International Journal of 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.

This page shows you the latest items in this publication.

Pages: 1 2 3 4 5 6

291 records returned

Polymorphism of actA gene is not related to in vitro virulence of Listeria monocytogenes.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In conclusion, data presented in this study have revealed considerable differences in the ability of L. monocytogenes strains to invade host cells and suggest the presence of additional factors that may contribute to adhesion and invasion. Virulence of L. monocytogenes is still not fully understood in some respects. Further studies focused on the mechanisms of L. monocytogenes pathogenicity together with the development of more reliable and efficient methods for virulence determination in this species are still required. PMID: 19913932 [PubMed - as supplied by publisher] (Source: International Journal of Food Microbiology)
Source: International Journal of Food Microbiology - October 29, 2009 Category: Food Science Authors: Conter M, Vergara A, Di Ciccio P, Zanardi E, Ghidini S, Ianieri A Tags: Int J Food Microbiol Source Type: journals

Count data distributions and their zero-modified equivalents as a framework for modelling microbial data with a relatively high occurrence of zero counts.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The objective of this work was to introduce an alternative Poisson-based distribution framework capable of representing this kind of data without incurring loss of information. The negative binomial, and two zero-modified parameterisations of the Poisson and negative binomial distributions (zero-inflated and hurdle) were fitted to actual zero-inflated bacterial data consisting of total coliforms (n=590) and Escherichia coli (n=677) present on beef carcasses sampled from nine Irish abattoirs. Improvement over the simple Poisson was shown by the simple negative binomial (p=0.426 for chi(2) test for the coliforms data) due to...
Source: International Journal of Food Microbiology - October 28, 2009 Category: Food Science Authors: Gonzales-Barron U, Kerr M, Sheridan JJ, Butler F Tags: Int J Food Microbiol Source Type: journals

Oxidative stress responses and lipid peroxidation damage are induced during dehydration in the production of dry active wine yeasts.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The tolerance of the yeast Saccharomyces cerevisiae to desiccation is important for the use of this microorganism in the wine industry, since active dry wine yeast is routinely used as starter for must fermentations. Many studies have shown the complexity of the cellular effects caused by water loss, including oxidative injuries on macromolecular components. However the technological interest of yeast drying was not addressed in those studies, and the dehydration conditions were far from the industrial practice. In the present study a molecular approach was used to characterize the relevant injuring conditions during p...
Source: International Journal of Food Microbiology - October 28, 2009 Category: Food Science Authors: Garre E, Raginel F, Palacios A, Julien A, Matallana E Tags: Int J Food Microbiol Source Type: journals

Ageratum conyzoides essential oil as aflatoxin suppressor of Aspergillus flavus.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Aflatoxin B(1) (AFB(1)) is a highly toxic and carcinogenic metabolite produced by Aspergillus species on food and agricultural commodities. Inhibitory effects of essential oil of Ageratum conyzoides, on the mycelial growth and aflatoxin B(1) production by Aspergillus flavus were studied. Cultures were incubated in yeast extract-sucrose (YES) broth for days at 25 degrees C at the following different concentrations of the essential oil (from 0.0 to 30mug/mL). The essential oil inhibited fungal growth to different extents depending on the concentration, and completely inhibited aflatoxin production at concentrations above...
Source: International Journal of Food Microbiology - October 24, 2009 Category: Food Science Authors: Nogueira JH, Gonçalez E, Galleti SR, Facanali R, Marques MO, Felício JD Tags: Int J Food Microbiol Source Type: journals

Characterization and subtyping of Cronobacter spp. from imported powdered infant formulae in Argentina.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The objectives of this work were to characterize the recovered isolates phenotypically and to evaluate the use of a Pulsed-Field Gel Electrophoresis (PFGE) protocol for Cronobacter spp. subtyping. Out of 23 isolates studied from three brands of PIF (20 of brand A, 1 of brand B and 2 of brand C), 22 were identified as C. sakazakii and 1 as C. malonaticus. All isolates were susceptible to twelve antimicrobial agents assayed. The 19 C. sakazakii isolates of brand A showed five XbaI-PFGE patterns and the genetic clusters revealed by XbaI were confirmed with a second restriction enzyme, SpeI. The isolate from brand B showed the...
Source: International Journal of Food Microbiology - October 23, 2009 Category: Food Science Authors: Terragno R, Salve A, Pichel M, Epszteyn S, Brengi S, Binsztein N Tags: Int J Food Microbiol Source Type: journals

Influence of environmental parameters on production of the acrolein precursor 3-hydroxypropionaldehyde by Lactobacillus reuteri DSMZ 20016 and its accumulation by wine lactobacilli.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study evaluates the effect of individual environmental parameters on 3-HPA production by Lactobacillus reuteri DSMZ 20016, which only proved possible under conditions that allow accumulation well below the threshold concentration affecting cell viability. 3-HPA production was optimal at pH 6 and in the presence of 300mM glycerol. Production increased with an increase in cell concentration up to an OD(600) of 50, whereas higher cell concentrations inhibited accumulation. Data presented in this study suggest that 3-HPA plays a role in regulating its own production through quorum sensing. Glycerol dehydratase possessing ...
Source: International Journal of Food Microbiology - October 22, 2009 Category: Food Science Authors: Bauer R, du Toit M, Kossmann J Tags: Int J Food Microbiol Source Type: journals

Thermal inactivation profiles of Mycobacterium avium subsp. paratuberculosis in lamb skeletal muscle homogenate fluid.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In this study the inactivation of MAP was studied in a fluid homogenate of lamb skeletal muscle at temperatures previously identified as being relevant to cooking processes applied by domestic consumers. A PCR thermocycler was used to ensure accurate temperatures and rapid heat exchange, while radiometric culture was used to ensure sensitive detection of viable MAP for determination of D and z values. Among the two predominant strains of MAP, S and C, D(55) ranged from 56 to 89min, D(60) was 8 to 11min, D(65) was 26 to 35s while D(70) was 1.5 to 1.8s. Values for z were 4.21C degrees for the S strain and 4.51C degrees for t...
Source: International Journal of Food Microbiology - October 21, 2009 Category: Food Science Authors: Whittington RJ, Waldron A, Warne D Tags: Int J Food Microbiol Source Type: journals

Risk factors for human Anisakis infection and association between the geographic origins of Scomber japonicus and anisakid nematodes.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In conclusion, we suggest that anisakiasis in Japan is mainly caused by A. simplex sensu stricto because it penetrates the muscle of the fish at a higher rate than A. pegreffii. PMID: 19892425 [PubMed - as supplied by publisher] (Source: International Journal of Food Microbiology)
Source: International Journal of Food Microbiology - October 20, 2009 Category: Food Science Authors: Suzuki J, Murata R, Hosaka M, Araki J Tags: Int J Food Microbiol Source Type: journals

Activity of natural compounds on Fusarium verticillioides and fumonisin production in stored maize kernels.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The ability of trans-2-hexenal, carvacrol and eugenol to control F. verticillioides was explored in vitro and in artificially infected kernels. The effect of the trans-2-hexenal fumigation on F. verticillioides control, fumonisin production and kernel germination was also investigated in naturally infected kernels. Trans-2-hexenal, carvacrol and eugenol vapour showed fungicidal activity against F. verticillioides, in in vitro trials. Trans-2-hexenal was the best pathogen inhibitor, followed by carvacrol and eugenol. In maize kernels, fumigations with trans-2-hexenal provided a high inhibitory effect on F. verticillioid...
Source: International Journal of Food Microbiology - October 17, 2009 Category: Food Science Authors: Menniti AM, Gregori R, Neri F Tags: Int J Food Microbiol Source Type: journals

Characterization of yeast population and molecular fingerprinting of Candida zeylanoides isolated from goat's milk collected in Sardinia.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The occurrence of yeast microflora in raw goat's milk collected from 62 dairy farms located in different areas of Sardinia was evaluated. Candida zeylanoides was the most frequently occurring species followed by different Basidiomycetous species. In the strains isolated some biochemical characteristics of technological interest were investigated and a predominance of lipolytic yeast species was found. We employed a simple method of DNA extraction that in a minimal time and with low-cost provided a high quality of DNA for RAPD analysis of 32 isolates of C. zeylanoides. The primers M13 and CDU were used and at 40% of sim...
Source: International Journal of Food Microbiology - October 17, 2009 Category: Food Science Authors: Fadda ME, Viale S, Deplano M, Pisano MB, Cosentino S Tags: Int J Food Microbiol Source Type: journals

Shiga toxin Stx2 is heat-stable and not inactivated by pasteurization.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Shiga toxin-producing Escherichia coli have been associated with food-borne illnesses. Pasteurization is used to inhibit microbial growth in milk, and an open question is whether milk pasteurization inactivates Shiga toxins. To answer this question we measured Shiga toxin's inhibition effect on Vero cell dehydrogenase activity and protein synthesis. Our data demonstrate that Shiga toxin 2 (Stx2) is heat-stable and that pasteurization of milk, at the various suggested temperatures and times by the U.S. Food and Drug Administration, (63 degrees C for 30min, or 72 degrees C for 15s or 89 degrees C for 1s), did not reduce ...
Source: International Journal of Food Microbiology - October 13, 2009 Category: Food Science Authors: Rasooly R, Do PM Tags: Int J Food Microbiol Source Type: journals

Bioactive alginate coatings to control Listeria monocytogenes on cold-smoked salmon slices and fillets.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The objective of this study was to develop an effective antimicrobial edible coating containing organic salts to control the growth of L. monocytogenes in CSS slices and fillets. An in-house made formulation consisting of sodium lactate (SL, 0-2.4%) and sodium diacetate (SD, 0-0.25%) as well as 2.5% OptiForm (a commercial formulation of SL and SD) were incorporated into five edible coatings: alginate, kappa-carrageenan, pectin, gelatin or starch. The coatings were applied onto the surface of CSS slices inoculated with L. monocytogenes to an inoculum level of 500CFU/cm(2) ( approximately 3 log CFU/g) and stored at room temp...
Source: International Journal of Food Microbiology - October 13, 2009 Category: Food Science Authors: Neetoo H, Ye M, Chen H Tags: Int J Food Microbiol Source Type: journals

Effect of high pressure CO(2) and mild heat processing on natural microorganisms in apple juice.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Apple juice was pasteurized by high pressure carbon dioxide (HPCD) at 20MPa with CO(2) concentration of 4.5-5.3% and mild heat (MH) at atmospheric pressure. Microbial inactivation and stability of natural microorganisms in apple juice were investigated. The temperatures were 37, 42, 47, 52, 57 and 62 degrees C, treatment time was 30min, and storage temperatures of pasteurized apple juice were 2 and 28 degrees C. The aerobic bacteria (AB) treated by MH at 62 degrees C and by HPCD at>/=52 degrees C were almost totally inactivated, the microbial counts were<10CFU/mL. The yeasts and moulds (Y&M) treated by MH at ...
Source: International Journal of Food Microbiology - October 13, 2009 Category: Food Science Authors: Liao H, Zhang L, Hu X, Liao X Tags: Int J Food Microbiol Source Type: journals

Tests for determining in-use concentrations of antibiotics and disinfectants are based on entirely different concepts: "Resistance" has different meanings.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
There are concerns that more extensive application of disinfectants in the food industry could result in increased resistance of bacteria to antibiotics and that therapeutic failure could ensue. This paper highlights the differences in application and mode of action between antibiotics in human or animal medicine and disinfectants in the food industry. It describes the completely different methods used to determine in-use concentrations in the two contexts. It points out that the minimum inhibitory concentration (MIC) is never the concentration at which disinfectants should be applied. It also discusses erroneous concl...
Source: International Journal of Food Microbiology - October 8, 2009 Category: Food Science Authors: Cerf O, Carpentier B, Sanders P Tags: Int J Food Microbiol Source Type: journals

Comparative analysis of transcriptional and physiological responses of Bacillus cereus to organic and inorganic acid shocks.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In conclusion, our study has provided insights in phenotype-associated, and general and acidulant-specific responses in B. cereus. PMID: 19853945 [PubMed - as supplied by publisher] (Source: International Journal of Food Microbiology)
Source: International Journal of Food Microbiology - October 5, 2009 Category: Food Science Authors: Mols M, van Kranenburg R, Tempelaars MH, van Schaik W, Moezelaar R, Abee T Tags: Int J Food Microbiol Source Type: journals

Inhibition of spoilage mould conidia by acetic acid and sorbic acid involves different modes of action, requiring modification of the classical weak-acid theory.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Fungal spoilage of many foods is prevented by weak-acid preservatives such as sorbic acid or acetic acid. We show that sorbic and acetic acids do not both inhibit cells by lowering of internal pH alone and that the "classical weak-acid theory" must be revised. The "classical weak-acid theory" suggests that all lipophilic acids with identical pK(a) values are equally effective as preservatives, causing inhibition by diffusion of molecular acids into the cell, dissociation, and subsequent acidification of the cytoplasm. Using a number of spoilage fungi from different genera, we have shown that sorbic acid was far more to...
Source: International Journal of Food Microbiology - October 3, 2009 Category: Food Science Authors: Stratford M, Plumridge A, Nebe-von-Caron G, Archer DB Tags: Int J Food Microbiol Source Type: journals

A modified Weibull model for describing the survival of Campylobacter jejuni in minced chicken meat.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Campylobacter is one of the leading causes of foodborne bacterial enteritis. Since chicken meat may be an important source of C. jejuni, the aims of this study were (i) to evaluate the survival/inactivation of C. jejuni strain 49/7R and its antimicrobial resistant variants (49/7RAT and 49/7RATCIP32) in minced chicken meat during extended storage at temperatures ranging from -20 degrees C to 25 degrees C and (ii) to test the suitability of the Weibull model for predicting the inactivation of C. jejuni in minced chicken meat in a wide range of temperatures. Minced chicken meat samples were inoculated with C. jejuni and l...
Source: International Journal of Food Microbiology - September 29, 2009 Category: Food Science Authors: González M, Skandamis PN, Hänninen ML Tags: Int J Food Microbiol Source Type: journals

Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow's milk.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow's milk. Int J Food Microbiol. 2009 Sep 30; Authors: Alegría A, Alvarez-Martín P, Sacristán N, Fernández E, Delgado S, Mayo B Classical culturing and denaturing gradient gel electrophoresis (DGGE) techniques have been used for studying the microbial diversity and dynamics of the traditional Spanish Casín cheese during manufacturing and ripening. As with other starter-free cheeses made from raw milk, the microbial diversity of Cas...
Source: International Journal of Food Microbiology - September 29, 2009 Category: Food Science Authors: Alegría A, Alvarez-Martín P, Sacristán N, Fernández E, Delgado S, Mayo B Tags: Int J Food Microbiol Source Type: journals

Analyzing the power and error of Listeria monocytogenes growth challenge studies.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Domestic and international food safety policy developments have spurred interest in the design and interpretation of experimental growth challenge studies to determine whether ready-to-eat (RTE) foods are able to support growth of Listeria monocytogenes. Existing challenge study protocols and those under development differ markedly in terms of experimental design and the acceptance criteria under which a RTE food is determined not to support L. monocytogenes growth. Consequently, the protocols differ substantially with respect to the probability of incorrectly determining that growth occurs and the statistical power to...
Source: International Journal of Food Microbiology - September 26, 2009 Category: Food Science Authors: Powell MR Tags: Int J Food Microbiol Source Type: journals

Inactivation of Alicyclobacillus acidoterrestris spores in apple juice by supercritical carbon dioxide.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
We investigated the lethal effect of supercritical carbon dioxide (SC-CO(2); temperature: 65, 70 degrees C, pressure: 80, 100, 120bar, time: 10-40min) on Alicyclobacillus acidoterrestris spores (10(6)-10(7)spores/ml) suspended in apple juice. A. acidoterrestris spores were completely inactivated by SC-CO(2) to undetectable levels in above 65 degrees C, 100bar for 40min and 70 degrees C, 80bar for 30min. The SC-CO(2) did not affect (p>0.05) the pH and Brix of apple juice. In electron microscopic observations, the surface and internal morphological changes and extraction of intracellular materials of the treated spore...
Source: International Journal of Food Microbiology - September 25, 2009 Category: Food Science Authors: Bae YY, Lee HJ, Kim SA, Rhee MS Tags: Int J Food Microbiol Source Type: journals

Discrimination of the main Ochratoxin A-producing species in Aspergillus section Circumdati by specific PCR assays.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Ochratoxin A (OTA) is one of the most important mycotoxins because of its high toxicity to both humans and animals and its occurrence in a number of basic foods and agro-products. Some of the main OTA-producing species belong to Aspergillus section Circumdati, whose taxonomy has been lately revised with the description of new species. The high morphological similarity of these species (Aspergillusochraceus, Aspergillussteynii and Aspergilluswesterdijkiae) makes difficult discrimination among them and with respect to the other species included in the same section unable to produce OTA. In this work, PCR assays specific ...
Source: International Journal of Food Microbiology - September 25, 2009 Category: Food Science Authors: Gil-Serna J, Vázquez C, Sardiñas N, González-Jaén MT, Patiño B Tags: Int J Food Microbiol Source Type: journals

Effect of temperature on uptake and survival of Vibrio parahaemolyticus in oysters (Crassostrea plicatula).Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study investigated accumulation of Vibrio parahaemolyticus in Zhe oyster (Crassostrea plicatula) from culture water and effectiveness of frozen and chilled storage on reducing V. parahaemolyticus in oysters. Freshly harvested oysters were placed in artificial seawater containing V. parahaemolyticus (10(4)CFU/mL) at 16, 20, 26, and 32 degrees C for 96h. Contaminated oysters were stored at chilled temperatures (0, 5, and 15 degrees C) and frozen at -18 and -30 degrees C and changes of V. parahaemolyticus populations in oysters were determined using the most probable number (MPN) method. Accumulations of V. parahaemolyti...
Source: International Journal of Food Microbiology - September 21, 2009 Category: Food Science Authors: Shen X, Cai Y, Liu C, Liu W, Hui Y, Su YC Tags: Int J Food Microbiol Source Type: journals

Thermobacteriological characterization of Enterobacter sakazakii.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In the present study the influence of various environmental and physiological factors on the heat resistance of Enterobacter sakazakii (Cronobacter) have been investigated. Our results demonstrated that the heat resistance of E. sakazakii depended on the strain studied, the growth conditions - phase and temperature - the characteristics of treatment medium and the recovery conditions. The strain STCC 858 (ATCC type strain 29544) showed maximum heat resistance among the strains tested and it was selected for the further study. Stationary-phase cells grown between 20 and 37 degrees C (mean D(60)=0.9min) resulted to be mo...
Source: International Journal of Food Microbiology - September 21, 2009 Category: Food Science Authors: Arroyo C, Condón S, Pagán R Tags: Int J Food Microbiol Source Type: journals

Characterization of Escherichia coli from raw poultry in Belgium and impact on the detection of Campylobacter jejuni using Bolton broth.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
A comparative study examining Bolton broth and Preston broth for enrichment and reliable detection of Campylobacter jejuni (both healthy and freeze stressed cells) was performed. Tested as pure cultures, Bolton broth enabled faster resuscitation and growth of C. jejuni compared to Preston broth. When C. jejuni was co-incubated with extended-spectrum-beta-lactamase (ESBL) producing Escherichia coli isolated from Belgian poultry meat preparations, the latter dominated in the Bolton enrichment broth and crowded the mCCDA plates. This resulted in the inability to recover C. jejuni by ISO 10272-1:2006 standard method. Prest...
Source: International Journal of Food Microbiology - September 15, 2009 Category: Food Science Authors: Jasson V, Sampers I, Botteldoorn N, López-Gálvez F, Baert L, Denayer S, Rajkovic A, Habib I, De Zutter L, Debevere J, Uyttendaele M Tags: Int J Food Microbiol Source Type: journals

Evaluation of lactic acid bacteria for sourdough fermentation of amaranth.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Spontaneous fermented sourdoughs prepared from five amaranth flours were investigated for the presence of lactic acid bacteria predominating the autochthonous microbiota and thus may be suitable as starter cultures. The doughs were fermented with daily back-slopping on a laboratory scale at 30 degrees C for 10days. Each day, pH-values and total titratable acidity degrees were determined and samples were analyzed for lactic acid bacteria and yeasts by cultural methods. The identity of the strains was tracked with randomly amplified polymorphic DNA-PCR during fermentation. Taxonomic identity of the strains was revealed b...
Source: International Journal of Food Microbiology - September 14, 2009 Category: Food Science Authors: Sterr Y, Weiss A, Schmidt H Tags: Int J Food Microbiol Source Type: journals

Inhibition of Salmonella Enteritidis by cerein 8A, EDTA and sodium lactate.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The ability of the bacteriocin cerein 8A to inhibit Salmonella Enteritidis in combination with EDTA and sodium lactate was investigated. Salmonella Enteritidis was incubated with combinations of cerein 8A (3200AU/mL) and EDTA (20, 50, 100mmol/L) or sodium lactate (200mmol/L). All treatments caused a significant reduction in the OD(600) values of Salmonella Enteritidis cultures. The addition of cerein 8A plus EDTA resulted in higher inhibition in comparison with the bacteriocin alone; the greater the concentration of EDTA, the greater the inhibitory effect. The combination of cerein 8A plus 100mmol/L EDTA results in a m...
Source: International Journal of Food Microbiology - September 11, 2009 Category: Food Science Authors: Lappe R, Motta AS, Sant'anna V, Brandelli A Tags: Int J Food Microbiol Source Type: journals

Gut health promoting activity of new putative probiotic/protective Lactobacillus spp. strains: A functional study in the small intestinal cell model.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In interaction studies with the host intestine, the use of the appropriate gut functional cell model is essential. Therefore, we examined the protective properties of selected lactobacilli in a newly established intestinal cell model. Bacteria were cocultured with the pig small intestinal epithelial cells (PSIc1) and pig blood monocytes (PoM2) in a functional intestinal cell model. Intercellular intestinal integrity was measured by transepithelial electrical resistance (TER), before and after coculture with selected bacterial strains. All selected bacterial strains showed important gut health promoting activity by: enh...
Source: International Journal of Food Microbiology - September 8, 2009 Category: Food Science Authors: Nissen L, Chingwaru W, Sgorbati B, Biavati B, Cencic A Tags: Int J Food Microbiol Source Type: journals

The impact of oxygen availability on stress survival and radical formation of Bacillus cereus.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Both the growth and stress survival of two model Bacillus cereus strains, ATCC 14579 and ATCC 10987, were tested in three different conditions varying in oxygen availability, i.e., aerobic, microaerobic and anaerobic conditions. Both B. cereus strains displayed highest growth rates and yields under aerobic conditions, whereas the microaerobic and anaerobic cultures showed similar reduced growth performances. The cells grown and exposed microaerobically and anaerobically were more resistant to heat and acid than cells that were cultured and exposed aerobically. On the other hand, the anaerobically grown cells were more ...
Source: International Journal of Food Microbiology - September 8, 2009 Category: Food Science Authors: Mols M, Pier I, Zwietering MH, Abee T Tags: Int J Food Microbiol Source Type: journals

Understanding E. coli internalization in lettuce leaves for optimization of irradiation treatment.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study shows that irradiation effectively reduces viable E. coli cells internalized in lettuce, and decontamination is not influenced by lettuce variety. Ionizing irradiation effectively reduced the population of internalized pathogen in a dose-dependent manner and could be used as an effective killing step to mitigate the risk of foodborne disease outbreaks. PMID: 19733930 [PubMed - as supplied by publisher] (Source: International Journal of Food Microbiology)
Source: International Journal of Food Microbiology - August 26, 2009 Category: Food Science Authors: Gomes C, Da Silva P, Moreira RG, Castell-Perez E, Ellis EA, Pendleton M Tags: Int J Food Microbiol Source Type: journals

Occurrence of motile Aeromonas in municipal drinking water and distribution of genes encoding virulence factors.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Aeromonas-associated cases of gastroenteritis are generally considered waterborne. The purpose of this study was to evaluate the potential microbiological risk associated with the presence of these bacteria in public drinking water. Over a period of one year, 132 drinking-water samples were monitored in León (NW of Spain, 137,000 inhabitants) for mandatory drinking-water standards and the occurrence of Aeromonas spp. Samples were taken at the municipal water treatment plant, one storage facility, and two public artesian drinking-water fountains. Because of low numbers of coliforms or Clostridium perfringens, the n...
Source: International Journal of Food Microbiology - August 21, 2009 Category: Food Science Authors: Pablos M, Rodríguez-Calleja JM, Santos JA, Otero A, García-López ML Tags: Int J Food Microbiol Source Type: journals

Prevalence of pathogenic Yersinia enterocolitica and Yersinia pseudotuberculosis in wild boars in Switzerland.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study shows that the prevalence of enteropathogenic Yersinia is high and both enteropathogenic Y. enterocolitica and Y. pseudotuberculosis are common findings in tonsils of wild boars in Switzerland. PMID: 19723600 [PubMed - as supplied by publisher] (Source: International Journal of Food Microbiology)
Source: International Journal of Food Microbiology - August 21, 2009 Category: Food Science Authors: Fredriksson-Ahomaa M, Wacheck S, Koenig M, Stolle A, Stephan R Tags: Int J Food Microbiol Source Type: journals

Antimicrobial activity of a food-grade fully dilutable microemulsion against Escherichia coli and Staphylococcus aureus.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Microemulsions are colloidal nanodispersions of oil and water stabilized by an interfacial film of surfactant molecules, typically in conjunction with a cosurfactant. There is a limited number of reports in the literature on microemulsion use for antimicrobial purposes. The physicochemical characterization of a food-grade fully dilutable microemulsion system with glycerol monolaurate (GML) as oil, organic acids as cosurfactant, Tween 80 as surfactant, and the antimicrobial activities against Escherichia coli and Staphylococcus aureus have been studied in this paper. The influence of organic acids on oil solubilization ...
Source: International Journal of Food Microbiology - August 18, 2009 Category: Food Science Authors: Zhang H, Shen Y, Weng P, Zhao G, Feng F, Zheng X Tags: Int J Food Microbiol Source Type: journals

Detection of rotavirus in food associated with a gastroenteritis outbreak in a mother and child sanatorium.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In the course of a rotavirus outbreak in a mother and child sanatorium 74 food samples from the sanatorium kitchen were taken and tested for rotavirus. Rotavirus particles were isolated from 25 g food samples by a simple method including ultrafiltration, originally designed for the detection of norovirus in various food matrices. Rotavirus was successfully detected in a sample of potato stew by conventional RT-seminested-PCR. Sequence comparison of the amplification products obtained from the potato stew and a stool sample from an infected child verified that the two viruses were identical. PMID: 19717201 [PubMed -...
Source: International Journal of Food Microbiology - August 12, 2009 Category: Food Science Authors: Mayr C, Strohe G, Contzen M Tags: Int J Food Microbiol Source Type: journals

Biological risks associated with consumption of reptile products.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The consumption of a wide variety of species of reptiles caught from the wild has been an important source of protein for humans world-wide for millennia. Terrapins, snakes, lizards, crocodiles and iguanas are now farmed and the consumption and trade of their meat and other edible products have recently increased in some areas of the world. Biological risks associated with the consumption of products from both farmed and wild reptile meat and eggs include infections caused by bacteria (Salmonella spp., Vibrio spp.), parasites (Spirometra, Trichinella, Gnathostoma, pentastomids), as well as intoxications by biotoxins. F...
Source: International Journal of Food Microbiology - August 11, 2009 Category: Food Science Authors: Magnino S, Colin P, Dei-Cas E, Madsen M, McLauchlin J, Nöckler K, Prieto Maradona M, Tsigarida E, Vanopdenbosch E, Van Peteghem C Tags: Int J Food Microbiol Source Type: journals

Evaluation of the "testing and scheduling" strategy for control of Campylobacter in broiler meat in The Netherlands.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
"Testing and scheduling" has been proposed as a strategy for control of Campylobacter in broiler meat. By this strategy, flocks with high numbers of Campylobacter in fecal samples would be diverted away from fresh meat production at the entrance of the broiler meat processing plant. Risk assessment studies suggest that this would effectively decrease human health risks, if these flocks are responsible for the meat products with the highest Campylobacter numbers. To investigate the effect of this control strategy, the numbers of Campylobacter were determined in fecal samples from transport containers, and in cecal and b...
Source: International Journal of Food Microbiology - August 9, 2009 Category: Food Science Authors: Nauta MJ, van der Wal FJ, Putirulan FF, Post J, van de Kassteele J, Bolder NM Tags: Int J Food Microbiol Source Type: journals

Development of a Real-Time PCR assay for the specific detection of Brochothrix thermosphacta in fresh and spoiled raw meat.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Brochothrix thermosphacta is a psychrotrophic species commonly involved in the spoilage of meat and often recognized as the dominant organism causing off-flavours. The knowledge of the genera/species affecting meat spoilage is necessary to define a successful method for food preservation. The aim of this study was to develop a Real-Time (RTi-) PCR method for the species-specific detection of B. thermosphacta and to evaluate a RTi-PCR approach for its enumeration in fresh and spoiled beef, avoiding the culturing steps. The specificity of the primers designed on the basis of the 16S rRNA gene sequences of B. thermosphact...
Source: International Journal of Food Microbiology - July 31, 2009 Category: Food Science Authors: Pennacchia C, Ercolini D, Villani F Tags: Int J Food Microbiol Source Type: journals

Changes in membrane fatty acids and murein composition of Bacillus cereus and Salmonella Typhi induced by gamma irradiation treatment.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study represents one of the few to demonstrate the modifications on bacterial membrane as a cellular response to survive the ionising radiation stress. PMID: 19651456 [PubMed - as supplied by publisher] (Source: International Journal of Food Microbiology)
Source: International Journal of Food Microbiology - July 16, 2009 Category: Food Science Authors: Ayari S, Dussault D, Millette M, Hamdi M, Lacroix M Tags: Int J Food Microbiol Source Type: journals

Biodiversity of lactic acid bacteria in French wheat sourdough as determined by molecular characterization using species-specific PCR.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The lactic acid microflora of nine traditional wheat sourdoughs from the Midi-Pyrénées area (South western France) was previously isolated and preliminary characterized using conventional morphological and biochemical analysis. However, such phenotypic methods alone are not always reliable and have a low taxonomic resolution for identification of lactic acid bacteria species. In the present study, a total of 290 LAB isolates were identified by PCR amplification using different sets of specific primers in order to provide a thorough characterization of the lactic flora from these traditional French sourdoughs....
Source: International Journal of Food Microbiology - July 11, 2009 Category: Food Science Authors: Robert H, Gabriel V, Fontagné-Faucher C Tags: Int J Food Microbiol Source Type: journals

Differential fluorescent staining of Listeria monocytogenes and a whey food soil for quantitative analysis of surface hygiene.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The accurate monitoring of surface cleanliness in terms of bacterial contamination is usually carried out using methods such as plate counts or replica plating. However these methods take at least eighteen hours to obtain results and do not determine the presence or amount of residual organic material on a surface, which may interfere with cleaning and disinfection. This work describes the application of fluorescent stains to cells (Listeria monocytogenes) and food soil (solubilized whey) to optimize a dual staining method that can be used in the quantitative analysis of surface cleanability. Seven different stains wer...
Source: International Journal of Food Microbiology - July 11, 2009 Category: Food Science Authors: Whitehead KA, Benson P, Verran J Tags: Int J Food Microbiol Source Type: journals

Differences in the glucose and fructose consumption profiles in diverse Saccharomyces wine species and their hybrids during grape juice fermentation.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Yeasts with a high fructose consumption capability are very important for winemakers to solve problems associated with sluggish or stuck fermentations causing undesirable sweetness in wines. In the present study, we analyze the kinetics of glucose and fructose consumption during wine fermentations performed at low (12 degrees C) and high (28 degrees C) temperatures by twelve different yeast strains belonging to the species Saccharomyces cerevisiae, S. bayanus var. uvarum, S. kudriavzevii as well as interspecific Saccharomyces hybrids. Different mathematical equations (sigmoid, exponential and linear decay functions) we...
Source: International Journal of Food Microbiology - July 11, 2009 Category: Food Science Authors: Tronchoni J, Gamero A, Arroyo-López FN, Barrio E, Querol A Tags: Int J Food Microbiol Source Type: journals

Antimicrobial activity of pomegranate (Punica granatum L.) fruit peels.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Food-borne diseases such as listeriosis and diseases caused by the emergence of multi-drug resistant pathogens (e.g. Staphylococcus aureus) are globally recognized as environmental hazards to the food supply and human health. Natural inhibitors for pathogenic microorganisms have been explored in many plants. The antimicrobial activity against some food-borne pathogens by various extracts from pomegranate fruit peels was evaluated using both in vitro (agar diffusion) and in situ (food) methods. The 80% methanolic extract of peels (WME) was a potent inhibitor for Listeria monocytogenes, S. aureus, Escherichia coli and Ye...
Source: International Journal of Food Microbiology - July 11, 2009 Category: Food Science Authors: Al-Zoreky NS Tags: Int J Food Microbiol Source Type: journals

Antimicrobial susceptibility of Bifidobacterium breve strains and genetic analysis of streptomycin resistance of probiotic B. breve strain Yakult.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The minimum inhibitory concentrations (MICs) of 17 antimicrobials for 26 Bifidobacterium breve strains of various origins were determined by broth microdilution. MIC distributions for 17 antimicrobials except streptomycin and tetracycline were unimodal for all strains tested, whereas bimodal distributions were observed for streptomycin and tetracycline. The probiotic strain B. breve strain Yakult showed intrinsic susceptibility to all antimicrobials except streptomycin to which the strain showed an atypically higher MIC of >256mug/ml. Because this strain is a commercial strain, which is often ingested by many consum...
Source: International Journal of Food Microbiology - June 30, 2009 Category: Food Science Authors: Kiwaki M, Sato T Tags: Int J Food Microbiol Source Type: journals

Protective effect of milk constituents and sublethal injuries limiting process effectiveness during PEF inactivation of Lb. rhamnosus.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The inactivation of Lb. rhamnosus by pulsed electric field treatment (PEF) was studied in different fractions of raw milk and Ringer solution in order to evaluate the protective effect of nutrient rich media in comparison to aqueous buffer solutions. Apart from monitoring of culturability, analysis of the physiological fitness of Lb. rhamnosus was conducted aiming to identify sublethally damaged cells. Therefore, flow cytometry and a selective medium plating technique were used and compared to each other. The goal of the study was to apply three different parameters describing the physiological fitness of the model org...
Source: International Journal of Food Microbiology - June 26, 2009 Category: Food Science Authors: Jaeger H, Schulz A, Karapetkov N, Knorr D Tags: Int J Food Microbiol Source Type: journals

Main microorganisms involved in the fermentation of Ugandan ghee.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Ghee is widely produced from a traditional fermented butter-like product named mashita in western Uganda. However, no detailed studies have been done to identify the microorganisms involved in mashita fermentation. The aim of this study was to identify the microorganisms present at the end of mashita ripening using culture-dependent and culture-independent techniques. The most commonly identified species of lactic acid bacteria (LAB) in mashita using culture-dependent techniques were Lactobacillus paracasei, Lactobacillus helveticus, Lactobacillus plantarum and Lactobacillus perolens constituting 37.3%, 10.1%, 8.1% and...
Source: International Journal of Food Microbiology - June 16, 2009 Category: Food Science Authors: Ongol MP, Asano K Tags: Int J Food Microbiol Source Type: journals

"Int J Food Microbiol"[ta]; +4242 new citationsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
4242 new pubmed citations were retrieved for your search. Click on the search hyperlink below to display the complete search results: "Int J Food Microbiol"[ta] These pubmed results were generated on 2009/06/15PubMed, a service of the National Library of Medicine, includes over 15 million citations for biomedical articles back to the 1950's. These citations are from MEDLINE and additional life science journals. PubMed includes links to many sites providing full text articles and other related resources. (Source: International Journal of Food Microbiology)
Source: International Journal of Food Microbiology - June 16, 2009 Category: Food Science Tags: Report Source Type: journals

Food preservative potential of essential oils and fractions from Cymbopogon citratus, Ocimum gratissimum and Thymus vulgaris against mycotoxigenic fungi.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The food preservative potential of essential oils from three aromatic plants Cymbopogon citratus, Ocimum gratissimum and Thymus vulgaris and their fractions was investigated against two mycotoxigenic strains each of Aspergillus ochraceus, Penicillium expansum and P. verrucosum. The fungicidal activity was determined and expressed as a Number of Decimal Reduction of the colony forming units per ml (NDR cfu). The influence of pH variation on this activity was studied. The NDR cfu varied with the essential oils and its concentration, the pH of the medium and the strain tested. The essential oils from O. gratissimum exhibi...
Source: International Journal of Food Microbiology - March 4, 2009 Category: Food Science Authors: Nguefack J, Dongmo JB, Dakole CD, Leth V, Vismer HF, Torp J, Guemdjom EF, Mbeffo M, Tamgue O, Fotio D, Zollo PH, Nkengfack AE Tags: Int J Food Microbiol Source Type: journals

Differential crosstalk between epithelial cells, dendritic cells and bacteria in a co-culture model.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Intestinal epithelial cells (IECs) provide a primary physical barrier against commensal and pathogenic bacteria, but the influence of IECs in the regulation of the associated mucosal immune system remains largely unknown. The network of dendritic cells (DCs) in the vicinity of IECs is known to play a crucial role in the regulation of gut homeostasis. We investigated the cross-talk between murine IECs (m-IC(cl2) cell line), bone marrow derived DCs and different bacteria using an in vitro Transwell((R)) co-culture model. IECs responded poorly to different Gram-positive lactic acid bacteria (LAB) and to a Staphylococcus a...
Source: International Journal of Food Microbiology - March 3, 2009 Category: Food Science Authors: Zoumpopoulou G, Tsakalidou E, Dewulf J, Pot B, Grangette C Tags: Int J Food Microbiol Source Type: journals

Significance of the physiological state of fungal spores.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In predictive mycology, most of the studies have been concerned with the influence of some environmental factors on fungal growth and production of mycotoxins, at steady-state. However, fluctuating conditions, interactions between organisms, and the physiological state of the organisms may also exert a profound influence on fungal responses in food and in the environment. In the laboratory, fungal spores are widely used as a biological material. They are produced under optimal conditions then, partially re-hydrated for obtaining standardized spore suspensions. In real conditions, spores are produced under suboptimal co...
Source: International Journal of Food Microbiology - February 12, 2009 Category: Food Science Authors: Dantigny P, Nanguy SP Tags: Int J Food Microbiol Source Type: journals

Kinetics of growth and 3-methyl-1-butanol production by meat-borne, coagulase-negative staphylococci in view of sausage fermentation.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Five species of meat-borne, coagulase-negative staphylococci were screened for their in vitro production of 3-methyl-1-butanol. The highest production level was encountered for Staphylococcus sciuri alphaSG2, despite its poor growth. With respect to Staphylococcus species that are generally applied in sausage starter cultures, production of 3-methyl-1-butanol was higher with Staphylococcus xylosus 3PA6 than with Staphylococcus carnosus 833. Mathematical modelling was used to link the kinetics of 3-methyl-1-butanol production by S. xylosus 3PA6 and S. carnosus 833 in meat simulation medium to bacterial growth and enviro...
Source: International Journal of Food Microbiology - February 12, 2009 Category: Food Science Authors: Ravyts F, Vrancken G, D'Hondt K, Vasilopoulos C, De Vuyst L, Leroy F Tags: Int J Food Microbiol Source Type: journals

Pediocin PA-1 and a pediocin producing Lactobacillus plantarum strain do not change the HMA rat microbiota.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The bacteriocin pediocin PA-1 has potential use as a food biopreservative, and understanding its effect on the commensal gut microbiota is important for assessment of consumer risks associated with the use of biopreservative cultures. Effects of ingested (i) pediocin PA-1 producing Lactobacillus plantarum DDEN 11007, (ii) the plasmid cured pediocin negative L. plantarum DDEN 12305, or (iii) supernatants of either of these two strains on the composition of the intestinal microbiota of Human Microbiota Associated (HMA) rats were examined by selective cultivation and molecular methods. The culturable microbiota was in all...
Source: International Journal of Food Microbiology - February 11, 2009 Category: Food Science Authors: Bernbom N, Jelle B, Brogren CH, Vogensen FK, Nørrung B, Licht TR Tags: Int J Food Microbiol Source Type: journals