Abstract:
:Macrolides are regarded as drugs of choice for treatment of human campylobacteriosis. The use of antimicrobials for this purpose as well as in food animal production could result in macrolide resistance in Campylobacter species. Campylobacter isolates exhibit two different phenotypes with regard to erythromycin resistance: high-level resistance (HLR) and low-level resistance (LLR). Thirty-six food/animal and human isolates of Campylobacter jejuni and C. coli were examined for their mechanisms of resistance to erythromycin. The data presented here confirm the previous findings that the A2075G mutation in the 23S rRNA gene is the most frequently reported mechanism of high-level erythromycin resistance in Campylobacter isolates. The efflux pump inhibitor PAbetaN increased susceptibility to erythromycin for at least 16-32-fold in all examined HLR isolates, suggesting that the efflux mechanism acts in synergy with the 23S rRNA mutation to confer high-level erythromycin resistance. This was also confirmed in the isolates with sequence variation in the efflux pump cmeB gene. Additionally, the PAbetaN restored the susceptibility of LLR strains to the level of minimal inhibitory concentrations (MICs) of the susceptible strains and also reduced the MICs of the susceptible C. jejuni and C. coli isolates. The data suggest that active efflux contributes to the intrinsic resistance to erythromycin in Campylobacter and also contribute to high-level resistance.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Kurincic M,Botteldoorn N,Herman L,Smole Mozina Sdoi
10.1016/j.ijfoodmicro.2007.03.012subject
Has Abstractpub_date
2007-11-30 00:00:00pages
186-90issue
1-2eissn
0168-1605issn
1879-3460pii
S0168-1605(07)00496-5journal_volume
120pub_type
杂志文章abstract::The change in yeast flora on the surface of two batches of Roquefort cheese was monitored over a period of 6 months. 401 isolates were determined and their technological properties were investigated. The main species isolated were: Debaryomyces hansenii and its non sporulating form Candida famata, Kluyveromyces lactis...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/0168-1605(92)90014-t
更新日期:1992-09-01 00:00:00
abstract::Concentrated fruit products have a significant place in modern consumption markets and are valuable semi-prepared food components to the bakery, dairy, confectionary, canning, baby food, frozen food, distilling and beverage industries. There is continuous pressure on the beverage industry to improve the quality of con...
journal_title:International journal of food microbiology
pub_type: 杂志文章,评审
doi:10.1016/j.ijfoodmicro.2011.03.004
更新日期:2011-05-14 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::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
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2016.09.028
更新日期:2016-12-05 00:00:00
abstract::Recent surveys have identified increased predominance of Fusarium poae causing FHB (Fusarium Head Blight) of wheat in Europe. Several studies revealed a correlation between levels of F. poae DNA and nivalenol (NIV) and enniatins (ENNs) in highly contaminated cereal grain. In this study, F. poae specific TaqMan assays ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2009.01.036
更新日期:2009-04-15 00:00:00
abstract::The epidemiology of Q-fever in Switzerland is largely unknown. For this reason, a screening programme for the presence of Coxiella burnetii in bulk milk samples from cows, sheep and goats and in shell eggs produced in and imported into Switzerland was conducted. In total, 17 of 359 (4.7%) of analysed bovine milk sampl...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2007.03.001
更新日期:2007-05-30 00:00:00
abstract::Predictive microbiology is the area of food microbiology that attempts to forecast the quantitative evolution of microbial populations over time. This is achieved to a great extent through models that include the mechanisms governing population dynamics. Traditionally, the models used in predictive microbiology are wh...
journal_title:International journal of food microbiology
pub_type: 杂志文章,评审
doi:10.1016/j.ijfoodmicro.2009.01.016
更新日期:2009-08-31 00:00:00
abstract::Norovirus (NoV), which causes foodborne gastroenteritis outbreaks, is one of the important viruses in public health. We statistically analyzed the attack rate in foodborne outbreaks caused by NoV. The attack rate in 95 oyster-associated outbreaks was significantly higher than that in 195 food handler-associated outbre...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2007.11.073
更新日期:2008-02-29 00:00:00
abstract::The present work reports a novel observation regarding the growth of L. monocytogenes in modified Welshimer's broth (MWB) at low temperatures. Specifically, the direct monitoring of the growth of L. monocytogenes Scott A using plate count data revealed that the pathogen displays a bi-phasic growth pattern in MWB at 7 ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2014.06.021
更新日期:2014-09-01 00:00:00
abstract::Unlike most other bacteria, many Listeria strains do not grow well in the minimal media described so far in the literature. Among the minimal media tested, a chemically defined medium modified from that of Premaratne and co-workers was found to support the best growth of Listeria spp. The promoting effect was due to t...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(96)01205-6
更新日期:1997-03-18 00:00:00
abstract::The impact of temperature fluctuations in a simulated cold distribution chain, typical of commercial practice, was investigated on both the microbial and sensorial quality of equilibrium modified atmosphere (EMA) packaged minimally processed vegetables. The internal O2 concentration of the designed packages could be p...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(01)00669-9
更新日期:2002-03-01 00:00:00
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
更新日期:2013-08-16 00:00:00
abstract::Several model types have already been developed to describe the boundary between growth and no growth conditions. In this article two types were thoroughly studied and compared, namely (i) the ordinary (linear) logistic regression model, i.e., with a polynomial on the right-hand side of the model equation (type I) and...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2006.09.026
更新日期:2007-03-20 00:00:00
abstract::Lactobacillus plantarum 18A, Lactobacillus helveticus 2B, Lactobacillus delbrueckii subsp. lactis 20F, Streptococcus thermophilus 22C, Enterococcus faecalis 32C and Enterococcus durans 16E were the most acidifying strains within 146 isolates for natural whey starters. The effect of media and temperature on 2 autochtho...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2008.03.043
更新日期:2008-07-15 00:00:00
abstract::Yeasts involved in the spontaneous fermentation of traditional beverages like chicha (indigenous Andean beer) may have the potential to be used as starter cultures to improve the quality and microbiological safety of these products, but also as non-conventional alternatives to other food alcoholic fermentations. In th...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2019.108462
更新日期:2020-03-16 00:00:00
abstract::During wine fermentation, yeasts produce metabolites that are known growth regulators. The relationship between certain higher alcohols derived from aromatic amino acid metabolism and yeast signalling has previously been reported. In the present work, tryptophol (TrpOH) or melatonin (MEL), which are putative growth re...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2018.09.013
更新日期:2019-01-16 00:00:00
abstract::Propidium monoazide (PMA) coupled with qPCR has been successfully used for specific quantification of viable bacteria cells in diverse matrices food. The present study aimed to develop PMA-qPCR assay for quantification of Lactobacillus paracasei viable cells in probiotic yoghurt. L. paracasei grown in culture medium w...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2017.10.021
更新日期:2018-01-02 00:00:00
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
更新日期:2003-11-01 00:00:00
abstract::The principles of a novel chill chain management policy, coded Safety Monitoring and Assurance System (SMAS) for the optimisation of the distribution of chilled food products within the chill chain are developed. In this system, a new approach based on actual risk evaluation at important points of the chill chain is u...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2004.10.024
更新日期:2005-04-15 00:00:00
abstract::The attachment of Salmonella typhimurium var. copenhagen to the intestinal epithelium of pigeons was studied. After experimental infection, the intestines of both young and adult pigeons were examined in vivo and in vitro. Investigations were carried out by electron and immunofluorescence microscopy. Attachment of the...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/0168-1605(92)90062-8
更新日期:1992-03-01 00:00:00
abstract::Spoilage bacteria in milk are controlled by treatments such as thermization, microfiltration and addition of carbon dioxide. However, little information is known about the changes in microbial communities during subsequent cold storage of treated milk. Culture-dependent methods and a direct molecular approach combinin...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2010.01.008
更新日期:2010-03-31 00:00:00
abstract::In this study the occurrence of Salmonella in swine, pork meat and meat handlers along with their clonal relatedness is evaluated at abattoir level. Samples from the lymph nodes, carcass surface and meat of 100 pigs and 45 meat handlers were collected in eight abattoirs (July 2007-August 2008). Salmonella isolates wer...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2012.04.015
更新日期:2012-06-15 00:00:00
abstract::The inactivation of Escherichia coli by high hydrostatic pressure treatment at up to 550 MPa and 20 degrees C was studied in potassium phosphate buffer containing high concentrations of sucrose. E. coli strain MG1655 was pressure-sensitive in the absence of sucrose, but became highly pressure resistant in the presence...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(03)00070-9
更新日期:2003-11-15 00:00:00
abstract::Human noroviruses (HuNoVs) are a major cause of food borne gastroenteritis worldwide. They are often transmitted via infected and shedding food handlers manipulating foods such as deli sandwiches. The presented study aimed to simulate HuNoV transmission during the preparation of deli sandwiches in a sandwich bar. A qu...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2014.12.004
更新日期:2015-03-02 00:00:00
abstract::Irradiation penetrates food tissues and effectively reduces the number of food microorganisms in fresh produce, but the efficacy of the process against internalized bacteria is unknown. The objective of this study was to understand the mechanisms of pathogen colonization of plants relative to lettuce leaf structures s...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2009.08.026
更新日期:2009-11-15 00:00:00
abstract::Bifidobacterium breve is a noted inhabitant and one of the first colonizers of the human gastro intestinal tract (GIT). The ability of this bacterium to persist in the GIT is reflected by the abundance of carbohydrate-active enzymes that are encoded by its genome. One such family of enzymes is represented by the α-glu...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2016.02.014
更新日期:2016-05-02 00:00:00
abstract::Varieties of Salmonella enterica are the second most commonly notified causes of gastroenteritis in Australia. Outbreaks of Salmonella infection are commonly linked to food, particularly foods containing chicken meat and eggs. A number of European countries have introduced interventions based on Salmonella surveillanc...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2011.02.004
更新日期:2011-04-29 00:00:00
abstract::This study was carried out to ascertain the behavior and fermentation performance of mixed yeasts in mango juices of three varieties. Saccharomyces cerevisiae MERIT.ferm and Williopsis saturnus var. mrakii NCYC500 at a ratio of 1:1000 were simultaneously inoculated into juices of three mango (Mangifera indica L.) vari...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2012.06.015
更新日期:2012-08-01 00:00:00
abstract::International trade in food products has expanded rapidly in recent years. This paper presents economic approaches for analyzing the effects on trade in food products of the food safety requirements of governments and private buyers. Important economic incentives for companies to provide improved food safety arise fro...
journal_title:International journal of food microbiology
pub_type: 杂志文章,评审
doi:10.1016/s0168-1605(00)00346-9
更新日期:2000-12-20 00:00:00
abstract::Between October 2007 and March 2008, 153 wild boars shot in the Canton of Geneva in Switzerland were sampled. Fifty-one percent of the animals were males and 49% were females. The age of most (81%) animals varied between 6months and 2years. Prevalence of enteropathogenic Yersinia in tonsils and faeces was studied usin...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2009.08.019
更新日期:2009-11-15 00:00:00