Food MicrobiologyThis is an RSS file. You can use it to subscribe to this data in your favourite RSS reader, such as GoogleReader, or to display this data on your own website or blog. Subscribe to this data using MyMedWorm.Subscribe to this data using GoogleReader.Subscribe to this data using Bloglines.Subscribe to this data using MyYahoo.

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377 records returned

Non-dairy probiotic products.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
There is evidence documenting the beneficial health effects of probiotic microorganisms. Also, many studies have reported that the best matrices to deliver probiotic are dairy fermented products. However, recently several raw materials have been extensively investigated to determine if they are suitable substrates to produce novel non-dairy probiotic microorganisms, and it has been found that traditional fermented foods may contain viable probiotic microorganisms. Numerous such examples can be found in the text. Therefore, the aim of this review was to investigate the utilization of probiotics in new and traditional no...
Source: Food Microbiology - November 18, 2009 Category: Food Science Authors: Rivera-Espinoza Y, Gallardo-Navarro Y Tags: Food Microbiol Source Type: journals

Diversity of lactic acid bacteria from modified atmosphere packaged sliced cooked meat products at sell-by date assessed by PCR-denaturing gradient gel electrophoresis.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In conclusion, the PCR-DGGE approach described in this study allows to discriminate, identify and monitor core and occasional LAB microbiota of MAP sliced cooked meat products and provides valuable complementary information to the current plating procedures routinely used in industrial plants. PMID: 19913685 [PubMed - in process] (Source: Food Microbiology)
Source: Food Microbiology - November 18, 2009 Category: Food Science Authors: Audenaert K, D'Haene K, Messens K, Ruyssen T, Vandamme P, Huys G Tags: Food Microbiol Source Type: journals

Quantification of Listeria monocytogenes in minimally processed leafy vegetables using a combined method based on enrichment and 16S rRNA real-time PCR.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Modern lifestyle markedly changed eating habits worldwide, with an increasing demand for ready-to-eat foods, such as minimally processed fruits and leafy greens. Packaging and storage conditions of those products may favor the growth of psychrotrophic bacteria, including the pathogen Listeria monocytogenes. In this work, minimally processed leafy vegetables samples (n = 162) from retail market from Ribeirão Preto, São Paulo, Brazil, were tested for the presence or absence of Listeria spp. by the immunoassay Listeria Rapid Test, Oxoid. Two L. monocytogenes positive and six artificially contaminated samples of ...
Source: Food Microbiology - November 18, 2009 Category: Food Science Authors: Aparecida de Oliveira M, Abeid Ribeiro EG, Morato Bergamini AM, Pereira De Martinis EC Tags: Food Microbiol Source Type: journals

Inactivation of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri on spinach leaves by X-ray.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Several recent foodborne disease outbreaks associated with leafy green vegetables, including spinach, have been reported. X-ray is a non-thermal technology that has shown promise for reducing pathogenic and spoilage bacteria on spinach leaves. Inactivation of inoculated Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri on spinach leaves using X-ray at different doses (0.1, 0.2, 0.3, 0.5, 0.75, 1.0, 1.5 and 2.0 kGy) was studied. The effect of X-ray on color quality and microflora counts (mesophilic counts, psychrotrophic counts and yeast and mold counts) of untreated and treated...
Source: Food Microbiology - November 18, 2009 Category: Food Science Authors: Mahmoud BS, Bachman G, Linton RH Tags: Food Microbiol Source Type: journals

Norovirus in retail shellfish.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Norovirus is a common cause of gastroenteritis outbreaks associated with consumption of raw shellfish. The majority of norovirus infections worldwide are due to genogroup II noroviruses. Bivalve molluscs (mussels, clams and oysters) at the end of the commercial chain, the points of purchase, were sampled between 2005 and 2008 in several retail points in Apulia, Italy, and screened by a semi-nested RT-PCR specific for genogroup II noroviruses. Noroviral RNA was detected in 12.1% of the samples, with lower frequency being observed in samples obtained from hypermarkets (8.1%) rather than in samples from open-air markets a...
Source: Food Microbiology - November 18, 2009 Category: Food Science Authors: Terio V, Martella V, Moschidou P, Di Pinto P, Tantillo G, Buonavoglia C Tags: Food Microbiol Source Type: journals

Evaluation of the efficacy of four weak acids as antifungal preservatives in low-acid intermediate moisture model food systems.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The potential efficacy of four weak acids as preservatives in low-acid intermediate moisture foods was assessed using a glycerol based agar medium. The minimum inhibitory concentrations (MIC, % wt./wt.) of each acid was determined at two pH values (pH 5.0, pH 6.0) and two a(w) values (0.85, 0.90) for five food spoilage fungi, Eurotium herbariorum, Eurotium rubrum, Aspergillus niger, Aspergillus flavus and Penicillium roqueforti. Sorbic acid, a preservative commonly used to control fungal growth in low-acid intermediate moisture foods, was included as a reference. The MIC values of the four acids were lower at pH 5.0 th...
Source: Food Microbiology - November 18, 2009 Category: Food Science Authors: Huang Y, Wilson M, Chapman B, Hocking AD Tags: Food Microbiol Source Type: journals

Mathematical modeling the cross-contamination of Escherichia coli O157:H7 on the surface of ready-to-eat meat product while slicing.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The objectives of this study were to investigate and to model the surface cross-contamination of E. coli O157:H7 during slicing operation. A five-strain cocktail of E. coli O157:H7 was inoculated directly onto a slicer's round blade rim area at an initial level of ca. 4, 5, 6, 7 or 8 log CFU/blade (ca. 3, 4, 5, 6 or 7 log CFU/cm(2) of the blade edge area), and then the RTE deli meat (ham) was sliced to a thickness of 1-2 mm. For another cross-contamination scenario, a clean blade was initially used to slice ham which was pre-surface-inoculated with E. coli O157:H7 (ca. 4, 5, 6, 7 or 8 log CFU/100 cm(2) area), then, followe...
Source: Food Microbiology - November 18, 2009 Category: Food Science Authors: Sheen S, Hwang CA Tags: Food Microbiol Source Type: journals

Acid tolerance in Salmonella typhimurium induced by culturing in the presence of organic acids at different growth temperatures.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The influence of growth temperature and acidification of the culture medium up to pH 4.25 with acetic, citric, lactic and hydrochloric acids on the growth and subsequent acid resistance at pH 3.0 of Salmonella typhimurium CECT 443 was studied. The minimum pH value which allowed for S. typhimurium growth within the temperature range of 25-37 degrees C was 4.5 when the pH was reduced using citric and hydrochloric acids, and 5.4 and 6.4 when lactic acid and acetic acid were used, respectively. At high (45 degrees C) or low (10 degrees C) temperatures, the growth pH boundary was increased about 1 pH unit. The growth temper...
Source: Food Microbiology - November 18, 2009 Category: Food Science Authors: Alvarez-Ordóñez A, Fernández A, Bernardo A, López M Tags: Food Microbiol Source Type: journals

Genetic variability and Fumonisin production by Fusarium proliferatum.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Fusarium proliferatum is together with Fusarium verticillioides the main source of fumonisins, a health risk mycotoxin, contaminating agro-products. Contrary to F. verticillioides, it colonizes a wide range of host plants besides maize, such as wheat or barley among others, in particular in certain regions (Southern Europe). The phylogenetic study performed in this work using a wide sample of isolates from diverse hosts and origins revealed a high variability, while no host preferences could be sustained. A real time RT-PCR assay was also developed specific for F. proliferatum on the basis on fumonisin biosynthetic gen...
Source: Food Microbiology - November 18, 2009 Category: Food Science Authors: Jurado M, Marín P, Callejas C, Moretti A, Vázquez C, González-Jaén MT Tags: Food Microbiol Source Type: journals

Evaluation of an enterocin AS-48 enriched bioactive powder obtained by spray drying.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Enterocin AS-48 is a cationic cyclic bacteriocin produced by Enterococcus faecalis with broad bactericidal activity. Currently we are assaying the efficacy of AS-48 as biopreservative in foods. In this work we have applied the spray drying process to different AS-48 liquid samples to obtain active dried preparations. We have also assayed different methods, heat, UV irradiation and filtration, to inactivate/remove the AS-48 producer cells from the samples. Best results were obtained for the sample from CM-25 cation exchange, for which it was also possible to completely eliminate/inactivate the producer cells by heat or ...
Source: Food Microbiology - November 18, 2009 Category: Food Science Authors: Ananou S, Muñoz A, Martínez-Bueno M, González-Tello P, Gálvez A, Maqueda M, Valdivia E Tags: Food Microbiol Source Type: journals

Sodium lactate, sodium diacetate and pediocin: Effects and interactions on the thermal inactivation of Listeria monocytogenes on bologna.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The effects and interactions of temperature (56.3-60 degrees C), sodium lactate (SL; 0-4.8%), sodium diacetate (SD; 0-0.25%) and pediocin (0-10,000 AU) on Listeria monocytogenes on bologna were studied and a predictive inactivation model was developed. Bologna was manufactured with different SL/SD concentrations in the formulation, dipped in pediocin solution and treated at different temperatures using combinations of parameters determined by central composite design. D-values were calculated and analyzed using second order response regression. Predicted D-values were also calculated. The observed D-values for L. monoc...
Source: Food Microbiology - November 18, 2009 Category: Food Science Authors: Maks N, Zhu L, Juneja VK, Ravishankar S Tags: Food Microbiol Source Type: journals

Factors affecting growth of foodborne pathogens on minimally processed apples.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Escherichia coli O157:H7, Salmonella and Listeria innocua increased by more than 2 log(10) units over a 24 h period on fresh-cut 'Golden Delicious' apple plugs stored at 25 and 20 degrees C. L. innocua reached the same final population level at 10 degrees C meanwhile E. coli and Salmonella only increased 1.3 log(10) units after 6 days. Only L. innocua was able to grow at 5 degrees C. No significant differences were observed between the growth of foodborne pathogens on fresh-cut 'Golden Delicious', 'Granny Smith' and 'Shampion' apples stored at 25 and 5 degrees C. The treatment of 'Golden Delicious' and 'Granny Smith' a...
Source: Food Microbiology - November 18, 2009 Category: Food Science Authors: Alegre I, Abadias M, Anguera M, Oliveira M, Viñas I Tags: Food Microbiol Source Type: journals

Technology-induced selection towards the spoilage microbiota of artisan-type cooked ham packed under modified atmosphere.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The microbiota associated with a highly-perishable Belgian artisan-type cooked ham was analyzed through plating and (GTG)(5)-fingerprinting of isolates throughout its processing chain. The raw tumbled meat was characterized by the presence of a versatile microbiota around 4.8 log(cfu g(-1)), consisting of lactic acid bacteria, staphylococci, Brochothrix thermosphacta, Gram-negative bacteria, and yeasts. Pasteurisation of the ham logs reduced bacterial counts below 2 log(cfu g(-1)) and subsequent manipulations selected for leuconostocs and carnobacteria. Also, B. thermosphacta and several Enterobacteriaceae were found a...
Source: Food Microbiology - November 18, 2009 Category: Food Science Authors: Vasilopoulos C, De Maere H, De Mey E, Paelinck H, De Vuyst L, Leroy F Tags: Food Microbiol Source Type: journals

Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study evidences the fact that natural environments can be considered as a proper source of useful strains, for the dairy industry. PMID: 19913697 [PubMed - in process] (Source: Food Microbiology)
Source: Food Microbiology - November 18, 2009 Category: Food Science Authors: Nieto-Arribas P, Seseña S, Poveda JM, Palop L, Cabezas L Tags: Food Microbiol Source Type: journals

Modeling the inactivation of Salmonella typhimurium by dense phase carbon dioxide in carrot juice.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The inactivation of Salmonella typhimurium inoculated into acidified carrot juice subjected to dense phase carbon dioxide (DPCD) was investigated. The pressures in the study were 10, 20 and 30 MPa, the temperatures were 32, 37 and 42 degrees C, and the treatment time was 5-90 min. The inactivation effect of DPCD was enhanced by increasing pressure and temperature. The sigmoid inactivation curves were characterized with the lag phase, exponential inactivation phase, and resistant phase. The inactivation curves were fitted to the modified Gompertz equation and the modified Logistic equation, the modified Gompertz equatio...
Source: Food Microbiology - November 18, 2009 Category: Food Science Authors: Liao H, Kong X, Zhang Z, Liao X, Hu X Tags: Food Microbiol Source Type: journals

Amplified Fragment Length Polymorphism and Multi-Locus Sequence Typing for high-resolution genotyping of Listeria monocytogenes from foods and the environment.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In conclusion the two methods can be perfectly integrated for high-resolution genotyping of L. monocytogenes. PMID: 19913699 [PubMed - in process] (Source: Food Microbiology)
Source: Food Microbiology - November 18, 2009 Category: Food Science Authors: Parisi A, Latorre L, Normanno G, Miccolupo A, Fraccalvieri R, Lorusso V, Santagada G Tags: Food Microbiol Source Type: journals

Effects of X-ray radiation on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri inoculated on shredded iceberg lettuce.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The main goal of this investigation was to study the efficacy of X-ray doses (0.1, 0.2, 0.3, 0.5, 0.75, 1.0, 1.5 and 2.0 kGy) on inoculated Escherichia coli O157: H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri on shredded iceberg lettuce. The second goal was to study the effect of X-ray on the inherent microflora counts and visual color of shredded iceberg lettuce during storage at 4 degrees C for 30 days. Treatment with 1.0 kGy X-ray significantly reduced the population of E. coli O157: H7, L. monocytogenes, Salmonella enterica and S. flexneri on shredded iceberg lettuce by 4.4, 4.1, 4.8 and 4.4...
Source: Food Microbiology - November 18, 2009 Category: Food Science Authors: Mahmoud BS Tags: Food Microbiol Source Type: journals

Combined effects of salting, oregano oil and vacuum-packaging on the shelf-life of refrigerated trout fillets.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The present study evaluated the effect of salt, oregano essential oil (EO) and packaging on fresh rainbow trout fillets during storage at 4 degrees C. Treatments included the following: A1 (control samples, unsalted: air packaged), A2 (salted: air packaged), VP1 (salted, vacuum packaged), VP2 (salted, vacuum packaged with added oregano EO 0.2% v/wt), and VP3 salted, vacuum packaged with added oregano EO 0.4% v/wt). Lactic acid bacteria (LAB) (to a greater extent), followed by H(2)S-producing bacteria (including Shewanella putrefaciens), Pseudomonas spp. and Enterobacteriaceae reached higher populations in A1, A2 (as co...
Source: Food Microbiology - November 18, 2009 Category: Food Science Authors: Frangos L, Pyrgotou N, Giatrakou V, Ntzimani A, Savvaidis IN Tags: Food Microbiol Source Type: journals

Validation of a method for the detection of five species, serogroups, biotypes and virulence factors of Vibrio by multiplex PCR in fish and seafood.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In this work a sequential multiplex PCR system was designed and validated for the detection of most frequent foodborne pathogen Vibrio species in fish and seafood (Vibrio cholerae, Vibrio parahaemolyticus, Vibrio vulnificus, Vibrio alginoliticus and Vibrio mimicus). The method proposed functions in a hierarchical way, being composed of an end-point multiplex PCR to detect the presence of DNA belonging to the studied species, followed by multiplex PCR and fragment analysis allowing the viability assessment of the detected strains. The final multiplex PCR step of the method may be applied if identification of the serogro...
Source: Food Microbiology - November 18, 2009 Category: Food Science Authors: Espiñeira M, Atanassova M, Vieites JM, Santaclara FJ Tags: Food Microbiol Source Type: journals

Effect of chitosan and thyme oil on a ready to cook chicken product.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The present study examined the effect of natural antimicrobials: chitosan, thyme and their combination, on the shelf-life of a Ready to Cook (RTC) chicken-pepper kebab (skewer) stored under aerobic conditions at 4 +/- 0.5 degrees C for a period of 12 days. Treatments examined in the present study were the following: A (control samples, untreated), A-CH (chitosan; 1.5% v/w), A-T (thyme essential oil; 0.2% v/w) and A-CH-T (chitosan; 1.5% v/w and thyme essential oil; 0.2% v/w). The shelf-life of the samples was determined using both microbiological and sensory analyses. Among the microorganisms examined, pseudomonads were...
Source: Food Microbiology - November 18, 2009 Category: Food Science Authors: Giatrakou V, Ntzimani A, Savvaidis IN Tags: Food Microbiol Source Type: journals

Development of spoilage microbiota in beef stored in nisin activated packaging.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In conclusion, the use of the nisin activated packaging reduced the number of spoilage populations but did not affect the species diversity. Improved antimicrobial packaging is needed, possibly coupled with vacuum storage, to possibly achieve a simultaneous inhibition of more spoilage microbial groups and to preserve the microbiological quality of beef during chilled storage. PMID: 19913704 [PubMed - in process] (Source: Food Microbiology)
Source: Food Microbiology - November 18, 2009 Category: Food Science Authors: Ercolini D, Ferrocino I, La Storia A, Mauriello G, Gigli S, Masi P, Villani F Tags: Food Microbiol Source Type: journals

Fate of Listeria monocytogenes during freezing, thawing and home storage of frankfurters.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study examined the effects of antimicrobials, refrigerated storage, freezing, thawing method, and post-thawing storage (7 degrees C) on L. monocytogenes on frankfurters. Inoculated (2.1 log CFU/cm(2)) frankfurters formulated without (control) or with antimicrobials (1.5% potassium lactate plus 0.1% sodium diacetate) were vacuum-packaged, stored at 4 degrees C for 6 or 30 d and then frozen (-15 degrees C) for 10, 30, or 50 d. Packages were thawed under refrigeration (7 degrees C, 24 h), on a countertop (23 +/- 2 degrees C, 8 h), or in a microwave oven (2450 MHz, 1100 watts, 220 s followed by 120 s holding), and then st...
Source: Food Microbiology - November 18, 2009 Category: Food Science Authors: Simpson Beauchamp C, Byelashov OA, Geornaras I, Kendall PA, Scanga JA, Belk KE, Smith GC, Sofos JN Tags: Food Microbiol Source Type: journals

Impact of the co-culture of Saccharomyces cerevisiae-Oenococcus oeni on malolactic fermentation and partial characterization of a yeast-derived inhibitory peptidic fraction.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The present study was aimed to evaluate the impact of the co-culture on the output of malolactic fermentation and to further investigate the reasons of the antagonism exerted by yeasts towards bacteria during sequential cultures. The Saccharomyces cerevisiae D strain/Oenococcus oeni X strain combination was tested by applying both sequential culture and co-culture strategies. This pair was chosen amongst others because the malolactic fermentation was particularly difficult to realize during the sequential culture. During this traditional procedure, malolactic fermentation started when alcoholic fermentation was achieve...
Source: Food Microbiology - November 18, 2009 Category: Food Science Authors: Nehme N, Mathieu F, Taillandier P Tags: Food Microbiol Source Type: journals

Yersinia enterocolitica in slaughter pig tonsils: enumeration and detection by enrichment versus direct plating culture.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Tonsil samples from 139 slaughter pigs were examined for the presence of pathogenic Yersinia enterocolitica by enrichment procedures based on the standard method ISO 10273:2003. In addition, samples were tested by direct plating method to evaluate its efficiency compared to the enrichment culture methods and to quantify the level of contamination in porcine tonsils. In total, 52 samples (37.4%) were positive for pathogenic Y. enterocolitica, all belonging to bioserotype 4/O:3. Fifty out of the 52 positive samples (96.2%) were detected by direct plating. Enumeration showed an average concentration of 4.5 log(10) CFU g(-...
Source: Food Microbiology - November 18, 2009 Category: Food Science Authors: Van Damme I, Habib I, De Zutter L Tags: Food Microbiol Source Type: journals

Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The production of five different green table olive cultivars was studied by a combined strategy consisting of chemical, microbiological and sensory analyses. Cultivable microflora of samples collected during processing was monitored by plate counts on seven synthetic culture media. In all samples Enterobacteriaceae, Pseudomonaceae, staphylococci, lactic acid bacteria and spore-forming bacteria were undetectable. Yeasts and moulds were countable from the day 42 (2 log CFU/ml) till the end of fermentation (6 log CFU/ml). The use of three different approaches for microorganism detection, including a culture-independent me...
Source: Food Microbiology - November 18, 2009 Category: Food Science Authors: Aponte M, Ventorino V, Blaiotta G, Volpe G, Farina V, Avellone G, Lanza CM, Moschetti G Tags: Food Microbiol Source Type: journals

Survey of Salmonella contamination of edible nut kernels on retail sale in the UK.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Consumption of nut kernels has shown an upward trend due to people's increasing tendency to eat healthy snacks. The purpose of this survey was to establish the microbiological safety of retail edible nut kernel samples of different varieties. Overall Salmonella spp. and Escherichia coli were detected from 0.1% and 0.8% of 2886 edible nut kernels, respectively. S. Senftenberg and S. Tennessee were detected from two pre-packed samples of Brazil nuts (0.4%) and S. Anatum from a pre-packed mixed nuts sample (0.9%; mix: almonds, Brazils, cashews, peanuts, walnuts) indicating a risk to health. The levels of Salmonella ranged...
Source: Food Microbiology - November 18, 2009 Category: Food Science Authors: Little CL, Rawal N, de Pinna E, McLauchlin J Tags: Food Microbiol Source Type: journals

Effect of nanovesicle-encapsulated nisin on growth of Listeria monocytogenes in milk.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Commercial nisin was encapsulated in nanovesicles (mean diameter 140 nm) prepared from partially purified soy lecithin. Nisin-loaded liposomes and unencapsulated (free) nisin were initially tested in BHI medium and skim milk inoculated with Listeria monocytogenes and incubated for 48 h at 30 degrees C. At such abuse temperature conditions, free nisin showed better inhibitory than the liposomal counterparts. Subsequently, the effect of encapsulated or free nisin was evaluated in combination with refrigeration (7 +/- 1 degrees C) in both whole (3.25% fat) and skim (0% fat) milk for up to 14 day. A decrease of 3-4 log cyc...
Source: Food Microbiology - November 18, 2009 Category: Food Science Authors: da Silva Malheiros P, Daroit DJ, da Silveira NP, Brandelli A Tags: Food Microbiol Source Type: journals

A simple instrument-free gaseous chlorine dioxide method for microbial decontamination of potatoes during storage.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
An instrument-free gaseous chlorine dioxide (ClO(2)) method to control microorganisms on potatoes during storage was developed. Gaseous ClO(2) was generated by combining an equal amount of impregnated sodium chlorite and activating acids in a sachet without using any solution or equipment. After activation by mixing, the sachet was placed in the application area. The decontamination efficiency of ClO(2) on natural microbiota including total microorganisms, yeasts and molds, and inoculated Pseudomonas aeruginosa on potatoes was investigated. Different treatments using 2, 3, and 4 g of materials and various time interval...
Source: Food Microbiology - November 18, 2009 Category: Food Science Authors: Wu VC, Rioux A Tags: Food Microbiol Source Type: journals

Predicting mycotoxins in foods: a review.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The need to ensure the microbiological quality and safety of food products has stimulated interest in the use of mathematical models for quantifying and predicting microbial behaviour. For 20 years, predictive microbiology has been developed for predicting the occurrence of food-borne pathogens, although these tools are dedicated to bacteria. Recently, the situation has changed and a growing number of studies are available in the literature dealing with the predictive modelling approach of fungi. To our knowledge the present one is the first review focussed on predictive mycology and food safety, including mycotoxins; ...
Source: Food Microbiology - October 21, 2009 Category: Food Science Authors: Garcia D, Ramos AJ, Sanchis V, Marín S Tags: Food Microbiol Source Type: journals

Analysis of the microflora in Tibetan kefir grains using denaturing gradient gel electrophoresis.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The microflora of Tibetan kefir grains was investigated by culture- independent methods. Denaturing gradient gel electrophoresis (DGGE) of partially amplified 16S rRNA for bacteria and 26S rRNA for yeasts, followed by sequencing of the most intense bands, showed that the dominant microorganisms were Pseudomonas sp., Leuconostoc mesenteroides, Lactobacillus helveticus, Lactobacillus kefiranofaciens, Lactococcus lactis, Lactobacillus kefiri, Lactobacillus casei, Kazachstania unispora, Kluyveromyces marxianus, Saccharomyces cerevisiae, and Kazachstania exigua. The bacterial communities between three kinds of Tibetan kefir...
Source: Food Microbiology - October 21, 2009 Category: Food Science Authors: Zhou J, Liu X, Jiang H, Dong M Tags: Food Microbiol Source Type: journals

Characterization of molds isolated from smoked paprika by PCR-RFLP and micellar electrokinetic capillary electrophoresis.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study was confirmed with a 5.8S-ITS region sequence analysis. A total of 31 isolates were identified by RFLP and MECC analysis. These showed stable RFLP profiles that were clearly different for the different genera and species, and were grouped into clusters together with the profiles of the 16 reference strains. MECC analysis provided additional characteristic peak patterns for the characterization of the mold species present. The characterized isolates were species of the genera Fusarium spp., Aspergillus spp., Penicillium spp., Cladosporium spp., Mucor spp. and Phlebia spp. The identifications were confirmed by the...
Source: Food Microbiology - October 21, 2009 Category: Food Science Authors: Ruiz-Moyano S, Benito MJ, Martín A, Aranda E, Hernández A, Córdoba MG Tags: Food Microbiol Source Type: journals

Comparison of different application strategies of divergicin M35 for inactivation of Listeria monocytogenes in cold-smoked wild salmon.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Cold-smoked salmon treated with divergicin M35-producing Carnobacterium divergens M35, C. divergens ATCC 35677 (a non-producer of bacteriocin), purified divergicin M35 or supernatants of C. divergens M35 culture in snow crab hepatopancreas (SCH) medium or MRS broth was challenged with Listeria monocytogenes (up to 10(3) CFU/g). Samples were stored at 4 degrees C for up to four weeks. L. monocytogenes, total bacterial and lactic acid bacterial counts were determined along with changes in total volatile base nitrogen (TVBN) and biogenic amine production as well as texture, color and odor. A 2.6 log CFU/g reduction in L. ...
Source: Food Microbiology - October 21, 2009 Category: Food Science Authors: Tahiri I, Desbiens M, Kheadr E, Lacroix C, Fliss I Tags: Food Microbiol Source Type: journals

Impact of high-pressure processing on microbial shelf-life and protein stability of refrigerated soymilk.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The effects of pressure (400, 500 and 600 MPa), dwell time (1 and 5 min) and temperature (25 and 75 degrees C) on microbial quality and protein stability of soymilk during 28 days of storage (4 degrees C) were evaluated under aerobic and anaerobic conditions. After processing and during storage, there were significant differences in total bacterial count (TBC), numbers of psychrotrophs (PSY) and Enterobacteriaceae (ENT), and protein stability between untreated (control) and pressurized samples (P < 0.05). Pressure applied at an initial temperature of 75 degrees C resulted in a greater suppression in growth of PSY co...
Source: Food Microbiology - October 21, 2009 Category: Food Science Authors: Smith K, Mendonca A, Jung S Tags: Food Microbiol Source Type: journals

Natural yeast flora of different varieties of grapes used for wine making in India.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The natural Saccharomyces and non-Saccharomyces yeast flora present on the grape berries significantly affect wine production. Six grape varieties, Bangalore blue, Zinfandel, Cabernet, Chenin Blanc, Sauvignon Blanc and Shiraz are being used in India for wine making. The yeast diversity was studied on the basis of morphological, colony, physiological characteristics and 5.8S-ITS sequencing of rDNA of the isolates. Eleven different species belonging to seven genera were identified as: Candida azyma, Candida quercitrusa, Debaryomyces hansenii, Hanseniaspora guilliermondii, Hanseniaspora viniae, Hanseniaspora uvarum, Issat...
Source: Food Microbiology - October 21, 2009 Category: Food Science Authors: Chavan P, Mane S, Kulkarni G, Shaikh S, Ghormade V, Nerkar DP, Shouche Y, Deshpande MV Tags: Food Microbiol Source Type: journals

Thermally-dried immobilized kefir on casein as starter culture in dried whey cheese production.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The aim of the present study was to evaluate the use of thermally-dried immobilized kefir on casein as a starter culture for protein-enriched dried whey cheese. For comparison reasons, dried whey cheese with thermally-dried free kefir culture and with no starter culture were also produced. The effect of the nature of the culture, the ripening temperature and the ripening process on quality characteristics of the whey cheese was studied. The association of microbial groups during cheese maturation suggested repression of spoilage and protection from pathogens due to the thermally-dried kefir, as counts of coliforms, ent...
Source: Food Microbiology - October 21, 2009 Category: Food Science Authors: Dimitrellou D, Kourkoutas Y, Koutinas AA, Kanellaki M Tags: Food Microbiol Source Type: journals

Effect of vacuum packaging and low-dose irradiation on the microbial, chemical and sensory characteristics of chub mackerel (Scomber japonicus).Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The effects of vacuum packaging followed by gamma irradiation treatment (1.5 kGy) on the shelf-life of fillets of chub mackerel (Scomber japonicus) were examined, during chill storage. The control and the treated packs were analyzed periodically for chemical (TMA, TBARS, biogenic amines) and microbial characteristics. Based on chemical and microbial data, vacuum packaging - by itself - was improper in extending the shelf-life of chub mackerel, estimated to 7 days. On the 7th day, TMA and Histamine contents reached the defect action levels, associated with the presence of mesophiles (3.7 log UFC/g); total coliforms (3.5...
Source: Food Microbiology - October 21, 2009 Category: Food Science Authors: Mbarki R, Ben Miloud N, Selmi S, Dhib S, Sadok S Tags: Food Microbiol Source Type: journals

Influence of fruit ripeness and salt concentration on the microbial processing of Arbequina table olives.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Arbequina table olives are processed as "naturally green olives", they are directly placed in brine and fermentation starts spontaneously. Olives are harvested just before they change to 'turning colour'. Different salt concentrations are used depending on the producer. The aim of the study was to evaluate how (i) the ripeness of the olive when it is harvested and (ii) the salt concentration of the brine influence the different microorganism populations in brine during the fermentation of Arbequina table olives. The results showed that the Enterobacteriaceae population lasted longer in black and turning colour olives t...
Source: Food Microbiology - October 21, 2009 Category: Food Science Authors: Hurtado A, Reguant C, Bordons A, Rozès N Tags: Food Microbiol Source Type: journals

Role of quantity and quality of fat in meat models inoculated with Listeria innocua or Salmonella Typhimurium treated by high pressure and refrigerated stored.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Several variables can influence the effects of high hydrostatic pressure processing (HPP), but the role of fat in the treated sample is still uncertain. We designed a model by which controlling the known variables we could elucidate that role. We applied 400 MPa for 2 min to minced chicken samples inoculated with Listeria innocua and Salmonella Typhimurium mixed with 10% and 20% of three fat types with different fatty acid composition. Microbial counts were performed during 60 days of refrigerated storage either at 2 degrees C or 8 degrees C. Immediately after HPP bacterial growth was independent of the type and percen...
Source: Food Microbiology - October 21, 2009 Category: Food Science Authors: Escriu R, Mor-Mur M Tags: Food Microbiol Source Type: journals

Multilocus sequence typing of oenological Saccharomyces cerevisiae strains.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study describes the application of a multilocus sequence typing (MLST) analysis for molecular discrimination at the strain level of Spanish wine yeast strains. The discrimination power of MLST is compared to mitochondrial RFLP analysis. Fragments of the ADP1, ACC1, RPN2, GLN4, and ALA1 genes were amplified by PCR from chromosomal DNA of 18 wine Saccharomyces cerevisiae strains. Ten polymorphic sites were found in the five loci analyzed showing 13 different genotypes, with 11 of them represented by only one strain. RFLP analysis of the same 18 wine yeast strains showed seventeen different mitochondrial patterns. Phylog...
Source: Food Microbiology - October 21, 2009 Category: Food Science Authors: Muñoz R, Gómez A, Robles V, Rodríguez P, Cebollero E, Tabera L, Carrascosa AV, Gonzalez R Tags: Food Microbiol Source Type: journals

Assessment of the microbiological safety of edible dried seeds from retail premises in the United Kingdom with a focus on Salmonella spp.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study highlights the importance of good hygiene practices and effective decontamination procedures during the production of these products. PMID: 19835770 [PubMed - in process] (Source: Food Microbiology)
Source: Food Microbiology - October 21, 2009 Category: Food Science Authors: Willis C, Little CL, Sagoo S, de Pinna E, Threlfall J Tags: Food Microbiol Source Type: journals

Attachment of different Salmonella serovars to materials commonly used in a poultry processing plant.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Salmonella can adhere to poultry and food contact surfaces and persist to cause diseases. Adhesion of Salmonella Sofia (n = 14), S. Typhimurium (n = 6), S. Infantis (n = 3) and S. Virchow (n = 2) to Teflon, stainless steel, glass, rubber and polyurethane were assayed using epifluorescence microscopy. Surface free energies of bacteria and materials were calculated using contact angle values and interfacial free energy between isolates and materials determined. Surface roughness of the materials was analysed using atomic force microscopy. S. Sofia isolates adhered in higher numbers (P < 0.05) to all materials compared...
Source: Food Microbiology - October 21, 2009 Category: Food Science Authors: Chia TW, Goulter RM, McMeekin T, Dykes GA, Fegan N Tags: Food Microbiol Source Type: journals

Effect of X-ray treatments on inoculated Escherichia coli O157: H7, Salmonella enterica, Shigella flexneri and Vibrio parahaemolyticus in ready-to-eat shrimp.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study was conducted to evaluate the inactivation effect of X-ray treatments on Escherichia coli O157: H7, Salmonella enteric (S. enterica), Shigella flexneri (S. flexneri) and Vibrio parahaemolyticus (V. parahaemolyticus) artificially inoculated in ready-to-eat (RTE) shrimp. A mixed culture of three strains of each tested pathogen was used to inoculate RTE shrimp. The shrimp samples were inoculated individually with selected pathogenic bacteria then aseptically placed in sterile plastic cups and air-dried at 22 degrees C for 30 min (to allow bacterial attachment) in the biosafety cabinet prior to X-ray treatments. The...
Source: Food Microbiology - October 21, 2009 Category: Food Science Authors: Mahmoud BS Tags: Food Microbiol Source Type: journals

Occurrence, virulence genes and antibiotic resistance of Escherichia coli O157 isolated from raw bovine, caprine and ovine milk in Greece.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The examination of 2005 raw bovine (n = 950), caprine (n = 460) and ovine (n = 595) bulk milk samples collected throughout several regions in Greece for the presence of Escherichia coli serogroup O157 resulted in the isolation of 29 strains (1.4%) of which 21 were isolated from bovine (2.2%), 3 from caprine (0.7%) and 5 from ovine (0.8%) milk. Out of the 29 E. coli O157 isolates, only 12 (41.4%) could be classified as Shiga-toxigenic based on immunoassay and PCR results. All 12 Shiga-toxigenic E. coli serogroup O157 isolates belonged to the E. coli O157:H7 serotype. All except one of the 12 Shiga-toxin positive isolate...
Source: Food Microbiology - October 21, 2009 Category: Food Science Authors: Solomakos N, Govaris A, Angelidis AS, Pournaras S, Burriel AR, Kritas SK, Papageorgiou DK Tags: Food Microbiol Source Type: journals

Pathogenic Yersinia enterocolitica 2/O:9 and Yersinia pseudotuberculosis 1/O:1 strains isolated from human and non-human sources in the Plateau State of Nigeria.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Foodborne yersiniosis, caused by enteropathogenic Yersinia, especially Yersinia enterocolitica, is an important cause of diarrhea in developed countries, especially in temperate zones. Since studies concerning the presence of enteropathogenic Yersinia in humans and foods are rare in developing countries and tropical areas, human and non-human samples were studied in Plateau state of Nigeria to obtain information on the epidemiology of Y. enterocolitica and Yersinia pseudotuberculosis. Surprisingly, ail-positive Y. enterocolitica and inv-positive Y. pseudotuberculosis were isolated in Plateau state of Nigeria from sever...
Source: Food Microbiology - October 21, 2009 Category: Food Science Authors: Okwori AE, Martínez PO, Fredriksson-Ahomaa M, Agina SE, Korkeala H Tags: Food Microbiol Source Type: journals

Inhibition by Lactobacillus sakei of other species in the flora of vacuum packaged raw meats during prolonged storage.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The abilities of five Lactobacillus sakei strains and one Lactococcus lactis strain to retain inhibitory activity against several target organisms in the flora of product during 12 weeks storage of vacuum-packaged lamb and beef was investigated. L. sakei strains were generally found capable of developing dominant populations on both beef and lamb. L. lactis 75 grew poorly on lamb did not inhibit co-inoculated Brochothrix thermosphacta. Lamb inoculated with the Sakacin-A producer L. sakei Lb706 had lower Listeria monocytogenes populations than lamb inoculated with a bacteriocin-negative variant. In beef packs inoculated...
Source: Food Microbiology - October 21, 2009 Category: Food Science Authors: Jones RJ, Zagorec M, Brightwell G, Tagg JR Tags: Food Microbiol Source Type: journals

Optimization and evaluation of a decontamination step with peroxyacetic acid for fresh-cut produce.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In this study the effectiveness of PAA to remove the native microflora was tested in four types of fresh-cut vegetables: grated carrots, fresh-cut white cabbage, iceberg lettuce and leek. Furthermore, the influence of varying PAA concentrations (0, 25, 80, 150 and 250 ppm) and varying contact times (1, 5 and 10 min) was described by means of a linear model. The efficiency of PAA to remove the native flora was highly dependent on the type of fresh-cut produce: the highest microbial reductions were obtained for carrots (0.5-3.5 log cfu/g) and white cabbage (0.5-3.5 log cfu/g) followed by iceberg lettuce (0.4-2.4 log cfu/g). ...
Source: Food Microbiology - October 21, 2009 Category: Food Science Authors: Vandekinderen I, Devlieghere F, De Meulenaer B, Ragaert P, Van Camp J Tags: Food Microbiol Source Type: journals

Resistance of Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter jejuni after exposure to repetitive cycles of mild bactericidal treatments.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
While maintaining nutritional and sensorial attributes of fresh foods mild processing technologies generally deliver microbiologically perishable food products. Currently little information exists on possible increase in the resistance of pathogens after repetitive exposure to mild (sub-lethal) treatments. Multiple strain-cocktails of Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter jejuni were exposed to 20 consecutive cycles of sub-lethal inactivation by three different techniques. Used techniques comprised inactivation with lactic acid (LA), chlorine dioxide (ClO(2)) and intense light pulses (ILP)....
Source: Food Microbiology - October 21, 2009 Category: Food Science Authors: Rajkovic A, Smigic N, Uyttendaele M, Medic H, de Zutter L, Devlieghere F Tags: Food Microbiol Source Type: journals

Differential temporal expression of the staphylococcal enterotoxins genes during cell growth.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Staphylococcal enterotoxins (SEs) are a large family of structurally related superantigens produced by Staphylococcus aureus and responsible for staphylococcal food-poisoning (SFP). To better understand how the se genes are expressed, and especially the newly described ones (seg to ser, seu), a quantitative reverse transcription-polymerase chain reaction was developed and used to monitor their expression in a panel of 28 enterotoxigenic staphylococci including seven reference strains and 21 isolates collected from foods and SFP outbreaks in France. Kinetic mRNA studies revealed four distinct patterns of expression acco...
Source: Food Microbiology - October 21, 2009 Category: Food Science Authors: Derzelle S, Dilasser F, Duquenne M, Deperrois V Tags: Food Microbiol Source Type: journals

Comparative analysis of acid resistance in Listeria monocytogenes and Salmonella enterica strains before and after exposure to poultry decontaminants. Role of the glutamate decarboxylase (GAD) system.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study was undertaken in order to compare the survival rates in acid broths of Listeria monocytogenes and Salmonella enterica strains, both exposed to and not exposed to decontaminants. The contribution of the glutamate decarboxylase (GAD) acid resistance system to the survival of bacteria in acid media was also examined. Four strains (L. monocytogenes serovar 1/2, L. monocytogenes serovar 4b, S. enterica serotype Typhymurium and S. enterica serotype Enteritidis) were tested before (control) and after exposure to trisodium phosphate, acidified sodium chlorite, citric acid, chlorine dioxide and peroxyacids (strains were...
Source: Food Microbiology - October 21, 2009 Category: Food Science Authors: Alonso-Hernando A, Alonso-Calleja C, Capita R Tags: Food Microbiol Source Type: journals

Occurrence of foodborne pathogens in Irish farmhouse cheese.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Food safety is a critical factor in the production of farmhouse cheese. In Ireland the varieties of farmhouse cheese produced reflect a much broader range than those produced commercially and some of these cheese varieties are associated with greater microbiological risk. These include cheese produced from unpasteurised milk and soft ripened cheese such as mould or smear-ripened cheeses which have high pH and relatively short ripening times. The aim of this study was to determine the microbiological quality of farmhouse cheeses in Ireland. Three hundred and fifty one cheese samples, from 15 cheese producers, were analy...
Source: Food Microbiology - October 21, 2009 Category: Food Science Authors: O'Brien M, Hunt K, McSweeney S, Jordan K Tags: Food Microbiol Source Type: journals