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 storage at 4 degrees C. The strains were also inoculated into minced beef and their thermal inactivation (D-values) examined at 55 degrees C, with and without a prior heat shock at 48 degrees C. The growth kinetics (lag phases, growth rates) of the VTEC (verocytotoxigenic E. coli), incubated over 24 h at 37 degrees C in laboratory media, were similar regardless of the presence or absence of antibiotic resistance. In yoghurt and orange juice, E. coli O157:H7 MAR died off significantly faster (P<0.05) than any of other VTEC strains examined. E. coli O157:H7 MAR was also found to be significantly more heat sensitive (P<0.05) than the other VTEC strains tested. The reasons for the observed differences in survival of the different VTEC strains and the link between antibiotic resistance and survival in VTEC organisms are discussed.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Duffy G,Walsh C,Blair IS,McDowell DAdoi
10.1016/j.ijfoodmicro.2006.01.024subject
Has Abstractpub_date
2006-06-15 00:00:00pages
179-86issue
3eissn
0168-1605issn
1879-3460pii
S0168-1605(06)00077-8journal_volume
109pub_type
杂志文章abstract：:The objective of this study was to develop a predictive model for the inactivation of Salmonella spp. in ground beef jerky as a function of temperature (T), pH, potassium sorbate (PS), and final water activity (aw). Following a central composite design, ground beef was combined with PS (0 to 0.3%, w/w), pH adjusted fr...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2016.06.028
更新日期：2016-11-07 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：: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
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2005.10.023
更新日期：2006-04-01 00:00:00
abstract：:Minas cheese is a popular dairy product in Brazil that is traditionally produced using raw or pasteurized cow milk. This study proposed an alternative production of Minas cheese using raw goat milk added of a nisin producer Lactococcus lactis subsp. lactis GLc05. An in situ investigation was carried on to evaluate the...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2015.08.006
更新日期：2015-12-02 00:00:00
abstract：:Listeria monocytogenes is a food-borne pathogen that can grow as a biofilm on surfaces. Biofilm formation in food-processing environments is a big concern for food safety, as it can cause product contamination through the food-processing line. Although motile aerobic bacteria have been described to form biofilms at th...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2018.03.009
更新日期：2018-05-20 00:00:00
abstract：:The aim of this work was to study the relationship between the cell morphological heterogeneity and the phage-resistance in the commercial strain Lactobacillus delbrueckii subsp. lactis Ab1. Two morphological variants (named C and T) were isolated from this strain. Phage-resistant derivatives were isolated from them a...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2008.09.007
更新日期：2008-12-10 00:00:00
abstract：:To date most LF-ICA format for pathogen detection is based on generating color signals from gold nanoparticle (AuNP) tracers that are perceivable by naked eye but often these methods exhibit sensitivity lower than those associated with the conventional enzyme-based immunological methods or mandated by the regulatory g...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2015.04.032
更新日期：2015-08-03 00:00:00
abstract：:Out of 880 samples of commonly consumed meat, fish and vegetable ready-to-eat foods from eastern Nigeria examined, 552 (62%) yielded coagulase-positive Staphylococcus aureus, with 269 (48%) of the strains being enterotoxigenic. Two cowpea-based foods, akara and moin moin, whose methods of preparation and sale involve ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(91)90079-5
更新日期：1991-02-01 00:00:00
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
更新日期：2003-12-15 00:00:00
abstract：:The results of a survey conducted at a South Island, New Zealand, abattoir are presented. Two-hundred-and-eighteen samples taken from ovine carcasses and the environment were analysed. The traditional cold enrichment, i.e. 4 degrees C for up to 16 weeks, was used. No isolations of listeriae were made from freshly dres...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(91)90091-3
更新日期：1991-08-01 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：:The aim of this study was to determine survival or growth of unadapted, acid-adapted and cold-stressed Salmonella spp., and natural microbiota on fresh-cut dragon fruits at different storage temperatures. Dragon fruits were sliced and spot inoculated with five-strain cocktail of Salmonella spp. at two inoculum levels ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2012.11.003
更新日期：2013-01-01 00:00:00
abstract：:The group known as the 'flavobacteria' has previously been regarded as synonymous with the genus Flavobacterium. Today, however, flavobacteria refers to the family Flavobacteriaceae comprising 10 genera. This review deals with the rapid changes in the taxonomy of these bacteria, especially over the last decade. It als...
journal_title：International journal of food microbiology
pub_type： 杂志文章,评审
doi：10.1016/s0168-1605(99)00162-2
更新日期：1999-12-15 00:00:00
abstract：:Although there is rapid progress in the field of chemical detection technology, little of this technology appears to have found application in estimation of the remaining shelf life of foods and early detection of spoilage. Predictive microbiology aims to summarise the probable behaviour of specific spoilage organisms...
journal_title：International journal of food microbiology
pub_type： 杂志文章,评审
doi：10.1016/0168-1605(96)01138-5
更新日期：1996-11-01 00:00:00
abstract：:Effectiveness of combined steam (10 and 60 s, 70 degrees C and 98 degrees C) and chemical treatments, using concentrated solutions of lactic acid (1 and 30 min, 5% and 10% lactic acid), on the inactivation of Listeria innocua inoculated on the surface of chicken skins have been studied. Surviving bacteria on the skin ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2008.06.033
更新日期：2008-09-30 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：:The extended single-reaction multiplex PCR (esr-mPCR) developed in this study to detect staphylococcal enterotoxins (SEs), including SEA, SEB, SEC, SED, SEE, SEH, SEI, and SEJ, requires fewer sets of primers than other conventional multiplex PCRs and can be used to detect newly identified staphylococcal enterotoxins S...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2004.04.014
更新日期：2004-12-15 00:00:00
abstract：:The ochratoxin A (OTA) content of 30 samples of licorice root and derived products (licorice-confectionery, licorice block, and licorice extract) was analyzed by a standard HPLC-fluorescence technique and confirmed by methyl-ester formation. All analyzed samples of licorice and derived products were found to contain o...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2006.08.005
更新日期：2007-03-20 00:00:00
abstract：:A Food Safety Management System (FSMS) implemented in a food processing industry is based on Good Hygienic Practices (GHP), Hazard Analysis Critical Control Point (HACCP) principles and should address both food safety control and assurance activities in order to guarantee food safety. One of the most emerging challeng...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2009.02.018
更新日期：2009-08-31 00:00:00
abstract：:Using mitochondrial DNA restriction endonuclease analysis, the dynamics of the natural Saccharomyces cerevisiae strains present in spontaneous wine fermentations have been studied. We observed a sequential substitution of Sacch. cerevisiae strains along fermentation agreeing with different fermentation phases. When th...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(94)90061-2
更新日期：1994-03-01 00:00:00
abstract：:Energy required to dehydrate fermented cereal-based food formulas plays a significant part in the production cost. Therefore the effect of reduced moisture content on the fermentation was investigated. Generally, lactic fermentation at reduced moisture content resulted in increased final pH. Significant acidification ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(92)90033-y
更新日期：1992-08-01 00:00:00
abstract：:Experimental conditions can affect the outcome of bacterial stress-tolerance assays. Growth conditions that optimize microbial recovery should be established to help evaluate the effectiveness of treatment conditions for food safety. The objectives of this study were to determine the effects of growth and recovery tem...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2009.10.034
更新日期：2010-01-01 00:00:00
abstract：:Microbial interaction can be ignored in predictive microbiology under most conditions. We show that interactions are only important at high population densities, using published data on inhibition of growth of Listeria monocytogenes in broth. Our analysis using growth models from predictive microbiology indicated that...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(02)00424-5
更新日期：2003-08-01 00:00:00
abstract：:The aims of this study were to investigate the serotype distribution, genetic relationships and antibiotic resistance of Salmonella from food-producing animals in Shandong province of China in 2009 and 2012. A total of 362 out of 1825 samples from chickens, 53 out of 445 samples from ducks, and 50 out of 692 samples f...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2014.03.030
更新日期：2014-06-16 00:00:00
abstract：:In this study we report the development and application of a Multiple-Locus Variable number of tandem repeat Analysis (MLVA) strategy for subtyping Listeria monocytogenes. Genome profiles of a collection of forty-five food-borne L. monocytogenes isolates were compared using MLVA. These isolates were obtained as part o...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2006.10.022
更新日期：2007-04-10 00:00:00
abstract：:Detection of the coccoid form of Campylobacter jejuni with the use of the polymerase chain reaction (PCR) was examined. Coccoid cells of this pathogen, formed at different temperatures, showed different detection characteristics in the PCR. For spirals and cocci formed at 4 degrees C and 12 degrees C, the detection li...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(94)90125-2
更新日期：1994-12-01 00:00:00
abstract：:From 1988 to 1990, a dairy plant was examined for Listeria contamination. Three hundred and forty samples were collected and analysed for the presence of Listeria. Sixty-one Listeria strains (L. monocytogenes, 44, and L. innocua, 17) were isolated from four varieties of cheese, cheese brines, process equipment and pla...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(93)90056-m
更新日期：1993-10-01 00:00:00
abstract：:The impact of salt and fat intake on human health drives the consumer's attention towards dairy food with reduced salt and fat contents. How changes in salt and fat content modulate dairy LAB population and the associated proteolytic activities have been poorly studied. Here, non-starter LAB populations from 12 Parmig...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2020.108688
更新日期：2020-10-02 00:00:00
abstract：:The methods available for the isolation of Yersinia enterocolitica from foods are generally considered to be less than optimal, and methods for estimation of numbers are lacking. Such methods are needed to understand better the significance of foodborne yersiniosis and to provide data for exposure assessment. We descr...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2007.11.069
更新日期：2008-03-31 00:00:00
abstract：:The quality and microbiological safety of cantaloupes can potentially be improved using antimicrobial coatings that are able to maintain effectiveness throughout storage. The objective of this work was to study the effect of coating mixtures containing sodium alginate and cinnamon bark oil (CBO) on the quality of cant...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2015.08.014
更新日期：2015-12-23 00:00:00
