Toxigenic potential of Fusarium graminearum sensu stricto isolates from wheat in Argentina.

Abstract:

:The toxigenic potential of 144 Fusarium graminearum sensu stricto strains isolated from wheat in different subregions of the main production area in Argentina during 2001, 2003 and 2004 harvests was studied. The mycotoxin producing ability of the isolates was examined by Gas Chromatography with Electron Capture Detection and confirmed by Mass Spectrometry. Analysis of the trichothecene chemotype distribution across the Argentinean wheat cropping area revealed that 15-acetyldeoxynivalenol was the most common chemotype. Two other chemotypes, the 3-acetyldeoxynivalenol and 3- and 15-acetyldeoxynivalenol, were always present. The number of isolates with simultaneous production of both acetylderivatives increased along the years. The frequency of isolates with different toxigenic profile did not shown significant differences by subregions. An increased vigilance over crop seasons and geographical areas should be carried out to detect changes in the chemotypes distribution.

journal_name

Int J Food Microbiol

authors

Alvarez CL,Azcarate MP,Pinto VF

doi

10.1016/j.ijfoodmicro.2009.07.037

subject

Has Abstract

pub_date

2009-10-31 00:00:00

pages

131-5

issue

2

eissn

0168-1605

issn

1879-3460

pii

S0168-1605(09)00384-5

journal_volume

135

pub_type

杂志文章
  • Defined cultures and prospects.

    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

    pub_type: 杂志文章,评审

    doi:10.1016/0168-1605(92)90056-9

    authors: Stavric S

    更新日期:1992-03-01 00:00:00

  • Development of a quantitative polymerase chain reaction assay for detection of Kudoa septempunctata in olive flounder (Paralichthys olivaceus).

    abstract::Kudoa septempunctata is a newly identified myxosporean parasite that infects the trunk muscles of olive flounder (Paralichthys olivaceus) and a causative agent of the increasing number of foodborne gastroenteritis outbreaks with unknown etiology which have occurred in Japan over the last few years. Here, we developed ...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2012.03.018

    authors: Harada T,Kawai T,Sato H,Yokoyama H,Kumeda Y

    更新日期:2012-05-15 00:00:00

  • Formation of B-vitamins by bacteria during the soaking process of soybeans for tempe fermentation.

    abstract::The formation of B-vitamins (nicotinic acid and nicotinamide, thiamine, vitamin B6 and vitamin B12) during the soaking of soybeans by bacteria, isolated from tempe, was investigated. Among the isolates examined no vitamin B6 producer was found. After inoculation of the soaking soybeans with Citrobacter freundii, Klebs...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/0168-1605(94)90004-3

    authors: Denter J,Bisping B

    更新日期:1994-04-01 00:00:00

  • Role of yeast proliferation in the quality degradation of strawberries during refrigerated storage.

    abstract::Quality changes of strawberries during storage can be caused both by microbiological and physiological processes. There is little known about the possible contribution of microbiological processes to the quality degradation of strawberries. In this study, quality of strawberries during storage was evaluated by analyti...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2005.10.017

    authors: Ragaert P,Devlieghere F,Loos S,Dewulf J,Van Langenhove H,Foubert I,Vanrolleghem PA,Debevere J

    更新日期:2006-04-15 00:00:00

  • Population analysis of biofilm yeasts during fino sherry wine aging in the Montilla-Moriles D.O. region.

    abstract::Fino is the most popular sherry wine produced in southern Spain. Fino is matured by biological aging under a yeast biofilm constituted of Saccharomyces cerevisiae yeasts. Although different S. cerevisiae strains can be identified in such biofilms, their diversity and contribution to wine character have been poorly stu...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2016.12.019

    authors: Marin-Menguiano M,Romero-Sanchez S,Barrales RR,Ibeas JI

    更新日期:2017-03-06 00:00:00

  • Inactivation of Staphylococcus aureus and Escherichia coli by the synergistic action of high hydrostatic pressure and dissolved CO₂.

    abstract::This study focused on the synergistic inactivation effects of combined treatment of HHP and dissolved CO₂ on microorganisms. The aim was to reduce the treatment pressure of the traditional HHP technology and make it more economically feasible. The combined treatment showed a strong bactericidal effect on Staphylococcu...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2010.09.006

    authors: Wang L,Pan J,Xie H,Yang Y,Lin C

    更新日期:2010-11-15 00:00:00

  • Tracking verocytotoxigenic Escherichia coli O157, O26, O111, O103 and O145 in Irish cattle.

    abstract::The purpose of this study was to investigate carriage and transfer of verocytotoxigenic Escherichia coli (VTEC) O157, O26, O111, O103 and O145 from faeces and hide to dressed carcasses of Irish cattle as well as establishing the virulence potential of VTEC carried by these cattle. Individual cattle was tracked and fae...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2011.11.012

    authors: Thomas KM,McCann MS,Collery MM,Logan A,Whyte P,McDowell DA,Duffy G

    更新日期:2012-02-15 00:00:00

  • Dynamics of biofilm formation by Listeria monocytogenes on stainless steel under mono-species and mixed-culture simulated fish processing conditions and chemical disinfection challenges.

    abstract::The progressive ability of a six-strains L. monocytogenes cocktail to form biofilm on stainless steel (SS), under fish-processing simulated conditions, was investigated, together with the biocide tolerance of the developed sessile communities. To do this, the pathogenic bacteria were left to form biofilms on SS coupon...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2017.12.020

    authors: Papaioannou E,Giaouris ED,Berillis P,Boziaris IS

    更新日期:2018-02-21 00:00:00

  • Modelling the effect of temperature and water activity on the growth rate of Aspergillus flavus and aflatoxin production in peanut meal extract agar.

    abstract::Aspergillus flavus is the predominant species that produce aflatoxins in stored peanuts under favourable conditions. This study aimed to describe the growth and aflatoxin production by two A. flavus strains isolated from imported raw peanuts and to model the effects of temperature and aw on their colony growth rate as...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2020.108836

    authors: Norlia M,Jinap S,Nor-Khaizura MAR,Radu S,John JM,Rahman MAH,Peter ML,Sharif Z

    更新日期:2020-12-16 00:00:00

  • The occurrence in the U.K. of Listeria species in raw chickens and soft cheeses.

    abstract::Retail samples of 100 raw chickens and 222 U.K. and imported soft cheeses were examined for the presence of Listeria species. 60% of raw chickens (fresh and frozen) were contaminated with L. monocytogenes and 28% with other Listeria spp. including L. welshimeri, L. seeligeri and L. innocua. Six serotypes of L. monocyt...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/0168-1605(88)90025-6

    authors: Pini PN,Gilbert RJ

    更新日期:1988-06-01 00:00:00

  • Quantifying strain variability in modeling growth of Listeria monocytogenes.

    abstract::Prediction of microbial growth kinetics can differ from the actual behavior of the target microorganisms. In the present study, the impact of strain variability on maximum specific growth rate (μmax) (h(-1)) was quantified using twenty Listeria monocytogenes strains. The μmax was determined as function of four differe...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2015.05.006

    authors: Aryani DC,den Besten HM,Hazeleger WC,Zwietering MH

    更新日期:2015-09-02 00:00:00

  • Quantification of microbial populations associated with the manufacture of vacuum-packaged, smoked vienna sausages.

    abstract::Sources of contamination of vacuum-packaged vienna sausages by spoilage microorganisms were examined in a meat-processing plant. Microbial numbers present in the environment, on working surfaces and workers' hands and aprons were quantified by plate counting on selective media. Product line samples were taken at criti...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/0168-1605(91)90081-y

    authors: Dykes GA,Cloete TE,von Holy A

    更新日期:1991-08-01 00:00:00

  • Effects of fermentation temperature on the strain population of Saccharomyces cerevisiae.

    abstract::The influence of fermentation temperature (from 15 to 35 degrees C) on a mixed strain population was studied. Mitochondrial DNA analysis was used to differentiate Saccharomyces cerevisiae strains and the frequency of each strain during the alcoholic fermentation was determined. The chemical analyses of resulting wines...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/s0168-1605(02)00144-7

    authors: Torija MJ,Rozès N,Poblet M,Guillamón JM,Mas A

    更新日期:2003-01-15 00:00:00

  • PCR-denaturing gradient gel electrophoresis analysis of microbial community in soy-daddawa, a Nigerian fermented soybean (Glycine max (L.) Merr.) condiment.

    abstract::Soy-daddawa, a fermented soybean (Glycine max (L.) Merr.) condiment, plays a significant role in the culinary practice of West Africa. It is essential to understand the microbial community of soy-daddawa for a successful starter culture application. This study investigated the microbial community structure of soy-dadd...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2016.01.003

    authors: Ezeokoli OT,Gupta AK,Mienie C,Popoola TO,Bezuidenhout CC

    更新日期:2016-03-02 00:00:00

  • Genetic diversity, antibiotic resistance and biofilm-forming ability of Arcobacter butzleri isolated from poultry and environment from a Portuguese slaughterhouse.

    abstract::The genus Arcobacter is an emerging pathogen associated with several clinical symptoms. This genus is widely distributed and has been isolated from environmental, animal, food and human samples, where poultry is considered the major source. In this study, forty three Arcobacter butzleri strains isolated from poultry a...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2013.01.003

    authors: Ferreira S,Fraqueza MJ,Queiroz JA,Domingues FC,Oleastro M

    更新日期:2013-03-01 00:00:00

  • Thermophilic spore-forming bacteria isolated from spoiled canned food and their heat resistance. Results of a French ten-year survey.

    abstract::Thermal processing of Low Acid Canned Foods (LACF), which are safe and shelf-stable at ambient temperature for several years, results in heat inactivation of all vegetative microorganisms and the partial or total inactivation of spores. Good Manufacturing Hygienic Practices include stability tests for managing the pat...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2013.04.019

    authors: André S,Zuber F,Remize F

    更新日期:2013-07-15 00:00:00

  • Recovering traditional raw-milk Tetilla cheese flavour and sensory attributes by using Kocuria varians and Yarrowia lipolytica adjunct cultures.

    abstract::The rationale of the present study was to evaluate the potential of microbial adjunct cultures including Kocuria varians and/or Yarrowia lipolytica strains in the recovery of the typical sensory profile of traditional (raw-milk) Tetilla cheese. Four batches of Tetilla cheese, a short ripened cows' milk cheese produced...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2017.03.014

    authors: Centeno JA,Garabal JI,Docampo F,Lorenzo JM,Carballo J

    更新日期:2017-06-19 00:00:00

  • Inhibitory effect of seven Allium plants upon three Aspergillus species.

    abstract::Antifungal activity and minimal fungicidal concentration (MFC) of extracts of garlic, bakeri garlic, Chinese leek, Chinese chive, scallion, onion bulb and shallot bulb against Aspergillus niger, A. flavus and A. fumigatus were examined. These Allium plants possessed antifungal activity, with garlic showing the lowest ...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/s0168-1605(99)00061-6

    authors: Yin MC,Tsao SM

    更新日期:1999-08-01 00:00:00

  • Effect of lauric arginate, nisin Z, and a combination against several food-related bacteria.

    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

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2014.07.013

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

    更新日期:2014-10-01 00:00:00

  • Growth, inactivation and histamine formation of Morganella psychrotolerans and Morganella morganii - development and evaluation of predictive models.

    abstract::Mathematical models for growth, heat inactivation and histamine formation by Morganella psychrotolerans and Morganella morganii were studied to evaluate the importance of these bacteria in seafood. Curves for growth and histamine formation by M. psychrotolerans in broth and seafood were generated at constant and chang...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2008.08.015

    authors: Emborg J,Dalgaard P

    更新日期:2008-12-10 00:00:00

  • Evaluation of high pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid and acidified juices and beverages.

    abstract::Increasing consumer demand for high-quality foods has driven adoption by the food industry of non-thermal technologies such as high pressure processing (HPP). The technology is employed as a post-packaging treatment step for inactivation of vegetative microorganisms. In order to evaluate HPP inactivation of Escherichi...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2020.109034

    authors: Usaga J,Acosta Ó,Churey JJ,Padilla-Zakour OI,Worobo RW

    更新日期:2020-12-31 00:00:00

  • Endolysin LysSA97 is synergistic with carvacrol in controlling Staphylococcus aureus in foods.

    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

    authors: Chang Y,Yoon H,Kang DH,Chang PS,Ryu S

    更新日期:2017-03-06 00:00:00

  • Resistance of Staphylococcus aureus to UV-C light and combined UV-heat treatments at mild temperatures.

    abstract::In this investigation, the resistance of enterotoxigenic Staphylococcus aureus to short-wave ultraviolet light (UV-C) and to combined UV C-heat (UV-H) treatments in buffers and in liquid foods with different physicochemical characteristics was studied. Microbial resistance to UV-C varied slightly among the S. aureus s...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2013.12.003

    authors: Gayán E,García-Gonzalo D,Alvarez I,Condón S

    更新日期:2014-02-17 00:00:00

  • Molecular response of Saccharomyces cerevisiae wine and laboratory strains to high sugar stress conditions.

    abstract::One of the stress conditions that can affect Saccharomyces cerevisiae cells during their growth is osmotic stress. Under particular environments (for instance, during the production of alcoholic beverages) yeasts have to cope with osmotic stress caused by high sugar concentrations. Although the molecular changes and p...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2010.12.023

    authors: Jiménez-Martí E,Zuzuarregui A,Gomar-Alba M,Gutiérrez D,Gil C,del Olmo M

    更新日期:2011-01-31 00:00:00

  • Shelf life prediction: status and future possibilities.

    abstract::Although there is rapid progress in the field of chemical detection technology, little of this technology appears to have found application in estimation of the remaining shelf life of foods and early detection of spoilage. Predictive microbiology aims to summarise the probable behaviour of specific spoilage organisms...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章,评审

    doi:10.1016/0168-1605(96)01138-5

    authors: McMeekin TA,Ross T

    更新日期:1996-11-01 00:00:00

  • Mycobiota and mycotoxin producing fungi from cocoa beans.

    abstract::The present study reports on the natural mycobiota occurring in cocoa beans, paying special attention to the incidence of fungal species that are potential producers of mycotoxins. The results show that predominant fungi were different species of the genus Aspergillus belonging to section Flavi and Nigri. Of the 214 s...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2008.04.021

    authors: Sánchez-Hervás M,Gil JV,Bisbal F,Ramón D,Martínez-Culebras PV

    更新日期:2008-07-31 00:00:00

  • Virulence and resistance genes profiles and clonal relationships of non-typhoidal food-borne Salmonella strains isolated in Tunisia by whole genome sequencing.

    abstract::Whole genome sequencing (WGS) has made impressive progress in the field of molecular biology. Its most common application for public health is in the area of surveillance of food-borne diseases. WGS has the potential for providing a large amount of information, such as the identification of the strain type, the charac...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2020.108941

    authors: Ben Hassena A,Haendiges J,Zormati S,Guermazi S,Gdoura R,Gonzalez-Escalona N,Siala M

    更新日期:2021-01-16 00:00:00

  • Pathogenesis of Helicobacter pullorum infections in broilers.

    abstract::Four groups of 23 one-day-old broiler chickens were each inoculated by gavage with a different Helicobacter pullorum strain isolated from humans or poultry. As a control, a fifth group of eight animals was inoculated with phosphate-buffered saline. Faecal samples were collected weekly and tested for the presence of H....

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2006.12.022

    authors: Ceelen LM,Decostere A,Chiers K,Ducatelle R,Maes D,Haesebrouck F

    更新日期:2007-05-10 00:00:00

  • Effects of X-ray treatments on pathogenic bacteria, inherent microflora, color, and firmness on whole cantaloupe.

    abstract::Inactivation of inoculated Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri on whole cantaloupes using X-ray at different doses (0.1, 0.5, 1.0, 1.5, and 2.0 kGy) was studied. The effect of X-ray on quality parameters (color and texture) of untreated and treated whole cantalou...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2012.04.001

    authors: Mahmoud BS

    更新日期:2012-06-01 00:00:00

  • Inhibitory effect of sour pomegranate sauces on some green vegetables and kisir.

    abstract::In this study, the antimicrobial effects of both traditional and commercial pomegranate sour sauce samples on some green vegetables and also on "kısır" which is a popular and traditional appetizer in Turkey were investigated. The inhibitory effect of the pomegranate products on the naturally existing bacterial microfl...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2012.02.006

    authors: Karabiyikli S,Kisla D

    更新日期:2012-04-16 00:00:00