Abstract：
:Kits designed to detect ochratoxin A (OA) and T-2 toxin by a membrane-based flow-through enzyme immunoassay were studied collaboratively by screening cereals (wheat, rye, maize and barley) for the presence of these mycotoxins. Sample preparation and test procedure were clearly described in the instruction leaflets included in the kits. A simple methanol-based extraction followed by filtration and dilution steps was prescribed. Reagents were successively pipetted to the membrane of the device, then colour development was evaluated visually. Limits of detection for the ochratoxin A and T-2 toxin tests were 4 and 50 microg kg(-1), respectively. Five laboratories took part in the first stage of this study, and five more joined the second stage. Cereal samples (blank, spiked or inoculated) were shipped with the kits to the participating laboratories, while results obtained were confirmed by high-performance liquid chromatography with fluorescence detection and by gas chromatography-mass spectrometry for ochratoxin A and T-2 toxin, respectively. Some initial difficulties were encountered. In the second stage, four ochratoxin A and four T-2 toxin kits were used by 10 collaborators to analyse 21 cereal samples. For the ochratoxin A kits, the percentage of false positive and false negative results were 2% and 4%, respectively. The results of one T-2 toxin kit were outliers and when excluded, the overall percentage false positive and false negative results were 6% and 3%, respectively.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
De Saeger S,Sibanda L,Desmet A,Van Peteghem Cdoi
10.1016/s0168-1605(01)00749-8subject
Has Abstractpub_date
2002-05-05 00:00:00pages
135-42issue
1-2eissn
0168-1605issn
1879-3460pii
S0168-1605(01)00749-8journal_volume
75pub_type
杂志文章abstract：:The purpose of this study was to quantify the lag time of re-growth of heated spores of Bacillus cereus as a function of the conditions of the heat treatment: temperature, duration and pH of the recovery medium. For a given heating temperature, curves plotting lag times versus time of heating show more or less complex...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2005.04.009
更新日期：2005-11-15 00:00:00
abstract：:A simple model was proposed to describe the effect of water activity (Aw) on the radial growth rate of moulds. This model is deduced from the cardinal model family proposed by Rosso in 1995, which is only defined from cardinal values of environmental factors (minimum, optimum and maximum values), the growth rate obser...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(00)00469-4
更新日期：2001-02-15 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：:Quantitative microbiological risk assessment (QMRA) is influenced by the choice of the probability distribution used to describe pathogen concentrations, as this may eventually have a large effect on the distribution of doses at exposure. When fitting a probability distribution to microbial enumeration data, several f...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2014.11.024
更新日期：2015-02-16 00:00:00
abstract：:An evaluation was made of six commercial poultry chilling systems in relation to factors affecting microbial-contamination of carcasses. These systems included water immersion chilling, air chilling and air chilling with evaporative cooling using water sprays. Samples of neck skin and body cavity were taken from carca...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(00)00259-2
更新日期：2000-06-30 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
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2006.10.029
更新日期：2007-04-10 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：:Bifidobacterium animalis subsp. lactis IPLA R1 and Bifidobacterium longum IPLA E44 strains were tested for their safety and ability to modulate the intestinal microbiota in vivo. Chemically simulated gastrointestinal digestion showed considerably lower survival of E44 than R1 strain, the first microorganism also being...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2010.10.016
更新日期：2011-01-05 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：:Salmonellosis is one of the leading health problems worldwide. With the rise of drug resistance strains, it has become imperative to identify alternative strategies to counter bacterial infection. Natural products were used historically to identify novel compounds with various bioactivities. Citrus species is a rich s...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2010.11.013
更新日期：2011-01-31 00:00:00
abstract：:Out of 880 samples of commonly consumed meat, fish and vegetable ready-to-eat foods from eastern Nigeria examined, 552 (62%) yielded coagulase-positive Staphylococcus aureus, with 269 (48%) of the strains being enterotoxigenic. Two cowpea-based foods, akara and moin moin, whose methods of preparation and sale involve ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(91)90079-5
更新日期：1991-02-01 00:00:00
abstract：:Energy required to dehydrate fermented cereal-based food formulas plays a significant part in the production cost. Therefore the effect of reduced moisture content on the fermentation was investigated. Generally, lactic fermentation at reduced moisture content resulted in increased final pH. Significant acidification ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(92)90033-y
更新日期：1992-08-01 00:00:00
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
更新日期：2009-05-31 00:00:00
abstract：:In the wake of recent outbreaks associated with Listeria monocytogenes in ready-to-eat foods and an increasing desire for minimally processed foods, there has been a burgeoning interest in the use of natural antimicrobials by the food industry to control this pathogen. The minimum inhibitory concentrations (MICs) of n...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2008.02.001
更新日期：2008-04-30 00:00:00
abstract：:Of 126 samples of fresh and spoiled meat and dairy products, 40% were positive for the presence of Moraxella-like bacteria and 64% of Acinetobacter; 279 and 466 strains, respectively, were isolated and a part of these were tested by biochemical methods and DNA transformation assays. In some cases, the Moraxellaceae in...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(92)90136-q
更新日期：1992-01-01 00:00:00
abstract：:The production of fermented meats, such as fermented sausage, relies on the metabolic activities of lactic acid bacteria and catalase-positive cocci, in particular the group of coagulase-negative staphylococci (CNS). Conventional use of CNS as meat starter cultures usually leads to an appropriate cured colour developm...
journal_title：International journal of food microbiology
pub_type： 杂志文章,评审
doi：10.1016/j.ijfoodmicro.2016.05.021
更新日期：2017-04-17 00:00:00
abstract：:The aim of this study was to model the effects of temperature (10-40 °C) and a(w) (0.80-0.98), in two media (Czapek yeast agar: CYA; corn extract medium: CEM) on the growth rates and growth boundaries (growth-no growth interface) of three strains of A. flavus isolated from corn in Argentina. Both kinetic and probabili...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2012.03.002
更新日期：2012-05-01 00:00:00
abstract：:Based on reaction kinetics and thermodynamic considerations a mathematical model was developed to describe the thermal death rate of microbes as a function of environmental factors such as temperature, water activity, pH and redox potential. The mathematical model is discussed and validated by fitting to data sets of ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(00)00474-8
更新日期：2001-03-20 00:00:00
abstract：:Hepatitis E virus (HEV) infects humans and many animal species. The rabbit HEV has been found in farmed, wild and pet rabbits as well as in human patients suggesting zoonotic transmission. Although the routes of human infection with rabbit strains are unclear a foodborne transmission is suggested especially when asymp...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2020.108507
更新日期：2020-04-16 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
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2012.11.003
更新日期：2013-01-01 00:00:00
abstract：:This study was undertaken to determine whether the glucosinolates naturally present in non-deheated mustard flour could serve as a source of allyl and other isothiocyanates in sufficient quantity to kill Escherichia coli O157:H7 inoculated in ground beef at three different levels, during refrigerated storage of the me...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2004.08.018
更新日期：2005-04-01 00:00:00
abstract：:During bread-making processes, yeast cells are exposed to baking-associated stresses such as freeze-thaw, air-drying, and high-sucrose concentrations. Previously, we reported that self-cloning diploid baker's yeast strains that accumulate proline retained higher-level fermentation abilities in both frozen and sweet do...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2016.09.015
更新日期：2016-12-05 00:00:00
abstract：:Maize (Zea mays), sorghum (Sorghum bicolor) and pearl millet (Pennisetum glaucum) are basic staple foods for many rural or poorer communities. These crops are susceptible to plant diseases caused by multiple species of Fusarium, some of which also produce mycotoxins, including fumonisins and moniliformin that are detr...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2019.02.016
更新日期：2019-05-02 00:00:00
abstract：:The objectives of this study were to investigate prevalence and pathogenic potential of Escherichia coli contaminating raw milk and its products in Egypt. Out of 187 dairy products including 72 raw milk samples, 55 Karish cheese and 60 Ras cheese, 222 E. coli isolates including 111, 89 and 22 were obtained from 55 raw...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2016.01.009
更新日期：2016-03-16 00:00:00
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
更新日期：1993-11-26 00:00:00
abstract：:Dry-cured meat products are usually contaminated with moulds during ripening. Although fungal development contributes to the desired sensory characteristics, some moulds, such as Penicillium nordicum are able to produce ochratoxin A (OTA) on meat products. Therefore, strategies to prevent OTA contamination in ripened ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2019.108243
更新日期：2019-09-16 00:00:00
abstract：:To assess the risk of fumonisin contamination in Korean cereals, we isolated colonies of the Fusarium fujikuroi species complex (FFSC) from barley, maize, rice and soybean samples from 2011 to 2015. A total of 878 FFSC strains were isolated mostly from maize and rice, and species identity of the isolates were determin...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2017.12.006
更新日期：2018-02-21 00:00:00
abstract：:Ultrasonic treatments are one of the new technologies for microbial inactivation that could serve as an alternative for food preservation. However, decimal reduction times for most of microbial species generally exceed 1 min. Therefore, combined processes have been designed, based on the simultaneous application of ul...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2018.07.001
更新日期：2018-11-02 00:00:00
abstract：:It is necessary to apply some preservatives for tomato paste since in the harvest season, a high load of tomatoes need to be processed as they are among highly perishable products. Application of antimicrobial extracts or essential oils, as natural preservatives, in their raw forms might reduce their efficiency when t...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2020.109018
更新日期：2021-01-02 00:00:00
abstract：:The extent of contamination of an emulsion type of sausage with lactic acid bacteria was determined along the processing line. This was done by aseptically removing sausages after five different processing stages (heat processing, chilling, cold storage, cutting down and packing). Removed sausages were vacuum-packed a...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(88)90058-x
更新日期：1988-12-31 00:00:00
