We determined the sequence and genetic organization of plasmid pIP823, which contains the dfrD gene; dfrD confers high-level trimethoprim resistance to Listeria monocytogenes BM4293 by synthesis of dihydrofolate reductase type S2. pIP823 possessed all the features of the pUB110/pC194 plasmid family, whose members replicate by the rolling-circle mechanism. The rep gene encoded a protein identica...

Various natural oils/extracts and their constituents incorporated into biopolymer-based edible films as a promising technology with the knowledge that these compounds have been able to reduce microbial growth and chemical changes of packed foodstuffs. The objective of this study was to evaluate the effect of incorporation of Ziziphora clinopodioides essential oil (ZEO; 0, 0.25 and 0.5%) and ses...

A lactic acid bacterium presenting antimicrobial activity against a Lactobacillus acidophilus strain used for eradication of acid inhibition was isolated from a natural cheese. The 16S rRNA gene sequence of the isolate best matched with a strain of L. rhamnosus and was designated L. rhamnosus CJNU 0519. The antimicrobial activity of the partially purified bacteriocin of CJNU 0519 was abolished ...

Ten patients received a 30-min infusion of amikacin (30 mg/kg) on day 1 and 15 mg/kg on day 2. Mean serum creatinine was 1.1 +/- 0.3 (standard deviation) mg/dl before and 1.0 +/- 0.3 mg/dl 3 days after the second infusion. Mean serum amikacin concentrations before, at the end of infusion, and 1, 6, 12, and 24 h after 30 and 15 mg/kg were 0, 157, 79, 31, 16, 5, 5, 85, 51, 19, 12, and 5 mg/liter,...

Incomplete killing of bacterial pathogens by antibiotics is an underlying cause of treatment failure and accompanying complications. Among those avoiding chemotherapy are persisters being individual cells in a population that for extended periods of time survive high antibiotic concentrations proposedly by being in a quiescent state refractory to antibiotic killing. While investigating the huma...

In the manufacture of beef jerky, a thermal lethality step is followed by drying to prevent growth of pathogenic bacterial postprocessing contaminants on the finished product. Recent guidelines from the U.S. Department of Agriculture have raised the question of the maximum water activity (a(w)) in jerky products that will inhibit growth of pathogenic bacteria. The survival of the potential post...

Accepted: 11/07/2014 Abstract The study was carried out to standardize a multiplex PCR assay for the simultaneous detection of four common food pathogens such as Listeria monocytogenes, Yersinia enterocolitica, Staphylococcus aureus and Salmonella enterica Typhimurium. Pathogen-specific DNA primers targeting hly A, ail, nuc and stm genes were employed for the identification of L. monocytogenes,...

Microbial ecosystems were surveyed in 314 environmental samples from 54 Southern and Eastern European small-scale processing units (PUs) manufacturing traditional dry fermented sausages. The residual microflora contaminating the surfaces and the equipment were analysed after cleaning and disinfection procedures. All the PU environments were colonised at various levels by spoilage and technologi...

Objective(s): This study was aimed to evaluate the effect of chitosan-zinc oxide (CH-ZnO) film containing pomegranate peel extract (PPE; 0.5, 1 and 1.5%) on survival of Listeria monocytogenes and Staphylococcus aureus in raw rainbow trout fillets during refrigerated storage for 12 days.Methods: Total polyphenolic contents of CH-ZnO films containing different concentrations of methanolic P...

Aim: The study was conducted to evaluate the performance of different enrichment broths such as Tryptic Soy Yeast extract Broth (TSBYE), Brain Heart Infusion broth (BHI), Nutrient Broth (NB), Luria Broth (LB) and Peptone water (PW) for the detection of Listeria monocytogenes, Yersinia enterocolitica, Staphylococcus aureus and Salmonella enterica Typhimurium. Materials and Methods: The bacterial...