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International Journal of Food Microbiology

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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
#1
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
#2
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
#3
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
https://www.readbyqxmd.com/read/28505584/development-of-a-gold-nanoparticle-based-universal-oligonucleotide-microarray-for-multiplex-and-low-cost-detection-of-foodborne-pathogens
#4
Xiaoqiang Wang, Sisi Ying, Xiaoguang Wei, Jun Yuan
Bacterial foodborne diseases remain major threats to food safety and public health, especially in developing countries. In this study a novel assay, combining gold nanoparticle (GNP)-based multiplex oligonucleotide ligation-PCR and universal oligonucleotide microarray technology, was developed for inexpensive, specific, sensitive, and multiplex detection of eight common foodborne pathogens, including Shigella spp., Campylobacter jejuni, Bacillus cereus, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica, Staphylococcus aureus, and Vibrio parahaemolyticus...
May 9, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28511111/adaptive-conditions-and-safety-of-the-application-of-penicillium-frequentans-as-a-biocontrol-agent-on-stone-fruit
#5
Belén Guijarro, Inmaculada Larena, Paloma Melgarejo, Antonieta De Cal
Penicillium frequentans (Pf909) reduces brown rot caused by Monilinia spp. in stone fruit. The registration of a microbial biocontrol agent in Europe requires information on the risks and safety of a biological product. This study focused on the impact of the physical environment on Pf909 survival and growth, Pf909 mycotoxin production on fruit surface, and the Pf909 resistance to commercial antifungal compounds used in animal and human medicine. The effect of temperature (4 to 37°C), water activity (0.999 to 0...
May 8, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28511108/wine-yeasts-identification-by-maldi-tof-ms-optimization-of-the-preanalytical-steps-and-development-of-an-extensible-open-source-platform-for-processing-and-analysis-of-an-in-house-ms-database
#6
Cristina Gutiérrez, M Ángeles Gómez-Flechoso, Ignacio Belda, Javier Ruiz, Nour Kayali, Luis Polo, Antonio Santos
Saccharomyces cerevisiae is the most important yeast species for the production of wine and other beverages. In addition, nowadays, researchers and winemakers are aware of the influence of non-Saccharomyces in wine aroma complexity. Due to the high microbial diversity associated to several agro-food processes, such as winemaking, developing fast and accurate methods for microbial identification is demanded. In this context, MALDI-TOF MS mass fingerprint provides reliable tool for fast biotyping and classification of microorganisms...
May 8, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28511109/sensitive-detection-of-viable-escherichia-coli-o157-h7-from-foods-using-a-luciferase-reporter-phage-phiv10lux
#7
Jinwoo Kim, Minsik Kim, Seongmi Kim, Sangryeol Ryu
Escherichia coli O157:H7, a major foodborne pathogen, is a major public health concern associated with life-threatening diseases such as hemolytic uremic syndrome. To alleviate this burden, a sensitive and rapid system is required to detect this pathogen in various kinds of foods. Herein, we propose a phage-based pathogen detection method to replace laborious and time-consuming conventional methods. We engineered an E. coli O157:H7-specific phage phiV10 to rapidly and sensitively detect this notorious pathogen...
May 5, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28477522/epidemiology-of-antimicrobial-resistant-campylobacter-spp-isolated-from-retail-meats-in-canada
#8
Claudia Narvaez-Bravo, Eduardo N Taboada, Steven K Mutschall, Mueen Aslam
Campylobacter is an important zoonotic pathogen found in livestock and can cause illness in humans following consumption of raw and undercooked meat products. The objectives of this study were to determine the prevalence of Campylobacter spp. in retail meat (poultry, turkey, pork and beef) purchased in Alberta, Canada and to assess antimicrobial resistance and genetic relatedness of recovered Campylobacter strains with previously isolated strains from clinical and environmental sources. A Comparative Genomic Fingerprinting (CGF) method was used for assessing genetic relatedness of isolates...
April 29, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28482282/effects-of-ambient-exposure-refrigeration-and-icing-on-vibrio-vulnificus-and-vibrio-parahaemolyticus-abundances-in-oysters
#9
J L Jones, K A Lydon, T P Kinsey, B Friedman, M Curtis, R Schuster, J C Bowers
Vibrio vulnificus (Vv) and V. parahaemolyticus (Vp) illnesses are typically acquired through the consumption of raw molluscan shellfish, particularly oysters. As Vibrio spp. are naturally-occurring bacteria, one means of mitigation of illness is achieved by limiting post-harvest growth. In this study, effects of ambient air storage, refrigeration, and icing of oysters on Vibrio spp. abundances were examined at two sites in Alabama (AL) [Dog River (DR) and Cedar Point (CP)] and one site in Delaware Bay, New Jersey (NJ)...
April 27, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28478320/two-complementary-approaches-to-quantify-variability-in-heat-resistance-of-spores-of-bacillus-subtilis
#10
Heidy M W den Besten, Erwin M Berendsen, Marjon H J Wells-Bennik, Han Straatsma, Marcel H Zwietering
Realistic prediction of microbial inactivation in food requires quantitative information on variability introduced by the microorganisms. Bacillus subtilis forms heat resistant spores and in this study the impact of strain variability on spore heat resistance was quantified using 20 strains. In addition, experimental variability was quantified by using technical replicates per heat treatment experiment, and reproduction variability was quantified by using two biologically independent spore crops for each strain that were heat treated on different days...
April 26, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28475926/headspace-oxygen-as-a-hurdle-to-improve-the-safety-of-in-pack-pasteurized-chilled-food-during-storage-at-different-temperatures
#11
Nydia Muñoz, Kanishka Bhunia, Hongchao Zhang, Gustavo V Barbosa-Cánovas, Juming Tang, Shyam Sablani
This study investigated the use of headspace oxygen in a model food system to prevent the growth of anaerobic pathogenic bacteria in in-pack pasteurized food at various storage temperatures. Three model food formulations prepared with tryptic soy broth and three agar concentrations (0.1, 0.4 and 1.0%) were sealed without removing the air from the package in high oxygen barrier pouches (OTR=0.3cm(3)/m(2)·day·atm). Important properties influencing bacterial growth, including pH and water activity (aw) were determined...
April 26, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28475927/a-novel-typing-method-for-listeria-monocytogenes-using-high-resolution-melting-analysis-hrma-of-tandem-repeat-regions
#12
Chihiro Ohshima, Hajime Takahashi, Ai Iwakawa, Takashi Kuda, Bon Kimura
Listeria monocytogenes, which is responsible for causing food poisoning known as listeriosis, infects humans and animals. Widely distributed in the environment, this bacterium is known to contaminate food products after being transmitted to factories via raw materials. To minimize the contamination of products by food pathogens, it is critical to identify and eliminate factory entry routes and pathways for the causative bacteria. High resolution melting analysis (HRMA) is a method that takes advantage of differences in DNA sequences and PCR product lengths that are reflected by the disassociation temperature...
April 25, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28463723/abiotic-conditions-leading-to-fum-gene-expression-and-fumonisin-accumulation-by-fusarium-proliferatum-strains-grown-on-a-wheat-based-substrate
#13
Eugenia Cendoya, Laetitia Pinson-Gadais, María C Farnochi, María L Ramirez, Sylvain Chéreau, Giselè Marcheguay, Christine Ducos, Christian Barreau, Florence Richard-Forget
Fusarium proliferatum produces fumonisins B not only on maize but also on diverse crops including wheat. Using a wheat-based medium, the effects of abiotic factors, temperature and water activity (aW), on growth, fumonisin biosynthesis, and expression of FUM genes were compared for three F. proliferatum strains isolated from durum wheat in Argentina. Although all isolates showed similar profiles of growth, the fumonisin production profiles were slightly different. Regarding FUM gene transcriptional control, both FUM8 and FUM19 expression showed similar behavior in all tested conditions...
April 25, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28463724/effects-of-meat-juice-on-biofilm-formation-of-campylobacter-and-salmonella
#14
Jiaqi Li, Jinsong Feng, Lina Ma, César de la Fuente Núñez, Greta Gölz, Xiaonan Lu
Campylobacter and Salmonella are leading causes of foodborne illnesses worldwide, vastly harboured by raw meat as their common food reservoir. Both microbes are prevalent in meat processing environments in the form of biofilms that contribute to cross-contamination and foodborne infection. This study applied raw meat juice (chicken juice and pork juice) as a minimally processed food model to study its effects on bacterial biofilm formation. Meat juice was collected during the freeze-thaw process of raw meat and sterilized by filtration...
April 24, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28499121/molecular-characterization-of-o157-h7-o26-h11-and-o103-h2-shiga-toxin-producing-escherichia-coli-isolated-from-dairy-products
#15
T Douëllou, S Delannoy, S Ganet, P Fach, E Loukiadis, M-C Montel, D Sergentet-Thevenot
Pathogenic Shiga toxin-producing E. coli (STEC) are recognized worldwide as environment and foodborne pathogens which can be transmitted by ingestion of ready-to-eat food such as raw milk-derived products. STEC show a prevalence rate in dairy products of 0.9%, yet comparably few outbreaks have been related to dairy products consumption. In this study, we used rt-qPCR to identify the virulence potential of O157, O26 and O103 STEC strains isolated from raw-milk dairy products by analyzing virulence-related gene frequencies and associations with O-island (OI) 44, OI-48, OI-50, OI-57, OI-71 and OI-122...
April 21, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28463719/agricultural-factors-affecting-fusarium-communities-in-wheat-kernels
#16
Ida Karlsson, Hanna Friberg, Anna-Karin Kolseth, Christian Steinberg, Paula Persson
No abstract text is available yet for this article.
April 21, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28460269/investigating-the-biocontrol-and-anti-biofilm-potential-of-a-three-phage-cocktail-against-cronobacter-sakazakii-in-different-brands-of-infant-formula
#17
Lorraine Endersen, Colin Buttimer, Eoghan Nevin, Aidan Coffey, Horst Neve, Hugo Oliveira, Rob Lavigne, Jim O'Mahony
In recent years, the microbiological safety of powdered infant formula has gained increasing attention due to the identification of contaminating C. sakazakii and its epidemiological link with life-threatening neonatal infections. Current intervention strategies have fallen short of ensuring the production of infant formula that is free from C. sakazakii. In this study, we describe the isolation and characterisation of three bacteriophages (phages) and their application as a phage cocktail to inhibit the growth of C...
April 21, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28458191/survival-of-potential-probiotic-lactobacilli-used-as-adjunct-cultures-on-pecorino-siciliano-cheese-ripening-and-passage-through-the-gastrointestinal-tract-of-healthy-volunteers
#18
Alessandra Pino, Koenraad Van Hoorde, Iole Pitino, Nunziatina Russo, Stefania Carpino, Cinzia Caggia, Cinzia L Randazzo
In the present study, two lactobacilli strains, Lactobacillus rhamnosus H25 and Lactobacillus paracasei N24, used as adjunct cultures, were evaluated for their heat resistance both with and without prior heat adaptation and for their survival, at industrial scale, during the production and ripening of the Pecorino Siciliano cheese. In addition, the viability and persistence of the lactobacilli strains after passage through the gastrointestinal tract of healthy volunteers were evaluated by using rep-PCR analysis of viable cells...
April 21, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28458190/characterization-of-four-paenibacillus-species-isolated-from-pasteurized-chilled-ready-to-eat-meals
#19
Mariette Helmond, Masja N Nierop Groot, Hermien van Bokhorst-van de Veen
Food spoilage is often caused by microorganisms. The predominant spoilage microorganisms of pasteurized, chilled ready-to-eat (RTE) mixed rice-vegetable meals stored at 7°C were isolated and determined as Paenibacillus species. These sporeforming psychrotrophic bacteria are well adapted to grow in the starch-rich environment of pasteurized and chilled meals. Growth of the Paenibacillus isolates appeared to be delayed by decreased (<7°C) temperature or chilled temperature (7°C) combined with decreased pH (<5), increased sodium chloride (>5...
April 20, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28458189/synthetic-biology-stretching-the-realms-of-possibility-in-wine-yeast-research
#20
REVIEW
Umesh B Jagtap, Jyoti P Jadhav, Vishwas A Bapat, Isak S Pretorius
It took several millennia to fully understand the scientific intricacies of the process through which grape juice is turned into wine. This yeast-driven fermentation process is still being perfected and advanced today. Motivated by ever-changing consumer preferences and the belief that the 'best' wine is yet to be made, numerous approaches are being pursued to improve the process of yeast fermentation and the quality of wine. Central to recent enhancements in winemaking processes and wine quality is the development of Saccharomyces cerevisiae yeast strains with improved robustness, fermentation efficiencies and sensory properties...
April 20, 2017: International Journal of Food Microbiology
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