Journal: International journal of food microbiology

Article Title: Antimicrobial activity of Satureja montana L. essential oil against Clostridium perfringens type A inoculated in mortadella-type sausages formulated with different levels of sodium nitrite.

doi: 10.1016/j.ijfoodmicro.2010.11.022

Figure Lengend Snippet: Fig. 1. Inhibition zones diameters (mm) by different concentrations of Satureja montana L. essential oil on Clostridium perfringens Type A ATCC 3624. Mean values±Standard Error (bars), without considering the well diameter.

Article Snippet: : +55 35 3821 9146; fax: +55 35 3822 E-mail address: thalesteco@hotmail.com (T.L.C. de O 0168-1605/$ – see front matter © 2010 Elsevier B.V. A doi:10.1016/j.ijfoodmicro.2010.11.022 a b s t r a c t a r t i c l e i n f o Article history: Received 6 August 2010 Received in revised form 9 November 2010 Accepted 10 November 2010 Keywords: Winter savory Clostridium perfringens Food safety Transmission electron microscopy Spores Beef batter This research evaluated the antimicrobial effect of the winter savory (Satureja montana L.) essential oil (EO) against Clostridium perfringens type A (ATCC 3624) inoculated in mortadella-type sausages formulated with different levels of sodium nitrite (NaNO2: 0 ppm, 100 ppm and 200 ppm) in addition to EO at concentrations of 0.0%, 0.78%, 1.56% and 3.125% stored at 25 °C for 30 days.

Techniques: Inhibition

Journal: International journal of food microbiology

Article Title: Antimicrobial activity of Satureja montana L. essential oil against Clostridium perfringens type A inoculated in mortadella-type sausages formulated with different levels of sodium nitrite.

doi: 10.1016/j.ijfoodmicro.2010.11.022

Figure Lengend Snippet: Fig. 2. Transmission electron micrographs (TEM). Magnifications A ×7000; B ×12,000; C ×4400; D ×12,000; E x4400; F ×12,000. Figures A and B show Clostridium perfringens type A ATCC 3624 cells untreated (control). Figures C and D show cells treated with Satureja montana L. essential oil at Minimum Inhibitory Concentration (MIC) after 15 min contact; figures E and F cells treated after 45 min contact. The arrows indicate damages caused by treatment with essential oil. Approximately 18% injured cells at MIC concentration treatment.

Article Snippet: : +55 35 3821 9146; fax: +55 35 3822 E-mail address: thalesteco@hotmail.com (T.L.C. de O 0168-1605/$ – see front matter © 2010 Elsevier B.V. A doi:10.1016/j.ijfoodmicro.2010.11.022 a b s t r a c t a r t i c l e i n f o Article history: Received 6 August 2010 Received in revised form 9 November 2010 Accepted 10 November 2010 Keywords: Winter savory Clostridium perfringens Food safety Transmission electron microscopy Spores Beef batter This research evaluated the antimicrobial effect of the winter savory (Satureja montana L.) essential oil (EO) against Clostridium perfringens type A (ATCC 3624) inoculated in mortadella-type sausages formulated with different levels of sodium nitrite (NaNO2: 0 ppm, 100 ppm and 200 ppm) in addition to EO at concentrations of 0.0%, 0.78%, 1.56% and 3.125% stored at 25 °C for 30 days.

Techniques: Transmission Assay, Control, Concentration Assay

Journal:

Article Title: Development of a Combined Selection and Enrichment PCR Procedure for Clostridium botulinum Types B, E, and F and Its Use To Determine Prevalence in Fecal Samples from Slaughtered Pigs

doi: 10.1128/AEM.67.10.4781-4788.2001

Figure Lengend Snippet: Bacterial strains used in specificity tests of two PCR assays

Article Snippet: Lactobacillus strains were grown in MRS broth (Oxoid Ltd.); Brochothrix , Pediococcus , and Streptococcus strains were grown in APT broth (BBL, Becton Dickinson Microbiology Systems, Cockeysville, Md.); and Escherichia strains were grown in tryptone soy broth (Oxoid Ltd.). table ft1 table-wrap mode="anchored" t5 TABLE 1 caption a7 Species Strain(s) C. botulinum type A (proteolytic) ATCC 3502, ATCC 19397, ATCC 25763, Atlanta 2204-4, Johannesson 263 C. botulinum type B (proteolytic) ATCC 7949, ATCC 17841, Atlanta 3025 C. botulinum type B (non proteolytic) Eklund 17B, Eklund 2B, Johannesson 105-66 C. botulinum type E CB-S3 E, CB-S4 E, CB-S21 E, CB-S25 E, CB-K27 E, CB-K44 E, CB-K58 E, CB-K83 E, CB-K114 E, CB-124 E, ATCC 9564 C. botulinum type F ATCC 35415, ATCC 23387, ATCC 25765, Craig 610B8-6F, Atlanta 2821, Johannesson Clostridium perfringens SMRICC 81, SMRICC 146, SMRICC 147, SMRICC 148, ATCC 14810, ATCC 3629, ATCC 12925, ATCC 3624, ATCC 3626 Clostridium sporogenes ATCC 19404, ATCC 11437 Clostridium butyricum ATCC 19398 Clostridium tyrobutyricum SMR 213, SMR 224, SMR 226 Clostridium limosum SMR 191 Bacillus cereus NCIB 9373, F 4635A/90, F 4632/90, SMR 747 Bacillus coagulans NCIB 9365 Bacillus megaterium NCIB 9376 Bacillus polymyxa NCIB 8158 Bacillus pumilus NCTC 10337 Bacillus subtilis ATCC 6633, ATCC 9372 Brochothrix thermosphacta SMRICC 347 Citrobacter freundii SMRICC 373 Edwardsiella tarda CCM 2238 Enterobacter amnigenus CCM 3430 Enterobacter cloacae NCIB 8272 Enterobacter sakazakii 1826-2, 1802 Escherichia coli 3359-1, 3359-2, SMRICC 378, SMRICC 380 Escherichia hermannii SMRICC 381 Escherichia vulneris SMRICC 384 Hafnia alvei CCUG 15720 Klebsiella pneumoniae 102, 1790, 1826-1 Kluyvera ascorbata CCUG 15716 Listeria monocytogenes ATCC 7644 Listeria innocua ATCC 33090 Morganella morganii CCM 680 Neisseria meningitidis MC 1:B312/82 Pediococcus pentosaceus SMRICC 178 Pseudomonas fluorescens SMRICC 445 Salmonella enteritidis SMRICC 140 Serratia liquefaciens CCM 2717 Serratia marcescens ATCC 13880 Serratia rubidaea CCM 3412 Streptococcus faecalis NCIB 775 Yersinia enterocolitica Y79/O:3 Lactobacillus brevis LMG 12020 Lactobacillus plantarum LMG 9210, LMG 1284 Lactobacillus buchneri LMG 6892 Lactobacillus fermentum LMG 6902 Lactobacillus pentosus ATCC 8041 Lactobacillus delbrueckii ATCC 9649 Open in a separate window Bacterial strains used in specificity tests of two PCR assays

Techniques: