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Food Microbiology

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https://www.readbyqxmd.com/read/28213040/the-locus-of-heat-resistance-lhr-mediates-heat-resistance-in-salmonella-enterica-escherichia-coli-and-enterobacter-cloacae
#1
Ryan G Mercer, Brian D Walker, Xianqin Yang, Lynn M McMullen, Michael G Gänzle
Enterobacteriaceae comprise food spoilage organisms as well as food-borne pathogens including Escherichia coli. Heat resistance in E. coli was attributed to a genomic island called the locus of heat resistance (LHR). This genomic island is also present in several other genera of Enterobacteriaceae, but its function in the enteric pathogens Salmonella enterica and Enterobacter cloacae is unknown. This study aimed to determine the frequency of the LHR in food isolates of E. coli, and its influence on heat resistance in S...
June 2017: Food Microbiology
https://www.readbyqxmd.com/read/28213039/control-of-human-pathogenic-yersinia-enterocolitica-in-minced-meat-comparative-analysis-of-different-interventions-using-a-risk-assessment-approach
#2
I Van Damme, L De Zutter, L Jacxsens, M J Nauta
This study aimed to evaluate the effect of different processing scenarios along the farm-to-fork chain on the contamination of minced pork with human pathogenic Y. enterocolitica. A modular process risk model (MPRM) was used to perform the assessment of the concentrations of pathogenic Y. enterocolitica in minced meat produced in industrial meat processing plants. The model described the production of minced pork starting from the contamination of pig carcasses with pathogenic Y. enterocolitica just before chilling...
June 2017: Food Microbiology
https://www.readbyqxmd.com/read/28213038/hydrolysate-from-a-mixture-of-legume-flours-with-antifungal-activity-as-an-ingredient-for-prolonging-the-shelf-life-of-wheat-bread
#3
Carlo Giuseppe Rizzello, Michela Verni, Stefano Bordignon, Valerio Gramaglia, Marco Gobbetti
Aiming at identifying antifungal compounds from plant matrices to be used as ingredients in the bakery industry, a water/salt-soluble extract (WSE) was produced from a legume enzyme hydrolysate, consisting of a mixture of pea, lentil, and faba bean flours, and assayed towards Penicillium roqueforti DPPMAF1. Agar diffusion assays allowed the selection of the optimal processing conditions for hydrolysis. As shown by hyphal radial growth rate, the inhibition was observed towards several fungi, including Aspergillus parasiticus CBS971...
June 2017: Food Microbiology
https://www.readbyqxmd.com/read/28213037/incidence-of-osmophilic-yeasts-and-zygosaccharomyces-rouxii-during-the-production-of-concentrate-grape-juices
#4
M C Rojo, C Torres Palazzolo, R Cuello, M González, F Guevara, M L Ponsone, L A Mercado, C Martínez, M Combina
Zygosaccharomyces rouxii is the main spoilage yeast of grape juice concentrates. Detection and identification of Z. rouxii during the production of grape juice concentrate is critical to prevent spoilage in the final product. In this work, three grape juice concentrate processing plants were assessed by identifying osmophilic yeasts in juices and surfaces during different stages of a complete production line. Subsequently, molecular typing of Z. rouxii isolates was done to determine the strain distribution of this spoilage yeast...
June 2017: Food Microbiology
https://www.readbyqxmd.com/read/28213036/meat-sources-of-infection-for-outbreaks-of-human-trichinellosis
#5
REVIEW
Ali Rostami, H Ray Gamble, Jean Dupouy-Camet, Hooshang Khazan, Fabrizio Bruschi
Trichinellosis is one of the most important foodborne zoonotic diseases, with worldwide distribution. While human risk for trichinellosis has historically been linked to pork, modern pork production systems and slaughter inspection programs have reduced or eliminated pork as a source for trichinellosis in many countries. While pork may no longer pose a significant risk for trichinellosis, many other animal species may be hosts for Trichinella species nematodes and when human consume meat from these animal species, there may be risk for acquiring trichinellosis...
June 2017: Food Microbiology
https://www.readbyqxmd.com/read/28213035/influence-of-electro-activated-solutions-of-weak-organic-acid-salts-on-microbial-quality-and-overall-appearance-of-blueberries-during-storage
#6
Viacheslav Liato, Riadh Hammami, Mohammed Aïder
The aim of this work was to study the potential of diluted electro-activated solutions of weak organic acid salts (potassium acetate, potassium citrate and calcium lactate) to extend the shelf life of blueberries during post-harvest storage. The sanitizing capacity of these solutions was studied against pathogenic bacteria Listeria monocytogenes and E. coli O157:H7 as well as phytopathogenic fungi A. alternata, F. oxysporum and B. cinerea. The results showed that a 5-min treatment of inoculated blueberries with electro-activated solutions resulted in a 4 log CFU/g reduction in Listeria monocytogenes for all solutions...
June 2017: Food Microbiology
https://www.readbyqxmd.com/read/28213034/antimicrobial-treatments-to-control-listeria-monocytogenes-in-queso-fresco
#7
António Lourenço, Mary B Kamnetz, Camila Gadotti, Francisco Diez-Gonzalez
Queso fresco, is a Hispanic non-fermented cheese highly susceptible to contamination with L. monocytogenes. This research was aimed to determine the effect of GRAS antimicrobial ingredients to control L. monocytogenes. Antimicrobials included caprylic acid (CA), Nisaplin(®) (N, 2.5% nisin), a mixture of sodium lactate and sodium diacetate (SL/SD), Lactococcus lactis sbp. lactis DPC 3147, monolaurin, and lactic acid (LA). Batches of queso fresco curds were inoculated with 10(4) CFU/g and stored at 4 °C for three weeks...
June 2017: Food Microbiology
https://www.readbyqxmd.com/read/28213033/dynamic-predictive-model-for-growth-of-salmonella-spp-in-scrambled-egg-mix
#8
Lin Li, Jihan Cepeda, Jeyamkondan Subbiah, Glenn Froning, Vijay K Juneja, Harshavardhan Thippareddi
Liquid egg products can be contaminated with Salmonella spp. during processing. A dynamic model for the growth of Salmonella spp. in scrambled egg mix - high solids (SEM) was developed and validated. SEM was prepared and inoculated with ca. 2 log CFU/mL of a five serovar Salmonella spp. cocktail. Salmonella spp. growth data at isothermal temperatures (10, 15, 20, 25, 30, 35, 37, 39, 41, 43, 45, and 47 °C) in SEM were collected. Baranyi model was used (primary model) to fit growth data and the maximum growth rate and lag phase duration for each temperature were determined...
June 2017: Food Microbiology
https://www.readbyqxmd.com/read/28213032/applicability-of-a-colorimetric-method-for-evaluation-of-lactic-acid-bacteria-with-probiotic-properties
#9
Min Young Jung, Jina Lee, Boyeon Park, Hyelyeon Hwang, Sung-Oh Sohn, Se Hee Lee, Hyeong In Lim, Hae Woong Park, Jong-Hee Lee
Rapid colorimetric methods using various indicator reagents have been developed to monitor bacterial viability. Here, we examined the applicability of a method based on the reduction of resazurin or water-soluble tetrazolium salt-8 (WST-8) to screen lactic acid bacteria (LAB) for growth, tolerance against bile acid and low pH. The resazurin reduction test proved unsuitable for screening LAB such as Lactobacillus plantarum and Leuconostoc mesenteroides since it reacted with acid present in the cultures. LAB growth could be indirectly quantified by measuring WST-8 reduction...
June 2017: Food Microbiology
https://www.readbyqxmd.com/read/28213031/antimicrobial-resistance-and-its-association-with-tolerance-to-heavy-metals-in-agriculture-production
#10
REVIEW
Zhongyi Yu, Lynda Gunn, Patrick Wall, Séamus Fanning
Antimicrobial resistance is a recognized public health challenge that since its emergence limits the therapeutic options available to veterinarians and clinicians alike, when treatment is warranted. This development is further compounded by the paucity of new antibiotics. The agri-food industry benefits from the availability of antimicrobial compounds for food-animal production and crop protection. Nonetheless, their improper use can result in the selection for bacteria that are phenotypically resistant to these compounds...
June 2017: Food Microbiology
https://www.readbyqxmd.com/read/28213030/high-hydrostatic-pressure-effects-on-listeria-monocytogenes-and-l-innocua-evidence-for-variability-in-inactivation-behaviour-and-in-resistance-to-pediocin-bacha-6111-2
#11
Carolina Bruschi, Norton Komora, Sónia Marília Castro, Jorge Saraiva, Vânia Borges Ferreira, Paula Teixeira
The effect of high hydrostatic pressure (HHP) on the survival of 14 strains of Listeria monocytogenes from food or clinical origins, selected to represent different pheno and genotypes, was evaluated. Stationary phase cells were submitted to 300, 400 and 500 MPa at 10 °C, for 5 min. A high variability in the resistance of L. monocytogenes to pressure was observed, and particularly two strains isolated from food were significantly more baroresistant than the rest. Strains of L. monocytogenes resistant to one or more antibiotics exhibited significantly higher levels of survival after the high pressure treatment at 400 MPa...
June 2017: Food Microbiology
https://www.readbyqxmd.com/read/28213029/antifungal-effect-of-volatile-organic-compounds-produced-by-bacillus-amyloliquefaciens-cpa-8-against-fruit-pathogen-decays-of-cherry
#12
A Gotor-Vila, N Teixidó, A Di Francesco, J Usall, L Ugolini, R Torres, M Mari
The present work focuses on the antifungal effect of volatile organic compounds (VOCs) produced by Bacillus amyloliquefaciens CPA-8 against Monilinia laxa, M. fructicola and Botrytis cinera, three postharvest fruit pathogens of sweet cherry fruit. VOCs were evaluated with a double petri dish assay against mycelial and colony growth of target pathogens. For this purpose, CPA-8 was grown on different media and cultured for 24 and 48 h at 30 °C before assays. Data showed that mycelial growth inhibition was higher when CPA-8 was grown on Tryptone Soya Agar (TSA) while no differences were generally observed when CPA-8 was cultured for either, 24 and 48 h...
June 2017: Food Microbiology
https://www.readbyqxmd.com/read/28213028/influence-of-application-sequence-and-timing-of-eugenol-and-lauric-arginate-lae-on-survival-of-spoilage-organisms
#13
Yudith Manrique, Monika Gibis, Herbert Schmidt, Jochen Weiss
The effectiveness of sequential applications of the antimicrobials eugenol and lauric arginate (LAE) was investigated against Staphylococcus carnosus, Listeria innocua, Escherichia coli K12, and Pseudomonas fluorescens. The antimicrobials were applied simultaneously at half of their minimum lethal concentrations (MLC) or sequentially at t = 0 h and t = 3, 4, 6 or 8 h. Bacterial survival was determined by direct plate counts. Survivals kinetic were fitted to a growth and mortality model to obtain characteristic parameters that described time-dependent changes from growth to mortality or vice versa...
June 2017: Food Microbiology
https://www.readbyqxmd.com/read/28213027/differences-in-antimicrobial-activity-of-chlorine-against-twelve-most-prevalent-poultry-associated-salmonella-serotypes
#14
Narayan C Paul, Tarah S Sullivan, Devendra H Shah
Chlorine is the most widely used carcass sanitizer in poultry processing in the USA. The objective of this study was to determine the effects of varying concentrations of organic matter on the susceptibility of twelve most prevalent poultry-associated Salmonella serotypes (MPPSTs) to chlorine. To mimic the microenvironment of the water used for immersion chilling, we manipulated organic matter contamination levels in pre-chilled (pH∼6, T∼4 °C) chlorinated (50 ppm) water using varying concentrations (0, 1, 2, 3, 4, and 5%) of chicken-meat-extract (CME) produced from frozen chicken carcasses...
June 2017: Food Microbiology
https://www.readbyqxmd.com/read/28213026/heat-resistance-of-psychrotolerant-bacillus-cereus-vegetative-cells
#15
Alizée Guérin, Claire Dargaignaratz, Thierry Clavel, Véronique Broussolle, Christophe Nguyen-The
Spores of psychrotolerant strains of the foodborne pathogen Bacillus cereus can multiply during storage of cooked or pasteurized, refrigerated foods and can represent a risk if these cells are not eliminated during reheating of food product before consumption. We determined the heat-resistance of psychrotolerant B. cereus vegetative cells at different heating temperatures in laboratory medium and compared it with that of thermotolerant B. cereus vegetative cells. The z values, based on times for a 3 log10 reduction, of the vegetative cells of the three psychrotolerant phylogenetic groups of B...
June 2017: Food Microbiology
https://www.readbyqxmd.com/read/28213025/influence-of-controlled-atmosphere-on-thermal-inactivation-of-escherichia-coli-atcc-25922-in-almond-powder
#16
Teng Cheng, Rui Li, Xiaoxi Kou, Shaojin Wang
Heat controlled atmosphere (CA) treatments hold potential to pasteurize Salmonella enteritidis PT 30 in almonds. Nonpathogenic Escherichia coli ATCC 25922 was used as a surrogate species of pathogenic Salmonella for validation of thermal pasteurization to meet critical safety requirements. A controlled atmosphere/heating block system (CA-HBS) was used to rapidly determine thermal inactivation of E. coli ATCC 25922. D- and z-values of E. coli ATCC 25922 inoculated in almond powder were determined at four temperatures between 65 °C and 80 °C under different gas concentrations and heating rates...
June 2017: Food Microbiology
https://www.readbyqxmd.com/read/28213024/sanitizer-efficacy-in-preventing-cross-contamination-of-heads-of-lettuce-during-retail-crisping
#17
Yangjin Jung, Hyein Jang, Mengqi Guo, Jingwen Gao, Karl R Matthews
This study was conducted to provide information regarding mitigation of cross-contamination through the use of sanitizer during crisping at retail outlets. Seven non-inoculated heads and one inoculated head (≈5 log CFU/g) of lettuce were placed into commercial sink filled with 76 L of tap water (TW), electrolyzed water (EW, free chlorine: 43 ± 6 ppm), lactic acid and phosphoric acid-based sanitizer (LPA, pH 2.89), or citric acid-based sanitizer (CA, pH 2.78) and soaked for 5 min. Two subsequent batches (eight non-inoculated heads per batch) were soaked in the same solution...
June 2017: Food Microbiology
https://www.readbyqxmd.com/read/28213023/inactivation-of-escherichia-coli-o157-h7-salmonella-typhimurium-and-listeria-monocytogenes-in-ready-to-bake-cookie-dough-by-gamma-and-electron-beam-irradiation
#18
Seul-Gi Jeong, Dong-Hyun Kang
This study was conducted to investigate the efficacy of gamma and electron beam irradiation to inactivate foodborne pathogens in ready-to-bake cookie dough and to determine the effect on quality by measuring color and texture changes. Cookie dough inoculated with Escherichia coli O157:H7, Salmonella Typhimurium, or Listeria monocytogenes was subjected to gamma and electron beam irradiation, with doses ranging from 0 to 3 kGy. As the radiation dose increased, the inactivation effect increased among all tested pathogens...
June 2017: Food Microbiology
https://www.readbyqxmd.com/read/28213022/prevalence-genetic-diversity-and-antimicrobial-resistance-of-listeria-monocytogenes-isolated-from-fresh-and-smoked-fish-in-poland
#19
Kinga Wieczorek, Jacek Osek
A total of 57 out of 301 (18.9%) fresh and smoked fish samples in Poland were positive for Listeria monocytotgenes. The bacteria were most frequently identified in fresh and smoked salmon (32.0% and 33.8% respectively) as well as in fresh cod (31.8%). Only three samples of smoked salmon were contaminated with the bacteria above 100 CFU/g. Four molecular serogroups were identified and the most prevalent, 1/2a-3a (40 isolates; 70.2%), was present in samples from both marine (33 strains; 71.7%) and freshwater fish (7 isolates; 63...
June 2017: Food Microbiology
https://www.readbyqxmd.com/read/28213021/comparing-ptr-ms-profile-of-milk-inoculated-with-pure-or-mixed-cultures-of-spoilage-bacteria
#20
Mohammad Alothman, Karen A Lusk, Patrick Silcock, Phil J Bremer
The volatile organic compounds (VOCs) associated with UHT milk (n=8) inoculated with either pure inoculums of Pseudomonas fluorescens (two strains tested) or Chryseobacterium sp., or with mixed cultures of 2 or all 3 of the bacterial strains, and held at 4.5 °C for up to 26 days was measured using proton transfer reaction - mass spectrometry (PTR-MS). The VOCs evolved included a range of carbonyl compounds, alcohols, esters, and acids and had significant qualitative and quantitative differences between the inoculums...
June 2017: Food Microbiology
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