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International Journal of Food Microbiology

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https://www.readbyqxmd.com/read/28390936/evidence-of-campylobacter-jejuni-reduction-in-broilers-with-early-synbiotic-administration
#1
Loredana Baffoni, Francesca Gaggìa, Giuliano Garofolo, Gabriella Di Serafino, Enrico Buglione, Elisabetta Di Giannatale, Diana Di Gioia
C. jejuni is considered a food safety concern to both public health authorities and consumers since it is the leading bacterial cause of food-borne gastroenteritis in humans. A high incidence of C. jejuni in broiler flocks is often correlated to pathogen recovery in retail poultry meat, which is the main source of human infection. In this work broiler chickens were fed with a synbiotic product mixed with conventional feed using two different administration strategies. The synbiotic was formulated with the microencapsulated probiotic Bifidobacterium longum PCB133 and a xylo-oligosaccharide (XOS)...
April 3, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28431310/characterization-of-bacterial-communities-of-donkey-milk-by-high-throughput-sequencing
#2
Maria de Los Dolores Soto Del Rio, Alessandra Dalmasso, Tiziana Civera, Maria Teresa Bottero
The interest in donkey milk (DM) is growing because of its functional properties and nutritional value, especially for children with allergies and food intolerances. However, most of the available reports of DM microbiota are based on culture-dependent methods to investigate food safety issues and the presence of lactic acid bacteria (LAB). The aim of this study was to determine the composition of DM bacterial communities using a high-throughput sequencing (HTS) approach. Bulk milk samples from Italian donkey dairy farms from two consecutive years were analysed using the MiSeq Illumina platform...
March 30, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28380343/changes-in-thermo-tolerance-and-survival-under-simulated-gastrointestinal-conditions-of-salmonella-enteritidis-pt4-and-salmonella-typhimurium-pt4-in-chicken-breast-meat-after-exposure-to-sequential-stresses
#3
Adma Nadja Ferreira de Melo, Geany Targino de Souza, Donald Schaffner, Tereza C Moreira de Oliveira, Janeeyre Ferreira Maciel, Evandro Leite de Souza, Marciane Magnani
This study assessed changes in thermo-tolerance and capability to survive to simulated gastrointestinal conditions of Salmonella Enteritidis PT4 and Salmonella Typhimurium PT4 inoculated in chicken breast meat following exposure to stresses (cold, acid and osmotic) commonly imposed during food processing. The effects of the stress imposed by exposure to oregano (Origanum vulgare L.) essential oil (OVEO) on thermo-tolerance were also assessed. After exposure to cold stress (5°C for 5h) in chicken breast meat the test strains were sequentially exposed to the different stressing substances (lactic acid, NaCl or OVEO) at sub-lethal amounts, which were defined considering previously determined minimum inhibitory concentrations, and finally to thermal treatment (55°C for 30min)...
March 29, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28395179/antimicrobial-activity-of-olea-europaea-linn%C3%A3-extracts-and-their-applicability-as-natural-food-preservative-agents
#4
REVIEW
J Thielmann, S Kohnen, C Hauser
The antimicrobial activity of phenolic compounds from Olea (O.) europaea Linné (L.) is part of the scientific discussion regarding the use of natural plant extracts as alternative food preservative agents. Although, the basic knowledge on the antimicrobial potential of certain molecules such as oleuropein, hydroxytyrosol or elenolic acid derivatives is given, there is still little information regarding their applicability for food preservation. This might be primarily due to the lack of information regarding the full antimicrobial spectrum of the compounds, their synergisms in natural or artificial combinations and their interaction with food ingredients...
March 28, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28380344/mycotoxin-risk-assessment-for-consumers-of-groundnut-in-domestic-markets-in-nigeria
#5
Oluwawapelumi A Oyedele, Chibundu N Ezekiel, Michael Sulyok, Modupeade C Adetunji, Benedikt Warth, Olusegun O Atanda, Rudolf Krska
The fungal and multi-mycotoxin profiles of groundnuts sold in domestic markets in Nigeria as well as the associated risk to consumers were assessed in the present study. Four hundred fungal isolates representing mainly Aspergillus [58.6%: Aspergillus section Flavi (37.1%) and A. niger-clade (21.5%)], Penicillium (40.9%) and Fusarium (0.5%) were isolated from 82 (97.6%, n=84) groundnut samples collected from four agro-ecological zones (AEZs) of Nigeria. The incidence of aflatoxin-producing A. flavus isolates (71%) was significantly (p<0...
March 28, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28376399/whey-protein-isolate-cellulose-nanofibre-tio2-nanoparticle-rosemary-essential-oil-nanocomposite-film-its-effect-on-microbial-and-sensory-quality-of-lamb-meat-and-growth-of-common-foodborne-pathogenic-bacteria-during-refrigeration
#6
Mahmood Alizadeh Sani, Ali Ehsani, Mohammad Hashemi
The use of biodegradable nanocomposite films in active packaging is of great importance since they can have a controlled release of antimicrobial compounds. This study was conducted to evaluate the efficacy of whey protein isolate (WPI)/cellulose nanofibre (CNF) nanocomposite films containing 1.0% (w/w) titanium dioxide (TiO2) and 2.0% (w/v) rosemary essential oil (REO) in preserving the microbial and sensory quality of lamb meat during the storage at 4±1°C. Initially, the best concentration of each compound to be added to the film was determined by micro-dilution and disc diffusion methods...
March 28, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28376398/adsorption-of-aflatoxin-b1-zearalenone-and-ochratoxin-a-by-microorganisms-isolated-from-kefir-grains
#7
Fadia Ben Taheur, Kais Fedhila, Kamel Chaieb, Bochra Kouidhi, Amina Bakhrouf, Luís Abrunhosa
A strategy to reduce the deleterious effects of mycotoxins is to use dietary supplements that contain microorganisms that bind mycotoxins and decrease their gastrointestinal absorption. Novel strains were isolated from a Kefir culture and assessed for their mycotoxin adsorption and biotransformation ability. The most active strains were identified using DNA sequencing, and the stability of microorganism/mycotoxin complexes was evaluated using buffer solutions to simulate the pH conditions in the gastrointestinal tract...
March 28, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28371717/contamination-by-salmonella-spp-campylobacter-spp-and-listeria-spp-of-most-popular-chicken-and-pork-sausages-sold-in-reunion-island
#8
A Trimoulinard, M Beral, I Henry, L Atiana, V Porphyre, C Tessier, A Leclercq, E Cardinale
One of the most popular meat products of the local "cuisine" is sausage composed with 100% chicken or 100% pork. In this study, we aimed to determine the presence of Salmonella spp., Campylobacter spp. and Listeria spp. in chicken- and pork-sausages, quantify Salmonella spp. population and identify the factors that could be associated with contamination in the outlets. Two hundred and three batches of pork and chicken sausages were randomly collected from 67 local outlets (supermarkets, groceries and butcher shops)...
March 27, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28364624/biocontrol-of-the-internalization-of-salmonella-enterica-and-enterohaemorrhagic-escherichia-coli-in-mung-bean-sprouts-with-an-endophytic-bacillus-subtilis
#9
Zhenyu Shen, Azlin Mustapha, Mengshi Lin, Guolu Zheng
Internalization of Salmonella enterica and enterohaemorrhagic Escherichia coli (EHEC) in seed sprouts poses a health risk to consumers, and the conventional sanitization methods are not always effective to reduce this risk. This study initiated a biocontrol approach to limit the internalization using endophytic Bacillus subtilis strains, which were isolated from the inner tissue of mung bean seeds or lettuce stems. By using the deferred agar method, 12 strains of B. subtilis out of 94 putative Bacillus isolates displayed inhibitory activity against at least one of the pathogenic indicators, S...
March 24, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28364622/identification-and-characterization-of-lactic-acid-bacteria-and-yeasts-of-pdo-tuscan-bread-sourdough-by-culture-dependent-and-independent-methods
#10
Michela Palla, Caterina Cristani, Manuela Giovannetti, Monica Agnolucci
Sourdough fermentation has been increasingly used worldwide, in accordance with the demand of consumers for tasty, natural and healthy food. The high diversity of lactic acid bacteria (LAB) and yeast species, detected in sourdoughs all over the world, may affect nutritional, organoleptic and technological traits of leavened baked goods. A wide regional variety of traditional sourdough breads, over 200 types, has been recorded in Italy, including special types selected as worthy of either Protected Geographical Indication (PGI) or Protected Designation of Origin (PDO), whose sourdough microbiota has been functionally and molecularly characterized...
March 23, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28384620/recovering-traditional-raw-milk-tetilla-cheese-flavour-and-sensory-attributes-by-using-kocuria-varians-and-yarrowia-lipolytica-adjunct-cultures
#11
J A Centeno, J I Garabal, F Docampo, J M Lorenzo, J Carballo
The rationale of the present study was to evaluate the potential of microbial adjunct cultures including Kocuria varians and/or Yarrowia lipolytica strains in the recovery of the typical sensory profile of traditional (raw-milk) Tetilla cheese. Four batches of Tetilla cheese, a short ripened cows' milk cheese produced in Galicia (NW Spain), were made in duplicate from pasteurized milk inoculated with different microbial cultures. A control batch was manufactured by adding a mesophilic commercial D-starter only...
March 22, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28365494/kazachstania-gamospora-and-wickerhamomyces-subpelliculosus-two-alternative-baker-s-yeasts-in-the-modern-bakery
#12
Nerve Zhou, Anna Judith Schifferdecker, Amparo Gamero, Concetta Compagno, Teun Boekhout, Jure Piškur, Wolfgang Knecht
Saccharomyces cerevisiae, the conventional baker's yeast, remains the most domesticated yeast monopolizing the baking industry. Its rapid consumption of sugars and production of CO2 are the most important attributes required to leaven the dough. New research attempts highlight that these attributes are not unique to S. cerevisiae, but also found in several non-conventional yeast species. A small number of these yeast species with similar properties have been described, but remain poorly studied. They present a vast untapped potential for the use as leavening agents and flavor producers due to their genetic and phylogenetic diversity...
March 22, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28364623/african-fermented-dairy-products-overview-of-predominant-technologically-important-microorganisms-focusing-on-african-streptococcus-infantarius-variants-and-potential-future-applications-for-enhanced-food-safety-and-security
#13
REVIEW
Christoph Jans, Leo Meile, Dasel Wambua Mulwa Kaindi, Wambui Kogi-Makau, Peter Lamuka, Pierre Renault, Bernd Kreikemeyer, Christophe Lacroix, Jan Hattendorf, Jakob Zinsstag, Esther Schelling, Gilbert Fokou, Bassirou Bonfoh
Milk is a major source of nutrients, but can also be a vehicle for zoonotic foodborne diseases, especially when raw milk is consumed. In Africa, poor processing and storage conditions contribute to contamination, outgrowth and transmission of pathogens, which lead to spoilage, reduced food safety and security. Fermentation helps mitigate the impact of poor handling and storage conditions by enhancing shelf life and food safety. Traditionally-fermented sour milk products are culturally accepted and widely distributed in Africa, and rely on product-specific microbiota responsible for aroma, flavor and texture...
March 21, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28359911/visceral-larvae-as-a-predictive-index-of-the-overall-level-of-fish-batch-infection-in-european-anchovies-engraulis-encrasicolus-a-rapid-procedure-for-food-business-operators-to-assess-marketability
#14
L Guardone, D Nucera, V Pergola, F Costanzo, E Costa, L Tinacci, A Guidi, A Armani
The European anchovy (Engraulis encrasicolus), one of the most important pelagic fish resources in the Mediterranean Sea, is frequently infected by anisakid larvae. Food Business Operators (FBOs) should use appropriate sampling plans and analytical methods to avoid commercialization of massively infected batches and reduce the risk of transmission of viable zoonotic larvae. In this study, performed at FishLab (Department of Veterinary Sciences of the University of Pisa) during 2016, an official sampling plan was associated with a digestion protocol for the inspection of anchovies...
March 21, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28431274/distribution-of-escherichia-coli-o157-h7-in-ground-beef-assessing-the-clustering-intensity-for-an-industrial-scale-grinder-and-a-low-and-localized-initial-contamination
#15
Estelle Loukiadis, Clémence Bièche-Terrier, Catherine Malayrat, Franck Ferré, Philippe Cartier, Jean-Christophe Augustin
Undercooked ground beef is regularly implicated in food-borne outbreaks involving pathogenic Shiga toxin-producing Escherichia coli. The dispersion of bacteria during mixing processes is of major concern for quantitative microbiological risk assessment since clustering will influence the number of bacteria the consumers might get exposed to as well as the performance of sampling plans used to detect contaminated ground beef batches. In this study, batches of 25kg of ground beef were manufactured according to a process mimicking an industrial-scale grinding with three successive steps: primary grinding, mixing and final grinding...
March 18, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28346877/stevia-rebaudiana-bertoni-effect-on-the-hemolytic-potential-of-listeria-monocytogenes
#16
S Sansano, A Rivas, M C Pina-Pérez, A Martinez, D Rodrigo
The effect of Stevia rebaudiana Bertoni on the hemolytic potential of Listeria monocytogenes was studied by means of the assessment of the Listeriolysin O (LLO) production. The three factors under study, stevia concentration in the range [0-2.5] % (w/v), incubation temperature (10 and 37°C), and exposure time (0-65h) significantly affected (p≤0.05) the hemolytic activity of L. monocytogenes. Results showed that at the lower incubation temperature the hemolytic potential of the bacterium was significantly reduced, from 100% at 37°C to 8% at 10°C (after 65h of incubation) in unsupplemented substrate (0% stevia)...
March 16, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28371716/bacillus-licheniformis-affects-the-microbial-community-and-metabolic-profile-in-the-spontaneous-fermentation-of-daqu-starter-for-chinese-liquor-making
#17
Peng Wang, Qun Wu, Xuejian Jiang, Zhiqiang Wang, Jingli Tang, Yan Xu
Chinese liquor is produced from spontaneous fermentation starter (Daqu) that provides the microbes, enzymes and flavors for liquor fermentation. To improve the flavor character of Daqu, we inoculated Bacillus licheniformis and studied the effect of this strain on the community structure and metabolic profile in Daqu fermentation. The microbial relative abundance changed after the inoculation, including the increase in Bacillus, Clavispora and Aspergillus, and the decrease in Pichia, Saccharomycopsis and some other genera...
March 14, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28319799/occurrence-of-hepatitis-a-and-e-and-norovirus-gi-and-gii-in-ready-to-eat-vegetables-in-italy
#18
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/28342405/validation-of-the-baking-process-as-a-kill-step-for-controlling-salmonella-in-muffins
#19
Lakshmikantha H Channaiah, Minto Michael, Jennifer C Acuff, Randall K Phebus, Harshavardhan Thippareddi, Maureen Olewnik, George Milliken
This research investigates the potential risk of Salmonella in muffins when contamination is introduced via flour, the main ingredient. Flour was inoculated with a 3-strain cocktail of Salmonella serovars (Newport, Typhimurium, and Senftenberg) and re-dried to achieve a target concentration of ~8logCFU/g. The inoculated flour was then used to prepare muffin batter following a standard commercial recipe. The survival of Salmonella during and after baking at 190.6°C for 21min was analyzed by plating samples on selective and injury-recovery media at regular intervals...
March 12, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28319800/inhibition-of-salmonella-typhimurium-on-radish-sprouts-using-nitrogen-cold-plasma
#20
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
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