Abstract：
:Today, edible insects represent a hot topic as an emerging and eco-friendly source of protein. The mealworm (Tenebrio molitor L.) is among the most employed insects for human consumption and feed purposes. So far Listeria monocytogenes, have never been detected either in products sold on the market or during the rearing process. In this study, the substrate employed for mealworm rearing was deliberately contaminated with L. monocytogenes and the bacterium was enumerated during the rearing period and after technological treatments of the larvae. L. monocytogenes persisted during the rearing period. Washing the larvae did not produce any significant effect, while fasting the larvae for 24 or 48 h reduced the L. monocytogenes load (P < 0.001). Oven cooking eliminated L. monocytogenes cells from the product, reducing the risk associated to this foodborne pathogen to zero.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Mancini S,Paci G,Ciardelli V,Turchi B,Pedonese F,Fratini Fdoi
10.1016/j.fm.2019.05.006subject
Has Abstractpub_date
2019-10-01 00:00:00pages
104-108eissn
0740-0020issn
1095-9998pii
S0740-0020(19)30157-1journal_volume
83pub_type
杂志文章abstract：:The non-thermal technologies High Intensity Light Pulses (HILP) and Thermosonication (TS) were applied alone and in combination to study their effect on Escherichia coli inactivation in orange juice. Two different energy settings were chosen in the current study, 'Low' (L) and 'High' (H), being the combinations applie...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2011.04.005
更新日期：2011-09-01 00:00:00
abstract：:The diversity of microflora associated with peroxyacetic acid (POAA) treated and untreated beef was investigated by 16S rDNA gene cloning, DGGE analysis and conventional bacterial cultivation. Following vacuum packaging, POAA treated and untreated meat samples were stored for up to 18 weeks at -1.5 degrees C. Each cul...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2008.12.010
更新日期：2009-05-01 00:00:00
abstract：:High pressure processing (HPP) is a preservation technology alternative to heat treatment that is mild for food, but effectively inactivates the spoilage microbiota and foodborne pathogens of several foods. The purpose of the current study was to evaluate the effect of HPP on Salmonella ser. Enteritidis, indigenous mi...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2017.08.019
更新日期：2018-04-01 00:00:00
abstract：:The use of UV-C radiation treatments to inhibit the microbial growth and extend the shelf-life of minimally processed 'Red Oak Leaf' lettuce was investigated. Initially, UV-C resistance of 20 bacterial strains from different genera often associated with fresh produce (Enterobacter, Erwinia, Escherichia, Leuconostoc, P...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2005.04.009
更新日期：2006-05-01 00:00:00
abstract：:High-throughput sequencing and gas chromatography-mass spectrometry (GC-MS) were used to investigate changes in bacterial and fungal communities and volatile flavor compounds during a 32-day fermentation process of red pepper (Capsicum annuum L.). Key odorants were identified by olfactometry combined with GC-MS. Sixte...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103510
更新日期：2020-10-01 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 microbial safety and quality of smoked blue catfish (Ictalurus furcatus) steaks treated with antimicrobials and antioxidants were examined during 6-week ambient storage. Five pre-smoking soaking treatments were applied: 25% NaCl and 1% ascorbic acid for 30 min or 1h, 3% sodium lactate with or without 5% rosemary e...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2008.07.001
更新日期：2008-12-01 00:00:00
abstract：:Antibiotic-resistant enterococci are important opportunistic pathogens and have been recovered from retail tomatoes. However, it is unclear where and how tomatoes are contaminated along the farm-to-fork continuum. Specifically, the degree of pre-harvest contamination with enterococci is unknown. We evaluated the preva...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2013.04.016
更新日期：2013-12-01 00:00:00
abstract：:Gray mold caused by Botrytis cinerea led to severe postharvest losses for strawberry industry. In recent years, some studies have shown that postharvest diseases of strawberry can be controlled by using bacterial, fungal and yeast strains. The yeast strain Hanseniaspora uvarum was shown as an effective antagonist agai...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.11.005
更新日期：2017-05-01 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：: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：:Cronobacter are opportunistic bacterial pathogens of both infants and adults. We investigated the incidence and distribution of Cronobacter in 1245 samples of cereal and related environments. 39.1% (101/258) rice-related and 46.9% (98/209) wheat-related samples tested positive for Cronobacter, and the positive rate di...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.12.004
更新日期：2019-06-01 00:00:00
abstract：:The aim of this study was to develop a model to predict growth of Listeria in complex food matrices as a function of pH, water activity and undissociated acetic and propionic acid concentration i.e. common food hurdles. Experimental growth curves of Listeria in food products and broth media were collected from ComBase...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.03.002
更新日期：2018-09-01 00:00:00
abstract：:High Intensity Light Pulses (HILP) represent an emerging processing technology which uses short (100-400 μs) light pulses (200-1100 nm) for product decontamination. In this study, model and real foods of differing transparencies (maximum recovery diluent (MRD), apple and orange juices and milk) were exposed to HILP in...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2010.07.023
更新日期：2011-02-01 00:00:00
abstract：:The effects of copper (Cu(2+)) on spore germination, vegetative growth and sporulation of Clostridium tyrobutyricum, which is capable to causing texture and flavour defects in Emmental cheese, were studied. Spore suspensions of three different strains were used as starting material for two experimental set-ups. The fi...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2010.01.003
更新日期：2010-05-01 00:00:00
abstract：:Fermentation of sugars into CO2, ethanol and secondary metabolites by baker's yeast (Saccharomyces cerevisiae) during bread making leads to leavening of dough and changes in dough rheology. The aim of this study was to increase our understanding of the impact of yeast on dough related aspects by investigating the effe...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2013.11.013
更新日期：2014-05-01 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：:Obligate anaerobic bacteria from the genus Pectinatus have been known to cause beer spoilage for over 40 years. Whole genome sequencing was performed on eleven beer spoilage strains (nine Pectinatus frisingensis, one Pectinatus cerevisiiphilus and one Pectinatus haikarae isolate), as well as two pickle spoilage specie...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103462
更新日期：2020-09-01 00:00:00
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：:Dairy propionibacteria (PAB) are used as a ripening starter in combination with Lactic acid bacteria (LAB) for dairy products such as Swiss-type cheese. LAB and PAB have also been studied for their probiotic properties but little is still known about their individual and/or synergistic beneficial effects within dairy ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2015.04.002
更新日期：2016-02-01 00:00:00
abstract：:The purpose of this study was to understand the significance of each microorganism in grain formation by evaluating their microbial aggregation and cell surface properties during co-aggregation of LAB and yeasts together with an investigation of biofilm formation. Non-grain forming strains from viili were also evaluat...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.07.001
更新日期：2012-12-01 00:00:00
abstract：:United States regulations require ready-to-eat meat and poultry processors to control Listeria monocytogenes using interventions which may include antimicrobials that reduce post-processing contamination by at least 1 log-cycle; if the treatment achieves > or = 2 log reductions, the plant is subject to less frequent m...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2010.04.003
更新日期：2010-09-01 00:00:00
abstract：:We investigated the survival and growth patterns of Aspergillus flavus and Fusarium graminearum, as well as mycotoxin production, on Korean rice as affected by the degree of milling (rough, brown, and white rice) and storage conditions (21 °C/85% relative humidity [RH], 21 °C/97% RH, and 30 °C/85% RH). When rice was s...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.08.019
更新日期：2015-04-01 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：:The microflora of must and wine consists of yeasts, acetic acid bacteria and lactic acid bacteria (LAB). The latter group plays an important role for wine quality. The malolactic fermentation carried out by LAB leads to deacidification and stabilisation of wines. Nevertheless, LAB are often associated with wine spoila...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.08.011
更新日期：2013-02-01 00:00:00
abstract：:In the wine industry, off-odors occurring during fermentation and bottling caused by hydrogen sulfide (H2S) produced by Saccharomyces cerevisiae are still a major problem. Here, two native S. cerevisiae isolates possessing extreme H2S production capacities were isolated from 166 strains in Chinese vineyards. Significa...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.10.021
更新日期：2019-06-01 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：:This study evaluated the effect of both gaseous and dissolved oxygen (O2) concentration (0 - 21%) on the growth of six heat-resistant moulds (HRMs) (Neosartorya and Byssochlamys spp.) previously isolated from high-acid fruit products. The study was performed in acidified potato dextrose agar (aPDA) with all six HRMs a...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.103243
更新日期：2019-12-01 00:00:00
abstract：:Several yeasts were isolated from Campbell Early grapes (Vitis labrusca cultivar Campbell Early), the major grape cultivar in Korea, grown in two different regions. PCR-RFLP analysis of the ITS I-5.8S-ITS II region showed that 34 isolates out of a total of 40 were in the same group. Phylogenetic analysis revealed that...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.12.011
更新日期：2013-05-01 00:00:00
abstract：:The microflora of Tibetan kefir grains was investigated by culture- independent methods. Denaturing gradient gel electrophoresis (DGGE) of partially amplified 16S rRNA for bacteria and 26S rRNA for yeasts, followed by sequencing of the most intense bands, showed that the dominant microorganisms were Pseudomonas sp., L...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2009.04.009
更新日期：2009-12-01 00:00:00
