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 prevalence, diversity and antimicrobial susceptibilities of enterococci collected from tomato farms in the Mid-Atlantic United States. Tomatoes, leaves, groundwater, pond water, irrigation ditch water, and soil were sampled and tested for enterococci using standard methods. Antimicrobial susceptibility testing was performed using the Sensititre microbroth dilution system. Enterococcus faecalis isolates were characterized using amplified fragment length polymorphism to assess dispersal potential. Enterococci (n = 307) occurred in all habitats and colonization of tomatoes was common. Seven species were identified: Enterococcus casseliflavus, E. faecalis, Enterococcus gallinarum, Enterococcus faecium, Enterococcus avis, Enterococcus hirae and Enterococcus raffinosus. E. casseliflavus predominated in soil and on tomatoes and leaves, and E. faecalis predominated in pond water. On plants, distance from the ground influenced presence of enterococci. E. faecalis from samples within a farm were more closely related than those from samples between farms. Resistance to rifampicin, quinupristin/dalfopristin, ciprofloxacin and levofloxacin was prevalent. Consumption of raw tomatoes as a potential exposure risk for antibiotic-resistant Enterococcus spp. deserves further attention.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Micallef SA,Goldstein RE,George A,Ewing L,Tall BD,Boyer MS,Joseph SW,Sapkota ARdoi
10.1016/j.fm.2013.04.016subject
Has Abstractpub_date
2013-12-01 00:00:00pages
465-74issue
2eissn
0740-0020issn
1095-9998pii
S0740-0020(13)00085-3journal_volume
36pub_type
杂志文章abstract::Lactic acid bacteria (LAB) are an important group of bacteria in beer and wine fermentations both as beneficial organisms and as spoilage agents. However, sensitive, rapid, culture-independent methods for identification and community analyses of LAB in mixed-culture fermentations are limited. We developed a terminal r...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2012.02.007
更新日期:2012-08-01 00:00:00
abstract::The time to detection (TTD) for Pichia anomala IG02 was defined, for inoculum sizes lower than 6 log(10)cfu/ml, as the time elapsed from inoculation to the moment at which an OD of 0.12 was reached. In other cases, TTD can be estimated by interpolation within the time elapsed from the previous readings below OD=0.12 a...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2005.05.011
更新日期:2006-06-01 00:00:00
abstract::Characterization of the microflora during malting is an essential step towards process management and optimization. Up till now, however, microbial characterization in the malting process has mostly been done using culture-dependent methods, probably leading to biased estimates of microbial diversity. The aim of this ...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2013.10.010
更新日期:2014-05-01 00:00:00
abstract::The processing environment of broiler processing plants is a potential major source of bacterial contamination of broiler carcasses. This study investigated the effect of processing water and processing time on the microbial diversity of yellow-feathered broiler carcasses at select stages of slaughter during one comme...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2019.04.006
更新日期:2019-10-01 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::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::In this study, P. kudriavzevii was isolated and identified as an effective antagonistic yeast, which could significantly inhibit the rotting rate, weight loss, and delay the color change, with no effect on total soluble solids (TSS), titratable acid (TA), or firmness during cherry tomato storage. High-throughput seque...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2019.103404
更新日期:2020-06-01 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 objective of this work was to assess the efficacy of sodium hypochlorite and peracetic acid for sanitization of Brazil nuts. To evaluate the natural microbiota of the nuts, the total bacteria and fungi as well as the Aspergillus section Flavi were counted. The moisture, water activity and the presence of aflatoxin...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103449
更新日期:2020-09-01 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::The effects of copper (Cu(2+)) on spore germination, vegetative growth and sporulation of Clostridium tyrobutyricum, which is capable to causing texture and flavour defects in Emmental cheese, were studied. Spore suspensions of three different strains were used as starting material for two experimental set-ups. The fi...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2010.01.003
更新日期:2010-05-01 00:00:00
abstract::Molecular typing techniques are key tools in surveillance of food spoilage yeasts, in investigations on intra-species population diversity, and in tracing selected starters during fermentation. Unlike previous works on strain typing of Zygosaccharomyces spoilage species, here Zygosaccharomyces mellis and the Zygosacch...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2017.11.019
更新日期:2018-06-01 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::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::We examined the fate of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella enterica Thompson inoculated on freshly-harvested table grapes under standard cold storage with initial and weekly sulfur dioxide (SO2) fumigation. L. monocytogenes and S. enterica Thompson were much more sensitive to cold tempera...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2015.02.002
更新日期:2015-08-01 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::Penicillium expansum is the most important fungal species causing spoilage in cold stored apples. P. expansum produces patulin, a toxic secondary metabolite. The aim of this work was to study the changes in growth parameters and patulin accumulation that may occur when two different isolates of P. expansum germinate a...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2007.09.008
更新日期:2008-04-01 00:00:00
abstract::The shelf life of fresh eel in various packaging conditions of atmospheric air, vacuum and modified atmosphere packaging (MAP) (40% CO(2), 30% N(2) and 30% O(2)) at 0 degrees C was investigated. All raw eel samples received acceptable sensory scores during the first 11+/-1 days of storage in atmospheric air, 11+/-1 da...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2007.03.008
更新日期:2007-10-01 00:00:00
abstract::Pressure inactivation of four types of coliphages, varphiX 174 (ssDNA virus), MS2 (ssRNA virus), lambda imm434 (dsDNA virus) and T4 (dsDNA virus), was studied to evaluate their potential as human enteric viral surrogates for use in validation of commercial pressure processing treatments. Phage varphiX 174 demonstrated...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2005.09.003
更新日期:2006-09-01 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::Obligate anaerobic bacteria from the genus Pectinatus have been known to cause beer spoilage for over 40 years. Whole genome sequencing was performed on eleven beer spoilage strains (nine Pectinatus frisingensis, one Pectinatus cerevisiiphilus and one Pectinatus haikarae isolate), as well as two pickle spoilage specie...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103462
更新日期:2020-09-01 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::Oysters are important mariculture species worldwide. Because of their filter-feeding behaviors, oysters can accumulate microorganisms, including pathogens, from surrounding water and concentrate bacteria in high numbers. Rapid and suitable methods for quantification of Escherichia coli in oysters are necessary conside...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2018.08.015
更新日期:2019-02-01 00:00:00
abstract::Enhancement of nutritional or vitamin content of foods is commonly touted as a major benefit of probiotics. In this paper, we examined the ability of three probiotic bacteria either alone or in combination to enhance nutritional content. Pure and mixed cultures of Streptococcus thermophilus ST5 and Lactobacillus helve...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2010.06.003
更新日期:2010-10-01 00:00:00
abstract::Melatonin is an indole amine that interacts with some proteins in mammals, such as calreticulin, calmodulin or sirtuins. In yeast, melatonin is synthetized and interacts with glycolytic proteins during alcoholic fermentation in Saccharomyces cerevisiae. Due to its importance as an antioxidant molecule in both Saccharo...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2019.103398
更新日期:2020-05-01 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 technological advancement of molecular epidemiological analysis using next-generation sequencing (NGS) for foodborne pathogens has a groundbreaking impact over the past three years. In particular, the emergence of cg (core genome) multilocus sequence typing(MLST) has a significant impact. This is because this tech...
journal_title:Food microbiology
pub_type: 杂志文章,评审
doi:10.1016/j.fm.2017.09.003
更新日期:2018-10-01 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::Lactobacillus paracasei is able to persist in a variety of natural and technological environments despite physico-chemical perturbations, in particular alternations between desiccation and rehydration. However, the way in which it adapts to hydric fluctuations and the genetic determinants involved are not clearly unde...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2019.103301
更新日期:2020-02-01 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