Efficiency of certain vegetables under various storage conditions against the meat-borne Escherichia coli isolates

• Published in: International journal of environmental science and technology (Tehran) 2022-08, Vol.19 (8), p.7869-7884
• Main Authors: Elamary, R. B., Wahba, M., Sayed, W. F., Salem, W. M.
• Format: Article
• Language: English
• Subjects: Aquatic Pollution; Earth and Environmental Science; Ecotoxicology; Environment; Environmental Chemistry; Environmental Science and Engineering; Original Paper; Soil Science & Conservation; Waste Water Technology; Water Management; Water Pollution Control
• ISSN: 1735-1472; 1735-2630
• DOI: 10.1007/s13762-021-03692-6

Given the extension of the shelf lives of various vegetables, individuals store their food for a long period by freezing it with a fast-pact lifstyle. A total of 17 Escherichia coli serovars were recovered from 200 meat samples in Egypt’s Qena governorate. The characterization of the isolates was performed by biochemical and serological tests, antibiotic susceptibility, and detection of virulence genes by PCR. The antibacterial properties of fresh and/or frozen garlic and lemon extract were tested against all E. coli isolates over 6 months, along with their antibiofilm activities. hly, stx 1, stx 2, and eae A genes were detected in 12, 4, 3, and 2 serovars, respectively. Although 100% of E. coli isolates were multidrug resistant, they were susceptible to fresh and frozen garlic and lemon extract. Owing to botanical storage for 6 months, a dual decrese was reported in some antibacterial activities of botanical extract and their phytochemical contents. Furthermore, the high-performance liquid chromatographic analysis confirmed that both allicin and citric acid content (in garlic and lemon, respectively) are the most elevated compounds that were diminished following storage time. Fresh and frozen garlic extracts have reduced bacterial biofilm substantially throughout the 6 months of storage, ranging from 19.3 to 45% and 22.3–30.5%, respectively. While fresh and frozen lemon juice significantly decreased the biofilm of E. coli O 1 :H 7 by 52.9 and 26.8% at zero time of storage only. Finally, prolonged storage affects both garlic and lemon extracts’ antimicrobial behavior and encourages fresh intake rather than frozen veggies.