Impact of Some Parameters on the Survival and Proliferation of Foodborne Pathogens: Escherichia coli, Bacillus subtilis, Staphylococcus aureus, and Streptococcus pyogenes
Food poisoning caused by foodborne microorganisms is a significant public health concern. This study aims to investigate the impact of several nutritional and environmental parameters on the growth of Escherichia coli, Bacillus subtilis, Staphylococcus aureus, and Streptococc pyogenes in both model...
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| Format: | Article |
| Language: | English |
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Al-Ayen Iraqi University
2024-08-01
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| Series: | AUIQ Complementary Biological System |
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| Online Access: | https://acbs.alayen.edu.iq/journal/vol1/iss1/8/ |
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| author | Hassan Agha Ahmed Bashir Sanaalla Muhanad Abdullah Salim Abdulsamad Maroua abderrahmane Salhi Ghada Abdu-Razzaq Mohammad Abdulmutalib Alabeed Alkamil Allaq |
| author_facet | Hassan Agha Ahmed Bashir Sanaalla Muhanad Abdullah Salim Abdulsamad Maroua abderrahmane Salhi Ghada Abdu-Razzaq Mohammad Abdulmutalib Alabeed Alkamil Allaq |
| author_sort | Hassan Agha |
| collection | DOAJ |
| description | Food poisoning caused by foodborne microorganisms is a significant public health concern. This study aims to investigate the impact of several nutritional and environmental parameters on the growth of Escherichia coli, Bacillus subtilis, Staphylococcus aureus, and Streptococc pyogenes in both model systems and food. The specific impact of temperature, pH, and UV light stress on pathogens.Applying physical stress on microorganisms is a standard method to induce cell inactivation and promote food stability.This study found that the optimal temperature for the growth of these pathogens is between 30°C and 50°C. No growth was observed beyond 50°C, indicating temperature sensitivity; low temperatures between -20°C and 4°C did not allow bacterial growth within 24 hours. The pH study demonstrated that these pathogens grow best at pH 7, indicating the importance of environmental pH conditions for bacterial proliferation. Moreover, exposure to UV light led to significant bacterial cell death and DNA damage, highlighting the potential of UV light as a microbial control method. These findings help understand how physiological stress factors impact the growth and survival of foodborne pathogens, providing insights into food safety and public health strategies. |
| format | Article |
| id | doaj-art-bfec75f6c05c4ce0aa9ab529f62a13fa |
| institution | OA Journals |
| issn | 3007-973X |
| language | English |
| publishDate | 2024-08-01 |
| publisher | Al-Ayen Iraqi University |
| record_format | Article |
| series | AUIQ Complementary Biological System |
| spelling | doaj-art-bfec75f6c05c4ce0aa9ab529f62a13fa2025-08-20T02:07:52ZengAl-Ayen Iraqi UniversityAUIQ Complementary Biological System3007-973X2024-08-0111707610.70176/3007-973X.1007Impact of Some Parameters on the Survival and Proliferation of Foodborne Pathogens: Escherichia coli, Bacillus subtilis, Staphylococcus aureus, and Streptococcus pyogenesHassan Agha0Ahmed Bashir Sanaalla1Muhanad Abdullah Salim Abdulsamad2Maroua abderrahmane Salhi3Ghada Abdu-Razzaq Mohammad4Abdulmutalib Alabeed Alkamil Allaq5https://orcid.org/0000-0003-2031-8780Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor Darul Ehsan, MalaysiaFaculty of Agriculture, Department of Animal Production, Misurata University, LibyaFaculty of Science, Department of Zoology, Sabratha University, Sabratha, LibyaFaculty Of Medicine Algiers, Dentistry Department, Algiers, AlgeriaFaculty of Science, Department of Biology, University of Mosul, IraqFaculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor Darul Ehsan, MalaysiaFood poisoning caused by foodborne microorganisms is a significant public health concern. This study aims to investigate the impact of several nutritional and environmental parameters on the growth of Escherichia coli, Bacillus subtilis, Staphylococcus aureus, and Streptococc pyogenes in both model systems and food. The specific impact of temperature, pH, and UV light stress on pathogens.Applying physical stress on microorganisms is a standard method to induce cell inactivation and promote food stability.This study found that the optimal temperature for the growth of these pathogens is between 30°C and 50°C. No growth was observed beyond 50°C, indicating temperature sensitivity; low temperatures between -20°C and 4°C did not allow bacterial growth within 24 hours. The pH study demonstrated that these pathogens grow best at pH 7, indicating the importance of environmental pH conditions for bacterial proliferation. Moreover, exposure to UV light led to significant bacterial cell death and DNA damage, highlighting the potential of UV light as a microbial control method. These findings help understand how physiological stress factors impact the growth and survival of foodborne pathogens, providing insights into food safety and public health strategies.https://acbs.alayen.edu.iq/journal/vol1/iss1/8/bacillus subtilisescherichia colifood poisoninggrowth factorsstaphyloccus aureus |
| spellingShingle | Hassan Agha Ahmed Bashir Sanaalla Muhanad Abdullah Salim Abdulsamad Maroua abderrahmane Salhi Ghada Abdu-Razzaq Mohammad Abdulmutalib Alabeed Alkamil Allaq Impact of Some Parameters on the Survival and Proliferation of Foodborne Pathogens: Escherichia coli, Bacillus subtilis, Staphylococcus aureus, and Streptococcus pyogenes AUIQ Complementary Biological System bacillus subtilis escherichia coli food poisoning growth factors staphyloccus aureus |
| title | Impact of Some Parameters on the Survival and Proliferation of Foodborne Pathogens: Escherichia coli, Bacillus subtilis, Staphylococcus aureus, and Streptococcus pyogenes |
| title_full | Impact of Some Parameters on the Survival and Proliferation of Foodborne Pathogens: Escherichia coli, Bacillus subtilis, Staphylococcus aureus, and Streptococcus pyogenes |
| title_fullStr | Impact of Some Parameters on the Survival and Proliferation of Foodborne Pathogens: Escherichia coli, Bacillus subtilis, Staphylococcus aureus, and Streptococcus pyogenes |
| title_full_unstemmed | Impact of Some Parameters on the Survival and Proliferation of Foodborne Pathogens: Escherichia coli, Bacillus subtilis, Staphylococcus aureus, and Streptococcus pyogenes |
| title_short | Impact of Some Parameters on the Survival and Proliferation of Foodborne Pathogens: Escherichia coli, Bacillus subtilis, Staphylococcus aureus, and Streptococcus pyogenes |
| title_sort | impact of some parameters on the survival and proliferation of foodborne pathogens escherichia coli bacillus subtilis staphylococcus aureus and streptococcus pyogenes |
| topic | bacillus subtilis escherichia coli food poisoning growth factors staphyloccus aureus |
| url | https://acbs.alayen.edu.iq/journal/vol1/iss1/8/ |
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