Abstract:
:An oligonucleotide probe that becomes fluorescent upon hybridization to the target DNA (molecular beacon; MB) was evaluated in a real-time polymerase chain reaction (PCR) assay to detect the presence of Salmonella species. As few as 1-4 colony-forming units (CFU) per PCR reaction could be detected. The capability of the assay to detect Salmonella species from artificially inoculated fresh-cut produce such as cantaloupe, mixed-salad, cilantro, and alfalfa sprouts was demonstrated. A comparison of two commercially available kits utilizing MB-PCR (iQ-Check, Bio-Rad Laboratories) and conventional Association of Official Analytical Chemists (AOAC)-approved PCR (BAX, Dupont Qualicon) was performed on artificially inoculated produce. As few as 4 CFU/25 g of produce were detected after 16 h of enrichment in buffered peptone broth. These assays could be carried out entirely in sealed PCR tubes, enabling a rapid and high-throughput detection of Salmonella species in a large number of food and environmental samples. This is the first report of the application of MB probe being used for real-time detection of Salmonella species in whole and fresh-cut fruits and vegetables.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Liming SH,Bhagwat AAdoi
10.1016/j.ijfoodmicro.2004.02.013subject
Has Abstractpub_date
2004-09-01 00:00:00pages
177-87issue
2eissn
0168-1605issn
1879-3460pii
S0168160504001175journal_volume
95pub_type
杂志文章abstract::The bacterial community in the surface of withered grapes, which are partially dehydrated in the post-harvest period to produce Italian passito wine, has been seldom investigated. Fifty epiphytic bacterial strains isolated from withered berries were identified and characterized. Genera such as Bacillus, Brevibacillus,...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2019.108505
更新日期:2020-04-16 00:00:00
abstract::Minimum growth temperatures of Hafnia alvei (n = 156) and other Enterobacteriaceae isolates (n = 162) from refrigerated meat samples (n = 88) and control strains of H. alvei (n = 81) from clinical and environmental samples were determined with a plate-type continuous temperature gradient incubator on nutrient agar. Th...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(96)01248-2
更新日期:1997-04-15 00:00:00
abstract::Bifidobacterium breve is a noted inhabitant and one of the first colonizers of the human gastro intestinal tract (GIT). The ability of this bacterium to persist in the GIT is reflected by the abundance of carbohydrate-active enzymes that are encoded by its genome. One such family of enzymes is represented by the α-glu...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2016.02.014
更新日期:2016-05-02 00:00:00
abstract::The application of Artificial Neural Networks (ANN) in predictive microbiology is presented in this paper. This technique was used to build up a predictive model of the joint effect of NaCl concentration, pH level and storage temperature on kinetic parameters of the growth curve of Lactobacillus plantarum using ANN an...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(01)00608-0
更新日期:2002-01-30 00:00:00
abstract::Salmonella is the causative agent of many outbreaks related to spice consumption. However, because of the antimicrobial properties of various spices which hinders recovery and detection, Salmonella detection in spices remains a challenge. The objective of this study was to optimize an enrichment broth for Salmonella g...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2019.108440
更新日期:2020-03-02 00:00:00
abstract::A new Campylobacter-selective enrichment broth supplemented with bacteriological charcoal and a high concentration of polymyxin B was developed (charcoal-cefoperazone-polymyxin B-deoxycholate broth; CCPD broth). We compared the ability of CCPD broth to detect Campylobacter jejuni and Campylobacter coli in chicken carc...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2013.01.018
更新日期:2013-04-01 00:00:00
abstract::A collection of Aeromonas isolates obtained over a three-year period in the same geographic area (León, NW of Spain) was characterized by (GTG)₅-PCR fingerprinting, amplified fragment length polymorphism (AFLP) analysis and gyrB gene sequence analysis. The isolates originated from human diarrheal stools (29 isolates),...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2011.04.006
更新日期:2011-06-30 00:00:00
abstract::The objective of the study was to evaluate the combined effects of pasteurization intensity (no heat treatment and 10 min at 70, 80 and 90 °C), water activity (aw) (0.960-0.990), pH (5.5-7.0) and storage temperature (7 and 10 °C) on the survival and outgrowth of psychrotolerant spores of Bacillus cereus FF119b and Bac...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2014.04.018
更新日期:2014-07-02 00:00:00
abstract::Low microbial load diets for patients with haematological malignancy were examined for enterococci and listeria using pre-enrichment, enrichment and selective plating. Enterococci were highly prevalent and their ecology diverse; 100/211 samples yielded 132 isolates made up of 67 strains distinguishable by PFGE. Lister...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(00)00434-7
更新日期:2001-02-28 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
pub_type: 杂志文章
doi:10.1016/s0168-1605(02)00389-6
更新日期:2003-07-15 00:00:00
abstract::The effectiveness of Bifidobacterium thermacidophilum RBL 71 as a probiotic against enterohemorrhagic Escherichia coli O157:H7 infection was studied using a murine model. BALB/c mice were fed the probiotic for 7 days before or after single challenge with E. coli O157:H7. Fecal B. thermacidophilum RBL 71 and E. coli O1...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2006.04.041
更新日期:2006-08-15 00:00:00
abstract::Recent surveys have identified increased predominance of Fusarium poae causing FHB (Fusarium Head Blight) of wheat in Europe. Several studies revealed a correlation between levels of F. poae DNA and nivalenol (NIV) and enniatins (ENNs) in highly contaminated cereal grain. In this study, F. poae specific TaqMan assays ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2009.01.036
更新日期:2009-04-15 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::Controlling water quality is critical in preventing cross-contamination during fresh produce washing. Process wash water (PWW) quality can be controlled by implementing chemical disinfection strategies. The aim of this study was to evaluate the pilot-scale efficacy of chlorine dioxide (ClO2) during processing on the r...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2018.01.013
更新日期:2018-03-23 00:00:00
abstract::In this review, the major steps used in the formulation of a health risk assessment for Listeria monocytogenes in foods are discussed. Data is given on the numbers of human listeriosis cases reported in Canada along with the current Canadian regulatory policy on L. monocytogenes. Four major steps in the health risk as...
journal_title:International journal of food microbiology
pub_type: 杂志文章,评审
doi:10.1016/0168-1605(96)01107-5
更新日期:1996-06-01 00:00:00
abstract::Model undefined thermophilic starter cultures were produced from raw milk of nine pasta-filata cheesemaking plants using a selective procedure based on pasteurization and incubation at high temperature with the objective of studying the microbial community dynamics and the variability in performances under repeated (7...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2015.10.014
更新日期:2016-01-18 00:00:00
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 hygienic performance of a commercial hot boning process for beef carcasses was assessed by a temperature function integration technique. The potential proliferation of Escherichia coli was calculated from 50 temperature histories for the persistently warmest, microbially contaminated regions of product passing thr...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/0168-1605(91)90034-m
更新日期:1991-10-01 00:00:00
abstract::Two neural networks (ANN) were developed to predict thermal process evaluation parameters g and f(h)/U (the ratio of heating rate index to the sterilizing value), respectively. The temperature change required for the thermal destruction curve to traverse one log cycle (z), cooling lag factor (j(c)) andf(h)/U were inpu...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(02)00109-5
更新日期:2002-12-15 00:00:00
abstract::The aim of the work was to study the survival of Lactobacillus plantarum NCIMB 8826 in model solutions and develop a mathematical model describing its dependence on pH, citric acid and ascorbic acid. A Central Composite Design (CCD) was developed studying each of the three factors at five levels within the following r...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2011.01.040
更新日期:2011-03-30 00:00:00
abstract::Campylobacter-contaminated food products are currently the cause of the highest number of gastroenteritis cases in developed countries. Apart for biosafety measures at the primary production level, no other official control measures are currently in place for its control. This is partly due to the lack of quantitative...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2010.02.002
更新日期:2010-07-31 00:00:00
abstract::The ability of the ropy slime-producing lactic acid bacteria to form ropy colonies aerobically and anaerobically on APT, MRS, MRS-S and Rogosa SL agars at 15, 20 and 30 degrees C was tested. Wide variation was observed in the proportion of ropy colonies produced with different culture methods and different test period...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/0168-1605(92)90010-z
更新日期:1992-06-01 00:00:00
abstract::The main assets of early conventional models applied in the field of canned food industries are their simplicity and their robustness. Moreover, a certain standardisation of these models allows the intrinsic quantification of a food process like sterilisation, regardless of the nature of concerned microbial population...
journal_title:International journal of food microbiology
pub_type: 杂志文章,评审
doi:10.1016/s0168-1605(00)00160-4
更新日期:2000-04-10 00:00:00
abstract::Sixty vacuum-packed beef samples retailed in Germany were investigated for the occurrence of cold-tolerant Clostridium spp. After a storage period at 4 °C for eight weeks, meat juice from all samples was processed for culturing, DNA extraction and SYBR green qPCR for Clostridium species. After that, a previously devel...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2021.109053
更新日期:2021-01-12 00:00:00
abstract::Antifungal activity and minimal fungicidal concentration (MFC) of extracts of garlic, bakeri garlic, Chinese leek, Chinese chive, scallion, onion bulb and shallot bulb against Aspergillus niger, A. flavus and A. fumigatus were examined. These Allium plants possessed antifungal activity, with garlic showing the lowest ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(99)00061-6
更新日期:1999-08-01 00:00:00
abstract::Spores of Bacillus subtilis were subjected to relatively mild heat treatments in distilled water and properties of these spores were studied. These spores had lost all or part of their dipicolinic acid (DPA) depending on the severity of the heat treatment. Even after relatively mild heat treatments these spore lost al...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2008.08.023
更新日期:2008-11-30 00:00:00
abstract::Conventional culture and a rapid phage-PCR method were used to detect Mycobacterium avium subsp. paratuberculosis (MAP) in bulk tank milk (BTM) samples. Only two of 225 samples (0.9%) were found to contain MAP by culture whereas 50 (22%) MAP-positive samples were identified using the phage-PCR assay, including both sa...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2013.03.023
更新日期:2013-06-03 00:00:00
abstract::The bacteriocinogenic Enterococcus casseliflavus IM 416K1 (Bac+) isolated from Italian sausages or its bacteriocin Enterocin 416K1, with strong anti-listerial activity, were used in trials to evaluate the effect on Listeria monocytogenes NCTC 10888 in artificially inoculated Italian sausages ("cacciatore"). In trials ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(03)00043-6
更新日期:2003-10-15 00:00:00
abstract::Vibrio vulnificus is the leading cause of seafood associated mortality in the United States and is generally associated with consumption of raw oysters. Two genetic markers have emerged as indicators of strain virulence, 16S rDNA type B (rrnB) and virulence correlated gene type C (vcgC). While much is known about the ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2013.09.017
更新日期:2013-11-01 00:00:00
abstract::In this study, the survival of Salmonella, Campylobacter and Escherichia coli O157: H7, when exposed to a range of constant temperatures (47-60 degrees C), in hard or soft water, in the presence/absence of detergent (0-0.3%) and organic matter, and during drying, was investigated. Further experiments used a washing-up...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(02)00510-x
更新日期:2003-08-25 00:00:00