Food Science 
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15981 records returned
California Firm Recalls Prepared Sandwiches that Contain Hard-Cooked Eggs
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GH Foods CA, LLC was notified by their supplier that the
eggs supplied to them were from Michael Foods, Inc, who recalled Hard-Cooked eggs due to
potential contamination by Listeria monocytogenes. GH Foods CA, LLC, Sacramento, California, is therefore recalling sandwiches, associated with
the affected eggs, due to potential contamination of Listeria monocytogenes, an organism which
can cause serious and sometimes fatal infections in young children, frail or elderly people, and
individuals with weakened immune systems. (Source: Food and Drug Administration)
Source: Food and Drug Administration - February 3, 2012 Category: Food Science Source Type: news
Isolation and Molecular Characterization of Escherichia coli O157 from Broiler and Human SamplesEmail this article to a colleague.
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Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)
Source: Foodborne Pathogens and Disease - February 3, 2012 Category: Food Science Tags: article Source Type: research
Greencore, USA – Cincinnati, Recalls Egg Salad Sandwiches with Brand Name Quick Café and Take Away Café because of Possible Health RiskEmail this article to a colleague.
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Greencore, USA is recalling approximately 550 pounds of egg salad sandwiches. The sandwiches contain eggs manufactured by Michael Foods Inc that are the subject of a previous recall due to possible contamination with Listeria Monocytogenes. (Source: Food and Drug Administration)
Source: Food and Drug Administration - February 3, 2012 Category: Food Science Source Type: news
Salmonella Enteritidis Strains from Poultry Exhibit Differential Responses to Acid Stress, Oxidative Stress, and Survival in the Egg AlbumenEmail this article to a colleague.
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Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)
Source: Foodborne Pathogens and Disease - February 3, 2012 Category: Food Science Tags: article Source Type: research
Allison’s Gourmet Kitchens Recalls Prepared Salads that Contain Hard Cooked Eggs Due to Potential Health Risk.Email this article to a colleague.
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Allison’s Gourmet Kitchens was notified by their egg supplier, Michael Foods, Inc. that they are recalling numerous lots of their hard cooked eggs due to the potential for contamination by Listeria monocytogenes. Some of these eggs were introduced into our process to manufacture these effected products. (Source: Food and Drug Administration)
Source: Food and Drug Administration - February 2, 2012 Category: Food Science Source Type: news
Bedford Laboratories Issues A Voluntary Nationwide Patient Level Recall Of Acetylcysteine Solution, USP, LOT 1877093Email this article to a colleague.
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Bedford Laboratories, today issues updated guidance on the following nationwide voluntary product recall originally initiated on December 20, 2011 (Source: Food and Drug Administration)
Source: Food and Drug Administration - February 2, 2012 Category: Food Science Source Type: news
Wegmans Recalls Various Prepared Foods That Contain Hard-Cooked Eggs Produced by Michael FoodsEmail this article to a colleague.
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Wegmans Food Markets, Inc. is recalling hard-cooked eggs, as well as prepared foods that contain hard-cooked eggs, sold between January 23 and February 1, 2012 because the eggs have the potential to be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women. (S...
Source: Food and Drug Administration - February 2, 2012 Category: Food Science Source Type: news
The Cytotoxic Effect of Essential Oils from Origanum vulgare L. and/or Rosmarinus officinalis L. on Aeromonas hydrophilaEmail this article to a colleague.
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Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)
Source: Foodborne Pathogens and Disease - February 2, 2012 Category: Food Science Tags: article Source Type: research
Seroprevalence and Risk Factors for Brucellosis in a High-Risk Group of Individuals in BangladeshEmail this article to a colleague.
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Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)
Source: Foodborne Pathogens and Disease - February 2, 2012 Category: Food Science Tags: article Source Type: research
Dynamics of Salmonella Serotype Shifts in an Endemically Infected Dairy HerdEmail this article to a colleague.
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Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)
Source: Foodborne Pathogens and Disease - February 2, 2012 Category: Food Science Tags: article Source Type: research
Tentative Colistin Epidemiological Cut-Off Value for Salmonella spp.Email this article to a colleague.
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Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)
Source: Foodborne Pathogens and Disease - February 2, 2012 Category: Food Science Tags: article Source Type: research
Development of PCR Primers and a DNA Macroarray for the Simultaneous Detection of Major Staphylococcus Species Using groESL GeneEmail this article to a colleague.
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Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)
Source: Foodborne Pathogens and Disease - February 2, 2012 Category: Food Science Tags: article Source Type: research
S&M USA Enterprise Issues an Alert on Undeclared Sulfites in Zhang Zhou Brand TremellaEmail this article to a colleague.
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S&M USA ENTERPRISE is recalling ZHANG ZHOU BRAND TREMELLA because it may contain undeclared sulfites. People who have severe sensitivity to sulfites run the risk of serious or life-threatening allergic reactions if they consume this product. (Source: Food and Drug Administration)
Source: Food and Drug Administration - February 2, 2012 Category: Food Science Source Type: news
Updated News Release With Corrected Lot Numbers: Advanced Animal Nutrition Recalls Dog Power Dry Dog FoodEmail this article to a colleague.
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Advanced Animal Nutrition today announced a voluntary recall of its dry Dog Power Dog Food- due to aflatoxin levels that were detected above the acceptable limit. The affected products were manufactured between Jan. 4, 2011, and Nov. 18, 2011. (Source: Food and Drug Administration)
Source: Food and Drug Administration - February 2, 2012 Category: Food Science Source Type: news
W & C International Import Inc. Issues An Alert On Un-Eviscerated "Rely" Dried Yellow CroakerEmail this article to a colleague.
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W & International Import Inc. is recalling "Rely" Dried Yellow Croaker because the product was found to be un-eviscerated. The recalled "Rely" Dried Yellow Croaker was distributed nationwide in bulk cardboard boxes. (Source: Food and Drug Administration)
Source: Food and Drug Administration - February 2, 2012 Category: Food Science Source Type: news
W & C International Import Inc. Issues an Alert on Un-eviscerated “Rely� Sardine AnchoviesEmail this article to a colleague.
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W & International Import Inc. is recalling “Rely� Sardine Anchovies because the product was found to be un-eviscerated. The recalled “Rely� Sardine Anchovies were distributed nationwide in 7.0 oz. plastic packages. The “Rely� Sardine Anchovies are a product of China. (Source: Food and Drug Administration)
Source: Food and Drug Administration - February 2, 2012 Category: Food Science Source Type: news
Michael Foods Recalls Hard-Cooked Eggs Packed In Brine Sold In 10- And 25-Pound Pails Because Of Possible Health RiskEmail this article to a colleague.
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Michael Foods, Inc. is recalling specific lot dates of hard-cooked eggs in brine sold in 10- and 25-pound pails for institutional use that were produced at its Wakefield, Nebraska facility because the product has the potential to be contaminated with Listeria monocytogenes. Listeria monocytogenes is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. (Source: Food and Drug Administration)
Source: Food and Drug Administration - February 1, 2012 Category: Food Science Source Type: news
Issue InformationEmail this article to a colleague.
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(Source: Journal of Food Quality)
Source: Journal of Food Quality - February 1, 2012 Category: Food Science Source Type: research
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(Source: Journal of Food Safety)
Source: Journal of Food Safety - February 1, 2012 Category: Food Science Source Type: research
Control of listeria monocytogenes in recycled chill brine using ultraviolet light and antimicrobial agentsEmail this article to a colleague.
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ABSTRACTPostprocessing contamination of the products in a processing plant has been identified as one of the major reasons for food contamination with Listeria; brining is one such postprocessing area. Our previous study has shown that the combinations of UV and antimicrobials reduces the number of this organism significantly in fresh brine, but brine is usually recycled from days to weeks depending on its use. Therefore, this study is focused on the reduction of L. monocytogenes in recycled chill brine (obtained from a frankfurter processor) using the combinations of UV and antimicrobial agents, such as citric acid (CA)...
Source: Journal of Food Safety - February 1, 2012 Category: Food Science Authors: PRITI P. PARIKHROBERT C. WILLIAMSPARAMESWARAKUMAR MALLIKARJUNANJOSEPH D. EIFERTJOSEPH E. MARCY Source Type: research
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(Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - February 1, 2012 Category: Food Science Source Type: research
President Global Corporation Announces Bin-Bin Snow Rice Crackers and Bin-Bin Rice Crackers Recall For Undeclared EggEmail this article to a colleague.
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President Global Corp., Buena Park, CA is recalling all codes of Bin-Bin Snow Rice Cracker net weight 5.3oz (150g) and Bin-Bin Rice Crackers net weight 15.8oz (450g) because of undeclared egg allergens. (Source: Food and Drug Administration)
Source: Food and Drug Administration - January 31, 2012 Category: Food Science Source Type: news
Pfizer Announces Voluntary Nationwide Recall of Lo/Ovral-28 and Norgestrel/Ethinyl Estradiol Tablets Due to Possibility of Inexact Tablet Counts or Out of Sequence TabletsEmail this article to a colleague.
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Pfizer Inc. announced today that it has voluntarily recalled 14 lots of Lo/Ovral-28 (norgestrel and ethinyl estradiol)Tablets and 14 lots of Norgestrel and Ethinyl Estradiol Tablets (generic)for customers in the U.S. market. (Source: Food and Drug Administration)
Source: Food and Drug Administration - January 31, 2012 Category: Food Science Source Type: news
Gemini Food Corporation and Tong Enterprises Announces Bin-Bin Snow Rice Crackers and Bin-Bin Rice Crackers Recall For Undeclared EggEmail this article to a colleague.
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Gemini Food Corporation of City of Industry, CA and Tong Enterprises of Hayward, CA are recalling all codes of Bin-Bin Snow Rice Cracker net weight 5.3oz (150g) and Bin-Bin Rice Crackers net weight 15.8oz (450g) because of undeclared egg allergens. People who have an allergy or severe sensitivity to eggs, run the risk of suffering serious or life-threatening reactions if they consume this product. (Source: Food and Drug Administration)
Source: Food and Drug Administration - January 31, 2012 Category: Food Science Source Type: news
How Sweet It Is Fudge and Candy Company, East Lansing, Michigan, Allergy Alert On Undeclared Milk Allergens In Products "Peanut Butter Buckeye" and “Peanut Butter Smoothie� Date Code 01/23/2012 and EarlierEmail this article to a colleague.
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How Sweet It Is Fudge and Candy Company Inc. is recalling / correcting its 32 count packages of “Peanut Butter Buckeye� and “Peanut Butter Smoothie� because they do contain undeclared milk allergens. People who have allergies to milk run the risk of serious or life-threatening allergic reaction if they consume this product. (Source: Food and Drug Administration)
Source: Food and Drug Administration - January 31, 2012 Category: Food Science Source Type: news
Vitaflo USA Announces Nationwide Voluntary Recall of Renastart 14.11 oz (400g) Cans Batch Number 12832 Due to Possible Health RiskEmail this article to a colleague.
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Vitaflo USA has announced a voluntary recall of Renastart 14.11 oz (400g) cans, Batch Number 12832 (shown on underside of can), because some of the product shipped throughout the United States during the period December 29, 2011 through January 26, 2012 has been incorrectly labeled. Renastart is a powdered medical food used in the dietary management of pediatric renal disease, for patients one year and older in the United States. (Source: Food and Drug Administration)
Source: Food and Drug Administration - January 31, 2012 Category: Food Science Source Type: news
Optimization of Enzymatic Hydrolysis Conditions for Preparation of Gingko Peptides from Ginkgo NutsEmail this article to a colleague.
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Ginkgo nuts were used as raw material and peptides were prepared in turn with Neutral protease and Flavourzyme. In single-factor experiments of Neutral protease, conditions of temperature, pH, enzyme concentration and substrate concentration were optimized in term of degree of hydrolysis (DH). Based on the results of single-factor experiments, an orthogonal experiment (L9(3)4) was conducted to optimize the hydrolysis conditions of Neutral protease. The results showed that enzyme concentration, substrate concentration, reaction temperature and initial pH were the main variables that influenced DH. The highest DH was obtaine...
Source: International Journal of Food Engineering - January 31, 2012 Category: Food Science Tags: Food technology Source Type: research
Aveeno baby calming comfort lotionEmail this article to a colleague.
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Johnson & Johnson Consumer Companies, Inc. is voluntarily recalling from retailers one lot of AVEENO® BABY CALMING COMFORT® LOTION (full product details below) in Alabama, Arkansas, Florida, Georgia, Kansas, Louisiana, Mississippi, Tennessee and Texas. This is not a consumer level recall and no action is required by consumers. (Source: Food and Drug Administration)
Source: Food and Drug Administration - January 30, 2012 Category: Food Science Source Type: news
Cereals with that chameleon qualityEmail this article to a colleague.
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Researchers have patented a way to make your breakfast cereal change colour before your eyesWhen parents warn children not to play with their food, there's now reason to add a menacing "even if": "even if the food begins playing with you". Recently, food was given a new ability to play, a little, the moment it encounters milk.Researchers have patented a way to make breakfast cereal change colour as it sits in the bowl, awaiting its roller-coaster ride down somebody's throat.The patent documents explain why the world needs this to occur, as well as how, chemically and mechanically, to do it.Hideo Tomomatsu of Crystal Lake, ...
Source: Guardian Unlimited Science - January 30, 2012 Category: Science Authors: Marc Abrahams Tags: Research Higher education Food science & drink industry Business Life and style The Guardian Features Source Type: news
Walgreen Co. Voluntarily Recalls Certain Lots of 13 Oz. Chocolate-Covered Raisins As Product May Contain Peanuts, Almonds, Soy Due to Packaging ErrorEmail this article to a colleague.
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Walgreen Co. is voluntarily recalling certain lots of 13-oz. Walgreens Chocolate-Covered Raisins because the packages may contain Walgreens Bridge Mix with peanut, almond and soy ingredients. The error occurred when Walgreens Bridge Mix was mistakenly packaged with the Walgreens Chocolate-Covered Raisin labeling. (Source: Food and Drug Administration)
Source: Food and Drug Administration - January 30, 2012 Category: Food Science Source Type: news
Optimization of pressure-induced germination of Bacillus sporothermodurans spores in water and milk.Email this article to a colleague.
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This study shows the potential of using high hydrostatic pressure to induce the germination of B. sporothermodurans spores in milk before a heat treatment.
PMID: 22265276 [PubMed - in process] (Source: Food Microbiology)
Source: Food Microbiology - January 29, 2012 Category: Food Science Authors: Aouadhi C, Simonin H, Prévost H, de Lamballerie M, Maaroufi A, Mejri S Tags: Food Microbiol Source Type: research
Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation.Email this article to a colleague.
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Abstract
The present work presents a successful attempt to achieve an enhanced and more predictable fermentation process in Spanish-style green olive technology by selection and use of autochthonous starter cultures. During the first phase of this work, two Spanish-like fermentations of green table olives of cultivar (cv) "Nocellara del Belice", coming from irrigated and not irrigated fields, were monitored, in order to highlight the best agricultural conditions for drupe production and to isolate lactic acid bacteria strains with relevant technological properties. Among 88 identified isolates, one Lactobacillus pe...
Source: Food Microbiology - January 29, 2012 Category: Food Science Authors: Aponte M, Blaiotta G, La Croce F, Mazzaglia A, Farina V, Settanni L, Moschetti G Tags: Food Microbiol Source Type: research
pilF polymorphism-based real-time PCR to distinguish Vibrio vulnificus strains of human health relevance.Email this article to a colleague.
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Abstract
The Gram-negative bacterium Vibrio vulnificus is a common inhabitant of estuarine environments. Globally, V. vulnificus is a significant foodborne pathogen capable of causing necrotizing wound infections and primary septicemia, and is a leading cause of seafood-related mortality. Unfortunately, molecular methods for the detection and enumeration of pathogenic V. vulnificus are hampered by the genetically diverse nature of this pathogen, the range of different biotypes capable of infecting humans and aquatic animals, and the fact that V. vulnificus contains pathogenic as well as non-pathogenic variants. ...
Source: Food Microbiology - January 29, 2012 Category: Food Science Authors: Baker-Austin C, Lemm E, Hartnell R, Lowther J, Onley R, Amaro C, Oliver JD, Lees D Tags: Food Microbiol Source Type: research
Behaviour of Listeria monocytogenes isolates through gastro-intestinal tract passage simulation, before and after two sub-lethal stresses.Email this article to a colleague.
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Abstract
The effects of previous exposure to sub-lethal acidic and osmotic stresses on the survival of Listeria monocytogenes during exposure to gastro-intestinal (GI) tract simulation, was investigated. Six L. monocytogenes strains isolated from cheeses were selected and exposed to high salt concentrations or acidic conditions and their viability compared in quick and slow digestions. The results demonstrated that (i) all isolates were more sensitive to the exposure to acidic than to osmotic sub-lethal conditions (ii) significant differences (p < 0.05) between the two types of digestion were observed; in slo...
Source: Food Microbiology - January 29, 2012 Category: Food Science Authors: Barbosa J, Borges S, Magalhães R, Ferreira V, Santos I, Silva J, Almeida G, Gibbs P, Teixeira P Tags: Food Microbiol Source Type: research
Modeling heat resistance of Bacillus weihenstephanensis and Bacillus licheniformis spores as function of sporulation temperature and pH.Email this article to a colleague.
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Abstract
Although sporulation environmental factors are known to impact on Bacillus spore heat resistance, they are not integrated into predictive models used to calculate the efficiency of heating processes. This work reports the influence of temperature and pH encountered during sporulation on heat resistance of Bacillus weihenstephanensis KBAB4 and Bacillus licheniformis AD978 spores. A decrease in heat resistance (δ) was observed for spores produced either at low temperature, at high temperature or at acidic pH. Sporulation temperature and pH maximizing the spore heat resistance were identified. Heat sensitivi...
Source: Food Microbiology - January 29, 2012 Category: Food Science Authors: Baril E, Coroller L, Couvert O, Leguérinel I, Postollec F, Boulais C, Carlin F, Mafart P Tags: Food Microbiol Source Type: research
Occurrence of non-lactic acid bacteria populations involved in protein hydrolysis of cold-stored high moisture Mozzarella cheese.Email this article to a colleague.
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Abstract
The aim of this study was to analyse non-lactic acid bacteria populations (NLABPs) and evaluate their role in proteolysis of cold-stored high moisture (HM) Mozzarella cheese. NLABPs reached values close to 8 log cfu mL(-1) after seven days of cold storage. Sequencing of 16 rDNA and rpoB genes and molecular biotyping allowed to identify 66 bacterial strains belonging to 25 species from 15 genera, mainly represented by Pseudomonas, Acinetobacter, and Rahnella. Fifteen strains showed proteolytic activity values higher than 1000.00 μg Gly mL(-1) after 24 h of growth in skimmed milk. Moreover, as shown by...
Source: Food Microbiology - January 29, 2012 Category: Food Science Authors: Baruzzi F, Lagonigro R, Quintieri L, Morea M, Caputo L Tags: Food Microbiol Source Type: research
Technological and probiotic role of adjunct cultures of non-starter lactobacilli in soft cheeses.Email this article to a colleague.
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Abstract
The influence of two cheese-isolated Lactobacillus strains on cheese composition, acceptability and probiotic capacity was assessed. Soft cheeses with and without the addition of Lactobacillus plantarum I91 or Lactobacillus paracasei I90 were prepared. Gross composition was assessed and secondary proteolysis was described by soluble fractions and free amino acids profiles. Acceptability was determined by a panel of 98 non-trained consumers. Cheeses harboring added Lactobacillus strains were also studied in vivo to evaluate their probiotic capacity. Gross composition of the cheeses was similar for control ...
Source: Food Microbiology - January 29, 2012 Category: Food Science Authors: Burns P, Cuffia F, Milesi M, Vinderola G, Meinardi C, Sabbag N, Hynes E Tags: Food Microbiol Source Type: research
Effect of enterocin AS-48 in combination with biocides on planktonic and sessile Listeria monocytogenes.Email this article to a colleague.
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Abstract
Enterocin AS-48 was tested on a cocktail of Listeria monocytogenes strains in planktonic and sessile states, singly or in combination with biocides benzalkonium chloride, cetrimide, hexadecylpyridinium chloride, didecyldimethylammonium bromide, triclosan, poly-(hexamethylen guanidinium) hydrochloride, chlorhexidine, hexachlorophene, and the commercial sanitizers P3 oxonia and P3 topax 66. Combinations of sub-inhibitory bacteriocin concentrations and biocide concentrations 4 to 10-fold lower than their minimum inhibitory concentrations (MIC) completely inhibited growth of the planktonic listeriae. Inactivat...
Source: Food Microbiology - January 29, 2012 Category: Food Science Authors: Caballero Gómez N, Abriouel H, Grande MA, Pérez Pulido R, Gálvez A Tags: Food Microbiol Source Type: research
Characterization of functional, safety, and probiotic properties of Enterococcus faecalis UGRA10, a new AS-48-producer strain.Email this article to a colleague.
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Abstract
Enterococcus faecalis UGRA10, a new AS-48-producer strain, has been isolated from a Spanish sheep's cheese. The inhibitory substance produced by E. faecalis UGRA10 was purified and characterized using matrix-assisted laser desorption ionization-time of flight mass spectrometry, confirming its identity with AS-48 enterocin (7.150 Da). Subsequent genetic analysis showed the existence of the as-48 gene cluster on a plasmid of approximately 70-kb. The UGRA10 strain was examined for safety properties such as enterococci virulence genes, biogenic amine production, and antibiotic resistance. As for most E. fae...
Source: Food Microbiology - January 29, 2012 Category: Food Science Authors: Cebrián R, Baños A, Valdivia E, Pérez-Pulido R, Martínez-Bueno M, Maqueda M Tags: Food Microbiol Source Type: research
Survival of freeze-dried microcapsules of α-galactosidase producing probiotics in a soy bar matrix.Email this article to a colleague.
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Abstract
Soy oligosaccharides, mainly α-galactosides, are prevalently present in soy protein products, and can result in unfavorable digestive effects when consumed. The aim of this research was to investigate the efficiency of α-galactoside reduction by probiotic bacterial hydrolysis and if such bacteria could be maintained in a high number in a soy protein product in a microencapsulated and freeze-dried form. The probiotic bacterium, Lactobacillus acidophilus LA-2, when induced by raffinose, exhibited a high level of α-galactosidase activity at 5.0 U/mg. To preserve probiotics with high viability, cells were m...
Source: Food Microbiology - January 29, 2012 Category: Food Science Authors: Chen M, Mustapha A Tags: Food Microbiol Source Type: research
Impact of Gram-negative bacteria in interaction with a complex microbial consortium on biogenic amine content and sensory characteristics of an uncooked pressed cheese.Email this article to a colleague.
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Abstract
The impact of Gram-negative bacteria on sensory characteristics and production of volatile compounds as well as biogenic amines (BA) in the core of an uncooked pressed type model cheese was investigated in the presence of a defined complex microbial consortium. Eleven strains of Gram-negative bacteria, selected on the basis of their biodiversity and in vitro BA-production ability, were individually tested in a model cheese. Four out of 6 strains of Enterobacteriaceae (Citrobacter freundii UCMA 4217, Klebsiella oxytoca 927, Hafnia alvei B16 and Proteus vulgaris UCMA 3780) reached counts close to 6log CFU g...
Source: Food Microbiology - January 29, 2012 Category: Food Science Authors: Delbès-Paus C, Pochet S, Helinck S, Veisseire P, Bord C, Lebecque A, Coton M, Desmasures N, Coton E, Irlinger F, Montel MC Tags: Food Microbiol Source Type: research
Efficacy of a post enrichment acid treatment for isolation of Escherichia coli O157:H7 from alfalfa sprouts.Email this article to a colleague.
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Abstract
The enrichment, detection and isolation procedure in the current US FDA BAM have been shown effective for Escherichia coli O157:H7 in a wide variety of foods. Recently reported modifications to the enrichment protocol, including post-enrichment immunomagnetic separation (IMS) procedures have improved sensitivity of the method for alfalfa sprouts. However, cultural isolation on selective agar plates still presents a challenge in this food matrix. The focus of this study was to reduce levels of competing microflora and enhance isolation of E. coli O157:H7 on selective agars. We optimized the use of a short ...
Source: Food Microbiology - January 29, 2012 Category: Food Science Authors: Fedio WM, Jinneman KC, Yoshitomi KJ, Zapata R, Weagant SD Tags: Food Microbiol Source Type: research
Isolation and characterization of Streptococcus parauberis from vacuum-packaging refrigerated seafood products.Email this article to a colleague.
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This study represents, to our knowledge, the first report of S. parauberis in seafood in general and in vacuum-packed food products in particular. Moreover, it provides a rapid method based on MALDI-TOF MS for the identification of S. parauberis.
PMID: 22265288 [PubMed - in process] (Source: Food Microbiology)
Source: Food Microbiology - January 29, 2012 Category: Food Science Authors: Fernández-No IC, Böhme K, Calo-Mata P, Cañas B, Gallardo JM, Barros-Velázquez J Tags: Food Microbiol Source Type: research
Identification of yeast and acetic acid bacteria isolated from the fermentation and acetification of persimmon (Diospyros kaki).Email this article to a colleague.
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In this study, persimmon use in wine and condiment production was investigated using molecular methods to identify the yeast and acetic acid bacteria (AAB) isolated from the alcoholic fermentation and acetification of the fruit. Alcoholic fermentation was allowed to occur either spontaneously, or by inoculation with a commercial Saccharomyces cerevisiae wine strain, while acetification was always spontaneous; all these processes were performed in triplicates. Non-Saccharomyces yeast species were particularly abundant during the initial and mid-alcoholic fermentation stages, but S. cerevisiae became dominant toward the end...
Source: Food Microbiology - January 29, 2012 Category: Food Science Authors: Hidalgo C, Mateo E, Mas A, Torija MJ Tags: Food Microbiol Source Type: research
Comparison of molecular detection methods for Vibrio parahaemolyticus and Vibrio vulnificus.Email this article to a colleague.
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This study compares several molecular methods for detection of total and pathogenic Vibrio parahaemolyticus and Vibrio vulnificus, in MPN enrichments from oysters and fish intestine samples. This study employed the DuPont Qualicon BAX(®) System Real-Time PCR assay for detection of V. parahaemolyticus and V. vulnificus. Multiplex real-time PCR detection of total (tlh+), tdh+, and trh+V. parahaemolyticus was conducted on the Cepheid SmartCycler II. Total (rpoD) and tdh+V. parahaemolyticus were also detected using LAMP. V. vulnificus detection was performed using real-time PCR methods developed for the SmartCycler and th...
Source: Food Microbiology - January 29, 2012 Category: Food Science Authors: Jones JL, Hara-Kudo Y, Krantz JA, Benner RA, Smith AB, Dambaugh TR, Bowers JC, Depaola A Tags: Food Microbiol Source Type: research
Unexpected convergence of fungal and bacterial communities during fermentation of traditional Korean alcoholic beverages inoculated with various natural starters.Email this article to a colleague.
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Abstract
Makgeolli is a traditional Korean alcoholic beverage manufactured with a natural starter, called nuruk, and grains. Nuruk is a starchy disk or tablet formed from wheat or grist containing various fungal and bacterial strains from the surrounding environment that are allowed to incorporate naturally into the starter, each of which simultaneously participates in the makgeolli fermentation process. In the current study, changes in microbial dynamics during laboratory-scale fermentation of makgeolli inoculated with six different kinds of nuruk were evaluated by barcoded pyrosequencing using fungal- and bacteri...
Source: Food Microbiology - January 29, 2012 Category: Food Science Authors: Jung MJ, Nam YD, Roh SW, Bae JW Tags: Food Microbiol Source Type: research
The antimicrobial properties of the lowbush blueberry (Vaccinium angustifolium) fractional components against foodborne pathogens and the conservation of probiotic Lactobacillus rhamnosus.Email this article to a colleague.
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Abstract
The antimicrobial properties of lowbush blueberry (Vaccinium angustifolium) were studied against Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, and Lactobacillus rhamnosus to determine which fractional components have antimicrobial effects and which microorganisms are most susceptible to these antimicrobial properties. Lowbush blueberry extract (F1) was separated using a C-18 Sep-Pak cartridge into monomeric phenolics (F2) and anthocyanins plus proanthocyanidins (F3). Fraction 3 was further separated into anthocyanins (F4) and proanthocyanidins (F5) using a LH-20 Sephadex column....
Source: Food Microbiology - January 29, 2012 Category: Food Science Authors: Lacombe A, Wu VC, White J, Tadepalli S, Andre EE Tags: Food Microbiol Source Type: research
Is the production of the biogenic amines tyramine and putrescine a species-level trait in enterococci?Email this article to a colleague.
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Abstract
Biogenic amines (BA) are toxic nitrogenous compounds that can be accumulated in foods via the microbial decarboxylation of certain amino acids. Lactic acid bacteria (LAB) strains belonging to different species and genera have been described as BA producers and are mainly responsible for their synthesis in fermented foods. It is generally accepted that the capacity to produced BAs is strain-dependent. However, the large number of enterococci identified as BA producers suggests that the aminogenic trait may be a species-level characteristic. Enterococcus faecalis, Enterococcus faecium and Enterococcus durans...
Source: Food Microbiology - January 29, 2012 Category: Food Science Authors: Ladero V, Fernández M, Calles-Enríquez M, Sánchez-Llana E, Cañedo E, Martín MC, Alvarez MA Tags: Food Microbiol Source Type: research
Inactivation of natural microorganisms in litchi juice by high-pressure carbon dioxide combined with mild heat and nisin.Email this article to a colleague.
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Abstract
The individual and combined effects of high-pressure carbon dioxide (HPCD), mild heat (MH) and nisin (200 ppm) on the inactivation of natural microorganisms, including aerobic bacteria (AB), yeasts and molds (Y&M), in litchi juice were evaluated. The samples were treated at a pressure of 10 MPa and temperatures of 32, 42 or 52 °C for 5, 10, 15, 20, 25 or 30 min. Temperature played a prominent role in the inactivation of both AB and Y&M when combined with HPCD, particularly for AB at 52 °C and Y&M at temperatures ≥42 °C. Nisin increased the susceptibility of AB to the combined treatme...
Source: Food Microbiology - January 29, 2012 Category: Food Science Authors: Li H, Zhao L, Wu J, Zhang Y, Liao X Tags: Food Microbiol Source Type: research
Electrochemical disinfection: An efficient treatment to inactivate Escherichia coli O157:H7 in process wash water containing organic matter.Email this article to a colleague.
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Abstract
The efficacy of an electrochemical treatment in water disinfection, using boron-doped diamond electrodes, was studied and its suitability for the fresh-cut produce industry analyzed. Tap water (TW), and tap water supplemented with NaCl (NaClW) containing different levels of organic matter (Chemical Oxygen Demand (COD) around 60, 300, 550 ± 50 and 750 ± 50 mg/L) obtained from lettuce, were inoculated with a cocktail of Escherichia coli O157:H7 at 10(5) cfu/mL. Changes in levels of E. coli O157:H7, free, combined and total chlorine, pH, oxidation-reduction potential, COD and temperature were monitor...
Source: Food Microbiology - January 29, 2012 Category: Food Science Authors: López-Gálvez F, Posada-Izquierdo GD, Selma MV, Pérez-Rodríguez F, Gobet J, Gil MI, Allende A Tags: Food Microbiol Source Type: research
