Foodborne pathogenic bacteria in prepackaged fresh retail portions of farmed rainbow trout and salmon stored at 3 degrees C.

abstract：:Salmonella enteritidis infections in poultry appear to be of major public concern. Prevalence levels in veal calves and pigs are rather low. Because of the complex of socio-psychological, welfare, economic and public health aspects great emphasis should be put on prevention and control. This paper deals with some clin...

journal_title：International journal of food microbiology

authors： Noordhuizen JP,Frankena K

更新日期：1994-01-01 00:00:00

abstract：:The purpose of this research was to find safe and suitable starter cultures for the fermentation of Korean leek (Allium tuberosum Rottler), also known as garlic chives or Oriental garlic. This traditional herb has several functional properties and a strong flavour; its leaves are used as food material. Eighteen strain...

journal_title：International journal of food microbiology

authors： Yang J,Ji Y,Park H,Lee J,Park S,Yeo S,Shin H,Holzapfel WH

更新日期：2014-11-17 00:00:00

abstract：:Several model types have already been developed to describe the boundary between growth and no growth conditions. In this article two types were thoroughly studied and compared, namely (i) the ordinary (linear) logistic regression model, i.e., with a polynomial on the right-hand side of the model equation (type I) and...

journal_title：International journal of food microbiology

authors： Gysemans KP,Bernaerts K,Vermeulen A,Geeraerd AH,Debevere J,Devlieghere F,Van Impe JF

更新日期：2007-03-20 00:00:00

abstract：:The effects of controlled pH and aeration on the growth of Staphylococcus aureus strain FRI-569 and production of enterotoxin H (SEH) were studied. S. aureus FRI-569 did not grow well anaerobically. Aeration permitted better growth of cells especially at a flow rate of 300 cc/min. The optimal pH for S. aureus FRI-569 ...

journal_title：International journal of food microbiology

authors： Su YC,Wong AC

更新日期：1998-01-06 00:00:00

abstract：:New experiments that we conducted show an oscillatory mode of batch yeast growth in water, for a pure culture of the T206 strain of Saccharomyces cerevisiae. The oscillations are damped over time, allowing the cell concentration to stabilize at the stationary equilibrium. A new proposed model that includes the complet...

journal_title：International journal of food microbiology

authors： Vadasz AS,Vadasz P,Abashar ME,Gupthar AS

更新日期：2001-12-30 00:00:00

abstract：:Dry-fermented sausages are meat products highly valued by many consumers. Manufacturing process involves fermentation driven by natural microbiota or intentionally added starter cultures and further drying. The most relevant fermentative microbiota is lactic acid bacteria (LAB) such as Lactobacillus, Pediococcus and E...

journal_title：International journal of food microbiology

authors： Fraqueza MJ

更新日期：2015-11-06 00:00:00

abstract：:Cod fillets (Gadus morhua) were packed under modified atmospheres, with four different gas compositions (60% CO2-10% O2-30% N2, 60% CO2-20% O2-20% N2, 60% CO2-30% O2-10% N2, 60% CO2-40% O2), and stored at 6 degrees C. Plate counts were carried out after 3, 4, 5, 6 and 7 days, to follow the growth of aerobic and anaero...

journal_title：International journal of food microbiology

authors： Debevere J,Boskou G

更新日期：1996-08-01 00:00:00

abstract：:Helicobacter pylori is a Gram-negative microaerophilic bacterium that has colonized the human gastric mucosa. This infection is very common and affects more than half of the human population. The prevalence is however unbalanced between rural developing areas (more than 80%) and urban developed areas (less than 40%). ...

journal_title：International journal of food microbiology

authors： Vale FF,Vítor JM

更新日期：2010-03-31 00:00:00

abstract：:The performance of hazard analyses and the establishment of critical limits by the food industry are both hampered by the inability to directly relate food processing operations from farm-to-table with their public health impact. Using a 'unit operations' and stochastic simulation approach, data on the frequency of pa...

journal_title：International journal of food microbiology

authors： Whiting RC,Buchanan RL

更新日期：1997-05-20 00:00:00

abstract：:The ability of six strains of Pichia anomala, four strains of Pichia kluyveri and two strains of Hanseniaspora uvarum predominant during coffee processing to produce polygalacturonase (PG), pectin esterase (PE) and pectin lyase (PL) in yeast polygalacturonic acid medium (YPA) and in coffee broth (CB) was studied. For ...

journal_title：International journal of food microbiology

authors： Masoud W,Jespersen L

更新日期：2006-08-01 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

authors： Adekoya I,Obadina A,Adaku CC,De Boevre M,Okoth S,De Saeger S,Njobeh P

更新日期：2018-04-02 00:00:00

abstract：:This work shows that the combination of two-dimensional (2D) and three-dimensional (3D) analyses of images acquired by confocal laser scanning microscopy facilitates the quantitative spatiotemporal characterization of architectures formed by Listeria monocytogenes biofilms. In particular, the analysis of structural fe...

journal_title：International journal of food microbiology

authors： Mosquera-Fernández M,Sanchez-Vizuete P,Briandet R,Cabo ML,Balsa-Canto E

更新日期：2016-11-07 00:00:00

abstract：:Raw milk has been implicated as an important source of infection with the common bacterial agents associated with gastroenteritis. While established methods of home pasteurization can be cumbersome and tedious, we have demonstrated that a domestic microwave oven can be used effectively to reduce aerobic plate counts i...

journal_title：International journal of food microbiology

authors： Thompson JS,Thompson A

更新日期：1990-01-01 00:00:00

abstract：:A total of 248 strains of predominant lactobacilli isolated during the manufacture and ripening of artisanal Manchego cheeses obtained from two dairies were obtained and the genetic diversity of 197 investigated using random amplified polymorphic DNA (RAPD-PCR). 51 isolates could not be lysed and were therefore not ge...

journal_title：International journal of food microbiology

authors： Sánchez I,Seseña S,Poveda JM,Cabezas L,Palop L

更新日期：2006-04-01 00:00:00

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 inc...

journal_title：International journal of food microbiology

authors： De Saeger S,Sibanda L,Desmet A,Van Peteghem C

更新日期：2002-05-05 00:00:00

abstract：:Monitoring of temperature of chilled products at fresh food terminals is integrated into the quality assurance program of a retail chain. Each batch of products is examined on the receiving dock and rejected if the temperature is found above 7 degrees C, 5 degrees C being the legal maximal temperature. Measurement of ...

journal_title：International journal of food microbiology

authors： Tolstoy A

更新日期：1991-07-01 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

authors： Ma Q,Davidson PM,Zhong Q

更新日期：2013-08-16 00:00:00

abstract：:Reference methods, such as those published by ISO (International Standards Organisation), are often laborious, expensive, and time consuming. More convenient, cheaper and more rapid methods are therefore often preferred for daily use. However, results obtained with such methods should be accepted by official control l...

journal_title：International journal of food microbiology

authors：

更新日期：1998-11-24 00:00:00

abstract：:The use of Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCR-DGGE) technique in identifying the microorganisms present in commercial probiotic yoghurts and lyophilised products was evaluated. Two reference ladders were assembled constituted by PCR-amplified V2-V3 regions of 16S rDNA from bacterial...

journal_title：International journal of food microbiology

authors： Fasoli S,Marzotto M,Rizzotti L,Rossi F,Dellaglio F,Torriani S

更新日期：2003-01-26 00:00:00

abstract：:Shigellae are among the major causes of diarrheal diseases in infants and young children in developing countries. We conducted a study to determine the effect of fermentation of corn and corn/cowpea doughs used to prepare a traditional weaning porridge on the survival and growth characteristics of acid-adapted and una...

journal_title：International journal of food microbiology

authors： Tetteh GL,Sefa-Dedeh SK,Phillips RD,Beuchat LR

更新日期：2004-01-15 00:00:00

abstract：:A new, rapid, sensitive and specific method was developed to directly detect and quantify tetA and tetB in food. Both tet genes are two of the most frequently present tetracycline resistance genes in gram-negative bacteria. A set of primers and Taqman probes was designed for each gene. The standard curves were perform...

journal_title：International journal of food microbiology

authors： Guarddon M,Miranda JM,Rodríguez JA,Vázquez BI,Cepeda A,Franco CM

更新日期：2011-04-29 00:00:00

abstract：:In this study, the relationship between the dynamics of the growth and lysis of lactic acid bacteria in Grana Padano cheese and the formation of the volatile flavor compounds during cheese ripening was investigated. The microbial dynamics of Grana Padano cheeses that were produced in two different dairies were followe...

journal_title：International journal of food microbiology

authors： Lazzi C,Povolo M,Locci F,Bernini V,Neviani E,Gatti M

更新日期：2016-09-16 00:00:00

abstract：:The aim of this study was to detect, to quantify and to characterize MRSA in broiler meat samples with skin. Furthermore, we compared an isolation method using a second selective enrichment step (method A) with a simpler method omitting this step (method B). For quantification we used a direct plating method on select...

journal_title：International journal of food microbiology

authors： Pauly N,Wichmann-Schauer H,Ballhausen B,Torres Reyes N,Fetsch A,Tenhagen BA

更新日期：2019-03-02 00:00:00

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...

journal_title：International journal of food microbiology

authors： Byun SK,Jung SC,Yoo HS

更新日期：2001-09-28 00:00:00

abstract：:Efficient modelling of the microbial growth rate can be performed by combining the effects of individual conditions in a multiplicative way, known as the gamma concept. However, several studies have illustrated that interactions between different effects should be taken into account at stressing environmental conditio...

journal_title：International journal of food microbiology

authors： Akkermans S,Noriega Fernandez E,Logist F,Van Impe JF

更新日期：2017-01-02 00:00:00

abstract：:Although the number of reported cases of Cronobacter infection in Canada is low, Health Canada has been actively studying this organism since 1991. After reviewing the situation at the national level and due to health concerns with powdered formulae and its international trade, in 2003, Health Canada raised this issue...

journal_title：International journal of food microbiology

authors： Pagotto FJ,Farber JM

更新日期：2009-12-31 00:00:00

abstract：:Listeria monocytogenes and other Listeria spp. have been isolated from seafoods on a regular basis since 1987. A relatively high incidence of the organism (6-36%) in ready-to-eat cold smoked salmon and cooked fish products has raised concern about the survival and growth potential of this organism in seafoods, as thes...

journal_title：International journal of food microbiology

authors： Ben Embarek PK

更新日期：1994-09-01 00:00:00

abstract：:Meat and meat products can be contaminated with different species of bacteria resistant to various antimicrobials. The human health risk of a type of meat or meat product carry by emerging antimicrobial resistance depends on (i) the prevalence of contamination with resistant bacteria, (ii) the human health consequence...

journal_title：International journal of food microbiology

authors： Presi P,Stärk KD,Stephan R,Breidenbach E,Frey J,Regula G

更新日期：2009-03-31 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：:The aim of this study was to determine the putative modes of action of 59 viticultural yeasts (31 Saccharomyces and 28 non-Saccharomyces) that inhibited fungi isolated from sour and grey rot in grapes. Inhibition of fungal mycelial growth by metabolites, enzyme activities (laminarinases, chitinases), antifungal volati...

journal_title：International journal of food microbiology

authors： Nally MC,Pesce VM,Maturano YP,Rodriguez Assaf LA,Toro ME,Castellanos de Figueroa LI,Vazquez F

更新日期：2015-07-02 00:00:00