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International Journal of Food Microbiology

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https://www.readbyqxmd.com/read/28319799/occurrence-of-hepatitis-a-and-e-and-norovirus-gi-and-gii-in-ready-to-eat-vegetables-in-italy
#1
V Terio, M Bottaro, E Pavoni, M N Losio, A Serraino, F Giacometti, V Martella, A Mottola, A Di Pinto, G Tantillo
Fresh vegetables and their ready-to-eat (RTE) salads have become increasingly recognized as potential vehicles for foodborne diseases. The EU Reg. 1441/2007 establishes microbiological criteria for bacterial pathogens for products placed on the market during their shelf-life (i.e. Salmonella spp., Listeria monocytogenes) for pre-cut fruits and vegetables (RTE) whilst it does not address the problem of contamination by enteric viruses. In this study we investigated the contamination by hepatitis A virus (HAV), hepatitis E virus (HEV) and norovirus (NoV) in 911 ready-to-eat vegetable samples taken from products at retail in Apulia and in Lombardia...
March 14, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28319800/inhibition-of-salmonella-typhimurium-on-radish-sprouts-using-nitrogen-cold-plasma
#2
Yeong Ji Oh, A Young Song, Sea C Min
This study investigated the effects of cold plasma treatment (CPT) on the inhibition of Salmonella typhimurium on radish sprouts and the quality attributes of the sprouts. Radish sprouts were treated with nitrogen (N2)-cold plasma at 900W and 667Pa for 0, 2, 5, 10, and 20min using a microwave-powered CPT system. The sensory attributes of the radish sprouts, appearance and odor, were evaluated before and after the treatment. The effects of N2-CPT for 10min on microbial growth and the quality attributes of the radish sprouts were evaluated during storage for 12days at 4 and 10°C...
March 10, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28319798/cold-plasma-activated-hydrogen-peroxide-aerosol-inactivates-escherichia-coli-o157-h7-salmonella-typhimurium-and-listeria-innocua-and-maintains-quality-of-grape-tomato-spinach-and-cantaloupe
#3
Yunbin Jiang, Kimberly Sokorai, Georgios Pyrgiotakis, Philip Demokritou, Xihong Li, Sudarsan Mukhopadhyay, Tony Jin, Xuetong Fan
The purpose of this study was to investigate the efficacy of aerosolized hydrogen peroxide in inactivating bacteria and maintaining quality of grape tomatoes, baby spinach leaves and cantaloupes. Stem scars and smooth surfaces of tomatoes, spinach leaves, and cantaloupe rinds, inoculated with Escherichia coli O157:H7, Salmonella Typhimurium and Listeria innocua, were treated for 45s followed by additional 30min dwell time with hydrogen peroxide (7.8%) aerosols activated by atmospheric cold plasma. Non-inoculated samples were used to study the effects on quality and native microflora populations...
March 10, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28292660/prevalence-antimicrobial-resistance-and-multiple-locus-variable-number-tandem-repeat-analysis-profiles-of-diarrheagenic-escherichia-coli-isolated-from-different-retail-foods
#4
Lili Wang, Hiromi Nakamura, Eriko Kage-Nakadai, Yukiko Hara-Kudo, Yoshikazu Nishikawa
Diarrheagenic E. coli (DEC) isolates were recovered from local retail markets and the Osaka Municipal Central Wholesale Market in Japan. Retail food samples were collected for analysis in Osaka Japan from 2005 to 2008 and consisted of 32 beef, 28 pork, 20 poultry, 136 fish, 66 fruits and vegetables and 51 ready-to-eat (RTE) food samples. A total of 82 DEC strains were recovered from 64 (19%) food samples with the highest prevalence in poultry (100%, 20/20), followed by pork (54%, 15/28), beef (28%, 9/32), fruits and vegetables (12%, 8/66), fish (6...
March 7, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28324679/methicillin-resistant-and-susceptible-staphylococcus-aureus-from-retail-meat-in-denmark
#5
Yuanyue Tang, Jesper Larsen, Jette Kjeldgaard, Paal Skytt Andersen, Robert Skov, Hanne Ingmer
Livestock-associated methicillin-resistant Staphylococcus aureus (LA-MRSA) is increasingly related to human infections. Farmers and veterinarians have the highest risk, but infections have also occurred in individuals without prior contact to livestock. Clonal complex (CC) 398 is the predominant LA-MRSA lineage causing human infections, and although pigs are the major source of CC398 worldwide, poultry and other animals are also reservoirs. This raises concern for transmission of MRSA via meat. In this study, the occurrence and characteristics of S...
March 6, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28271855/prevalence-of-foodborne-pathogens-in-food-from-selected-african-countries-a-meta-analysis
#6
REVIEW
Narayan Paudyal, Victor Anihouvi, Joseph Hounhouigan, Maitshwarelo Ignatius Matsheka, Bonno Sekwati-Monang, Wisdom Amoa-Awua, Amy Atter, Nina Bernice Ackah, Samuel Mbugua, Agnes Asagbra, Warda Abdelgadir, Jesca Nakavuma, Mogens Jakobsen, Weihuan Fang
Food safety information in the African region is insufficient and fragmented due to lack of surveillance, documentation and reporting, thereby resulting in inefficient utilization of resources, duplication of activities, and lack of synergy among the countries of the region. This paper reviews the prevalence of foodborne pathogens in seven African countries (Benin, Botswana, Ghana, Kenya, Nigeria, Sudan and Uganda) from papers in regional or international journals published between January 2000 and December 2015...
March 6, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28271856/physiological-characterization-of-saccharomyces-uvarum-and-saccharomyces-eubayanus-from-patagonia-and-their-potential-for-cidermaking
#7
Melisa González Flores, María Eugenia Rodríguez, Juan Martín Oteiza, Raúl Jorge Barbagelata, Christian Ariel Lopes
A diversity of yeast strains belonging to the cryotolerant fermentative species S. uvarum and S. eubayanus have been recovered from natural habitats and traditional fermentations in North Patagonia. The aim of this work was to evaluate the most relevant physiological features in a set of Patagonian strains belonging to S. uvarum and S. eubayanus, in order to analyze their potentiality to be used as starter cultures for cidermaking elaborated at low temperature. We evidenced that S. uvarum strains isolated from natural habitats (Araucaria araucana bark) showed similar physiological features to S...
March 1, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28271854/verification-of-radio-frequency-pasteurization-treatment-for-controlling-aspergillus-parasiticus-on-corn-grains
#8
Ajuan Zheng, Lihui Zhang, Shaojin Wang
Radio frequency (RF) heating has been proposed and tested to achieve a required anti-fungal efficacy on various food samples due to its advantage of deeper penetration depth and better heating uniformity. The purpose of this study was to validate applications of RF treatments for controlling Aspergillus parasiticus in corn while maintaining product quality. A pilot-scale, 27.12MHz, 6kW RF heating system together with hot air heating was used to rapidly pasteurize 3.0kg corn samples. Results showed that the pasteurizing effect of RF heating on Aspergillus parasiticus increased with increasing heating temperature and holding time, and RF heating at 70°C holding in hot air for at least 12min resulted in 5-6 log reduction of Aspergillus parasiticus in corn samples with the moisture content of 15...
March 1, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28288398/characterization-of-extended-spectrum-%C3%AE-lactamases-esbls-producing-salmonella-in-retail-raw-chicken-carcasses
#9
Jing Qiao, Qiang Zhang, Walid Q Alali, Jiawei Wang, Lingyuan Meng, Yingping Xiao, Hua Yang, Sheng Chen, Shenghui Cui, Baowei Yang
Extended-spectrum β-lactamases (ESBLs)-producing Salmonella is considered a serious concern to public health worldwide. However, limited information is available on ESBLs-producing Salmonella in retail chicken products in China. The objective of this study was to characterize ESBLs-producing Salmonella isolates from retail chickens in China. A total of 890 Salmonella isolates from retail chicken carcasses collected from 4 provinces were firstly screened for ESBLs-production phenotype via the double-disk synergy test method...
February 24, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28288399/listeria-monocytogenes-ability-to-survive-desiccation-influence-of-serotype-origin-virulence-and-genotype
#10
Fiona Zoz, Cosette Grandvalet, Emilie Lang, Cyril Iaconelli, Patrick Gervais, Olivier Firmesse, Stéphane Guyot, Laurent Beney
Listeria monocytogenes, a bacterium that is responsible for listeriosis, is a very diverse species. Desiccation resistance has been rarely studied in L. monocytogenes, although it is a stress that is largely encountered by this microorganism in food-processing environments and that could be managed to prevent its presence. The objective of this study was to evaluate the resistance of 30 L. monocytogenes strains to moderate desiccation (75% relative humidity) and evaluate the correlation of such resistance with the strains' virulence, serotype and genotype...
February 21, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28271853/a-3-year-multi-food-study-of-the-presence-and-persistence-of-listeria-monocytogenes-in-54-small-food-businesses-in-ireland
#11
Dara Leong, Kerrie NicAogáin, Laura Luque-Sastre, Oisin McManamon, Karen Hunt, Avelino Alvarez-Ordóñez, Johann Scollard, Achim Schmalenberger, Séamus Fanning, Conor O'Byrne, Kieran Jordan
The problem of assessing the occurrence of the food-borne pathogen Listeria monocytogenes in the food chain, and therefore the risk of exposure of the human population, is often challenging because of the limited scope of some studies. In this study the occurrence of L. monocytogenes in food from four major food groups, dairy products, meats, seafood and vegetables, and associated food processing environments in Ireland was studied over a three-year period. Fifty-four small food businesses participated in the study and sent both food and environmental samples every 2months between 2013 and 2015...
February 21, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28258980/in-situ-synthesis-of-exopolysaccharides-by-leuconostoc-spp-and-weissella-spp-and-their-rheological-impacts-in-fava-bean-flour
#12
Yan Xu, Yaqin Wang, Rossana Coda, Elina Säde, Päivi Tuomainen, Maija Tenkanen, Kati Katina
Fava bean flour is regarded as a potential plant-based protein source, but the addition of it at high concentration is restricted by its poor texture-improving ability and by anti-nutritional factors (ANF). Exopolysaccharides (EPS) produced by lactic acid bacteria (LAB) are regarded as good texture modifiers. In this study, fava bean flour was fermented with Leuconostoc spp. and Weissella spp. with or without sucrose addition, in order to evaluate their potential in EPS production. The contents of free sugars, organic acids, mannitol and EPS in all fermented fava bean doughs were measured...
February 21, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28244373/lactic-acid-fermentation-drives-the-optimal-volatile-flavor-aroma-profile-of-pomegranate-juice
#13
Raffaella Di Cagno, Pasquale Filannino, Marco Gobbetti
Pomegranate juice (PJ) fermented with Lactobacillus plantarum C2, POM1, and LP09, unstarted-PJ, and raw-PJ were characterized for the profile of the volatile components (VOC) by PT-GC-MS. Lactic acid fermentation through selected strains enhanced the flavor profile of PJ. Concentrations of desired compounds (e.g., alcohols, ketones, and terpenes) were positively affected, whereas those of non-desired aldehydes decreased. Unstarted-PJ mainly differentiated from fermented PJs for the highest levels of aldehydes and sulfur compounds, and in lesser extent of furans, whereas alcohols, ketones, and alkenes followed by terpenes and benzene derivatives mainly differentiated fermented PJs...
February 21, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28244372/action-mechanisms-involved-in-the-bioprotective-effect-of-lactobacillus-harbinensis-k-v9-3-1-np-against-yarrowia-lipolytica-in-fermented-milk
#14
Sophie Mieszkin, Nolwenn Hymery, Stella Debaets, Emmanuel Coton, Gwenaelle Le Blay, Florence Valence, Jérôme Mounier
The use of lactic acid bacteria (LAB) as bioprotective cultures can be an alternative to chemical preservatives or antibiotic to prevent fungal spoilage in dairy products. Among antifungal LAB, Lactobacillus harbinensis K.V9.3.1Np showed a remarkable antifungal activity for the bioprotection of fermented milk without modifying their organoleptic properties (Delavenne et al., 2015). The aim of the present study was to elucidate the action mechanism of this bioprotective strain against the spoilage yeast Yarrowia lipolytica...
February 21, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28242421/nondairy-beverage-produced-by-controlled-fermentation-with-potential-probiotic-starter-cultures-of-lactic-acid-bacteria-and-yeast
#15
Ana Luiza Freire, Cintia Lacerda Ramos, Patrícia Nirlane da Costa Souza, Mauro Guilherme Barros Cardoso, Rosane Freitas Schwan
This work aimed to develop a nondairy fermented beverage from a blend of cassava and rice based on Brazilian indigenous beverage cauim using probiotic lactic acid bacteria (LAB) and yeast. The indigenous strains Lactobacillus plantarum CCMA 0743 (from cauim) and Torulaspora delbrueckii CCMA 0235 (from tarubá), and the commercial probiotic, L. acidophilus LAC-04, were used as starter cultures in single and co-cultivations. The bacteria populations were around 8.0 log (CFU/mL) at the end of all fermentations as recommended for probiotic products...
February 21, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28242419/sourdough-type-propagation-of-faba-bean-flour-dynamics-of-microbial-consortia-and-biochemical-implications
#16
Rossana Coda, Maryam Kianjam, Erica Pontonio, Michela Verni, Raffaella Di Cagno, Kati Katina, Carlo Giuseppe Rizzello, Marco Gobbetti
The microbial ecology of faba bean sourdoughs obtained from an Italian (Ita) and a Finnish (Fi) cultivar, belonging respectively to Vicia faba major and V. faba minor groups, was described by 16S rRNA gene pyrosequencing and culture-dependent analysis. The sourdoughs were propagated with traditional backslopping procedure throughout 14days. Higher microbial diversity was found in the sourdough deriving from V. faba minor (Fi), still containing residual hulls after the milling procedure. After 2days of propagation, the microbial profile of Ita sourdough was characterized by the dominance of the genera Pediococcus, Leuconostoc and Weissella, while the genera Lactococcus, Lactobacillus and Escherichia, as well as Enterobacteriaceae were present in Fi sourdoughs...
February 20, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28238535/20th-club-des-bact%C3%A3-ries-lactiques-new-challenges-for-research-and-industry
#17
EDITORIAL
Djamel Drider
No abstract text is available yet for this article.
February 20, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28242420/biocontrol-of-monilinia-laxa-by-aureobasidium-pullulans-strains-insights-on-competition-for-nutrients-and-space
#18
Alessandra Di Francesco, Luisa Ugolini, Salvatore D'Aquino, Eleonora Pagnotta, Marta Mari
Two Aureobasidium pullulans strains (L1 and L8), able to prevent postharvest fruit decay, were evaluated in order to elucidate how the competition for nutrients and space was involved in their activity against Monilinia laxa, the causal agent of peach brown rot. The competition for nutrients was studied by co-culturing pathogen conidia and antagonists in different conditions of nutrient availability and avoiding contact between them. Both antagonists prevented the germination of conidia of M. laxa in water, reducing germination rate by >35%...
February 17, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28237883/persistence-of-escherichia-coli-o157-h7-during-pilot-scale-processing-of-iceberg-lettuce-using-flume-water-containing-peroxyacetic-acid-based-sanitizers-and-various-organic-loads
#19
Gordon R Davidson, Chelsea N Kaminski-Davidson, Elliot T Ryser
In order to minimize cross-contamination during leafy green processing, chemical sanitizers are routinely added to the wash water. This study assessed the efficacy of peroxyacetic acid and mixed peracid against E. coli O157:H7 on iceberg lettuce, in wash water, and on equipment during simulated commercial production in a pilot-scale processing line using flume water containing various organic loads. Iceberg lettuce (5.4kg) inoculated to contain 10(6)CFU/g of a 4-strain cocktail of non-toxigenic, GFP-labeled, ampicillin-resistant E...
February 9, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28226285/drying-and-decontamination-of-raw-pistachios-with-sequential-infrared-drying-tempering-and-hot-air-drying
#20
Chandrasekar Venkitasamy, Maria T Brandl, Bini Wang, Tara H McHugh, Ruihong Zhang, Zhongli Pan
Pistachio nuts have been associated with outbreaks of foodborne disease and the industry has been impacted by numerous product recalls due to contamination with Salmonella enterica. The current hot air drying of pistachios has low energy efficiency and drying rates, and also does not guarantee the microbial safety of products. In the study described herein, dehulled and water-sorted pistachios with a moisture content (MC) of 38.14% (wet basis) were dried in a sequential infrared and hot air (SIRHA) drier to <9% MC...
February 9, 2017: International Journal of Food Microbiology
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