Abstract：
:There is increasing interest in the application of quantitative risk analysis (QRA) in the production of microbiologically safe food products. QRA can be defined as a stepwise analysis of health risks which may be associated with a particular type of food product, resulting in an estimation of the probability of occurrence of negative health effects following the consumption of that food and the nature of these risks. Starting with this definition, the following successive components can be recognised: (1) hazard identification, which is a qualitative indication of the potential microbial hazards that may be associated with the consumption of a particular food product; (2) exposure assessment, which is the quantitative estimation of the dose of potentially hazardous organisms to which the consumer is exposed at the time of consumption of the food; (3) dose response assessment, which is the process of obtaining quantitative information on the negative effects of different levels of exposure to potentially hazardous organisms on the health of the consumer; (4) risk characterization, which comprises the activities that are carried out to rank the disorders according to severity, perception, economic and social consequences etc., enabling a decision to be made about the acceptance of a particular risk; and (5) risk management, which is the complex of analyses and judgements to reduce the probability of occurrence of unacceptable risks.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Notermans S,Teunis Pdoi
10.1016/0168-1605(96)00987-7subject
Has Abstractpub_date
1996-06-01 00:00:00pages
3-7issue
1-2eissn
0168-1605issn
1879-3460pii
0168-1605(96)00987-7journal_volume
30pub_type
杂志文章abstract：:Physiological changes of Lactobacillus plantarum (KFRI 815) by high pressure CO2 treatment were investigated to examine the relevance to microbial inactivation. Characteristic properties of the cells measured in this study included salt tolerance, release of UV-absorbing substances, Mg and K ions, proton permeability,...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(00)00393-7
更新日期：2001-01-22 00:00:00
abstract：:Respiration of sugars by non-Saccharomyces yeasts has been recently proposed for lowering alcohol levels in wine. Development of industrial fermentation processes based on such an approach requires, amongst other steps, the identification of yeast strains which are able to grow and respire under the relatively harsh c...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2014.04.024
更新日期：2014-07-02 00:00:00
abstract：:In order to analyze the genes related to the histamine production, a strain of histamine producing halophilic bacteria, referred to as strain H, was isolated using enrichment culture and dilution-to-extinction methods with histidine broth inoculated from the fish sauce mashes. The two Japanese fish sauce mashes used, ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2008.05.025
更新日期：2008-08-15 00:00:00
abstract：:Predictive microbiology is the area of food microbiology that attempts to forecast the quantitative evolution of microbial populations over time. This is achieved to a great extent through models that include the mechanisms governing population dynamics. Traditionally, the models used in predictive microbiology are wh...
journal_title：International journal of food microbiology
pub_type： 杂志文章,评审
doi：10.1016/j.ijfoodmicro.2009.01.016
更新日期：2009-08-31 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：:Escherichia coli O157:H7 associated with food has caused many serious public health problems in recent years. However, only viable cells of this pathogen can cause infections, and false-positive detection caused by dead cells can lead to unnecessary product recalls. The objective of this study was to develop and optim...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2013.10.026
更新日期：2014-01-17 00:00:00
abstract：:Aspergillus flavus is the predominant species that produce aflatoxins in stored peanuts under favourable conditions. This study aimed to describe the growth and aflatoxin production by two A. flavus strains isolated from imported raw peanuts and to model the effects of temperature and aw on their colony growth rate as...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2020.108836
更新日期：2020-12-16 00:00:00
abstract：:The aim of this work was to study the relationship between the cell morphological heterogeneity and the phage-resistance in the commercial strain Lactobacillus delbrueckii subsp. lactis Ab1. Two morphological variants (named C and T) were isolated from this strain. Phage-resistant derivatives were isolated from them a...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2008.09.007
更新日期：2008-12-10 00:00:00
abstract：:Unsliced beef pastrami, reformulated ham and bologna held at 6 degrees C were sliced 21, 17, 12 or 7 days before or at the assigned manufacturer's best before date and vacuum packaged. Packages of sliced meats were held at 6 degrees C for another 7, 12, 17 or 21 days, opened and analyses made for total bacteria, lacti...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(95)00048-8
更新日期：1996-04-01 00:00:00
abstract：:In this work, psychrotrophs known to cause food spoilage were isolated from commercial food products. Further, temperature sensitivities and volatile organic compounds of the representative strains were characterized to evaluate the population heterogeneity. A total of 490 isolates belonging to 38 genera of 20 familie...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2018.09.026
更新日期：2019-02-02 00:00:00
abstract：:Streptococcus thermophilus INIA 463 became nisin-resistant after exposure in skim milk to subminimal inhibitory concentrations of nisin (1-3 IU/ml) for less than 2 h. Addition of 20 IU/ml caused a 4 log unit decrease in S. thermophilus counts of a culture not exposed previously to nisin, whereas no decrease was observ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2004.03.023
更新日期：2004-11-01 00:00:00
abstract：:Pecorino di Farindola is a typical cheese produced in the area surrounding the village of Farindola, located in the Abruzzo Region (central Italy), unique among Italian cheese because only raw ewe milk and pig rennet are used for its production. In the literature it is well documented that raw milk is able to support ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2020.108690
更新日期：2020-09-16 00:00:00
abstract：:Soy-daddawa, a fermented soybean (Glycine max (L.) Merr.) condiment, plays a significant role in the culinary practice of West Africa. It is essential to understand the microbial community of soy-daddawa for a successful starter culture application. This study investigated the microbial community structure of soy-dadd...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2016.01.003
更新日期：2016-03-02 00:00:00
abstract：:Resistance of young chicks to Salmonella colonization can be increased by treating them with suspensions or anaerobic cultures of gut content from healthy, adult birds. Unfortunately, such treatments have an unknown bacterial composition and are therefore not acceptable to regulatory agencies in some countries. Effort...
journal_title：International journal of food microbiology
pub_type： 杂志文章,评审
doi：10.1016/0168-1605(92)90056-9
更新日期：1992-03-01 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：:Production of patulin and cytochalasin E by four strains of Aspergillus clavatus during small-scale laboratory malting of barley at 16 and 25 degrees C was investigated. Fungal biomass, measured as ergosterol, appeared to be greater at 25 than at 16 degrees C, but marked differences were observed between the degree of...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(96)01211-1
更新日期：1997-04-01 00:00:00
abstract：:Lactic acid bacterium isolated from Bulgarian cheese and identified as Enterococcus faecium produces a small hydrophobic peptide substance (enterococcin A 2000) with broad spectrum of antimicrobial activity. The wide range of enterococcin antibacterial activity of this compound against Gram-positive, as well as agains...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(02)00143-5
更新日期：2003-01-25 00:00:00
abstract：:Despite recent norovirus (NoV) foodborne outbreaks related to consumption of ready-to-eat (RTE) foods, a standardized assay to detect NoV in these foods is not available yet. Therefore, the robustness of a methodology for NoV detection in RTE foods was evaluated. The NoV detection methodology consisted of direct RNA e...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2011.01.013
更新日期：2011-02-28 00:00:00
abstract：:Spores of Bacillus subtilis were subjected to relatively mild heat treatments in distilled water and properties of these spores were studied. These spores had lost all or part of their dipicolinic acid (DPA) depending on the severity of the heat treatment. Even after relatively mild heat treatments these spore lost al...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2008.08.023
更新日期：2008-11-30 00:00:00
abstract：:Three microfiltered water dispensers (MWDs) for domestic use were bacteriologically monitored over a period of 1 year to evaluate their hygienic status and to compare the ability of two disinfectants (peracetic acid and hydrogen peroxide) to ensure adequate bacteriological quality of the dispensed water. To this end, ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2008.10.007
更新日期：2009-01-15 00:00:00
abstract：:Shiga toxin-producing Escherichia coli (STEC) causes diarrhea, hemorrhagic colitis, and hemolytic uremic syndrome in humans. Most human infections are attributed to consumption of STEC-contaminated foodstuffs of animal origin. In this study, we evaluated the prevalence of STEC from retail raw meats collected from two ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2015.01.018
更新日期：2015-05-04 00:00:00
abstract：:This study evaluated survival/growth of acid-adapted or nonadapted Escherichia coli O157:H7 inoculated (4 log CFU/wound) in wounds (10 mm deepx6 mm diameter) of apples. Wounds were inoculated with a green fluorescent protein (GFP)-expressing derivative of a rifampicin-resistant strain of E. coli O157:H7 ATCC 43895 and...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(03)00171-5
更新日期：2004-01-01 00:00:00
abstract：:Shigella is recognized as a major foodborne pathogen; however, relatively few studies have been reported on its growth and survival characteristics, particularly under conditions relevant to food. A fractional factorial design was used to measure the effects and interactions of temperature (4-37 degrees C), pH (2-6) a...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2004.11.004
更新日期：2005-05-25 00:00:00
abstract：:Clostridium perfringens type A food poisoning is one of the more common in the industrialised world. This bacterium is also responsible for the rare but severe food borne necrotic enteritis. C. perfringens enterotoxin (CPE) has been shown to be the virulence factor responsible for causing the symptoms of C. perfringen...
journal_title：International journal of food microbiology
pub_type： 杂志文章,评审
doi：10.1016/s0168-1605(01)00680-8
更新日期：2002-04-05 00:00:00
abstract：:Six different enrichment media and five selective plating media were compared for their suitability for the recovery of Listeria monocytogenes from dairy products. These included media used to test milk products by the U.S. Food and Drug Administration (FDA) and the U.S. Centers for Disease Control (CDC), and media de...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(89)90094-9
更新日期：1989-11-01 00:00:00
abstract：:The objective of this study was to develop a method that combined nanoparticle-based immunomagnetic separation (IMS) with real-time loop-mediated isothermal amplification (LAMP) for the rapid detection of Vibrio parahaemolyticus. Magnetic nanoparticles were functionalized with monoclonal antibodies that were produced ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2014.01.004
更新日期：2014-03-17 00:00:00
abstract：:The long-chain fatty acid composition of yeast strains was determined for several species associated with the wine industry. The Saccharomyces cerevisiae, Zygosaccharomyces bailii, Saccharomycodes ludwigii, Schizosaccharomyces pombe, Brettanomyces/Dekkera spp., Pichia anomala, Pichia membranaefaciens and Lodderomyces ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(97)00096-2
更新日期：1997-09-16 00:00:00
abstract：:Salmonella enterica subsp. enterica serovar 4,[5],12,i:- is a monophasic variant of Salmonella Typhimurium and its occurrence has markedly increased in several European countries in the last ten years. In June 2011, an outbreak of Salmonella 4,[5],12,i:- was reported among attendees of a wedding reception in the North...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2014.07.021
更新日期：2014-10-17 00:00:00
abstract：:The biological control of beef spoilage, with a bacteriophage (phage) pool, was evaluated under simulated retail conditions. A pool of seven phages was selected with the potential to lyse 78% of 86 Pseudomonas test strains. Subsequent host range studies with 1023 pseudomonads from three meat species (beef, pork, lamb)...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(90)90080-o
更新日期：1990-05-01 00:00:00
abstract：:This study has examined the effect of water activity (a(w), 0.995-0.90) and temperature (10-37 degrees C) on the lag phases prior to growth, growth rates and used models to develop two dimensional profiles for optimum and marginal conditions for two strains of Fusarium langsethiae from four northern European countries...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2010.07.021
更新日期：2010-09-01 00:00:00
