s enteritidis atcc 13 076  (ATCC)

Journal: Foods

Article Title: Natural Killers: Opportunities and Challenges for the Use of Bacteriophages in Microbial Food Safety from the One Health Perspective

doi: 10.3390/foods12030552

Figure Lengend Snippet: Examples of the effectiveness of phage biocontrol of target foodborne pathogens on different food products.

Article Snippet: Chicken and turkey meat , S. Enteritidis ATCC 13,076 S. Typhimurium ATCC 6539 S. Heidelberg ATCC 8326 1.5 × 10 3 1.25 × 10 3 , SalmoLyse ® , 2 × 10 6 , 4 × 10 6 , 9 × 10 6 MOI: 2 × 10 3 , 3 × 10 3 , 6 × 10 3 spray 9 × 10 6 and 2 × 10 7 MOI: 7 × 10 3 , 1 × 10 4 spray , 60%, 71%, and 88% reduction from chicken meat at 2 × 10 6 , 4 × 10 6 , 9 × 10 6 PFU/mL, respectively 68% and 86% reduction from turkey meat at 10 6 and 10 7 PFU/g, respectively , [ ] .

Techniques: Modification, Recombinant, In Vitro, Inhibition, Activity Assay, Incubation

Journal: Evidence-based Complementary and Alternative Medicine : eCAM

Article Title: Effects of Achyrocline satureioides Inflorescence Extracts against Pathogenic Intestinal Bacteria: Chemical Characterization, In Vitro Tests, and In Vivo Evaluation

doi: 10.1155/2017/4874865

Figure Lengend Snippet: Antibacterial effect of freeze-dried extracts prepared from an Achyrocline satureioides extractive solution obtained by macerating inflorescences in 80% ethanol (v/v). Antibiotics (chloramphenicol, amoxicillin, and ciprofloxacin), as well as 3-O-methylquercetin (primary flavonoid in the extracts), were tested against strains from gram-positive and gram-negative bacteria. Antibacterial activities were classified as “no activity” (−), “modest” (+), “clear” (++), or “strong” (+++), corresponding to inhibition zones of ≤1, 2–4, 5–10, and >10 mm, respectively.

Article Snippet: Salmonella enteritidis ATCC 13 076 , + , − , ++ , +++ , +++.

Techniques: Activity Assay, Inhibition