journal
MENU ▼
Read by QxMD icon Read
search

International Journal of Food Microbiology

journal
https://www.readbyqxmd.com/read/28633051/influence-of-lactic-acid-and-post-treatment-recovery-time-on-the-heat-resistance-of-listeria-monocytogenes
#1
Yasuo Omori, Kiyotaka Miake, Hiromi Nakamura, Eriko Kage-Nakadai, Yoshikazu Nishikawa
The aim of this study was to evaluate the effect of lactic acid (LA) with and without organic material at various post-treatment recovery times on the heat resistance of Listeria monocytogenes (Lm). LA decreased Lm numbers; however, the effect was remarkably attenuated by the presence of organic matter. Five strains of Lm were treated with LA and the listericidal effects were compared. The effect of LA varied depending on the strain, with ≥3.0% (w/w) LA required to kill the Lm strains in a short time. The heat resistance of Lm treated with LA was examined with respect to the time interval between the acid treatment and the subsequent manufacturing step...
June 12, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28633053/the-major-alternaria-alternata-allergen-alt-a-1-a-reliable-and-specific-marker-of-fungal-contamination-in-citrus-fruits
#2
M F Gabriel, N Uriel, F Teifoori, I Postigo, E Suñén, J Martínez
The ubiquitously present spores of Alternaria alternata can spoil a wide variety of foodstuffs, including a variety of fruits belonging to the Citrus genus. The major allergenic protein of A. alternata, Alt a 1, is a species-specific molecular marker that has been strongly associated with allergenicity and phytopathogenicity of this fungal species. This study aimed to evaluate the potential of the detection of Alt a 1 as a reliable indicator of A. alternata contamination in citrus fruits. To accomplish this aim, sixty oranges were artificially infected with a spore suspension of A...
June 8, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28633052/disinfection-efficiencies-of-sage-and-spearmint-essential-oils-against-planktonic-and-biofilm-staphylococcus-aureus-cells-in-comparison-with-sodium-hypochlorite
#3
Dimitrios Vetas, Eleni Dimitropoulou, Gregoria Mitropoulou, Yiannis Kourkoutas, Efstathios Giaouris
Staphylococcus aureus causes human infections and foodborne intoxications. This study explored the potential antibacterial actions of sage and spearmint essential oils (EOs) against both its planktonic and biofilm cells, in comparison with sodium hypochlorite (NaOCl), a commonly applied chemical sanitizer. Initially, the minimum inhibitory and bactericidal concentrations (MICs, MBCs) of each plant mixture were determined against planktonic cultures, following growth at 30°C for 24h. Stationary phase planktonic bacteria were then individually exposed for 6min to either each EO (applied at 1-2×MBC; 2...
June 8, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28599174/persistent-listeria-monocytogenes-strains-isolated-from-mussel-production-facilities-form-more-biofilm-but-are-not-linked-to-specific-genetic-markers
#4
Jessika Nowak, Cristina D Cruz, Marcel Tempelaars, Tjakko Abee, Arnoud H M van Vliet, Graham C Fletcher, Duncan Hedderley, Jon Palmer, Steve Flint
Contamination of mussels with the human pathogen Listeria monocytogenes occurs during processing in the factory, possibly from bacteria persisting in the factory's indoor and outdoor areas. In this study, a selection of persistent (n=8) and sporadic (n=8) L. monocytogenes isolates associated with mussel-processing premises in New Zealand were investigated for their phenotypic and genomic characteristics. To identify traits that favour or contribute to bacterial persistence, biofilm formation, heat resistance, motility and recovery from dry surfaces were compared between persistent and sporadic isolates...
June 1, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28582663/molecular-and-epidemiological-characterization-of-staphylococcal-foodborne-outbreak-of-staphylococcus-aureus-harboring-seg-sei-sem-sen-seo-and-selu-genes-without-production-of-classical-enterotoxins
#5
Kaoru Umeda, Hiromi Nakamura, Kaori Yamamoto, Nobuko Nishina, Kiyoshi Yasufuku, Yuki Hirai, Teruo Hirayama, Kaoru Goto, Atsushi Hase, Jun Ogasawara
Staphylococcal food poisoning is the result of consumption of food contaminated with staphylococcal enterotoxins (SEs) produced by Staphylococcus aureus. To date, 23 SEs and SE-like enterotoxins (SEls) have been described in the literature. They are divided into classical SEs (SEA-SEE) and new SE/SEls (SEG-SElX). Some have proved to be foodborne-inducible, but others remain unidentified. In May 2016, at an elderly group home in Osaka city, Japan, an outbreak from foodborne pathogens occurred among lunch party participants...
May 30, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28578227/evaluating-the-feasibility-of-fermentation-starter-inoculated-with-bacillus-amyloliquefaciens-for-improving-acetoin-and-tetramethylpyrazine-in-baoning-bran-vinegar
#6
Liqiang Zhang, Jun Huang, Rongqing Zhou, Chongde Wu
Fermentation starters (Daqu) used in present study included traditional herb Daqu (C Daqu), modified Daqu without herbs (M Daqu) and S Daqu fermented by inoculating acetoin and tetramethylpyrazine high-producing bacterium Bacillus amyloliquefaciens into M Daqu. To evaluate the feasibility of S Daqu combined with M Daqu applied for improving contents of acetoin and tetramethylpyrazine in Baoning bran vinegar without remarkably changing the original microbial community and the other volatiles contents compared with C Daqu, vinegar Pei C, M, M1, M2 and S were correspondingly prepared in lab scale using C Daqu, M Daqu, M1 Daqu (S Daqu: M Daqu=1:9, w/w), M2 Daqu (S Daqu: M Daqu=5:5) and S Daqu...
May 27, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28582664/interactions-between-water-activity-and-temperature-on-the-aspergillus-flavus-transcriptome-and-aflatoxin-b1-production
#7
Angel Medina, Matthew K Gilbert, Brian M Mack, Gregory R OBrian, Alicia Rodríguez, Deepak Bhatnagar, Gary Payne, Naresh Magan
Effects of Aspergillus flavus colonization of maize kernels under different water activities (aw; 0.99 and 0.91) and temperatures (30, 37°C) on (a) aflatoxin B1 (AFB1) production and (b) the transcriptome using RNAseq were examined. There was no significant difference (p=0.05) in AFB1 production at 30 and 37°C and 0.99 aw. However, there was a significant (p=0.05) increase in AFB1 at 0.91 aw at 37°C when compared with 30°C/0.99 aw. Environmental stress effects using gene ontology enrichment analysis of the RNA-seq results for increasing temperature at 0...
May 26, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28575713/characterization-of-the-peptide-fraction-from-digested-parmigiano-reggiano-cheese-and-its-effect-on-growth-of-lactobacilli-and-bifidobacteria
#8
Benedetta Bottari, Andrea Quartieri, Barbara Prandi, Stefano Raimondi, Alan Leonardi, Maddalena Rossi, Alessandro Ulrici, Monica Gatti, Stefano Sforza, Marco Nocetti, Alberto Amaretti
Parmigiano Reggiano (PR) is a raw-milk, hard cooked, long-ripened cheese of high quality and nutritional value. Long ripening times allow for extensive proteolysis of milk proteins to yield a number of peptides, some of which have potential healthy bioactive properties. This study aimed to: i) determine the peptide profile of PR cheese subjected to simulated gastrointestinal transit; ii) evaluate in vitro whether the peptides could support growth of beneficial microbial groups of the gut microbiota. PR samples were subjected to in vitro digestion, simulating oral, gastric, and duodenal transit...
May 25, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28570918/purification-of-leucocin-a-for-use-on-wieners-to-inhibit-listeria-monocytogenes-in-the-presence-of-spoilage-organisms
#9
Danielle R Balay, Ramana V Dangeti, Kamaljit Kaur, Lynn M McMullen
The aims of this study were to improve the method for purification of leucocin A to increase yield of peptide and to evaluate the efficacy of leucocin A and an analogue of leucocin A (leucocin N17L) to inhibit the growth of Listeria monocytogenes on wieners in the presence of spoilage organisms. Leucocin A was produced by Leuconostoc gelidum UAL187 and purified with a five-fold increase in yield; leucocin N17L was synthesized replacing asparagine at residue 17 with leucine. Five strains of L. monocytogenes associated with foodborne illness were used to assess bacteriocin efficacy in vitro and in situ...
May 24, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28578264/aflatoxin-b1-inhibition-in-aspergillus-flavus-by-aspergillus-niger-through-down-regulating-expression-of-major-biosynthetic-genes-and-afb1-degradation-by-atoxigenic-a-flavus
#10
Fuguo Xing, Limin Wang, Xiao Liu, Jonathan Nimal Selvaraj, Yan Wang, Yueju Zhao, Yang Liu
Twenty Aspergillus niger strains were isolated from peanuts and 14 strains were able to completely inhibit AFB1 production with co-cultivation. By using a Spin-X centrifuge system, it was confirmed that there are some soluble signal molecules or antibiotics involved in the inhibition by A. niger, although they are absent during the initial 24h of A. flavus growth when it is sensitive to inhibition. In A. flavus, 19 of 20 aflatoxin biosynthetic genes were down-regulated by A. niger. Importantly, the expression of aflS was significantly down-regulated, resulting in a reduction of AflS/AflR ratio...
May 22, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28558331/impact-of-thistle-rennet-from-carlina-acanthifolia-all-subsp-acanthifolia-on-bacterial-diversity-and-dynamics-of-a-specialty-italian-raw-ewes-milk-cheese
#11
Federica Cardinali, Andrea Osimani, Manuela Taccari, Vesna Milanović, Cristiana Garofalo, Francesca Clementi, Serena Polverigiani, Silvia Zitti, Nadia Raffaelli, Massimo Mozzon, Roberta Foligni, Elena Franciosi, Kieran Tuohy, Lucia Aquilanti
Caciofiore della Sibilla is an Italian specialty soft cheese manufactured with Sopravissana raw ewes' milk and thistle rennet prepared with young fresh leaves and stems of Carlina acanthifolia All. subsp. acanthifolia, according to an ancient tradition deeply rooted in the territory of origin (mountainous hinterland of the Marche region, Central Italy). In this study, the impact of thistle rennet on the bacterial dynamics and diversity of Caciofiore della Sibilla cheese was investigated by applying a polyphasic approach based on culture and DNA-based techniques (Illumina sequencing and PCR-DGGE)...
May 22, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28558330/spray-dried-adjunct-cultures-of-autochthonous-non-starter-lactic-acid-bacteria
#12
Guillermo H Peralta, Carina V Bergamini, Gabriela Audero, Roxana Páez, I Verónica Wolf, M Cristina Perotti, Erica R Hynes
Spray-drying of lactic cultures provides direct-to-vat starters, which facilitate their commercialization and use. However, this process may alter the metabolic activity and deteriorate technological features. In this work, we assessed the influence of spray-drying on the survival and aroma production of two strains of mesophilic lactobacilli: Lactobacillus paracasei 90 and Lactobacillus plantarum 91, which have already been characterized as good adjunct cultures. The spray-drying was carried out using a laboratory scale spray and the dried cultures were monitored during the storage for the survival rate...
May 22, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28554065/high-throughput-metataxonomic-characterization-of-the-raw-milk-microbiota-identifies-changes-reflecting-lactation-stage-and-storage-conditions
#13
Conor J Doyle, David Gleeson, Paul W O'Toole, Paul D Cotter
Low temperature is used to control the growth of bacteria in milk, both pre- and post-pasteurization. As the duration of refrigerated storage extends, psychrotrophs dominate the milk microbiota, that can produce heat stable lipases which negatively impact the organoleptic qualities of milk. Here we examine the influence that refrigeration temperature (2°C, 4°C and 6°C) and storage duration (96h) have on the microbiota composition (16S profiling) of raw bulk tank milk (BTM). To reflect a proposed change to current farming practices, raw milk was blended after each milking (8 milkings) and stored for five consecutive days in each temperature-specific tank...
May 22, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28578265/lactic-acid-bacteria-involved-in-cocoa-beans-fermentation-from-ivory-coast-species-diversity-and-citrate-lyase-production
#14
Hadja D Ouattara, Honoré G Ouattara, Michel Droux, Sylvie Reverchon, William Nasser, Sébastien L Niamke
Microbial fermentation is an indispensable process for high quality chocolate from cocoa bean raw material. lactic acid bacteria (LAB) are among the major microorganisms responsible for cocoa fermentation but their exact role remains to be elucidated. In this study, we analyzed the diversity of LAB in six cocoa producing regions of Ivory Coast. Ribosomal 16S gene sequence analysis showed that Lactobacillus plantarum and Leuconostoc mesenteroides are the dominant LAB species in these six regions. In addition, other species were identified as the minor microbial population, namely Lactobacillus curieae, Enterococcus faecium, Fructobacillus pseudoficulneus, Lactobacillus casei, Weissella paramesenteroides and Weissella cibaria...
May 17, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28554526/quantitative-sybr-green-qpcr-technique-for-the-detection-of-the-nematode-parasite-anisakis-in-commercial-fish-derived-food
#15
Carla Godínez-González, Xavier Roca-Geronès, Beatriz Cancino-Faure, Isabel Montoliu, Roser Fisa
The extensive presence of anisakids in fish for human consumption has become a problem of food safety and quality. The aim of this study was to develop and assess the performance of a quantitative SYBR Green qPCR assay for the detection and quantification of Anisakis DNA in fish by-products. L3 nematode larvae of A. simplex (s.l.) (n=510), A. physeteris (n=3), Hysterothylacium sp. (n=10) and Pseudoterranova sp. (n=1), isolated from blue whiting, horse mackerel and monkfish, were used for the optimization of the molecular assay...
May 16, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28595086/evaluation-of-different-pcr-primers-for-denaturing-gradient-gel-electrophoresis-dgge-analysis-of-fungal-community-structure-in-traditional-fermentation-starters-used-for-hong-qu-glutinous-rice-wine
#16
Xu-Cong Lv, Ya-Jun Jiang, Jie Liu, Wei-Ling Guo, Zhi-Bin Liu, Wen Zhang, Ping-Fan Rao, Li Ni
Denaturing gradient gel electrophoresis (DGGE) has become a widely used tool to examine microbial community structure. However, when DGGE is applied to evaluate the fungal community of traditional fermentation starters, the choice of hypervariable ribosomal RNA gene regions is still controversial. In the current study, several previously published fungal PCR primer sets were compared and evaluated using PCR-DGGE, with the purpose of screening a suitable primer set to study the fungal community of traditional fermentation starters for Hong Qu glutinous rice wine...
May 15, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28578228/keeping-it-cool-survival-of-giardia-cysts-and-cryptosporidium-oocysts-on-lettuce-leaves
#17
Kjersti Selstad Utaaker, Eystein Skjerve, Lucy J Robertson
Fresh produce has been recognized as a vehicle for transmission of protozoan parasites for many years, and there are numerous publications regarding their occurrence on such foodstuffs, indicating their potential importance as foodborne parasites. Nevertheless, few studies have been published regarding the effectiveness of this transmission route, and whether contamination is likely to result in transmission. The purpose of this study was to assess the viability of Cryptosporidium oocysts and Giardia cysts, two protozoa associated with both waterborne and foodborne transmission, by spiking fresh produce (lettuce leaves) with viable transmission stages and determining changes in viability...
May 15, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28531554/efficacy-of-bacillus-subtilis-and-bacillus-amyloliquefaciens-in-the-control-of-aspergillus-parasiticus-growth-and-aflatoxins-production-on-pistachio
#18
Fatemeh Siahmoshteh, Ilenia Siciliano, Houda Banani, Zohreh Hamidi-Esfahani, Mehdi Razzaghi-Abyaneh, Maria Lodovica Gullino, Davide Spadaro
Pistachio (Pistacia vera) is an important nut for its economic, nutritional and health aspects but it can be contaminated by aflatoxigenic fungi in the field and during storage. Biological control could be considered as an alternative to chemical treatment. In this study, we evaluated the antifungal and anti-mycotoxigenic capability of two Bacillus spp. both in vitro and on pistachio kernels. In in vitro conditions, both strains were able to reduce the mycelial growth and they were able to degrade the four aflatoxins during the first three days after inoculation...
May 15, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28525761/impact-of-bioactive-packaging-systems-based-on-evoh-films-and-essential-oils-in-the-control-of-aflatoxigenic-fungi-and-aflatoxin-production-in-maize
#19
Eva M Mateo, José V Gómez, Irene Domínguez, Jose V Gimeno-Adelantado, Rufino Mateo-Castro, Rafael Gavara, Misericordia Jiménez
Aspergillus flavus and A. parasiticus are the most common fungal species associated with aflatoxin (AF) contamination of cereals, especially maize, and other agricultural commodities. AFB1, the most frequent and toxic metabolite, is a powerful hepatotoxic, teratogenic and mutagenic compound. Effective strategies to control these fungal species and AFs in food and feed are required. Active packaging film containing essential oils (EO) is one of the most innovative food packaging concepts. In this study, ethylene-vinyl alcohol (EVOH) copolymer films incorporating EO from Origanum vulgare (ORE), Cinnamomum zeylanicum (CIN) or their major active constituents, carvacrol (CAR) and cinnamaldehyde (CINHO), respectively, were developed and assayed to control growth of A...
May 11, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28511110/determination-of-regional-relationships-among-salmonella-spp-isolated-from-retail-pork-circulating-in-the-chiang-mai-municipality-area-using-a-wgs-data-approach
#20
Prapas Patchanee, Thanaporn Eiamsam-Ang, Juntakarn Vanaseang, Phacharaporn Boonkhot, Pakpoom Tadee
Salmonella is recognized as a significant zoonotic foodborne pathogen, and pork products are involved in one-fifth of infections. Whole genome sequencing data of Salmonella isolated from retail's pork circulating in the Chiang Mai Municipality area between April 2013 and September 2014, were used to focus on genetic diversity and proven in pig-human transmission based on Multilocus Sequence Typing (MLST). Additionally, WGS data were used to investigate virulence genes, to assess the hazard or pathogenic potential transferred into the food production chain...
May 10, 2017: International Journal of Food Microbiology
journal
journal
28915
1
2
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read
×

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"