当前位置： SCI文献检索 > INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY期刊下所有文献 > Evaluation of molecular methods to determine enterotoxigenic status and molecular genotype of bovine, ovine, human and food isolates of Staphylococcus aureus.

Evaluation of molecular methods to determine enterotoxigenic status and molecular genotype of bovine, ovine, human and food isolates of Staphylococcus aureus.

Abstract：

:This study evaluated the use of PFGE and single enzyme AFLP techniques for the determination of the genetic relationships between Staphyloccocus aureus isolates from human, bovine, ovine and food related sources and reports the prevalence of 'classic' (sea to see) and 'new' (seg, seh, sei, sej, sem, sen and seo) staphylococcal enterotoxin (se) genes in 92 S. aureus strains. A sub-set of the se genotyping results was confirmed by ELISA and the presence of SE toxin determined in isolates from different sources. A 100% correlation was observed, between detection of enterotoxin genes sea-see and expression of corresponding enterotoxin proteins in vitro. The se genotyping data generated from 90 of the S. aureus isolates showed that many of the S. aureus strains producing identical se genotypes correlated with both AFLP and PFGE pattern types. However, single enzyme AFLP technique did not possess the discriminatory power of the PFGE method, but similar clonal relationships were observed by both techniques in many of the isolates tested. Results reported here include the first comprehensive study using a single enzyme AFLP technique to investigate the genetic background of S. aureus isolates from a wide distribution including animal, human and food related sources.

journal_name

Int J Food Microbiol

journal_title

International journal of food microbiology

authors

Boerema JA,Clemens R,Brightwell G

doi

10.1016/j.ijfoodmicro.2005.07.008

subject

Has Abstract

pub_date

2006-03-15 00:00:00

pages

192-201

issue

2

eissn

0168-1605

issn

1879-3460

pii

S0168-1605(05)00492-7

journal_volume

107

pub_type

杂志文章

相关文献

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY文献大全
  • Use of redox potential modification by gas improves microbial quality, color retention, and ascorbic acid stability of pasteurized orange juice.

    abstract：:The aim of this paper was to study the effect of both redox potential (Eh) and pasteurization of orange juice on stability of color and ascorbic acid, and growth recovery of microorganisms during storage at 15 degrees C for 7 weeks. Three conditions of Eh, +360 mV (ungassed), +240 mV (gassed with N2), and -180 mV (gas...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(03)00125-9

    authors： Alwazeer D,Delbeau C,Divies C,Cachon R

    更新日期：2003-12-15 00:00:00

  • Deciphering the succession patterns of bacterial community and their correlations with environmental factors and flavor compounds during the fermentation of Zhejiang rosy vinegar.

    abstract：:Zhejiang Rosy Vinegar (ZRV) is a traditional condiment in Southeast China, produced using semi-solid-state fermentation techniques under an open environment, yet little is known about the functional microbiota involved in the flavor formation of ZRV. In this study, 43 kinds of volatile flavor substances were identifie...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2021.109070

    authors： Fang GY,Chai LJ,Zhong XZ,Jiang YJ

    更新日期：2021-01-20 00:00:00

  • Effects of yeasts and bacteria on the levels of folates in rye sourdoughs.

    abstract：:Fermentation of rye dough is often accompanied with an increase in folate content. In this study, three sourdough yeasts, Candida milleri CBS 8195, Saccharomyces cerevisiae TS 146, and Torulaspora delbrueckii TS 207; a control, baker's yeast S. cerevisiae ALKO 743; and four Lactobacillus spp., L. acidophilus TSB 262, ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2005.06.013

    authors： Kariluoto S,Aittamaa M,Korhola M,Salovaara H,Vahteristo L,Piironen V

    更新日期：2006-02-01 00:00:00

  • Prediction of the adherence, growth and release of microorganisms in production chains.

    abstract：:The aim of this study was to develop a mathematical model that describes the bacterial contamination of food as a result of adherence, growth and release of bacteria in process equipment. The model developed can be applied to control the bacterial quality of food products produced in process chains in which the final ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(01)00713-9

    authors： de Jong P,te Giffel MC,Kiezebrink EA

    更新日期：2002-03-25 00:00:00

  • Quantitative exposure model for the transmission of norovirus in retail food preparation.

    abstract：:It is widely recognized that the human noroviruses (HuNoV) are responsible for a large proportion of the world's foodborne disease burden. These viruses are transmitted by human fecal contamination and frequently make their way into foods because of poor personal hygiene of infected food handlers. This paper describes...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2009.04.021

    authors： Mokhtari A,Jaykus LA

    更新日期：2009-07-31 00:00:00

  • Evaluation of Chenopodium ambrosioides oil as a potential source of antifungal, antiaflatoxigenic and antioxidant activity.

    abstract：:Essential oil extracted from the leaves of Chenopodium ambrosioides Linn. (Chenopodiaceae) was tested against the aflatoxigenic strain of test fungus Aspergillus flavus Link. The oil completely inhibited the mycelial growth at 100 microg/ml. The oil exhibited broad fungitoxic spectrum against Aspergillus niger, Asperg...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2006.10.017

    authors： Kumar R,Mishra AK,Dubey NK,Tripathi YB

    更新日期：2007-04-10 00:00:00

  • Ultrasound improves antimicrobial effect of sodium dichloroisocyanurate to reduce Salmonella Typhimurium on purple cabbage.

    abstract：:The consumer's interest in ready-to-eat, fast-ready, nutritious and fresh foods is a major challenge for the food industry. Thus, studies on new sanitization methods are relevant. The effect of Sodium Hypochlorite (SH), Benzalkonium Chloride (BC), and Sodium Dichloroisocyanurate (SD) isolated or combined with Ultrasou...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2018.01.007

    authors： Duarte ALA,do Rosário DKA,Oliveira SBS,de Souza HLS,de Carvalho RV,Carneiro JCS,Silva PI,Bernardes PC

    更新日期：2018-03-23 00:00:00

  • Effect of temperature on growth characteristics of Bacillus cereus TZ415.

    abstract：:The effect of temperature on the maximal specific growth rate was studied in Bacillus cereus between 5 and 40 degrees C cultivated in courgette broth and rich medium (J broth). B. cereus grown from 5 to 38 degrees C in rich medium. No growth was observed in courgette broth below 10 degrees C. The Arrhenius plot was fi...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(00)00197-5

    authors： Choma C,Clavel H,Dominguez H,Razafindramboa N,Soumille H,Nguyen-the C,Schmitt P

    更新日期：2000-04-10 00:00:00

  • Detection of Mycobacterium avium subsp. paratuberculosis in bulk tank milk by combined phage-PCR assay: evidence that plaque number is a good predictor of MAP.

    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

    authors： Botsaris G,Liapi M,Kakogiannis C,Dodd CE,Rees CE

    更新日期：2013-06-03 00:00:00

  • Characterization of Alternaria strains from Argentinean blueberry, tomato, walnut and wheat.

    abstract：:Alternaria species have the ability to produce a variety of secondary metabolite, which plays important roles in food safety. Argentina is the second largest exporter of fresh and processed food products to Europe, however, few studies on Alternaria mycotoxins and other bioactive secondary metabolites have been carrie...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2014.11.029

    authors： Andersen B,Nielsen KF,Fernández Pinto V,Patriarca A

    更新日期：2015-03-02 00:00:00

  • Identification and characterization of quaternary ammonium compound resistant staphylococci from the food industry.

    abstract：:The distribution of known genes conferring resistance to quaternary ammonium compounds (QACs) among different species of staphylococci isolated from the food industry was investigated. Twenty-four isolates hosting one of the genes qacA/qacB, smr, qacG or qacH, were subjected to species identification. Species determin...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(99)00044-6

    authors： Heir E,Sundheim G,Holck AL

    更新日期：1999-06-01 00:00:00

  • Effect of phenylpyrrole-resistance on fitness parameters and ochratoxin production in Aspergillus carbonarius.

    abstract：:The risk of resistance development to fludioxonil and the potential implications of resistance mutations to ochratoxin production in Aspergillus carbonarius were investigated. Mutants of A. carbonarius highly resistant to phenylpyrroles were isolated at a high mutation frequency after N-MNTG-mutagenesis and selection ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2013.05.019

    authors： Malandrakis AA,Vattis KN,Doukas EG,Markoglou AN

    更新日期：2013-08-01 00:00:00

  • Discrimination of infectious and heat-treated norovirus by combining platinum compounds and real-time RT-PCR.

    abstract：:Human noroviruses (NoV) are major agents of foodborne outbreaks. Because of the lack of a standardized cell culture method, real-time reverse transcriptase PCR is now commonly used for the detection of NoV in foodstuffs and environmental samples. However, this approach detects the viral nucleic acids of both infectiou...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2018.01.015

    authors： Fraisse A,Niveau F,Hennechart-Collette C,Coudray-Meunier C,Martin-Latil S,Perelle S

    更新日期：2018-03-23 00:00:00

  • The putrescine biosynthesis pathway in Lactococcus lactis is transcriptionally regulated by carbon catabolic repression, mediated by CcpA.

    abstract：:Lactococcus lactis is the lactic acid bacterium most widely used by the dairy industry as a starter for the manufacture of fermented products such as cheese and buttermilk. However, some strains produce putrescine from agmatine via the agmatine deiminase (AGDI) pathway. The proteins involved in this pathway, including...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2013.04.021

    authors： Linares DM,del Río B,Ladero V,Redruello B,Martín MC,Fernández M,Alvarez MA

    更新日期：2013-07-01 00:00:00

  • Applicability of a bacteriocin-producing Enterococcus faecium as a co-culture in Cheddar cheese manufacture.

    abstract：:Two strains, Enterococcus faecium RZS C5 and E. faecium DPC 1146, produce listericidal bacteriocins, so-called enterocins. E. faecium RZS C5 was studied during batch fermentation in both a complex medium (MRS) and in milk to understand the influence of environmental factors, characteristic for milk and cheese, on both...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(02)00167-8

    authors： Foulquié Moreno MR,Rea MC,Cogan TM,De Vuyst L

    更新日期：2003-02-25 00:00:00

  • Photoactivated chlorophyllin-based gelatin films and coatings to prevent microbial contamination of food products.

    abstract：:The aim of this work was to develop antimicrobial photosensitizer-containing edible films and coatings based on gelatin as the polymer matrix, incorporating sodium magnesium chlorophyllin (E-140) and sodium copper chlorophyllin (E-141). Chlorophyllins were incorporated into the gelatin film-forming solution and the in...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2008.05.002

    authors： López-Carballo G,Hernández-Muñoz P,Gavara R,Ocio MJ

    更新日期：2008-08-15 00:00:00

  • An evaluation of rapid methods for detecting Escherichia coli O157 on beef carcasses.

    abstract：:Numbers of Escherichia coli O157 in food may be low and sensitive techniques are therefore needed for its detection. The objectives of this study were to use carcass meat samples artificially inoculated with various strains of E. coli O157 to compare the sensitivity of enrichment in three different media and to compar...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(03)00074-6

    authors： Chapman PA,Ashton R

    更新日期：2003-11-01 00:00:00

  • Antimicrobial properties of lauric arginate alone or in combination with essential oils in tryptic soy broth and 2% reduced fat milk.

    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

    authors： Ma Q,Davidson PM,Zhong Q

    更新日期：2013-08-16 00:00:00

  • Use of a culture-independent molecular method to study the ecology of Yersinia spp. in food.

    abstract：:A culture-independent method for the direct detection in food of Yersinia spp. was developed in this study. It is based on the amplification of a 359 bp PCR product from the RNA polymerase beta-subunit gene (rpoB) and subsequent analysis by denaturing gradient gel electrophoresis (DGGE). Direct detection of Yersinia s...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2005.05.006

    authors： Cocolin L,Comi G

    更新日期：2005-11-15 00:00:00

  • Analysis of yeast and archaeal population dynamics in kimchi using denaturing gradient gel electrophoresis.

    abstract：:Kimchi is a traditional Korean food that is fermented from vegetables such as Chinese cabbage and radish. Many bacteria are involved in kimchi fermentation and lactic acid bacteria are known to perform significant roles. Although kimchi fermentation presents a range of environmental conditions that could support many ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2008.05.013

    authors： Chang HW,Kim KH,Nam YD,Roh SW,Kim MS,Jeon CO,Oh HM,Bae JW

    更新日期：2008-08-15 00:00:00

  • Occurrence, antimicrobial resistance and whole-genome sequencing analysis of Salmonella isolates from chicken carcasses imported into Iraq from four different countries.

    abstract：:Salmonella is a major cause of human foodborne illnesses worldwide; however, little is known about its occurrence and genomic characteristics in food sources in many developing countries. This study investigates the occurrence, serotypes distribution, antimicrobial resistance, and multilocus sequence types (ST) of Sal...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2018.07.007

    authors： Harb A,Habib I,Mezal EH,Kareem HS,Laird T,O'Dea M,Abraham S

    更新日期：2018-11-02 00:00:00

  • The influence of the cationic of quaternized chitosan on antifungal activity.

    abstract：:Quaternized chitosan: N-(2-hydroxyl-phenyl)-N,N-dimethyl chitosan (NHPDCS), N-(5-chloro-2-hydroxyl-phenyl)-N,N-dimethyl chitosan (NCHPDCS), N-(2-hydroxyl-5-nitro-phenyl)-N,N-dimethyl chitosan (NHNPDCS) and N-(5-bromic-2-hydroxyl-phenyl)-N,N-dimethyl chitosan (NBHPDCS) were synthesized and their antifungal activities a...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2007.07.003

    authors： Guo Z,Xing R,Liu S,Zhong Z,Ji X,Wang L,Li P

    更新日期：2007-09-15 00:00:00

  • Antimicrobial activity of commercial marinades against multiple strains of Salmonella spp.

    abstract：:Marination of poultry meat is widely done for value addition, enhancing shelf life, and increasing consumer acceptance. This study was conducted to determine in vitro the efficacy of commercially available teriyaki and lemon pepper marinades on the survivability of multiple strains of nalidixic acid (NAL) resistant Sa...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2010.01.039

    authors： Pathania A,McKee SR,Bilgili SF,Singh M

    更新日期：2010-05-15 00:00:00

  • Nucleic acid techniques in bacterial systematics and identification.

    abstract：:Systematics and identification play central roles in any discipline of microbiology. The current prokaryotic taxonomic framework as proposed in Bergey's Manual of Systematic Bacteriology is mainly based on small subunit rRNA data. Alternative markers representing the conserved core of the prokaryotic genomes roughly s...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章,评审

    doi：10.1016/j.ijfoodmicro.2007.06.023

    authors： Ludwig W

    更新日期：2007-12-15 00:00:00

  • Comparative study on metabolic changes of Aspergillus oryzae isolated from fermented foods according to culture conditions.

    abstract：:Aspergillus oryzae is an important microbial starter for making diverse fermented foods due to its high hydrolytic enzyme activities. In this study, two strains of A. oryzae (AOB/AOK) with different activities of hydrolytic enzymes, such as α-amylase, protease and lipase, were cultured under various conditions of temp...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2019.108270

    authors： Park MK,Seo JA,Kim YS

    更新日期：2019-10-16 00:00:00

  • The survival and recovery of Salmonella typhimurium phage type U285 in frozen meats and tryptone soya yeast extract broth.

    abstract：:The survival of S. typhimurium U285 was studied in cooked minced beef, sausage mixture and tryptone soya yeast extract (TSY) broth stored at freezer temperatures (-18 degrees C to -20 degrees C) for up to 10 weeks. Survival, as indicated by changes in viable counts, was best in minced beef followed by sausage mixture ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/0168-1605(88)90024-4

    authors： Barrell RA

    更新日期：1988-06-01 00:00:00

  • The microbial ecology of a typical Italian salami during its natural fermentation.

    abstract：:We have investigated the bacteria and yeast ecology of the typical Italian Ciauscolo salami that is produced in Central Italy using a polyphasic approach based on culture-dependent and -independent methods. The physico-chemical analyses showed a progressive drop in pH and water activity (aw) during ripening. The viabl...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2007.06.010

    authors： Aquilanti L,Santarelli S,Silvestri G,Osimani A,Petruzzelli A,Clementi F

    更新日期：2007-11-30 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

  • Rapid detection of Vibrio parahaemolyticus in raw oysters using immunomagnetic separation combined with loop-mediated isothermal amplification.

    abstract：:The objective of this study was to develop a method that combined nanoparticle-based immunomagnetic separation (IMS) with real-time loop-mediated isothermal amplification (LAMP) for the rapid detection of Vibrio parahaemolyticus. Magnetic nanoparticles were functionalized with monoclonal antibodies that were produced ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2014.01.004

    authors： Zeng J,Wei H,Zhang L,Liu X,Zhang H,Cheng J,Ma D,Zhang X,Fu P,Liu L

    更新日期：2014-03-17 00:00:00

  • Survival of Listeria monocytogenes and Salmonella Enteritidis in sea bream (Sparus aurata) fillets packaged under enriched CO2 modified atmospheres.

    abstract：:The effect of packaging of fresh sea bream fillets under different modified atmospheres (high levels of CO2 combined with N2) on the behaviour of Listeria monocytogenes and Salmonella Enteritidis was studied. Two different strains of each pathogen were spread over the sea bream fillets stored at either 0 °C or 4 °C fo...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2013.01.015

    authors： Provincial L,Guillén E,Gil M,Alonso V,Roncalés P,Beltrán JA

    更新日期：2013-04-01 00:00:00