Abstract：
:This study investigated the effectiveness of three thermal treatments; hot air (HA), hot water immersion (HWI), and hot water spraying (HWS); alone and in combination with radio frequency (RF) on the inactivation of Salmonella Typhimurium in shell eggs. In addition, the physical quality of the treated eggs and their functional capability to produce angel food cakes were determined. The results showed that HWI and HWS were significantly (P < 0.05) more effective at pasteurizing shell eggs than HA, and the pasteurization time was significantly reduced when eggs were first processed with RF. The times needed for RF/HWI and RF/HWS to achieve 5-log reductions of S. Typhimurium were 19.5 and 24.5 min, respectively. Yolk index was unaffected by heating, but Haugh unit and albumen turbidity were increased dependent on the length of treatment. Eggs after HWI, combined RF/HWI, and RF/HWS treatments were able to make good angel food cakes if whipping times were extended. The results of this study demonstrated that combined RF/HWS treatment was comparable to RF/HWI treatment in terms of shell egg pasteurization without damaging egg quality. Therefore, both HWS and HWI may be used as the second step of radio frequency pasteurization.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Yang Y,Geveke DJdoi
10.1016/j.fm.2019.103281subject
Has Abstractpub_date
2020-02-01 00:00:00pages
103281eissn
0740-0020issn
1095-9998pii
S0740-0020(19)30216-3journal_volume
85pub_type
杂志文章abstract：:Preventing food spoilage is a challenge for the food industry, especially when applying mild preservation methods and when avoiding the use of preservatives. Therefore, it is essential to explore the boundaries of preservation by better understanding the causative microbes, their phenotypic behaviour and their genetic...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.03.013
更新日期：2015-02-01 00:00:00
abstract：:The natural microflora of cold-smoked fish at the end of shelf-life are lactic acid bacteria (LAB). Some of these display a capacity to inhibit spoilage as well as several strains of pathogenic micro-organisms, e.g. Listeria monocytogenes which is isolated frequently from cold-smoked salmon (CSS). Eight batches of sli...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2005.05.004
更新日期：2006-06-01 00:00:00
abstract：:The objective of this study was to determine if the adaptation at planktonic stage to subinhibitory concentrations (SIC) of sodium hypochlorite (NaOCl) could modulate the biofilm forming ability of five Listeria monocytogenes strains V7, Scott A, FSL-N1-227, FSL F6-154 and ATCC 19116 representing serotypes 1/2a, 4b an...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103714
更新日期：2021-06-01 00:00:00
abstract：:A pilot survey for the pathogens Salmonella and Escherichia coli O157:H7, and E. coli biotype 1 was conducted on 100 New Zealand-produced (domestic) pig carcasses and 110 imported pig meat samples over an 8-month period to assess the likelihood of introduction of novel pathogen strains into New Zealand (NZ), and as a ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2008.10.002
更新日期：2009-04-01 00:00:00
abstract：:Fifteen wild yeast strains were isolated in two factories of a lager brewing company in Poland. Their identification with API 32C system showed mainly the presence of Candida sake species (7/15). To differentiate the isolates, randomly amplified polymorphic DNA (RAPD) with (GTG)(5), (GAC)(5), (GACA)(4) microsatellite ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2006.04.012
更新日期：2007-05-01 00:00:00
abstract：:The aim of this work was to evaluate restriction fragment melting curve analyses (RFMCA) as a novel approach for rapid classification of bacteria during food production. RFMCA was evaluated for bacteria isolated from sous vide food products, and raw materials used for sous vide production. We identified four major bac...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2006.09.006
更新日期：2007-08-01 00:00:00
abstract：:Following the detection of methicillin-resistant Staphylococcus aureus (MRSA) ST398 in food-producing animals, both livestock and wildlife, and derived products, are considered potential sources of MRSA in humans. There is a paucity of data on MRSA in foods in Italy, and the data regarding wild animals are particularl...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2015.07.012
更新日期：2015-12-01 00:00:00
abstract：:Lactic acid bacteria (LAB) are an important group of bacteria in beer and wine fermentations both as beneficial organisms and as spoilage agents. However, sensitive, rapid, culture-independent methods for identification and community analyses of LAB in mixed-culture fermentations are limited. We developed a terminal r...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.02.007
更新日期：2012-08-01 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：:As filter-feeding bivalves, oysters can accumulate microorganisms into their gills, causing spoilage and potential safety issues. This study aims to investigate the changes in the gill microbiota of oysters packed under air and modified atmospheres (MAs, 50% CO2: 50% N2, 70% CO2: 30% O2, and 50% CO2: 50% O2) during st...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.08.006
更新日期：2017-02-01 00:00:00
abstract：:This study investigated the degree of cross-contamination between deli foods and slicers by Listeria monocytogenes, Salmonella, and Escherichia coli O157:H7, and their inactivation by levulinic acid (LA) plus sodium dodecyl sulfate (SDS) on slicers. The transfer rate of pathogens at 5 locations on the contaminated sli...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2013.10.004
更新日期：2014-04-01 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：:The influence of the wooden equipment used for the traditional cheese manufacturing from raw milk was evaluated on the variations of chemico-physical characteristics and microbial populations during the ripening of Caciocavallo Palermitano cheese. Milk from two farms (A, extensive; B, intensive) was processed in tradi...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.07.008
更新日期：2015-04-01 00:00:00
abstract：:Coenzyme Q0 (CoQ0) has demonstrated antitumor, anti-inflammatory, and anti-angiogenic activities. Cronobacter sakazakii is an opportunistic foodborne pathogen associated with high mortality in neonates. In this study, the antimicrobial activity and possible antimicrobial mechanism of CoQ0 against C. sakazakii were inv...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.103337
更新日期：2020-04-01 00:00:00
abstract：:Candida milleri, together with Candida humilis, is the most representative yeast species found in type I sourdough ecosystems. In this work, comparison of the ITS region and the D1/D2 domain of 26S rDNA gene partial sequences, karyotyping, mtDNA-RFLP analysis, Intron Splice Site dispersion (ISS-PCR) and (GTG)5 microsa...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.02.011
更新日期：2014-09-01 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：: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：:Microbial cross-contamination either at home or production site is one of the major factors of causing contamination of foods and leading to the foodborne illness. The knowledge regarding Escherichia coli O157:H7 surface transfer on ready-to-eat (RTE) deli meat and the slicer used for slicing different RTE products ar...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2009.07.016
更新日期：2010-02-01 00:00:00
abstract：:This study evaluates the adaptative response to heat (63 degrees C) and the modifications in membrane fatty acid composition of Salmonella senftenberg after its growth in an acidified medium and after its exposure to combinations of acid and cold stresses. Cells were grown in Brain Heart Infusion (BHI) buffered at pH ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2008.11.002
更新日期：2009-05-01 00:00:00
abstract：:Streptococcus macedonicus ACA-DC 198 was found to produce a second lantibiotic named macedovicin in addition to macedocin. Macedovicin was purified to homogeneity and mass spectrometric analysis identified a peptide of approximately 3.4 kDa. Partial N-terminal sequence analysis and tandem mass spectrometry revealed th...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.09.008
更新日期：2013-02-01 00:00:00
abstract：:Prebiotics are non-digestible substrates that stimulate the growth of beneficial microbial populations in the intestine, especially Bifidobacterium species. Among them, fructo- and galacto-oligosaccharides are commonly used in the food industry, especially as a supplement for infant formulas. Mechanistic details on th...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.10.003
更新日期：2013-04-01 00:00:00
abstract：:Pediocin PA-1 is an antimicrobial peptide produced by lactic acid bacteria (LAB) that has been sufficiently well characterised to be used in food industry as a biopreservative. Sulphur dioxide is the traditional antimicrobial agent used during the winemaking process to control bacterial growth and wine spoilage. In th...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.03.006
更新日期：2012-09-01 00:00:00
abstract：:The microbial biodiversity and dynamics of king scallops meat and coral during cold storage (cold chain rupture: 1/3 storage time at 4 °C followed by 2/3 at 8 °C), was assessed by combining culture-dependant and -independent methods. Products were packaged as follows: aerobic, vacuum packed and 3 different CO2/N2 modi...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2013.02.011
更新日期：2013-09-01 00:00:00
abstract：:This paper aimed at setting up a protocol for the manufacture of a defined multi-species semi-liquid ready-to-use sourdough starter consisting of lactic acid bacteria (LAB) selected on the basis of their capacity of rapid acidification and adaptation to several technological factors. Preliminarily, 56 strains of sourd...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2006.04.003
更新日期：2007-02-01 00:00:00
abstract：:We investigated the effects of factors such as relative humidity (RH) and temperature on pathogen survival on apples with different surface conditions. Apples with different surface conditions (unblemished, bruised, or cut) were inoculated with three pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, and Sta...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2013.02.004
更新日期：2013-08-01 00:00:00
abstract：:This work aimed to estimate the inactivation kinetic parameters of four potential beer spoilage bacteria (Lactobacillus brevis DSM 6235, Lactobacillus casei ATCC 334, Pediococcus damnosus DSM 20289 and Pediococcus damnosus ATCC 29358) inoculated in brewing yeast submitted to acid washing with purposes of yeast recycle...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103513
更新日期：2020-10-01 00:00:00
abstract：:A modular process risk model has been constructed that describes the manufacture of dairy dessert products and hazards that arise from non-proteolytic Clostridium botulinum. The model describes batch manufacture and consumer storage of a family size generic dairy dessert but includes a realistic quantification that co...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2010.04.004
更新日期：2011-04-01 00:00:00
abstract：:In the context of a demand for "preservative-free" food products, biopreservation appears as a promising alternative to either replace or reduce the use of chemical preservatives. The purpose of this study was to evaluate the antifungal activity of a collection of lactic acid bacteria (n = 194), and then to evaluate t...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.01.020
更新日期：2019-09-01 00:00:00
abstract：:The microbiological quality of chicken- and pork-based street-food samples from Taichung, Taiwan's night markets (50) and Laguna, Philippines' public places (69) was evaluated in comparison to a microbiological guideline for ready-to-eat foods. Different bacterial contamination patterns were observed between 'hot-gril...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2013.04.005
更新日期：2013-10-01 00:00:00
abstract：:Beyond simply providing a barrier between food and external contaminants, active packaging technologies aim to inhibit pathogen survival and growth within the packaged environment. Bacteriophages have a proven track record as targeted antimicrobials but have yet to be successfully integrated in active packaging withou...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2017.04.015
更新日期：2017-09-01 00:00:00
