2016
Rangel-Vargas, E, Gutiérrez-Alcántara, E.J. Gómez-Aldapa, C.A., Falfán-Cortés, R.N., Segovia-Cruz, J.A., Salas-Rangel, L.P., and Castro-Rosas, J. 2016. Antibacterial activity of roselle calyx extracts, sodium hypochlorite, colloidal silver and acetic acid against multidrug-resistant salmonella serotypes isolated from coriander. Journal of Food Safety. http://onlinelibrary.wiley.com/doi/10.1111/jfs.12320/abstract
Abstract
Multidrug-resistant Salmonella serotypes (M-RSs) were isolated from coriander, and an analysis done of the antibacterial activity of roselle calyx extracts against any of the identified strains. One-hundred coriander samples were collected from markets. Salmonella was isolated from the coriander samples by culture procedure. Susceptibilities to sixteen antibiotics were determined for the isolated Salmonella strains by standard test. The antibacterial effect of four roselle extracts (water, methanol, acetone and ethyl acetate), sodium hypochlorite, acetic acid and colloidal silver against M-RS isolates was evaluated on contaminated coriander. Thirty-one Salmonella strains were isolated from 23% of coriander samples. Identified Salmonella serotypes were typhimurium, typhi and montevideo. All isolated strains exhibited resistance to at least three antibiotics. Roselle extracts caused a greater reduction in concentration of M-RSs than the sodium hypochlorite, colloidal silver and acetic acid on contaminated coriander. Roselle calyx extracts may be a potentially useful addition to disinfection procedures of coriander.
COLORANT EXTRACTION FROM RED PRICKLY PEAR (OPUNTIA LASIACANTHA) FOR FOOD APPLICATION
Survival of Brucella abortus in milk fermented with a yoghurt starter culture
The role of foods in Salmonella infections. In: Salmonella - A Dangerous Foodborne Pathogen.
Anaerobic degradation of two types of whey in UASB reactors
An in situ method to study the reaction catalyzed by alkaline phosphatase on DNP
Optimization of thermal protein precipitation from acid whey
APPLICATION OF SALTS OF ORGANIC ACIDS IN THE PRESERVATION OF RABBIT MEAT.