当前位置： SCI文献检索 > INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY期刊下所有文献 > Use of pulsed-field gel electrophoresis to characterize the genetic diversity and clonal persistence of Salmonella senftenberg in mussel processing facilities.

Use of pulsed-field gel electrophoresis to characterize the genetic diversity and clonal persistence of Salmonella senftenberg in mussel processing facilities.

Abstract：

:Salmonella senftenberg was detected in association with persistent contamination events in mussel processing facilities between 1998 and 2002 in Spain. A total of 110 isolates from 8 facilities were subjected to molecular typing by Pulsed-Field Gel Electrophoresis (PFGE). Additionally, a selection of epidemiologically unrelated isolates of this serovar originating from human, animal, feed and environmental sources was included in the study. PFGE analysis proved to be a useful tool for studying the persistence and dissemination of S. senftenberg in factory environments. Facilities that used brine in their processing lines had greater genetic diversity among their S. senftenberg populations, which supports the hypothesis that imported salt used for brine preparation could have been the origin of the contamination. The XbaI type X19 was the most prevalent among the panel, and it was found persisting exclusively in one facility during the 5-year study. In general, isolates from mussel processing plants were clearly different from those of clinical and environmental sources. However, one of the human isolates showed an indistinguishable restriction pattern to an isolate from a frozen mussel sample, this could indicate the potential for food-borne transmission of this serovar via consumption of contaminated seafood products. Isolates in the study were largely sensitive to antimicrobials. Only 9 isolates (6 from mussel processing facilities, 1 from soy flour and 2 from meat meal) showed antimicrobial resistance.

journal_name

Int J Food Microbiol

journal_title

International journal of food microbiology

authors

Martinez-Urtaza J,Liebana E

doi

10.1016/j.ijfoodmicro.2005.04.006

subject

Has Abstract

pub_date

2005-11-25 00:00:00

pages

153-63

issue

2

eissn

0168-1605

issn

1879-3460

pii

S0168-1605(05)00321-1

journal_volume

105

pub_type

杂志文章

相关文献

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY文献大全
  • Taxonomy and physiology of probiotic lactic acid bacteria.

    abstract：:The current taxonomy of probiotic lactic acid bacteria is reviewed with special focus on the genera Lactobacillus, Bifidobacterium and Enterococcus. The physiology and taxonomic position of species and strains of these genera were investigated by phenotypic and genomic methods. In total, 176 strains, including the typ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(98)00049-x

    authors： Klein G,Pack A,Bonaparte C,Reuter G

    更新日期：1998-05-26 00:00:00

  • Survival of antibiotic resistant and antibiotic sensitive strains of E. coli O157 and E. coli O26 in food matrices.

    abstract：:Escherichia coli O157:H7 or E. coli O26, which were AS (antibiotic sensitive), AR (laboratory created antibiotic resistant mutants), or naturally MAR (multi-antibiotic resistant), were inoculated into laboratory media, yoghurt or orange juice and their growth/survival monitored during enrichment at 37 degrees C or sto...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2006.01.024

    authors： Duffy G,Walsh C,Blair IS,McDowell DA

    更新日期：2006-06-15 00:00:00

  • Seasonal dynamics and diversity of bacteria in retail oyster tissues.

    abstract：:Oysters are one of the important vehicles for the transfer of foodborne pathogens. It was reported that bacteria could be bio-accumulated mainly in the gills and digestive glands. In artificially treated oysters, bacterial communities have been investigated by culture-independent methods after harvest. However, little...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2013.12.008

    authors： Wang D,Zhang Q,Cui Y,Shi X

    更新日期：2014-03-03 00:00:00

  • Application of reverse transcriptase-nested-PCR for detection of poliovirus in mussels.

    abstract：:In order to identify polioviruses in molluscs, we hereby propose a method based on precipitation with PEG 6000 followed by the use of a commercial kit (RNAfast II-Molecular System-San Diego) for the extraction and purification of viral RNA. The RT-PCR phase is followed by a second amplification using nested primers to...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(98)00015-4

    authors： De Medici D,Beneduce F,Fiore A,Scalfaro C,Croci L

    更新日期：1998-03-03 00:00:00

  • Use of Fourier transform infrared spectroscopy to evaluate the proteolytic activity of Yarrowia lipolytica and its contribution to cheese ripening.

    abstract：:The purpose of this study was to investigate the suitability of Fourier transform infrared (FTIR) spectroscopy as rapid technique to be used to investigate the secondary structure of proteins in aqueous solution and its changes as a consequence of microbial proteolytic activity as well as to assess or identify the con...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(01)00578-5

    authors： Lucia V,Daniela B,Rosalba L

    更新日期：2001-09-19 00:00:00

  • Fast induction of nisin resistance in Streptococcus thermophilus INIA 463 during growth in milk.

    abstract：:Streptococcus thermophilus INIA 463 became nisin-resistant after exposure in skim milk to subminimal inhibitory concentrations of nisin (1-3 IU/ml) for less than 2 h. Addition of 20 IU/ml caused a 4 log unit decrease in S. thermophilus counts of a culture not exposed previously to nisin, whereas no decrease was observ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2004.03.023

    authors： Garde S,Avila M,Medina M,Nuñez M

    更新日期：2004-11-01 00:00:00

  • Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens.

    abstract：:The objective of this study is to determine the interactions between high hydrostatic pressure, pressurization temperature, time and pH during pressurization on death and injury of pressure-resistant and pressure-sensitive strains of four foodborne pathogens: Staphylococcus aureus 485 and 765, Listeria ,monocytogenes ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(00)00324-x

    authors： Alpa H,Kalchayanand N,Bozoglu F,Ray B

    更新日期：2000-09-15 00:00:00

  • Spoilage yeasts in the wine industry.

    abstract：:Yeasts play a central role in the spoilage of foods and beverages, mainly those with high acidity and reduced water activity (a(w)). A few species are capable of spoiling foods produced according to good manufacturing practices (GMPs). These can survive and grow under stress conditions where other microorganisms are n...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章,评审

    doi：10.1016/s0168-1605(03)00246-0

    authors： Loureiro V,Malfeito-Ferreira M

    更新日期：2003-09-01 00:00:00

  • Hygiene aspects of modern poultry chilling.

    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

    authors： Allen VM,Corry JE,Burton CH,Whyte RT,Mead GC

    更新日期：2000-06-30 00:00:00

  • Risk scoring for setting priorities in a monitoring of antimicrobial resistance in meat and meat products.

    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

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2008.12.022

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

    更新日期：2009-03-31 00:00:00

  • PCR-denaturing gradient gel electrophoresis analysis of microbial community in soy-daddawa, a Nigerian fermented soybean (Glycine max (L.) Merr.) condiment.

    abstract：:Soy-daddawa, a fermented soybean (Glycine max (L.) Merr.) condiment, plays a significant role in the culinary practice of West Africa. It is essential to understand the microbial community of soy-daddawa for a successful starter culture application. This study investigated the microbial community structure of soy-dadd...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2016.01.003

    authors： Ezeokoli OT,Gupta AK,Mienie C,Popoola TO,Bezuidenhout CC

    更新日期：2016-03-02 00:00:00

  • Detection of pathogenic Yersinia enterocolitica in enrichment media and pork by a multiplex PCR: a study of sample preparation and PCR-inhibitory components.

    abstract：:A multiplex PCR assay including sample preparation was developed to detect viable pathogenic strains of Yersinia enterocolitica in PCR-inhibitory samples, such as pork and enrichment media. The method developed was used to simultaneously detect the plasmid-borne virulence gene yadA and a Yersinia-specific region of th...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(98)00152-4

    authors： Lantz PG,Knutsson R,Blixt Y,Al Soud WA,Borch E,Rådström P

    更新日期：1998-12-08 00:00:00

  • Enterobacter sakazakii bacteriophages can prevent bacterial growth in reconstituted infant formula.

    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

    authors： Kim KP,Klumpp J,Loessner MJ

    更新日期：2007-04-10 00:00:00

  • Sporicidal action of ozone and hydrogen peroxide: a comparative study.

    abstract：:Elimination of contaminating spores on packaging materials and food-contact surfaces remains a challenge to the food industry. Hydrogen peroxide and chlorine are the most commonly used sanitizers to eliminate these contaminants, and ozone was recommended recently as an alternative. Hence, we compared the sporicidal ac...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(01)00561-x

    authors： Khadre,Yousef AE

    更新日期：2001-12-30 00:00:00

  • A comparative study on the potential of epiphytic yeasts isolated from tropical fruits to produce flavoring compounds.

    abstract：:In recent years, there has been an increasing interest in identifying and characterizing the yeast flora associated with diverse types of habitat because of the many potential desirable technological properties of these microorganisms, especially in food applications. In this study, a total of 101 yeast strains were i...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2015.02.032

    authors： Grondin E,Shum Cheong Sing A,Caro Y,Raherimandimby M,Randrianierenana AL,James S,Nueno-Palop C,François JM,Petit T

    更新日期：2015-06-16 00:00:00

  • In-home pasteurization of raw goat's milk by microwave treatment.

    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

    pub_type： 杂志文章

    doi：10.1016/0168-1605(90)90008-s

    authors： Thompson JS,Thompson A

    更新日期：1990-01-01 00:00:00

  • Thermal inactivation of human norovirus surrogates in oyster homogenate.

    abstract：:Human norovirus (HNV) is the most frequent causative agent of foodborne diseases in the US. Raw and undercooked oysters are commonly associated with outbreaks caused by HNV. Many guidelines recommend that shucked oysters be boiled for at least 3 min, but it is not clear this thermal treatment can inactivate HNV. The o...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2018.05.013

    authors： Shao L,Chen H,Hicks D,Wu C

    更新日期：2018-09-20 00:00:00

  • Combination of Pichia membranifaciens and ammonium molybdate for controlling blue mould caused by Penicillium expansum in peach fruit.

    abstract：:The potential enhancement of Pichia membranifaciens by ammonium molybdate (NH(4)Mo) to control blue mould caused by Penicillium expansum on peach fruit was investigated. Combining P. membranifaciens at 1x10(8) cell/ml with 1 mM NH(4)Mo provided a more effective control of blue mould rot than applying the yeast or NH(4...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2010.05.009

    authors： Cao S,Yuan Y,Hu Z,Zheng Y

    更新日期：2010-07-15 00:00:00

  • The stimulating effect of a harsh environment on the bacteriocin activity by Enterococcus faecium RZS C5 and dependency on the environmental stress factor used.

    abstract：:Bacteriocin production by Enterococcus faecium RZS C5 occurs in a growth-associated way but is generally switched off in the very early growth phase. The influence of environmental stress on the bacteriocin production kinetics by E. faecium RZS C5 was analysed at a controlled temperature of 35 degrees C and constant p...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(02)00316-1

    authors： Leroy F,Vankrunkelsven S,De Greef J,De Vuyst L

    更新日期：2003-05-25 00:00:00

  • Growth of Listeria monocytogenes on a RTE-meat matrix enhances cell invasiveness to mouse J774A.1 macrophages.

    abstract：:It remains unclear whether the growth of Listeria monocytogenes on a ready-to-eat (RTE) meat matrix has an impact on the bacterium's pathogenic abilities. In this study, we investigated the impact of environments on virulence by growing L. monocytogenes (F2365 strain) on brain heart infusion agar (BHI), tryptic soy ag...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2010.09.021

    authors： Lin CS,Wang C,Tsai HJ,Chou CH

    更新日期：2010-11-15 00:00:00

  • Antimicrobial effect of natural preservatives in a cooked and acidified chicken meat model.

    abstract：:The inhibitory effect of Microgard 100, Microgard 300, nisin, Alta 2002, Perlac 1902, sodium lactate and essential oil of mustard on microorganisms experimentally inoculated was screened in an acidified chicken meat model (pH = 5.0) and stored for 2 weeks at a none restrictive growth temperature of 22 degrees C. All a...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(02)00014-4

    authors： Lemay MJ,Choquette J,Delaquis PJ,Claude G,Rodrigue N,Saucier L

    更新日期：2002-10-25 00:00:00

  • Inhibitory effect of cinnamon, clove, lemongrass, oregano and palmarose essential oils on growth and fumonisin B1 production by Fusarium proliferatum in maize grain.

    abstract：:The effect of cinnamon, clove, oregano, palmarose and lemongrass oils on growth and FB1 production by three different isolates of F. proliferatum in irradiated maize grain at 0.995 and 0.950 aw and at 20 and 30 degrees C was evaluated. The five essential oils inhibited growth of F. proliferatum isolates at 0.995 aw at...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(03)00116-8

    authors： Velluti A,Sanchis V,Ramos AJ,Egido J,Marín S

    更新日期：2003-12-31 00:00:00

  • Characterization of an unusual Salmonella phage type DT7a and report of a foodborne outbreak of salmonellosis.

    abstract：:Salmonella enterica subsp. enterica serovar 4,[5],12,i:- is a monophasic variant of Salmonella Typhimurium and its occurrence has markedly increased in several European countries in the last ten years. In June 2011, an outbreak of Salmonella 4,[5],12,i:- was reported among attendees of a wedding reception in the North...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2014.07.021

    authors： Lettini AA,Saccardin C,Ramon E,Longo A,Cortini E,Dalla Pozza MC,Barco L,Guerra B,Luzzi I,Ricci A

    更新日期：2014-10-17 00:00:00

  • Development and application of a loop-mediated isothermal amplification assay for rapid identification of aflatoxigenic molds and their detection in food samples.

    abstract：:Aflatoxins are the most thoroughly studied mycotoxins. They are produced by several members of the genus Aspergillus in section Flavi with Aspergillus flavus, Aspergillus parasiticus, and Aspergillus nomius being frequently isolated from contaminated food sources. In this work, we describe the development and evaluati...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2012.08.018

    authors： Luo J,Vogel RF,Niessen L

    更新日期：2012-10-15 00:00:00

  • Antimicrobial potential of spray drying encapsulated thyme (Thymus vulgaris) essential oil on the conservation of hamburger-like meat products.

    abstract：:Synthetic preservatives can have harmful effects on the body, so plant essential oils appear to be an attractive natural alternative. However, the use of essential oils is limited due to the low stability and possible negative effects on the sensory properties of food. Oil encapsulation was suggested as a way to overc...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2020.108696

    authors： Radünz M,Dos Santos Hackbart HC,Camargo TM,Nunes CFP,de Barros FAP,Dal Magro J,Filho PJS,Gandra EA,Radünz AL,da Rosa Zavareze E

    更新日期：2020-10-02 00:00:00

  • Aflatoxigenic fungi and aflatoxin in cocoa.

    abstract：:This paper reports the occurrence of aflatoxigenic fungi and the presence of aflatoxins in 226 cocoa samples collected on Brazilian farms. The samples were taken at various stages of fermentation, drying and storage. A total of 819 potentially aflatoxigenic fungi were isolated using Dichloran 18% Glycerol agar after s...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2011.05.020

    authors： Copetti MV,Iamanaka BT,Pereira JL,Fungaro MH,Taniwaki MH

    更新日期：2011-08-02 00:00:00

  • Selection and validation of reference genes for quantitative real-time PCR studies during Saccharomyces cerevisiae alcoholic fermentation in the presence of sulfite.

    abstract：:Sulfur dioxide is extensively used during industrial fermentations and contributes to determine the harsh conditions of winemaking together with low pH, high sugar content and increasing ethanol concentration. Therefore the presence of sulfite has to be considered in yeast gene expression studies to properly understan...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2015.08.012

    authors： Nadai C,Campanaro S,Giacomini A,Corich V

    更新日期：2015-12-23 00:00:00

  • Use of mustard flour to inactivate Escherichia coli O157:H7 in ground beef under nitrogen flushed packaging.

    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

    authors： Nadarajah D,Han JH,Holley RA

    更新日期：2005-04-01 00:00:00

  • Development of a real-time PCR method coupled with a selective pre-enrichment step for quantification of Morganella morganii and Morganella psychrotolerans in fish products.

    abstract：:Histamine fish poisoning is common and due to toxic concentrations of histamine often produced by Gram-negative bacteria in fin-fish products with a high content of the free amino acid histidine. The genus Morganella includes two species previously reported to cause incidents of histamine fish poisoning. Morganella mo...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2015.03.005

    authors： Podeur G,Dalgaard P,Leroi F,Prévost H,Emborg J,Martinussen J,Hansen LH,Pilet MF

    更新日期：2015-06-16 00:00:00

  • Random amplification of polymorphic DNA typing of Listeria monocytogenes isolated from meat.

    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

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(01)00504-9

    authors： Byun SK,Jung SC,Yoo HS

    更新日期：2001-09-28 00:00:00