Article citationsMore>>

X. D. Jia, N. Li, W. Z. Zhang, X. P. Zhang, K. Lapsley, G. W. Huang, J. Blumberg, G. S. Ma and J. S. Chen, “A Pilot Study on the Effects of Almond Consumption on DNA Damage and Oxidative Stress in Smokers,” Nutrition and Cancer-an International Journal, Vol. 54, No. 2, 2006, pp. 179-183. doi:10.1207/s15327914nc5402_4

has been cited by the following article:

• TITLE: Comparison between E. coli O157:H7 and Bifidobacterium spp. Activity in Almond Pudding Infant Supplemental Food

  AUTHORS: Rashin Sedighi, Mehrdad Tajkarimi, Salam A. Ibrahim

  KEYWORDS: Escherichia coli O157:H7, Bifidobacterium spp., Infant Complementary Food

  JOURNAL NAME: Food and Nutrition Sciences, Vol.2 No.9, November 7, 2011

  ABSTRACT: Almond pudding is a common traditional Iranian complementary food for infants after starting solid foods. Escherichia coli O157:H7 is one of the leading pathogenic microorganisms that cause serious foodborne disease in different populations including infants. The large intestine of breast-fed infants is colonized predominantly by bifidobacteria, which have a protective effect against acute diarrhea. The study objective of this research was to screen the survival characteristics of E. coli O157:H7 as well as four strains of Bifidobacterium subspecies (spp.) in almond pudding. The bacterial strains were studied after three and six hours of incubation at 37℃ in-vitro. Luria-Bertani (LB) broth was used as a basic medium for both Bifidobacterium spp. and E. coli experiments in anaerobic and aerobic conditions, respectively. The viability of Bifidobacterium spp. increased from 2.46 ± 0.2 to 6.57 ±1.3 log10 CFU/ml in low inoculum and from 4.53 ± 0.7 to 7.2 ± 0.4 in high inoculum experiments in 6 hours. However, the growth of E. coli O157:H7 from 3.12 ± 0.2 to 4.99 ± 0.1 log10 CFU/ml was significantly (P