abstract：:Brochothrix thermosphacta is a common meat spoilage bacterium. The morphology of this bacterium changes from coccobacilli and short rods to chains during growth, which may give a false estimation in numbers using some enumeration techniques. Methods for the quantification of this bacterium have been compared. Turbidim...

journal_title：International journal of food microbiology

authors： Rattanasomboon N,Bellara SR,Harding CL,Fryer PJ,Thomas CR,Al-Rubeai M,McFarlane CM

更新日期：1999-10-15 00:00:00

abstract：:Pulsed electric fields (PEF) is an emerging nonthermal processing technology used to inactivate microorganisms in liquid foods such as milk. PEF results in loss of cell membrane functionality that leads to inactivation of the microorganism. There are many processes that aid in the stability and safety of foods. The co...

journal_title：International journal of food microbiology

authors： Calderón-Miranda ML,Barbosa-Cánovas GV,Swanson BG

更新日期：1999-10-01 00:00:00

abstract：:Integrated hygiene and food safety management systems in food production can give rise to exceptional improvements in food safety performance, but require high level commitment and full functional involvement. A new approach, named hygieneomics, has been developed to assist management in their introduction of hygiene ...

journal_title：International journal of food microbiology

authors： Armstrong GD

更新日期：1999-09-15 00:00:00

abstract：:A thorough understanding of the physiological responses of microorganisms to stresses imposed during food preservation is essential if novel combination systems based on mild food processing procedures are to be developed effectively. The influences of intrinsic characteristics as well as external factors such as wate...

journal_title：International journal of food microbiology

authors： Roller S

更新日期：1999-09-15 00:00:00

abstract：:Antifungal activity and minimal fungicidal concentration (MFC) of extracts of garlic, bakeri garlic, Chinese leek, Chinese chive, scallion, onion bulb and shallot bulb against Aspergillus niger, A. flavus and A. fumigatus were examined. These Allium plants possessed antifungal activity, with garlic showing the lowest ...

journal_title：International journal of food microbiology

authors： Yin MC,Tsao SM

更新日期：1999-08-01 00:00:00

abstract：:The distribution of known genes conferring resistance to quaternary ammonium compounds (QACs) among different species of staphylococci isolated from the food industry was investigated. Twenty-four isolates hosting one of the genes qacA/qacB, smr, qacG or qacH, were subjected to species identification. Species determin...

journal_title：International journal of food microbiology

authors： Heir E,Sundheim G,Holck AL

更新日期：1999-06-01 00:00:00

abstract：:Salmonella arizonae (SA) and S. gallinarum (SG) are of economic importance to international poultry production because of their pathogenesis in young poultry during the first week after hatching. Previous studies from our laboratory have shown immune lymphokines (ILK) produced by S. enteritidis (SE)-immunized chickens...

journal_title：International journal of food microbiology

authors： Lowry VK,Tellez GI,Nisbet DJ,Garcia G,Urquiza O,Stanker LH,Kogut MH

更新日期：1999-05-01 00:00:00

abstract：:Salmonella typhimurium (CRA 1005) was more sensitive than Listeria monocytogenes (NCTC 11994) to pulsed high electric field (PHEF) treatment in distilled water (10, 15 and 20 kV/cm), 10 mM Tris-maleate buffer, pH 7.4 (15 kV/cm) and model beef broth (0.75%, w/v; 15 kV/cm). Sublethal injury could not be detected using a...

journal_title：International journal of food microbiology

authors： Simpson RK,Whittington R,Earnshaw RG,Russell NJ

更新日期：1999-04-01 00:00:00

abstract：:Lactobacillus plantarum N8 and N4 strains isolated from orange degraded L-arginine to citrulline, ornithine and ammonia. Citrulline and ornithine were consumed. Lactobacillus plantarum N4 utilized arginine and ornithine to a higher extent than Lactobacillus plantarum N8. Urea was not detected during arginine degradati...

journal_title：International journal of food microbiology

authors： Arena ME,Saguir FM,Manca de Nadra MC

更新日期：1999-03-15 00:00:00

abstract：:Human fecal samples were used as a source of Bifidobacterium strains which are resistant to both acid and bile. The procedure used for screening was as follows: enrichment of Bifidobacterium strains with Bifidobacterium-selective transgalacto-oligosaccharide-propionate (TP) medium followed by acid (pH 2.0) and bile sa...

journal_title：International journal of food microbiology

authors： Chung HS,Kim YB,Chun SL,Ji GE

更新日期：1999-03-01 00:00:00

abstract：:Ribotyping was used for characterisation of 68 Clostridium botulinum strains and five related Clostridium species to determine the applicability of this method for identification of species causing human botulism. Thirteen restriction enzymes were initially tested for suitability for ribotyping of C. botulinum, of whi...

journal_title：International journal of food microbiology

authors： Hielm S,Björkroth J,Hyytiä E,Korkeala H

更新日期：1999-03-01 00:00:00

abstract：:Campylobacter infection is one of the most common bacterial enteric pathogens. Campylobacter jejuni and Campylobacter coli infections are mostly food- and waterborne and especially poultry is often assumed to be an important source. The heat-stable serotyping system (the 'Penner' scheme) was used to study the serotype...

journal_title：International journal of food microbiology

authors： Nielsen EM,Nielsen NL

更新日期：1999-02-18 00:00:00

abstract：:The effect of proteolytic starter cultures of Staphylococcus carnosus and Staphylococcus xylosus on biogenic amine production was examined during the fermentation process of dry sausages. Microbial counts (lactic acid bacteria, Micrococcaceae and Enterobactenaceae), pH, moisture and proteolysis-related parameters were...

journal_title：International journal of food microbiology

authors： Bover-Cid S,Izquierdo-Pulido M,Vidal-Carou MC

更新日期：1999-02-02 00:00:00

abstract：:Enumeration of bacteria on product entering or leaving a beef carcass breaking process showed that the meat was being contaminated with Escherichia coli during the process. The equipment used in the process appeared to be well cleaned, and few bacteria were recovered from meat-contacting surfaces of cleaned equipment....

journal_title：International journal of food microbiology

authors： Gill CO,Badoni M,McGinnis JC

更新日期：1999-01-12 00:00:00

abstract：:Spirulina has been used for many years as human food because of its high protein content and nutritional value. Some strains also produce bioactive substances that may inhibit or promote microbial growth. Lactococcus lactis, Streptococcus thermophilus, Lactobacillus casei, Lactobacillus acidophilus, and Lactobacillus ...

journal_title：International journal of food microbiology

authors： Parada JL,Zulpa de Caire G,Zaccaro de Mulé MC,Storni de Cano MM

更新日期：1998-12-22 00:00:00

abstract：:A multiplex PCR assay including sample preparation was developed to detect viable pathogenic strains of Yersinia enterocolitica in PCR-inhibitory samples, such as pork and enrichment media. The method developed was used to simultaneously detect the plasmid-borne virulence gene yadA and a Yersinia-specific region of th...

journal_title：International journal of food microbiology

authors： Lantz PG,Knutsson R,Blixt Y,Al Soud WA,Borch E,Rådström P

更新日期：1998-12-08 00:00:00

abstract：:Reference methods, such as those published by ISO (International Standards Organisation), are often laborious, expensive, and time consuming. More convenient, cheaper and more rapid methods are therefore often preferred for daily use. However, results obtained with such methods should be accepted by official control l...

journal_title：International journal of food microbiology

authors：

更新日期：1998-11-24 00:00:00

abstract：:This article describes the contamination of pork with Salmonella spp. in cutting plants and butchers' shops in The Netherlands and quantifies the influence of several risk factors. When contaminated carcasses are being processed, the main risk factors regarding cross contamination are inapt cleaning and disinfection (...

journal_title：International journal of food microbiology

authors： Berends BR,Van Knapen F,Mossel DA,Burt SA,Snijders JM

更新日期：1998-11-10 00:00:00

abstract：:The influence of pH, aw, L-alanine, and fat concentration of milk on the initiation of germination and inactivation by high hydrostatic pressure (HHP) (250 mPa at 25 degrees C for 15 min and 690 mPa at 40 degrees C for 2 min) of Bacillus cereus sporulated at 20, 30 and 37 degrees C was investigated. B. cereus sporulat...

journal_title：International journal of food microbiology

authors： Raso J,Góngora-Nieto MM,Barbosa-Cánovas GV,Swanson BG

更新日期：1998-10-20 00:00:00

abstract：:The effect of enhanced proteolysis on amine formation by amino acid decarboxylase positive Lactobacillus sp. during Gouda cheese ripening was examined. A commercial proteolytic enzyme preparation was added to pasteurized milk prior to cheese preparation. The effect of this manipulation on the formation of putrescine, ...

journal_title：International journal of food microbiology

authors： Leuschner RG,Kurihara R,Hammes WP

更新日期：1998-10-20 00:00:00

abstract：:This study examined the effect of volatile components of citrus fruit essential oils on P. digitatum and P. italicum growth. The hydrodistilled essential oils of orange (Citrus sinensis cvv. "Washington navel", "Sanguinello", "Tarocco", "Moro", "Valencia late", and "Ovale"), bitter (sour) orange (C. aurantium), mandar...

journal_title：International journal of food microbiology

authors： Caccioni DR,Guizzardi M,Biondi DM,Renda A,Ruberto G

更新日期：1998-08-18 00:00:00

abstract：:The incidence and quantity of enterotoxigenic Clostridium perfringens in beef, pork, and chicken meat were determined and compared with that of the total enterotoxigenic and nonenterotoxigenic C. perfringens. The method for the detection and quantification of enterotoxigenic C. perfringens consisted of a combination o...

journal_title：International journal of food microbiology

authors： Miwa N,Nishina T,Kubo S,Atsumi M,Honda H

更新日期：1998-07-21 00:00:00

abstract：:The growth of three strains of Listeria monocytogenes at 20 degrees C in a meat broth of different pH or water activity was investigated. At inoculation or at the beginning of the exponential phase, cells were exposed to stress by the addition of NaOH or NH4+, acetic acid, NaCl or KCl, in order to reach a pH of either...

journal_title：International journal of food microbiology

authors： Cheroutre-Vialette M,Lebert I,Hebraud M,Labadie JC,Lebert A

更新日期：1998-06-30 00:00:00

abstract：:The appearance of a brown surface discoloration on Portuguese ewes' cheese has never previously been reported on. The regular occurrence of this defect over the past few years has caused serious financial losses to producers, which has led to growing interest in its study. This paper describes a preliminary approach t...

journal_title：International journal of food microbiology

authors： Carreira A,Paloma L,Loureiro V

更新日期：1998-06-16 00:00:00

abstract：:The current taxonomy of probiotic lactic acid bacteria is reviewed with special focus on the genera Lactobacillus, Bifidobacterium and Enterococcus. The physiology and taxonomic position of species and strains of these genera were investigated by phenotypic and genomic methods. In total, 176 strains, including the typ...

journal_title：International journal of food microbiology

authors： Klein G,Pack A,Bonaparte C,Reuter G

更新日期：1998-05-26 00:00:00

abstract：:In order to identify polioviruses in molluscs, we hereby propose a method based on precipitation with PEG 6000 followed by the use of a commercial kit (RNAfast II-Molecular System-San Diego) for the extraction and purification of viral RNA. The RT-PCR phase is followed by a second amplification using nested primers to...

journal_title：International journal of food microbiology

authors： De Medici D,Beneduce F,Fiore A,Scalfaro C,Croci L

更新日期：1998-03-03 00:00:00

abstract：:Cultures and culture filtrates of 129 Listeria innocua strains were examined for inhibitory activity against 18 strains of Listeria monocytogenes. Of the strains examined, 114 (88.4%) cultures and 126 (97.7%) culture filtrates had an inhibitory activity against strains of L. monocytogenes and most filtrates were sensi...

journal_title：International journal of food microbiology

authors： Yokoyama E,Maruyama S,Katsube Y

更新日期：1998-03-03 00:00:00

abstract：:The effects of controlled pH and aeration on the growth of Staphylococcus aureus strain FRI-569 and production of enterotoxin H (SEH) were studied. S. aureus FRI-569 did not grow well anaerobically. Aeration permitted better growth of cells especially at a flow rate of 300 cc/min. The optimal pH for S. aureus FRI-569 ...

journal_title：International journal of food microbiology

authors： Su YC,Wong AC

更新日期：1998-01-06 00:00:00

abstract：:The long-chain fatty acid composition of yeast strains was determined for several species associated with the wine industry. The Saccharomyces cerevisiae, Zygosaccharomyces bailii, Saccharomycodes ludwigii, Schizosaccharomyces pombe, Brettanomyces/Dekkera spp., Pichia anomala, Pichia membranaefaciens and Lodderomyces ...

journal_title：International journal of food microbiology

authors： Malfeito-Ferreira M,Tareco M,Loureiro V

更新日期：1997-09-16 00:00:00

abstract：:The purpose of this study was to compare methods for the identification of Listeria species. Three hundred and fifty cultures representing the six species of Listeria were tested using conventional sugar fermentation and haemolytic reactions, as well as the hydrolysis of the DL-alanine beta-naphthylamide (DLABN), and ...

journal_title：International journal of food microbiology

authors： McLauchlin J

更新日期：1997-08-19 00:00:00

abstract：:The antibacterial activity of selected fatty acids and essential oils was examined against two gram-negative (Pseudomonas fluorescens and Serratia liquefaciens) and four gram-positive (Brochothrix thermosphacta, Carnobacterium piscicola, Lactobacillus curvatus, and Lactobacillus sake) bacteria involved in meat spoilag...

journal_title：International journal of food microbiology

authors： Ouattara B,Simard RE,Holley RA,Piette GJ,Bégin A

更新日期：1997-07-22 00:00:00

abstract：:Thirty samples of paddy rice and twenty-five of milled rice were obtained from processing centers located in two northern Provinces of Argentina and one southern Province of Paraguay. Contaminating fungi were enumerated by direct plating on dichloran rose bengal chloramphenicol agar and oxytetracycline glucose yeast e...

journal_title：International journal of food microbiology

authors： Tonon SA,Marucci RS,Jerke G,García A

更新日期：1997-07-22 00:00:00

abstract：:The growth responses of L. monocytogenes as affected by CO2 concentration (0-100% v/v, balance nitrogen), NaCl concentration (0.5-8.0% w/v), pH (4.5-7.0) and temperature (4-20 degrees C) were studied in laboratory medium. Growth curves were fitted using the model of Baranyi and Roberts, and specific growth rates deriv...

journal_title：International journal of food microbiology

authors： Fernández PS,George SM,Sills CC,Peck MW

更新日期：1997-06-17 00:00:00

abstract：:The performance of hazard analyses and the establishment of critical limits by the food industry are both hampered by the inability to directly relate food processing operations from farm-to-table with their public health impact. Using a 'unit operations' and stochastic simulation approach, data on the frequency of pa...

journal_title：International journal of food microbiology

authors： Whiting RC,Buchanan RL

更新日期：1997-05-20 00:00:00

abstract：:The objective of this work was to characterize the hydrolysis of esters by staphylococci in order to understand if they could contribute to the release of free fatty acids in sausage. Cell-free extracts and extracellular concentrates of staphylococci were examined for esterase activities against p-nitrophenyl esters a...

journal_title：International journal of food microbiology

authors： Talon R,Montel MC

更新日期：1997-05-20 00:00:00

abstract：:Two hundred and thirteen Staphylococcus aureus and 51 other staphylococcal strains were isolated from 121 foodstuffs of current consumption and two cutaneous samples. Their ability to produce staphylococcal enterotoxins was tested and S. aureus strains were biotyped. The S. aureus strains (30.5%) produced at least one...

journal_title：International journal of food microbiology

authors： Rosec JP,Guiraud JP,Dalet C,Richard N

更新日期：1997-04-15 00:00:00

abstract：:Minimum growth temperatures of Hafnia alvei (n = 156) and other Enterobacteriaceae isolates (n = 162) from refrigerated meat samples (n = 88) and control strains of H. alvei (n = 81) from clinical and environmental samples were determined with a plate-type continuous temperature gradient incubator on nutrient agar. Th...

journal_title：International journal of food microbiology

authors： Ridell J,Korkeala H

更新日期：1997-04-15 00:00:00

abstract：:Production of patulin and cytochalasin E by four strains of Aspergillus clavatus during small-scale laboratory malting of barley at 16 and 25 degrees C was investigated. Fungal biomass, measured as ergosterol, appeared to be greater at 25 than at 16 degrees C, but marked differences were observed between the degree of...

journal_title：International journal of food microbiology

authors： Lopez-Diaz TM,Flannigan B

更新日期：1997-04-01 00:00:00

abstract：:Unlike most other bacteria, many Listeria strains do not grow well in the minimal media described so far in the literature. Among the minimal media tested, a chemically defined medium modified from that of Premaratne and co-workers was found to support the best growth of Listeria spp. The promoting effect was due to t...

journal_title：International journal of food microbiology

authors： Phan-Thanh L,Gormon T

更新日期：1997-03-18 00:00:00

abstract：:A typical munkoyo beverage was made by fermenting Rhynchosia heterophylla root extract-cooked maize meal mixture with Lactobacillus confusus LZI and Saccharomyces cerevisiae YZ20. The fermented munkoyo beverage had a pH of 3.3, lactic acid content of 60 mmol/l, ethanol 320-410 mmol/l and a characteristic 'munkoyo' aro...

journal_title：International journal of food microbiology

authors： Zulu RM,Dillon VM,Owens JD

更新日期：1997-03-03 00:00:00