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 restriction enzyme and plasmid profiling were performed to assess genetic diversity. None of the isolates showed resistance to ampicillin, chloramphenicol, gentamicin, kanamycin, streptomycin, sulfisoxazole, and tetracycline. Seventeen virulence genes were screened for by PCR. All strains were positive for 14 genes (spiA, sifA, invA, spaN, sopE, sipB, iroN, msgA, pagC, orgA, prgH, lpfC, sitC, and tolC) and negative for three genes (spvB, pefA, and cdtB). Twelve strains, including six from clinical samples and six from seafood, carried one or more plasmids. Large plasmids, sized greater than 50 kb were detected in one clinical and three food isolates. One plasmid was able to be typed as IncI1 by PCR-based replicon typing. There were 25 distinct PFGE-XbaI patterns, clustered to two groups. Cluster A, with 68.5% similarity mainly consists of clinical isolates, while Cluster C, with 67.6% similarity, mainly consisted of shrimp isolates from India. Our findings indicated the genetic diversity of S. Saintpaul in clinical samples, imported seafood, and the environment and that this serotype possesses several virulent genes and plasmids which can cause salmonellosis.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Akiyama T,Khan AA,Cheng CM,Stefanova Rdoi
10.1016/j.fm.2011.03.003subject
Has Abstractpub_date
2011-09-01 00:00:00pages
1124-8issue
6eissn
0740-0020issn
1095-9998pii
S0740-0020(11)00061-Xjournal_volume
28pub_type
杂志文章abstract::The objective of this study was to determine if the adaptation at planktonic stage to subinhibitory concentrations (SIC) of sodium hypochlorite (NaOCl) could modulate the biofilm forming ability of five Listeria monocytogenes strains V7, Scott A, FSL-N1-227, FSL F6-154 and ATCC 19116 representing serotypes 1/2a, 4b an...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103714
更新日期:2021-06-01 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::The presence and enumeration of halophilic and alkaliphilic bacteria in Spanish-style table-olive fermentations was studied. Twenty 10-tonne fermenters at two large manufacturing companies in Spain, previously studied through both culture dependent and independent (PCR-DGGE) methodologies, were selected. Virtually all...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2015.09.006
更新日期:2016-02-01 00:00:00
abstract::The objectives of the present study were to evaluate the spread of Salmonella Enteritidis to different cutting boards (wood, triclosan-treated plastic, glass, and stainless steel) from contaminated poultry skin (5 log CFU/g) and then to tomatoes and to analyze the effect of different protocols used to clean these surf...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2011.12.028
更新日期:2012-06-01 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::The use of UV-C radiation treatments to inhibit the microbial growth and extend the shelf-life of minimally processed 'Red Oak Leaf' lettuce was investigated. Initially, UV-C resistance of 20 bacterial strains from different genera often associated with fresh produce (Enterobacter, Erwinia, Escherichia, Leuconostoc, P...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2005.04.009
更新日期:2006-05-01 00:00:00
abstract::Coenzyme Q0 (CoQ0) has demonstrated antitumor, anti-inflammatory, and anti-angiogenic activities. Cronobacter sakazakii is an opportunistic foodborne pathogen associated with high mortality in neonates. In this study, the antimicrobial activity and possible antimicrobial mechanism of CoQ0 against C. sakazakii were inv...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2019.103337
更新日期:2020-04-01 00:00:00
abstract::This study determined the ultraviolet-C (UV-C) dose necessary to reduce 90% population (DUV-C) of 17 spoilage yeasts and their composited inoculum in orange juice (pH 3.71, 11.60 °Brix, 0.55% citric acid, 2.46% w/v insoluble solids). Growth parameters of all test yeasts were first established to standardize the growth...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2018.10.003
更新日期:2019-04-01 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::Escherichia coli O157:H7 (EC O157:H7), as well as its recently emerging non-O157 relatives, are a notorious group of pathogenic bacteria associated with foodborne outbreaks. In this study, we demonstrated that secondary electrospray ionization mass spectrometry (SESI-MS) could be a rapid and accurate detection technol...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2012.12.008
更新日期:2013-06-01 00:00:00
abstract::The behavior of enterotoxigenic Escherichia coli (ETEC), enteropathogenic E. coli (EPEC), enteroinvasive E. coli (EIEC) and non-O157 shiga toxin-producing E. coli (non-O157-STEC) on whole and slices of jalapeño and serrano peppers as well as in blended sauce at 25 ± 2 °C and 3 ± 2 °C was investigated. Chili peppers we...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2014.01.005
更新日期:2014-06-01 00:00:00
abstract::Lactobacillus sakei is frequently present as the dominant lactic acid bacterium in spontaneously fermented meat products, demonstrating its competitiveness in and adaptation to the meat environment. Since meat is generally low in carbohydrate content, the ability to utilize other energy sources to generate ATP, such a...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2010.11.016
更新日期:2011-05-01 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::The microbial biodiversity and dynamics of king scallops meat and coral during cold storage (cold chain rupture: 1/3 storage time at 4 °C followed by 2/3 at 8 °C), was assessed by combining culture-dependant and -independent methods. Products were packaged as follows: aerobic, vacuum packed and 3 different CO2/N2 modi...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2013.02.011
更新日期:2013-09-01 00:00:00
abstract::A new combined model for Listeria monocytogenes and psychrotolerant Lactobacillus spp. was constructed and evaluated for processed seafood and mayonnaise-based seafood salads. The new model was constructed by combining existing cardinal parameter models for L. monocytogenes and Lactobacillus spp. using the classical J...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2014.07.005
更新日期:2015-04-01 00:00:00
abstract::Maintaining effective sanitizer concentration is of critical importance for preventing pathogen survival and transference during fresh-cut produce wash operation and for ensuring the safety of finished products. However, maintaining an adequate level of sanitizer in wash water can be challenging for processors due to ...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2015.03.004
更新日期:2015-09-01 00:00:00
abstract::In this study, the susceptibility of Vibrio parahaemolyticus in different growth phases after exposure to lethal stresses including 47 degrees C and 8% ethanol was first investigated. The effect of a culture's growth phase on both the heat and ethanol shock response of V. parahaemolyticus was then examined. It was fou...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2009.01.005
更新日期:2009-06-01 00:00:00
abstract::Dairy propionibacteria (PAB) are used as a ripening starter in combination with Lactic acid bacteria (LAB) for dairy products such as Swiss-type cheese. LAB and PAB have also been studied for their probiotic properties but little is still known about their individual and/or synergistic beneficial effects within dairy ...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2015.04.002
更新日期:2016-02-01 00:00:00
abstract::The anti-listerial activity of microfloras from the surface of various smear-ripened cheeses was evaluated using four methods that were then compared. Method A measured the anti-listerial potential of supernatants from short-time liquid cultures, whereas in Method B, a model cheese was co-inoculated with the microflor...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2009.11.009
更新日期:2010-04-01 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
abstract::Today, edible insects represent a hot topic as an emerging and eco-friendly source of protein. The mealworm (Tenebrio molitor L.) is among the most employed insects for human consumption and feed purposes. So far Listeria monocytogenes, have never been detected either in products sold on the market or during the reari...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2019.05.006
更新日期:2019-10-01 00:00:00
abstract::Recent outbreaks of Campylobacter mediated disease attributed to undercooked chicken livers have highlighted a continuing need for methods to reduce Campylobacter numbers in these types of food products. In this study, gamma irradiation is evaluated for its effectiveness in reducing Campylobacter jejuni numbers in exp...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2019.02.014
更新日期:2019-09-01 00:00:00
abstract::In this work, a new multiplex single-tube real-time PCR approach is presented for the detection of Escherichia coli O157:H7, Salmonella spp. and Staphylococcus aureus, three of the more frequent food-borne bacterial pathogens that are usually investigated in a variety of food matrices. The study includes the design an...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2008.03.002
更新日期:2008-08-01 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::Bacillus cereus sensu lato is widely distributed in food products, including raw and processed milk. Plasmids often determine bacterial virulence and toxicity, but their role in the evolution of B. cereus sensu lato is only partly known. Here, we observed that nearly 8% of B. cereus sensu lato isolates were positive f...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2017.05.009
更新日期:2017-10-01 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::"Suero Costeño" (SC) is a traditional soured cream elaborated from raw milk in the Northern-Caribbean coast of Colombia. The natural microbiota that characterizes this popular Colombian fermented milk is unknown, although several culturing studies have previously been attempted. In this work, the microbiota associated...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2017.07.011
更新日期:2017-12-01 00:00:00
abstract::Several yeasts were isolated from Campbell Early grapes (Vitis labrusca cultivar Campbell Early), the major grape cultivar in Korea, grown in two different regions. PCR-RFLP analysis of the ITS I-5.8S-ITS II region showed that 34 isolates out of a total of 40 were in the same group. Phylogenetic analysis revealed that...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2012.12.011
更新日期:2013-05-01 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::An apparatus for generating atmospheric pressure plasma (APP) jet was used to investigate the inactivation of Listeria monocytogenes on the surface of agar plates and slices of cooked chicken breast and ham. He, N₂ (both 7 L/min), and mixtures of each with O₂ (0.07 L/min) were used to produce the plasma jets. After tr...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2011.08.002
更新日期:2011-12-01 00:00:00