听力与言语-语言病理学

行为科学

医学伦理学

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  • Decreased biofilm formation by planktonic cells of Listeria monocytogenes in the presence of sodium hypochlorite.

    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

    authors: Bansal M,Dhowlaghar N,Nannapaneni R,Kode D,Chang S,Sharma CS,McDaniel C,Kiess A

    更新日期:2021-06-01 00:00:00

  • Application of plasma activated water for decontamination of alfalfa and mung bean seeds.

    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

    authors: Machado-Moreira B,Tiwari BK,Richards KG,Abram F,Burgess CM

    更新日期:2021-06-01 00:00:00

  • The effect of four alternative chilling regimes on the bacterial load on beef carcasses.

    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

    authors: McSharry S,Koolman L,Whyte P,Bolton D

    更新日期:2021-05-01 00:00:00

  • Assessment of microbial risk during Australian industrial practices for Escherichia coli O157:H7 in fresh cut-cos lettuce: A stochastic quantitative approach.

    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

    authors: Bozkurt H,Bell T,van Ogtrop F,Phan-Thien KY,McConchie R

    更新日期:2021-05-01 00:00:00

  • Synergistic bactericidal effect of hot water with citric acid against Escherichia coli O157:H7 biofilm formed on stainless steel.

    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

    authors: Kang JW,Lee HY,Kang DH

    更新日期:2021-05-01 00:00:00

  • Commercial wash of leafy vegetables do not significantly decrease bacterial load but leads to shifts in bacterial species composition.

    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

    authors: Rosberg AK,Darlison J,Mogren L,Alsanius BW

    更新日期:2021-04-01 00:00:00

  • Colonization of toxic cyanobacteria on the surface and inside of leafy green: A hidden source of cyanotoxin production and exposure.

    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

    authors: Lee S,Kim J,Lee J

    更新日期:2021-04-01 00:00:00

  • Antimicrobial activity of copper surfaces against biofilm formation by Salmonella Enteritidis and its potential application in the poultry industry.

    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

    authors: Pontin KP,Borges KA,Furian TQ,Carvalho D,Wilsmann DE,Cardoso HRP,Alves AK,Chitolina GZ,Salle CTP,Moraes HLS,do Nascimento VP

    更新日期:2021-04-01 00:00:00

  • Suitability of lactic acid bacteria and deriving antibacterial preparations to enhance shelf-life and consumer safety of emulsion type sausages.

    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

    authors: Bungenstock L,Abdulmawjood A,Reich F

    更新日期:2021-04-01 00:00:00

  • Effects of partial replacement of NaCl with KCl on bacterial communities and physicochemical characteristics of typical Chinese bacon.

    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

    authors: Gan X,Zhao L,Li J,Tu J,Wang Z

    更新日期:2021-02-01 00:00:00

  • Identification and molecular characteristics of verotoxin-producing Escherichia coli (VTEC) from bovine and pig carcasses isolated in Poland during 2014-2018.

    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

    authors: Wieczorek K,Osek J

    更新日期:2020-12-01 00:00:00

  • Gaseous antimicrobial treatments to control foodborne pathogens on almond kernels and whole black peppercorns.

    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

    authors: Rane B,Bridges DF,Wu VCH

    更新日期:2020-12-01 00:00:00

  • Selection and application of antifungal VOCs-producing yeasts as biocontrol agents of grey mould in fruits.

    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

    authors: Ruiz-Moyano S,Hernández A,Galvan AI,Córdoba MG,Casquete R,Serradilla MJ,Martín A

    更新日期:2020-12-01 00:00:00

  • Characterization and pre-industrial validation of Streptococcus thermophilus strains to be used as starter cultures for Crescenza, an Italian soft cheese.

    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

    authors: Tidona F,Francolino S,Ghiglietti R,Locci F,Carminati D,Laforce P,Giraffa G

    更新日期:2020-12-01 00:00:00

  • Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.).

    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

    authors: Xu X,Wu B,Zhao W,Pang X,Lao F,Liao X,Wu J

    更新日期:2020-10-01 00:00:00

  • Effect of Saccharomyces cerevisiae, Torulaspora delbrueckii and malolactic fermentation on fermentation kinetics and sensory property of black raspberry wines.

    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

    authors: Liu W,Li H,Jiang D,Zhang Y,Zhang S,Sun S

    更新日期:2020-10-01 00:00:00

  • Inactivation kinetics of beer spoilage bacteria (Lactobacillus brevis, Lactobacillus casei, and Pediococcus damnosus) during acid washing of brewing yeast.

    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

    authors: Munford ARG,Chaves RD,Sant'Ana AS

    更新日期:2020-10-01 00:00:00

  • Effect of copy number of the spoVA2mob operon, sourdough and reutericyclin on ropy bread spoilage caused by Bacillus spp.

    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

    authors: Li Z,Siepmann FB,Rojas Tovar LE,Chen X,Gänzle MG

    更新日期:2020-10-01 00:00:00

  • Comparative genetic and physiological characterisation of Pectinatus species reveals shared tolerance to beer-associated stressors but halotolerance specific to pickle-associated strains.

    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

    authors: Kramer T,Kelleher P,van der Meer J,O'Sullivan T,Geertman JA,Duncan SH,Flint HJ,Louis P

    更新日期:2020-09-01 00:00:00

  • Efficacy of sodium hypochlorite and peracetic acid against Aspergillus nomius in Brazil nuts.

    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

    authors: Ribeiro MSS,Freitas-Silva O,Castro IM,Teixeira A,Marques-da-Silva SH,Sales-Moraes ACS,Abreu LF,Sousa CL

    更新日期:2020-09-01 00:00:00

  • A time course metabolism comparison among Saccharomyces cerevisiae, S. uvarum and S. kudriavzevii species in wine fermentation.

    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

    authors: Minebois R,Pérez-Torrado R,Querol A

    更新日期:2020-09-01 00:00:00

  • Detection of enterohaemorrhagic Escherichia coli in food by droplet digital PCR to detect simultaneous virulence factors in a single genome.

    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

    authors: He L,Simpson DJ,Gänzle MG

    更新日期:2020-09-01 00:00:00

  • Production of aflatoxin B1 and B2 by Aspergillus flavus in inoculated wheat using typical craft beer malting conditions.

    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

    authors: Schabo DC,Martins LM,Maciel JF,Iamanaka BT,Taniwaki MH,Schaffner DW,Magnani M

    更新日期:2020-08-01 00:00:00

  • Prevalence and genetic characteristics of Cronobacter spp. from food and human clinical stool samples in Wenzhou, China 2008-2018.

    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

    authors: Li Y,Zhang Y,Zhang L,Hu Y,Hong C,Xie A,Wu Y,Shangguan Z,Zhou B,Fang L,Mei L

    更新日期:2020-08-01 00:00:00

  • Effect of temperature on the growth of Staphylococcus aureus in ready-to-eat cooked rice with pork floss.

    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

    authors: Lu KH,Sheen YJ,Huang TP,Kao SH,Cheng CL,Hwang CA,Sheen S,Huang L,Sheen LY

    更新日期:2020-08-01 00:00:00

  • Pichia kudriavzevii retards fungal decay by influencing the fungal community succession during cherry tomato fruit storage.

    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

    authors: Liu X,Gao Y,Yang H,Li L,Jiang Y,Li Y,Zheng J

    更新日期:2020-06-01 00:00:00

  • Global transcriptomic analysis of Lactobacillus plantarum CAUH2 in response to hydrogen peroxide stress.

    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

    authors: Zhai Z,Yang Y,Wang H,Wang G,Ren F,Li Z,Hao Y

    更新日期:2020-05-01 00:00:00

  • Brettanomyces bruxellensis phenotypic diversity, tolerance to wine stress and wine spoilage ability.

    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

    authors: Cibrario A,Miot-Sertier C,Paulin M,Bullier B,Riquier L,Perello MC,de Revel G,Albertin W,Masneuf-Pomarède I,Ballestra P,Dols-Lafargue M

    更新日期:2020-05-01 00:00:00

  • Melatonin and glycolytic protein interactions are related to yeast fermentative capacity.

    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

    authors: Morcillo-Parra MÁ,González B,Beltran G,Mas A,Torija MJ

    更新日期:2020-05-01 00:00:00

  • Production of melatonin and other tryptophan derivatives by Oenococcus oeni under winery and laboratory scale.

    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

    authors: Fracassetti D,Francesco Lo Faro AF,Moiola S,Orioli M,Tirelli A,Iriti M,Vigentini I,Foschino R

    更新日期:2020-04-01 00:00:00

  • The antimicrobial activity of coenzyme Q0 against planktonic and biofilm forms of Cronobacter sakazakii.

    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

    authors: Guo D,Wang S,Li J,Bai F,Yang Y,Xu Y,Liang S,Xia X,Wang X,Shi C

    更新日期:2020-04-01 00:00:00

  • The serine proteases CspA and CspC are essential for germination of spores of Clostridium perfringens SM101 through activating SleC and cortex hydrolysis.

    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

    authors: Talukdar PK,Sarker MR

    更新日期:2020-04-01 00:00:00

  • Identification and transcriptional profile of Lactobacillus paracasei genes involved in the response to desiccation and rehydration.

    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

    authors: Palud A,Salem K,Cavin JF,Beney L,Licandro H

    更新日期:2020-02-01 00:00:00

  • Shell egg pasteurization using radio frequency in combination with hot air or hot water.

    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

    authors: Yang Y,Geveke DJ

    更新日期:2020-02-01 00:00:00

  • Influence of stressing conditions caused by organic acids and salts on tolerance of Listeria monocytogenes to Origanum vulgare L. and Rosmarinus officinalis L. essential oils and damage in bacterial physiological functions.

    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

    authors: de Medeiros Barbosa I,da Cruz Almeida ET,Castellano LRC,de Souza EL

    更新日期:2019-12-01 00:00:00

  • Suitability of centrifuge water for detecting the presence of Escherichia coli versus finished fresh-cut lettuce testing.

    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

    authors: López-Gálvez F,Gil MI,Andújar S,Allende A

    更新日期:2019-12-01 00:00:00

  • Bio-Plex suspension array immuno-detection of Listeria monocytogenes from cantaloupe and packaged salad using virulence protein inducing activated charcoal enrichment media.

    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

    authors: Day JB,Hammack TS

    更新日期:2019-12-01 00:00:00

  • Salmonella spp. and Escherichia coli O157:H7 prevalence and levels on lettuce: A systematic review and meta-analysis.

    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

    authors: de Oliveira Elias S,Noronha TB,Tondo EC

    更新日期:2019-12-01 00:00:00

  • Assessment of minimum oxygen concentrations for the growth of heat-resistant moulds.

    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

    authors: Santos JLPD,Samapundo S,Pimentel GC,Van Impe J,Sant'Ana AS,Devlieghere F

    更新日期:2019-12-01 00:00:00

  • Assessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes on vacuum-packed cold-smoked salmon stored at 8 °C.

    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

    authors: Aymerich T,Rodríguez M,Garriga M,Bover-Cid S

    更新日期:2019-10-01 00:00:00

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