Photoactivated chlorophyllin-based gelatin films and coatings to prevent microbial contamination of food products.

abstract：:Pulsed electric fields (PEF) is an emerging nonthermal processing technology used to inactivate microorganisms in liquid foods such as milk. PEF results in loss of cell membrane functionality that leads to inactivation of the microorganism. There are many processes that aid in the stability and safety of foods. The co...

journal_title：International journal of food microbiology

authors： Calderón-Miranda ML,Barbosa-Cánovas GV,Swanson BG

更新日期：1999-10-01 00:00:00

abstract：:Salt-cured and dried salt-cured cod rehydrated using sterile water and equipment have a short shelf life at 4 degrees C due to high bacterial counts. The microbiota develops off-odours which partly can be described as musty, causing sensory rejection within 7-10 days of chilled storage. The microbiota composition was ...

journal_title：International journal of food microbiology

authors： Bjørkevoll I,Olsen RL,Skjerdal OT

更新日期：2003-07-25 00:00:00

abstract：:A real-time PCR assay for quantitative detection of Mycobacterium avium paratuberculosis has been developed. It targets and amplifies sequences from the IS900 insertion element which is specific for this bacterium, and includes an internal amplification control. The assay was tested against 18 isolates of M. avium par...

journal_title：International journal of food microbiology

authors： Rodríguez-Lázaro D,D'Agostino M,Herrewegh A,Pla M,Cook N,Ikonomopoulos J

更新日期：2005-05-01 00:00:00

abstract：:It is well known that fresh-cut processors usually rely on wash water sanitizers to reduce microbial counts in order to maintain quality and extend shelf-life of the end product. Water is a useful tool for reducing potential contamination but it can also transfer pathogenic microorganisms. Washing with sanitizers is i...

journal_title：International journal of food microbiology

authors： Gil MI,Selma MV,López-Gálvez F,Allende A

更新日期：2009-08-31 00:00:00

abstract：:The ochratoxigenic mycobiota of grapes belonging to representative wine regions located along the Mediterranean coast of Spain at different developmental stages was identified. During the development of the berries, the occurrence of Aspergillus spp. increased while the percentage of berries contaminated by non-ochrat...

journal_title：International journal of food microbiology

authors： Bau M,Bragulat MR,Abarca ML,Minguez S,Cabañes FJ

更新日期：2005-02-01 00:00:00

abstract：:In recent years, there has been an increasing interest in identifying and characterizing the yeast flora associated with diverse types of habitat because of the many potential desirable technological properties of these microorganisms, especially in food applications. In this study, a total of 101 yeast strains were i...

journal_title：International journal of food microbiology

authors： Grondin E,Shum Cheong Sing A,Caro Y,Raherimandimby M,Randrianierenana AL,James S,Nueno-Palop C,François JM,Petit T

更新日期：2015-06-16 00:00:00

abstract：:Of 85 strains of Bacillus cereus isolated in Norway from dairy products, 59% were found to be enterotoxigenic, and 15% were psychrotrophic. Six of the isolates (7%) were identified as potential psychrotrophic food-poisoning strains as they were both enterotoxigenic and exhibited good growth at 6 degrees C. Enterotoxin...

journal_title：International journal of food microbiology

authors： Granum PE,Brynestad S,Kramer JM

更新日期：1993-02-01 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

authors： Perin LM,Dal Bello B,Belviso S,Zeppa G,Carvalho AF,Cocolin L,Nero LA

更新日期：2015-12-02 00:00:00

abstract：:Culturing methods are conventionally applied to investigate the contamination of food with several microorganisms after heat processing. However, with these methods, it is not possible to evaluate whether heat-treated meat products, such as cooked sausages, contained parts of spoiled meat. Therefore, two specific mult...

journal_title：International journal of food microbiology

authors： Bahlinger E,Dorn-In S,Beindorf PM,Mang S,Kaltner F,Gottschalk C,Gareis M,Schwaiger K

更新日期：2021-01-16 00:00:00

abstract：:Dry-cured sausages are colonised by moulds during the ripening process. The temperature and the salt content (which affects water activity, aw) predispose the surface to colonisation by Penicillium species, including Penicillium nordicum and Penicillium verrucosum which can lead to contamination of the sausages with o...

journal_title：International journal of food microbiology

authors： Rodríguez A,Capela D,Medina Á,Córdoba JJ,Magan N

更新日期：2015-02-02 00:00:00

abstract：:Blueberry have a short shelf life when fully ripe and susceptible to contamination of various pathogens. Our study investigated the effect of pulsed light (PL) on inactivation of Salmonella on blueberries and its impact on shelf-life, quality attributes and health-benefit compounds of blueberries. Dry PL (6J/cm2) and ...

journal_title：International journal of food microbiology

authors： Cao X,Huang R,Chen H

更新日期：2017-11-02 00:00:00

abstract：:Salmonella typhimurium (CRA 1005) was more sensitive than Listeria monocytogenes (NCTC 11994) to pulsed high electric field (PHEF) treatment in distilled water (10, 15 and 20 kV/cm), 10 mM Tris-maleate buffer, pH 7.4 (15 kV/cm) and model beef broth (0.75%, w/v; 15 kV/cm). Sublethal injury could not be detected using a...

journal_title：International journal of food microbiology

authors： Simpson RK,Whittington R,Earnshaw RG,Russell NJ

更新日期：1999-04-01 00:00:00

abstract：:In this study, the survival of Salmonella, Campylobacter and Escherichia coli O157: H7, when exposed to a range of constant temperatures (47-60 degrees C), in hard or soft water, in the presence/absence of detergent (0-0.3%) and organic matter, and during drying, was investigated. Further experiments used a washing-up...

journal_title：International journal of food microbiology

authors： Mattick K,Durham K,Domingue G,Jørgensen F,Sen M,Schaffner DW,Humphrey T

更新日期：2003-08-25 00:00:00

abstract：:The effects of lauric arginate (LAE) and nisin Z, alone or in combination, on cell damage were investigated against Escherichia coli O157:H7, Listeria monocytogenes and Brochothrix thermosphacta, by scanning electron microscopy (SEM) and transmission electron microscopy (TEM) observations, efflux of potassium and phos...

journal_title：International journal of food microbiology

authors： Pattanayaiying R,H-Kittikun A,Cutter CN

更新日期：2014-10-01 00:00:00

abstract：:A dynamic growth model under variable temperature conditions was implemented and calibrated using raw data for microbial growth of Pseudomonas spp. in poultry under aerobic conditions. The primary model was implemented using measurement data under a set of fixed temperatures. The two primary models used for predicting...

journal_title：International journal of food microbiology

authors： Gospavic R,Kreyenschmidt J,Bruckner S,Popov V,Haque N

更新日期：2008-10-31 00:00:00

abstract：:This paper reports the results of an extensive survey on the levels of lovastatin in Pu-erh tea samples. The microbial source of lovastatin was assessed by testing the ability of fungi with higher isolation frequency in the Pu-erh tea samples to produce lovastatin on Czapek yeast extract agar (CYA). Lovastatin was not...

journal_title：International journal of food microbiology

authors： Zhao ZJ,Pan YZ,Liu QJ,Li XH

更新日期：2013-06-03 00:00:00

abstract：:In general, the genetic characteristics, the phenotype and the microbial purity of the production brewing yeast strains are among the most important factors in maintaining a consistently good quality of products. Analysis of restriction fragment length polymorphism (RFLP) patterns of 18S rRNA-coding DNA was investigat...

journal_title：International journal of food microbiology

authors： Tornai-Lehoczki J,Dlauchy D

更新日期：2000-12-05 00:00:00

abstract：:Different physicochemical and microbiological characteristics of cheeses may affect Listeria monocytogenes potential to grow, survive, or exhibit an acid adaptive response during storage and digestion. The objectives of the present study were to assess: i) the survival or growth potential of L.monocytogenes on various...

journal_title：International journal of food microbiology

authors： Kapetanakou AE,Gkerekou MA,Vitzilaiou ES,Skandamis PN

更新日期：2017-04-04 00:00:00

abstract：:Q fever is a bacterial zoonosis caused by Coxiella burnetii whose main reservoir are small ruminants. Infected animals shed the bacteria into the environment through the products of abortion as well as through feces, urine, and milk. Susceptible people are mainly infected by the inhalation of contaminated aerosols, wh...

journal_title：International journal of food microbiology

authors： Barandika JF,Alvarez-Alonso R,Jado I,Hurtado A,García-Pérez AL

更新日期：2019-08-16 00:00:00

abstract：:Throughout wine production yeast cells are affected by a plethora of stress conditions that compromise their ability to carry out the whole process. In recent years important knowledge about the mechanisms involved in stress response in both laboratory and wine yeast strains has been obtained. Several studies have ind...

journal_title：International journal of food microbiology

authors： Jiménez-Martí E,Zuzuarregui A,Ridaura I,Lozano N,del Olmo M

更新日期：2009-03-31 00:00:00

abstract：:The effect of irradiation (2 kGy) on growth of and toxin production by Staphylococcus aureus and Bacillus cereus in roast beef and gravy during storage at abuse temperatures (15 and 22 degrees C) was assessed by inoculation studies. Irradiation resulted in a 3-4 log10 reduction in numbers of both pathogens. Whenever B...

journal_title：International journal of food microbiology

authors： Grant IR,Nixon CR,Patterson MF

更新日期：1993-03-01 00:00:00

abstract：:Bacteriocin production by Enterococcus faecium RZS C5 occurs in a growth-associated way but is generally switched off in the very early growth phase. The influence of environmental stress on the bacteriocin production kinetics by E. faecium RZS C5 was analysed at a controlled temperature of 35 degrees C and constant p...

journal_title：International journal of food microbiology

authors： Leroy F,Vankrunkelsven S,De Greef J,De Vuyst L

更新日期：2003-05-25 00:00:00

abstract：:Steam or hot water decontamination treatment of broiler carcasses is hampered by process limitations due to prolonged treatment times and adverse changes to the epidermis. In this study, a combination of steam with ultrasound (SonoSteam®) was investigated on naturally contaminated broilers that were processed at conve...

journal_title：International journal of food microbiology

authors： Musavian HS,Krebs NH,Nonboe U,Corry JE,Purnell G

更新日期：2014-04-17 00:00:00

abstract：:Resistance of young chicks to Salmonella colonization can be increased by treating them with suspensions or anaerobic cultures of gut content from healthy, adult birds. Unfortunately, such treatments have an unknown bacterial composition and are therefore not acceptable to regulatory agencies in some countries. Effort...

journal_title：International journal of food microbiology

authors： Stavric S

更新日期：1992-03-01 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

authors： Quirós M,Rojas V,Gonzalez R,Morales P

更新日期：2014-07-02 00:00:00

abstract：:In this study, six bacterial isolates that produced thermo-resistant enzymes isolated from the internal surfaces of raw milk tankers were evaluated for their ability to produce proteolysis within either single culture biofilms or co-culture biofilms. Biofilms were formed in an in vitro model system that simulated the ...

journal_title：International journal of food microbiology

authors： Teh KH,Flint S,Palmer J,Andrewes P,Bremer P,Lindsay D

更新日期：2012-06-15 00:00:00

abstract：:Growth and survival of a nontoxigenic strain of Escherichia coli O157:H7 (ATCC 43888) was determined in traditionally fermented pasteurized milk. Preheated milk was inoculated with 1% (v/v) of a mixed culture of Lactobacillus delbrueckii ssp. bulgaricus (NCIMB 11778) and Streptococcus salivarius ssp. thermophilus (NCI...

journal_title：International journal of food microbiology

authors： Ogwaro BA,Gibson H,Whitehead M,Hill DJ

更新日期：2002-11-15 00:00:00

abstract：:Antimicrobial resistance is a relevant theme with respect to both antibacterial and antifungal compounds. In this study we address the possible development of tolerance against the antifungal food preservative natamycin. A selection of 20 fungal species, originating from a medical as well as a food product context, wa...

journal_title：International journal of food microbiology

authors： Streekstra H,Verkennis AE,Jacobs R,Dekker A,Stark J,Dijksterhuis J

更新日期：2016-12-05 00:00:00

abstract：:Toxin production by four strains of Aeromonas hydrophila grown at 30 and 37 degrees C in two laboratory media and prawn purée was studied. Three different cell lines were used to test for cytotoxic activity, haemolytic activity was tested against rabbit and guinea pig erythrocytes, proteolytic activity was assayed wit...

journal_title：International journal of food microbiology

authors： Todd LS,Hardy JC,Stringer MF,Bartholomew BA

更新日期：1989-11-01 00:00:00

abstract：:The current work evolved from a microbial survey of fruits and vegetables conducted in Norway between 1999 and 2001. This survey found that mung bean sprouts were more likely to be contaminated with Cryptosporidium and Giardia than the other produce included in the survey. To support this observation and to demonstrat...

journal_title：International journal of food microbiology

authors： Robertson LJ,Greig JD,Gjerde B,Fazil A

更新日期：2005-02-15 00:00:00