abstract：:Some soft fruit, such as tree-ripened apricots, cannot be washed with aqueous sanitizers, due to their innate softness and delicate surfaces. In this study, ultraviolet-C (UV-C) light was investigated for its efficacy in inactivating 4-5 individual strains of Escherichia coli O157:H7 and Salmonella spp. on apricots, i...

journal_title：International journal of food microbiology

authors： Yun J,Yan R,Fan X,Gurtler J,Phillips J

更新日期：2013-09-16 00:00:00

abstract：:The spoilage potential of several Psychrobacter and Pseudoalteromonas species (Psychrobacter cibarius, Psychrobacter maritimus, Pseudoalteromonas elyakovii, Pseudoalteromonas paragorgicola and Pseudoalteromonas nigrifaciens) was determined and quantified based on the presence of volatile organic compounds (VOCs). Psyc...

journal_title：International journal of food microbiology

authors： Broekaert K,Noseda B,Heyndrickx M,Vlaemynck G,Devlieghere F

更新日期：2013-09-16 00:00:00

abstract：:The antifungal activity of food additives or 'generally recognized as safe' (GRAS) compounds was tested in vitro against Botrytis cinerea and Alternaria alternata. Radial mycelial growth of each pathogen was measured in PDA Petri dishes amended with food preservatives at 0.2, 1.0, or 2.0% (v/v) after 3, 5, and 7 days ...

journal_title：International journal of food microbiology

authors： Fagundes C,Pérez-Gago MB,Monteiro AR,Palou L

更新日期：2013-09-16 00:00:00

abstract：:Overuse of antibiotics in the medical and animal industries is one of the major causes for the development of multi-drug-resistant (MDR) food pathogens that are often difficult to treat. In the past few years, higher incidences of outbreaks caused by MDR Salmonella have been increasingly documented. The objective of t...

journal_title：International journal of food microbiology

authors： Singh P,Mustapha A

更新日期：2013-09-02 00:00:00

abstract：:Salmonella can survive in low-moisture foods for long periods of time. Reduced microbial inactivation during heating is believed to be due to the interaction of cells and water, and is thought to be related to water activity (a(w)). Little is known about the role of water mobility in influencing the survival of Salmon...

journal_title：International journal of food microbiology

authors： Farakos SM,Frank JF,Schaffner DW

更新日期：2013-09-02 00:00:00

abstract：:There is generally no kill-step when preparing salad vegetables, so there is a greater risk for foodborne illness from contaminated vegetables. Some essential oils have antimicrobial activities and could provide a natural way to reduce pathogens on fresh produce. The objective of this study was to investigate the anti...

journal_title：International journal of food microbiology

authors： Todd J,Friedman M,Patel J,Jaroni D,Ravishankar S

更新日期：2013-08-16 00:00:00

abstract：:Food decay by spoilage fungi causes considerable economic losses and constitutes a health risk for consumers due to the potential for fungi to produce mycotoxins. The indiscriminate use of synthetic antifungals has led to the development of resistant strains which has necessitated utilization of higher concentrations,...

journal_title：International journal of food microbiology

authors： da Cruz Cabral L,Fernández Pinto V,Patriarca A

更新日期：2013-08-16 00:00:00

abstract：:The objective of this study was to evaluate the antimicrobial activity of lauric arginate (LAE) when used alone or in combination with the essential oil (EO) from cinnamon leaf and EO components, thymol and eugenol. Minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) for Listeria mo...

journal_title：International journal of food microbiology

authors： Ma Q,Davidson PM,Zhong Q

更新日期：2013-08-16 00:00:00

abstract：:The risk of resistance development to fludioxonil and the potential implications of resistance mutations to ochratoxin production in Aspergillus carbonarius were investigated. Mutants of A. carbonarius highly resistant to phenylpyrroles were isolated at a high mutation frequency after N-MNTG-mutagenesis and selection ...

journal_title：International journal of food microbiology

authors： Malandrakis AA,Vattis KN,Doukas EG,Markoglou AN

更新日期：2013-08-01 00:00:00

abstract：:Interest in potential food applications of ozone has expanded in recent years in response to consumer demands for green technologies. This study was conducted to evaluate the efficacy of gaseous ozone for the microbial reduction and elimination of Salmonella on dried oregano. Ozone treatment was performed up to 120min...

journal_title：International journal of food microbiology

authors： Torlak E,Sert D,Ulca P

更新日期：2013-08-01 00:00:00

abstract：:Blood-yolk-polymyxin B-trimethoprim agar (BYPTA) was developed by the addition of egg yolk, laked horse blood, sodium pyruvate, polymyxin B, and trimethoprim, and compared with mannitol-yolk-polymyxin B agar (MYPA) for the isolation and enumeration of Bacillus cereus (B. cereus) in pure culture and various food sample...

journal_title：International journal of food microbiology

authors： Kim DH,Kim H,Chon JW,Moon JS,Song KY,Seo KH

更新日期：2013-07-15 00:00:00

abstract：:The vast majority of eggs in Australia are washed prior to packing to remove dirt and fecal material and to reduce the microbial contamination of the egg shell. The egg contents can be an ideal growth medium for microorganisms which can result in human illness if eggs are stored improperly and eaten raw or undercooked...

journal_title：International journal of food microbiology

authors： Samiullah,Chousalkar KK,Roberts JR,Sexton M,May D,Kiermeier A

更新日期：2013-07-15 00:00:00

abstract：:Thermal processing of Low Acid Canned Foods (LACF), which are safe and shelf-stable at ambient temperature for several years, results in heat inactivation of all vegetative microorganisms and the partial or total inactivation of spores. Good Manufacturing Hygienic Practices include stability tests for managing the pat...

journal_title：International journal of food microbiology

authors： André S,Zuber F,Remize F

更新日期：2013-07-15 00:00:00

abstract：:Lactococcus lactis is the lactic acid bacterium most widely used by the dairy industry as a starter for the manufacture of fermented products such as cheese and buttermilk. However, some strains produce putrescine from agmatine via the agmatine deiminase (AGDI) pathway. The proteins involved in this pathway, including...

journal_title：International journal of food microbiology

authors： Linares DM,del Río B,Ladero V,Redruello B,Martín MC,Fernández M,Alvarez MA

更新日期：2013-07-01 00:00:00

abstract：:Putative mechanisms of action associated with the biocontrol capacity of four yeast strains (Cryptoccocus albidus NPCC 1248, Pichia membranifaciens NPCC 1250, Cryptoccocus victoriae NPCC 1263 and NPCC 1259) against Penicillium expansum and Botrytis cinerea were studied by means of in vitro and in situ assays. C. albid...

journal_title：International journal of food microbiology

authors： Lutz MC,Lopes CA,Rodriguez ME,Sosa MC,Sangorrín MP

更新日期：2013-06-17 00:00:00

abstract：:The filamentous fungus Aspergillus oryzae 3.042 (Chinese strain) is a close relative of A. oryzae RIB40 (Japanese strain), which is the important agent used for soy sauce fermentation. The genome of A. oryzae 3.042 was sequenced and compared with A. oryzae RIB40 in an attempt to understand why different soy sauce flav...

journal_title：International journal of food microbiology

authors： Zhao G,Yao Y,Wang C,Hou L,Cao X

更新日期：2013-06-17 00:00:00

abstract：:This paper reports the results of an extensive survey on the levels of lovastatin in Pu-erh tea samples. The microbial source of lovastatin was assessed by testing the ability of fungi with higher isolation frequency in the Pu-erh tea samples to produce lovastatin on Czapek yeast extract agar (CYA). Lovastatin was not...

journal_title：International journal of food microbiology

authors： Zhao ZJ,Pan YZ,Liu QJ,Li XH

更新日期：2013-06-03 00:00:00

abstract：:Conventional culture and a rapid phage-PCR method were used to detect Mycobacterium avium subsp. paratuberculosis (MAP) in bulk tank milk (BTM) samples. Only two of 225 samples (0.9%) were found to contain MAP by culture whereas 50 (22%) MAP-positive samples were identified using the phage-PCR assay, including both sa...

journal_title：International journal of food microbiology

authors： Botsaris G,Liapi M,Kakogiannis C,Dodd CE,Rees CE

更新日期：2013-06-03 00:00:00

abstract：:Forty-three South African Torulaspora delbrueckii yeast isolates from the ARC Infruitec-Nietvoorbij yeast culture collection, the T. delbrueckii type strain (CBS 1146), one reference T. delbrueckii strain (CBS 4663), two T. delbrueckii strains isolated from commercial yeast blends (Viniflora® Harmony.nsac and Viniflor...

journal_title：International journal of food microbiology

authors： van Breda V,Jolly N,van Wyk J

更新日期：2013-05-15 00:00:00

abstract：:Cells from an exponential Oenococcus oeni m1 culture in a grape juice medium were inoculated into a synthetic wine medium (SW) supplemented with a protein and polypeptide fraction (PPF) of high molecular weight (higher than 12,400 Da) obtained from four varietals of Cafayate Argentinean wines. O. oeni maintains viabil...

journal_title：International journal of food microbiology

authors： Apud GR,Vaquero MJ,Rollan G,Stivala MG,Fernández PA

更新日期：2013-05-15 00:00:00

abstract：:The effect of packaging of fresh sea bream fillets under different modified atmospheres (high levels of CO2 combined with N2) on the behaviour of Listeria monocytogenes and Salmonella Enteritidis was studied. Two different strains of each pathogen were spread over the sea bream fillets stored at either 0 °C or 4 °C fo...

journal_title：International journal of food microbiology

authors： Provincial L,Guillén E,Gil M,Alonso V,Roncalés P,Beltrán JA

更新日期：2013-04-01 00:00:00

abstract：:Aseptic ultra-high-temperature (UHT)-type processed food products (e.g., milk or soup) are ready to eat products which are consumed extensively globally due to a combination of their comparative high quality and long shelf life, with no cold chain or other preservation requirements. Due to the inherent microbial vulne...

journal_title：International journal of food microbiology

authors： Pujol L,Albert I,Johnson NB,Membré JM

更新日期：2013-04-01 00:00:00

abstract：:A new Campylobacter-selective enrichment broth supplemented with bacteriological charcoal and a high concentration of polymyxin B was developed (charcoal-cefoperazone-polymyxin B-deoxycholate broth; CCPD broth). We compared the ability of CCPD broth to detect Campylobacter jejuni and Campylobacter coli in chicken carc...

journal_title：International journal of food microbiology

authors： Chon JW,Kim H,Yim JH,Park JH,Kim MS,Seo KH

更新日期：2013-04-01 00:00:00

abstract：:The human noroviruses are the most common non-bacterial cause of gastroenteritis and are responsible for as much as 50% of all gastroenteritis outbreaks worldwide. Norovirus (NoV), a single stranded RNA virus, is highly contagious with an infectious dose of less than 100 viral particles. While techniques exist for the...

journal_title：International journal of food microbiology

authors： Yakes BJ,Papafragkou E,Conrad SM,Neill JD,Ridpath JF,Burkhardt W 3rd,Kulka M,Degrasse SL

更新日期：2013-03-15 00:00:00

abstract：:The genus Arcobacter is an emerging pathogen associated with several clinical symptoms. This genus is widely distributed and has been isolated from environmental, animal, food and human samples, where poultry is considered the major source. In this study, forty three Arcobacter butzleri strains isolated from poultry a...

journal_title：International journal of food microbiology

authors： Ferreira S,Fraqueza MJ,Queiroz JA,Domingues FC,Oleastro M

更新日期：2013-03-01 00:00:00

abstract：:Lactoferrin (LF), an 80 kDa iron binding glycoprotein, was effective in the control of gray mould caused by Botrytis cinerea on tomato. LF strongly inhibited spore germination and germ tube elongation of B. cinerea in vitro, especially at 100 mg/L. When viewed by fluorescence microscopy following staining with propidi...

journal_title：International journal of food microbiology

authors： Wang J,Xia XM,Wang HY,Li PP,Wang KY

更新日期：2013-02-15 00:00:00

abstract：:This paper investigates the in vitro antimicrobial potential of 15 grape phenolic compounds of various chemical classes (phenolic acids, stilbenes and flavonoids) using the broth microdilution method against yeasts and acetic acid bacteria frequently occurring in deteriorated wine. Pterostilbene (MICs=32-128 μg/mL), r...

journal_title：International journal of food microbiology

authors： Pastorkova E,Zakova T,Landa P,Novakova J,Vadlejch J,Kokoska L

更新日期：2013-02-15 00:00:00

abstract：:Predicting microbial survival requires reference parameters for each micro-organism of concern. When data are abundant and publicly available, a meta-analysis is a useful approach for assessment of these parameters, which can be performed with hierarchical Bayesian modeling. Geobacillus stearothermophilus is a major a...

journal_title：International journal of food microbiology

authors： Rigaux C,Denis JB,Albert I,Carlin F

更新日期：2013-02-01 00:00:00

abstract：:Cyanogenic food crops abound in nature with important crops like cassava forming the staple food for over half a billion people. Detoxification by hydrolysis of cassava cyanogenic glycosides often involves acid fermentation, and in some of these processes Bacillus species are encountered. Forty Bacillus spp. (20 Bacil...

journal_title：International journal of food microbiology

authors： Abban S,Brimer L,Abdelgadir WS,Jakobsen M,Thorsen L

更新日期：2013-01-15 00:00:00

abstract：:The aim of this study was to determine survival or growth of unadapted, acid-adapted and cold-stressed Salmonella spp., and natural microbiota on fresh-cut dragon fruits at different storage temperatures. Dragon fruits were sliced and spot inoculated with five-strain cocktail of Salmonella spp. at two inoculum levels ...

journal_title：International journal of food microbiology

authors： Sim HL,Hong YK,Yoon WB,Yuk HG

更新日期：2013-01-01 00:00:00

abstract：:The background levels of culturable indigenous microbial communities (microbiotas) on strawberries were examined in a field survey with four conventional and four organic growers with different production practise and geographic distribution. The microbiota on apparently healthy strawberries was complex including pote...

journal_title：International journal of food microbiology

authors： Jensen B,Knudsen IM,Andersen B,Nielsen KF,Thrane U,Jensen DF,Larsen J

更新日期：2013-01-01 00:00:00

abstract：:In order to improve knowledge about the oenological characteristics of non-Saccharomyces yeast strains, and to reconsider their contribution to wine quality, we studied the release of polysaccharides by 13 non-Saccharomyces strains of different species (three wine yeasts, six grape yeasts, and three spoilage yeasts) d...

journal_title：International journal of food microbiology

authors： Giovani G,Rosi I,Bertuccioli M

更新日期：2012-11-15 00:00:00

abstract：:Listeria monocytogenes is a food-borne pathogen that can persist for years in food processing plants. It has been hypothesized that this could be due to the development of tolerance or resistance to the disinfectants used. The purpose of the present study was to determine whether biocide resistance or tolerance would ...

journal_title：International journal of food microbiology

authors： Kastbjerg VG,Gram L

更新日期：2012-11-01 00:00:00

abstract：:Aflatoxins are the most thoroughly studied mycotoxins. They are produced by several members of the genus Aspergillus in section Flavi with Aspergillus flavus, Aspergillus parasiticus, and Aspergillus nomius being frequently isolated from contaminated food sources. In this work, we describe the development and evaluati...

journal_title：International journal of food microbiology

authors： Luo J,Vogel RF,Niessen L

更新日期：2012-10-15 00:00:00

abstract：:The present study was conducted to assess the prevalence of retail chicken and turkey meat colonized by extended-spectrum beta-lactamase-producing Escherichia coli (ESBLEC) in Seville, Spain. ESBLEC recovered from meat samples purchased in 2010 were characterized by specific PCR analysis for bla genes, phylogenetic gr...

journal_title：International journal of food microbiology

authors： Egea P,López-Cerero L,Torres E,Gómez-Sánchez Mdel C,Serrano L,Navarro Sánchez-Ortiz MD,Rodriguez-Baño J,Pascual A

更新日期：2012-10-01 00:00:00

abstract：:Fura is a spontaneously fermented pearl millet product consumed in West Africa. The yeast species involved in the fermentation were identified by pheno- and genotypic methods to be Candida krusei, Kluyveromyces marxianus, Candida tropicalis, Candida rugosa, Candida fabianii, Candida norvegensis and Trichosporon asahii...

journal_title：International journal of food microbiology

authors： Pedersen LL,Owusu-Kwarteng J,Thorsen L,Jespersen L

更新日期：2012-10-01 00:00:00

abstract：:A mid-log phase broth culture of Escherichia (E.) coli O157:H7 381 (final concentration 10(4) cfu/mL) was monitored by conventional liquid- and solid-based enumeration techniques combined with PCR while it was subjected to thermal stress in gradually more complex systems (i.e., Tryptone Soya Broth, pasteurized milk an...

journal_title：International journal of food microbiology

authors： Fusco V,Riccardi M,Quero GM

更新日期：2012-09-17 00:00:00

abstract：:We assessed the impact of industrial cleaning and disinfection (C&D) on colony-forming units (CFUs), viable (culturable and viable but non-culturable) cells and on total cells (viable and dead cells). Bacterial loads on polyvinyl chloride (PVC) and stainless steel surfaces in a cutting room at a beef processing plant ...

journal_title：International journal of food microbiology

authors： Khamisse E,Firmesse O,Christieans S,Chassaing D,Carpentier B

更新日期：2012-08-17 00:00:00

abstract：:Outbreaks of Salmonella enterica have been associated with tomatoes and traced back to production areas but the spread of Salmonella in agricultural fields is still poorly understood. Post-rain Salmonella transfer from a point source to the air and then to tomato plants was evaluated. GFP-labeled kanamycin-resistant S...

journal_title：International journal of food microbiology

authors： Cevallos-Cevallos JM,Gu G,Danyluk MD,Dufault NS,van Bruggen AH

更新日期：2012-08-17 00:00:00

abstract：:The antimicrobial activity of twelve natural extracts was tested against two fish spoilage bacteria (Pseudomonas fluorescens and Aeromonas hydrophila/caviae) and Listeria innocua, in order to assess their potential utilization in the preservation and safety of minimally processed fish products. After a screening of th...

journal_title：International journal of food microbiology

authors： Iturriaga L,Olabarrieta I,de Marañón IM

更新日期：2012-08-01 00:00:00