Abstract：
:Toxoplasma gondii, Cryptosporidium spp. and Giardia intestinalis are emerging pathogen parasites in the food domain. However, without standardized methods for their detection in food matrices, parasitic foodborne outbreaks remain neglected. In this study, a new immunomagnetic separation assay (IMS Toxo) targeting the oocyst's wall of T. gondii was developed using a specific purified monoclonal antibody. Performance of this IMS Toxo coupled to microscopic and qPCR analyses was evaluated in terms of limit of detection (LOD) and recovery rate (RR) on: i) simple matrix (LOD = 5 oocysts; RR between 5 and 56%); ii) raspberries and basil (LOD = 33 oocysts/g; RR between 0.2 and 35%). Finally, to simultaneously extract the three protozoa from these food matrices, T. gondii oocysts were directly concentrated (without IMS Toxo) from the supernatant of the IMS of Cryptosporidium and Giardia (oo)cysts. This strategy associated to qPCR detection led to LOD <1 to 3 (oo)cysts/g and RR between 2 and 35%. This procedure was coupled to RT-qPCR analyses and showed that the three protozoa persisted on the leaves of basil and remained viable following storage at 4 °C for 8 days. These data strengthen the need to consider these protozoa in food safety.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Hohweyer J,Cazeaux C,Travaillé E,Languet E,Dumètre A,Aubert D,Terryn C,Dubey JP,Azas N,Houssin M,Loïc F,Villena I,La Carbona Sdoi
10.1016/j.fm.2016.01.002subject
Has Abstractpub_date
2016-08-01 00:00:00pages
36-44eissn
0740-0020issn
1095-9998pii
S0740-0020(16)00003-4journal_volume
57pub_type
杂志文章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：:Lactic acid bacteria (LAB) isolated throughout the fermentation process of Aloreña table olives were found to be resistant at least to three antibiotics (Casado Muñoz et al., 2014); however, most were sensitive to the biocides tested in this study (with minimum inhibitory concentrations [MIC] below the epidemiological...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.06.013
更新日期：2016-12-01 00:00:00
abstract：:Streptococcus infantarius subsp. infantarius belongs to the Streptococcus bovis/Streptococcus equinus complex (SBSEC) commonly associated with human and animal infections. We elucidated the lactose metabolism of S. infantarius subsp. infantarius predominant in African fermented milk products. S. infantarius subsp. inf...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.02.001
更新日期：2012-08-01 00:00:00
abstract：:Occasionally, melissopalynological analysis reveals the presence of baker's yeast (Saccharomyces cerevisiae) in honey sediments. A field experiment reproducing a common spring bee feeding practice, using sugar paste containing baker's yeast, was performed to understand how S. cerevisiae are introduced into honey. Apar...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.10.025
更新日期：2017-04-01 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：: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：:Understanding a pathogen's response to food environments is imperative to develop effective control strategies as well as to elucidate the impact of foods on virulence potential. The purpose of this study was to assess transcriptional response of Listeria monocytogenes after growth in cantaloupe, as well as its impact...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.09.012
更新日期：2019-02-01 00:00:00
abstract：:The behavior of enterotoxigenic Escherichia coli (ETEC), enteropathogenic E. coli (EPEC), enteroinvasive E. coli (EIEC) and non-O157 shiga toxin-producing E. coli (non-O157-STEC) on whole and slices of jalapeño and serrano peppers as well as in blended sauce at 25 ± 2 °C and 3 ± 2 °C was investigated. Chili peppers we...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.01.005
更新日期：2014-06-01 00:00:00
abstract：:The effect of gaseous ozone and hot water, alone or in combination, on the sensory and microbial quality of cantaloupe melon was investigated. Escherichia coli O157:H7 transmission from the rind to edible melon flesh during cutting practices was also investigated. Four different treatments consisting of hot water (75 ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2007.06.003
更新日期：2008-02-01 00:00:00
abstract：:The objective of this study was to investigate the effect of preculturing of Lactobacillus rhamnosus GG and Bifidobacterium animalis subsp. lactis BB12 under sublethal stress conditions on their survival and metabolite formation in set-yoghurt. Prior to co-cultivation with yoghurt starters in milk, the two probiotic s...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2015.01.011
更新日期：2015-08-01 00:00:00
abstract：:Lettuce (Lactuca sativa), one of the most consumed leafy vegetables in the world, is frequently implicated with foodborne disease (FBD) outbreaks, with Salmonella spp. and Escherichia coli O157:H7 being the most common bacteria to cause this illness. Estimates of prevalence and levels of these pathogens on lettuce are...
journal_title：Food microbiology
pub_type： 杂志文章,meta分析
doi：10.1016/j.fm.2019.05.001
更新日期：2019-12-01 00:00:00
abstract：:Bacillus cereus sensu lato is widely distributed in food products, including raw and processed milk. Plasmids often determine bacterial virulence and toxicity, but their role in the evolution of B. cereus sensu lato is only partly known. Here, we observed that nearly 8% of B. cereus sensu lato isolates were positive f...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2017.05.009
更新日期：2017-10-01 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：:Alkaline solutions are used to clean food production environments but the role of alkaline resistance in persistent food factory contamination by Listeria monocytogenes is unknown. We used shotgun proteomics to characterise alkaline adapted L. monocytogenes recovered as persistent and transient food factory contaminan...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2011.10.004
更新日期：2012-05-01 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：:The purpose of this study was to investigate the yeast population during the processing of green table olives. In the fresh olives, yeast were found at concentrations of around 3.0 log cfu/g, with Cryptococcus spp. being predominant. In the brine, the yeast concentrations were greater than 4.9 log cfu/ml, with Pichia ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2006.07.022
更新日期：2007-06-01 00:00:00
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：: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：:This study evaluated the efficacy of the combined application of chitosan (CHI) and Origanum vulgare L. essential oil (OV) in the inhibition of Rhizopus stolonifer URM 3728 and Aspergillus niger URM 5842 on laboratory media and on grapes (Vitis labrusca L.) and its influence on the physical, physicochemical and sensor...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.07.014
更新日期：2012-12-01 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：:Kinetics of alcoholic fermentation by Saccharomyces cerevisiae wine strains in a synthetic medium with high sugar content were established for different nitrogen initial content and are presented for four strains. The composition of the medium was close to grape must except that the nitrogen source consisted mainly in...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2006.04.002
更新日期：2007-02-01 00:00:00
abstract：:The aim of this study was to evaluate the use of yeasts as starter cultures in coffee semi-dry processing. Arabica coffee was inoculated with one of the following starter cultures: Saccharomyces cerevisiae UFLA YCN727, S. cerevisiae UFLA YCN724, Candida parapsilosis UFLA YCN448 and Pichia guilliermondii UFLA YCN731. T...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.05.013
更新日期：2014-12-01 00:00:00
abstract：:This study aimed at determining whether Penicillium spp. strains could survive through the heat treatment applied during the processing of frozen chicken nuggets. Firstly, it was found that the conidia of Penicillium were not able to survive the heat shock in phosphate buffer at pH 7.2 in thermal death tubes (TDT) at ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2015.11.010
更新日期：2016-05-01 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：: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：: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：:The Traditional Mountain Malga (TMM) cheese is made from raw cow's milk by spontaneously fermentation in small farms called "Malga" located in Trentino region. This study was designed to characterize the lactic acid bacteria (LAB) growing on MRS medium, of TMM-cheese at the end of the ripening. Ninety-five LAB were is...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.12.003
更新日期：2015-06-01 00:00:00
abstract：:Food safety is a critical factor in the production of farmhouse cheese. In Ireland the varieties of farmhouse cheese produced reflect a much broader range than those produced commercially and some of these cheese varieties are associated with greater microbiological risk. These include cheese produced from unpasteuris...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2009.06.009
更新日期：2009-12-01 00:00:00
abstract：:The presence and enumeration of halophilic and alkaliphilic bacteria in Spanish-style table-olive fermentations was studied. Twenty 10-tonne fermenters at two large manufacturing companies in Spain, previously studied through both culture dependent and independent (PCR-DGGE) methodologies, were selected. Virtually all...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2015.09.006
更新日期：2016-02-01 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
