abstract：:The progressive ability of a six-strains L. monocytogenes cocktail to form biofilm on stainless steel (SS), under fish-processing simulated conditions, was investigated, together with the biocide tolerance of the developed sessile communities. To do this, the pathogenic bacteria were left to form biofilms on SS coupon...

journal_title：International journal of food microbiology

authors： Papaioannou E,Giaouris ED,Berillis P,Boziaris IS

更新日期：2018-02-21 00:00:00

abstract：:Salmonella enterica serovar Weltevreden is the most common non-typhoid Salmonella found in South and Southeast Asia. It causes zoonoses worldwide through the consumption of contaminated foods and seafood, and is considered as an important food-borne pathogen in China, especially in the Southern coastal area. We compar...

journal_title：International journal of food microbiology

authors： Li B,Yang X,Tan H,Ke B,He D,Wang H,Chen Q,Ke C,Zhang Y

更新日期：2018-02-02 00:00:00

abstract：:Since food spoilage by yeasts causes high economic losses, fast and accurate identifications of yeasts associated with food and food-related products are important for the food industry. In this study the efficiency of the matrix assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) to i...

journal_title：International journal of food microbiology

authors： Quintilla R,Kolecka A,Casaregola S,Daniel HM,Houbraken J,Kostrzewa M,Boekhout T,Groenewald M

更新日期：2018-02-02 00:00:00

abstract：:In the present study, a high throughput whole cell SELEX method has been applied successfully in selecting specific aptamers against whole cells of Staphylococcus aureus, a potent food poisoning bacterium. A total ten rounds of SELEX and three rounds of intermittent counter SELEX, was performed to obtain specific apta...

journal_title：International journal of food microbiology

authors： Ramlal S,Mondal B,Lavu PS,N B,Kingston J

更新日期：2018-01-16 00:00:00

abstract：:The aim of this study was to evaluate the antimicrobial activities of gaseous essential oils (EO gases) against Listeria monocytogenes on the surfaces of a laboratory medium and radish sprouts. We determined the minimal inhibitory concentration (MIC) and minimal lethal concentration (MLC) values of EO gases from eight...

journal_title：International journal of food microbiology

authors： Lee G,Kim Y,Kim H,Beuchat LR,Ryu JH

更新日期：2018-01-16 00:00:00

abstract：:Propidium monoazide (PMA) coupled with qPCR has been successfully used for specific quantification of viable bacteria cells in diverse matrices food. The present study aimed to develop PMA-qPCR assay for quantification of Lactobacillus paracasei viable cells in probiotic yoghurt. L. paracasei grown in culture medium w...

journal_title：International journal of food microbiology

authors： Scariot MC,Venturelli GL,Prudêncio ES,Arisi ACM

更新日期：2018-01-02 00:00:00

abstract：:Loop-mediated isothermal amplification (LAMP) has emerged as a promising alternative to PCR for pathogen detection in food testing and clinical diagnostics. This study aimed to validate a Salmonella LAMP method run on both turbidimetry (LAMP I) and fluorescence (LAMP II) platforms in representative animal food commodi...

journal_title：International journal of food microbiology

authors： Domesle KJ,Yang Q,Hammack TS,Ge B

更新日期：2018-01-02 00:00:00

abstract：:Staphylococcus argenteus is a novel species subdivided from Staphylococcus aureus. Whether this species can cause food poisoning outbreaks is unknown. This study aimed to investigate the enterotoxigenic activities of two food poisoning isolates suspected to be S. argenteus (Tokyo13064 and Tokyo13069). The results for ...

journal_title：International journal of food microbiology

authors： Suzuki Y,Kubota H,Ono HK,Kobayashi M,Murauchi K,Kato R,Hirai A,Sadamasu K

更新日期：2017-12-04 00:00:00

abstract：:Toxoplasma gondii is recognized as a widely prevalent zoonotic parasite worldwide. Although several studies clearly identified meat products as an important source of T. gondii infections in humans, quantitative understanding of the risk posed to humans through the food chain is surprisingly scant. While probabilistic...

journal_title：International journal of food microbiology

authors： Crotta M,Limon G,Blake DP,Guitian J

更新日期：2017-11-16 00:00:00

abstract：:Blueberry have a short shelf life when fully ripe and susceptible to contamination of various pathogens. Our study investigated the effect of pulsed light (PL) on inactivation of Salmonella on blueberries and its impact on shelf-life, quality attributes and health-benefit compounds of blueberries. Dry PL (6J/cm2) and ...

journal_title：International journal of food microbiology

authors： Cao X,Huang R,Chen H

更新日期：2017-11-02 00:00:00

abstract：:Kudoa septempunctata, a myxosporean parasite of the olive flounder (Paralichthys olivaceus), causes foodborne gastroenteritis after ingestion of contaminated raw flounder. Available methods to detect K. septempunctata require expensive equipment, well-trained personnel, and lengthy procedures. Here we generated a nove...

journal_title：International journal of food microbiology

authors： Jinnai M,Kawai T,Harada T,Nishiyama Y,Yokoyama H,Shirakashi S,Sato H,Sakata J,Kumeda Y,Fukuda Y,Ogata K,Kawatsu K

更新日期：2017-10-16 00:00:00

abstract：:In recent years, there has been growing demand for distinctive high quality beer. Fermentation management has a fundamental role in beer quality and the levels of aroma compounds. Use of non-conventional yeast has been proposed to enhance beer bioflavor. In the present work we investigated mixed fermentations using th...

journal_title：International journal of food microbiology

authors： Canonico L,Comitini F,Ciani M

更新日期：2017-10-16 00:00:00

abstract：:DNA microarrays were used to study the mechanism of bacterial inactivation by carvacrol and citral. After 10-min treatments of Escherichia coli MG1655 cells with 100 and 50ppm of carvacrol and citral, 76 and 156 genes demonstrated significant transcriptional differences (p≤0.05), respectively. Among the up-regulated g...

journal_title：International journal of food microbiology

authors： Chueca B,Pérez-Sáez E,Pagán R,García-Gonzalo D

更新日期：2017-09-18 00:00:00

abstract：:Microbial food-borne diseases are still frequently reported despite the implementation of microbial quality legislation to improve food safety. Among all the microbial agents, viruses are the most important causative agents of food-borne outbreaks. The development and application of a new generation of sequencing tech...

journal_title：International journal of food microbiology

authors： Fernandez-Cassi X,Timoneda N,Gonzales-Gustavson E,Abril JF,Bofill-Mas S,Girones R

更新日期：2017-09-18 00:00:00

abstract：:The aim of the present study was to investigate whether the use of porcine blood(products) in food could be a risk for a hepatitis E virus (HEV) infection. HEV RNA was detected in 33/36 batches of (non-heated) liquid products and in 7/24 spray dried powder products. Contamination levels varied among the products, but ...

journal_title：International journal of food microbiology

authors： Boxman ILA,Jansen CCC,Hägele G,Zwartkruis-Nahuis A,Cremer J,Vennema H,Tijsma ASL

更新日期：2017-09-18 00:00:00

abstract：:Repeated Listeria outbreaks particularly associated with Ready-To-Eat (RTE) delicatessen meat products have been reported annually at global level. The most frequent scenario that led to foodborne outbreaks was the post-thermal treatment cross-contamination of deli meat products during slicing and modified atmosphere ...

journal_title：International journal of food microbiology

authors： Nastasijevic I,Milanov D,Velebit B,Djordjevic V,Swift C,Painset A,Lakicevic B

更新日期：2017-09-18 00:00:00

abstract：:We report the first whole transcriptome RNAseq analysis of the wine-associated lactic acid bacterium Oenococcus oeni using a combination of reference-based mapping and de novo transcript assembly in three distinct strains during malolactic fermentation in Cabernet Sauvignon wine. Two of the strains (AWRIB551 and AWRIB...

journal_title：International journal of food microbiology

authors： Sternes PR,Costello PJ,Chambers PJ,Bartowsky EJ,Borneman AR

更新日期：2017-09-18 00:00:00

abstract：:Spray-drying of lactic cultures provides direct-to-vat starters, which facilitate their commercialization and use. However, this process may alter the metabolic activity and deteriorate technological features. In this work, we assessed the influence of spray-drying on the survival and aroma production of two strains o...

journal_title：International journal of food microbiology

authors： Peralta GH,Bergamini CV,Audero G,Páez R,Wolf IV,Perotti MC,Hynes ER

更新日期：2017-08-16 00:00:00

abstract：:This study was conducted to investigate the efficacy of radio-frequency (RF) heating to reduce Salmonella enterica serovars Enteritidis, Typhimurium, and Senftenberg in raw shelled almonds compared to conventional convective heating, and the effect of RF heating on quality by measuring changes in the color and degree ...

journal_title：International journal of food microbiology

authors： Jeong SG,Baik OD,Kang DH

更新日期：2017-08-02 00:00:00

abstract：:Salmonella is recognized as a significant zoonotic foodborne pathogen, and pork products are involved in one-fifth of infections. Whole genome sequencing data of Salmonella isolated from retail's pork circulating in the Chiang Mai Municipality area between April 2013 and September 2014, were used to focus on genetic d...

journal_title：International journal of food microbiology

authors： Patchanee P,Eiamsam-Ang T,Vanaseang J,Boonkhot P,Tadee P

更新日期：2017-08-02 00:00:00

abstract：:Realistic prediction of microbial inactivation in food requires quantitative information on variability introduced by the microorganisms. Bacillus subtilis forms heat resistant spores and in this study the impact of strain variability on spore heat resistance was quantified using 20 strains. In addition, experimental ...

journal_title：International journal of food microbiology

authors： den Besten HMW,Berendsen EM,Wells-Bennik MHJ,Straatsma H,Zwietering MH

更新日期：2017-07-17 00:00:00

abstract：:Food spoilage is often caused by microorganisms. The predominant spoilage microorganisms of pasteurized, chilled ready-to-eat (RTE) mixed rice-vegetable meals stored at 7°C were isolated and determined as Paenibacillus species. These sporeforming psychrotrophic bacteria are well adapted to grow in the starch-rich envi...

journal_title：International journal of food microbiology

authors： Helmond M,Nierop Groot MN,van Bokhorst-van de Veen H

更新日期：2017-07-03 00:00:00

abstract：:Antimicrobial activity of thymol, carvacrol and thymol/carvacrol liposomes (TCL) was evaluated against two bacterial pools, each one consisting of four strains of Staphylococcus aureus or Salmonella enterica. TCL were prepared using thin-film hydration, showing 270.20nm average diameter (polydispersity index of 0.33) ...

journal_title：International journal of food microbiology

authors： Engel JB,Heckler C,Tondo EC,Daroit DJ,da Silva Malheiros P

更新日期：2017-07-03 00:00:00

abstract：:The rationale of the present study was to evaluate the potential of microbial adjunct cultures including Kocuria varians and/or Yarrowia lipolytica strains in the recovery of the typical sensory profile of traditional (raw-milk) Tetilla cheese. Four batches of Tetilla cheese, a short ripened cows' milk cheese produced...

journal_title：International journal of food microbiology

authors： Centeno JA,Garabal JI,Docampo F,Lorenzo JM,Carballo J

更新日期：2017-06-19 00:00:00

abstract：:The interest in donkey milk (DM) is growing because of its functional properties and nutritional value, especially for children with allergies and food intolerances. However, most of the available reports of DM microbiota are based on culture-dependent methods to investigate food safety issues and the presence of lact...

journal_title：International journal of food microbiology

authors： Soto Del Rio MLD,Dalmasso A,Civera T,Bottero MT

更新日期：2017-06-19 00:00:00

abstract：:This study investigated the effects of cold plasma treatment (CPT) on the inhibition of Salmonella typhimurium on radish sprouts and the quality attributes of the sprouts. Radish sprouts were treated with nitrogen (N2)-cold plasma at 900W and 667Pa for 0, 2, 5, 10, and 20min using a microwave-powered CPT system. The s...

journal_title：International journal of food microbiology

authors： Oh YJ,Song AY,Min SC

更新日期：2017-05-16 00:00:00

abstract：:Diarrheagenic E. coli (DEC) isolates were recovered from local retail markets and the Osaka Municipal Central Wholesale Market in Japan. Retail food samples were collected for analysis in Osaka Japan from 2005 to 2008 and consisted of 32 beef, 28 pork, 20 poultry, 136 fish, 66 fruits and vegetables and 51 ready-to-eat...

journal_title：International journal of food microbiology

authors： Wang L,Nakamura H,Kage-Nakadai E,Hara-Kudo Y,Nishikawa Y

更新日期：2017-05-16 00:00:00

abstract：:Two Aureobasidium pullulans strains (L1 and L8), able to prevent postharvest fruit decay, were evaluated in order to elucidate how the competition for nutrients and space was involved in their activity against Monilinia laxa, the causal agent of peach brown rot. The competition for nutrients was studied by co-culturin...

journal_title：International journal of food microbiology

authors： Di Francesco A,Ugolini L,D'Aquino S,Pagnotta E,Mari M

更新日期：2017-05-02 00:00:00

abstract：:Fava bean flour is regarded as a potential plant-based protein source, but the addition of it at high concentration is restricted by its poor texture-improving ability and by anti-nutritional factors (ANF). Exopolysaccharides (EPS) produced by lactic acid bacteria (LAB) are regarded as good texture modifiers. In this ...

journal_title：International journal of food microbiology

authors： Xu Y,Wang Y,Coda R,Säde E,Tuomainen P,Tenkanen M,Katina K

更新日期：2017-05-02 00:00:00

abstract：:The production of fermented meats, such as fermented sausage, relies on the metabolic activities of lactic acid bacteria and catalase-positive cocci, in particular the group of coagulase-negative staphylococci (CNS). Conventional use of CNS as meat starter cultures usually leads to an appropriate cured colour developm...

journal_title：International journal of food microbiology

authors： Sánchez Mainar M,Stavropoulou DA,Leroy F

更新日期：2017-04-17 00:00:00

abstract：:Ozone was used to control spoilage microorganisms during the manufacturing of dairy products. Ozone stream was applied onto the surface of freshly filled yoghurt cups just before storage for curd development in order to prevent cross contamination from spoilage airborne microorganisms. Accordingly, brine solution was ...

journal_title：International journal of food microbiology

authors： Alexopoulos A,Plessas S,Kourkoutas Y,Stefanis C,Vavias S,Voidarou C,Mantzourani I,Bezirtzoglou E

更新日期：2017-04-04 00:00:00

abstract：:Different physicochemical and microbiological characteristics of cheeses may affect Listeria monocytogenes potential to grow, survive, or exhibit an acid adaptive response during storage and digestion. The objectives of the present study were to assess: i) the survival or growth potential of L.monocytogenes on various...

journal_title：International journal of food microbiology

authors： Kapetanakou AE,Gkerekou MA,Vitzilaiou ES,Skandamis PN

更新日期：2017-04-04 00:00:00

abstract：:Vibrio parahaemolyticus is a Gram-negative, halophilic Vibrio that naturally inhabits marine and estuarine environments worldwide and has recently been recognized as one of the most important foodborne pathogens. To date, 13 O serotypes and 71 K serotypes of V. parahaemolyticus have been identified. However, untypeabl...

journal_title：International journal of food microbiology

authors： Guo X,Liu B,Chen M,Wang Y,Wang L,Chen H,Wang Y,Tu L,Zhang X,Feng L

更新日期：2017-03-20 00:00:00

abstract：:The ability of Listeria monocytogenes to adhere to and persist on surfaces for months or even years may be responsible for its transmission from contaminated surfaces to food products. Hence the necessity to find effective means to prevent the establishment of L. monocytogenes in food processing environments. The aim ...

journal_title：International journal of food microbiology

authors： Overney A,Jacques-André-Coquin J,Ng P,Carpentier B,Guillier L,Firmesse O

更新日期：2017-03-06 00:00:00

abstract：:LysSA97 is an endolysin encoded by the bacteriophage SA97, the genome sequence of which has been recently revealed. LysSA97 has lytic activity against a variety of Staphylococcus strains that cause foodborne illness. In order to improve its potential as a biocontrol agent against Staphylococcus, various types of essen...

journal_title：International journal of food microbiology

authors： Chang Y,Yoon H,Kang DH,Chang PS,Ryu S

更新日期：2017-03-06 00:00:00

abstract：:The fermentation process of Chinese strong-flavor liquor involves numerous microbes originating from Daqu and pit mud. Daqu is the starter of fermentation, and pit mud acts as another source of inoculum of microbes in the liquor-making process. However, the contribution of microbes in pit mud and Daqu to fermented gra...

journal_title：International journal of food microbiology

authors： Wang X,Du H,Xu Y

更新日期：2017-03-06 00:00:00

abstract：:Cereals are staple foods in most African countries, and many African cereal-based foods are spontaneously fermented. The nutritional quality of cereal products can be enhanced through fermentation, and traditional cereal-based fermented foods (CBFFs) are possible sources of lactic acid bacteria (LAB) with useful nutri...

journal_title：International journal of food microbiology

authors： Saubade F,Humblot C,Hemery YM,Guyot JP

更新日期：2017-03-06 00:00:00

abstract：:Fino is the most popular sherry wine produced in southern Spain. Fino is matured by biological aging under a yeast biofilm constituted of Saccharomyces cerevisiae yeasts. Although different S. cerevisiae strains can be identified in such biofilms, their diversity and contribution to wine character have been poorly stu...

journal_title：International journal of food microbiology

authors： Marin-Menguiano M,Romero-Sanchez S,Barrales RR,Ibeas JI

更新日期：2017-03-06 00:00:00

abstract：:The objective of the present study was to compare the thermal inactivation and sublethal injury kinetics of Salmonella enterica and Listeria monocytogenes in broth (suspended cells) and on solid surface (agar-seeded cells). A 3-strain cocktail of S. enterica or L. monocytogenes inoculated in broth or on agar was subje...

journal_title：International journal of food microbiology

authors： Wang X,Devlieghere F,Geeraerd A,Uyttendaele M

更新日期：2017-02-21 00:00:00

abstract：:The aim of this study was to compare the sequence of the astA gene found in 8 Korean and 11 Japanese Escherichia coli isolates. Conventional PCR was used to amplify the astA gene from the chromosomal and plasmid DNA preparation samples of each isolate using commercial DNA extraction kits. Cloning of the PCR products, ...

journal_title：International journal of food microbiology

authors： Seo DJ,Choi S,Jeon SB,Jeong S,Park H,Lee BH,Kim GB,Yang SJ,Nishikawa Y,Choi C

更新日期：2017-02-21 00:00:00