Ultrasound improves antimicrobial effect of sodium dichloroisocyanurate to reduce Salmonella Typhimurium on purple cabbage.

abstract：:Biological activity and presence of DNA sequences related to virulence genes were studied in 21 strains of the Bacillus cereus group. The activity of spent culture supernatants and the effect of infection by vegetative bacterial cells were assessed on cultured human enterocytes (Caco-2 cells). The effect of extracellu...

journal_title：International journal of food microbiology

authors： Minnaard J,Delfederico L,Vasseur V,Hollmann A,Rolny I,Semorile L,Pérez PF

更新日期：2007-05-10 00:00:00

abstract：:The occurrence of foodborne diseases is increasing throughout the world. Bacteria of the genus Salmonella are responsible for food poisoning and, in some cases, may be fatal. The aim of this study was to adapt the multiplex PCR technique (mPCR) on the rapid and direct identification of the presence of Salmonella sp. a...

journal_title：International journal of food microbiology

authors： de Freitas CG,Santana AP,da Silva PH,Gonçalves VS,Barros Mde A,Torres FA,Murata LS,Perecmanis S

更新日期：2010-04-30 00:00:00

abstract：:The inhibition of Listeria monocytogenes and mesophilic aerobic bacteria in cold-smoked rainbow trout by nisin, sodium lactate or their combination was studied. Nisin (4000-6000 IU/ml), sodium lactate (60%) or their combination (1:1) were injected into rainbow trout at an industrial scale before the smoking process, o...

journal_title：International journal of food microbiology

authors： Nykänen A,Weckman K,Lapveteläinen A

更新日期：2000-10-01 00:00:00

abstract：:The effect of irradiation (2 kGy) on growth of and toxin production by Staphylococcus aureus and Bacillus cereus in roast beef and gravy during storage at abuse temperatures (15 and 22 degrees C) was assessed by inoculation studies. Irradiation resulted in a 3-4 log10 reduction in numbers of both pathogens. Whenever B...

journal_title：International journal of food microbiology

authors： Grant IR,Nixon CR,Patterson MF

更新日期：1993-03-01 00:00:00

abstract：:A collaborative study involving four European laboratories was conducted to investigate the diagnostic accuracy of a Salmonella specific PCR-based method, which was evaluated within the European FOOD-PCR project (http://www.pcr.dk). Each laboratory analysed by the PCR a set of independent obtained presumably naturally...

journal_title：International journal of food microbiology

authors： Malorny B,Hoorfar J,Hugas M,Heuvelink A,Fach P,Ellerbroek L,Bunge C,Dorn C,Helmuth R

更新日期：2003-12-31 00:00:00

abstract：:Clostridium perfringens type A food poisoning is one of the more common in the industrialised world. This bacterium is also responsible for the rare but severe food borne necrotic enteritis. C. perfringens enterotoxin (CPE) has been shown to be the virulence factor responsible for causing the symptoms of C. perfringen...

journal_title：International journal of food microbiology

authors： Brynestad S,Granum PE

更新日期：2002-04-05 00:00:00

abstract：:The composition of the initial bacterial flora of pork and the development of the flora after storage at +4 degrees C for 4 days were analysed by amplification, cloning and sequencing of 16S rDNA. A total of 122 clones were obtained, with lengths of > or =400 nucleotides and > or =95% similarity to database sequences....

journal_title：International journal of food microbiology

authors： Olsson C,Ahrné S,Pettersson B,Molin G

更新日期：2003-06-25 00:00:00

abstract：:Predictive microbiology is the area of food microbiology that attempts to forecast the quantitative evolution of microbial populations over time. This is achieved to a great extent through models that include the mechanisms governing population dynamics. Traditionally, the models used in predictive microbiology are wh...

journal_title：International journal of food microbiology

authors： Ferrer J,Prats C,López D,Vives-Rego J

更新日期：2009-08-31 00:00:00

abstract：:Edible antimicrobial composite films from micro-emulsions containing all natural compounds were developed and their antimicrobial properties and microstructures were investigated. Chitosan, allyl isothiocyanate (AIT), barley straw arabinoxylan (BSAX), and organic acids (acetic, lactic and levulinic acids) were used as...

journal_title：International journal of food microbiology

authors： Guo M,Jin TZ,Yadav MP,Yang R

更新日期：2015-09-02 00:00:00

abstract：:Cultures and culture filtrates of 129 Listeria innocua strains were examined for inhibitory activity against 18 strains of Listeria monocytogenes. Of the strains examined, 114 (88.4%) cultures and 126 (97.7%) culture filtrates had an inhibitory activity against strains of L. monocytogenes and most filtrates were sensi...

journal_title：International journal of food microbiology

authors： Yokoyama E,Maruyama S,Katsube Y

更新日期：1998-03-03 00:00:00

abstract：:During the past six years, new species of the genus Listeria have been isolated from foods and other environmental niches worldwide. The Standard method EN ISO 11290-1 that is currently under revision will include in its scope all Listeria species in addition to L. monocytogenes. The objective of this project was to e...

journal_title：International journal of food microbiology

authors： Barre L,Angelidis AS,Boussaid D,Brasseur ED,Manso E,Gnanou Besse N

更新日期：2016-12-05 00:00:00

abstract：:The effect of temperature on the maximal specific growth rate was studied in Bacillus cereus between 5 and 40 degrees C cultivated in courgette broth and rich medium (J broth). B. cereus grown from 5 to 38 degrees C in rich medium. No growth was observed in courgette broth below 10 degrees C. The Arrhenius plot was fi...

journal_title：International journal of food microbiology

authors： Choma C,Clavel H,Dominguez H,Razafindramboa N,Soumille H,Nguyen-the C,Schmitt P

更新日期：2000-04-10 00:00:00

abstract：:This study evaluated the molecular diversity of 29 Salmonella serotypes isolated from turkey ceca and the production environment. Isolates were resistant to bacitracin (100%), erythromycin (100%), novobiocin (100%), rifampin (100%), streptomycin (62%), gentamicin (52%), spectinomycin (48%), tetracycline (31%), sulfame...

journal_title：International journal of food microbiology

authors： Nayak R,Stewart T,Wang RF,Lin J,Cerniglia CE,Kenney PB

更新日期：2004-02-15 00:00:00

abstract：:A total of 213 strains of lactic acid bacteria were examined in this study. Among these, 30 strains previously isolated from South African grape and wine samples remained unidentified. The identification of these isolates was performed by BLAST and phylogenetic analyses of 16S rDNA gene sequences, which indicated that...

journal_title：International journal of food microbiology

authors： Mtshali PS,Divol B,du Toit M

更新日期：2012-02-01 00:00:00

abstract：:Listeria monocytogenes contamination of delicatessen slicer blades can lead to cross-contamination of luncheon meats. A cocktail of 3 strong or 3 weak biofilm-forming strains of L. monocytogenes suspended in turkey slurry was used to inoculate stainless steel delicatessen slicer blades at a level of 6 log CFU/blade. T...

journal_title：International journal of food microbiology

authors： Keskinen LA,Todd EC,Ryser ET

更新日期：2008-10-31 00:00:00

abstract：:Respiration of sugars by non-Saccharomyces yeasts has been recently proposed for lowering alcohol levels in wine. Development of industrial fermentation processes based on such an approach requires, amongst other steps, the identification of yeast strains which are able to grow and respire under the relatively harsh c...

journal_title：International journal of food microbiology

authors： Quirós M,Rojas V,Gonzalez R,Morales P

更新日期：2014-07-02 00:00:00

abstract：:A year-long survey of two Northern Ireland milk processing plants for Listeria monocytogenes was carried out. Sample sites included the milk processing environment (walls, floors, drains, and steps), processing equipment, raw and pasteurised milk. The FDA listeria-selective enrichment procedure was used to process sam...

journal_title：International journal of food microbiology

authors： Kells J,Gilmour A

更新日期：2004-03-01 00:00:00

abstract：:Two neural networks (ANN) were developed to predict thermal process evaluation parameters g and f(h)/U (the ratio of heating rate index to the sterilizing value), respectively. The temperature change required for the thermal destruction curve to traverse one log cycle (z), cooling lag factor (j(c)) andf(h)/U were inpu...

journal_title：International journal of food microbiology

authors： Mittal GS,Zhang J

更新日期：2002-12-15 00:00:00

abstract：:Quaternized chitosan: N-(2-hydroxyl-phenyl)-N,N-dimethyl chitosan (NHPDCS), N-(5-chloro-2-hydroxyl-phenyl)-N,N-dimethyl chitosan (NCHPDCS), N-(2-hydroxyl-5-nitro-phenyl)-N,N-dimethyl chitosan (NHNPDCS) and N-(5-bromic-2-hydroxyl-phenyl)-N,N-dimethyl chitosan (NBHPDCS) were synthesized and their antifungal activities a...

journal_title：International journal of food microbiology

authors： Guo Z,Xing R,Liu S,Zhong Z,Ji X,Wang L,Li P

更新日期：2007-09-15 00:00:00

abstract：:The influence of pH, aw, L-alanine, and fat concentration of milk on the initiation of germination and inactivation by high hydrostatic pressure (HHP) (250 mPa at 25 degrees C for 15 min and 690 mPa at 40 degrees C for 2 min) of Bacillus cereus sporulated at 20, 30 and 37 degrees C was investigated. B. cereus sporulat...

journal_title：International journal of food microbiology

authors： Raso J,Góngora-Nieto MM,Barbosa-Cánovas GV,Swanson BG

更新日期：1998-10-20 00:00:00

abstract：:This study has examined the effect of water activity (a(w), 0.995-0.90) and temperature (10-37 degrees C) on the lag phases prior to growth, growth rates and used models to develop two dimensional profiles for optimum and marginal conditions for two strains of Fusarium langsethiae from four northern European countries...

journal_title：International journal of food microbiology

authors： Medina A,Magan N

更新日期：2010-09-01 00:00:00

abstract：:The antifungal activity of Matricaria chamomilla L. flower essential oil was evaluated against Aspergillus niger with the emphasis on the plant's mode of action at the electron microscopy level. A total of 21 compounds were identified in the plant oil using gas chromatography/mass spectrometry (GC/MS) accounting for 9...

journal_title：International journal of food microbiology

authors： Tolouee M,Alinezhad S,Saberi R,Eslamifar A,Zad SJ,Jaimand K,Taeb J,Rezaee MB,Kawachi M,Shams-Ghahfarokhi M,Razzaghi-Abyaneh M

更新日期：2010-05-15 00:00:00

abstract：:Loop-mediated isothermal amplification (LAMP) has emerged as a promising alternative to PCR for pathogen detection in food testing and clinical diagnostics. This study aimed to validate a Salmonella LAMP method run on both turbidimetry (LAMP I) and fluorescence (LAMP II) platforms in representative animal food commodi...

journal_title：International journal of food microbiology

authors： Domesle KJ,Yang Q,Hammack TS,Ge B

更新日期：2018-01-02 00:00:00

abstract：:The main factors influencing the microbial stability of chilled prepared food products for which there is an increased consumer interest-are temperature, pH, and water activity. Unlike the pH and the water activity, the temperature may vary extensively throughout the complete production and distribution chain. The she...

journal_title：International journal of food microbiology

authors： Van Impe JF,Nicolaï BM,Schellekens M,Martens T,De Baerdemaeker J

更新日期：1995-05-01 00:00:00

abstract：:Sources of contamination of vacuum-packaged vienna sausages by spoilage microorganisms were examined in a meat-processing plant. Microbial numbers present in the environment, on working surfaces and workers' hands and aprons were quantified by plate counting on selective media. Product line samples were taken at criti...

journal_title：International journal of food microbiology

authors： Dykes GA,Cloete TE,von Holy A

更新日期：1991-08-01 00:00:00

abstract：:Infection with human norovirus (HuNoV) is considered a common cause of foodborne illness worldwide. Foodborne HuNoV outbreaks may result from consumption of food contaminated by an infected food handler in the foodservice environment, in which bare-hand contact, lack of hand washing, and inadequate cleaning and disinf...

journal_title：International journal of food microbiology

authors： Grove SF,Suriyanarayanan A,Puli B,Zhao H,Li M,Li D,Schaffner DW,Lee A

更新日期：2015-04-02 00:00:00

abstract：:In 2006 and 2007, 32 Thai dried coffee bean samples (Coffea arabica) from two growing sites of Chiang Mai Province, and 32 Thai dried coffee bean samples (Coffea canephora var. robusta) from two growing sites of Chumphon Province, Thailand, were collected and assessed for the distribution of fungi with the potential t...

journal_title：International journal of food microbiology

authors： Noonim P,Mahakarnchanakul W,Nielsen KF,Frisvad JC,Samson RA

更新日期：2008-12-10 00:00:00

abstract：:Shigella causes foodborne gastrointestinal illness; however, little information is available on its ability to grow in foods. Commercially available sterile foods (UHT milk, beef broth, chicken broth, vegetable broth, meats, vegetables) were inoculated with S. flexneri 5348 and incubated at 12, 15, 19, 28 or 37 degree...

journal_title：International journal of food microbiology

authors： Zaika LL,Scullen OJ

更新日期：1996-09-01 00:00:00

abstract：:The objective of this study was to evaluate the antimicrobial activity of lauric arginate (LAE) when used alone or in combination with the essential oil (EO) from cinnamon leaf and EO components, thymol and eugenol. Minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) for Listeria mo...

journal_title：International journal of food microbiology

authors： Ma Q,Davidson PM,Zhong Q

更新日期：2013-08-16 00:00:00

abstract：:The aim of the present study was to investigate whether the use of porcine blood(products) in food could be a risk for a hepatitis E virus (HEV) infection. HEV RNA was detected in 33/36 batches of (non-heated) liquid products and in 7/24 spray dried powder products. Contamination levels varied among the products, but ...

journal_title：International journal of food microbiology

authors： Boxman ILA,Jansen CCC,Hägele G,Zwartkruis-Nahuis A,Cremer J,Vennema H,Tijsma ASL

更新日期：2017-09-18 00:00:00