abstract：:This study was carried out to ascertain the behavior and fermentation performance of mixed yeasts in mango juices of three varieties. Saccharomyces cerevisiae MERIT.ferm and Williopsis saturnus var. mrakii NCYC500 at a ratio of 1:1000 were simultaneously inoculated into juices of three mango (Mangifera indica L.) vari...

journal_title：International journal of food microbiology

authors： Li X,Chan LJ,Yu B,Curran P,Liu SQ

更新日期：2012-08-01 00:00:00

abstract：:The kinetics of destruction of Listeria monocytogenes Scott A in semi-skim milk heated at 55, 58, 60 and 62°C without and with addition of 900, 1400 and 1800 ppm of vanillin was studied. Survival curves displayed an initial shoulder phase followed by an accelerating killing phase. Addition of vanillin to semi-skim mil...

journal_title：International journal of food microbiology

authors： Cava-Roda RM,Taboada A,Palop A,López-Gómez A,Marin-Iniesta F

更新日期：2012-07-02 00:00:00

abstract：:The results of this study demonstrate the occurrence of the non-spore-forming pathogens, Staphylococcus aureus, Escherichia coli (total count and O157:H7), Listeria, Campylobacter and Salmonella, in New Zealand's raw milk supply. Samples of raw milk were collected monthly within five major dairying regions over one ye...

journal_title：International journal of food microbiology

authors： Hill B,Smythe B,Lindsay D,Shepherd J

更新日期：2012-07-02 00:00:00

abstract：:In this study the occurrence of Salmonella in swine, pork meat and meat handlers along with their clonal relatedness is evaluated at abattoir level. Samples from the lymph nodes, carcass surface and meat of 100 pigs and 45 meat handlers were collected in eight abattoirs (July 2007-August 2008). Salmonella isolates wer...

journal_title：International journal of food microbiology

authors： Gomes-Neves E,Antunes P,Tavares A,Themudo P,Cardoso MF,Gärtner F,Costa JM,Peixe L

更新日期：2012-06-15 00:00:00

abstract：:The aim of the study was to investigate the potential spread of the previously described multidrug-resistant (MDR) Hungarian clone of Salmonella Infantis of broiler origin in Europe. Therefore, 76 strains isolated between 2004 and 2009 from raw meat and fecal samples of broiler origin in nine European countries - incl...

journal_title：International journal of food microbiology

authors： Nógrády N,Király M,Davies R,Nagy B

更新日期：2012-06-15 00:00:00

abstract：:Saccharomyces cerevisiae is generally considered to be a safe organism and is essential to produce many different kinds of foods as well as being widely used as a dietary supplement. However, several isolates, which are genetically related to brewing and baking yeasts, have shown virulent traits, being able to produce...

journal_title：International journal of food microbiology

authors： Pérez-Torrado R,Llopis S,Jespersen L,Fernández-Espinar T,Querol A

更新日期：2012-06-15 00:00:00

abstract：:In this study, six bacterial isolates that produced thermo-resistant enzymes isolated from the internal surfaces of raw milk tankers were evaluated for their ability to produce proteolysis within either single culture biofilms or co-culture biofilms. Biofilms were formed in an in vitro model system that simulated the ...

journal_title：International journal of food microbiology

authors： Teh KH,Flint S,Palmer J,Andrewes P,Bremer P,Lindsay D

更新日期：2012-06-15 00:00:00

abstract：:Staphylococci are not part of the normal fish microflora. The presence of staphylococci on fish is an indication of (a) post-harvest contamination due to poor personnel hygiene, or (b) disease in fish. The aim of this study was to determine the prevalence, molecular genetic characteristics, antibiotic resistance and v...

journal_title：International journal of food microbiology

authors： Hammad AM,Watanabe W,Fujii T,Shimamoto T

更新日期：2012-06-01 00:00:00

abstract：:Inactivation of inoculated Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri on whole cantaloupes using X-ray at different doses (0.1, 0.5, 1.0, 1.5, and 2.0 kGy) was studied. The effect of X-ray on quality parameters (color and texture) of untreated and treated whole cantalou...

journal_title：International journal of food microbiology

authors： Mahmoud BS

更新日期：2012-06-01 00:00:00

abstract：:High levels of Fusarium mycotoxins HT-2 and T-2 have been detected in UK oats since surveys started in 2002. Fusarium langsethiae and the closely related species F. sporotrichioides have previously been associated with the contamination of cereals with type A trichothecenes HT-2 and T-2 in Nordic countries. Preliminar...

journal_title：International journal of food microbiology

authors： Edwards SG,Imathiu SM,Ray RV,Back M,Hare MC

更新日期：2012-05-15 00:00:00

abstract：:Kudoa septempunctata is a newly identified myxosporean parasite that infects the trunk muscles of olive flounder (Paralichthys olivaceus) and a causative agent of the increasing number of foodborne gastroenteritis outbreaks with unknown etiology which have occurred in Japan over the last few years. Here, we developed ...

journal_title：International journal of food microbiology

authors： Harada T,Kawai T,Sato H,Yokoyama H,Kumeda Y

更新日期：2012-05-15 00:00:00

abstract：:Escherichia coli O157:H7 outbreaks associated with produce consumption have brought attention to contaminated compost manure, and polluted irrigation water as potential sources of pathogens for the contamination of these crops. The aim of this study was to determine the potential transfer of E. coli O157:H7 from soil ...

journal_title：International journal of food microbiology

authors： Oliveira M,Viñas I,Usall J,Anguera M,Abadias M

更新日期：2012-05-15 00:00:00

abstract：:The aim of this study was to model the effects of temperature (10-40 °C) and a(w) (0.80-0.98), in two media (Czapek yeast agar: CYA; corn extract medium: CEM) on the growth rates and growth boundaries (growth-no growth interface) of three strains of A. flavus isolated from corn in Argentina. Both kinetic and probabili...

journal_title：International journal of food microbiology

authors： Astoreca A,Vaamonde G,Dalcero A,Ramos AJ,Marín S

更新日期：2012-05-01 00:00:00

abstract：:Using natural additives to preserve foods has become popular due to consumer demands for nature and safety. Antimicrobial activity is one of the most important properties in many plant essential oils (EOs). The antimicrobial activity of the essential oil of Litsea cubeba (LC-EO) from Taiwan and the antimicrobial impac...

journal_title：International journal of food microbiology

authors： Liu TT,Yang TS

更新日期：2012-05-01 00:00:00

abstract：:In this study, the antimicrobial effects of both traditional and commercial pomegranate sour sauce samples on some green vegetables and also on "kısır" which is a popular and traditional appetizer in Turkey were investigated. The inhibitory effect of the pomegranate products on the naturally existing bacterial microfl...

journal_title：International journal of food microbiology

authors： Karabiyikli S,Kisla D

更新日期：2012-04-16 00:00:00

abstract：:Ingestion of B. cereus can result in diarrhea, if these bacteria survive gastrointestinal passage and achieve growth and enterotoxin production in the small intestine. The gastrointestinal survival of vegetative cells and spores of the diarrheal food poisoning strain B. cereus NVH 1230-88 was investigated during in vi...

journal_title：International journal of food microbiology

authors： Ceuppens S,Van de Wiele T,Rajkovic A,Ferrer-Cabaceran T,Heyndrickx M,Boon N,Uyttendaele M

更新日期：2012-04-16 00:00:00

abstract：:Sulfur dioxide SO₂ is the key additive for the preservation of wines. Carbonyl and keto compounds in wine can bind to SO₂ and decrease its efficacy, resulting in higher total SO₂ requirements. Increased consumer demand for low sulfite and organic wines pose production challenges if SO₂ binders have not been properly m...

journal_title：International journal of food microbiology

authors： Jackowetz JN,Mira de Orduña R

更新日期：2012-04-16 00:00:00

abstract：:Time to detection (TTD) measurements using turbidometry allow a straightforward method for the measurement of bacterial growth rates under isothermal conditions. Growth rate measurements were carried out for Listeria monocytogenes at 25, 30 and 37°C and for Pseudomonas aeruginosa over the temperature range 25 to 45°C....

journal_title：International journal of food microbiology

authors： Salih M,Mytilinaios I,Schofield HK,Lambert RJ

更新日期：2012-04-02 00:00:00

abstract：:The objective of this study was to determine the effect of aerosolized sanitizers on the inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes biofilms. Biofilms were formed on a stainless steel and polyvinyl chloride (PVC) coupon by using a mixture of three strains each of three...

journal_title：International journal of food microbiology

authors： Park SH,Cheon HL,Park KH,Chung MS,Choi SH,Ryu S,Kang DH

更新日期：2012-03-15 00:00:00

abstract：:The aim of the present study was to predict Clostridium perfringens vegetative cell inactivation during the final reheating step of two beef-in-sauce products prepared and distributed in a French hospital for exposure in risk assessment. In order to account for variability according to experts and international organi...

journal_title：International journal of food microbiology

authors： Jaloustre S,Guillier L,Morelli E,Noël V,Delignette-Muller ML

更新日期：2012-03-01 00:00:00

abstract：:Information on factors limiting the shelf life of extended shelf life (ESL) milk produced by microfiltration and subsequent pasteurization is very limited. In this study, three different batches of ESL milk were analyzed at different stages of the production process and during storage at 4 °C, 8 °C and 10 °C in order ...

journal_title：International journal of food microbiology

authors： Schmidt VS,Kaufmann V,Kulozik U,Scherer S,Wenning M

更新日期：2012-03-01 00:00:00

abstract：:The purpose of this study was to investigate carriage and transfer of verocytotoxigenic Escherichia coli (VTEC) O157, O26, O111, O103 and O145 from faeces and hide to dressed carcasses of Irish cattle as well as establishing the virulence potential of VTEC carried by these cattle. Individual cattle was tracked and fae...

journal_title：International journal of food microbiology

authors： Thomas KM,McCann MS,Collery MM,Logan A,Whyte P,McDowell DA,Duffy G

更新日期：2012-02-15 00:00:00

abstract：:Yeasts isolated from Italian beverages and foods (wine and cheeses) were identified as Saccharomyces cerevisiae and Debaryomyces hansenii by sequencing the D1/D2 domain of the 26S rRNA gene and differentiated, at strain level, by microsatellite PCR fingerprinting and RAPD-PCR. All the strains showed antioxidant activi...

journal_title：International journal of food microbiology

authors： Trotta F,Caldini G,Dominici L,Federici E,Tofalo R,Schirone M,Corsetti A,Suzzi G,Cenci G

更新日期：2012-02-15 00:00:00

abstract：:Most of the currently available screening methods for biogenic amine (BA)-producing microorganisms are based on differential media containing a pH indicator; BA production is detected as an increase in pH. However, such acid-alkaline detection methods cannot be adapted directly for use with alkaline bacteria such as B...

journal_title：International journal of food microbiology

authors： Chang M,Chang HC

更新日期：2012-02-15 00:00:00

abstract：:The relatively high prevalence of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella enterica serovar Typhimurium in various food products is of great concern to the food industry. The objective of this study was to determine the pressure-inactivation of the pathogens in a representative food model as af...

journal_title：International journal of food microbiology

authors： Juck G,Neetoo H,Beswick E,Chen H

更新日期：2012-02-01 00:00:00

abstract：:In the recent years the consumption of natural mineral waters has risen all over the world, becoming a usual alternative for tap water and other beverages. Natural mineral waters are complex environments containing a high diversity of autochthonous microbiota. The identification and characterization of this indigenous...

journal_title：International journal of food microbiology

authors： Casanovas-Massana A,Blanch AR

更新日期：2012-02-01 00:00:00

abstract：:A total of 213 strains of lactic acid bacteria were examined in this study. Among these, 30 strains previously isolated from South African grape and wine samples remained unidentified. The identification of these isolates was performed by BLAST and phylogenetic analyses of 16S rDNA gene sequences, which indicated that...

journal_title：International journal of food microbiology

authors： Mtshali PS,Divol B,du Toit M

更新日期：2012-02-01 00:00:00

abstract：:Verrucosidin, which is a tremorgenic mycotoxin responsible for neurological diseases, has been detected in different dry-ripened foods as consequence of the growth of toxigenic molds. To improve food safety, the presence of verrucosidin producing molds in these kind foods should be quantified. The aim of this study wa...

journal_title：International journal of food microbiology

authors： Rodríguez A,Córdoba JJ,Werning ML,Andrade MJ,Rodríguez M

更新日期：2012-02-01 00:00:00

abstract：:Cereals are a very important part of the human and animal diets. However, agricultural products can be contaminated by moulds and their mycotoxins. Plant extracts, particularly those of Equisetum arvense and Stevia rebaudiana have been reported previously to contain antioxidant compounds which may have antifungal prop...

journal_title：International journal of food microbiology

authors： Garcia D,Ramos AJ,Sanchis V,Marín S

更新日期：2012-02-01 00:00:00

abstract：:A subgenomic array, encompassing 54 probes targeting genes responsible for virulence, adhesion and stress response in Listeria monocytogenes, was used in order to study their expression in food systems. RNA extracted from L. monocytogenes inoculated in BHI and in situ (i.e. in minced meat and fermented sausage juices)...

journal_title：International journal of food microbiology

authors： Rantsiou K,Greppi A,Garosi M,Acquadro A,Mataragas M,Cocolin L

更新日期：2012-01-16 00:00:00

abstract：:The transmission pathways of Helicobacter pylori in humans have not been fully elucidated. Research in the last decade has proposed that foodborne transmission, among others, may be a plausible route of human infection. Owing to the organism's fastidious growth characteristics and its ability to convert to viable, yet...

journal_title：International journal of food microbiology

authors： Angelidis AS,Tirodimos I,Bobos M,Kalamaki MS,Papageorgiou DK,Arvanitidou M

更新日期：2011-12-02 00:00:00

abstract：:In order to improve the knowledge about the presence of Salmonella in pork meat in Sardinia (Italy), the prevalence and the sources of Salmonella at 5 pig slaughterhouses (slaughtered pigs and environment) were investigated and the isolates were characterised. A total of 462 samples were collected, 425 from pigs at sl...

journal_title：International journal of food microbiology

authors： Piras F,Brown DJ,Meloni D,Mureddu A,Mazzette R

更新日期：2011-12-02 00:00:00

abstract：:The purpose of this study was to determine the incidence of Alicyclobacillus spp. in fruit/vegetable juices (concentrated pulps and clarified and non-clarified juices) marketed in Argentina between 1996 and 2009. The presence of Alicyclobacillus was determined in a total of 8556 samples of fruit and vegetable juices (...

journal_title：International journal of food microbiology

authors： Oteiza JM,Ares G,Sant'Ana AS,Soto S,Giannuzzi L

更新日期：2011-12-02 00:00:00

abstract：:The combination of novel, non-thermal technologies for preservation purposes is a recent trend in food processing research. In the present study, non-thermal hurdles such as ultraviolet light (UV) (5.3 J/cm²), high intensity light pulses (HILP) (3.3 J/cm²), pulsed electric fields (PEF) (34 kV/cm, 18 Hz, 93 μs) or mano...

journal_title：International journal of food microbiology

authors： Palgan I,Caminiti IM,Muñoz A,Noci F,Whyte P,Morgan DJ,Cronin DA,Lyng JG

更新日期：2011-11-15 00:00:00

abstract：:Shiga toxin (Stx)-producing Escherichia coli (STEC) are amongst major causes of food-borne infectious diseases and outbreaks. A new quantitative PCR (qPCR) assay was designed to detect all known stx gene subtypes in a single reaction, including the most distant variant stx2f. Performance of this assay was evaluated in...

journal_title：International journal of food microbiology

authors： Derzelle S,Grine A,Madic J,de Garam CP,Vingadassalon N,Dilasser F,Jamet E,Auvray F

更新日期：2011-11-15 00:00:00

abstract：:Knowledge of physiological behavior of indigenous tequila yeast used in fermentation process is still limited. Yeasts have significant impact on the productivity fermentation process as well as the sensorial characteristics of the alcoholic beverage. For these reasons a better knowledge of the physiological and metabo...

journal_title：International journal of food microbiology

authors： Morán-Marroquín GA,Córdova J,Valle-Rodríguez JO,Estarrón-Espinosa M,Díaz-Montaño DM

更新日期：2011-11-15 00:00:00

abstract：:Bacillus cereus is a food-borne human pathogen and food spoilage organism. Spores and vegetative cells of B. cereus can be found almost everywhere and therefore often end up in food processing equipment and food products. To remove spores and vegetative cells from food or equipment, harsh treatments such as high tempe...

journal_title：International journal of food microbiology

authors： Mols M,Ceragioli M,Abee T

更新日期：2011-11-15 00:00:00

abstract：:A study tracking thermotolerant campylobacters from the setting of the broilers throughout the whole rearing period, slaughter and sale of chicken products in five consecutive broiler rotations of the same henhouse as well as in two different other farms was conducted in a well-defined geographic area (Hajdú-Bihar cou...

journal_title：International journal of food microbiology

authors： Damjanova I,Jakab M,Farkas T,Mészáros J,Galántai Z,Turcsányi I,Bistyák A,Juhász A,Pászti J,Kiss I,Kardos G

更新日期：2011-11-01 00:00:00

abstract：:Cinnamaldehyde is a well-established natural antimicrobial compound. It is probable for cinnamaldehyde to react with amino acid forming Schiff base adduct in real food system. In this paper, 9 such kind of adducts were prepared by the direct reaction of amino acids with cinnamaldehyde at room temperature. Their antimi...

journal_title：International journal of food microbiology

authors： Wei QY,Xiong JJ,Jiang H,Zhang C,Wen Ye

更新日期：2011-11-01 00:00:00

abstract：:The combined use of antimicrobial compounds and modified atmosphere packaging (MAP) on shelf life of reduced pork back-fat content sausages was investigated in this study. First, a pre-screening of different antimicrobial compounds and MAP was addressed. In particular, the consumer test was used as a tool to select th...

journal_title：International journal of food microbiology

authors： Mastromatteo M,Incoronato AL,Conte A,Del Nobile MA

更新日期：2011-10-17 00:00:00