abstract：:The occurrence of the hemolysin genes, tdh and trh, in Vibrio parahaemolyticus strains isolated from environmental samples collected in two French coastal areas, clinical samples, and seafood products imported into France was studied. Polymerase chain reaction (PCR) with two sets of primers was used to detect the hemo...

journal_title：International journal of food microbiology

authors： Robert-Pillot A,Guénolé A,Lesne J,Delesmont R,Fournier JM,Quilici ML

更新日期：2004-03-15 00:00:00

abstract：:A year-long survey of two Northern Ireland milk processing plants for Listeria monocytogenes was carried out. Sample sites included the milk processing environment (walls, floors, drains, and steps), processing equipment, raw and pasteurised milk. The FDA listeria-selective enrichment procedure was used to process sam...

journal_title：International journal of food microbiology

authors： Kells J,Gilmour A

更新日期：2004-03-01 00:00:00

abstract：:This study evaluated the molecular diversity of 29 Salmonella serotypes isolated from turkey ceca and the production environment. Isolates were resistant to bacitracin (100%), erythromycin (100%), novobiocin (100%), rifampin (100%), streptomycin (62%), gentamicin (52%), spectinomycin (48%), tetracycline (31%), sulfame...

journal_title：International journal of food microbiology

authors： Nayak R,Stewart T,Wang RF,Lin J,Cerniglia CE,Kenney PB

更新日期：2004-02-15 00:00:00

abstract：:Tests for Escherichia coli and E. coli O157 were carried out on meat samples collected from randomly chosen stores throughout the city of Bologna and suburban areas. The samples consisted of 25 g of loose minced beef, sometimes already shaped into meatballs or hamburgers, some of which were mixed with vegetables. The ...

journal_title：International journal of food microbiology

authors： Stampi S,Caprioli A,De Luca G,Quaglio P,Sacchetti R,Zanetti F

更新日期：2004-02-01 00:00:00

abstract：:The presence of Listeria spp. was investigated in a total of 3685 food samples obtained from different industries and markets of Northern Spain in the last 4 years. The samples analyzed include fresh raw products (meat, milk and poultry) and treated products (cooked and cured meats, frozen vegetables and smoked salmon...

journal_title：International journal of food microbiology

authors： Vitas AI,Garcia-Jalon VA

更新日期：2004-02-01 00:00:00

abstract：:Shigellae are among the major causes of diarrheal diseases in infants and young children in developing countries. We conducted a study to determine the effect of fermentation of corn and corn/cowpea doughs used to prepare a traditional weaning porridge on the survival and growth characteristics of acid-adapted and una...

journal_title：International journal of food microbiology

authors： Tetteh GL,Sefa-Dedeh SK,Phillips RD,Beuchat LR

更新日期：2004-01-15 00:00:00

abstract：:This study evaluated survival/growth of acid-adapted or nonadapted Escherichia coli O157:H7 inoculated (4 log CFU/wound) in wounds (10 mm deepx6 mm diameter) of apples. Wounds were inoculated with a green fluorescent protein (GFP)-expressing derivative of a rifampicin-resistant strain of E. coli O157:H7 ATCC 43895 and...

journal_title：International journal of food microbiology

authors： Stopforth JD,Ikeda JS,Kendall PA,Sofos JN

更新日期：2004-01-01 00:00:00

abstract：:The effect of cinnamon, clove, oregano, palmarose and lemongrass oils on growth and FB1 production by three different isolates of F. proliferatum in irradiated maize grain at 0.995 and 0.950 aw and at 20 and 30 degrees C was evaluated. The five essential oils inhibited growth of F. proliferatum isolates at 0.995 aw at...

journal_title：International journal of food microbiology

authors： Velluti A,Sanchis V,Ramos AJ,Egido J,Marín S

更新日期：2003-12-31 00:00:00

abstract：:A collaborative study involving four European laboratories was conducted to investigate the diagnostic accuracy of a Salmonella specific PCR-based method, which was evaluated within the European FOOD-PCR project (http://www.pcr.dk). Each laboratory analysed by the PCR a set of independent obtained presumably naturally...

journal_title：International journal of food microbiology

authors： Malorny B,Hoorfar J,Hugas M,Heuvelink A,Fach P,Ellerbroek L,Bunge C,Dorn C,Helmuth R

更新日期：2003-12-31 00:00:00

abstract：:The aim of this paper was to study the effect of both redox potential (Eh) and pasteurization of orange juice on stability of color and ascorbic acid, and growth recovery of microorganisms during storage at 15 degrees C for 7 weeks. Three conditions of Eh, +360 mV (ungassed), +240 mV (gassed with N2), and -180 mV (gas...

journal_title：International journal of food microbiology

authors： Alwazeer D,Delbeau C,Divies C,Cachon R

更新日期：2003-12-15 00:00:00

abstract：:Variations in length and sequence of the 16S/23S spacer region of Enterococcus faecium provided the basis for development of simple PCR and dot-blot hybridisation assays that enabled the differentiation of potentially probiotic Enterococcus faecium strains from Lactobacillus delbrueckii subsp. bulgaricus and Streptoco...

journal_title：International journal of food microbiology

authors： Langa S,Fernández A,Martín R,Reviriego C,Marín ML,Fernández L,Rodríguez JM

更新日期：2003-12-01 00:00:00

abstract：:Enterococci are the second to third most important bacterial genus in hospital infections. Especially Enterococcus (E.) faecium possesses a broad spectrum of natural and acquired antibiotic resistances which are presented in detail in this paper. From medical point of view, the transferable resistances to glycopeptide...

journal_title：International journal of food microbiology

authors： Klare I,Konstabel C,Badstübner D,Werner G,Witte W

更新日期：2003-12-01 00:00:00

abstract：:The inactivation of Escherichia coli by high hydrostatic pressure treatment at up to 550 MPa and 20 degrees C was studied in potassium phosphate buffer containing high concentrations of sucrose. E. coli strain MG1655 was pressure-sensitive in the absence of sucrose, but became highly pressure resistant in the presence...

journal_title：International journal of food microbiology

authors： Van Opstal I,Vanmuysen SC,Michiels CW

更新日期：2003-11-15 00:00:00

abstract：:The incidence of Salmonella spp. in tropical seafood was studied using standard microbiological techniques and polymerase chain reaction (PCR). Six of 20 finfish (30%), 4 of 20 clams (20%) and 1 of 20 shrimp (5%) were positive by culture techniques and by PCR. In a comparative study of different selective enrichment b...

journal_title：International journal of food microbiology

authors： Sanath Kumar H,Sunil R,Venugopal MN,Karunasagar I,Karunasagar I

更新日期：2003-11-15 00:00:00

abstract：:Numbers of Escherichia coli O157 in food may be low and sensitive techniques are therefore needed for its detection. The objectives of this study were to use carcass meat samples artificially inoculated with various strains of E. coli O157 to compare the sensitivity of enrichment in three different media and to compar...

journal_title：International journal of food microbiology

authors： Chapman PA,Ashton R

更新日期：2003-11-01 00:00:00

abstract：:The influence of the electric field strength, the treatment time, the total specific energy and the conductivity of the treatment medium on the Listeria monocytogenes inactivation by pulsed electric fields (PEF) has been investigated. L. monocytogenes inactivation increased with the field strength, treatment time and ...

journal_title：International journal of food microbiology

authors： Alvarez I,Pagán R,Condón S,Raso J

更新日期：2003-10-15 00:00:00

abstract：:The bacteriocinogenic Enterococcus casseliflavus IM 416K1 (Bac+) isolated from Italian sausages or its bacteriocin Enterocin 416K1, with strong anti-listerial activity, were used in trials to evaluate the effect on Listeria monocytogenes NCTC 10888 in artificially inoculated Italian sausages ("cacciatore"). In trials ...

journal_title：International journal of food microbiology

authors： Sabia C,de Niederhäusern S,Messi P,Manicardi G,Bondi M

更新日期：2003-10-15 00:00:00

abstract：:Microencapsulated cells of Bifidobacterium longum B6 and Bifidobacterium infantis CCRC 14633 were prepared by spray drying the cell suspension containing the test organism and 10% (w/w) of the carrier material of either gelatin, soluble starch, skim milk or gum arabic. Survival of these microencapsulated and free cell...

journal_title：International journal of food microbiology

authors： Lian WC,Hsiao HC,Chou CC

更新日期：2003-09-15 00:00:00

abstract：:Yeasts play a central role in the spoilage of foods and beverages, mainly those with high acidity and reduced water activity (a(w)). A few species are capable of spoiling foods produced according to good manufacturing practices (GMPs). These can survive and grow under stress conditions where other microorganisms are n...

journal_title：International journal of food microbiology

authors： Loureiro V,Malfeito-Ferreira M

更新日期：2003-09-01 00:00:00

abstract：:The metabolism of glycogen and trehalose was analysed in a wine yeast strain fermenting at 25 and 13 degrees C. Trehalose and glycogen degradation were completed during the lag phase of fermentation. Ammonia was taken up rapidly and once it had been reduced to negligible amounts, the synthesis of trehalose started. Gl...

journal_title：International journal of food microbiology

authors： Novo MT,Beltran G,Torija MJ,Poblet M,Rozès N,Guillamón JM,Mas A

更新日期：2003-09-01 00:00:00

abstract：:In this study, the survival of Salmonella, Campylobacter and Escherichia coli O157: H7, when exposed to a range of constant temperatures (47-60 degrees C), in hard or soft water, in the presence/absence of detergent (0-0.3%) and organic matter, and during drying, was investigated. Further experiments used a washing-up...

journal_title：International journal of food microbiology

authors： Mattick K,Durham K,Domingue G,Jørgensen F,Sen M,Schaffner DW,Humphrey T

更新日期：2003-08-25 00:00:00

abstract：:The similarity of strains of thermophilic Geobacillus stearothermophilus (formerly Bacillus stearothermophilus), Anoxybacillus flavithermus (formerly Bacillus flavothermus), Bacillus licheniformis and Bacillus subtilis isolated from separate milk powder production runs from multiple factories was examined using a rand...

journal_title：International journal of food microbiology

authors： Ronimus RS,Parker LE,Turner N,Poudel S,Rückert A,Morgan HW

更新日期：2003-08-15 00:00:00

abstract：:Isolates of Non-Starter Lactic Acid Bacteria (NSLAB) from six ripened Danbo cheeses of different ages and of different brands were examined. Special emphasis was on the genus Lactobacillus with the aim of investigating their role in cheese maturation. Thirty-three isolates were typed by the PCR-based method, Randomly ...

journal_title：International journal of food microbiology

authors： Antonsson M,Molin G,Ardö Y

更新日期：2003-08-15 00:00:00

abstract：:Microbial interaction can be ignored in predictive microbiology under most conditions. We show that interactions are only important at high population densities, using published data on inhibition of growth of Listeria monocytogenes in broth. Our analysis using growth models from predictive microbiology indicated that...

journal_title：International journal of food microbiology

authors： Malakar PK,Barker GC,Zwietering MH,van't Riet K

更新日期：2003-08-01 00:00:00

abstract：:Salt-cured and dried salt-cured cod rehydrated using sterile water and equipment have a short shelf life at 4 degrees C due to high bacterial counts. The microbiota develops off-odours which partly can be described as musty, causing sensory rejection within 7-10 days of chilled storage. The microbiota composition was ...

journal_title：International journal of food microbiology

authors： Bjørkevoll I,Olsen RL,Skjerdal OT

更新日期：2003-07-25 00:00:00

abstract：:A selection method, based on a temperature-sensitive autolytic phenotype, has been used to genetically improve a second fermentation Saccharomyces cerevisiae yeast strain by UV mutagenesis. The mutations carried by the resulting strains affected cell morphology, growth kinetics, sporulation and the release of nitrogen...

journal_title：International journal of food microbiology

authors： Gonzalez R,Martinez-Rodriguez AJ,Carrascosa AV

更新日期：2003-07-15 00:00:00

abstract：:At a slaughterhouse, we determined the Campylobacter jejuni status of each broiler flock coming from different farms by culturing cecal contents of representative birds, and examined the prevalence of C. jejuni on carcasses during processing. Then, C. jejuni isolates from the carcasses were typed with RAPD PCR and com...

journal_title：International journal of food microbiology

authors： Miwa N,Takegahara Y,Terai K,Kato H,Takeuchi T

更新日期：2003-07-15 00:00:00

abstract：:The composition of the initial bacterial flora of pork and the development of the flora after storage at +4 degrees C for 4 days were analysed by amplification, cloning and sequencing of 16S rDNA. A total of 122 clones were obtained, with lengths of > or =400 nucleotides and > or =95% similarity to database sequences....

journal_title：International journal of food microbiology

authors： Olsson C,Ahrné S,Pettersson B,Molin G

更新日期：2003-06-25 00:00:00

abstract：:Amplified fragment length polymorphism (AFLP) analysis was performed on isolates of Penicillium commune and Penicillium palitans originating from cheese and indoor environment in four cheese factories. The AFLP method was found to be a useful tool for identification of P. commune and P. palitans on, as well as below, ...

journal_title：International journal of food microbiology

authors： Kure CF,Skaar I,Holst-Jensen A,Abeln EC

更新日期：2003-06-15 00:00:00

abstract：:Bacteriocin production by Enterococcus faecium RZS C5 occurs in a growth-associated way but is generally switched off in the very early growth phase. The influence of environmental stress on the bacteriocin production kinetics by E. faecium RZS C5 was analysed at a controlled temperature of 35 degrees C and constant p...

journal_title：International journal of food microbiology

authors： Leroy F,Vankrunkelsven S,De Greef J,De Vuyst L

更新日期：2003-05-25 00:00:00

abstract：:The presence of Escherichia coli O157:H7 in various foods of animal origin was surveyed in northwestern Greece. Six hundred samples of unpasteurized cows', ewes' and goats' milk, raw minced meat, uncooked frozen beef hamburgers, sandwiches (containing ham or turkey, mixed vegetable salad with mayonnaise and lettuce), ...

journal_title：International journal of food microbiology

authors： Dontorou C,Papadopoulou C,Filioussis G,Economou V,Apostolou I,Zakkas G,Salamoura A,Kansouzidou A,Levidiotou S

更新日期：2003-05-15 00:00:00

abstract：:Faeces were collected from 60 cows at three slaughterhouses situated in southern and central Sweden. The faecal samples were collected during two sampling periods over the year, summer and winter. All samples were analysed for the presence of Clostridium botulinum spores, according to a combined selection and enrichme...

journal_title：International journal of food microbiology

authors： Dahlenborg M,Borch E,Rådström P

更新日期：2003-04-25 00:00:00

abstract：:Critical control points (CCPs) associated with Minas Frescal cheese (a Brazilian soft white cheese, eaten fresh) processing in two dairy factories were determined using flow diagrams and microbiological tests for detection of Listeria monocytogenes and other species of Listeria. A total of 218 samples were collected a...

journal_title：International journal of food microbiology

authors： Silva IM,Almeida RC,Alves MA,Almeida PF

更新日期：2003-03-25 00:00:00

abstract：:Lactococcus lactis strain (LL3) isolated from mothers' milk was used to produce fermented soymilk. The strain survived at levels of over 7 log cfu/ml for 3 weeks in the fermented soymilk. A consumer survey was carried out to compare the acceptability of the fermented product with a similar product made with L. lactis ...

journal_title：International journal of food microbiology

authors： Beasley S,Tuorila H,Saris PE

更新日期：2003-03-15 00:00:00

abstract：:Two strains, Enterococcus faecium RZS C5 and E. faecium DPC 1146, produce listericidal bacteriocins, so-called enterocins. E. faecium RZS C5 was studied during batch fermentation in both a complex medium (MRS) and in milk to understand the influence of environmental factors, characteristic for milk and cheese, on both...

journal_title：International journal of food microbiology

authors： Foulquié Moreno MR,Rea MC,Cogan TM,De Vuyst L

更新日期：2003-02-25 00:00:00

abstract：:One hundred and thirteen strains of lactic acid bacteria (LAB) were selected from 351 isolates from 15 samples of traditionally fermented household bushera from Uganda and also from laboratory-prepared bushera. Isolates were phenotypically characterised by their ability to ferment 49 carbohydrates using API 50 CHL kit...

journal_title：International journal of food microbiology

authors： Muyanja CM,Narvhus JA,Treimo J,Langsrud T

更新日期：2003-02-15 00:00:00

abstract：:The use of Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCR-DGGE) technique in identifying the microorganisms present in commercial probiotic yoghurts and lyophilised products was evaluated. Two reference ladders were assembled constituted by PCR-amplified V2-V3 regions of 16S rDNA from bacterial...

journal_title：International journal of food microbiology

authors： Fasoli S,Marzotto M,Rizzotti L,Rossi F,Dellaglio F,Torriani S

更新日期：2003-01-26 00:00:00

abstract：:Lactic acid bacterium isolated from Bulgarian cheese and identified as Enterococcus faecium produces a small hydrophobic peptide substance (enterococcin A 2000) with broad spectrum of antimicrobial activity. The wide range of enterococcin antibacterial activity of this compound against Gram-positive, as well as agains...

journal_title：International journal of food microbiology

authors： Pantev A,Valcheva R,Danova S,Ivanova I,Minkov I,Haertlé T,Chobert JM

更新日期：2003-01-25 00:00:00

abstract：:The influence of fermentation temperature (from 15 to 35 degrees C) on a mixed strain population was studied. Mitochondrial DNA analysis was used to differentiate Saccharomyces cerevisiae strains and the frequency of each strain during the alcoholic fermentation was determined. The chemical analyses of resulting wines...

journal_title：International journal of food microbiology

authors： Torija MJ,Rozès N,Poblet M,Guillamón JM,Mas A

更新日期：2003-01-15 00:00:00

abstract：:Two neural networks (ANN) were developed to predict thermal process evaluation parameters g and f(h)/U (the ratio of heating rate index to the sterilizing value), respectively. The temperature change required for the thermal destruction curve to traverse one log cycle (z), cooling lag factor (j(c)) andf(h)/U were inpu...

journal_title：International journal of food microbiology

authors： Mittal GS,Zhang J

更新日期：2002-12-15 00:00:00