2,242 results match your criteria Food Microbiology [Journal]


Test sensitivity of a commercial serine protease digestion kit for the detection of Trichinella spiralis and Trichinella pseudospiralis larvae in pig muscle.

Food Microbiol 2019 Apr 22;78:99-103. Epub 2018 Oct 22.

German Federal Institute for Risk Assessment, Department of Biological Safety, Berlin, Germany. Electronic address:

The reference method for Trichinella detection at meat inspection is the magnetic stirrer method (MSM) utilising HCl-pepsin for pooled sample digestion. Due to availability and quality issues with pepsin, alternative digestion methods are being offered, such as the Priocheck Trichinella AAD kit (T-AAD), based on serine endopeptidase digestion. In this study the T-AAD kit was compared to the reference method. Read More

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http://dx.doi.org/10.1016/j.fm.2018.10.012DOI Listing
April 2019
1 Read

Phages for biocontrol in foods: What opportunities for Salmonella sp. control along the dairy food chain?

Food Microbiol 2019 Apr 22;78:89-98. Epub 2018 Oct 22.

Normandie Univ, UNICAEN, ABTE, 14000, Caen, France. Electronic address:

Controlling the presence of pathogenic bacteria, such as Salmonella sp., in dairy products production is a burning issue since contamination with Salmonella can occur at any stage of the production chain. The use of Salmonella-phages applied as control agents has gained considerable interest. Read More

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http://dx.doi.org/10.1016/j.fm.2018.10.009DOI Listing

Microbial contamination of moose (Alces alces) and white-tailed deer (Odocoileus virginianus) carcasses harvested by hunters.

Food Microbiol 2019 Apr 14;78:82-88. Epub 2018 Sep 14.

Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, Finland.

Hunting is currently a very popular activity, and interest in game meat is increasing. However, only limited research is available on the bacterial quality and safety of moose (Alces alces) and white-tailed deer (Odocoileus virginianus) harvested by hunters. Poor hunting hygiene can spread bacteria onto the carcasses, and inadequate chilling of the carcasses may increase the bacterial load on the carcass surface. Read More

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http://dx.doi.org/10.1016/j.fm.2018.09.011DOI Listing
April 2019
1 Read

Ultraviolet-C resistance of selected spoilage yeasts in orange juice.

Food Microbiol 2019 Apr 9;78:73-81. Epub 2018 Oct 9.

Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition, College of Home Economics, Alonso Hall, A. Ma. Regidor Street, Diliman Campus, University of the Philippines Diliman, 1101 Quezon City, Philippines. Electronic address:

This study determined the ultraviolet-C (UV-C) dose necessary to reduce 90% population (D) of 17 spoilage yeasts and their composited inoculum in orange juice (pH 3.71, 11.60 °Brix, 0. Read More

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http://dx.doi.org/10.1016/j.fm.2018.10.003DOI Listing

Fungal mycobiota and mycotoxin risk for traditional artisan Italian cave cheese.

Food Microbiol 2019 Apr 25;78:62-72. Epub 2018 Sep 25.

Institute of Sciences of Food Production, ISPA-CNR, Via Amendola 122/0, 70126, Bari, Italy. Electronic address:

Cave cheese is a surface mold-ripened variety of cheese produced also in South of Italy, exploiting fungal population naturally occurring on cave walls, as part of secondary microbiota for ripening. In this study, 148 fungal strains were isolated from 22 independent cave cheese samples, collected in 13 Italian geographical locations, mostly in Apulian area. DNA-based identification showed the presence of twenty-four fungal species in the outer part of the cheese ripened in caves. Read More

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http://dx.doi.org/10.1016/j.fm.2018.09.014DOI Listing
April 2019
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Internal sample process control improves cultivation-independent quantification of thermotolerant Campylobacter.

Food Microbiol 2019 Apr 1;78:53-61. Epub 2018 Oct 1.

German Federal Institute for Risk Assessment (BfR), Department of Biological Safety, National Reference Laboratory for Campylobacter, Berlin, Germany. Electronic address:

Quantification of Campylobacter is challenging and one major reason is the fact that bacteria lose cultivability due to cold or oxygen stress during storage at retail. Alternative live/dead discriminatory qPCR currently lacks standardization and might overestimate live cells in the presence of dead cells. In this study an internal sample process control (ISPC) was developed. Read More

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http://dx.doi.org/10.1016/j.fm.2018.09.017DOI Listing

Impact of weather conditions, leaf age and irrigation water disinfection on the major epiphytic bacterial genera of baby spinach grown in an open field.

Food Microbiol 2019 Apr 25;78:46-52. Epub 2018 Sep 25.

Research Group on Quality, Safety and Bioactivity of Plant Foods, CEBAS-CSIC, Campus Universitario de Espinardo, 25, 30100, Murcia, Spain.

The effects of factors such as weather conditions, leaf age and irrigation water disinfection on the main bacterial genera (total bacterial, Enterobacteriaceae and Pseudomonas) of baby spinach were studied. Culture-dependent and independent quantification techniques were compared. Cultivation was carried out over two consecutive trials in commercial open field divided in two plots: 1) baby spinach irrigated with untreated surface water and 2) baby spinach irrigated with chlorine dioxide (ClO) treated water. Read More

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http://dx.doi.org/10.1016/j.fm.2018.09.015DOI Listing

Modeling growth limits of Bacillus spp. spores by using deep-learning algorithm.

Food Microbiol 2019 Apr 20;78:38-45. Epub 2018 Sep 20.

Graduate School of Agricultural Science, Hokkaido University, Kita-9, Nishi-9, Kita-ku, Sapporo, 060-8589, Japan. Electronic address:

Growth/no growth boundary models for Bacillus spores that accounted for the effects of environmental pH, water activity (a), acetic acid, lactic acid, bacterial strain, and storage period were developed using conventional logistic regression and machine learning algorithms. Growth in tryptic soy broth at 317 conditions comprising nine levels of pH (4.0-6. Read More

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http://dx.doi.org/10.1016/j.fm.2018.09.013DOI Listing
April 2019
1 Read

Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine.

Food Microbiol 2019 Apr 25;78:25-37. Epub 2018 Sep 25.

ENOLAB, Estructura de Recerca Interdisciplinar (ERI) BioTecMed and Departament de Microbiologia i Ecología, Universitat de València, c/ Dr. Moliner 50, 46100, Burjassot, València, Spain. Electronic address:

Sparkling wine production comprises two successive fermentations performed by Sacharomyces cerevisiae strains. This research aimed to: develop yeast immobilisation processes on two wine-compatible supports; study the effects of yeast type (IOC 18-2007 and 55A) and the immobilisation support type (oak chips and cellulose powder) on the fermentation kinetics, the deposition rate of lees and the volatile composition of the finished sparkling wine; compare the fermentation parameters of the wines inoculated with immobilised or non-immobilised cells. Proper immobilisation of yeast on oak chips and cellulose powder was demonstrated by electron microscopy. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S07400020173119
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http://dx.doi.org/10.1016/j.fm.2018.09.016DOI Listing
April 2019
2 Reads

Chitinases and thaumatin-like proteins in Sauvignon Blanc and Chardonnay musts during alcoholic fermentation.

Food Microbiol 2019 Apr 1;78:201-210. Epub 2018 Nov 1.

Institute for Wine Biotechnology, University of Stellenbosch, Matieland, South Africa. Electronic address:

Protein precipitation, also referred to as protein instability, may lead to haziness in bottled wines and result in significant commercial losses. To avoid problems of this nature, fining finished wines with clay (bentonite) is the most commonly applied methodology. However, bentonite fining reduces yield and may affect wine quality. Read More

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http://dx.doi.org/10.1016/j.fm.2018.10.018DOI Listing
April 2019
1 Read

High Clostridium difficile contamination rates of domestic and imported potatoes compared to some other vegetables in Slovenia.

Food Microbiol 2019 Apr 30;78:194-200. Epub 2018 Oct 30.

National Laboratory for Health, Environment and Food, Prvomajska 1, 2000 Maribor, Slovenia; Medical Faculty Maribor, University of Maribor, Taborska 8, 2000 Maribor, Slovenia. Electronic address:

Clostridium difficile, recently reclassified to Clostridioides difficile, is among most important causes of intestinal infections in humans. Zoonotic potential and foodborne transmissions are considered to be partially involved in C. difficile spread. Read More

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http://dx.doi.org/10.1016/j.fm.2018.10.017DOI Listing
April 2019
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Reduction of Escherichia coli, as a surrogate for Salmonella spp., on the surface of grapefruit during various packingline processes.

Food Microbiol 2019 Apr 25;78:188-193. Epub 2018 Oct 25.

Horticultural Science Department, Indian River Research and Education Center, University of Florida, 2199 South Rock Road, Fort Pierce, FL, 34945, USA.

The US Produce Safety Rule allows for use of water that does not meet its microbial standards if corrective measures are employed. This research was initiated to determine the suitability of nonpathogenic Escherichia coli as a surrogate for Salmonella during citrus washing, and to evaluate the removal of E. coli from grapefruit on two pilot packinglines (CREC and IRREC) as corrective measures. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S07400020183053
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http://dx.doi.org/10.1016/j.fm.2018.10.014DOI Listing
April 2019
4 Reads

Prevalence of pathogenic Arcobacter species in South Korea: Comparison of two protocols for isolating the bacteria from foods and examination of nine putative virulence genes.

Food Microbiol 2019 Apr 8;78:18-24. Epub 2018 Sep 8.

Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841, Republic of Korea. Electronic address:

Contamination of foodstuffs by potentially enteropathogenic Arcobacter spp. is becoming a concern worldwide. However, few studies have examined virulence-associated genes in isolates of Arcobacter spp. Read More

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http://dx.doi.org/10.1016/j.fm.2018.09.008DOI Listing

Evaluation of physiological properties of yeast strains isolated from olive oil and their in vitro probiotic trait.

Food Microbiol 2019 Apr 25;78:179-187. Epub 2018 Oct 25.

Department of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis, I-86100, Campobasso, Italy. Electronic address:

Virgin olive oil contains a biotic fraction represented by rich microbiota, including yeasts. The aim of this study was to investigate some physiological properties and the in vitro probiotic potential of yeast strains previously isolated from Italian virgin olive oil. Eleven yeast strains belonging to the species Candida adriatica, Candida diddensiae, Nakazawaea molendini-olei, Nakazawaea wickerhamii, Wickerhamomyces anomalus, and Yamadazyma terventina were used in this study and compared with the reference yeast Saccharomyces boulardii. Read More

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http://dx.doi.org/10.1016/j.fm.2018.10.016DOI Listing

Identification of novel genes involved in high hydrostatic pressure resistance of Escherichia coli.

Food Microbiol 2019 Apr 24;78:171-178. Epub 2018 Oct 24.

Laboratory of Food Microbiology, Department of Microbial and Molecular Systems, KU Leuven, B-3001, Leuven, Belgium. Electronic address:

High hydrostatic pressure (HHP) is an interesting hurdle in minimal food processing that aims to synergistically combine different stresses to improve food microbiological safety and stability without compromising quality. For a proper understanding and design of hurdle technology, the cellular impact of the applied stresses on foodborne pathogens should be well-established. To study the mechanism of HHP-mediated cell injury and death, we screened for loss-of-function mutations in E. Read More

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http://dx.doi.org/10.1016/j.fm.2018.10.007DOI Listing

Screening food for Bacillus cereus toxins using whole genome sequencing.

Food Microbiol 2019 Apr 24;78:164-170. Epub 2018 Oct 24.

Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5100 Paint Branch Parkway, College Park, MD 20740, USA. Electronic address:

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http://dx.doi.org/10.1016/j.fm.2018.10.008DOI Listing

Sulfur dioxide response of Brettanomyces bruxellensis strains isolated from Greek wine.

Food Microbiol 2019 Apr 24;78:155-163. Epub 2018 Oct 24.

UR Oenologie EA 4577, USC 1366 INRA, Bordeaux INP, Université de Bordeaux, France; ENSCBP, Bordeaux INP, 33600, Pessac, France.

Brettanomyces bruxellensis is the most common spoilage wine yeast which can provoke great economic damage to the wine industry due to the production of undesirable odors. The capacity of the species to adapt in various environmental conditions offers a selective advantage that is reflected by intraspecific variability at genotypic and phenotypic level. In this study, microsatellite analysis of 22 strains isolated from Greek wine revealed the existence of distinct genetic subgroups that are correlated with their geographical origin. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S07400020183039
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http://dx.doi.org/10.1016/j.fm.2018.10.013DOI Listing
April 2019
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The role of the membrane lipid composition in the oxidative stress tolerance of different wine yeasts.

Food Microbiol 2019 Apr 12;78:143-154. Epub 2018 Oct 12.

Wine Biotechnology Research Group, Dept Biochemistry and Biotechnology, Faculty of Oenology, University Rovira i Virgili, 43007, Tarragona, Catalonia, Spain.

Oxidative stress is a common stress in yeasts during the stages of the winemaking process in which aerobic growth occurs, and it can modify the cellular lipid composition. The aim of this study was to evaluate the oxidative stress tolerance of two non-conventional yeasts (Torulaspora delbrueckii and Metschnikowia pulcherrima) compared to Saccharomyces cerevisiae. Therefore, their resistance against HO, the ROS production and the cellular lipid composition were assessed. Read More

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http://dx.doi.org/10.1016/j.fm.2018.10.001DOI Listing

Escherichia coli O157:H7 and Salmonella Typhimurium adhesion to spinach leaf surfaces: Sensitivity to water chemistry and nutrient availability.

Food Microbiol 2019 Apr 9;78:134-142. Epub 2018 Oct 9.

Department of Chemical and Environmental Engineering, University of California, Riverside, CA, USA. Electronic address:

This study investigated the effects of solution chemistry and growth conditions on bacterial deposition on spinach leaf surfaces using a parallel plate flow cell. Two food safety pathogens of concern and two non-pathogen bacterial surrogates (environmental E. coli isolates) were grown in ideal (LB media) and nutrient-restricted (M9 media) conditions. Read More

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http://dx.doi.org/10.1016/j.fm.2018.10.002DOI Listing

Predicting growth of Listeria monocytogenes in fresh ricotta.

Food Microbiol 2019 Apr 17;78:123-133. Epub 2018 Oct 17.

Technical University of Denmark, National Food Institute (DTU Food), Kemitorvet, Building 202, 2800, Kgs. Lyngby, Denmark.

Challenge tests with eight brands of fresh ricotta showed rapid growth of Listeria monocytogenes and significant variability in physical-chemical characteristics. Thus, two cardinal parameters models were developed for the growth of L. monocytogenes in ricotta including, respectively, terms for temperature (Model 1) and temperature and pH (Model 2). Read More

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http://dx.doi.org/10.1016/j.fm.2018.10.004DOI Listing

Terminalia ferdinandiana Exell: Extracts inhibit Shewanella spp. growth and prevent fish spoilage.

Food Microbiol 2019 Apr 18;78:114-122. Epub 2018 Oct 18.

Environmental Futures Research Institute, Nathan Campus, Griffith University, Brisbane, Australia; School of Natural Sciences, Nathan Campus, Griffith University, Brisbane, Australia. Electronic address:

Shewanella spp. are major causes of fish spoilage. Terminalia ferdinandiana (Kakadu plum) extracts were investigated for their ability to inhibit Shewanella spp. Read More

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http://dx.doi.org/10.1016/j.fm.2018.10.006DOI Listing

Inactivation of Escherichia coli O157 and Salmonella Enteritidis in raw beef liver by gamma irradiation.

Food Microbiol 2019 Apr 22;78:110-113. Epub 2018 Oct 22.

Food Research Institute, Food Safety Research Division, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba, Ibaraki, 305-8642, Japan.

Irradiation of ground beef and beef liver inoculated with Escherichia coli O157 466 and DT66 and Salmonella Enteritidis 3313 were performed with gamma rays from cobalt-60 at refrigerated and frozen temperatures under air- and vacuum-packaged conditions. Results showed that D values for all pathogens in frozen beef liver were higher than those in frozen ground beef samples, with significant differences observed between the D values of E. coli O157 466 and S. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S07400020183080
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http://dx.doi.org/10.1016/j.fm.2018.10.011DOI Listing
April 2019
4 Reads

Use of fluorescent CTP1L endolysin cell wall-binding domain to study the evolution of Clostridium tyrobutyricum during cheese ripening.

Food Microbiol 2019 Apr 29;78:11-17. Epub 2018 Sep 29.

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Departamento de Tecnología de Alimentos, Carretera de La Coruña Km 7, 28040, Madrid, Spain.

Clostridium tyrobutyricum is a bacteria of concern in the cheese industry, capable of surviving the manufacturing process and causing butyric acid fermentation and late blowing defect of cheese. In this work, we implement a method based on the cell wall-binding domain (CBD) of endolysin CTP1L, which detects C. tyrobutyricum, to monitor its evolution in cheeses challenged with clostridial spores and in the presence or absence of reuterin, an anti-clostridial agent. Read More

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http://dx.doi.org/10.1016/j.fm.2018.09.018DOI Listing
April 2019
2 Reads

A low-power ultrasound attenuation improves the stability of biofilm and hydrophobicity of Propionibacterium freudenreichii subsp. freudenreichii DSM 20271 and Acidipropionibacterium jensenii DSM 20535.

Food Microbiol 2019 Apr 22;78:104-109. Epub 2018 Oct 22.

Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy. Electronic address:

The main topic of this paper was to study the effect of ultrasound-attenuation (US) on the surface properties of propionibacteria (Acidipropionibacterium jensenii DSM 20535 and Propionibacterium freudenreichii DSM 20271). A preliminary screening was done by using different power levels (40 and 60%) and treatment times (4, 6, and 8 min); immediately after sonication, acidification and viable count were tested. The best combinations to avoid post-acidification after 6 h were the following: A. Read More

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http://dx.doi.org/10.1016/j.fm.2018.10.010DOI Listing

Production of sheep milk cheese with high γ-aminobutyric acid and ornithine concentration and with reduced biogenic amines level using autochthonous lactic acid bacteria strains.

Food Microbiol 2019 Apr 7;78:1-10. Epub 2018 Sep 7.

Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of León, León, 24071, Spain.

Consumer demand for health-promoting foods is generating the need to develop biofunctional dairy products. Lactic acid bacteria are employed in cheese-making and some of them are able to produce beneficial compounds on human health such as γ-aminobutyric acid (GABA) and ornithine but also to synthetize biogenic amines. The aim was to investigate the effect of four selected autochthonous co-cultures on the free amino acid profile, with special emphasis on GABA and ornithine, and on the biogenic amine content of pasteurized sheep milk cheese during ripening. Read More

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http://dx.doi.org/10.1016/j.fm.2018.09.003DOI Listing

Synthesis of prebiotic galactooligosaccharides from lactose and lactulose by dairy propionibacteria.

Food Microbiol 2019 Feb 27;77:93-105. Epub 2018 Aug 27.

Laboratorio de Ecofisiología Tecnológica, CERELA-CONICET, Chacabuco 145, T4000ILC, San Miguel de Tucumán, Argentina. Electronic address:

The potential of probiotic bacteria to produce prebiotic oligosaccharides by transgalactosylation has been minimally studied. In this work, we screened the β-galactosidase (β-gal) activity of dairy propionibacteria (PAB) isolated from Argentinean foods to select strains for the synthesis of oligosaccharides from lactose (GOS) and lactulose (OsLu). PAB, when grown in a medium with lactose as a carbon source, were disrupted, and the cell-free extracts were assayed for β-gal activity. Read More

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http://dx.doi.org/10.1016/j.fm.2018.08.014DOI Listing
February 2019

Development and application of a real-time polymerase chain reaction method for quantification of Escherichia coli in oysters (Crassostrea gigas).

Food Microbiol 2019 Feb 1;77:85-92. Epub 2018 Sep 1.

Food Science and Technology Department, Federal University of Santa Catarina, 1346 Admar Gonzaga, 88034-001, Florianópolis, SC, Brazil.

Oysters are important mariculture species worldwide. Because of their filter-feeding behaviors, oysters can accumulate microorganisms, including pathogens, from surrounding water and concentrate bacteria in high numbers. Rapid and suitable methods for quantification of Escherichia coli in oysters are necessary considering that oysters are perishable foods often consumed raw and some countries use E. Read More

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http://dx.doi.org/10.1016/j.fm.2018.08.015DOI Listing
February 2019

Survival of Listeria monocytogenes during in vitro gastrointestinal digestion after exposure to 5 and 0.5 % sodium chloride.

Food Microbiol 2019 Feb 23;77:78-84. Epub 2018 Aug 23.

Norwegian University of Life Sciences, Campus Adamstuen, Ullevålsveien 72, 0454, Oslo, Norway.

The food industry is under pressure to reduce the NaCl content in food, but the consequences on the ability of L. monocytogenes to survive in the human host and cause listeriosis is not known. In this study, a recently developed internationally harmonized static in vitro digestion (IVD) model was used to investigate the survival of L. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S07400020183032
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http://dx.doi.org/10.1016/j.fm.2018.08.010DOI Listing
February 2019
4 Reads

Effects of Enterococcus faecalis UGRA10 and the enterocin AS-48 against the fish pathogen Lactococcus garvieae. Studies in vitro and in vivo.

Food Microbiol 2019 Feb 10;77:69-77. Epub 2018 Aug 10.

Department of Microbiology, University of Granada, Fuente Nueva s/n, 19071, Granada, Spain; Institute of Biotechnology, University of Granada, 18071, Granada, Spain. Electronic address:

The aim of this study was to evaluate the effects of Enterococcus faecalis UGRA10 and its enterocin AS-48 against the fish pathogen Lactococcus garvieae. The minimum bactericidal concentrations of AS-48 against L. garvieae CECT 5807, 5806, and 5274 were 15. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S07400020183015
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http://dx.doi.org/10.1016/j.fm.2018.08.002DOI Listing
February 2019
4 Reads

In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains.

Food Microbiol 2019 Feb 20;77:61-68. Epub 2018 Aug 20.

Department of Microbiology and Ecology, University of Valencia. Av. Dr. Moliner 50, 46100, Burjassot, Valencia, Spain; Department of Preservation and Food Safety Technologies. Institut of Agrochemistry and Food Technology (IATA-CSIC). Calle Agustín Escardino 7, 46980, Paterna, Valencia, Spain; Spanish Type Culture Collection (CECT). University of Valencia. Calle Agustín Escardino 9, 46980, Paterna, Valencia, Spain. Electronic address:

Cereal-based functional beverages represent social, economic, and environmental sustainable opportunities to cope with emerging trends in food consumption and global nutrition. Here we report, for the first time, the polyphasic characterization of three cereal-based kefir-like riboflavin-enriched beverages, obtained from oat, maize and barley flours, and their comparison with classical milk-based kefir. The four matrices were successfully fermented with commercial starters: i) milk-kefir and ii) water-kefir, proving the potential of cereal ingredients in the formulation of dairy-like fermented beverages with milk-kefir starter behavior better in these matrices. Read More

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http://dx.doi.org/10.1016/j.fm.2018.08.008DOI Listing
February 2019
1 Read
3.330 Impact Factor

Effective inhibition of Salmonella Typhimurium in fresh produce by a phage cocktail targeting multiple host receptors.

Food Microbiol 2019 Feb 22;77:52-60. Epub 2018 Aug 22.

Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul, South Korea; Center for Food and Bioconvergence, Seoul National University, Seoul, South Korea. Electronic address:

Salmonella contamination of fresh produce is the primary bacterial cause of a significant number of foodborne outbreaks and infections. Bacteriophages can be used as natural antibacterial agents to control foodborne pathogens. However, the rapid development of bacterial resistance to phage infection is a significant barrier to practical phage application. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S07400020173106
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http://dx.doi.org/10.1016/j.fm.2018.08.011DOI Listing
February 2019
1 Read

Metabolism of phenolic acids in whole wheat and rye malt sourdoughs.

Food Microbiol 2019 Feb 21;77:43-51. Epub 2018 Aug 21.

Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada; Hubei University of Technology, College of Bioengineering and Food Science, Wuhan, PR China. Electronic address:

This work aimed to study the phenolic acid metabolism of sourdough lactic acid bacteria (LAB) in laboratory media, and in sourdough fermentation with single cultures and in co-fermentations. Lactobacilli were selected from isolates obtained from 35 sourdough samples. Isolates (114 strains) were screened for phenolic acid decarboxylase gene pdc and EPS production. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S07400020183033
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http://dx.doi.org/10.1016/j.fm.2018.08.009DOI Listing
February 2019
1 Read

Spoilage indicator bacteria in farmed Atlantic salmon (Salmo salar) stored on ice for 10 days.

Food Microbiol 2019 Feb 2;77:38-42. Epub 2018 Aug 2.

Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland. Electronic address:

This study investigated the growth of indicator and spoilage bacteria on whole Atlantic salmon (Salmo salar) stored aerobically at 2 °C. On days 0, 2, 3, 6, 8 and 10 microbiological analysis was carried out on inner flesh and outer skin samples as well as outer skin swabs (25 cm surface areas). Mesophilic total viable counts (TVC) on skin, flesh and swab samples increased from 1. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S07400020183042
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http://dx.doi.org/10.1016/j.fm.2018.08.001DOI Listing
February 2019
7 Reads

Changes in the microbial communities in vacuum-packaged smoked bacon during storage.

Food Microbiol 2019 Feb 17;77:26-37. Epub 2018 Aug 17.

School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; School of Food Science and Engineering, Hefei University of Technology, Hefei, 230009, China; State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing, 211806, China. Electronic address:

This study aimed to gain deeper insights into the microbiota composition and population dynamics, monitor the dominant bacterial populations and identify the specific spoilage microorganisms (SSOs) of vacuum-packed bacon during refrigerated storage using both culture-independent and dependent methods. High-throughout sequencing (HTS) showed that the microbial composition changed greatly with the prolongation of storage time. The diversity of microbiota was abundant at the initial stage then experienced a continuous decrease. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S07400020183017
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http://dx.doi.org/10.1016/j.fm.2018.08.007DOI Listing
February 2019
1 Read

Modelling the effect of oxygen concentration on bacterial growth rates.

Food Microbiol 2019 Feb 14;77:21-25. Epub 2018 Aug 14.

ADRIA Développement, UMT14.01 SPORE-RISK, ZA Creac'h Gwen, F-29196, Quimper, France.

Predicting the microbial safety of food products stored in modified atmosphere packaging implies taking into account the effect of oxygen reduction on microbial growth. According to their respiratory-type, the micro-organisms are not impacted similarly by the oxygen concentration. The aim of this article was to quantify and model the oxygen effect on the growth rates of 5 bacterial species: Listeria monocytogenes and Bacillus weihenstephanensis (facultative anaerobic), Pseudomonas fluorescens (strict aerobic), Clostridium perfringens and Clostridium sporogenes (strict anaerobic). Read More

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https://linkinghub.elsevier.com/retrieve/pii/S07400020183008
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http://dx.doi.org/10.1016/j.fm.2018.08.005DOI Listing
February 2019
11 Reads

Survival of clinical and food Acinetobacter spp. isolates exposed to different stress conditions.

Food Microbiol 2019 Feb 12;77:202-207. Epub 2018 Sep 12.

Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, 172, 4200-374, Porto, Portugal. Electronic address:

Acinetobacter baumanni is recognized as one of the most important agents of nosocomial infections. Other species such as Acinetobacter lwoffii have also been associated with such infections. These species can be found in food products, such as vegetables, fruits and meats which can be a source of transmission of these organisms to community and hospital settings. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S07400020173122
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http://dx.doi.org/10.1016/j.fm.2018.09.009DOI Listing
February 2019
1 Read

Global transcriptomic response of Listeria monocytogenes during growth on cantaloupe slices.

Food Microbiol 2019 Feb 15;77:192-201. Epub 2018 Sep 15.

Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, 8301 Muirkirk Road, Laurel, MD, 20708, United States. Electronic address:

Understanding a pathogen's response to food environments is imperative to develop effective control strategies as well as to elucidate the impact of foods on virulence potential. The purpose of this study was to assess transcriptional response of Listeria monocytogenes after growth in cantaloupe, as well as its impact on survival in synthetic gastric fluid (SGF). The transcriptional profiles of L. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S07400020183071
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http://dx.doi.org/10.1016/j.fm.2018.09.012DOI Listing
February 2019
4 Reads

Contamination of chicken meat with extended-spectrum beta-lactamase producing- Klebsiella pneumoniae and Escherichia coli during scalding and defeathering of broiler carcasses.

Food Microbiol 2019 Feb 18;77:185-191. Epub 2018 Sep 18.

Institute for Animal Hygiene and Environmental Health, Freie Universität Berlin, Robert-von-Ostertag-Str. 7-13, 14163, Berlin, Germany.

Extended-spectrum beta-lactamase- (ESBL-) producing Klebsiella (K.) pneumoniae and Escherichia (E.) coli are of critical importance in human and veterinary medicine. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S07400020183039
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http://dx.doi.org/10.1016/j.fm.2018.09.010DOI Listing
February 2019
1 Read

Evaluation of post-contamination survival and persistence of applied attenuated E. coli O157:H7 and naturally-contaminating E. coli O157:H7 on spinach under field conditions and following postharvest handling.

Food Microbiol 2019 Feb 27;77:173-184. Epub 2018 Aug 27.

Department of Plant Sciences, University of California, Davis, CA 95616, USA. Electronic address:

This study determined the variability in population uniformity of an applied mixture of attenuated E. coli O157:H7 (attEcO157) on spinach leaves as impacted by sampling mass and detection technique over spatial and temporal conditions. Opportunistically, the survival and distribution of naturally contaminating pathogenic E. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S07400020183033
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http://dx.doi.org/10.1016/j.fm.2018.08.013DOI Listing
February 2019
1 Read

Comparative evaluation of spoilage-related bacterial diversity and metabolite profiles in chilled beef stored under air and vacuum packaging.

Food Microbiol 2019 Feb 6;77:166-172. Epub 2018 Sep 6.

Food Analysis Center, Korea Food Research Institute, Wanju, 55365, Republic of Korea. Electronic address:

Microbial spoilage is a complex event to which different bacterial populations and metabolites can contribute depending on the storage conditions. This study explored the evolution of spoilage and related volatile organic compounds (VOCs) in chilled beef under air and vacuum packaging (VP). The results suggested that different storage conditions affected changes in bacterial communities and metabolites in beef and consequently affected the odor properties of the stored beef, thereby leading to spoilage. Read More

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http://dx.doi.org/10.1016/j.fm.2018.09.006DOI Listing
February 2019
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Growth and metabolism of non-Saccharomyces yeasts isolated from Washington state vineyards in media and high sugar grape musts.

Food Microbiol 2019 Feb 4;77:158-165. Epub 2018 Sep 4.

School of Food Science, Washington State University, Pullman, WA, 99164-6376, USA.

Utilization of carbohydrates and amino acids/ammonium by selected non-Saccharomyces yeasts and impacts on alcoholic fermentation was evaluated using media and high sugar grape musts (>270 g/L). Consumption patterns of single cultures were ascertained in synthetic media and a Chardonnay grape must. While the non-Saccharomyces species maintained >10 cfu/mL after >40 days, concentrations of residual sugars ranged from 103 g/L (Wickerhamomyces anomalus) to 155 g/L (Candida californica), amino acids and ammonium were generally depleted (>85%), and excessive amounts of volatile acidity (>0. Read More

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http://dx.doi.org/10.1016/j.fm.2018.09.004DOI Listing
February 2019
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Genomic and metabolic features of the Bacillus amyloliquefaciens group- B. amyloliquefaciens, B. velezensis, and B. siamensis- revealed by pan-genome analysis.

Food Microbiol 2019 Feb 5;77:146-157. Epub 2018 Sep 5.

Department of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea. Electronic address:

The genomic and metabolic features of the Bacillus amyloliquefaciens group comprising B. amyloliquefaciens, B. velezensis, and B. Read More

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http://dx.doi.org/10.1016/j.fm.2018.09.001DOI Listing
February 2019
3 Reads

Evaluation of sampling methods for the detection of pathogenic bacteria on pre-harvest leafy greens.

Food Microbiol 2019 Feb 5;77:137-145. Epub 2018 Sep 5.

Department of Nutrition and Food Science, University of Maryland, College Park, MD, 20742, USA; Center for Food Safety and Security Systems, University of Maryland, College Park, MD, 20742, USA. Electronic address:

Recent outbreaks of foodborne disease associated with leafy greens have led to increased pre-harvest testing for pathogens and indicator microorganisms. However, the scientific and statistical rationale and the performance attributes for pre-harvest sampling methods are not well understood. The performance of three pre-harvest sampling methods, random, stratified random, and Z-pattern sampling, was evaluated by consideration of their mathematical derivations, computer simulations and field validation. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S07400020173032
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http://dx.doi.org/10.1016/j.fm.2018.09.007DOI Listing
February 2019
2 Reads

Sequential treatment of hydrogen peroxide, vacuum packaging, and dry heat for inactivating Salmonella Typhimurium on alfalfa seeds without detrimental effect on seeds viability.

Food Microbiol 2019 Feb 7;77:130-136. Epub 2018 Sep 7.

Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, 151-921, Republic of Korea; Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 232-916, Republic of Korea. Electronic address:

The aim of this study was to inactivate Salmonella Typhimurium loaded onto alfalfa seeds with sequential treatment of hydrogen peroxide, drying, vacuum packaging, and dry heat. Also, we verified the effect of vacuum packaging in dry heat treatment. Populations of Salmonella on alfalfa seeds after sequential treatment were not detected after 8 or 3 h of dry heat treatment at 70 or 73 °C. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S07400020173093
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http://dx.doi.org/10.1016/j.fm.2018.09.002DOI Listing
February 2019
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A review of Clostridioides [Clostridium] difficile occurrence through the food chain.

Food Microbiol 2019 Feb 22;77:118-129. Epub 2018 Aug 22.

Department of Food Science and Nutrition, Veterinary Faculty, University of Murcia, Campus Espinardo, Spain. Electronic address:

The epidemiology and transmission of Clostridioides difficile, particularly for community-associated infections, are not completely understood. Although there have been no confirmed cases of any foodborne disease caused by C. difficile, its occurrence in livestock and foods suggests that contaminated food products with spores could be a vehicle to spread C. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S07400020183041
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http://dx.doi.org/10.1016/j.fm.2018.08.012DOI Listing
February 2019
2 Reads

Microbial characterisation of the edible grasshopper Ruspolia differens in raw condition after wild-harvesting in Uganda.

Food Microbiol 2019 Feb 6;77:106-117. Epub 2018 Sep 6.

KU Leuven, Department of Microbial and Molecular Systems (M2S), Lab4Food, Technology Campus Geel, Kleinhoefstraat 4, B-2440, Geel, Belgium; KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), Leuven, Belgium. Electronic address:

This research aimed at establishing the chemical intrinsic properties and the microbial quality of an edible grasshopper Ruspolia differens and the effect of its source (geographical area) in Uganda, trading point, swarming season and plucking on these parameters. The intrinsic properties of the grasshopper can support the growth of a wide variety of microorganisms. High counts of total aerobic microbes, Enterobacteriaceae, lactic acid bacteria, total aerobic spores, and yeasts and moulds were obtained. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S07400020183052
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http://dx.doi.org/10.1016/j.fm.2018.09.005DOI Listing
February 2019
7 Reads

Assessment of the non-lactic acid bacteria microbiota in fresh cucumbers and commercially fermented cucumber pickles brined with 6% NaCl.

Food Microbiol 2019 Feb 7;77:10-20. Epub 2018 Aug 7.

Microbiome Core Facility, Department of Cell Biology and Physiology, School of Medicine, University of North Carolina, Chapel Hill, NC, 27599, USA.

Limited documentation of the cucumber fermentation microbiome has impeded the understanding of the role of microbes on the quality of finished products. We characterized the microbiome of fresh and fermented cucumber samples using culture dependent and independent techniques, with an emphasis on the non-lactic acid bacteria (non-LAB) population. Insubstantial microbiome variations were observed among fresh cucumber types with Rhizobium (31. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S07400020183042
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http://dx.doi.org/10.1016/j.fm.2018.08.003DOI Listing
February 2019
6 Reads

Does only the age of the hen matter in Salmonella enterica contamination of eggs?

Food Microbiol 2019 Feb 13;77:1-9. Epub 2018 Aug 13.

Asia-Pacific Centre for Animal Health, Melbourne Veterinary School, The Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, 3010, Australia. Electronic address:

Contamination of eggs with Salmonella enterica is a significant risk factor contributing to foodborne disease. Periods of peak egg contamination were identified by conducting longitudinal environmental and egg sampling in 7 layer flocks until they were 50 weeks of age. A total of 714 environmental samples and 8958 eggs were cultured using standard methods for the detection of salmonellae. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S07400020183038
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http://dx.doi.org/10.1016/j.fm.2018.08.006DOI Listing
February 2019
1 Read

Microbiota dynamics and volatilome profile during stink bean fermentation (Sataw-Dong) with Lactobacillus plantarum KJ03 as a starter culture.

Food Microbiol 2018 Dec 26;76:91-102. Epub 2018 Apr 26.

Department of Agricultural, Forest and Food Science (DISAFA), University of Torino, Grugliasco, Torino 10095, Italy. Electronic address:

Sataw-Dong is a fermented stink bean in brine, made with Parkia speciosa subjected to spontaneous fermentation. This study aimed to investigate the impact of Lactobacillus plantarum KJ03 as a starter culture during Sataw-Dong fermentation and to determine its effect on the volatilome profile. Two fermentations were performed: spontaneous and inoculated with starter. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S07400020173114
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http://dx.doi.org/10.1016/j.fm.2018.04.012DOI Listing
December 2018
9 Reads

Effect of temperature on growth, wheat head infection, and nivalenol production by Fusarium poae.

Food Microbiol 2018 Dec 28;76:83-90. Epub 2018 Apr 28.

Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy. Electronic address:

Fusarium poae is one of the Fusarium species commonly detected in wheat kernels affected by Fusarium Head Blight. Fusarium poae produces a wide range of mycotoxins including nivalenol (NIV). The effect of temperature on colony growth and NIV production was investigated in vitro at 5-40 °C with 5 °C intervals. Read More

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http://dx.doi.org/10.1016/j.fm.2018.04.015DOI Listing
December 2018
3.331 Impact Factor