abstract：:This study has examined the effect of water activity (a(w), 0.995-0.90) and temperature (10-37 degrees C) on the lag phases prior to growth, growth rates and used models to develop two dimensional profiles for optimum and marginal conditions for two strains of Fusarium langsethiae from four northern European countries...

journal_title：International journal of food microbiology

authors： Medina A,Magan N

更新日期：2010-09-01 00:00:00

abstract：:The diversity of the mycobiota community occurring on the surface of fermented dry sausages and in the environment of the processing plants was studied. The manufacturing plants (five in total) were located in three different areas of southern Buenos Aires province (Argentina). Samples were collected from two types of...

journal_title：International journal of food microbiology

authors： Castellari C,Quadrelli AM,Laich F

更新日期：2010-08-15 00:00:00

abstract：:In this work we report on the main bacterial microflora typical for fermentation and ripening of traditional Istrian cheese. Samples from milk as well as Istrian cheese were analyzed during the ripening process by using culture independent molecular fingerprinting methods as well as culture based approaches. Our resul...

journal_title：International journal of food microbiology

authors： Fuka MM,Engel M,Skelin A,Redzepović S,Schloter M

更新日期：2010-08-15 00:00:00

abstract：:This experiment was conducted to study the prevalence of Salmonella and Escherichia coli (E. coli). from the surface of egg shells, egg shell membranes or pores, and internal contents from unwashed eggs collected from commercial caged layer farms in Australia. Egg shell swabs, shell crush and egg internal contents (yo...

journal_title：International journal of food microbiology

authors： Chousalkar KK,Flynn P,Sutherland M,Roberts JR,Cheetham BF

更新日期：2010-08-15 00:00:00

abstract：:Unlike previously reported methods that need a combination of several typing techniques, we have developed a single method for strain typing of the Zygosaccharomyces bailii, Z. mellis and Z. rouxii spoilage species. Strains belonging to other species have also been included for comparison. We have demonstrated that th...

journal_title：International journal of food microbiology

authors： Wrent P,Rivas EM,Peinado JM,de Silóniz MI

更新日期：2010-08-15 00:00:00

abstract：:Campylobacter-contaminated food products are currently the cause of the highest number of gastroenteritis cases in developed countries. Apart for biosafety measures at the primary production level, no other official control measures are currently in place for its control. This is partly due to the lack of quantitative...

journal_title：International journal of food microbiology

authors： Rantsiou K,Lamberti C,Cocolin L

更新日期：2010-07-31 00:00:00

abstract：:In this study we investigated the occurrence of Listeria monocytogenes in a dairy processing plant during two sampling campaigns in 2007 and 2008. Samples represented by semifinished and finished cheeses, swabs from the equipment and brines from the salting step, were subjected to analysis by using traditional and mol...

journal_title：International journal of food microbiology

authors： Alessandria V,Rantsiou K,Dolci P,Cocolin L

更新日期：2010-07-31 00:00:00

abstract：:The potential enhancement of Pichia membranifaciens by ammonium molybdate (NH(4)Mo) to control blue mould caused by Penicillium expansum on peach fruit was investigated. Combining P. membranifaciens at 1x10(8) cell/ml with 1 mM NH(4)Mo provided a more effective control of blue mould rot than applying the yeast or NH(4...

journal_title：International journal of food microbiology

authors： Cao S,Yuan Y,Hu Z,Zheng Y

更新日期：2010-07-15 00:00:00

abstract：:During fermentation of high-sugar-containing medium lacking lipid nutrients, wine yeasts undergo oxidative stress and oxidative damage to cell membranes and proteins. Considering that cell membranes are important stress sensors, and that under hypoxic conditions wine yeasts modulate cell membranes composition by incor...

journal_title：International journal of food microbiology

authors： Landolfo S,Zara G,Zara S,Budroni M,Ciani M,Mannazzu I

更新日期：2010-07-15 00:00:00

abstract：:The control activity of Rhodotorulaglutinis, salicylic acid (SA), alone or in combination, on gray mold spoilage and natural spoilage of strawberries was investigated. R. glutinis as stand-alone treatment, and the combined treatment of SA at 100 microg/mL with R. glutinis significantly reduced the disease incidence an...

journal_title：International journal of food microbiology

authors： Zhang H,Ma L,Jiang S,Lin H,Zhang X,Ge L,Xu Z

更新日期：2010-06-30 00:00:00

abstract：:A total of 764 retail meat including 515 chicken, 91 pork, 78 beef and 80 lamb samples were collected in Shaanxi Province of China in 2007-2008 to determine the prevalence of Salmonella. The isolates were characterized using serotyping, antimicrobial susceptibility testing, and the presence of bla(CMY-2) and bla(TEM) ...

journal_title：International journal of food microbiology

authors： Yang B,Qu D,Zhang X,Shen J,Cui S,Shi Y,Xi M,Sheng M,Zhi S,Meng J

更新日期：2010-06-30 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：:A kinetic study was conducted to investigate the growth of Escherichia coli O157:H7 in mechanically-tenderized beef meat (MTBM) inoculated and internalized with a cocktail of 5 rifampicin-resistant (Rif(r)) or 3 arbitrarily selected wild-type strains of the bacteria. The storage was conducted at 5, 10, 15, 20, 25, and...

journal_title：International journal of food microbiology

authors： Huang L

更新日期：2010-05-30 00:00:00

abstract：:The burden of diseases caused by food-borne pathogens remains largely unknown. Importantly data indicating trends in food-borne infectious intestinal disease is limited to a few industrialised countries, and even fewer pathogens. It has been predicted that the importance of diarrhoeal disease, mainly due to contaminat...

journal_title：International journal of food microbiology

authors： Newell DG,Koopmans M,Verhoef L,Duizer E,Aidara-Kane A,Sprong H,Opsteegh M,Langelaar M,Threfall J,Scheutz F,van der Giessen J,Kruse H

更新日期：2010-05-30 00:00:00

abstract：:Marination of poultry meat is widely done for value addition, enhancing shelf life, and increasing consumer acceptance. This study was conducted to determine in vitro the efficacy of commercially available teriyaki and lemon pepper marinades on the survivability of multiple strains of nalidixic acid (NAL) resistant Sa...

journal_title：International journal of food microbiology

authors： Pathania A,McKee SR,Bilgili SF,Singh M

更新日期：2010-05-15 00:00:00

abstract：:The effect of three alternating temperatures cycles (20/30, 20/37 and 25/42 degrees C) and photoperiod on growth and Ochratoxin A (OTA) production of six isolates of Aspergillus carbonarius on synthetic nutrient medium were investigated. The different temperature regimes affected significantly both the mycelial growth...

journal_title：International journal of food microbiology

authors： Oueslati S,Lasram S,Ramos AJ,Marin S,Mliki A,Sanchis V,Ghorbel A

更新日期：2010-05-15 00:00:00

abstract：:The antifungal activity of Matricaria chamomilla L. flower essential oil was evaluated against Aspergillus niger with the emphasis on the plant's mode of action at the electron microscopy level. A total of 21 compounds were identified in the plant oil using gas chromatography/mass spectrometry (GC/MS) accounting for 9...

journal_title：International journal of food microbiology

authors： Tolouee M,Alinezhad S,Saberi R,Eslamifar A,Zad SJ,Jaimand K,Taeb J,Rezaee MB,Kawachi M,Shams-Ghahfarokhi M,Razzaghi-Abyaneh M

更新日期：2010-05-15 00:00:00

abstract：:We investigated the antimicrobial effect of constituents of the American cranberry (Vaccinium macrocarpon); sugar plus organic acids, phenolics, and anthocyanins, against Escherichia coli O157:H7. Each fractional component was assayed over a 24-h period with 5-log initial inocula to determine the minimal inhibitory co...

journal_title：International journal of food microbiology

authors： Lacombe A,Wu VC,Tyler S,Edwards K

更新日期：2010-04-30 00:00:00

abstract：:A strain of marine Bacillus megaterium isolated from the Yellow Sea of East China was evaluated for its activity in reducing postharvest decay of peanut kernels caused by Aspergillus flavus in in vitro and in vivo tests. The results showed that the concentrations of antagonist had a significant effect on biocontrol ef...

journal_title：International journal of food microbiology

authors： Kong Q,Shan S,Liu Q,Wang X,Yu F

更新日期：2010-04-30 00:00:00

abstract：:The occurrence of foodborne diseases is increasing throughout the world. Bacteria of the genus Salmonella are responsible for food poisoning and, in some cases, may be fatal. The aim of this study was to adapt the multiplex PCR technique (mPCR) on the rapid and direct identification of the presence of Salmonella sp. a...

journal_title：International journal of food microbiology

authors： de Freitas CG,Santana AP,da Silva PH,Gonçalves VS,Barros Mde A,Torres FA,Murata LS,Perecmanis S

更新日期：2010-04-30 00:00:00

abstract：:Yeast mannoproteins are highly glycosylated proteins that are covalently bound to the beta-1,3-glucan present in the yeast cell wall. Among their outstanding enological properties, yeast mannoproteins contribute to several aspects of wine quality by protecting against protein haze, reducing astringency, retaining arom...

journal_title：International journal of food microbiology

authors： Quirós M,Gonzalez-Ramos D,Tabera L,Gonzalez R

更新日期：2010-04-30 00:00:00

abstract：:Spoilage bacteria in milk are controlled by treatments such as thermization, microfiltration and addition of carbon dioxide. However, little information is known about the changes in microbial communities during subsequent cold storage of treated milk. Culture-dependent methods and a direct molecular approach combinin...

journal_title：International journal of food microbiology

authors： Rasolofo EA,St-Gelais D,LaPointe G,Roy D

更新日期：2010-03-31 00:00:00

abstract：:Helicobacter pylori is a Gram-negative microaerophilic bacterium that has colonized the human gastric mucosa. This infection is very common and affects more than half of the human population. The prevalence is however unbalanced between rural developing areas (more than 80%) and urban developed areas (less than 40%). ...

journal_title：International journal of food microbiology

authors： Vale FF,Vítor JM

更新日期：2010-03-31 00:00:00

abstract：:An innovative approach to Post-Harvest Processing (PHP) of oysters is introduced focusing on the effects of supercritical carbon dioxide (scCO(2)) on bacterial contaminants trapped in the digestive system of oysters. Oysters were exposed to scCO(2) under two conditions: (1) 100 bar and 37 degrees C for 30 min and (2) ...

journal_title：International journal of food microbiology

authors： Meujo DA,Kevin DA,Peng J,Bowling JJ,Liu J,Hamann MT

更新日期：2010-03-31 00:00:00

abstract：:Lactic acid bacteria belonging to the genus Lactobacillus are known to convert glycerol into 3-hydroxypropionaldehyde (3-HPA) during anaerobic glycerol fermentation. Wine quality can be gravely compromised by the accumulation of 3-HPA, due to its spontaneous conversion to acrolein under wine making conditions. Acrolei...

journal_title：International journal of food microbiology

authors： Bauer R,du Toit M,Kossmann J

更新日期：2010-01-31 00:00:00

abstract：:Experimental conditions can affect the outcome of bacterial stress-tolerance assays. Growth conditions that optimize microbial recovery should be established to help evaluate the effectiveness of treatment conditions for food safety. The objectives of this study were to determine the effects of growth and recovery tem...

journal_title：International journal of food microbiology

authors： Shearer AE,Neetoo HS,Chen H

更新日期：2010-01-01 00:00:00

abstract：:The relatively high incidence of Listeria monocytogenes in cold smoked salmon (CSS) is of concern as CSS is a ready-to-eat product. No post-processing measures are currently available to control this pathogen in CSS. The objective of this study was to develop an effective antimicrobial edible coating containing organi...

journal_title：International journal of food microbiology

authors： Neetoo H,Ye M,Chen H

更新日期：2010-01-01 00:00:00

abstract：:Stationary growth phase cells of Escherichiacoli were more pulsed electric fields (PEF) resistant in citrate-phosphate McIlvaine buffer at pH 4.0 than at pH 7.0. The greater PEF resistance was also confirmed in fruit juices of similar acid pH. In this work we studied whether the higher PEF resistance of E. coli at aci...

journal_title：International journal of food microbiology

authors： Somolinos M,García D,Mañas P,Condón S,Pagán R

更新日期：2010-01-01 00:00:00

abstract：:Although the number of reported cases of Cronobacter infection in Canada is low, Health Canada has been actively studying this organism since 1991. After reviewing the situation at the national level and due to health concerns with powdered formulae and its international trade, in 2003, Health Canada raised this issue...

journal_title：International journal of food microbiology

authors： Pagotto FJ,Farber JM

更新日期：2009-12-31 00:00:00

abstract：:This study investigated accumulation of Vibrio parahaemolyticus in Zhe oyster (Crassostrea plicatula) from culture water and effectiveness of frozen and chilled storage on reducing V. parahaemolyticus in oysters. Freshly harvested oysters were placed in artificial seawater containing V. parahaemolyticus (10(4)CFU/mL) ...

journal_title：International journal of food microbiology

authors： Shen X,Cai Y,Liu C,Liu W,Hui Y,Su YC

更新日期：2009-11-30 00:00:00

abstract：:Spontaneous fermented sourdoughs prepared from five amaranth flours were investigated for the presence of lactic acid bacteria predominating the autochthonous microbiota and thus may be suitable as starter cultures. The doughs were fermented with daily back-slopping on a laboratory scale at 30 degrees C for 10 days. E...

journal_title：International journal of food microbiology

authors： Sterr Y,Weiss A,Schmidt H

更新日期：2009-11-30 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：:Between October 2007 and March 2008, 153 wild boars shot in the Canton of Geneva in Switzerland were sampled. Fifty-one percent of the animals were males and 49% were females. The age of most (81%) animals varied between 6months and 2years. Prevalence of enteropathogenic Yersinia in tonsils and faeces was studied usin...

journal_title：International journal of food microbiology

authors： Fredriksson-Ahomaa M,Wacheck S,Koenig M,Stolle A,Stephan R

更新日期：2009-11-15 00:00:00

abstract：:The toxigenic potential of 144 Fusarium graminearum sensu stricto strains isolated from wheat in different subregions of the main production area in Argentina during 2001, 2003 and 2004 harvests was studied. The mycotoxin producing ability of the isolates was examined by Gas Chromatography with Electron Capture Detect...

journal_title：International journal of food microbiology

authors： Alvarez CL,Azcarate MP,Pinto VF

更新日期：2009-10-31 00:00:00

abstract：:ComBase is a large database of microbial responses to food environments and has attracted the attention of many researchers and food processors. Although ComBase contains a vast amount of data, it is not easy to obtain desired information from the retrieved data. In the present study, we developed a new ComBase-derive...

journal_title：International journal of food microbiology

authors： Koseki S

更新日期：2009-08-31 00:00:00

abstract：:A Food Safety Management System (FSMS) implemented in a food processing industry is based on Good Hygienic Practices (GHP), Hazard Analysis Critical Control Point (HACCP) principles and should address both food safety control and assurance activities in order to guarantee food safety. One of the most emerging challeng...

journal_title：International journal of food microbiology

authors： Jacxsens L,Kussaga J,Luning PA,Van der Spiegel M,Devlieghere F,Uyttendaele M

更新日期：2009-08-31 00:00:00

abstract：:Predictive microbiology is the area of food microbiology that attempts to forecast the quantitative evolution of microbial populations over time. This is achieved to a great extent through models that include the mechanisms governing population dynamics. Traditionally, the models used in predictive microbiology are wh...

journal_title：International journal of food microbiology

authors： Ferrer J,Prats C,López D,Vives-Rego J

更新日期：2009-08-31 00:00:00

abstract：:The influence of food-related acid stress on the virulence capacity of Listeria monocytogenes was evaluated. The survival of acid-adapted and non-adapted L. monocytogenes cells during exposure to lethal concentrations of acetic acid was monitored. Also the effect of sublethal acid stress exposure on the expression lev...

journal_title：International journal of food microbiology

authors： Werbrouck H,Vermeulen A,Van Coillie E,Messens W,Herman L,Devlieghere F,Uyttendaele M

更新日期：2009-08-31 00:00:00

abstract：:The inactivation of Lb. rhamnosus by pulsed electric field treatment (PEF) was studied in different fractions of raw milk and Ringer solution in order to evaluate the protective effect of nutrient rich media in comparison to aqueous buffer solutions. Apart from monitoring of culturability, analysis of the physiologica...

journal_title：International journal of food microbiology

authors： Jaeger H,Schulz A,Karapetkov N,Knorr D

更新日期：2009-08-31 00:00:00

abstract：:It is well known that fresh-cut processors usually rely on wash water sanitizers to reduce microbial counts in order to maintain quality and extend shelf-life of the end product. Water is a useful tool for reducing potential contamination but it can also transfer pathogenic microorganisms. Washing with sanitizers is i...

journal_title：International journal of food microbiology

authors： Gil MI,Selma MV,López-Gálvez F,Allende A

更新日期：2009-08-31 00:00:00