7,606 results match your criteria International Journal of Food Microbiology [Journal]


Effect of single and combined chemical and physical treatments on the survival of Salmonella and Escherichia coli O157:H7 attached to Valencia oranges.

Int J Food Microbiol 2019 Apr 12;300:22-30. Epub 2019 Apr 12.

Departamentos de Farmacobiología y Matemáticas, CUCEI, Universidad de Guadalajara, Guadalajara, Jalisco 44430, Mexico. Electronic address:

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.04.001DOI Listing

Pathogenic potential to humans of Shiga toxin-producing Escherichia coli isolated from wild boars in Poland.

Int J Food Microbiol 2019 Apr 10;300:8-13. Epub 2019 Apr 10.

Department of Epizootiology, Faculty of Veterinary Medicine, University of Warmia and Mazury in Olsztyn, Oczapowskiego 13, 10-718 Olsztyn, Poland.

The aim of the study was to investigate the presence of Shiga toxin-producing Escherichia coli (STEC) in the wild boar population of north-eastern Poland, and to evaluate the potential health risk associated with wild boars carrying STEC/AE-STEC strains. In Poland, the African Swine Fever (ASF) virus has been a growing problem in domestic pigs and wild boars, one of the main reservoirs of the virus, because of this hunters, veterinary practitioners and foresters thus face a greater risk of coming into contact with animals. Rectal swabs samples were obtained from 152 wild boars hunter-harvested in the 2017/2018 season (autumn-winter) in north-eastern Poland. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.04.004DOI Listing
April 2019
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Microbiota encompassing putative spoilage bacteria in retail packaged broiler meat and commercial broiler abattoir.

Int J Food Microbiol 2019 Apr 10;300:14-21. Epub 2019 Apr 10.

Section for Veterinary Clinical Microbiology, Department of Veterinary and Animal Sciences, University of Copenhagen, Stigbøjlen 4, 1870 Frederiksberg C, Denmark. Electronic address:

It is well established, that certain bacteria within the Brochothrix, Carnobacterium, Lactobacillus, Lactococcus, and Leuconostoc genera have an important role in the spoilage of chill stored poultry meat packaged in modified atmosphere. However, little is known about the role of microorganisms that are difficult to culture and the microbiota during poultry spoilage. We combined traditional cultivation and culture-independent 16S rRNA amplicon sequencing to investigate the microbiota encompassing putative bacteria of whole broiler meat, packaged in modified atmosphere, during and exceeding shelf-life. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S01681605193009
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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.04.003DOI Listing
April 2019
3 Reads

Expression levels of the agr locus and prfA gene during biofilm formation by Listeria monocytogenes on stainless steel and polystyrene during 8 to 48 h of incubation 10 to 37 °C.

Int J Food Microbiol 2019 Apr 2;300:1-7. Epub 2019 Apr 2.

Postgraduate Program in Agroindustrial Science and Technology, Agroindustrial Technology and Science Department, Eliseu Maciel Faculty of Agronomy, Federal University of Pelotas (UFPel), 96010-900, P.O. Box 354, Pelotas, RS, Brazil. Electronic address:

The objective of this study was to compare the gene expression levels of the agr locus and prfA gene during adhesion and biofilm formation by four L. monocytogenes isolates (2 biofilm-forming and 2 non-forming) on stainless steel and polystyrene surfaces at different temperatures (10 °C, 20 °C and 37 °C), and times (8 h, 12 h, 24 h and 48 h). The agrA and prfA genes were expressed at higher levels than the agrBCD genes. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S01681605183054
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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.03.021DOI Listing
April 2019
1 Read

In vitro and in situ inhibition of some food-borne pathogens by essential oils from date palm (Phoenix dactylifera L.) spathe.

Int J Food Microbiol 2019 Mar 28;299:64-70. Epub 2019 Mar 28.

Department of Physiology, Biochemistry and Pharmacology, College of Veterinary Medicine, King Faisal University, Al-Ahsa 31982, Saudi Arabia.

Essential oils extracted by hydro-distillation form date palm spathe (byproduct from date palm plants) were tested for their antibacterial activity against some food-borne pathogens. Listeria monocytogenes ATCC 7644, Staphylococcus aureus ATCC 29243, Salmonella enterica subsp. enterica serovar Enteritidis ATCC 13076 and E. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.03.018DOI Listing
March 2019
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Localization and persistence of hepatitis A virus in artificially contaminated oysters.

Int J Food Microbiol 2019 Mar 28;299:58-63. Epub 2019 Mar 28.

Department of Food and Nutrition, Chung-Ang University, Anseong 17546, Republic of Korea. Electronic address:

Bivalve molluscan shellfish, such as oysters, clams, and cockles, are well-recognized as vectors that concentrate foodborne pathogens by filter feeding. The objective of this study was to investigate the distribution and persistence of hepatitis A virus (HAV) in experimentally contaminated oysters that were either fed or not fed with algae. Oysters were experimentally contaminated with HAV and maintained in depuration conditions. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.03.017DOI Listing
March 2019
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Investigating the influence of organic acid marinades, storage temperature and time on the survival/inactivation interface of Salmonella on chicken breast fillets.

Int J Food Microbiol 2019 Apr 1;299:47-57. Epub 2019 Apr 1.

Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Faculty of Foods, Biotechnology and Development, Agricultural University of Athens (AUA), Iera Odos 75, Athens 11855, Greece.

The aim of this work was to study the influence of lemon and vinegar marinades on Salmonella inoculated on chicken fillets and stored under different storage temperatures for nine days in the presence of indigenous microbiota. In addition to this, model development for the determination of the inactivation boundaries and the prediction of pathogens response was attempted. The different acid concentrations in the marinades, the type of acid, the storage temperature as well as the duration of storage impacted the levels of pathogens and background flora. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.03.019DOI Listing
April 2019
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Plasmids contribute to food processing environment-associated stress survival in three Listeria monocytogenes ST121, ST8, and ST5 strains.

Int J Food Microbiol 2019 Mar 29;299:39-46. Epub 2019 Mar 29.

Department of Animal Science, Iowa State University, Ames, IA, USA; Interdepartmental Microbiology Graduate Program, Iowa State University, Ames, IA, USA. Electronic address:

Listeria monocytogenes is a food-borne pathogen responsible for the disease listeriosis and is commonly isolated from food and food production facilities. Many L. monocytogenes strains contain plasmids, though the contributions of plasmids to survival in food production environments are unknown. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.03.016DOI Listing

Persistence of Bacteroidales and other fecal indicator bacteria on inanimated materials, melon and tomato at various storage conditions.

Int J Food Microbiol 2019 Mar 27;299:33-38. Epub 2019 Mar 27.

Universidad Autónoma de Nuevo León, Facultad de Ciencias Biológicas, Laboratorio de Bioquímica y Genética de Microorganismos, Ciudad Universitaria, San Nicolás de los Garza, NL 66455, Mexico. Electronic address:

In order to determine the microbial safety of produce, conventional fecal indicator bacteria (CFIB) such as Escherichia coli and Enterococcus are quantified as a standard practice. Bacteroidales are also fecal indicators mostly used for water samples; however, their use and persistence in foods has been rarely studied. In this study, persistence of both CFIB and genetic markers of host-specific Bacteroidales was determined in artificially contaminated materials and vegetables with different textured surfaces under different storage conditions. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.03.015DOI Listing

Listeria monocytogenes isolates from ready to eat plant produce are diverse and have virulence potential.

Int J Food Microbiol 2019 Mar 28;299:23-32. Epub 2019 Mar 28.

School of Applied Sciences, Edinburgh Napier University, United Kingdom.

Listeria monocytogenes is sporadically detected on a range of ready to eat fresh produce lines, such as spinach and rocket, and is a threat to public health. However, little is known about the diversity of L. monocytogenes present on fresh produce and their potential pathogenicity. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.03.013DOI Listing
March 2019
2 Reads

Contribution of autochthonous lactic acid bacteria to the typical flavour of raw goat milk cheeses.

Int J Food Microbiol 2019 Mar 23;299:8-22. Epub 2019 Mar 23.

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

In this study, a collection of 298 wild strains of lactic acid bacteria (LAB) isolated from raw goat milk cheeses, belonging to 8 genera and 24 species, was investigated for their ability to generate volatile compounds. Sensory evaluation showed that goat milk cultures of Leuconostoc and Lactococcus strains reached the highest scores for dairy odour attributes. Fifty six LAB strains with the highest sensory evaluation scores (one per each ten, or fraction, of those belonging to the same species) were selected for gas chromatography-mass spectrometry (GC-MS) analysis. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.03.011DOI Listing
March 2019
2 Reads

Occurrence, genotypes and antimicrobial susceptibility of Salmonella collected from the broiler production chain within an integrated poultry company.

Int J Food Microbiol 2019 Mar 24;299:1-7. Epub 2019 Mar 24.

Department of Veterinary Public Health and Food Safety, Faculty of Veterinary, Ghent University, Merelbeke, Belgium.

Salmonella is a common foodborne pathogen in the poultry production systems. Its presence in this food industry is determined by the fact that it can survive and pass throughout the different steps in the poultry production. In this study we aimed to study the occurrence, genotypes and antimicrobial resistance of Salmonella collected from the broiler production chain within an integrated poultry company. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.03.014DOI Listing
March 2019
2 Reads

Survey, characterization and antimicrobial susceptibility of Clostridium difficile from marine bivalve shellfish of North Adriatic Sea.

Int J Food Microbiol 2019 Jun 10;298:74-80. Epub 2019 Mar 10.

Istituto Zooprofilattico Sperimentale delle Venezie, Viale dell'Università 10, 35020 Legnaro, PD, Italy.

Clostridium difficile is a major cause of infectious diarrhea associated to healthcare settings. Community-acquired infections are increasingly reported in the last decade and exposure other than to symptomatic patients rather to contaminated foods or animals is feasible. Occurrence of C. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.03.003DOI Listing

Moderate intensity Pulsed Electric Fields (PEF) as alternative mild preservation technology for fruit juice.

Int J Food Microbiol 2019 Jun 18;298:63-73. Epub 2019 Mar 18.

Wageningen Food & Biobased Research, Wageningen University & Research, Wageningen, the Netherlands.

Moderate intensity Pulsed Electric Fields (PEF) was studied for microbial inactivation as an alternative to high intensity PEF or to classical thermal pasteurization. The process is characterized by the application of electric pulses, allowing an increase of the product temperature by the ohmic heat generated by the pulses. A systematic evaluation of the effect of parameters electric field strength (E) and pulse width (τ) on the inactivation of Escherichia coli, Listeria monocytogenes, Lactobacillus plantarum, Salmonella Senftenberg and Saccharomyces cerevisiae in orange juice was carried out in a continuous flow system. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.02.015DOI Listing

Impact of aerobic and respirative life-style on Lactobacillus casei N87 proteome.

Int J Food Microbiol 2019 Jun 12;298:51-62. Epub 2019 Mar 12.

Institute of Food Sciences, National Research Council (CNR-ISA), Avellino, Italy.

Lactic acid bacteria (LAB) are used as starter, adjunct and/or probiotic cultures in fermented foods. Several species are recognized as oxygen-tolerant anaerobes, and aerobic and respiratory cultivations may provide them with physiological and technological benefits. In this light, mechanisms involved in the adaptation to aerobic and respiratory (supplementation with heme and menaquinone) growth conditions of the O-tolerant strain Lactobacillus casei N87 were investigated by proteomics. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.03.006DOI Listing

Synergistic properties of mustard and cinnamon essential oils for the inactivation of foodborne moulds in vitro and on Spanish bread.

Int J Food Microbiol 2019 Jun 21;298:44-50. Epub 2019 Mar 21.

Universidad de Zaragoza, Departamento de Química Analítica, Instituto de Investigación en Ingeniería de Aragón (I3A), Mª de Luna 3, 50018 Zaragoza, Spain. Electronic address:

This work was performed to evaluate the antifungal effect of cinnamon and mustard essential oil (EO) alone and in combination against a range of mould strains. A wide range of resistance levels was observed among different mould species, being R. stolonifer the most resistant one. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.03.012DOI Listing

Whole genome sequencing used in an industrial context reveals a Salmonella laboratory cross-contamination.

Int J Food Microbiol 2019 Jun 12;298:39-43. Epub 2019 Mar 12.

Nestlé Research, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland.

In 2013, during a routine laboratory analysis performed on food samples, one finished product from a European factory was tested positive for Salmonella Hadar. At the same period, one environmental isolate in the same laboratory was serotyped Salmonella Hadar. Prior to this event, the laboratory performed a proficiency testing involving a sample spiked with NCTC 9877 Salmonella Hadar. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.03.007DOI Listing

Protocol standardization for the detection of Giardia cysts and Cryptosporidium oocysts in Mediterranean mussels (Mytilus galloprovincialis).

Int J Food Microbiol 2019 Jun 16;298:31-38. Epub 2019 Mar 16.

Laboratory of Infectious and Parasitic Diseases, Veterinary Research Institute, Hellenic Agricultural Organization - DEMETER, 57001 Thermi, Thessaloniki, Greece. Electronic address:

Marine bivalve shellfish are of public health interest because they can accumulate pollutants in their tissues. As they are usually consumed raw or lightly cooked, they are considered to be a possible source of foodborne infections, including giardiosis and cryptosporidiosis. Although data indicating contamination of shellfish with Giardia cysts and Cryptosporidium oocysts have been published, comparing results from different studies is difficult, as there is no standardized protocol for the detection and quantification of these parasites in mussels, and different researchers have used different analytical approaches. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.03.009DOI Listing
June 2019
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Development and optimization of a group-specific loop-mediated isothermal amplification (LAMP) assay for the detection of patulin-producing Penicillium species.

Int J Food Microbiol 2019 Jun 15;298:20-30. Epub 2019 Mar 15.

Technical Microbiology, Technical University of Munich, Gregor-Mendel-Str. 4, 85354 Freising, Germany. Electronic address:

The mycotoxin patulin is a toxic fungal secondary metabolite occurring in food worldwide. Methods for rapid, simple and specific detection of patulin-producing fungi in food and feed are therefore urgently needed. In the current study, a loop-mediated isothermal amplification (LAMP) assay based on the isoepoxydon dehydrogenase (idh) gene of the patulin biosynthetic pathway was developed and optimized for the group-specific detection of patulin-producing Penicillium species. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.03.010DOI Listing

Modelling the interaction of the sakacin-producing Lactobacillus sakei CTC494 and Listeria monocytogenes in filleted gilthead sea bream (Sparus aurata) under modified atmosphere packaging at isothermal and non-isothermal conditions.

Int J Food Microbiol 2019 May 6;297:72-84. Epub 2019 Mar 6.

Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (CeiA3), University of Cordoba, Córdoba, Spain. Electronic address:

The objective of this work was to quantitatively evaluate the effect of Lactobacillus sakei CTC494 (sakacin-producing bioprotective strain) against Listeria monocytogenes in fish juice and to apply and validate three microbial interaction models (Jameson, modified Jameson and Lotka Volterra models) through challenge tests with gilthead sea bream (Sparus aurata) fillets under modified atmosphere packaging stored at isothermal and non-isothermal conditions. L. sakei CTC494 inhibited L. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.03.002DOI Listing
May 2019
1 Read

Characterization of conditions for bacteria-human norovirus capsid P protein complex (BPC) binding to and removal from Romaine lettuce extract.

Int J Food Microbiol 2019 Jun 12;298:11-19. Epub 2019 Mar 12.

Department of Bioengineering, Shanghai Institute of Technology, 100 Haiquan Rd, Fengxian District, Shanghai 201418, China. Electronic address:

Norovirus is a very contagious virus that causes acute gastroenteritis. Contaminated produce is a main vehicle for dissemination of human noroviruses (HuNoVs). As HuNoVs could bind to bacteria effectively, it is highly possible that produce could be contaminated by bacteria-HuNoVs complex. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.03.008DOI Listing
June 2019
2 Reads

Public health risks associated with Salmonella contamination of imported edible betel leaves: Analysis of results from England, 2011-2017.

Int J Food Microbiol 2019 Jun 13;298:1-10. Epub 2019 Mar 13.

Public Health England Food Water and Environmental Microbiology Laboratory Porton, National Infection Service, Porton Down, Salisbury SP4 0JG, UK.

Fresh betel leaves (Piper betle L.), imported into the UK are a traditional ready-to-eat food consumed by Asian populations. We report here the consolidation of routinely collected data to model the public health risks from consumption of this food. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.03.004DOI Listing
June 2019
1 Read

Characterization of LuxI/LuxR and their regulation involved in biofilm formation and stress resistance in fish spoilers Pseudomonas fluorescens.

Int J Food Microbiol 2019 May 15;297:60-71. Epub 2018 Dec 15.

Faculty of Basic Medicine, Hangzhou Medical College, Hangzhou, Zhejing Province 310053, China.

Quorum sensing (QS) is crucial for adaption and development of foodborne bacteria in diverse environments. Pseudomonas fluorescens PF07 with QS mediated acylated homoserine lactones (AHLs) activity was isolated from spoiled large yellow croaker (Pseudosciaena crocea). In this study AHL-mediated QS system was characterized and their roles in biofilm formation, motility, stress response and spoilage of P. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S01681605183069
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http://dx.doi.org/10.1016/j.ijfoodmicro.2018.12.011DOI Listing
May 2019
2 Reads

Aroma production and fermentation performance of S. cerevisiae × S. kudriavzevii natural hybrids under cold oenological conditions.

Int J Food Microbiol 2019 May 12;297:51-59. Epub 2019 Mar 12.

Instituto de Agroquímica y Tecnología de los Alimentos, IATA-CSIC, E-46980 Paterna, Spain. Electronic address:

This work aims to describe the wine fermentation characteristics of 23 natural S. cerevisiae × S. kudriavzevii hybrid yeasts related to fermentative environments isolated from different regions and their significance for the aroma spectra of the produced wines. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.03.005DOI Listing

Profiling the Clostridia with butyrate-producing potential in the mud of Chinese liquor fermentation cellar.

Int J Food Microbiol 2019 May 1;297:41-50. Epub 2019 Mar 1.

National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, PR China; Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, PR China; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China. Electronic address:

Butyrate and its derivates pertain to the key aroma contributors of strong-flavour baijiu, a kind of Chinese liquors, that is produced from grains by solid-state multispecies anaerobic fermentation in a mud cellar. Microbes inhabiting in the fermentation pit mud largely determines baijiu's flavour and quality. In order to shed light on the microbial functional groups driving butyrate production in pit mud, clone library analysis was firstly performed and the results demonstrated that Clostridia (relative abundance: 50%) and Bacilli (37%) were major groups possessing butyrate kinase (buk) pathway and Clostridia (98%) dominated butyryl-CoA:acetate CoA-transferase (but) pathway. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S01681605193005
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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.02.023DOI Listing
May 2019
11 Reads

Exploring the impacts of raw materials and environments on the microbiota in Chinese Daqu starter.

Int J Food Microbiol 2019 May 28;297:32-40. Epub 2019 Feb 28.

Key Laboratory of Industrial Biotechnology of Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China. Electronic address:

Many traditional fermented foods and beverages in both eastern and western countries are produced with the addition of starter cultures. Daqu is the undefined starter used for Chinese liquor, which contributed many fermentation functional fungal and bacterial communities to liquor fermentation process. However, the sources of these microbial communities and how these microorganisms formed in Daqu are still unclear. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.02.020DOI Listing
May 2019
3.082 Impact Factor

Occurrence of larval ascaridoid nematodes in the Argentinean short-finned squid Illex argentinus from the Southwest Atlantic Ocean (off Falkland Islands).

Int J Food Microbiol 2019 May 28;297:27-31. Epub 2019 Feb 28.

Institute of Marine Research (IMR), Nordnes, Bergen, Norway.

The Argentinean short-finned squid (Illex argentinus) is an oceanic, neritic species widely distributed off the east coast of South America, representing the most abundant commercially exploited squid species in these waters. Despite the great commercial importance of Argentinean short-finned squid as a food resource, and as frozen product exported to Europe, the presence of zoonotic anisakid nematodes, especially in the mantle of the squid, is poorly known. The occurrence and site of infection of larval ascaridoid nematodes in 70 I. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.02.019DOI Listing
May 2019
1 Read

Ozone-based treatments for inactivation of Salmonella enterica in tree nuts: Inoculation protocol and surrogate suitability considerations.

Int J Food Microbiol 2019 May 1;297:21-26. Epub 2019 Mar 1.

Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Ct., Columbus, OH 43210, United States of America.

The feasibility of using gaseous ozone, alone or in combination with other treatments, to decontaminate in-shell almonds and pistachios, prepared under different pathogen-inoculation conditions, was explored. Nuts were inoculated with either Salmonella enterica serovar Enteritidis or a potential Salmonella surrogate, Enterococcus faecium OSY 31284. The effect of inoculation method (with or without vacuum application), and of drying inoculated nuts (up to three days) on treatment efficacy was investigated. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.02.025DOI Listing

Assessing water-assisted UV-C light and its combination with peroxyacetic acid and Pseudomonas graminis CPA-7 for the inactivation and inhibition of Listeria monocytogenes and Salmonella enterica in fresh-cut 'Iceberg' lettuce and baby spinach leaves.

Int J Food Microbiol 2019 May 1;297:11-20. Epub 2019 Mar 1.

Food Technology Department, University of Lleida, XaRTA-Postharvest, Agrotecnio Center, Rovira Roure 191, 25198 Lleida, Spain. Electronic address:

The effectiveness of ultraviolet C light (UV-C) delivered in water (WUV) or in peroxyacetic acid (PAA) for the inactivation and inhibition of L. monocytogenes and S. enterica in ready-to-eat 'Iceberg lettuce' and baby spinach leaves, was evaluated throughout chilled storage in modified atmosphere packaging (MAP). Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.02.024DOI Listing

Genetic diversity and population structure of Saccharomyces cerevisiae strains isolated from traditional alcoholic beverages of Côte d'Ivoire.

Int J Food Microbiol 2019 May 3;297:1-10. Epub 2019 Mar 3.

Micalis Institute, INRA, AgroParisTech, CIRM-Levures, Université Paris-Saclay, 78350 Jouy-en-Josas, France.

In order to assess the genetic diversity and population structure of indigenous S. cerevisiae from Côte d'Ivoire, a total of 170 strains were isolated from four traditional alcoholic beverages through nine regions. Microsatellite analysis performed at 12 loci revealed that strains of palm oil and raffia wine were genetically related, unlike those of tchapalo and ron wine which formed two s from palm oil wine and raffia wine were clearly inbred. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.03.001DOI Listing
May 2019
2 Reads

Growth potential of Listeria monocytogenes in twelve different types of RTE salads: Impact of food matrix, storage temperature and storage time.

Int J Food Microbiol 2019 May 3;296:83-92. Epub 2019 Feb 3.

Institute for Food Safety and Hygiene, Vetsuisse Faculty, University of Zürich, Switzerland. Electronic address:

Listeriosis is a food borne disease associated with high hospitalization and fatality rates; in 2014, EU member states reported 2194 cases with 98.9% hospitalization rates and 210 fatalities. Proper risk analysis and the development of effective food safety strategies critically depend on the knowledge of the growth characteristics of L. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.01.016DOI Listing

Drug-susceptibility, biofilm-forming ability and biofilm survival on stainless steel of Listeria spp. strains isolated from cheese.

Int J Food Microbiol 2019 May 1;296:75-82. Epub 2019 Mar 1.

Department of Microbiology, Nicolaus Copernicus University in Toruń, L. Rydygier Collegium Medicum in Bydgoszcz, 9 M. Skłodowska-Curie St., 85-094 Bydgoszcz, Poland.

The aim of the study was to analyze the contamination of mold cheese (Brie, Camembert, Gorgonzola, Munster and Roquefort) with Listeria spp. and assessment of culturable cells number recovered from the biofilm formed on the surface of stainless steel by obtained strains. Identified isolates (MALDI TOF MS technique) were subjected to susceptibility testing (disk-diffusion method) and their genetic similarity (PFGE method), ability to form biofilm (quantitative method), biofilm dry weight, and biofilm survival on stainless steel were evaluated. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.02.021DOI Listing

Growth and metabolite production of a grape sour rot yeast-bacterium consortium on different carbon sources.

Int J Food Microbiol 2019 May 1;296:65-74. Epub 2019 Mar 1.

Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy.

The present study was designed to evaluate possible sugar-based trophic interactions between acetic acid bacteria (AAB) and non-Saccharomyces yeasts (NSY) involved in table grape sour rot, a disease in which berries spoilage is caused by the accumulation of several microbial metabolites. Acetobacter syzygii LMG 21419 (As) and Candida zemplinina CBS 9494 (Cz), a simplified AAB-NSY association responsible for table grape sour rot, grew differently in a minimal medium (YP) supplemented with glucose, ethanol, acetic and gluconic acid under monoculture conditions. In As -Cz co-culture media, after 24 h of incubation, As showed high relative abundance in YP-ethanol, whereas Cz was the dominant strain in YP-glucose medium. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.02.022DOI Listing
May 2019
1 Read

Monitoring of pork liver and meat products on the Dutch market for the presence of HEV RNA.

Int J Food Microbiol 2019 May 26;296:58-64. Epub 2019 Feb 26.

National Institute of Public Health and the Environment (RIVM), Anthonie van Leeuwenhoeklaan 9, 3721 MA Bilthoven, the Netherlands. Electronic address:

The aim of the present study was to assess pork liver and meat products present on the Dutch market for the presence of hepatitis E virus (HEV) RNA. HEV RNA was detected in 27.3% of 521 products sampled from Dutch retail stores in 2016. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.02.018DOI Listing
May 2019
2 Reads

Modelling the effect of osmotic adaptation and temperature on the non-thermal inactivation of Salmonella spp. on brioche-type products.

Int J Food Microbiol 2019 May 18;296:48-57. Epub 2019 Feb 18.

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

Salmonella spp. is known to survive in intermediate- and low-moisture foods. Bakery products such as cream-filled brioche (a 0. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.02.010DOI Listing

Effect of soluble solids concentration on Neosartorya fischeri inactivation using UV-C light.

Int J Food Microbiol 2019 May 15;296:43-47. Epub 2019 Jan 15.

Federal University of Santa Catarina, Department of Chemical Engineering and Food Engineering, Center of Technology, Florianopolis, SC 88040-901, Brazil. Electronic address:

Ascospores of Neosartorya fischeri are heat-resistant and can survive thermal commercial treatments normally applied to the juices, as apple juice. Non-thermal processing of food such as exposure to ultraviolet light (UV-C) is reported to induce minimal quality changes while reduces microbial load. The main objective of this study was to determine the effect at different soluble solids concentration (12, 25, 30, 40, 50, 60 and 70 °Brix) on N. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2018.12.018DOI Listing

Revealing mcr-1-positive ESBL-producing Escherichia coli strains among Enterobacteriaceae from food-producing animals (bovine, swine and poultry) and meat (bovine and swine), Portugal, 2010-2015.

Int J Food Microbiol 2019 May 10;296:37-42. Epub 2019 Feb 10.

National Reference Laboratory of Antibiotic Resistances and Healthcare Associated Infections, Department of Infectious Diseases, National Institute of Health Dr Ricardo Jorge, Lisbon, Portugal; Centre for the Studies of Animal Science, Institute of Agrarian and Agri-Food Sciences and Technologies, University of Oporto, Oporto, Portugal. Electronic address:

We screened 1840 Enterobacteriaceae isolates from food-producing animals, meat, meat products and animal feed, for the detection of plasmid-mediated colistin resistance, during 2010-2015. The mcr-1 gene was detected in 8.0% (97/1206) Escherichia coli and in 0. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.02.006DOI Listing
May 2019
1 Read

Mycotoxins produced by Fusarium proliferatum and F. pseudonygamai on maize, sorghum and pearl millet grains in vitro.

Int J Food Microbiol 2019 May 20;296:31-36. Epub 2019 Feb 20.

Kansas State University, 4024 Throckmorton Plant Sciences Center, 1712 Claflin Avenue, Manhattan, KS 66506-5502, USA. Electronic address:

Maize (Zea mays), sorghum (Sorghum bicolor) and pearl millet (Pennisetum glaucum) are basic staple foods for many rural or poorer communities. These crops are susceptible to plant diseases caused by multiple species of Fusarium, some of which also produce mycotoxins, including fumonisins and moniliformin that are detrimental to both humans and domesticated animals. Eighteen potentially toxigenic Fusarium strains were isolated from maize (n = 10), sorghum (n = 7) and pearl millet (n = 1) growing in the same field in Nigeria. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.02.016DOI Listing
May 2019
1 Read

Toxigenic and pathogenic potential of enteric bacterial pathogens prevalent in the traditional fermented foods marketed in the Northeast region of India.

Int J Food Microbiol 2019 May 21;296:21-30. Epub 2019 Feb 21.

Microbial Resources Division, Institute of Bioresources and Sustainable Development, Takyelpat, Imphal 795001, India. Electronic address:

The microbial risk involved with natural food fermentation is largely unknown. Here, we report the prevalence of enteric bacterial pathogens in the traditional fermented foods marketed in Northeast region of India. A total of 682 samples of 39 food types (broadly categorized into fermented soybean, bamboo shoot, fish, milk and pork products) collected over four different seasons from seven states of India were analyzed in this study. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.02.012DOI Listing
May 2019
1 Read

Comparison of Cryptosporidium oocyst recovery methods for their applicability for monitoring of consumer-ready fresh shellfish.

Int J Food Microbiol 2019 May 19;296:14-20. Epub 2019 Feb 19.

Department of Food and Environmental Virology, National Veterinary Research Institute, Al. Partyzantów 57, 24-100 Puławy, Poland. Electronic address:

Growing demand for fresh, unprocessed food favours the emergence of Cryptosporidium infections in humans. Mainly it is food of plant origin or unpasteurized milk which have been involved in food-borne outbreaks of cryptosporidiosis. So far consumption of shellfish contaminated with Cryptosporidium were not associated with human infections although such as possibility exists. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.02.011DOI Listing
May 2019
2 Reads

Aflatoxin B1 (AFB1) production by Aspergillus flavus and Aspergillus parasiticus on ground Nyjer seeds: The effect of water activity and temperature.

Int J Food Microbiol 2019 May 21;296:8-13. Epub 2019 Feb 21.

Department of Biological Sciences, Purdue University Northwest, Indiana, USA.

Nyjer oil seed cake supports high levels of aflatoxin B1 (AFB1) production. AFB1 is a secondary metabolite of Aspergillus flavus and A. parasiticus, classified as a Class 1A carcinogen. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S01681605183084
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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.02.017DOI Listing
May 2019
6 Reads

Efficacy of plant-derived antimicrobials for controlling Salmonella Schwarzengrund on dry pet food.

Int J Food Microbiol 2019 May 10;296:1-7. Epub 2019 Feb 10.

Department of Animal Science, University of Connecticut, 3636 Horsebarn Hill Road Ext. Unit 4040, 06269 Storrs, CT, USA. Electronic address:

Salmonella enterica is a major human pathogen that is responsible for 23,000 hospitalizations annually in the United States. Contact with contaminated pet food and infected companion animals can transmit salmonellosis to humans. Recent multistate human outbreaks of salmonellosis linked to commercial contaminated dry dog foods underscore the need for controlling the pathogen in pet foods for protecting pet and public health. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.02.007DOI Listing

Antimicrobial efficacy of a polyphenolic extract from olive oil by-product against "Fior di latte" cheese spoilage bacteria.

Int J Food Microbiol 2019 Apr 19;295:49-53. Epub 2019 Feb 19.

Dipartimento di Medicina Veterinaria, Università degli Studi di Perugia, Via San Costanzo 4, 06126 Perugia (PG), Italy.

This study aimed to evaluate a polyphenol extract from olive oil by-product, to improve the preservation of "Fior di latte" cheese during storage. Nine batches of "Fior di latte" cheese were manufactured in a local dairy production plant: three batches treated with 250 μg/mL of phenols from olive oil by-products in the governing liquid; three batches treated with 500 μg/mL of phenols in the governing liquid, and three untreated batches as the control group. The phenols effectively retarded the growth of Pseudomonas fluorescens and Enterobacteriaceae, acting mainly on the lag phase of the microorganisms, resulting in the prolongation of the time needed to reach the acceptable microbial limit. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.02.013DOI Listing

Sanitising efficacy of lactic acid combined with low-concentration sodium hypochlorite on Listeria innocua in organic broccoli sprouts.

Int J Food Microbiol 2019 Apr 19;295:41-48. Epub 2019 Feb 19.

Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China. Electronic address:

The sanitising effects of combined lactic acid (LA, 2%, v/v) and low-concentration sodium hypochlorite (SH, 4 mg/L) on Listeria innocua were investigated. The disinfectant kinetics and percentage of injured cells showed that the combined treatment resulted in dramatic inactivation of L. innocua after 60 s. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.02.014DOI Listing
April 2019
3.082 Impact Factor

Antifungal activities of combined treatments of irradiation and essential oils (EOs) encapsulated chitosan nanocomposite films in in vitro and in situ conditions.

Int J Food Microbiol 2019 Apr 12;295:33-40. Epub 2019 Feb 12.

Research Laboratories in Sciences Applied to Food, Canadian Irradiation Centre, INRS-Institute Armand-Frappier, 531 des prairies blvd., Laval City, Québec H7V 1B7, Canada. Electronic address:

Cellulose nanocrystals (CNCs) reinforced chitosan based antifungal films were prepared by encapsulating essential oils (EOs) nanoemulsion. Vapor phase assays of the chitosan-based nanocomposite films loaded with thyme-oregano, thyme-tea tree and thyme-peppermint EO mixtures showed significant antifungal activity against Aspergillus niger, Aspergillus flavus, Aspergillus parasiticus, and Penicillium chrysogenum, reducing their growth by 51-77%. Combining the bioactive chitosan films loaded with thyme and oregano EOs produced ~2 log reduction in fungal growth in inoculated rice during 8 weeks of storage at 28 °C. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.02.009DOI Listing
April 2019
3 Reads

Antimicrobial effect of nisin electrospun amaranth: pullulan nanofibers in apple juice and fresh cheese.

Int J Food Microbiol 2019 Apr 2;295:25-32. Epub 2019 Feb 2.

Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Facultad de Química, Universidad Autónoma de Querétaro, Querétaro, Qro 76010, Mexico. Electronic address:

Nisin-loaded amaranth protein isolate:pullulan (API:PUL) nanofibers were prepared by the electrospinning method. The nisin release kinetic was evaluated at pH 3.4 and 6. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.02.001DOI Listing

Evaluation of the efficiency of allspice, thyme and rosemary essential oils on two foodborne pathogens in in-vitro and on alfalfa seeds, and their effect on sensory characteristics of the sprouts.

Int J Food Microbiol 2019 Apr 12;295:19-24. Epub 2019 Feb 12.

Chemical and Food Engineering Department, Universidad de las Americas Puebla, San Andres Cholula, Puebla 72810, Mexico. Electronic address:

Seeds are usual source of contamination and their sprouts are commonly associated foodborne illness. Therefore, the aim of this study was to evaluate the antibacterial vapor phase efficiency of allspice, thyme and rosemary essential oils on two foodborne pathogens in in vitro and on alfalfa seeds, including the chemical profile of the tested EOs and their effect on the sensory characteristics of the sprouts. Antibacterial activity was determined through the minimal inhibitory concentration (MIC) of EOs in vapor phase to inhibit the growth of Listeria monocytogenes and Salmonella Typhimurium in culture media and on alfalfa seeds. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.02.008DOI Listing
April 2019
2 Reads

Bacterial community analysis for investigating bacterial transfer from tonsils to the pig carcass.

Int J Food Microbiol 2019 Apr 4;295:8-18. Epub 2019 Feb 4.

Technical University of Denmark, National Food Institute, Kemitorvet, Building 202, DK-2800 Kgs. Lyngby, Denmark. Electronic address:

Tonsils in the oral cavity are an important source of contamination during pig slaughter, but have not received as much attention as faecal contamination. In the present study, ten pigs were sampled from tonsils, faeces and three different areas on each carcass. The samples were analysed by both culturing of Escherichia coli and Yersinia enterocolitica and by 16S rRNA gene sequencing to characterize the bacterial communities. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.02.003DOI Listing

Inactivation of dried spores of Bacillus subtilis 168 by a treatment combining high temperature and pressure.

Int J Food Microbiol 2019 Apr 30;295:1-7. Epub 2019 Jan 30.

UMR Procédés Alimentaires et Microbiologiques (équipe PMB), AgroSup Dijon, Université de Bourgogne Franche-Comté, 1, Esplanade Erasme, 21000 Dijon, France. Electronic address:

Specific treatments combining high temperatures of up to 150 °C and moderate pressure of up to 0.6 MPa have been applied to Bacillus subtilis 168 spores conditioned at different a levels (between 0.10 and 0. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.01.017DOI Listing

S. epidermidis strains from artisanal cheese made from unpasteurized milk in Poland - Genetic characterization of antimicrobial resistance and virulence determinants.

Int J Food Microbiol 2019 Apr 7;294:55-59. Epub 2019 Feb 7.

Chair of Industrial and Food Microbiology, Faculty of Food Science, University of Warmia and Mazury, Plac Cieszyński 1, 10-726 Olsztyn, Poland.

In Poland artisanal cheese production is an important local economic activity. Artisanal cheese is usually produced using raw cow's milk, animal rennet and salt, without the addition of starter cultures. Coagulase negative staphylococci (CoNS) are often present in artisanal cheeses. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.02.004DOI Listing