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International Journal of Food Microbiology

Luria Leslie Founou, Raspail Carrel Founou, Sabiha Yusuf Essack, Cyrille Finyom Djoko
Food animals can be reservoirs of methicillin-resistant staphylococci (MRS) and are involved in their zoonotic transmission through the food chain. In Africa, there is a dearth of information about the food safety issues associated with their dissemination in the farm-to-plate continuum. This study sought to determine and compare the carriage, antimicrobial resistance profiles and clonal relatedness of circulating MRS strains among pigs and exposed workers in Cameroon and South Africa. A total of 288 nasal and rectal pooled samples collected from 432 pigs as well as nasal and hand swabs from 82 humans were cultured on mannitol salt agar supplemented with 6 mg/l cefoxitin...
July 16, 2018: International Journal of Food Microbiology
Markus C E Belz, Claudia Axel, Elke K Arendt, Kieran M Lynch, Brid Brosnan, Elizabeth M Sheehan, Aidan Coffey, Emanuele Zannini
The challenge remains for the baking industry to reduce salt levels in yeasted bread as directed by governments, retailers and consumers around the world. The two main problems associated with the reduction of salt are a lack of salty taste and the reduction in shelf-life. Both of these issues are addressed in the presented work. A range of breads containing different levels of salt (0.0%, 0.3% and 1.2% of NaCl) in combination with various levels of sourdough (0%, 6%, 12%, 18%, 24%) was produced. The different doughs were analysed for their rheological behaviour...
July 12, 2018: International Journal of Food Microbiology
Joana Campos, Clara Sousa, Joana Mourão, João Lopes, Patrícia Antunes, Luísa Peixe
Simpler, quick and low-cost methods for routine Salmonella enterica typing are required for epidemiologic surveillance of this important zoonotic pathogen. In this study, using a comprehensive isolate collection, we investigated the potential of Fourier transform infrared spectroscopy (FTIRS) to discriminate the most clinically-relevant serogroups and serotypes of non-typhoid Salmonella. Moreover, the role of O-units composition on the FTIRS Salmonella discrimination was also explored. S. enterica isolates (n = 325; 2002-2015; different sources and countries), of 57 serotypes and 15 serogroups [including the most frequent ones, B-n = 122; C-n = 108; D-n = 43 and E-n = 33)] were analysed by FTIRS...
July 10, 2018: International Journal of Food Microbiology
Sunniva Hoel, Olav Vadstein, Anita N Jakobsen
The genus Aeromonas includes human pathogenic bacteria frequently isolated from seafood, and the increased consumption of ready-to-eat seafood poses new food safety issues regarding the presence of potentially pathogenic Aeromonas spp. in stored products for raw consumption, such as retail sushi with a shelf life of up to three days. This study assessed 1) the growth kinetics of a mesophilic A. salmonicida strain during storage at 4 °C and 8 °C in a nigiri sushi model, and 2) the strain variability in growth at pH ranging from 3...
July 6, 2018: International Journal of Food Microbiology
María Gabriela Merín, Vilma Inés Morata de Ambrosini
Pectinolytic yeasts can be applied to winemaking with the purpose of improving sensory and technological properties of wine because of their enzymes secreted during vinification. In this work, the autochthonous yeast-like pectinolytic strain from D.O. San Rafael viticulture region, Aureobasidium pullulans GM-R-22, was used in co-culture with Saccharomyces cerevisiae IOC 18-2007 in microvinification trials with Malbec must applying pre-fermentative cold maceration (PCM). A. pullulans remained viable during PCM and S...
July 5, 2018: International Journal of Food Microbiology
Carmela Garofalo, Carmen Berbegal, Francesco Grieco, Maria Tufariello, Giuseppe Spano, Vittorio Capozzi
We report the first polyphasic characterization of native Saccharomyces cerevisiae in order to select candidate strains for the design of starter cultures tailored for Apulian sparkling wines obtained from local grape variety. In addition, it is the first survey in our region that propose the selection of autochthonous starter cultures for sparkling wine i) including a preliminary tailored genotypic and technological screening, and ii) monitoring analytical contribution during secondary fermentation in terms of volatile compounds (VOCs)...
July 5, 2018: International Journal of Food Microbiology
Ali Harb, Ihab Habib, Ezat Hussain Mezal, Hayder Shannoon Kareem, Tanya Laird, Mark O'Dea, Sam Abraham
Salmonella is a major cause of human foodborne illnesses worldwide; however, little is known about its occurrence and genomic characteristics in food sources in many developing countries. This study investigates the occurrence, serotypes distribution, antimicrobial resistance, and multilocus sequence types (ST) of Salmonella isolated from 400 imported frozen chicken carcasses sold in the markets of Thi-Qar, south-eastern Iraq. Salmonella was detected in 46 out of 400 tested samples [11.5% (95% confidence interval: 8...
July 5, 2018: International Journal of Food Microbiology
Jian Pu, Takayuki Miura, Shinobu Kazama, Yoshimitsu Konta, Nabila Dhyan Azraini, Erika Ito, Hiroaki Ito, Tatsuo Omura, Toru Watanabe
Increased levels of norovirus contamination in oysters were reportedly associated with a gastroenteritis epidemic occurring upstream of an oyster farming area. In this study, we monitored the norovirus concentration in oysters weekly between November 2014 and March 2015 and investigated the statistical relationship between norovirus genogroup II (GII) concentrations in oyster and sewage samples and the number of gastroenteritis cases in the area using cross-correlation analysis. A peak correlation coefficient (R = 0...
July 5, 2018: International Journal of Food Microbiology
Juan Salvador Aguirre, Gonzalo García de Fernando, Eva Hierro, Xavier F Hospital, Irene Espinosa, Manuela Fernández
The effect of pulsed light treatment on the lag phase and the maximum specific growth rate of Listeria innocua was determined in culture media at 7 °C. Fluences of 0.175, 0.350 and 0.525 J/cm2 were tested. The lag phase of the survivors increased as fluence did, showing significant differences for all the doses; an 8.7-fold increase was observed at 0.525 J/cm2 . Pulsed light decreased the maximum specific growth rate by 38% at the same fluence. Both parameters were also determined by time-lapse microscopy at 25 °C in survivors to 0...
July 3, 2018: International Journal of Food Microbiology
S Condón-Abanto, S Pedros-Garrido, M Marcen, V Ruiz, S Condón
Ultrasonic treatments are one of the new technologies for microbial inactivation that could serve as an alternative for food preservation. However, decimal reduction times for most of microbial species generally exceed 1 min. Therefore, combined processes have been designed, based on the simultaneous application of ultrasonic waves under pressure at moderate temperatures (mano-thermo-sonication process, MTS). The aim of this study was mathematically quantify the synergism of MTS treatments on S. bayanus and different microbial groups including vegetative cells and bacterial spores and compare them...
July 3, 2018: International Journal of Food Microbiology
Sofia Persson, Ronnie Eriksson, James Lowther, Patrik Ellström, Magnus Simonsson
Oysters are frequently associated with norovirus outbreaks, but the presence of norovirus RNA in oysters does not necessarily imply a health risk to humans. There is a close link between human illness and consumption of oysters with high levels of norovirus RNA, but oysters with low levels of norovirus RNA are more unlikely to be associated with illness. Reliable and precise quantification methods are therefore important for outbreak investigations and risk assessments. This study optimised and validated RT droplet digital PCR (RT-ddPCR) assays for quantification of norovirus genogroups I and II in artificially contaminated oysters, and compared them with the standard method, RT real-time PCR (RT-qPCR)...
July 2, 2018: International Journal of Food Microbiology
Hang Qi, Qingguo Huang, Yen-Con Hung
Concerns have been on the rise regarding the use of chlorine-based sanitizers for fresh produce sanitation due to the production of toxic disinfection by-products (DBPs). This study was undertaken to evaluate the efficacy of activated persulfate in inactivating Escherichia coli O157:H7 and Listeria monocytogenes in pure culture. The objectives were to study the effect of persulfate to activator ratios and determine the major contributing radical in pathogen inactivation. A five-strain cocktail of each pathogen was treated with sodium persulfate activated by ferrous sulfate or sodium hydroxide for 60 s or 120 s...
July 2, 2018: International Journal of Food Microbiology
Angela Capece, Rossana Romaniello, Angela Pietrafesa, Gabriella Siesto, Rocchina Pietrafesa, Marianna Zambuto, Patrizia Romano
In recent years, the awareness of consumers about the impact of food on health is constantly increasing. A high amount of dietary antioxidant intake can be supplied by beverages widely consumed, such as wine, coffee, beer. Recently, an increase in the consumer interest was observed for beer, in consequence of the high phenolic antioxidants and low ethanol content present in this beverage. Among all beer types, in recent years, consumption of craft beers has gained popularity. Being an unpasteurized and unfiltered, craft beer is potentially a new vehicle for delivering health effects...
July 2, 2018: International Journal of Food Microbiology
Yangyong Lv, Ang Lv, Huanchen Zhai, Shuaibing Zhang, Lang Li, Jingping Cai, Yuansen Hu
In Aspergillus flavus, laeA affects cell morphology and contributes to the production of secondary metabolites (SMs) production including aflatoxin, cyclopiazonic acid, and aflatrem. Here, we investigated the function of this transcription factor by performing proteomics analysis of the wild-type (WT) and ΔlaeA mutant growing on corn. Notably, our proteomics profile confirmed the functions of extracellular hydrolases, conidial hydrophobin, and response to oxidative stress during the induction of aflatoxin biosynthesis regulated by laeA...
July 2, 2018: International Journal of Food Microbiology
Jan Dijksterhuis, Martin Meijer, Tineke van Doorn, Rob Samson, Emilia Rico-Munoz
Different fungi, including the genera Aspergillus (Neosartorya), Paecilomyces (Byssochlamys) and Talaromyces, produce (asco)spores that survive pasteurization treatments and are regarded as the most stress-resistant eukaryotic cells. The sensitivity of the ascospores to treatments with industrial sanitizers containing chlorine dioxide and iodine (iodophors) has never been assessed before. Ascospores of 4 species of Eurotiales were tested and showed clear variations in sensitivity. The most resilient species, T...
June 30, 2018: International Journal of Food Microbiology
Maria Grazia Farbo, Pietro Paolo Urgeghe, Stefano Fiori, Angela Marcello, Stefania Oggiano, Virgilio Balmas, Zahoor Ul Hassan, Samir Jaoua, Quirico Migheli
Many foods and beverages in temperate and tropical regions are prone to contamination by ochratoxin A (OTA), one of the most harmful mycotoxins for human and animal health. Aspergillus ochraceus and Aspergillus carbonarius are considered among the main responsible for OTA contamination. We have previously demonstrated that four low or non- fermenting yeasts are able to control the growth and sporulation of OTA-producing Aspergilli both in vitro and on detached grape berries: the biocontrol effect was partly due to the release of volatile organic compounds (VOCs)...
June 30, 2018: International Journal of Food Microbiology
Laurenda Carter, Hannah R Chase, Charles M Gieseker, Nicholas R Hasbrouck, Cynthia B Stine, Ashraf Khan, Laura J Ewing-Peeples, Ben D Tall, Gopal R Gopinath
Bacillus cereus strains were isolated from dried foods, which included international brands of spices from South East Asia, Mexico and India purchased from several retail stores, samples of powdered infant formula (PIF), medicated fish feed and dietary supplements. The genetic diversity of 64 strains from spices and PIF was determined using a multiplex endpoint PCR assay designed to identify hemolysin BL, nonhemolytic enterotoxin, cytotoxin K, and enterotoxin FM toxin genes. Thirteen different B. cereus toxigenic gene patterns or profiles were identified among the strains...
June 27, 2018: International Journal of Food Microbiology
Runze Huang, Danielle de Vries, Haiqiang Chen
This study investigated the effect of a water-assisted ultraviolet system (WUV; samples were treated by UV while being immersed in agitated water) on the inactivation of Salmonella on baby spinach, iceberg lettuce, blueberry, grape tomato, and baby-cut carrot. The Salmonella inactivation effect of the WUV system was tested in two scales, and three disinfectants, chlorine, peroxyacetic acid (PAA) and hydrogen peroxide (H2 O2 ), were tested in combination with the system to see whether the Salmonella inactivation effect could be enhanced...
June 21, 2018: International Journal of Food Microbiology
Joaquín Gómez-Estaca, María Elvira López-Caballero, Miguel Ángel Martínez-Bartolomé, Ana María López de Lacey, María Carmen Gómez-Guillen, María Pilar Montero
Fish carpaccio is a ready-to-eat product with a very limited shelf life. In the present work, the use of high pressure treatment (HP) and/or antimicrobial edible film was studied in order to improve quality and stability of salmon carpaccio. In a preliminary part of the work, a film composed of gelatin plus chitosan incorporating clove essential oil was selected, based on its physicochemical and antimicrobial properties. Eugenol and β-caryophyllene, the main volatile components of the film, migrated to salmon muscle, the release being favored by HP and storage time...
June 21, 2018: International Journal of Food Microbiology
Juliano Gonçalves Pereira, Vanessa Mendonça Soares, Leonardo Ereno Tadielo, Emanoelli Aparecida Rodrigues Dos Santos, Graciela Volz Lopes, Débora da Cruz Payão Pellegrini, Eduarda Hallal Duval, Wladimir Padilha da Silva
This study aimed to evaluate the presence of pathogens in, and the hygienic-sanitary quality of, commercialized foods of animal origin at the international border region of Rio Grande do Sul, Brazil. In total, 270 samples of raw and processed foods of animal origin were collected in Paso de los Libres, Argentina (n = 65 raw meat, n = 47 dairy products, n = 28 processed meat) and Rivera, Uruguay (n = 60 raw meat, n = 31 dairy products, n = 29 processed meat), or were seized by the Brazilian International Agricultural Surveillance System (Brazil-Argentina border) (n = 9 raw meat, n = 1 bush meat)...
June 19, 2018: International Journal of Food Microbiology
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