Abstract:
:During a 10-year inspection survey (2001-2010), a microbiological study of ready-to-eat (RTE) foods and ready-to-bake frozen pastries from 15 canteens of the university campus was undertaken to determine their microbiological quality. The cumulative study revealed that the aerobic colony counts for the RTE product groups were as follows: from 10(6) to 10(8) CFU/g for 50% of sandwiches; under the detection limit (<10 CFU/g) for 88.6% of oven baked pastries; <10(5) CFU/g for 86.5% of desserts oven baked; from 10(3) to 10(9) CFU/g for desserts with dairy cream. The highest mean Enterobacteriaceae counts were recorded for desserts with dairy cream. The highest percentages of foodborne pathogens were: 20% Listeria monocytogenes and 12.5% Staphylococcus aureus in desserts with dairy cream; 17.5% Salmonella spp. and 8.5% presumptive Escherichia coli O157 in sandwiches; 14.6% Bacillus cereus in oven baked pastries. Aerobic colony counts were in the range 10(7)-10(8) CFU/g for 48.8% of frozen pastries; whereas Enterobacteriaceae counts between 10(3) and 10(4) CFU/g were detected in 35.3%. Foodborne pathogens prevalences for frozen pastries were as follows: B. cereus, 31.8%; Salmonella spp., 28.6%; presumptive E. coli O157, 25%; S. aureus, 8.7%; L. monocytogenes, 8.7%. Improved sanitary conditions in the processing plants and precautionary measures are necessary for consumer protection.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Kotzekidou Pdoi
10.1016/j.fm.2013.01.005subject
Has Abstractpub_date
2013-06-01 00:00:00pages
337-43issue
2eissn
0740-0020issn
1095-9998pii
S0740-0020(13)00006-3journal_volume
34pub_type
杂志文章abstract::Clostridium perfringens type A isolates carrying a chromosomal enterotoxin (cpe) gene (C-cpe) are generally linked to food poisoning, while isolates carrying cpe on a plasmid (P-cpe) are associated with non-food-borne gastrointestinal diseases. Both C-cpe and P-cpe isolates can form metabolically dormant spores, which...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2017.06.020
更新日期:2018-02-01 00:00:00
abstract::A novel Podoviridae lactic acid bacteria (LAB) phage from Nham, a Thai fermented pork sausage, is reported. From a total of 36 samples, 41 isolates of LAB were obtained and employed as hosts for the isolation of phages. From these LAB, only one phage, designated Φ 22, was isolated. The lactic acid bacterial isolate na...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2010.10.011
更新日期:2011-05-01 00:00:00
abstract::Nine different combinations of mugi koji (barley steamed and molded with Aspergillus oryzae) and halotolerant microorganisms (HTMs), Zygosaccharomyces rouxii, Candida versatilis, and Tetragenococcus halophilus, were inoculated into chum salmon sauce mash under a non-aseptic condition used in industrial fish sauce prod...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2009.12.008
更新日期:2010-06-01 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::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::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::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::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 uninoculate...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2015.05.008
更新日期:2015-10-01 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 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::Noroviruses (NoV) are currently the most common cause of viral foodborne diseases and RT-qPCR is widely used for their detection in food because of its sensitivity, specificity and rapidity. The ISO/TS (15216-1, 15216-2) procedures for detecting NoV and HAV in high-risk food categories such as shellfish, bottled water...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2016.09.001
更新日期:2017-02-01 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::A total of 39 Salmonella enterica serovar Saintpaul strains from imported seafood, pepper and from environmental and clinical samples were analyzed for the presence of virulence genes, antibiotic resistance, plasmid and plasmid replicon types. Pulsed-field gel electrophoresis (PFGE) fingerprinting using the XbaI restr...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2011.03.003
更新日期:2011-09-01 00:00:00
abstract::The production of aflatoxin (AF) B1 and B2 was determined during malting of wheat grains artificially contaminated with a toxigenic A. flavus strain (CCDCA 11553) isolated from craft beer raw material. Malting was performed in three steps (steeping, germination and kilning) following standard Central European Commissi...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103456
更新日期:2020-08-01 00:00:00
abstract::The current ISO standard method for detection of Enterobacteriaceae (21528-1:2004) includes enrichment in EE broth which has been shown to be inhibitory to some members of this family, notably Cronobacter spp. A shortened procedure omitting the EE broth has been proposed, however competition from Gram-positive flora m...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2009.03.010
更新日期:2009-09-01 00:00:00
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::The aim of this work is to investigate the effect of acid treatment -before and during heat inactivation- on the heat resistance of Escherichia coli K12 MG1655 cells at lethal temperatures. E. coli cells were grown in Brain Heart Infusion broth until they reached the stationary phase (≈10(9) cfu/mL). Approximately 30 ...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2010.06.007
更新日期:2011-06-01 00:00:00
abstract::This study investigated the degree of cross-contamination between deli foods and slicers by Listeria monocytogenes, Salmonella, and Escherichia coli O157:H7, and their inactivation by levulinic acid (LA) plus sodium dodecyl sulfate (SDS) on slicers. The transfer rate of pathogens at 5 locations on the contaminated sli...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2013.10.004
更新日期:2014-04-01 00:00:00
abstract::Nowadays grape marc represents one of the main by-product of winemaking. Many South Europe countries valorize this ligno-cellulosic waste through fermentation and distillation for industrial alcoholic beverage production. The storage of marcs is a crucial phase in the distillation process, due to the physicochemical t...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2014.10.001
更新日期:2015-04-01 00:00:00
abstract::Sourdough fermentation is one of the oldest food biotechnologies, which has been studied and recently rediscovered for its effect on the sensory, structural, nutritional and shelf life properties of leavened baked goods. Acidification, proteolysis and activation of a number of enzymes as well as the synthesis of micro...
journal_title:Food microbiology
pub_type: 杂志文章,评审
doi:10.1016/j.fm.2013.04.012
更新日期:2014-02-01 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::This study investigated the effects of gamma radiation (3-10 kGy) upon the inactivation of murine norovirus-1 (MNV-1), a human norovirus (NoV) surrogate. The edible green and brown algae, fulvescens (Capsosiphon fulvescens) and fusiforme (Hizikia fusiforme), respectively, were experimentally contaminated with 5-6 log1...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2015.12.006
更新日期:2016-06-01 00:00:00
abstract::The diversity of microflora associated with peroxyacetic acid (POAA) treated and untreated beef was investigated by 16S rDNA gene cloning, DGGE analysis and conventional bacterial cultivation. Following vacuum packaging, POAA treated and untreated meat samples were stored for up to 18 weeks at -1.5 degrees C. Each cul...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2008.12.010
更新日期:2009-05-01 00:00:00
abstract::This study investigated the effectiveness of three thermal treatments; hot air (HA), hot water immersion (HWI), and hot water spraying (HWS); alone and in combination with radio frequency (RF) on the inactivation of Salmonella Typhimurium in shell eggs. In addition, the physical quality of the treated eggs and their f...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2019.103281
更新日期:2020-02-01 00:00:00
abstract::Microbial subtyping is the most common approach for Salmonella source attribution. Typically, attributions are computed using frequency-matching models like the Dutch and Danish models based on phenotyping data (serotyping, phage-typing, and antimicrobial resistance profiling). Herewith, we critically review three maj...
journal_title:Food microbiology
pub_type: 杂志文章,评审
doi:10.1016/j.fm.2017.03.002
更新日期:2018-05-01 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::The variation in the coding capacity within Oenococcus oeni can have a significant impact on wine quality. The detection of several genes involved in important metabolic pathways (i.e. citrate, sulphur and arginine metabolisms) was performed on 10 indigenous O. oeni strains from Negroamaro wine, a red table wine (Apul...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2014.02.004
更新日期:2014-09-01 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::This study investigated the antimicrobial effect of hot water with citric acid against Escherichia coli O157:H7 biofilm on stainless steel (SS). Hot water (50, 60, or 70 °C) with 2% citric acid exhibited a synergistic bactericidal effect on the pathogen biofilm. It was revealed that hot water and citric acid combinati...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103676
更新日期:2021-05-01 00:00:00
abstract::The microflora of Tibetan kefir grains was investigated by culture- independent methods. Denaturing gradient gel electrophoresis (DGGE) of partially amplified 16S rRNA for bacteria and 26S rRNA for yeasts, followed by sequencing of the most intense bands, showed that the dominant microorganisms were Pseudomonas sp., L...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2009.04.009
更新日期:2009-12-01 00:00:00