Abstract:
:During the last decade several new analytical techniques have been developed for testing food products and clinical samples. One technique uses sensitive immunoassays such as enzyme-linked immunosorbent assay (ELISA) and latex agglutination. The most important step in developing sensitive immunoassays is the evaluation of the assay for specificity, cross-reactivity and sensitivity. False-negative results can easily be detected by adding known quantities of antigen to the sample. The most appropriate way to detect false-positive results is the specific inhibition of the immunological reaction by addition to the test-sample of either synthetic epitopes or anti-idiotype antibodies. The progress in recombinant DNA techniques now offers opportunities for application as analytical tools in food and clinical microbiology. Methods are being developed to detect microorganisms by their nucleic acid sequence using the so-called hybridization procedure. With this technique, labelled DNA fragments (probes) are hybridized with a complementary base sequence present in the microorganism. Foodborne pathogens can be detected by using a probe with a complementary base sequence which codes for toxin production. DNA-DNA hybridization techniques may replace the traditional cultural techniques for assaying pathogenic micro-organisms. However, more experience with these techniques is needed before further evaluation can be given.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Notermans S,Wernars Kdoi
10.1016/0168-1605(90)90038-7subject
Has Abstractpub_date
1990-08-01 00:00:00pages
35-49issue
1eissn
0168-1605issn
1879-3460pii
0168-1605(90)90038-7journal_volume
11pub_type
杂志文章,评审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
pub_type: 杂志文章
doi:10.1016/s0168-1605(97)01262-2
更新日期:1997-05-20 00:00:00
abstract::Irradiation experiments were carried out with pre-packaged sliced cooked meat products with different initial counts of Enterobacteriaceae and mesophilic aerobic bacteria. In low-sodium meat products Enterobacteriaceae could effectively be inactivated in refrigerated or frozen products by irradiation with a dose of 1 ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/0168-1605(90)90004-o
更新日期:1990-01-01 00:00:00
abstract::Shigella causes foodborne gastrointestinal illness; however, little information is available on its ability to grow in foods. Commercially available sterile foods (UHT milk, beef broth, chicken broth, vegetable broth, meats, vegetables) were inoculated with S. flexneri 5348 and incubated at 12, 15, 19, 28 or 37 degree...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/0168-1605(96)01109-9
更新日期:1996-09-01 00:00:00
abstract::Physiological aspects of the response of Listeria monocytogenes to acidic conditions and effect of glucose availability were studied by fluorescence ratio-imaging microscopy (FRIM) as compared with traditional viable counts. Three types of experiments were conducted: (i) static with measurements of intracellular pH (p...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(01)00740-1
更新日期:2002-05-05 00:00:00
abstract::In national surveillance programmes of broiler flocks carried out in Denmark during 1998 and 1999, 89,110 samples for Campylobacter representing 8911 broiler flocks were taken at 10 different abattoirs, and 44,550 samples for Salmonella were taken from the same flocks in the broiler houses at the farms. Of the swabs, ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(01)00463-9
更新日期:2001-08-15 00:00:00
abstract::36 semi-industrial fermentations were carried out with 6 different yeast strains in order to assess differences in the wines' chemical and volatile profile. Two of the tested strains (Y3 and Y6) showed the fastest fermentation rates throughout 3 harvests and on 2 grape varieties. The wines fermented by three of the te...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2008.02.023
更新日期:2008-05-10 00:00:00
abstract::The food industry, under the regulation of the Department of Agriculture and Food (DAF) in the Republic of Ireland, is required to undertake all microbiological testing in relation to zoonoses control, in laboratories approved by DAF. These laboratories submit a monthly report of all tests undertaken, together with al...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2006.05.013
更新日期:2006-10-15 00:00:00
abstract::Three obligately heterofermentative lactic acid bacteria (LAB) strains (Lactobacillus sanfranciscensis PON100336, Leuconostoc citreum PON10079 and Weissella cibaria PON10030) were used in this study as a multi-species starter culture for sourdough production. The starter inoculum was prepared and propagated in sterile...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2016.06.027
更新日期:2016-12-19 00:00:00
abstract::Food spoilage is often caused by microorganisms. The predominant spoilage microorganisms of pasteurized, chilled ready-to-eat (RTE) mixed rice-vegetable meals stored at 7°C were isolated and determined as Paenibacillus species. These sporeforming psychrotrophic bacteria are well adapted to grow in the starch-rich envi...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2017.04.008
更新日期:2017-07-03 00:00:00
abstract::High levels of Fusarium mycotoxins HT-2 and T-2 have been detected in UK oats since surveys started in 2002. Fusarium langsethiae and the closely related species F. sporotrichioides have previously been associated with the contamination of cereals with type A trichothecenes HT-2 and T-2 in Nordic countries. Preliminar...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2012.03.020
更新日期:2012-05-15 00:00:00
abstract::In this study, the microbial ecology of the blood sausage morcilla de Burgos, subjected to high hydrostatic pressure treatment (HPP), was studied by culture-dependent and -independent methods. Morcilla de Burgos is the most traditional and famous blood sausage in Spain. The producers are interested in extending its sh...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2008.02.017
更新日期:2008-04-30 00:00:00
abstract::This paper considers the future of predictive microbiology by exploring the balance that exists between science, applications and expectations. Attention is drawn to the development of predictive microbiology as a sub-discipline of food microbiology and of technologies that are required for its applications, including...
journal_title:International journal of food microbiology
pub_type: 杂志文章,评审
doi:10.1016/j.ijfoodmicro.2008.06.026
更新日期:2008-11-30 00:00:00
abstract::The hygienic performance of a commercial hot boning process for beef carcasses was assessed by a temperature function integration technique. The potential proliferation of Escherichia coli was calculated from 50 temperature histories for the persistently warmest, microbially contaminated regions of product passing thr...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/0168-1605(91)90034-m
更新日期:1991-10-01 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::Spoilage of low-acid canned food during prolonged storage at high temperatures is caused by heat resistant thermophilic spores of strict or facultative bacteria. Here, we performed a bacterial survey over two consecutive years on the processing line of a French company manufacturing canned mixed green peas and carrots...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2015.02.019
更新日期:2015-06-02 00:00:00
abstract::One hundred and thirteen strains of lactic acid bacteria (LAB) were selected from 351 isolates from 15 samples of traditionally fermented household bushera from Uganda and also from laboratory-prepared bushera. Isolates were phenotypically characterised by their ability to ferment 49 carbohydrates using API 50 CHL kit...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(02)00148-4
更新日期:2003-02-15 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
pub_type: 杂志文章
doi:10.1016/s0168-1605(99)00110-5
更新日期:1999-11-01 00:00:00
abstract::The antimicrobial activity of essential oils (EOs), organic acid (OA) salts and natamycin, a natural antifungal produced during fermentation by the bacterium Streptomyces natalensis, was assessed against four pathogens (Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium and Aspergillus niger). Th...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2016.10.010
更新日期:2017-01-16 00:00:00
abstract::The purpose of this study was to investigate the suitability of Fourier transform infrared (FTIR) spectroscopy as rapid technique to be used to investigate the secondary structure of proteins in aqueous solution and its changes as a consequence of microbial proteolytic activity as well as to assess or identify the con...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(01)00578-5
更新日期:2001-09-19 00:00:00
abstract::A pentaplex PCR assay for the rapid, selective and simultaneous detection of Lactobacillus helveticus, L. delbrueckii subsp. lactis, L. delbrueckii subsp. bulgaricus, Streptococcus thermophilus, and L. fermentum, was developed. The target sequences were a group of genes coding for beta-galactosidase production (S. the...
journal_title:International journal of food microbiology
pub_type: 杂志文章
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更新日期:2011-03-30 00:00:00
abstract::The inactivation of Salmonella Senftenberg 775W by ultrasonic waves (20 kHz, 117 microm) under pressure (175 kPa) treatments at sublethal (manosonication; MS) and lethal temperatures (manothermosonication; MTS) in media of different water activities has been investigated. Heat decimal reduction time values increased u...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2005.11.011
更新日期:2006-04-25 00:00:00
abstract::The aims of this study were to investigate the serotype distribution, genetic relationships and antibiotic resistance of Salmonella from food-producing animals in Shandong province of China in 2009 and 2012. A total of 362 out of 1825 samples from chickens, 53 out of 445 samples from ducks, and 50 out of 692 samples f...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2014.03.030
更新日期:2014-06-16 00:00:00
abstract::A new bacteriophage (phage ggg) and its host, Leuconostoc gelidum LRC-BD, were isolated from vacuum-packaged pork loins. Homogenates of pork loin tissue were enriched with L. gelidum LRC-BD to isolate phages. Cultural, biochemical and genetic methods were used to compare L. gelidum LRC-BD and the type strain, L. gelid...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2006.09.021
更新日期:2007-03-20 00:00:00
abstract::Saccharomyces cerevisiae is generally considered to be a safe organism and is essential to produce many different kinds of foods as well as being widely used as a dietary supplement. However, several isolates, which are genetically related to brewing and baking yeasts, have shown virulent traits, being able to produce...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2012.04.012
更新日期:2012-06-15 00:00:00
abstract::Aflatoxins are the most thoroughly studied mycotoxins. They are produced by several members of the genus Aspergillus in section Flavi with Aspergillus flavus, Aspergillus parasiticus, and Aspergillus nomius being frequently isolated from contaminated food sources. In this work, we describe the development and evaluati...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2012.08.018
更新日期:2012-10-15 00:00:00
abstract::The effect of cysteine on the ability of smear cheese-ripening bacteria (Brevibacterium linens and Arthrobacter spp) to produce volatile sulphur compounds (VSC) from methionine was studied. These bacteria were cultivated in a synthetic medium supplemented with various cysteine concentrations with or without methionine...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2007.12.025
更新日期:2008-03-20 00:00:00
abstract::Heat processing is the most commonly used hurdle for inactivating microorganisms in fruit juices. However, this preservation method could interfere with the organoleptic characteristics of the product. Alternative methods have been proposed and bacteriocins such as nisin are potential candidates. However, the approval...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2015.06.029
更新日期:2015-10-15 00:00:00
abstract::Aseptically prepared cold drinks based on tea have become popular worldwide. Contamination of these drinks with harmful microbes is a potential health problem because such drinks are kept free from preservatives to maximize aroma and flavour. Heat-tolerant conidia and ascospores of fungi can survive pasteurization, an...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2011.01.012
更新日期:2011-01-31 00:00:00
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
更新日期:2015-09-02 00:00:00
abstract::Aspergillus ochraceus and A. westerdijkiae are considered the most important Ochratoxin A (OTA) producing species included in Aspergillus section Circumdati which contaminate foodstuffs and beverages for human consumption. In this work a real-time quantitative PCR protocol was developed to detect both species using SY...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2009.02.008
更新日期:2009-05-31 00:00:00