study, Salmonella isolates recovered from meat (beef and mutton) and meat contact surfaces at retail were investigated to determine their serotype, antibiotic resistance, and biofilm formation ability. Salmonella was found in 29 (24.17%) samples out of 120 samples including 14/50 (28%) of beef, 10/40 (25%) of mutton, and 5/30 (16.

Antibacterial Effects of Ultrasound, Cinnamon Essential Oil, and Their Combination Against Listeria monocytogenes and Salmonella Typhimurium in Milk.

The antibacterial effects of ultrasound (US) and cinnamon essential oil (CEO), individually and combined, were investigated against Listeria monocytogenes and Salmonella Typhimurium in low- and high-fat milk during 6-day storage. At the end of storage, CEO alone decreased 2 and 2.2 log cycles of Salmonella Typhimurium and 2.

Gouda cheese spoilage prevention: Biodegradable coating induced by essential oil and lactoperoxidase system.

This study aimed to prepare an inhibitory edible coating for Gouda cheese based on whey protein containing lactoperoxidase system (LPOS) and essential oil (EO) in order to control postpasteurization contamination. Using a full factorial design, the effects of LPOS and EO on microbiological characteristics and chemical indices of manufactured Gouda cheeses were evaluated during 90 days of storage time. , , , , and species were considered as potential pathogenic and spoilage indicators of produced Gouda cheese samples.

Effect of extraction conditions on antioxidant activity of barberry ( L.) fruit extracts.

Barberry fruit is consumed in different forms including dried fruit, juice, jam and marmalade in Iran. This fruit is also used as a food additive (flavoring and colorant) in soup and rice dishes. In present study, antioxidant activities of acetone, ethanol and water (infusion and decoction) extracts of barberry () fruit were investigated using 2,2-azinobis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and reducing power methods.

Effect of dietary turmeric and cinnamon powders on meat quality and lipid peroxidation of broiler chicken under heat stress condition.

Two hundred and fifty male 1-day-old broiler chicks (Ross 308) were used to investigate the effects of dietary supplementation of turmeric and cinnamon powders on meat quality and lipid peroxidation of broilers under heat stress condition. The five treatment groups were control (recommended temperature for Ross 308), heat stressed (32 ± 1 ˚C from 9:00 AM to 5:00 PM during finisher period) and heat stressed birds fed with 0.50% turmeric, 0.

Effect of Echinophora platyloba DC. essential oil and lycopene on the stability of pasteurized cream obtained from cow milk.

The present study was carried out to enhance shelf life of pasteurized cream using Echinophora platyloba essential oil (EEO) and lycopene. For this purpose, two concentrations of EEO (0.10% and 0.

The effect of Cinnamomum zeylanicum essential oil on chemical characteristics of Lyoner- type sausage during refrigerated storage.

The effect of Cinnamomum zeylanicum essential oil (CZEO) at two concentrations (0.02% and 0.04% v/w) on chemical composition, pH, water activity (aw), lipid oxidation, color stability and sensory characteristics of Lyoner-type sausage stored at 4 ˚C for 40 days was investigated.

Physicochemical and antioxidative characteristics of Iranian pomegranate (Punica granatum L. cv. Rabbab-e-Neyriz) juice and comparison of its antioxidative activity with Zataria multiflora Boiss essential oil.

Pomegranate juice (PJ) and its products are directly used in foods due to their pleasant taste and palatability as well as preservative effects. In spite of useful effects of essential oils such as zataria multiflora Boiss essential oil (ZEO) on prolonging shelf-life of foods, their application is restricted due to their vigorous taste and aroma. In the present study, physicochemical characteristics, chemical compositions and antioxidative activities of two Iranian native plants, PJ (Rabbab-e-Neyriz cultivar) and ZEO were investigated.

Effect of carboxymethyl cellulose edible coating containing Zataria multiflora essential oil and grape seed extract on chemical attributes of rainbow trout meat.

Meat products, especially fish meat, are very susceptible to lipid oxidation and microbial spoilage. In this study, first, gas chromatography mass spectrometry (GC-MS) analysis of Zataria multiflora essential oil (ZEO) components was done and then two concentrations of ZEO, (1% and 2%) and two concentrations of grape seed extract (GSE), (0.5% and 1%) were used in carboxymethyl cellulose coating alone and in combination, and their antioxidant effects on rainbow trout meat were evaluated in a 20-day period using thiobarbituric acid reactive substances (TBARS) test.

Chemical composition and in vitro antibacterial activity of essential oil and methanol extract of Echinophora platyloba D.C against some of food-borne pathogenic bacteria.

Echinophora Platyloba D.C as a medicinal plant is used for preservation of foods and treatment of many diseases in different regions of Iran. The present study was undertaken to determine the chemical composition and investigation of the antibacterial effects of essential oil as well as methanol extract from aerial part of Echinophora Platyloba D.

Biogenic amines determination in some traditional cheeses in West Azerbaijan province of Iran.

Biogenic amines (BA) are nitrogenous compounds that possess biological activity. The source of production is the microbial decarboxylation of amino acids. This compounds are found in various types of cheese.