Abstract：
:In this study procedures provoking sub-lethal injury for three different pathogens are described which may be used in determination of accuracy and robustness of methods, comparison studies and or validation of rapid detection methods. Three common food-borne pathogens were used, Listeria monocytogenes, Campylobacter jejuni and Escherichia coli O157. The pathogens were exposed to heat stress, cold stress, freeze stress, acid stress, oxidative stress and "food" stress. Sub-lethal injury was determined by plating in parallel on selective and non-selective media. The statistical significant differences in enumeration were established. The choice of stress to create sub-lethal injury to cells depended on the fact that the procedure must be easy to handle, repeatable and relevant for stress conditions in foods, but also on the micro-organism itself. Oxidative stress (1000 microM H(2)O(2)) was chosen to impose sub-lethal injury on L. monocytogenes and a specific "food" stress for E. coli O157. For C. jejuni a specific "food" stress as well as the oxidative stress (750 microM H(2)O(2)) were capable of creating a standardized procedure of provoking injury.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Jasson V,Uyttendaele M,Rajkovic A,Debevere Jdoi
10.1016/j.ijfoodmicro.2007.07.016subject
Has Abstractpub_date
2007-09-30 00:00:00pages
241-9issue
3eissn
0168-1605issn
1879-3460pii
S0168-1605(07)00362-5journal_volume
118pub_type
杂志文章abstract：:In this study, our purpose was to molecular characterize Lactobacillus strains isolated from naturally fermented sausages, produced in three different processing plants in continental Greece, in order to investigate the differences of strains coming from different producing areas. Three-hundred and thirty eight strain...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2006.09.001
更新日期：2006-12-01 00:00:00
abstract：:The reproduction and activity of lactic acid bacteria (LAB) are essential in their applications in the dairy industry and other fermentations. Traditionally used methods like plate counting and acidification tests require long incubation times and provide limited information. Fluorescence techniques provide possibilit...
journal_title：International journal of food microbiology
pub_type： 杂志文章,评审
doi：10.1016/s0168-1605(00)00170-7
更新日期：2000-04-10 00:00:00
abstract：:In this paper, methods used to collect microbiological data and the common statistical technique used to analyse such data are discussed. An alternative statistical approach, considered more appropriate for many microbial datasets is suggested. The effectiveness of this method is demonstrated using a simulation study ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2007.02.001
更新日期：2007-05-30 00:00:00
abstract：:Extended spectrum β-lactamase (ESBL) producing Escherichia coli have emerged as a contaminant on modified charcoal cefoperazone deoxycholate agar (mCCDA) when attempting to selectively isolate Campylobacter spp. from poultry. E. coli are particularly problematic given their ability to grow under microaerophilic condit...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2015.06.014
更新日期：2015-10-01 00:00:00
abstract：:Shiga toxin (Stx)-producing Escherichia coli (STEC) are amongst major causes of food-borne infectious diseases and outbreaks. A new quantitative PCR (qPCR) assay was designed to detect all known stx gene subtypes in a single reaction, including the most distant variant stx2f. Performance of this assay was evaluated in...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2011.07.039
更新日期：2011-11-15 00:00:00
abstract：:Sourdough fermentation of cereal foods is an excellent source of obtaining peptides due to the ability of lactic acid bacteria to activate cereal proteases and produce strain-specific peptidases. With the aim of identifying the lactic acid bacterial strains potentially most effective in producing bioactive peptides, 1...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2018.07.018
更新日期：2018-12-02 00:00:00
abstract：:A simple, rapid and sensitive immunoassay, based on immunomagnetic particles (Dynabeads M-280) was developed for detection and quantitation of Clostridium perfringens type A enterotoxin from faecal and food extracts. The assay had a detection limit of 2.5 ng/ml enterotoxin in homogenates of faeces and inoculated meat ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(91)90145-f
更新日期：1991-04-01 00:00:00
abstract：:The aim of this study was to characterize a collection of 44 Shiga toxin-producing (STEC) and enteropathogenic Escherichia coli (EPEC) isolated from goat milk and goat farm environment. Of the 19 STEC isolates, five (26.3%) carried the stx1 gene, four (21.1%) the stx2 gene and 10 (52.6%) presented both stx genes. Six ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2016.07.035
更新日期：2016-11-07 00:00:00
abstract：:Antimicrobial resistance was investigated in 91 Salmonella enteritidis isolates from broiler carcasses, food, human and poultry-related samples originated from South of Brazil. A great proportion of resistant strains was found, 90.1% showing resistance to at least one antimicrobial drug. There was a high resistance to...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2004.04.022
更新日期：2005-01-01 00:00:00
abstract：:Hepatitis A is a worldwide infectious disease. Shellfish consumption has always been one of the major risk factors for hepatitis A infection, especially when these products are eaten raw or slightly cooked. Moreover, the cooking does not always guarantee the harmlessness of shellfish. The aim of the present study was ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2005.04.008
更新日期：2005-11-25 00:00:00
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
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2008.03.028
更新日期：2008-07-15 00:00:00
abstract：:Production of patulin and cytochalasin E by four strains of Aspergillus clavatus during small-scale laboratory malting of barley at 16 and 25 degrees C was investigated. Fungal biomass, measured as ergosterol, appeared to be greater at 25 than at 16 degrees C, but marked differences were observed between the degree of...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(96)01211-1
更新日期：1997-04-01 00:00:00
abstract：:The genus Vibrio now includes a large number of species. Clear evidence is only available for the aetiological role of V. cholerae, V. vulnificus and V. parahaemolyticus in foodborne diseases. Until recently, V. cholerae serogroup 0:1 was accepted as the cause of epidemic cholera. However, the designation of outbreaks...
journal_title：International journal of food microbiology
pub_type： 杂志文章,评审
doi：10.1016/0168-1605(95)00015-c
更新日期：1995-06-01 00:00:00
abstract：:Infection with human norovirus (HuNoV) is considered a common cause of foodborne illness worldwide. Foodborne HuNoV outbreaks may result from consumption of food contaminated by an infected food handler in the foodservice environment, in which bare-hand contact, lack of hand washing, and inadequate cleaning and disinf...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2014.12.023
更新日期：2015-04-02 00:00:00
abstract：:Respiration of sugars by non-Saccharomyces yeasts has been recently proposed for lowering alcohol levels in wine. Development of industrial fermentation processes based on such an approach requires, amongst other steps, the identification of yeast strains which are able to grow and respire under the relatively harsh c...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2014.04.024
更新日期：2014-07-02 00:00:00
abstract：:This work shows that the combination of two-dimensional (2D) and three-dimensional (3D) analyses of images acquired by confocal laser scanning microscopy facilitates the quantitative spatiotemporal characterization of architectures formed by Listeria monocytogenes biofilms. In particular, the analysis of structural fe...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2016.07.015
更新日期：2016-11-07 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
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2008.10.014
更新日期：2009-01-15 00:00:00
abstract：:This study examined the prevalence and phenotypic and genotypic antibiotic resistance patterns of Staphylococcus aureus in sushi from 20 Danish outlets. Microbial quality of sushi products and food inspector ranking of outlets were assessed and results for thirteen of the outlets were compared with findings from a pre...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2019.108244
更新日期：2019-09-16 00:00:00
abstract：:A fully automated centrifugal spectrophotometer for turbidimetric measurements linked to a computer for data processing was used to record and analyze growth of different types of bacteria associated with spoilage of raw meat and processed meat products (sliced meat for sandwiches) in order to predict bacterial counts...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(88)90014-1
更新日期：1988-05-01 00:00:00
abstract：:Interactions and competition between resident bacteria in food processing environments could affect their ability to survive, grow and persist in microhabitats and niches in the food industry. In this study, the competitive ability of L. monocytogenes strains grown together in separate culture mixes with other L. mono...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2018.03.026
更新日期：2018-06-20 00:00:00
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
更新日期：2008-08-15 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：:The aim of this study was to evaluate the antimicrobial activities of gaseous essential oils (EO gases) against Listeria monocytogenes on the surfaces of a laboratory medium and radish sprouts. We determined the minimal inhibitory concentration (MIC) and minimal lethal concentration (MLC) values of EO gases from eight...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2017.11.001
更新日期：2018-01-16 00:00:00
abstract：:Predicting microbial survival requires reference parameters for each micro-organism of concern. When data are abundant and publicly available, a meta-analysis is a useful approach for assessment of these parameters, which can be performed with hierarchical Bayesian modeling. Geobacillus stearothermophilus is a major a...
journal_title：International journal of food microbiology
pub_type： 杂志文章,meta分析
doi：10.1016/j.ijfoodmicro.2012.12.001
更新日期：2013-02-01 00:00:00
abstract：:Many food and meat processors test environmental swabs and sponges to confirm the absence of Listeria spp. Spectral pattern changes in a liquid growth medium, resulting from esculin hydrolysis by Listeria in contaminated swabs and sponges, were automatically monitored by the BioSys instrument in a semifluid layer (SFL...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(99)00207-x
更新日期：2000-06-01 00:00:00
abstract：:During the 23-year period 1972 through 1994 quarter milk samples from 1,132,958 cows originating from 36199 herds were examined for the presence of Listeria monocytogenes. Through the period the reference population amounted to 12,742,600 cow years and 401,682 herd years. The percentage of cows infected with L. monocy...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(96)01105-1
更新日期：1996-09-01 00:00:00
abstract：:Physiological aspects of the response of Listeria monocytogenes to acidic conditions and effect of glucose availability were studied by fluorescence ratio-imaging microscopy (FRIM) as compared with traditional viable counts. Three types of experiments were conducted: (i) static with measurements of intracellular pH (p...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(01)00740-1
更新日期：2002-05-05 00:00:00
abstract：:The extent of contamination of an emulsion type of sausage with lactic acid bacteria was determined along the processing line. This was done by aseptically removing sausages after five different processing stages (heat processing, chilling, cold storage, cutting down and packing). Removed sausages were vacuum-packed a...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(88)90058-x
更新日期：1988-12-31 00:00:00
abstract：:Spoilage of low-acid canned food during prolonged storage at high temperatures is caused by heat resistant thermophilic spores of strict or facultative bacteria. Here, we performed a bacterial survey over two consecutive years on the processing line of a French company manufacturing canned mixed green peas and carrots...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2015.02.019
更新日期：2015-06-02 00:00:00
abstract：:Verrucosidin, which is a tremorgenic mycotoxin responsible for neurological diseases, has been detected in different dry-ripened foods as consequence of the growth of toxigenic molds. To improve food safety, the presence of verrucosidin producing molds in these kind foods should be quantified. The aim of this study wa...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2011.10.020
更新日期：2012-02-01 00:00:00
