Presence, detection and growth of Listeria monocytogenes in seafoods: a review.

abstract：:The use of phenolic compounds derived from agricultural by-products could be considered as an eco-friendly strategy for food preservation. In this study a purified phenol extract from olive vegetation water (PEOVW) was explored as a potential bioactive ingredient for meat products using Italian fresh sausage as food m...

journal_title：International journal of food microbiology

authors： Fasolato L,Carraro L,Facco P,Cardazzo B,Balzan S,Taticchi A,Andreani NA,Montemurro F,Martino ME,Di Lecce G,Toschi TG,Novelli E

更新日期：2016-07-02 00:00:00

abstract：:To reduce the use of fungicides, biological control with yeasts has been proposed in postharvest pears. Most studies of antagonists selection have been carried out at room temperature. However, in regions like North Patagonia where fruits are stored at -1/0 °C during 5-7 months the selection of potential antagonist ag...

journal_title：International journal of food microbiology

authors： Robiglio A,Sosa MC,Lutz MC,Lopes CA,Sangorrín MP

更新日期：2011-06-30 00:00:00

abstract：:Cereals are a very important part of the human and animal diets. However, agricultural products can be contaminated by moulds and their mycotoxins. Plant extracts, particularly those of Equisetum arvense and Stevia rebaudiana have been reported previously to contain antioxidant compounds which may have antifungal prop...

journal_title：International journal of food microbiology

authors： Garcia D,Ramos AJ,Sanchis V,Marín S

更新日期：2012-02-01 00:00:00

abstract：:Based on reaction kinetics and thermodynamic considerations a mathematical model was developed to describe the thermal death rate of microbes as a function of environmental factors such as temperature, water activity, pH and redox potential. The mathematical model is discussed and validated by fitting to data sets of ...

journal_title：International journal of food microbiology

authors： Reichart O

更新日期：2001-03-20 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

authors： Rantsiou K,Drosinos EH,Gialitaki M,Metaxopoulos I,Comi G,Cocolin L

更新日期：2006-12-01 00:00:00

abstract：:Beer, a beverage consumed throughout the world, is mainly derived from cereals. In this study, fungal and mycotoxin contamination, as well as the physicochemical properties of maize-based opaque beer (umqombothi) obtained from the Gauteng province of South Africa, was investigated. The mean water activity, pH and tota...

journal_title：International journal of food microbiology

authors： Adekoya I,Obadina A,Adaku CC,De Boevre M,Okoth S,De Saeger S,Njobeh P

更新日期：2018-04-02 00:00:00

abstract：:A total of 81 Salmonella isolates from retail meats and seafood in Hebei province, China, were assayed for the presence of and horizontal transfer of class 1 integrons. By the PCR screening for the integrons, class 1 integron was detected from strains in serotypes of Derby, Indiana, London and Choleraesuis, which were...

journal_title：International journal of food microbiology

authors： Meng H,Zhang Z,Chen M,Su Y,Li L,Miyoshi S,Yan H,Shi L

更新日期：2011-10-03 00:00:00

abstract：:The appearance of a brown surface discoloration on Portuguese ewes' cheese has never previously been reported on. The regular occurrence of this defect over the past few years has caused serious financial losses to producers, which has led to growing interest in its study. This paper describes a preliminary approach t...

journal_title：International journal of food microbiology

authors： Carreira A,Paloma L,Loureiro V

更新日期：1998-06-16 00:00:00

abstract：:Studies were done to evaluate 14 direct plating media for their suitability to recover Listeria monocytogenes strain Scott A from pasteurized whole milk, chocolate ice cream mix, Brie cheese and raw cabbage. Healthy cells were inoculated into foods to achieve viable populations of 10(2), 10(4), or 10(6) cells/ml(g). B...

journal_title：International journal of food microbiology

authors： Golden DA,Brackett RE,Beuchat LR

更新日期：1990-03-01 00:00:00

abstract：:There is generally no kill-step when preparing salad vegetables, so there is a greater risk for foodborne illness from contaminated vegetables. Some essential oils have antimicrobial activities and could provide a natural way to reduce pathogens on fresh produce. The objective of this study was to investigate the anti...

journal_title：International journal of food microbiology

authors： Todd J,Friedman M,Patel J,Jaroni D,Ravishankar S

更新日期：2013-08-16 00:00:00

abstract：:Probiotics, prebiotics, and synbiotics aimed at improving intestinal health currently represent the largest segment of the functional foods market in Europe, Japan and Australia. Evidence continues to emerge demonstrating that these ingredients have the potential to improve human health in specific intestinal disorder...

journal_title：International journal of food microbiology

authors： Saarela M,Lähteenmäki L,Crittenden R,Salminen S,Mattila-Sandholm T

更新日期：2002-09-15 00:00:00

abstract：:The vast majority of eggs in Australia are washed prior to packing to remove dirt and fecal material and to reduce the microbial contamination of the egg shell. The egg contents can be an ideal growth medium for microorganisms which can result in human illness if eggs are stored improperly and eaten raw or undercooked...

journal_title：International journal of food microbiology

authors： Samiullah,Chousalkar KK,Roberts JR,Sexton M,May D,Kiermeier A

更新日期：2013-07-15 00:00:00

abstract：:Hepatitis E virus (HEV) is a pathogen of increasing importance, which can be zoonotically transmitted from domestic pigs, wild boar, and deer to humans. Foodborne transmission by consumption of raw and undercooked liver, meat, or sausages prepared from infected animals has been documented. The aim of this study was to...

journal_title：International journal of food microbiology

authors： Szabo K,Trojnar E,Anheyer-Behmenburg H,Binder A,Schotte U,Ellerbroek L,Klein G,Johne R

更新日期：2015-12-23 00:00:00

abstract：:Beauvericins and enniatins are cyclohexadepsipeptide mycotoxins that exhibit phytotoxicity and insecticidal activities. In the present study, the production of beauvericin and newly found enniatins (H, I, and MK1688) was characterized in 28 Fusarium strains isolated from potato samples in Korea. The predominant Fusari...

journal_title：International journal of food microbiology

authors： Song HH,Lee HS,Jeong JH,Park HS,Lee C

更新日期：2008-03-20 00:00:00

abstract：:The ochratoxigenic mycobiota of grapes belonging to representative wine regions located along the Mediterranean coast of Spain at different developmental stages was identified. During the development of the berries, the occurrence of Aspergillus spp. increased while the percentage of berries contaminated by non-ochrat...

journal_title：International journal of food microbiology

authors： Bau M,Bragulat MR,Abarca ML,Minguez S,Cabañes FJ

更新日期：2005-02-01 00:00:00

abstract：:Most of the commercial probiotic products are dairy-based, and the development of non-dairy probiotic products could be an alternative for new functional products. The peanut-soy milk (PSM(1)) was inoculated with six different lactic acid bacteria (LAB), including probiotic strains and yeasts and fermentation was acco...

journal_title：International journal of food microbiology

authors： Santos CC,Libeck Bda S,Schwan RF

更新日期：2014-09-01 00:00:00

abstract：:The effect of temperature on the maximal specific growth rate was studied in Bacillus cereus between 5 and 40 degrees C cultivated in courgette broth and rich medium (J broth). B. cereus grown from 5 to 38 degrees C in rich medium. No growth was observed in courgette broth below 10 degrees C. The Arrhenius plot was fi...

journal_title：International journal of food microbiology

authors： Choma C,Clavel H,Dominguez H,Razafindramboa N,Soumille H,Nguyen-the C,Schmitt P

更新日期：2000-04-10 00:00:00

abstract：:The aims of this investigation were to enumerate coliforms in fresh mangoes, puree, cheeks, and cheeks-in-puree in order to determine the source of these organisms in the processed products, to determine methods for their control, and to identify coliforms isolated from cheeks-in-puree to determine whether they have a...

journal_title：International journal of food microbiology

authors： O'Connor-Shaw RE,Guthrie JA,Dunlop KJ,Roberts

更新日期：1995-03-01 00:00:00

abstract：:The spoilage of foods caused by the growth of undesirable yeast species is a problem in the food industry. Yeast species such as Zygosaccharomyces bailii, Zygosaccharomyces rouxii, Debaryomyces hansenii, Kluyveromyces lactis and Saccharomyces cerevisiae have been encountered in foods such as high sugar products, fruit...

journal_title：International journal of food microbiology

authors： Shwaiki LN,Arendt EK,Lynch KM,Thery TLC

更新日期：2019-07-02 00:00:00

abstract：:An evaluation was made of six commercial poultry chilling systems in relation to factors affecting microbial-contamination of carcasses. These systems included water immersion chilling, air chilling and air chilling with evaporative cooling using water sprays. Samples of neck skin and body cavity were taken from carca...

journal_title：International journal of food microbiology

authors： Allen VM,Corry JE,Burton CH,Whyte RT,Mead GC

更新日期：2000-06-30 00:00:00

abstract：:Vibrio parahaemolyticus is a major cause of foodborne illness and related with the consumption of raw contaminated seafood, especially oysters. To evaluate the effectiveness of various applications of a bacteriophage (phage), pVp-1, against a multiple-antibiotic-resistant V. parahaemolyticus pandemic strain (CRS 09-17...

journal_title：International journal of food microbiology

authors： Jun JW,Kim HJ,Yun SK,Chai JY,Park SC

更新日期：2014-10-01 00:00:00

abstract：:Cyanogenic food crops abound in nature with important crops like cassava forming the staple food for over half a billion people. Detoxification by hydrolysis of cassava cyanogenic glycosides often involves acid fermentation, and in some of these processes Bacillus species are encountered. Forty Bacillus spp. (20 Bacil...

journal_title：International journal of food microbiology

authors： Abban S,Brimer L,Abdelgadir WS,Jakobsen M,Thorsen L

更新日期：2013-01-15 00:00:00

abstract：:A year-long survey of two Northern Ireland milk processing plants for Listeria monocytogenes was carried out. Sample sites included the milk processing environment (walls, floors, drains, and steps), processing equipment, raw and pasteurised milk. The FDA listeria-selective enrichment procedure was used to process sam...

journal_title：International journal of food microbiology

authors： Kells J,Gilmour A

更新日期：2004-03-01 00:00:00

abstract：:The change in yeast flora on the surface of two batches of Roquefort cheese was monitored over a period of 6 months. 401 isolates were determined and their technological properties were investigated. The main species isolated were: Debaryomyces hansenii and its non sporulating form Candida famata, Kluyveromyces lactis...

journal_title：International journal of food microbiology

authors： Besançon X,Smet C,Chabalier C,Rivemale M,Reverbel JP,Ratomahenina R,Galzy P

更新日期：1992-09-01 00:00:00

abstract：:The antifungal activity of Matricaria chamomilla L. flower essential oil was evaluated against Aspergillus niger with the emphasis on the plant's mode of action at the electron microscopy level. A total of 21 compounds were identified in the plant oil using gas chromatography/mass spectrometry (GC/MS) accounting for 9...

journal_title：International journal of food microbiology

authors： Tolouee M,Alinezhad S,Saberi R,Eslamifar A,Zad SJ,Jaimand K,Taeb J,Rezaee MB,Kawachi M,Shams-Ghahfarokhi M,Razzaghi-Abyaneh M

更新日期：2010-05-15 00:00:00

abstract：:Lactobacillus casei pseudoplantarum 371 isolated from a silage inoculant was found to inhibit aflatoxins B1 and G1 biosynthesis by Aspergillus flavus subsp. parasiticus NRRI. 2999, in liquid medium. The inhibitory activity in the Lactobacillus cell-free supernatant was found to be sensitive to proteolytic enzymes such...

journal_title：International journal of food microbiology

authors： Gourama H,Bullerman LB

更新日期：1997-02-01 00:00:00

abstract：:Tropical shrimp is of considerable economic importance in the world but is highly perishable due to microbial and chemical degradation. Biopreservation is a food preservation technology based on the addition of "positive" bacteria able to kill or prevent the growth of undesirable microorganisms. Two strains of lactic ...

journal_title：International journal of food microbiology

authors： Saraoui T,Cornet J,Guillouet E,Pilet MF,Chevalier F,Joffraud JJ,Leroi F

更新日期：2017-01-16 00:00:00

abstract：:Prediction of microbial growth kinetics can differ from the actual behavior of the target microorganisms. In the present study, the impact of strain variability on maximum specific growth rate (μmax) (h(-1)) was quantified using twenty Listeria monocytogenes strains. The μmax was determined as function of four differe...

journal_title：International journal of food microbiology

authors： Aryani DC,den Besten HM,Hazeleger WC,Zwietering MH

更新日期：2015-09-02 00:00:00

abstract：:Enzymes produced by bacteria present on the surface of smear cheeses play essential roles in flavour development during cheese ripening. In this study, strains including brevibacteria, corynebacteria, staphylococci and brachybacteria, from the surface of two smear cheese (Tilsit and Gubeen) were screened for a range o...

journal_title：International journal of food microbiology

authors： Curtin AC,Gobbetti M,McSweeney PL

更新日期：2002-06-25 00:00:00

abstract：:Food spoilage is often caused by microorganisms. The predominant spoilage microorganisms of pasteurized, chilled ready-to-eat (RTE) mixed rice-vegetable meals stored at 7°C were isolated and determined as Paenibacillus species. These sporeforming psychrotrophic bacteria are well adapted to grow in the starch-rich envi...

journal_title：International journal of food microbiology

authors： Helmond M,Nierop Groot MN,van Bokhorst-van de Veen H

更新日期：2017-07-03 00:00:00