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Inhibitory activity of lactic acid bacteria isolated from thai fermented food against pandemic strains of vibrio parahaemolyticusEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study highlighted the possibility of using PSU-LAB71 as a probiotic strain to control infections by pandemic V. parahaemolyticus. Asian countries use many fermented foods containing lactic acid bacteria. This study describes a method to isolate potential probiotic bacteria from fermented foods that have inhibitory properties against pathogenic Vibrio species, especially pandemic strains of Vibrio parahaemolyticus. This report may initiate other countries that face problems caused by this pathogen to isolate their local lactic acid bacteria that have the potential to act as probiotics to control infections. (Source: Jo...
Source: Journal of Food Safety - October 5, 2009 Category: Food Science Authors: W. CHARERNJIRATRAGUL, P. BHOOPONG, D. KANTACHOTE, S. JOMDUANG, R. KONG-NGOEN, G.B. NAIR, V. VUDDHAKUL Source Type: journals

Growth inhibition of clostridium perfringens vegetative cells and spores using chicken immunoglobulin yEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In this study, IgY against Clostridium perfringens can be used to replace chemical preservatives in food industries. Because IgY functions well at low temperature, it can be used to inhibit the growth of Clostridia which germinate in refrigerated storage conditions, thus preventing foodborne enterotoxicity caused by such bacteria. In practical applications, natural antimicrobial IgY antibody can be applied to meat products for the improvement of food safety. (Source: Journal of Food Safety)
Source: Journal of Food Safety - October 4, 2009 Category: Food Science Authors: MIN S. SONG, CHEON J. KIM, WON I. CHO, HOON H. SUNWOO Source Type: journals

PATHOGEN DETECTION IN FOOD MICROBIOLOGY LABORATORIES: AN ANALYSIS OF QUALITATIVE PROFICIENCY TEST DATA, 1999–2007Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The objective of this study was to assess laboratories' ability to detect or rule out the presence of four common food pathogens: Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes and Campylobacter spp. To do this, qualitative proficiency test data provided by one proficiency test provider from 1999 to 2007 were examined. The annual and cumulative 9-year percentages of false-negative and false-positive responses were calculated. The cumulative 9-year false-negative rates were 7.8% for E. coli O157:H7, 5.9% for Salmonella spp., 7.2% for L. monocytogenes and 13.6% for Campylobacter spp. Atypical strains and l...
Source: Journal of Food Safety - October 4, 2009 Category: Food Science Authors: DANIEL C. EDSON, SUE EMPSON, LAURA D. MASSEY Source Type: journals

Detection and discrimination of enterobacter sakazakii (cronobacter spp.) by mid-infrared spectroscopy and multivariate statistical analysesEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Enterobacter sakazakii can cause rare but life-threatening diseases such as meningitis in infants and neonates. Fourier transform infrared (FT-IR) spectroscopy was used to detect and discriminate between eight E. sakazakii strains, two Enterobacter cloacae strains, three Escherichia coli strains and two Klebsiella pneumoniae strains. FT-IR vibrational combination bands reflect subtle compositional differences in the cell membranes of E. sakazakii strains, especially in the region between 1,200 and 900 cm[minus]1which contains absorption bands from carbohydrates. Two multivariate statistical analyses including principal com...
Source: Journal of Food Safety - October 4, 2009 Category: Food Science Authors: MENGSHI LIN, MURAD AL-HOLY, HAMZAH AL-QADIRI, FANBIN KONG, BARBARA A. RASCO, DEWI SETIADY Source Type: journals

Modeling the inactivation kinetics of escherichia coli o157:h7 during the storage under refrigeration of apple juice treated by pulsed electric fieldsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The aim was to describe the inactivation kinetics of Escherichia coli O157:H7 suspended in apple juice after pulsed electric fields (PEF) and a subsequent storage under refrigeration. Escherichia coli O157:H7 showed a great PEF resistance in apple juice, when survivors were evaluated immediately after PEF. However, PEF-treated cells exhibited a great sensitivity to a subsequent holding in apple juice for 3 days. For instance, although a PEF treatment of 80 pulses at 35.0 kV/cm inactivated less than 0.5 log10 cell cycles, the maintenance of the samples up to 3 days at 4C caused an inactivation of 5.0 log10 cycles. An equati...
Source: Journal of Food Safety - October 4, 2009 Category: Food Science Authors: DIEGO GARCÍA, MARÍA SOMOLINOS, MOUNIR HASSANI, IGNACIO ÁLVAREZ, RAFAEL PAGÁN Source Type: journals

Effect of sanitizer stress response on the growth kinetics of listeria monocytogenes on imitation crabmeat and in broth as a function of temperatureEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Two Listeria monocytogenes strains stressed with sodium hypochlorite sanitizers for 5 min were inoculated in broth or onto crabmeat and stored at 4, 10 or 25C. Lag time (LT) and specific growth rate (SGR) of unstressed and stressed L. monocytogenes were compared along with those of L. monocytogenes in pathogen modeling program. Compared with L. monocytogenes ATCC 15313, more rapid growth was observed in the stressed L. monocytogenes isolated from pork bulgogi (Korean marinated steak), regardless of the storage temperature. Overall, the effect of stress response on the growth kinetics was more obvious at 4C, where LT of str...
Source: Journal of Food Safety - October 4, 2009 Category: Food Science Authors: SOYOUN EOM, YANGJIN JUNG, KISUN YOON Source Type: journals

Detection of spinal cord tissues as bovine spongiform encephalopathy specified risk material in beef carcasses during splitting in turkish abattoirsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study, as a first report in Turkey, showed the contamination level of beef carcasses, instruments and tools and slaughterhouse environment with BSE-SRM. (Source: Journal of Food Safety)
Source: Journal of Food Safety - October 4, 2009 Category: Food Science Authors: M. KALE, Ö. KURŞUN, A.S. AKCAN KALE, F. PEHLİVANOĞLU, A. GÜNER, R. BAŞKAYA, Y. DOĞRUER, Ç. ÖZTÜRK Source Type: journals

Comparative assessment of standard culture and real-time polymerase chain reaction to detect campylobacter jejuni in retail chicken samplesEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Contamination of poultry by Campylobacter is a significant source of human diarrheal illness. The purpose of this study was to compare standard culture-based methods and real-time polymerase chain reaction (RT-PCR) for detection of Campylobacter jejuni from retail chicken samples. Culture methods were compared with RT-PCR (without enrichment) for detection of C. jejuni in naturally contaminated chicken samples. Purchased chicken samples (n = 43) were collected from four supermarkets. C. jejuni was detected by direct plating to selective agar (DPSA; 5/43, 11.6%), RT-PCR (15/43, 34.9%) and Bolton's enrichment (BE; 8/43, 41.9...
Source: Journal of Food Safety - October 4, 2009 Category: Food Science Authors: ARADOM DEBRETSION, TSEGAYE HABTEMARIAM, SAUL WILSON, BERHANU TAMERU, IRENE V. WESLEY, TESHOME YEHUALAESHET Source Type: journals

Lemon extract as natural preservative in fruit saladEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In this study the feasibility of using lemon extract to preserve the microbial quality of fresh fruit salad is addressed. In particular, two different packaging strategies were tested: lemon extract directly dissolved into the fruit solution and lemon extract dissolved into a gelatin that was put at the bottom of the salad tray. The microbiological quality decay kinetic of the differently packed cut fruit, stored at 4C, was determined by monitoring spoilage microorganisms for about 20 days. Results show that the active gel in the packaged fruit salad does not seem to affect to a great extent the growth of the investigated ...
Source: Journal of Food Safety - October 4, 2009 Category: Food Science Authors: AMALIA CONTE, CARMELA SCROCCO, MILENA SINIGAGLIA, MATTEO ALESSANDRO DEL NOBILE Source Type: journals

Chemical composition and antimicrobial properties of the essential oil of origanum saccatum l.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The chemical constituents of essential oil isolated by hydrodistillation of aerial parts of Origanum saccatum L. growing wild of 39 constituents were identified accounting for 99.11% of the oil of O. saccatum. The oil of O. saccatum contained, as main components, p-cymene (82.8%), [gamma]-terpinene (6.2%), p-cymene-8-ol (1.5%) and carvacrol (1.2%). The essential oil of O. saccatum was characterized by its high content of p-cymene. Preliminary experiment was carried out in vitro using the diffusion method to investigate antimicrobial activity of the O. saccatum oil. The oil exerted varying levels of antimicrobial effects on...
Source: Journal of Food Safety - October 4, 2009 Category: Food Science Authors: MEHMET MUSA ÖZCAN, JEAN CLAUDE CHALCHAT Source Type: journals

A case of "blown pack" meat linked to clostridium estertheticum in irelandEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study represents the first confirmed link between C. estertheticum and the blown pack vacuum-packed beef in Ireland. Blown pack spoilage of vacuum packed meat is a significant problem in the meat industry and has the potential to cause considerable economic loss to meat processors. This study found, the first evidence of Clostridium estertheticum in vacuum packed meat in Ireland. This research will contribute to a better understanding of blown pack spoilage of vacuum packed meat caused by C. estertheticum. (Source: Journal of Food Safety)
Source: Journal of Food Safety - October 4, 2009 Category: Food Science Authors: B. BYRNE, A.M. MONAGHAN, J.G. LYNG, J.J. SHERIDAN, D.J. BOLTON Source Type: journals

Purification, characterization and n-terminal amino acid sequencing of sakacin 1, a bacteriocin produced by lactobacillus sakei 1Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Biopreservation using lactic acid bacteria (LAB) and/or their metabolites represents an alternative for improving food safety. LAB can synthesize and excrete antimicrobial peptides denominated bacteriocins, but only nisin has been largely commercially used as a food preservative. There are limitations in using this bacteriocin, in part due to its inactivation in meat products. Current research on LAB bacteriocins are conducted aiming to broad their application as natural food preservatives. Lactobacillus sakei 1, is a LAB previously isolated in our laboratory from pork sausage and it is capable to inhibit Listeria monocyto...
Source: Journal of Food Safety - October 4, 2009 Category: Food Science Authors: C.E.M. D'ANGELIS, A.C.M. POLIZELLO, M.C. NONATO, A.C.C. SPADARO, E.C.P. DE MARTINIS Source Type: journals

Reductions of escherichia coli, coliforms, aerobic plate counts and campylobacter jejuni by a small-scale, high-pressure system devised to clean a miniaturized poultry giblets transport systemEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The efficacy of using direct high-pressure hot water (60C, 140F) and a quaternary ammonium compound to clean the inside of stainless steel pipe used to transport chicken giblets was evaluated. The giblets were collected from a commercial processing plant and were inoculated with Campylobacter jejuni. The cleaning system was effective in reducing the numbers of inoculated C. jejuni and naturally occurring mesotrophic bacteria (aerobic plate counts) on the inside surface of the stainless steel pipe used to transport the giblets. However, the decreases in naturally occurring Escherichia coli and coliforms were not significant...
Source: Journal of Food Safety - October 4, 2009 Category: Food Science Authors: OMAR A. OYARZABAL, JEFFREY W. FERGUS, ROBERT S. MILLER, WILLIAM F. GALE, DONALD E. CONNER Source Type: journals

Evaluation of biogenic amines formation by proteolytic enterococci strains isolated from raw dromedary milks from southern algeriaEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Twenty-three strains of lactic acid enterococci isolated from dromedary raw milks in Southern Algeria were investigated for their proteolytic activity and ability to produce biogenic amines by decarboxylating amino acids: histidine, tyrosine and ornithine. All strains tested displayed proteolytic activities, but none of them were able to produce detectable biogenic amines in the usual adequate laboratory media, namely, Joosten and Northolt medium and Leuschner medium. Polymerase chain reaction experiments indicate a positive correlation between the absence of the hdc and odc genes and the lack of histamine and putrescine p...
Source: Journal of Food Safety - June 28, 2009 Category: Food Science Authors: OMAR HASSAÏNE, HALIMA ZADI-KARAM, NOUR-EDDINE KARAM Source Type: journals

Microbiological risk factors associated with food handlers in elementary schools from brazilEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
A total of 44 food handlers who work in elementary schools from Governador Valadares, Minas Gerais, Brazil, were subjected to the examination of the nasal carriers of Staphylococcus aureus and of hand carriers of Enterobacteriaceae and Pseudomonas aeruginosa. A simple method using the eosine-methilene-blue media to isolate enterobacteria from the hands was performed. Among the total number of food handlers, 29.5% were S. aureus nasal carriers. The following percentages were obtained for enterobacteria isolation from the hand carriers: Enterobacter spp. (54.5%), Serratia spp. (9.0%), Shigella spp. (9.0%), E. coli (6.8%), Sa...
Source: Journal of Food Safety - June 28, 2009 Category: Food Science Authors: PATRÍCIA AMARAL SOUZA, DANIEL ASSIS SANTOS Source Type: journals

Microbial contamination of select dietary supplementsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
One hundred thirty-eight dietary supplement samples comprised of alfalfa, Circu-Care, coriander, cumin, echinacea, garlic, ginger, ginkgo, horse chestnut extract, juniper berries, licorice, psyllium, saw palmetto, St. John's wort, valerian, white willow bark, and various vitamins and minerals were obtained from local supermarkets and dietary supplement companies and analyzed for fungal contamination and the presence of aerobic mesophilic bacteria. Results indicated that the highest mold and yeast counts of 5.6 × 106 colony forming units (cfu) per gram product were found in alfalfa and the lowest (1.0 × 102 cfu/g) were pr...
Source: Journal of Food Safety - June 28, 2009 Category: Food Science Authors: VALERIE H. TOURNAS Source Type: journals

Effects of sterilization by gamma radiation of edible stored vigna mungo l. and triticum aestivum l. seed infested with surface microflora in indiaEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study may help to sterilize the stored seed with consideration of nutritional value. (Source: Journal of Food Safety)
Source: Journal of Food Safety - June 28, 2009 Category: Food Science Authors: JYOTI PRAKASH MAITY, ANINDITA CHAKRABORTY, SUBHAS C. SANTRA Source Type: journals

Predictive modeling and validation of growth at different temperatures of brochothrix thermosphactaEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The growth of Brochothrix thermosphacta affect by temperatures (0, 2, 5, 7 and 10C) were studied in laboratory medium. Growth curves were fitted using logistic, Gompertz and Baranyi models. Statistical characteristics like r2, mean square error, bias factor and accuracy factor were using for comparison of these models. Based on the criteria, the Gompertz described the data best, Baranyi performed the predicting best. The maximum growth rates obtained from primary model were then modeled as a function of temperature using the square root model. Statistically for the secondary model, the bias and accuracy factors are 0.9978,...
Source: Journal of Food Safety - June 28, 2009 Category: Food Science Authors: KANG ZHOU, PENG FU, PINGLAN LI, WANGPENG CHENG, ZHIHONG LIANG Source Type: journals

Heat-resistance prediction of listeria innocua grown at different temperaturesEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The effects of growth temperature in the range of 20[ndash]45C on the heat resistance of Listeria innocua (CECT 910) at different heating temperatures (56, 59, 62 and 65C) were investigated. D values were lower for cells grown at 20C and significantly increased with increasing growth temperature up to 45C, showing D values about five times higher. The inactivation rate of L. innocua at the heating temperatures tested decreased exponentially with growth temperature. The z values were not significantly modified by growth temperature, obtaining a mean value of 5.65 ± 0.19C. The decimal reduction times at different heating te...
Source: Journal of Food Safety - June 28, 2009 Category: Food Science Authors: AVELINO ÁLVAREZ-ORDÓÑEZ, ANA FERNÁNDEZ, ANA BERNARDO, MERCEDES LÓPEZ Source Type: journals

Survival and growth of acid adapted escherichia coli strains in broth at different ph levelsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Acid resistance of Escherichia coli O157:H7 strain UT 10 and Escherichia coli ATCC 25922 was determined in brain heart infusion broth at pH 7.4, 4.5 and 2.5. Variations due to acid stress in the counts of both strains were also determined. Acid adaptation enhanced the survival of both strains at pH 4.5, but neither strain could survive after 4 h at pH 2.5. At optimum growth conditions (pH 7.4), E. coli ATCC 25922 exhibited increased viability over E. coli UT 10. At pH 4.5, E. coli UT 10 was more tolerant to low pH than E. coli ATCC 25922. An increase in saturated fatty acids of both AA strains was observed, indicating the ...
Source: Journal of Food Safety - June 28, 2009 Category: Food Science Authors: BHEKISISA C. DLAMINI, ELNA M. BUYS Source Type: journals

Antibacterial and antioxidant properties of ailanthus altissima swingle leave extract to reduce foodborne pathogens and spoiling bacteriaEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The antibacterial and antioxidant potentials of methanolic extracts of Ailanthus altissima Swingle leaves were evaluated. Antibacterial activity was tested in vitro by agar disk diffusion method against 11 (six gram-positive and five gram-negative) foodborne bacteria. The methanol extract and its different polar subfractions inhibited significantly the growth of all six gram-positive bacteria: Listeria monocytogenes (ATCC 19116, ATCC 19118 and ATCC 19166), Staphylococcus aureus (ATCC 6538 and KCTC 1916) and Bacillus subtilis ATCC 6633 and two gram-negative bacteria: Pseudomonas aeruginosa KCTC 2004 and Escherichia coli ATC...
Source: Journal of Food Safety - June 28, 2009 Category: Food Science Authors: ATIQUR RAHMAN, EUN LYANG KIM, SUN CHUL KANG Source Type: journals

Isolation and characterization of nontyphoid salmonella from hospital food handlers in beijing, chinaEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Salmonella enterica isolates recovered from stool samples of healthy food handlers in two hospital dining halls in Beijing, China were characterized by serotyping, susceptibility to 15 antimicrobials and pulsed field gel electrophoresis (PFGE). Our data showed that 9.5% (29/305) of food handlers in these two dining halls were Salmonella carriers. Twenty-nine isolates were grouped into five serotypes including Agona, Derby, Enteritidis, Infantis and Senftenberg. All six Enteritidis isolates were resistant to chloramphenicol, nalidixic acid and tetracycline. Identical PFGE patterns were identified from food handlers in the s...
Source: Journal of Food Safety - June 24, 2009 Category: Food Science Authors: YANPING LUO, JINGYUN LI, YUE MA, CHANGQIN HU, SHAOHONG JIN, SHENGHUI CUI Source Type: journals

Inactivation of verocytotoxigenic escherichia coli and listeria monocytogenes co-cultured with lactobacillus sakei in a simulated meat fermentation mediumEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The effect of bacteriocin producing Lactobacillus sakei 4413 (an isolate from a Greek dry-fermented sausage) on inhibition of co-cultured verocytotoxigenic Escherichia coli or Listeria monocytogenes strains was investigated. In the simulated meat fermentation medium (containing a mixture of nitrogen sources, glucose, sodium chloride and curing agents, with initial pH 6.5) incubated at 25C, L. sakei 4413 produced the highest concentration of bacteriocin in the exponential growth phase, reducing the pH of the medium to 4.3 and producing 0.54% w/v lactic acid. Three primary models (i.e., the Gompertz model, the Baranyi model ...
Source: Journal of Food Safety - June 21, 2009 Category: Food Science Authors: K. PAPATHOMOPOULOU, P. KOTZEKIDOU Source Type: journals

Simultaneous detection of listeria monocytogenes, staphylococcus aureus, salmonella enterica and escherichia coli o157:h7 in food samples using multiplex pcr methodEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study presents a quick and effective identification method to simultaneous monitor four foodborne pathogens in food samples. The specificity and sensitivity of this method can be used to unambiguously identify these four foodborne pathogens in practical food samples based on the species-specific genes. Therefore, this detection method is applicable for surveillance measures of these four foodborne pathogens in the food production chain. (Source: Journal of Food Safety)
Source: Journal of Food Safety - June 21, 2009 Category: Food Science Authors: D. ZHANG, H. ZHANG, L. YANG, J. GUO, X. LI, Y. FENG Source Type: journals

Food safety knowledge and attitude of consumers of various food service establishmentsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In conclusion, various sources of information should be used to increase consumer awareness on food safety. In the present study, situational analysis was conducted to obtain data on food safety knowledge and attitude of consumers. Results indicated that although some of the consumers could identify the carriers for foodborne diseases, such as cholera, food poisoning and jaundice, most of them did not know about the carriers of typhoid, gastroenteritis and amebiosis. Thus, efforts should be made to educate consumers about the relation between food and diseases and the importance of making proper food choices for consumptio...
Source: Journal of Food Safety - June 21, 2009 Category: Food Science Authors: R. GURUDASANI, M. SHETH Source Type: journals

Food safety crisis management plan in hong kongEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This article aimed to formulate a local food safety crisis management plan which consists of preventive phase, emergency phase and reconstruction phase based on the revised crisis preparedness model. It was suggested that a cross-boundary liaison with health authorities overseas, a close inter- and intradepartmental cooperation in the government, a balance between economic and political issues, considerations on public culture, and an introduction of education for food safety and morality should be the determinants of success in the plan. Crisis preparedness on food safety seems to be the indispensable proactive measure to...
Source: Journal of Food Safety - June 21, 2009 Category: Food Science Authors: S.F. CHAN, ZENOBIA C.Y. CHAN Source Type: journals

Food safety behaviors of adult/elderly caregivers in nevadaEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
As a prelude to developing food safety educational modules for Nevada adult/elderly caregiver facilities, we assessed the extent of such behavior through questionnaires, i.e., we assessed the behavior, attitudes and food safety practices of supervisors in adult/elderly care facilities. Our questionnaire was based on a validated consumer food behavior questionnaire, modified to better assess the needs of the target audience. The questionnaire was tested and revised before being distributed to the targeted group. Mailing lists were obtained from a variety of state, local and personal resources. Data were collected from 390 a...
Source: Journal of Food Safety - April 22, 2009 Category: Food Science Authors: MARY P. WILSON, ARUNA SURENDERA BABU, STANLEY T. OMAYE Tags: Original Articles Source Type: journals

The aflatoxin contamination of fig fruits in aydin city (turkey)Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The mold flora of 50 dried fig samples consumed in Turkey was examined and the aflatoxigenic ones were determined. Among 127 fungi isolated, 74 were Aspergillus, 24 were Trichoderma, 16 were Fusarium and 13 were Acremonium. Of the isolates, 17 were aflatoxigenic and four of them were capable to produce aflatoxin, three of which were characterized as A. flavus and one as A. parasiticus. Aflatoxin production of four strains was confirmed by high pressure liquid chromotography. The effect of UV irradiation on mold count and aflatoxin quantity was also tested. It was found that UV irradiation led to a decrease in the mold coun...
Source: Journal of Food Safety - April 20, 2009 Category: Food Science Authors: B. ISMAN, H. BIYIK Tags: Original Articles Source Type: journals

Acid and thermal resistance of a salmonella enteritidis strain involved in several foodborne outbreaksEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Acid and thermal resistances of a Salmonella enteritidis strain involved in several foodborne outbreaks in southern Brazil were compared with other two Salmonella serovars. Strains were cultivated in Nutrient Broth supplemented with 1% glucose for acid adaptation, and then cells were exposed to different pH and temperatures. Survivors were enumerated and cellular proteins were analyzed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). S. enteritidis presented better acid adaptation than S. typhimurium and S. bredeney after exposure to pH 3.5 and 4.0, but all serovars demonstrated a similar behavior a...
Source: Journal of Food Safety - April 20, 2009 Category: Food Science Authors: P.S. MALHEIROS, A. BRANDELLI, C.P.Z. NOREÑA, E.C. TONDO Tags: Original Articles Source Type: journals

Thermal resistance, survival and inactivation of enterobacter sakazakii (cronobacter spp.) in powdered and reconstituted infant formulaEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study shows that E. sakazakii strains differ widely in their heat resistance. No differences were observed between biofilm formers and nonformers in terms of heat-resistance in thermal inactivation kinetics experiments. Conventional high temperature short-time pasteurization processes are considered sufficient to inactivate all E. sakazakii strains, and a household microwave oven (40[ndash]50 s for 60-mL portions) can be used to inactivate E. sakazakii if present in reconstituted infant formula milk (IFM). Growth of E. sakazakii can be inhibited in powdered and reconstituted IFM by refrigeration. Also, it is recommend...
Source: Journal of Food Safety - April 20, 2009 Category: Food Science Authors: M.A. AL-HOLY, M. LIN, M.M. ABU-GHOUSH, H.M. AL-QADIRI, B.A. RASCO Tags: Original Articles Source Type: journals

Quality decay of fresh processed fish stored under refrigerated conditionsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The ability of commercial fresh fish to be processed to produce fresh-fish based hamburger was assessed in this work. In particular, four commercially important fish species, i.e., hake (Merluccius merluccius), mackerel (Scomber scombrus), sea bass (Dicentrarchus labrax) and sea bream (Sparus aurata) were packed in an aluminium/plastic laminated film, stored at 4C, and studied for changes in trimethylamine (TMA) and biogenic amines such as histamine, cadaverine, putrescine and spermidine. In terms of TMA content, results suggest that sea bass and sea bream resulted into species suitable to be fresh processed having a TMA a...
Source: Journal of Food Safety - April 20, 2009 Category: Food Science Authors: G. BARBUZZI, F. GRIMALDI, M.A. DEL NOBILE Tags: Original Articles Source Type: journals

Autochthonous microbiota of raw milk with antagonistic activity against listeria monocytogenes and salmonella enteritidisEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This article is an initial study from our group concerning the antagonistic activity of the autochthonous microbiota from raw milk. This activity can explain the low frequency of some pathogens in this food, and these findings were the basis for our current studies concerning the characterization of this activity. For the period of 2006[ndash]2008, our group received funds from the National Council for Scientific and Technological Development, Brazil, and the Foundation of Scientific Support from Minas Gerais state, Brazil, for this complete study, aiming to describe the antagonistic microorganisms (phenotypic and genotypi...
Source: Journal of Food Safety - April 20, 2009 Category: Food Science Authors: L.A. NERO, M.R. MATTOS, V. BELOTI, M.A.F. BARROS, M.B.T. ORTOLANI, B.D.G.M. FRANCO Tags: Original Articles Source Type: journals

Fate of listeria monocytogenes in carra cheese during manufacture and ripeningEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study was carried out to evaluate the growth and survival of Listeria monocytogenes during manufacture and ripening of Carra cheese. For this purpose, Carra cheese was produced with raw cow's milk inoculated to contain 2.97 log cfu/mL of L. monocytogenes (serovar 4b). Cheese was ripened through storing in an earthenware jug underground for 90 days. Enumeration of L. monocytogenes was made by surface-plating on Oxford agar. The number of L. monocytogenes increased during manufacture and reached 4.89 log cfu/g at the first day of ripening, while it decreased to 4.19 log cfu/g during the first 15 days of ripening and rem...
Source: Journal of Food Safety - April 20, 2009 Category: Food Science Authors: H. DURMAZ Tags: Original Articles Source Type: journals

Use of malic acid and other quality stabilizing compounds to assure the safety of fresh-cut "fuji" apples by inactivation of listeria monocytogenes, salmonella enteritidis and escherichia coli o157:h7Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The effectiveness of malic acid in combination with physicochemical quality stabilizing compounds to inactivate Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 inoculated in fresh-cut "Fuji" apples packaged in air and stored at 5C was evaluated. Apple pieces were immersed for 1 min in solutions containing 1% w/v N-acetyl-L-cysteine, 1% w/v glutathione and 1% w/v calcium lactate with and without 2.5% w/v D-L malic acid to control apple browning, softening and reduce the populations of pathogenic microorganisms. Fresh-cut apples dipped in each solution were then inoculated with L. monocytogenes, S...
Source: Journal of Food Safety - April 20, 2009 Category: Food Science Authors: ROSA M. RAYBAUDI-MASSILIA, JONATHAN MOSQUEDA-MELGAR, ANGEL SOBRINO-LÓPEZ, ROBERT SOLIVA-FORTUNY, OLGA MARTÍN-BELLOSO Tags: Original Articles Source Type: journals

Percent moisture and seed coat characteristics of alfalfa seeds after artificial inoculationEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study compared 15 published inoculation procedures as they impact the percent moisture of alfalfa seeds. The percent moisture after drying was similar for the 15 procedures, verifying that the inoculation method had no effect. Using white and ultraviolet (UV) fluorescent light at 360 nm, the physical characteristics of different alfalfa varieties' seed coats were examined. Exposed cotyledon fluoresced under the UV light, making viewing of wrinkled, broken and cracked seed coats easier. The effects of wetting and drying on broken or cracked seed coats were photographed. During inoculation, cracks or breaks in the seed ...
Source: Journal of Food Safety - April 20, 2009 Category: Food Science Authors: KATHLEEN T. RAJKOWSKI Tags: Original Articles Source Type: journals

A predictive model for high-pressure carbon dioxide inactivation of microorganismsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The Weibull model, which is commonly used for thermal inactivation of microorganisms in literature, was used to describe microbial inactivation by high-pressure carbon dioxide (HPCD). The number of parameters of the model was reduced from two to one in order to avoid interrelationship of these parameters with a slight loss of goodness-of-fit. A second-order polynomial function fulfilling a number of constraints was proposed for the secondary modeling of the time-constant parameter of the reduced Weibull model. This function consists of both pressure and temperature and therefore can be used for HPCD treatments. The applica...
Source: Journal of Food Safety - April 20, 2009 Category: Food Science Authors: S. BUZRUL Tags: Original Articles Source Type: journals

Generation of bioluminescent morganella morganii and its potential usage in determination of growth limits and histamine productionEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
A mini-Tn5 promoter probe carrying the intact lux operon of Photorhabdus luminescens (pUT mini-Tn5 luxCDABE) which allowed measurement of light output without the addition of exogenous substrate was constructed. It was used to create a pool of chromosomally lux-marked strains of Morganella morganii. Also plasmid-mediated expression of bioluminescence in M. morganii was assessed using plasmid pT7-3 luxCDABE. No significant differences in growth and histamine formation characteristics of the lux-marked strains and wild type M. morganii strain were observed. Luminescent strain of M. morganii was used in experiments in which t...
Source: Journal of Food Safety - April 20, 2009 Category: Food Science Authors: MEHDI ZAREI, ARSALAN HOSSEINI, S. SHAHRAM SHEKARFOROUSH Tags: Original Articles Source Type: journals

Inhibition of foodborne pathogens and spoiling bacteria by essential oil and extracts of erigeron ramosus (walt.) b.s.p.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The antibacterial potential of essential oil and methanolic extracts of Erigeron ramosus (Walt.) B.S.P. was evaluated. Thirty-one components representing 95.3% of the total oil were identified, of which [beta]-caryophyllene (24.0%), [alpha]-humulene (14.5%), 1,8-cineole (9.0%), eugenol (7.2%), globulol (7.1%), caryophyllene oxide (5.2%), [delta]-cadinene (5.0%), [alpha]-copaene (4.9%) and widdrol (2.0%) were the major components. The antibacterial activity of essential oil and methanolic extracts of E. ramosus was determined in vitro using the agar diffusion method and minimum inhibitory concentration determination test ag...
Source: Journal of Food Safety - April 20, 2009 Category: Food Science Authors: ATIQUR RAHMAN, SUN CHUL KANG Tags: Original Articles Source Type: journals

COMBINED TOXIC EFFECTS OF TYPICAL MUTAGENS – DIMETHYLPHENOL, TRIBROMETHANE AND DINITROANILINE, ON UNICELLULAR GREEN ALGAE DUNALIELLA SALINAEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In this study, Dunaliella salina, a unicellular green algae, was used as the test organism to perform the investigation. These tests were preferred because they are simple, cost-effective and efficient, and D. salina is easily cultured. The methods established in this study are practicable and will provide further studies with useful reference information. (Source: Journal of Food Safety)
Source: Journal of Food Safety - January 24, 2009 Category: Food Science Authors: YUE-HUI ZHU, JIAN-GUO JIANG Tags: Original Articles Source Type: journals

Chemical characterization and antifungal activity of origanum onites l. essential oils and extractsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Essential oils (EOs) and extracts (methanol, acetone and diethyl ether) of fresh and dried oregano (Origanum onites L.) were used to determine the antifungal effect on Alternaria alternata, Aspergillus flavus (two strains), Aspergillus niger (two strains), Aspergillus parasiticus, Fusarium semitectum, Fusarium oxysporum, Mucor racemosus and Penicillium roqueforti by disk diffusion methods. Minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) of all samples were determined. The antifungal activity of the fresh herb was greater than that of the dried herb. MIC values for fresh and dried methanol ...
Source: Journal of Food Safety - January 22, 2009 Category: Food Science Authors: MIHRIBAN KORUKLUOGLU, OZAN GURBUZ, YASEMIN SAHAN, AYCAN YIGIT, OYA KACAR, RUSSELL ROUSEFF Tags: Original Articles Source Type: journals

Stress-induced adaptive tolerance response and virulence gene expression in campylobacter jejuniEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Campylobacter jejuni is one of the leading causes of bacterial gastroenteritis, but little is known concerning how this fastidious bacterium survives stressful conditions. C. jejuni strains were exposed to acid conditions (pH = 4.5), acid conditions and aerobic atmosphere, or starvation stress, allowed to recover, and again challenged with acid stress. The counts of acid-adapted, acid- and aerobic-adapted, and starvation-adapted cells that survived further acid stress were higher than those of nonstressed cells in some strains, but adaptation and survival was time dependent. Expression of the virulence gene cadF was up-reg...
Source: Journal of Food Safety - January 22, 2009 Category: Food Science Authors: YUE MA, IRENE HANNING, MICHAEL SLAVIK Tags: Original Articles Source Type: journals

Occurrence of vibrio parahaemolyticus in different finfish and shellfish speciesEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Occurrence of Vibrio parahaemolyticus was examined in 293 samples of finfish and Penaeus monodon from wholesale fish markets in Kolkata, India, by standard culture technique. The bacterium was isolated from 45.83% of shellfish and 16.73% of finfish samples. Among finfishes, about 30% of Chela laubuca and Otolithoides biauritus, and 18[ndash]21% of Lates calcarifer, Ompok bimaculatus and Herpadon nehereus samples were contaminated. The bacterium was mostly recovered from intestinal contents (32.25%) as compared to skin (11.95%) and gill tissue (16.43%). Seasonal variation in occurrence of the bacterium was also recorded. Th...
Source: Journal of Food Safety - January 22, 2009 Category: Food Science Authors: B. DAS, S.K. MANNA, P. SARKAR, K. BATABYAL Tags: Original Articles Source Type: journals

Effects of phosphate and sodium and potassium chlorides on sporulation and heat resistance of bacillus cereusEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The effects of the addition of sodium and potassium chlorides and phosphate (sodium phosphate di-basic/potassium phosphate monobasic) up to 0.25 mol/L in the sporulation medium on the percentages of sporulation and heat resistance of Bacillus cereus (ATCC 7004, 4342, 9818) were investigated. In all cases the sporulation rates varied between 85[ndash]95%, except for the ATCC 4342 strain when sodium and potassium chlorides were added at the highest level obtaining a 40 and 70% sporulation, respectively. Neither NaCl nor KCl had any significant effect on the heat resistance of the spores produced, obtaining D100 values of 0.0...
Source: Journal of Food Safety - January 22, 2009 Category: Food Science Authors: M. MAZAS, A. FERNÁNDEZ, A. ÁLVAREZ, M. LÓPEZ, A. BERNARDO Tags: Original Articles Source Type: journals

Occurrence of aflatoxins in various nuts commercialized in turkeyEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This article reports the data of the first survey on the presence of aflatoxins in nuts sampled in three distinct regions of Turkey. The formation of aflatoxins depends not only on the genetic potential of mold strains but also on environmental factors, especially during post-harvest transportation and storage. Although further national surveys must be performed on a regular base, the results of the present study indicate a reduced level of aflatoxin contamination of nut-based products compared to earlier observations. The results conclude that implementation of stricter quality control measures, technical assistance to pr...
Source: Journal of Food Safety - January 22, 2009 Category: Food Science Authors: PERVIN BASARAN, MELTEM OZCAN Tags: Original Articles Source Type: journals

Sensitive and rapid detection of enterobacter sakazakii in infant formula by loop-mediated isothermal amplification methodEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In this study, a loop-mediated isothermal amplification (LAMP) method has been developed for the detection of E. sakazakii in infant formula. The assay detected the species-specific DNA sequence of the 16S-23S rRNA internal transcribed spacer. The sensitivity of the detection is 1.2 cfu per 100 g infant formula with the selective enrichment. As the amplification is made under isothermal conditions, only a water bath or heating block is needed to maintain the required temperature. Thus, the method will be easily generalized and popularized in the future. Enterobacter sakazakii is an emerging opportunistic pathogen associate...
Source: Journal of Food Safety - January 22, 2009 Category: Food Science Authors: CHAO LIU, WENJIE ZHENG, HONGWEI ZHANG, YANMEI HOU, YIN LIU Tags: Original Articles Source Type: journals

Comparison of cytolethal distending toxin and invasion abilities in campylobacter jejuni isolated from clinical patients and poultryEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In this study, there was no correlation in invasion abilities and cytotoxicity. The results indicated C. jejuni may utilize more than one mechanism in causing disease and pathogenicity but is strain dependent. Also, the utility of the cdtB as an indicator of pathogenicity is doubtful. Campylobacter jejuni is a leading cause of foodborne illness in the U.S.A. and creates a 1.2 billion dollar annual burden. Being able to detect and distinguish pathogenic from nonpathogenic strains is important for assessing the risk to consumers of contracting campylobacteriosis. Understanding which pathogenicity factors are important in cau...
Source: Journal of Food Safety - January 22, 2009 Category: Food Science Authors: CARL GILBERT, IRENE HANNING, BRANDI VAUGHN, HASNA KANTA, MICHAEL SLAVIK Tags: Original Articles Source Type: journals

Ims using in-house monoclonal antibody-coated magnetic beads associated to pcr assay for detection of salmonella typhimurium in raw meatsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
An immunomagnetic separation (IMS) technique and a PCR assay were developed for use in detection of Salmonella Typhimurium in meat samples. To prevent false-negative results, an internal amplification control was developed. The polymerase chain reaction (PCR) using primers specific for an omp gene sequence of Salmonella spp has shown 100% sensitivity and specificity and a detection limit of 104 cfu/mL. The IMS-PCR methods using PCR immediately after IMS and using 6 h postenrichment in brain heart infusion between IMS and PCR resulted in detection limits of 103 cfu/mL and 1[ndash]10 cfu/mL, respectively. The lowest level of...
Source: Journal of Food Safety - January 22, 2009 Category: Food Science Authors: ÂNGELA NUNES MOREIRA, FABRICIO ROCHEDO CONCEIÇÃO, RITA DE CÁSSIA S. CONCEIÇÃO, CLARICE NUNES DIAS, JOSÉ BEIRO CARVALHAL, ODIR ANTONIO DELLAGOSTIN, JOSÉ ANTONIO G. ALEIXO Tags: Original Articles Source Type: journals

Offsetting behavior and the benefits of food safety regulationEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Many regulatory, safety and health policies are adopted to reduce harm to potential victims from accidents and other harmful events. Attenuation and, sometimes, even reversal of the direct policy effect on expected harm may occur because of offsetting behavior (OB) by potential victims, as they reduce care in response to the policy. This research determines that OB in consumers may be responsible for an increase in food poisoning cases after new, more stringent food safety policies are enacted and implemented in the food processing sector. This behavioral anomaly indicates serious deviation from rational choice and possibl...
Source: Journal of Food Safety - January 22, 2009 Category: Food Science Authors: DRAGAN MILJKOVIC, WILLIAM NGANJE, BENJAMIN ONYANGO Tags: Original Articles Source Type: journals

Effect of biting before dipping (double-dipping) chips on the bacterial population of the dipping solutionEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The effect of "double-dipping" crackers/chips on the transfer of bacteria from the mouth to the dipping solution was determined in three separate experiments. In experiment 1, eight subjects dipped crackers either three or six times into sterilized water either without biting or biting before each dip. The dipping solutions had higher (P [le] 0.05) bacterial populations when crackers were bitten before dipping compared with when no double-dipping occurred. The second experiment utilized sterile water dipping solutions with pHs of 4, 5 and 6, and tested the solutions at 0 and 2 h after dipping. There was again significant (...
Source: Journal of Food Safety - January 22, 2009 Category: Food Science Authors: JUDITH TREVINO, BRAD BALLIEU, RACHEL YOST, SAMANTHA DANNA, GENEVIEVE HARRIS, JACKLYN DEJONCKHEERE, DANIELLE DIMITROFF, MARK PHILIPS, INYEE HAN, CHLOE MOORE, PAUL DAWSON Tags: Original Articles Source Type: journals

Effect of high pressure on lactococcal bacteriophagesEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Four different host-specific lactococcal bacteriophages were subjected to high hydrostatic pressure and heat treatments. Pressure treatments were done at room temperature at 300 and 350 MPa for 5[ndash]40 min. Complete inactivation of bacteriophages was observed starting at 350 MPa for 20-min treatment at room temperature. The effect of heat on the bacteriophages was analyzed by heat treatment at 71.7C for predetermined lengths of time (1[ndash]5 min). Decrease in bacteriophage number was observed after 3 min of heat treatment at 71.7C. Pressure treatment at 350 MPa/5 min and heat treatment at 71.7C/3 min were both found t...
Source: Journal of Food Safety - January 22, 2009 Category: Food Science Authors: M. DILEK , FARUK BOZOĞLU, MUSTAFA AKÇELİK, ALEV BAYINDIRLI Tags: Original Articles Source Type: journals