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Javier Castro-rosas - One of the best experts on this subject based on the ideXlab platform.
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Behavior of 11 Foodborne Bacteria on Whole and Cut Mangoes var. Ataulfo and Kent and AntiBacterial Activities of Hibiscus sabdariffa Extracts and Chemical Sanitizers Directly onto Mangoes Contaminated with Foodborne Bacteria.
Journal of food protection, 2018Co-Authors: Esmeralda Rangel-vargas, Anais M. Luna-rojo, Arturo Cadena-ramírez, Refugio Torres-vitela, Carlos A. Gómez-aldapa, Angélica Villarruel-lópez, Alejandro Téllez-jurado, José Roberto Villagómez-ibarra, Rosalía Reynoso-camacho, Javier Castro-rosasAbstract:ABSTRACT The behavior of Foodborne Bacteria on whole and cut mangoes and the antiBacterial effect of Hibiscus sabdariffa calyx extracts and chemical sanitizers against Foodborne Bacteria on contaminated mangoes were investigated. Mangoes var. Ataulfo and Kent were used in the study. Mangoes were inoculated with Listeria monocytogenes, Shigella flexneri, Salmonella Typhimurium, Salmonella Typhi, Salmonella Montevideo, Escherichia coli strains (O157:H7, non-O157:H7 Shiga toxin–producing, enteropathogenic, enterotoxigenic, enteroinvasive, and enteroaggregative). The antiBacterial effect of five roselle calyx extracts (water, ethanol, methanol, acetone, and ethyl acetate), sodium hypochlorite, colloidal silver, and acetic acid against Foodborne Bacteria were evaluated on contaminated mangoes. The dry extracts obtained with ethanol, methanol, acetone, and ethyl acetate were analyzed by nuclear magnetic resonance spectroscopy to determine solvent residues. Separately, contaminated whole mangoes were immersed in...
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AntiBacterial Activities of Hibiscus sabdariffa Extracts and Chemical Sanitizers Directly on Green Leaves Contaminated with Foodborne Pathogens.
Journal of food protection, 2018Co-Authors: Carlos A. Gómez-aldapa, Esmeralda Rangel-vargas, Angélica Villarruel-lópez, Angélica Godínez-oviedo, Otilio A. Acevedo-sandoval, M. R. Torres-vitela, Alberto José Gordillo-martínez, Javier Castro-rosasAbstract:Leafy greens have been associated with Foodborne disease outbreaks in different countries. To decrease microbial contamination of leafy greens, chemical agents are commonly used; however, a number of studies have shown these agents to have limited antimicrobial effect against pathogenic Bacteria on vegetables. The objective of this study was to compare the antiBacterial effect of Hibiscus sabdariffa calyx extracts (water, methanol, acetone, and ethyl acetate), sodium hypochlorite, acetic acid, and colloidal silver against Foodborne Bacteria on leafy greens. Thirteen Foodborne Bacteria were used in the study: Listeria monocytogenes, Shigella flexneri, Salmonella serotypes Typhimurium Typhi, and Montevideo, Staphylococcus aureus, Escherichia coli O157:H7, five E. coli pathotypes (Shiga toxin-producing, enteropathogenic, enterotoxigenic, enteroinvasive, and enteroaggregative), and Vibrio cholerae O1. Each Foodborne bacterium was separately inoculated on romaine lettuce, spinach, and coriander leaves. Separately, contaminated leafy greens were immersed in four hibiscus extracts and in sanitizers for 5 min. Next, green leaves were washed with sterile tap water. Separately, each green leaf was placed in a bag that contained 0.1% sterile peptone water and was rubbed for 2 min. Counts were done by plate count using appropriate dilutions (in sterile peptone water) of the Bacterial suspensions spread on Trypticase soy agar plates and incubated at 35 ± 2°C for 48 h. Statistically significant differences ( P < 0.05) were calculated with an analysis of variance and Duncan's test. All 13 Foodborne Bacteria attached to leafy greens. Roselle calyx extracts caused a significantly greater reduction ( P < 0.05) in concentration of all Foodborne Bacteria on contaminated romaine lettuce, spinach, and coriander than did the sodium hypochlorite, colloidal silver, and acetic acid. Dry roselle calyx extracts may potentially be a useful addition to disinfection procedures for romaine lettuce, spinach, and coriander.
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Attachment of 13 Types of Foodborne Bacteria to Jalapeño and Serrano Peppers and AntiBacterial Effect of Roselle Calyx Extracts, Sodium Hypochlorite, Colloidal Silver, and Acetic Acid against These Foodborne Bacteria on Peppers.
Journal of food protection, 2017Co-Authors: Esmeralda Rangel-vargas, Carlos A. Gómez-aldapa, Reyna Nallely Falfan-cortes, María L. Rodríguez-marín, Angélica Godínez-oviedo, Otilio A. Acevedo-sandoval, Javier Castro-rosasAbstract:ABSTRACT Chili peppers are a very important crop in Mexico. However, these peppers have been associated with Salmonella infection outbreaks in the United States, and Salmonella and diarrheagenic Escherichia coli pathotypes have been isolated from jalapeno and serrano peppers in Mexico. To decrease microbial contamination of fruits and vegetables, chemical agents are commonly used; however, chemical agents used to eliminate pathogenic Bacteria on vegetables have a limited antimicrobial effect. Roselle (Hibiscus sabdariffa) calyces have been reported to have an antimicrobial effect on pathogenic Bacteria. In the present study, the antiBacterial effect of four roselle calyx extracts (water, methanol, acetone, and ethyl acetate), sodium hypochlorite, colloidal silver, and acetic acid against Foodborne Bacteria was evaluated on contaminated jalapeno and serrano peppers. The 13 types of Foodborne Bacteria evaluated were Listeria monocytogenes, Shigella flexneri, Salmonella Typhimurium, Salmonella Typhi, Salmone...
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Behavior of thirteen Foodborne Bacteria on whole Hass avocado and potential of roselle calyx extracts as alternative disinfectant agents of avocado
Journal of Food Safety, 2017Co-Authors: Carlos A. Gómez-aldapa, Esmeralda Rangel-vargas, Ma. Refugio Torres-viela, Mariel A. Amaya-acosta, Angélica Villaruel-lópez, Javier Castro-rosasAbstract:The behavior of thirteen Foodborne Bacteria onto whole Hass avocado and the antiBacterial effect of Hibiscus sabdariffa calyx extracts, sodium hypochlorite, acetic acid, and colloidal silver against Foodborne Bacteria on contaminated avocado were investigated. Avocados were inoculated with Foodborne Bacteria: Listeria monocytogenes, Shigella flexneri, Staphylococcus aureus, Salmonella Typhimurium, S. Typhi, S. Montevideo, Escherichia coli O157:H7, non-O157:H7-Shiga toxin-producing E. coli, enteropathogenic E. coli, enterotoxigenic E. coli, enteroinvasive E. coli, enteroaggregative E. coli, and Vibrio cholerae O1. The antiBacterial effect of four roselle calyx extracts (water, methanol, acetone, and ethyl acetate), sodium hypochlorite, colloidal silver, and acetic acid against all Foodborne Bacteria were examined onto avocados. All Foodborne Bacteria successfully attached and survived onto avocado at least 20 days. The acetonic and methanolic roselle extracts caused a greater reduction (until 4-log10 in some cases) in the concentration of all Foodborne Bacteria than sodium hypochlorite, colloidal silver, and acetic acid on contaminated avocados. Practical applications Hass avocado have been associated with Foodborne disease caused by Salmonella. The sodium hypochlorite and colloidal silver solution are widely used to disinfect fruit and vegetables in restaurants and home in Mexico. Even, the Health Secretariat of Mexico promotes their use as disinfectants of fruit and vegetables. However, a number of studies have shown that chemical agents used to eliminate pathogenic Bacteria on fruits have a limited antimicrobial effect. Roselle calyx extracts are reported to have an antimicrobial effect. This study provides information on the significant impact of acetone and methanol roselle calyx extracts may be a potentially useful addition to disinfection procedures of avocado in the field and processing plants.
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AntiBacterial effect against Foodborne Bacteria of plants used in traditional medicine in central Mexico: Studies in vitro and in raw beef
Food Control, 2013Co-Authors: Andres M. Cruz‐galvez, Esmeralda Rangel-vargas, Carlos A. Gómez-aldapa, José Roberto Villagómez-ibarra, Norberto Chavarría-hernández, Julio Rodríguez-baños, Javier Castro-rosasAbstract:Abstract The antimicrobial effect of plant species used in traditional medicine in Hidalgo State, Mexico, against Foodborne Bacteria was evaluated in vitro and in raw beef. Plant extracts produced with water, ethanol, methanol, acetone, hexane and ethyl acetate were applied against fourteen Foodborne Bacteria by agar diffusion technique. For raw meat test, only the antiBacterial effect of a mixture of water and methanol extracts of Artemisia absinthium was evaluated against Salmonella typhimurium , Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus at 5 ± 2 °C. Only Chelidonium majus , Dendropanax arboreus, Eucalyptus globulus and A. absinthium exhibited an antimicrobial effect against at least two of the tested microorganisms. The E. globulus and A. absinthium extracts had an antimicrobial effect against eight of the tested Bacteria. L. monocytogenes , S. typhimurium and E. coli O157:H7 multiplied on the pieces of meat untreated with a mixture of A. absinthium extracts. However, none of the tested microorganisms were capable of multiplying on the pieces of meat treated with the extract mixture; indeed, concentrations for all the pathogens decreased steadily over time. Treatments with A. absinthium extracts could be a way of controlling some Foodborne microorganism pathogens in raw meat.
George C. Ziobro - One of the best experts on this subject based on the ideXlab platform.
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Ingested Salmonella enterica, Cronobacter sakazakii, Escherichia coli O157:H7, and Listeria monocytogenes: transmission dynamics from adult house flies to their eggs and first filial (F 1) generation adults
BMC microbiology, 2015Co-Authors: Monica Pava-ripoll, Rachel E. Goeriz Pearson, Amy K. Miller, Ben D. Tall, Christine E. Keys, George C. ZiobroAbstract:Background The mechanical transmission of pathogenic Bacteria by synanthropic filth flies is widely recognized. While many studies report the fate and the temporospatial distribution of ingested Foodborne Bacteria by filth flies, there is little evidence about the transmission dynamics of ingested Foodborne Bacteria by adult house flies (Musca domestica) to their progeny. In this study, we fed parental house fly adults with food contaminated with low, medium, and high concentrations of Salmonella enterica, Cronobacter sakazakii, Escherichia coli O157:H7, and Listeria monocytogenes and evaluated the probability of transmission of these pathogens to house fly eggs and the surface and the alimentary canal of their first filial (F1) generation adults.
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Ingested Salmonella enterica, Cronobacter sakazakii, Escherichia coli O157:H7, and Listeria monocytogenes: transmission dynamics from adult house flies to their eggs and first filial (F_1) generation adults
BMC Microbiology, 2015Co-Authors: Monica Pava-ripoll, Rachel E. Goeriz Pearson, Amy K. Miller, Ben D. Tall, Christine E. Keys, George C. ZiobroAbstract:Background The mechanical transmission of pathogenic Bacteria by synanthropic filth flies is widely recognized. While many studies report the fate and the temporospatial distribution of ingested Foodborne Bacteria by filth flies, there is little evidence about the transmission dynamics of ingested Foodborne Bacteria by adult house flies ( Musca domestica ) to their progeny. In this study, we fed parental house fly adults with food contaminated with low, medium, and high concentrations of Salmonella enterica , Cronobacter sakazakii , Escherichia coli O157:H7 , and Listeria monocytogenes and evaluated the probability of transmission of these pathogens to house fly eggs and the surface and the alimentary canal of their first filial (F_1) generation adults. Results All Foodborne pathogens were present in samples containing pooled house fly eggs. The probability of transmission was higher after parental house flies ingested food containing medium Bacterial loads. Cronobacter sakazakii was 16, 6, and 3 times more likely to be transmitted to house fly eggs than S. enterica , E. coli O157:H7, and L. monocytogenes , respectively. Only S. enterica and C. sakazakii were transmitted to F_1 generation adults and their presence was 2.4 times more likely on their body surfaces than in their alimentary canals. The highest probabilities of finding S. enterica (60 %) and C. sakazakii (28 %) on newly emerged F_1 adults were observed after parental house flies ingested food containing medium and high levels of these pathogens, respectively. Conclusion Our study demonstrates that adult house flies that fed from food contaminated with various levels of Foodborne Bacteria were able to transmit those pathogens to their eggs and some were further transmitted to newly emerged F_1 generation adults, enhancing the vector potential of these insects. Understanding the type of associations that synanthropic filth flies establish with Foodborne pathogens will help to elucidate transmission mechanisms and possible ways to mitigate the spread of Foodborne pathogens.
Monica Pava-ripoll - One of the best experts on this subject based on the ideXlab platform.
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Ingested Salmonella enterica, Cronobacter sakazakii, Escherichia coli O157:H7, and Listeria monocytogenes: transmission dynamics from adult house flies to their eggs and first filial (F 1) generation adults
BMC microbiology, 2015Co-Authors: Monica Pava-ripoll, Rachel E. Goeriz Pearson, Amy K. Miller, Ben D. Tall, Christine E. Keys, George C. ZiobroAbstract:Background The mechanical transmission of pathogenic Bacteria by synanthropic filth flies is widely recognized. While many studies report the fate and the temporospatial distribution of ingested Foodborne Bacteria by filth flies, there is little evidence about the transmission dynamics of ingested Foodborne Bacteria by adult house flies (Musca domestica) to their progeny. In this study, we fed parental house fly adults with food contaminated with low, medium, and high concentrations of Salmonella enterica, Cronobacter sakazakii, Escherichia coli O157:H7, and Listeria monocytogenes and evaluated the probability of transmission of these pathogens to house fly eggs and the surface and the alimentary canal of their first filial (F1) generation adults.
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Ingested Salmonella enterica, Cronobacter sakazakii, Escherichia coli O157:H7, and Listeria monocytogenes: transmission dynamics from adult house flies to their eggs and first filial (F_1) generation adults
BMC Microbiology, 2015Co-Authors: Monica Pava-ripoll, Rachel E. Goeriz Pearson, Amy K. Miller, Ben D. Tall, Christine E. Keys, George C. ZiobroAbstract:Background The mechanical transmission of pathogenic Bacteria by synanthropic filth flies is widely recognized. While many studies report the fate and the temporospatial distribution of ingested Foodborne Bacteria by filth flies, there is little evidence about the transmission dynamics of ingested Foodborne Bacteria by adult house flies ( Musca domestica ) to their progeny. In this study, we fed parental house fly adults with food contaminated with low, medium, and high concentrations of Salmonella enterica , Cronobacter sakazakii , Escherichia coli O157:H7 , and Listeria monocytogenes and evaluated the probability of transmission of these pathogens to house fly eggs and the surface and the alimentary canal of their first filial (F_1) generation adults. Results All Foodborne pathogens were present in samples containing pooled house fly eggs. The probability of transmission was higher after parental house flies ingested food containing medium Bacterial loads. Cronobacter sakazakii was 16, 6, and 3 times more likely to be transmitted to house fly eggs than S. enterica , E. coli O157:H7, and L. monocytogenes , respectively. Only S. enterica and C. sakazakii were transmitted to F_1 generation adults and their presence was 2.4 times more likely on their body surfaces than in their alimentary canals. The highest probabilities of finding S. enterica (60 %) and C. sakazakii (28 %) on newly emerged F_1 adults were observed after parental house flies ingested food containing medium and high levels of these pathogens, respectively. Conclusion Our study demonstrates that adult house flies that fed from food contaminated with various levels of Foodborne Bacteria were able to transmit those pathogens to their eggs and some were further transmitted to newly emerged F_1 generation adults, enhancing the vector potential of these insects. Understanding the type of associations that synanthropic filth flies establish with Foodborne pathogens will help to elucidate transmission mechanisms and possible ways to mitigate the spread of Foodborne pathogens.
Esmeralda Rangel-vargas - One of the best experts on this subject based on the ideXlab platform.
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Behavior of 11 Foodborne Bacteria on Whole and Cut Mangoes var. Ataulfo and Kent and AntiBacterial Activities of Hibiscus sabdariffa Extracts and Chemical Sanitizers Directly onto Mangoes Contaminated with Foodborne Bacteria.
Journal of food protection, 2018Co-Authors: Esmeralda Rangel-vargas, Anais M. Luna-rojo, Arturo Cadena-ramírez, Refugio Torres-vitela, Carlos A. Gómez-aldapa, Angélica Villarruel-lópez, Alejandro Téllez-jurado, José Roberto Villagómez-ibarra, Rosalía Reynoso-camacho, Javier Castro-rosasAbstract:ABSTRACT The behavior of Foodborne Bacteria on whole and cut mangoes and the antiBacterial effect of Hibiscus sabdariffa calyx extracts and chemical sanitizers against Foodborne Bacteria on contaminated mangoes were investigated. Mangoes var. Ataulfo and Kent were used in the study. Mangoes were inoculated with Listeria monocytogenes, Shigella flexneri, Salmonella Typhimurium, Salmonella Typhi, Salmonella Montevideo, Escherichia coli strains (O157:H7, non-O157:H7 Shiga toxin–producing, enteropathogenic, enterotoxigenic, enteroinvasive, and enteroaggregative). The antiBacterial effect of five roselle calyx extracts (water, ethanol, methanol, acetone, and ethyl acetate), sodium hypochlorite, colloidal silver, and acetic acid against Foodborne Bacteria were evaluated on contaminated mangoes. The dry extracts obtained with ethanol, methanol, acetone, and ethyl acetate were analyzed by nuclear magnetic resonance spectroscopy to determine solvent residues. Separately, contaminated whole mangoes were immersed in...
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AntiBacterial Activities of Hibiscus sabdariffa Extracts and Chemical Sanitizers Directly on Green Leaves Contaminated with Foodborne Pathogens.
Journal of food protection, 2018Co-Authors: Carlos A. Gómez-aldapa, Esmeralda Rangel-vargas, Angélica Villarruel-lópez, Angélica Godínez-oviedo, Otilio A. Acevedo-sandoval, M. R. Torres-vitela, Alberto José Gordillo-martínez, Javier Castro-rosasAbstract:Leafy greens have been associated with Foodborne disease outbreaks in different countries. To decrease microbial contamination of leafy greens, chemical agents are commonly used; however, a number of studies have shown these agents to have limited antimicrobial effect against pathogenic Bacteria on vegetables. The objective of this study was to compare the antiBacterial effect of Hibiscus sabdariffa calyx extracts (water, methanol, acetone, and ethyl acetate), sodium hypochlorite, acetic acid, and colloidal silver against Foodborne Bacteria on leafy greens. Thirteen Foodborne Bacteria were used in the study: Listeria monocytogenes, Shigella flexneri, Salmonella serotypes Typhimurium Typhi, and Montevideo, Staphylococcus aureus, Escherichia coli O157:H7, five E. coli pathotypes (Shiga toxin-producing, enteropathogenic, enterotoxigenic, enteroinvasive, and enteroaggregative), and Vibrio cholerae O1. Each Foodborne bacterium was separately inoculated on romaine lettuce, spinach, and coriander leaves. Separately, contaminated leafy greens were immersed in four hibiscus extracts and in sanitizers for 5 min. Next, green leaves were washed with sterile tap water. Separately, each green leaf was placed in a bag that contained 0.1% sterile peptone water and was rubbed for 2 min. Counts were done by plate count using appropriate dilutions (in sterile peptone water) of the Bacterial suspensions spread on Trypticase soy agar plates and incubated at 35 ± 2°C for 48 h. Statistically significant differences ( P < 0.05) were calculated with an analysis of variance and Duncan's test. All 13 Foodborne Bacteria attached to leafy greens. Roselle calyx extracts caused a significantly greater reduction ( P < 0.05) in concentration of all Foodborne Bacteria on contaminated romaine lettuce, spinach, and coriander than did the sodium hypochlorite, colloidal silver, and acetic acid. Dry roselle calyx extracts may potentially be a useful addition to disinfection procedures for romaine lettuce, spinach, and coriander.
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Attachment of 13 Types of Foodborne Bacteria to Jalapeño and Serrano Peppers and AntiBacterial Effect of Roselle Calyx Extracts, Sodium Hypochlorite, Colloidal Silver, and Acetic Acid against These Foodborne Bacteria on Peppers.
Journal of food protection, 2017Co-Authors: Esmeralda Rangel-vargas, Carlos A. Gómez-aldapa, Reyna Nallely Falfan-cortes, María L. Rodríguez-marín, Angélica Godínez-oviedo, Otilio A. Acevedo-sandoval, Javier Castro-rosasAbstract:ABSTRACT Chili peppers are a very important crop in Mexico. However, these peppers have been associated with Salmonella infection outbreaks in the United States, and Salmonella and diarrheagenic Escherichia coli pathotypes have been isolated from jalapeno and serrano peppers in Mexico. To decrease microbial contamination of fruits and vegetables, chemical agents are commonly used; however, chemical agents used to eliminate pathogenic Bacteria on vegetables have a limited antimicrobial effect. Roselle (Hibiscus sabdariffa) calyces have been reported to have an antimicrobial effect on pathogenic Bacteria. In the present study, the antiBacterial effect of four roselle calyx extracts (water, methanol, acetone, and ethyl acetate), sodium hypochlorite, colloidal silver, and acetic acid against Foodborne Bacteria was evaluated on contaminated jalapeno and serrano peppers. The 13 types of Foodborne Bacteria evaluated were Listeria monocytogenes, Shigella flexneri, Salmonella Typhimurium, Salmonella Typhi, Salmone...
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Behavior of thirteen Foodborne Bacteria on whole Hass avocado and potential of roselle calyx extracts as alternative disinfectant agents of avocado
Journal of Food Safety, 2017Co-Authors: Carlos A. Gómez-aldapa, Esmeralda Rangel-vargas, Ma. Refugio Torres-viela, Mariel A. Amaya-acosta, Angélica Villaruel-lópez, Javier Castro-rosasAbstract:The behavior of thirteen Foodborne Bacteria onto whole Hass avocado and the antiBacterial effect of Hibiscus sabdariffa calyx extracts, sodium hypochlorite, acetic acid, and colloidal silver against Foodborne Bacteria on contaminated avocado were investigated. Avocados were inoculated with Foodborne Bacteria: Listeria monocytogenes, Shigella flexneri, Staphylococcus aureus, Salmonella Typhimurium, S. Typhi, S. Montevideo, Escherichia coli O157:H7, non-O157:H7-Shiga toxin-producing E. coli, enteropathogenic E. coli, enterotoxigenic E. coli, enteroinvasive E. coli, enteroaggregative E. coli, and Vibrio cholerae O1. The antiBacterial effect of four roselle calyx extracts (water, methanol, acetone, and ethyl acetate), sodium hypochlorite, colloidal silver, and acetic acid against all Foodborne Bacteria were examined onto avocados. All Foodborne Bacteria successfully attached and survived onto avocado at least 20 days. The acetonic and methanolic roselle extracts caused a greater reduction (until 4-log10 in some cases) in the concentration of all Foodborne Bacteria than sodium hypochlorite, colloidal silver, and acetic acid on contaminated avocados. Practical applications Hass avocado have been associated with Foodborne disease caused by Salmonella. The sodium hypochlorite and colloidal silver solution are widely used to disinfect fruit and vegetables in restaurants and home in Mexico. Even, the Health Secretariat of Mexico promotes their use as disinfectants of fruit and vegetables. However, a number of studies have shown that chemical agents used to eliminate pathogenic Bacteria on fruits have a limited antimicrobial effect. Roselle calyx extracts are reported to have an antimicrobial effect. This study provides information on the significant impact of acetone and methanol roselle calyx extracts may be a potentially useful addition to disinfection procedures of avocado in the field and processing plants.
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AntiBacterial effect against Foodborne Bacteria of plants used in traditional medicine in central Mexico: Studies in vitro and in raw beef
Food Control, 2013Co-Authors: Andres M. Cruz‐galvez, Esmeralda Rangel-vargas, Carlos A. Gómez-aldapa, José Roberto Villagómez-ibarra, Norberto Chavarría-hernández, Julio Rodríguez-baños, Javier Castro-rosasAbstract:Abstract The antimicrobial effect of plant species used in traditional medicine in Hidalgo State, Mexico, against Foodborne Bacteria was evaluated in vitro and in raw beef. Plant extracts produced with water, ethanol, methanol, acetone, hexane and ethyl acetate were applied against fourteen Foodborne Bacteria by agar diffusion technique. For raw meat test, only the antiBacterial effect of a mixture of water and methanol extracts of Artemisia absinthium was evaluated against Salmonella typhimurium , Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus at 5 ± 2 °C. Only Chelidonium majus , Dendropanax arboreus, Eucalyptus globulus and A. absinthium exhibited an antimicrobial effect against at least two of the tested microorganisms. The E. globulus and A. absinthium extracts had an antimicrobial effect against eight of the tested Bacteria. L. monocytogenes , S. typhimurium and E. coli O157:H7 multiplied on the pieces of meat untreated with a mixture of A. absinthium extracts. However, none of the tested microorganisms were capable of multiplying on the pieces of meat treated with the extract mixture; indeed, concentrations for all the pathogens decreased steadily over time. Treatments with A. absinthium extracts could be a way of controlling some Foodborne microorganism pathogens in raw meat.
Carlos A. Gómez-aldapa - One of the best experts on this subject based on the ideXlab platform.
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Behavior of 11 Foodborne Bacteria on Whole and Cut Mangoes var. Ataulfo and Kent and AntiBacterial Activities of Hibiscus sabdariffa Extracts and Chemical Sanitizers Directly onto Mangoes Contaminated with Foodborne Bacteria.
Journal of food protection, 2018Co-Authors: Esmeralda Rangel-vargas, Anais M. Luna-rojo, Arturo Cadena-ramírez, Refugio Torres-vitela, Carlos A. Gómez-aldapa, Angélica Villarruel-lópez, Alejandro Téllez-jurado, José Roberto Villagómez-ibarra, Rosalía Reynoso-camacho, Javier Castro-rosasAbstract:ABSTRACT The behavior of Foodborne Bacteria on whole and cut mangoes and the antiBacterial effect of Hibiscus sabdariffa calyx extracts and chemical sanitizers against Foodborne Bacteria on contaminated mangoes were investigated. Mangoes var. Ataulfo and Kent were used in the study. Mangoes were inoculated with Listeria monocytogenes, Shigella flexneri, Salmonella Typhimurium, Salmonella Typhi, Salmonella Montevideo, Escherichia coli strains (O157:H7, non-O157:H7 Shiga toxin–producing, enteropathogenic, enterotoxigenic, enteroinvasive, and enteroaggregative). The antiBacterial effect of five roselle calyx extracts (water, ethanol, methanol, acetone, and ethyl acetate), sodium hypochlorite, colloidal silver, and acetic acid against Foodborne Bacteria were evaluated on contaminated mangoes. The dry extracts obtained with ethanol, methanol, acetone, and ethyl acetate were analyzed by nuclear magnetic resonance spectroscopy to determine solvent residues. Separately, contaminated whole mangoes were immersed in...
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AntiBacterial Activities of Hibiscus sabdariffa Extracts and Chemical Sanitizers Directly on Green Leaves Contaminated with Foodborne Pathogens.
Journal of food protection, 2018Co-Authors: Carlos A. Gómez-aldapa, Esmeralda Rangel-vargas, Angélica Villarruel-lópez, Angélica Godínez-oviedo, Otilio A. Acevedo-sandoval, M. R. Torres-vitela, Alberto José Gordillo-martínez, Javier Castro-rosasAbstract:Leafy greens have been associated with Foodborne disease outbreaks in different countries. To decrease microbial contamination of leafy greens, chemical agents are commonly used; however, a number of studies have shown these agents to have limited antimicrobial effect against pathogenic Bacteria on vegetables. The objective of this study was to compare the antiBacterial effect of Hibiscus sabdariffa calyx extracts (water, methanol, acetone, and ethyl acetate), sodium hypochlorite, acetic acid, and colloidal silver against Foodborne Bacteria on leafy greens. Thirteen Foodborne Bacteria were used in the study: Listeria monocytogenes, Shigella flexneri, Salmonella serotypes Typhimurium Typhi, and Montevideo, Staphylococcus aureus, Escherichia coli O157:H7, five E. coli pathotypes (Shiga toxin-producing, enteropathogenic, enterotoxigenic, enteroinvasive, and enteroaggregative), and Vibrio cholerae O1. Each Foodborne bacterium was separately inoculated on romaine lettuce, spinach, and coriander leaves. Separately, contaminated leafy greens were immersed in four hibiscus extracts and in sanitizers for 5 min. Next, green leaves were washed with sterile tap water. Separately, each green leaf was placed in a bag that contained 0.1% sterile peptone water and was rubbed for 2 min. Counts were done by plate count using appropriate dilutions (in sterile peptone water) of the Bacterial suspensions spread on Trypticase soy agar plates and incubated at 35 ± 2°C for 48 h. Statistically significant differences ( P < 0.05) were calculated with an analysis of variance and Duncan's test. All 13 Foodborne Bacteria attached to leafy greens. Roselle calyx extracts caused a significantly greater reduction ( P < 0.05) in concentration of all Foodborne Bacteria on contaminated romaine lettuce, spinach, and coriander than did the sodium hypochlorite, colloidal silver, and acetic acid. Dry roselle calyx extracts may potentially be a useful addition to disinfection procedures for romaine lettuce, spinach, and coriander.
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Attachment of 13 Types of Foodborne Bacteria to Jalapeño and Serrano Peppers and AntiBacterial Effect of Roselle Calyx Extracts, Sodium Hypochlorite, Colloidal Silver, and Acetic Acid against These Foodborne Bacteria on Peppers.
Journal of food protection, 2017Co-Authors: Esmeralda Rangel-vargas, Carlos A. Gómez-aldapa, Reyna Nallely Falfan-cortes, María L. Rodríguez-marín, Angélica Godínez-oviedo, Otilio A. Acevedo-sandoval, Javier Castro-rosasAbstract:ABSTRACT Chili peppers are a very important crop in Mexico. However, these peppers have been associated with Salmonella infection outbreaks in the United States, and Salmonella and diarrheagenic Escherichia coli pathotypes have been isolated from jalapeno and serrano peppers in Mexico. To decrease microbial contamination of fruits and vegetables, chemical agents are commonly used; however, chemical agents used to eliminate pathogenic Bacteria on vegetables have a limited antimicrobial effect. Roselle (Hibiscus sabdariffa) calyces have been reported to have an antimicrobial effect on pathogenic Bacteria. In the present study, the antiBacterial effect of four roselle calyx extracts (water, methanol, acetone, and ethyl acetate), sodium hypochlorite, colloidal silver, and acetic acid against Foodborne Bacteria was evaluated on contaminated jalapeno and serrano peppers. The 13 types of Foodborne Bacteria evaluated were Listeria monocytogenes, Shigella flexneri, Salmonella Typhimurium, Salmonella Typhi, Salmone...
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Behavior of thirteen Foodborne Bacteria on whole Hass avocado and potential of roselle calyx extracts as alternative disinfectant agents of avocado
Journal of Food Safety, 2017Co-Authors: Carlos A. Gómez-aldapa, Esmeralda Rangel-vargas, Ma. Refugio Torres-viela, Mariel A. Amaya-acosta, Angélica Villaruel-lópez, Javier Castro-rosasAbstract:The behavior of thirteen Foodborne Bacteria onto whole Hass avocado and the antiBacterial effect of Hibiscus sabdariffa calyx extracts, sodium hypochlorite, acetic acid, and colloidal silver against Foodborne Bacteria on contaminated avocado were investigated. Avocados were inoculated with Foodborne Bacteria: Listeria monocytogenes, Shigella flexneri, Staphylococcus aureus, Salmonella Typhimurium, S. Typhi, S. Montevideo, Escherichia coli O157:H7, non-O157:H7-Shiga toxin-producing E. coli, enteropathogenic E. coli, enterotoxigenic E. coli, enteroinvasive E. coli, enteroaggregative E. coli, and Vibrio cholerae O1. The antiBacterial effect of four roselle calyx extracts (water, methanol, acetone, and ethyl acetate), sodium hypochlorite, colloidal silver, and acetic acid against all Foodborne Bacteria were examined onto avocados. All Foodborne Bacteria successfully attached and survived onto avocado at least 20 days. The acetonic and methanolic roselle extracts caused a greater reduction (until 4-log10 in some cases) in the concentration of all Foodborne Bacteria than sodium hypochlorite, colloidal silver, and acetic acid on contaminated avocados. Practical applications Hass avocado have been associated with Foodborne disease caused by Salmonella. The sodium hypochlorite and colloidal silver solution are widely used to disinfect fruit and vegetables in restaurants and home in Mexico. Even, the Health Secretariat of Mexico promotes their use as disinfectants of fruit and vegetables. However, a number of studies have shown that chemical agents used to eliminate pathogenic Bacteria on fruits have a limited antimicrobial effect. Roselle calyx extracts are reported to have an antimicrobial effect. This study provides information on the significant impact of acetone and methanol roselle calyx extracts may be a potentially useful addition to disinfection procedures of avocado in the field and processing plants.
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AntiBacterial effect against Foodborne Bacteria of plants used in traditional medicine in central Mexico: Studies in vitro and in raw beef
Food Control, 2013Co-Authors: Andres M. Cruz‐galvez, Esmeralda Rangel-vargas, Carlos A. Gómez-aldapa, José Roberto Villagómez-ibarra, Norberto Chavarría-hernández, Julio Rodríguez-baños, Javier Castro-rosasAbstract:Abstract The antimicrobial effect of plant species used in traditional medicine in Hidalgo State, Mexico, against Foodborne Bacteria was evaluated in vitro and in raw beef. Plant extracts produced with water, ethanol, methanol, acetone, hexane and ethyl acetate were applied against fourteen Foodborne Bacteria by agar diffusion technique. For raw meat test, only the antiBacterial effect of a mixture of water and methanol extracts of Artemisia absinthium was evaluated against Salmonella typhimurium , Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus at 5 ± 2 °C. Only Chelidonium majus , Dendropanax arboreus, Eucalyptus globulus and A. absinthium exhibited an antimicrobial effect against at least two of the tested microorganisms. The E. globulus and A. absinthium extracts had an antimicrobial effect against eight of the tested Bacteria. L. monocytogenes , S. typhimurium and E. coli O157:H7 multiplied on the pieces of meat untreated with a mixture of A. absinthium extracts. However, none of the tested microorganisms were capable of multiplying on the pieces of meat treated with the extract mixture; indeed, concentrations for all the pathogens decreased steadily over time. Treatments with A. absinthium extracts could be a way of controlling some Foodborne microorganism pathogens in raw meat.