Abstract:
:Most of the acute intestinal diseases are caused by foodborne pathogens with infants and elderly people being at major risk. The aim of this study was to develop a procedure to simultaneously detect 20 foodborne pathogens in complex alimentary matrices such as milk, cheese and meat. The list of targets include, among the others, Listeria spp., Salmonella spp., Shigella spp., Escherichia coli spp., Campylobacter spp., Clostridium spp. and Staphylococcus aureus. The accuracy of detection was determined by using ATCC strains as positive and negative controls. The achieved sensitivity of each of assays was 1 pg of genomic DNA, which was equivalent to ∼1 cfu. The working ranges of the TaqMan(®) Real-time PCR assays, when used quantitatively on cheese and meat samples inoculated with serial dilution of Listeria spp., Listeria monocytogenes, S. aureus, Salmonella enterica, Shigella boydii, E. coli O157:H7, Bacillus cereus, Campylobacter coli, Yersinia enterocolitica, Enterobacter sakazakii and Pseudomonas aeruginosa was 10(8) cfu/g to 10(4) cfu/g. No matrix interferences were observed.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Cremonesi P,Pisani LF,Lecchi C,Ceciliani F,Martino P,Bonastre AS,Karus A,Balzaretti C,Castiglioni Bdoi
10.1016/j.fm.2014.04.007subject
Has Abstractpub_date
2014-10-01 00:00:00pages
35-40eissn
0740-0020issn
1095-9998pii
S0740-0020(14)00082-3journal_volume
43pub_type
杂志文章abstract::This paper aimed at setting up a protocol for the manufacture of a defined multi-species semi-liquid ready-to-use sourdough starter consisting of lactic acid bacteria (LAB) selected on the basis of their capacity of rapid acidification and adaptation to several technological factors. Preliminarily, 56 strains of sourd...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2006.04.003
更新日期:2007-02-01 00:00:00
abstract::Meyerozyma guilliermondii is a yeast species widely isolated from several natural environments and from fruit; in medical microbiology it is known as the teleomorph of the opportunistic pathogen Candida guilliermondii, which causes about 2% of the human blood infections. This yeast is also promising in a variety of bi...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2014.12.014
更新日期:2015-06-01 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 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 biopreservative potential of three antimicrobial-producing lactic acid bacteria strains was evaluated on cold-smoked salmon. Lactobacillus casei, Lactobacillus plantarum and Carnobacterium piscicola were added singly or in association to cold-smoked salmon, artificially contaminated with Listeria innocua and store...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2005.12.002
更新日期:2006-10-01 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::Escherichia coli O157:H7 risk associated with the consumption of fresh cut-cos lettuce during Australian industrial practices was assessed. A probabilistic risk assessment model was developed and implemented in the @Risk software by using the Monte Carlo simulation technique with 1,000,000 iterations. Australian preha...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103691
更新日期:2021-05-01 00:00:00
abstract::The evaluation of gliadin hydrolysis during dough fermentation by using two lactic acid bacteria, Lactobacillus plantarum CRL 775 and Pediococcus pentosaceus CRL 792, as pooled cell suspension (LAB) or cell free extract (CFE) was undertaken. The CFE pool produced a greater (121%) increase in amino acid concentration t...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2012.06.007
更新日期:2012-12-01 00:00:00
abstract::In this study, inhibitory psychrotrophic lactic acid bacteria were isolated and investigated for future use in biopreservation of seafood products. Screening of 5575 colonies isolated from various seafood products resulted in the selection of 132 colonies presenting inhibitory properties. Among them, 52 isolates had c...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2009.04.011
更新日期:2009-09-01 00:00:00
abstract::Candida milleri, together with Candida humilis, is the most representative yeast species found in type I sourdough ecosystems. In this work, comparison of the ITS region and the D1/D2 domain of 26S rDNA gene partial sequences, karyotyping, mtDNA-RFLP analysis, Intron Splice Site dispersion (ISS-PCR) and (GTG)5 microsa...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2014.02.011
更新日期:2014-09-01 00:00:00
abstract::Pediocin PA-1 is an antimicrobial peptide produced by lactic acid bacteria (LAB) that has been sufficiently well characterised to be used in food industry as a biopreservative. Sulphur dioxide is the traditional antimicrobial agent used during the winemaking process to control bacterial growth and wine spoilage. In th...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2012.03.006
更新日期:2012-09-01 00:00:00
abstract::Starting from one undefined cheese smear consortium exhibiting anti-listerial activity (signal) at 15 °C, 50 yeasts and 39 bacteria were identified by partial rDNA sequencing. Construction of microbial communities was done either by addition or by erosion approach with the aim to obtain minimal communities having simi...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2010.07.016
更新日期:2010-12-01 00:00:00
abstract::It is important to inactivate spore-forming bacteria in foods because their spores are highly resistant to various stresses. Although thermal treatment is an effective inactivation method, the associated high temperatures can cause changes in food quality. Intense pulsed light (IPL) is a nonthermal technique that can ...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2019.03.013
更新日期:2019-09-01 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::In response to increased concerns about spice safety, the U.S. FDA initiated research to characterize the prevalence of Salmonella in imported spices. Shipments of imported spices offered for entry to the United Sates were sampled during the fiscal years 2007-2009. The mean shipment prevalence for Salmonella was 0.066...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2012.10.002
更新日期:2013-06-01 00:00:00
abstract::Total aerobic mesophilic microflora (on SPC agar), lactic acid bacteria (on MRS agar) and lactobacilli (on Rogosa agar) were enumerated in samples from the surface and the interior of the pieces throughout the manufacture of six batches of lacón. Three of the batches were made without additives and three with additive...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2009.10.003
更新日期:2010-04-01 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::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 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::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::Fifteen wild yeast strains were isolated in two factories of a lager brewing company in Poland. Their identification with API 32C system showed mainly the presence of Candida sake species (7/15). To differentiate the isolates, randomly amplified polymorphic DNA (RAPD) with (GTG)(5), (GAC)(5), (GACA)(4) microsatellite ...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2006.04.012
更新日期:2007-05-01 00:00:00
abstract::Ayran is a traditional Turkish milk drink which is fermented and salted. Inadequate production and storage conditions contribute to its variable organoleptic quality and stability during shelf-life. A thorough physico-chemical, nutritional and microbial characterization of artisanal Ayran was carried out in order to s...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2016.07.001
更新日期:2016-12-01 00:00:00
abstract::Pecorino refers to Italian cheeses made exclusively from raw or pasteurized ewes' milk, characterized by a high content of fat matter and it is mainly produced in the Middle and South of Italy by traditional procedures. The autochthonous microbiota plays an important role in the organoleptic traits of Pecorino cheese ...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2012.11.022
更新日期:2013-05-01 00:00:00
abstract::Enteric viruses are important agents of foodborne diseases. Due to their low infectious doses and low concentrations in food samples, an efficient and rapid virus concentration method is required for routine control. Because of the absence of a reliable cell culture method for most of the enteric viruses involved in o...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2012.03.007
更新日期:2012-09-01 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::Lactobacillus kefiranofaciens M1 (M1) has been shown to possess many different beneficial health effects including anti-colitis activity. The purpose of this study was to develop a novel and easily scaled-up encapsulating technique that would improve the temperature tolerance of the bacterium and reduce the sensitivit...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2014.09.015
更新日期:2015-04-01 00:00:00
abstract::Microbial contamination of fresh produce is a major public health concern, with the number of associated disease outbreaks increasing in recent years. The consumption of sprouted beans and seeds is of particular concern, as these foodstuffs are generally consumed raw, and are produced in conditions favourable for the ...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103708
更新日期:2021-06-01 00:00:00
abstract::Cooked rice with pork floss (CRPF) wrapped in dried seaweed is one of the most popular ready-to-eat (RTE) foods in many Asian countries, particularly in Taiwan. The products are susceptible to Staphylococcus aureus contamination and temperature abuse during manufacturing, distribution, and storage. The objective of th...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2019.103374
更新日期:2020-08-01 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::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