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International Journal of Food Microbiology

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https://www.readbyqxmd.com/read/29353020/ultrasound-improves-antimicrobial-effect-of-sodium-dichloroisocyanurate-to-reduce-salmonella-typhimurium-on-purple-cabbage
#1
Ana Lúcia Almeida Duarte, Denes Kaic Alves do Rosário, Syllas Borburema Silva Oliveira, Hygor Lendell Silva de Souza, Raquel Vieira de Carvalho, Joel Camilo Souza Carneiro, Pollyanna Ibrahim Silva, Patrícia Campos Bernardes
The consumer's interest in ready-to-eat, fast-ready, nutritious and fresh foods is a major challenge for the food industry. Thus, studies on new sanitization methods are relevant. The effect of Sodium Hypochlorite (SH), Benzalkonium Chloride (BC), and Sodium Dichloroisocyanurate (SD) isolated or combined with Ultrasound (US) in purple cabbage quality over 7 days of storage at 8 ± 1 °C was evaluated. The natural microbiota (mesophilic aerobic bacteria, lactic acid bacteria and coliforms), intentionally inoculated Salmonella Typhimurium, physicochemical quality (anthocyanins, pH, total titratable acidity, instrumental color and mass loss) and sensorial quality (multiple comparison test and visual sensory acceptance) were analyzed...
January 8, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29335227/potential-of-yeasts-isolated-from-dry-cured-ham-to-control-ochratoxin-a-production-in-meat-models
#2
Belén Peromingo, Félix Núñez, Alicia Rodríguez, Alberto Alía, María J Andrade
The environmental conditions reached during the ripening of dry-cured meat products favour the proliferation of moulds on their surface. Some of these moulds are hazardous to consumers because of their ability to produce ochratoxin A (OTA). Biocontrol using Debaryomyces hansenii could be a suitable strategy to prevent the growth of ochratoxigenic moulds and OTA accumulation in dry-cured meat products. The aim of this work was to evaluate the ability of two strains of D. hansenii to control the growth and OTA production of Penicillium verrucosum in a meat model under water activities (aw) values commonly reached during the dry-cured meat product ripening...
January 6, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29335226/genomic-and-metabolic-characterization-of-spoilage-associated-pseudomonas-species
#3
Tamsyn Stanborough, Narelle Fegan, Shane M Powell, Tanoj Singh, Mark Tamplin, P Scott Chandry
Pseudomonas are common spoilage agents of aerobically stored fresh foods. Their ability to cause spoilage is species- and may be strain-specific. To improve our understanding of the meat and milk spoilage agents Pseudomonas fragi and Pseudomonas lundensis, we sequenced the genomes of 12 P. fragi and seven P. lundensis isolates. These genomes provided a dataset for genomic analyses. Key volatile organic compounds (VOCs) produced or metabolised by the isolates were determined during their growth on a beef paste and where possible, metabolic activity was associated with gene repertoire...
January 5, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29324287/expression-of-heterologous-transporters-in-saccharomyces-kudriavzevii-a-strategy-for-improving-yeast-salt-tolerance-and-fermentation-performance
#4
Hana Dibalova-Culakova, Javier Alonso-Del-Real, Amparo Querol, Hana Sychrova
S. kudriavzevii has potential for fermentations and other biotechnological applications, but is sensitive to many types of stress. We tried to increase its tolerance and performance via the expression of various transporters from different yeast species. Whereas the overexpression of Z. rouxii fructose uptake systems (ZrFfz1 and ZrFsy1) or a glycerol importer (ZrStl1) did not improve the ability of S. kudriavzevii to consume fructose and survive osmotic stress, the expression of alkali-metal-cation exporters (ScEna1, ScNha1, YlNha2) improved S...
January 5, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29331673/diversity-of-aspergillus-section-nigri-on-the-surface-of-vitis-labrusca-and-its-hybrid-grapes
#5
Larissa de Souza Ferranti, Maria Helena P Fungaro, Fernanda Pelisson Massi, Josué José da Silva, Rafael Elias Silva Penha, Jens Christian Frisvad, Marta Hiromi Taniwaki, Beatriz Thie Iamanaka
This study investigated the presence of Aspergillus species belonging to Aspergillus section Nigri on Vitis labrusca and its hybrid grapes grown in Brazil. The ability of the fungi isolates to produce ochratoxin A (OTA) and fumonisin B2 (FB2) as well as the presence of these mycotoxins in the grapes were also studied. Eighty-eight samples were collected from the main grape producing states in Brazil: Rio Grande do Sul (n=30), Pernambuco (n=21), São Paulo (n=21) and Paraná (n=16). The highest average contamination level by A...
January 4, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29316448/development-of-novel-quinoa-based-yoghurt-fermented-with-dextran-producer-weissella-cibaria-mg1
#6
Emanuele Zannini, Stephanie Jeske, Kiran Lynch, Elke K Arendt
The aim of this study was to develop a novel beverage fermented with Weissella cibaria MG1 based on aqueous extracts of wholemeal quinoa flour. The protein digestibility of quinoa based-milk was improved by applying complex proteolytic enzymes able to increase protein solubility by 54.58%. The growth and fermentation characteristics of Weissella cibaria MG1, including EPS production at the end of fermentation, were investigated. Fermented wholemeal quinoa milk using MG1 showed high viable cell counts (>109cfu/ml), a pH of 5...
January 4, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29306733/anisakis-spp-larvae-in-different-kinds-of-ready-to-eat-products-made-of-anchovies-engraulis-encrasicolus-sold-in-italian-supermarkets
#7
L Guardone, D Nucera, L B Lodola, L Tinacci, P L Acutis, A Guidi, A Armani
In this study the occurrence of visible anisakid larvae in semi-preserved anchovy products sold on the Italian market was investigated. Totally, 107 ready to eat products (33 salted-ripened, 49 in oil and 25 marinated) were sampled. Each sample was digested, then the digested material was observed under natural and UV light. Parasites were counted, collected and microscopically identified to genus level. A representative subset was molecularly identified using the cox2 gene. At least one visible Anisakis sp...
January 4, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29328967/mycotoxin-production-of-alternaria-strains-isolated-from-korean-barley-grains-determined-by-lc-ms-ms
#8
Thuong T T Nguyen, Jueun Kim, Sun Jeong Jeon, Chul Won Lee, Naresh Magan, Hyang Burm Lee
Twenty-four Alternaria strains were isolated from barley grain samples. These strains were screened for the production of mycotoxins on rice medium using thin layer chromatography. All 24 strains produced at least one of the five mycotoxins (ALT, AOH, ATX-I, AME, and TeA). Three representative strains, namely EML-BLDF1-4, EML-BLDF1-14, and EML-BLDF1-18, were further analyzed using a new LC-MS/MS-based mycotoxin quantification method. This method was used to detect and quantify Alternaria mycotoxins. We used positive ion electrospray mass spectrometry with multiple reaction mode (MRM) for the simultaneous quantification of various Alternaria mycotoxins produced by these strains...
January 3, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29324288/description-of-an-orthologous-cluster-of-ochratoxin-a-biosynthetic-genes-in-aspergillus-and-penicillium-species-a-comparative-analysis
#9
Jessica Gil-Serna, Marta García-Díaz, María Teresa González-Jaén, Covadonga Vázquez, Belén Patiño
Ochratoxin A (OTA) is one of the most important mycotoxins due to its toxic properties and worldwide distribution which is produced by several Aspergillus and Penicillium species. The knowledge of OTA biosynthetic genes and understanding of the mechanisms involved in their regulation are essential. In this work, we obtained a clear picture of biosynthetic genes organization in the main OTA-producing Aspergillus and Penicillium species (A. steynii, A. westerdijkiae, A. niger, A. carbonarius and P. nordicum) using complete genome sequences obtained in this work or previously available on databases...
January 3, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29306732/sequential-effect-of-phages-and-cold-nitrogen-plasma-against-escherichia-coli-o157-h7-biofilms-on-different-vegetables
#10
Haiying Cui, Mei Bai, Lu Yuan, Duraiarasan Surendhiran, Lin Lin
Escherichia coli O157:H7 (E. coli O157:H7) is one of the most common pathogens in fresh vegetables and fruits, and most of the diseases produced by E. coli O157:H7 are associated with biofilms. Cold nitrogen plasma (CNP) is a cold sterilization technique which has no residue. However to completely eliminate the biofilm on the surface of vegetables the processing power and time of CNP have to be enhanced, which will impact on the quality of fruits and vegetables. Thus the sequential treatment of CNP and phage techniques was engineered in this study...
January 3, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29291459/autochthonous-facility-specific-microbiota-dominates-washed-rind-austrian-hard-cheese-surfaces-and-its-production-environment
#11
Narciso M Quijada, Evelyne Mann, Martin Wagner, David Rodríguez-Lázaro, Marta Hernández, Stephan Schmitz-Esser
Cheese ripening involves the succession of complex microbial communities that are responsible for the organoleptic properties of the final products. The food processing environment can act as a source of natural microbial inoculation, especially in traditionally manufactured products. Austrian Vorarlberger Bergkäse (VB) is an artisanal washed-rind hard cheese produced in the western part of Austria without the addition of external ripening cultures. Here, the composition of the bacterial communities present on VB rinds and on different processing surfaces from two ripening cellars was assessed by near full length 16S rRNA gene amplification, cloning and sequencing...
December 28, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29306137/seasonal-variances-in-bacterial-microbiota-and-volatile-organic-compounds-in-raw-milk
#12
Beata Nalepa, Magdalena Anna Olszewska, Lidia Hanna Markiewicz
No abstract text is available yet for this article.
December 24, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29288907/effect-of-pomegranate-based-marinades-on-the-microbiological-chemical-and-sensory-quality-of-chicken-meat-a-metabolomics-approach
#13
Anastasia E Lytou, George-John E Nychas, Efstathios Z Panagou
Pomegranate juice is a product with enhanced functional properties that could be used as an alternative to traditional marination ingredients and effectively retard microbial growth along with providing an improved sensory result. In this study, two pomegranate based marinades were prepared for the marination of chicken breast fillets and the marinated samples were aerobically stored at 4 and 10°C for 9days. Raw, non-marinated chicken samples were used as control. Levels of total viable counts (TVC), Pseudomonas spp...
December 21, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29277002/distribution-of-anisakid-nematodes-parasitizing-rajiform-skates-under-commercial-exploitation-in-the-southwestern-atlantic
#14
Manuel Marcial Irigoitia, Paola Elizabeth Braicovich, Ana Laura Lanfranchi, Marisa Diana Farber, Juan Tomás Timi
In order to evaluate the infestation by anisakids present in elasmobranchs and their distribution in the Argentine Sea, this study was carried at a regional scale with the following aims: 1) to identify those anisakid species present in skates under exploitation; 2) to characterize quantitatively these infestations and 3) to determine those factors driving the variability in parasite burdens across skate species. A total of 351 skates, belonging to 3 species (218 Sympterygia bonapartii, 86 Zearaja chilensis and 47 Atlantoraja castelnaui) and from different localities of the Argentine Sea were examined for anisakids...
December 19, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29275280/dynamics-of-biofilm-formation-by-listeria-monocytogenes-on-stainless-steel-under-mono-species-and-mixed-culture-simulated-fish-processing-conditions-and-chemical-disinfection-challenges
#15
Eleni Papaioannou, Efstathios D Giaouris, Panagiotis Berillis, Ioannis S Boziaris
The progressive ability of a six-strains L. monocytogenes cocktail to form biofilm on stainless steel (SS), under fish-processing simulated conditions, was investigated, together with the biocide tolerance of the developed sessile communities. To do this, the pathogenic bacteria were left to form biofilms on SS coupons incubated at 15°C, for up to 240h, in periodically renewable model fish juice substrate, prepared by aquatic extraction of sea bream flesh, under both mono-species and mixed-culture conditions...
December 19, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29274484/effect-of-water-activity-and-heating-rate-on-staphylococcus-aureus-heat-resistance-in-walnut-shells
#16
Lihui Zhang, Xiaoxi Kou, Shuang Zhang, Teng Cheng, Shaojin Wang
Water activity (aw) and heating rate have shown important effects on the thermo-tolerance of pathogens in low moisture foods during thermal treatments. In this study, three strains were selected to compare the heat resistance in walnut shell powder and finally the most heat resistant S. aureus ATCC 25923 was chosen to investigate the influence of aw and heating rate using a heating block system (HBS). The results showed that S. aureus ATCC 25923 became more thermo-tolerant at lower aw. The D-values of S. aureus ATCC 25923 increased with decreasing water activity and heating rates (<1°C/min)...
December 18, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29274483/mathematical-modelling-of-temperature-effect-on-growth-kinetics-of-pseudomonas-spp-on-sliced-mushroom-agaricus-bisporus
#17
Fatih Tarlak, Murat Ozdemir, Mehmet Melikoglu
The growth data of Pseudomonas spp. on sliced mushrooms (Agaricus bisporus) stored between 4 and 28°C were obtained and fitted to three different primary models, known as the modified Gompertz, logistic and Baranyi models. The goodness of fit of these models was compared by considering the mean squared error (MSE) and the coefficient of determination for nonlinear regression (pseudo-R2). The Baranyi model yielded the lowest MSE and highest pseudo-R2 values. Therefore, the Baranyi model was selected as the best primary model...
December 18, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29274482/surface-decontamination-of-eggshells-by-using-non-thermal-atmospheric-plasma
#18
Beyhan Gunaydin Dasan, Tugba Yildirim, Ismail Hakki Boyaci
In this study, the possibility of using an effective short time non-thermal plasma (NTP) treatment to inactivate Salmonella enterica serovar Enteritidis on eggshell surface was investigated. The eggshells were artificially contaminated with S. Enteritidis at an initial concentration of 107cfu/egg and then treated with an atmospheric pressure plasma jet by using air as process gas under different experimental settings with various frequencies (20-25kHz) and reference voltages (100-80%), exposure times (60-120s), distances from plasma jet (15 or 40mm) and gas flow rates (2000-3000L/h)...
December 18, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29272724/lamp-based-group-specific-detection-of-aflatoxin-producers-within-aspergillus-section-flavi-in-food-raw-materials-spices-and-dried-fruit-using-neutral-red-for-visible-light-signal-detection
#19
Ludwig Niessen, Julia Bechtner, Sihem Fodil, Marta H Taniwaki, Rudi F Vogel
Aflatoxins can be produced by 21 species within sections Flavi (16 species), Ochraceorosei (2), and Nidulantes (3) of the fungal genus Aspergillus. They pose risks to human and animal health due to high toxicity and carcinogenicity. Detecting aflatoxin producers can help to assess toxicological risks associated with contaminated commodities. Species specific molecular assays (PCR and LAMP) are available for detection of major producers, but fail to detect species of minor importance. To enable rapid and sensitive detection of several aflatoxin producing species in a single analysis, a nor1 gene-specific LAMP assay was developed...
December 18, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29272723/inactivation-of-salmonella-in-grape-tomato-stem-scars-by-organic-acid-wash-and-chitosan-allyl-isothiocyanate-coating
#20
Sudarsan Mukhopadhyay, Kimberly Sokorai, Dike O Ukuku, Tony Jin, Xuetong Fan, Modesto Olanya, Vijay Juneja
The objective of this study was to evaluate inactivation of inoculated Salmonella enterica on grape tomato stem scars exploiting integrated treatment of organic acid wash (AW) followed by chitosan-allyl isothiocyanate (CT-AIT) coating. The treatment effect on microbial loads and fruit quality during 21days storage at 10°C was also determined. A bacterial cocktail containing three serotypes of Salmonella enterica was used for this study based on their association with produce-related outbreaks. Tomatoes were spot inoculated on stem scars and then immersed in an organic acid solution (700ml) containing 0...
December 18, 2017: International Journal of Food Microbiology
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