Abstract：
:To investigate the epidemiological characteristics of Listeria monocytogenes isolated from imported or domestic meats, L. monocytogenes was isolated and identified through biochemical and serological tests, and epidemiological analysis of the isolates was carried out through the random amplification of polymorphic DNA (RAPD) method. Fifty-four isolates were identified as L. monocytogenes through biochemical tests, of which 36 (67%) were confirmed as serotype 1, and 18 (33%) were serotype 4, through the microagglutination test. In the molecular epidemiological analysis using RAPD method, the isolates could be classified into 10, 6 and 6 types using three random primers, PB1, PB4, and HLWL74, respectively. Forty composite profiles were identified by a combination of the three primers. RAPD analysis demonstrated the relationships between the isolates from beef from Korea and the USA, pork from Korea and Denmark. These results suggested that RAPD could be a useful typing tool for the epidemiological study of L. monocytogenes and other bacteria.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Byun SK,Jung SC,Yoo HSdoi
10.1016/s0168-1605(01)00504-9subject
Has Abstractpub_date
2001-09-28 00:00:00pages
227-35issue
3eissn
0168-1605issn
1879-3460pii
S0168-1605(01)00504-9journal_volume
69pub_type
杂志文章abstract：:Aflatoxin production of Aspergillus flavus is affected by abiotic factors such as temperature, water activity, oxidative stress, etc. These factors likely affect different metabolic pathways and result in altered aflatoxin production. Aflatoxin was determined in liquid media at 28 °C, solid media at 28 °C and solid me...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2019.108313
更新日期：2019-11-16 00:00:00
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
更新日期：1995-05-01 00:00:00
abstract：:One hundred and one chicken products, boiled ham and turkey cold meat were acquired from 18 different supermarkets in Spain during October 1997 to June 1998 and were analyzed for vancomycin-resistant enterococci (VRE). In the same way, 50 intestinal chicken samples from a slaughterhouse were also studied. VRE were det...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(99)00195-6
更新日期：2000-03-25 00:00:00
abstract：:Nine hundred cases of seafood related diarrhea were reported in the region of Puerto Montt, Chile during the austral summer of 2006. This is the continuation of the large outbreaks associated with the consumption of seafood containing the Vibrio parahaemolyticus serovar O3:K6 pandemic clonal group that arose last deca...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2007.03.011
更新日期：2007-07-15 00:00:00
abstract：:Exopolysaccharide (EPS)-producing bacteria are of growing interest in industrial processes, mainly concerning food. Lactic acid bacteria are widely appreciated for their GRAS (generally recognized as safe) status and their ascertained or putative probiotic features. Detailed investigation on what happens at metabolic ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2016.08.010
更新日期：2016-12-05 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：:Bacteriocinogenic bacteria have been proposed to protect food products from Listeria contamination as bioprotective cultures. Lactobacillus sakei 2512 was demonstrated to inhibit the growth of Listeria on sliced cooked ham by challenge test. A liquid medium simulating ham, BHI5L200, was designed in order to select bio...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2006.07.016
更新日期：2007-01-01 00:00:00
abstract：:A subgenomic array, encompassing 54 probes targeting genes responsible for virulence, adhesion and stress response in Listeria monocytogenes, was used in order to study their expression in food systems. RNA extracted from L. monocytogenes inoculated in BHI and in situ (i.e. in minced meat and fermented sausage juices)...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2011.08.009
更新日期：2012-01-16 00:00:00
abstract：:The effect of yeasts on wine flavor response is of primary importance. The genus Saccharomyces, and mainly the species Saccharomyces cerevisiae, is responsible for alcoholic fermentation. Recently, several novel yeast isolates from wines have been described as hybrid yeasts between S. cerevisiae x S. kudriavzevii. We ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2006.10.047
更新日期：2007-05-01 00:00:00
abstract：:Effectiveness of combined steam (10 and 60 s, 70 degrees C and 98 degrees C) and chemical treatments, using concentrated solutions of lactic acid (1 and 30 min, 5% and 10% lactic acid), on the inactivation of Listeria innocua inoculated on the surface of chicken skins have been studied. Surviving bacteria on the skin ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2008.06.033
更新日期：2008-09-30 00:00:00
abstract：:A risk assessment of Vibrio parahaemolyticus associated with raw oysters produced and consumed in São Paulo State was developed. The model was built according to the United States Food and Drug Administration framework for risk assessment. The outcome of the exposure assessment estimated the prevalence and density of ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2014.04.008
更新日期：2014-06-16 00:00:00
abstract：:Isolates of Aspergillus flavus obtained from a new growing peanut region in Argentina (Formosa province) were examined for aflatoxin types B and G and cyclopiazonic acid (CPA) production. Sclerotia diameters and the number of sclerotia produced per square centimetre were also determined for each isolate. They were tes...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2003.10.007
更新日期：2004-05-15 00:00:00
abstract：:The present study reports on the natural mycobiota occurring in cocoa beans, paying special attention to the incidence of fungal species that are potential producers of mycotoxins. The results show that predominant fungi were different species of the genus Aspergillus belonging to section Flavi and Nigri. Of the 214 s...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2008.04.021
更新日期：2008-07-31 00:00:00
abstract：:Prediction of the microbial growth rate as a response to changing temperatures is an important aspect in the control of food safety and food spoilage. Accurate model predictions of the microbial evolution ask for correct model structures and reliable parameter values with good statistical quality. Given the widely acc...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2008.07.007
更新日期：2008-11-30 00:00:00
abstract：:Minas cheese is a popular dairy product in Brazil that is traditionally produced using raw or pasteurized cow milk. This study proposed an alternative production of Minas cheese using raw goat milk added of a nisin producer Lactococcus lactis subsp. lactis GLc05. An in situ investigation was carried on to evaluate the...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2015.08.006
更新日期：2015-12-02 00:00:00
abstract：:In order to improve knowledge about the oenological characteristics of non-Saccharomyces yeast strains, and to reconsider their contribution to wine quality, we studied the release of polysaccharides by 13 non-Saccharomyces strains of different species (three wine yeasts, six grape yeasts, and three spoilage yeasts) d...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2012.10.007
更新日期：2012-11-15 00:00:00
abstract：:Despite recent norovirus (NoV) foodborne outbreaks related to consumption of ready-to-eat (RTE) foods, a standardized assay to detect NoV in these foods is not available yet. Therefore, the robustness of a methodology for NoV detection in RTE foods was evaluated. The NoV detection methodology consisted of direct RNA e...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2011.01.013
更新日期：2011-02-28 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
pub_type： 杂志文章
doi：10.1016/s0168-1605(02)00015-6
更新日期：2002-06-25 00:00:00
abstract：:The role and importance of the true slime moulds (mycetozoans, Mycetozoa, formerly Myxomycetes) for agriculture and food industry are poorly documented, most probably because of a low popularity of these "macroscopic microorganisms" among researchers in the past. Here we report probably for the first time the massive ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2010.11.042
更新日期：2011-01-31 00:00:00
abstract：:Production of patulin and cytochalasin E by four strains of Aspergillus clavatus during small-scale laboratory malting of barley at 16 and 25 degrees C was investigated. Fungal biomass, measured as ergosterol, appeared to be greater at 25 than at 16 degrees C, but marked differences were observed between the degree of...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(96)01211-1
更新日期：1997-04-01 00:00:00
abstract：:The aim of this study was to determine the effects of water activity (a(w)) (0.92-0.98), temperature (5-45 °C) and incubation time (5-60 days) on growth and ochratoxin A (OTA) production by Aspergillus niger and Aspergillus carbonarius on maize kernels using a simple method. Colony diameters of both strains at 0.92 a(...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2011.03.005
更新日期：2011-05-14 00:00:00
abstract：:The aim of this paper was to study the effect of both redox potential (Eh) and pasteurization of orange juice on stability of color and ascorbic acid, and growth recovery of microorganisms during storage at 15 degrees C for 7 weeks. Three conditions of Eh, +360 mV (ungassed), +240 mV (gassed with N2), and -180 mV (gas...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(03)00125-9
更新日期：2003-12-15 00:00:00
abstract：:Predictive models are now commonly used for exposure assessment, with growth parameters defined for each microbial species. In this study, we tried to take into account microbial growth variability among strains of a single species. Bacillus cereus in pasteurized milk was chosen to illustrate the influence of the biol...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(00)00274-9
更新日期：2000-07-15 00:00:00
abstract：:The consumer's interest in ready-to-eat, fast-ready, nutritious and fresh foods is a major challenge for the food industry. Thus, studies on new sanitization methods are relevant. The effect of Sodium Hypochlorite (SH), Benzalkonium Chloride (BC), and Sodium Dichloroisocyanurate (SD) isolated or combined with Ultrasou...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2018.01.007
更新日期：2018-03-23 00:00:00
abstract：:Carob flour is obtained from pods of some species of Prosopis, leguminous trees that abound in many desert habitats worldwide. Currently, this product is available in healthy food stores in several countries, including Argentina, as a nontraditional meal of growing interest with multiple applications for the preparati...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2020.108655
更新日期：2020-08-02 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
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2018.04.044
更新日期：2018-09-02 00:00:00
abstract：:Some soft fruit, such as tree-ripened apricots, cannot be washed with aqueous sanitizers, due to their innate softness and delicate surfaces. In this study, ultraviolet-C (UV-C) light was investigated for its efficacy in inactivating 4-5 individual strains of Escherichia coli O157:H7 and Salmonella spp. on apricots, i...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2013.07.021
更新日期：2013-09-16 00:00:00
abstract：:The attachment of Salmonella typhimurium var. copenhagen to the intestinal epithelium of pigeons was studied. After experimental infection, the intestines of both young and adult pigeons were examined in vivo and in vitro. Investigations were carried out by electron and immunofluorescence microscopy. Attachment of the...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(92)90062-8
更新日期：1992-03-01 00:00:00
abstract：:The effect of enhanced proteolysis on amine formation by amino acid decarboxylase positive Lactobacillus sp. during Gouda cheese ripening was examined. A commercial proteolytic enzyme preparation was added to pasteurized milk prior to cheese preparation. The effect of this manipulation on the formation of putrescine, ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(98)00118-4
更新日期：1998-10-20 00:00:00
abstract：:There is increasing interest in the application of quantitative risk analysis (QRA) in the production of microbiologically safe food products. QRA can be defined as a stepwise analysis of health risks which may be associated with a particular type of food product, resulting in an estimation of the probability of occur...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(96)00987-7
更新日期：1996-06-01 00:00:00
