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 outbreaks (P=0.007). The difference in the number of NoV genotypes implicated is considered to be an important factor for this difference. The attack rate in 20 outbreaks associated only with GII/3 was higher than that in 143 other outbreaks (P=0.247), while the attack rate in 27 outbreaks associated only with GII/4 was lower than that in 136 other outbreaks (P=0.004), suggesting that GII/4 NoVs cause asymptomatic infection more frequently than do other NoV genotypes. Our results suggest that differences in implicated foods, susceptibility of the host to NoV infection, and pathogenicity of NoVs may influence the attack rate in NoV foodborne outbreaks.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Noda M,Fukuda S,Nishio Odoi
10.1016/j.ijfoodmicro.2007.11.073subject
Has Abstractpub_date
2008-02-29 00:00:00pages
216-20issue
1-2eissn
0168-1605issn
1879-3460pii
S0168-1605(07)00662-9journal_volume
122pub_type
杂志文章abstract：:New experiments that we conducted show an oscillatory mode of batch yeast growth in water, for a pure culture of the T206 strain of Saccharomyces cerevisiae. The oscillations are damped over time, allowing the cell concentration to stabilize at the stationary equilibrium. A new proposed model that includes the complet...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(01)00618-3
更新日期：2001-12-30 00:00:00
abstract：:A new technique, nonlinear logistic regression, is described for modelling binomially distributed data, i.e., presence/absence data where growth is either observed or not observed, for applications in predictive food microbiology. Some examples of the successful use of this technique are presented, where the controlli...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(01)00643-2
更新日期：2002-03-01 00:00:00
abstract：:The influence of pH (5.0-8.2), NaCl concentrations (0-6% w/v), and incubation time (0-24 h) on the inhibitory activity of nisin (0-100 I.U./ml) against Listeria monocytogenes (10(3) cfu/ml) was studied using the Doehlert experimental design and was confirmed by kinetic experiments. Predicted values were in agreement w...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(99)00171-3
更新日期：2000-03-10 00:00:00
abstract：:LysSA97 is an endolysin encoded by the bacteriophage SA97, the genome sequence of which has been recently revealed. LysSA97 has lytic activity against a variety of Staphylococcus strains that cause foodborne illness. In order to improve its potential as a biocontrol agent against Staphylococcus, various types of essen...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2016.12.007
更新日期：2017-03-06 00:00:00
abstract：:Overuse of antibiotics in the medical and animal industries is one of the major causes for the development of multi-drug-resistant (MDR) food pathogens that are often difficult to treat. In the past few years, higher incidences of outbreaks caused by MDR Salmonella have been increasingly documented. The objective of t...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2013.07.023
更新日期：2013-09-02 00:00:00
abstract：:There is generally no kill-step when preparing salad vegetables, so there is a greater risk for foodborne illness from contaminated vegetables. Some essential oils have antimicrobial activities and could provide a natural way to reduce pathogens on fresh produce. The objective of this study was to investigate the anti...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2013.06.021
更新日期：2013-08-16 00:00:00
abstract：:The influence of two proteinases (Bacillus subtilis neutral proteinase and Micrococcus sp. cysteine proteinase) and two starter culture levels (0.1% and 1%) on biogenic amine formation has been studied in raw ewes' milk Manchego cheese. Amino acid decarboxylating micro-organisms were determined on tyrosine enriched se...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(99)00144-0
更新日期：1999-11-15 00:00:00
abstract：:The use of phenolic compounds derived from agricultural by-products could be considered as an eco-friendly strategy for food preservation. In this study a purified phenol extract from olive vegetation water (PEOVW) was explored as a potential bioactive ingredient for meat products using Italian fresh sausage as food m...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2016.04.003
更新日期：2016-07-02 00:00:00
abstract：:Microbiological sampling of Norvegia cheese from three cheese factories was done during ripening. The evolution of aerobic mesophilic bacteria, lactococci, lactobacilli, enterococci, presumptive leuconostoc and pediococci was investigated after 30, 90, 180 and 270 days of ripening. Isolates (135) of non-starter lactic...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2004.01.012
更新日期：2004-08-01 00:00:00
abstract：:A large variety of stress conditions including physicochemical factors induce the synthesis of more than 20 heat shock proteins (HSPs). In E. coli, the heat shock response to temperature upshift from 30 to 42 degrees C consists of the rapid induction of these HSPs, followed by an adaptation period where the rate of HS...
journal_title：International journal of food microbiology
pub_type： 评论,杂志文章,评审
doi：10.1016/s0168-1605(00)00206-3
更新日期：2000-04-10 00:00:00
abstract：:Enterococci are the second to third most important bacterial genus in hospital infections. Especially Enterococcus (E.) faecium possesses a broad spectrum of natural and acquired antibiotic resistances which are presented in detail in this paper. From medical point of view, the transferable resistances to glycopeptide...
journal_title：International journal of food microbiology
pub_type： 杂志文章,评审
doi：10.1016/s0168-1605(03)00190-9
更新日期：2003-12-01 00:00:00
abstract：:The starter cultures (Lactococcus sp.) and non-starter lactic acid bacteria (mostly Lactobacillus spp.) are essential to flavor development of Cheddar cheese. The aim of this study was to elucidate the transcriptional interaction between Lactococcus lactis subsp. cremoris SK11 and Lactobacillus paracasei ATCC 334 in m...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2014.03.004
更新日期：2014-05-16 00:00:00
abstract：:A rapid Endospore Viability Assay (EVA), previously developed for Bacillus spores, was modified for enumeration of germinable Clostridium sporogenes spores. The EVA is based on the detection of dipicolinic acid (DPA), which is released during stage I germination and quantified by terbium (III) ion Tb-DPA luminescence....
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2009.04.024
更新日期：2009-08-15 00:00:00
abstract：:This study examined the effect of volatile components of citrus fruit essential oils on P. digitatum and P. italicum growth. The hydrodistilled essential oils of orange (Citrus sinensis cvv. "Washington navel", "Sanguinello", "Tarocco", "Moro", "Valencia late", and "Ovale"), bitter (sour) orange (C. aurantium), mandar...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(98)00099-3
更新日期：1998-08-18 00:00:00
abstract：:Aiming at meeting recent consumers requirements in terms of high nutritional value and functional foods, the cereal food industry has proposed the use of legumes as wheat substitutes due to the high contents of proteins with high biological value and dietary fibers. Nevertheless, legumes contain several anti-nutrition...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2019.108426
更新日期：2020-03-02 00:00:00
abstract：:Three microfiltered water dispensers (MWDs) for domestic use were bacteriologically monitored over a period of 1 year to evaluate their hygienic status and to compare the ability of two disinfectants (peracetic acid and hydrogen peroxide) to ensure adequate bacteriological quality of the dispensed water. To this end, ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2008.10.007
更新日期：2009-01-15 00:00:00
abstract：:The biotechnological and safety properties of the novel enterococcal species of dairy origin, Enterococcus italicus, were investigated. The strains of the species showed technological characteristics related to their use as adjunct cultures in the production of artisanal cheeses. They were susceptible or poorly resist...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2008.01.014
更新日期：2008-04-30 00:00:00
abstract：:Human norovirus (HNV) is the most frequent causative agent of foodborne diseases in the US. Raw and undercooked oysters are commonly associated with outbreaks caused by HNV. Many guidelines recommend that shucked oysters be boiled for at least 3 min, but it is not clear this thermal treatment can inactivate HNV. The o...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2018.05.013
更新日期：2018-09-20 00:00:00
abstract：:"Vorarlberger Bergkäse" (VB) is an Austrian artisanal hard cheese produced from raw cow's milk. The composition of its rind microbiota and the changes in the microbial communities during ripening have not previously been investigated. This study used 16S and 18S rRNA gene cloning and sequencing to characterize the bac...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2014.04.010
更新日期：2014-06-16 00:00:00
abstract：:Fresh produce is frequently contaminated by microorganisms, which may lead to spoilage or even pose a threat to human health. In particular sprouts are considered to be among the most risky foods sold at retail since they are grown in an environment practically ideal for growth of bacteria and usually consumed raw. Be...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2016.09.006
更新日期：2016-12-05 00:00:00
abstract：:During bread-making processes, yeast cells are exposed to baking-associated stresses such as freeze-thaw, air-drying, and high-sucrose concentrations. Previously, we reported that self-cloning diploid baker's yeast strains that accumulate proline retained higher-level fermentation abilities in both frozen and sweet do...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2016.09.015
更新日期：2016-12-05 00:00:00
abstract：:Food decay by spoilage fungi causes considerable economic losses and constitutes a health risk for consumers due to the potential for fungi to produce mycotoxins. The indiscriminate use of synthetic antifungals has led to the development of resistant strains which has necessitated utilization of higher concentrations,...
journal_title：International journal of food microbiology
pub_type： 杂志文章,评审
doi：10.1016/j.ijfoodmicro.2013.05.026
更新日期：2013-08-16 00:00:00
abstract：:The effects of controlled pH and aeration on the growth of Staphylococcus aureus strain FRI-569 and production of enterotoxin H (SEH) were studied. S. aureus FRI-569 did not grow well anaerobically. Aeration permitted better growth of cells especially at a flow rate of 300 cc/min. The optimal pH for S. aureus FRI-569 ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(97)00118-9
更新日期：1998-01-06 00:00:00
abstract：:Occurrence and importance of psychrotolerant histamine producing bacteria in chilled fresh tuna were demonstrated in the present study. The objective was to evaluate microbial formation of histamine and biogenic amines in chilled fresh tuna from the Indian Ocean and stored either vacuum-packed (VP) or modified atmosph...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2004.12.001
更新日期：2005-06-15 00:00:00
abstract：:Levels of protein carbonylation in peach fruits inoculated with four antagonistic yeasts (Pichia membranaefaciens, Cryptococcus laurentii, Candida guilliermondii and Rhodotorula glutinis) were significantly reduced in response to reactive oxygen species (ROS) caused by Monilinia fructicola. In control fruit without ye...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2008.05.019
更新日期：2008-08-15 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：:Fructo-oligosaccharides containing a sucrose unit are reported as carbon sources necessary for trichothecene production by Fusarium graminearum. Here we demonstrate that trichothecene production is induced when at least 100μM sucrose is added to a culture medium containing 333mM glucose in a 24-well plate. When glucos...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2016.09.011
更新日期：2016-12-05 00:00:00
abstract：:Efficient modelling of the microbial growth rate can be performed by combining the effects of individual conditions in a multiplicative way, known as the gamma concept. However, several studies have illustrated that interactions between different effects should be taken into account at stressing environmental conditio...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2016.06.011
更新日期：2017-01-02 00:00:00
abstract：:Of 45 Escherichia coli O157 isolates from cattle feces, which were collected between May 2000 and September 2003 in Korea, 32 were resistant to at least 1 antibiotic and 28 were resistant to 4 or more antibiotics, with 32, 30 and 30 of the isolates being resistant to streptomycin, tetracycline and sulfisoxazole, respe...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2005.05.013
更新日期：2006-01-15 00:00:00
abstract：:The hygienic adequacy of a commercial process for the collection and cooling of beef offals was assessed by a temperature function integration technique. The diverse operations for collection of offals were inspected. The rates of product movement through those operations, and the temperatures of products at the time ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(92)90142-p
更新日期：1992-01-01 00:00:00
