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https://www.readbyqxmd.com/read/28231169/an-evaluation-of-alternatives-to-nitrites-and-sulfites-to-inhibit-the-growth-of-salmonella-enterica-and-listeria-monocytogenes-in-meat-products
#1
Alexandre Lamas, José Manuel Miranda, Beatriz Vázquez, Alberto Cepeda, Carlos Manuel Franco
In recent years, the use of nitrites and sulfites as food preservatives has been a cause for concern due to the health problems that these additives can cause in humans. Natural products have been studied as an alternative, but most of them have hardly been applied in the food industry for technological and economic reasons. In this sense, organic salts such as sodium acetate are a good alternative due to their affordability. Thus, this study evaluated the capacity of sodium nitrite, sodium sulfite, a sodium acetate product (TQI C-6000), and chitosan to inhibit two important foodborne pathogens, Salmonella enterica and Listeria monocytogenes...
October 31, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231156/a-computational-study-of-amensalistic-control-of-listeria-monocytogenes-by-lactococcus-lactis-under-nutrient-rich-conditions-in-a-chemostat-setting
#2
Hassan Khassehkhan, Hermann J Eberl
We study a previously introduced mathematical model of amensalistic control of the foodborne pathogen Listeria monocytogenes by the generally regarded as safe lactic acid bacteria Lactococcus lactis in a chemostat setting under nutrient rich growth conditions. The control agent produces lactic acids and thus affects pH in the environment such that it becomes detrimental to the pathogen while it is much more tolerant to these self-inflicted environmental changes itself. The mathematical model consists of five nonlinear ordinary differential equations for both bacterial species, the concentration of lactic acids, the pH and malate...
September 9, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231137/evaluation-of-electrolytically-generated-hypochlorous-acid-electrolyzed-water-for-sanitation-of-meat-and-meat-contact-surfaces
#3
Shawnna Veasey, Peter M Muriana
'Electrolyzed water' generators are readily available in the food industry as a renewable source of hypochlorous acid that eliminates the need for workers to handle hazardous hypochlorite concentrates. We applied electrolyzed water (EW) directly to multi-strain cocktails of Listeria monocytogenes, E. coli O157:H7, and Salmonella sp. at 250 ppm free available chlorine (FAC) and achieved greater than 6-log reductions in 2 min. Lower EW values were examined as antimicrobial interventions for fresh meat (beef carcasses), processed meats (frankfurters), and food contact surfaces (slicing blades)...
June 13, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231113/chemical-composition-antioxidant-and-antimicrobial-activity-of-essential-oils-from-organic-fennel-parsley-and-lavender-from-spain
#4
Irene Marín, Estrella Sayas-Barberá, Manuel Viuda-Martos, Casilda Navarro, Esther Sendra
The aim of this work was to (i) determine the chemical composition of the essential oils of three spices widely cultivated in Spain from organic growth: Foeniculum vulgare, Petroselium crispum, and Lavandula officinalis; (ii) determine the total phenolic content; (iii) determine the antioxidant activity of the essentials oils by means of three different antioxidant tests and (iv) determine the effectiveness of these essentials oils on the inhibition of Listeria innocua CECT 910 and Pseudomonas fluorescens CECT 844...
March 4, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231111/behavior-of-salmonella-and-listeria-monocytogenes-in-raw-yellowfin-tuna-during-cold-storage
#5
Chengchu Liu, Jing Mou, Yi-Cheng Su
Behavior of Salmonella and Listeria monocytogenes in raw yellowfin tuna during refrigeration and frozen storage were studied. Growth of Salmonella was inhibited in tuna during refrigerated storage, while L. monocytogenes was able to multiply significantly during refrigerated storage. Populations of Salmonella in tuna were reduced by 1 to 2 log after 12 days of storage at 5-7 °C, regardless levels of contamination. However, populations of L. monocytogenes Scott A, M0507, and SFL0404 in inoculated tuna (10⁴-10⁵ CFU/g) increased by 3...
March 2, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28223974/determination-of-antibacterial-and-technological-properties-of-vaginal-lactobacilli-for-their-potential-application-in-dairy-products
#6
Lorenzo Siroli, Francesca Patrignani, Diana I Serrazanetti, Carola Parolin, Rogers A Ñahui Palomino, Beatrice Vitali, Rosalba Lanciotti
Functional foods could differently affect human health in relation to the gender. Recent studies have highlighted the anti-Candida and anti-Chlamydia activities of some Lactobacillus strains isolated from the vagina of healthy women. Considering these important beneficial activities on women's health, the preparation of functional food containing active vaginal lactobacilli can represent a great scientific challenge for the female gender. In this context, the aim of this work was to study some functional and technological properties of 17 vaginal strains belonging to the species Lactobacillus crispatus, Lactobacillus gasseri, and Lactobacillus vaginalis in the perspective to include them in dairy products...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28223455/acute-fetal-demise-with-first-trimester-maternal-infection-resulting-from-listeria-monocytogenes-in-a-nonhuman-primate-model
#7
Bryce Wolfe, Gregory J Wiepz, Michele Schotzko, Gennadiy I Bondarenko, Maureen Durning, Heather A Simmons, Andres Mejia, Nancy G Faith, Emmanuel Sampene, Marulasiddappa Suresh, Sophia Kathariou, Charles J Czuprynski, Thaddeus G Golos
Infection with Listeria monocytogenes during pregnancy is associated with miscarriage, preterm birth, and neonatal complications, including sepsis and meningitis. While the risk of these conditions is thought to be greatest during the third trimester of pregnancy, the determinants of fetoplacental susceptibility to infection, the contribution of gestational age, and the in vivo progression of disease at the maternal-fetal interface are poorly understood. We developed a nonhuman primate model of listeriosis to better understand antecedents of adverse pregnancy outcomes in early pregnancy...
February 21, 2017: MBio
https://www.readbyqxmd.com/read/28221988/prevalence-and-phylogenetic-characterization-of-escherichia-coli-and-hygiene-indicator-bacteria-isolated-from-leafy-green-produce-beef-and-pork-obtained-from-farmers-markets-in-pennsylvania
#8
Joshua A Scheinberg, Edward G Dudley, Jonathan Campbell, Beth Roberts, Michael DiMarzio, Chitrita DebRoy, Catherine N Cutter
The popularity of farmers' markets in the United States has led to over 8,400 farmers' markets being in operation in 2015. As farmers' markets have increased in size and complexity in the kinds of foods sold at these venues, so have the potential food safety risks. Since 2008, seven major foodborne illness outbreaks and two recalls associated with food products from farmers' markets have occurred, causing 80 known reported illnesses and one death. Various researchers also have observed vendors performing high-risk food safety retail behaviors, and others have identified microbiological hazards in foods sold at farmers' markets...
February 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28221976/listeria-monocytogenes-in-smoked-salmon-and-other-smoked-fish-at-retail-in-italy-frequency-of-contamination-and-strain-characterization-in-products-from-different-manufacturers
#9
Vicdalia Aniela Acciari, Marina Torresi, Luigi Iannetti, Silvia Scattolini, Francesco Pomilio, Lucia Decastelli, Silvia Colmegna, Riccardo Muliari, Teresa Bossù, Yolande Proroga, Cosimo Montagna, Cinzia Cardamone, Paola Cogoni, Vincenza Annunziata Prencipe, Giacomo Migliorati
Seven hundred seventy-eight samples of packaged smoked fish (774 smoked salmon and 4 smoked swordfish) on sale in Italy, from 50 different manufacturers located in 12 European Union countries, were purchased from the Italian market between May and December 2011. The surface temperatures of the samples on sale ranged from 0 to 13°C (3.4 ± 1.5°C, mean ± SD). Six hundred eighty (87.4%) of 778 samples were stored at ≤4°C. One hundred fifty-seven samples (20.2%, 95% confidence interval 17.5 to 23.1%) were contaminated by Listeria monocytogenes , with 26 samples (3...
February 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28221975/fate-of-listeria-monocytogenes-pathogenic-yersinia-enterocolitica-and-escherichia-coli-o157-h7-gfp-in-ready-to-eat-salad-during-cold-storage-what-is-the-risk-to-consumers
#10
Karin Söderqvist, Susanne Thisted Lambertz, Ivar Vågsholm, Lise-Lotte Fernström, Beatrix Alsanius, Lars Mogren, Sofia Boqvist
In this study, we investigated the fate of Listeria monocytogenes , pathogenic Yersinia enterocolitica , and Escherichia coli O157:H7 gfp(+) inoculated in low numbers into ready-to-eat baby spinach and mixed-ingredient salad (baby spinach with chicken meat). Samples were stored at recommended maximum refrigerator temperature (8°C in Sweden) or at an abuse temperature (15°C) for up to 7 days. Mixed-ingredient salad supported considerable growth when stored at 15°C during shelf life (3 days), with populations of L...
February 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28221969/development-and-validation-of-pathogen-environmental-monitoring-programs-for-small-cheese-processing-facilities
#11
Sarah M Beno, Matthew J Stasiewicz, Alexis D Andrus, Robert D Ralyea, David J Kent, Nicole H Martin, Martin Wiedmann, Kathryn J Boor
Pathogen environmental monitoring programs (EMPs) are essential for food processing facilities of all sizes that produce ready-to-eat food products exposed to the processing environment. We developed, implemented, and evaluated EMPs targeting Listeria spp. and Salmonella in nine small cheese processing facilities, including seven farmstead facilities. Individual EMPs with monthly sample collection protocols were designed specifically for each facility. Salmonella was detected in only one facility, with likely introduction from the adjacent farm indicated by pulsed-field gel electrophoresis data...
December 2016: Journal of Food Protection
https://www.readbyqxmd.com/read/28221961/synergistic-antilisterial-effects-of-mixtures-of-lysozyme-and-organic-acids
#12
Myeonggeun Oh, Joongjae Lee, Yoonhwa Jeong, Misook Kim
We investigated the synergistic effects of lysozyme combined with organic acids to inhibit the growth of Listeria monocytogenes . The antilisterial effects of the combination of lysozyme and acetic acid, citric acid, lactic acid, malic acid, or succinic acid were evaluated using the checkerboard method and time-kill assay. The MIC was 25,000 mg/liter for lysozyme, 625 mg/liter for acetic acid, and 1,250 mg/liter for the other acids. The MBC was 10,000 mg/liter for all of the tested organic acids. The combination of lysozyme and each organic acid showed synergistic effects via the checkerboard method; however, the time-kill assay showed synergistic effects for only three combinations of 1,250 mg/liter lysozyme with succinic acid (312 and 625 mg/liter) or malic acid (625 mg/liter)...
December 2016: Journal of Food Protection
https://www.readbyqxmd.com/read/28221946/effect-of-power-levels-on-inactivation-of-escherichia-coli-o157-h7-salmonella-typhimurium-and-listeria-monocytogenes-in-tomato-paste-using-915-megahertz-microwave-and-ohmic-heating
#13
Sang-Soon Kim, Hye-Jung Sung, Hyo-Sun Kwak, In-Sun Joo, Jeong-Su Lee, Gwangpyo Ko, Dong-Hyun Kang
The effect of power levels on inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in tomato paste was investigated using 915-MHz microwave heating (MW) and ohmic heating (OH). Heating uniformity, pathogen inactivation, and quality aspects were determined with 1.8-, 2.1-, 2.4-, and 3.0-kW MW and corresponding OH. GInaFit was used to analyze pathogen inactivation. The heating uniformity of MW-treated samples was inferior to that of OH-treated samples at low power levels of 1...
September 2016: Journal of Food Protection
https://www.readbyqxmd.com/read/28221936/evaluation-of-a-recirculating-dipper-well-combined-with-ozone-sanitizer-for-control-of-foodborne-pathogens-in-food-service-operations
#14
Giselle Almeida, Kristen E Gibson
In the retail food service industry, small countertop sinks, or dipper wells, are utilized to rinse and store serving utensils between uses. These dipper wells are designed to operate under a constant flow of water, which serves both to prevent the accumulation of microorganisms and to aid in the cleanliness of the dipper well itself. Here, a recirculating dipper well ozone sanitation system (DWOSS) was evaluated for the control and inactivation of Escherichia coli , Listeria innocua , PRD1 bacteriophage, and Staphylococcus aureus present on a stainless steel disher...
September 2016: Journal of Food Protection
https://www.readbyqxmd.com/read/28221922/contribution-of-selective-conditions-to-microbial-competition-in-four-listeria-selective-enrichment-formulations
#15
Ashley L Keys, Anthony D Hitchins, R Derike Smiley
Microbial competition during selective enrichment negatively affects Listeria monocytogenes populations and may hinder the subsequent detection or recovery of this organism. Competition assays among 10 selected strains of Listeria and Citrobacter braakii were performed in buffered Listeria enrichment broth, 3-(N-morpholino)propanesulfonic acid-buffered Listeria enrichment broth, University of Vermont medium-modified Listeria enrichment broth, and Fraser broth. The individual contributions of each selective agent in these media were also assessed, as well as the contribution of incubation temperature...
November 2016: Journal of Food Protection
https://www.readbyqxmd.com/read/28221909/effect-of-temperature-and-nutrient-concentration-on-survival-of-foodborne-pathogens-in-deciduous-fruit-processing-environments-for-effective-hygiene-management
#16
Stacey Duvenage, Lise Korsten
Temperature and good sanitation practices are important factors for controlling growth of microorganisms. Fresh produce is stored at various temperatures to ensure quality and to prolong shelf life. When foodborne pathogens survive and grow on fresh produce at storage temperatures, then additional control strategies are needed to inactivate these pathogens. The aim of this study was to determine how temperatures associated with deciduous fruit processing and storage facilities (0.5, 4, and 21°C) affect the growth and/or survival of Escherichia coli O157:H7, Listeria monocytogenes , Salmonella enterica subsp...
November 2016: Journal of Food Protection
https://www.readbyqxmd.com/read/28221903/prevalence-and-level-of-listeria-monocytogenes-in-ice-cream-linked-to-a-listeriosis-outbreak-in-the-united-states
#17
Y I Chen, Laurel S Burall, Dumitru Macarisin, Régis Pouillot, Errol Strain, Antonio J DE Jesus, Anna Laasri, Hua Wang, Laila Ali, Aparna Tatavarthy, Guodong Zhang, Lijun Hu, James Day, Jihun Kang, Surasri Sahu, Devayani Srinivasan, Karl Klontz, Mickey Parish, Peter S Evans, Eric W Brown, Thomas S Hammack, Donald L Zink, Atin R Datta
A most-probable-number (MPN) method was used to enumerate Listeria monocytogenes in 2,320 commercial ice cream scoops manufactured on a production line that was implicated in a 2015 listeriosis outbreak in the United States. The analyzed samples were collected from seven lots produced in November 2014, December 2014, January 2015, and March 2015. L. monocytogenes was detected in 99% (2,307 of 2,320) of the tested samples (lower limit of detection, 0.03 MPN/g), 92% of which were contaminated at <20 MPN/g...
November 2016: Journal of Food Protection
https://www.readbyqxmd.com/read/28221901/prevalence-and-persistence-of-listeria-monocytogenes-in-ready-to-eat-tilapia-sashimi-processing-plants
#18
Bang-Yuan Chen, Chung-Yi Wang, Chia-Lan Wang, Yang-Chi Fan, I-Ting Weng, Chung-Hsi Chou
A 2-year study was performed at two ready-to-eat tilapia sashimi processing plants (A and B) to identify possible routes of contamination with Listeria monocytogenes during processing. Samples were collected from the aquaculture environments, transportation tanks, processing plants, and final products. Seventy-nine L. monocytogenes isolates were found in the processing environments and final products; 3.96% (50 of 1,264 samples) and 3.86% (29 of 752 samples) of the samples from plants A and B, respectively, were positive for L...
November 2016: Journal of Food Protection
https://www.readbyqxmd.com/read/28221891/microbial-quality-safety-and-pathogen-detection-by-using-quantitative-pcr-of-raw-salad-vegetables-sold-in-dhanbad-city-india
#19
Sujeet K Mritunjay, Vipin Kumar
Consumption of ready-to-eat fresh vegetables has increased worldwide, with a consequent increase in outbreaks caused by foodborne pathogens. In the Indian subcontinent, raw fresh vegetables are usually consumed without washing or other decontamination procedures, thereby leading to new food safety threats. In this study, the microbiological quality and pathogenic profile of raw salad vegetables was evaluated through standard protocols. In total, 480 samples (60 each of eight different salad vegetables) of cucumber, tomato, carrot, coriander, cabbage, beetroot, radish, and spinach were collected from different locations in Dhanbad, a city famous for its coal fields and often called the "Coal Capital of India...
January 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28221890/enhanced-control-of-listeria-monocytogenes-by-enterococcus-faecium-ke82-a-multiple-enterocin-producing-strain-in-different-milk-environments
#20
Elpiniki Vandera, Alexandra Lianou, Athanasia Kakouri, Jinbo Feng, Anna-Irini Koukkou, John Samelis
Enterococcus faecium KE82, isolated from traditional Greek Graviera cheese, was identified in pure broth cultures in vitro as a multiple enterocin-producing bacterial strain possessing the structural entA, entB, and entP enterocin genes. E. faecium KE82 was further assessed for in situ antilisterial activity in raw milk (RM) and commercially thermized milk (TM; 63°C for 30 s) in the presence of the indigenous microbiota and in sterile raw milk (SRM; 121°C for 5 min) with or without the addition of two commercial starter culture (CSC) strains Streptococcus thermophilus and Lactococcus lactis ...
January 2017: Journal of Food Protection
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