Abstract：
:This study evaluated the efficacy of thermosonication combined with slightly acidic electrolyzed water (SAcEW) on the shelf life extension of fresh-cut kale during storage at 4 and 7 °C. Each kale (10 ± 0.2 g) was inoculated to contain approximately 6 log CFU/g of Listeria monocytogenes. Each inoculated or uninoculated samples was dip treated at 40 °C for 3 min with deionized water, thermosonication (400 W/L), SAcEW (5 mg/L), sodium chlorite (SC; 100 mg/L), sodium hypochlorite (SH; 100 mg/L), and thermosonication combined with SAcEW, SC, and SH (TS + SAcEW, TS + SC, and TS + SH, respectively). Growths of L. monocytogenes and spoilage microorganisms and changes in sensory (overall visual quality, browning, and off-odour) were evaluated. The results show that lag time and specific growth rate of each microorganism were not significantly (P > 0.05) affected by treatment and storage temperature. Exceeding the unacceptable counts of spoilage microorganisms did not always result in adverse effects on sensory attributes. This study suggests that TS + SAcEW was the most effective method to prolong the shelf life of kale with an extension of around 4 and 6 days at 4 and 7 °C, respectively, and seems to be a promising method for the shelf life extension of fresh produce.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Mansur AR,Oh DHdoi
10.1016/j.fm.2015.05.008subject
Has Abstractpub_date
2015-10-01 00:00:00pages
154-62eissn
0740-0020issn
1095-9998pii
S0740-0020(15)00102-1journal_volume
51pub_type
杂志文章abstract：:The stability of the Yersinia enterocolitica virulence plasmid (pYV) under different NaCl concentrations and under acidic pH conditions was investigated. Exposure of five strains representing five serotypes of pYV-bearing virulent Y. enterocolitica to 0.5, 2 and 5% NaCl and under conditions of pH 4, 5, and 6 for 24 h ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2010.10.001
更新日期：2011-02-01 00:00:00
abstract：:We used culture- and molecular-biology-based methods to investigate the diversity of lactic acid bacteria (LAB) in the ethnic chevon (goat) meat products chartayshya, jamma and arjia of the Western Himalayas. In six chartayshya, six jamma and four arjia samples, LAB were the predominant microbial component involved in...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2011.06.001
更新日期：2011-10-01 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 goal of the investigation was to study the succession of major groups of lactic acid bacteria (LAB) and their antagonism in salt-fermented cucumber using PCR. In a direct detection method as well as a short enrichment process, PCR enabled detection of Leuconostoc and Lactobacillus during early hours of fermentatio...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2007.10.010
更新日期：2008-04-01 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：: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：: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：: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 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 growth of Listeria monocytogenes during the pathogen specific enrichment of food samples can be limited by the presence of additional microorganisms that are resistant to the selective conditions being applied. If growth is severely limited and minimum post-enrichment threshold levels are not met then the presence...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.05.004
更新日期：2014-12-01 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 dominant microbiota of brown shrimp (Crangon crangon) were systematically identified during storage under different conditions. Freshly caught shrimp were processed on board the fishing vessel under the best possible hygienic conditions (IDEAL), unpeeled and manually (sterile) peeled, then stored on ice and at 7.5...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2013.04.009
更新日期：2013-12-01 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：: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：: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：:The aim of this work was to search for new candidate strains to be included in a culture for Crescenza, a rindless soft cheese, today produced mainly at industrial level using selected starter cultures composed of S. thermophilus. Performance testing was applied to 29 pre-selected strains and a scoring approach was de...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103599
更新日期：2020-12-01 00:00:00
abstract：:Fusarium Head Blight (FHB) is a major constraint to barley production that substantially reduces yield and grain quality. FHB is also a major food safety concern because FHB pathogens contaminate grain with trichothecenes and other mycotoxins. DNA sequence-based analyses and in-vitro toxin assessments were used to cha...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.07.005
更新日期：2018-12-01 00:00:00
abstract：:Comparison of Clostridium perfringens spore germination and outgrowth in cooked uncured products during cooling for different meat species is presented. Cooked, uncured product was inoculated with C. perfringens spores and vacuum packaged. For the isothermal experiments, all samples were incubated in a water bath stab...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2010.05.013
更新日期：2011-06-01 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：:Contamination of fruits and vegetables with Salmonella is a serious threat to human health. In order to prevent possible contaminations of fresh produce it is necessary to identify the contributing ecological factors. In this study we investigated whether the addition of sewage sludge or the presence of plant-parasiti...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2017.06.011
更新日期：2018-05-01 00:00:00
abstract：:Shiga toxin-producing Escherichia coli (STEC) are regularly implicated in foodborne illness outbreaks and recalls of ground beef. In this study we determined the High Pressure Processing (HPP) D10 value (the processing conditions needed to reduce the microbial population by 1 log) of 39 STEC isolates, including the "b...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2015.07.001
更新日期：2015-12-01 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：: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：: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 ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.01.002
更新日期：2016-08-01 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：: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：:Salmonella Typhimurium and Cronobacter sakazakii are two foodborne pathogens involved in neonatal infections from milk powder and infant formula. Their ability to survive in low-moisture food and during processing from the decontamination to the dried state is a major issue in food protection. In this work, we studied...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.10.005
更新日期：2017-04-01 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：:The purpose of this work was to study the changes of bacterial and fungal population of breba fruits such as 'Banane' and 'San Antonio' as well as 'Cuello Dama Negro', 'Cuello Dama Blanco' and 'San Antonio' fig cultivars stored in passive modified atmospheres (MAP) by the use of three different microperforated films (...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.10.035
更新日期：2017-05-01 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
