abstract：:A pilot survey for the pathogens Salmonella and Escherichia coli O157:H7, and E. coli biotype 1 was conducted on 100 New Zealand-produced (domestic) pig carcasses and 110 imported pig meat samples over an 8-month period to assess the likelihood of introduction of novel pathogen strains into New Zealand (NZ), and as a ...

journal_title：Food microbiology

authors： Wong TL,Macdiarmid S,Cook R

更新日期：2009-04-01 00:00:00

abstract：:Acid-sensitive mutants of Pediococcus acidilactici BCC 9545, a starter culture of the Thai fermented pork sausage nham, were isolated as spontaneous neomycin resistant mutants. The mutants generally produced less acid and acidified the culture media less than the parent strain in a 72 h culturing period. Interestingly...

journal_title：Food microbiology

authors： Kurdi P,Smitinont T,Valyasevi R

更新日期：2009-02-01 00:00:00

abstract：:We have previously shown a relationship between the virulence level of Listeria monocytogenes strains and their detection on PALCAM medium. To account for the fact that only 40% of low-virulence field strains of L. monocytogenes were detected on PALCAM medium compared to 92% on ALOA medium, the detection of virulent a...

journal_title：Food microbiology

authors： Roche SM,Gracieux P,Velge P

更新日期：2009-02-01 00:00:00

abstract：:The microbial safety and quality of smoked blue catfish (Ictalurus furcatus) steaks treated with antimicrobials and antioxidants were examined during 6-week ambient storage. Five pre-smoking soaking treatments were applied: 25% NaCl and 1% ascorbic acid for 30 min or 1h, 3% sodium lactate with or without 5% rosemary e...

journal_title：Food microbiology

authors： da Silva LV,Prinyawiwatkul W,King JM,No HK,Bankston JD Jr,Ge B

更新日期：2008-12-01 00:00:00

abstract：:The effects of water activities for sporulation (a(wsp)) and germination (a(wge)) on the distributions of the growth rate of the germ tubes (mu) and the germination time (t(G)) of Penicillium chrysogenum conidia were determined by monitoring the length of the same germ tubes throughout the experiments automatically. N...

journal_title：Food microbiology

authors： Judet D,Bensoussan M,Perrier-Cornet JM,Dantigny P

更新日期：2008-10-01 00:00:00

abstract：:The aim of this study was the microbiological characterisation of a typical Italian cheese "Robiola di Roccaverano" with Protected Designation of Origin (PDO). Fresh and ripened robiola samples were collected from four artisanal and one industrial producer. Artisanal producers used raw goat's milk and natural fermenta...

journal_title：Food microbiology

authors： Bonetta S,Bonetta S,Carraro E,Rantsiou K,Cocolin L

更新日期：2008-09-01 00:00:00

abstract：:In this work, a new multiplex single-tube real-time PCR approach is presented for the detection of Escherichia coli O157:H7, Salmonella spp. and Staphylococcus aureus, three of the more frequent food-borne bacterial pathogens that are usually investigated in a variety of food matrices. The study includes the design an...

journal_title：Food microbiology

authors： Elizaquível P,Aznar R

更新日期：2008-08-01 00:00:00

abstract：:Vibrio parahaemolyticus is recognized as the leading cause of human gastroenteritis associated with the consumption of seafood. The objective of this study was to model the growth kinetics of pathogenic and nonpathogenic V. parahaemolyticus in broth and oyster slurry. Primary growth models of V. parahaemolyticus in br...

journal_title：Food microbiology

authors： Yoon KS,Min KJ,Jung YJ,Kwon KY,Lee JK,Oh SW

更新日期：2008-08-01 00:00:00

abstract：:This research investigates the efficacy of gaseous ozone, applied under partial vacuum in a controlled reaction chamber, for the elimination of Salmonella inoculated on melon rind. The performance of high dose, short duration treatment with gaseous ozone, in this pilot system, on the microbial and sensory quality of f...

journal_title：Food microbiology

authors： Selma MV,Ibáñez AM,Cantwell M,Suslow T

更新日期：2008-06-01 00:00:00

abstract：:The prevalence of Campylobacter and Salmonella was assessed in 3959 raw red meats in the UK during 2003-2005. Meats were more frequently contaminated with Campylobacter (7.2%) than with Salmonella (2.4%). Lamb and other meats (e.g. mutton, rabbit) exhibited the highest contamination from Campylobacter (12.6% and 19.8%...

journal_title：Food microbiology

authors： Little CL,Richardson JF,Owen RJ,de Pinna E,Threlfall EJ

更新日期：2008-05-01 00:00:00

abstract：:The aim of this study was to target three genes of Staphylococcus aureus-fmhA (coding for a factor of unknown function), catalase and femA (coding for a factor essential for methicillin resistance) to establish and validate a PCR assay for the detection of this pathogen. Two pairs of primers were designed for fmhA and...

journal_title：Food microbiology

authors： Riyaz-Ul-Hassan S,Verma V,Qazi GN

更新日期：2008-05-01 00:00:00

abstract：:Penicillium expansum is the most important fungal species causing spoilage in cold stored apples. P. expansum produces patulin, a toxic secondary metabolite. The aim of this work was to study the changes in growth parameters and patulin accumulation that may occur when two different isolates of P. expansum germinate a...

journal_title：Food microbiology

authors： Morales H,Sanchis V,Coromines J,Ramos AJ,Marín S

更新日期：2008-04-01 00:00:00

abstract：:The goal of the investigation was to study the succession of major groups of lactic acid bacteria (LAB) and their antagonism in salt-fermented cucumber using PCR. In a direct detection method as well as a short enrichment process, PCR enabled detection of Leuconostoc and Lactobacillus during early hours of fermentatio...

journal_title：Food microbiology

authors： Singh AK,Ramesh A

更新日期：2008-04-01 00:00:00

abstract：:The effect of gaseous ozone and hot water, alone or in combination, on the sensory and microbial quality of cantaloupe melon was investigated. Escherichia coli O157:H7 transmission from the rind to edible melon flesh during cutting practices was also investigated. Four different treatments consisting of hot water (75 ...

journal_title：Food microbiology

authors： Selma MV,Ibáñez AM,Allende A,Cantwell M,Suslow T

更新日期：2008-02-01 00:00:00

abstract：:Fifty-two tetracycline-resistant Citrobacter spp. strains were isolated from farm-raised catfish. Morphological and biochemical characteristics indicated that 38 of the 52 citrobacters were Citrobacter freundii, 7 were C. amalonaticus and 7 were C. braakii. All isolates were resistant to multiple antibiotics. Polymera...

journal_title：Food microbiology

authors： Nawaz M,Khan AA,Khan S,Sung K,Steele R

更新日期：2008-02-01 00:00:00

abstract：:The shelf life of fresh eel in various packaging conditions of atmospheric air, vacuum and modified atmosphere packaging (MAP) (40% CO(2), 30% N(2) and 30% O(2)) at 0 degrees C was investigated. All raw eel samples received acceptable sensory scores during the first 11+/-1 days of storage in atmospheric air, 11+/-1 da...

journal_title：Food microbiology

authors： Arkoudelos J,Stamatis N,Samaras F

更新日期：2007-10-01 00:00:00

abstract：:Presumptive lactic acid bacterial cocci were found in six sourdoughs (out of 20) from the Abruzzo region (central Italy) and subjected to phenotypic and genotypic characterization. A total of 21 isolates, recognized as seven strains by randomly amplified polymorphic DNA (RAPD)-polymerase chain reaction (PCR) typing, w...

journal_title：Food microbiology

authors： Corsetti A,Settanni L,Valmorri S,Mastrangelo M,Suzzi G

更新日期：2007-09-01 00:00:00

abstract：:The aim of this work was to evaluate restriction fragment melting curve analyses (RFMCA) as a novel approach for rapid classification of bacteria during food production. RFMCA was evaluated for bacteria isolated from sous vide food products, and raw materials used for sous vide production. We identified four major bac...

journal_title：Food microbiology

authors： Rudi K,Kleiberg GH,Heiberg R,Rosnes JT

更新日期：2007-08-01 00:00:00

abstract：:The purpose of this study was to investigate the yeast population during the processing of green table olives. In the fresh olives, yeast were found at concentrations of around 3.0 log cfu/g, with Cryptococcus spp. being predominant. In the brine, the yeast concentrations were greater than 4.9 log cfu/ml, with Pichia ...

journal_title：Food microbiology

authors： Hernández A,Martín A,Aranda E,Pérez-Nevado F,Córdoba MG

更新日期：2007-06-01 00:00:00

abstract：:Fifteen wild yeast strains were isolated in two factories of a lager brewing company in Poland. Their identification with API 32C system showed mainly the presence of Candida sake species (7/15). To differentiate the isolates, randomly amplified polymorphic DNA (RAPD) with (GTG)(5), (GAC)(5), (GACA)(4) microsatellite ...

journal_title：Food microbiology

authors： Walczak E,Czaplińska A,Barszczewski W,Wilgosz M,Wojtatowicz M,Robak M

更新日期：2007-05-01 00:00:00

abstract：:A surveillance study was carried out to determine the prevalence of Campylobacter in meat, milk and other food commodities in Pakistan. Over a period of 3 years (January 2002-December 2004), a total of 1636 food samples of meat, milk and other food commodities were procured from three big cities of Pakistan (Faisalaba...

journal_title：Food microbiology

authors： Hussain I,Shahid Mahmood M,Akhtar M,Khan A

更新日期：2007-05-01 00:00:00

abstract：:Sourdough fermentations require a specific knowledge on the effects of process parameters, raw materials and micro-organisms in order to obtain a specific, reproducible sourdough and bread quality. This knowledge is not necessarily available in bakeries. Sourdough starter cultures, either active sourdoughs (Reinzuchts...

journal_title：Food microbiology

authors： Brandt MJ

更新日期：2007-04-01 00:00:00

abstract：:Kinetics of alcoholic fermentation by Saccharomyces cerevisiae wine strains in a synthetic medium with high sugar content were established for different nitrogen initial content and are presented for four strains. The composition of the medium was close to grape must except that the nitrogen source consisted mainly in...

journal_title：Food microbiology

authors： Taillandier P,Ramon Portugal F,Fuster A,Strehaiano P

更新日期：2007-02-01 00:00:00

abstract：:This paper aimed at setting up a protocol for the manufacture of a defined multi-species semi-liquid ready-to-use sourdough starter consisting of lactic acid bacteria (LAB) selected on the basis of their capacity of rapid acidification and adaptation to several technological factors. Preliminarily, 56 strains of sourd...

journal_title：Food microbiology

authors： Gaggiano M,Di Cagno R,De Angelis M,Arnault P,Tossut P,Fox PF,Gobbetti M

更新日期：2007-02-01 00:00:00

abstract：:This study evaluated post-processing chemical solutions for their antilisterial effects on commercial smoked sausage formulated with or without 1.5% potassium lactate plus 0.05% sodium diacetate, and contaminated (approximately 3-4 log cfu/cm(2)) with 10-strain composite Listeria monocytogenes inocula prepared under v...

journal_title：Food microbiology

authors： Geornaras I,Skandamis PN,Belk KE,Scanga JA,Kendall PA,Smith GC,Sofos JN

更新日期：2006-12-01 00:00:00

abstract：:The biopreservative potential of three antimicrobial-producing lactic acid bacteria strains was evaluated on cold-smoked salmon. Lactobacillus casei, Lactobacillus plantarum and Carnobacterium piscicola were added singly or in association to cold-smoked salmon, artificially contaminated with Listeria innocua and store...

journal_title：Food microbiology

authors： Vescovo M,Scolari G,Zacconi C

更新日期：2006-10-01 00:00:00

abstract：:The effect of light and temperature regimes simulating day and night in the field in the months preceding grape harvest on Aspergillus carbonarius growth and ochratoxin A (OTA) production were investigated. Twelve-hour photoperiod affected positively A. carbonarius growth with no differences between incubating the mou...

journal_title：Food microbiology

authors： Bellí N,Ramos AJ,Sanchis V,Marín S

更新日期：2006-10-01 00:00:00

abstract：:Pressure inactivation of four types of coliphages, varphiX 174 (ssDNA virus), MS2 (ssRNA virus), lambda imm434 (dsDNA virus) and T4 (dsDNA virus), was studied to evaluate their potential as human enteric viral surrogates for use in validation of commercial pressure processing treatments. Phage varphiX 174 demonstrated...

journal_title：Food microbiology

authors： Guan D,Kniel K,Calci KR,Hicks DT,Pivarnik LF,Hoover DG

更新日期：2006-09-01 00:00:00

abstract：:Lactobacilli are Gram-positive and catalase negative rods commonly found in lactic acid fermented foods and in the gastrointestinal tract of mammals and birds. Few studies have described lactobacilli in freshwater fish. We analysed the presence of lactobacilli in the intestines of young and adult freshwater fish inhab...

journal_title：Food microbiology

authors： Bucio A,Hartemink R,Schrama JW,Verreth J,Rombouts FM

更新日期：2006-08-01 00:00:00

abstract：:The natural microflora of cold-smoked fish at the end of shelf-life are lactic acid bacteria (LAB). Some of these display a capacity to inhibit spoilage as well as several strains of pathogenic micro-organisms, e.g. Listeria monocytogenes which is isolated frequently from cold-smoked salmon (CSS). Eight batches of sli...

journal_title：Food microbiology

authors： Tomé E,Teixeira P,Gibbs PA

更新日期：2006-06-01 00:00:00

abstract：:The time to detection (TTD) for Pichia anomala IG02 was defined, for inoculum sizes lower than 6 log(10)cfu/ml, as the time elapsed from inoculation to the moment at which an OD of 0.12 was reached. In other cases, TTD can be estimated by interpolation within the time elapsed from the previous readings below OD=0.12 a...

journal_title：Food microbiology

authors： Arroyo López FN,Durán Quintana MC,Garrido Fernández A

更新日期：2006-06-01 00:00:00

abstract：:The use of UV-C radiation treatments to inhibit the microbial growth and extend the shelf-life of minimally processed 'Red Oak Leaf' lettuce was investigated. Initially, UV-C resistance of 20 bacterial strains from different genera often associated with fresh produce (Enterobacter, Erwinia, Escherichia, Leuconostoc, P...

journal_title：Food microbiology

authors： Allende A,McEvoy JL,Luo Y,Artes F,Wang CY

更新日期：2006-05-01 00:00:00

abstract：:Fourier transform infrared spectroscopy (FT-IR) can discriminate Escherichia coli O157:H7 ATCC 35150 from other bacteria: E. coli ATCC 25522, Bacillus cereus ATCC 10876, and Listeria innocua ATCC 51742 inoculated in to apple juice. Spectra of bacterial suspensions (ca. 10(9) cfu/ml in 0.9% NaCl) on Anodisc (aluminum o...

journal_title：Food microbiology

authors： Al-Holy MA,Lin M,Cavinato AG,Rasco BA

更新日期：2006-04-01 00:00:00

abstract：:DNA fragments showing promoter activity were obtained from the chromosomal DNA of Lactococcus lactis ssp. cremoris LM0230 by using a promoter-screening vector pBV5030, which contains a promoterless chloramphenicol acetyltransferase gene. Ten fragments were identified based on their ability to confer resistance against...

journal_title：Food microbiology

authors： Jeong DW,Choi YC,Lee JM,Kim JH,Lee JH,Kim KH,Lee HJ

更新日期：2006-02-01 00:00:00