Abstract:
:Microbial cross-contamination either at home or production site is one of the major factors of causing contamination of foods and leading to the foodborne illness. The knowledge regarding Escherichia coli O157:H7 surface transfer on ready-to-eat (RTE) deli meat and the slicer used for slicing different RTE products are needed to ensure RTE food safety. The objectives of this study were to investigate and to model the surface cross-contamination of E. coli O157:H7 during slicing operation. A five-strain cocktail of E. coli O157:H7 was inoculated directly onto a slicer's round blade rim area at an initial level of ca. 4, 5, 6, 7 or 8 log CFU/blade (ca. 3, 4, 5, 6 or 7 log CFU/cm(2) of the blade edge area), and then the RTE deli meat (ham) was sliced to a thickness of 1-2 mm. For another cross-contamination scenario, a clean blade was initially used to slice ham which was pre-surface-inoculated with E. coli O157:H7 (ca. 4, 5, 6, 7 or 8 log CFU/100 cm(2) area), then, followed by slicing un-inoculated ham. Results showed that the developed empirical models were reasonably accurate in describing the transfer trend/pattern of E. coli O157:H7 between the blade and ham slices when the total inoculum level was >or=5 log CFU on the ham or blade. With an initial inoculum level at journal_name journal_title authors doi subject pub_date pages issue eissn issn pii journal_volume pub_type
abstract::Ayran is a traditional Turkish milk drink which is fermented and salted. Inadequate production and storage conditions contribute to its variable organoleptic quality and stability during shelf-life. A thorough physico-chemical, nutritional and microbial characterization of artisanal Ayran was carried out in order to s...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2016.07.001
更新日期:2016-12-01 00:00:00
abstract::Pecorino refers to Italian cheeses made exclusively from raw or pasteurized ewes' milk, characterized by a high content of fat matter and it is mainly produced in the Middle and South of Italy by traditional procedures. The autochthonous microbiota plays an important role in the organoleptic traits of Pecorino cheese ...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2012.11.022
更新日期:2013-05-01 00:00:00
abstract::Modelling and simulation of microbial dynamics as a function of processing, transportation and storage conditions is a useful tool to improve microbial food safety and quality. The goal of this research is to improve an existing methodology for building mechanistic predictive models based on the environmental conditio...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2017.12.007
更新日期:2018-06-01 00:00:00
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 stab...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2010.05.013
更新日期:2011-06-01 00:00:00
abstract::Enterococcus faecalis and Enterococcus faecium isolated from various traditional fermented foods of both animal and vegetable origins have shown multidrug resistance to several antibiotics and tolerance to biocides. Reduced susceptibility was intra and inter-species dependent and was due to specific and unspecific mec...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2014.06.009
更新日期:2014-12-01 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::The aim of this work was to elucidate the role of the secondary metabolites produced by B. amyloliquefaciens BUZ-14 against B. cinerea, M. fructicola, M. laxa, P. digitatum, P. italicum and P. expansum both in vitro and in planta. The entire cell free supernatant (CFS) and the lipopeptide fraction (LPF) showed similar...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2019.01.010
更新日期:2019-09-01 00:00:00
abstract::Bacillus spp. cause ropy bread spoilage of bread, which is characterized by a rotten fruity odor, followed by discoloration and degradation of the crumb. Bacillus spp. are wheat grain endophytes and form heat resistant endospores, therefore, process hygiene and heating during baking do not prevent ropy spoilage. This ...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103507
更新日期:2020-10-01 00:00:00
abstract::The non-thermal technologies High Intensity Light Pulses (HILP) and Thermosonication (TS) were applied alone and in combination to study their effect on Escherichia coli inactivation in orange juice. Two different energy settings were chosen in the current study, 'Low' (L) and 'High' (H), being the combinations applie...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2011.04.005
更新日期:2011-09-01 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 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::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::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::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::This study evaluates the adaptative response to heat (63 degrees C) and the modifications in membrane fatty acid composition of Salmonella senftenberg after its growth in an acidified medium and after its exposure to combinations of acid and cold stresses. Cells were grown in Brain Heart Infusion (BHI) buffered at pH ...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2008.11.002
更新日期:2009-05-01 00:00:00
abstract::Mawè is a West African spontaneous fermented cereal-based dough. Different types of mawè exist varying in type of cereal and/or production condition, with fermentations lasting 24-48 h. With the aim of obtaining a comprehensive understanding of the microbial ecology of mawè processing, a microbiological characterisati...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2018.06.005
更新日期:2018-12-01 00:00:00
abstract::The prevalence of Campylobacter and Salmonella was assessed in 3959 raw red meats in the UK during 2003-2005. Meats were more frequently contaminated with Campylobacter (7.2%) than with Salmonella (2.4%). Lamb and other meats (e.g. mutton, rabbit) exhibited the highest contamination from Campylobacter (12.6% and 19.8%...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2008.01.001
更新日期:2008-05-01 00:00:00
abstract::In the context of a demand for "preservative-free" food products, biopreservation appears as a promising alternative to either replace or reduce the use of chemical preservatives. The purpose of this study was to evaluate the antifungal activity of a collection of lactic acid bacteria (n = 194), and then to evaluate t...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2019.01.020
更新日期:2019-09-01 00:00:00
abstract::Preventing food spoilage is a challenge for the food industry, especially when applying mild preservation methods and when avoiding the use of preservatives. Therefore, it is essential to explore the boundaries of preservation by better understanding the causative microbes, their phenotypic behaviour and their genetic...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2014.03.013
更新日期:2015-02-01 00:00:00
abstract::During the production of sparkling wine, wine yeasts are subjected to many stress factors apart from ethanol, which lead to the need to achieve their acclimation in line with various industrial protocols. In the present work, 44 commercial wine Saccharomyces cerevisiae strains and one laboratory strain (BY4742) were f...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2014.12.006
更新日期:2015-06-01 00:00:00
abstract::Food safety is a critical factor in the production of farmhouse cheese. In Ireland the varieties of farmhouse cheese produced reflect a much broader range than those produced commercially and some of these cheese varieties are associated with greater microbiological risk. These include cheese produced from unpasteuris...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2009.06.009
更新日期:2009-12-01 00:00:00
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 preva...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2013.04.016
更新日期:2013-12-01 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::A modular process risk model has been constructed that describes the manufacture of dairy dessert products and hazards that arise from non-proteolytic Clostridium botulinum. The model describes batch manufacture and consumer storage of a family size generic dairy dessert but includes a realistic quantification that co...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2010.04.004
更新日期:2011-04-01 00:00:00
abstract::This investigation was carried out to identify the microbiota in a spoiled commercial food supplement consisting of a syrup suspension of a mixture of dried herbs and herb extracts. The product did not contain alkyl-p-hydroxybenzoates (parabens) as preservatives, was kept at room temperature and showed abundant gas fo...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2009.11.011
更新日期:2010-05-01 00:00:00
abstract::Fourier transform infrared spectroscopy (FT-IR) can discriminate Escherichia coli O157:H7 ATCC 35150 from other bacteria: E. coli ATCC 25522, Bacillus cereus ATCC 10876, and Listeria innocua ATCC 51742 inoculated in to apple juice. Spectra of bacterial suspensions (ca. 10(9) cfu/ml in 0.9% NaCl) on Anodisc (aluminum o...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2005.01.017
更新日期:2006-04-01 00:00:00
abstract::The purpose of this work was to study the changes of bacterial and fungal population of breba fruits such as 'Banane' and 'San Antonio' as well as 'Cuello Dama Negro', 'Cuello Dama Blanco' and 'San Antonio' fig cultivars stored in passive modified atmospheres (MAP) by the use of three different microperforated films (...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2016.10.035
更新日期:2017-05-01 00:00:00
abstract::Lactic acid bacteria (LAB) antimicrobial peptides typically exhibit antibacterial activity against food-borne pathogens, as well as spoilage bacteria. Therefore, they have attracted the greatest attention as tools for food biopreservation. In some countries LAB are already extensively used as probiotics in food proces...
journal_title:Food microbiology
pub_type: 杂志文章,评审
doi:10.1016/j.fm.2013.05.010
更新日期:2013-12-01 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::Production of leafy vegetables for the "Ready-to-eat"-market has vastly increased the last 20 years, and consumption of these minimally processed vegetables has led to outbreaks of food-borne diseases. Contamination of leafy vegetables can occur throughout the production chain, and therefore washing of the produce has...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103667
更新日期:2021-04-01 00:00:00