Preliminary study on the effect of fermented cheese whey on Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Goldcoast populations inoculated onto fresh organic lettuce
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.5/16395 |
Resumo: | Cheese whey fermented by an industrial starter consortium of lactic acid bacteria was evaluated for its antibacterial capacity to control a selection of pathogenic bacteria. For their relevance on outbreak reports related to vegetable consumption, this selection included Listeria monocytogenes, serotype 4b, Escherichia coli O157:H7, and Salmonella Goldcoast. Organically grown lettuce was inoculated with an inoculum level of *107 colonyforming unit (CFU)/mL and was left for about 1 h in a safety cabinet before washing with a perceptual solution of 75:25 (v/v) fermented whey in water, for 1 and 10 min. Cells of pathogens recovered were then counted and their number compared with that obtained for a similar treatment, but using a chlorine solution at 110 ppm. Results show that both treatments, either with chlorine or fermented whey, were able to significantly reduce ( p < 0.05) the number of bacteria, in a range of 1.15–2.00 and 1.59–2.34 CFU/g, respectively, regarding the bacteria tested. Results suggest that the use of fermented whey may be as effective as the solution of chlorine used in industrial processes in reducing the pathogens under study (best efficacy shown for Salmonella), with the advantage of avoiding health risks arising from the formation of carcinogenic toxic chlorine der |
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Preliminary study on the effect of fermented cheese whey on Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Goldcoast populations inoculated onto fresh organic lettucecheese wheyListeria monocytogenesEscherichia coli O157:H7Salmonellaorganic lettuceCheese whey fermented by an industrial starter consortium of lactic acid bacteria was evaluated for its antibacterial capacity to control a selection of pathogenic bacteria. For their relevance on outbreak reports related to vegetable consumption, this selection included Listeria monocytogenes, serotype 4b, Escherichia coli O157:H7, and Salmonella Goldcoast. Organically grown lettuce was inoculated with an inoculum level of *107 colonyforming unit (CFU)/mL and was left for about 1 h in a safety cabinet before washing with a perceptual solution of 75:25 (v/v) fermented whey in water, for 1 and 10 min. Cells of pathogens recovered were then counted and their number compared with that obtained for a similar treatment, but using a chlorine solution at 110 ppm. Results show that both treatments, either with chlorine or fermented whey, were able to significantly reduce ( p < 0.05) the number of bacteria, in a range of 1.15–2.00 and 1.59–2.34 CFU/g, respectively, regarding the bacteria tested. Results suggest that the use of fermented whey may be as effective as the solution of chlorine used in industrial processes in reducing the pathogens under study (best efficacy shown for Salmonella), with the advantage of avoiding health risks arising from the formation of carcinogenic toxic chlorine derMary Ann Liebert, Inc.Repositório da Universidade de LisboaSantos, Maria I.S.Lima, Ana I.Monteiro, Sara A.V.S.Ferreira, Ricardo BoavidaPedroso, LaurentinaSousa, IsabelFerreira, Maria A.S.S.2018-11-26T12:29:08Z20162016-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/16395engFOODBORNE PATHOGENS AND DISEASE Volume 13, Number 8, 201610.1089/fpd.2015.2079info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:46:12Zoai:www.repository.utl.pt:10400.5/16395Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:01:48.649012Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Preliminary study on the effect of fermented cheese whey on Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Goldcoast populations inoculated onto fresh organic lettuce |
title |
Preliminary study on the effect of fermented cheese whey on Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Goldcoast populations inoculated onto fresh organic lettuce |
spellingShingle |
Preliminary study on the effect of fermented cheese whey on Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Goldcoast populations inoculated onto fresh organic lettuce Santos, Maria I.S. cheese whey Listeria monocytogenes Escherichia coli O157:H7 Salmonella organic lettuce |
title_short |
Preliminary study on the effect of fermented cheese whey on Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Goldcoast populations inoculated onto fresh organic lettuce |
title_full |
Preliminary study on the effect of fermented cheese whey on Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Goldcoast populations inoculated onto fresh organic lettuce |
title_fullStr |
Preliminary study on the effect of fermented cheese whey on Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Goldcoast populations inoculated onto fresh organic lettuce |
title_full_unstemmed |
Preliminary study on the effect of fermented cheese whey on Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Goldcoast populations inoculated onto fresh organic lettuce |
title_sort |
Preliminary study on the effect of fermented cheese whey on Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Goldcoast populations inoculated onto fresh organic lettuce |
author |
Santos, Maria I.S. |
author_facet |
Santos, Maria I.S. Lima, Ana I. Monteiro, Sara A.V.S. Ferreira, Ricardo Boavida Pedroso, Laurentina Sousa, Isabel Ferreira, Maria A.S.S. |
author_role |
author |
author2 |
Lima, Ana I. Monteiro, Sara A.V.S. Ferreira, Ricardo Boavida Pedroso, Laurentina Sousa, Isabel Ferreira, Maria A.S.S. |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
Santos, Maria I.S. Lima, Ana I. Monteiro, Sara A.V.S. Ferreira, Ricardo Boavida Pedroso, Laurentina Sousa, Isabel Ferreira, Maria A.S.S. |
dc.subject.por.fl_str_mv |
cheese whey Listeria monocytogenes Escherichia coli O157:H7 Salmonella organic lettuce |
topic |
cheese whey Listeria monocytogenes Escherichia coli O157:H7 Salmonella organic lettuce |
description |
Cheese whey fermented by an industrial starter consortium of lactic acid bacteria was evaluated for its antibacterial capacity to control a selection of pathogenic bacteria. For their relevance on outbreak reports related to vegetable consumption, this selection included Listeria monocytogenes, serotype 4b, Escherichia coli O157:H7, and Salmonella Goldcoast. Organically grown lettuce was inoculated with an inoculum level of *107 colonyforming unit (CFU)/mL and was left for about 1 h in a safety cabinet before washing with a perceptual solution of 75:25 (v/v) fermented whey in water, for 1 and 10 min. Cells of pathogens recovered were then counted and their number compared with that obtained for a similar treatment, but using a chlorine solution at 110 ppm. Results show that both treatments, either with chlorine or fermented whey, were able to significantly reduce ( p < 0.05) the number of bacteria, in a range of 1.15–2.00 and 1.59–2.34 CFU/g, respectively, regarding the bacteria tested. Results suggest that the use of fermented whey may be as effective as the solution of chlorine used in industrial processes in reducing the pathogens under study (best efficacy shown for Salmonella), with the advantage of avoiding health risks arising from the formation of carcinogenic toxic chlorine der |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016 2016-01-01T00:00:00Z 2018-11-26T12:29:08Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.5/16395 |
url |
http://hdl.handle.net/10400.5/16395 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
FOODBORNE PATHOGENS AND DISEASE Volume 13, Number 8, 2016 10.1089/fpd.2015.2079 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Mary Ann Liebert, Inc. |
publisher.none.fl_str_mv |
Mary Ann Liebert, Inc. |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799131107696836608 |