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International Journal of Food Microbiology

Yansheng Geng, Chenyan Zhao, Weijin Huang, Xuanpu Wang, Ying Xu, Dongxue Wu, Yueliang Du, Huan Liu, Youchun Wang
Hepatitis E virus (HEV) is an important human pathogen, with pigs and other species serving as natural animal reservoirs. Recently, the report of detection of genotype 4 HEV in dairy milk with high positive rate in Yunnan province of China has attracted extensive attention. To assess the zoonotic risk of cows as HEV reservoir and transmission of HEV through dairy milk, 467 fecal samples of cows, 276 fresh milk samples, and 140 retail milk samples were collected across Hebei Province, China, from March 2017 to May 2018, and detected for HEV RNA...
November 6, 2018: International Journal of Food Microbiology
Okhee Choi, Yeyeong Lee, Byeongsam Kang, Juyoung Bae, Seunghoe Kim, Jinwoo Kim
This is the first report of bacterial center blackening in muskmelon fruit caused by Pseudomonas oryzihabitans, which is known as an opportunistic pathogen of humans and warm-blooded animals. The aim of this study was to investigate the microbiological characteristics of this infection. Bacterial center blackening, which can cause aversion in consumers, was observed in muskmelon fruit in South Korea in the fall of 2017. Symptoms included severe black pigmentation in the pulp surrounding the seeds inside muskmelon fruit...
November 6, 2018: International Journal of Food Microbiology
M L Abarca, M R Bragulat, G Castellá, F J Cabañes
Ochratoxin A (OTA) is a nephrotoxic mycotoxin which may contaminate various foods and feed products worldwide. Aspergillus niger is one of the species responsible for OTA contamination in grapes and derived products. This species has recently been split into A. niger and Aspergillus welwitschiae. Both species can not be distinguished by phenotypic or extrolite profiles and to date there is no ecophysiological information of A. welwitschiae. The aim of this study was to determine the effects of water activity (aw ) (0...
November 5, 2018: International Journal of Food Microbiology
Dries Vandeweyer, Vesna Milanović, Cristiana Garofalo, Andrea Osimani, Francesca Clementi, Leen Van Campenhout, Lucia Aquilanti
The occurrence of antibiotic resistance genes in foodstuffs involves a human health risk. Fresh edible insects present an emerging source of human food but they were not yet assessed in a quantitative way for antibiotic resistances as a matter of food safety. In this study, a real-time quantitative PCR assessment was optimised to detect and quantify relevant transferable antibiotic resistance genes [tet(O, K, M, S) and erm(B)] in edible insects. Subsequently, the technology was applied on 30 fresh insect samples, including two mealworm species and two cricket species from different production batches and rearing companies in Belgium and the Netherlands...
November 2, 2018: International Journal of Food Microbiology
Tristan Jade Porter, Benoit Divol, Mathabatha Evodia Setati
Yeasts of various genera are increasingly used alongside Saccharomyces cerevisiae to drive wine fermentations owing to their positive contribution to the organoleptic profile of the resulting wines. One such yeast species is Lachancea thermotolerans. Other species of the genus Lachancea, namely, L. fermentati and L. lanzarotensis have also been isolated from the fermentation environment, but have not received the same degree of attention as L. thermotolerans. The aim of this study was to investigate the oenological potential of these three Lachancea species, regarding their expression of oenologically relevant enzymes, their fermentation attributes and the expression and location of β-glucosidase during fermentation of synthetic and real grape must (Muscat of Alexandria)...
November 2, 2018: International Journal of Food Microbiology
Marcelo Valle Garcia, Andressa Sonnenstrahl Bregão, Gilson Parussolo, Angélica Olivier Bernardi, Andrieli Stefanello, Marina Venturini Copetti
This study aimed to determine the level of adequacy of bakeries to the requirements of good manufacturing practices (GMP) and the fungal contamination of the environmental air of these places, verifying the existence of a correlation between both. The checklist present in Ordinance No 78/2009 of good practices based on the current legislation was used to evaluate GMP adequacy and the contamination of environmental air was determined through the air sampling method. After the application of the checklist, it was observed that 75% (n = 15) of the bakeries evaluated were classified into group 2 (good) and 25% (n = 5) as group 3 (regular)...
October 28, 2018: International Journal of Food Microbiology
Marilinda Lorenzini, Giacomo Zapparoli
Yeast-like fungi and yeasts residing on carposphere of withered grapes for Italian passito wine production have been scarcely investigated. In the present study, isolates from single berries, both sound and damaged, of Nosiola, Corvina and Garganega varieties were analyzed at the end of the withering process. Great variation of cell concentration among single berries was observed. In sound berries, yeast-like fungi were significantly more frequent than yeasts. Species identification of isolates was carried out by BLAST comparative analysis on gene databases and phylogenetic approach...
October 27, 2018: International Journal of Food Microbiology
Dorota Korsak, Cora Chmielowska, Magdalena Szuplewska, Dariusz Bartosik
The sixty-seven nonpathogenic Listeria spp. strains isolated from food and food processing environments in Poland were examined for the presence of benzalkonium chloride (BC) resistance cassette (bcrABC) and four different variants of cadmium resistance determinants (cadA1-cadA4). All the strains were phenotypically resistant to cadmium and 22 among them were also resistant to BC. PCR-based analysis revealed that bcrABC cassette was harbored by 95.5% of the strains phenotypically resistant to BC. All of them harbored also either cadA1 or cadA2 genes (none carried cadA3 or cadA4), which corresponded to the presence of plasmids with two restriction patterns...
October 26, 2018: International Journal of Food Microbiology
M L Bhavya, H Umesh Hebbar
Efficacy of blue (462 ± 3 nm) Light emitting diode (LED) illumination to inactivate the foodborne pathogens like Escherichia coli and Staphylococcus aureus in the presence of exogenous photosensitizer (curcumin) was studied in vitro. The effect of temperature, concentration of photosensitizer and incubation time with photosensitizer for microbial inactivation was investigated and sublethal injury of cells was determined. Mechanism of inactivation by the combination of photosensitizer and blue light was also examined...
October 25, 2018: International Journal of Food Microbiology
Cristian Botta, Ilario Ferrocino, Maria Chiara Cavallero, Simonetta Riva, Manuela Giordano, Luca Cocolin
No abstract text is available yet for this article.
October 25, 2018: International Journal of Food Microbiology
C Ripolles-Avila, B H Cervantes-Huaman, A S Hascoët, J Yuste, J J Rodríguez-Jerez
The presence of biofilms in food industrial environments is one of the main causes associated with food product contamination by L. monocytogenes. Biofilm control in the food industry is very relevant to public health and finding reliable and realistic quantification methods is essential. The aim of this study is to compare five L. monocytogenes biofilm quantification methods - conventional plate count, TEMPO, DEM, VIDAS and qPCR - and to examine a biodetector to visually detect biofilms in industrial settings...
October 25, 2018: International Journal of Food Microbiology
J G Muir, J E Varney, M Ajamian, P R Gibson
Wheat- and gluten-containing products are often blamed for triggering a wide range of gastrointestinal symptoms, and this has fueled demand for gluten-free products worldwide. The best studied 'gluten intolerance' is coeliac disease, an auto-immune disease that affects the small intestine. Coeliac disease occurs in 1% of the population and requires strict, life-long avoidance of gluten-containing foods as the only medical treatment. There is a larger group of individuals (around 10-15% of the population) who report a wide-range of gastrointestinal symptoms that respond well to a 'gluten-free diet', but who do not have coeliac disease - so called 'non-coeliac gluten sensitivity (NCGS)'...
October 24, 2018: International Journal of Food Microbiology
Yuan Liang, Qing Kong, Yao Yao, Shujing Xu, Xiang Xie
The regulatory gene (aflR) encodes AflR, a positive regulator of transcriptional pathway that activates aflatoxin biosynthesis. It has been demonstrated in our laboratory that L-Asp-L-Asn (DN) extracted from Bacillus megaterium inhibited the growth of Aspergillus flavus. We fused gene encoding DN with the gene encoding specific dinuclear zinc finger cluster protein of AflR, then fusion protein competed with the AflS-AflR complex for the AflR binding site and significantly improved anti-A. flavus activity (growth of A...
October 18, 2018: International Journal of Food Microbiology
Giovanni Beccari, Consuelo Arellano, Lorenzo Covarelli, Francesco Tini, Michael Sulyok, Christina Cowger
Fusarium head blight (FHB) results in yield loss and damaging contamination of cereal grains and can be caused by several Fusarium species. The objective of the present study was to determine, in a greenhouse experiment on winter wheat, how FHB was affected by timing of infection (0, 3, 6 or 9 days after anthesis, daa) by the aggressive species Fusarium graminearum compared to the relatively weak species Fusarium avenaceum, Fusarium poae and Fusarium acuminatum. Measures of FHB development were: symptoms in spikes (visually assessed), fungal biomass (quantified by real time quantitative PCR) and accumulation of fungal secondary metabolites (quantified by liquid chromatography-tandem mass spectrometry) in kernels...
October 17, 2018: International Journal of Food Microbiology
A Gotor-Vila, J Usall, R Torres, C Solsona, N Teixidó
Two effective biocontrol products (named as BA3 and BA4) based on Bacillus amyloliquefaciens CPA-8 have been reported as a potential alternative to chemical applications against brown rot caused by Monilinia spp. on stone fruit. To have practical use, this study aimed to describe the best packaging strategies (bags or flasks, atmosphere, and temperature of storage) to not only guarantee efficacy but also stability and ease of application of the products to be handled through the normal channels of distribution and storage...
October 17, 2018: International Journal of Food Microbiology
Rodney J Feliciano, Emil Emmanuel C Estilo, Hiroyuki Nakano, Alonzo A Gabriel
The ultraviolet-C (UV-C) decimal reduction energy (DUV-C ) values of 17 spoilage yeasts and their composited inoculum were determined in coconut liquid endosperm (pH 5.26, 5.8 °Brix, 0.04% malic acid, 0.17% w/v insoluble solids). Growth kinetic parameters of all the test yeast strains were first established to standardize the growth stage of the cells prior to inactivation studies. Approximately 4.0 to 5.0 log CFU/mL cells in the mid-stationary growth phase (30.3 to 39.9 h, 25 °C) were suspended in 4 mL turbulent flowing juice and subjected to UV-C irradiation at a surface irradiance range of 3...
October 13, 2018: International Journal of Food Microbiology
Fahimeh Ramezani, Mohammad Ali Najafi, Mohammad Rahnama, Tayebeh Haddadi
The shelf life of quail carcass was examined after imposing separate and combined treatments of spraying with lactic acid (LA, 1% v/v), dipping in chitosan (CH, 1% w/v) and placing the carcass in modified atmosphere package (MAP, 65% CO2  + 30% N2  + 5% O2 ) at 4 ± 1 °C for 20 days. The control group was packed under similar atmospheric condition but without any antimicrobial agents. Microbiological populations, physicochemical properties and sensory attributes (color, odor and overall appearance) were monitored at 4-day intervals...
October 11, 2018: International Journal of Food Microbiology
Salvador Cubero González, Arícia Possas, Elena Carrasco, Antonio Valero, Araceli Bolívar, Guiomar Denisse Posada-Izquierdo, Rosa Maria García-Gimeno, Gonzalo Zurera, Fernando Pérez-Rodríguez
A tool able to quantitatively assess the fate of potential pathogenic microorganisms in foods along the food chain and their impact on public health is highly valuable for food safety decision-makers. The aim of this work was to present an overview of the Predictive Microbiology software MicroHibro, which is able to assess the evolution of potential pathogens and spoilage microorganisms along the food chain, providing estimates for the exposure level and risk associated with a food product. The application is built on an extensive Predictive Microbiology Model Data Base (PMDB) including kinetic processes like growth, inactivation, transfer as well as dose-response models...
October 10, 2018: International Journal of Food Microbiology
Jatziri Mota-Gutierrez, Ilario Ferrocino, Kalliopi Rantsiou, Luca Cocolin
Next-generation sequencing has been used to strengthen knowledge about taxonomic diversity and ecology of fungi within food ecosystems. However, primer amplification and identification bias could edge our understanding into the fungal ecology. The aim of this study is to compare the performance of two primer pairs over two nuclear ribosomal RNA (rRNA) regions of the fungal kingdom, namely the ITS2 and 26S regions. Fermented cocoa beans were employed as biological material and the fungal ecology during fermentation was studied using amplicon-based sequencing tools, making use of a manually curated 26S database constructed in this study, and validated with SILVA's database...
October 10, 2018: International Journal of Food Microbiology
Edwina Romanens, Susette Freimüller Leischtfeld, Andrea Volland, Marc Stevens, Ursina Krähenmann, Désirée Isele, Birgit Fischer, Leo Meile, Susanne Miescher Schwenninger
Contamination with filamentous fungi during cocoa bean fermentation and drying reduces the quality of cocoa beans and poses a health risk for consumers due to the potential accumulation of mycotoxins. The aim of this study was to develop anti-fungal lactic acid bacteria (LAB)-yeast co-cultures by selecting anti-fungal strains best adapted to the cocoa bean fermentation process from 362 LAB and 384 yeast strains isolated from cocoa bean post-harvest processes. The applied multiphasic screening approach included anti-fungal activity tests in vitro and in vivo and assessment of the carbon metabolism and stress tolerance of the anti-fungal strains in a cocoa pulp simulation medium...
October 9, 2018: International Journal of Food Microbiology
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