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Food Microbiology

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https://www.readbyqxmd.com/read/27884771/rapid-detection-of-salmonella-in-raw-chicken-breast-using-real-time-pcr-combined-with-immunomagnetic-separation-and-whole-genome-amplification
#1
Ji-Yeon Hyeon, Xiangyu Deng
We presented the first attempt to combine immunomagnetic separation (IMS), whole genome amplification by multiple displacement amplification (MDA) and real-time PCR for detecting a bacterial pathogen in a food sample. This method was effective in enabling real-time PCR detection of low levels of Salmonella enterica Serotype Enteritidis (SE) (∼10 CFU/g) in raw chicken breast without culture enrichment. In addition, it was able to detect refrigeration-stressed SE cells at lower concentrations (∼0.1 CFU/g) in raw chicken breast after a 4-h culture enrichment, shortening the detection process from days to hours and displaying no statistical difference in detection rate in comparison with a culture-based detection method...
November 20, 2016: Food Microbiology
https://www.readbyqxmd.com/read/27889173/variability-in-the-adaptive-acid-tolerance-response-phenotype-of-salmonella-enterica-strains
#2
Alexandra Lianou, George-John E Nychas, Konstantinos P Koutsoumanis
The objective of this study was the assessment of the stationary-phase, low-pH-inducible acid tolerance response (ATR) of different Salmonella enterica strains. For this purpose, 30 strains of the pathogen were grown in tryptone soy broth in the absence (non-adapted cultures) and presence (1% w/v; acid-adapted cultures) of glucose, and then subjected to 4-h acid challenge trials at pH 3.0. Surviving populations of each strain were determined at 1-h intervals, and the Weibull model was fitted to the derived microbiological data...
April 2017: Food Microbiology
https://www.readbyqxmd.com/read/27889172/safety-assessment-of-tetragenococcus-halophilus-isolates-from-doenjang-a-korean-high-salt-fermented-soybean-paste
#3
Do-Won Jeong, Sojeong Heo, Jong-Hoon Lee
We assessed the safety of 49 Tetragenococcus halophilus strains isolated from doenjang in Korea. Minimum inhibitory concentration assays showed that all strains can be considered as susceptible to ampicillin, erythromycin, penicillin G, tetracycline, and vancomycin, but resistant to ciprofloxacin based on the Enterococcus breakpoint values provided by the European Committee on Antimicrobial Susceptibility testing in 2015. Ciprofloxacin resistance was sufficiently high to consider the potential for acquisition of transmissible determinants...
April 2017: Food Microbiology
https://www.readbyqxmd.com/read/27889171/antifungal-activity-of-%C3%AE-carbolines-on-penicillium-digitatum-and-botrytis-cinerea
#4
Gabriela M Olmedo, Luciana Cerioni, M Micaela González, Franco M Cabrerizo, Viviana A Rapisarda, Sabrina I Volentini
β-carbolines (βCs) are alkaloids widely distributed in nature that have demonstrated antimicrobial properties. Here, we tested in vitro six βCs against Penicillium digitatum and Botrytis cinerea, causal agents of postharvest diseases on fruit and vegetables. Full aromatic βCs (harmine, harmol, norharmane and harmane) exhibited a marked inhibitory effect on conidia germination at concentrations between 0.5 and 1 mM, while dihydro-βCs (harmalina and harmalol) only caused germination delay. Harmol showed the highest inhibitory effect on both fungal pathogens...
April 2017: Food Microbiology
https://www.readbyqxmd.com/read/27889170/drying-parameters-greatly-affect-the-destruction-of-cronobacter-sakazakii-and-salmonella-typhimurium-in-standard-buffer-and-milk
#5
Emilie Lang, Cyril Iaconelli, Fiona Zoz, Stéphane Guyot, Pablo Alvarez-Martin, Laurent Beney, Jean-Marie Perrier-Cornet, Patrick Gervais
Salmonella Typhimurium and Cronobacter sakazakii are two foodborne pathogens involved in neonatal infections from milk powder and infant formula. Their ability to survive in low-moisture food and during processing from the decontamination to the dried state is a major issue in food protection. In this work, we studied the effects of the drying process on Salmonella Typhimurium and Cronobacter sakazakii, with the aim of identifying the drying parameters that could promote greater inactivation of these two foodborne pathogens...
April 2017: Food Microbiology
https://www.readbyqxmd.com/read/27889169/characterization-of-biocide-tolerant-bacteria-isolated-from-cheese-and-dairy-small-medium-enterprises
#6
Ma Luisa Fernández Márquez, Ma José Grande Burgos, Ma Carmen López Aguayo, Rubén Pérez Pulido, Antonio Gálvez, Rosario Lucas
A collection of 120 bacterial isolates from small medium enterprises involved in the production of cow milk and the manufacture of goat cheese were screened for sensitivity to biocides benzalkonium chloride (BC), cetrimide (CT), hexadecylpyridinium chloride (HDP), triclosan (TC), hexachlorophene (CF) and poly-(hexamethylen guanidinium) hydrochloride (PHMG). Nineteen isolates were selected according to biocide tolerance and identified by 16S rDNA sequencing as Lactococcus sp. (6) Enterococcus sp. (1), Lactobacillus sp...
April 2017: Food Microbiology
https://www.readbyqxmd.com/read/27889168/biofilm-formation-enhances-helicobacter-pylori-survivability-in-vegetables
#7
Chow Goon Ng, Mun Fai Loke, Khean Lee Goh, Jamuna Vadivelu, Bow Ho
To date, the exact route and mode of transmission of Helicobacter pylori remains elusive. The detection of H. pylori in food using molecular approaches has led us to postulate that the gastric pathogen may survive in the extragastric environment for an extended period. In this study, we show that H. pylori prolongs its survival by forming biofilm and micro-colonies on vegetables. The biofilm forming capability of H. pylori is both strain and vegetable dependent. H. pylori strains were classified into high and low biofilm formers based on their highest relative biofilm units (BU)...
April 2017: Food Microbiology
https://www.readbyqxmd.com/read/27889167/sonication-reduces-the-attachment-of-salmonella-typhimurium-atcc-14028-cells-to-bacterial-cellulose-based-plant-cell-wall-models-and-cut-plant-material
#8
Michelle S F Tan, Sadequr Rahman, Gary A Dykes
This study investigated the removal of bacterial surface structures, particularly flagella, using sonication, and examined its effect on the attachment of Salmonella Typhimurium ATCC 14028 cells to plant cell walls. S. Typhimurium ATCC 14028 cells were subjected to sonication at 20 kHz to remove surface structures without affecting cell viability. Effective removal of flagella was determined by staining flagella of sonicated cells with Ryu's stain and enumerating the flagella remaining by direct microscopic counting...
April 2017: Food Microbiology
https://www.readbyqxmd.com/read/27889166/taggiasca-extra-virgin-olive-oil-colonization-by-yeasts-during-the-extraction-process
#9
G Ciafardini, G Cioccia, B A Zullo
The opalescent appearance of the newly produced olive oil is due to the presence of solid particles and microdrops of vegetation water in which the microorganisms from the olives' carposphere are trapped. Present research has demonstrated that the microbiota of the fresh extracted olive oil, produced in the mills, is mainly composed of yeasts and to a lesser extent of molds. The close link between the composition of the microbiota of the olives' carposphere undergoing to processing, and that of the microbiota of the newly produced olive oil, concerns only the yeasts and molds, given that the bacterial component is by and large destroyed mainly in the kneaded paste during the malaxation process...
April 2017: Food Microbiology
https://www.readbyqxmd.com/read/27889165/effect-of-inoculum-size-bacterial-species-type-of-surfaces-and-contact-time-to-the-transfer-of-foodborne-pathogens-from-inoculated-to-non-inoculated-beef-fillets-via-food-processing-surfaces
#10
E Gkana, N Chorianopoulos, A Grounta, K Koutsoumanis, G-J E Nychas
The objective of the present study was to determine the factors affecting the transfer of foodborne pathogens from inoculated beef fillets to non-inoculated ones, through food processing surfaces. Three different levels of inoculation of beef fillets surface were prepared: a high one of approximately 10(7) CFU/cm(2), a medium one of 10(5) CFU/cm(2) and a low one of 10(3) CFU/cm(2), using mixed-strains of Listeria monocytogenes, or Salmonella enterica Typhimurium, or Escherichia coli O157:H7. The inoculated fillets were then placed on 3 different types of surfaces (stainless steel-SS, polyethylene-PE and wood-WD), for 1 or 15 min...
April 2017: Food Microbiology
https://www.readbyqxmd.com/read/27889164/multilocus-sequence-type-profiles-of-bacillus-cereus-isolates-from-infant-formula-in-china
#11
Yong Yang, Xiaofeng Yu, Li Zhan, Jiancai Chen, Yunyi Zhang, Junyan Zhang, Honghu Chen, Zheng Zhang, Yanjun Zhang, Yiyu Lu, Lingling Mei
Bacillus cereus sensu stricto is an opportunistic foodborne pathogen. The multilocus sequence type (MLST) of 74 B. cereus isolated from 513 non-random infant formula in China was analyzed. Of 64 sequence types (STs) detected, 50 STs and 6 alleles were newly found in PubMLST database. All isolates except for one singleton (ST-1049), were classified into 7 clonal complexes (CC) by BURST (n-4), in which CC1 with core ancestral clone ST-26 was the largest group including 86% isolates, and CC2, 3, 9, 10 and 13 were first reported in China...
April 2017: Food Microbiology
https://www.readbyqxmd.com/read/27889163/differential-detection-of-pathogenic-yersinia-spp-by-fluorescence-in-situ-hybridization
#12
Alexander Rohde, Jens Andre Hammerl, Bernd Appel, Ralf Dieckmann, Sascha Al Dahouk
Yersinia enterocolitica, Y. pseudotuberculosis and Y. pestis are pathogens of major medical importance, which are responsible for a considerable number of infections every year. The detection of these species still relies on cultural methods, which are slow, labour intensive and often hampered by the presence of high amounts of accompanying flora. In this study, fluorescence in situ hybridization (FISH) was used to develop a fast, sensitive and reliable alternative to detect viable bacteria in food. For this purpose, highly specific probes targeting the 16S and 23S ribosomal RNA were employed to differentially detect each of the three species...
April 2017: Food Microbiology
https://www.readbyqxmd.com/read/27889162/tolerance-of-clostridium-perfringens-biofilms-to-disinfectants-commonly-used-in-the-food-industry
#13
Audrey Charlebois, Mario Jacques, Martine Boulianne, Marie Archambault
Clostridium perfringens is an opportunistic pathogen that can cause food poisoning in humans and various enterotoxemia in animal species. Recently, it was shown to form mono-species biofilms, a structured community of bacterial cells enclosed in a self-produced extracellular matrix. Biofilms have been associated with tolerance to antibiotics, disinfectants, and physical and environmental stresses. Very little is known about the tolerance of C. perfringens biofilm toward disinfectants. In the present study, susceptibilities of C...
April 2017: Food Microbiology
https://www.readbyqxmd.com/read/27889161/mrsa-and-multidrug-resistant-staphylococcus-aureus-in-u-s-retail-meats-2010-2011
#14
Beilei Ge, Sampa Mukherjee, Chih-Hao Hsu, Johnnie A Davis, Thu Thuy T Tran, Qianru Yang, Jason W Abbott, Sherry L Ayers, Shenia R Young, Emily T Crarey, Niketta A Womack, Shaohua Zhao, Patrick F McDermott
Methicillin-resistant Staphylococcus aureus (MRSA) has been detected in retail meats, although large-scale studies are scarce. We conducted a one-year survey in 2010-2011 within the framework of the National Antimicrobial Resistance Monitoring System. Among 3520 retail meats collected from eight U.S. states, 982 (27.9%) contained S. aureus and 66 (1.9%) were positive for MRSA. Approximately 10.4% (107/1032) of S. aureus isolates, including 37.2% (29/78) of MRSA, were multidrug-resistant (MDRSA). Turkey had the highest MRSA prevalence (3...
April 2017: Food Microbiology
https://www.readbyqxmd.com/read/27889160/evaluation-of-baker-s-yeast-in-honey-using-a-real-time-pcr-assay
#15
Christina Kast, Alexandra Roetschi
Occasionally, melissopalynological analysis reveals the presence of baker's yeast (Saccharomyces cerevisiae) in honey sediments. A field experiment reproducing a common spring bee feeding practice, using sugar paste containing baker's yeast, was performed to understand how S. cerevisiae are introduced into honey. Apart from classical microscopy, a real-time quantitative PCR (qPCR) system specific for S. cerevisiae was established for quantification of S. cerevisiae in honeys. Results showed that S. cerevisiae cells are stored in the honey of the brood combs and are also transferred into honey in the supers...
April 2017: Food Microbiology
https://www.readbyqxmd.com/read/27889159/exposure-to-minimally-processed-pear-and-melon-during-shelf-life-could-modify-the-pathogenic-potential-of-listeria-monocytogenes
#16
Pilar Colás-Medà, Inmaculada Viñas, Márcia Oliveira, Marina Anguera, Jose C E Serrano, Maribel Abadias
Survival and virulence of foodborne pathogens can be influenced by environmental factors such as the intrinsic properties of food as well as the extrinsic properties that contribute to food shelf life (e.g., temperature and gas atmosphere). The direct contribution of food matrix characteristics on the survival of L. monocytogenes during fresh-cut fruit shelf life is not very well understood. In addition, the gastrointestinal tract is the primary route of listeriosis infection and penetration of the intestinal epithelial cell barrier is the first step in the infection process...
April 2017: Food Microbiology
https://www.readbyqxmd.com/read/27889158/fat-and-fibre-interfere-with-the-dramatic-effect-that-nanoemulsified-d-limonene-has-on-the-heat-resistance-of-listeria-monocytogenes
#17
Javier Maté, Paula M Periago, María Ros-Chumillas, Coralin Grullón, Juan Pablo Huertas, Alfredo Palop
The application of d-limonene in form of nanoemulsion has been proved to reduce dramatically the thermal resistance of Listeria monocytogenes in culture media. The present research shows very promising results on the application in food products. The thermal resistance of L. monocytogenes was reduced 90 times when 0.5 mM nanoemulsified d-limonene was added to apple juice. This is the biggest reduction in the heat resistance of a microorganism caused by an antimicrobial described ever. However, no effect was found in carrot juice...
April 2017: Food Microbiology
https://www.readbyqxmd.com/read/27889157/monitoring-of-wheat-lactic-acid-bacteria-from-the-field-until-the-first-step-of-dough-fermentation
#18
Antonio Alfonzo, Claudia Miceli, Anna Nasca, Elena Franciosi, Giusi Ventimiglia, Rosalia Di Gerlando, Kieran Tuohy, Nicola Francesca, Giancarlo Moschetti, Luca Settanni
The present work was carried out to retrieve the origin of lactic acid bacteria (LAB) in sourdough. To this purpose, wheat LAB were monitored from ear harvest until the first step of fermentation for sourdough development. The influence of the geographical area and variety on LAB species/strain composition was also determined. The ears of four Triticum durum varieties (Duilio, Iride, Saragolla and Simeto) were collected from several fields located within the Palermo province (Sicily, Italy) and microbiologically investigated...
April 2017: Food Microbiology
https://www.readbyqxmd.com/read/27889156/survival-of-hepatitis-a-virus-and-aichi-virus-in-cranberry-based-juices-at-refrigeration-4%C3%A2-%C3%A2-c
#19
Snigdha Sewlikar, Doris H D'Souza
Viral foodborne illness continues to be a health-concern globally, with numerous fruit and juice outbreaks of Hepatitis A virus (HAV) reported worldwide. Aichi virus (AiV) is an emerging pathogen with limited epidemiological data. Both, HAV and AiV are resistant to low pH and can survive under adverse environmental conditions leading to transmission ease. The objective of this study was to evaluate the survival of HAV and AiV in commercially-available cranberry-based juices (Cranberry juice cocktail, CJ and a 100% juice with cranberry, MJ) over 21 days at refrigeration (4 °C)...
April 2017: Food Microbiology
https://www.readbyqxmd.com/read/27889155/genetic-basis-for-mycophenolic-acid-production-and-strain-dependent-production-variability-in-penicillium-roqueforti
#20
Guillaume Gillot, Jean-Luc Jany, Rebeca Dominguez-Santos, Elisabeth Poirier, Stella Debaets, Pedro I Hidalgo, Ricardo V Ullán, Emmanuel Coton, Monika Coton
Mycophenolic acid (MPA) is a secondary metabolite produced by various Penicillium species including Penicillium roqueforti. The MPA biosynthetic pathway was recently described in Penicillium brevicompactum. In this study, an in silico analysis of the P. roqueforti FM164 genome sequence localized a 23.5-kb putative MPA gene cluster. The cluster contains seven genes putatively coding seven proteins (MpaA, MpaB, MpaC, MpaDE, MpaF, MpaG, MpaH) and is highly similar (i.e. gene synteny, sequence homology) to the P...
April 2017: Food Microbiology
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