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International Journal of Food Microbiology

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https://www.readbyqxmd.com/read/28803156/sequential-transition-of-the-injury-phenotype-temperature-dependent-survival-and-transcriptional-response-in-listeria-monocytogenes-following-lethal-h2o2-exposure
#1
Yoshitsugu Ochiai, Fumiya Yamada, Yuko Yoshikawa, Mariko Mochizuki, Takashi Takano, Ryo Hondo, Fukiko Ueda
The food-borne pathogen Listeria monocytogenes is present persistently in food processing environments, where this bacterium is exposed to various stress factors, including oxidative stress. This study aimed to elucidate the temperature-dependent response of L. monocytogenes to H2O2 exposure and the phenotypic changes in colony formation by H2O2-treated bacteria. Survival curves indicated an increase in the resistance to H2O2 in L. monocytogenes as the temperature decreased during the stress exposure procedure...
August 3, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28800411/antimicrobial-resistance-and-resistance-genes-in-salmonella-strains-isolated-from-broiler-chickens-along-the-slaughtering-process-in-china
#2
Yuanting Zhu, Haimei Lai, Likou Zou, Sheng Yin, Chengtao Wang, Xinfeng Han, Xiaolong Xia, Kaidi Hu, Li He, Kang Zhou, Shujuan Chen, Xiaolin Ao, Shuliang Liu
A total of 189 Salmonella isolates were recovered from 627 samples which were collected from cecal contents of broilers, chicken carcasses, chicken meat after cutting step and frozen broiler chicken products along the slaughtering process at a slaughterhouse in Sichuan province of China. The Salmonella isolates were subjected to antimicrobial susceptibility testing to 10 categories of antimicrobial agents using the Kirby-Bauer disk diffusion method. Those antibiotics-resistant isolates were further investigated for the occurrence of resistance genes, the presence of class 1 integron as well as the associated gene cassettes, and the mutations within the gyrA and parC genes...
August 1, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28783535/the-individual-contribution-of-starter-and-non-starter-lactic-acid-bacteria-to-the-volatile-organic-compound-composition-of-caciocavallo-palermitano-cheese
#3
Valeria Guarrasi, Ciro Sannino, Marta Moschetti, Adriana Bonanno, Antonino Di Grigoli, Luca Settanni
The contribution of two starter (Lactobacillus delbrueckii and Streptococcus thermophilus) and nine non-starter (Enterococcus casselliflavus, Enterococcus faecalis, Enterococcus durans, Enterococcus gallinarum, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus rhamnosus, Pediococcus acidilactici and Pediococcus pentosaceus) species of lactic acid bacteria (LAB) to the volatile organic compounds (VOCs) of Caciocavallo Palermitano cheese was investigated. The strains used in this study were isolated during the production/ripening of the stretched cheese and tested in a cheese-based medium (CBM)...
July 31, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28783534/frequency-of-hepatitis-e-virus-rotavirus-and-porcine-enteric-calicivirus-at-various-stages-of-pork-carcass-processing-in-two-pork-processing-plants
#4
Tineke H Jones, Victoria Muehlhauser
Hepatitis E virus (HEV), rotavirus (RV), and porcine enteric calicivirus (PEC) infections are common in swine and raises concerns about the potential for zoonotic transmission through undercooked meat products. Enteric viruses can potentially contaminate carcasses during meat processing operations. There is a lack of information on the prevalence and control of enteric viruses in the pork processing chain. This study compared the incidence and levels of contamination of hog carcasses with HEV, RV and PEC at different stages of the dressing process...
July 29, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28779624/differentiation-and-identification-of-grape-associated-black-aspergilli-using-fourier-transform-infrared-ft-ir-spectroscopic-analysis-of-mycelia
#5
Efstathia A Kogkaki, Manos Sofoulis, Pantelis Natskoulis, Petros A Tarantilis, Christos S Pappas, Efstathios Z Panagou
The purpose of this study was to evaluate the potential of FT-IR spectroscopy as a high-throughput method for rapid differentiation among the ochratoxigenic species of Aspergillus carbonarius and the non-ochratoxigenic or low toxigenic species of Aspergillus niger aggregate, namely A. tubingensis and A. niger isolated previously from grapes of Greek vineyards. A total of 182 isolates of A. carbonarius, A. tubingensis, and A. niger were analyzed using FT-IR spectroscopy. The first derivative of specific spectral regions (3002-2801cm(-1), 1773-1550cm(-1), and 1286-952cm(-1)) were chosen and evaluated with respect to absorbance values...
July 29, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28779623/comparison-of-the-fate-of-the-top-six-non-o157-shiga-toxin-producing-escherichia-coli-stec-and-e-coli-o157-h7-during-the-manufacture-of-dry-fermented-sausages
#6
S Balamurugan, Rafath Ahmed, Anli Gao, Phil Strange
The study examined the relative fate of the top six non-O157 shiga-toxin producing Escherichia coli (STEC) and E. coli O157:H7 during the manufacture of dry fermented sausages (DFS). Three separate batches of sausages containing a five-strain cocktail for each serogroup and uninoculated control were manufactured and subjected to identical fermentation, maturation and dry curing conditions. Changes in physicochemical properties and inoculated STEC numbers were enumerated during the DFS production stages and log reduction and log reduction rates were calculated...
July 27, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28778009/plant-mediated-restriction-of-salmonella-enterica-on-tomato-and-spinach-leaves-colonized-with-pseudomonas-plant-growth-promoting-rhizobacteria
#7
Chiun-Kang Hsu, Shirley A Micallef
Reducing Salmonella enterica association with plants during crop production could reduce risks of fresh produce-borne salmonellosis. Plant growth-promoting rhizobacteria (PGPR) colonizing plant roots are capable of promoting plant growth and boosting resistance to disease, but the effects of PGPR on human pathogen-plant associations are not known. Two root-colonizing Pseudomonas strains S2 and S4 were investigated in spinach, lettuce and tomato for their plant growth-promoting properties and their influence on leaf populations of S...
July 27, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28778010/torulaspora-delbrueckii-contribution-in-mixed-brewing-fermentations-with-different-saccharomyces-cerevisiae-strains
#8
Laura Canonico, Francesca Comitini, Maurizio Ciani
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 three commercial Saccharomyces cerevisiae strains, without and with addition of a selected Torulaspora delbrueckii strain evaluating their interactions, as well as the aroma profiles. At the S. cerevisiae/T...
July 26, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28759797/survival-of-selected-foodborne-pathogens-on-dry-cured-pork-loins
#9
Ángela M Morales-Partera, Fernando Cardoso-Toset, Francisco Jurado-Martos, Rafael J Astorga, Belén Huerta, Inmaculada Luque, Carmen Tarradas, Jaime Gómez-Laguna
The safety of ready-to-eat products such as cured pork loins must be guaranteed by the food industry. In the present study, the efficacy of the dry curing process of pork loins obtained from free-range pigs in the reduction of three of the most important foodborne pathogens is analysed. A total of 28 pork loin segments, with an average weight of 0.57±0.12kg, were divided into four groups with three being inoculated by immersion with 7logCFU/ml of either Salmonella Typhimurium, Campylobacter coli or Listeria innocua and the last one inoculated by immersion with sterile medium (control group)...
July 26, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28806689/fungal-diversity-of-tomme-d-orchies-cheese-during-the-ripening-process-as-revealed-by-a-metagenomic-study
#10
Alexandre Ceugniez, Bernard Taminiau, Françoise Coucheney, Philippe Jacques, Véronique Delcenserie, Georges Daube, Djamel Drider
Tomme d'Orchies is an artisanal pressed and uncooked cheese produced and marketed in the north of France. This study aimed at showing the fungal microbiota evolution of this cheese using a metagenetic based Illumina technology targeting the ITS2 domain of 5.8S fungal rDNAs. To this end, samples were taken from the rind and the core of different cheeses, after 0, 1, 3, 7, 14 and 21days of ripening. The data underpinned the prevalence of Yarrowia lipolytica and Galactomyces geotrichum for both microbiotas. Unusual species including Clavispora lusitaniae, Kazachstania unispora and Cladosporium cladosporioides were also detected, but their origins remain to be ascertained...
July 25, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28759798/bacterial-species-and-mycotoxin-contamination-associated-with-locust-bean-melon-and-their-fermented-products-in-south-western-nigeria
#11
Bamidele S Adedeji, Obinna T Ezeokoli, Chibundu N Ezekiel, Adewale O Obadina, Yinka M Somorin, Michael Sulyok, Rasheed A Adeleke, Benedikt Warth, Cyril C Nwangburuka, Adebukola M Omemu, Olusola B Oyewole, Rudolf Krska
The microbiological safety of spontaneously fermented foods is not always guaranteed due to the undefined fermenting microbial consortium and processing materials. In this study, two commonly consumed traditional condiments (iru and ogiri) and their respective raw seeds (locust bean and melon) purchased from markets in south-western Nigeria were assessed for bacterial diversity and mycotoxin contamination using 16S rRNA gene sequencing and liquid chromatography tandem mass spectrometry (LC-MS/MS), respectively...
July 25, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28755583/interaction-of-microorganisms-within-leafy-green-phyllospheres-where-do-human-noroviruses-fit-in
#12
REVIEW
Wenjun Deng, Kristen E Gibson
Human noroviruses (hNoV) are one of the major causes of foodborne disease outbreaks linked to leafy greens. However, the interactions-including attachment and persistence-of hNoV with leafy greens are not well characterized. In the present review, three mechanisms are hypothesized for the interaction of hNoV with leafy green phyllospheres: 1) specific binding to histo-blood group antigen (HBGA)-like carbohydrates exposed on leaf surfaces and present on bacterial microbiota; 2) non-specific binding through electrostatic forces; and 3) internalization of hNoV through contaminated water (e...
July 25, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28756373/genotyping-of-lactobacillus-sanfranciscensis-isolates-from-chinese-traditional-sourdoughs-by-multilocus-sequence-typing-and-multiplex-rapd-pcr
#13
Huanyi Yang, Tongjie Liu, Guohua Zhang, Jiancai Chen, Jingsi Gu, Lei Yuan, Guoqing He
Lactobacillus sanfranciscensis is the predominant lactic acid bacteria (LAB) species in Chinese traditional sourdoughs and conduces to the flavor and rheology properties of Chinese steamed bread, a staple food originated in China over 1500years ago. The aim of this study is to describe the intraspecific diversity of 98 L. sanfranciscensis isolates from 11 Chinese traditional sourdoughs in different regions by multilocus sequence typing (MLST) and multiplex random amplified polymorphic DNA-polymerase chain reaction (multiplex RAPD-PCR)...
July 24, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28759796/inhibition-of-salmonella-by-thyme-essential-oil-and-its-effect-on-microbiological-and-sensory-properties-of-minced-pork-meat-packaged-under-vacuum-and-modified-atmosphere
#14
Marija Boskovic, Jasna Djordjevic, Jelena Ivanovic, Jelena Janjic, Nemanja Zdravkovic, Milica Glisic, Natasa Glamoclija, Branislav Baltic, Vesna Djordjevic, Milan Baltic
The antibacterial activity of thyme essential oil (TEO) was evaluated against four serovars of Salmonella (S. Enteritidis, S. Typhimurium, S. Montevideo and S. Infantis), experimentally inoculated (10(6)CFU/g) in minced pork, which was treated with different concentrations of the TEO (0.3%, 0.6% and 0.9%) packaged under vacuum or MAP (30%O2/50%CO2/20% N2) and stored at 3±1°C for 15days. GC-MS analysis of the TEO was performed in order to determine composition, and the predominant constituent was thymol (50...
July 20, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28756372/genetic-diversity-of-toxoplasma-gondii-isolates-from-ruminants-a-systematic-review
#15
REVIEW
Mehdi Sharif, Afsaneh Amouei, Shahabeddin Sarvi, Azadeh Mizani, Mohsen Aarabi, Seyed-Abdollah Hosseini, Ahmad Daryani
Toxoplasma gondii is a protozoan capable of infecting all warm-blooded animals. This parasite has been classified into three major lineages. Our aim was to assess and compare the identified Types and genotypes in ruminants. From November 2014 to April 2015, four English language databases and four Persian databases that reported data on the T. gondii genotyping in ruminants were searched. Overall, typing results of the 250/307 T. gondii isolates in all animals showed that Type II was a predominant Type (81...
July 15, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28738194/characterization-and-horizontal-transfer-of-qach-associated-class-1-integrons-in-escherichia-coli-isolated-from-retail-meats
#16
Xiaobing Jiang, Yameng Xu, Yi Li, Kun Zhang, Lei Liu, Hailei Wang, Jinhe Tian, Hao Ying, Lei Shi, Tao Yu
The aim of this study was to examine the presence of genes responsible for resistance to quaternary ammonium compounds (QACs) and the association of qac genes with class 1 integrons in Escherichia coli isolated from retail meats. Among the 179 E. coli isolates tested, the minimum inhibitory concentrations (MICs) of benzalkonium chloride (BC) ranged from 4 to 64μg/mL. PCR assays indicated that QAC-resistance genes sugE(c), ydgE/ydgF, mdfA, emrE and qacEΔ1 were commonly present (40.2%-88.3%) in these isolates, but qacE, qacF, qacH and sugE(p) were less prevalent (2...
July 15, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28772258/aspergilli-with-neosartorya-type-ascospores-heat-resistance-and-effect-of-sugar-concentration-on-growth-and-spoilage-incidence-in-berry-products
#17
Elettra Berni, Roberta Tranquillini, Nicoletta Scaramuzza, Andrea Brutti, Valentina Bernini
This study focused on four different heat resistant aspergilli: two strains of Aspergillus hiratsukae (≡Neosartorya hiratsukae), one strain of Aspergillus neoglaber (≡Neosartorya glabra), and one strain of Aspergillus thermomutatus (≡Neosartorya pseudofischeri), all isolated from spoiled pasteurized products. Their heat-resistance, the sugar concentration limiting their germination and growth in berry-based media, and a possible relation between the contamination levels of the raw materials used and the spoilage incidence in strawberry jams were assessed...
July 13, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28735228/the-role-of-nitrogen-uptake-on-the-competition-ability-of-three-vineyard-saccharomyces-cerevisiae-strains
#18
Chiara Vendramini, Gemma Beltran, Chiara Nadai, Alessio Giacomini, Albert Mas, Viviana Corich
Three vineyard strains of Saccharomyces cerevisiae, P301.4, P304.4 and P254.12, were assayed in comparison with a commercial industrial strain, QA23. The aim was to understand if nitrogen availability could influence strain competition ability during must fermentation. Pairwise-strain fermentations and co-fermentations with the simultaneous presence of the four strains were performed in synthetic musts at two nitrogen levels: control nitrogen condition (CNC) that assured the suitable assimilable nitrogen amount required by the yeast strains to complete the fermentation and low nitrogen condition (LNC) where nitrogen is present at very low level...
July 13, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28728058/high-prevalence-of-esbls-in-retail-chicken-meat-despite-reduced-use-of-antimicrobials-in-chicken-production-france
#19
Tiago Casella, Mara Correa Lelles Nogueira, Estelle Saras, Marisa Haenni, Jean-Yves Madec
Extended-spectrum cephalosporins (ESCs) are critically important antibiotics for humans and their use in animals poses a potential threat for public health. Chicken represents an increasing part of the human diet and has also been regarded as a source of ESC-resistant Enterobacteriaceae because of the worldwide off-label use of ceftiofur, a broad-spectrum cephalosporin. Thus, numerous studies pointed out chicken as a reservoir of ESBL/pAmpC genes, plasmids and/or clones at risk for humans. In France, late 2011, strong political pressure led to a drastic reduction of ceftiofur use and all other antibiotics in chicken production...
July 10, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28710947/variations-in-biofilm-formation-desiccation-resistance-and-benzalkonium-chloride-susceptibility-among-listeria-monocytogenes-strains-isolated-in-canada
#20
Marta J Piercey, Timothy C Ells, Andrew J Macintosh, Lisbeth Truelstrup Hansen
Listeria monocytogenes is a pathogenic foodborne microorganism noted for its ability to survive in the environment and food processing facilities. Survival may be related to the phenotype of individual strains including the ability to form biofilms and resist desiccation and/or sanitizer exposure. The objectives of this research were to compare 14 L. monocytogenes strains isolated from blood (3), food (6) and water (5) with respect to their benzalkonium chloride (BAC) sensitivity, desiccation resistance, and ability to form biofilm...
July 8, 2017: International Journal of Food Microbiology
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