Abstract：
:A thorough understanding of the physiological responses of microorganisms to stresses imposed during food preservation is essential if novel combination systems based on mild food processing procedures are to be developed effectively. The influences of intrinsic characteristics as well as external factors such as water activity, temperature, preservatives, composition of the gaseous atmosphere, etc. on the stress response of microorganisms are discussed. The interaction of spoilage organisms with each other as well as with food pathogens and the ultimate consequences for food safety and quality are also explored in this review.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Roller Sdoi
10.1016/s0168-1605(99)00083-5subject
Has Abstractpub_date
1999-09-15 00:00:00pages
151-3issue
1-2eissn
0168-1605issn
1879-3460pii
S0168-1605(99)00083-5journal_volume
50pub_type
杂志文章,评审abstract：:Shigella causes foodborne gastrointestinal illness; however, little information is available on its ability to grow in foods. Commercially available sterile foods (UHT milk, beef broth, chicken broth, vegetable broth, meats, vegetables) were inoculated with S. flexneri 5348 and incubated at 12, 15, 19, 28 or 37 degree...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(96)01109-9
更新日期：1996-09-01 00:00:00
abstract：:The lactoperoxidase system (LPS) and monolaurin (ML) are potential natural antimicrobial agents for use in foods. The LPS is considered to have greatest activity against Gram-negative bacteria while ML is usually considered to have greatest activity against Gram-positive bacteria. An LPS-ML combination system (utilizi...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(01)00698-5
更新日期：2002-02-25 00:00:00
abstract：:This article describes the contamination of pork with Salmonella spp. in cutting plants and butchers' shops in The Netherlands and quantifies the influence of several risk factors. When contaminated carcasses are being processed, the main risk factors regarding cross contamination are inapt cleaning and disinfection (...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(98)00122-6
更新日期：1998-11-10 00:00:00
abstract：:The extended single-reaction multiplex PCR (esr-mPCR) developed in this study to detect staphylococcal enterotoxins (SEs), including SEA, SEB, SEC, SED, SEE, SEH, SEI, and SEJ, requires fewer sets of primers than other conventional multiplex PCRs and can be used to detect newly identified staphylococcal enterotoxins S...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2004.04.014
更新日期：2004-12-15 00:00:00
abstract：:The aim of this study was to identify a potential surrogate to describe the radiation sensitivity of the most common pathogens encountered in fruits. Three pathogens: Escherichia coli O157:H7 933, Listeria monocytogenes ATCC 51414, and Salmonella Poona, and five non-pathogens: E. coli K-12 MG1655, Listeria innocua See...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2006.01.041
更新日期：2006-07-15 00:00:00
abstract：:Ingestion of B. cereus can result in diarrhea, if these bacteria survive gastrointestinal passage and achieve growth and enterotoxin production in the small intestine. The gastrointestinal survival of vegetative cells and spores of the diarrheal food poisoning strain B. cereus NVH 1230-88 was investigated during in vi...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2012.02.013
更新日期：2012-04-16 00:00:00
abstract：:It is well known that fresh-cut processors usually rely on wash water sanitizers to reduce microbial counts in order to maintain quality and extend shelf-life of the end product. Water is a useful tool for reducing potential contamination but it can also transfer pathogenic microorganisms. Washing with sanitizers is i...
journal_title：International journal of food microbiology
pub_type： 杂志文章,评审
doi：10.1016/j.ijfoodmicro.2009.05.021
更新日期：2009-08-31 00:00:00
abstract：:Zhejiang Rosy Vinegar (ZRV) is a traditional condiment in Southeast China, produced using semi-solid-state fermentation techniques under an open environment, yet little is known about the functional microbiota involved in the flavor formation of ZRV. In this study, 43 kinds of volatile flavor substances were identifie...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2021.109070
更新日期：2021-01-20 00:00:00
abstract：:Aflatoxins are the most thoroughly studied mycotoxins. They are produced by several members of the genus Aspergillus in section Flavi with Aspergillus flavus, Aspergillus parasiticus, and Aspergillus nomius being frequently isolated from contaminated food sources. In this work, we describe the development and evaluati...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2012.08.018
更新日期：2012-10-15 00:00:00
abstract：:The effect of a commercial Lactobacillus starter and sodium chloride concentration on the fermentation of "Almagro" eggplants (Solanum melongena L. var. esculentum depressum) was studied. The results of fermentation using added starter and varying salt concentrations (4, 6, and 10% w/v) in brine were compared with the...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(99)00130-0
更新日期：1999-12-01 00:00:00
abstract：:A great diversity of VTECs exist but only in the case of Escherichia coli O157:H7, a common human foodborne pathogen, has sufficient research been done to allow generalizations about the ecology. The key features are as follows: lack of host specificity such that indistinguishable isolates can be found in a variety of...
journal_title：International journal of food microbiology
pub_type： 杂志文章,评审
doi：10.1016/s0168-1605(00)00487-6
更新日期：2001-05-21 00:00:00
abstract：:Diarrheagenic E. coli (DEC) isolates were recovered from local retail markets and the Osaka Municipal Central Wholesale Market in Japan. Retail food samples were collected for analysis in Osaka Japan from 2005 to 2008 and consisted of 32 beef, 28 pork, 20 poultry, 136 fish, 66 fruits and vegetables and 51 ready-to-eat...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2017.03.003
更新日期：2017-05-16 00:00:00
abstract：:The present study was performed to identify prevailing Fusarium species and the environmental factors affecting their frequencies and the contamination of grain with major mycotoxins in Jiangsu province. The precipitation levels were 184.2mm, 156.4mm, and 245.8mm in the years 2013-2015, respectively, and the temperatu...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2016.04.020
更新日期：2016-08-02 00:00:00
abstract：:Blueberry have a short shelf life when fully ripe and susceptible to contamination of various pathogens. Our study investigated the effect of pulsed light (PL) on inactivation of Salmonella on blueberries and its impact on shelf-life, quality attributes and health-benefit compounds of blueberries. Dry PL (6J/cm2) and ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2017.08.012
更新日期：2017-11-02 00:00:00
abstract：:Loop-mediated isothermal amplification (LAMP) has emerged as a promising alternative to PCR for pathogen detection in food testing and clinical diagnostics. This study aimed to validate a Salmonella LAMP method run on both turbidimetry (LAMP I) and fluorescence (LAMP II) platforms in representative animal food commodi...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2017.10.020
更新日期：2018-01-02 00:00:00
abstract：:Many food samples and enrichment media are inhibitory to the PCR, thereby lowering its detection capacity. A simple sample preparation method based on buoyant density centrifugation was examined for its application in PCR detection of Campylobacter jejuni from chicken rinse samples. Bacterial cells were spiked at diff...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(99)00110-5
更新日期：1999-11-01 00:00:00
abstract：:The objective of this study was to evaluate the antimicrobial activity of lauric arginate (LAE) when used alone or in combination with the essential oil (EO) from cinnamon leaf and EO components, thymol and eugenol. Minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) for Listeria mo...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2013.06.017
更新日期：2013-08-16 00:00:00
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
更新日期：2019-03-16 00:00:00
abstract：:In this study we report the development and application of a Multiple-Locus Variable number of tandem repeat Analysis (MLVA) strategy for subtyping Listeria monocytogenes. Genome profiles of a collection of forty-five food-borne L. monocytogenes isolates were compared using MLVA. These isolates were obtained as part o...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2006.10.022
更新日期：2007-04-10 00:00:00
abstract：:Consumers' demand for ready-to-eat (RTE) turkey meat is attributed to its convenience and healthy properties. However, as cooked meat product it is subjected to post-process contamination, thus allowing presence and growth of microbial pathogens, such as Salmonella spp.. The aim of this study was to include a natural ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2016.08.003
更新日期：2017-01-02 00:00:00
abstract：:In recent years, modeling for the purpose of predicting microbiological spoilage of foods has gained much interest. Predictive modeling requires a concentrated mathematical and experimental approach; to collect data of adequate quality is a technically demanding task when several experimental parameters are involved. ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(94)90166-x
更新日期：1994-11-01 00:00:00
abstract：:Beer, a beverage consumed throughout the world, is mainly derived from cereals. In this study, fungal and mycotoxin contamination, as well as the physicochemical properties of maize-based opaque beer (umqombothi) obtained from the Gauteng province of South Africa, was investigated. The mean water activity, pH and tota...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2018.02.001
更新日期：2018-04-02 00:00:00
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
更新日期：1994-10-01 00:00:00
abstract：:The Danish regulatory policy on Listeria monocytogenes in foods is based on the principles of HACCP and was developed using a health risk assessment approach. The Danish policy focuses examinations and criteria for L. monocytogenes in ready-to-eat foods and is based on a combination of inspection and product-testing. ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(99)00157-9
更新日期：1999-12-15 00:00:00
abstract：:The objective of this study was to develop a method that combined nanoparticle-based immunomagnetic separation (IMS) with real-time loop-mediated isothermal amplification (LAMP) for the rapid detection of Vibrio parahaemolyticus. Magnetic nanoparticles were functionalized with monoclonal antibodies that were produced ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2014.01.004
更新日期：2014-03-17 00:00:00
abstract：:Norovirus (NoV), which causes foodborne gastroenteritis outbreaks, is one of the important viruses in public health. We statistically analyzed the attack rate in foodborne outbreaks caused by NoV. The attack rate in 95 oyster-associated outbreaks was significantly higher than that in 195 food handler-associated outbre...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2007.11.073
更新日期：2008-02-29 00:00:00
abstract：:Refrigerated storage is an important step in the preparation of foods and inadequate storage is one of the main causes of food poisoning outbreaks of Clostridium perfringens. Therefore, growth and germination characteristics of C. perfringens in a temperature range of 3-42 degrees C were determined in fluid thioglycol...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2004.03.030
更新日期：2004-12-01 00:00:00
abstract：:Salmonella enterica serovar Weltevreden is the most common non-typhoid Salmonella found in South and Southeast Asia. It causes zoonoses worldwide through the consumption of contaminated foods and seafood, and is considered as an important food-borne pathogen in China, especially in the Southern coastal area. We compar...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2017.10.032
更新日期：2018-02-02 00:00:00
abstract：:The impact of salt and fat intake on human health drives the consumer's attention towards dairy food with reduced salt and fat contents. How changes in salt and fat content modulate dairy LAB population and the associated proteolytic activities have been poorly studied. Here, non-starter LAB populations from 12 Parmig...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2020.108688
更新日期：2020-10-02 00:00:00
abstract：:This is the first study focused to bacterial diversity and dynamic during the vinification of two important Central Europe grape vines: Blaufränkisch and Grüner Veltliner. The investigation strategy included culture-dependent and culture-independent approaches. Four different agar media were utilized for the isolation...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2015.10.015
更新日期：2016-01-18 00:00:00
