abstract：:Lactobacillus casei pseudoplantarum 371 isolated from a silage inoculant was found to inhibit aflatoxins B1 and G1 biosynthesis by Aspergillus flavus subsp. parasiticus NRRI. 2999, in liquid medium. The inhibitory activity in the Lactobacillus cell-free supernatant was found to be sensitive to proteolytic enzymes such...

journal_title：International journal of food microbiology

authors： Gourama H,Bullerman LB

更新日期：1997-02-01 00:00:00

abstract：:Samples (n = 340) of Irish meat and meat products were examined to determine the incidence and initial numbers of Yersinia spp. present. In cases where no typical Yersinia colonies were observed, samples were cold enriched up to 21 days at 4 degrees C and streaked out on CIN agar with and without post-enrichment alkal...

journal_title：International journal of food microbiology

authors： Logue CM,Sheridan JJ,Wauters G,McDowell DA,Blair IS

更新日期：1996-12-01 00:00:00

abstract：:Although there is rapid progress in the field of chemical detection technology, little of this technology appears to have found application in estimation of the remaining shelf life of foods and early detection of spoilage. Predictive microbiology aims to summarise the probable behaviour of specific spoilage organisms...

journal_title：International journal of food microbiology

authors： McMeekin TA,Ross T

更新日期：1996-11-01 00:00:00

abstract：:Serotyping was carried out on 80 coded strains, distribute to all laboratories taking part in the WHO L. monocytogenes multicenter subtyping study. All six laboratories used the method recommended by their coordinator. All 80 strains were typeable. There was complete agreement between the six laboratories on 49 (61.3%...

journal_title：International journal of food microbiology

authors： Schönberg A,Bannerman E,Courtieu AL,Kiss R,McLauchlin J,Shah S,Wilhelms D

更新日期：1996-10-01 00:00:00

abstract：:Shigella causes foodborne gastrointestinal illness; however, little information is available on its ability to grow in foods. Commercially available sterile foods (UHT milk, beef broth, chicken broth, vegetable broth, meats, vegetables) were inoculated with S. flexneri 5348 and incubated at 12, 15, 19, 28 or 37 degree...

journal_title：International journal of food microbiology

authors： Zaika LL,Scullen OJ

更新日期：1996-09-01 00:00:00

abstract：:During the 23-year period 1972 through 1994 quarter milk samples from 1,132,958 cows originating from 36199 herds were examined for the presence of Listeria monocytogenes. Through the period the reference population amounted to 12,742,600 cow years and 401,682 herd years. The percentage of cows infected with L. monocy...

journal_title：International journal of food microbiology

authors： Jensen NE,Aarestrup FM,Jensen J,Wegener HC

更新日期：1996-09-01 00:00:00

abstract：:The induction of interferon (IFN) and interleukin-1 (IL-1) production in murine macrophages by a phosphopolysaccharide, produced by a dairy lactic acid bacteria, Lactococcus lactis ssp. cremoris, was investigated. When the phosphopolysaccharide was added into macrophage cultures at concentrations from 1 to 200 microgr...

journal_title：International journal of food microbiology

authors： Kitazawa H,Itoh T,Tomioka Y,Mizugaki M,Yamaguchi T

更新日期：1996-08-01 00:00:00

abstract：:Cod fillets (Gadus morhua) were packed under modified atmospheres, with four different gas compositions (60% CO2-10% O2-30% N2, 60% CO2-20% O2-20% N2, 60% CO2-30% O2-10% N2, 60% CO2-40% O2), and stored at 6 degrees C. Plate counts were carried out after 3, 4, 5, 6 and 7 days, to follow the growth of aerobic and anaero...

journal_title：International journal of food microbiology

authors： Debevere J,Boskou G

更新日期：1996-08-01 00:00:00

abstract：:The incidence of Listeria spp. in tropical fish and shellfish was studied. The isolation protocol included a pre-enrichment, followed by two selective enrichment steps and plating on three selective agars. Listeria monocytogenes could be detected in 17.2% of finfish and 12.1% of shellfish. L. innocua was the most comm...

journal_title：International journal of food microbiology

authors： Jeyasekaran G,Karunasagar I,Karunasagar I

更新日期：1996-08-01 00:00:00

abstract：:An antigen related to the Enterotoxin E from Staphylococcus aureus was produced by ten of 187 coagulase-negative staphylococci (CNS) isolated from goats' milk, whey and cheese in quantities ranging from 10 to 90 ng/ml supernatant. The enterotoxin-producing strains were identified at the species level as S. simulans, S...

journal_title：International journal of food microbiology

authors： Vernozy-Rozand C,Mazuy C,Prevost G,Lapeyre C,Bes M,Brun Y,Fleurette J

更新日期：1996-07-01 00:00:00

abstract：:Peptone (0.1%) solution containing 3% NaCl (PS) was a more suitable diluent than phosphate buffered saline (PBS) solution for the enumeration of Vibrio vulnificus in both broth cultures and oyster homogenates. PBS caused significant underestimation of the viable population of the species by plate counts on either sele...

journal_title：International journal of food microbiology

authors： Azanza PV,Buckle KA,Fleet GH

更新日期：1996-07-01 00:00:00

abstract：:There is increasing interest in the application of quantitative risk analysis (QRA) in the production of microbiologically safe food products. QRA can be defined as a stepwise analysis of health risks which may be associated with a particular type of food product, resulting in an estimation of the probability of occur...

journal_title：International journal of food microbiology

authors： Notermans S,Teunis P

更新日期：1996-06-01 00:00:00

abstract：:In this review, the major steps used in the formulation of a health risk assessment for Listeria monocytogenes in foods are discussed. Data is given on the numbers of human listeriosis cases reported in Canada along with the current Canadian regulatory policy on L. monocytogenes. Four major steps in the health risk as...

journal_title：International journal of food microbiology

authors： Farber JM,Ross WH,Harwig J

更新日期：1996-06-01 00:00:00

abstract：:An effective technique for assessing fungal infections of particulate foods such as cereals, nuts, fruits and vegetables is surface disinfection with a sodium hypochlorite solution before plating directly onto agar media. The surface disinfection procedure is used to inactivate the surface mycoflora then permitting as...

journal_title：International journal of food microbiology

authors： Andrews S

更新日期：1996-04-01 00:00:00

abstract：:Unsliced beef pastrami, reformulated ham and bologna held at 6 degrees C were sliced 21, 17, 12 or 7 days before or at the assigned manufacturer's best before date and vacuum packaged. Packages of sliced meats were held at 6 degrees C for another 7, 12, 17 or 21 days, opened and analyses made for total bacteria, lacti...

journal_title：International journal of food microbiology

authors： Holley RA,McKellar RC

更新日期：1996-04-01 00:00:00

abstract：:The effectiveness of Lactobacillus casei CRL 705 as well as that of Lactocin 705, the associated bacteriocin produced, in reducing population levels and growth of Listeria monocytogenes in sterile and non-sterile ground beef was studied. Predetermined numbers of L. monocytogenes and concentrations of Lactocin 705 were...

journal_title：International journal of food microbiology

authors： Vignolo G,Fadda S,de Kairuz MN,de Ruiz Holgado AA,Oliver G

更新日期：1996-04-01 00:00:00

abstract：:Variations in cell wall composition of lactobacilli complicate attempts to standardize plasmid detection on the basis of enzymatic lysing procedures. Mechanical disruption of cell walls by a horizontal mixer-mill proved to be more effective, rapid and reproducible. In order to judge the risk of damaging plasmid deoxyr...

journal_title：International journal of food microbiology

authors： Reinkemeier M,Röcken W,Leitzmann C

更新日期：1996-02-01 00:00:00

abstract：:Following our investigations on red pigments and monascidin co-production by Monascus species, the antibiotic called monascidin A was characterized as citrinin. Evidence was given by qualitative methods, mass spectra and NMR. Citrinin, a nephrotoxic agent was produced both by Monascus purpureus and Monascus ruber, eit...

journal_title：International journal of food microbiology

authors： Blanc PJ,Laussac JP,Le Bars J,Le Bars P,Loret MO,Pareilleux A,Prome D,Prome JC,Santerre AL,Goma G

更新日期：1995-10-01 00:00:00

abstract：:NASBA, an isothermal nucleic acid amplification system was used for identification of Listeria monocytogenes. A primer set and a species-specific probe were selected from the 16S rRNA sequence. The probe was shown to hybridize specifically to the amplified single-stranded RNA of L. monocytogenes. No hybridization occu...

journal_title：International journal of food microbiology

authors： Uyttendaele M,Schukkink R,van Gemen B,Debevere J

更新日期：1995-09-01 00:00:00

abstract：:The Bacillus counts in white and wholemeal wheat loaves produced without preservatives or sour dough were consistently 10(6) cfu/g after two days of storage at ambient summer temperatures (25-30 degree C). Identified species were B. subtilis (70%), B. licheniformis (24%), B. pumilus (2%) and B. cereus (2%). The domina...

journal_title：International journal of food microbiology

authors： Rosenkvist H,Hansen A

更新日期：1995-08-01 00:00:00

abstract：:The effect of growth of different types of lactic acid bacteria (LAB) on the storage life of normal pH beef was determined anaerobically (under vacuum) and aerobically. Four LAB from meat were inoculated separately onto sterile slices of lean beef. Inoculated samples were stored anaerobically at 2 degrees C for 10 wee...

journal_title：International journal of food microbiology

authors： Leisner JJ,Greer GG,Dilts BD,Stiles ME

更新日期：1995-07-01 00:00:00

abstract：:The genus Vibrio now includes a large number of species. Clear evidence is only available for the aetiological role of V. cholerae, V. vulnificus and V. parahaemolyticus in foodborne diseases. Until recently, V. cholerae serogroup 0:1 was accepted as the cause of epidemic cholera. However, the designation of outbreaks...

journal_title：International journal of food microbiology

authors： Donovan TJ,van Netten P

更新日期：1995-06-01 00:00:00

abstract：:The main factors influencing the microbial stability of chilled prepared food products for which there is an increased consumer interest-are temperature, pH, and water activity. Unlike the pH and the water activity, the temperature may vary extensively throughout the complete production and distribution chain. The she...

journal_title：International journal of food microbiology

authors： Van Impe JF,Nicolaï BM,Schellekens M,Martens T,De Baerdemaeker J

更新日期：1995-05-01 00:00:00

abstract：:The heat resistance of Clostridium sporogenes PA 3679 spores has been studied to establish the influence of acidification with glucono-delta-lactone (GDL) and citric acid on the thermal resistance parameters (DT and z) of this microorganism and to compare their effect with phosphate buffer and natural asparagus as ref...

journal_title：International journal of food microbiology

authors： Silla Santos MH,Torres Zarzo J

更新日期：1995-04-01 00:00:00

abstract：:The aims of this investigation were to enumerate coliforms in fresh mangoes, puree, cheeks, and cheeks-in-puree in order to determine the source of these organisms in the processed products, to determine methods for their control, and to identify coliforms isolated from cheeks-in-puree to determine whether they have a...

journal_title：International journal of food microbiology

authors： O'Connor-Shaw RE,Guthrie JA,Dunlop KJ,Roberts

更新日期：1995-03-01 00:00:00

abstract：:Twenty whole market chickens, purchased from 10 different stores in the Taipei Metropolitan area, were examined for the presence of Campylobacter jejuni and Campylobacter coli. The microorganisms were recovered from 95% of the chickens. A survey of different sites on--breast, thigh and tail--showed that contamination ...

journal_title：International journal of food microbiology

authors： Lee CY,Tai CL,Lin SC,Chen YT

更新日期：1994-12-01 00:00:00

abstract：:Detection of the coccoid form of Campylobacter jejuni with the use of the polymerase chain reaction (PCR) was examined. Coccoid cells of this pathogen, formed at different temperatures, showed different detection characteristics in the PCR. For spirals and cocci formed at 4 degrees C and 12 degrees C, the detection li...

journal_title：International journal of food microbiology

authors： Hazeleger W,Arkesteijn C,Toorop-Bouma A,Beumer R

更新日期：1994-12-01 00:00:00

abstract：:While bacteriocins from lactic acid bacteria (LAB) have generated tremendous interest among food microbiologists, they are not unique. The biosphere is awash with antimicrobial proteins such as colicins, defensins, cecropins, and magainins. These proteins share many characteristics. They are low molecular weight, cati...

journal_title：International journal of food microbiology

authors： Montville TJ,Bruno ME

更新日期：1994-12-01 00:00:00

abstract：:Techniques for the development of mathematical models in the area of predictive microbiology have greatly improved recently, allowing better and more accurate descriptions of microbial responses to particular environmental conditions, thus enabling predictions of those responses to be made with greater confidence. Rec...

journal_title：International journal of food microbiology

authors： McClure PJ,Blackburn CW,Cole MB,Curtis PS,Jones JE,Legan JD,Ogden ID,Peck MW,Roberts TA,Sutherland JP

更新日期：1994-11-01 00:00:00

abstract：:In recent years, modeling for the purpose of predicting microbiological spoilage of foods has gained much interest. Predictive modeling requires a concentrated mathematical and experimental approach; to collect data of adequate quality is a technically demanding task when several experimental parameters are involved. ...

journal_title：International journal of food microbiology

authors： Deak T,Beuchat LR

更新日期：1994-11-01 00:00:00

abstract：:A total of 348 lactic acid bacteria isolated from five batches of naturally fermented dry salami at various stages of ripening were characterised. The majority of the strains were assigned to two main phylogenetic groups of species: (i) the psychrotrophic, formerly called atypical, meat streptobacteria (169 strains) a...

journal_title：International journal of food microbiology

authors： Samelis J,Maurogenakis F,Metaxopoulos J

更新日期：1994-10-01 00:00:00

abstract：:Listeria monocytogenes and other Listeria spp. have been isolated from seafoods on a regular basis since 1987. A relatively high incidence of the organism (6-36%) in ready-to-eat cold smoked salmon and cooked fish products has raised concern about the survival and growth potential of this organism in seafoods, as thes...

journal_title：International journal of food microbiology

authors： Ben Embarek PK

更新日期：1994-09-01 00:00:00

abstract：:Enumeration of osmotolerant yeasts in high-sugar food products can be improved by using diluents and recovery media formulated to closely resemble their natural environment. Heat and freeze-stressed yeasts often exhibit decreased tolerance to acetic pH and selective agents, thus requiring optimum recovery conditions f...

journal_title：International journal of food microbiology

authors： Cava R,Hernández P

更新日期：1994-06-01 00:00:00

abstract：:The combined effects of water activity (aw), storage temperature, headspace oxygen and carbon dioxide concentrations on the growth of, and aflatoxin production by Aspergillus flavus on sterile peanuts were examined using a process optimization technique termed response surface methodology (RSM). Regression analysis of...

journal_title：International journal of food microbiology

authors： Ellis WO,Smith JP,Simpson BK,Ramaswamy H,Doyon G

更新日期：1994-05-01 00:00:00

abstract：:The formation of B-vitamins (nicotinic acid and nicotinamide, thiamine, vitamin B6 and vitamin B12) during the soaking of soybeans by bacteria, isolated from tempe, was investigated. Among the isolates examined no vitamin B6 producer was found. After inoculation of the soaking soybeans with Citrobacter freundii, Klebs...

journal_title：International journal of food microbiology

authors： Denter J,Bisping B

更新日期：1994-04-01 00:00:00

abstract：:Using mitochondrial DNA restriction endonuclease analysis, the dynamics of the natural Saccharomyces cerevisiae strains present in spontaneous wine fermentations have been studied. We observed a sequential substitution of Sacch. cerevisiae strains along fermentation agreeing with different fermentation phases. When th...

journal_title：International journal of food microbiology

authors： Querol A,Barrio E,Ramón D

更新日期：1994-03-01 00:00:00

abstract：:Salmonella enteritidis infections in poultry appear to be of major public concern. Prevalence levels in veal calves and pigs are rather low. Because of the complex of socio-psychological, welfare, economic and public health aspects great emphasis should be put on prevention and control. This paper deals with some clin...

journal_title：International journal of food microbiology

authors： Noordhuizen JP,Frankena K

更新日期：1994-01-01 00:00:00

abstract：:During the period 1982-1992 the percentages of Salmonella enteritidis isolations in Italy have increased from 2.4 to 57.1% from human beings and from 0.5 to 22.8% from food. Seven hundred and fifty-seven isolates, 702 from man and 55 from food, were characterized. Phage type 4 accounted for the 76.8% of these isolates...

journal_title：International journal of food microbiology

authors： Fantasia M,Filetici E

更新日期：1994-01-01 00:00:00

abstract：:The direct viable count (DVC), a microscopic method for the enumeration of viable bacteria, was modified by replacing nalidixic acid with ciprofloxacin. This modification made it possible to apply this method to a variety of Gram-negative and Gram-positive bacteria which was not previously possible. Of the four antibi...

journal_title：International journal of food microbiology

authors： Buchrieser C,Kaspar CW

更新日期：1993-12-01 00:00:00

abstract：:Carnobacterium piscicola LV 61 produces a bacteriocin designated piscicolin 61, that is heat resistant, active over a wide pH range and inactivated by alpha-chymotrypsin, pepsin, trypsin and papain. It is effective against strains of the genera Carnobacterium, Enterococcus and Listeria. Other lactic acid bacteria test...

journal_title：International journal of food microbiology

authors： Schillinger U,Stiles ME,Holzapfel WH

更新日期：1993-11-26 00:00:00