Inactivation of extraintestinal pathogenic E. coli clinical and food isolates suspended in ground chicken meat by gamma radiation.

Extraintestinal pathogenic Escherichia coli are common contaminants in retail poultry and involved inflammatory bowel disease, urinary tract infections and meningitis in both animals and humans. They cause significantly more illnesses and deaths in humans than Shiga toxin-producing E. coli (STEC).

The evaluation of gamma irradiation and cold storage for the reduction of Campylobacter jejuni in chicken livers.

Recent outbreaks of Campylobacter mediated disease attributed to undercooked chicken livers have highlighted a continuing need for methods to reduce Campylobacter numbers in these types of food products. In this study, gamma irradiation is evaluated for its effectiveness in reducing Campylobacter jejuni numbers in experimentally contaminated chicken livers. A wide range of radiation doses were evaluated in conjunction with cold storage parameters, before and after irradiation.

Draft Genomic Sequence of Escherichia coli Sequence Type 131, Isolated from Retail Chicken Skin.

Escherichia coli sequence type 131 (ST131) is a foodborne pathogen increasingly associated with urinary tract infections. We report here the draft genomic sequence of ST131 B7S75, isolated from retail chicken skin, including information about its virulence factors and antibiotic resistance.

Draft Genomic Sequences of Nine Extraintestinal Pathogenic Escherichia coli Isolates from Retail Chicken Skin.

Extraintestinal pathogenic Escherichia coli strains were isolated from retail chicken skin. Here, we report the draft genomic sequences for these nine E. coli isolates, which are currently being used in agricultural and food safety research.

Lethality Prediction for Escherichia Coli O157:H7 and Uropathogenic E. coli in Ground Chicken Treated with High Pressure Processing and Trans-Cinnamaldehyde.

Unlabelled: Pathogenic Escherichia coli, intestinal (O157:H7) as well as extraintestinal types (for example, Uropathogenic E. coli [UPEC]) are commonly found in many foods including raw chicken meat. The resistance of E.

Inactivation of Uropathogenic Escherichia coli in Ground Chicken Meat Using High Pressure Processing and Gamma Radiation, and in Purge and Chicken Meat Surfaces by Ultraviolet Light.

Extraintestinal pathogenic Escherichia coli, including uropathogenic E. coli (UPEC), are common contaminants in poultry meat and may cause urinary tract infections after colonization of the gastrointestinal tract and transfer of contaminated feces to the urethra. Three non-thermal processing technologies used to improve the safety and shelf-life of both human and pet foods include high pressure processing (HPP), ionizing (gamma) radiation (GR), and ultraviolet light (UV-C).

Inactivation of Shiga toxin-producing Escherichia coli in lean ground beef by gamma irradiation.

In this study the radiation resistance of 40 Shiga Toxin-Producing Escherichia coli (STEC) isolates which contained various combinations of the shiga toxin 1 (stx1), shiga toxin 2 (stx2), intimin (eae), and hemolysin (ehx) genes were determined. The STEC were suspended in lean ground beef and irradiated at 4 °C. D10 values, the radiation dose needed to reduce 1 log (90%) of a microorganism, ranged from 0.

Inactivation of avirulent pgm(+) and Δpgm Yersinia pestis by ultraviolet light (UV-C).

Yersinia pestis is the causative agent of bubonic plague. Though not considered a foodborne pathogen, Y. pestis can survive, and even grow, in some foods, and the foodborne route of transmission is not without precedent.

Effects of antimicrobial coatings and cryogenic freezing on survival and growth of Listeria innocua on frozen ready-to-eat shrimp during thawing.

Foodborne pathogens such as Listeria monocytogenes could pose a health risk on frozen ready-to-eat (RTE) shrimp as the pathogen could grow following thawing. In this study, antimicrobial-coating treatments alone, or in combination with cryogenic freezing, were evaluated for their ability to inhibit the growth of Listeria innocua, a surrogate for L. monocytogenes, on RTE shrimp.

Rapid hot dog surface pasteurization using cycles of vacuum and steam to kill Listeria innocua.

The vacuum/steam/vacuum surface pasteurization process was applied to hot dogs inoculated on the surface with non-pathogenic Listeria innocua. Using the optimum conditions previously found for processing chicken carcasses as a starting point, optimum process conditions were determined for a hot dog treatment compatible with current process line speed. Cycling the treatment significantly improved the microbiological kill.

Inactivation of microorganisms with microwaves at reduced temperatures.

We developed a pilot-plant nonthermal flow process using microwave energy to inactivate microorganisms. The process consists of multiple passes through the microwave generator. Each passed material goes to a receiving tank for subsequent passes.

Revised model for aerobic growth of Shigella flexneri to extend the validity of predictions at temperatures between 10 and 19 degrees C.

Although Shigella is a major foodborne pathogen, its growth in foods has received little attention. Growth of S. flexneri 5348 inoculated into commercially available sterile foods (canned broths, meat, fish, UHT milk, baby foods) was studied at 10 to 37 degrees C.

Growth of Shigella flexneri in foods: comparison of observed and predicted growth kinetics parameters.

Shigella causes foodborne gastrointestinal illness; however, little information is available on its ability to grow in foods. Commercially available sterile foods (UHT milk, beef broth, chicken broth, vegetable broth, meats, vegetables) were inoculated with S. flexneri 5348 and incubated at 12, 15, 19, 28 or 37 degrees C.