New developments in chromogenic and fluorogenic culture media.

abstract：:The principles of a novel chill chain management policy, coded Safety Monitoring and Assurance System (SMAS) for the optimisation of the distribution of chilled food products within the chill chain are developed. In this system, a new approach based on actual risk evaluation at important points of the chill chain is u...

journal_title：International journal of food microbiology

authors： Koutsoumanis K,Taoukis PS,Nychas GJ

更新日期：2005-04-15 00:00:00

abstract：:The risk of resistance development to fludioxonil and the potential implications of resistance mutations to ochratoxin production in Aspergillus carbonarius were investigated. Mutants of A. carbonarius highly resistant to phenylpyrroles were isolated at a high mutation frequency after N-MNTG-mutagenesis and selection ...

journal_title：International journal of food microbiology

authors： Malandrakis AA,Vattis KN,Doukas EG,Markoglou AN

更新日期：2013-08-01 00:00:00

abstract：:NASBA, an isothermal nucleic acid amplification system was used for identification of Listeria monocytogenes. A primer set and a species-specific probe were selected from the 16S rRNA sequence. The probe was shown to hybridize specifically to the amplified single-stranded RNA of L. monocytogenes. No hybridization occu...

journal_title：International journal of food microbiology

authors： Uyttendaele M,Schukkink R,van Gemen B,Debevere J

更新日期：1995-09-01 00:00:00

abstract：:A mid-log phase broth culture of Escherichia (E.) coli O157:H7 381 (final concentration 10(4) cfu/mL) was monitored by conventional liquid- and solid-based enumeration techniques combined with PCR while it was subjected to thermal stress in gradually more complex systems (i.e., Tryptone Soya Broth, pasteurized milk an...

journal_title：International journal of food microbiology

authors： Fusco V,Riccardi M,Quero GM

更新日期：2012-09-17 00:00:00

abstract：:One of the stress conditions that can affect Saccharomyces cerevisiae cells during their growth is osmotic stress. Under particular environments (for instance, during the production of alcoholic beverages) yeasts have to cope with osmotic stress caused by high sugar concentrations. Although the molecular changes and p...

journal_title：International journal of food microbiology

authors： Jiménez-Martí E,Zuzuarregui A,Gomar-Alba M,Gutiérrez D,Gil C,del Olmo M

更新日期：2011-01-31 00:00:00

abstract：:Risk profiles of pork and poultry meat were carried out using an Excel-based software program, Risk Ranger. It is a semi-quantitative risk estimator answering various questions relating to the probability of exposure to a hazard, susceptibility of the population of interest, severity of the illness caused by the hazar...

journal_title：International journal of food microbiology

authors： Mataragas M,Skandamis PN,Drosinos EH

更新日期：2008-08-15 00:00:00

abstract：:Fusarium spp. are ubiquitous field pathogens, which are known to affect quality characteristics of cereals. Infections with Fusarium pathogens in brewing cereals are problematic and augur for a poor malt quality. The negative effects of Fusarium infections are various. Besides causing agronomic losses, kernel discolor...

journal_title：International journal of food microbiology

authors： Geißinger C,Whitehead I,Hofer K,Heß M,Habler K,Becker T,Gastl M

更新日期：2019-03-16 00:00:00

abstract：:Antagonistic yeasts were isolated from the epiphytic flora associated with grape berries cv. Negroamaro and identified at species level using molecular methods. A total of 144 yeast isolates were tested in a preliminary screening on agar to select isolates showing a killer activity against Aspergillus carbonarius and ...

journal_title：International journal of food microbiology

authors： Bleve G,Grieco F,Cozzi G,Logrieco A,Visconti A

更新日期：2006-04-25 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

authors： Possas A,Posada-Izquierdo GD,Pérez-Rodríguez F,Valero A,García-Gimeno RM,Duarte MC

更新日期：2017-01-02 00:00:00

abstract：:Many lactic acid bacteria synthesize extracellular polysaccharides (exopolysaccharides, EPSs) with a large variation in structure and potential functional properties. Although EPS production can produce detrimental effects in alcoholic beverages, these polymers play an important role in the rheological behavior and te...

journal_title：International journal of food microbiology

authors： Ibarburu I,Puertas AI,Berregi I,Rodríguez-Carvajal MA,Prieto A,Dueñas MT

更新日期：2015-12-02 00:00:00

abstract：:The starter culture Penicillium roqueforti, undesired cultures Penicillium caseifulvum and Geotrichum candidum and the potential starter culture Debaryomyces hansenii were examined for their growth and interactions at environmental conditions similar to the Danish blue cheese Danablu. The combined effect of low oxygen...

journal_title：International journal of food microbiology

authors： van den Tempel T,Nielsen MS

更新日期：2000-06-15 00:00:00

abstract：:During the industrial production of active dry yeast (ADY) and its subsequent use in winemaking, the yeast cell is subjected to drastic environmental changes that force it to undergo extensive metabolic modifications and changes in gene expression. In this study, we describe the use of real-time reverse transcription-...

journal_title：International journal of food microbiology

authors： Vaudano E,Costantini A,Cersosimo M,Del Prete V,Garcia-Moruno E

更新日期：2009-01-31 00:00:00

abstract：:Aspergillus flavus is the predominant species that produce aflatoxins in stored peanuts under favourable conditions. This study aimed to describe the growth and aflatoxin production by two A. flavus strains isolated from imported raw peanuts and to model the effects of temperature and aw on their colony growth rate as...

journal_title：International journal of food microbiology

authors： Norlia M,Jinap S,Nor-Khaizura MAR,Radu S,John JM,Rahman MAH,Peter ML,Sharif Z

更新日期：2020-12-16 00:00:00

abstract：:The use of phenolic compounds derived from agricultural by-products could be considered as an eco-friendly strategy for food preservation. In this study a purified phenol extract from olive vegetation water (PEOVW) was explored as a potential bioactive ingredient for meat products using Italian fresh sausage as food m...

journal_title：International journal of food microbiology

authors： Fasolato L,Carraro L,Facco P,Cardazzo B,Balzan S,Taticchi A,Andreani NA,Montemurro F,Martino ME,Di Lecce G,Toschi TG,Novelli E

更新日期：2016-07-02 00:00:00

abstract：:Improved methods to detect microorganisms and their toxins introduced during the last decade involve among others recombinant DNA techniques and various immuno-assays such as the enzyme-linked immunosorbent assay and the latex agglutination. Immuno-assays are based on a quantitative reaction of an antigen (bacterial m...

journal_title：International journal of food microbiology

authors： Notermans S,Wernars K

更新日期：1991-01-01 00:00:00

abstract：:This experiment was conducted to study the prevalence of Salmonella and Escherichia coli (E. coli). from the surface of egg shells, egg shell membranes or pores, and internal contents from unwashed eggs collected from commercial caged layer farms in Australia. Egg shell swabs, shell crush and egg internal contents (yo...

journal_title：International journal of food microbiology

authors： Chousalkar KK,Flynn P,Sutherland M,Roberts JR,Cheetham BF

更新日期：2010-08-15 00:00:00

abstract：:The cinnamon flounder Pseudorhombus cinnamoneus is a frequently consumed marine fish in China. However, the occurrence of ascaridoid larvae in P. cinnamoneus remains unclear. In the present study, a total of 85 P. cinnamoneus caught from the Yellow Sea (off Shidao, 36°52'57″N, 122°26'42″E) in 2011, which is located be...

journal_title：International journal of food microbiology

authors： Li L,Zhao JY,Chen HX,Ju HD,An M,Xu Z,Zhang LP

更新日期：2017-01-16 00:00:00

abstract：:Thermal processing of Low Acid Canned Foods (LACF), which are safe and shelf-stable at ambient temperature for several years, results in heat inactivation of all vegetative microorganisms and the partial or total inactivation of spores. Good Manufacturing Hygienic Practices include stability tests for managing the pat...

journal_title：International journal of food microbiology

authors： André S,Zuber F,Remize F

更新日期：2013-07-15 00:00:00

abstract：:Most outbreaks of salmonellosis occurring in Spain are transmitted by hens' eggs. This prompted a study on the incidence of Salmonella in eggs. Salmonella was found in 5 of 372 eggs associated with foodborne disease; one strain was isolated from the inside of the egg. In 998 eggs not associated with human salmonellosi...

journal_title：International journal of food microbiology

authors： Perales I,Audicana A

更新日期：1989-05-01 00:00:00

abstract：:Lactobacillus buchneri is a Gram-positive, obligate heterofermentative, facultative anaerobe commonly affiliated with spoilage of food products. Notably, L. buchneri is able to metabolize lactic acid into acetic acid and 1,2-propanediol. Although beneficial to the silage industry, this metabolic capability is detrimen...

journal_title：International journal of food microbiology

authors： Daughtry KV,Johanningsmeier SD,Sanozky-Dawes R,Klaenhammer TR,Barrangou R

更新日期：2018-09-02 00:00:00

abstract：:The purpose of this study was to investigate the suitability of Fourier transform infrared (FTIR) spectroscopy as rapid technique to be used to investigate the secondary structure of proteins in aqueous solution and its changes as a consequence of microbial proteolytic activity as well as to assess or identify the con...

journal_title：International journal of food microbiology

authors： Lucia V,Daniela B,Rosalba L

更新日期：2001-09-19 00:00:00

abstract：:The combined effects of water activity ([a(w)] 0.99 or 0.95), pH (4.5 or 3.5) and antimicrobial agent (potassium sorbate, sodium benzoate, sodium bisulfite, carvacrol, citral, eugenol, thymol, or vanillin) concentration (0, 100, 200 up to 1800 ppm) on the growth of Aspergillus flavus were evaluated in potato dextrose ...

journal_title：International journal of food microbiology

authors： López-Malo A,Maris Alzamora S,Palou E

更新日期：2005-03-15 00:00:00

abstract：:A total of 100 water samples collected from piped public supplies, wells with and without motor pumps, springs and commercially bottled spring waters were microbiologically examined. In order to determine microbiological quality, aerobic bacterial and coliform counts were estimated and the presence of Escherichia coli...

journal_title：International journal of food microbiology

authors： Gönül SA,Karapinar M

更新日期：1991-05-01 00:00:00

abstract：:Despite washing and decontamination, outbreaks linked to consumption of fresh or minimally-processed leafy greens have been increasingly reported in recent years. In order to assure the safety of produce it is necessary to gain knowledge regarding the exact routes of contamination. Leaf internalization through stomata...

journal_title：International journal of food microbiology

authors： Golberg D,Kroupitski Y,Belausov E,Pinto R,Sela S

更新日期：2011-01-31 00:00:00

abstract：:The effect of cinnamon, clove, oregano, palmarose and lemongrass oils on growth and FB1 production by three different isolates of F. proliferatum in irradiated maize grain at 0.995 and 0.950 aw and at 20 and 30 degrees C was evaluated. The five essential oils inhibited growth of F. proliferatum isolates at 0.995 aw at...

journal_title：International journal of food microbiology

authors： Velluti A,Sanchis V,Ramos AJ,Egido J,Marín S

更新日期：2003-12-31 00:00:00

abstract：:Listeria monocytogenes contamination of delicatessen slicer blades can lead to cross-contamination of luncheon meats. A cocktail of 3 strong or 3 weak biofilm-forming strains of L. monocytogenes suspended in turkey slurry was used to inoculate stainless steel delicatessen slicer blades at a level of 6 log CFU/blade. T...

journal_title：International journal of food microbiology

authors： Keskinen LA,Todd EC,Ryser ET

更新日期：2008-10-31 00:00:00

abstract：:Ozone was used to control spoilage microorganisms during the manufacturing of dairy products. Ozone stream was applied onto the surface of freshly filled yoghurt cups just before storage for curd development in order to prevent cross contamination from spoilage airborne microorganisms. Accordingly, brine solution was ...

journal_title：International journal of food microbiology

authors： Alexopoulos A,Plessas S,Kourkoutas Y,Stefanis C,Vavias S,Voidarou C,Mantzourani I,Bezirtzoglou E

更新日期：2017-04-04 00:00:00

abstract：:The group of the small-spored Alternaria species is particularly relevant in foods due to its high frequency and wide distribution in different crops. These species are responsible for the accumulation of mycotoxins and bioactive secondary metabolites in food. The taxonomy of the genus has been recently revised with p...

journal_title：International journal of food microbiology

authors： Patriarca A,da Cruz Cabral L,Pavicich MA,Nielsen KF,Andersen B

更新日期：2019-02-16 00:00:00

abstract：:Campylobacter-contaminated food products are currently the cause of the highest number of gastroenteritis cases in developed countries. Apart for biosafety measures at the primary production level, no other official control measures are currently in place for its control. This is partly due to the lack of quantitative...

journal_title：International journal of food microbiology

authors： Rantsiou K,Lamberti C,Cocolin L

更新日期：2010-07-31 00:00:00

abstract：:A total of 213 strains of lactic acid bacteria were examined in this study. Among these, 30 strains previously isolated from South African grape and wine samples remained unidentified. The identification of these isolates was performed by BLAST and phylogenetic analyses of 16S rDNA gene sequences, which indicated that...

journal_title：International journal of food microbiology

authors： Mtshali PS,Divol B,du Toit M

更新日期：2012-02-01 00:00:00