Abstract：
:Changes in the composition and properties of certain foods, as well as development of food products to meet consumer demands relating to health, nutrition and convenience lead to concerns about the microbiological safety of such products. Concerns also arise from emergence or recognition of the importance of certain microbial food pathogens or spoilage organisms, as well as from modifications in food processing, handling, storage and preparation procedures. These facts necessitate continuous reevaluation of factors involved in the control of microbial growth in order to preserve foods and maintain their quality and safety.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Sofos JNdoi
10.1016/0168-1605(93)90176-hsubject
Has Abstractpub_date
1993-07-01 00:00:00pages
87-108issue
2eissn
0168-1605issn
1879-3460pii
0168-1605(93)90176-Hjournal_volume
19pub_type
杂志文章,评审abstract：:The aim of this study was to detect, to quantify and to characterize MRSA in broiler meat samples with skin. Furthermore, we compared an isolation method using a second selective enrichment step (method A) with a simpler method omitting this step (method B). For quantification we used a direct plating method on select...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2018.11.025
更新日期：2019-03-02 00:00:00
abstract：:Hot-smoked fish like smoked trout is quite frequently contaminated with Listeria monocytogenes. In order to estimate the potential health hazard for the consumer eating such products, the behavior of L. monocytogenes was studied during processing and storage of artificially-inoculated hot-smoked trout. Four trials wer...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(92)90067-d
更新日期：1992-03-01 00:00:00
abstract：:A selection method, based on a temperature-sensitive autolytic phenotype, has been used to genetically improve a second fermentation Saccharomyces cerevisiae yeast strain by UV mutagenesis. The mutations carried by the resulting strains affected cell morphology, growth kinetics, sporulation and the release of nitrogen...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(02)00389-6
更新日期：2003-07-15 00:00:00
abstract：:The attachment of Salmonella typhimurium var. copenhagen to the intestinal epithelium of pigeons was studied. After experimental infection, the intestines of both young and adult pigeons were examined in vivo and in vitro. Investigations were carried out by electron and immunofluorescence microscopy. Attachment of the...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(92)90062-8
更新日期：1992-03-01 00:00:00
abstract：:Campylobacter jejuni is the leading cause of bacterial gastroenteritis and chicken is considered a major reservoir and source of human campylobacteriosis. In this study, we investigated temporally related Finnish human (n=95), chicken (n=83) and swimming water (n=20) C. jejuni isolates collected during the seasonal pe...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2016.03.009
更新日期：2016-06-02 00:00:00
abstract：:The epidemiology of Q-fever in Switzerland is largely unknown. For this reason, a screening programme for the presence of Coxiella burnetii in bulk milk samples from cows, sheep and goats and in shell eggs produced in and imported into Switzerland was conducted. In total, 17 of 359 (4.7%) of analysed bovine milk sampl...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2007.03.001
更新日期：2007-05-30 00:00:00
abstract：:This study determined the effect of a previously characterized phage mixture, referred as BEC8 on enterohemorrhagic Escherichia coli (EHEC) O157:H7 strains applied on materials typically used in food processing surfaces. Sterile stainless steel chips (SSC), ceramic tile chips (CTC), and high density polyethylene chips...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2010.11.021
更新日期：2011-01-31 00:00:00
abstract：:Fresh produce is frequently contaminated by microorganisms, which may lead to spoilage or even pose a threat to human health. In particular sprouts are considered to be among the most risky foods sold at retail since they are grown in an environment practically ideal for growth of bacteria and usually consumed raw. Be...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2016.09.006
更新日期：2016-12-05 00:00:00
abstract：:Healthy cattle are considered as reservoirs for a variety of Campylobacter species. To control the bacterial contamination in meat products, quantitative assessment of campylobacters in liver and gallbladder was carried out at an abattoir. Liver and bile samples were collected from 108 healthy beef cattle after evisce...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2007.07.057
更新日期：2007-09-30 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
abstract：:Hepatitis E infection is regarded as an emerging public-health concern. The disease is normally self-limiting (mortality rate 1%), but chronic infections have recently been observed in transplanted patients. The etiological agent HEV is a small RNA virus infecting both humans and animals. In humans, the disease may be...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2014.10.005
更新日期：2015-01-16 00:00:00
abstract：:P. fluorescens is responsible for the highest depredation of milk because of its capacity to synthesize extracellular lipase and protease which hydrolyze milk fat and proteins. Several P. fluorescens synthesize an extracellular caseinolytic metalloprotease, called AprX. It is important to rapidly detect the presence o...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2008.04.004
更新日期：2008-07-15 00:00:00
abstract：:Recent surveys have identified increased predominance of Fusarium poae causing FHB (Fusarium Head Blight) of wheat in Europe. Several studies revealed a correlation between levels of F. poae DNA and nivalenol (NIV) and enniatins (ENNs) in highly contaminated cereal grain. In this study, F. poae specific TaqMan assays ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2009.01.036
更新日期：2009-04-15 00:00:00
abstract：:This study investigated accumulation of Vibrio parahaemolyticus in Zhe oyster (Crassostrea plicatula) from culture water and effectiveness of frozen and chilled storage on reducing V. parahaemolyticus in oysters. Freshly harvested oysters were placed in artificial seawater containing V. parahaemolyticus (10(4)CFU/mL) ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2009.09.012
更新日期：2009-11-30 00:00:00
abstract：:The essential oil extracted from the fruits of Cicuta virosa L. var. latisecta Celak was tested in vitro and in vivo against four foodborne fungi, Aspergillus flavus, Aspergillus oryzae, Aspergillus niger, and Alternaria alternata. Forty-five different components accounting for 98.4% of the total oil composition were ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2011.01.023
更新日期：2011-02-28 00:00:00
abstract：:Repeated Listeria outbreaks particularly associated with Ready-To-Eat (RTE) delicatessen meat products have been reported annually at global level. The most frequent scenario that led to foodborne outbreaks was the post-thermal treatment cross-contamination of deli meat products during slicing and modified atmosphere ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2017.06.015
更新日期：2017-09-18 00:00:00
abstract：:Maize and maize-related products were investigated in a collaborative study for viable moulds and antigenic extracellular polysaccharides (EPS) produced by Aspergillus and Penicillium species. In addition, the samples were tested for the presence of aflatoxin B1. All maize products, with the exception of the heat proc...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(92)90084-g
更新日期：1992-07-01 00:00:00
abstract：:In this study, the microbial ecology of the blood sausage morcilla de Burgos, subjected to high hydrostatic pressure treatment (HPP), was studied by culture-dependent and -independent methods. Morcilla de Burgos is the most traditional and famous blood sausage in Spain. The producers are interested in extending its sh...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2008.02.017
更新日期：2008-04-30 00:00:00
abstract：:Blood-yolk-polymyxin B-trimethoprim agar (BYPTA) was developed by the addition of egg yolk, laked horse blood, sodium pyruvate, polymyxin B, and trimethoprim, and compared with mannitol-yolk-polymyxin B agar (MYPA) for the isolation and enumeration of Bacillus cereus (B. cereus) in pure culture and various food sample...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2013.04.015
更新日期：2013-07-15 00:00:00
abstract：:In this work we report on the main bacterial microflora typical for fermentation and ripening of traditional Istrian cheese. Samples from milk as well as Istrian cheese were analyzed during the ripening process by using culture independent molecular fingerprinting methods as well as culture based approaches. Our resul...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2010.05.008
更新日期：2010-08-15 00:00:00
abstract：:A fully automated centrifugal spectrophotometer for turbidimetric measurements linked to a computer for data processing was used to record and analyze growth of different types of bacteria associated with spoilage of raw meat and processed meat products (sliced meat for sandwiches) in order to predict bacterial counts...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(88)90014-1
更新日期：1988-05-01 00:00:00
abstract：:Hepatitis E virus (HEV) infects humans and many animal species. The rabbit HEV has been found in farmed, wild and pet rabbits as well as in human patients suggesting zoonotic transmission. Although the routes of human infection with rabbit strains are unclear a foodborne transmission is suggested especially when asymp...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2020.108507
更新日期：2020-04-16 00:00:00
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 ref...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(94)00094-m
更新日期：1995-04-01 00:00:00
abstract：:Variations in length and sequence of the 16S/23S spacer region of Enterococcus faecium provided the basis for development of simple PCR and dot-blot hybridisation assays that enabled the differentiation of potentially probiotic Enterococcus faecium strains from Lactobacillus delbrueckii subsp. bulgaricus and Streptoco...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(03)00180-6
更新日期：2003-12-01 00:00:00
abstract：:Fusarium species are fungal plant pathogens producing toxic secondary metabolites such as deoxynivalenol (DON), 15-acetyl-deoxynivalenol (15AcDON) and nivalenol (NIV). In Luxembourg, the Fusarium species composition isolated from symptomatic winter wheat heads was dominated by Fusarium graminearum sensu stricto strain...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2014.05.002
更新日期：2014-07-16 00:00:00
abstract：:Variations in cell wall composition of lactobacilli complicate attempts to standardize plasmid detection on the basis of enzymatic lysing procedures. Mechanical disruption of cell walls by a horizontal mixer-mill proved to be more effective, rapid and reproducible. In order to judge the risk of damaging plasmid deoxyr...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(94)00168-5
更新日期：1996-02-01 00:00:00
abstract：:The quality and microbiological safety of cantaloupes can potentially be improved using antimicrobial coatings that are able to maintain effectiveness throughout storage. The objective of this work was to study the effect of coating mixtures containing sodium alginate and cinnamon bark oil (CBO) on the quality of cant...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2015.08.014
更新日期：2015-12-23 00:00:00
abstract：:Mytilus galloprovincialis is one of the most commonly consumed of all bivalve molluscs. The consumption of raw bivalve molluscs has caused outbreaks of food poisoning due to Vibrio parahaemolyticus and Vibrio vulnificus. This paper reports the results of a survey on the presence of V. parahaemolyticus, V. vulnificus f...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2005.05.020
更新日期：2006-02-01 00:00:00
abstract：:The present study reports on the natural mycobiota occurring in cocoa beans, paying special attention to the incidence of fungal species that are potential producers of mycotoxins. The results show that predominant fungi were different species of the genus Aspergillus belonging to section Flavi and Nigri. Of the 214 s...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2008.04.021
更新日期：2008-07-31 00:00:00
abstract：:Saccharomyces cerevisiae is generally considered to be a safe organism and is essential to produce many different kinds of foods as well as being widely used as a dietary supplement. However, several isolates, which are genetically related to brewing and baking yeasts, have shown virulent traits, being able to produce...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2012.04.012
更新日期：2012-06-15 00:00:00
