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International Journal of Food Microbiology

Monica Caffara, Laura Serracca, Andrea Gustinelli, Walter Vencia, Irene Rossini, Marino Prearo, Maria L Fioravanti
Opisthorchis felineus (family Opisthorchiidae) is a parasitic flatworm representing a serious threat to humans in some countries. Opisthorchiasis occurs after consumption of raw or undercooked cyprinid fish infected by the metacercarial stage of the parasite. Due to its small size, detection of the parasite in fish fillet is time-consuming and difficult. Furthermore, isolated metacercariae can be identified to genus but not to species level using morphological features and molecular techniques are necessary...
November 28, 2016: International Journal of Food Microbiology
M Pesciaroli, L Cucco, S De Luca, F R Massacci, C Maresca, L Medici, M Paniccià, E Scoccia, M Staffolani, G Pezzotti, C F Magistrali
Contaminated pork is a significant source of foodborne Salmonella infections. Pork is contaminated at the slaughterhouse; however, the mechanisms driving Salmonella contamination of carcasses are still poorly understood. The aim of this study was to investigate whether the amount of Salmonella carried by slaughtered pigs in their guts has an influence on carcass contamination. On that account, we tested whether the number of carcasses contaminated during a slaughter day was associated with the prevalence of highly contaminated pigs (HCP: Salmonella caecal loads ≥3log/g), or with the prevalence of pigs that simply carry Salmonella spp...
November 23, 2016: International Journal of Food Microbiology
Alexandra Müller, Lucie Collineau, Roger Stephan, Andrea Müller, Katharina D C Stärk
The objective of this study was i) to quantify the risk of hepatitis E for Swiss consumers by specified pork products and ii) to estimate the total burden of human food-borne hepatitis E in Switzerland. A quantitative risk assessment from slaughter to consumption was carried out according to the Codex Alimentarius framework. In the hazard characterization, assumptions were made due to the lack of a dose-response relationship for oral exposure to hepatitis E virus (HEV). The prevalence of HEV in 160 pig livers of 40 different Swiss fattening farms was examined and determined to be 1...
November 22, 2016: International Journal of Food Microbiology
A R Henriques, L T Gama, M J Fraqueza
Listeria monocytogenes isolates collected from final products and food contact surfaces of 10 ready-to-eat meat-based food products (RTEMP) producing industries were analyzed to relate their virulence-associated characteristics and genetic profiles with the hygiene assessment of those industries. Together with sample collection, an audit was performed to evaluate the implemented food safety management system and to investigate the specific audit requisites more associated to the occurrence of those L. monocytogenes serogroups frequently related with human disease...
November 21, 2016: International Journal of Food Microbiology
L Jacxsens, A Stals, A De Keuckelaere, B Deliens, A Rajkovic, M Uyttendaele
A quantitative human norovirus (NoV) exposure model describing transmission of NoV during pre-harvest, harvest and further processing of soft red fruits exemplified by raspberries is presented. The outcomes of the model demonstrate the presence of NoV in raspberry puree or individual quick frozen (IQF) raspberry fruits and were generated by Monte Carlo simulations by combining GoldSim® and @Risk® software. Input data were collected from scientific literature, observational studies and assumptions. NoV contamination of soft red fruits is assumed to take place at farms by application of contaminated water for pesticides dilution or by berries' pickers shedding NoV...
November 21, 2016: International Journal of Food Microbiology
Christine Delorme, Nicolas Legravet, Emmanuel Jamet, Caroline Hoarau, Bolotin Alexandre, Walid M El-Sharoud, Mohamed S Darwish, Pierre Renault
We analyzed 178 Streptococcus thermophilus strains isolated from diverse products, from around the world, over a 60-year period with a new multilocus sequence typing (MLST) scheme. This collection included isolates from two traditional cheese-making sites with different starter-use practices, in sampling campaigns carried out over a three years period. The nucleotide diversity of the S. thermophilus population was limited, but 116 sequence types (ST) were identified. Phylogenetic analysis of the concatenated sequences of the six housekeeping genes revealed the existence of groups confirmed by eBURST analysis...
November 18, 2016: International Journal of Food Microbiology
Amani Lahouar, Sonia Marin, Ana Crespo-Sempere, Salem Saïd, Vicente Sanchis
The major objective of this study was to describe the effect of water activity and temperature on radial growth and production of ochratoxin A (OTA) and zearalenone (ZEA) on sorghum grains of three Aspergillus tubingensis and three Fusarium incarnatum isolates. The water activity range was 0.91-0.99 aw for F. incarnatum isolates and 0.88-0.99 aw for A. tubingensis isolates. Temperatures of incubation were 15, 25 and 37°C for both species. Mycotoxin production was determined after 7, 14, 21 and 28days depending on the growth rate of the six isolates...
November 17, 2016: International Journal of Food Microbiology
Mar Margalef-Català, Isabel Araque, Albert Bordons, Cristina Reguant
Although Oenococcus oeni is the main species that is responsible for malolactic fermentation (MLF), harsh wine conditions can limit its performance. Although several mechanisms underlying the response to stress have been studied in this species, little is known regarding the cellular systems that protect against oxidative stress in other bacteria, such as glutathione (GSH). O. oeni cannot synthesize GSH but contains several genes related to its utilization. In this study, the relative expression (RE) of the seven genes involved in the GSH redox system found in O...
November 16, 2016: International Journal of Food Microbiology
F Sainz, A Mas, M J Torija
Acetic acid bacteria (AAB) are a group of microorganisms highly used in the food industry. However, its use can be limited by the insufficient information known about the nutritional requirements of AAB for optimal growth. The aim of this work was to study the effects of different concentrations and sources of nitrogen on the growth of selected AAB strains and to establish which nitrogen source best encouraged their growth. Two strains of three species of AAB, Gluconobacter japonicus, Gluconobacter oxydans and Acetobacter malorum, were grown in three different media with diverse nitrogen concentrations (25, 50, 100, and 300mgN/L and 1gN/L) as a complete solution of amino acids and ammonium...
November 12, 2016: International Journal of Food Microbiology
Ying-Chen Wu, Chih-Ming Chen, Chih-Jung Kuo, Jen-Jie Lee, Pin-Chun Chen, Yi-Chih Chang, Ter-Hsin Chen
Clostridium difficile causes antibiotic-associated diarrhea in both humans and animals. The ribotype 078, predominant in food animals, is associated with community-acquired C. difficile infection, and C. difficile is suggested to be a foodborne pathogen. Recently, the C. difficile ribotype 078 lineage emerged in patients and pigs in Taiwan. This study aimed to investigate the prevalence and molecular characterization of C. difficile isolated from a pig slaughterhouse, retail meat, ready-to-eat meals, and humans in Taiwan...
November 12, 2016: International Journal of Food Microbiology
Lorena Valdés-Varela, Patricia Ruas-Madiedo, Miguel Gueimonde
The use of selected probiotics, prebiotics and/or synbiotics, constitute an interesting dietary strategy for intestinal microbiota modulation in case of dysbiosis. Species of the genus Bifidobacterium are among the most currently used probiotics for human consumption since they have shown beneficial effects in the prevention and treatment of some disorders. Bifidobacteria are saccharolytic microorganisms, but their ability to use different carbohydrates varies among strains. In this study, we investigate the utilization of three prebiotic substrates (two different short-chain fructo-oligosaccharides [scFOS] and inulin) by strains of Bifidobacterium, in order to determine the synbiotic potential of the different probiotic/prebiotic combinations...
November 12, 2016: International Journal of Food Microbiology
Robert F Sido, Runze Huang, Chuhan Liu, Haiqiang Chen
In this study, high hydrostatic pressure (HHP) was evaluated as an intervention for human noroviruses (HuNoVs) in green onions and salsa. To determine the effect of water during HHP treatment on virus inactivation, a HuNoV surrogate, murine norovirus 1 (MNV-1), was inoculated onto green onions and then HHP-treated at 350MPa with or without water at 4 or 20°C. The presence of water enhanced HHP inactivation of MNV-1 on green onions at 4°C but not at 20°C. To test the temperature effect on HHP inactivation of MNV-1, inoculated green onions were HHP-treated at 300MPa at 1, 4 and 10°C...
November 11, 2016: International Journal of Food Microbiology
Cristiana Garofalo, Elena Bancalari, Vesna Milanović, Federica Cardinali, Andrea Osimani, Maria Luisa Savo Sardaro, Benedetta Bottari, Valentina Bernini, Lucia Aquilanti, Francesca Clementi, Erasmo Neviani, Monica Gatti
The present study compared two culture-independent methods, polymerase chain reaction denaturing gradient gel electrophoresis (PCR-DGGE) and length-heterogeneity polymerase chain reaction (LH-PCR), for their ability to reveal food bacterial microbiota. Total microbial DNA and RNA were extracted directly from fourteen fermented and unfermented foods, and domain A of the variable regions V1 and V2 of the 16S rRNA gene was analyzed through LH-PCR and PCR-DGGE. Finally, the outline of these analyses was compared with bacterial viable counts obtained after bacterial growth on suitable selective media...
November 10, 2016: International Journal of Food Microbiology
Nils Th Grabowski, Günter Klein
Little is known of the microbiology of processed insect products. The present survey analysed a total of n=38 samples of deep-fried and spiced (Acheta domesticus, Locusta migratoria, and Omphisa fuscidentalis), cooked in soy sauce ("tsukudani"; Oxya yezoensis, Vespula flaviceps, and Bombyx mori), dried (A. domesticus, L. migatoria, Alphitobius diaperinus, Tenebrio molitor, B. mori, Hermetia illucens, and Musca domestica), powdered (H. illucens, T. molitor) and other (incl. deep-frozen B. mori and honeybee pollen) insect products microbiologically (total bacterial count [TBC], Enterobacteriaceae, staphylococci, bacilli, and yeasts and moulds counts, salmonellae, Listeria monocytogenes, and Escherichia coli)...
November 9, 2016: International Journal of Food Microbiology
D Vandeweyer, S Crauwels, B Lievens, L Van Campenhout
The rising interest in insects for human consumption and the changing regulations in Europe require a profound insight into the food safety of insects reared and sold in Western society. The microbial quality of edible insects has only been studied occasionally. This study aimed at generating an overview of intrinsic parameters (pH, water activity and moisture content) and microbial quality of fresh mealworm larvae and crickets for several rearing companies and for several batches per rearer. In total, 21 batches obtained from 7 rearing companies were subjected to analysis of intrinsic parameters, a range of plate counts and presence-absence tests for Salmonella spp...
November 9, 2016: International Journal of Food Microbiology
Christina Krogsgård Nielsen, Jørgen Kjems, Tina Mygind, Torben Snabe, Karin Schwarz, Yvonne Serfert, Rikke Louise Meyer
Food-related biofilms can cause food-borne illnesses and spoilage, both of which are problems on a global level. Essential oils are compounds derived from plant material that have a potential to be used in natural food preservation in the future since they are natural antimicrobials. Bacterial biofilms are particularly resilient towards biocides, and preservatives that effectively eradicate biofilms are therefore needed. In this study, we test the antibacterial properties of emulsion-encapsulated and unencapsulated isoeugenol against biofilms of Lis...
November 9, 2016: International Journal of Food Microbiology
Zhen-Qiang Ning, Hua Cui, Yang Xu, Zhi-Bing Huang, Zhui Tu, Yan-Ping Li
For thousands of years, fermentation products of the filamentous fungi Monascus spp. have been used extensively in the food and pharmaceutical industries. However, their development is limited because of the health threats from the mycotoxin citrinin, known to be produced by these fungi. Citrinin is recognized as a hepato-nephrotoxin which possesses potential genotoxicity, tumorigenicity, carcinogenicity, embryotoxicity, and teratogenicity. Studies have shown that citrinin biosynthesis is intimately related to pksCT, orf1, ctnA, orf3, ctnB and ctnG...
November 9, 2016: International Journal of Food Microbiology
N Martínez-Onandi, A Castioni, E San Martín, A Rivas-Cañedo, M Nuñez, S Torriani, A Picon
The microbiota of Serrano dry-cured ham of different chemical composition, subjected or not to high-pressure processing (HPP), was investigated using culture-dependent and culture-independent methods. Microbial counts were submitted to analysis of variance with physicochemical parameters (aw, NaCl concentration, salt-in-lean ratio and intramuscular fat content) or HPP as main effects. In untreated hams, physicochemical parameters significantly affected counts of aerobic mesophiles, psychrotrophs, and moulds and yeasts...
November 5, 2016: International Journal of Food Microbiology
C Saraiva, H Vasconcelos, José M M M de Almeida
The aim of this work was to investigate the potential of Fourier transform infrared spectroscopy (FTIR) to detect and predict the bacterial load of salmon fillets (Salmo salar) stored at 3, 8 and 30°C under three packaging conditions: air packaging (AP) and two modified atmospheres constituted by a mixture of 50%N2/40%CO2/10%O2 with lemon juice (MAPL) and without lemon juice (MAP). Fresh salmon samples were periodically examined for total viable counts (TVC), specific spoilage organisms (SSO) counts, pH, FTIR and sensory assessment of freshness...
November 1, 2016: International Journal of Food Microbiology
Natalia Wagner, Erik Brinks, Meike Samtlebe, Jörg Hinrichs, Zeynep Atamer, Witold Kot, Charles M A P Franz, Horst Neve, Knut J Heller
Thirteen whey powders and 5 whey powder formulations were screened for the presence of dairy bacteriophages using a representative set of 8 acid-producing Lactococcus lactis and 5 Streptococcus thermophilus, and 8 flavour-producing Leuconostoc pseudomesenteroides and Leuconostoc mesenteroides strains. Lytic L. lactis phages were detected in all samples, while S. thermophilus and Leuconostoc phages were present in 50% or 40% of the samples, respectively. Maximal phage titers were 6×10(7) plaque-forming units (pfu)/g of whey powder for L...
November 1, 2016: International Journal of Food Microbiology
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