Listeria in tropical fish and fishery products.

abstract：:Synthetic preservatives can have harmful effects on the body, so plant essential oils appear to be an attractive natural alternative. However, the use of essential oils is limited due to the low stability and possible negative effects on the sensory properties of food. Oil encapsulation was suggested as a way to overc...

journal_title：International journal of food microbiology

authors： Radünz M,Dos Santos Hackbart HC,Camargo TM,Nunes CFP,de Barros FAP,Dal Magro J,Filho PJS,Gandra EA,Radünz AL,da Rosa Zavareze E

更新日期：2020-10-02 00:00:00

abstract：:Cinnamaldehyde is a well-established natural antimicrobial compound. It is probable for cinnamaldehyde to react with amino acid forming Schiff base adduct in real food system. In this paper, 9 such kind of adducts were prepared by the direct reaction of amino acids with cinnamaldehyde at room temperature. Their antimi...

journal_title：International journal of food microbiology

authors： Wei QY,Xiong JJ,Jiang H,Zhang C,Wen Ye

更新日期：2011-11-01 00:00:00

abstract：:Enumeration of bacteria on product entering or leaving a beef carcass breaking process showed that the meat was being contaminated with Escherichia coli during the process. The equipment used in the process appeared to be well cleaned, and few bacteria were recovered from meat-contacting surfaces of cleaned equipment....

journal_title：International journal of food microbiology

authors： Gill CO,Badoni M,McGinnis JC

更新日期：1999-01-12 00:00:00

abstract：:A simple, rapid and sensitive immunoassay, based on immunomagnetic particles (Dynabeads M-280) was developed for detection and quantitation of Clostridium perfringens type A enterotoxin from faecal and food extracts. The assay had a detection limit of 2.5 ng/ml enterotoxin in homogenates of faeces and inoculated meat ...

journal_title：International journal of food microbiology

authors： Cudjoe KS,Thorsen LI,Sørensen T,Reseland J,Olsvik O,Granum PE

更新日期：1991-04-01 00:00:00

abstract：:A fully automated centrifugal spectrophotometer for turbidimetric measurements linked to a computer for data processing was used to record and analyze growth of different types of bacteria associated with spoilage of raw meat and processed meat products (sliced meat for sandwiches) in order to predict bacterial counts...

journal_title：International journal of food microbiology

authors： Schulz E,Jensen B,Celerynova E

更新日期：1988-05-01 00:00:00

abstract：:Solid-state fermentation is a dynamic process involved with complex microbiome. Microbial structure and succession significantly affect the yield and quality of fermentation productions. Although the importance of microbial structure was extensively studied, the significance of microbial succession rate remains unclea...

journal_title：International journal of food microbiology

authors： Tan Y,Zhong H,Zhao D,Du H,Xu Y

更新日期：2019-12-02 00:00:00

abstract：:A selection method, based on a temperature-sensitive autolytic phenotype, has been used to genetically improve a second fermentation Saccharomyces cerevisiae yeast strain by UV mutagenesis. The mutations carried by the resulting strains affected cell morphology, growth kinetics, sporulation and the release of nitrogen...

journal_title：International journal of food microbiology

authors： Gonzalez R,Martinez-Rodriguez AJ,Carrascosa AV

更新日期：2003-07-15 00:00:00

abstract：:Detection of the coccoid form of Campylobacter jejuni with the use of the polymerase chain reaction (PCR) was examined. Coccoid cells of this pathogen, formed at different temperatures, showed different detection characteristics in the PCR. For spirals and cocci formed at 4 degrees C and 12 degrees C, the detection li...

journal_title：International journal of food microbiology

authors： Hazeleger W,Arkesteijn C,Toorop-Bouma A,Beumer R

更新日期：1994-12-01 00:00:00

abstract：:The consumption of shellfish has been associated with viral infections even in cases where shellfish complied with the current regulation, which is based on bacterial analysis. In this study, depuration rates of potential indicators and human viruses have been analysed in order to study the use of complementary parame...

journal_title：International journal of food microbiology

authors： Muniain-Mujika I,Girones R,Tofiño-Quesada G,Calvo M,Lucena F

更新日期：2002-07-25 00:00:00

abstract：:Using natural additives to preserve foods has become popular due to consumer demands for nature and safety. Antimicrobial activity is one of the most important properties in many plant essential oils (EOs). The antimicrobial activity of the essential oil of Litsea cubeba (LC-EO) from Taiwan and the antimicrobial impac...

journal_title：International journal of food microbiology

authors： Liu TT,Yang TS

更新日期：2012-05-01 00:00:00

abstract：:Lactobacillus plantarum 18A, Lactobacillus helveticus 2B, Lactobacillus delbrueckii subsp. lactis 20F, Streptococcus thermophilus 22C, Enterococcus faecalis 32C and Enterococcus durans 16E were the most acidifying strains within 146 isolates for natural whey starters. The effect of media and temperature on 2 autochtho...

journal_title：International journal of food microbiology

authors： De Angelis M,de Candia S,Calasso MP,Faccia M,Guinee TP,Simonetti MC,Gobbetti M

更新日期：2008-07-15 00:00:00

abstract：:Growth and stress adaptation of an autolytic strain of Lactobacillus delbrueckii subsp. lactis FAM-10991 was studied during pH-controlled batch fermentations. After an initial growth to an optical density at 650 nm of 0.8 under controlled optimal growth conditions (pH 5.5, 37 degrees C, no salt), exponentially growing...

journal_title：International journal of food microbiology

authors： Koch S,Oberson G,Eugster-Meier E,Meile L,Lacroix C

更新日期：2007-06-10 00:00:00

abstract：:Exposure to mild stress conditions can activate stress adaptation mechanisms and provide cross-resistance towards otherwise lethal stresses. In this study, an approach was followed to select molecular biomarkers (quantitative gene expressions) to predict induced acid resistance after exposure to various mild stresses,...

journal_title：International journal of food microbiology

authors： Desriac N,Postollec F,Coroller L,Sohier D,Abee T,den Besten HM

更新日期：2013-10-01 00:00:00

abstract：:A new species of Fusarium, Fusarium langsethiae, is described, illustrated and discussed. This species is isolated from kernels of oats, wheat and barley in several European countries. Morphologically, the species resembles Fusarium poae. It is differentiated from F. poae by slower growth, less aerial mycelium and abs...

journal_title：International journal of food microbiology

authors： Torp M,Nirenberg HI

更新日期：2004-09-15 00:00:00

abstract：:Two Salmonella bacteriophages (SSP5 and SSP6) were isolated and characterized based on their morphology and host range, and evaluated for their potential to control Salmonella Oranienburg in vitro and on experimentally contaminated alfalfa seeds. Phages SSP5 and SSP6 were classified as members of the Myoviridae and Si...

journal_title：International journal of food microbiology

authors： Kocharunchitt C,Ross T,McNeil DL

更新日期：2009-01-15 00:00:00

abstract：:Enzymes produced by bacteria present on the surface of smear cheeses play essential roles in flavour development during cheese ripening. In this study, strains including brevibacteria, corynebacteria, staphylococci and brachybacteria, from the surface of two smear cheese (Tilsit and Gubeen) were screened for a range o...

journal_title：International journal of food microbiology

authors： Curtin AC,Gobbetti M,McSweeney PL

更新日期：2002-06-25 00:00:00

abstract：:One hundred and thirteen strains of lactic acid bacteria (LAB) were selected from 351 isolates from 15 samples of traditionally fermented household bushera from Uganda and also from laboratory-prepared bushera. Isolates were phenotypically characterised by their ability to ferment 49 carbohydrates using API 50 CHL kit...

journal_title：International journal of food microbiology

authors： Muyanja CM,Narvhus JA,Treimo J,Langsrud T

更新日期：2003-02-15 00:00:00

abstract：:An antibody ELISA test and a PCR method for identifying the risk of Salmonella contamination were compared in a field study on the same lots of animals in a slaughterhouse. The results were compared to investigations carried out on two farms with different prevalences of Salmonella antibody-positive animals. Salmonell...

journal_title：International journal of food microbiology

authors： Nowak B,von Müffling T,Chaunchom S,Hartung J

更新日期：2007-04-20 00:00:00

abstract：:The psychrotrophic lactic acid bacterium (LAB) Leuconostoc gelidum subsp. gasicomitatum has emerged as one of the most prevalent specific spoilage organisms (SSOs) of packaged, cold-stored food products in Northern Europe. The whole genome sequencing of the type strain L. gelidum subsp. gasicomitatum LMG 18811(T) reve...

journal_title：International journal of food microbiology

authors： Pothakos V,Aulia YA,Van der Linden I,Uyttendaele M,Devlieghere F

更新日期：2015-04-16 00:00:00

abstract：:Irradiation experiments were carried out with pre-packaged sliced cooked meat products with different initial counts of Enterobacteriaceae and mesophilic aerobic bacteria. In low-sodium meat products Enterobacteriaceae could effectively be inactivated in refrigerated or frozen products by irradiation with a dose of 1 ...

journal_title：International journal of food microbiology

authors： Stekelenburg FK

更新日期：1990-01-01 00:00:00

abstract：:The long-chain fatty acid composition of yeast strains was determined for several species associated with the wine industry. The Saccharomyces cerevisiae, Zygosaccharomyces bailii, Saccharomycodes ludwigii, Schizosaccharomyces pombe, Brettanomyces/Dekkera spp., Pichia anomala, Pichia membranaefaciens and Lodderomyces ...

journal_title：International journal of food microbiology

authors： Malfeito-Ferreira M,Tareco M,Loureiro V

更新日期：1997-09-16 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：:Kudoa septempunctata, a myxosporean parasite of the olive flounder (Paralichthys olivaceus), causes foodborne gastroenteritis after ingestion of contaminated raw flounder. Available methods to detect K. septempunctata require expensive equipment, well-trained personnel, and lengthy procedures. Here we generated a nove...

journal_title：International journal of food microbiology

authors： Jinnai M,Kawai T,Harada T,Nishiyama Y,Yokoyama H,Shirakashi S,Sato H,Sakata J,Kumeda Y,Fukuda Y,Ogata K,Kawatsu K

更新日期：2017-10-16 00:00:00

abstract：:The aim of this study was to determine survival or growth of unadapted, acid-adapted and cold-stressed Salmonella spp., and natural microbiota on fresh-cut dragon fruits at different storage temperatures. Dragon fruits were sliced and spot inoculated with five-strain cocktail of Salmonella spp. at two inoculum levels ...

journal_title：International journal of food microbiology

authors： Sim HL,Hong YK,Yoon WB,Yuk HG

更新日期：2013-01-01 00:00:00

abstract：:Unlike previously reported methods that need a combination of several typing techniques, we have developed a single method for strain typing of the Zygosaccharomyces bailii, Z. mellis and Z. rouxii spoilage species. Strains belonging to other species have also been included for comparison. We have demonstrated that th...

journal_title：International journal of food microbiology

authors： Wrent P,Rivas EM,Peinado JM,de Silóniz MI

更新日期：2010-08-15 00:00:00

abstract：:This paper investigates the in vitro antimicrobial potential of 15 grape phenolic compounds of various chemical classes (phenolic acids, stilbenes and flavonoids) using the broth microdilution method against yeasts and acetic acid bacteria frequently occurring in deteriorated wine. Pterostilbene (MICs=32-128 μg/mL), r...

journal_title：International journal of food microbiology

authors： Pastorkova E,Zakova T,Landa P,Novakova J,Vadlejch J,Kokoska L

更新日期：2013-02-15 00:00:00

abstract：:Reconstituted infant formula has been implicated in outbreaks of Enterobacter sakazakii infections, causing high mortality and serious sequelae. Current prevention methods appear to be insufficient to ensure that such foods are free of E. sakazakii. In this study, the usefulness of bacteriophages for biocontrol of E. ...

journal_title：International journal of food microbiology

authors： Kim KP,Klumpp J,Loessner MJ

更新日期：2007-04-10 00:00:00

abstract：:The incidence of Listeria spp. in tropical fish and shellfish was studied. The isolation protocol included a pre-enrichment, followed by two selective enrichment steps and plating on three selective agars. Listeria monocytogenes could be detected in 17.2% of finfish and 12.1% of shellfish. L. innocua was the most comm...

journal_title：International journal of food microbiology

authors： Jeyasekaran G,Karunasagar I,Karunasagar I

更新日期：1996-08-01 00:00:00

abstract：:Detection of Escherichia coli O157:H7 by conventional cultural methods can be difficult in food matrices with a high background flora such as raw ground beef. Raw ground beef samples, artificially contaminated separately with five strains of E. coli O157:H7 at low (~0.2 cfu/g) and high (~2 cfu/g) levels, were enriched...

journal_title：International journal of food microbiology

authors： Fedio WM,Jinneman KC,Yoshitomi KJ,Zapata R,Wendakoon CN,Browning P,Weagant SD

更新日期：2011-08-02 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