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Lloyd B Bullerman - One of the best experts on this subject based on the ideXlab platform.

  • behavior of hemorrhagic escherichia coli o157 h7 during the manufacture of cottage cheese
    Journal of Food Protection, 1992
    Co-Authors: Marlene M Arocha, Melinda Mcvey, Susan D Loder, John H Rupnow, Lloyd B Bullerman
    Abstract:

    : The ability of enterohemorrhagic Escherichia coli O157:H7 to grow and survive during the manufacture of Cottage cheese was determined. Pasteurized skim milk artificially contaminated with E. coli O157:H7 was used to make Cottage cheese by the washed curd method. E. coli O157:H7 was enumerated by surface plating samples on MacConkey sorbitol agar with 5-bromo-4-chloro-3-indoxyl-β-D-glucuronic acid cyclohexylammonium salt (MSA-BCIG) and incubating at 42°C for 24 h. The heat treated samples were previously inoculated into a modified EC broth with novobiocin and incubated static at 35°C for 24 h. Sorbitol and β-glucuronidase negative colonies were picked from MSA-BCIG, spread on Levine Eosin Methylene Blue agar plates and phenol red sorbitol agar plates with 4-methylumbelliferyl-β-D-glucuronide (PRS-MUG) added for confirmation. E. coli O157:H7 increased 100-fold in numbers during the manufacturing process, but death occurred during cooking of the curd and whey. The pH and acidity did not halt the growth of this pathogen during the manufacture of the cheese; furthermore, the values of these parameters were the same between the contaminated and control samples.

L R Beuchat - One of the best experts on this subject based on the ideXlab platform.

  • survival of escherichia coli o157 h7 in broth and processed salami as influenced by ph water activity and temperature and suitability of media for its recovery
    Applied and Environmental Microbiology, 1996
    Co-Authors: M R Clavero, L R Beuchat
    Abstract:

    The survival of unheated and heat-stressed (52 degrees C, 30 min) cells of Escherichia coli O157:H7 inoculated into tryptic soy broth (TSB) adjusted to various pHs (6.0, 5.4, and 4.8) with lactic acid and various water activities (a(w)s) (0.99, 0.95, and 0.90) with NaCl and incubated at 5, 20, 30, and 37 degrees C was studied. The performance of tryptic soy agar (TSA), modified sorbitol MacConkey agar (MSMA), and modified Eosin Methylene Blue agar in supporting colony development of incubated cells was determined. Unheated cells of E. coli O157:H7 grew to population densities of 10(8) to 10(9) CFU ml-1 in TSB (pHs 6.0 and 5.4) at an a(w) of 0.99. Regardless of the pH and a(w) of TSB, survival of E. coli O157:H7 was better at 5 degrees C than at 20 or 30 degrees C. At 30 degrees C, inactivation or inhibition of growth was enhanced by reduction of the a(w) and pH. A decrease in the a(w) (0.99 to 0.90) of TSB in which the cells were heated at 52 degrees C for 30 min resulted in a 1.5-log10 reduction in the number of E. coli O157:H7 cells recovered on TSA; pH did not significantly affect the viability of cells. Recovery was significantly reduced on MSMA when cells were heated in TSB with reduced pH or a(w) for an increased length of time. With the exception of TSB (a(w), 0.90) incubated at 37 degrees C, heat-stressed cells survived for 24 h in recovery broth. TSB (a(w), 0.99) at pH 6.0 or 5.4 supported growth of E. coli O157:H7 cells at 20 or 37 degrees C, but higher numbers of heated cells survived at 5 or 20 degrees C than at 37 degrees C. The ability of unheated and heat-stressed E. coli O157:H7 cells to survive or grow as affected by the a(w) of processed salami was investigated. Decreases of about 1 to 2 log10 CFU g-1 occurred soon after inoculation of salami (pHs 4.86 and 4.63 at a(w)s of 0.95 and 0.90, respectively). Regardless of the physiological condition of the cells before inoculation into processed salami at an a(w) of either 0.95 or 0.90, decreases in populations occurred during storage at 5 or 20 degrees C for 32 days. If present at modified Eosin Methylene Blue agar > MSMA.

Marlene M Arocha - One of the best experts on this subject based on the ideXlab platform.

  • behavior of hemorrhagic escherichia coli o157 h7 during the manufacture of cottage cheese
    Journal of Food Protection, 1992
    Co-Authors: Marlene M Arocha, Melinda Mcvey, Susan D Loder, John H Rupnow, Lloyd B Bullerman
    Abstract:

    : The ability of enterohemorrhagic Escherichia coli O157:H7 to grow and survive during the manufacture of Cottage cheese was determined. Pasteurized skim milk artificially contaminated with E. coli O157:H7 was used to make Cottage cheese by the washed curd method. E. coli O157:H7 was enumerated by surface plating samples on MacConkey sorbitol agar with 5-bromo-4-chloro-3-indoxyl-β-D-glucuronic acid cyclohexylammonium salt (MSA-BCIG) and incubating at 42°C for 24 h. The heat treated samples were previously inoculated into a modified EC broth with novobiocin and incubated static at 35°C for 24 h. Sorbitol and β-glucuronidase negative colonies were picked from MSA-BCIG, spread on Levine Eosin Methylene Blue agar plates and phenol red sorbitol agar plates with 4-methylumbelliferyl-β-D-glucuronide (PRS-MUG) added for confirmation. E. coli O157:H7 increased 100-fold in numbers during the manufacturing process, but death occurred during cooking of the curd and whey. The pH and acidity did not halt the growth of this pathogen during the manufacture of the cheese; furthermore, the values of these parameters were the same between the contaminated and control samples.

Anderson R.l. Caires - One of the best experts on this subject based on the ideXlab platform.

  • Evaluation of Eosin-Methylene Blue as a Photosensitizer for Larval Control of Aedes aegypti by a Photodynamic Process.
    Insects, 2018
    Co-Authors: A.r. Lima, C.m. Silva, Cynthia S. A. Caires, Esmael D. Prado, Luciana Rosa Piovesan Rocha, Isaias Cabrini, Eduardo José De Arruda, Samuel L. Oliveira, Anderson R.l. Caires
    Abstract:

    Aedes aegypti (Ae. aegypti) is a competent vector for transmitting important viral diseases such as yellow fever, dengue, chikungunya, and Zika. Several strategies have been applied to avoid Ae. aegypti proliferation by using environmental management, biological, and chemical approaches. However, the development of new methods for effective control of the insect vector population is still needed. Photodynamic control is an alternative way to control the vector population by using a physical approach based on the larval phototoxicity of a photosensitizer. In this context, the present study evaluated the use of Eosin-Methylene Blue (EMB) as a new photosensitizer for photodynamic control of Ae. aegypti larval populations. The photodynamic assays were performed submitting Ae. aegypti third-instar larvae to different EMB concentrations (0.0, 0.5, 1.0, 5.0, 10.0, 50.0, and 100.0 µg mL−1) in combination of three different light doses (24.3, 48.6, and 97.2 J cm−2) under either white-light radiation from RGB LEDs or sunlight. The results demonstrated that EMB presented a rapid internalization into the larvae and was phototoxic. The photodynamic action induced 100% of larval mortality after about 40 min of sunlight irradiation even using low EMB concentration (0.5 µg mL−1). The findings reveal EMB as an effective photoactive compound to control larval populations of Ae. aegypti by photodynamic process induced by either sunlight or white-light from RGB LEDs.

Annisa Vivianti 061311133116 - One of the best experts on this subject based on the ideXlab platform.

  • UJI SENSITIVITAS BAKTERI Escherichia coli DARI SUSU SEGAR PADA PETERNAKAN SAPI PERAH DI SURABAYA TERHADAP BEBERAPA ANTIBIOTIKA
    2017
    Co-Authors: Annisa Vivianti 061311133116
    Abstract:

    This study was conducted to show resistance to the antibiotic sensitivity test in bacteria of the species Escherichia coli from raw milk. The first step of this research is to prepare the isolation of Escherichia coli. Milk samples were collected from dairy farms in Wonocolo, Pogot, Kaliwaron and Bendul Merisi. Milk samples taken during the morning milking at 04.00-06.00 WIB. Preparation of the isolation and identification was confirmed by Brilliant Green Bile Broth, Eosin Methylene Blue Agar, and indole test using media Peptone Water 1%. Escherichia coli isolates were tested using the test sensitivity to antibiotics by the Kirby-Bauer method. The results showed that isolates of Escherichia coli from raw milk at a dairy farm in Surabaya, resistant to antibiotics Oxytetracycline and Erythromycin by 100%, 40% were resistant to Trimethoprim but still sensitive by 60%. Based on these results, we can conclude that there are Escherichia coli bacteria that are resistant to antibiotics Oxytetracycline, Erythromycin and Trimethoprim. This is because the use of antibiotics that are not rational, and in the long term can lead to the emergence of antibiotic resistance