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 limit was about 2 x 10(3) cells/PCR. However, for detection of coccoid cells formed at 25 degrees C and 37 degrees C, at least 2 x 10(4) cells per PCR were needed. PCR was also performed on homogenates in peptone saline solution and enrichment broths of chicken meat and chicken liver that were artificially contaminated with cocci formed at 4 degrees C. PCR-products of these samples could not be demonstrated clearly.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Hazeleger W,Arkesteijn C,Toorop-Bouma A,Beumer Rdoi
10.1016/0168-1605(94)90125-2subject
Has Abstractpub_date
1994-12-01 00:00:00pages
273-81issue
1-2eissn
0168-1605issn
1879-3460pii
0168-1605(94)90125-2journal_volume
24pub_type
杂志文章abstract::Gaseous ClO2 was evaluated for effectiveness in prolonging the shelf-life of minimally processed (MP) lettuce and MP cabbage, previously immersed in a cysteine solution in order to inhibit browning occurring during ClO2 treatment. Each vegetable was shredded, washed, and separated in two portions, one to be treated wi...
journal_title:International journal of food microbiology
pub_type: 杂志文章
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更新日期:2008-01-15 00:00:00
abstract::Culturing methods are conventionally applied to investigate the contamination of food with several microorganisms after heat processing. However, with these methods, it is not possible to evaluate whether heat-treated meat products, such as cooked sausages, contained parts of spoiled meat. Therefore, two specific mult...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2020.108932
更新日期:2021-01-16 00:00:00
abstract::The composition of the initial bacterial flora of pork and the development of the flora after storage at +4 degrees C for 4 days were analysed by amplification, cloning and sequencing of 16S rDNA. A total of 122 clones were obtained, with lengths of > or =400 nucleotides and > or =95% similarity to database sequences....
journal_title:International journal of food microbiology
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更新日期:2003-06-25 00:00:00
abstract::Techniques for the development of mathematical models in the area of predictive microbiology have greatly improved recently, allowing better and more accurate descriptions of microbial responses to particular environmental conditions, thus enabling predictions of those responses to be made with greater confidence. Rec...
journal_title:International journal of food microbiology
pub_type: 杂志文章,评审
doi:10.1016/0168-1605(94)90156-2
更新日期:1994-11-01 00:00:00
abstract::The current taxonomy of probiotic lactic acid bacteria is reviewed with special focus on the genera Lactobacillus, Bifidobacterium and Enterococcus. The physiology and taxonomic position of species and strains of these genera were investigated by phenotypic and genomic methods. In total, 176 strains, including the typ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(98)00049-x
更新日期:1998-05-26 00:00:00
abstract::In this study, widely consumed fresh seafood products were examined for the presence of Vibrio spp. Thirteen percent of the samples examined were found to be contaminated with halophilic vibrios belonging to the species V. alginolyticus (81.48%), V. parahaemolyticus (14.8%) and V. cholerae non 0:1 (3.7%). A greater is...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(99)00189-0
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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::Quaternized chitosan: N-(2-hydroxyl-phenyl)-N,N-dimethyl chitosan (NHPDCS), N-(5-chloro-2-hydroxyl-phenyl)-N,N-dimethyl chitosan (NCHPDCS), N-(2-hydroxyl-5-nitro-phenyl)-N,N-dimethyl chitosan (NHNPDCS) and N-(5-bromic-2-hydroxyl-phenyl)-N,N-dimethyl chitosan (NBHPDCS) were synthesized and their antifungal activities a...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2007.07.003
更新日期:2007-09-15 00:00:00
abstract::Recognized to confer health benefits to consumers, probiotics such as Lactobacillus acidophilus are commonly incorporated into fermented dairy products worldwide; among which yogurt is a popular delivery vehicle. To materialize most of the putative health benefits associated with probiotics, an adequate amount of viab...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2010.12.006
更新日期:2011-01-31 00:00:00
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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::A real-time PCR assay for quantitative detection of Mycobacterium avium paratuberculosis has been developed. It targets and amplifies sequences from the IS900 insertion element which is specific for this bacterium, and includes an internal amplification control. The assay was tested against 18 isolates of M. avium par...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2004.09.005
更新日期:2005-05-01 00:00:00
abstract::A multiplex PCR assay including sample preparation was developed to detect viable pathogenic strains of Yersinia enterocolitica in PCR-inhibitory samples, such as pork and enrichment media. The method developed was used to simultaneously detect the plasmid-borne virulence gene yadA and a Yersinia-specific region of th...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(98)00152-4
更新日期:1998-12-08 00:00:00
abstract::Outgrowth heterogeneity of bacterial spore populations complicates both prediction and efficient control of spore outgrowth. In this study, the impact of mild preservation stresses on outgrowth of Bacillus cereus ATCC 14579 spores was quantified during the first stages of outgrowth. Heterogeneity in outgrowth of heat-...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2014.02.015
更新日期:2014-05-02 00:00:00
abstract::The combined effects of water activity (aw), storage temperature, headspace oxygen and carbon dioxide concentrations on the growth of, and aflatoxin production by Aspergillus flavus on sterile peanuts were examined using a process optimization technique termed response surface methodology (RSM). Regression analysis of...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/0168-1605(94)90140-6
更新日期:1994-05-01 00:00:00
abstract::Salmonellosis is a challenge to public health globally, and many infections have been principally linked to the consumption of contaminated eggs. The objective of this study is to estimate the prevalence of Salmonella in commercial eggs and susceptibilities of isolates to a panel of 14 antimicrobial agents which were ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
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更新日期:2020-07-16 00:00:00
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journal_title:International journal of food microbiology
pub_type: 杂志文章,评审
doi:10.1016/s0168-1605(00)00170-7
更新日期:2000-04-10 00:00:00
abstract::The main losses in viticulture around the world are normally associated with rotten grapes affecting both the chemical composition and the grape microbiota that later might affect the alcoholic fermentation. We analyzed the population in musts obtained from sour rotten, botrytized and healthy Macabeo grapes and the po...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2018.05.016
更新日期:2018-09-20 00:00:00
abstract::It is well known that fresh-cut processors usually rely on wash water sanitizers to reduce microbial counts in order to maintain quality and extend shelf-life of the end product. Water is a useful tool for reducing potential contamination but it can also transfer pathogenic microorganisms. Washing with sanitizers is i...
journal_title:International journal of food microbiology
pub_type: 杂志文章,评审
doi:10.1016/j.ijfoodmicro.2009.05.021
更新日期:2009-08-31 00:00:00
abstract::Meat and meat products can be contaminated with different species of bacteria resistant to various antimicrobials. The human health risk of a type of meat or meat product carry by emerging antimicrobial resistance depends on (i) the prevalence of contamination with resistant bacteria, (ii) the human health consequence...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2008.12.022
更新日期:2009-03-31 00:00:00
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journal_title:International journal of food microbiology
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doi:10.1016/j.ijfoodmicro.2020.108647
更新日期:2020-07-16 00:00:00
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journal_title:International journal of food microbiology
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更新日期:2011-11-15 00:00:00
abstract::Salmonella is a major zoonotic pathogen which causes outbreaks and sporadic cases of gastroenteritis in humans worldwide. The primary sources for Salmonella are food-producing animals such as pigs and poultry. For risk assessment and hazard analysis and critical control point (HACCP) concepts, it is essential to produ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2010.08.026
更新日期:2011-03-01 00:00:00
abstract::The aim of this work was to develop antimicrobial photosensitizer-containing edible films and coatings based on gelatin as the polymer matrix, incorporating sodium magnesium chlorophyllin (E-140) and sodium copper chlorophyllin (E-141). Chlorophyllins were incorporated into the gelatin film-forming solution and the in...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2008.05.002
更新日期:2008-08-15 00:00:00
abstract::The results of this study demonstrate the occurrence of the non-spore-forming pathogens, Staphylococcus aureus, Escherichia coli (total count and O157:H7), Listeria, Campylobacter and Salmonella, in New Zealand's raw milk supply. Samples of raw milk were collected monthly within five major dairying regions over one ye...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2012.03.031
更新日期:2012-07-02 00:00:00
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journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2014.10.011
更新日期:2015-01-16 00:00:00
abstract::Aspergillus oryzae is an important microbial starter for making diverse fermented foods due to its high hydrolytic enzyme activities. In this study, two strains of A. oryzae (AOB/AOK) with different activities of hydrolytic enzymes, such as α-amylase, protease and lipase, were cultured under various conditions of temp...
journal_title:International journal of food microbiology
pub_type: 杂志文章
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更新日期:2019-10-16 00:00:00
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journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2003.09.013
更新日期:2004-07-01 00:00:00
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journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(01)00669-9
更新日期:2002-03-01 00:00:00
abstract::Concentrated fruit products have a significant place in modern consumption markets and are valuable semi-prepared food components to the bakery, dairy, confectionary, canning, baby food, frozen food, distilling and beverage industries. There is continuous pressure on the beverage industry to improve the quality of con...
journal_title:International journal of food microbiology
pub_type: 杂志文章,评审
doi:10.1016/j.ijfoodmicro.2011.03.004
更新日期:2011-05-14 00:00:00
abstract::The broth microdilution method was used to determine the activities of selected antimicrobial agents used in the South African poultry industry (danofloxacin, neomycin, chlortetracycline, oxytetracycline, tylosin and colistin) and vancomycin against bacterial isolates previously obtained from carcasses and selected eq...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(01)00517-7
更新日期:2001-10-22 00:00:00