Abstract：
:Sesame seed products have recently been associated with a number of Salmonella outbreaks in the UK and elsewhere. Aside from sesame seeds, there is little published information on the prevalence of Salmonella spp. in edible seeds. A study of 3735 samples of retail edible dried seeds in the UK was therefore carried out between October 2007 and March 2008 to assess their microbiological safety in relation to Salmonella contamination and levels of Escherichia coli, an indicator of faecal contamination. Overall, Salmonella was detected in 23 samples (0.6%), of which over half (57%) were sesame seeds. Other seeds contaminated with Salmonella were linseed (1 sample), sunflower (1 sample), alfalfa (1 sample), melon (4 samples) and mixed seeds (3 samples). E. coli was detected in 9% of samples, with 1.5% containing unsatisfactory levels (> or = 10(2)/g). These included melon, pumpkin, sesame, hemp, poppy, linseed, sunflower and mixed seeds. The UK retailers affected by the detection of Salmonella in their products recalled the contaminated batches, and Food Standards Agency food alerts were issued to advise against the consumption of affected seed products. This study highlights the importance of good hygiene practices and effective decontamination procedures during the production of these products.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Willis C,Little CL,Sagoo S,de Pinna E,Threlfall Jdoi
10.1016/j.fm.2009.05.007subject
Has Abstractpub_date
2009-12-01 00:00:00pages
847-52issue
8eissn
0740-0020issn
1095-9998pii
S0740-0020(09)00133-6journal_volume
26pub_type
杂志文章abstract：:The suitability of indirect impedance to accurately measure microbial growth in real food matrices was investigated. A variety of semi-solid and liquid food products were inoculated with Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Lactobacillus plantarum, Pseudomonas aeruginosa, Escherichia coli, S...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.02.014
更新日期：2014-09-01 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 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：:Rotting caused by grey mould (Botrytis cinerea) is a concerning disease for numerous crops both pre- and postharvest stages. Application of antagonistic yeasts is a promising strategy for controlling grey mould incidence which could mitigate undesirable consequences of using synthetic fungicides. In this work, a scree...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103556
更新日期：2020-12-01 00:00:00
abstract：:The aim of this study was to evaluate the use of yeasts as starter cultures in coffee semi-dry processing. Arabica coffee was inoculated with one of the following starter cultures: Saccharomyces cerevisiae UFLA YCN727, S. cerevisiae UFLA YCN724, Candida parapsilosis UFLA YCN448 and Pichia guilliermondii UFLA YCN731. T...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.05.013
更新日期：2014-12-01 00:00:00
abstract：:The purpose of this study was to understand the significance of each microorganism in grain formation by evaluating their microbial aggregation and cell surface properties during co-aggregation of LAB and yeasts together with an investigation of biofilm formation. Non-grain forming strains from viili were also evaluat...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.07.001
更新日期：2012-12-01 00:00:00
abstract：:Methicillin-resistant Staphylococcus aureus (MRSA) is a pathogen emerging in hospitals as well as community and livestock. MRSA is a significant and costly public health concern because it may enter the human food chain and contaminate milk and dairy products causing foodborne illness. This study aimed to determine th...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.10.020
更新日期：2017-04-01 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：: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：: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：:The growth of spoiling yeasts in beverages results in reduced quality, economic and image losses. Therefore, biochemical and DNA-based identification methods have been developed but are mostly time-consuming and laborious. Matrix-Assisted-Laser-Desorption/Ionization-Time-Of-Flight Mass Spectrometry (MALDI-TOF MS) coul...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2013.07.004
更新日期：2013-12-01 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 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 purpose of this study was to analyze the presence of different yeasts in the facilities of four wineries from the D.O.Ca. Rioja region in Spain. The study was conducted through the identification of the yeasts via the PCR-RFLP technique of the ITS region of rDNA. The diversity of non-Saccharomyces yeasts found in ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2010.06.012
更新日期：2010-12-01 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：: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：:This study offers insight into the dynamics of bacterial populations in fresh cuts of suckling lamb under four different atmospheric conditions: air (A), and three Modified Atmosphere Packaging (MAP) environments, 15%O2/30%CO2/55%N2 (C, commercial), 70%O2/30%CO2 (O), and 15%O2/85%CO2 (H) for 18 days. Microbial analyse...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2013.05.005
更新日期：2013-12-01 00:00:00
abstract：:Enteric viruses are important agents of foodborne diseases. Due to their low infectious doses and low concentrations in food samples, an efficient and rapid virus concentration method is required for routine control. Because of the absence of a reliable cell culture method for most of the enteric viruses involved in o...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.03.007
更新日期：2012-09-01 00:00:00
abstract：:The effects of copper (Cu(2+)) on spore germination, vegetative growth and sporulation of Clostridium tyrobutyricum, which is capable to causing texture and flavour defects in Emmental cheese, were studied. Spore suspensions of three different strains were used as starting material for two experimental set-ups. The fi...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2010.01.003
更新日期：2010-05-01 00:00:00
abstract：:The purpose of the present study was to apply a modelling approach to define the growth rate and growth/no growth interface of Byssochlamys fulva and Byssochlamys nivea on a synthetic medium as a function of temperature and water activity. Both fungal species were grown on malt extract agar at different temperatures (...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2010.02.005
更新日期：2010-08-01 00:00:00
abstract：:Plant polyphenols have shown antiviral activity against several human pathogens, but their physicochemical interactions are not well-understood. The objectives of this study were to compare the antiviral activity between monomeric catechin and dimeric procyanidin B2 (PB2) using cultivable human norovirus surrogates (f...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.06.009
更新日期：2018-12-01 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：:In this study, P. kudriavzevii was isolated and identified as an effective antagonistic yeast, which could significantly inhibit the rotting rate, weight loss, and delay the color change, with no effect on total soluble solids (TSS), titratable acid (TA), or firmness during cherry tomato storage. High-throughput seque...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.103404
更新日期：2020-06-01 00:00:00
abstract：:The apicomplexan parasite Toxoplasma gondii is the causative agent of toxoplasmosis, a foodborne zoonosis with a global distribution and estimated to cause up to 20% of the total foodborne disease burden in Europe. Association between T. gondii infection and the consumption of unwashed raw fruits and vegetables contam...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2017.10.001
更新日期：2018-04-01 00:00:00
abstract：:Commercial nisin was encapsulated in nanovesicles (mean diameter 140 nm) prepared from partially purified soy lecithin. Nisin-loaded liposomes and unencapsulated (free) nisin were initially tested in BHI medium and skim milk inoculated with Listeria monocytogenes and incubated for 48 h at 30 degrees C. At such abuse t...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2009.09.013
更新日期：2010-02-01 00:00:00
abstract：:This research investigates the efficacy of gaseous ozone, applied under partial vacuum in a controlled reaction chamber, for the elimination of Salmonella inoculated on melon rind. The performance of high dose, short duration treatment with gaseous ozone, in this pilot system, on the microbial and sensory quality of f...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2008.02.006
更新日期：2008-06-01 00:00:00
abstract：:Lactic acid bacteria (LAB) are an important group of bacteria in beer and wine fermentations both as beneficial organisms and as spoilage agents. However, sensitive, rapid, culture-independent methods for identification and community analyses of LAB in mixed-culture fermentations are limited. We developed a terminal r...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.02.007
更新日期：2012-08-01 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：:As filter-feeding bivalves, oysters can accumulate microorganisms into their gills, causing spoilage and potential safety issues. This study aims to investigate the changes in the gill microbiota of oysters packed under air and modified atmospheres (MAs, 50% CO2: 50% N2, 70% CO2: 30% O2, and 50% CO2: 50% O2) during st...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2016.08.006
更新日期：2017-02-01 00:00:00
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 gro...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2013.01.005
更新日期：2013-06-01 00:00:00
