abstract：:Sourdoughs are produced both in artisanal and industrial size. Sourdough manufacturers deliver the baking branch either with starters for production of in-house sourdoughs or with fully fermented sourdough products. In the latter case sourdough production is separated in time and space from the bread production. A big...

journal_title：International journal of food microbiology

authors： Brandt MJ

更新日期：2019-08-02 00:00:00

abstract：:This study aimed to evaluate the effect of soft (Triticum aestivum) and durum (Triticum durum) wheat flours at different extraction rate (type 00, 0, 1 and 2) and wholemeal flours on the microbial composition and functionality of type I sourdough. Enterobacteriaceae constituted the main component of the microbiome of ...

journal_title：International journal of food microbiology

authors： De Angelis M,Minervini F,Siragusa S,Rizzello CG,Gobbetti M

更新日期：2019-08-02 00:00:00

abstract：:The spoilage of foods caused by the growth of undesirable yeast species is a problem in the food industry. Yeast species such as Zygosaccharomyces bailii, Zygosaccharomyces rouxii, Debaryomyces hansenii, Kluyveromyces lactis and Saccharomyces cerevisiae have been encountered in foods such as high sugar products, fruit...

journal_title：International journal of food microbiology

authors： Shwaiki LN,Arendt EK,Lynch KM,Thery TLC

更新日期：2019-07-02 00:00:00

abstract：:Salmonella enterica is a major human pathogen that is responsible for 23,000 hospitalizations annually in the United States. Contact with contaminated pet food and infected companion animals can transmit salmonellosis to humans. Recent multistate human outbreaks of salmonellosis linked to commercial contaminated dry d...

journal_title：International journal of food microbiology

authors： Chen CH,Yin HB,Upadhayay A,Brown S,Venkitanarayanan K

更新日期：2019-05-02 00:00:00

abstract：:Maize (Zea mays), sorghum (Sorghum bicolor) and pearl millet (Pennisetum glaucum) are basic staple foods for many rural or poorer communities. These crops are susceptible to plant diseases caused by multiple species of Fusarium, some of which also produce mycotoxins, including fumonisins and moniliformin that are detr...

journal_title：International journal of food microbiology

authors： Vismer HF,Shephard GS,van der Westhuizen L,Mngqawa P,Bushula-Njah V,Leslie JF

更新日期：2019-05-02 00:00:00

abstract：:The heavy use or abuse of antimicrobials in food animals has caused an increase in antimicrobial resistance in enterococci of animal origin, which could get transmitted to those of human origin via the food chain. Since duck meat consumption has been on the rise in Korea, we conducted this study to provide information...

journal_title：International journal of food microbiology

authors： Na SH,Moon DC,Choi MJ,Oh SJ,Jung DY,Kang HY,Hyun BH,Lim SK

更新日期：2019-03-16 00:00:00

abstract：:The effect of air packaging (AP), vacuum packaging (VP) and modified atmosphere packaging (MAP, 75% CO2/25% N2) on the composition of the microbial community of lightly salted grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C was studied. Physicochemical characteristics (total volatile basic nitrogen (TVB-N...

journal_title：International journal of food microbiology

authors： Zhang J,Li Y,Liu X,Lei Y,Regenstein JM,Luo Y

更新日期：2019-03-16 00:00:00

abstract：:Fusarium spp. are ubiquitous field pathogens, which are known to affect quality characteristics of cereals. Infections with Fusarium pathogens in brewing cereals are problematic and augur for a poor malt quality. The negative effects of Fusarium infections are various. Besides causing agronomic losses, kernel discolor...

journal_title：International journal of food microbiology

authors： Geißinger C,Whitehead I,Hofer K,Heß M,Habler K,Becker T,Gastl M

更新日期：2019-03-16 00:00:00

abstract：:In this study, the efficacy of household sanitizers application on reduction of Escherichia coli O157:H7, ascorbic acid, total phenolics, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging and overall acceptability of inoculated fresh basil leaves (Ocimum basilicum), at temperature of 40 °C was investigated. Sani...

journal_title：International journal of food microbiology

authors： Valiolahi M,Najafi MA,Eskandani MA,Rahnama M

更新日期：2019-03-02 00:00:00

abstract：:The aim of this study was to detect, to quantify and to characterize MRSA in broiler meat samples with skin. Furthermore, we compared an isolation method using a second selective enrichment step (method A) with a simpler method omitting this step (method B). For quantification we used a direct plating method on select...

journal_title：International journal of food microbiology

authors： Pauly N,Wichmann-Schauer H,Ballhausen B,Torres Reyes N,Fetsch A,Tenhagen BA

更新日期：2019-03-02 00:00:00

abstract：:The selection of yeasts with low nitrogen requirement is a current need in winemaking. In this work, we analysed nitrogen requirements of strains belonging to the cryotolerant species S. uvarum, S. eubayanus and S. kudriavzevii, in order to evaluate their potential for conducting the fermentation of low nitrogen conte...

journal_title：International journal of food microbiology

authors： Su Y,Origone AC,Rodríguez ME,Querol A,Guillamón JM,Lopes CA

更新日期：2019-02-16 00:00:00

abstract：:The group of the small-spored Alternaria species is particularly relevant in foods due to its high frequency and wide distribution in different crops. These species are responsible for the accumulation of mycotoxins and bioactive secondary metabolites in food. The taxonomy of the genus has been recently revised with p...

journal_title：International journal of food microbiology

authors： Patriarca A,da Cruz Cabral L,Pavicich MA,Nielsen KF,Andersen B

更新日期：2019-02-16 00:00:00

abstract：:In this work, psychrotrophs known to cause food spoilage were isolated from commercial food products. Further, temperature sensitivities and volatile organic compounds of the representative strains were characterized to evaluate the population heterogeneity. A total of 490 isolates belonging to 38 genera of 20 familie...

journal_title：International journal of food microbiology

authors： Zhang Y,Wei J,Yuan Y,Yue T

更新日期：2019-02-02 00:00:00

abstract：:Modern day winemaking often involves the addition of sulfur dioxide (SO2) at crush to act as both an antioxidant and an antimicrobial agent. While the effects of SO2 on microbial communities and particularly on spoilage microorganisms has been well-studied, the advent of culture-independent molecular technologies, suc...

journal_title：International journal of food microbiology

authors： Morgan SC,Tantikachornkiat M,Scholl CM,Benson NL,Cliff MA,Durall DM

更新日期：2019-02-02 00:00:00

abstract：:The occurrence of antibiotic resistance genes in foodstuffs involves a human health risk. Fresh edible insects present an emerging source of human food but they were not yet assessed in a quantitative way for antibiotic resistances as a matter of food safety. In this study, a real-time quantitative PCR assessment was ...

journal_title：International journal of food microbiology

authors： Vandeweyer D,Milanović V,Garofalo C,Osimani A,Clementi F,Van Campenhout L,Aquilanti L

更新日期：2019-02-02 00:00:00

abstract：:During wine fermentation, yeasts produce metabolites that are known growth regulators. The relationship between certain higher alcohols derived from aromatic amino acid metabolism and yeast signalling has previously been reported. In the present work, tryptophol (TrpOH) or melatonin (MEL), which are putative growth re...

journal_title：International journal of food microbiology

authors： Valera MJ,Morcillo-Parra MÁ,Zagórska I,Mas A,Beltran G,Torija MJ

更新日期：2019-01-16 00:00:00

abstract：:Current consumer preferences are determined by well-structured, full-bodied wines with a rich flavor and with reduced alcohol levels. One of the strategies for obtaining wines with reduced ethanol content is sequential inoculation of non-Saccharomyces and Saccharomyces cerevisiae yeasts. However, different factors aff...

journal_title：International journal of food microbiology

authors： Maturano YP,Mestre MV,Kuchen B,Toro ME,Mercado LA,Vazquez F,Combina M

更新日期：2019-01-16 00:00:00

abstract：:In contaminated fish, bacterial decarboxylases produce histamine from histidine, thereby causing scombroid fish poisoning. European Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs requires using a fully validated, standardized reference HPLC method for detecting and quantifying histamine. After...

journal_title：International journal of food microbiology

authors： Duflos G,Inglebert G,Himber C,Degremont S,Lombard B,Brisabois A

更新日期：2019-01-02 00:00:00

abstract：:As human population increases worldwide, water quality will become increasingly problematic, and food consumed raw may be of higher risk. This is already evident for oysters grown in coastal areas - despite regulations based on bacterial indicators, oysters are still implicated in food-borne outbreaks worldwide. The p...

journal_title：International journal of food microbiology

authors： Schaeffer J,Treguier C,Piquet JC,Gachelin S,Cochennec-Laureau N,Le Saux JC,Garry P,Le Guyader FS

更新日期：2018-12-02 00:00:00

abstract：:Sourdough fermentation of cereal foods is an excellent source of obtaining peptides due to the ability of lactic acid bacteria to activate cereal proteases and produce strain-specific peptidases. With the aim of identifying the lactic acid bacterial strains potentially most effective in producing bioactive peptides, 1...

journal_title：International journal of food microbiology

authors： Galli V,Mazzoli L,Luti S,Venturi M,Guerrini S,Paoli P,Vincenzini M,Granchi L,Pazzagli L

更新日期：2018-12-02 00:00:00

abstract：:Different fungi, including the genera Aspergillus (Neosartorya), Paecilomyces (Byssochlamys) and Talaromyces, produce (asco)spores that survive pasteurization treatments and are regarded as the most stress-resistant eukaryotic cells. The sensitivity of the ascospores to treatments with industrial sanitizers containing...

journal_title：International journal of food microbiology

authors： Dijksterhuis J,Meijer M,van Doorn T,Samson R,Rico-Munoz E

更新日期：2018-11-20 00:00:00

abstract：:Ultrasonic treatments are one of the new technologies for microbial inactivation that could serve as an alternative for food preservation. However, decimal reduction times for most of microbial species generally exceed 1 min. Therefore, combined processes have been designed, based on the simultaneous application of ul...

journal_title：International journal of food microbiology

authors： Condón-Abanto S,Pedros-Garrido S,Marcen M,Ruiz V,Condón S

更新日期：2018-11-02 00:00:00

abstract：:Salmonella is a major cause of human foodborne illnesses worldwide; however, little is known about its occurrence and genomic characteristics in food sources in many developing countries. This study investigates the occurrence, serotypes distribution, antimicrobial resistance, and multilocus sequence types (ST) of Sal...

journal_title：International journal of food microbiology

authors： Harb A,Habib I,Mezal EH,Kareem HS,Laird T,O'Dea M,Abraham S

更新日期：2018-11-02 00:00:00

abstract：:Traditionally, predictive growth models for food pathogens are developed based on experiments in broth media, resulting in models which do not incorporate the influence of food microstructure. The use of model systems with various microstructures is a promising concept to get more insight into the influence of food mi...

journal_title：International journal of food microbiology

authors： Verheyen D,Bolívar A,Pérez-Rodríguez F,Baka M,Skåra T,Van Impe JF

更新日期：2018-10-20 00:00:00

abstract：:The main losses in viticulture around the world are normally associated with rotten grapes affecting both the chemical composition and the grape microbiota that later might affect the alcoholic fermentation. We analyzed the population in musts obtained from sour rotten, botrytized and healthy Macabeo grapes and the po...

journal_title：International journal of food microbiology

authors： Lleixà J,Kioroglou D,Mas A,Portillo MDC

更新日期：2018-09-20 00:00:00

abstract：:Human norovirus (HNV) is the most frequent causative agent of foodborne diseases in the US. Raw and undercooked oysters are commonly associated with outbreaks caused by HNV. Many guidelines recommend that shucked oysters be boiled for at least 3 min, but it is not clear this thermal treatment can inactivate HNV. The o...

journal_title：International journal of food microbiology

authors： Shao L,Chen H,Hicks D,Wu C

更新日期：2018-09-20 00:00:00

abstract：:Lactobacillus buchneri is a Gram-positive, obligate heterofermentative, facultative anaerobe commonly affiliated with spoilage of food products. Notably, L. buchneri is able to metabolize lactic acid into acetic acid and 1,2-propanediol. Although beneficial to the silage industry, this metabolic capability is detrimen...

journal_title：International journal of food microbiology

authors： Daughtry KV,Johanningsmeier SD,Sanozky-Dawes R,Klaenhammer TR,Barrangou R

更新日期：2018-09-02 00:00:00

abstract：:Seafood comprising of both vertebrate and invertebrate aquatic organisms are nutritious, rich in omega-3 fatty acids, essential vitamins, proteins, minerals and form part of healthy diet. However, despite the health and nutritional benefits, seafood is highly perishable. Spoilage of seafood could be as a result of mic...

journal_title：International journal of food microbiology

authors： Odeyemi OA,Burke CM,Bolch CCJ,Stanley R

更新日期：2018-09-02 00:00:00

abstract：:This study aimed to track Yersinia enterocolitica contamination in a pork production chain in Minas Gerais, Brazil, and to characterize the virulence and antibiotic resistance of isolates. Samples were collected from four different steps of the pork production chain (pig farm, carcass, processing environment and end p...

journal_title：International journal of food microbiology

authors： Martins BTF,Botelho CV,Silva DAL,Lanna FGPA,Grossi JL,Campos-Galvão MEM,Yamatogi RS,Falcão JP,Bersot LDS,Nero LA

更新日期：2018-07-02 00:00:00

abstract：:In 2013, mould growth on Norwegian ready-to-sell pinnekjøtt (dried and cured lamb ribs) lead to the withdrawal of 200 tons of the product. The aim of this study was to identify the mycobiota at two Norwegian production sites and determine which species present the highest risk for reduced product quality and safety. A...

journal_title：International journal of food microbiology

authors： Schirmer BCT,Wiik-Nielsen J,Skaar I

更新日期：2018-07-02 00:00:00

abstract：:The antifungal properties and the induction of resistance by ε-poly-l-lysine (ε-PL) and chitooligosaccharide (COS) were examined to find an alternative to synthetic fungicides currently used in the control of the devastating fungal pathogen Botrytis cinerea, the causal agent of grey mould disease of tomatoes. As prese...

journal_title：International journal of food microbiology

authors： Sun G,Yang Q,Zhang A,Guo J,Liu X,Wang Y,Ma Q

更新日期：2018-07-02 00:00:00

abstract：:The cell wall integrity (CWI) pathway is activated in response to cell wall stresses due to different food-related environments. Rho1 is one of the main regulators within such pathway. The objective of this work was to design an easy-to-use RT-qPCR technique for the evaluation of the Rho1 gene expression useful to mea...

journal_title：International journal of food microbiology

authors： da Cruz Cabral L,Delgado J,Andrade MJ,Rodríguez M,Rodríguez A

更新日期：2018-06-20 00:00:00

abstract：:Interactions and competition between resident bacteria in food processing environments could affect their ability to survive, grow and persist in microhabitats and niches in the food industry. In this study, the competitive ability of L. monocytogenes strains grown together in separate culture mixes with other L. mono...

journal_title：International journal of food microbiology

authors： Heir E,Møretrø T,Simensen A,Langsrud S

更新日期：2018-06-20 00:00:00

abstract：:Listeria monocytogenes is a food-borne pathogen that can grow as a biofilm on surfaces. Biofilm formation in food-processing environments is a big concern for food safety, as it can cause product contamination through the food-processing line. Although motile aerobic bacteria have been described to form biofilms at th...

journal_title：International journal of food microbiology

authors： Crespo Tapia N,den Besten HMW,Abee T

更新日期：2018-05-20 00:00:00

abstract：BACKGROUND:Antimicrobial resistance in Salmonella enterica is often plasmid encoded. A key resistance plasmid group is the incompatibility group (Inc) A/C plasmids that often carry multiple resistance determinants. Previous studies showed that IncA/C plasmids were often co-located with other plasmids. The current study...

journal_title：International journal of food microbiology

authors： Han J,Pendleton SJ,Deck J,Singh R,Gilbert J,Johnson TJ,Sanad YM,Nayak R,Foley SL

更新日期：2018-04-20 00:00:00

abstract：:Beer, a beverage consumed throughout the world, is mainly derived from cereals. In this study, fungal and mycotoxin contamination, as well as the physicochemical properties of maize-based opaque beer (umqombothi) obtained from the Gauteng province of South Africa, was investigated. The mean water activity, pH and tota...

journal_title：International journal of food microbiology

authors： Adekoya I,Obadina A,Adaku CC,De Boevre M,Okoth S,De Saeger S,Njobeh P

更新日期：2018-04-02 00:00:00

abstract：:Human noroviruses (NoV) are major agents of foodborne outbreaks. Because of the lack of a standardized cell culture method, real-time reverse transcriptase PCR is now commonly used for the detection of NoV in foodstuffs and environmental samples. However, this approach detects the viral nucleic acids of both infectiou...

journal_title：International journal of food microbiology

authors： Fraisse A,Niveau F,Hennechart-Collette C,Coudray-Meunier C,Martin-Latil S,Perelle S

更新日期：2018-03-23 00:00:00

abstract：:The consumer's interest in ready-to-eat, fast-ready, nutritious and fresh foods is a major challenge for the food industry. Thus, studies on new sanitization methods are relevant. The effect of Sodium Hypochlorite (SH), Benzalkonium Chloride (BC), and Sodium Dichloroisocyanurate (SD) isolated or combined with Ultrasou...

journal_title：International journal of food microbiology

authors： Duarte ALA,do Rosário DKA,Oliveira SBS,de Souza HLS,de Carvalho RV,Carneiro JCS,Silva PI,Bernardes PC

更新日期：2018-03-23 00:00:00

abstract：:Controlling water quality is critical in preventing cross-contamination during fresh produce washing. Process wash water (PWW) quality can be controlled by implementing chemical disinfection strategies. The aim of this study was to evaluate the pilot-scale efficacy of chlorine dioxide (ClO2) during processing on the r...

journal_title：International journal of food microbiology

authors： Banach JL,van Overbeek LS,Nierop Groot MN,van der Zouwen PS,van der Fels-Klerx HJ

更新日期：2018-03-23 00:00:00

abstract：:To assess the risk of fumonisin contamination in Korean cereals, we isolated colonies of the Fusarium fujikuroi species complex (FFSC) from barley, maize, rice and soybean samples from 2011 to 2015. A total of 878 FFSC strains were isolated mostly from maize and rice, and species identity of the isolates were determin...

journal_title：International journal of food microbiology

authors： Choi JH,Lee S,Nah JY,Kim HK,Paek JS,Lee S,Ham H,Hong SK,Yun SH,Lee T

更新日期：2018-02-21 00:00:00