ORCID Profile
0000-0003-4002-5838
Current Organisation
Cairo University Faculty of Veterinary Medicine
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Publisher: Unique Scientific Publishers
Date: 2023
Publisher: Cambridge University Press (CUP)
Date: 02-2023
DOI: 10.1017/S0022029923000067
Abstract: This study was conducted to determine the effect of acidophilus yoghurt (yoghurt fortified with Lactobacillus acidophilus ) in comparison to traditional plain yoghurt ( St. thermophilus and L. bulgaricus starter cultures) on the survival of three pathogenic Escherichia coli strains Shiga toxigenic O157 (STx O157), non-toxigenic O157 (Non-STx O157) and Shiga toxigenic non-O157 (STx O145). After six days of refrigerated storage of laboratory-manufactured yoghurt inoculated with the three strains of E. coli separately, all were eliminated in acidophilus yoghurt, while their survival extended in the traditional yoghurt along the storage period (17 d). Reduction percentages of the tested strains in acidophilus yoghurt were 99.93, 99.93 and 99.86%, with log reduction of 3.176, 3.176, and 2.865 cfu/g for Stx O157, Non-Stx O157, and Stx O145 E. coli, respectively, in comparison to 91.67, 93.33 and 93.33%, with log reduction of 1.079, 1.176 and 1.176 cfu/g in traditional yoghurt. Statistical analysis showed a significant effect of acidophilus yoghurt in reducing the count of Stx E. coli O157 ( P = 0.001), Non-Stx E. coli O157 ( P 0.01) and Stx E. coli O145 ( P 0.01) compared to the traditional yoghurt. These findings emphasize the potential use of acidophilus yoghurt as a biocontrol alternative method for eliminating pathogenic E. coli , as well as other similar applications in the dairy industry.
Publisher: American Dairy Science Association
Date: 11-2020
Publisher: CRC Press
Date: 11-08-2023
Publisher: Wiley
Date: 12-2022
Abstract: High‐temperature short‐time (HTST) pasteurisation is not sufficient for complete elimination of Bacillus sp. in milk. Hence, it is important to assess their prevalence, phenotypic and genetic antimicrobial resistance profiles in pasteurised milk. In this study, we investigated Bacillus prevalence and their phenotypic resistance to 25 antimicrobials and prevalence of five plasmid antimicrobial resistance genes. All isolates were resistant to β‐lactams most isolates were susceptible to chlor henicol ( n = 52), ciprofloxacin, meropenem, sulphonamides, tetracycline and vancomycin ( n = 56). Intriguingly, despite phenotypic sulphonamide and tetracycline sensitivity, Sul2 and tetA genes were detected in different Bacillus species, signifying a potential risk of horizontal gene transfer of these mobile resistance genes through pasteurised milk.
Publisher: Elsevier BV
Date: 07-2020
Publisher: Slovak University of Agriculture in Nitra
Date: 20-02-2023
DOI: 10.55251/JMBFS.9520
Abstract: The present study was conducted to estimate the physicochemical characteristics, fatty acids, phenolic compositions and antioxidant activity of the extracted sweet pepper seed oil (SPSO) using the Gas Chromatography-Mass Spectrometry (GC-MS) technique. The obtained oil yield was 14.7%. Outcomes of the extracted oil revealed the following physical and chemical properties: Iodine number 141.64 mg/100g, saponification number 197.51 mg KOH/g, peroxide number 3.63 meq/ Kg oil, free fatty acid 0.48, refractive index 1.467, specific gravity 0.924 g/cm3 and viscosity 63.24 cp. Applying GC-MS technique, cis-Palmitoleic acid was the predominating fatty acid, followed by Myristic acid and Pentadecylic acid while Heptanoic acid was the lowest one. Additionally, esters of some fatty acids and bioactive chemical compounds such as Phenol, 2,2'- methylene bis [6-(1,1-di methyl ethyl)-4-methyl] were determined. The antioxidant activity of SPSO at different concentrations 0.625, 1.25, and 2.50 % was estimated during the cold storage of beef burgerpatties at 4°C, and results revealed that the highest inhibition of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) root was 74% at a concentration of 20 mg/ml. Whereas, a significant decrease (p≤ 0.05) in the peroxide value 12.27 mEq/ Kg was observed at 2.5 % SPSO,presenting the highest antioxidant activity through inhibiting the peroxide formation in burger s les by the end of the tenth day of storage at 4Co. In conclusion, SPSO is suggested as a powerful natural food preservative for application in the food industry. because of its bioactive antioxidant components.
Location: Australia
No related grants have been discovered for Eman M. Taher.