abstract：:Zhejiang Rosy Vinegar (ZRV) is a traditional condiment in Southeast China, produced using semi-solid-state fermentation techniques under an open environment, yet little is known about the functional microbiota involved in the flavor formation of ZRV. In this study, 43 kinds of volatile flavor substances were identifie...

journal_title：International journal of food microbiology

authors： Fang GY,Chai LJ,Zhong XZ,Jiang YJ

更新日期：2021-01-20 00:00:00

abstract：:Yeasts are the leading cause of spoilage in yogurt. Considering the high demand from consumers to use natural products as an alternative to additives, essential oils (EOs) could be a promising solution to guarantee high microbiological standards. The present study highlighted the in vitro antifungal potential of cinna...

journal_title：International journal of food microbiology

authors： Milanović V,Sabbatini R,Garofalo C,Cardinali F,Pasquini M,Aquilanti L,Osimani A

更新日期：2021-01-19 00:00:00

abstract：:Culturing methods are conventionally applied to investigate the contamination of food with several microorganisms after heat processing. However, with these methods, it is not possible to evaluate whether heat-treated meat products, such as cooked sausages, contained parts of spoiled meat. Therefore, two specific mult...

journal_title：International journal of food microbiology

authors： Bahlinger E,Dorn-In S,Beindorf PM,Mang S,Kaltner F,Gottschalk C,Gareis M,Schwaiger K

更新日期：2021-01-16 00:00:00

abstract：:Whole genome sequencing (WGS) has made impressive progress in the field of molecular biology. Its most common application for public health is in the area of surveillance of food-borne diseases. WGS has the potential for providing a large amount of information, such as the identification of the strain type, the charac...

journal_title：International journal of food microbiology

authors： Ben Hassena A,Haendiges J,Zormati S,Guermazi S,Gdoura R,Gonzalez-Escalona N,Siala M

更新日期：2021-01-16 00:00:00

abstract：:This study was undertaken to investigate the prevalence, serotype distribution and antimicrobial resistance in Salmonella isolated from retail meat in Southern China, and to characterize the major mechanisms that mediate the ciprofloxacin resistance of isolates. High levels of Salmonella contamination were detected in...

journal_title：International journal of food microbiology

authors： Chen Z,Bai J,Zhang X,Wang S,Chen K,Lin Q,Xu C,Qu X,Zhang H,Liao M,Zhang J

更新日期：2021-01-12 00:00:00

abstract：:Sixty vacuum-packed beef samples retailed in Germany were investigated for the occurrence of cold-tolerant Clostridium spp. After a storage period at 4 °C for eight weeks, meat juice from all samples was processed for culturing, DNA extraction and SYBR green qPCR for Clostridium species. After that, a previously devel...

journal_title：International journal of food microbiology

authors： Mang S,Schwaiger K,Lindner R,Gareis M,Dorn-In S

更新日期：2021-01-12 00:00:00

abstract：:The food processing environments of a newly opened meat processing facility were sampled in ten visits carried out during its first 1.5 years of activity and analyzed for the presence of Listeria monocytogenes. A total of 18 L. monocytogenes isolates were obtained from 229 samples, and their genomes were sequenced to ...

journal_title：International journal of food microbiology

authors： Alvarez-Molina A,Cobo-Díaz JF,López M,Prieto M,de Toro M,Alvarez-Ordóñez A

更新日期：2021-01-04 00:00:00

abstract：:It is necessary to apply some preservatives for tomato paste since in the harvest season, a high load of tomatoes need to be processed as they are among highly perishable products. Application of antimicrobial extracts or essential oils, as natural preservatives, in their raw forms might reduce their efficiency when t...

journal_title：International journal of food microbiology

authors： Jafari SM,Ghanbari V,Dehnad D,Ganje M

更新日期：2021-01-02 00:00:00

abstract：:Salmonellosis is a common subclinical infection in pigs and therefore apparently healthy animals may represent a reservoir of antibiotic-resistant Salmonella for humans. This study estimates and characterizes resistance to two classes of antimicrobials considered of the highest priority within the critically important...

journal_title：International journal of food microbiology

authors： Sevilla E,Vico JP,Delgado-Blas JF,González-Zorn B,Marín CM,Uruén C,Martín-Burriel I,Bolea R,Mainar-Jaime RC

更新日期：2021-01-02 00:00:00

abstract：:Increasing consumer demand for high-quality foods has driven adoption by the food industry of non-thermal technologies such as high pressure processing (HPP). The technology is employed as a post-packaging treatment step for inactivation of vegetative microorganisms. In order to evaluate HPP inactivation of Escherichi...

journal_title：International journal of food microbiology

authors： Usaga J,Acosta Ó,Churey JJ,Padilla-Zakour OI,Worobo RW

更新日期：2020-12-31 00:00:00

abstract：:Aspergillus flavus is the predominant species that produce aflatoxins in stored peanuts under favourable conditions. This study aimed to describe the growth and aflatoxin production by two A. flavus strains isolated from imported raw peanuts and to model the effects of temperature and aw on their colony growth rate as...

journal_title：International journal of food microbiology

authors： Norlia M,Jinap S,Nor-Khaizura MAR,Radu S,John JM,Rahman MAH,Peter ML,Sharif Z

更新日期：2020-12-16 00:00:00

abstract：:Disinfection of fruits is one of the most important steps since they are going to be eaten fresh-or minimally-processed. This step affects quality, safety, and shelf-life of the product. Despite being a common sanitizer in the fruit industry, chlorine may react with organic matter leading to the formation of toxic by-...

journal_title：International journal of food microbiology

authors： Nicolau-Lapeña I,Abadias M,Viñas I,Bobo G,Lafarga T,Ribas-Agustí A,Aguiló-Aguayo I

更新日期：2020-12-16 00:00:00

abstract：:For the first time, this study evaluates consumer exposure via poultry meat to Enterobacteriaceae with capacity to develop severe extraintestinal infections by either bacterial virulence and/or antibiotic resistance traits. The characterization of 256 isolates and the assessment of five parameters, showed that 96 of 1...

journal_title：International journal of food microbiology

authors： Díaz-Jiménez D,García-Meniño I,Fernández J,García V,Mora A

更新日期：2020-10-16 00:00:00

abstract：:Ground beef contamination with Escherichia coli is usually a result of carcass faecal contamination during the slaughter process. Carcasses are contaminated when they come into contact with soiled hides or intestinal leakage content during dressing and the evisceration processes. A more recent and compelling hypothesi...

journal_title：International journal of food microbiology

authors： Grispoldi L,Karama M,Hadjicharalambous C,de Stefani F,Ventura G,Ceccarelli M,Revoltella M,Sechi P,Crotti C,D'Innocenzo A,Couto-Contreras G,Cenci-Goga B

更新日期：2020-10-16 00:00:00

abstract：:The impact of salt and fat intake on human health drives the consumer's attention towards dairy food with reduced salt and fat contents. How changes in salt and fat content modulate dairy LAB population and the associated proteolytic activities have been poorly studied. Here, non-starter LAB populations from 12 Parmig...

journal_title：International journal of food microbiology

authors： Tagliazucchi D,Baldaccini A,Martini S,Bianchi A,Pizzamiglio V,Solieri L

更新日期：2020-10-02 00:00:00

abstract：:Synthetic preservatives can have harmful effects on the body, so plant essential oils appear to be an attractive natural alternative. However, the use of essential oils is limited due to the low stability and possible negative effects on the sensory properties of food. Oil encapsulation was suggested as a way to overc...

journal_title：International journal of food microbiology

authors： Radünz M,Dos Santos Hackbart HC,Camargo TM,Nunes CFP,de Barros FAP,Dal Magro J,Filho PJS,Gandra EA,Radünz AL,da Rosa Zavareze E

更新日期：2020-10-02 00:00:00

abstract：:Pecorino di Farindola is a typical cheese produced in the area surrounding the village of Farindola, located in the Abruzzo Region (central Italy), unique among Italian cheese because only raw ewe milk and pig rennet are used for its production. In the literature it is well documented that raw milk is able to support ...

journal_title：International journal of food microbiology

authors： Centorotola G,Salini R,Sperandii AF,Neri D,Tucci P,Santarelli GA,Di Marzio V,Romantini R,Candeloro L,Conte A,Migliorati G,Pomilio F,Iannetti L

更新日期：2020-09-16 00:00:00

abstract：:Listeria monocytogenes is a foodborne pathogen whose biofilm formation and desiccation tolerance may contribute to its survival in the food industry. L. monocytogenes possesses three cold-shock domain family proteins (CspA, CspB and CspD) known to be essential for adaptation against various food-relevant stress condit...

journal_title：International journal of food microbiology

authors： Kragh ML,Muchaamba F,Tasara T,Truelstrup Hansen L

更新日期：2020-09-16 00:00:00

abstract：:Carob flour is obtained from pods of some species of Prosopis, leguminous trees that abound in many desert habitats worldwide. Currently, this product is available in healthy food stores in several countries, including Argentina, as a nontraditional meal of growing interest with multiple applications for the preparati...

journal_title：International journal of food microbiology

authors： Mom MP,Romero SM,Larumbe AG,Iannone L,Comerio R,Smersu CSS,Simón M,Vaamonde G

更新日期：2020-08-02 00:00:00

abstract：:Yeasts are one of the main organisms in the food industry and effective components of many ecosystems. The method for identifying and detecting certain yeast species or strains is a crucial step for the food industry and should be simple, reliable, fast, and inexpensive. In our study, inter-priming binding sites (iPBS...

journal_title：International journal of food microbiology

authors： Aydın F,Özer G,Alkan M,Çakır İ

更新日期：2020-07-16 00:00:00

abstract：:Salmonellosis is a challenge to public health globally, and many infections have been principally linked to the consumption of contaminated eggs. The objective of this study is to estimate the prevalence of Salmonella in commercial eggs and susceptibilities of isolates to a panel of 14 antimicrobial agents which were ...

journal_title：International journal of food microbiology

authors： Li Y,Yang X,Zhang H,Jia H,Liu X,Yu B,Zeng Y,Zhang Y,Pei X,Yang D

更新日期：2020-07-16 00:00:00

abstract：:Global dissemination of non-typhoidal Salmonella producing extended-spectrum β-lactamase (ESBL) is a public-health concern. Recently, the prevalence of Salmonella spp. resistant to third-generation cephalosporins has been increasing in food-producing animals in Korea. In this study, we investigated resistance mechanis...

journal_title：International journal of food microbiology

authors： Na SH,Moon DC,Kang HY,Song HJ,Kim SJ,Choi JH,Yoon JW,Yoon SS,Lim SK

更新日期：2020-06-02 00:00:00

abstract：:The demand for sugar reduction in products across the food and beverage industries has evoked the development of novel processes including the application of fermentation with lactic acid bacteria. Heterofermentative lactic acid bacteria (LAB) are diverse in their ability to utilise fermentable sugars and can also con...

journal_title：International journal of food microbiology

authors： Rice T,Sahin AW,Lynch KM,Arendt EK,Coffey A

更新日期：2020-05-16 00:00:00

abstract：:Osmotically dehydrated and air dried berry fruits are used as ingredients for the production of yoghurts, chocolates, cereal bars and mixes, ice creams and cakes and these fruits are often subjected to mild thermal treatments only, posing questions around their microbiological safety. As osmotic dehydration methods an...

journal_title：International journal of food microbiology

authors： Bai X,Campagnoli M,Butot S,Putallaz T,Michot L,Zuber S

更新日期：2020-05-02 00:00:00

abstract：:Laphet is a traditional fermented food in Myanmar, made from tea leaves (Camellia sinensis) by fermentation with limited air passage. We performed microbial diversity analyses on 14 Laphet products collected from different locations in Myanmar. Amplicon-based sequencing results revealed Lactobacillus and Acetobacter w...

journal_title：International journal of food microbiology

authors： Bo B,Kim SA,Han NS

更新日期：2020-05-02 00:00:00

abstract：:Hepatitis E virus (HEV) infects humans and many animal species. The rabbit HEV has been found in farmed, wild and pet rabbits as well as in human patients suggesting zoonotic transmission. Although the routes of human infection with rabbit strains are unclear a foodborne transmission is suggested especially when asymp...

journal_title：International journal of food microbiology

authors： Bigoraj E,Kozyra I,Kwit E,Rzeżutka A

更新日期：2020-04-16 00:00:00

abstract：:The bacterial community in the surface of withered grapes, which are partially dehydrated in the post-harvest period to produce Italian passito wine, has been seldom investigated. Fifty epiphytic bacterial strains isolated from withered berries were identified and characterized. Genera such as Bacillus, Brevibacillus,...

journal_title：International journal of food microbiology

authors： Lorenzini M,Zapparoli G

更新日期：2020-04-16 00:00:00

abstract：:Yeasts involved in the spontaneous fermentation of traditional beverages like chicha (indigenous Andean beer) may have the potential to be used as starter cultures to improve the quality and microbiological safety of these products, but also as non-conventional alternatives to other food alcoholic fermentations. In th...

journal_title：International journal of food microbiology

authors： Grijalva-Vallejos N,Aranda A,Matallana E

更新日期：2020-03-16 00:00:00

abstract：:Salmonella is the causative agent of many outbreaks related to spice consumption. However, because of the antimicrobial properties of various spices which hinders recovery and detection, Salmonella detection in spices remains a challenge. The objective of this study was to optimize an enrichment broth for Salmonella g...

journal_title：International journal of food microbiology

authors： Barrere V,Tompkins E,Armstrong M,Bird P,Bastin B,Goodridge L

更新日期：2020-03-02 00:00:00

abstract：:Aiming at meeting recent consumers requirements in terms of high nutritional value and functional foods, the cereal food industry has proposed the use of legumes as wheat substitutes due to the high contents of proteins with high biological value and dietary fibers. Nevertheless, legumes contain several anti-nutrition...

journal_title：International journal of food microbiology

authors： De Pasquale I,Pontonio E,Gobbetti M,Rizzello CG

更新日期：2020-03-02 00:00:00

abstract：:Due to a higher probability for violation of hygiene measures, reconstruction work is a substantial food safety challenge for food business operators (FBOs). Here, we monitored a Listeria monocytogenes contamination scenario during a timely enduring reconstruction period that aimed at an expansion of the main building...

journal_title：International journal of food microbiology

authors： Stessl B,Szakmary-Brändle K,Vorberg U,Schoder D,Wagner M

更新日期：2020-02-02 00:00:00

abstract：:Solid-state fermentation is a dynamic process involved with complex microbiome. Microbial structure and succession significantly affect the yield and quality of fermentation productions. Although the importance of microbial structure was extensively studied, the significance of microbial succession rate remains unclea...

journal_title：International journal of food microbiology

authors： Tan Y,Zhong H,Zhao D,Du H,Xu Y

更新日期：2019-12-02 00:00:00

abstract：:Aflatoxin production of Aspergillus flavus is affected by abiotic factors such as temperature, water activity, oxidative stress, etc. These factors likely affect different metabolic pathways and result in altered aflatoxin production. Aflatoxin was determined in liquid media at 28 °C, solid media at 28 °C and solid me...

journal_title：International journal of food microbiology

authors： Wang P,Chang PK,Kong Q,Shan S,Wei Q

更新日期：2019-11-16 00:00:00

abstract：:Cattle are a reservoir for enterohemorrhagic Escherichia coli (EHEC), and ground beef is a major vehicle for human infection with EHEC. Heat resistance of E. coli, including EHEC, is impacted by NaCl and other additives. This study aimed to evaluate the effect of NaCl and other additives on the heat resistance of E. c...

journal_title：International journal of food microbiology

authors： Hu Z,Rohde A,McMullen L,Gänzle M

更新日期：2019-11-02 00:00:00

abstract：:The purpose of this study was to determine the genetic characterization of ciprofloxacin resistant- Escherichia coli recovered from 7 different integrated broiler operations in Korea. Among the 157 E. coli isolated from chicken meat produced by integrated broiler operations, 75 (47.8%) were observed to be ciprofloxaci...

journal_title：International journal of food microbiology

authors： Seo KW,Lee YJ

更新日期：2019-10-16 00:00:00

abstract：:Aspergillus oryzae is an important microbial starter for making diverse fermented foods due to its high hydrolytic enzyme activities. In this study, two strains of A. oryzae (AOB/AOK) with different activities of hydrolytic enzymes, such as α-amylase, protease and lipase, were cultured under various conditions of temp...

journal_title：International journal of food microbiology

authors： Park MK,Seo JA,Kim YS

更新日期：2019-10-16 00:00:00

abstract：:This study examined the prevalence and phenotypic and genotypic antibiotic resistance patterns of Staphylococcus aureus in sushi from 20 Danish outlets. Microbial quality of sushi products and food inspector ranking of outlets were assessed and results for thirteen of the outlets were compared with findings from a pre...

journal_title：International journal of food microbiology

authors： Li H,Stegger M,Dalsgaard A,Leisner JJ

更新日期：2019-09-16 00:00:00

abstract：:Dry-cured meat products are usually contaminated with moulds during ripening. Although fungal development contributes to the desired sensory characteristics, some moulds, such as Penicillium nordicum are able to produce ochratoxin A (OTA) on meat products. Therefore, strategies to prevent OTA contamination in ripened ...

journal_title：International journal of food microbiology

authors： Delgado J,Núñez F,Asensio MA,Owens RA

更新日期：2019-09-16 00:00:00

abstract：:A novel and facile method is developed for rapid estimation of lactic acid bacterial concentration in fermented milk. Growth of bacteria in a liquid changes physicochemical property of the medium and its behavior at solid-liquid interface. Wettability determines characteristic of solid-liquid interface. Nano-rod, heli...

journal_title：International journal of food microbiology

authors： Hosseini S,Hosseini S,Savaloni H

更新日期：2019-09-02 00:00:00

abstract：:Q fever is a bacterial zoonosis caused by Coxiella burnetii whose main reservoir are small ruminants. Infected animals shed the bacteria into the environment through the products of abortion as well as through feces, urine, and milk. Susceptible people are mainly infected by the inhalation of contaminated aerosols, wh...

journal_title：International journal of food microbiology

authors： Barandika JF,Alvarez-Alonso R,Jado I,Hurtado A,García-Pérez AL

更新日期：2019-08-16 00:00:00