Antimicrobial resistance observed in Escherichia coli strains isolated from fecal samples of cattle and pigs in Korea during 2003-2004.

abstract：:Cell-to-cell communications in bacteria mediated by small diffusible molecules termed as autoinducers (AI) are known to influence gene expression and pathogenicity. Oligopeptides and N-acylhomoserine lactones (AHL) are major AI molecules involved in intra-specific communication in gram-positive and gram-negative bacte...

journal_title：International journal of food microbiology

authors： Girennavar B,Cepeda ML,Soni KA,Vikram A,Jesudhasan P,Jayaprakasha GK,Pillai SD,Patil BS

更新日期：2008-07-15 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

authors： Mora L,Escudero E,Aristoy MC,Toldrá F

更新日期：2015-11-06 00:00:00

abstract：:The combined use of antimicrobial compounds and modified atmosphere packaging (MAP) on shelf life of reduced pork back-fat content sausages was investigated in this study. First, a pre-screening of different antimicrobial compounds and MAP was addressed. In particular, the consumer test was used as a tool to select th...

journal_title：International journal of food microbiology

authors： Mastromatteo M,Incoronato AL,Conte A,Del Nobile MA

更新日期：2011-10-17 00:00:00

abstract：:Two Salmonella bacteriophages (SSP5 and SSP6) were isolated and characterized based on their morphology and host range, and evaluated for their potential to control Salmonella Oranienburg in vitro and on experimentally contaminated alfalfa seeds. Phages SSP5 and SSP6 were classified as members of the Myoviridae and Si...

journal_title：International journal of food microbiology

authors： Kocharunchitt C,Ross T,McNeil DL

更新日期：2009-01-15 00:00:00

abstract：:During the past six years, new species of the genus Listeria have been isolated from foods and other environmental niches worldwide. The Standard method EN ISO 11290-1 that is currently under revision will include in its scope all Listeria species in addition to L. monocytogenes. The objective of this project was to e...

journal_title：International journal of food microbiology

authors： Barre L,Angelidis AS,Boussaid D,Brasseur ED,Manso E,Gnanou Besse N

更新日期：2016-12-05 00:00:00

abstract：:Salmonella enteritidis infections in poultry appear to be of major public concern. Prevalence levels in veal calves and pigs are rather low. Because of the complex of socio-psychological, welfare, economic and public health aspects great emphasis should be put on prevention and control. This paper deals with some clin...

journal_title：International journal of food microbiology

authors： Noordhuizen JP,Frankena K

更新日期：1994-01-01 00:00:00

abstract：:The refrigerated storage of raw milk selects for psychrotolerant microorganisms, many of which produce peptidases and lipases. Some of these enzymes are heat resistant and are not sufficiently inactivated by pasteurisation or even ultra-high temperature (UHT) treatment. In the current study, 20 different raw cow's mil...

journal_title：International journal of food microbiology

authors： von Neubeck M,Baur C,Krewinkel M,Stoeckel M,Kranz B,Stressler T,Fischer L,Hinrichs J,Scherer S,Wenning M

更新日期：2015-10-15 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

authors： Gagnon M,Kheadr EE,Dabour N,Richard D,Fliss I

更新日期：2006-08-15 00:00:00

abstract：:Cronobacter spp. formerly known as Enterobacter sakazakii is an occasional contaminant of powdered infant formula (PIF). This pathogen has been associated with out-breaks of a rare form of infant meningitis, necrotizing enterocolitis (NEC), bacteremia and neonate deaths. The organism is ranked by the International Com...

journal_title：International journal of food microbiology

authors： Hoque A,Ahmed T,Shahidullah M,Hossain A,Mannan A,Noor K,Nahar K,Ilias M,Ahmed D

更新日期：2010-09-01 00:00:00

abstract：:Consumers' demand for ready-to-eat (RTE) turkey meat is attributed to its convenience and healthy properties. However, as cooked meat product it is subjected to post-process contamination, thus allowing presence and growth of microbial pathogens, such as Salmonella spp.. The aim of this study was to include a natural ...

journal_title：International journal of food microbiology

authors： Possas A,Posada-Izquierdo GD,Pérez-Rodríguez F,Valero A,García-Gimeno RM,Duarte MC

更新日期：2017-01-02 00:00:00

abstract：:The psychrotrophic lactic acid bacterium (LAB) Leuconostoc gelidum subsp. gasicomitatum has emerged as one of the most prevalent specific spoilage organisms (SSOs) of packaged, cold-stored food products in Northern Europe. The whole genome sequencing of the type strain L. gelidum subsp. gasicomitatum LMG 18811(T) reve...

journal_title：International journal of food microbiology

authors： Pothakos V,Aulia YA,Van der Linden I,Uyttendaele M,Devlieghere F

更新日期：2015-04-16 00:00:00

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

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

更新日期：2002-03-25 00:00:00

abstract：:The metabolism of glycogen and trehalose was analysed in a wine yeast strain fermenting at 25 and 13 degrees C. Trehalose and glycogen degradation were completed during the lag phase of fermentation. Ammonia was taken up rapidly and once it had been reduced to negligible amounts, the synthesis of trehalose started. Gl...

journal_title：International journal of food microbiology

authors： Novo MT,Beltran G,Torija MJ,Poblet M,Rozès N,Guillamón JM,Mas A

更新日期：2003-09-01 00:00:00

abstract：:The effect of a commercial Lactobacillus starter and sodium chloride concentration on the fermentation of "Almagro" eggplants (Solanum melongena L. var. esculentum depressum) was studied. The results of fermentation using added starter and varying salt concentrations (4, 6, and 10% w/v) in brine were compared with the...

journal_title：International journal of food microbiology

authors： Ballesteros C,Palop L,Sánchez I

更新日期：1999-12-01 00:00:00

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

authors： Lorenzini M,Zapparoli G

更新日期：2020-04-16 00:00:00

abstract：:Ozone was used to control spoilage microorganisms during the manufacturing of dairy products. Ozone stream was applied onto the surface of freshly filled yoghurt cups just before storage for curd development in order to prevent cross contamination from spoilage airborne microorganisms. Accordingly, brine solution was ...

journal_title：International journal of food microbiology

authors： Alexopoulos A,Plessas S,Kourkoutas Y,Stefanis C,Vavias S,Voidarou C,Mantzourani I,Bezirtzoglou E

更新日期：2017-04-04 00:00:00

abstract：:Hepatitis E infection is regarded as an emerging public-health concern. The disease is normally self-limiting (mortality rate 1%), but chronic infections have recently been observed in transplanted patients. The etiological agent HEV is a small RNA virus infecting both humans and animals. In humans, the disease may be...

journal_title：International journal of food microbiology

authors： Di Bartolo I,Angeloni G,Ponterio E,Ostanello F,Ruggeri FM

更新日期：2015-01-16 00:00:00

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) staph...

journal_title：International journal of food microbiology

authors： Boerema JA,Clemens R,Brightwell G

更新日期：2006-03-15 00:00:00

abstract：:The filamentous fungus Aspergillus oryzae 3.042 (Chinese strain) is a close relative of A. oryzae RIB40 (Japanese strain), which is the important agent used for soy sauce fermentation. The genome of A. oryzae 3.042 was sequenced and compared with A. oryzae RIB40 in an attempt to understand why different soy sauce flav...

journal_title：International journal of food microbiology

authors： Zhao G,Yao Y,Wang C,Hou L,Cao X

更新日期：2013-06-17 00:00:00

abstract：:The growth of three strains of Listeria monocytogenes at 20 degrees C in a meat broth of different pH or water activity was investigated. At inoculation or at the beginning of the exponential phase, cells were exposed to stress by the addition of NaOH or NH4+, acetic acid, NaCl or KCl, in order to reach a pH of either...

journal_title：International journal of food microbiology

authors： Cheroutre-Vialette M,Lebert I,Hebraud M,Labadie JC,Lebert A

更新日期：1998-06-30 00:00:00

abstract：:Traditionally, predictive growth models for food pathogens are developed based on experiments in broth media, resulting in models which do not incorporate the influence of food microstructure. The use of model systems with various microstructures is a promising concept to get more insight into the influence of food mi...

journal_title：International journal of food microbiology

authors： Verheyen D,Bolívar A,Pérez-Rodríguez F,Baka M,Skåra T,Van Impe JF

更新日期：2018-10-20 00:00:00

abstract：:The aims of this study were (i) to evaluate the specificity and sensitivity of three previously described PCR assays for the detection of Escherichia coli O157 and, (ii) to compare PCR, culture, and two visual immunoassays (VIAs), BioSign and Path-Stik, for detecting E. coli O157 after enrichment culture and immunomag...

journal_title：International journal of food microbiology

authors： Chapman PA,Ellin M,Ashton R,Shafique W

更新日期：2001-08-15 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

authors： Jacquet C,Rocourt J,Reynaud A

更新日期：1993-10-01 00:00:00

abstract：:Strains of Candida krusei and Saccharomyces cerevisiae were grown together at 30 degrees C in MYGP broth, pH 2.5, in the presence of 106.4 mM undissociated lactic acid. The two C. krusei strains investigated grew within 48 h from initial counts of 2 x 10(4) to approximately 10(7) cells/ml whereas the two S. cerevisiae...

journal_title：International journal of food microbiology

authors： Halm M,Hornbaek T,Arneborg N,Sefa-Dedeh S,Jespersen L

更新日期：2004-07-01 00:00:00

abstract：:This contribution considers predictive microbiology in the context of the Food Micro 2002 theme, "Microbial adaptation to changing environments". To provide a reference point, the state of food microbiology knowledge in the mid-1970s is selected and from that time, the impact of social and demographic changes on micro...

journal_title：International journal of food microbiology

authors： McMeekin TA,Ross T

更新日期：2002-09-15 00:00:00

abstract：:Spray-drying of lactic cultures provides direct-to-vat starters, which facilitate their commercialization and use. However, this process may alter the metabolic activity and deteriorate technological features. In this work, we assessed the influence of spray-drying on the survival and aroma production of two strains o...

journal_title：International journal of food microbiology

authors： Peralta GH,Bergamini CV,Audero G,Páez R,Wolf IV,Perotti MC,Hynes ER

更新日期：2017-08-16 00:00:00

abstract：:This study investigated accumulation of Vibrio parahaemolyticus in Zhe oyster (Crassostrea plicatula) from culture water and effectiveness of frozen and chilled storage on reducing V. parahaemolyticus in oysters. Freshly harvested oysters were placed in artificial seawater containing V. parahaemolyticus (10(4)CFU/mL) ...

journal_title：International journal of food microbiology

authors： Shen X,Cai Y,Liu C,Liu W,Hui Y,Su YC

更新日期：2009-11-30 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

authors： André S,Zuber F,Remize F

更新日期：2013-07-15 00:00:00

abstract：:Population data and apparent prevalence data from the Salmonella surveillance and control program in pigs (NSSCP) from 1998 and 1999 were used in a simulation model to evaluate the efficacy of the program. The model consists of three parts: modelling of individual prevalence at the abattoir (abattoir part), modelling ...

journal_title：International journal of food microbiology

authors： Sandberg M,Hopp P,Jarp J,Skjerve E

更新日期：2002-01-30 00:00:00

abstract：:Preservation of food and beverages resulting from fermentation has been an effective form of extending the shelf-life of foods for millennia. Traditionally, foods were preserved through naturally occurring fermentations, however, modern large scale production generally now exploits the use of defined strain starter sy...

journal_title：International journal of food microbiology

authors： Ross RP,Morgan S,Hill C

更新日期：2002-11-15 00:00:00