abstract：:Preservation of food and beverages resulting from fermentation has been an effective form of extending the shelf-life of foods for millennia. Traditionally, foods were preserved through naturally occurring fermentations, however, modern large scale production generally now exploits the use of defined strain starter sy...

journal_title：International journal of food microbiology

authors： Ross RP,Morgan S,Hill C

更新日期：2002-11-15 00:00:00

abstract：:Growth and survival of a nontoxigenic strain of Escherichia coli O157:H7 (ATCC 43888) was determined in traditionally fermented pasteurized milk. Preheated milk was inoculated with 1% (v/v) of a mixed culture of Lactobacillus delbrueckii ssp. bulgaricus (NCIMB 11778) and Streptococcus salivarius ssp. thermophilus (NCI...

journal_title：International journal of food microbiology

authors： Ogwaro BA,Gibson H,Whitehead M,Hill DJ

更新日期：2002-11-15 00:00:00

abstract：:The inhibitory effect of Microgard 100, Microgard 300, nisin, Alta 2002, Perlac 1902, sodium lactate and essential oil of mustard on microorganisms experimentally inoculated was screened in an acidified chicken meat model (pH = 5.0) and stored for 2 weeks at a none restrictive growth temperature of 22 degrees C. All a...

journal_title：International journal of food microbiology

authors： Lemay MJ,Choquette J,Delaquis PJ,Claude G,Rodrigue N,Saucier L

更新日期：2002-10-25 00:00:00

abstract：:This contribution considers predictive microbiology in the context of the Food Micro 2002 theme, "Microbial adaptation to changing environments". To provide a reference point, the state of food microbiology knowledge in the mid-1970s is selected and from that time, the impact of social and demographic changes on micro...

journal_title：International journal of food microbiology

authors： McMeekin TA,Ross T

更新日期：2002-09-15 00:00:00

abstract：:Probiotics, prebiotics, and synbiotics aimed at improving intestinal health currently represent the largest segment of the functional foods market in Europe, Japan and Australia. Evidence continues to emerge demonstrating that these ingredients have the potential to improve human health in specific intestinal disorder...

journal_title：International journal of food microbiology

authors： Saarela M,Lähteenmäki L,Crittenden R,Salminen S,Mattila-Sandholm T

更新日期：2002-09-15 00:00:00

abstract：:The resistance of five gram-positive bacteria, Enterococcus faecalis, Staphylococcus aureus, Lactobacillus plantarum, Listeria innocua and Leuconostoc dextranicum, and six gram-negative bacteria, Salmonella enterica serovar typhimurium, Shigella flexneri, Yersinia enterocolitica, Pseudomonas fluorescens and two strain...

journal_title：International journal of food microbiology

authors： Wuytack EY,Diels AM,Michiels CW

更新日期：2002-08-25 00:00:00

abstract：:The consumption of shellfish has been associated with viral infections even in cases where shellfish complied with the current regulation, which is based on bacterial analysis. In this study, depuration rates of potential indicators and human viruses have been analysed in order to study the use of complementary parame...

journal_title：International journal of food microbiology

authors： Muniain-Mujika I,Girones R,Tofiño-Quesada G,Calvo M,Lucena F

更新日期：2002-07-25 00:00:00

abstract：:The kinetic parameters of thermal inactivation of a spore former, Alicyclobacillus acidoterrestris, in a tropical fruit nectar [25% of Cupuaçu (Theobroma grandiflorum) pulp and 15% sugar] were determined by the isothermal method (IM), under batch heating, and by the paired equivalent isothermal exposures (PEIE) method...

journal_title：International journal of food microbiology

authors： Vieira MC,Teixeira AA,Silva FM,Gaspar N,Silva CL

更新日期：2002-07-25 00:00:00

abstract：:Enzymes produced by bacteria present on the surface of smear cheeses play essential roles in flavour development during cheese ripening. In this study, strains including brevibacteria, corynebacteria, staphylococci and brachybacteria, from the surface of two smear cheese (Tilsit and Gubeen) were screened for a range o...

journal_title：International journal of food microbiology

authors： Curtin AC,Gobbetti M,McSweeney PL

更新日期：2002-06-25 00:00:00

abstract：:Twelve lots of fresh unskinned fillets of rainbow trout (Oncorhynchus mykiss) and 10 lots of fresh sliced salmon (Salmo salar) prepacked in trays wrapped with an oxygen-permeable film were obtained immediately after packing from two supermarkets having in-plant facilities for packaging wet fish. During storage at 3 de...

journal_title：International journal of food microbiology

authors： González-Rodríguez MN,Sanz JJ,Santos JA,Otero A,García-López ML

更新日期：2002-06-05 00:00:00

abstract：:Listeria monocytogenes and Escherichia coli O111 have been implicated in several outbreaks of food-borne disease linked to smallgoods products. Traditional meat starter cultures, containing a mixture of lactic acid bacteria (LAB) and staphylococci, are used to maintain safety and sensory properties of Hungarian salami...

journal_title：International journal of food microbiology

authors： Pidcock K,Heard GM,Henriksson A

更新日期：2002-06-05 00:00:00

abstract：:Kits designed to detect ochratoxin A (OA) and T-2 toxin by a membrane-based flow-through enzyme immunoassay were studied collaboratively by screening cereals (wheat, rye, maize and barley) for the presence of these mycotoxins. Sample preparation and test procedure were clearly described in the instruction leaflets inc...

journal_title：International journal of food microbiology

authors： De Saeger S,Sibanda L,Desmet A,Van Peteghem C

更新日期：2002-05-05 00:00:00

abstract：:Physiological aspects of the response of Listeria monocytogenes to acidic conditions and effect of glucose availability were studied by fluorescence ratio-imaging microscopy (FRIM) as compared with traditional viable counts. Three types of experiments were conducted: (i) static with measurements of intracellular pH (p...

journal_title：International journal of food microbiology

authors： Shabala L,Budde B,Ross T,Siegumfeldt H,McMeekin T

更新日期：2002-05-05 00:00:00

abstract：:Clostridium perfringens type A food poisoning is one of the more common in the industrialised world. This bacterium is also responsible for the rare but severe food borne necrotic enteritis. C. perfringens enterotoxin (CPE) has been shown to be the virulence factor responsible for causing the symptoms of C. perfringen...

journal_title：International journal of food microbiology

authors： Brynestad S,Granum PE

更新日期：2002-04-05 00:00:00

abstract：:Unpasteurized fruit juice and cider have been implicated in outbreaks of Escherichia coli O157:H7 and Salmonella infections, yet various processes used to clean and sanitize fruits before producing juice have not been thoroughly studied for their effectiveness in removing pathogens. The objective of this study was to ...

journal_title：International journal of food microbiology

authors： Kenney SJ,Beuchat LR

更新日期：2002-03-25 00:00:00

abstract：:The aim of this study was to develop a mathematical model that describes the bacterial contamination of food as a result of adherence, growth and release of bacteria in process equipment. The model developed can be applied to control the bacterial quality of food products produced in process chains in which the final ...

journal_title：International journal of food microbiology

authors： de Jong P,te Giffel MC,Kiezebrink EA

更新日期：2002-03-25 00:00:00

abstract：:A new technique, nonlinear logistic regression, is described for modelling binomially distributed data, i.e., presence/absence data where growth is either observed or not observed, for applications in predictive food microbiology. Some examples of the successful use of this technique are presented, where the controlli...

journal_title：International journal of food microbiology

authors： Ratkowsky DA

更新日期：2002-03-01 00:00:00

abstract：:The effects of selected concentrations of antimicrobials from natural (vanillin, thymol, eugenol, carvacrol or citral) or synthetic (potassium sorbate or sodium benzoate) origin on Aspergillus flavus lag time inoculated in laboratory media formulated at water activity (a(w)) 0.99 and pH 4.5 or 3.5, were evaluated. Tim...

journal_title：International journal of food microbiology

authors： López-Malo A,Alzamora SM,Palou E

更新日期：2002-03-01 00:00:00

abstract：:The impact of temperature fluctuations in a simulated cold distribution chain, typical of commercial practice, was investigated on both the microbial and sensorial quality of equilibrium modified atmosphere (EMA) packaged minimally processed vegetables. The internal O2 concentration of the designed packages could be p...

journal_title：International journal of food microbiology

authors： Jacxsens L,Devlieghere F,Debevere J

更新日期：2002-03-01 00:00:00

abstract：:The lactoperoxidase system (LPS) and monolaurin (ML) are potential natural antimicrobial agents for use in foods. The LPS is considered to have greatest activity against Gram-negative bacteria while ML is usually considered to have greatest activity against Gram-positive bacteria. An LPS-ML combination system (utilizi...

journal_title：International journal of food microbiology

authors： McLay JC,Kennedy MJ,Orourke AL,Elliot RM,Simmonds RS

更新日期：2002-02-25 00:00:00

abstract：:Two antioxidative strains tentatively identified as Lactobacillus fermentum, E-3 and E-18, were isolated from intestinal microflora of a healthy child. Survival time of these strains in the presence of reactive oxygen species (ROS), like hydrogen peroxide, superoxide anions and hydroxyl radicals, was significantly inc...

journal_title：International journal of food microbiology

authors： Kullisaar T,Zilmer M,Mikelsaar M,Vihalemm T,Annuk H,Kairane C,Kilk A

更新日期：2002-02-05 00:00:00

abstract：:Population data and apparent prevalence data from the Salmonella surveillance and control program in pigs (NSSCP) from 1998 and 1999 were used in a simulation model to evaluate the efficacy of the program. The model consists of three parts: modelling of individual prevalence at the abattoir (abattoir part), modelling ...

journal_title：International journal of food microbiology

authors： Sandberg M,Hopp P,Jarp J,Skjerve E

更新日期：2002-01-30 00:00:00

abstract：:The application of Artificial Neural Networks (ANN) in predictive microbiology is presented in this paper. This technique was used to build up a predictive model of the joint effect of NaCl concentration, pH level and storage temperature on kinetic parameters of the growth curve of Lactobacillus plantarum using ANN an...

journal_title：International journal of food microbiology

authors： García-Gimeno RM,Hervás-Martínez C,de S

更新日期：2002-01-30 00:00:00

abstract：:Elimination of contaminating spores on packaging materials and food-contact surfaces remains a challenge to the food industry. Hydrogen peroxide and chlorine are the most commonly used sanitizers to eliminate these contaminants, and ozone was recommended recently as an alternative. Hence, we compared the sporicidal ac...

journal_title：International journal of food microbiology

authors： Khadre,Yousef AE

更新日期：2001-12-30 00:00:00

abstract：:New experiments that we conducted show an oscillatory mode of batch yeast growth in water, for a pure culture of the T206 strain of Saccharomyces cerevisiae. The oscillations are damped over time, allowing the cell concentration to stabilize at the stationary equilibrium. A new proposed model that includes the complet...

journal_title：International journal of food microbiology

authors： Vadasz AS,Vadasz P,Abashar ME,Gupthar AS

更新日期：2001-12-30 00:00:00

abstract：:In the Principality of Asturias (PA), Spain. three Salmonella serovar Panama outbreaks were registered in August 1998. In order to achieve an accurate identification of the strains implicated in the outbreaks and to study the molecular epidemiology of this serovar in the PA, the isolates collected over 1990-1999 were ...

journal_title：International journal of food microbiology

authors： Soto SM,Guerra B,del Cerro A,González-Hevia MA,Mendoz MC

更新日期：2001-12-04 00:00:00

abstract：:The purpose of this study was to show the distribution of Salmonella in slaughtered pigs and the environment of the slaughterhouse. 1,114 samples of slaughtered pigs (six different samples for Salmonella isolation and one serum sample for ELISA on antibodies per pig) and 477 samples of the slaughterhouse environment w...

journal_title：International journal of food microbiology

authors： Swanenburg M,Urlings HA,Snijders JM,Keuzenkamp DA,van Knapen F

更新日期：2001-11-08 00:00:00

abstract：:The European and International Standard method for the enumeration of Listeria monocytogenes, described in EN ISO 11290 Part 2: 1998 [EN ISO 11290-2 Microbiology of Food and Animal Feedingstuffs-Horizontal Method for the Detection and Enumeration of L. monocytogenes: Part 2. Enumeration; International Organisation for...

journal_title：International journal of food microbiology

authors： Scotter SL,Langton S,Lombard B,Lahellec C,Schulten S,Nagelkerke N,in't Veld PH,Rollier P

更新日期：2001-10-22 00:00:00

abstract：:The broth microdilution method was used to determine the activities of selected antimicrobial agents used in the South African poultry industry (danofloxacin, neomycin, chlortetracycline, oxytetracycline, tylosin and colistin) and vancomycin against bacterial isolates previously obtained from carcasses and selected eq...

journal_title：International journal of food microbiology

authors： Geornaras I,von Holy A

更新日期：2001-10-22 00:00:00

abstract：:To investigate the epidemiological characteristics of Listeria monocytogenes isolated from imported or domestic meats, L. monocytogenes was isolated and identified through biochemical and serological tests, and epidemiological analysis of the isolates was carried out through the random amplification of polymorphic DNA...

journal_title：International journal of food microbiology

authors： Byun SK,Jung SC,Yoo HS

更新日期：2001-09-28 00:00:00

abstract：:The purpose of this study was to investigate the suitability of Fourier transform infrared (FTIR) spectroscopy as rapid technique to be used to investigate the secondary structure of proteins in aqueous solution and its changes as a consequence of microbial proteolytic activity as well as to assess or identify the con...

journal_title：International journal of food microbiology

authors： Lucia V,Daniela B,Rosalba L

更新日期：2001-09-19 00:00:00

abstract：:In the present work, the occurrence of yeasts in different types of typical Sardinian ewe's cheeses (32 samples of pecorino, 32 of caciotta, 40 of feta, 56 of ricotta) was determined. For the strains isolated the following properties were studied: proteolytic and lipolytic activities, the ability to grow at different ...

journal_title：International journal of food microbiology

authors： Cosentino S,Fadda ME,Deplano M,Mulargia AF,Palmas F

更新日期：2001-09-19 00:00:00

abstract：:The wide variety and the socio-economic and dietary importance of traditional fermented milk products of Ethiopia are discussed in this paper. Information on the microbiology of these products is sparse and has relevance to those organisms associated with spoilage and to those considered desirable for fermentation. Th...

journal_title：International journal of food microbiology

authors： Gonfa A,Foster HA,Holzapfel WH

更新日期：2001-09-01 00:00:00

abstract：:The aims of this study were (i) to evaluate the specificity and sensitivity of three previously described PCR assays for the detection of Escherichia coli O157 and, (ii) to compare PCR, culture, and two visual immunoassays (VIAs), BioSign and Path-Stik, for detecting E. coli O157 after enrichment culture and immunomag...

journal_title：International journal of food microbiology

authors： Chapman PA,Ellin M,Ashton R,Shafique W

更新日期：2001-08-15 00:00:00

abstract：:In national surveillance programmes of broiler flocks carried out in Denmark during 1998 and 1999, 89,110 samples for Campylobacter representing 8911 broiler flocks were taken at 10 different abattoirs, and 44,550 samples for Salmonella were taken from the same flocks in the broiler houses at the farms. Of the swabs, ...

journal_title：International journal of food microbiology

authors： Wedderkopp A,Gradel KO,Jørgensen JC,Madsen M

更新日期：2001-08-15 00:00:00

abstract：:Adhesion and colonisation properties of three probiotic strains namely, Lactobacillus rhamnosus DR20, L. acidophilus HN017, and Bifidobacterium lactis DR10, were determined in vitro using the differentiated human intestinal cell-lines including HT-29, Caco-2, and HT29-MTX, and compared with properties of L. acidophilu...

journal_title：International journal of food microbiology

authors： Gopal PK,Prasad J,Smart J,Gill HS

更新日期：2001-08-05 00:00:00

abstract：:A comparison of the VIDAS Salmonella (SLM) assay using the manufacturer's recommended sampling method or a Moore swab sampling method demonstrated that the Moore swab method detected a greater number of positive samples (83.0% vs. 67.92%). When results using a conventional culture technique were compared to the VIDAS ...

journal_title：International journal of food microbiology

authors： Walker RL,Kinde H,Anderson RJ,Brown AE

更新日期：2001-07-20 00:00:00

abstract：:Growth of Penicillium chrysogenum, Aspergillus flavus, Cladosporium cladosporioides and Alternaria alternata at their respective optimum temperatures was studied in Potato Dextrose Agar (PDA) medium at different water activities (a(w)) adjusted with glycerol. The growth rate (mu) was expressed as the increase in colon...

journal_title：International journal of food microbiology

authors： Sautour M,Dantigny P,Divies C,Bensoussan M

更新日期：2001-07-20 00:00:00

abstract：:The survival and transport of Escherichia coli and E. coli O157 after cattle slurry application were studied on drained plots in both grassland and arable stubble at three sites in Scotland. Leaching losses were between 0.2% and 10% of total E. coli and were dependent on rainfall. Recovery of E. coli in grass and soil...

journal_title：International journal of food microbiology

authors： Ogden LD,Fenlon DR,Vinten AJ,Lewis D

更新日期：2001-05-21 00:00:00

abstract：:A great diversity of VTECs exist but only in the case of Escherichia coli O157:H7, a common human foodborne pathogen, has sufficient research been done to allow generalizations about the ecology. The key features are as follows: lack of host specificity such that indistinguishable isolates can be found in a variety of...

journal_title：International journal of food microbiology

authors： Hancock D,Besser T,Lejeune J,Davis M,Rice D

更新日期：2001-05-21 00:00:00