7,559 results match your criteria International Journal of Food Microbiology [Journal]


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

Int J Food Microbiol 2019 Feb 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
February 2019

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

Int J Food Microbiol 2019 Jan 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
January 2019

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 Feb 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
February 2019

Genetic diversity, antimicrobial resistance and virulence profile of Salmonella isolated from the peanut supply chain.

Int J Food Microbiol 2019 Feb 7;294:50-54. Epub 2019 Feb 7.

Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil. Electronic address:

Thirty-Eight Salmonella isolates recovered from different stages of the peanut supply chain in three Brazilian States (São Paulo, Minas Gerais and Bahia) were subtyped by pulsed-field gel electrophoresis (PFGE) and characterized by phenotypic and genotypic tests for antimicrobial resistance and virulence genes. The isolates were distributed into seven PFGE pulsotypes. All the isolates were resistant to sulfonamide. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.02.005DOI Listing
February 2019

Linking gene expression and oenological traits: Comparison between Torulaspora delbrueckii and Saccharomyces cerevisiae strains.

Int J Food Microbiol 2019 Feb 2;294:42-49. Epub 2019 Feb 2.

Department of Wine & Food Science, University of Adelaide, Glen Osmond, South Australia 5064, Australia; Australian Research Council Industrial Transformation Training Centre for Innovative Wine Production, Glen Osmond, South Australia 5064, Australia. Electronic address:

Wine fermentations typically involve the yeast Saccharomyces cerevisiae. However, many other yeast species participate to the fermentation process, some with interesting oenological traits. In this study the species Torulaspora delbrueckii, used occasionally in mixed or sequential fermentation with S. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.01.014DOI Listing
February 2019

Impact of routine sanitation on the microbiomes in a fresh produce processing facility.

Int J Food Microbiol 2019 Feb 2;294:31-41. Epub 2019 Feb 2.

Environmental Microbiology and Food Safety Laboratory, USDA ARS, Beltsville, MD, United States. Electronic address:

Indigenous bacterial populations in fresh-cut produce processing facilities can have a profound effect on the survival and proliferation of inadvertently contaminating foodborne pathogens. In this study, environmental samples were collected from a variety of Zone 3 sites in a processing plant before and after daily routine sanitation. Viable mesophilic aerobic bacteria population was evaluated using both culturing method and quantitative real-time PCR (qPCR) after propidium monoazide treatment. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S01681605183072
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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.02.002DOI Listing
February 2019
1 Read

Validation of a nut muffin baking process and thermal resistance characterization of a 7-serovar Salmonella inoculum in batter when introduced via flour or walnuts.

Int J Food Microbiol 2019 Jan 23;294:27-30. Epub 2019 Jan 23.

Department of Statistics, 101 Dickens Hall, Kansas State University, Manhattan, KS, 66506, USA.

This study was conducted to validate a commercial nut muffin baking process and to compare the survival of a 7-serovar Salmonella cocktail when contaminated via inoculated flour or walnuts. Enriched wheat flour or walnut pieces were mist inoculated with the Salmonella cocktail and dried back to the pre-inoculation weight, resulting in a Salmonella population level of 6.9 and 8. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.01.013DOI Listing
January 2019

Label-free quantitative proteomic analysis reveals the lifestyle of Lactobacillus hordei in the presence of Sacchromyces cerevisiae.

Int J Food Microbiol 2019 Jan 25;294:18-26. Epub 2019 Jan 25.

Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Freising, Germany. Electronic address:

Water kefir is a fermented beverage, which is traditionally prepared from sucrose, kefir grains, dried or fresh fruits, and water. L. hordei and S. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S01681605183079
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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.01.010DOI Listing
January 2019
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The fates of microbial populations on pig carcasses during slaughtering process, on retail cuts after slaughter, and intervention efficiency of lactic acid spraying.

Int J Food Microbiol 2019 Jan 25;294:10-17. Epub 2019 Jan 25.

National Institute of Animal Science, Rural Development Administration, Wanju 55365, Republic of Korea. Electronic address:

This study was conducted to detect and identify microbial populations on pig carcasses at different slaughtering stages and on retail pork cuts at 24 h after slaughter as well as to evaluate the intervention efficiency of sprays containing different concentrations (2% and 4%) of lactic acid. The sprays were applied to the carcass surfaces at the end of the slaughter line. Microbial samples were collected from carcass surfaces after bleeding and after eviscerating, and from retail cuts at 24 h after chilling/spraying. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.01.015DOI Listing
January 2019
3.082 Impact Factor

Compositional assessment of bacterial communities in probiotic supplements by means of metagenomic techniques.

Int J Food Microbiol 2019 Jan 21;294:1-9. Epub 2019 Jan 21.

Laboratory of Probiogenomics, Department of Chemistry, Life Sciences, and Environmental Sustainability, University of Parma, Parma, Italy; Microbiome Research Hub, University of Parma, Parma, Italy. Electronic address:

Health promoting or probiotic bacteria are commonly incorporated into a variety of functional foods and drug formulations, due to their purported ability to confer benefit to host health. Despite the extensive commercial exploitation of probiotic formulations there are still major knowledge gaps regarding the precise molecular mechanism of action and corresponding genetic/genomic properties of probiotic bacteria. In the current study, we describe a metagenomic approach which allows determination of the composition of probiotic supplements through next-generation sequencing analyses based on rRNA-associated sequences to assess bacterial composition of the product combined with a shotgun metagenomics approach directed to decode the genome sequences of the probiotic strains for each product assayed. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.01.011DOI Listing
January 2019

High voltage atmospheric cold air plasma control of bacterial biofilms on fresh produce.

Int J Food Microbiol 2019 Mar 12;293:137-145. Epub 2019 Jan 12.

Plasma Research Group, School of Food Science and Environmental Health, Technological University Dublin, Dublin 1, Ireland. Electronic address:

Atmospheric cold plasma (ACP) offers great potential for decontamination of food borne pathogens. This study examined the antimicrobial efficacy of ACP against a range of pathogens of concern to fresh produce comparing planktonic cultures, monoculture biofilms (Escherichia coli, Salmonella enterica, Listeria monocytogenes, Pseudomonas fluorescens) and mixed culture biofilms (Listeria monocytogenes and Pseudomonas fluorescens). Biotic and abiotic surfaces commonly occurring in the fresh food industry were investigated. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.01.005DOI Listing
March 2019
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Design of microbial consortia for the fermentation of pea-protein-enriched emulsions.

Int J Food Microbiol 2019 Mar 22;293:124-136. Epub 2019 Jan 22.

UMR GMPA, AgroParisTech, INRA, Université Paris-Saclay, 78850 Thiverval-Grignon, France. Electronic address:

In order to encourage Western populations to increase their consumption of vegetables, we suggest turning legumes into novel, healthy foods by applying an old, previously widespread method of food preservation: fermentation. In the present study, a total of 55 strains from different microbial species (isolated from cheese or plants) were investigated for their ability to: (i) grow on a emulsion containing 100% pea proteins and no carbohydrates or on a 50:50 pea:milk protein emulsion containing lactose, (ii) increase aroma quality and reduce sensory off-flavors; and (iii) compete against endogenous micro organisms. The presence of carbohydrates in the mixed pea:milk emulsion markedly influenced the fermentation by strongly reducing the pH through lactic fermentation, whereas the absence of carbohydrates in the pea emulsion promoted alkaline or neutral fermentation. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S01681605193001
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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.01.012DOI Listing
March 2019
5 Reads

Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums.

Int J Food Microbiol 2019 Mar 21;293:114-123. Epub 2019 Jan 21.

Dipartimento Scienze Agrarie Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy. Electronic address:

Previous investigations on pizza dough lactic acid bacteria (LAB) revealed that facultative heterofermentative species (FHS) were more represented than obligate heterofermentative species (OHS) within the Lactobacillus genus. Thus, the main hypothesis of this work was that facultative and obligate heterofermentative Lactobacillus species can impact differently the appreciation of baked pizza. The performances of different Lactobacillus, including L. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.01.009DOI Listing

Relative response of populations of Escherichia coli and Salmonella enterica to exposure to thermal, alkaline and acidic treatments.

Int J Food Microbiol 2019 Mar 15;293:94-101. Epub 2019 Jan 15.

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

We evaluated the relative response of generic Escherichia coli (GEC), Shiga toxin-producing E. coli (STEC) and Salmonella enterica to heat, alkaline or acid treatments. GEC included strains from carcasses (n = 24) and trim (n = 25) at a small beef plant where no decontamination interventions are used and at a large plant where multiple decontamination interventions are used (carcass n = 25 and trim n = 25). Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.01.007DOI Listing
March 2019
2 Reads

Characterization of the microbial composition and quality of lightly salted grass carp (Ctenopharyngodon idellus) fillets with vacuum or modified atmosphere packaging.

Int J Food Microbiol 2019 Mar 24;293:87-93. Epub 2018 Dec 24.

Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address:

The effect of air packaging (AP), vacuum packaging (VP) and modified atmosphere packaging (MAP, 75% CO/25% N) on the composition of the microbial community of lightly salted grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C was studied. Physicochemical characteristics (total volatile basic nitrogen (TVB-N) value, pH value and biogenic amines (BA)) were also monitored. Based on sensory evaluation, the shelf life of fillets under AP, VP, and MAP was 8, 16 and 24 days, respectively. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2018.12.022DOI Listing
March 2019
3 Reads
3.082 Impact Factor

Dynamics of bacterial communities and interaction networks in thawed fish fillets during chilled storage in air.

Int J Food Microbiol 2019 Mar 16;293:102-113. Epub 2019 Jan 16.

Scuola di Scienze Agrarie, Alimentari, Forestali ed Ambientali (SAFE), Università degli Studi della Basilicata, 85100 Potenza, Italy.

Thawed hake (Merluccius capensis and M. paradoxus) and plaice (Pleuronectes platessa) fillets were used as a model to evaluate the effect of storage temperature (0 or 10 °C) and biological variability (fish species, lot to lot) on bacterial growth kinetics and microbial successions. Both culture dependent methods (plate counts on non-selective and selective media) and culture independent methods (qPCR and 16S rRNA gene metabarcoding) were used. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.01.008DOI Listing

Inhibition of Listeria monocytogenes by Melaleuca alternifolia (tea tree) essential oil in ground beef.

Int J Food Microbiol 2019 Mar 11;293:79-86. Epub 2019 Jan 11.

Federal University of Pará, Rua Augusto Corrêa, 01, Campus Universitário do Guamá, Belém, Pará 66075-110, Brazil. Electronic address:

The food industry has been valuing the quest for natural substances for use in food preservation aiming to meet consumer demand for safer, more natural foods with preserved nutrients. This study aimed to assess the antimicrobial potential of essential oil of Melaleuca alternifolia (EOMA) in the inhibition of Listeria monocytogenes (ATCC 7644) (L. monocytogenes) in ground beef. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.01.004DOI Listing
March 2019
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Antifungal properties of phosphatidylcholine-oleic acid liposomes encapsulating garlic against environmental fungal in wheat bread.

Int J Food Microbiol 2019 Mar 12;293:72-78. Epub 2019 Jan 12.

Centro de Nanociência e Nanotecnologia, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil. Electronic address:

Liposomes have gained great interest in the food and pharmaceutical industry as colloidal carriers of bioactive compounds. In this work, liposomes of phosphatidylcholine (PC) and oleic acid (OA) encapsulating garlic extract (GE) were developed to determine its aptitude as antifungal agent in wheat bread. The influence of GE on the properties of liposomes were followed by determination of size, Zeta potential, Fourier transform infrared patterns (FTIR), morphology, differential scanning calorimetry (DSC) and thermogravimetric (TGA) techniques. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.01.006DOI Listing
March 2019
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Control of Salmonella Newport on cherry tomato using a cocktail of lytic bacteriophages.

Int J Food Microbiol 2019 Mar 6;293:60-71. Epub 2019 Jan 6.

Agriculture and Agrifood Canada, Guelph Research and Development Center, Guelph, Ontario N1G 5C9, Canada; Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada. Electronic address:

Bacteriophages have been envisioned as tools to control a variety of foodborne pathogenic bacteria. Salmonella is a foodborne pathogen that is a threat to public health around the world. Contaminated tomatoes have been associated with several Salmonella outbreaks. Read More

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

Detection of oxazolidinone and phenicol resistant enterococcal isolates from duck feces and carcasses.

Int J Food Microbiol 2019 Mar 6;293:53-59. Epub 2019 Jan 6.

Bacterial Disease Division, Animal and Plant Quarantine Agency, 177 Hyeksin 8-ro, Gimcheon-si, Gyeongsangbuk-do 39660, Republic of Korea. Electronic address:

The heavy use or abuse of antimicrobials in food animals has caused an increase in antimicrobial resistance in enterococci of animal origin, which could get transmitted to those of human origin via the food chain. Since duck meat consumption has been on the rise in Korea, we conducted this study to provide information about the antimicrobial resistance of the enterococci obtained from healthy ducks and their carcasses. A total of 82 Enterococcus faecium and 174 E. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.01.002DOI Listing

Metabolomics and bacterial diversity of packaged yellowfin tuna (Thunnus albacares) and salmon (Salmo salar) show fish species-specific spoilage development during chilled storage.

Int J Food Microbiol 2019 Mar 22;293:44-52. Epub 2018 Dec 22.

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

Microbial (colony counts, 16S rRNA gene amplification), chemical (pH, H NMR spectroscopy) and sensory changes in raw Atlantic Salmon (Salmo salar) and tuna (Thunnus albacares) fillets stored under vacuum at 3 °C were evaluated over a period of 12 days. Both species of fish are globally important and among the ten most consumed fishes in the world. Although the sensory analyses showed a decrease in the quality of both fish species, only the salmon fillets were considered spoiled at the end of the storage period. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2018.12.021DOI Listing

Proteomic analysis of Saccharomyces cerevisiae response to plasma treatment.

Int J Food Microbiol 2019 Mar 21;292:171-183. Epub 2018 Dec 21.

Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.

Food safety is one of the main issues for the food industry. Regarding the increased reports of food-associated infections new non-thermal technologies are rapidly developing and improving. The aim of this research was to define the inactivation, recovery and stress response of Saccharomyces cerevisiae ATCC 204508 cells after the treatment by high voltage gas phase plasma and liquid phase plasma discharges in bubbles. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2018.12.017DOI Listing

Alternaria species associated to wheat black point identified through a multilocus sequence approach.

Int J Food Microbiol 2019 Mar 3;293:34-43. Epub 2019 Jan 3.

Institute of Sciences of Food Production (ISPA-CNR), via Amendola 122/O, 70126 Bari, Italy.

Black point is one of the most important wheat disease and its incidence is increasing worldwide due to climate change too. Among the fungal genera that can cause black point, Alternaria is one of the predominant genus, often associated with mycotoxin contamination. The correct identification is the baseline for prevention and control of the disease. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2019.01.001DOI Listing

Effects of the treatment parameters on the efficacy of the inactivation of Salmonella contaminating boiled chicken breast by in-package atmospheric cold plasma treatment.

Int J Food Microbiol 2019 Mar 21;293:24-33. Epub 2018 Dec 21.

Department of Food Science and Technology, Seoul Women's University, 621 Hwarangro, Nowon-gu, Seoul 01797, Republic of Korea. Electronic address:

The effects of surface coating, microbial loading, surface-to-volume ratio, sample stacking, mixing of samples with romaine lettuce, and shaking of the samples on the inactivation of Salmonella contaminating boiled chicken breast (BCB) cubes using in-package atmospheric dielectric barrier discharge cold plasma (ADCP) treatment at 38.7 kV were investigated. Whey protein coating increased the ADCP treatment efficacy in inactivating Salmonella on BCB cubes; the D-value increased from 0. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2018.12.016DOI Listing
March 2019
1 Read
3.082 Impact Factor

Aspergillus section Flavi diversity and the role of A. novoparasiticus in aflatoxin contamination in the sugarcane production chain.

Int J Food Microbiol 2019 Mar 26;293:17-23. Epub 2018 Dec 26.

Microbiology Laboratory, Food Technology Institute - ITAL, Campinas, SP, Brazil.

The presence of Aspergillus section Flavi and aflatoxins in sugarcane as well as in by-products, such as molasses, sugar, yeast cream and dried yeast, collected from different fields and processing plants in São Paulo state, were investigated throughout the sugarcane production chain. A total of 246 samples was collected and analyzed and 226 isolates of Aspergillus section Flavi were isolated. Aspergillus section Flavi strains were found in sugarcane juice, milled sugarcane, stalk, soil and dried yeast samples. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S01681605183093
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http://dx.doi.org/10.1016/j.ijfoodmicro.2018.12.024DOI Listing
March 2019
2 Reads

Influence of Fusarium avenaceum infections on barley malt: Monitoring changes in the albumin fraction of barley during the malting process.

Int J Food Microbiol 2019 Mar 27;293:7-16. Epub 2018 Dec 27.

Technical University of Munich (TUM), Weihenstephaner Steig 20, 85354 Freising, Germany. Electronic address:

Fusarium spp. are ubiquitous field pathogens, which are known to affect quality characteristics of cereals. Infections with Fusarium pathogens in brewing cereals are problematic and augur for a poor malt quality. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S01681605183038
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http://dx.doi.org/10.1016/j.ijfoodmicro.2018.12.026DOI Listing
March 2019
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Biocontrol of Penicillium griseofulvum to reduce cyclopiazonic acid contamination in dry-fermented sausages.

Int J Food Microbiol 2019 Mar 27;293:1-6. Epub 2018 Dec 27.

Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda, de las Ciencias, s/n, 10003 Cáceres, Spain. Electronic address:

Dry-fermented sausages are very appreciated by consumers. The environmental conditions during its ripening favor colonization of their surface by toxigenic molds. These molds contribute to the development of sensory characteristics; however, some of them could produce mycotoxins such as cyclopiazonic acid (CPA). Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2018.12.027DOI Listing

Prevalence of anisakid parasites in fish collected from Apulia region (Italy) and quantification of nematode larvae in flesh.

Int J Food Microbiol 2019 Mar 26;292:159-170. Epub 2018 Dec 26.

Istituto Zooprofilattico Sperimentale della Sicilia, National Reference Centre for Anisakiasis (C.Re.N.A.), Palermo, Italy.

Anisakis spp. and Hysterothylacium spp. are nematodes that commonly parasitize several fish species. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2018.12.025DOI Listing

Control of Rhizopus stolonifer in strawberries by the combination of essential oil with carboxymethylcellulose.

Int J Food Microbiol 2019 Mar 21;292:150-158. Epub 2018 Dec 21.

Department of Agroindustry, Food and Nutrition, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Pádua Dias Av., 11, 13418-900 Piracicaba, São Paulo, Brazil. Electronic address:

Strawberry has a limiting postharvest shelf life, especially because of soft rot. The antifungal activity of the essential oils (EOs) of Eucalyptus staigeriana, Lippia sidoides and Pimenta pseudocaryophyllus was tested in vitro against plant pathogen Rhizopus stolonifer. The chemical composition of the EO with the highest activity and its effects on pathogen morphology were verified. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2018.12.014DOI Listing
March 2019
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Persistent viremia and presence of hepatitis E virus RNA in pig muscle meat after experimental co-infection with porcine reproductive and respiratory syndrome virus.

Int J Food Microbiol 2019 Mar 26;292:144-149. Epub 2018 Dec 26.

ANSES, Laboratoire de Santé Animale, UMR 1161 Virology, 94706 Maisons-Alfort, France; INRA, UMR 1161 Virology, 94706 Maisons-Alfort, France; Ecole Nationale Vétérinaire d'Alfort, UMR 1161 Virology, 94706 Maisons-Alfort, France. Electronic address:

Although hepatitis E virus (HEV) transmission has been demonstrated after consumption of products containing infected pig liver, human cases can be also associated with other pig meat products, such as sausages. Data on HEV viremia and dissemination in muscle meat of infected animals are still sparse, especially during long-term infection. Previously, we have shown that experimental co-infection of pigs with HEV and porcine reproductive and respiratory syndrome virus (PRRSV) lengthens HEV infection up to 49 days and increases the likelihood of the presence of HEV RNA in the liver of the pig at a later stage of infection. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S01681605183093
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http://dx.doi.org/10.1016/j.ijfoodmicro.2018.12.023DOI Listing
March 2019
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Isolation of halophilic lactic acid bacteria possessing aspartate decarboxylase and application to fish sauce fermentation starter.

Int J Food Microbiol 2019 Mar 19;292:137-143. Epub 2018 Dec 19.

BlessingFavour Co., Ltd., 1-1, Hanabata-cho, Chuo-ku, Kumamoto 860-0806, Japan.

The aims of this study were to isolate halophilic lactic acid bacteria possessing aspartate decarboxylase and elucidate the property of the isolates as starter cultures for fish sauce fermentation. Seventy-four strains were isolated from fermented fish foods on aspartate indicator broth containing bromocresol purple, and all isolates were identified as Tetragenococcus halophilus and confirmed to possess the aspartate decarboxylase gene (aspD) by PCR amplification. The isolates were classified into 14 groups based on their aspD-encoding plasmid construction. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2018.12.013DOI Listing

Influence of passion fruit by-product and fructooligosaccharides on the viability of Streptococcus thermophilus TH-4 and Lactobacillus rhamnosus LGG in folate bio-enriched fermented soy products and their effect on probiotic survival and folate bio-accessibility under in vitro simulated gastrointestinal conditions.

Int J Food Microbiol 2019 Mar 19;292:126-136. Epub 2018 Dec 19.

Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, Av. Prof. Lineu Prestes, 580, 05508-000 São Paulo, SP, Brazil; Food Research Center, University of São Paulo, São Paulo, SP, Brazil. Electronic address:

This study aimed to evaluate the influence of passion fruit by-product (PFBP) and fructooligosaccharides (FOS) on the viability of Streptococcus thermophilus TH-4 and Lactobacillus rhamnosus LGG in folate bio-enriched fermented soy products and their effect on probiotic survival and folate bio-accessibility under in vitro simulated gastrointestinal conditions during storage of the products at 4 °C for up to 28 days (at days 1, 14, and 28). Kinetic parameters and folate contents before and after fermentation were also evaluated. Four different bio-enriched soy products in which the two microorganisms were used in co-cultures were studied and PFBP and/or FOS were added at 1 g/100 g, except for the control product. Read More

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

Whole room disinfection with hydrogen peroxide mist to control Listeria monocytogenes in food industry related environments.

Int J Food Microbiol 2019 Mar 21;292:118-125. Epub 2018 Dec 21.

Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, N-1430 Ås, Norway.

Listeria monocytogenes surviving daily cleaning and disinfection is a challenge for many types of food industries. In this study, it was tested whether whole room disinfection (WRD) with HO mist could kill L. monocytogenes under conditions relevant for the food industry. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2018.12.015DOI Listing
March 2019
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Isolation and characterization of virulent phages infecting Shewanella baltica and Shewanella putrefaciens, and their application for biopreservation of chilled channel catfish (Ictalurus punctatus).

Int J Food Microbiol 2019 Mar 21;292:107-117. Epub 2018 Dec 21.

Key Laboratory of Prevention and Control of Biological Hazard Factors (Animal Origin) for Agrifood Safety and Quality, Ministry of Agriculture of China, Yangzhou, Jiangsu 225001, China.

The growth of Shewanella spp., mainly S. baltica and S. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S01681605183093
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http://dx.doi.org/10.1016/j.ijfoodmicro.2018.12.020DOI Listing
March 2019
5 Reads

Antiviral activity of aged green tea extract in model food systems and under gastric conditions.

Int J Food Microbiol 2019 Mar 21;292:101-106. Epub 2018 Dec 21.

Department of Preservation and Food Safety Technologies, IATA-CSIC, Avda. Agustin Escardino 7, 46980 Paterna, Valencia, Spain. Electronic address:

Aged-green tea extract (GTE) is known to reduce the infectivity of hepatitis A virus (HAV) and murine norovirus (MNV), a human norovirus surrogate, in vitro and in washing solutions. Initially, the effect of aged-GTE was evaluated on virus like particles (VLPs) of human norovirus (HuNoV) genogroup I (GI) by a porcine gastric mucine (PGM)-enzyme-linked immunosorbent assay (ELISA) and transmission electron microscopy (TEM), and on HuNoV GI suspensions by an in situ capture-RT-qPCR method, suggesting that HuNoVs are very sensitive to aged-GTE treatment at 37 °C. Moreover, the potential application of aged-GTE was evaluated using model foods and simulated gastric conditions. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S01681605183043
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http://dx.doi.org/10.1016/j.ijfoodmicro.2018.12.019DOI Listing
March 2019
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Aspergillus species from Brazilian dry beans and their toxigenic potential.

Int J Food Microbiol 2019 Mar 10;292:91-100. Epub 2018 Dec 10.

Wageningen University and Research, Wageningen Plant Research, BU Biointeractions and Plant Health, Droevendaalsesteeg 1, 6708PB Wageningen, the Netherlands.

Aspergilli are common contaminants of food and feed and a major source of mycotoxins. In this study, 87 Aspergillus strains were isolated from beans from 14 different cities in Brazil and identified to the species level based on partial calmodulin and β-tubulin sequence data. All green spored isolates belonged to section Flavi and were identified as A. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2018.12.006DOI Listing
March 2019
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Characterizing the microbial diversity and major metabolites of Sichuan bran vinegar augmented by Monascus purpureus.

Int J Food Microbiol 2019 Mar 10;292:83-90. Epub 2018 Dec 10.

College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory for Leather and Engineering of the Education Ministry, Sichuan University, Chengdu 610065, China; National Engineering Research Centre of Solid-state Brewing, Luzhou 646000, China. Electronic address:

This research aimed to evaluate the impacts of Monascus purpureus on the microbial community and major metabolites of Cupei and vinegar of Sichuan bran vinegar (SBV). Cupei is the mixture of fermented materials and vinegar is the liquid leached from Cupei. The characteristics of microbial community were revealed by Illumina-MiSeq. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2018.12.008DOI Listing
March 2019
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Improving hazard characterization in microbial risk assessment using next generation sequencing data and machine learning: Predicting clinical outcomes in shigatoxigenic Escherichia coli.

Int J Food Microbiol 2019 Mar 4;292:72-82. Epub 2018 Dec 4.

Research Group for Genomic Epidemiology, National Food Institute, Technical University of Denmark, Kemitorvet, Building 204, 2800 Kgs. Lyngby, Denmark.

The ever decreasing cost and increase in throughput of next generation sequencing (NGS) techniques have resulted in a rapid increase in availability of NGS data. Such data have the potential for rapid, reproducible and highly discriminative characterization of pathogens. This provides an opportunity in microbial risk assessment to account for variations in survivability and virulence among strains. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S01681605183089
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http://dx.doi.org/10.1016/j.ijfoodmicro.2018.11.016DOI Listing
March 2019
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Pulsed light treatment for the reduction of Salmonella Typhimurium and Yersinia enterocolitica on pork skin and pork loin.

Int J Food Microbiol 2019 Mar 17;292:64-71. Epub 2018 Dec 17.

Institute of Food Hygiene, Faculty of Veterinary Medicine, University of Leipzig, An den Tierkliniken 1, 04103 Leipzig, Germany.

The aim of the presented study was to investigate the impact of pulsed light on the reduction of Salmonella Typhimurium and Yersinia enterocolitica on pork skin and loin. Fluences of 0.52 to 19. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2018.11.014DOI Listing
March 2019
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Effects of organic acid alone and in combination with HO and NaCl on Escherichia coli O157:H7: An evaluation of antioxidant retention and overall acceptability in Basil leaves (Ocimum basilicum).

Int J Food Microbiol 2019 Mar 14;292:56-63. Epub 2018 Dec 14.

Health and Food Quality Control Department, Faculty of Veterinary, Zabol University, Bonjar Ave, Zabol, Iran.

In this study, the efficacy of household sanitizers application on reduction of Escherichia coli O157:H7, ascorbic acid, total phenolics, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging and overall acceptability of inoculated fresh basil leaves (Ocimum basilicum), at temperature of 40 °C was investigated. Sanitizers containing lactic acid (LA), acetic acid (AA) and citric acid (CA) were used at concentration of 2%, individually or in combination with HO (1% or 2%), and NaCl (7%). Control a and b were unwashed and washed leaves with distilled, deionized and sterilized water, respectively. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2018.12.010DOI Listing
March 2019
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Differential response to synthetic and natural antifungals by Alternaria tenuissima in wheat simulating media: Growth, mycotoxin production and expression of a gene related to cell wall integrity.

Int J Food Microbiol 2019 Mar 7;292:48-55. Epub 2018 Dec 7.

Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n., 10003 Cáceres, Spain. Electronic address:

Alternaria spp. are major contaminants of wheat crops, causing both economic losses for producers and health risk for consumers due to the accumulation of toxic metabolites. The application of synthetic fungicides in the field may trigger mycotoxin accumulation, since fungistatic levels of those compounds might cause fungal responses to stress. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2018.12.005DOI Listing
March 2019
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Human brucellosis caused by raw dairy products: A review on the occurrence, major risk factors and prevention.

Int J Food Microbiol 2019 Mar 12;292:39-47. Epub 2018 Dec 12.

Animal and Plant Health Agency (APHA), Addlestone, Surrey, United Kingdom.

Despite considerable efforts made to address the issue of brucellosis worldwide, its prevalence in dairy products remains difficult to estimate and represents an important public health issue in many areas of the globe today. This is partly explained by the increasing tendency for consumption of raw dairy products, making the prevention and control of this zoonosis even more critical. This review summarizes reports published since the early 2000s on human brucellosis caused by contaminated dairy products and the systems of evaluation and assessment which are used to improve the diagnosis, surveillance, control and prevention of the disease. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2018.12.009DOI Listing
March 2019
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3.082 Impact Factor

Coupling the dynamics of diffused gases and microbial growth in modified atmosphere packaging.

Int J Food Microbiol 2019 Mar 8;292:31-38. Epub 2018 Dec 8.

Faculty of Health Sciences, Department of Food Sciences and Nutrition, University of Malta, Msida MSD 2080, Malta; Centre of Molecular Medicine and Biobanking, University of Malta, Msida MSD 2080, Malta. Electronic address:

Coupling microbial dynamics with the complete dynamics of the packaging gases is still a challenge. In this work the microbial growth kinetic parameters for Pseudomonas and Lactic Acid Bacteria (LAB) in MAP are identified based on accurate estimation of diffusivity of gases and parameter scaled sensitivity approaches. The microbial dynamics are also compared with those estimated based on partial pressure measurement. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2018.11.027DOI Listing

Detection and quantification of methicillin-resistant Staphylococcus aureus in fresh broiler meat at retail in Germany.

Int J Food Microbiol 2019 Mar 22;292:8-12. Epub 2018 Nov 22.

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

The aim of this study was to detect, to quantify and to characterize MRSA in broiler meat samples with skin. Furthermore, we compared an isolation method using a second selective enrichment step (method A) with a simpler method omitting this step (method B). For quantification we used a direct plating method on selective agar plates and a "Most probable number" (MPN) technique for estimation of low numbers of MRSA. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2018.11.025DOI Listing
March 2019
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Antibacterial properties of nanofibers containing chrysanthemum essential oil and their application as beef packaging.

Int J Food Microbiol 2019 Mar 8;292:21-30. Epub 2018 Dec 8.

School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China. Electronic address:

This study was aimed to develop novel antibacterial packaging materials in order to reduce the microbial contamination of food surface. Chrysanthemum essential oil (CHEO) was successfully incorporated into chitosan nanofibers (CS/NF) through electrospinning which was demonstrated by SEM and AFM analysis. The antibacterial mechanism of CHEO against Listeria monocytogenes (L. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2018.12.007DOI Listing
March 2019
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Distribution of mycotoxins produced by Penicillium spp. inoculated in apple jam and crème fraiche during chilled storage.

Int J Food Microbiol 2019 Mar 7;292:13-20. Epub 2018 Dec 7.

University of Natural Resources and Life Sciences, Vienna (BOKU), Department of Agrobiotechnology (IFA-Tulln), Center for Analytical Chemistry, Konrad-Lorenz-Str. 20, 3430 Tulln, Austria.

Estimations of consumer exposure to mycotoxins through surveillance of mycotoxins in the food trade are well described, but the exposure due to mouldy food in private homes is not known, and may result from removing visible mould on food and eating the rest. In this study, we followed the growth of Penicillium expansum on the surface of apple jam and Penicillium verrucosum on crème fraiche, as well as production and distribution of fungal metabolites throughout the sample (approx. 6 cm high divided into three equal layers), using a multianalyte method, over time (up to 28 days) and at 4, 8 and 15 °C. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2018.12.003DOI Listing
March 2019
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Polyphasic characterization of Epicoccum sorghinum: A tenuazonic acid producer isolated from sorghum grain.

Int J Food Microbiol 2019 Mar 7;292:1-7. Epub 2018 Dec 7.

Laboratory of Mycotoxins and Toxigenic Fungi, Institute of Biomedical Sciences, University of Sao Paulo, Sao Paulo, Brazil.

Epicoccum sorghinum isolates from sorghum grain grown in Brazil were characterized using a polyphasic approach based on morphological, genetic and physiologic features. A considerable intraspecific variability was observed. The phylogenetic analysis showed that the 53 isolates studied formed four distinct clades, and their morphological features revealed a high variability in culture. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2018.12.004DOI Listing
March 2019
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Replies to the Authors' responses to "Comments on Botta et al. (2018). Potentially active spoilage bacteria community during the storage of vacuum packaged beefsteaks treated with aqueous ozone and electrolysed water. International Journal of Food Microbiology, 266, 337-345."

Int J Food Microbiol 2019 Feb 5;291:210-211. Epub 2018 Dec 5.

Sansom Institute for Health Research, School of Pharmacy and Medical Science, University of South Australia, Adelaide, SA 5000, Australia.

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http://dx.doi.org/10.1016/j.ijfoodmicro.2018.10.018DOI Listing
February 2019

Pre-harvest internalization and surface survival of Salmonella and Escherichia coli O157:H7 sprayed onto different lettuce cultivars under field and growth chamber conditions.

Int J Food Microbiol 2019 Feb 4;291:197-204. Epub 2018 Dec 4.

Department of Horticulture, University of Georgia, 2360 Rainwater Rd., Tifton, GA 31793-5766, USA.

Plant genotype has been advocated to have an important role in the fate of enteric pathogens residing in lettuce foliage. This study was therefore undertaken under the premise that different pathogen responses could occur in lettuce cultivars with cultivar selection being one of several hurdles in an overall strategy for controlling foodborne pathogens on field-grown produce. Up to eight lettuce cultivars ('Gabriella', 'Green Star', 'Muir', 'New Red Fire', 'Coastal Star', 'Starfighter', 'Tropicana', and 'Two Star') were examined in these experiments in which the plants were subjected to spray contamination of their foliage with pathogens. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2018.12.001DOI Listing
February 2019

Biopreservation potential of antimicrobial protein producing Pediococcus spp. towards selected food samples in comparison with chemical preservatives.

Int J Food Microbiol 2019 Feb 6;291:189-196. Epub 2018 Dec 6.

R & D Centre, Department of Biotechnology, Dayananda Sagar College of Engineering, Bangalore-560 078, Karnataka, India.

The present study elucidates biopreservation potential of an antimicrobial protein; bacteriocin, producing Pediococcus spp. isolated from dairy sample and enhancement of their shelf life in comparison with two chemical preservatives. The antimicrobial protein producing Pediococcus spp. Read More

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http://dx.doi.org/10.1016/j.ijfoodmicro.2018.12.002DOI Listing
February 2019