Abstract:
:Microbial contamination of fresh produce is a major public health concern, with the number of associated disease outbreaks increasing in recent years. The consumption of sprouted beans and seeds is of particular concern, as these foodstuffs are generally consumed raw, and are produced in conditions favourable for the growth of zoonotic pathogens, if present in seeds prior to sprouting or in irrigation water. This work aimed to evaluate the activity of plasma activated water (PAW) as a disinfecting agent for alfalfa (Medicago sativa) and mung bean (Vigna radiata) seeds, during seed soaking. Each seed type was inoculated with Escherichia coli O157, E. coli O104, Listeria monocytogenes or Salmonella Montevideo, and treated with PAW for different times. A combination of PAW and ultrasound treatment was also evaluated. The germination and growth rate of both seeds were assessed after PAW treatments. PAW was demonstrated to have disinfecting ability on sprouted seeds, with reductions of up to Log10 1.67 cfu/g in alfalfa seeds inoculated with E. coli O104, and a reduction of Log10 1.76 cfu/g for mung bean seeds inoculated with E. coli O157 observed. The germination and growth rate of alfalfa and mung bean sprouts were not affected by the PAW treatments. The combination of a PAW treatment and ultrasound resulted in increased antimicrobial activity, with a reduction of Log10 3.48 cfu/g of S. Montevideo in mung bean seeds observed. These results demonstrate the potential for PAW to be used for the inactivation of pathogenic microorganisms which may be present on sprouted seeds and beans, thereby providing greater assurance of produce safety.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Machado-Moreira B,Tiwari BK,Richards KG,Abram F,Burgess CMdoi
10.1016/j.fm.2020.103708subject
Has Abstractpub_date
2021-06-01 00:00:00pages
103708eissn
0740-0020issn
1095-9998pii
S0740-0020(20)30297-5journal_volume
96pub_type
杂志文章abstract::The presence of verotoxin-producing Escherichia coli (VTEC) on bovine (n = 330) and pig (n = 120) carcasses in Poland was investigated using the ISO/TS 13136 standard. A total of 115 (34.8%) and 37 (30.8%) cattle and pig samples were positive in real-time PCR, respectively. Isolation of the bacteria revealed that from...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103587
更新日期:2020-12-01 00:00:00
abstract::The anti-listerial activity of microfloras from the surface of various smear-ripened cheeses was evaluated using four methods that were then compared. Method A measured the anti-listerial potential of supernatants from short-time liquid cultures, whereas in Method B, a model cheese was co-inoculated with the microflor...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2009.11.009
更新日期:2010-04-01 00:00:00
abstract::In this study, a new and alternative method based on monoclonal antibodies (MAbs) for the rapid detection of Yersinia enterocolitica O:8 was developed. This microorganism is an emerging foodborne pathogen causing gastrointestinal disease in humans. The transmission can occur through contaminated food such as raw or un...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2018.01.009
更新日期:2018-08-01 00:00:00
abstract::Molecular typing techniques are key tools in surveillance of food spoilage yeasts, in investigations on intra-species population diversity, and in tracing selected starters during fermentation. Unlike previous works on strain typing of Zygosaccharomyces spoilage species, here Zygosaccharomyces mellis and the Zygosacch...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2017.11.019
更新日期:2018-06-01 00:00:00
abstract::Characterization of the microflora during malting is an essential step towards process management and optimization. Up till now, however, microbial characterization in the malting process has mostly been done using culture-dependent methods, probably leading to biased estimates of microbial diversity. The aim of this ...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2013.10.010
更新日期:2014-05-01 00:00:00
abstract::This work aimed to determine the effects of partial substitution of NaCl with 0% (control), 30%, 50%, and 70% of KCl on the bacterial communities, proteolysis and lipid oxidation of Chinese bacon during processing. The proportion of genus Lactobacillus increased from 22.45% (fresh meat) to 72.78%, 81.64%, 76.53% and 8...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103605
更新日期:2021-02-01 00:00:00
abstract::Hong Qu, which mainly contains Monascus sp. and other microorganisms, as well as numerous microbial metabolites, is used as the fermentation starter of Hong Qu glutinous rice wine, a traditional alcoholic beverage. Two widely-used types of Hong Qu, namely Wuyi Qu (WYQ) and Gutian Qu (GTQ), were thoroughly compared for...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2017.07.019
更新日期:2018-02-01 00:00:00
abstract::Statistical modelling techniques were used in the present study to assess the individual effects of temperature and NaCl concentration on the growth of 10 lactic acid bacteria and 6 yeast strains mostly isolated from different forms of table olive processing and belonging to the species Lactobacillus pentosus, Lactoba...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2012.09.015
更新日期:2013-04-01 00:00:00
abstract::When developing quantitative risk assessment models, a fundamental consideration for risk assessors is to decide whether to evaluate changes in bacterial levels in terms of concentrations or in terms of bacterial numbers. Although modeling bacteria in terms of integer numbers may be regarded as a more intuitive and ri...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2014.05.008
更新日期:2015-02-01 00:00:00
abstract::Due to the recent changes in yeast taxonomy, a novel wine-related species Candida zemplinina as well as a "reinstated" species Saccharomyces uvarum have been accepted in addition to Candida stellata, Saccharomyces bayanus and Saccharomyces cerevisiae, and the use of the different taxon names has been inconsistent in t...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2010.08.011
更新日期:2011-02-01 00:00:00
abstract::The current ISO standard method for detection of Enterobacteriaceae (21528-1:2004) includes enrichment in EE broth which has been shown to be inhibitory to some members of this family, notably Cronobacter spp. A shortened procedure omitting the EE broth has been proposed, however competition from Gram-positive flora m...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2009.03.010
更新日期:2009-09-01 00:00:00
abstract::In this study, the susceptibility of Vibrio parahaemolyticus in different growth phases after exposure to lethal stresses including 47 degrees C and 8% ethanol was first investigated. The effect of a culture's growth phase on both the heat and ethanol shock response of V. parahaemolyticus was then examined. It was fou...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2009.01.005
更新日期:2009-06-01 00:00:00
abstract::A novel Podoviridae lactic acid bacteria (LAB) phage from Nham, a Thai fermented pork sausage, is reported. From a total of 36 samples, 41 isolates of LAB were obtained and employed as hosts for the isolation of phages. From these LAB, only one phage, designated Φ 22, was isolated. The lactic acid bacterial isolate na...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2010.10.011
更新日期:2011-05-01 00:00:00
abstract::Penicillium expansum is the most important fungal species causing spoilage in cold stored apples. P. expansum produces patulin, a toxic secondary metabolite. The aim of this work was to study the changes in growth parameters and patulin accumulation that may occur when two different isolates of P. expansum germinate a...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2007.09.008
更新日期:2008-04-01 00:00:00
abstract::The suitability of indirect impedance to accurately measure microbial growth in real food matrices was investigated. A variety of semi-solid and liquid food products were inoculated with Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Lactobacillus plantarum, Pseudomonas aeruginosa, Escherichia coli, S...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2014.02.014
更新日期:2014-09-01 00:00:00
abstract::During the production of sparkling wine, wine yeasts are subjected to many stress factors apart from ethanol, which lead to the need to achieve their acclimation in line with various industrial protocols. In the present work, 44 commercial wine Saccharomyces cerevisiae strains and one laboratory strain (BY4742) were f...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2014.12.006
更新日期:2015-06-01 00:00:00
abstract::Simultaneous brine thawing/salting process was applied as an alternative to traditional pile salting process using 51 frozen Iberian hams. The effect of this type of salting process on endogenous enzyme activity and sensory quality of Iberian dry-cured hams was analysed. The frozen hams were simultaneously thawed and ...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2011.06.011
更新日期:2012-04-01 00:00:00
abstract::Clostridium perfringens type A isolates carrying a chromosomal enterotoxin (cpe) gene (C-cpe) are generally linked to food poisoning, while isolates carrying cpe on a plasmid (P-cpe) are associated with non-food-borne gastrointestinal diseases. Both C-cpe and P-cpe isolates can form metabolically dormant spores, which...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2017.06.020
更新日期:2018-02-01 00:00:00
abstract::Biofilm matrices are formed largely of extracellular polymeric substance (EPS). This study was conducted to investigate biofilm formation and EPS production by Cronobacter sakazakii under various conditions (media, nutrition, and relative humidity (RH)) by quantification of EPS and cell populations, Field Emission Sca...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2012.11.008
更新日期:2013-05-01 00:00:00
abstract::Enhancement of nutritional or vitamin content of foods is commonly touted as a major benefit of probiotics. In this paper, we examined the ability of three probiotic bacteria either alone or in combination to enhance nutritional content. Pure and mixed cultures of Streptococcus thermophilus ST5 and Lactobacillus helve...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2010.06.003
更新日期:2010-10-01 00:00:00
abstract::Bacillus spp. cause ropy bread spoilage of bread, which is characterized by a rotten fruity odor, followed by discoloration and degradation of the crumb. Bacillus spp. are wheat grain endophytes and form heat resistant endospores, therefore, process hygiene and heating during baking do not prevent ropy spoilage. This ...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103507
更新日期:2020-10-01 00:00:00
abstract::This study examined the effect of mixed fermentation of non-Saccharomyces (Torulaspora delbrueckii ZYMAFLORE Alpha(TD n. Sacch) and Metschnikowia pulcherrima JS22) and Saccharomyces cerevisiae yeasts (D254 and EC1118) on the production of cherry wines, in comparison with commonly used mono-culture. Results obtained du...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2014.05.007
更新日期:2014-12-01 00:00:00
abstract::Identification of Cronobacter represent a major challenge for laboratories testing powdered infant formula (PIF). In the present study, two biochemical galleries and three molecular methods have been applied to confirm 276 Cronobacter spp. and non-Cronobacter isolates from different sources. Using the latest database ...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2018.05.008
更新日期:2018-12-01 00:00:00
abstract::The evaluation of gliadin hydrolysis during dough fermentation by using two lactic acid bacteria, Lactobacillus plantarum CRL 775 and Pediococcus pentosaceus CRL 792, as pooled cell suspension (LAB) or cell free extract (CFE) was undertaken. The CFE pool produced a greater (121%) increase in amino acid concentration t...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2012.06.007
更新日期:2012-12-01 00:00:00
abstract::An understanding of adhesion behavior of Candida and Pichia yeast under different environmental conditions is key to the development of effective preventive measures against biofilm-associated infection. Hence in this study we investigated the impact of growth medium and temperature on Candida and Pichia adherence usi...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2017.02.008
更新日期:2017-08-01 00:00:00
abstract::There is conflicting data regarding whether commercial chilling has any effect on persistence of Salmonella serovars, including antibiotic resistant variants, on chicken carcasses. A total of 309 Salmonella Typhimurium and Salmonella Kentucky isolates recovered from pre- and post-chill whole broiler carcasses were cha...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2013.08.002
更新日期:2014-04-01 00:00:00
abstract::We have previously shown a relationship between the virulence level of Listeria monocytogenes strains and their detection on PALCAM medium. To account for the fact that only 40% of low-virulence field strains of L. monocytogenes were detected on PALCAM medium compared to 92% on ALOA medium, the detection of virulent a...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2008.08.001
更新日期:2009-02-01 00:00:00
abstract::Vibrio parahaemolyticus is recognized as the leading cause of human gastroenteritis associated with the consumption of seafood. The objective of this study was to model the growth kinetics of pathogenic and nonpathogenic V. parahaemolyticus in broth and oyster slurry. Primary growth models of V. parahaemolyticus in br...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2008.04.007
更新日期:2008-08-01 00:00:00
abstract::The biopreservative potential of three antimicrobial-producing lactic acid bacteria strains was evaluated on cold-smoked salmon. Lactobacillus casei, Lactobacillus plantarum and Carnobacterium piscicola were added singly or in association to cold-smoked salmon, artificially contaminated with Listeria innocua and store...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2005.12.002
更新日期:2006-10-01 00:00:00
abstract::Kimchi is a traditional Korean fermented food. Since it ferments continuously during distribution and storage, the extension of shelf life by preventing over-acidification is a major concern in the kimchi industry. One of the most frequently attempted ways to delay fermentation is to add naturally occurring antimicrob...
journal_title:Food microbiology
pub_type: 杂志文章,评审
doi:10.1016/j.fm.2012.05.007
更新日期:2012-10-01 00:00:00