Abstract:
:Comparison of Clostridium perfringens spore germination and outgrowth in cooked uncured products during cooling for different meat species is presented. Cooked, uncured product was inoculated with C. perfringens spores and vacuum packaged. For the isothermal experiments, all samples were incubated in a water bath stabilized at selected temperatures between 10 and 51°C and sampled periodically. For dynamic experiments, the samples were cooled from 54.4 to 27°C and subsequently from 27 to 4°C for different time periods, designated as x and y hours, respectively. The growth models used were based on a model developed by Baranyi and Roberts (1994. A dynamic approach to predicting bacterial growth in food. Int. J. Food Micro. 23, 277-294), which incorporates a constant, referred to as the physiological state constant, q(0). The value of this constant captures the cells' history before the cooling begins. To estimate specific growth rates, data from isothermal experiments were used, from which a secondary model was developed, based on a form of Ratkowsky's 4-parameter equation. The estimated growth kinetics associated with pork and chicken were similar, but growth appeared to be slightly greater in beef; for beef, the maximum specific growth rates estimated from the Ratkowsky curve was about 2.7 log(10) cfu/h, while for the other two species, chicken and pork, the estimate was about 2.2 log(10) cfu/h. Physiological state constants were estimated by minimizing the mean square error of predictions of the log(10) of the relative increase versus the corresponding observed quantities for the dynamic experiments: for beef the estimate was 0.007, while those for pork and chicken the estimates were about 0.014 and 0.011, respectively. For a hypothetical 1.5h cooling from 54°C to 27° and 5h to 4°C, corresponding to USDA-FSIS cooling compliance guidelines, the predicted growth (log(10) of the relative increase) for each species was: 1.29 for beef; 1.07 for chicken and 0.95 log(10) for pork. However, it was noticed that for pork in particular, the model using the derived q(0) had a tendency to over-predict relative growth when the observed amount of relative growth was small, and under-predict the relative growth when the observed amount of relative growth was large. To provide more fail-safe estimate, rather than using the derived value of q(0), a value of 0.04 is recommended for pork.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Juneja VK,Marks H,Huang L,Thippareddi Hdoi
10.1016/j.fm.2010.05.013subject
Has Abstractpub_date
2011-06-01 00:00:00pages
791-5issue
4eissn
0740-0020issn
1095-9998pii
S0740-0020(10)00115-2journal_volume
28pub_type
杂志文章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 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::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::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 Traditional Mountain Malga (TMM) cheese is made from raw cow's milk by spontaneously fermentation in small farms called "Malga" located in Trentino region. This study was designed to characterize the lactic acid bacteria (LAB) growing on MRS medium, of TMM-cheese at the end of the ripening. Ninety-five LAB were is...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2014.12.003
更新日期:2015-06-01 00:00:00
abstract::There is conflicting data regarding whether commercial chilling has any effect on persistence of Salmonella serovars, including antibiotic resistant variants, on chicken carcasses. A total of 309 Salmonella Typhimurium and Salmonella Kentucky isolates recovered from pre- and post-chill whole broiler carcasses were cha...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2013.08.002
更新日期:2014-04-01 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::Cronobacter are opportunistic bacterial pathogens of both infants and adults. We investigated the incidence and distribution of Cronobacter in 1245 samples of cereal and related environments. 39.1% (101/258) rice-related and 46.9% (98/209) wheat-related samples tested positive for Cronobacter, and the positive rate di...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2018.12.004
更新日期:2019-06-01 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::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::Simultaneous brine thawing/salting process was applied as an alternative to traditional pile salting process using 51 frozen Iberian hams. The effect of this type of salting process on endogenous enzyme activity and sensory quality of Iberian dry-cured hams was analysed. The frozen hams were simultaneously thawed and ...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2011.06.011
更新日期:2012-04-01 00:00:00
abstract::Occasionally, melissopalynological analysis reveals the presence of baker's yeast (Saccharomyces cerevisiae) in honey sediments. A field experiment reproducing a common spring bee feeding practice, using sugar paste containing baker's yeast, was performed to understand how S. cerevisiae are introduced into honey. Apar...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2016.10.025
更新日期:2017-04-01 00:00:00
abstract::Biofilm matrices are formed largely of extracellular polymeric substance (EPS). This study was conducted to investigate biofilm formation and EPS production by Cronobacter sakazakii under various conditions (media, nutrition, and relative humidity (RH)) by quantification of EPS and cell populations, Field Emission Sca...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2012.11.008
更新日期:2013-05-01 00:00:00
abstract::Microwave-powered cold plasma treatment (CPT) was evaluated as a means to improve the microbiological safety of fresh vegetables and dried fruits. The CPT at 900 W, conducted for 10 min using nitrogen as a plasma-forming gas, inactivated Salmonella Typhimurium inoculated on cabbage and lettuce by approximately 1.5 log...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2015.05.004
更新日期:2015-10-01 00:00:00
abstract::The combination of salt and acid is commonly used in the production of many foods, including pickles and fermented foods. However, in our previous studies, the addition of salt significantly reduced the inhibitory effect of acetic acid on Escherichia coli O157:H7 in laboratory media and pickled cucumbers. Therefore, t...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2015.10.021
更新日期:2016-05-01 00:00:00
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::This paper describes the selection of Schizosaccharomyces yeasts with adequate oenological suitability and high capacity for the degradation of malic acid. Despite the almost non-existent number of commercial strains, the use of this yeast genus has recently been recommended by the International Organisation of Vine a...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2014.03.014
更新日期:2014-09-01 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::Identification of Cronobacter represent a major challenge for laboratories testing powdered infant formula (PIF). In the present study, two biochemical galleries and three molecular methods have been applied to confirm 276 Cronobacter spp. and non-Cronobacter isolates from different sources. Using the latest database ...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2018.05.008
更新日期:2018-12-01 00:00:00
abstract::Forty-one strains of Geotrichum candidum isolated from Armada cheese, Sobado variety, were screened for their enzymatic activities, including proteolytic and lipolytic activities and aminopeptidase activity. The highest extracellular proteolytic activity was detected for 8 strains with values ranging between 2.086 and...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2011.10.003
更新日期:2012-05-01 00:00:00
abstract::Clostridium perfringens SM101 genome encodes three serine proteases (CspA, CspB, and CspC), and genetic evidence indicates that CspB is required for processing of pro-SleC into active SleC, an enzyme essential for degradation of the peptidoglycan cortex during spore germination. In this study, the expression of cspA a...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2019.103325
更新日期:2020-04-01 00:00:00
abstract::The aim of this work was to search for new candidate strains to be included in a culture for Crescenza, a rindless soft cheese, today produced mainly at industrial level using selected starter cultures composed of S. thermophilus. Performance testing was applied to 29 pre-selected strains and a scoring approach was de...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103599
更新日期:2020-12-01 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::"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::Hong Qu, which mainly contains Monascus sp. and other microorganisms, as well as numerous microbial metabolites, is used as the fermentation starter of Hong Qu glutinous rice wine, a traditional alcoholic beverage. Two widely-used types of Hong Qu, namely Wuyi Qu (WYQ) and Gutian Qu (GTQ), were thoroughly compared for...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2017.07.019
更新日期:2018-02-01 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::A direct microscopic time-lapse method, using appropriate staining for cell viability in a confocal scanning laser microscope, was used for the direct assessment of Salmonella Agona individual cell inactivation in small two-dimensional colonies exposed to osmotic stress. Individual cell inactivation times were fitted ...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2018.12.011
更新日期:2019-06-01 00:00:00
abstract::Nine Saccharomyces cerevisiae cultures, isolated from different sources, were tested for their ability to reduce tannins reactive towards salivary proteins, and potentially responsible for wine astringency. Strains were preliminary genetically characterized and evaluated for physiological features of technological int...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2015.09.013
更新日期:2016-02-01 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::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