解剖学和形态学
麻醉学
听力与言语-语言病理学
行为科学
心脏和心血管系统
细胞和组织工程学
临床神经病学
危重症监护医学
牙科,口腔外科和医学
皮肤病学
急诊医学
内分泌学和新陈代谢
肠胃学和肝脏学
老人病学和老年医学
卫生保健科学和服务
血液学
免疫学
传染病
综合和补充性医学
医学伦理学
医学信息学
医学实验室技术
医学,全科和内科
医学,法律
医学,研究和试验
神经系统科学
护理
营养学和饮食学
产科医学和妇科医学
肿瘤学
眼科学
整形外科学
耳鼻喉科学
病理学
儿科学
周围血管疾病
药理学和药剂学
生理学
基本医疗保健
精神病学
公共、环境和职业卫生
放射学,核医学和医学成像
康复学
生殖生物学
呼吸系统
风湿病学
运动科学
外科学
毒理学
热带医学
泌尿学和肾脏学
病毒学
老年医学
健康政策和服务
心理学,临床
abstract::The objective of this study was to determine if the adaptation at planktonic stage to subinhibitory concentrations (SIC) of sodium hypochlorite (NaOCl) could modulate the biofilm forming ability of five Listeria monocytogenes strains V7, Scott A, FSL-N1-227, FSL F6-154 and ATCC 19116 representing serotypes 1/2a, 4b an...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103714
更新日期:2021-06-01 00:00:00
abstract::Microbial contamination of fresh produce is a major public health concern, with the number of associated disease outbreaks increasing in recent years. The consumption of sprouted beans and seeds is of particular concern, as these foodstuffs are generally consumed raw, and are produced in conditions favourable for the ...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103708
更新日期:2021-06-01 00:00:00
abstract::The objective of this study was to compare the effect of current (10 °C for 10 h followed by 0 °C with a low fan speed) versus four alternative beef carcass chilling regimes, ranging from -6 °C to 0 °C and wind speeds between 1.5 and 6 m/s on the microbiology of beef carcasses. The temperature and relative humidity (R...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103717
更新日期:2021-05-01 00:00:00
abstract::Escherichia coli O157:H7 risk associated with the consumption of fresh cut-cos lettuce during Australian industrial practices was assessed. A probabilistic risk assessment model was developed and implemented in the @Risk software by using the Monte Carlo simulation technique with 1,000,000 iterations. Australian preha...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103691
更新日期:2021-05-01 00:00:00
abstract::This study investigated the antimicrobial effect of hot water with citric acid against Escherichia coli O157:H7 biofilm on stainless steel (SS). Hot water (50, 60, or 70 °C) with 2% citric acid exhibited a synergistic bactericidal effect on the pathogen biofilm. It was revealed that hot water and citric acid combinati...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103676
更新日期:2021-05-01 00:00:00
abstract::Production of leafy vegetables for the "Ready-to-eat"-market has vastly increased the last 20 years, and consumption of these minimally processed vegetables has led to outbreaks of food-borne diseases. Contamination of leafy vegetables can occur throughout the production chain, and therefore washing of the produce has...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103667
更新日期:2021-04-01 00:00:00
abstract::Cyanobacteria are a threat to the safety of water sources for drinking, recreation, and food production, because some cyanobacteria, such as Microcystis, produce cyanotoxins. However, the colonization of plants by Microcystis and the fate of their toxin, microcystins (MCs), in agricultural environments have not been t...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103655
更新日期:2021-04-01 00:00:00
abstract::As a consequence of developing antimicrobial resistance to disinfectants, copper, which exhibits antimicrobial activity, has been studied as a possible alternative to the use of stainless steel surfaces. The aim was to evaluate the antimicrobial activity of copper surfaces in preventing biofilm formation by Salmonella...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103645
更新日期:2021-04-01 00:00:00
abstract::Ready-to-eat (RTE) sliced emulsion type sausages are sensitive to recontamination with Listeria (L.) monocytogenes during processing and packaging steps. Since Listeria spp. are able to grow on those products under cold storage conditions, taking steps to reduce the recontamination risk and implementing antibacterial ...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103673
更新日期:2021-04-01 00:00:00
abstract::This work aimed to determine the effects of partial substitution of NaCl with 0% (control), 30%, 50%, and 70% of KCl on the bacterial communities, proteolysis and lipid oxidation of Chinese bacon during processing. The proportion of genus Lactobacillus increased from 22.45% (fresh meat) to 72.78%, 81.64%, 76.53% and 8...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103605
更新日期:2021-02-01 00:00:00
abstract::The presence of verotoxin-producing Escherichia coli (VTEC) on bovine (n = 330) and pig (n = 120) carcasses in Poland was investigated using the ISO/TS 13136 standard. A total of 115 (34.8%) and 37 (30.8%) cattle and pig samples were positive in real-time PCR, respectively. Isolation of the bacteria revealed that from...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103587
更新日期:2020-12-01 00:00:00
abstract::Gaseous treatments with ClO2 and O3 on low-moisture foods (LMFs) have been reported for their efficient bacterial reduction without affecting the external quality of food. However, these studies were conducted on a small scale, which limits their application to LMF industries. We aimed to evaluate the effectiveness of...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103576
更新日期:2020-12-01 00:00:00
abstract::Rotting caused by grey mould (Botrytis cinerea) is a concerning disease for numerous crops both pre- and postharvest stages. Application of antagonistic yeasts is a promising strategy for controlling grey mould incidence which could mitigate undesirable consequences of using synthetic fungicides. In this work, a scree...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103556
更新日期:2020-12-01 00:00:00
abstract::The aim of this work was to search for new candidate strains to be included in a culture for Crescenza, a rindless soft cheese, today produced mainly at industrial level using selected starter cultures composed of S. thermophilus. Performance testing was applied to 29 pre-selected strains and a scoring approach was de...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103599
更新日期:2020-12-01 00:00:00
abstract::High-throughput sequencing and gas chromatography-mass spectrometry (GC-MS) were used to investigate changes in bacterial and fungal communities and volatile flavor compounds during a 32-day fermentation process of red pepper (Capsicum annuum L.). Key odorants were identified by olfactometry combined with GC-MS. Sixte...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103510
更新日期:2020-10-01 00:00:00
abstract::Alcoholic fermentation (AF) and malolactic fermentation (MLF) both have significant influence on the production of black raspberry wine. In this study, three microbes associated with AF and MLF including S. cerevisiae, T. delbrueckii and O. oeni were used to investigate their combined effect on basic compositional, vo...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103551
更新日期:2020-10-01 00:00:00
abstract::This work aimed to estimate the inactivation kinetic parameters of four potential beer spoilage bacteria (Lactobacillus brevis DSM 6235, Lactobacillus casei ATCC 334, Pediococcus damnosus DSM 20289 and Pediococcus damnosus ATCC 29358) inoculated in brewing yeast submitted to acid washing with purposes of yeast recycle...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103513
更新日期:2020-10-01 00:00:00
abstract::Bacillus spp. cause ropy bread spoilage of bread, which is characterized by a rotten fruity odor, followed by discoloration and degradation of the crumb. Bacillus spp. are wheat grain endophytes and form heat resistant endospores, therefore, process hygiene and heating during baking do not prevent ropy spoilage. This ...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103507
更新日期:2020-10-01 00:00:00
abstract::Obligate anaerobic bacteria from the genus Pectinatus have been known to cause beer spoilage for over 40 years. Whole genome sequencing was performed on eleven beer spoilage strains (nine Pectinatus frisingensis, one Pectinatus cerevisiiphilus and one Pectinatus haikarae isolate), as well as two pickle spoilage specie...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103462
更新日期:2020-09-01 00:00:00
abstract::The objective of this work was to assess the efficacy of sodium hypochlorite and peracetic acid for sanitization of Brazil nuts. To evaluate the natural microbiota of the nuts, the total bacteria and fungi as well as the Aspergillus section Flavi were counted. The moisture, water activity and the presence of aflatoxin...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103449
更新日期:2020-09-01 00:00:00
abstract::In this study, we presented the first metabolome time course analysis performed among a set of S. uvarum, S. kudriavzevii and S. cerevisiae strains under winemaking conditions. Extracellular and intracellular metabolites, as well as physiological parameters of yeast cells, were monitored along the process to find evid...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103484
更新日期:2020-09-01 00:00:00
abstract::Shiga toxin producing E. coli are a problem for food producers. STEC's require a combination of virulence factors to cause disease, so ideally detection techniques should detect the presence of multiple virulence factors in a single cell directly from food. Droplet Digital PCR (ddPCR) is commonly used to quantify the ...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103466
更新日期:2020-09-01 00:00:00
abstract::The production of aflatoxin (AF) B1 and B2 was determined during malting of wheat grains artificially contaminated with a toxigenic A. flavus strain (CCDCA 11553) isolated from craft beer raw material. Malting was performed in three steps (steeping, germination and kilning) following standard Central European Commissi...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103456
更新日期:2020-08-01 00:00:00
abstract::Pathogenic Cronobacter species are responsible for life-threatening illness in neonates. A ten-year comprehensive survey was conducted to examine the population structure and antimicrobial resistant patterns of Cronobacter isolates from food (n = 78) and clinical (n = 12) sources in Wenzhou, China. A total of 90 (4.4%...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2020.103432
更新日期:2020-08-01 00:00:00
abstract::Cooked rice with pork floss (CRPF) wrapped in dried seaweed is one of the most popular ready-to-eat (RTE) foods in many Asian countries, particularly in Taiwan. The products are susceptible to Staphylococcus aureus contamination and temperature abuse during manufacturing, distribution, and storage. The objective of th...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2019.103374
更新日期:2020-08-01 00:00:00
abstract::In this study, P. kudriavzevii was isolated and identified as an effective antagonistic yeast, which could significantly inhibit the rotting rate, weight loss, and delay the color change, with no effect on total soluble solids (TSS), titratable acid (TA), or firmness during cherry tomato storage. High-throughput seque...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2019.103404
更新日期:2020-06-01 00:00:00
abstract::To overcome the deleterious effects of hydrogen peroxide, Lactobacillus plantarum elicits an adaptive response to oxidative stress. In this study, global transcriptomic analysis revealed that L. plantarum CAUH2 expanded its carbon source utilizing profile and enhanced glycolysis to produce more ATP to confront with H2...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2019.103389
更新日期:2020-05-01 00:00:00
abstract::Brettanomyces bruxellensis is a yeast species found in many fermented matrices. A high level of genetic diversity prevails in this species and was recently connected with tolerance to sulfur dioxide, the main preservative used in wine. We therefore examine other phenotypes that may modulate the ability of the species ...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2019.103379
更新日期:2020-05-01 00:00:00
abstract::Melatonin is an indole amine that interacts with some proteins in mammals, such as calreticulin, calmodulin or sirtuins. In yeast, melatonin is synthetized and interacts with glycolytic proteins during alcoholic fermentation in Saccharomyces cerevisiae. Due to its importance as an antioxidant molecule in both Saccharo...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2019.103398
更新日期:2020-05-01 00:00:00
abstract::Malolactic fermentation (MLF) in Valtellina Superiore DOCG red wine was monitored in 4 cellars and the final products were analysed to determine the content of melatonin (MEL) and other tryptophan (TRP) derivatives, including tryptophan ethyl ester (TEE) and MEL isomers (MISs), and to isolate predominant O. oeni strai...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2019.103265
更新日期:2020-04-01 00:00:00
abstract::Coenzyme Q0 (CoQ0) has demonstrated antitumor, anti-inflammatory, and anti-angiogenic activities. Cronobacter sakazakii is an opportunistic foodborne pathogen associated with high mortality in neonates. In this study, the antimicrobial activity and possible antimicrobial mechanism of CoQ0 against C. sakazakii were inv...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2019.103337
更新日期:2020-04-01 00:00:00
abstract::Clostridium perfringens SM101 genome encodes three serine proteases (CspA, CspB, and CspC), and genetic evidence indicates that CspB is required for processing of pro-SleC into active SleC, an enzyme essential for degradation of the peptidoglycan cortex during spore germination. In this study, the expression of cspA a...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2019.103325
更新日期:2020-04-01 00:00:00
abstract::Lactobacillus paracasei is able to persist in a variety of natural and technological environments despite physico-chemical perturbations, in particular alternations between desiccation and rehydration. However, the way in which it adapts to hydric fluctuations and the genetic determinants involved are not clearly unde...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2019.103301
更新日期:2020-02-01 00:00:00
abstract::This study investigated the effectiveness of three thermal treatments; hot air (HA), hot water immersion (HWI), and hot water spraying (HWS); alone and in combination with radio frequency (RF) on the inactivation of Salmonella Typhimurium in shell eggs. In addition, the physical quality of the treated eggs and their f...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2019.103281
更新日期:2020-02-01 00:00:00
abstract::This study evaluated whether the pre-exposure (24, 48 and 72 h) to sublethal conditions caused by acetic acid (AA), lactic acid (LA), sodium chloride (NaCl) or potassium chloride (KCl) could induce increased cross-tolerance to the essential oils from Origanum vulgare L. (OVEO) and Rosmarinus officinalis L. (ROEO) in d...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2019.103240
更新日期:2019-12-01 00:00:00
abstract::Fresh produce causes most foodborne outbreaks in the USA, and it is also considered a hazardous food product in other areas of the world such as Europe. The outbreaks attributed to fresh produce increase the focus of producers on hygiene to minimize exposure to food hazards. The fresh produce industry has the urgent n...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2019.103271
更新日期:2019-12-01 00:00:00
abstract::Listeria monocytogenes, the causative agent of listeriosis in humans, is a Gram-positive bacterium that is contracted via the ingestion of contaminated foods. Two of the largest outbreaks of listeriosis occurred following consumption of tainted cantaloupe and packaged salads. Molecular methods and immuno-based techniq...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2019.05.009
更新日期:2019-12-01 00:00:00
abstract::Lettuce (Lactuca sativa), one of the most consumed leafy vegetables in the world, is frequently implicated with foodborne disease (FBD) outbreaks, with Salmonella spp. and Escherichia coli O157:H7 being the most common bacteria to cause this illness. Estimates of prevalence and levels of these pathogens on lettuce are...
journal_title:Food microbiology
pub_type: 杂志文章,meta分析
doi:10.1016/j.fm.2019.05.001
更新日期:2019-12-01 00:00:00
abstract::This study evaluated the effect of both gaseous and dissolved oxygen (O2) concentration (0 - 21%) on the growth of six heat-resistant moulds (HRMs) (Neosartorya and Byssochlamys spp.) previously isolated from high-acid fruit products. The study was performed in acidified potato dextrose agar (aPDA) with all six HRMs a...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2019.103243
更新日期:2019-12-01 00:00:00
abstract::Smoked salmon is a highly appreciated delicatessen product. Nevertheless, this ready-to-eat (RTE) product is considered at risk for Listeria monocytogenes, due to both the prevalence and growth potential of this bacteria on the product. Biopreservation may be considered a mild and natural effective strategy for minimi...
journal_title:Food microbiology
pub_type: 杂志文章
doi:10.1016/j.fm.2019.04.011
更新日期:2019-10-01 00:00:00