Evaluation the antibacterial activity of the brine, Nisin solution, and ozonated water against E. coli O157 : H7 in the experimentally local produced soft cheese

Other Title(s)

تقدير الفعالية البكتيرية للمحلول الملحي النيسين و الماء المعامل بالأوزون ضد بكتريا الإيشيريشيا القولونية المعوية النزفية في الجبن الطري المحلي المصنع مختبريا

Author

Khudayr, Zaynah Saib

Source

Iraqi Journal of Veterinary Medicine

Issue

Vol. 45, Issue 1 (30 Jun. 2021), pp.17-21, 5 p.

Publisher

University of Baghdad College of Veterinary Medicine

Publication Date

2021-06-30

Country of Publication

Iraq

No. of Pages

5

Main Subjects

Veterinary Medicine

Topics

Abstract EN

Antibacterial activity of brine, Nisin, and ozonated water against E.

coli O157: H7 viability in the experimentally local produced soft cheese (ELPSC) was conducted during the period from December 2019 till end of February 2020.

The positive isolates were detected as 3 out of 25 samples (12% ).

Identification of E.

coli O157: H7 from ELPSC pieces were confirmed by using selective agar, biochemical, and serological tests.

The concentrations that used from each of brine (sodium chloride), Nisin solution, and ozonated water were 7% (w/v), 100 IU/mL, and 0.6 ppm, respectively.

The initial mean values of the E.

coli O157: H7 counts in the ELPSC pieces were 6.146 log10 CFU/g, the bacterial counts decreased significantly (P<0.05) from 6.146 (log10 CFU/g) at 0 hour (control) to 3.778, 4.380, and 4.544 (log10 CFU/g) after 2 h of contact time due to the antibacterial action of brine, Nisin solution and ozonated water, respectively at ambient temperature.

The antibacterial activity of ozonated water at the concentration 0.6 ppm, Nisin solution at concentration 100 IU/mL alone after 2 h of contact time were reduce (2 log10) of bacterial population without complete inhibition of E.

coli O157: H7 in ELPSC, decontamination of ELPSC by brine solution at concentration (7% w/V) for 2 h can be more effective compared to Nisin solution and ozonated water at ambient temperature, there was no increase in the inhibition level when the cheese samples were dipping in the brine solution for longer exposure time (6 h) at the same concentration.

American Psychological Association (APA)

Khudayr, Zaynah Saib. 2021. Evaluation the antibacterial activity of the brine, Nisin solution, and ozonated water against E. coli O157 : H7 in the experimentally local produced soft cheese. Iraqi Journal of Veterinary Medicine،Vol. 45, no. 1, pp.17-21.
https://search.emarefa.net/detail/BIM-1248326

Modern Language Association (MLA)

Khudayr, Zaynah Saib. Evaluation the antibacterial activity of the brine, Nisin solution, and ozonated water against E. coli O157 : H7 in the experimentally local produced soft cheese. Iraqi Journal of Veterinary Medicine Vol. 45, no. 1 (2021), pp.17-21.
https://search.emarefa.net/detail/BIM-1248326

American Medical Association (AMA)

Khudayr, Zaynah Saib. Evaluation the antibacterial activity of the brine, Nisin solution, and ozonated water against E. coli O157 : H7 in the experimentally local produced soft cheese. Iraqi Journal of Veterinary Medicine. 2021. Vol. 45, no. 1, pp.17-21.
https://search.emarefa.net/detail/BIM-1248326

Data Type

Journal Articles

Language

English

Notes

Includes bibliographical references : p. 20-21

Record ID

BIM-1248326