Abstract：
:The heat resistance of Clostridium sporogenes PA 3679 spores has been studied to establish the influence of acidification with glucono-delta-lactone (GDL) and citric acid on the thermal resistance parameters (DT and z) of this microorganism and to compare their effect with phosphate buffer and natural asparagus as reference substrates. A reduction in DT values was observed in asparagus purée as the acidification level increased with both acidulants although this effect was more evident at the lower treatment temperatures studied (121-127 degrees C). Citric acid was more effective for reducing the heat resistance of spores than GDL at all of the temperatures. The reduction in pH diminished the value of the z parameter, although it was necessary to lower the pH to 4.5 to obtain a significant reduction.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Silla Santos MH,Torres Zarzo Jdoi
10.1016/0168-1605(94)00094-msubject
Has Abstractpub_date
1995-04-01 00:00:00pages
191-7issue
2eissn
0168-1605issn
1879-3460pii
016816059400094Mjournal_volume
25pub_type
杂志文章abstract：:Risk profiles of pork and poultry meat were carried out using an Excel-based software program, Risk Ranger. It is a semi-quantitative risk estimator answering various questions relating to the probability of exposure to a hazard, susceptibility of the population of interest, severity of the illness caused by the hazar...
journal_title：International journal of food microbiology
pub_type： 杂志文章,评审
doi：10.1016/j.ijfoodmicro.2008.05.014
更新日期：2008-08-15 00:00:00
abstract：:Detection of the coccoid form of Campylobacter jejuni with the use of the polymerase chain reaction (PCR) was examined. Coccoid cells of this pathogen, formed at different temperatures, showed different detection characteristics in the PCR. For spirals and cocci formed at 4 degrees C and 12 degrees C, the detection li...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(94)90125-2
更新日期：1994-12-01 00:00:00
abstract：:Interactions and competition between resident bacteria in food processing environments could affect their ability to survive, grow and persist in microhabitats and niches in the food industry. In this study, the competitive ability of L. monocytogenes strains grown together in separate culture mixes with other L. mono...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2018.03.026
更新日期：2018-06-20 00:00:00
abstract：:A mid-log phase broth culture of Escherichia (E.) coli O157:H7 381 (final concentration 10(4) cfu/mL) was monitored by conventional liquid- and solid-based enumeration techniques combined with PCR while it was subjected to thermal stress in gradually more complex systems (i.e., Tryptone Soya Broth, pasteurized milk an...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2012.07.013
更新日期：2012-09-17 00:00:00
abstract：:The main factors influencing the microbial stability of chilled prepared food products for which there is an increased consumer interest-are temperature, pH, and water activity. Unlike the pH and the water activity, the temperature may vary extensively throughout the complete production and distribution chain. The she...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(94)00140-2
更新日期：1995-05-01 00:00:00
abstract：:Kudoa septempunctata is a newly identified myxosporean parasite that infects the trunk muscles of olive flounder (Paralichthys olivaceus) and a causative agent of the increasing number of foodborne gastroenteritis outbreaks with unknown etiology which have occurred in Japan over the last few years. Here, we developed ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2012.03.018
更新日期：2012-05-15 00:00:00
abstract：:Enterococci are common constituents of dairy products such as cheese, in which it is believed that they contribute to the development of some of their organoleptic properties. This is particularly true in the Mediterranean region, where farmhouse cheeses are generally made from raw milk, which tends to harbour enteroc...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2009.03.010
更新日期：2009-06-01 00:00:00
abstract：:Controlling water quality is critical in preventing cross-contamination during fresh produce washing. Process wash water (PWW) quality can be controlled by implementing chemical disinfection strategies. The aim of this study was to evaluate the pilot-scale efficacy of chlorine dioxide (ClO2) during processing on the r...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2018.01.013
更新日期：2018-03-23 00:00:00
abstract：:In this study, our purpose was to molecular characterize Lactobacillus strains isolated from naturally fermented sausages, produced in three different processing plants in continental Greece, in order to investigate the differences of strains coming from different producing areas. Three-hundred and thirty eight strain...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2006.09.001
更新日期：2006-12-01 00:00:00
abstract：:Aureobasidin A (AbA), an antifungal cyclic depsipeptide antibiotic produced by Aureobasidium pullulans R106, has previously been shown to be effective against a wide range of fungi and protozoa. Here we report the inhibitory effects of AbA on spore germination, germ tuber elongation and hyphal growth of five pathogeni...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2007.07.054
更新日期：2007-11-01 00:00:00
abstract：:The group known as the 'flavobacteria' has previously been regarded as synonymous with the genus Flavobacterium. Today, however, flavobacteria refers to the family Flavobacteriaceae comprising 10 genera. This review deals with the rapid changes in the taxonomy of these bacteria, especially over the last decade. It als...
journal_title：International journal of food microbiology
pub_type： 杂志文章,评审
doi：10.1016/s0168-1605(99)00162-2
更新日期：1999-12-15 00:00:00
abstract：:Global dissemination of non-typhoidal Salmonella producing extended-spectrum β-lactamase (ESBL) is a public-health concern. Recently, the prevalence of Salmonella spp. resistant to third-generation cephalosporins has been increasing in food-producing animals in Korea. In this study, we investigated resistance mechanis...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2020.108572
更新日期：2020-06-02 00:00:00
abstract：:The hygienic performance of a commercial hot boning process for beef carcasses was assessed by a temperature function integration technique. The potential proliferation of Escherichia coli was calculated from 50 temperature histories for the persistently warmest, microbially contaminated regions of product passing thr...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(91)90034-m
更新日期：1991-10-01 00:00:00
abstract：:The inactivation of Lb. rhamnosus by pulsed electric field treatment (PEF) was studied in different fractions of raw milk and Ringer solution in order to evaluate the protective effect of nutrient rich media in comparison to aqueous buffer solutions. Apart from monitoring of culturability, analysis of the physiologica...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2009.06.007
更新日期：2009-08-31 00:00:00
abstract：:The effect of growth of different types of lactic acid bacteria (LAB) on the storage life of normal pH beef was determined anaerobically (under vacuum) and aerobically. Four LAB from meat were inoculated separately onto sterile slices of lean beef. Inoculated samples were stored anaerobically at 2 degrees C for 10 wee...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(94)00133-q
更新日期：1995-07-01 00:00:00
abstract：:Characteristics concerning diarrhoeal potential were investigated in B. cereus dairy strains. The thirty-nine strains, isolated from whipping cream, were tested for cytotoxicity after culturing at human body temperature as well as 25 degrees C and 32 degrees C. At 37 degrees C, none of the strains were highly cytotoxi...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2006.12.021
更新日期：2007-05-10 00:00:00
abstract：:The cell wall integrity (CWI) pathway is activated in response to cell wall stresses due to different food-related environments. Rho1 is one of the main regulators within such pathway. The objective of this work was to design an easy-to-use RT-qPCR technique for the evaluation of the Rho1 gene expression useful to mea...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2018.03.020
更新日期：2018-06-20 00:00:00
abstract：:The purpose of this research was to find safe and suitable starter cultures for the fermentation of Korean leek (Allium tuberosum Rottler), also known as garlic chives or Oriental garlic. This traditional herb has several functional properties and a strong flavour; its leaves are used as food material. Eighteen strain...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2014.09.016
更新日期：2014-11-17 00:00:00
abstract：:The aim of this study was to identify a potential surrogate to describe the radiation sensitivity of the most common pathogens encountered in fruits. Three pathogens: Escherichia coli O157:H7 933, Listeria monocytogenes ATCC 51414, and Salmonella Poona, and five non-pathogens: E. coli K-12 MG1655, Listeria innocua See...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2006.01.041
更新日期：2006-07-15 00:00:00
abstract：:Fino is the most popular sherry wine produced in southern Spain. Fino is matured by biological aging under a yeast biofilm constituted of Saccharomyces cerevisiae yeasts. Although different S. cerevisiae strains can be identified in such biofilms, their diversity and contribution to wine character have been poorly stu...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2016.12.019
更新日期：2017-03-06 00:00:00
abstract：:The effect of enhanced proteolysis on amine formation by amino acid decarboxylase positive Lactobacillus sp. during Gouda cheese ripening was examined. A commercial proteolytic enzyme preparation was added to pasteurized milk prior to cheese preparation. The effect of this manipulation on the formation of putrescine, ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(98)00118-4
更新日期：1998-10-20 00:00:00
abstract：:Alternaria species have the ability to produce a variety of secondary metabolite, which plays important roles in food safety. Argentina is the second largest exporter of fresh and processed food products to Europe, however, few studies on Alternaria mycotoxins and other bioactive secondary metabolites have been carrie...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2014.11.029
更新日期：2015-03-02 00:00:00
abstract：:A total of seventy lactic acid bacteria (LAB) were isolated from the faeces of healthy humans and their identities were confirmed by sequencing of their 16S rDNA genes. Of these only 5 isolates were found to resist bile salts and indicated survival in the simulated in vitro digestion assay which reproduces the stomach...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2010.12.029
更新日期：2011-02-28 00:00:00
abstract：:In this work we investigated the specific spoilage organism (SSO) of large yellow croaker (Pseudosciaena crocea) stored at 4°C and role of quorum sensing (QS) system of SSO isolated from the spoiled fish. According to microbial count and 16S rRNA gene of the isolated pure strains, Shewanella, mainly Shewanella baltica...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2015.10.020
更新日期：2016-01-18 00:00:00
abstract：:Cod fillets (Gadus morhua) were packed under modified atmospheres, with four different gas compositions (60% CO2-10% O2-30% N2, 60% CO2-20% O2-20% N2, 60% CO2-30% O2-10% N2, 60% CO2-40% O2), and stored at 6 degrees C. Plate counts were carried out after 3, 4, 5, 6 and 7 days, to follow the growth of aerobic and anaero...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(96)01001-x
更新日期：1996-08-01 00:00:00
abstract：:Many food samples and enrichment media are inhibitory to the PCR, thereby lowering its detection capacity. A simple sample preparation method based on buoyant density centrifugation was examined for its application in PCR detection of Campylobacter jejuni from chicken rinse samples. Bacterial cells were spiked at diff...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(99)00110-5
更新日期：1999-11-01 00:00:00
abstract：:Q fever is a bacterial zoonosis caused by Coxiella burnetii whose main reservoir are small ruminants. Infected animals shed the bacteria into the environment through the products of abortion as well as through feces, urine, and milk. Susceptible people are mainly infected by the inhalation of contaminated aerosols, wh...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2019.05.010
更新日期：2019-08-16 00:00:00
abstract：:A total of 348 lactic acid bacteria isolated from five batches of naturally fermented dry salami at various stages of ripening were characterised. The majority of the strains were assigned to two main phylogenetic groups of species: (i) the psychrotrophic, formerly called atypical, meat streptobacteria (169 strains) a...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(94)90051-5
更新日期：1994-10-01 00:00:00
abstract：:A new Campylobacter-selective enrichment broth supplemented with bacteriological charcoal and a high concentration of polymyxin B was developed (charcoal-cefoperazone-polymyxin B-deoxycholate broth; CCPD broth). We compared the ability of CCPD broth to detect Campylobacter jejuni and Campylobacter coli in chicken carc...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2013.01.018
更新日期：2013-04-01 00:00:00
abstract：:Listeria monocytogenes is a food-borne pathogen that can grow as a biofilm on surfaces. Biofilm formation in food-processing environments is a big concern for food safety, as it can cause product contamination through the food-processing line. Although motile aerobic bacteria have been described to form biofilms at th...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2018.03.009
更新日期：2018-05-20 00:00:00
