Relationship between volatile components of citrus fruit essential oils and antimicrobial action on Penicillium digitatum and penicillium italicum.

abstract：:Reconstituted infant formula has been implicated in outbreaks of Enterobacter sakazakii infections, causing high mortality and serious sequelae. Current prevention methods appear to be insufficient to ensure that such foods are free of E. sakazakii. In this study, the usefulness of bacteriophages for biocontrol of E. ...

journal_title：International journal of food microbiology

authors： Kim KP,Klumpp J,Loessner MJ

更新日期：2007-04-10 00:00:00

abstract：:One of the stress conditions that can affect Saccharomyces cerevisiae cells during their growth is osmotic stress. Under particular environments (for instance, during the production of alcoholic beverages) yeasts have to cope with osmotic stress caused by high sugar concentrations. Although the molecular changes and p...

journal_title：International journal of food microbiology

authors： Jiménez-Martí E,Zuzuarregui A,Gomar-Alba M,Gutiérrez D,Gil C,del Olmo M

更新日期：2011-01-31 00:00:00

abstract：:The inactivation of Escherichia coli by high hydrostatic pressure treatment at up to 550 MPa and 20 degrees C was studied in potassium phosphate buffer containing high concentrations of sucrose. E. coli strain MG1655 was pressure-sensitive in the absence of sucrose, but became highly pressure resistant in the presence...

journal_title：International journal of food microbiology

authors： Van Opstal I,Vanmuysen SC,Michiels CW

更新日期：2003-11-15 00:00:00

abstract：:The filamentous fungus Aspergillus oryzae 3.042 (Chinese strain) is a close relative of A. oryzae RIB40 (Japanese strain), which is the important agent used for soy sauce fermentation. The genome of A. oryzae 3.042 was sequenced and compared with A. oryzae RIB40 in an attempt to understand why different soy sauce flav...

journal_title：International journal of food microbiology

authors： Zhao G,Yao Y,Wang C,Hou L,Cao X

更新日期：2013-06-17 00:00:00

abstract：:Using natural additives to preserve foods has become popular due to consumer demands for nature and safety. Antimicrobial activity is one of the most important properties in many plant essential oils (EOs). The antimicrobial activity of the essential oil of Litsea cubeba (LC-EO) from Taiwan and the antimicrobial impac...

journal_title：International journal of food microbiology

authors： Liu TT,Yang TS

更新日期：2012-05-01 00:00:00

abstract：:The objective of this study was to evaluate the antimicrobial activity of lauric arginate (LAE) when used alone or in combination with the essential oil (EO) from cinnamon leaf and EO components, thymol and eugenol. Minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) for Listeria mo...

journal_title：International journal of food microbiology

authors： Ma Q,Davidson PM,Zhong Q

更新日期：2013-08-16 00:00:00

abstract：:A simple model was proposed to describe the effect of water activity (Aw) on the radial growth rate of moulds. This model is deduced from the cardinal model family proposed by Rosso in 1995, which is only defined from cardinal values of environmental factors (minimum, optimum and maximum values), the growth rate obser...

journal_title：International journal of food microbiology

authors： Rosso L,Robinson TP

更新日期：2001-02-15 00:00:00

abstract：:During the period 1982-1992 the percentages of Salmonella enteritidis isolations in Italy have increased from 2.4 to 57.1% from human beings and from 0.5 to 22.8% from food. Seven hundred and fifty-seven isolates, 702 from man and 55 from food, were characterized. Phage type 4 accounted for the 76.8% of these isolates...

journal_title：International journal of food microbiology

authors： Fantasia M,Filetici E

更新日期：1994-01-01 00:00:00

abstract：:The Danish regulatory policy on Listeria monocytogenes in foods is based on the principles of HACCP and was developed using a health risk assessment approach. The Danish policy focuses examinations and criteria for L. monocytogenes in ready-to-eat foods and is based on a combination of inspection and product-testing. ...

journal_title：International journal of food microbiology

authors： Nørrung B,Andersen JK,Schlundt J

更新日期：1999-12-15 00:00:00

abstract：:Microbial interaction can be ignored in predictive microbiology under most conditions. We show that interactions are only important at high population densities, using published data on inhibition of growth of Listeria monocytogenes in broth. Our analysis using growth models from predictive microbiology indicated that...

journal_title：International journal of food microbiology

authors： Malakar PK,Barker GC,Zwietering MH,van't Riet K

更新日期：2003-08-01 00:00:00

abstract：:Irradiation penetrates food tissues and effectively reduces the number of food microorganisms in fresh produce, but the efficacy of the process against internalized bacteria is unknown. The objective of this study was to understand the mechanisms of pathogen colonization of plants relative to lettuce leaf structures s...

journal_title：International journal of food microbiology

authors： Gomes C,Da Silva P,Moreira RG,Castell-Perez E,Ellis EA,Pendleton M

更新日期：2009-11-15 00:00:00

abstract：:Cod fillets (Gadus morhua) were packed under modified atmospheres, with four different gas compositions (60% CO2-10% O2-30% N2, 60% CO2-20% O2-20% N2, 60% CO2-30% O2-10% N2, 60% CO2-40% O2), and stored at 6 degrees C. Plate counts were carried out after 3, 4, 5, 6 and 7 days, to follow the growth of aerobic and anaero...

journal_title：International journal of food microbiology

authors： Debevere J,Boskou G

更新日期：1996-08-01 00:00:00

abstract：:The objectives of this study were to compare the effect of different Stevia-based sugar substitutes (S1-S3), sucrose alone and a mixture of sucrose+S1 on: (a) humectant properties, (b) relative colonisation rates of sponge cake slices at 0.90 aw by strains of Aspergillus flavus, Eurotium amstelodami, Fusarium graminea...

journal_title：International journal of food microbiology

authors： Rodríguez A,Magan N,Medina A

更新日期：2016-08-16 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

authors： Li Y,Yang X,Zhang H,Jia H,Liu X,Yu B,Zeng Y,Zhang Y,Pei X,Yang D

更新日期：2020-07-16 00:00:00

abstract：:A pentaplex PCR assay for the rapid, selective and simultaneous detection of Lactobacillus helveticus, L. delbrueckii subsp. lactis, L. delbrueckii subsp. bulgaricus, Streptococcus thermophilus, and L. fermentum, was developed. The target sequences were a group of genes coding for beta-galactosidase production (S. the...

journal_title：International journal of food microbiology

authors： Cremonesi P,Vanoni L,Morandi S,Silvetti T,Castiglioni B,Brasca M

更新日期：2011-03-30 00:00:00

abstract：:The aim of this study was to determine the effects of water activity (a(w)) (0.92-0.98), temperature (5-45 °C) and incubation time (5-60 days) on growth and ochratoxin A (OTA) production by Aspergillus niger and Aspergillus carbonarius on maize kernels using a simple method. Colony diameters of both strains at 0.92 a(...

journal_title：International journal of food microbiology

authors： Alborch L,Bragulat MR,Abarca ML,Cabañes FJ

更新日期：2011-05-14 00:00:00

abstract：:Elimination of contaminating spores on packaging materials and food-contact surfaces remains a challenge to the food industry. Hydrogen peroxide and chlorine are the most commonly used sanitizers to eliminate these contaminants, and ozone was recommended recently as an alternative. Hence, we compared the sporicidal ac...

journal_title：International journal of food microbiology

authors： Khadre,Yousef AE

更新日期：2001-12-30 00:00:00

abstract：:The growth of Penicillium expansum and Aspergillus niger, isolated from yogurt production environment, was investigated on malt extract agar with pH=4.2 and a(w)=0.997, simulating yogurt, at isothermal conditions ranging from -1.3 to 35 degrees C and from 5 to 42.3 degrees C, respectively. The growth rate (mu) and (ap...

journal_title：International journal of food microbiology

authors： Gougouli M,Koutsoumanis KP

更新日期：2010-06-15 00:00:00

abstract：:The induction of interferon (IFN) and interleukin-1 (IL-1) production in murine macrophages by a phosphopolysaccharide, produced by a dairy lactic acid bacteria, Lactococcus lactis ssp. cremoris, was investigated. When the phosphopolysaccharide was added into macrophage cultures at concentrations from 1 to 200 microgr...

journal_title：International journal of food microbiology

authors： Kitazawa H,Itoh T,Tomioka Y,Mizugaki M,Yamaguchi T

更新日期：1996-08-01 00:00:00

abstract：:The incidence of Listeria spp. in tropical fish and shellfish was studied. The isolation protocol included a pre-enrichment, followed by two selective enrichment steps and plating on three selective agars. Listeria monocytogenes could be detected in 17.2% of finfish and 12.1% of shellfish. L. innocua was the most comm...

journal_title：International journal of food microbiology

authors： Jeyasekaran G,Karunasagar I,Karunasagar I

更新日期：1996-08-01 00:00:00

abstract：:Cinnamaldehyde is a well-established natural antimicrobial compound. It is probable for cinnamaldehyde to react with amino acid forming Schiff base adduct in real food system. In this paper, 9 such kind of adducts were prepared by the direct reaction of amino acids with cinnamaldehyde at room temperature. Their antimi...

journal_title：International journal of food microbiology

authors： Wei QY,Xiong JJ,Jiang H,Zhang C,Wen Ye

更新日期：2011-11-01 00:00:00

abstract：:It remains unclear whether the growth of Listeria monocytogenes on a ready-to-eat (RTE) meat matrix has an impact on the bacterium's pathogenic abilities. In this study, we investigated the impact of environments on virulence by growing L. monocytogenes (F2365 strain) on brain heart infusion agar (BHI), tryptic soy ag...

journal_title：International journal of food microbiology

authors： Lin CS,Wang C,Tsai HJ,Chou CH

更新日期：2010-11-15 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

authors： Guo Z,Xing R,Liu S,Zhong Z,Ji X,Wang L,Li P

更新日期：2007-09-15 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

authors： Butscher D,Van Loon H,Waskow A,Rudolf von Rohr P,Schuppler M

更新日期：2016-12-05 00:00:00

abstract：:During the past six years, new species of the genus Listeria have been isolated from foods and other environmental niches worldwide. The Standard method EN ISO 11290-1 that is currently under revision will include in its scope all Listeria species in addition to L. monocytogenes. The objective of this project was to e...

journal_title：International journal of food microbiology

authors： Barre L,Angelidis AS,Boussaid D,Brasseur ED,Manso E,Gnanou Besse N

更新日期：2016-12-05 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

authors： Pérez-Torrado R,Llopis S,Jespersen L,Fernández-Espinar T,Querol A

更新日期：2012-06-15 00:00:00

abstract：:The psychrotrophic lactic acid bacterium (LAB) Leuconostoc gelidum subsp. gasicomitatum has emerged as one of the most prevalent specific spoilage organisms (SSOs) of packaged, cold-stored food products in Northern Europe. The whole genome sequencing of the type strain L. gelidum subsp. gasicomitatum LMG 18811(T) reve...

journal_title：International journal of food microbiology

authors： Pothakos V,Aulia YA,Van der Linden I,Uyttendaele M,Devlieghere F

更新日期：2015-04-16 00:00:00

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 thes...

journal_title：International journal of food microbiology

authors： Ben Embarek PK

更新日期：1994-09-01 00:00:00

abstract：:Spray-drying of lactic cultures provides direct-to-vat starters, which facilitate their commercialization and use. However, this process may alter the metabolic activity and deteriorate technological features. In this work, we assessed the influence of spray-drying on the survival and aroma production of two strains o...

journal_title：International journal of food microbiology

authors： Peralta GH,Bergamini CV,Audero G,Páez R,Wolf IV,Perotti MC,Hynes ER

更新日期：2017-08-16 00:00:00

abstract：:The presence of Escherichia coli O157:H7 in various foods of animal origin was surveyed in northwestern Greece. Six hundred samples of unpasteurized cows', ewes' and goats' milk, raw minced meat, uncooked frozen beef hamburgers, sandwiches (containing ham or turkey, mixed vegetable salad with mayonnaise and lettuce), ...

journal_title：International journal of food microbiology

authors： Dontorou C,Papadopoulou C,Filioussis G,Economou V,Apostolou I,Zakkas G,Salamoura A,Kansouzidou A,Levidiotou S

更新日期：2003-05-15 00:00:00