当前位置： SCI文献检索 > INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY期刊下所有文献 > Identification and characterization of quaternary ammonium compound resistant staphylococci from the food industry.

Identification and characterization of quaternary ammonium compound resistant staphylococci from the food industry.

Abstract：

:The distribution of known genes conferring resistance to quaternary ammonium compounds (QACs) among different species of staphylococci isolated from the food industry was investigated. Twenty-four isolates hosting one of the genes qacA/qacB, smr, qacG or qacH, were subjected to species identification. Species determination was performed by biochemical analyses (API STAPH), comparative 16S rDNA sequence analysis and tDNA intergenic spacer length polymorphism analysis. Good correlation was obtained between the different methods. The isolates belonged to six different species of coagulase-negative Staphylococcus. The most commonly found species were Staphylococcus epidermidis and Staphylococcus saprophyticus. The results also indicated the possible spread of specific isolates of staphylococci which may reflect the dominance of certain strains in environments were QACs are used on a regular basis. The isolates were further characterized by the resistance phenotype to antimicrobial agents including antibiotics and disinfectants. Resistance to ampicillin, penicillin G and dyes was prevalent in strains harbouring the qacA or qacB genes, features also common among clinical staphylococci containing qacA/qacB. One QAC resistant strain harbouring the smr gene showed resistance to ampicillin, penicillin, tetracycline, erythromycin and trimethoprim. No enterotoxin production was detected among the QAC resistant strains.

journal_name

Int J Food Microbiol

journal_title

International journal of food microbiology

authors

Heir E,Sundheim G,Holck AL

doi

10.1016/s0168-1605(99)00044-6

subject

Has Abstract

pub_date

1999-06-01 00:00:00

pages

211-9

issue

3

eissn

0168-1605

issn

1879-3460

pii

S0168160599000446

journal_volume

48

pub_type

杂志文章

相关文献

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY文献大全
  • Some examples of, and some problems with, the use of nonlinear logistic regression in predictive food microbiology.

    abstract：:A new technique, nonlinear logistic regression, is described for modelling binomially distributed data, i.e., presence/absence data where growth is either observed or not observed, for applications in predictive food microbiology. Some examples of the successful use of this technique are presented, where the controlli...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(01)00643-2

    authors： Ratkowsky DA

    更新日期：2002-03-01 00:00:00

  • Characterisation of lactic acid bacteria isolated from naturally fermented Greek dry salami.

    abstract：:A total of 348 lactic acid bacteria isolated from five batches of naturally fermented dry salami at various stages of ripening were characterised. The majority of the strains were assigned to two main phylogenetic groups of species: (i) the psychrotrophic, formerly called atypical, meat streptobacteria (169 strains) a...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/0168-1605(94)90051-5

    authors： Samelis J,Maurogenakis F,Metaxopoulos J

    更新日期：1994-10-01 00:00:00

  • A peptidomic approach to study the contribution of added casein proteins to the peptide profile in Spanish dry-fermented sausages.

    abstract：:Peptidomics is a necessary alternative in the analysis of naturally generated peptides in dry-fermented processing. The intense proteolysis occurred during the processing of dry-fermented sausages is due to the action of endopeptidases and exopeptidases from both, endogenous muscle origin and lactic acid bacteria (LAB...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2015.05.022

    authors： Mora L,Escudero E,Aristoy MC,Toldrá F

    更新日期：2015-11-06 00:00:00

  • Detection of oxazolidinone and phenicol resistant enterococcal isolates from duck feces and carcasses.

    abstract：:The heavy use or abuse of antimicrobials in food animals has caused an increase in antimicrobial resistance in enterococci of animal origin, which could get transmitted to those of human origin via the food chain. Since duck meat consumption has been on the rise in Korea, we conducted this study to provide information...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2019.01.002

    authors： Na SH,Moon DC,Choi MJ,Oh SJ,Jung DY,Kang HY,Hyun BH,Lim SK

    更新日期：2019-03-16 00:00:00

  • Occurrence and expression of virulence-related properties of Vibrio species isolated from widely consumed seafood products.

    abstract：:In this study, widely consumed fresh seafood products were examined for the presence of Vibrio spp. Thirteen percent of the samples examined were found to be contaminated with halophilic vibrios belonging to the species V. alginolyticus (81.48%), V. parahaemolyticus (14.8%) and V. cholerae non 0:1 (3.7%). A greater is...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(99)00189-0

    authors： Baffone W,Pianetti A,Bruscolini F,Barbieri E,Citterio B

    更新日期：2000-03-10 00:00:00

  • Role of yeast proliferation in the quality degradation of strawberries during refrigerated storage.

    abstract：:Quality changes of strawberries during storage can be caused both by microbiological and physiological processes. There is little known about the possible contribution of microbiological processes to the quality degradation of strawberries. In this study, quality of strawberries during storage was evaluated by analyti...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2005.10.017

    authors： Ragaert P,Devlieghere F,Loos S,Dewulf J,Van Langenhove H,Foubert I,Vanrolleghem PA,Debevere J

    更新日期：2006-04-15 00:00:00

  • Optimization of Salmonella detection in garlic, onion, cinnamon, red chili pepper powders and green tea.

    abstract：:Salmonella is the causative agent of many outbreaks related to spice consumption. However, because of the antimicrobial properties of various spices which hinders recovery and detection, Salmonella detection in spices remains a challenge. The objective of this study was to optimize an enrichment broth for Salmonella g...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2019.108440

    authors： Barrere V,Tompkins E,Armstrong M,Bird P,Bastin B,Goodridge L

    更新日期：2020-03-02 00:00:00

  • Model for the combined effects of temperature, pH and sodium chloride concentration on survival of Shigella flexneri strain 5348 under aerobic conditions.

    abstract：:Shigella is recognized as a major foodborne pathogen; however, relatively few studies have been reported on its growth and survival characteristics, particularly under conditions relevant to food. A fractional factorial design was used to measure the effects and interactions of temperature (4-37 degrees C), pH (2-6) a...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2004.11.004

    authors： Zaika LL,Phillips JG

    更新日期：2005-05-25 00:00:00

  • Microbial and chemical origins of the bactericidal activity of thermally treated yellow mustard powder toward Escherichia coli O157:H7 during dry sausage ripening.

    abstract：:Work examines the origin of bactericidal activity in mustard flour and explores the relative contribution from starter cultures, E. coli O157:H7 itself and other sources. Bacteria can degrade naturally occurring glucosinolates in mustard and form isothiocyanates with antimicrobial activity. In the present work, 24 sta...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2010.11.028

    authors： Luciano FB,Belland J,Holley RA

    更新日期：2011-01-31 00:00:00

  • Bacteriocin production by Carnobacterium piscicola LV 61.

    abstract：:Carnobacterium piscicola LV 61 produces a bacteriocin designated piscicolin 61, that is heat resistant, active over a wide pH range and inactivated by alpha-chymotrypsin, pepsin, trypsin and papain. It is effective against strains of the genera Carnobacterium, Enterococcus and Listeria. Other lactic acid bacteria test...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/0168-1605(93)90106-q

    authors： Schillinger U,Stiles ME,Holzapfel WH

    更新日期：1993-11-26 00:00:00

  • Tracking of Listeria monocytogenes in meat establishment using Whole Genome Sequencing as a food safety management tool: A proof of concept.

    abstract：:Repeated Listeria outbreaks particularly associated with Ready-To-Eat (RTE) delicatessen meat products have been reported annually at global level. The most frequent scenario that led to foodborne outbreaks was the post-thermal treatment cross-contamination of deli meat products during slicing and modified atmosphere ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2017.06.015

    authors： Nastasijevic I,Milanov D,Velebit B,Djordjevic V,Swift C,Painset A,Lakicevic B

    更新日期：2017-09-18 00:00:00

  • Effect of Bifidobacterium thermacidophilum probiotic feeding on enterohemorrhagic Escherichia coli O157:H7 infection in BALB/c mice.

    abstract：:The effectiveness of Bifidobacterium thermacidophilum RBL 71 as a probiotic against enterohemorrhagic Escherichia coli O157:H7 infection was studied using a murine model. BALB/c mice were fed the probiotic for 7 days before or after single challenge with E. coli O157:H7. Fecal B. thermacidophilum RBL 71 and E. coli O1...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2006.04.041

    authors： Gagnon M,Kheadr EE,Dabour N,Richard D,Fliss I

    更新日期：2006-08-15 00:00:00

  • Predictive microbiology in a dynamic environment: a system theory approach.

    abstract：:The main factors influencing the microbial stability of chilled prepared food products for which there is an increased consumer interest-are temperature, pH, and water activity. Unlike the pH and the water activity, the temperature may vary extensively throughout the complete production and distribution chain. The she...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/0168-1605(94)00140-2

    authors： Van Impe JF,Nicolaï BM,Schellekens M,Martens T,De Baerdemaeker J

    更新日期：1995-05-01 00:00:00

  • Inhibitory effect of sour pomegranate sauces on some green vegetables and kisir.

    abstract：:In this study, the antimicrobial effects of both traditional and commercial pomegranate sour sauce samples on some green vegetables and also on "kısır" which is a popular and traditional appetizer in Turkey were investigated. The inhibitory effect of the pomegranate products on the naturally existing bacterial microfl...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2012.02.006

    authors： Karabiyikli S,Kisla D

    更新日期：2012-04-16 00:00:00

  • The efficacy of Mentha arvensis L. and M. piperita L. essential oils in reducing pathogenic bacteria and maintaining quality characteristics in cashew, guava, mango, and pineapple juices.

    abstract：:This study evaluated the ability of the essential oil from Mentha arvensis L. (MAEO) and M. piperita L. (MPEO) to induce ≥5-log reductions in counts (CFU/mL) of E. coli, L. monocytogenes, and Salmonella enterica serovar Enteritidis in Brain-Heart Infusion broth (BHIB) and cashew, guava, mango, and pineapple juices dur...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2016.09.005

    authors： de Sousa Guedes JP,da Costa Medeiros JA,de Souza E Silva RS,de Sousa JM,da Conceição ML,de Souza EL

    更新日期：2016-12-05 00:00:00

  • Occurrence and characteristics of methicillin-resistant and -susceptible Staphylococcus aureus and methicillin-resistant coagulase-negative staphylococci from Japanese retail ready-to-eat raw fish.

    abstract：:Staphylococci are not part of the normal fish microflora. The presence of staphylococci on fish is an indication of (a) post-harvest contamination due to poor personnel hygiene, or (b) disease in fish. The aim of this study was to determine the prevalence, molecular genetic characteristics, antibiotic resistance and v...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2012.03.022

    authors： Hammad AM,Watanabe W,Fujii T,Shimamoto T

    更新日期：2012-06-01 00:00:00

  • Quantification of microbial populations associated with the manufacture of vacuum-packaged, smoked vienna sausages.

    abstract：:Sources of contamination of vacuum-packaged vienna sausages by spoilage microorganisms were examined in a meat-processing plant. Microbial numbers present in the environment, on working surfaces and workers' hands and aprons were quantified by plate counting on selective media. Product line samples were taken at criti...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/0168-1605(91)90081-y

    authors： Dykes GA,Cloete TE,von Holy A

    更新日期：1991-08-01 00:00:00

  • Diversity of the heterotrophic microbial populations for distinguishing natural mineral waters.

    abstract：:In the recent years the consumption of natural mineral waters has risen all over the world, becoming a usual alternative for tap water and other beverages. Natural mineral waters are complex environments containing a high diversity of autochthonous microbiota. The identification and characterization of this indigenous...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2011.10.012

    authors： Casanovas-Massana A,Blanch AR

    更新日期：2012-02-01 00:00:00

  • Occurrence of Alicyclobacillus in the fruit processing environment--a review.

    abstract：:Concentrated fruit products have a significant place in modern consumption markets and are valuable semi-prepared food components to the bakery, dairy, confectionary, canning, baby food, frozen food, distilling and beverage industries. There is continuous pressure on the beverage industry to improve the quality of con...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章,评审

    doi：10.1016/j.ijfoodmicro.2011.03.004

    authors： Steyn CE,Cameron M,Witthuhn RC

    更新日期：2011-05-14 00:00:00

  • ITS-based detection and quantification of Aspergillus ochraceus and Aspergillus westerdijkiae in grapes and green coffee beans by real-time quantitative PCR.

    abstract：:Aspergillus ochraceus and A. westerdijkiae are considered the most important Ochratoxin A (OTA) producing species included in Aspergillus section Circumdati which contaminate foodstuffs and beverages for human consumption. In this work a real-time quantitative PCR protocol was developed to detect both species using SY...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2009.02.008

    authors： Gil-Serna J,González-Salgado A,González-Jaén MA,Vázquez C,Patiño B

    更新日期：2009-05-31 00:00:00

  • Phenotypic and PCR-based characterization of the microflora in Norvegia cheese during ripening.

    abstract：:Microbiological sampling of Norvegia cheese from three cheese factories was done during ripening. The evolution of aerobic mesophilic bacteria, lactococci, lactobacilli, enterococci, presumptive leuconostoc and pediococci was investigated after 30, 90, 180 and 270 days of ripening. Isolates (135) of non-starter lactic...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2004.01.012

    authors： Østlie HM,Eliassen L,Florvaag A,Skeie S

    更新日期：2004-08-01 00:00:00

  • In vitro inhibition of postharvest pathogens of fruit and control of gray mold of strawberry and green mold of citrus by aureobasidin A.

    abstract：:Aureobasidin A (AbA), an antifungal cyclic depsipeptide antibiotic produced by Aureobasidium pullulans R106, has previously been shown to be effective against a wide range of fungi and protozoa. Here we report the inhibitory effects of AbA on spore germination, germ tuber elongation and hyphal growth of five pathogeni...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2007.07.054

    authors： Liu X,Wang J,Gou P,Mao C,Zhu ZR,Li H

    更新日期：2007-11-01 00:00:00

  • Lactobacillus strains isolated from Danbo cheese as adjunct cultures in a cheese model system.

    abstract：:Isolates of Non-Starter Lactic Acid Bacteria (NSLAB) from six ripened Danbo cheeses of different ages and of different brands were examined. Special emphasis was on the genus Lactobacillus with the aim of investigating their role in cheese maturation. Thirty-three isolates were typed by the PCR-based method, Randomly ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(02)00536-6

    authors： Antonsson M,Molin G,Ardö Y

    更新日期：2003-08-15 00:00:00

  • Salmonella in chicken meat, eggs and humans; Adelaide, South Australia, 2008.

    abstract：:Varieties of Salmonella enterica are the second most commonly notified causes of gastroenteritis in Australia. Outbreaks of Salmonella infection are commonly linked to food, particularly foods containing chicken meat and eggs. A number of European countries have introduced interventions based on Salmonella surveillanc...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2011.02.004

    authors： Fearnley E,Raupach J,Lagala F,Cameron S

    更新日期：2011-04-29 00:00:00

  • Growth kinetics of Escherichia coli O157:H7 in mechanically-tenderized beef.

    abstract：:A kinetic study was conducted to investigate the growth of Escherichia coli O157:H7 in mechanically-tenderized beef meat (MTBM) inoculated and internalized with a cocktail of 5 rifampicin-resistant (Rif(r)) or 3 arbitrarily selected wild-type strains of the bacteria. The storage was conducted at 5, 10, 15, 20, 25, and...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2010.02.013

    authors： Huang L

    更新日期：2010-05-30 00:00:00

  • The microbial ecology of a typical Italian salami during its natural fermentation.

    abstract：:We have investigated the bacteria and yeast ecology of the typical Italian Ciauscolo salami that is produced in Central Italy using a polyphasic approach based on culture-dependent and -independent methods. The physico-chemical analyses showed a progressive drop in pH and water activity (aw) during ripening. The viabl...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2007.06.010

    authors： Aquilanti L,Santarelli S,Silvestri G,Osimani A,Petruzzelli A,Clementi F

    更新日期：2007-11-30 00:00:00

  • Lactic acid tolerance determined by measurement of intracellular pH of single cells of Candida krusei and Saccharomyces cerevisiae isolated from fermented maize dough.

    abstract：:Strains of Candida krusei and Saccharomyces cerevisiae were grown together at 30 degrees C in MYGP broth, pH 2.5, in the presence of 106.4 mM undissociated lactic acid. The two C. krusei strains investigated grew within 48 h from initial counts of 2 x 10(4) to approximately 10(7) cells/ml whereas the two S. cerevisiae...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2003.12.019

    authors： Halm M,Hornbaek T,Arneborg N,Sefa-Dedeh S,Jespersen L

    更新日期：2004-07-01 00:00:00

  • Bacteriocin-producing Enterococcus casseliflavus IM 416K1, a natural antagonist for control of Listeria monocytogenes in Italian sausages ("cacciatore").

    abstract：:The bacteriocinogenic Enterococcus casseliflavus IM 416K1 (Bac+) isolated from Italian sausages or its bacteriocin Enterocin 416K1, with strong anti-listerial activity, were used in trials to evaluate the effect on Listeria monocytogenes NCTC 10888 in artificially inoculated Italian sausages ("cacciatore"). In trials ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(03)00043-6

    authors： Sabia C,de Niederhäusern S,Messi P,Manicardi G,Bondi M

    更新日期：2003-10-15 00:00:00

  • Evaluation of biohazards in dehydrated biofilms on foodstuff packaging.

    abstract：:Plastic materials used for food packaging are clean but not sterile when the food is just packaged. Accidental wet contamination may occur at every moment between packaging and opening by the consumer: on polyethylene (PET), bacteria may adhere strongly and constitute a biofilm in less than 24 h. By rolling on themsel...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(00)00177-x

    authors： Le Magrex-Debar E,Lemoine J,Gellé MP,Jacquelin LF,Choisy C

    更新日期：2000-04-10 00:00:00

  • PCR assay for differentiating between Group I (proteolytic) and Group II (nonproteolytic) strains of Clostridium botulinum.

    abstract：:Groups I (proteolytic) and II (nonproteolytic) C. botulinum are genetically and physiologically distinct groups of organisms, with both groups being involved with human botulism. Due to differences in spore heat resistance and growth characteristics, the two groups possess different types of human health risks through...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2008.02.018

    authors： Dahlsten E,Korkeala H,Somervuo P,Lindström M

    更新日期：2008-05-10 00:00:00