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3 results on '"Sherita Li"'

1. Salmonella spp. Response to Lytic Bacteriophage and Lactic Acid on Marinated and Tenderized Raw Pork Loins

Author

Sherita Li, Haley M. Konoval, Samantha Marecek, Amanda A. Lathrop, and Siroj Pokharel

Subjects
bacteriophage, lactic acid, Salmonella spp., pork loins, food safety, Chemical technology, TP1-1185
Abstract

Bacterial food poisoning cases due to Salmonella have been linked with a variety of pork products. This study evaluated the effects of a Salmonella-specific lytic bacteriophage and lactic acid (LA) on Salmonella Enteritidis, Salmonella Montevideo, and Salmonella Heidelberg growth on raw pork loins. Pork loins were cut into approximately 4 cm thick slices. Pork slices were randomly assigned to five treatment groups (control, DI water, LA 2.5%, phage 5%, and LA 2.5% + phage 5%) with six slices per group per replication. Pork loins were inoculated with 106 CFU/mL of Salmonella spp. and stored at 4 °C for 30 min. After 1 h of treatment application and marination, phage 5% significantly (p < 0.05) reduced the surface bacterial population by 2.30 logs when compared with the control group. Moreover, the combined treatment of LA 2.5% + phage 5% significantly (p < 0.05) reduced the surface bacterial population by more than 2.36 logs after 1 h of marination. In the post-tenderization surface samples, the combination of both phage and LA showed a significant reduction (p < 0.05) when compared with the control group. However, the treatments had no effect (p > 0.05) when analyzing the translocation of pathogens on pork loins.

Published
2022
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2. Control of Escherichia coli O157:H7 using lytic bacteriophage and lactic acid on marinated and tenderized raw pork loins

Author

Sherita Li, Haley M. Konoval, Samantha Marecek, Amanda A. Lathrop, Sofia Feng, and Siroj Pokharel

Subjects
Red Meat, Anti-Infective Agents, Swine, Food Handling, Food Microbiology, Pork Meat, Colony Count, Microbial, Animals, Bacteriophages, Lactic Acid, Escherichia coli O157, Food Science
Abstract

Escherichia coli (E. coli) O157:H7- contaminated pork and production environments, are often a major source of foodborne outbreaks. This study evaluated the inhibition of E. coli O157:H7 on artificially contaminated raw pork loins using lytic bacteriophage (phage) and lactic acid (LA). Pork samples were inoculated with 10

Published
2022

3. Salmonella Typhimurium DT 104 response to Lytic bacteriophage and Lactobionic acid on raw chicken breast

Author

Sherita Li, Siroj Pokharel, Nicole Walker, and Hannah Strauss

Subjects
Salmonella typhimurium, Salmonella, Meat, Bacterial food poisoning, medicine.disease_cause, Disaccharides, Microbiology, Chicken breast, Bacteriophage, 03 medical and health sciences, chemistry.chemical_compound, Food Preservation, medicine, Animals, 030304 developmental biology, 0303 health sciences, biology, 030306 microbiology, Chemistry, Inoculation, biology.organism_classification, Lactobionic acid, Lytic cycle, Food Storage, Salmonella Phages, Chickens, Food Science
Abstract

Bacterial food poisoning cases due to Salmonella have been linked with a variety of poultry products. This study evaluated the effects of a Salmonella-specific Lytic bacteriophage and Lactobionic acid (LBA) on Salmonella Typhimurium DT 104 growth on raw chicken breast meat. Each chicken breast was randomly assigned to a treatment group (Control, DI water, phage 1%, phage 5%, LBA 10 mg/mL, LBA 20 mg/mL, and phage 5% + LBA 20 mg/mL) with four chicken breasts per group. Samples were inoculated with 106 CFU/mL of Salmonella and stored at 4 °C for 30 min. The inoculated chicken breasts were randomly assigned to different storage time (0 h, 1 h, 24 h, or 48 h). Both time and treatment showed significance reduction (P

Published
2020

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