Determination of the effect of the bacteriocin enterocin AS-48 on the microbial loads and bacterial diversity of blueberries.

Fresh fruits have been involved in transmission of foodborne pathogens. In the present work, five different batches of blueberries were used. One aliquot from each batch was washed with sterile saline solution (SSS) and the other one with a solution of the circular bacteriocin enterocin AS-48 in SSS.

Effect of High Hydrostatic Pressure Processing on the Microbiological Quality and Bacterial Diversity of Sous-Vide-Cooked Cod.

High hydrostatic pressure (HP) is a promising method to improve the microbiological quality of sous-vide foods. Monitoring the composition and behavior of the microbial communities in foods is of most importance for the production of high-quality and safe products. High-throughput sequencing (HTS) provides advanced approaches to determine food's microbial community composition and structure.

Draft Genome Sequence of a Putatively Antibiotic-Resistant Escherichia coli Strain Isolated from Calf Intestine in Boyacá, Colombia.

A draft genome of the putatively antibiotic-resistant Escherichia coli strain ANGUJ1, which was isolated from calf intestine from Boyacá, Colombia, is reported. The genome possessed genetic determinants for antibiotic resistance and multicompound resistance efflux pumps. prediction analysis suggests phenotypic resistance to six classes of antibiotics plus aldehyde and peroxide.

Antimicrobial Resistance, Biocide Tolerance, and Bacterial Diversity of a Dressing Made from Coriander and Parsley after Application of Treatments Using High Hydrostatic Pressure Alone or in Combination with Moderate Heat.

The effects of high-hydrostatic pressure (HP) treatments (450 and 600 megapascals, MPa, for 5 min at temperatures of 22 °C and 50 °C) on the microbiota of a coriander and parsley dressing was studied via culture-dependent and culture-independent approaches. Samples were refrigerated for 20 days, with periodic counts of the culture media supplemented with, or without, antimicrobials. HP-treated samples showed significantly lower viable cell counts compared to untreated controls.

Potentially pathogenic bacteria isolated from Paipa cheese and its susceptibility profiles to antibiotics and biocides.

The objective of this work was to evaluate the microbiological quality of cheese produced by formal and informal micro-enterprises in Paipa, Colombia, to isolate potentially pathogenic bacteria and to determine their prevalence and resistance to antimicrobials such as antibiotics and biocides. Sixteen micro-enterprises of the seventy existing in the region were sampled during 3 years. Viable concentrations of aerobic mesophiles, total and fecal coliforms, Salmonella sp.