• Title/Summary/Keyword: Escherichia coli O157:H7

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Anti-Biofilm Activities of Manuka Honey against Escherichia coli O157:H7

  • Kim, Su-Yeon;Kang, Seok-Seong
    • Food Science of Animal Resources
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    • v.40 no.4
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    • pp.668-674
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    • 2020
  • Manuka honey (MH) has been shown anti-bacterial activity against several pathogenic bacteria. However, the inhibitory effect of MH on biofilm formation by Escherichia coli O157:H7 has not yet been examined. In this study, MH significantly reduced E. coli O157:H7 biofilm. Moreover, pre- and post-treatment with MH also significantly reduced E. coli O157:H7 biofilm. Cellular metabolic activities exhibited that the viability of E. coli O157:H7 biofilm cells was reduced in the presence of MH. Further, colony forming unit of MH-treated E. coli O157:H7 biofilm was significantly reduced by over 70%. Collectively, this study suggests the potential of anti-biofilm properties of MH which could be applied to control E. coli O157:H7.

Habituation of Escherichia coli O157:H7 in Alkali and Susceptibility of Causative Agents (알칼리조건에서 Escherichia coli 0157:H7의 적응 및 항균요법제에 대한 감수성)

  • 배종호
    • The Korean Journal of Food And Nutrition
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    • v.12 no.6
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    • pp.564-568
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    • 1999
  • Habituation to alkali condition and susceptibility to antimicrobial agents were investigated to determine methods t inactivation Escherichia coli O157:H7 associated with food poisoning. The investigation showed that Escherichia coli O157:H7growth at pH 9.0 The susceptibilities of Escherichia coli O157:H7 to 13 drugs examined were found highest in regad to saicin and ceftriaxone and lowest in regard to erythromycin and josamycin. No significant changes in minimal inhibitory concen-tration(MIC) values of bactericidal effect was found when saicin and ceftriaxone were irradiated with doses of 5-100KGy.

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Inhibiting the Growth of Escherichia coli O157:H7 in Beef, Pork, and Chicken Meat using a Bacteriophage

  • Seo, Jina;Seo, Dong Joo;Oh, Hyejin;Jeon, Su Been;Oh, Mi-Hwa;Choi, Changsun
    • Food Science of Animal Resources
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    • v.36 no.2
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    • pp.186-193
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    • 2016
  • This study aimed to inhibit Escherichia coli (E. coli) O157:H7 artificially contaminated in fresh meat using bacteriophage. Among 14 bacteriophages, the highly lytic bacteriophage BPECO19 strain was selected to inhibit E. coli O157:H7 in artificially contaminated meat samples. Bacteriophage BPECO19 significantly reduced E. coli O157:H7 bacterial load in vitro in a multiplicity of infection (MOI)-dependent manner. E. coli O157:H7 was completely inhibited only in 10 min in vitro by the treatment of 10,000 MOI BPECO19. The treatment of BPECO19 at 100,000 MOI completely reduced 5 Log CFU/cm2 E. coli O157:H7 bacterial load in beef and pork at 4 and 8h, respectively. In chicken meat, a 4.65 log reduction of E. coli O157:H7 was observed at 4 h by 100,000 MOI. The treatment of single bacteriophage BPECO19 was an effective method to control E. coli O157:H7 in meat samples.

Isolation and Purification of Lipopolysaccharide Derived from Escherichia coli O157:H7 for the Specific Antibody Production (병원성 Escherichia coli O157:H7의 특이 항체 생산을 위한 Lipopolysaccharide분리 및 정제)

  • 최학선;신영민;정숙현;박영민;안원근
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.3
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    • pp.571-575
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    • 2004
  • Escherichia coli O157:H7 cause hemorrhagic colitis and the extraintestinal complication of hemolytic-uremic syndrome, with their higher incidence occurring in children. Lipopolysaccharide (LPS) of E. coli O157:H7 is very important to make IgG anti-LPS with bactericidal activity. To identify the characteristic of E. coli OI57:H7, we isolated 60 MDa plasmid and amplified stx genes of shiga-like toxin (Stx) 1, 2 of E. coli O157:H7 by polymerase chain reaction (PCR) method. Using the simple purification method which contained phenol extract, ethanol precipitation and gel filtration steps, the LPS of E. coli O157:H7 was isolated and purified. Finally, we confirmed the purity of LPS through SDS-PAGE and silver nitrate staining.

Combination Effects of Benzoate, Sorbate and pH for Control of Escherichia coli O157:H7 (Escherichia coli O157:H7의 제어를 위한 Benzoate, Sorbate 및 pH의 병용처리 효과)

  • 권오진;김덕진;변명우
    • Journal of Food Hygiene and Safety
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    • v.12 no.3
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    • pp.200-204
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    • 1997
  • Effects of benzoate (0~0.6 g/$\ell$ ) and sorbate (0~2.0 g/$\ell$) on the growth of Escherichia coli O157:H7 in tryptic soy broth at various pH levels (4~8) and temperatures (4$^{\circ}C$, 37$^{\circ}C$) were investigated. Benzoate and sorbate were inhibited the growth of E. coli O157:H7 up to 12 hours cultivation at 4$^{\circ}C$, and 2.0 g/$\ell$ sorbate was only inhibited during 48 hours cultivation at 37$^{\circ}C$. Among the pH levels tested, pH 4 showed significant inhibitory effect against the E. coli O157:H7 on 4$^{\circ}C$ and at 37$^{\circ}C$, respectively. When used in combination 0.2 g/$\ell$ benzoate and sorbate were completely inhibited the growth of E. coli O157:H7 on pH 4 and at 37$^{\circ}C$. While on pH 5 at 4$^{\circ}C$, all of the concentration tested did not exert any inhibitory effect. The combined effects were retarded more than single treatment of E. coli O157:H7.

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Combined Effect of Agrimonia pilosa Ledebour Extract and NaCl for Control of Escherichia coli O157:H7 (Escherichia coli O157:H7의 제어를 위한 선학초(Agrimonia pilosa Ledebour) 추출물과 NaCl의 병용효과)

  • Park, Shin;Kwon, Oh-Jin
    • KSBB Journal
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    • v.13 no.2
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    • pp.168-173
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    • 1998
  • Gamma irradiated and non-irradiated Agrimonia pilosa Ledebour were extracted by 70% ethanol. The combined effects of the Agrimonia pilosa Ledebour extract and NaCl on survival of Escherichia coli O157:H7 in tryptic soy broth were investigated. E. coli O157:H7 decreased ca 1 log cycle by the addition of 2% sample extract, and the anthbacterial activity was increased as the concentration of sample extract was increased. The irradiation effect of the sample on antibacterial activity was not observed. On the treatment of NaCl alone, E. coli O157:H7 was inactivated (ca 3~4 log cycle reduction within 48 hr) in more than 7% NaCl. The higher inactivation(ca 5 log cycle reduction within 48 hr) occurred in the presence of 2% sample extract and 5% NaCl than in the addition of each alone. The extracted antibacterial substance was stable in the pH range of 4.0 to 7.0, heat treatment at 121$^\circ C$ for 15 min, and freezing at -18$^\circ C$ and thawing at 37$^\circ C$. There fore, the sample extract, would substantially increase the food-safety in terms of E. coli O157:H7.

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Survival of Escherichia coli O157:H7 and Salmonella ser. typhimurium in Fermented Milk Products (발효유제품내에서 Escherichia coli O157:H7과 Salmonella ser. typhimurium의 생존)

  • 김현욱;안영태;임정현;강호진;장영호
    • Journal of Food Hygiene and Safety
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    • v.12 no.3
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    • pp.175-180
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    • 1997
  • Escherichia coli O157:H7 and Salmonella ser. typhimurium are pathogens involved in food poisoning in numerous countries. This study aimed to obtain knowleges on the survival of E. coli O157:H7 KSC 109 and S. ser. typhimurium ATCC 14028 in fermentedmilk products which were on sale in Suwon Yakult supplier. To the final concentration of 103~104 cfu/$m\ell$ of E. coli O157:H7 KSC 109 or S. wer. typhimurium ATCC 14028 in the fermented milks, Metchnikoff, Ace, Yakult, Mastoni and Super 100 were inoculated with these pathogens and then were stored at 4$^{\circ}C$ and viable cells of these pathogens were periodically counted. The results showed that the survival of two pathogens differed in the different types of fermented milks tested. Number of suriviving E. coli O157:H7 KSC 109 and S. ser. typimurium ATCC 14028 cells (initial inoculum, 103~104 cfu/$m\ell$) were decreased to 101, 102 cfu/$m\ell$ in Ace after 100 hours, and were decreased gradually to 101 cfu/$m\ell$ in Yakult after 250 hours. In the other fermented milks, viable cells of E. coli O157:H7 KSC 109 was not drastically decreased but those of S. ser. typhimurium ATCC 14028 was decreased gradually to 102 (Mastoni), and to 101 cfu/$m\ell$ (Super 100) after 250 hours. It appeared that S. ser. typhimurium ATCC 14028 was more susceptible than E. coli O157:H7 KSC 109 at low pH. Vibale cells of E. coli O157:H7 KSC 109 was not drastically decreased in most of fermented milks tested except Ace and Yakult, but in general, S. ser. typhimurium ATCC 14028 was drastically decreased in most of the fermented milks. The major ingibition factor against these pathogens in the fermented milks during storage at 4$^{\circ}C$ appeared to be the acidity and the metabolites produced by the starters bacteria used in fermented milk products.

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Immunosensor for Detection of Escherichia coli O157:H7 Using Imaging Ellipsometry

  • Bae Young-Min;Park Kwang-Won;Oh Byung-Keun;Choi Jeong-Woo
    • Journal of Microbiology and Biotechnology
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    • v.16 no.8
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    • pp.1169-1173
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    • 2006
  • Imaging ellipsometry (IE) for detection of binding of Escherichia coli O157:H7 (E. coli O157:H7) to an immunosensor is reported. A protein G layer, chemically bound to a self-assembled layer of 11-mercaptoundecanoic acid (11-MUA), was adopted for immobilization of monoclonal antibody against E. coli O157:H7 (Mab). The immobilization of antibody was investigated using surface plasmon resonance. To fabricate antibody spots on a gold surface, protein G solution was spotted onto the gold surface modified with an 11-MUA layer, followed by immobilizing Mab on the protein G spot. Ellipsometric images of the protein G spot, the Mab spot, and Mab spots with binding of E. coli O157:H7 in various concentrations were acquired using the IE system. The change of mean optical intensity of the Mab spots in the ellipsometric images indicated that the lowest detection limit was $10^3$CFU/ml for E. coli O157:H7. Thus, IE can be applied to an immunosensor for detection of E. coli O157:H7 as a detection method with the advantages of allowing label-free detection, high sensitivity, and operational simplicity.

Inactivation of Escherichia coli O157:H7, Salmonella and Listeria monocytogenes by Organic Acid (유기산이 Escherichia coli O157:H7, Salmonella 및 Listeria monocytogenes의 증식에 미치는 영향)

  • Jang, Jae-Seon;Lee, Hye-Jeong;Oh, Bo-Young;Lee, Jea-Mann;Go, Jong-Myeong;Kim, Yong-Hee
    • Journal of Environmental Health Sciences
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    • v.33 no.5
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    • pp.403-407
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    • 2007
  • The inhibitory effect of the food processing agent on growth of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes was performed with organic acid, and combination of citric acid, acetic acid, propionic acid and vanillic acid. The minimun inhibitory concentration(MIC) of propionic acid was 5,000 ppm in E. coli O157:H7, 2,500 ppm in Salmonella Enteritidis and Listeria monocytogenes. MIC of citric acid was 10,000 ppm in E. coli O157:H7 and Salmonella Enteritidis, 2,500 ppm in Listeria monocytogenes. MIC of acetic acid was 2,500ppm, while in vanillic acid was 5,000 ppm in Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes. MIC of combined organc acid in E. coli O157:H7 were 2,500ppm in PC, 1,250 ppm in PA, PV, CA, CV and AV. MIC of combined organc acid in Salmonella Enteritidis were 2,500 ppm in PC, PA, PV, CA, and CV, 1,250 ppm in AV. MIC of combined organc acid in Listeria monocytogenes were 1,250 ppm in all treatment group. MIC of combined treatment of three organc acid in E. coli O157:H7, S. Enteritidis and L. monocytogenes were 1,250 ppm in PCA, PCV, PAV and CAV. The inhibitory effect of organc acid in E. coli O157:H7, S. Enteritidis and L. monocytogenes could be confirmed from the result of this experiment. Therefore, it was expected that the food process would increase or maintain by using organic acid.

Antimicrobial Activity of Flos Syzygii Aromatici Extracts against Mice Infected with Escherichia coli O157:H7 (Escherichia coli O157:H7에 감염된 마우스에 대한 정향 추출물의 항균효과)

  • Lee, Soo-Mi;Son, Song Ee;Lee, Hu Jang
    • Journal of Food Hygiene and Safety
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    • v.32 no.4
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    • pp.336-340
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    • 2017
  • The present study evaluated the antibacterial effect of Flos syzygii Aromatici methanolic extracts (FSAE). In addition, the effectiveness of FSAE against Escherichia coli O157:H7 infection was studied using ICR female mice. At 24 h after incubation of E. coli O157:H7, FSAE at the concentration of 0.269 (p < 0.05), 0.538 (p < 0.001) and 1.075 mg/mL (p < 0.001) significantly inhibited the growth of E. coli O157:H7 compared to the control group. After single challenge with E. coli O157:H7, forty female ICR mice were divided into four experimental groups which were orally administered with saline (control), 0.538 (group 1), 1.075 (group 2) and 2.15 mg/mL (group 3) of FSAE, respectively. On the 3rd day, the number of fecal E. coli O157:H7 in group 2 (p < 0.05) and group 3 (p < 0.01) was significantly decreased compared to that in the control group. On the 7th day post-treatment, the number of fecal E. coli O157:H7 in all FSAE-treated groups was significantly decreased compared to that in the control group (group 1, p < 0.05; group 2 and 3, p < 0.001). According to the results of the present study, administration of FSAE to mice can reduce the severity of E. coli O157:H7 infection. Therefore, the current study suggests that FSAE could be a good candidate for the treatment of enteric infections in domestic animals.