ABSTRACT
Meat and particularly ground beef is frequently associated with Food Poisoning episodes and breeches in Food Safety. The main goal of this research was to evaluate the bactericide effect of the probiotic Enterococcus faecalis CECT7121, against different pathogens as: Escherichia coli O157:H7, Staphylococcus aureus, Clostridium perfringens and Listeria monocytogenes, inoculated in ground beef meat. Three studies were performed to evaluate the inhibition of E. faecalis CECT7121 on ground beef meat samples inoculated with pathogens: Study I: Samples (100 g meat) were inoculated with pathogens (10³ CFU/g)) and E. faecalis CECT7121 (10(4) CFU/g) simultaneously. Study II: Samples were inoculated with E. faecalis CECT7121 24 h before the pathogens. Study III: E. faecalis CECT7121were inoculated 24 h after pathogens. The viable counts were performed at 0, 24, 48 and 72 h post-inoculation. The simultaneous inoculation of E. faecalis CECT7121 with E. coli O157:H7 strains resulted in the absence of viable counts of bacteria at 72 h post-treatment. However, when the probiotic was added 24 h before and 24 h after the pathogen E. coli O157:H7, viable cells were not detected at 24 h and 48 h post-treatment, respectively. Consistently, neither S. aureus nor Cl. perfringens viable bacteria were detected at 48 h in whole assays when inoculated with E. faecalis CECT7121. The same trend than described before was obtained after applying the 3 models assayed for L. monocytogenes. The current assays demonstrated the bactericide activity of E. faecalis CECT7121 strain on bacterial pathogens in ground beef meat.
Subject(s)
Humans , Animals , Child , Cattle , Bacterial Infections , Meat/analysis , Enterococcus faecalis/isolation & purification , Food Preservation , Probiotics/isolation & purification , Meat Products/analysis , Cattle , Food Microbiology , Food Samples , Methods , VirulenceABSTRACT
Silage is the best method for forage conservation, keeping it in a fresh condition and with high nutrient content. In order to study the natural evolution of maize silage without additives during 50 days after sealed, pH, temperature changes, number and type of the indigenous bacteria were studied every 5 days. The initial pH decreased from 6.40 to 4.10 and temperature stabilized at 26 degrees C. The mesophilic aerobic bacteria were quickly reduced across time. Enterococci were descended gradually. Clostridia remained in a low quantity. The microorganisms most frequently isolated were Escherichia coli, Clostridium butyricum, Enterococcus faecalis and Lactobacillus plantarum; this acid lactic bacteria was the principal cause of the abundant production of anaerobic fermentation of sugars in the forage reaching the pH which maintained the silage in adequate conditions.
Subject(s)
Bacteria , Silage , Zea mays , Lactic Acid/biosynthesis , Bacteria , Bacterial Typing Techniques , Clostridium , Enterococcus , Escherichia coli , Species Specificity , Fermentation , Hot Temperature , Hydrogen-Ion Concentration , LactobacillusABSTRACT
Enterococcus faecalis meningitis is an infrequent entity that accounts for less than 1
of all suppurative meningitis in the adult. Usually, this infection affects patients with compromised host defenses or those who have congenital or acquired CNS lesions mainly as intrahospitalary infections. An 85 year old woman from our community (Tandil county) without any predisposed condition, was admitted in the hospital in an unconscious state (grade 3 Glasgows index), meningeal signs and purulent CSF, from which E. faecalis was isolated. The patient was treated with IV Ampicillin and Gentamycin (17 days), intrathecal Gentamycin (4 days) and IV dexametasona (6 days). The clinical and bacteriological remission was achieved, without any sequel or relapse during 2 years follow up.