2,283 results match your criteria Food Microbiology [Journal]


Development of antifungal ingredients for dairy products: From in vitro screening to pilot scale application.

Food Microbiol 2019 Aug 14;81:97-107. Epub 2018 Nov 14.

UMR1253 Science et Technologie du Lait et de l'OEuf, INRA, Agrocampus Ouest, 65 rue de Saint Brieuc, Rennes, France. Electronic address:

Biopreservation represents a complementary approach to traditional hurdle technologies for reducing microbial contaminants (pathogens and spoilers) in food. In the dairy industry that is concerned by fungal spoilage, biopreservation can also be an alternative to preservatives currently used (e.g. Read More

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http://dx.doi.org/10.1016/j.fm.2018.11.003DOI Listing
August 2019
1 Read
3.331 Impact Factor

Proteomics and microscopy tools for the study of antimicrobial resistance and germination mechanisms of bacterial spores.

Food Microbiol 2019 Aug 14;81:89-96. Epub 2018 Mar 14.

Department of Molecular Biology and Microbial Food Safety, Swammerdam Institute for Life Sciences, University of Amsterdam, Science Park 904, 1098 XH Amsterdam, The Netherlands. Electronic address:

Bacterial spores are ubiquitous in nature and can withstand both chemical and physical stresses. Spores can survive food preservation processes and upon outgrowth cause food spoilage as well as safety risks. The heterogeneous germination and outgrowth behavior of isogenic spore populations exacerbates this risk. Read More

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http://dx.doi.org/10.1016/j.fm.2018.03.006DOI Listing

Development and application of MALDI-TOF MS for identification of food spoilage fungi.

Food Microbiol 2019 Aug 2;81:76-88. Epub 2018 May 2.

Université de Brest, EA 3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, IBSAM, ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France. Electronic address:

Filamentous fungi are frequently involved in food spoilage and cause important food losses and substantial economic damage. Their rapid and accurate identification is a key step to better manage food safety and quality. In recent years, MALDI-TOF MS has emerged as a powerful tool to identify microorganisms and has successfully been applied to the identification of filamentous fungi especially in the clinical context. Read More

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http://dx.doi.org/10.1016/j.fm.2018.05.001DOI Listing

Text mining tools for extracting information about microbial biodiversity in food.

Food Microbiol 2019 Aug 21;81:63-75. Epub 2018 Apr 21.

MaIAGE, INRA, Université Paris-Saclay, 78350 Jouy-en-Josas, France. Electronic address:

Information on food microbial diversity is scattered across millions of scientific papers. Researchers need tools to assist their bibliographic search in such large collections. Text mining and knowledge engineering methods are useful to automatically and efficiently find relevant information in Life Science. Read More

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http://dx.doi.org/10.1016/j.fm.2018.04.011DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6460834PMC

Mould spoilage of foods and beverages: Using the right methodology.

Food Microbiol 2019 Aug 30;81:51-62. Epub 2018 Mar 30.

Westerdijk Fungal Biodiversity Institute, Dept. Applied and Industrial Mycology, Uppsalalaan 8, Utrecht, CT 3584, The Netherlands.

Fungal spoilage of products manufactured by the food and beverage industry imposes significant annual global revenue losses. Mould spoilage can also be a food safety issue due to the production of mycotoxins by these moulds. To prevent mould spoilage, it is essential that the associated mycobiota be adequately isolated and accurately identified. Read More

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http://dx.doi.org/10.1016/j.fm.2018.03.016DOI Listing

Tracking the sources of psychrotrophic bacteria contaminating chicken cuts during processing.

Food Microbiol 2019 Aug 9;81:40-50. Epub 2018 Jun 9.

Laboratory of Microbiology, Faculty of Sciences, Ghent University, Karel Lodewijk Ledeganckstraat 35, 9000 Gent, Belgium.

The major aim of the study was to establish the routes via which spoilage associated psychrotrophic bacteria contaminate poultry products at a large processing plant located in Belgium. Environmental samples were collected consisting of samples of air and swabs of food contact surfaces. Product samples were also collected consisting of modified atmosphere packaged (MAP) chicken wings and legs, which were analyzed microbiologically on the same day they were produced as well as after their sell-by date. Read More

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http://dx.doi.org/10.1016/j.fm.2018.06.003DOI Listing

Application of a novel amplicon-based sequencing approach reveals the diversity of the Bacillus cereus group in stored raw and pasteurized milk.

Food Microbiol 2019 Aug 1;81:32-39. Epub 2018 Feb 1.

Department of Food Safety and Infection Biology, Faculty of Veterinary Medicine, The Norwegian University of Life Sciences, P.O. Box 5003, N-1432 Ås, Norway.

Members of the Bacillus cereus sensu lato (B. cereus group) are spore-forming organisms commonly associated with spoilage of milk and dairy products. Previous studies have shown, by using 16S marker gene sequencing, that the genus Bacillus is part of the core microbiota of raw bovine milk and that some members of this genus are able to grow during sub-optimal storage (8 °C) of pasteurized consumption milk. Read More

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http://dx.doi.org/10.1016/j.fm.2018.01.014DOI Listing

Genotypic and phenotypic characterization of the food spoilage bacterium Brochothrix thermosphacta.

Food Microbiol 2019 Aug 12;81:22-31. Epub 2018 Feb 12.

SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France. Electronic address:

Microbial food spoilage is responsible for significant economic losses. Brochothrix thermosphacta is one of the major bacteria involved in the spoilage of meat and seafood. Its growth and metabolic activities during food storage result in the production of metabolites associated with off-odors. Read More

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http://dx.doi.org/10.1016/j.fm.2018.01.015DOI Listing

Fungal spores: Highly variable and stress-resistant vehicles for distribution and spoilage.

Authors:
Jan Dijksterhuis

Food Microbiol 2019 Aug 21;81:2-11. Epub 2018 Nov 21.

Westerdijk Fungal Biodiversity Institute, Uppsalalaan 8, 3584, Utrecht, the Netherlands. Electronic address:

This review highlights the variability of fungal spores with respect to cell type, mode of formation and stress resistance. The function of spores is to disperse fungi to new areas and to get them through difficult periods. This also makes them important vehicles for food contamination. Read More

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http://dx.doi.org/10.1016/j.fm.2018.11.006DOI Listing

Using the gamma concept in modelling fungal growth: A case study on brioche-type products.

Food Microbiol 2019 Aug 29;81:12-21. Epub 2018 May 29.

Laboratory of Food Quality Control and Hygiene, Department of Food Technology & Human Science, Agricultural University of Athens, Greece. Electronic address:

Fungi are common spoilers of intermediate moisture foods such as bakery products. Brioche are bakery products prone to fungal spoilage due to their pH (5.8-6. Read More

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http://dx.doi.org/10.1016/j.fm.2018.05.014DOI Listing

Quantifying permeabilization and activity recovery of Bacillus spores in adverse conditions for growth.

Food Microbiol 2019 Aug 22;81:115-120. Epub 2018 Jun 22.

Université de Brest, EA3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, UMT14.01 SPORE-RISK, ISBAM, Ecole Supérieure d'Ingénieur en Agroalimentaire de Bretagne Atlantique, 6 rue de l'Université, F-29334 Quimper, France.

Heat treatment is the main hurdle used to eliminate spores in foods but the pH conditions which spores encounter after the treatment have a tremendous impact on the spore ability to germinate, outgrow and grow. The aim of this work was to discriminate the inactive permeable spores and the active spores in unfavorable acidic conditions, after a heat treatment. In this study, Bacillus weihenstephanensis KBAB4 was used as model micro-organism for psychrotrophic Bacillus. Read More

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http://dx.doi.org/10.1016/j.fm.2018.06.013DOI Listing

Inactivation of conidia from three Penicillium spp. isolated from fruit juices by conventional and alternative mild preservation technologies and disinfection treatments.

Food Microbiol 2019 Aug 8;81:108-114. Epub 2018 Jun 8.

Wageningen Food & Biobased Research, Wageningen University and Research, P.O. Box 17, 6700 AA, Wageningen, The Netherlands. Electronic address:

Fungi are able to grow on diverse food products and contribute to food spoilage worldwide causing food loss. Consumers prefer freshly squeezed fruit juices, however, the shelf life of these juices is limited due to outgrowth of yeast and fungi. The shelf life of pulsed electric field (PEF) treated juice can be extended from 8 days up to a few weeks before spoilage by moulds becomes apparent. Read More

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http://dx.doi.org/10.1016/j.fm.2018.06.004DOI Listing

Preface: Microbial spoilers in food: Knowing the enemy.

Food Microbiol 2019 Aug;81

ADRIA Food Technology Institute - UMT14.01SPORE RISK, Food Quality &Safety Unit, Quimper, France.

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http://dx.doi.org/10.1016/j.fm.2019.03.004DOI Listing

Validation of Enterococcus faecium as a surrogate for Salmonella under different processing conditions for peanuts and pecans.

Food Microbiol 2019 Jun 6;80:9-17. Epub 2018 Dec 6.

Department of Food Science and Human Nutrition, Citrus Research and Education Center, Institute of Food and Agricultural Sciences, University of Florida, 700 Experiment Station Road, Lake Alfred, FL, 33850, USA. Electronic address:

Food Safety and Modernization Act (FSMA) Preventive Control rules require nut processors validate thermal processes to ensure a desirable log reduction of Salmonella is achieved. Due to the complex nature of nut and nut products, processes and equipment, it is difficult to use one validation study for all and may requires individual equipment be validated at the plant level. In plant validation studies, pathogens such as Salmonella cannot be used due to the risk of contamination, thus the suitability of a non-pathogenic organism, Enterococcus faecium as a surrogate for Salmonella was evaluated for peanut and pecan thermal processing. Read More

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http://dx.doi.org/10.1016/j.fm.2018.12.006DOI Listing

Heterogeneity of single cell inactivation: Assessment of the individual cell time to death and implications in population behavior.

Food Microbiol 2019 Jun 24;80:85-92. Epub 2018 Dec 24.

Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, School of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki, Greece. Electronic address:

A direct microscopic time-lapse method, using appropriate staining for cell viability in a confocal scanning laser microscope, was used for the direct assessment of Salmonella Agona individual cell inactivation in small two-dimensional colonies exposed to osmotic stress. Individual cell inactivation times were fitted to a variety of continuous distributions using @Risk software. The best fitted distribution (LogLogistic) was further used to predict the inactivation of Salmonella populations of various initial levels using Monte Carlo simulation. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S07400020183074
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http://dx.doi.org/10.1016/j.fm.2018.12.011DOI Listing
June 2019
3 Reads

Analysis of differential expression proteins reveals the key pathway in response to heat stress in Alicyclobacillus acidoterrestris DSM 3922.

Food Microbiol 2019 Jun 7;80:77-84. Epub 2019 Jan 7.

School of Food Science, Henan institute of Science and Technology, Xinxiang, Henan, 453003, China. Electronic address:

For the purpose of investigating the heat resistance mechanism of Alicyclobacillus acidoterrestris, label-free quantification was used to reveal some cellular changes in A. acidoterrestris during heat stress. Totally, 545 differential expression proteins were respectively identified at heat stress of 65 °C for 5 min, of which 258 proteins were up-regulated and 287 proteins were down-regulated. Read More

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http://dx.doi.org/10.1016/j.fm.2019.01.003DOI Listing

Shifts in diversity and function of the bacterial community during the manufacture of Fu brick tea.

Food Microbiol 2019 Jun 7;80:70-76. Epub 2019 Jan 7.

Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, PR China; Hunan Provincial Key Laboratory of Crop Germplasm Innovation and Utilization, Hunan Agricultural University, Changsha, Hunan, 410128, PR China; National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, 410128, PR China; Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, 410128, PR China. Electronic address:

To better understand the effects of bacteria on the characteristics of Fu brick tea, we investigated bacterial community structure as well as the predicted functions of identified bacteria and their correlations with chemical compounds during the manufacturing process. Overall, Klebsiella species dominated during the initial stage of processing, but were quickly replaced by Pseudomonas, Lactococcus, Stenotrophomonas, Enterococcus, and Bacillus species, which remained stable until the end of the manufacturing process. Network analysis identified 11 bacterial genera as keystone taxa, which contributed to the stabilization of the microbial community in the co-occurrence network. Read More

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http://dx.doi.org/10.1016/j.fm.2019.01.001DOI Listing
June 2019
3.331 Impact Factor

Microbiota of Iberian dry-cured ham as influenced by chemical composition, high pressure processing and prolonged refrigerated storage.

Food Microbiol 2019 Jun 7;80:62-69. Epub 2019 Jan 7.

Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, 28040, Madrid, Spain. Electronic address:

The effect of high pressure processing (HPP) on the microbiota of ripened Iberian ham of different water activity, salt concentration and intramuscular fat content was investigated before and after a 5-month refrigeration period. At the beginning of the refrigeration period, the only significant effects of chemical composition were those of water activity on psychrotrophs and Micrococcaceae in untreated hams, and of the salt-in-lean ratio on lactic acid bacteria in HPP-treated hams. At the end of the refrigeration period, the only significant effect was that of intramuscular fat content on moulds and yeasts in HPP-treated samples. Read More

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http://dx.doi.org/10.1016/j.fm.2019.01.002DOI Listing
June 2019
1 Read

Underrecognized niche of spore-forming bacilli as a nitrite-producer isolated from the processing lines and end-products of powdered infant formula.

Food Microbiol 2019 Jun 24;80:50-61. Epub 2018 Dec 24.

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

Although nitrite in powdered milk formula (PIF) is a recognized health risk for infants, the presence of nitrite in PIF has only been investigated as a chemical contaminant during the inspection of end-products. The risk posed by microbial sources of nitrite during the PIF manufacturing process has not been considered. This is the first study to report the taxonomy and physiological characteristics of nitrite-producing bacteria isolated from PIF processing environments. Read More

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http://dx.doi.org/10.1016/j.fm.2018.12.012DOI Listing

Large-scale mapping of microbial diversity in artisanal Brazilian cheeses.

Food Microbiol 2019 Jun 26;80:40-49. Epub 2018 Dec 26.

Department of Agricultural Sciences, Division of Microbiology, University of Naples Federico II, Portici, Italy; Task Force on Microbiome Studies, University of Naples Federico II, Naples, Italy. Electronic address:

Brazilian artisanal cheeses are characterized by the use of raw milk and in some cases, natural starter cultures, known as "pingo", as well as following simple and traditional manufacturing technology. In this study, a large-scale screening of the microbial ecology of 11 different types of artisanal cheeses produced in five geographical areas of Brazil was performed. Besides, the specific origin-related microbial signatures were identified. Read More

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http://dx.doi.org/10.1016/j.fm.2018.12.014DOI Listing

Volatile composition of bilberry wines fermented with non-Saccharomyces and Saccharomyces yeasts in pure, sequential and simultaneous inoculations.

Food Microbiol 2019 Jun 28;80:25-39. Epub 2018 Dec 28.

Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014, Turku, Finland. Electronic address:

Bilberry (Vaccinium myrtillus L.) juice was fermented with Torulaspora delbrueckii (TD291 and TD70526) and Schizosaccharomyces pombe (SP3796 and SP70572) in pure fermentation as well as in sequential and simultaneous inoculations with Saccharomyces cerevisiae 1116 (SC1116). Altogether, 56 volatile compounds were identified and semi-quantified with HS-SPME-GC/MS in bilberry products. Read More

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http://dx.doi.org/10.1016/j.fm.2018.12.015DOI Listing

Inhibitory activity of phenolic acids against Listeria monocytogenes: Deciphering the mechanisms of action using three different models.

Food Microbiol 2019 Jun 24;80:18-24. Epub 2018 Dec 24.

Micalis Institute, INRA, AgroParisTech, Université Paris-Saclay, 78350, Jouy-en-Josas, France. Electronic address:

Phenolic compounds are well known for their antimicrobial activity. They may provide an interesting solution to ensure food safety by preventing the growth of foodborne pathogens while addressing the wishes of consumers for the use of natural preservatives in food and favoring the reuse of agro-industry byproducts. However, their mechanism of action is still not very well understood. Read More

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http://dx.doi.org/10.1016/j.fm.2018.12.010DOI Listing

Development and application of Peptide Nucleic Acid Fluorescence in situ Hybridization for the specific detection of Listeria monocytogenes.

Food Microbiol 2019 Jun 15;80:1-8. Epub 2018 Dec 15.

LEPABE, Department of Chemical Engineering, Faculty of Engineering of the University of Porto, Rua Dr. Roberto Frias, 4200-465, Porto, Portugal.

Listeria monocytogenes is one of the most important foodborne pathogens due to the high hospitalization and mortality rates associated to an outbreak. Several new molecular methods that accelerate the identification of L. monocytogenes have been developed, however conventional culture-based methods still remain the gold standard. Read More

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http://dx.doi.org/10.1016/j.fm.2018.12.009DOI Listing
June 2019
1 Read

The use of next generation sequencing for improving food safety: Translation into practice.

Food Microbiol 2019 Jun 17;79:96-115. Epub 2018 Nov 17.

Gastrointestinal Bacteria Reference Unit, National Infection Service, Public Health England, 61 Colindale Avenue, London, NW9 5EQ, United Kingdom. Electronic address:

Next Generation Sequencing (NGS) combined with powerful bioinformatic approaches are revolutionising food microbiology. Whole genome sequencing (WGS) of single isolates allows the most detailed comparison possible hitherto of individual strains. The two principle approaches for strain discrimination, single nucleotide polymorphism (SNP) analysis and genomic multi-locus sequence typing (MLST) are showing concordant results for phylogenetic clustering and are complementary to each other. 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.2018.11.005DOI Listing
June 2019
14 Reads
3.331 Impact Factor

Potential reservoirs and routes of Cronobacter transmission during cereal growing, processing and consumption.

Food Microbiol 2019 Jun 4;79:90-95. Epub 2018 Dec 4.

College of Environmental Science and Engineering, Zhejiang Gongshang University, Hangzhou, 310018, China. Electronic address:

Cronobacter are opportunistic bacterial pathogens of both infants and adults. We investigated the incidence and distribution of Cronobacter in 1245 samples of cereal and related environments. 39. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S07400020183061
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http://dx.doi.org/10.1016/j.fm.2018.12.004DOI Listing
June 2019
10 Reads
3.331 Impact Factor

Prevalence of Norovirus in produce sold at retail in the United Kingdom.

Food Microbiol 2019 Jun 5;79:85-89. Epub 2018 Dec 5.

Fera Science Ltd, Sand Hutton, York, YO41 1LZ, UK; Campden BRI, Chipping Campden, Gloucestershire, GL55 6LD, UK.

To acquire data on contamination with Norovirus in berry fruit and salad vegetables in the United Kingdom, one thousand one hundred and fifty two samples of fresh produce sold at retail in the UK were analysed for Norovirus. Of 568 samples of lettuce, 30 (5.3%) were Norovirus-positive. Read More

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http://dx.doi.org/10.1016/j.fm.2018.12.003DOI Listing
June 2019
1 Read

The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine.

Food Microbiol 2019 Jun 3;79:75-84. Epub 2018 Dec 3.

Institute for Wine Biotechnology, Department of Viticulture and Oenology, University of Stellenbosch, Stellenbosch, South Africa. Electronic address:

Commercial wine fermentation is commonly conducted by inoculated strains of Saccharomyces cerevisiae. However, other non-Saccharomyces yeast species have recently become popular co-inoculants. Co-inoculated yeast species compete with each other for nutrients, and such competition may impact fermentation kinetics and aroma production. Read More

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http://dx.doi.org/10.1016/j.fm.2018.12.002DOI Listing
June 2019
1 Read

Characteristic fruit wine production via reciprocal selection of juice and non-Saccharomyces species.

Food Microbiol 2019 Jun 24;79:66-74. Epub 2018 Nov 24.

College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China; National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling, 712100, China. Electronic address:

This study examines the effect of juices and non-Saccharomyces yeasts on physicochemical properties and sensory quality for fruit wines. Here, fruit wines produced from six kinds of fruit juices and eight non-Saccharomyces yeasts were evaluated, and the results show significant phenotypic diversity within these yeasts for wine fermentation on a range of substrates. Substantial variations in indicators such as total acid, sugar content and organic acid content were observed, which were caused by selection of both yeasts and juice types. Read More

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http://dx.doi.org/10.1016/j.fm.2018.11.008DOI Listing
June 2019
2 Reads

Inhibition of Listeria monocytogenes using biofilms of non-pathogenic soil bacteria (Streptomyces spp.) on stainless steel under desiccated condition.

Food Microbiol 2019 Jun 24;79:61-65. Epub 2018 Nov 24.

Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145 Anam-ro, Seongbuk-gu, Seoul, 02841, Republic of Korea. Electronic address:

Of the 1648 microbial isolates from 133 soil samples collected from 30 diverse locations in the Republic of Korea, two isolates exhibited strong antilisterial activity and ability to grow to high populations (>8.0 log CFU/ml) in Bennett's broth. Isolates were identified as Streptomyces lactacystinicus (strain Samnamu 5-15) and Streptomyces purpureus (strain Chamnamu-sup 4-15). Read More

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http://dx.doi.org/10.1016/j.fm.2018.11.007DOI Listing
June 2019
1 Read

A comparison of dynamic tertiary and competition models for describing the fate of Listeria monocytogenes in Minas fresh cheese during refrigerated storage.

Food Microbiol 2019 Jun 15;79:48-60. Epub 2018 Nov 15.

CIMO Mountain Research Center, School of Agriculture, Polytechnic Institute of Bragança, Bragança, Portugal.

This study compares dynamic tertiary and competition models for L. monocytogenes growth as a function of intrinsic properties of a traditional Brazilian soft cheese and the inhibitory effect of lactic acid bacteria (LAB) during refrigerated storage. Cheeses were prepared from raw or pasteurized milk with or without the addition of selected LAB with known anti-listerial activity. 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.2018.11.004DOI Listing
June 2019
10 Reads

Comparative assessment of qPCR enumeration methods that discriminate between live and dead Escherichia coli O157:H7 on beef.

Food Microbiol 2019 Jun 13;79:41-47. Epub 2018 Nov 13.

Agriculture and Agri-Food Canada Lacombe Research and Development Centre, 6000 C & E Trail, Lacombe, Alberta, T4L 1W1, Canada. Electronic address:

Quantitative Polymerase Chain Reaction (qPCR) is a molecular method commonly used to detect and quantify bacterial DNA on food but is limited by its inability to distinguish between live and dead cell DNA. To overcome this obstacle, propidium monoazide (PMA) alone or with deoxycholate (DC) was used to prevent dead cell detection in qPCR. qPCR methods were used to detect strains of Escherichia coli O157, which can cause infection in humans with an infectious dose of less than 10 cells. Read More

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http://dx.doi.org/10.1016/j.fm.2018.11.002DOI Listing
June 2019
1 Read

Efficacy of Vibrio parahaemolyticus depuration in oysters (Crassostrea gigas).

Food Microbiol 2019 Jun 18;79:35-40. Epub 2018 Oct 18.

Angelo DePaola Consulting, Coden, AL, 36523, USA.

This study investigated the influences of seawater to oyster ratio on depuration for decontaminating V. parahaemolyticus in raw oysters with a goal of identifying the proper ratio of oyster to seawater capable of improving the efficacy of the depuration process. The water to oyster ratios tested in this study ranged from 1. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S07400020183020
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http://dx.doi.org/10.1016/j.fm.2018.10.005DOI Listing
June 2019
21 Reads

Evaluation of Fourier transform infrared spectroscopy and multispectral imaging as means of estimating the microbiological spoilage of farmed sea bream.

Food Microbiol 2019 Jun 3;79:27-34. Epub 2018 Nov 3.

Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food, Biotechnology and Development, Agricultural University of Athens, Athens, 11855, Greece.

The objective of the present study was the evaluation of Fourier transform infrared (FTIR) spectroscopy and multispectral imaging (MSI), in tandem with multivariate data analysis, as means of estimating the microbiological quality of sea bream. Farmed whole ungutted fish were stored aerobically at 0, 4 and 8 °C. At regular time intervals, fish samples (i. Read More

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http://dx.doi.org/10.1016/j.fm.2018.10.020DOI Listing
June 2019
3 Reads

Characterization of folate production and probiotic potential of Streptococcus gallolyticus subsp. macedonicus CRL415.

Food Microbiol 2019 Jun 27;79:20-26. Epub 2018 Oct 27.

Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000ILC, San Miguel de Tucumán, Tucumán, Argentina. Electronic address:

Mandatory fortification of foods with folic acid is being questioned by many scientists principally because of the potential adverse secondary effects associated with their excessive consumption. It has been shown that selected strains of lactic acid bacteria (LAB) are able to produce natural forms of folate and these could be included in foods to prevent deficiencies without causing adverse effects. The aim of this study was to evaluate folate production and fol gene expression by Streptococcus gallolyticus subsp. Read More

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http://dx.doi.org/10.1016/j.fm.2018.10.015DOI Listing
June 2019
3 Reads

Saccharomyces cerevisiae isolates with extreme hydrogen sulfide production showed different oxidative stress resistances responses during wine fermentation by RNA sequencing analysis.

Food Microbiol 2019 Jun 1;79:147-155. Epub 2018 Nov 1.

College of Enology, Northwest A&F University, Yangling, Shaanxi, 712100, China; Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi, 712100, China. Electronic address:

In the wine industry, off-odors occurring during fermentation and bottling caused by hydrogen sulfide (HS) produced by Saccharomyces cerevisiae are still a major problem. Here, two native S. cerevisiae isolates possessing extreme HS production capacities were isolated from 166 strains in Chinese vineyards. Read More

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http://dx.doi.org/10.1016/j.fm.2018.10.021DOI Listing
June 2019
1 Read

Dehydration stress responses of yeasts Torulaspora delbrueckii, Metschnikowia pulcherrima and Lachancea thermotolerans: Effects of glutathione and trehalose biosynthesis.

Food Microbiol 2019 Jun 13;79:137-146. Epub 2018 Dec 13.

Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000, Dijon, France. Electronic address:

In food industry and winemaking, the use of active dehydrated yeast (ADY) Saccharomyces cerevisiae is a frequent practice because of the long-term stability and high efficiency of ADY. Nowadays, there is an increasing interest for new yeasts strains, such as Torulaspora delbrueckii (Td), Metschnikowia pulcherrima (Mp) and Lachancea thermotolerans (Lt). However, the yeasts transformation processes into the solidified form generate several stresses that reduce the cell viability. Read More

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http://dx.doi.org/10.1016/j.fm.2018.12.008DOI Listing
June 2019
1 Read

Metagenome tracking biogeographic agroecology: Phytobiota of tomatoes from Virginia, Maryland, North Carolina and California.

Food Microbiol 2019 Jun 5;79:132-136. Epub 2018 Dec 5.

Center for Food Safety and Applied Nutrition, FDA, 5001 Campus Drive, College Park, MD, 20740, USA.

Describing baseline microbiota associated with agricultural commodities in the field is an important step towards improving our understanding of a wide range of important objectives from plant pathology and horticultural sustainability, to food safety. Environmental pressures on plants (wind, dust, drought, water, temperature) vary by geography and characterizing the impact of these variable pressures on phyllosphere microbiota will contribute to improved stewardship of fresh produce for both plant and human health. A higher resolution understanding of the incidence of human pathogens on food plants and co-occurring phytobiota using metagenomic approaches (metagenome tracking) may contribute to improved source attribution and risk assessment in cases where human pathogens become introduced to agro-ecologies. Read More

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http://dx.doi.org/10.1016/j.fm.2018.12.001DOI Listing
June 2019
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Metagenomic profiles of different types of Italian high-moisture Mozzarella cheese.

Food Microbiol 2019 Jun 6;79:123-131. Epub 2018 Dec 6.

IGA Technology Services s.r.l., Via J. Linussio 51, 33100, Udine, Italy. Electronic address:

The microbiota of different types of Italian high-moisture Mozzarella cheese produced using cow or buffalo milk, acidified with natural or selected cultures, and sampled at the dairy or at the mass market, was evaluated using a Next Generation Sequencing approach, in order to identify possible drivers of the bacterial diversity. Cow Mozzarella and buffalo Mozzarella acidified with commercial cultures were dominated by Streptococcus thermophilus, while buffalo samples acidified with natural whey cultures showed similar prevalence of L. delbrueckii subsp. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S07400020183076
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http://dx.doi.org/10.1016/j.fm.2018.12.007DOI Listing
June 2019
3 Reads

Molecular characterization of Listeria monocytogenes isolates from a small-scale meat processor in Montenegro, 2011-2014.

Food Microbiol 2019 Jun 5;79:116-122. Epub 2018 Dec 5.

University of Belgrade, Faculty of Veterinary Medicine, Bulevar Oslobodjenja 18, 11000, Belgrade, Serbia. Electronic address:

The presence of Listeria monocytogenes was evaluated in a small-scale meat processing facility in Montenegro during 2011-2014. L. monocytogenes isolates from traditional meat products and environmental swabs were subjected to a) molecular characterization b) serotyping by both multiplex PCR and next generation sequencing (NGS) c) potential antimicrobial resistance (AMR) was assessed by extraction of specific genes from NGS data and d) screening for the presence of some disinfectant resistance markers. Read More

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http://dx.doi.org/10.1016/j.fm.2018.12.005DOI Listing
June 2019
3 Reads

The contribution of fast growing, psychrotrophic microorganisms on biodiversity of refrigerated raw cow's milk with high bacterial counts and their food spoilage potential.

Food Microbiol 2019 Jun 1;79:11-19. Epub 2018 Nov 1.

Rheinische Friedrich-Wilhelms-Universität Bonn, Institute of Nutritional and Food Science, Food Microbiology and Hygiene, Bonn, North Rhine-Westphalia, Germany. Electronic address:

Storage of raw milk in the bulk tank creates an environment which selects for psychrotrophic bacteria. Results from earlier studies suggested that the microbiota of bulk tank milk with high bacterial counts is dominated by single, cold-adapted species with high growth rates at low temperatures. We checked this assumption in more detail and analyzed the microbial diversity of 48 samples from bulk tank raw cow's milk with bacterial counts >100,000 cfu/mL from different geographic regions by culture-dependent and -independent methods. Read More

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http://dx.doi.org/10.1016/j.fm.2018.10.019DOI Listing
June 2019
9 Reads

Safety assessment of Gram-negative bacteria associated with traditional French cheeses.

Food Microbiol 2019 Jun 3;79:1-10. Epub 2018 Nov 3.

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

Twenty Gram-negative bacterial (GNB) strains were selected based on the biodiversity previously observed in French traditional cheeses and their safety was assessed considering various safety criteria. For the majority of tested GNB strains, only gastric stress at pH 2 (vs pH 4) resulted in low survival and no regrowth after an additional simulated gastro-intestinal stress. Presence of milk was shown to be rarely protective. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S07400020183026
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http://dx.doi.org/10.1016/j.fm.2018.11.001DOI Listing
June 2019
8 Reads

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
4 Reads

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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https://linkinghub.elsevier.com/retrieve/pii/S07400020183048
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http://dx.doi.org/10.1016/j.fm.2018.10.009DOI Listing
April 2019
3 Reads

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
4 Reads

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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https://linkinghub.elsevier.com/retrieve/pii/S07400020183041
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http://dx.doi.org/10.1016/j.fm.2018.10.003DOI Listing
April 2019
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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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https://linkinghub.elsevier.com/retrieve/pii/S07400020183039
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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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https://linkinghub.elsevier.com/retrieve/pii/S07400020183040
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http://dx.doi.org/10.1016/j.fm.2018.09.017DOI Listing
April 2019
11 Reads

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
April 2019
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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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https://linkinghub.elsevier.com/retrieve/pii/S07400020183026
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http://dx.doi.org/10.1016/j.fm.2018.09.013DOI Listing
April 2019
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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
14 Reads