Isolation and characterization of Listeria monocytogenes isolates from ready-to-eat foods in Florida

Article Abstract:

A study aimed to analyze ready-to-eat food samples for the presence of Listeria monocytogenes, determine the pulsed-field gel electrophoresis (PFGE) patterns and antimicrobial susceptibility profiles of the isolates, measure the efficiency of an Listeria monocytogenes-specific bacteriophage cocktail for lysing the isolates and examine and characterize the isolates ability to withstand acid challenge. It was able to differentiate food-borne isolates based on antibiotic resistance and acid tolerance phenotypes in combination with phenotypic analysis.

Food Manufacturing, Florida, FOOD AND KINDRED PRODUCTS, Prepared Perishable Foods, Perishable Prepared Food Manufacturing, Convenience Foods, Health aspects, Contamination, Listeria monocytogenes

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Functional heterogeneity of RpoS in stress tolerance of enterohemorrhagic Escherichia coli strains

Article Abstract:

A study to perform functional analysis of the stationary-phase sigma factor (RpoS)-mediated stress responses of enterohemorrhagic Escherichia coli strains from food-borne outbreaks. Several strains with phenotypic characteristics that were atypical of a functional Rpos allele are observed although they have a functional rpoS according to their acid resistance phenotype.

United States, Phenotype, Phenotypes

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Sensitivity of Escherichia albertii, a potential food-borne pathogen, to food preservation treatments

Article Abstract:

Escherichia albertii tolerances to heat, acid and pressure are evaluated for food preservation processes. It is found to be significantly less than those of wild-type Escherichia coli O157:H7.

Analysis, Physiological aspects, Food, Food preservation, Food conservation

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