The microbiological quality of drinking water supplies of Izmir City: the incidence of Yersinia enterocolitica.

abstract：:Sulfur dioxide is extensively used during industrial fermentations and contributes to determine the harsh conditions of winemaking together with low pH, high sugar content and increasing ethanol concentration. Therefore the presence of sulfite has to be considered in yeast gene expression studies to properly understan...

journal_title：International journal of food microbiology

authors： Nadai C,Campanaro S,Giacomini A,Corich V

更新日期：2015-12-23 00:00:00

abstract：:The objective of this study was to develop a predictive model for the inactivation of Salmonella spp. in ground beef jerky as a function of temperature (T), pH, potassium sorbate (PS), and final water activity (aw). Following a central composite design, ground beef was combined with PS (0 to 0.3%, w/w), pH adjusted fr...

journal_title：International journal of food microbiology

authors： Juneja VK,Valenzuela-Melendres M,Heperkan D,Bautista D,Anderson D,Hwang CA,Peña-Ramos A,Camou JP,Torrentera-Olivera N

更新日期：2016-11-07 00:00:00

abstract：:Nixtamalization is a traditional process that improves the nutritional quality of corn. To provide a means of utilizing the nutritional benefits of nixtamalized corn and improve product acceptability, lactic acid fermentation was applied. The objective of the study was to study the microbial profile and establish the ...

journal_title：International journal of food microbiology

authors： Sefa-Dedeh S,Cornelius B,Amoa-Awua W,Sakyi-Dawson E,Afoakwa EO

更新日期：2004-10-01 00:00:00

abstract：:A total of 764 retail meat including 515 chicken, 91 pork, 78 beef and 80 lamb samples were collected in Shaanxi Province of China in 2007-2008 to determine the prevalence of Salmonella. The isolates were characterized using serotyping, antimicrobial susceptibility testing, and the presence of bla(CMY-2) and bla(TEM) ...

journal_title：International journal of food microbiology

authors： Yang B,Qu D,Zhang X,Shen J,Cui S,Shi Y,Xi M,Sheng M,Zhi S,Meng J

更新日期：2010-06-30 00:00:00

abstract：:The combined effects of water activity (aw), storage temperature, headspace oxygen and carbon dioxide concentrations on the growth of, and aflatoxin production by Aspergillus flavus on sterile peanuts were examined using a process optimization technique termed response surface methodology (RSM). Regression analysis of...

journal_title：International journal of food microbiology

authors： Ellis WO,Smith JP,Simpson BK,Ramaswamy H,Doyon G

更新日期：1994-05-01 00:00:00

abstract：:Cultures and culture filtrates of 129 Listeria innocua strains were examined for inhibitory activity against 18 strains of Listeria monocytogenes. Of the strains examined, 114 (88.4%) cultures and 126 (97.7%) culture filtrates had an inhibitory activity against strains of L. monocytogenes and most filtrates were sensi...

journal_title：International journal of food microbiology

authors： Yokoyama E,Maruyama S,Katsube Y

更新日期：1998-03-03 00:00:00

abstract：:Knowledge of physiological behavior of indigenous tequila yeast used in fermentation process is still limited. Yeasts have significant impact on the productivity fermentation process as well as the sensorial characteristics of the alcoholic beverage. For these reasons a better knowledge of the physiological and metabo...

journal_title：International journal of food microbiology

authors： Morán-Marroquín GA,Córdova J,Valle-Rodríguez JO,Estarrón-Espinosa M,Díaz-Montaño DM

更新日期：2011-11-15 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：:Many food samples and enrichment media are inhibitory to the PCR, thereby lowering its detection capacity. A simple sample preparation method based on buoyant density centrifugation was examined for its application in PCR detection of Campylobacter jejuni from chicken rinse samples. Bacterial cells were spiked at diff...

journal_title：International journal of food microbiology

authors： Wang H,Farber JM,Malik N,Sanders G

更新日期：1999-11-01 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：:Two methods of enumerating enterococci in foods were compared in a collaborative study. Thirteen laboratories tested four blind duplicate samples containing different levels of enterococci and two negative control samples. Freeze-dried mixtures of bacteria were used as simulated food samples. The freeze-dried samples ...

journal_title：International journal of food microbiology

authors： Peterz M,Steneryd AC

更新日期：1993-05-01 00:00:00

abstract：:The spoilage of foods caused by the growth of undesirable yeast species is a problem in the food industry. Yeast species such as Zygosaccharomyces bailii, Zygosaccharomyces rouxii, Debaryomyces hansenii, Kluyveromyces lactis and Saccharomyces cerevisiae have been encountered in foods such as high sugar products, fruit...

journal_title：International journal of food microbiology

authors： Shwaiki LN,Arendt EK,Lynch KM,Thery TLC

更新日期：2019-07-02 00:00:00

abstract：:Aqueous extracts of some plants belonging to the Lamiaceae family (Sideritis montana, Origanum dictamnus, Mentha piperita, Rosmarinus officinallis and Origanum marjorana) caused an important increase of the lag time of Yarrowia lipolytica. Especially, Origanum dictamnus and Rosmarinus officinallis extracts enhanced th...

journal_title：International journal of food microbiology

authors： Karanika MS,Komaitis M,Aggelis G

更新日期：2001-02-28 00:00:00

abstract：:Physiological changes of Lactobacillus plantarum (KFRI 815) by high pressure CO2 treatment were investigated to examine the relevance to microbial inactivation. Characteristic properties of the cells measured in this study included salt tolerance, release of UV-absorbing substances, Mg and K ions, proton permeability,...

journal_title：International journal of food microbiology

authors： Hon SI,Pyun YR

更新日期：2001-01-22 00:00:00

abstract：:Alicyclobacillus acidoterrestris is a spoilage bacterium in fruit juices leading to high economic losses. The present study evaluated the effect of sporulation medium on the thermal inactivation kinetics of A. acidoterrestris DSM 3922 spores in apple juice (pH3.82±0.01; 11.3±0.1 °Brix). Bacillus acidocaldarius agar (B...

journal_title：International journal of food microbiology

authors： Molva C,Baysal AH

更新日期：2014-10-17 00:00:00

abstract：:Detection of the coccoid form of Campylobacter jejuni with the use of the polymerase chain reaction (PCR) was examined. Coccoid cells of this pathogen, formed at different temperatures, showed different detection characteristics in the PCR. For spirals and cocci formed at 4 degrees C and 12 degrees C, the detection li...

journal_title：International journal of food microbiology

authors： Hazeleger W,Arkesteijn C,Toorop-Bouma A,Beumer R

更新日期：1994-12-01 00:00:00

abstract：:The risk of resistance development to fludioxonil and the potential implications of resistance mutations to ochratoxin production in Aspergillus carbonarius were investigated. Mutants of A. carbonarius highly resistant to phenylpyrroles were isolated at a high mutation frequency after N-MNTG-mutagenesis and selection ...

journal_title：International journal of food microbiology

authors： Malandrakis AA,Vattis KN,Doukas EG,Markoglou AN

更新日期：2013-08-01 00:00:00

abstract：:As human population increases worldwide, water quality will become increasingly problematic, and food consumed raw may be of higher risk. This is already evident for oysters grown in coastal areas - despite regulations based on bacterial indicators, oysters are still implicated in food-borne outbreaks worldwide. The p...

journal_title：International journal of food microbiology

authors： Schaeffer J,Treguier C,Piquet JC,Gachelin S,Cochennec-Laureau N,Le Saux JC,Garry P,Le Guyader FS

更新日期：2018-12-02 00:00:00

abstract：:DNA microarrays were used to study the mechanism of bacterial inactivation by carvacrol and citral. After 10-min treatments of Escherichia coli MG1655 cells with 100 and 50ppm of carvacrol and citral, 76 and 156 genes demonstrated significant transcriptional differences (p≤0.05), respectively. Among the up-regulated g...

journal_title：International journal of food microbiology

authors： Chueca B,Pérez-Sáez E,Pagán R,García-Gonzalo D

更新日期：2017-09-18 00:00:00

abstract：:In this study, the relationship between the dynamics of the growth and lysis of lactic acid bacteria in Grana Padano cheese and the formation of the volatile flavor compounds during cheese ripening was investigated. The microbial dynamics of Grana Padano cheeses that were produced in two different dairies were followe...

journal_title：International journal of food microbiology

authors： Lazzi C,Povolo M,Locci F,Bernini V,Neviani E,Gatti M

更新日期：2016-09-16 00:00:00

abstract：:Paratuberculosis is an infectious disease which affects mainly domestic and wild ruminants caused by Mycobacterium avium subsp. paratuberculosis (Map). Map has been associated with human diseases like Crohn disease, type-1 diabetes, sarcoidosis, multiple sclerosis and Hashimoto's thyroiditis. The aim of this study was...

journal_title：International journal of food microbiology

authors： Galiero A,Fratini F,Mataragka A,Turchi B,Nuvoloni R,Ikonomopoulos J,Cerri D

更新日期：2016-01-18 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：:This work investigated the antimicrobial activity of residual endogenous plant myrosinase in Oriental and yellow mustard powders and a deoiled meal (which contained more glucosinolate than unextracted mustard powder of each type of mustard), against Escherichia coli O15:H7 during dry-fermented sausage ripening. When s...

journal_title：International journal of food microbiology

authors： Cordeiro RP,Wu C,Holley RA

更新日期：2014-10-17 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

authors： Chapman PA,Ashton R

更新日期：2003-11-01 00:00:00

abstract：:The performance of hazard analyses and the establishment of critical limits by the food industry are both hampered by the inability to directly relate food processing operations from farm-to-table with their public health impact. Using a 'unit operations' and stochastic simulation approach, data on the frequency of pa...

journal_title：International journal of food microbiology

authors： Whiting RC,Buchanan RL

更新日期：1997-05-20 00:00:00

abstract：:A new Campylobacter-selective enrichment broth supplemented with bacteriological charcoal and a high concentration of polymyxin B was developed (charcoal-cefoperazone-polymyxin B-deoxycholate broth; CCPD broth). We compared the ability of CCPD broth to detect Campylobacter jejuni and Campylobacter coli in chicken carc...

journal_title：International journal of food microbiology

authors： Chon JW,Kim H,Yim JH,Park JH,Kim MS,Seo KH

更新日期：2013-04-01 00:00:00

abstract：:It is widely recognized that the human noroviruses (HuNoV) are responsible for a large proportion of the world's foodborne disease burden. These viruses are transmitted by human fecal contamination and frequently make their way into foods because of poor personal hygiene of infected food handlers. This paper describes...

journal_title：International journal of food microbiology

authors： Mokhtari A,Jaykus LA

更新日期：2009-07-31 00:00:00

abstract：:The effect of temperature on the maximal specific growth rate was studied in Bacillus cereus between 5 and 40 degrees C cultivated in courgette broth and rich medium (J broth). B. cereus grown from 5 to 38 degrees C in rich medium. No growth was observed in courgette broth below 10 degrees C. The Arrhenius plot was fi...

journal_title：International journal of food microbiology

authors： Choma C,Clavel H,Dominguez H,Razafindramboa N,Soumille H,Nguyen-the C,Schmitt P

更新日期：2000-04-10 00:00:00

abstract：:Fermentation of rye dough is often accompanied with an increase in folate content. In this study, three sourdough yeasts, Candida milleri CBS 8195, Saccharomyces cerevisiae TS 146, and Torulaspora delbrueckii TS 207; a control, baker's yeast S. cerevisiae ALKO 743; and four Lactobacillus spp., L. acidophilus TSB 262, ...

journal_title：International journal of food microbiology

authors： Kariluoto S,Aittamaa M,Korhola M,Salovaara H,Vahteristo L,Piironen V

更新日期：2006-02-01 00:00:00

abstract：:The aim of the present study was to investigate whether the use of porcine blood(products) in food could be a risk for a hepatitis E virus (HEV) infection. HEV RNA was detected in 33/36 batches of (non-heated) liquid products and in 7/24 spray dried powder products. Contamination levels varied among the products, but ...

journal_title：International journal of food microbiology

authors： Boxman ILA,Jansen CCC,Hägele G,Zwartkruis-Nahuis A,Cremer J,Vennema H,Tijsma ASL

更新日期：2017-09-18 00:00:00