Abstract：
:The effect of high hydrostatic pressure (HHP) on the survival of 14 strains of Listeria monocytogenes from food or clinical origins, selected to represent different pheno and genotypes, was evaluated. Stationary phase cells were submitted to 300, 400 and 500 MPa at 10 °C, for 5 min. A high variability in the resistance of L. monocytogenes to pressure was observed, and particularly two strains isolated from food were significantly more baroresistant than the rest. Strains of L. monocytogenes resistant to one or more antibiotics exhibited significantly higher levels of survival after the high pressure treatment at 400 MPa. No correlation was found between strains' origin or thermal tolerance and resistance to HHP. The suitability of two strains of L. innocua as surrogates of L. monocytogenes, was also investigated. These exhibited significantly higher sensitivities to HHP than observed for some L. monocytogenes. The antimicrobial effect of the antilisterial bacteriocin (bacHA-6111-2) increased after L. monocytogenes cells had been exposed to pressure. The data obtained underlines the importance of strain selection for studies aiming to evaluate HHP efficacy to ensure safety of HHP-treated foods.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Bruschi C,Komora N,Castro SM,Saraiva J,Ferreira VB,Teixeira Pdoi
10.1016/j.fm.2017.01.011subject
Has Abstractpub_date
2017-06-01 00:00:00pages
226-231eissn
0740-0020issn
1095-9998pii
S0740-0020(16)30923-6journal_volume
64pub_type
杂志文章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：:Microbial subtyping is the most common approach for Salmonella source attribution. Typically, attributions are computed using frequency-matching models like the Dutch and Danish models based on phenotyping data (serotyping, phage-typing, and antimicrobial resistance profiling). Herewith, we critically review three maj...
journal_title：Food microbiology
pub_type： 杂志文章,评审
doi：10.1016/j.fm.2017.03.002
更新日期：2018-05-01 00:00:00
abstract：:Lactobacilli are Gram-positive and catalase negative rods commonly found in lactic acid fermented foods and in the gastrointestinal tract of mammals and birds. Few studies have described lactobacilli in freshwater fish. We analysed the presence of lactobacilli in the intestines of young and adult freshwater fish inhab...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2005.06.001
更新日期：2006-08-01 00:00:00
abstract：:Clostridium perfringens is a spore-forming bacterium and a major cause of bacterial food-borne illness. In this study, we evaluated the inhibitory effects of chitosan against spore germination, spore outgrowth and vegetative growth of C. perfringens food poisoning (FP) isolates. Chitosan of differing molecular weights...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.11.019
更新日期：2017-06-01 00:00:00
abstract：:Quality of fermented sausages is affected by acidifying lactic acid bacteria (LAB) and colour- and flavour-promoting coagulase-negative staphylococci (CNS), whether or not used as starter culture. Artisan fermented sausages are often perceived as superior to industrial variants, partially because of the specific micro...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2011.07.005
更新日期：2012-04-01 00:00:00
abstract：:Limited documentation of the cucumber fermentation microbiome has impeded the understanding of the role of microbes on the quality of finished products. We characterized the microbiome of fresh and fermented cucumber samples using culture dependent and independent techniques, with an emphasis on the non-lactic acid ba...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.08.003
更新日期：2019-02-01 00:00:00
abstract：:The occurrence of Listeria spp. and Listeria monocytogenes in retail RTE meat and fish products in Vancouver, British Columbia (B.C.) was investigated. To assess potential consumer health risk, recovered L. monocytogenes isolates were subjected to genotypic and phenotypic characterization. Conventional methods were us...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2011.12.015
更新日期：2012-06-01 00:00:00
abstract：:Modelling and simulation of microbial dynamics as a function of processing, transportation and storage conditions is a useful tool to improve microbial food safety and quality. The goal of this research is to improve an existing methodology for building mechanistic predictive models based on the environmental conditio...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2017.12.007
更新日期：2018-06-01 00:00:00
abstract：:This paper describes the selection of Schizosaccharomyces yeasts with adequate oenological suitability and high capacity for the degradation of malic acid. Despite the almost non-existent number of commercial strains, the use of this yeast genus has recently been recommended by the International Organisation of Vine a...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.03.014
更新日期：2014-09-01 00:00:00
abstract：:This study determined the ultraviolet-C (UV-C) dose necessary to reduce 90% population (DUV-C) of 17 spoilage yeasts and their composited inoculum in orange juice (pH 3.71, 11.60 °Brix, 0.55% citric acid, 2.46% w/v insoluble solids). Growth parameters of all test yeasts were first established to standardize the growth...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.10.003
更新日期：2019-04-01 00:00:00
abstract：:Plant polyphenols have shown antiviral activity against several human pathogens, but their physicochemical interactions are not well-understood. The objectives of this study were to compare the antiviral activity between monomeric catechin and dimeric procyanidin B2 (PB2) using cultivable human norovirus surrogates (f...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.06.009
更新日期：2018-12-01 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：: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
abstract：:This research investigates the efficacy of gaseous ozone, applied under partial vacuum in a controlled reaction chamber, for the elimination of Salmonella inoculated on melon rind. The performance of high dose, short duration treatment with gaseous ozone, in this pilot system, on the microbial and sensory quality of f...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2008.02.006
更新日期：2008-06-01 00:00:00
abstract：:The use of non-Saccharomyces strains in aerated conditions has proven effective for alcohol content reduction in wine during lab-scale fermentation. The process has been scaled up to 20 L batches, in order to produce lower alcohol wines amenable to sensory analysis. Sequential instead of simultaneous inoculation was c...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2017.10.008
更新日期：2018-04-01 00:00:00
abstract：:The production of aflatoxin (AF) B1 and B2 was determined during malting of wheat grains artificially contaminated with a toxigenic A. flavus strain (CCDCA 11553) isolated from craft beer raw material. Malting was performed in three steps (steeping, germination and kilning) following standard Central European Commissi...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103456
更新日期：2020-08-01 00:00:00
abstract：:Enterobacteriaceae comprise food spoilage organisms as well as food-borne pathogens including Escherichia coli. Heat resistance in E. coli was attributed to a genomic island called the locus of heat resistance (LHR). This genomic island is also present in several other genera of Enterobacteriaceae, but its function in...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.12.018
更新日期：2017-06-01 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：: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：:This work evaluated the effect of lysozyme on lactobacilli isolated from Port wine. Bacterial growth experiments were conducted in MRS/TJ medium and inactivation studies were performed in phosphate buffer (KH2PO4), distilled water and wine supplemented with different concentrations of lysozyme. The response of bacteri...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2015.01.007
更新日期：2015-08-01 00:00:00
abstract：:Oenococcus oeni is responsible for the malolactic fermentation of wine. Genomic diversity has already been established in this species. In addition, winemakers usually report varying starter-culture efficiency. It is essential to monitor indigenous and selected strains in order to understand strain survival and develo...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2013.08.012
更新日期：2014-04-01 00:00:00
abstract：:Production of leafy vegetables for the "Ready-to-eat"-market has vastly increased the last 20 years, and consumption of these minimally processed vegetables has led to outbreaks of food-borne diseases. Contamination of leafy vegetables can occur throughout the production chain, and therefore washing of the produce has...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103667
更新日期：2021-04-01 00:00:00
abstract：:Fresh produce causes most foodborne outbreaks in the USA, and it is also considered a hazardous food product in other areas of the world such as Europe. The outbreaks attributed to fresh produce increase the focus of producers on hygiene to minimize exposure to food hazards. The fresh produce industry has the urgent n...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.103271
更新日期：2019-12-01 00:00:00
abstract：:A surveillance study was carried out to determine the prevalence of Campylobacter in meat, milk and other food commodities in Pakistan. Over a period of 3 years (January 2002-December 2004), a total of 1636 food samples of meat, milk and other food commodities were procured from three big cities of Pakistan (Faisalaba...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2006.06.001
更新日期：2007-05-01 00:00:00
abstract：:Gallic acid has been suggested as a potential antimicrobial for the control of Campylobacter but its effectiveness is poorly studied. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of gallic acid against Campylobacter jejuni (n = 8) and Campylobacter coli (n = 4) strains was de...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.08.002
更新日期：2015-04-01 00:00:00
abstract：:Mawè is a West African spontaneous fermented cereal-based dough. Different types of mawè exist varying in type of cereal and/or production condition, with fermentations lasting 24-48 h. With the aim of obtaining a comprehensive understanding of the microbial ecology of mawè processing, a microbiological characterisati...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.06.005
更新日期：2018-12-01 00:00:00
abstract：:Growth of Lactococcus lactis IL1403 in solid agar gels and liquid cultures at different glucose concentrations of 2, 10 and 20 g/L and different inoculation rates from 10(0) to 10(6) cfu/mL with the 10-fold increment was studied using thermal activity monitor TAM III. In parallel to calorimetric measurements the chang...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2011.08.018
更新日期：2012-02-01 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：:The increasing demand for high quality gluten-free (GF) bread, clean labels and natural products is raising the need for new approaches in GF bread-making. Sourdough is the foremost fermentation used for baking purposes and it has been proven to be ideal for improving the texture, palatability, aroma, shelf life and n...
journal_title：Food microbiology
pub_type： 杂志文章,评审
doi：10.1016/j.fm.2009.07.001
更新日期：2009-10-01 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
