Control of pathogens in fresh pork sausage by inclusion of Lactobacillus sakei BAS0117.

A pork sausage was produced with low sodium content (1.64%) to which Lactobacillus sakei was added with the aim of developing a meat pork sausage for cooking and having technological, organoleptic, and hygienic advantages. The lactic acid bacteria (LAB) L. sakei, Lactococcus sp., and Pediococcus pentosaceus were submitted to extreme pH, temperature, and NaCl conditions. Lactobacillus sakei was used in pork sausage because of its resistance to different culture conditions and its antimicrobial potential. The food-borne pathogens Listeria monocytogenes Scott A, Enterococcus faecalis, and Staphylococcus aureus were used as indicator microorganisms to evaluate the antimicrobial activity of selected LAB strains. Salmonella enterica serotype Choleraesuis is a common pathogen of pigs. To the raw sausage product containing L. sakei and nonpathogenic endogenous microbiota, we added about >104 and <105 CFU/g of S. enterica serotype Choleraesuis to evaluate the inhibitory potential of L. sakei towards this pathogen. Salmonella Choleraesuis was inhibited in the presence of L. sakei over 7 days of storage of the meat product (about 3.0 log cycles reduction). Lactobacillus sakei significantly increased inhibition when compared with the nonfermented sausage. Thus, L. sakei BAS0117 played an important role as an additional hurdle in the fermented meat pork sausage during storage.

Shared Physiological Traits of Exophiala Species in Cold-Blooded Vertebrates, as Opportunistic Black Yeasts.

Several species of the genus Exophiala are found as opportunistic pathogens on humans, while others cause infections in cold-blooded waterborne vertebrates. Opportunism of these fungi thus is likely to be multifactorial. Ecological traits [thermotolerance and pH tolerance, laccase activity, assimilation of mineral oil, and decolorization of Remazol Brilliant Blue R (RBBR)] were studied in a set of 40 strains of mesophilic Exophiala species focused on the salmonis-clade mainly containing waterborne species. Thermophilic species and waterborne species outside the salmonis-clade were included for comparison. Strains were able to tolerate a wide range of pHs, although optimal growth was observed between pH 4.0 and 5.5. All strains tested were laccase positive. Strains were able to grow in the presence of the compounds (mineral oil and RBBR) with some differences in assimilation patterns between strains tested and also were capable of degrading the main chromophore of RBBR. The study revealed that distantly related mesophilic species behave similarly, and no particular trend in evolutionary adaptation was observed.

Resistance to extended-spectrum ß-lactamases in Salmonella from a broiler supply Chain.

The prevalence of extended-spectrum ß-lactamase (ESBL)-producing Enterobacteriaceae varies worldwide, however, the incidence of ESBL-producing environmental Salmonella isolates is increasing. Salmonella is still one of the most important pathogens that occur in the poultry supply chain. Therefore, this study analyzed the susceptibility of Salmonella isolates collected from a poultry supply chain to ß-lactam antibiotics, and examined the phenotypes of the isolates based on enzyme-inducible AmpC ß-lactamase analysis. All analysis of the putative positive isolates in the current study confirmed that 27.02% (77/285 analysis) of all ESBL tests realized with the isolates produced a profile of resistance consistent with ß-lactamase production. All isolates of S. Minnesota serotype had ESBL phenotype. Aztreonam resistance was the least common amongst the Salmonella isolates, followed by ceftazidime. The presence of inducible chromosomal ESBL was detected in 14 different isolates of the 19 serotypes investigated. These results are very indicatives of the presence of ESBL genes in Salmonella isolates from a broiler supply chain, reaffirming the growing global problem of ESBL resistance.

Leafy Vegetables Free Of Coliforms And Parasites After Washing In Chlorine Treated Water

The production and preparation of vegetables for consumption involve procedures that pose health risks to consumers. In this context the water plays an important role in the quality of minimally processed vegetables. We assessed the hygienic-sanitary quality of leafy vegetables and obtained data of interest to health surveillance agencies and public health. They were tested for the presence of total and faecal coliforms, and also parasitic protozoa and helminths. The vegetable samples were purchased in supermarkets of the Midwest of the State of Santa Catarina, Brazil. We performed bacteriological analyses of wash water samples using chromogenic substrates to obtain the most probable number of the coliform group at 35 °C and Escherichia coli. We used Hoffman's spontaneous sedimentation technique for the parasitological analysis in order to check the occurrence of heavy and light helminths eggs and protozoan cysts. The analyses indicated the presence of coliforms, nematodes and freeliving protozoa, except for the last wash. We concluded that the washing process using running water and no active chlorine was not efficient in reducing the load of microorganisms in the vegetables. Therefore, intensive educational programmes should be implemented by health authorities to encourage hygienic-sanitary practices and risk reduction of food-borne diseases.(AU)

Bacteriocina de Lactobacillus sake 2a: potencial de aplicação em combinação com outras substâncias antimicrobianas na inibição de cepas de Salmonella de origem alimentar / Bacteriocin of Lactobacillus sake 2a: potential of application in combination with other antimicrobials substances in the inhibition of strains of Salmonella of alimentary origin

No presente estudo avaliou-se o potencial de aplicação da bacteriocina 2a produzida pelo Lactobacillus sake 2a em combinação com outras substâncias antimicrobianas na inibição de cepas de Salmonella isoladas de linguiça: S. Derby SD2, S. Enteritidis SE3, S. Hadar SH4, S. Panama SP5 e S. Typhimurium ST6. A partir de cultura de L. sake 2a em caldo MRS, obteve-se por extração ácida e concentração em liofilizador, um extrato protéico de bacteriocina de cerca de 500 UA/ml. Verificou-se que esse extrato protéico de bacteriocina 2a tem atividade contra Listeria monocytogenes Scott A Cmr Emr nos meios de cultura BHI, MRS e TSB com 0,1 por cento de glicose, independente de temperatura e atmosfera de incubação...