Inactivation of Escherichia coli O157:H7 in apple cider by resveratrol and naringenin.

Inactivation of Escherichia coli O157:H7 in apple cider by resveratrol and naringenin. Food Microbiol. 2020 Apr;86:103327 Authors: Surendran Nair M, Ma F, Lau P, Upadhyaya I, Venkitanarayanan K Abstract The study investigated the efficacy of two GRAS-status phytochemicals, mega-resveratrol (RV) and naringenin (NG) to inactivate Escherichia coli O157:H7 (EHEC) in apple cider. A five-strain mixture of EHEC (∼7 log CFU/ml) was inoculated into cider, followed by the addition of RV (8.7 mM and 13.0 mM) or NG (7.3 mM and 11.0 mM). The cider samples were stored at 4 °C for 14 days and EHEC was enumerated on days 0,1,5,7 and 14. The deleterious effects of RV and NG on EHEC cells were visualized by scanning electron microscopy (SEM), and RT-qPCR was done to determine the effect of phytochemicals on three known acid resistance (AR) systems of EHEC. NG was more effective than RV and reduced EHEC counts by ∼4.5 log CFU/ml by day 14, whereas RV reduced counts by ∼2.5 log CFU/ml compared to controls (P 
Source: Food Microbiology - Category: Food Science Authors: Tags: Food Microbiol Source Type: research

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Source: IET Nanobiotechnology - Category: Nanotechnology Source Type: research
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Source: Journal of Microbiological Methods - Category: Microbiology Source Type: research
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