Abstract：
:The survival of S. typhimurium U285 was studied in cooked minced beef, sausage mixture and tryptone soya yeast extract (TSY) broth stored at freezer temperatures (-18 degrees C to -20 degrees C) for up to 10 weeks. Survival, as indicated by changes in viable counts, was best in minced beef followed by sausage mixture and TSY broth. Metabolic injury was minimal in each substrate whereas structural injury was detected, especially in TSY broth. Recovery, as indicated by changes in viable counts during thawing at room temperature, was generally complete after thawing 10 g or 10 ml amounts for 2 h. Viable counts obtained after thawing at refrigerator temperature for 24 h were similar to those obtained after 2h at room temperature. For specimens containing low inocula of salmonellae (0.5 cells/g), more isolations were obtained with pre-enrichment than with direct enrichment for minced beef and sausage mixture.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Barrell RAdoi
10.1016/0168-1605(88)90024-4subject
Has Abstractpub_date
1988-06-01 00:00:00pages
309-16issue
4eissn
0168-1605issn
1879-3460pii
0168-1605(88)90024-4journal_volume
6pub_type
杂志文章abstract：:Production of patulin and cytochalasin E by four strains of Aspergillus clavatus during small-scale laboratory malting of barley at 16 and 25 degrees C was investigated. Fungal biomass, measured as ergosterol, appeared to be greater at 25 than at 16 degrees C, but marked differences were observed between the degree of...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(96)01211-1
更新日期：1997-04-01 00:00:00
abstract：:The aim of this work was to study the relationship between the cell morphological heterogeneity and the phage-resistance in the commercial strain Lactobacillus delbrueckii subsp. lactis Ab1. Two morphological variants (named C and T) were isolated from this strain. Phage-resistant derivatives were isolated from them a...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2008.09.007
更新日期：2008-12-10 00:00:00
abstract：:The attachment of Salmonella typhimurium var. copenhagen to the intestinal epithelium of pigeons was studied. After experimental infection, the intestines of both young and adult pigeons were examined in vivo and in vitro. Investigations were carried out by electron and immunofluorescence microscopy. Attachment of the...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(92)90062-8
更新日期：1992-03-01 00:00:00
abstract：:Repeated Listeria outbreaks particularly associated with Ready-To-Eat (RTE) delicatessen meat products have been reported annually at global level. The most frequent scenario that led to foodborne outbreaks was the post-thermal treatment cross-contamination of deli meat products during slicing and modified atmosphere ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2017.06.015
更新日期：2017-09-18 00:00:00
abstract：:This review describes some recent developments in chromogenic and fluorogenic culture media in microbiological diagnostic. The detection of beta-D-glucuronidase (GUD) activity for enumeration of Escherichia coli is well known. E. coli O157:H7 strains are usually GUD-negative and do not ferment sorbitol. These characte...
journal_title：International journal of food microbiology
pub_type： 杂志文章,评审
doi：10.1016/s0168-1605(00)00312-3
更新日期：2000-09-25 00:00:00
abstract：:Different physicochemical and microbiological characteristics of cheeses may affect Listeria monocytogenes potential to grow, survive, or exhibit an acid adaptive response during storage and digestion. The objectives of the present study were to assess: i) the survival or growth potential of L.monocytogenes on various...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2017.01.015
更新日期：2017-04-04 00:00:00
abstract：:In recent years, there has been an increasing interest in identifying and characterizing the yeast flora associated with diverse types of habitat because of the many potential desirable technological properties of these microorganisms, especially in food applications. In this study, a total of 101 yeast strains were i...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2015.02.032
更新日期：2015-06-16 00:00:00
abstract：:Salting and smoking are ancient processes for fish preservation. The effects of salt and phenolic smoke compounds on the growth rate of L. monocytogenes in cold-smoked salmon were investigated through physico-chemical analyses, challenge tests on surface of cold-smoked salmon at 4 degrees C and 8 degrees C, and a surv...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2005.06.017
更新日期：2006-02-01 00:00:00
abstract：:Brochothrix thermosphacta is a common meat spoilage bacterium. The morphology of this bacterium changes from coccobacilli and short rods to chains during growth, which may give a false estimation in numbers using some enumeration techniques. Methods for the quantification of this bacterium have been compared. Turbidim...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(99)00129-4
更新日期：1999-10-15 00:00:00
abstract：:Many lactic acid bacteria synthesize extracellular polysaccharides (exopolysaccharides, EPSs) with a large variation in structure and potential functional properties. Although EPS production can produce detrimental effects in alcoholic beverages, these polymers play an important role in the rheological behavior and te...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2015.07.012
更新日期：2015-12-02 00:00:00
abstract：:Stationary growth phase cells of Escherichiacoli were more pulsed electric fields (PEF) resistant in citrate-phosphate McIlvaine buffer at pH 4.0 than at pH 7.0. The greater PEF resistance was also confirmed in fruit juices of similar acid pH. In this work we studied whether the higher PEF resistance of E. coli at aci...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2009.10.023
更新日期：2010-01-01 00:00:00
abstract：:The aim of this work was to develop antimicrobial photosensitizer-containing edible films and coatings based on gelatin as the polymer matrix, incorporating sodium magnesium chlorophyllin (E-140) and sodium copper chlorophyllin (E-141). Chlorophyllins were incorporated into the gelatin film-forming solution and the in...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2008.05.002
更新日期：2008-08-15 00:00:00
abstract：:The heat resistance of Clostridium sporogenes PA 3679 spores has been studied to establish the influence of acidification with glucono-delta-lactone (GDL) and citric acid on the thermal resistance parameters (DT and z) of this microorganism and to compare their effect with phosphate buffer and natural asparagus as ref...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(94)00094-m
更新日期：1995-04-01 00:00:00
abstract：:Soy-daddawa, a fermented soybean (Glycine max (L.) Merr.) condiment, plays a significant role in the culinary practice of West Africa. It is essential to understand the microbial community of soy-daddawa for a successful starter culture application. This study investigated the microbial community structure of soy-dadd...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2016.01.003
更新日期：2016-03-02 00:00:00
abstract：:The influence of fermentation temperature (from 15 to 35 degrees C) on a mixed strain population was studied. Mitochondrial DNA analysis was used to differentiate Saccharomyces cerevisiae strains and the frequency of each strain during the alcoholic fermentation was determined. The chemical analyses of resulting wines...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(02)00144-7
更新日期：2003-01-15 00:00:00
abstract：:Three microfiltered water dispensers (MWDs) for domestic use were bacteriologically monitored over a period of 1 year to evaluate their hygienic status and to compare the ability of two disinfectants (peracetic acid and hydrogen peroxide) to ensure adequate bacteriological quality of the dispensed water. To this end, ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2008.10.007
更新日期：2009-01-15 00:00:00
abstract：:The use of Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCR-DGGE) technique in identifying the microorganisms present in commercial probiotic yoghurts and lyophilised products was evaluated. Two reference ladders were assembled constituted by PCR-amplified V2-V3 regions of 16S rDNA from bacterial...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(02)00259-3
更新日期：2003-01-26 00:00:00
abstract：:Conventional culture and a rapid phage-PCR method were used to detect Mycobacterium avium subsp. paratuberculosis (MAP) in bulk tank milk (BTM) samples. Only two of 225 samples (0.9%) were found to contain MAP by culture whereas 50 (22%) MAP-positive samples were identified using the phage-PCR assay, including both sa...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2013.03.023
更新日期：2013-06-03 00:00:00
abstract：:The kinetic parameters of thermal inactivation of a spore former, Alicyclobacillus acidoterrestris, in a tropical fruit nectar [25% of Cupuaçu (Theobroma grandiflorum) pulp and 15% sugar] were determined by the isothermal method (IM), under batch heating, and by the paired equivalent isothermal exposures (PEIE) method...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(02)00043-0
更新日期：2002-07-25 00:00:00
abstract：:Dutch broiler flocks are routinely tested for the presence of thermotolerant Campylobacter spp. using a standard cultural procedure for fecal and cecal samples. The objective of this study was to estimate the sensitivity and specificity of fecal and cecal culture for detection of Campylobacter colonization in broiler ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2007.11.011
更新日期：2008-02-10 00:00:00
abstract：:Many methods and media currently exist for the detection and enumeration of Listeria monocytogenes. However, the suitability of any specific method or media is influenced by the purpose of the analysis and the type of food being analyzed. Food which are likely to contain high populations of contaminating microorganism...
journal_title：International journal of food microbiology
pub_type： 杂志文章,评审
doi：10.1016/0168-1605(89)90016-0
更新日期：1989-06-01 00:00:00
abstract：:Indigenous lactic acid fermented foods may have potential as probiotic treatment for diarrhoea, due to high levels of lactic acid bacteria. In this study the effect of a millet drink, spontaneously fermented by lactic acid bacteria, as a therapeutic agent among Ghanaian children with diarrhoea, was assessed. Children ...
journal_title：International journal of food microbiology
pub_type： 杂志文章,随机对照试验
doi：10.1016/j.ijfoodmicro.2006.04.022
更新日期：2006-08-01 00:00:00
abstract：:Sourdough fermentation of cereal foods is an excellent source of obtaining peptides due to the ability of lactic acid bacteria to activate cereal proteases and produce strain-specific peptidases. With the aim of identifying the lactic acid bacterial strains potentially most effective in producing bioactive peptides, 1...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2018.07.018
更新日期：2018-12-02 00:00:00
abstract：:A total of 248 strains of predominant lactobacilli isolated during the manufacture and ripening of artisanal Manchego cheeses obtained from two dairies were obtained and the genetic diversity of 197 investigated using random amplified polymorphic DNA (RAPD-PCR). 51 isolates could not be lysed and were therefore not ge...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2005.10.023
更新日期：2006-04-01 00:00:00
abstract：:Antagonistic yeasts were isolated from the epiphytic flora associated with grape berries cv. Negroamaro and identified at species level using molecular methods. A total of 144 yeast isolates were tested in a preliminary screening on agar to select isolates showing a killer activity against Aspergillus carbonarius and ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2005.12.004
更新日期：2006-04-25 00:00:00
abstract：:Seafood comprising of both vertebrate and invertebrate aquatic organisms are nutritious, rich in omega-3 fatty acids, essential vitamins, proteins, minerals and form part of healthy diet. However, despite the health and nutritional benefits, seafood is highly perishable. Spoilage of seafood could be as a result of mic...
journal_title：International journal of food microbiology
pub_type： 杂志文章,评审
doi：10.1016/j.ijfoodmicro.2017.12.029
更新日期：2018-09-02 00:00:00
abstract：:Population data and apparent prevalence data from the Salmonella surveillance and control program in pigs (NSSCP) from 1998 and 1999 were used in a simulation model to evaluate the efficacy of the program. The model consists of three parts: modelling of individual prevalence at the abattoir (abattoir part), modelling ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(01)00675-4
更新日期：2002-01-30 00:00:00
abstract：:To further enhance biopreservation of meat products, the antilisterial effect of the newly described protective culture Leuconostoc carnosum 4010 and its bacteriocins, leucocins 4010, was examined in the presence of sodium chloride and sodium nitrite in a solid matrix using a structured gelatin system. Interaction bet...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2003.09.005
更新日期：2004-04-15 00:00:00
abstract：:The stability of acid stress adaptation in Listeria monocytogenes and its induced cross protection effect against GRAS (generally recognized as safe) antimicrobial compounds has never been investigated before. In the present study, the acid stress adaptation in L. monocytogenes was initially induced in pH 5.0 tryptic ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2015.02.027
更新日期：2015-06-16 00:00:00
abstract：:New experiments that we conducted show an oscillatory mode of batch yeast growth in water, for a pure culture of the T206 strain of Saccharomyces cerevisiae. The oscillations are damped over time, allowing the cell concentration to stabilize at the stationary equilibrium. A new proposed model that includes the complet...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(01)00618-3
更新日期：2001-12-30 00:00:00
