Abstract:
:Listeria monocytogenes and other Listeria spp. have been isolated from seafoods on a regular basis since 1987. A relatively high incidence of the organism (6-36%) in ready-to-eat cold smoked salmon and cooked fish products has raised concern about the survival and growth potential of this organism in seafoods, as these products are not processed further before consumption. L. monocytogenes grows well at refrigeration temperature on most seafoods, but the sources of contamination in ready-to-eat fish products are still unknown. This paper reviews the knowledge available in order to make recommendations on control options and avenues for future research.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Ben Embarek PKdoi
10.1016/0168-1605(94)90219-4subject
Has Abstractpub_date
1994-09-01 00:00:00pages
17-34issue
1eissn
0168-1605issn
1879-3460pii
0168-1605(94)90219-4journal_volume
23pub_type
杂志文章,评审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
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2016.04.003
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
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2011.04.007
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
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doi:10.1016/j.ijfoodmicro.2011.10.010
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
pub_type: 杂志文章
doi:10.1016/s0168-1605(00)00474-8
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
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::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
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2018.02.001
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
pub_type: 杂志文章
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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
pub_type: 杂志文章
doi:10.1016/s0168-1605(98)00054-3
更新日期:1998-06-16 00:00:00
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journal_title:International journal of food microbiology
pub_type: 杂志文章
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更新日期:1990-03-01 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.2013.06.021
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
pub_type: 杂志文章,评审
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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
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2013.05.002
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
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2015.09.013
更新日期:2015-12-23 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.2008.01.009
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
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2004.05.015
更新日期:2005-02-01 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.2014.06.011
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
pub_type: 杂志文章
doi:10.1016/s0168-1605(00)00197-5
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
pub_type: 杂志文章
doi:10.1016/0168-1605(94)00083-i
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...
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pub_type: 杂志文章
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更新日期:2019-07-02 00:00:00
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journal_title:International journal of food microbiology
pub_type: 杂志文章
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更新日期:2000-06-30 00:00:00
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journal_title:International journal of food microbiology
pub_type: 杂志文章
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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
pub_type: 杂志文章
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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
pub_type: 杂志文章
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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
pub_type: 杂志文章
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更新日期:2010-05-15 00:00:00
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journal_title:International journal of food microbiology
pub_type: 杂志文章
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更新日期:1997-02-01 00:00:00
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journal_title:International journal of food microbiology
pub_type: 杂志文章
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更新日期:2017-01-16 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.2015.05.006
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
pub_type: 杂志文章
doi:10.1016/s0168-1605(02)00015-6
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
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2017.04.008
更新日期:2017-07-03 00:00:00