abstract：:The processing environment of broiler processing plants is a potential major source of bacterial contamination of broiler carcasses. This study investigated the effect of processing water and processing time on the microbial diversity of yellow-feathered broiler carcasses at select stages of slaughter during one comme...

journal_title：Food microbiology

authors： Wang H,Qin X,Mi S,Li X,Wang X,Yan W,Zhang C

更新日期：2019-10-01 00:00:00

abstract：:Today, edible insects represent a hot topic as an emerging and eco-friendly source of protein. The mealworm (Tenebrio molitor L.) is among the most employed insects for human consumption and feed purposes. So far Listeria monocytogenes, have never been detected either in products sold on the market or during the reari...

journal_title：Food microbiology

authors： Mancini S,Paci G,Ciardelli V,Turchi B,Pedonese F,Fratini F

更新日期：2019-10-01 00:00:00

abstract：:The aim of this work was to elucidate the role of the secondary metabolites produced by B. amyloliquefaciens BUZ-14 against B. cinerea, M. fructicola, M. laxa, P. digitatum, P. italicum and P. expansum both in vitro and in planta. The entire cell free supernatant (CFS) and the lipopeptide fraction (LPF) showed similar...

journal_title：Food microbiology

authors： Calvo H,Mendiara I,Arias E,Blanco D,Venturini ME

更新日期：2019-09-01 00:00:00

abstract：:Campylobacter jejuni is the most common pathogen associated with foodborne diseases. Persistent presence of this pathogen contaminating the environment in slaughterhouses and chicken products have been reported worldwide. Although many efforts have been employed for reducing C. jejuni contamination, few studies have b...

journal_title：Food microbiology

authors： Melo RT,Grazziotin AL,Júnior ECV,Prado RR,Mendonça EP,Monteiro GP,Peres PABM,Rossi DA

更新日期：2019-09-01 00:00:00

abstract：:It is important to inactivate spore-forming bacteria in foods because their spores are highly resistant to various stresses. Although thermal treatment is an effective inactivation method, the associated high temperatures can cause changes in food quality. Intense pulsed light (IPL) is a nonthermal technique that can ...

journal_title：Food microbiology

authors： Jo HL,Hwang HJ,Chung MS

更新日期：2019-09-01 00:00:00

abstract：:Bacterial communities composition using 16S Next Generation Sequencing (NGS) and Volatile Organic Compounds (VOCs) profile of whole blue crabs (Callinectes sapidus) stored at 4 and 10 °C (proper and abuse temperature) simulating real storage conditions were performed. Conventional microbiological and chemical analyses...

journal_title：Food microbiology

authors： Parlapani FF,Michailidou S,Anagnostopoulos DA,Koromilas S,Kios K,Pasentsis K,Psomopoulos F,Argiriou A,Haroutounian SA,Boziaris IS

更新日期：2019-09-01 00:00:00

abstract：:Recent outbreaks of Campylobacter mediated disease attributed to undercooked chicken livers have highlighted a continuing need for methods to reduce Campylobacter numbers in these types of food products. In this study, gamma irradiation is evaluated for its effectiveness in reducing Campylobacter jejuni numbers in exp...

journal_title：Food microbiology

authors： Gunther NW 4th,Abdul-Wakeel A,Scullen OJ,Sommers C

更新日期：2019-09-01 00:00:00

abstract：:In the context of a demand for "preservative-free" food products, biopreservation appears as a promising alternative to either replace or reduce the use of chemical preservatives. The purpose of this study was to evaluate the antifungal activity of a collection of lactic acid bacteria (n = 194), and then to evaluate t...

journal_title：Food microbiology

authors： Ouiddir M,Bettache G,Leyva Salas M,Pawtowski A,Donot C,Brahimi S,Mabrouk K,Coton E,Mounier J

更新日期：2019-09-01 00:00:00

abstract：:Filamentous fungi are frequently involved in food spoilage and cause important food losses and substantial economic damage. Their rapid and accurate identification is a key step to better manage food safety and quality. In recent years, MALDI-TOF MS has emerged as a powerful tool to identify microorganisms and has suc...

journal_title：Food microbiology

authors： Quéro L,Girard V,Pawtowski A,Tréguer S,Weill A,Arend S,Cellière B,Polsinelli S,Monnin V,van Belkum A,Vasseur V,Nodet P,Mounier J

更新日期：2019-08-01 00:00:00

abstract：:Cronobacter are opportunistic bacterial pathogens of both infants and adults. We investigated the incidence and distribution of Cronobacter in 1245 samples of cereal and related environments. 39.1% (101/258) rice-related and 46.9% (98/209) wheat-related samples tested positive for Cronobacter, and the positive rate di...

journal_title：Food microbiology

authors： Lou X,Yu H,Wang X,Qi J,Zhang W,Wang H,Si G,Song S,Huang C,Liu T,Zheng W,Fang Z

更新日期：2019-06-01 00:00:00

abstract：:In the wine industry, off-odors occurring during fermentation and bottling caused by hydrogen sulfide (H2S) produced by Saccharomyces cerevisiae are still a major problem. Here, two native S. cerevisiae isolates possessing extreme H2S production capacities were isolated from 166 strains in Chinese vineyards. Significa...

journal_title：Food microbiology

authors： Li Y,Zhang Y,Liu M,Qin Y,Liu Y

更新日期：2019-06-01 00:00:00

abstract：:A direct microscopic time-lapse method, using appropriate staining for cell viability in a confocal scanning laser microscope, was used for the direct assessment of Salmonella Agona individual cell inactivation in small two-dimensional colonies exposed to osmotic stress. Individual cell inactivation times were fitted ...

journal_title：Food microbiology

authors： Aspridou Z,Balomenos A,Tsakanikas P,Manolakos E,Koutsoumanis K

更新日期：2019-06-01 00:00:00

abstract：:This study determined the ultraviolet-C (UV-C) dose necessary to reduce 90% population (DUV-C) of 17 spoilage yeasts and their composited inoculum in orange juice (pH 3.71, 11.60 °Brix, 0.55% citric acid, 2.46% w/v insoluble solids). Growth parameters of all test yeasts were first established to standardize the growth...

journal_title：Food microbiology

authors： Feliciano RJ,Estilo EEC,Nakano H,Gabriel AA

更新日期：2019-04-01 00:00:00

abstract：:Virgin olive oil contains a biotic fraction represented by rich microbiota, including yeasts. The aim of this study was to investigate some physiological properties and the in vitro probiotic potential of yeast strains previously isolated from Italian virgin olive oil. Eleven yeast strains belonging to the species Can...

journal_title：Food microbiology

authors： Zullo BA,Ciafardini G

更新日期：2019-04-01 00:00:00

abstract：:The main topic of this paper was to study the effect of ultrasound-attenuation (US) on the surface properties of propionibacteria (Acidipropionibacterium jensenii DSM 20535 and Propionibacterium freudenreichii DSM 20271). A preliminary screening was done by using different power levels (40 and 60%) and treatment times...

journal_title：Food microbiology

authors： Bevilacqua A,Racioppo A,Sinigaglia M,Speranza B,Campaniello D,Corbo MR

更新日期：2019-04-01 00:00:00

abstract：:Oysters are important mariculture species worldwide. Because of their filter-feeding behaviors, oysters can accumulate microorganisms, including pathogens, from surrounding water and concentrate bacteria in high numbers. Rapid and suitable methods for quantification of Escherichia coli in oysters are necessary conside...

journal_title：Food microbiology

authors： Miotto M,Fonseca AA Júnior,Barretta C,da Silva HS,Pellizzaro T,De Dea Lindner J,Vieira CRW,Parveen S,Prudencio ES

更新日期：2019-02-01 00:00:00

abstract：:Understanding a pathogen's response to food environments is imperative to develop effective control strategies as well as to elucidate the impact of foods on virulence potential. The purpose of this study was to assess transcriptional response of Listeria monocytogenes after growth in cantaloupe, as well as its impact...

journal_title：Food microbiology

authors： Kang J,Burall L,Mammel MK,Datta AR

更新日期：2019-02-01 00:00:00

abstract：:Limited documentation of the cucumber fermentation microbiome has impeded the understanding of the role of microbes on the quality of finished products. We characterized the microbiome of fresh and fermented cucumber samples using culture dependent and independent techniques, with an emphasis on the non-lactic acid ba...

journal_title：Food microbiology

authors： Pérez-Díaz IM,Hayes JS,Medina E,Webber AM,Butz N,Dickey AN,Lu Z,Azcarate-Peril MA

更新日期：2019-02-01 00:00:00

abstract：:Building secondary models that describe the growth rate as a function of multiple environmental conditions is often very labour intensive and costly. As such, the current research aims to assist in decreasing the required experimental effort by studying the efficacy of both design of experiments (DOE) and optimal expe...

journal_title：Food microbiology

authors： Akkermans S,Nimmegeers P,Van Impe JF

更新日期：2018-12-01 00:00:00

abstract：:Fusarium Head Blight (FHB) is a major constraint to barley production that substantially reduces yield and grain quality. FHB is also a major food safety concern because FHB pathogens contaminate grain with trichothecenes and other mycotoxins. DNA sequence-based analyses and in-vitro toxin assessments were used to cha...

journal_title：Food microbiology

authors： Garmendia G,Pattarino L,Negrín C,Martínez-Silveira A,Pereyra S,Ward TJ,Vero S

更新日期：2018-12-01 00:00:00

abstract：:Plant polyphenols have shown antiviral activity against several human pathogens, but their physicochemical interactions are not well-understood. The objectives of this study were to compare the antiviral activity between monomeric catechin and dimeric procyanidin B2 (PB2) using cultivable human norovirus surrogates (f...

journal_title：Food microbiology

authors： Liu D,Deng J,Joshi S,Liu P,Zhang C,Yu Y,Zhang R,Fan D,Yang H,D'Souza DH

更新日期：2018-12-01 00:00:00

abstract：:Mawè is a West African spontaneous fermented cereal-based dough. Different types of mawè exist varying in type of cereal and/or production condition, with fermentations lasting 24-48 h. With the aim of obtaining a comprehensive understanding of the microbial ecology of mawè processing, a microbiological characterisati...

journal_title：Food microbiology

authors： Houngbédji M,Johansen P,Padonou SW,Akissoé N,Arneborg N,Nielsen DS,Hounhouigan DJ,Jespersen L

更新日期：2018-12-01 00:00:00

abstract：:Identification of Cronobacter represent a major challenge for laboratories testing powdered infant formula (PIF). In the present study, two biochemical galleries and three molecular methods have been applied to confirm 276 Cronobacter spp. and non-Cronobacter isolates from different sources. Using the latest database ...

journal_title：Food microbiology

authors： Tomas D,Fan M,Zhu S,Klijn A

更新日期：2018-12-01 00:00:00

abstract：:Daqu is a traditional fermentation starter for the production of baijiu and vinegar. It is an important saccharifying and fermenting agent associated with alcoholic fermentation and also a determining factor for the flavour development of these products. Bacterial and yeast isolates from a traditional fermentation sta...

journal_title：Food microbiology

authors： Li RY,Zheng XW,Zhang X,Yan Z,Wang XY,Han BZ

更新日期：2018-12-01 00:00:00

abstract：:The technological advancement of molecular epidemiological analysis using next-generation sequencing (NGS) for foodborne pathogens has a groundbreaking impact over the past three years. In particular, the emergence of cg (core genome) multilocus sequence typing(MLST) has a significant impact. This is because this tech...

journal_title：Food microbiology

authors： Kimura B

更新日期：2018-10-01 00:00:00

abstract：:The aim of this study was to develop a model to predict growth of Listeria in complex food matrices as a function of pH, water activity and undissociated acetic and propionic acid concentration i.e. common food hurdles. Experimental growth curves of Listeria in food products and broth media were collected from ComBase...

journal_title：Food microbiology

authors： Nyhan L,Begley M,Mutel A,Qu Y,Johnson N,Callanan M

更新日期：2018-09-01 00:00:00

abstract：:The objective of this study was to determine the growth and survival of Salmonella enterica in the presence of high and low concentrations (375 μg/ml and 15 μg/ml) of catfish mucus extract at 10 °C and 22 °C for 63 days. The second objective of this study was to investigate the biofilm formation of Salmonella enterica...

journal_title：Food microbiology

authors： Dhowlaghar N,Bansal M,Schilling MW,Nannapaneni R

更新日期：2018-09-01 00:00:00

abstract：:In this study, a new and alternative method based on monoclonal antibodies (MAbs) for the rapid detection of Yersinia enterocolitica O:8 was developed. This microorganism is an emerging foodborne pathogen causing gastrointestinal disease in humans. The transmission can occur through contaminated food such as raw or un...

journal_title：Food microbiology

authors： Luciani M,Schirone M,Portanti O,Visciano P,Armillotta G,Tofalo R,Suzzi G,Sonsini L,Di Febo T

更新日期：2018-08-01 00:00:00

abstract：:Campylobacter spp. have been the most commonly reported gastrointestinal bacterial pathogen in many countries. Consumption of improperly prepared poultry meat has been the main transmission route of Campylobacter spp. Although Brazil is the largest exporter of poultry meat in the world, campylobacteriosis has been a n...

journal_title：Food microbiology

authors： Gomes CN,Passaglia J,Vilela FP,Pereira da Silva FMHS,Duque SS,Falcão JP

更新日期：2018-08-01 00:00:00

abstract：:Listeria monocytogenes continues to be one of the most important foodborne pathogens worldwide, either due to its incidence and/or to its high mortality rate. In the present study, a filtration-based protocol was applied for the screening of viable bacteria. Additionally, a complete method (enrichment, filtration, DNA...

journal_title：Food microbiology

authors： Garrido-Maestu A,Azinheiro S,Carvalho J,Prado M

更新日期：2018-08-01 00:00:00

abstract：:High concentrations of ethanol, low pH, the presence of sulfur dioxide and some polyphenols have been reported to inhibit Oenococcus oeni growth, thereby negatively affecting malolactic fermentation (MLF) of wine. In order to generate superior O. oeni strains that can conduct more efficient MLF, despite these multiple...

journal_title：Food microbiology

authors： Jiang J,Sumby KM,Sundstrom JF,Grbin PR,Jiranek V

更新日期：2018-08-01 00:00:00

abstract：:In this study, growth and/or inactivation of Listeria monocytogenes 4032 at different inoculum levels in a vegetable smoothie with purple colour, (previously heat stabilised at 95 °C for 3 min) was evaluated. Growth/inactivation was compared with acidified TSB medium at the same pH level with HCl. Samples were stored ...

journal_title：Food microbiology

authors： González-Tejedor GA,Garre A,Esnoz A,Artés-Hernández F,Fernández PS

更新日期：2018-06-01 00:00:00

abstract：:Modelling and simulation of microbial dynamics as a function of processing, transportation and storage conditions is a useful tool to improve microbial food safety and quality. The goal of this research is to improve an existing methodology for building mechanistic predictive models based on the environmental conditio...

journal_title：Food microbiology

authors： Akkermans S,Van Impe JF

更新日期：2018-06-01 00:00:00

abstract：:Molecular typing techniques are key tools in surveillance of food spoilage yeasts, in investigations on intra-species population diversity, and in tracing selected starters during fermentation. Unlike previous works on strain typing of Zygosaccharomyces spoilage species, here Zygosaccharomyces mellis and the Zygosacch...

journal_title：Food microbiology

authors： Dakal TC,Solieri L,Giudici P

更新日期：2018-06-01 00:00:00

abstract：:Microbial subtyping is the most common approach for Salmonella source attribution. Typically, attributions are computed using frequency-matching models like the Dutch and Danish models based on phenotyping data (serotyping, phage-typing, and antimicrobial resistance profiling). Herewith, we critically review three maj...

journal_title：Food microbiology

authors： Mughini-Gras L,Franz E,van Pelt W

更新日期：2018-05-01 00:00:00

abstract：:Contamination of fruits and vegetables with Salmonella is a serious threat to human health. In order to prevent possible contaminations of fresh produce it is necessary to identify the contributing ecological factors. In this study we investigated whether the addition of sewage sludge or the presence of plant-parasiti...

journal_title：Food microbiology

authors： Fornefeld E,Baklawa M,Hallmann J,Schikora A,Smalla K

更新日期：2018-05-01 00:00:00

abstract：:High pressure processing (HPP) is a preservation technology alternative to heat treatment that is mild for food, but effectively inactivates the spoilage microbiota and foodborne pathogens of several foods. The purpose of the current study was to evaluate the effect of HPP on Salmonella ser. Enteritidis, indigenous mi...

journal_title：Food microbiology

authors： Argyri AA,Papadopoulou OS,Nisiotou A,Tassou CC,Chorianopoulos N

更新日期：2018-04-01 00:00:00

abstract：:The use of non-Saccharomyces strains in aerated conditions has proven effective for alcohol content reduction in wine during lab-scale fermentation. The process has been scaled up to 20 L batches, in order to produce lower alcohol wines amenable to sensory analysis. Sequential instead of simultaneous inoculation was c...

journal_title：Food microbiology

authors： Tronchoni J,Curiel JA,Sáenz-Navajas MP,Morales P,de-la-Fuente-Blanco A,Fernández-Zurbano P,Ferreira V,Gonzalez R

更新日期：2018-04-01 00:00:00

abstract：:The apicomplexan parasite Toxoplasma gondii is the causative agent of toxoplasmosis, a foodborne zoonosis with a global distribution and estimated to cause up to 20% of the total foodborne disease burden in Europe. Association between T. gondii infection and the consumption of unwashed raw fruits and vegetables contam...

journal_title：Food microbiology

authors： Lalle M,Possenti A,Dubey JP,Pozio E

更新日期：2018-04-01 00:00:00

abstract：:Clostridium perfringens type A isolates carrying a chromosomal enterotoxin (cpe) gene (C-cpe) are generally linked to food poisoning, while isolates carrying cpe on a plasmid (P-cpe) are associated with non-food-borne gastrointestinal diseases. Both C-cpe and P-cpe isolates can form metabolically dormant spores, which...

journal_title：Food microbiology

authors： Alnoman M,Udompijitkul P,Banawas S,Sarker MR

更新日期：2018-02-01 00:00:00