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International Journal of Food Microbiology

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https://www.readbyqxmd.com/read/29783044/tomato-type-and-post-treatment-water-rinse-affect-efficacy-of-acid-washes-against-salmonella-enterica-inoculated-on-stem-scars-of-tomatoes-and-product-quality
#1
Xuetong Fan, Joshua B Gurtler, Kimberly J B Sokorai
A study was conducted to evaluate the effects of post-treatment rinsing with water on the inactivation efficacy of acid treatments against Salmonella inoculated onto stem scar areas of two types of tomatoes. In addition, impact on fruit quality was investigated during 21 days post-treatment storage at 10 °C. A four-strain cocktail of Salmonella enterica (S. Montevideo, S. Newport, S. Saintpaul, and S. Typhimurium) was inoculated onto stem scar areas of grape and large round tomatoes. The inoculated fruits were then treated for 2 min with the following solutions: water, 2% lactic acid +2% acetic acid +2% levulinic acid, 1...
May 12, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29772466/research-on-the-contamination-levels-of-norovirus-in-food-facilities-using-groundwater-in-south-korea-2015-2016
#2
Jeong Su Lee, In Sun Joo, Si Yeon Ju, Min Hee Jeong, Yun-Hee Song, Hyo Sun Kwak
Norovirus (NoV) is a major pathogenic virus that is responsible for foodborne and waterborne gastroenteritis outbreaks. Groundwater is an important source of drinking water and is used in agriculture and food manufacturing processes. This study investigated norovirus contamination of groundwater treatment systems at 1360 sites in seven metropolitan areas and nine provinces in 2015-2016. Temperature, pH, residual chlorine, and turbidity content were assessed to analyze the water quality. In 2015, six sites were positive for the presence of NoV (0...
May 11, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29778800/phenotypic-and-genotypic-diversity-of-lactobacillus-buchneri-strains-isolated-from-spoiled-fermented-cucumber
#3
Katheryne V Daughtry, Suzanne D Johanningsmeier, Rosemary Sanozky-Dawes, Todd R Klaenhammer, Rodolphe Barrangou
Lactobacillus buchneri is a Gram-positive, obligate heterofermentative, facultative anaerobe commonly affiliated with spoilage of food products. Notably, L. buchneri is able to metabolize lactic acid into acetic acid and 1,2-propanediol. Although beneficial to the silage industry, this metabolic capability is detrimental to preservation of cucumbers by fermentation. The objective of this study was to characterize isolates of L. buchneri purified from both industrial and experimental fermented cucumber after the onset of secondary fermentation...
May 9, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29783045/factors-affecting-gene-expression-and-activity-of-heme-and-manganese-dependent-catalases-in-lactobacillus-casei-strains
#4
Annamaria Ricciardi, Rocco Gerardo Ianniello, Eugenio Parente, Teresa Zotta
Catalases reduce oxidative stress by degrading hydrogen peroxide to molecular oxygen and water. The presence of heme-dependent or manganese-dependent catalases was observed for a long time in lactic acid bacteria (LAB) but, to date, knowledge on the factors affecting gene expression and enzymatic functionality are limited to a very few strains. In this study, the effect of atmosphere of incubation (not aerated static growth vs aerated shaken growth) and supplementation with Fe2+ , hemin, Mn2+ or their combinations on the catalase production of respiration-competent strain Lactobacillus casei N87 was evaluated using a 24 factorial design...
May 8, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29778498/validation-on-milk-and-sprouts-of-en-iso-16654-2001-microbiology-of-food-and-animal-feeding-stuffs-horizontal-method-for-the-detection-of-escherichia-coli-o157
#5
Rosangela Tozzoli, Antonella Maugliani, Valeria Michelacci, Fabio Minelli, Alfredo Caprioli, Stefano Morabito
In 2006, the European Committee for standardisation (CEN)/Technical Committee 275 - Food analysis - Horizontal methods/Working Group 6 - Microbiology of the food chain (TC275/WG6), launched the project of validating the method ISO 16654:2001 for the detection of Escherichia coli O157 in foodstuff by the evaluation of its performance, in terms of sensitivity and specificity, through collaborative studies. Previously, a validation study had been conducted to assess the performance of the Method No 164 developed by the Nordic Committee for Food Analysis (NMKL), which aims at detecting E...
May 8, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29772465/effect-of-temperature-on-production-of-oligosaccharides-and-dextran-by-weissella-cibaria-10-m
#6
Ying Hu, Michael G Gänzle
The formation of HoPS and oligosaccharides in sourdough fermentation improves bread quality but is dependent on the expression of glycansucrases by lactic acid bacteria. Data on the expression of dextransucrases by Weissella spp., however, are limited. This study therefore aimed to assess dextansucrase expression in W. cibaria 10 M, focusing on the effect of temperature. The effect of temperature on growth, oligosaccharide and dextran synthesis by W. cibaria 10 M was determined and the expression and activity of cell-associated dextransucrase from W...
May 8, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29763755/salmonella-enterica-growth-and-biofilm-formation-in-flesh-and-peel-cantaloupe-extracts-on-four-food-contact-surfaces
#7
Piumi De Abrew Abeysundara, Nitin Dhowlaghar, Ramakrishna Nannapaneni, Mark W Schilling, Barakat Mahmoud, Chander S Sharma, Din-Pow Ma
Salmonella enterica is responsible for the highest number of foodborne disease outbreaks pertaining to cantaloupe industry. The objective of this study was to examine the growth and biofilm formation by outbreak strains of S. enterica ser. Poona (S. Poona), S. enterica ser. Stanley (S. Stanley) and S. enterica ser. Montevideo (S. Montevideo) on different food-contact processing surfaces in cantaloupe flesh and peel extracts at 22 °C and 10 °C. The generation time of all S. enterica strains tested was shorter in the high concentration (50 mg/ml) of cantaloupe extract and high temperature...
May 4, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29734032/typing-and-virulence-factors-of-food-borne-candida-spp-isolates
#8
Katarzyna Rajkowska, Alina Kunicka-Styczyńska
Food-borne yeasts, excluding yeasts used as starter cultures, are commonly considered as food spoilage microorganisms. However, the incidence of non-C. albicans Candida (NCAC) infections has increased considerably over the past two decades. Although 15 Candida species are frequently identified as pathogens, a threat to human from food-borne Candida is poorly recognized. In the present study food-borne NCAC were characterized for the virulence factors, known to be associated with yeast pathogenicity. All food-borne strains in planktonic forms and 89% in biofilm structures represented biotypes established for C...
May 3, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29747038/emerging-high-level-ciprofloxacin-resistance-and-molecular-basis-of-resistance-in-salmonella-enterica-from-humans-food-and-animals
#9
Dai Kuang, Jianmin Zhang, Xuebin Xu, Weimin Shi, Sheng Chen, Xiaowei Yang, Xudong Su, Xianming Shi, Jianghong Meng
Disease caused by nontyphoidal serotypes of Salmonella enterica is the leading cause of foodborne illness worldwide. Many serotypes have also developed resistance to antimicrobials commonly used for the treatment of salmonellosis. Here we analyze 179 ciprofloxacin-resistant isolates identified among 3680 Salmonella isolated from humans, food, animals, and water collected in Shanghai, China. They were assessed for antimicrobial susceptibility, plasmid-mediated quinolone resistance (PMQR) determinants, and mutations in quinolone resistance determination regions (QRDRs); genetic relatedness was examined using PFGE...
May 2, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29738928/high-salinity-relay-as-a-post-harvest-processing-method-for-reducing-vibrio-vulnificus-levels-in-oysters-crassostrea-virginica
#10
Corinne Audemard, Howard I Kator, Kimberly S Reece
High salinity relay of Eastern oysters (Crassostrea virginica) was evaluated as a post-harvest processing (PHP) method for reducing Vibrio vulnificus. This approach relies on the exposure of oysters to natural high salinity waters and preserves a live product compared to previously approved PHPs. Although results of prior studies evaluating high salinity relay as a means to decrease V. vulnificus levels were promising, validation of this method as a PHP following approved guidelines is required. This study was designed to provide data for validation of this method following Food and Drug Administration (FDA) PHP validation guidelines...
May 2, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29773348/validation-of-standard-method-en-iso-11290-part-2-for-the-enumeration-of-listeria-monocytogenes-in-food
#11
Patricia Rollier, Bertrand Lombard, Laurent Guillier, Danièle François, Karol Romero, Sylvie Pierru, Laurence Bouhier, Nathalie Gnanou Besse
The reference method for the detection and enumeration of L. monocytogenes in food (Standards EN ISO 11290-1&2) have been validated by inter-laboratory studies in the frame of the Mandate M381 from European Commission to CEN. In this paper, the inter-laboratory studies led in 2013 on 5 matrices (cold-smoked salmon, milk powdered infant food formula, vegetables, environment, and cheese) to validate Standard EN ISO 11290-2 are reported. According to the results obtained, the method of the revised Standard EN ISO 11290-2 can be considered as a good method for the enumeration of L...
May 1, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29777948/escherichia-coli-hyperepidemic-clone-st410-a-harboring-bla-ctx-m-15-isolated-from-fresh-vegetables-in-a-municipal-market-in-quito-ecuador
#12
David Ortega-Paredes, Pedro Barba, Santiago Mena-López, Nathaly Espinel, Jeannete Zurita
Dissemination of Extended spectrum β-lactamases (ESBL) Enterobacteriaceae is a major medical threat. Vegetables and fruits, which are usually consumed raw, are a very suitable pathway for the spread of these bacteria from farm-to-fork. However, limited information exists regarding resistant bacteria and epidemic clones that are disseminated in vegetables and tap water in South America. We processed a total of 90 samples in triplicate of nine typically consumed raw vegetables from a central municipal market, and tap water samples were processed from twenty-one locations in Quito, Ecuador...
April 30, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29783046/bacterial-community-of-industrial-raw-sausage-packaged-in-modified-atmosphere-throughout-the-shelf-life
#13
Stefano Raimondi, Maria Rosaria Nappi, Tiziana Maria Sirangelo, Alan Leonardi, Alberto Amaretti, Alessandro Ulrici, Rudy Magnani, Chiara Montanari, Giulia Tabanelli, Fausto Gardini, Maddalena Rossi
Ten lots of industrial raw sausages in modified atmosphere (CO2 30%, O2 70%), produced in the same plant over 7 months, were analyzed at the day after production (S samples) and at the end of shelf life (E samples), after 12 days storage at 7 °C to simulate thermal abuse. Quality of the products was generally compromised by storage at 7 °C, with only 3 E samples without alterations. During the shelf life, the pH decreased for the accumulation of acetic and lactic acids. A few biogenic amines accumulated, remaining below acceptable limits...
April 28, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29727857/unravelling-the-contribution-of-lactic-acid-bacteria-and-acetic-acid-bacteria-to-cocoa-fermentation-using-inoculated-organisms
#14
Van Thi Thuy Ho, Graham H Fleet, Jian Zhao
Cocoa beans (Theobroma cacao L.) are the raw material for chocolate production. Fermentation of the bean pulp by microorganisms is essential for developing the precursors of chocolate flavour. Currently, the cocoa fermentation is still conducted by an uncontrolled traditional process via a consortium of indigenous species of yeasts, lactic acid bacteria and acetic acid bacteria. Although the essential contribution of yeasts to the production of good quality beans and, typical chocolate character is generally agreed, the roles of lactic acid bacteria and acetic acid bacteria are less certain...
April 27, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29727856/bactericidal-and-antibiofilm-activity-of-bactenecin-derivative-peptides-against-the-food-pathogen-listeria-monocytogenes-new-perspectives-for-food-processing-industry
#15
Gianna Palmieri, Marco Balestrieri, Federico Capuano, Yolande T R Proroga, Francesco Pomilio, Patrizia Centorame, Alessia Riccio, Raffaele Marrone, Aniello Anastasio
Antimicrobial peptides have received great attention for their potential benefits to extend the shelf-life of food-products. Innate defense regulator peptide-1018 (IDR-1018) represents a promising candidate for such applications, due to its broad-spectrum antimicrobial activity, although food-isolated pathogens have been poorly investigated. Herein, we describe the design and the structural-functional characterization of a new 1018-derivative peptide named 1018-K6, in which the alanine in position 6 was replaced with a lysine...
April 27, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29723706/sausage-fermentation-and-starter-cultures-in-the-era-of-molecular-biology-methods
#16
Irene Franciosa, Valentina Alessandria, Paola Dolci, Kalliopi Rantsiou, Luca Cocolin
Fermented sausages have a long tradition originating from Europe and they constitute a significant part of the Mediterranean diet. This kind of products has a specific microbiota that is typical of the region or area where they are produced. Therefore, in order to protect the traditional aspect of these products, it is essential to understand the microbial ecology during fermentation by studying the dynamic changes that occur and to select autochthonous starter cultures that can be used in the production. In this paper we summarize the state of the art concerning the selection and use of starter cultures and ecology aspects of naturally fermented sausages...
April 25, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29715603/pro-technological-and-functional-characterization-of-lactic-acid-bacteria-to-be-used-as-starters-for-hemp-cannabis-sativa-l-sourdough-fermentation-and-wheat-bread-fortification
#17
Luana Nionelli, Marco Montemurro, Erica Pontonio, Michela Verni, Marco Gobbetti, Carlo Giuseppe Rizzello
Lactic acid bacteria were isolated from hemp (Cannabis sativa L.) flour, spontaneously fermented dough, and type I sourdough. Isolates were identified and further selected based on pro-technological, nutritional and functional properties. Lactobacillus plantarum/s5, Pediococcus acidilactici/s5, and Leuconostoc mesenteroides/s1 were used as mixed starter to produce hemp sourdough. Significant decreases of the concentration of phytic acid, condensed tannins, and total saponins were observed during fermentation...
April 24, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29715602/characterization-of-spoilage-markers-in-modified-atmosphere-packaged-iceberg-lettuce
#18
Angelos-Gerasimos Ioannidis, Frederiek-Maarten Kerckhof, Yasmine Riahi Drif, Mike Vanderroost, Nico Boon, Peter Ragaert, Bruno De Meulenaer, Frank Devlieghere
Fresh cut iceberg lettuce spoilage was studied considering the microbial and biochemical activity, the formation of volatile organic compounds (VOC) and consumer acceptability. Lettuce was packaged under three different packaging conditions and stored at 4 °C for 10 days: anaerobic packaging (ANAER), equilibrium modified atmosphere packaging with 3% O2 (EMAP) and perforated packages (AIR). Results indicated a clear distinction between packaging conditions. EMAP and AIR resulted in a short shelf life (≤5...
April 22, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29751279/inter-and-intra-species-variability-in-heat-resistance-and-the-effect-of-heat-treatment-intensity-on-subsequent-growth-of-byssochlamys-fulva-and-byssochlamys-nivea
#19
Juliana L P Santos, Simbarashe Samapundo, Sonay M Gülay, Jan Van Impe, Anderson S Sant'Ana, Frank Devlieghere
The major aims of this study were to assess inter- and intra-species variability of heat resistant moulds (HRMs), Byssochlamys fulva and Byssochlamys nivea, with regards to (i) heat resistance and (ii) effect of heat treatment intensity on subsequent outgrowth. Four-week-old ascospores were suspended in buffered glucose solution (13° Brix, pH 3.5) and heat treated in a thermal cycler adjusted at 85 °C, 90 °C and 93 °C. Two variants of the Weibull model were fitted to the survival data and the following inactivation parameters estimated: b (inactivation rate, min-1 ), n (curve shape) and δ (the time taken for first decimal reduction, min)...
April 21, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29702318/control-of-salmonella-enterica-and-listeria-monocytogenes-in-hummus-using-allyl-isothiocyanate
#20
Amin N Olaimat, Murad A Al-Holy, Mahmoud Abu Ghoush, Anas A Al-Nabulsi, Richard A Holley
Hummus (chickpea dip) is a ready-to-eat product which has been implicated in several foodborne outbreaks and food recalls. This study aimed to screen the antimicrobial activity of allyl isothiocyanate (AITC) against 5 strains of each of Salmonella enterica and Listeria monocytogenes using a disc diffusion method. Additionally, the antimicrobial activity of 0.1-1.5% (v/w) AITC against both pathogens and aerobic bacteria in hummus was also investigated. The inhibition zones of AITC were 8.5-15 and 7.0-8.5 mm against the S...
April 21, 2018: International Journal of Food Microbiology
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