Abstract：
:The aim of this work was to evaluate restriction fragment melting curve analyses (RFMCA) as a novel approach for rapid classification of bacteria during food production. RFMCA was evaluated for bacteria isolated from sous vide food products, and raw materials used for sous vide production. We identified four major bacterial groups in the material analysed (cluster I-Streptococcus, cluster II-Carnobacterium/Bacillus, cluster III-Staphylococcus and cluster IV-Actinomycetales). The accuracy of RFMCA was evaluated by comparison with 16S rDNA sequencing. The strains satisfying the RFMCA quality filtering criteria (73%, n=57), with both 16S rDNA sequence information and RFMCA data (n=45) gave identical group assignments with the two methods. RFMCA enabled rapid and accurate classification of bacteria that is database compatible. Potential application of RFMCA in the food or pharmaceutical industry will include development of classification models for the bacteria expected in a given product, and then to build an RFMCA database as a part of the product quality control.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Rudi K,Kleiberg GH,Heiberg R,Rosnes JTdoi
10.1016/j.fm.2006.09.006subject
Has Abstractpub_date
2007-08-01 00:00:00pages
474-81issue
5eissn
0740-0020issn
1095-9998pii
S0740-0020(06)00198-5journal_volume
24pub_type
杂志文章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：: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：:Most of the acute intestinal diseases are caused by foodborne pathogens with infants and elderly people being at major risk. The aim of this study was to develop a procedure to simultaneously detect 20 foodborne pathogens in complex alimentary matrices such as milk, cheese and meat. The list of targets include, among ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.04.007
更新日期：2014-10-01 00:00:00
abstract：:This study evaluated post-processing chemical solutions for their antilisterial effects on commercial smoked sausage formulated with or without 1.5% potassium lactate plus 0.05% sodium diacetate, and contaminated (approximately 3-4 log cfu/cm(2)) with 10-strain composite Listeria monocytogenes inocula prepared under v...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2006.01.008
更新日期：2006-12-01 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：:The effect of high hydrostatic pressure (HHP) on the survival of 14 strains of Listeria monocytogenes from food or clinical origins, selected to represent different pheno and genotypes, was evaluated. Stationary phase cells were submitted to 300, 400 and 500 MPa at 10 °C, for 5 min. A high variability in the resistanc...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2017.01.011
更新日期：2017-06-01 00:00:00
abstract：:Lettuce (Lactuca sativa), one of the most consumed leafy vegetables in the world, is frequently implicated with foodborne disease (FBD) outbreaks, with Salmonella spp. and Escherichia coli O157:H7 being the most common bacteria to cause this illness. Estimates of prevalence and levels of these pathogens on lettuce are...
journal_title：Food microbiology
pub_type： 杂志文章,meta分析
doi：10.1016/j.fm.2019.05.001
更新日期：2019-12-01 00:00:00
abstract：:Gaseous treatments with ClO2 and O3 on low-moisture foods (LMFs) have been reported for their efficient bacterial reduction without affecting the external quality of food. However, these studies were conducted on a small scale, which limits their application to LMF industries. We aimed to evaluate the effectiveness of...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103576
更新日期：2020-12-01 00:00:00
abstract：:Listeria monocytogenes continues to be one of the most important foodborne pathogens worldwide, either due to its incidence and/or to its high mortality rate. In the present study, a filtration-based protocol was applied for the screening of viable bacteria. Additionally, a complete method (enrichment, filtration, DNA...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.02.004
更新日期：2018-08-01 00:00:00
abstract：:Microbial subtyping is the most common approach for Salmonella source attribution. Typically, attributions are computed using frequency-matching models like the Dutch and Danish models based on phenotyping data (serotyping, phage-typing, and antimicrobial resistance profiling). Herewith, we critically review three maj...
journal_title：Food microbiology
pub_type： 杂志文章,评审
doi：10.1016/j.fm.2017.03.002
更新日期：2018-05-01 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：:Greenshell™ mussels are New Zealand's largest seafood export species. Some export markets require compliance with 'zero' tolerance legislation for Listeria monocytogenes in 25 g of product. Even though individually quick frozen (IQF) mussel products are labeled 'to be cooked', and are not classified as ready-to-eat, s...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2011.06.014
更新日期：2011-10-01 00:00:00
abstract：:Vibrio parahaemolyticus is recognized as the leading cause of human gastroenteritis associated with the consumption of seafood. The objective of this study was to model the growth kinetics of pathogenic and nonpathogenic V. parahaemolyticus in broth and oyster slurry. Primary growth models of V. parahaemolyticus in br...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2008.04.007
更新日期：2008-08-01 00:00:00
abstract：:A surveillance study was carried out to determine the prevalence of Campylobacter in meat, milk and other food commodities in Pakistan. Over a period of 3 years (January 2002-December 2004), a total of 1636 food samples of meat, milk and other food commodities were procured from three big cities of Pakistan (Faisalaba...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2006.06.001
更新日期：2007-05-01 00:00:00
abstract：:It is recognised that inoculum size affects the rate and extent of bacterial spore germination. It has been proposed that this is due to spores interacting: molecules released from germinated spores trigger germination of dormant neighbours. This study investigated whether changes to the total number of spores in a sy...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.04.015
更新日期：2012-10-01 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：:This study aimed at determining whether Penicillium spp. strains could survive through the heat treatment applied during the processing of frozen chicken nuggets. Firstly, it was found that the conidia of Penicillium were not able to survive the heat shock in phosphate buffer at pH 7.2 in thermal death tubes (TDT) at ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2015.11.010
更新日期：2016-05-01 00:00:00
abstract：:The dominant microbiota of brown shrimp (Crangon crangon) were systematically identified during storage under different conditions. Freshly caught shrimp were processed on board the fishing vessel under the best possible hygienic conditions (IDEAL), unpeeled and manually (sterile) peeled, then stored on ice and at 7.5...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2013.04.009
更新日期：2013-12-01 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：:Bacterial communities composition using 16S Next Generation Sequencing (NGS) and Volatile Organic Compounds (VOCs) profile of whole blue crabs (Callinectes sapidus) stored at 4 and 10 °C (proper and abuse temperature) simulating real storage conditions were performed. Conventional microbiological and chemical analyses...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.03.011
更新日期：2019-09-01 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：:The objectives of this study were to develop a method for concentrating rotavirus, to assess the detection rate, and to characterize the genotype of naturally occurring rotavirus in bivalve shellfish species; including oysters (Saccostrea forskali), cockles (Anadara nodifera), and mussels (Perna viridis). The results ...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.07.020
更新日期：2015-04-01 00:00:00
abstract：:The microbial safety and quality of smoked blue catfish (Ictalurus furcatus) steaks treated with antimicrobials and antioxidants were examined during 6-week ambient storage. Five pre-smoking soaking treatments were applied: 25% NaCl and 1% ascorbic acid for 30 min or 1h, 3% sodium lactate with or without 5% rosemary e...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2008.07.001
更新日期：2008-12-01 00:00:00
abstract：:Six strains of non-starter lactic acid bacteria (NSLAB) were used to extend the shelf-life of the fresh cheese Tosèla manufactured with pasteurised cows' milk. The acidification kinetics of three Lactobacillus paracasei, one Lactobacillus rhamnosus and two Streptococcus macedonicus were studied in synthetic milk mediu...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2010.12.003
更新日期：2011-08-01 00:00:00
abstract：:This work aimed to determine the effects of partial substitution of NaCl with 0% (control), 30%, 50%, and 70% of KCl on the bacterial communities, proteolysis and lipid oxidation of Chinese bacon during processing. The proportion of genus Lactobacillus increased from 22.45% (fresh meat) to 72.78%, 81.64%, 76.53% and 8...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103605
更新日期：2021-02-01 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
abstract：:The microflora of must and wine consists of yeasts, acetic acid bacteria and lactic acid bacteria (LAB). The latter group plays an important role for wine quality. The malolactic fermentation carried out by LAB leads to deacidification and stabilisation of wines. Nevertheless, LAB are often associated with wine spoila...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.08.011
更新日期：2013-02-01 00:00:00
abstract：:We investigated the survival and growth patterns of Aspergillus flavus and Fusarium graminearum, as well as mycotoxin production, on Korean rice as affected by the degree of milling (rough, brown, and white rice) and storage conditions (21 °C/85% relative humidity [RH], 21 °C/97% RH, and 30 °C/85% RH). When rice was s...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.08.019
更新日期：2015-04-01 00:00:00
abstract：:Prebiotics are non-digestible substrates that stimulate the growth of beneficial microbial populations in the intestine, especially Bifidobacterium species. Among them, fructo- and galacto-oligosaccharides are commonly used in the food industry, especially as a supplement for infant formulas. Mechanistic details on th...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.10.003
更新日期：2013-04-01 00:00:00
abstract：:The objective of this work was to assess the efficacy of sodium hypochlorite and peracetic acid for sanitization of Brazil nuts. To evaluate the natural microbiota of the nuts, the total bacteria and fungi as well as the Aspergillus section Flavi were counted. The moisture, water activity and the presence of aflatoxin...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103449
更新日期：2020-09-01 00:00:00
