Abstract:
:Critical control points (CCPs) associated with Minas Frescal cheese (a Brazilian soft white cheese, eaten fresh) processing in two dairy factories were determined using flow diagrams and microbiological tests for detection of Listeria monocytogenes and other species of Listeria. A total of 218 samples were collected along the production line and environment. The CCPs identified were reception of raw milk, pasteurization, coagulation and storage. Thirteen samples were positive for Listeria; 9 samples were Listeria innocua, 2 were Listeria grayi and 2 were L. monocytogenes. In factory A, Listeria was found in 50% of raw milk samples, 33.3% of curd samples, 16.7% of pasteurized milk samples, 16.7% of cheese samples and 25% of rubber pipes used to transport the whey. The microorganism was not obtained from environmental samples in this plant. In factory B, Listeria was found in one sample of raw milk (16.7%) and in three samples of environment (17.6%) and L. monocytogenes was obtained from raw milk (16.7%) and the floor of the cheese refrigeration room (14.3%). Two serotypes, 4b and 1/2a, were observed among the strains of L. monocytogenes isolated, both which are frequently involved in outbreaks of food-borne listeriosis and sporadic cases of the disease all over the world.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Silva IM,Almeida RC,Alves MA,Almeida PFdoi
10.1016/s0168-1605(02)00223-4subject
Has Abstractpub_date
2003-03-25 00:00:00pages
241-8issue
3eissn
0168-1605issn
1879-3460pii
S0168160502002234journal_volume
81pub_type
杂志文章abstract::In this study, the microbial composition of kunu-zaki and ogi, two popular foods in Nigeria produced after natural, uncontrolled fermentation of cereals, was assessed by culture-independent molecular profiling methods. In particular, PCR-denaturing gradient gel electrophoresis and construction of 16S rRNA gene clone l...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2010.12.025
更新日期:2011-01-31 00:00:00
abstract::Listeria monocytogenes is a foodborne pathogen whose biofilm formation and desiccation tolerance may contribute to its survival in the food industry. L. monocytogenes possesses three cold-shock domain family proteins (CspA, CspB and CspD) known to be essential for adaptation against various food-relevant stress condit...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2020.108662
更新日期:2020-09-16 00:00:00
abstract::Salmonellosis is a common subclinical infection in pigs and therefore apparently healthy animals may represent a reservoir of antibiotic-resistant Salmonella for humans. This study estimates and characterizes resistance to two classes of antimicrobials considered of the highest priority within the critically important...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2020.108967
更新日期:2021-01-02 00:00:00
abstract::"Vorarlberger Bergkäse" (VB) is an Austrian artisanal hard cheese produced from raw cow's milk. The composition of its rind microbiota and the changes in the microbial communities during ripening have not previously been investigated. This study used 16S and 18S rRNA gene cloning and sequencing to characterize the bac...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2014.04.010
更新日期:2014-06-16 00:00:00
abstract::Loop-mediated isothermal amplification (LAMP) has emerged as a promising alternative to PCR for pathogen detection in food testing and clinical diagnostics. This study aimed to validate a Salmonella LAMP method run on both turbidimetry (LAMP I) and fluorescence (LAMP II) platforms in representative animal food commodi...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2017.10.020
更新日期:2018-01-02 00:00:00
abstract::Peptidomics is a necessary alternative in the analysis of naturally generated peptides in dry-fermented processing. The intense proteolysis occurred during the processing of dry-fermented sausages is due to the action of endopeptidases and exopeptidases from both, endogenous muscle origin and lactic acid bacteria (LAB...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2015.05.022
更新日期:2015-11-06 00:00:00
abstract::In this study procedures provoking sub-lethal injury for three different pathogens are described which may be used in determination of accuracy and robustness of methods, comparison studies and or validation of rapid detection methods. Three common food-borne pathogens were used, Listeria monocytogenes, Campylobacter ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2007.07.016
更新日期:2007-09-30 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::The antifungal activity of food additives or 'generally recognized as safe' (GRAS) compounds was tested in vitro against Botrytis cinerea and Alternaria alternata. Radial mycelial growth of each pathogen was measured in PDA Petri dishes amended with food preservatives at 0.2, 1.0, or 2.0% (v/v) after 3, 5, and 7 days ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2013.08.001
更新日期:2013-09-16 00:00:00
abstract::Brochothrix thermosphacta is a common meat spoilage bacterium. The morphology of this bacterium changes from coccobacilli and short rods to chains during growth, which may give a false estimation in numbers using some enumeration techniques. Methods for the quantification of this bacterium have been compared. Turbidim...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(99)00129-4
更新日期:1999-10-15 00:00:00
abstract::Shelf life of minimally processed vegetables is often calculated by using the kinetic parameters of Gompertz equation as modified by Zwietering et al. [Zwietering, M.H., Jongenburger, F.M., Roumbouts, M., van't Riet, K., 1990. Modelling of the bacterial growth curve. Applied and Environmental Microbiology 56, 1875-188...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2005.05.012
更新日期:2006-01-15 00:00:00
abstract::A year-long survey of two Northern Ireland milk processing plants for Listeria monocytogenes was carried out. Sample sites included the milk processing environment (walls, floors, drains, and steps), processing equipment, raw and pasteurised milk. The FDA listeria-selective enrichment procedure was used to process sam...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/S0168-1605(03)00378-7
更新日期:2004-03-01 00:00:00
abstract::The heavy use or abuse of antimicrobials in food animals has caused an increase in antimicrobial resistance in enterococci of animal origin, which could get transmitted to those of human origin via the food chain. Since duck meat consumption has been on the rise in Korea, we conducted this study to provide information...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2019.01.002
更新日期:2019-03-16 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
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2016.07.015
更新日期:2016-11-07 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
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2013.04.019
更新日期:2013-07-15 00:00:00
abstract::Growth of Penicillium chrysogenum, Aspergillus flavus, Cladosporium cladosporioides and Alternaria alternata at their respective optimum temperatures was studied in Potato Dextrose Agar (PDA) medium at different water activities (a(w)) adjusted with glycerol. The growth rate (mu) was expressed as the increase in colon...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(01)00471-8
更新日期:2001-07-20 00:00:00
abstract::Information on factors limiting the shelf life of extended shelf life (ESL) milk produced by microfiltration and subsequent pasteurization is very limited. In this study, three different batches of ESL milk were analyzed at different stages of the production process and during storage at 4 °C, 8 °C and 10 °C in order ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2011.12.002
更新日期:2012-03-01 00:00:00
abstract::Blueberry have a short shelf life when fully ripe and susceptible to contamination of various pathogens. Our study investigated the effect of pulsed light (PL) on inactivation of Salmonella on blueberries and its impact on shelf-life, quality attributes and health-benefit compounds of blueberries. Dry PL (6J/cm2) and ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2017.08.012
更新日期:2017-11-02 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
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2013.06.017
更新日期:2013-08-16 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::A total of 180 maize samples meant for human consumption from four maize-producing states of southwestern Nigeria were screened for twelve major Fusarium mycotoxins (trichothecenes). Mycological examination of the samples showed that Fusarium verticillioides was the most commonly isolated fungi (71%), followed by F. s...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2007.02.009
更新日期:2007-05-30 00:00:00
abstract::The objective of this study was to determine the effect of aerosolized sanitizers on the inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes biofilms. Biofilms were formed on a stainless steel and polyvinyl chloride (PVC) coupon by using a mixture of three strains each of three...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2011.12.018
更新日期:2012-03-15 00:00:00
abstract::Variations in length and sequence of the 16S/23S spacer region of Enterococcus faecium provided the basis for development of simple PCR and dot-blot hybridisation assays that enabled the differentiation of potentially probiotic Enterococcus faecium strains from Lactobacillus delbrueckii subsp. bulgaricus and Streptoco...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(03)00180-6
更新日期:2003-12-01 00:00:00
abstract::The change in yeast flora on the surface of two batches of Roquefort cheese was monitored over a period of 6 months. 401 isolates were determined and their technological properties were investigated. The main species isolated were: Debaryomyces hansenii and its non sporulating form Candida famata, Kluyveromyces lactis...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/0168-1605(92)90014-t
更新日期:1992-09-01 00:00:00
abstract::The field of Systems Biology is a rapidly evolving area of research. It follows on from the previous experimental and theoretical 'omics' revolution in biology. Now that we have through the use of these tools many 'indices' of biological systems available the next step is to actually start composing the systems that t...
journal_title:International journal of food microbiology
pub_type: 杂志文章,评审
doi:10.1016/j.ijfoodmicro.2008.04.029
更新日期:2008-11-30 00:00:00
abstract::Disinfection of fruits is one of the most important steps since they are going to be eaten fresh-or minimally-processed. This step affects quality, safety, and shelf-life of the product. Despite being a common sanitizer in the fruit industry, chlorine may react with organic matter leading to the formation of toxic by-...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2020.108887
更新日期:2020-12-16 00:00:00
abstract::Escherichia coli and Listeria innocua in kiwifruit and pineapple juices were exposed to high hydrostatic pressure (HHP) at 300 MPa for 5 min. Both bacteria showed equal resistance to HHP. Using low (0 degrees C) or sub-zero (-10 degrees C) temperatures instead of room temperature (20 degrees C) during pressurization d...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2008.03.015
更新日期:2008-06-10 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
pub_type: 杂志文章
doi:10.1016/0168-1605(89)90072-x
更新日期:1989-05-01 00:00:00
abstract::Retail samples of 100 raw chickens and 222 U.K. and imported soft cheeses were examined for the presence of Listeria species. 60% of raw chickens (fresh and frozen) were contaminated with L. monocytogenes and 28% with other Listeria spp. including L. welshimeri, L. seeligeri and L. innocua. Six serotypes of L. monocyt...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/0168-1605(88)90025-6
更新日期:1988-06-01 00:00:00
abstract::In this work, psychrotrophs known to cause food spoilage were isolated from commercial food products. Further, temperature sensitivities and volatile organic compounds of the representative strains were characterized to evaluate the population heterogeneity. A total of 490 isolates belonging to 38 genera of 20 familie...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2018.09.026
更新日期:2019-02-02 00:00:00