当前位置： SCI文献检索 > INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY期刊下所有文献 > Efficacy of gaseous ozone against Salmonella and microbial population on dried oregano.

Efficacy of gaseous ozone against Salmonella and microbial population on dried oregano.

Abstract：

:Interest in potential food applications of ozone has expanded in recent years in response to consumer demands for green technologies. This study was conducted to evaluate the efficacy of gaseous ozone for the microbial reduction and elimination of Salmonella on dried oregano. Ozone treatment was performed up to 120min under continuous stream of two different constant ozone concentrations (2.8 and 5.3mg/L). Significant (P<0.05) reductions of 2.7 and 1.8 log were observed in aerobic plate counts and yeast and mold counts after ozonation at 2.8mg/L for 120min, respectively. Ozonation performed at 5.3mg/L for 90min yielded a reduction of over 3.2 log in the aerobic plate counts. Initial population of a cocktail of Salmonella serotypes (S. Typhimurium, S. Newport and S. Montevideo) on inoculated oregano determined as 5.8logCFU/g decreased significantly by 2.8 and 3.7 log after ozonation at 2.8 and 5.3mg/L for 120min, respectively. Sensory evaluation results suggested that over the 2 log reduction in the microbial population can be obtained on dried oregano by gaseous ozone treatments with an acceptable taste, flavor and appearance. The results demonstrated that the gaseous ozone treatment is an effective alternative microbial reduction technique for dried oregano.

journal_name

Int J Food Microbiol

journal_title

International journal of food microbiology

authors

Torlak E,Sert D,Ulca P

doi

10.1016/j.ijfoodmicro.2013.05.030

subject

Has Abstract

pub_date

2013-08-01 00:00:00

pages

276-80

issue

3

eissn

0168-1605

issn

1879-3460

pii

S0168-1605(13)00278-X

journal_volume

165

pub_type

杂志文章

相关文献

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY文献大全
  • Enterotoxin production by staphylococci isolated from foods in France.

    abstract：:Two hundred and thirteen Staphylococcus aureus and 51 other staphylococcal strains were isolated from 121 foodstuffs of current consumption and two cutaneous samples. Their ability to produce staphylococcal enterotoxins was tested and S. aureus strains were biotyped. The S. aureus strains (30.5%) produced at least one...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(96)01234-2

    authors： Rosec JP,Guiraud JP,Dalet C,Richard N

    更新日期：1997-04-15 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

  • New developments in chromogenic and fluorogenic culture media.

    abstract：:This review describes some recent developments in chromogenic and fluorogenic culture media in microbiological diagnostic. The detection of beta-D-glucuronidase (GUD) activity for enumeration of Escherichia coli is well known. E. coli O157:H7 strains are usually GUD-negative and do not ferment sorbitol. These characte...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章,评审

    doi：10.1016/s0168-1605(00)00312-3

    authors： Manafi M

    更新日期：2000-09-25 00:00:00

  • Evaluation of a norovirus detection methodology for ready-to-eat foods.

    abstract：:Despite recent norovirus (NoV) foodborne outbreaks related to consumption of ready-to-eat (RTE) foods, a standardized assay to detect NoV in these foods is not available yet. Therefore, the robustness of a methodology for NoV detection in RTE foods was evaluated. The NoV detection methodology consisted of direct RNA e...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2011.01.013

    authors： Stals A,Baert L,De Keuckelaere A,Van Coillie E,Uyttendaele M

    更新日期：2011-02-28 00:00:00

  • Comparative genomic analysis of Aspergillus oryzae strains 3.042 and RIB40 for soy sauce fermentation.

    abstract：:The filamentous fungus Aspergillus oryzae 3.042 (Chinese strain) is a close relative of A. oryzae RIB40 (Japanese strain), which is the important agent used for soy sauce fermentation. The genome of A. oryzae 3.042 was sequenced and compared with A. oryzae RIB40 in an attempt to understand why different soy sauce flav...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2013.03.027

    authors： Zhao G,Yao Y,Wang C,Hou L,Cao X

    更新日期：2013-06-17 00:00:00

  • Effect of Bifidobacterium thermacidophilum probiotic feeding on enterohemorrhagic Escherichia coli O157:H7 infection in BALB/c mice.

    abstract：:The effectiveness of Bifidobacterium thermacidophilum RBL 71 as a probiotic against enterohemorrhagic Escherichia coli O157:H7 infection was studied using a murine model. BALB/c mice were fed the probiotic for 7 days before or after single challenge with E. coli O157:H7. Fecal B. thermacidophilum RBL 71 and E. coli O1...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2006.04.041

    authors： Gagnon M,Kheadr EE,Dabour N,Richard D,Fliss I

    更新日期：2006-08-15 00:00:00

  • Exploring the metabolic heterogeneity of coagulase-negative staphylococci to improve the quality and safety of fermented meats: a review.

    abstract：:The production of fermented meats, such as fermented sausage, relies on the metabolic activities of lactic acid bacteria and catalase-positive cocci, in particular the group of coagulase-negative staphylococci (CNS). Conventional use of CNS as meat starter cultures usually leads to an appropriate cured colour developm...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章,评审

    doi：10.1016/j.ijfoodmicro.2016.05.021

    authors： Sánchez Mainar M,Stavropoulou DA,Leroy F

    更新日期：2017-04-17 00:00:00

  • MALDI-TOF MS as a tool to identify foodborne yeasts and yeast-like fungi.

    abstract：:Since food spoilage by yeasts causes high economic losses, fast and accurate identifications of yeasts associated with food and food-related products are important for the food industry. In this study the efficiency of the matrix assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) to i...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2017.11.016

    authors： Quintilla R,Kolecka A,Casaregola S,Daniel HM,Houbraken J,Kostrzewa M,Boekhout T,Groenewald M

    更新日期：2018-02-02 00:00:00

  • Yersinia enterocolitica in a Brazilian pork production chain: Tracking of contamination routes, virulence and antimicrobial resistance.

    abstract：:This study aimed to track Yersinia enterocolitica contamination in a pork production chain in Minas Gerais, Brazil, and to characterize the virulence and antibiotic resistance of isolates. Samples were collected from four different steps of the pork production chain (pig farm, carcass, processing environment and end p...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2018.03.028

    authors： Martins BTF,Botelho CV,Silva DAL,Lanna FGPA,Grossi JL,Campos-Galvão MEM,Yamatogi RS,Falcão JP,Bersot LDS,Nero LA

    更新日期：2018-07-02 00:00:00

  • Antimicrobial properties of lauric arginate alone or in combination with essential oils in tryptic soy broth and 2% reduced fat milk.

    abstract：:The objective of this study was to evaluate the antimicrobial activity of lauric arginate (LAE) when used alone or in combination with the essential oil (EO) from cinnamon leaf and EO components, thymol and eugenol. Minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) for Listeria mo...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2013.06.017

    authors： Ma Q,Davidson PM,Zhong Q

    更新日期：2013-08-16 00:00:00

  • Analysis of enterotoxin production by Bacillus cereus from dairy products, food poisoning incidents and non-gastrointestinal infections.

    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

    pub_type： 杂志文章

    doi：10.1016/0168-1605(93)90197-o

    authors： Granum PE,Brynestad S,Kramer JM

    更新日期：1993-02-01 00:00:00

  • Effect of microbial biocontrol agents on alleviating oxidative damage of peach fruit subjected to fungal pathogen.

    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

    authors： Xu X,Qin G,Tian S

    更新日期：2008-08-15 00:00:00

  • Application of a molecular beacon-real-time PCR technology to detect Salmonella species contaminating fruits and vegetables.

    abstract：:An oligonucleotide probe that becomes fluorescent upon hybridization to the target DNA (molecular beacon; MB) was evaluated in a real-time polymerase chain reaction (PCR) assay to detect the presence of Salmonella species. As few as 1-4 colony-forming units (CFU) per PCR reaction could be detected. The capability of t...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2004.02.013

    authors： Liming SH,Bhagwat AA

    更新日期：2004-09-01 00:00:00

  • From farm to fork follow-up of thermotolerant campylobacters throughout the broiler production chain and in human cases in a Hungarian county during a ten-months period.

    abstract：:A study tracking thermotolerant campylobacters from the setting of the broilers throughout the whole rearing period, slaughter and sale of chicken products in five consecutive broiler rotations of the same henhouse as well as in two different other farms was conducted in a well-defined geographic area (Hajdú-Bihar cou...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2011.07.011

    authors： Damjanova I,Jakab M,Farkas T,Mészáros J,Galántai Z,Turcsányi I,Bistyák A,Juhász A,Pászti J,Kiss I,Kardos G

    更新日期：2011-11-01 00:00:00

  • Bacterial consortia at different wine fermentation phases of two typical Central European grape varieties: Blaufränkisch (Frankovka modrá) and Grüner Veltliner (Veltlínske zelené).

    abstract：:This is the first study focused to bacterial diversity and dynamic during the vinification of two important Central Europe grape vines: Blaufränkisch and Grüner Veltliner. The investigation strategy included culture-dependent and culture-independent approaches. Four different agar media were utilized for the isolation...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2015.10.015

    authors： Godálová Z,Kraková L,Puškárová A,Bučková M,Kuchta T,Piknová Ľ,Pangallo D

    更新日期：2016-01-18 00:00:00

  • Industrial disinfectants do not select for resistance in Listeria monocytogenes following long term exposure.

    abstract：:Listeria monocytogenes is a food-borne pathogen that can persist for years in food processing plants. It has been hypothesized that this could be due to the development of tolerance or resistance to the disinfectants used. The purpose of the present study was to determine whether biocide resistance or tolerance would ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2012.09.009

    authors： Kastbjerg VG,Gram L

    更新日期：2012-11-01 00:00:00

  • Detection of hepatitis E virus in pork liver sausages.

    abstract：:Hepatitis E infection is regarded as an emerging public-health concern. The disease is normally self-limiting (mortality rate 1%), but chronic infections have recently been observed in transplanted patients. The etiological agent HEV is a small RNA virus infecting both humans and animals. In humans, the disease may be...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2014.10.005

    authors： Di Bartolo I,Angeloni G,Ponterio E,Ostanello F,Ruggeri FM

    更新日期：2015-01-16 00:00:00

  • Epiphytic bacteria from withered grapes and their antagonistic effects on grape-rotting fungi.

    abstract：:The bacterial community in the surface of withered grapes, which are partially dehydrated in the post-harvest period to produce Italian passito wine, has been seldom investigated. Fifty epiphytic bacterial strains isolated from withered berries were identified and characterized. Genera such as Bacillus, Brevibacillus,...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2019.108505

    authors： Lorenzini M,Zapparoli G

    更新日期：2020-04-16 00:00:00

  • The detection and prevalence of Clostridium botulinum in pig intestinal samples.

    abstract：:To determine the prevalence of Clostridium botulinum types A, B, E, and/or F in pig intestinal samples, different PCR-based methods were compared using artificially contaminated faeces. The methods included a multiplex PCR targeted to botulinum neurotoxin genes A, B, E, and F or a nested PCR targeted to toxin genes B,...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2006.04.017

    authors： Myllykoski J,Nevas M,Lindström M,Korkeala H

    更新日期：2006-07-15 00:00:00

  • Occurrence of Fusarium species and trichothecenes in Nigerian maize.

    abstract：:A total of 180 maize samples meant for human consumption from four maize-producing states of southwestern Nigeria were screened for twelve major Fusarium mycotoxins (trichothecenes). Mycological examination of the samples showed that Fusarium verticillioides was the most commonly isolated fungi (71%), followed by F. s...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2007.02.009

    authors： Adejumo TO,Hettwer U,Karlovsky P

    更新日期：2007-05-30 00:00:00

  • Effect of Equisetum arvense and Stevia rebaudiana extracts on growth and mycotoxin production by Aspergillus flavus and Fusarium verticillioides in maize seeds as affected by water activity.

    abstract：:Cereals are a very important part of the human and animal diets. However, agricultural products can be contaminated by moulds and their mycotoxins. Plant extracts, particularly those of Equisetum arvense and Stevia rebaudiana have been reported previously to contain antioxidant compounds which may have antifungal prop...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2011.10.010

    authors： Garcia D,Ramos AJ,Sanchis V,Marín S

    更新日期：2012-02-01 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

  • The influence of temperature, pH, and water immersion on the high hydrostatic pressure inactivation of GI.1 and GII.4 human noroviruses.

    abstract：:Detection of human norovirus (HuNoV) usually relies on molecular biology techniques, such as qRT-PCR. Since histo-blood group antigens (HBGAs) are the functional receptors for HuNoV, HuNoV can bind to porcine gastric mucin (PGM), which contains HBGA-like antigens. In this study, PGM-conjugated magnetic beads were used...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2013.08.020

    authors： Li X,Chen H,Kingsley DH

    更新日期：2013-10-15 00:00:00

  • Serotypes and typability of Campylobacter jejuni and Campylobacter coli isolated from poultry products.

    abstract：:Campylobacter infection is one of the most common bacterial enteric pathogens. Campylobacter jejuni and Campylobacter coli infections are mostly food- and waterborne and especially poultry is often assumed to be an important source. The heat-stable serotyping system (the 'Penner' scheme) was used to study the serotype...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(98)00194-9

    authors： Nielsen EM,Nielsen NL

    更新日期：1999-02-18 00:00:00

  • Investigation of Salmonella enterica in Sardinian slaughter pigs: prevalence, serotype and genotype characterization.

    abstract：:In order to improve the knowledge about the presence of Salmonella in pork meat in Sardinia (Italy), the prevalence and the sources of Salmonella at 5 pig slaughterhouses (slaughtered pigs and environment) were investigated and the isolates were characterised. A total of 462 samples were collected, 425 from pigs at sl...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2011.08.025

    authors： Piras F,Brown DJ,Meloni D,Mureddu A,Mazzette R

    更新日期：2011-12-02 00:00:00

  • Hygiene aspects of modern poultry chilling.

    abstract：:An evaluation was made of six commercial poultry chilling systems in relation to factors affecting microbial-contamination of carcasses. These systems included water immersion chilling, air chilling and air chilling with evaporative cooling using water sprays. Samples of neck skin and body cavity were taken from carca...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(00)00259-2

    authors： Allen VM,Corry JE,Burton CH,Whyte RT,Mead GC

    更新日期：2000-06-30 00:00:00

  • Mycoflora of paddy and milled rice produced in the region of northeastern Argentina and southern Paraguay.

    abstract：:Thirty samples of paddy rice and twenty-five of milled rice were obtained from processing centers located in two northern Provinces of Argentina and one southern Province of Paraguay. Contaminating fungi were enumerated by direct plating on dichloran rose bengal chloramphenicol agar and oxytetracycline glucose yeast e...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(97)00066-4

    authors： Tonon SA,Marucci RS,Jerke G,García A

    更新日期：1997-07-22 00:00:00

  • Effects of pH or a(w) stress on growth of Listeria monocytogenes.

    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

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(98)00064-6

    authors： Cheroutre-Vialette M,Lebert I,Hebraud M,Labadie JC,Lebert A

    更新日期：1998-06-30 00:00:00

  • Salmonella can reach tomato fruits on plants exposed to aerosols formed by rain.

    abstract：:Outbreaks of Salmonella enterica have been associated with tomatoes and traced back to production areas but the spread of Salmonella in agricultural fields is still poorly understood. Post-rain Salmonella transfer from a point source to the air and then to tomato plants was evaluated. GFP-labeled kanamycin-resistant S...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2012.07.009

    authors： Cevallos-Cevallos JM,Gu G,Danyluk MD,Dufault NS,van Bruggen AH

    更新日期：2012-08-17 00:00:00

  • A comparison of standard cultural methods for the detection of foodborne Salmonella species including three new chromogenic plating media.

    abstract：:In this study the draft of the horizontal method for the detection of Salmonella species from human food and animal feed (ISO 6579:2002) was compared to the European gold standard (DIN EN 12824:1998), including the three new chromogenic plating media AES Salmonella Agar Plate (ASAP), Oxoid Salmonella Chromogen Media (...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2007.11.064

    authors： Schönenbrücher V,Mallinson ET,Bülte M

    更新日期：2008-03-31 00:00:00