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You searched for: Journal name Food control Remove constraint Journal name: Food control Subject term Salmonella Remove constraint Subject term: Salmonella
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1. Effect of introduction of HACCP on the microbiological quality of some restaurant meals

Author:
Soriano, J.M.; Rico, H.; Moltó, J.C.; Mañes, J.
Source:
Food control 2002 v.13 no.4-5 pp. 253-261
ISSN:
0956-7135
Subject:
Clostridium perfringens; Escherichia coli O157; HACCP; Listeria monocytogenes; Salmonella; Staphylococcus aureus; cleaning; good manufacturing practices; infrastructure; microbiological quality; pork; potatoes; restaurants; sanitation
Abstract:
... The microbial quality of Spanish potato omelette and pork loin before and after implementation of the HACCP system in University restaurants was used as indicator of food safety in this work. The prevalence of aerobic plate counts and incidences of Staphylococcus aureus, Escherichia coli, E. coli O157:H7, Listeria monocytogenes, Salmonella spp. and Clostridium perfringens were analysed. Results of ...
DOI:
10.1016/S0956-7135(02)00023-3

2. Presence of food-borne pathogens on cattle hides

Author:
Reid, C.A.; Small, A.; Avery, S.M.; Buncic, S.
Source:
Food control 2002 v.13 no.6-7 pp. 411-415
ISSN:
0956-7135
Subject:
Campylobacter; Escherichia coli; Salmonella; beef; beef cattle; cross contamination; food pathogens; microbial contamination; microorganisms; risk; rump; slaughter; England
Abstract:
... The hide of cattle is known to be a source for the microbial contamination of beef, with microorganisms transferred onto the carcass from the hide, during the slaughter and dressing processes. To assess the potential risk of carcass contamination from food-borne bacterial pathogens on cattle hides, a study was carried out involving 90 beef cattle in the South-West of England to determine the preva ...
DOI:
10.1016/S0956-7135(01)00050-0

3. Chemical composition and microbiological quality of the doner kebabs sold in Tekirdag market

Author:
Kayisoglu, Serap; Yilmaz, Ismail; Demirci, Mehmet; Yetim, Hasan
Source:
Food control 2003 v.14 no.7 pp. 469-474
ISSN:
0956-7135
Subject:
Clostridium perfringens; Salmonella; beef; chemical analysis; chemical composition; chickens; coliform bacteria; cooked foods; copper; iron; markets; microbiological quality; pH; plate count; psychrotrophic bacteria; public health; sodium; yeasts; zinc
Abstract:
... The objective of this research was to determine chemical composition and hygienic quality of the doner kebabs sold in the Tekirdag market. In the chemical analysis; pH, moisture, protein, fat and salt contents as well as some minerals, Na, K, Zn, Fe and Cu, were determined. The samples were examined for aerobic plate count (APC), psychrotrophic bacteria, coliforms, mould and yeast, Clostridium per ...
DOI:
10.1016/S0956-7135(02)00103-2

4. Incidence of Salmonella spp. in raw vegetables in Selangor, Malaysia

Author:
Salleh, Noorzaleha Awang; Rusul, Gulam; Hassan, Zaiton; Reezal, Abdul; Isa, Siti Hajar; Nishibuchi, Mitsuaki; Radu, Son
Source:
Food control 2003 v.14 no.7 pp. 475-479
ISSN:
0956-7135
Subject:
Centella asiatica; Ipomoea aquatica; Oenanthe javanica subsp. stolonifera; Polygonum; Salmonella; animal-based foods; health hazards; human diseases; raw vegetables; salads; serotypes; vegetables; Malaysia
Abstract:
... A total of 43 samples of 'selom' (Oenanthe stolonifera), 26 samples of 'pegaga' (Centella asiatica), 25 samples of 'kangkong' (Ipomoea aquatica) and 18 samples of 'kesum' (Polygonum minus) were examined for the presence of Salmonella spp. Salmonellae were detected from 40 (35%) of the vegetables samples examined. The most common serotypes isolated were S. weltevreden (23.5%), S. agona (16.2%), S. ...
DOI:
10.1016/S0956-7135(02)00105-6

5. Microbial profiles during lactic fermentation of meat by combined starter cultures at high temperatures

Author:
Sakhare, P.Z.; Narasimha Rao, D.
Source:
Food control 2003 v.14 no.1 pp. 1-5
ISSN:
0956-7135
Subject:
Escherichia coli; Lactobacillus casei; Lactobacillus plantarum; Salmonella; Staphylococcus aureus; lactic fermentation; meat; minced meat; raw meat; starter cultures; temperature
Abstract:
... Studies were conducted to stabilize minced meat and meat cubes with added salt and glucose by fermentation using mixed lactic cultures of Lactobacillus plantarum, Lactobacillus casei and Lactococci lactis. Microbial profiles were recorded. The study revealed that a desired pH of 4.0-4.2 can be achieved (within 24-36 h at 37 °C and 30-42 h at 30 °C), with a substantial reduction in coliforms, Esche ...
DOI:
10.1016/S0956-7135(02)00044-0

6. Screening of lactic acid bacteria from Brazilian meats for bacteriocin formation

Author:
Martinis, E.C.P. de; Freitas, F.Z.
Source:
Food control 2003 v.14 no.3 pp. 197-200
ISSN:
0956-7135
Subject:
Brochothrix thermosphacta; Enterobacter; Enterococcus; Escherichia coli; Lactobacillus sakei; Leuconostoc; Listeria monocytogenes; Salmonella; agar; bacon; ham; lactic acid bacteria; screening; Brazil
Abstract:
... Twenty samples of vacuum-packaged meat products from Brazil were screened for the presence of bacteriocin-producing lactic acid bacteria, using an agar overlay method. Three bacteriocinogenic isolates were obtained and identified as Enterococcus sp. 18 (from bacon), Leuconostoc sp. 20 (from ham) and Lactobacillus sakei 29 (from hot home made "lingüiça"). Leuconostoc sp. 20 and Lactobacillus sakei ...
DOI:
10.1016/S0956-7135(02)00092-0

7. Effect of gamma irradiation on some principle microbiological and chemical quality parameters of raw Turkish meat ball

Author:
Yıldırım, I.; Uzunlu, S.; Topuz, A.
Source:
Food control 2005 v.16 no.4 pp. 363-367
ISSN:
0956-7135
Subject:
traditional foods; meat products; appetizers; food irradiation; gamma radiation; food processing quality; meat quality; food nutrient losses; proximate composition; microbial contamination; plate count; yeasts; molds (fungi); Staphylococcus; Salmonella; Escherichia coli; food pathogens; food spoilage; Turkey (country)
DOI:
10.1016/j.foodcont.2004.04.001

8. Bacteriological quality of ice cream in Tripoli-Libya

Author:
El-Sharef, N.; Ghenghesh, K.S.; Abognah, Y.S.; Gnan, S.O.; Rahouma, A.
Source:
Food control 2006 v.17 no.8 pp. 637-641
ISSN:
0956-7135
Subject:
Staphylococcus aureus; bacterial contamination; antibiotic resistance; Salmonella; serotypes; food contamination; multiple drug resistance; plate count; food pathogens; microbial detection; ice cream; dairies; Aeromonas; Listeria monocytogenes; Escherichia coli; Libya
DOI:
10.1016/j.foodcont.2005.04.001

9. Characterization of the natural microflora of artisanal Mexican Fresco cheese

Author:
Torres-Llanez, M.J.; Vallejo-Cordoba, B.; Diaz-Cinco, M.E.; Marzorra-Manzano, M.A.; Gonzalez-Cordova, A.F.
Source:
Food control 2006 v.17 no.9 pp. 683-690
ISSN:
0956-7135
Subject:
coliform bacteria; Staphylococcus; Lactococcus lactis subsp. lactis bv. diacetylactis; taxonomy; Salmonella; lactic acid bacteria; yeasts; Enterococcus faecium; cheeses; cheese starters; physicochemical properties; traditional foods; Lactobacillus casei; screening; molds (fungi); aerobes; Mexico
DOI:
10.1016/j.foodcont.2005.04.004

10. Consumer awareness and perception to food safety hazards in Trinidad, West Indies

Author:
Badrie, N.; Gobin, A.; Dookeran, S.; Duncan, R.
Source:
Food control 2006 v.17 no.5 pp. 370-377
ISSN:
0956-7135
Subject:
bacterial contamination; food handling; Salmonella; meat; home food preservation; consumer information; consumer surveys; consumer attitudes; food sanitation; perceptions (cognitive); Escherichia coli; Trinidad and Tobago
DOI:
10.1016/j.foodcont.2005.01.003

11. Prevalence of Salmonella in raw minced meat, raw fresh sausages and raw burger patties from retail outlets in Gaborone, Botswana

Author:
Mrema, N.; Mpuchane, S.; Gashe, B.A.
Source:
Food control 2006 v.17 no.3 pp. 207-212
ISSN:
0956-7135
Subject:
butcher shops; minced meat; hamburgers; ground meat; raw meat; sausages; retail marketing; microbial detection; Salmonella; food pathogens; bacterial contamination; serotypes; antibiotic resistance; antibiotics; beef; Botswana
DOI:
10.1016/j.foodcont.2004.09.019

12. Prevalence of foodborne pathogens in Turkish Van otlu (Herb) cheese

Author:
Tekinsen, K.K.; Ozdemir, Z.
Source:
Food control 2006 v.17 no.9 pp. 707-711
ISSN:
0956-7135
Subject:
Staphylococcus aureus; bacterial contamination; Salmonella; cheese ripening; food contamination; cheeses; plate count; food pathogens; microbial detection; traditional foods; Escherichia coli O157; Turkey (country)
DOI:
10.1016/j.foodcont.2005.04.007

13. A comparison of microbial contamination on sheep/goat carcasses in a modern Indian abattoir and traditional meat shops

Author:
Bhandare, S.G.; Sherikar, A.T.; Paturkar, A.M.; Waskar, V.S.; Zende, R.J.
Source:
Food control 2007 v.18 no.7 pp. 854-858
ISSN:
0956-7135
Subject:
feces; slaughterhouses; sheep; lamb meat; mutton; goat meat; meat carcasses; butcher shops; food contamination; bacterial contamination; food pathogens; Micrococcus; Staphylococcus epidermidis; Salmonella; evisceration; washing; plate count; food sanitation; sanitary and phytosanitary regulations; lactic acid bacteria; coliform bacteria; anaerobes; aerobes; India
DOI:
10.1016/j.foodcont.2006.04.012

14. Antimicrobial resistance of Salmonella spp. and Escherichia coli isolated from table eggs

Author:
Adesiyun, A.; Offiah, N.; Seepersadsingh, N.; Rodrigo, S.; Lashley, V.; Musai, L.
Source:
Food control 2007 v.18 no.4 pp. 306-311
ISSN:
0956-7135
Subject:
egg shell; antiprotozoal agents; antibiotic resistance; Salmonella Enteritidis; antibiotics; bacteriophages; Salmonella Ohio; eggs; Escherichia coli
DOI:
10.1016/j.foodcont.2005.10.013

15. Efficacy of sanitizers in reducing Escherichia coli O157:H7, Salmonella spp. and Listeria monocytogenes populations on fresh-cut carrot

Author:
Ruiz-Cruz, S.; Acedo-Félix, E.; Díaz-Cinco, M.; Islas-Osuna, M.A.; González-Aguilar, G.A.
Source:
Food control 2007 v.18 no.11 pp. 1383-1390
ISSN:
0956-7135
Subject:
acetic acids; sodium hypochlorite; sanitizing; organic matter; food packaging; bacterial contamination; Daucus carota; food storage; Listeria monocytogenes; fresh-cut foods; carrots; washing; minimum inhibitory concentration; chlorine; food preservation; storage time; refrigeration; antibacterial properties; sanitizers; Salmonella; food contamination; pathogen survival; shredding; food pathogens; Escherichia coli O157
DOI:
10.1016/j.foodcont.2006.09.008

16. Foodborne transmission of infectious intestinal disease in England and Wales, 1992-2003

Author:
Hughes, C.; Gillespie, I.A.; O'Brien, S.J.
Source:
Food control 2007 v.18 no.7 pp. 766-772
ISSN:
0956-7135
Subject:
enterotoxins; food intoxication; epidemiological studies; bacterial contamination; Salmonella; campylobacteriosis; Escherichia coli O157; Clostridium perfringens; disease transmission; food pathogens; pandemic; salmonellosis; verotoxins; Campylobacter; disease surveillance; England; Wales
DOI:
10.1016/j.foodcont.2006.01.009

17. Incidence, internalization and behavior of Salmonella in mangoes, var. Tommy Atkins

Author:
Bordini, M.E.B.; Ristori, C.A.; Jakabi, M.; Gelli, D.S.
Source:
Food control 2007 v.18 no.8 pp. 1002-1007
ISSN:
0956-7135
Subject:
Mangifera indica; bacterial contamination; food surfaces; Salmonella; mangoes; food contamination; imports; food pathogens; microbial detection; hot water treatment; United States; South America
DOI:
10.1016/j.foodcont.2006.06.003

18. Microbiology of retail mung bean sprouts vended in public markets of National Capital Region, Philippines

Author:
Gabriel, A.A.; Berja, M.C.; Estrada, A.M.P.; Lopez, M.G.A.A.; Nery, J.G.B.; Villaflor, E.J.B.
Source:
Food control 2007 v.18 no.10 pp. 1307-1313
ISSN:
0956-7135
Subject:
mung beans; bean sprouts; retail marketing; microbial detection; Salmonella; coliform bacteria; Escherichia coli; food contamination; bacterial contamination; food pathogens; Philippines
DOI:
10.1016/j.foodcont.2006.09.004

19. NordVal: A Nordic system for validation of alternative microbiological methods

Author:
Qvist, S.
Source:
Food control 2007 v.18 no.2 pp. 113-117
ISSN:
0956-7135
Subject:
food industry; livestock and meat industry; feed industry; food analysis; feces; water analysis; microbiological quality; sanitation standard operating procedures; model validation; enzyme-linked immunosorbent assay; polymerase chain reaction; DNA; world wide web; code of practice; good agricultural practices; Listeria; Salmonella; Campylobacter; food pathogens; Denmark
DOI:
10.1016/j.foodcont.2005.09.001

20. Prevalence of L. monocytogenes and Salmonella spp. in Tulum cheese

Author:
Colak, H.; Hampikyan, H.; Bingol, E.B.; Ulusoy, B.
Source:
Food control 2007 v.18 no.5 pp. 576-579
ISSN:
0956-7135
Subject:
cheese milk; bacterial contamination; raw milk; Salmonella; semisoft cheeses; serotypes; food pathogens; traditional foods; prevalence; Listeria monocytogenes; Turkey (country)
DOI:
10.1016/j.foodcont.2006.02.004

21. The incidence of significant foodborne pathogens in domestic refrigerators

Author:
Jackson, V.; Blair, I.S.; McDowell, D.A.; Kennedy, J.; Bolton, D.J.
Source:
Food control 2007 v.18 no.4 pp. 346-351
ISSN:
0956-7135
Subject:
coliform bacteria; Staphylococcus aureus; bacterial contamination; Salmonella; food contamination; home food preservation; cross contamination; food pathogens; home food storage; refrigeration; Listeria monocytogenes; Escherichia coli O157; food sanitation; Yersinia enterocolitica; Campylobacter; food contact surfaces; ready-to-eat foods
DOI:
10.1016/j.foodcont.2005.10.018

22. The quality of Minas Frescal cheese produced by different technological processes

Author:
Carvalho, J.D.G.; Viotto, W.H.; Kuaye, A.Y.
Source:
Food control 2007 v.18 no.3 pp. 262-267
ISSN:
0956-7135
Subject:
traditional foods; lactic acid; bacterial contamination; Staphylococcus; titratable acidity; Listeria monocytogenes; cheese starters; coliform bacteria; fresh cheeses; food processing quality; white cheeses; soft cheeses; water content; Salmonella; lactic acid bacteria; food contamination; food pathogens; pH; water activity; Brazil
DOI:
10.1016/j.foodcont.2005.10.005

23. An assessment of the microbial quality of the air within a pork processing plant

Author:
Byrne, B.; Lyng, J.; Dunne, G.; Bolton, D.J.
Source:
Food control 2008 v.19 no.9 pp. 915-920
ISSN:
0956-7135
Subject:
Listeria; pork; coliform bacteria; Staphylococcus aureus; bacterial contamination; environment; meat processing; meat inspection; food processing plants; Salmonella; food contamination; good manufacturing practices; HACCP; aerosols; airborne microorganisms; food pathogens; sanitation standard operating procedures; psychrometers; aerobes
DOI:
10.1016/j.foodcont.2007.08.016

24. Assessment of the effectiveness of antimicrobial packaging combined with high pressure to control Salmonella sp. in cooked ham

Author:
Jofré, A.; Aymerich, T.; Garriga, M.
Source:
Food control 2008 v.19 no.6 pp. 634-638
ISSN:
0956-7135
Subject:
ham; cooked foods; food packaging; food preservation; food preservatives; enterocins; sakacins; nisin; lactates; high pressure treatment; antibacterial properties; Salmonella; food pathogens; bacterial contamination; food contamination; food storage; shelf life; refrigeration; storage time; plate count
DOI:
10.1016/j.foodcont.2007.06.007

25. Food safety knowledge of head chefs and catering managers in Ireland

Author:
Bolton, D.J.; Meally, A.; Blair, I.S.; McDowell, D.A.; Cowan, C.
Source:
Food control 2008 v.19 no.3 pp. 291-300
ISSN:
0956-7135
Subject:
food service workers; knowledge; managers; food handling; Salmonella; bacterial contamination; food contamination; cleaning; HACCP; Campylobacter; food pathogens; Escherichia coli O157; food sanitation; catering; food service management; food safety education; quality control
DOI:
10.1016/j.foodcont.2007.04.006

26. Influence of an enrichment step on Salmonella sp. detection by fluorescent in situ hybridization on pork samples

Author:
Vieira-Pinto, M.; Oliveira, M.; Aranha, J.; Martins, C.; Bernardo, F.
Source:
Food control 2008 v.19 no.3 pp. 286-290
ISSN:
0956-7135
Subject:
pork; raw meat; slaughter; microbial detection; enrichment culture; fluorescence in situ hybridization; Salmonella; bacterial contamination; food pathogens; fish
DOI:
10.1016/j.foodcont.2007.04.005

27. Influence of cheese-making technology on composition and microbiological characteristics of Vastedda cheese

Author:
Mucchetti, G.; Bonvini, B.; Remagni, M.C.; Ghiglietti, R.; Locci, F.; Barzaghi, S.; Francolino, S.; Perrone, A.; Rubiloni, A.; Campo, P.
Source:
Food control 2008 v.19 no.2 pp. 119-125
ISSN:
0956-7135
Subject:
shelf life; traditional foods; ewe milk; heat treatment; quality control; bacterial contamination; Staphylococcus; milk curds; semisoft cheeses; food storage; brining; Listeria monocytogenes; fresh cheeses; traditional technology; cheese ripening; storage time; sugar content; lipid content; Salmonella; organic acids and salts; food contamination; Codex Alimentarius; lactic acid bacteria; food pathogens; pH; Italy; Sicily
DOI:
10.1016/j.foodcont.2007.02.011

28. Microbiological survey of ready-to-eat foods and associated preparation surfaces in retail delicatessens, Johannesburg, South Africa

Author:
Christison, C.A.; Lindsay, D.; von Holy, A.
Source:
Food control 2008 v.19 no.7 pp. 727-733
ISSN:
0956-7135
Subject:
Staphylococcus aureus; good manufacturing practices; bacterial contamination; cutting boards; Listeria monocytogenes; cooking utensils; Escherichia coli; aerobes; coliform bacteria; hands; cutting; delicatessen foods; ready-to-eat foods; good hygiene practices; salads; food handling; Salmonella; food contamination; food pathogens; Bacillus cereus; knives; South Africa
DOI:
10.1016/j.foodcont.2007.07.004

29. Shigella and Salmonella contamination in various foodstuffs in Turkey

Author:
Cetinkaya, F.; Cibik, R.; Soyutemiz, G.E.; Ozakin, C.; Kayali, R.; Levent, B.
Source:
Food control 2008 v.19 no.11 pp. 1059-1063
ISSN:
0956-7135
Subject:
Shigella; Salmonella; salads; minced meat; raw vegetables; raw milk; potentially hazardous foods; chicken meat; ready-to-eat foods; food contamination; bacterial contamination; multiple drug resistance; antibiotic resistance; Turkey (country)
DOI:
10.1016/j.foodcont.2007.11.004

30. The microbiological quality of informally vended foods in Harare, Zimbabwe

Author:
Gadaga, T.; Samende, B.K.; Musuna, C.; Chibanda, D.
Source:
Food control 2008 v.19 no.8 pp. 829-832
ISSN:
0956-7135
Subject:
Staphylococcus aureus; food sanitation; bacterial contamination; staple foods; chicken meat; goat meat; Escherichia coli; fried foods; water pollution; hands; tap water; stews; microbial detection; corn products; salads; street foods; Salmonella; food contamination; food pathogens; beef; Bacillus cereus; vegetables; food contact surfaces; Zimbabwe
DOI:
10.1016/j.foodcont.2007.07.016

31. Antimicrobial efficiency of film incorporated with pediocin (ALTA® 2351) on preservation of sliced ham

Author:
Santiago-Silva, Paula; Soares, Nilda F.F.; Nóbrega, Juliana E.; Júnior, Marcus A.W.; Barbosa, Kiriaque B.F.; Volp, Ana Carolina P.; Zerdas, Evelyn R.M.A.; Würlitzer, Nédio J.
Source:
Food control 2009 v.20 no.1 pp. 85-89
ISSN:
0956-7135
Subject:
food packaging; food preservation; packaging materials; coatings; pediocins; antibacterial properties; ham; slicing; films (materials); vacuum packaging; Listeria innocua; Salmonella; food pathogens; bacterial contamination; food spoilage; food storage; cold storage; good manufacturing practices
DOI:
10.1016/j.foodcont.2008.02.006

32. Detection and characterization of virulence factors in lactose positive and lactose negative Salmonella serovars isolated from seafood

Author:
Kumar, Rakesh; Surendran, P.K.; Thampuran, Nirmala
Source:
Food control 2009 v.20 no.4 pp. 376-380
ISSN:
0956-7135
Subject:
oysters; mussels; lactose; bacterial contamination; food analysis; crabs; Salmonella; squid; serotypes; food contamination; seafoods; clams; microbial detection; food composition; shrimp; Sepiidae; virulence; India
DOI:
10.1016/j.foodcont.2008.06.005

33. Hygienic quality of head lettuce: Effects of organic and mineral fertilizers

Author:
Wiessner, S.; Thiel, B.; Kramer, J.; Kopke, U.
Source:
Food control 2009 v.20 no.10 pp. 881-886
ISSN:
0956-7135
Subject:
coliform bacteria; intestinal microorganisms; bacterial contamination; mineral fertilizers; polluted soils; Escherichia coli; Salmonella; composts; food contamination; head lettuce; risk factors; plate count; Lactuca sativa var. capitata; food pathogens; field experimentation; on-farm food safety; aerobes
DOI:
10.1016/j.foodcont.2008.11.009

34. Improvement of the food safety of low acid fermented sausages by enterocins A and B and high pressure

Author:
Jofré, Anna; Aymerich, Teresa; Garriga, Margarita
Source:
Food control 2009 v.20 no.2 pp. 179-184
ISSN:
0956-7135
Subject:
Staphylococcus aureus; enterocins; bacterial contamination; fermented foods; food storage; storage temperature; Listeria monocytogenes; food preservation; water content; refrigeration; high pressure treatment; meat aging; food preservatives; antibacterial properties; acidification; Salmonella; food pathogens; pH; sausages; water activity
DOI:
10.1016/j.foodcont.2008.04.001

35. Inactivation of Salmonella, E. coli and Listeria monocytogenes in phosphate-buffered saline and apple juice by ultraviolet and heat treatments

Author:
Gabriel, Alonzo A.; Nakano, Hiroyuki
Source:
Food control 2009 v.20 no.4 pp. 443-446
ISSN:
0956-7135
Subject:
inactivation; Salmonella; Escherichia coli; Listeria monocytogenes; bacterial contamination; phosphates; buffers; saline water; apple juice; ultraviolet radiation; heat treatment; food processing; food processing quality
DOI:
10.1016/j.foodcont.2008.08.008

36. Occurrence of Salmonella spp. in persimmon fruit (Diospyrus kaki) and growth of Salmonella enteritidis on the peel and in the pulp of this fruit

Author:
Rezende, Ana Carolina B.; Castro, M. Fernanda P.M. de; Porto, Ernani; Uchima, Cristiane A.; Benato, Eliane; Penteado, Ana L.
Source:
Food control 2009 v.20 no.11 pp. 1025-1029
ISSN:
0956-7135
Subject:
mathematical models; Diospyros kaki; bacterial contamination; Salmonella Enteritidis; food contamination; bacterial adhesion; persimmons; fruit pulp; food pathogens; microbial growth; incidence; predictive microbiology
DOI:
10.1016/j.foodcont.2008.12.006

37. Simultaneous detection of Escherichia coli O175:H7, Salmonella spp., and Listeria monocytogenes by multiplex PCR

Author:
Germini, Andrea; Masola, Annalisa; Carnevali, Paola; Marchelli, Rosangela
Source:
Food control 2009 v.20 no.8 pp. 733-738
ISSN:
0956-7135
Subject:
model food systems; bacterial contamination; Salmonella Typhimurium; food matrix; polymerase chain reaction; rapid methods; liquified foods; food pathogens; microbial detection; Listeria monocytogenes; Escherichia coli O157; eggs
DOI:
10.1016/j.foodcont.2008.09.010

38. A swift Quantitative Microbiological Risk Assessment (sQMRA) tool

Author:
Evers, Eric G.; Chardon, Jurgen E.
Source:
Food control 2010 v.21 no.3 pp. 319-330
ISSN:
0956-7135
Subject:
mathematical models; bacterial contamination; minced meat; Salmonella; fillets; chicken meat; food contamination; risk factors; food industry; eggs; food pathogens; beef; predictive microbiology; Campylobacter; human food chain
DOI:
10.1016/j.foodcont.2009.06.013

39. Assessment of lamb carcass hygiene before and after chilling at five Irish abattoirs

Author:
Lenahan, M.; O’Brien, S.B.; Kinsella, K.; Sweeney, T.; Sheridan, J.J.
Source:
Food control 2010 v.21 no.3 pp. 313-318
ISSN:
0956-7135
Subject:
slaughterhouses; bacterial contamination; lamb meat; Salmonella; cooling; carcass condemnation; ovine carcasses; food pathogens; food sanitation; carcass evaluation
DOI:
10.1016/j.foodcont.2009.06.011

40. Enteropathogens in cocoa pre-processing

Author:
Nascimento, Maristela da Silva do; Silva, Neusely da; Silva, Ivone Francisca da; Silva, Juliana de Cássia da; Marques, Érika Reolon; Santos, Aline Regina Barbosa
Source:
Food control 2010 v.21 no.4 pp. 408-411
ISSN:
0956-7135
Subject:
coliform bacteria; bacterial contamination; Salmonella; postharvest diseases; food processing; cocoa beans; food pathogens; microbial detection; Escherichia coli O157
DOI:
10.1016/j.foodcont.2009.06.015

41. HACCP methodology implementation of meat pâté hazard analysis in pork butchery

Author:
Poumeyrol, G.; Rosset, P.; Noel, V.; Morelli, E.
Source:
Food control 2010 v.21 no.11 pp. 1500-1506
ISSN:
0956-7135
Subject:
meat paste; HACCP; pork; swine; butcher shops; Listeria monocytogenes; Salmonella; Staphylococcus aureus; Bacillus cereus; Clostridium botulinum; Clostridium perfringens; food pathogens; bacterial contamination; food contamination; food sanitation; microbiological quality; food industry; predictive microbiology; small businesses; qualitative analysis; France
DOI:
10.1016/j.foodcont.2010.03.017

42. Improvement of the hygienic quality of wet 'fufu' produced in South West Nigeria

Author:
Obadina, A.O.; Oyewole, O.B.; Sanni, L.O.; Tomlins, K.I.; Westby, A.
Source:
Food control 2010 v.21 no.5 pp. 639-643
ISSN:
0956-7135
Subject:
good manufacturing practices; critical control points; Staphylococcus aureus; good hygiene practices; bacterial contamination; microbial load; food handling; cassava; Salmonella; fermented foods; HACCP; plate count; pH; traditional foods; cassava starch; food sanitation; Escherichia coli; Nigeria
DOI:
10.1016/j.foodcont.2009.09.009

43. Numeric taxonomy approaches for lytic evaluation of Salmonella specific bacteriophages

Author:
Amorim, Lara R.P.; Tamames, Juan A.C.; Silva, Joana G.L.; Gibbs, Paul A.; Teixeira, Paula C.
Source:
Food control 2010 v.21 no.5 pp. 754-759
ISSN:
0956-7135
Subject:
discriminant analysis; bacterial contamination; numerical taxonomy; serotypes; Salmonella Enteritidis; Salmonella Typhimurium; bacteriophages; food pathogens; bacterial infections
DOI:
10.1016/j.foodcont.2009.11.004

44. Prevalence and antimicrobial resistance profiles of Salmonella serotypes, Campylobacter and Yersinia spp. isolated from retail chicken and beef, Tehran, Iran

Author:
Dallal, Mohammad M. Soltan; Doyle, Michael P.; Rezadehbashi, Maryam; Dabiri, Hossein; Sanaei, Maryam; Modarresi, Shabnam; Bakhtiari, Rounak; Sharifiy, Kazem; Taremi, Mahnaz; Zali, Mohammad R.; Sharifi-Yazdi, M.K.
Source:
Food control 2010 v.21 no.4 pp. 388-392
ISSN:
0956-7135
Subject:
bacterial contamination; antibiotic resistance; Salmonella; Yersinia; chicken meat; serotypes; antibiotics; multiple drug resistance; food pathogens; beef; microbial detection; prevalence; Campylobacter; retail marketing; Iran
DOI:
10.1016/j.foodcont.2009.06.001

45. Prevalence of foodborne pathogens in open markets and supermarkets in Thailand

Author:
Minami, Atsuka; Chaicumpa, Wanpen; Chongsa-Nguan, Manas; Samosornsuk, Seksun; Monden, Shuko; Takeshi, Kouichi; Makino, Sou-ichi; Kawamoto, Keiko
Source:
Food control 2010 v.21 no.3 pp. 221-226
ISSN:
0956-7135
Subject:
supermarkets; pork; bacterial contamination; prevalence; Salmonella; chicken meat; Escherichia coli O157; seafoods; food pathogens; microbial detection; Shigella; Listeria monocytogenes; groceries; raw meat; Vibrio parahaemolyticus; Thailand
DOI:
10.1016/j.foodcont.2009.05.011

46. Prevalence, persistence and control of Salmonella and Listeria in shrimp and shrimp products: A review

Author:
Wan Norhana, M.N.; Poole, Susan E.; Deeth, Hilton C.; Dykes, Gary A.
Source:
Food control 2010 v.21 no.4 pp. 343-361
ISSN:
0956-7135
Subject:
Listeria; bacterial contamination; prevalence; Crustacea; Salmonella; food contamination; seafoods; food industry; plate count; food pathogens; microbial detection; shrimp; shellfish
DOI:
10.1016/j.foodcont.2009.06.020

47. A concurrent diagnosis of microbiological food safety output and food safety management system performance: Cases from meat processing industries

Author:
P.A. Luning; L. Jacxsens; J. Rovira; S.M. Osés; M. Uyttendaele; W.J. Marcelis
Source:
Food control 2011 v.22 no.3-4 pp. 555-565
ISSN:
0956-7135
Subject:
livestock and meat industry; poultry meat; lamb meat; Salmonella; business enterprises; compliance; management systems; microbiological quality; sanitation; food industry; audits; beef; Listeria monocytogenes; food safety; Campylobacter; hygiene; pathogens; Escherichia coli
Abstract:
... Stakeholder requirements force companies to analyse their food safety management system (FSMS) performance to improve food safety. Performance is commonly analysed by checking compliance against preset requirements via audits/inspections, or actual food safety (FS) output is analysed by microbiological testing. This paper discusses the usefulness of a concurrent diagnosis of FSMS performance and F ...
DOI:
10.1016/j.foodcont.2010.10.003

48. Application of in situ loop-mediated isothermal amplification method for detection of Salmonella in foods

Author:
Yuxin Ye; Bin Wang; Fan Huang; Yongsheng Song; He Yan; Mohammad Jahangir Alam; Shinji Yamasaki; Lei Shi
Source:
Food control 2011 v.22 no.3-4 pp. 438-444
ISSN:
0956-7135
Subject:
Escherichia coli; Salmonella; biosafety; detection limit; food pathogens; food safety; foods
Abstract:
... In situ loop-mediated isothermal amplification (in situ LAMP) as a novel technique for detection of food-borne pathogens, has been successfully applied to detect Salmonella in artificially contaminated eggshells. Escherichia coli C600 was used as a negative control in specificity experiment. The sensitivity of the in situ LAMP assay was confirmed by the test in serial 10-fold dilutions of Salmonel ...
DOI:
10.1016/j.foodcont.2010.09.023

49. Application of slightly acidic electrolyzed water as a potential non-thermal food sanitizer for decontamination of fresh ready-to-eat vegetables and sprouts

Author:
Abdulsudi Issa-Zacharia; Yoshinori Kamitani; Nami Miwa; Happiness Muhimbula; Koichi Iwasaki
Source:
Food control 2011 v.22 no.3-4 pp. 601-607
ISSN:
0956-7135
Subject:
Escherichia coli; Salmonella; celery; chlorine; decontamination; food pathogens; lettuce; raw vegetables; sanitizers; sodium hypochlorite; sprouting
Abstract:
... The sanitization efficacy of slightly acidic electrolyzed water (SAEW) against food pathogens on selected fresh ready-to-eat (RTE) vegetables and sprouts was evaluated and compared to sodium hypochlorite (NaOCl) solution. RTE vegetables and sprouts were dip-inoculated with Escherichia coli (E. coli) and Salmonella spp. and dip-treated with SAEW, NaOCl solution for 5min. SAEW treatment significantl ...
DOI:
10.1016/j.foodcont.2010.10.011

50. Consumers’ willingness to pay for safer meat depends on the risk reduction methods – A Danish case study on Salmonella risk in minced pork

Author:
Morten Raun Mørkbak; Tove Christensen; Dorte Gyrd-Hansen
Source:
Food control 2011 v.22 no.3-4 pp. 445-451
ISSN:
0956-7135
Subject:
Internet; Salmonella; case studies; consumer demand; decontamination; farms; lactic acid; meat carcasses; pork; prices; risk; risk reduction; steam; surveys; willingness to pay
Abstract:
... A choice experiment was conducted to elicit the extent to which consumers’ willingness to pay (WTP) for reducing Salmonella risks in minced pork depends on how risk reductions are obtained. Three different risk reduction methods were analysed: Risk reduction on the farm and decontamination of carcasses using either hot water/steam or lactic acid. The sample consisted of 844 Danish consumers who ...
DOI:
10.1016/j.foodcont.2010.09.024

51. Ensuring food safety by an innovative fermented sausage manufacturing system

Author:
Katharina Stollewerk; Anna Jofré; Josep Comaposada; Gabriele Ferrini; Margarita Garriga
Source:
Food control 2011 v.22 no.12 pp. 1984-1991
ISSN:
0956-7135
Subject:
Listeria monocytogenes; Salmonella; chorizo; food safety; manufacturing; pH; product development; product safety; raw meat; traditional technology
Abstract:
... Accelerated production of dry fermented sausages by shortening the drying-ripening process represents one of the new developments in meat product technology and is expected to have a promising future. However, food safety concerns, which could exist when processes are shortened, must be investigated in particular. In the present challenge test, the fate of Listeria monocytogenes and Salmonella was ...
DOI:
10.1016/j.foodcont.2011.05.016

52. Enterococcus faecium LM-2, a multi-bacteriocinogenic strain naturally occurring in “Byaslag”, a traditional cheese of Inner Mongolia in China

Author:
Guorong Liu; Mansel W. Griffiths; Pengpeng Wu; Haifeng Wang; Xiangmei Zhang; Pinglan Li
Source:
Food control 2011 v.22 no.2 pp. 283-289
ISSN:
0956-7135
Subject:
Clostridium; Enterococcus faecium; Listeria; Pseudomonas; Salmonella; Staphylococcus; adsorption; ammonium sulfate; cation exchange; cell growth; cheeses; chromatography; food preservatives; food safety; heat stability; pH; polymerase chain reaction; proteins; structural genes; China
Abstract:
... A bacteriocin-producing strain LM-2 was isolated from “Byaslag”, a traditional cheese in Inner Mongolia of China, and identified as Enterococcus faecium. The strain produced the maximum activity of enterocin (5120 AU ml⁻¹) in MRS medium in the mid-stationary phase of growth (i.e. after 30 h at 37 °C). Purified enterocin LM-2 was obtained by using a two-step procedure consisting of ammonium sulfate ...
DOI:
10.1016/j.foodcont.2010.07.023

53. Hygienic conditions and microbiological status of chilled Ready-To-Eat products served in Southern Spanish hospitals

Author:
M. Rodriguez; A. Valero; E. Carrasco; F. Pérez-Rodríguez; G.D. Posada; G. Zurera
Source:
Food control 2011 v.22 no.6 pp. 874-882
ISSN:
0956-7135
Subject:
microbial growth; good manufacturing practices; Staphylococcus; food analysis; HACCP; risk managers; food law; Escherichia coli; air quality; coliform bacteria; hospitals; microbiological quality; ham; control methods; lettuce; temperature; ready-to-eat foods; Listeria; salads; Salmonella; foodborne illness; food contact surfaces
Abstract:
... Chilled Ready-To-Eat (RTE) foods are of concern in hospital foodservices because they can support microbial growth when subjecting to time/temperature abuses during processing and distribution together with poor handling practices. This study was conducted in five different hospitals (A–E) of Southern Spain during 2008–2009 to perform an evaluation of their sanitary conditions and microbiological ...
DOI:
10.1016/j.foodcont.2010.11.015

54. Isolation and screening of lactic acid bacteria from Thai traditional fermented fish (Plasom) and production of Plasom from selected strains

Author:
Noraphat Hwanhlem; Subaidah Buradaleng; Saowakon Wattanachant; Soottawat Benjakul; Akio Tani; Suppasil Maneerat
Source:
Food control 2011 v.22 no.3-4 pp. 401-407
ISSN:
0956-7135
Subject:
Enterococcus faecalis; Escherichia coli; Salmonella; Staphylococcus aureus; Streptococcus salivarius; agar; color; fermentation; fermented fish; lactic acid; lactic acid bacteria; mixed culture; nucleotide sequences; pH; ribosomal DNA; screening; sequence analysis; smell; starter cultures; taste; texture; titratable acidity
Abstract:
... Lactic acid bacteria (LAB) were isolated from traditional Thai fermented fish, Plasom at various fermentation periods. It was found that 138 isolates exhibited a clear zone and growth on MRS agar supplemented with CaCO₃; however, only 133 isolates were identified as LAB. Only 14 strains showed excellent inhibition zone diameters on agar when Salmonella sp. was used as an indicator for preliminary ...
DOI:
10.1016/j.foodcont.2010.09.010

55. Microbiological quality of ready-to-eat minimally processed vegetables consumed in Brazil

Author:
Maria Aparecida de Oliveira; Vanessa Maciel de Souza; Alzira Maria Morato Bergamini; Elaine Cristina Pereira De Martinis
Source:
Food control 2011 v.22 no.8 pp. 1400-1403
ISSN:
0956-7135
Subject:
Escherichia coli; Listeria; Salmonella; coliform bacteria; food safety; green leafy vegetables; microbiological quality; shelf life; Brazil
Abstract:
... Minimally processed leafy vegetables are ready-to-eat (RTE) products very attractive to consumers looking for healthy and convenient meals. However, the microbiological safety of these foods is of special concern due to the absence of lethal treatments during processing. In the present study, indicator microorganisms, Listeria spp. and Salmonella spp. were determined for 162 samples of minimally p ...
DOI:
10.1016/j.foodcont.2011.02.020

56. Pathogen-produce pair attribution risk ranking tool to prioritize fresh produce commodity and pathogen combinations for further evaluation (P³ARRT)

Author:
Maren Anderson; Lee-Ann Jaykus; Steve Beaulieu; Sherri Dennis
Source:
Food control 2011 v.22 no.12 pp. 1865-1872
ISSN:
0956-7135
Subject:
Salmonella; databases; disease outbreaks; foodborne illness; fresh produce; green leafy vegetables; models; pathogens; public health; risk; risk ranking; tomatoes; United States
Abstract:
... Foodborne disease outbreaks and cases associated with fresh produce have increased over the past decade. In developing approaches to prevent or reduce illnesses from consumption of contaminated produce, new tools are needed to identify and prioritize appropriate efforts. The purpose of this study was to develop a semi-quantitative risk ranking tool (Pathogen-Produce Pair Attribution Risk Ranking T ...
DOI:
10.1016/j.foodcont.2011.04.028

57. Prevalence of Salmonella spp. on broiler chicken carcasses and risk factors at the slaughterhouse in France in 2008

Author:
Olivier Hue; Sophie Le Bouquin; Françoise Lalande; Virginie Allain; Sandra Rouxel; Isabelle Petetin; Ségolène Quesne; Marie-José Laisney; Pierre-Yves Gloaguen; Mélanie Picherot; Gilles Salvat; Stéphanie Bougeard; Marianne Chemaly
Source:
Food control 2011 v.22 no.8 pp. 1158-1164
ISSN:
0956-7135
Subject:
Gallus gallus; Salmonella; chicken carcasses; evisceration; logit analysis; people; poultry; risk factors; serotypes; slaughterhouses; France; Indiana
Abstract:
... The prevalence of Salmonella spp. on broiler chicken carcasses and risk factors at the slaughterhouse were studied in 2008. A total of 425 carcasses were collected from 58 French poultry slaughterhouses over a 12-month period. Salmonella was isolated on 32 carcasses leading to a prevalence of 7.52% (CI₉₅% = [5.01–10.05]). Thirteen different serotypes were identified. S. Indiana was the most preval ...
DOI:
10.1016/j.foodcont.2011.01.009

58. Quantification of Salmonella spp., Listeria monocytogenes and Escherichia coli O157:H7 in non-spiked food products and evaluation of real-time PCR as a diagnostic tool in routine food analysis

Author:
P. Elizaquível; J.A. Gabaldón; R. Aznar
Source:
Food control 2011 v.22 no.2 pp. 158-164
ISSN:
0956-7135
Subject:
Escherichia coli O157; Listeria monocytogenes; Salmonella; diagnostic techniques; food analysis; food pathogens; fruits; polymerase chain reaction; poultry; quantitative analysis; ready-to-eat foods; statistical analysis; vegetables
Abstract:
... Escherichia coli O157:H7, Listeria monocytogenes and Salmonella spp. are foodborne pathogens frequently associated with foods such as poultry, ready-to-eat products, fruits and vegetables. PCR-based procedures are rapid, sensitive and accurate; in particular, real-time PCR (qPCR), which besides being an automated high-throughput technique, allows quantification of foodborne pathogens. In the prese ...
DOI:
10.1016/j.foodcont.2010.05.018

59. Ratio between carcass-and skin-microflora as an abattoir process hygiene indicator

Author:
B. Blagojevic; D. Antic; M. Ducic; S. Buncic
Source:
Food control 2011 v.22 no.2 pp. 186-190
ISSN:
0956-7135
Subject:
Escherichia coli O157; European Union; Salmonella; cattle; cooling; exposure assessment; hygiene; meat carcasses; microbial load; pathogens; slaughter; slaughterhouses; swine
Abstract:
... In two abattoirs, each slaughtering both cattle and pigs, 100 cattle and 100 pigs were randomly selected and sampled. From each animal, two samples were taken: a) immediately after sticking of bovines or stunning of pigs, approximately 2000cm² hide (cattle) or 1500cm² skin (pigs) areas were sponge-swabbed; and b) at the end of slaughter line but before chilling, the same areas on corresponding dre ...
DOI:
10.1016/j.foodcont.2010.06.017

60. A multiplex polymerase chain reaction coupled with high-performance liquid chromatography assay for simultaneous detection of six foodborne pathogens

Author:
Yigang Xu; Lichun Cui; Changyong Tian; Sulong Li; Jijuan Cao; Zhongmei Liu; Guocai Zhang
Source:
Food control 2012 v.25 no.2 pp. 778-783
ISSN:
0956-7135
Subject:
Campylobacter jejuni; DNA primers; Listeria monocytogenes; Salmonella; Staphylococcus aureus; Streptococcus pyogenes; Yersinia enterocolitica; bromides; diagnostic techniques; food contamination; food pathogens; foodborne illness; foods; gel electrophoresis; high performance liquid chromatography; polymerase chain reaction; rapid methods; ribosomal RNA; yeasts
Abstract:
... A multiplex polymerase chain reaction (PCR) coupled with high-performance liquid chromatography (HPLC) assay was developed to simultaneously detect Salmonella, Campylobacter jejuni, Listeria monocytogenes, Yersinia enterocolitica, Streptococcus hemolyticus and Staphylococcus aureus from foods. Six pairs of specific PCR primers were designed according to Salmonella invA, C. jejuni cdtA, L. monocy ...
DOI:
10.1016/j.foodcont.2011.12.014

61. A scoping study characterizing prevalence, risk factor and intervention research, published between 1990 and 2010, for microbial hazards in leafy green vegetables

Author:
Sanja Ilic; Andrijana Rajić; Constance J. Britton; Elizabeth Grasso; Wendy Wilkins; Sarah Totton; Barbara Wilhelm; Lisa Waddell; Jeffrey T. LeJeune
Source:
Food control 2012 v.23 no.1 pp. 7-19
ISSN:
0956-7135
Subject:
Escherichia coli; Listeria; Salmonella; cabbage; coliform bacteria; equipment; food safety; fresh herbs; guidelines; hygiene; labor; lettuce; paper; processing stages; risk factors; sanitation; screening; spinach; systematic review; wildlife; Canada; Europe; United States
Abstract:
... A scoping study was conducted to identify all published prevalence, risk factor, and intervention research investigating 16 microbial hazards in leafy green vegetables and to evaluate the volume, main characteristics, basic aspects of methodological soundness and/or reporting, and the main knowledge gaps and research needs. Our study included a comprehensive literature search, a replicable two-lev ...
DOI:
10.1016/j.foodcont.2011.06.027

62. Antibacterial activity of cutting boards containing silver

Author:
Trond Møretrø; Gunn S. Høiby-Pettersen; Catherine K. Halvorsen; Solveig Langsrud
Source:
Food control 2012 v.28 no.1 pp. 118-121
ISSN:
0956-7135
Subject:
Escherichia coli; Listeria monocytogenes; Salmonella; Serratia; Staphylococcus aureus; antibacterial properties; bacteria; coagulase negative staphylococci; cutting boards; food preparation; relative humidity; silver; sodium chloride; zeolites
Abstract:
... In the present study the antibacterial effect of three commercially available cutting boards containing silver zeolites or nanosilver was studied. Mixtures of five strains of Staphylococcus aureus were added to coupons of cutting boards followed by incubation at 35–93% relative humidity on open surfaces or at 100% relative humidity in the Japanese industrial standard film-test for 24 h. The silver ...
DOI:
10.1016/j.foodcont.2012.05.007

63. Bacterial counts and the occurrence of parasites in lettuce (Lactuca sativa) from different cropping systems in Brazil

Author:
Nelson Justino Gomes Neto; Renata Maynart Lucena Pessoa; Inês Maria Barbosa Nunes Queiroga; Marciane Magnani; Francisca Inês de Sousa Freitas; Evandro Leite de Souza; Janeeyre Ferreira Maciel
Source:
Food control 2012 v.28 no.1 pp. 47-51
ISSN:
0956-7135
Subject:
Entamoeba histolytica; Lactuca sativa; Salmonella; Taenia; acetic acid; coliform bacteria; cropping systems; icebergs; lettuce; microbiological quality; parasites; plate count; sanitizers; sodium hypochlorite; Brazil
Abstract:
... This study evaluated the microbiological quality of 180 lettuce samples (Lactuca sativa) of the iceberg variety from different cropping systems and examined the efficacy of two sanitizers in reducing the bacterial counts. The results showed high contamination by mesophilic aerobic bacteria in traditionally grown and organically grown samples, which also possessed thermotolerant coliforms above the ...
DOI:
10.1016/j.foodcont.2012.04.033

64. Characterization of regional Portuguese kitchens for alheiras de Vinhais (PGI) production with respect to the processing conditions, final product quality and legal framing

Author:
E. Ramalhosa; A.L. Magalhães; E.L. Pereira
Source:
Food control 2012 v.26 no.1 pp. 133-138
ISSN:
0956-7135
Subject:
Listeria; Salmonella; coliform bacteria; environmental factors; environmental quality; equipment; food handling; food safety; foodborne illness; good hygiene practices; hands; kitchens; meat products; microbiological quality; unit process; yeasts; Portugal
Abstract:
... Alheira de Vinhais is a traditional fermented meat product, produced in the North of Portugal, generally in small units called regional kitchens. In the present study, the requisites established by the European and Portuguese normatives and how these are being applied in these kitchens are discussed. In addition, the evaluation of the hygienic, sanitary and environmental conditions in those establ ...
DOI:
10.1016/j.foodcont.2012.01.007

65. Chlorine dioxide and chlorine effectiveness to prevent Escherichia coli O157:H7 and Salmonella cross-contamination on fresh-cut Red Chard

Author:
Alejandro Tomás-Callejas; Francisco López-Gálvez; Adrian Sbodio; Francisco Artés; Francisco Artés-Hernández; Trevor V. Suslow
Source:
Food control 2012 v.23 no.2 pp. 325-332
ISSN:
0956-7135
Subject:
Escherichia coli O157; Salmonella; centrifugation; chard; chlorine dioxide; cross contamination; detection limit; effluents; equipment; fresh produce; infants; leaves; mixing; packaging; pathogens; risk; selective media; unit process; washing
Abstract:
... Washing procedures applied to fresh produce have the potential to reduce contamination from the surface of the product. However, the wash water may also serve as a source of contamination or has great potential to result in cross-contamination. The objective of this study was to evaluate process handling cross-contamination potential and pathogen removal of initially low numbers of attached cells ...
DOI:
10.1016/j.foodcont.2011.07.022

66. Direct detection of Salmonella without pre-enrichment in milk, ice-cream and fruit juice by PCR against hilA gene

Author:
Sandhya A. Marathe; Rebecca Chowdhury; Rahul Bhattacharya; Arvindhan Govindasamy Nagarajan; Dipshikha Chakravortty
Source:
Food control 2012 v.23 no.2 pp. 559-563
ISSN:
0956-7135
Subject:
Salmonella; food pathogens; fruit juices; genes; ice cream; milk; polymerase chain reaction; serotypes
Abstract:
... A novel PCR based assay was devised to specifically detect contamination of any Salmonella serovar in milk, fruit juice and ice-cream without pre-enrichment. This method utilizes primers against hilA gene which is conserved in all Salmonella serovars and absent from the close relatives of Salmonella. An optimized protocol, in terms time and money, is provided for the reduction of PCR contaminants ...
DOI:
10.1016/j.foodcont.2011.08.005

67. Do any spray or dip treatments, applied on broiler chicken carcasses or carcass parts, reduce Salmonella spp. prevalence and/or concentration during primary processing? A systematic review–meta-analysis

Author:
O. Bucher; A. Rajić; L.A. Waddell; J. Greig; S.A. McEwen
Source:
Food control 2012 v.27 no.2 pp. 351-361
ISSN:
0956-7135
Subject:
Salmonella; acid treatment; cetylpyridinium chloride; chicken carcasses; databases; drinking water; experts; forests; lactic acid; risk assessment; sodium; sodium phosphate
Abstract:
... CONTEXT: Broiler chicken carcass spray and dip treatments are just two of many different interventions investigated to address the need to reduce Salmonella prevalence and concentration on broiler chicken carcasses during processing. However the results of published research are inconsistent and sometimes contradictory creating a need to formally evaluate, synthesize and summarize available resear ...
DOI:
10.1016/j.foodcont.2012.04.004

68. Enrichment cultivation in detection of food-borne Salmonella

Author:
Sanna Taskila; Mika Tuomola; Heikki Ojamo
Source:
Food control 2012 v.26 no.2 pp. 369-377
ISSN:
0956-7135
Subject:
research and development; risk; public health; Salmonella; diagnostic specificity; rapid methods; salmonellosis
Abstract:
... Food-borne Salmonellosis is a significant risk to public health. Despite wide variety of rapid molecular methods, the detection of Salmonella still requires at least one enrichment cultivation step. Altough the adjustment in the enrichment cultivation may significantly improve the sensitivity and specificity of Salmonella diagnostics, the majority of current research focuses on the development of ...
DOI:
10.1016/j.foodcont.2012.01.043

69. Evaluation of minimally processed salads commercialized in Portugal

Author:
M.I. Santos; A. Cavaco; J. Gouveia; M.R. Novais; P.J. Nogueira; L. Pedroso; M.A.S.S. Ferreira
Source:
Food control 2012 v.23 no.1 pp. 275-281
ISSN:
0956-7135
Subject:
Aeromonas hydrophila; Bacillus cereus; Clostridium perfringens; Listeria innocua; Listeria monocytogenes; Salmonella; Shiga toxin-producing Escherichia coli; food pathogens; food safety; microbial load; microbiological quality; raw vegetables; retail marketing; romaine lettuce; salads; sensory evaluation; spinach; supermarkets; surveys; taste; Portugal
Abstract:
... During the last decades food borne outbreaks associated with consumption of raw vegetables have been increasing and green leafy vegetables seem to be the most frequently implicated products. In order to determine the microbial quality and the incidence of the major food borne pathogens in Minimally Processed (MP) salads commercialized in Portugal, a survey was conducted in Lisbon Retail Markets, f ...
DOI:
10.1016/j.foodcont.2011.06.022

70. Growth potential of Escherichia coli O157:H7 on fresh-cut fruits (melon and pineapple) and vegetables (carrot and escarole) stored under different conditions

Author:
Maribel Abadias; Isabel Alegre; Marcia Oliveira; Rosa Altisent; Inmaculada Viñas
Source:
Food control 2012 v.27 no.1 pp. 37-44
ISSN:
0956-7135
Subject:
foods; endive; population dynamics; supermarkets; storage conditions; carbon dioxide; transportation; modified atmosphere packaging; air; process control; Listeria monocytogenes; carrots; washing; air conditioning; temperature; melons; fruits; Salmonella; controlled atmosphere storage; food pathogens; pineapples; Escherichia coli O157
Abstract:
... Minimally processed fruits and vegetables are ready-to-eat and do not require further treatment at home. These foods are usually stored in a modified atmosphere and should be maintained at refrigerated conditions until consumption. These fruits and vegetables can become contaminated by foodborne pathogens such as Escherichia coli O157:H7, Salmonella and Listeria monocytogenes, and it has been demo ...
DOI:
10.1016/j.foodcont.2012.02.032

71. Impact of microbial distributions on food safety II. Quantifying impacts on public health and sampling

Author:
I. Jongenburger; J. Bassett; T. Jackson; L.G.M. Gorris; K. Jewell; M.H. Zwietering
Source:
Food control 2012 v.26 no.2 pp. 546-554
ISSN:
0956-7135
Subject:
Listeria monocytogenes; Salmonella; foods; management systems; microbiological criteria; microorganisms; probability distribution; public health; risk; risk assessment
Abstract:
... The distributions of microorganisms in foods impact the likelihood that a foodstuff will cause illness and therefore also impact the consequential public health burden. As part of food safety management systems, food is sampled and microbiologically tested. The effectiveness of the sampling programme is related to the spatial distribution of the microorganisms that are being sampled for. However, ...
DOI:
10.1016/j.foodcont.2012.01.064

72. Inactivation of Salmonella in salted water used for Kimchi production

Author:
Dong J. Yu; Yoon J. Shin; Dong W. Choi; Kyung Bin Song
Source:
Food control 2012 v.26 no.2 pp. 322-325
ISSN:
0956-7135
Subject:
Salmonella; kimchi; sodium chloride; water reuse
Abstract:
... Salmonella may accumulate and proliferate in salt solutions that are reused during Kimchi production. To investigate the potential for inactivation of Salmonella in these solutions using the microwave-ultraviolet treatment system (MUTS), freshly prepared salt solutions were inoculated with Salmonella, treated with the MUTS, and studied for microbial inactivation. Based on the inactivation kinetics ...
DOI:
10.1016/j.foodcont.2012.01.053

73. Inactivation of foodborne pathogens in raw milk using high hydrostatic pressure

Author:
Baowei Yang; Ying Shi; Xiaodong Xia; Meili Xi; Xin Wang; Baoyi Ji; Jianghong Meng
Source:
Food control 2012 v.28 no.2 pp. 273-278
ISSN:
0956-7135
Subject:
DNA; Escherichia coli; Salmonella; Shigella; cell membranes; cell walls; food pathogens; gel electrophoresis; high pressure treatment; molecular weight; plate count; raw milk; transmission electron microscopy
Abstract:
... Plate counting, viability test, pulse field gel electrophoresis (PFGE) and transmission electron microscopy (TEM) were used to investigate the effect of high hydrostatic pressure (HHP) on Salmonella, Escherichia coli, Shigella and Staphyloccocus aureus in raw milk in order to determine the optimal inactivation conditions, and further understand the mechanisms of HHP on pathogens inactivation in fo ...
DOI:
10.1016/j.foodcont.2012.04.030

74. Incidence of microorganisms from fresh orange juice processed by squeezing machines

Author:
I. Sospedra; J. Rubert; J.M. Soriano; J. Mañes
Source:
Food control 2012 v.23 no.1 pp. 282-285
ISSN:
0956-7135
Subject:
Escherichia coli; Listeria monocytogenes; Salmonella; Staphylococcus aureus; cleaning; equipment; good hygiene practices; juice quality; metals; microbiological criteria; microbiological quality; microorganisms; orange juice; restaurants
Abstract:
... This study was carried out to evaluate the microbiological quality of orange juice obtained from squeezing machines in foodservice establishments. The samples included fresh squeezed orange juice and juice which is maintained in metal jugs until consumption. According to the European Commission Regulation (No. 2073/2005 and No. 1441/2007) and Spanish microbiological criteria (No. 3484/2000), 12% a ...
DOI:
10.1016/j.foodcont.2011.06.025

75. Isolation and identification of bacteria from organic foods: Sensitivity to biocides and antibiotics

Author:
Miguel Angel Fernández-Fuentes; Elena Ortega Morente; Hikmate Abriouel; Rubén Pérez Pulido; Antonio Gálvez
Source:
Food control 2012 v.26 no.1 pp. 73-78
ISSN:
0956-7135
Subject:
Bacillus cereus; Enterobacter; Enterococcus faecium; Klebsiella oxytoca; Pantoea; Salmonella; amoxicillin; antibiotic resistance; bacteria; biocides; cefuroxime; chlorhexidine; chlorides; ciprofloxacin; nucleotide sequences; organic foods; polymerase chain reaction; ribosomal DNA
Abstract:
... This study focused on biocide and antibiotic sensitivity in a collection of 378 isolates derived from 36 organic foods. Most isolates were sensitive to low concentrations of biocides, with MIC’s lower than 10 mg/l or 100 mg/l. Low percentages of isolates (0.3–5%) required higher biocide concentrations for inhibition, with MIC’s in the range of 1–10 g/l (as in the case of cetrimide, hexadecylpyridi ...
DOI:
10.1016/j.foodcont.2012.01.017

76. Microbiological quality and safety of minimally processed vegetables marketed in Campinas, SP – Brazil, as assessed by traditional and alternative methods

Author:
Liliane Corrêa Maistro; Norma Teruko Nago Miya; Anderson S. Sant'Ana; José Luiz Pereira
Source:
Food control 2012 v.28 no.2 pp. 258-264
ISSN:
0956-7135
Subject:
Escherichia coli; Listeria monocytogenes; Salmonella; Staphylococcus; coliform bacteria; food analysis; microbiological quality; supermarkets; watercress; Brazil
Abstract:
... In this study, a total of 172 samples of minimally processed vegetables (MPV) were collected from supermarkets in the city of Campinas, Brazil. The MPV were analyzed using traditional and/or alternative methods for total aerobic mesophilic bacteria, total coliforms, Escherichia coli, coagulase positive staphylococci, Salmonella and Listeria monocytogenes. All the MPV analyzed presented populations ...
DOI:
10.1016/j.foodcont.2012.05.021

77. Microbiological quality of fresh vegetables and fruits sold in Singapore

Author:
Joceyln Seow; Réka Ágoston; Leslie Phua; Hyun-Gyun Yuk
Source:
Food control 2012 v.25 no.1 pp. 39-44
ISSN:
0956-7135
Subject:
Escherichia coli O157; Salmonella; bean sprouts; coliform bacteria; control methods; fruits; health hazards; microbiological quality; plate count; raw fruit; salads; supermarkets; yeasts; Singapore
Abstract:
... The aim of this study was to characterise the microbiological quality of selected common fresh vegetables and fruits commercially sold in Singapore in order to provide insight into any potential health hazards associated with consumption of these commodities. A total of 125 samples, collected from major supermarkets and local markets, were tested for aerobic mesophilic and psychrotrophic bacterial ...
DOI:
10.1016/j.foodcont.2011.10.017

78. Pre-PCR treatments as a key factor on the probability of detection of Listeria monocytogenes and Salmonella in ready-to-eat meat products by real-time PCR

Author:
Belen Martin; Margarita Garriga; Teresa Aymerich
Source:
Food control 2012 v.27 no.1 pp. 163-169
ISSN:
0956-7135
Subject:
DNA; Listeria monocytogenes; Salmonella; detection limit; food matrix; food pathogens; ham; polymerase chain reaction; ready-to-eat foods; risk; sausages
Abstract:
... The aim of this study was to compare the performance of different pre-PCR treatments for the detection of Listeria monocytogenes and Salmonella spp. by real-time PCR in spiked ready-to-eat meat samples (cooked ham, dry-cured ham and fermented sausage). Three different pre-PCR treatments were assayed: (i) PrepMan® Ultra Sample Preparation Reagent, (ii) DNA purification using DNeasy Tissue Kit and Q ...
DOI:
10.1016/j.foodcont.2012.03.010

79. Presence of L. monocytogenes and some bacterial pathogens in two Turkish traditional foods, Mihalic cheese and Hosmerim dessert

Author:
Yavuz Cokal; Ayhan Dagdelen; Osman Cenet; Ugur Gunsen
Source:
Food control 2012 v.26 no.2 pp. 337-340
ISSN:
0956-7135
Subject:
Escherichia coli; Listeria monocytogenes; Salmonella; Staphylococcus aureus; cheeses; desserts; food pathogens; public health; risk; traditional foods
Abstract:
... In this study, the presence of Listeria monocytogenes, Salmonella spp., Staphylococcus aureus and Escherichia coli were investigated in a total of 200 traditional food samples sold in the province of Balikesir in Turkey. L. monocytogenes was detected in 5% of Mihalic cheese samples and 3% of Hosmerim dessert samples. Salmonella spp. was not detected in any of foods. The high prevalence and contami ...
DOI:
10.1016/j.foodcont.2012.01.058

80. Promoting a culture of food safety to improve hygiene in small restaurants in Madagascar

Author:
Gilles Sarter; Samira Sarter
Source:
Food control 2012 v.25 no.1 pp. 165-171
ISSN:
0956-7135
Subject:
Escherichia coli; Salmonella; consumers (people); food contamination; hygiene; interviews; motivation; restaurants; salads; Madagascar
Abstract:
... In this study, we combined microbiological analyses; spot-check observations and in-depth interviews to study food safety in small restaurants in Antananarivo (Madagascar). We showed that faecal contaminations (Escherichia coli, Salmonella spp.) occur at high rate in mixed salad sold in these restaurants. This is resulting from vendors’ unhygienic behaviours. We studied vendors’ motivations and pr ...
DOI:
10.1016/j.foodcont.2011.10.023

81. Quantitative detection of viable foodborne E. coli O157:H7, Listeria monocytogenes and Salmonella in fresh-cut vegetables combining propidium monoazide and real-time PCR

Author:
Patricia Elizaquível; Gloria Sánchez; Rosa Aznar
Source:
Food control 2012 v.25 no.2 pp. 704-708
ISSN:
0956-7135
Subject:
DNA; Escherichia coli O157; Listeria monocytogenes; Salmonella; bacteria; cell suspension culture; food pathogens; polymerase chain reaction; rapid methods; raw vegetables; salads; spinach
Abstract:
... The increase of foodborne outbreaks associated with fresh vegetables has highlighted the importance of developing rapid and specific methods for the detection and quantification of foodborne pathogens. In this sense, real-time PCR (qPCR) fulfills these requirements although it may detect dead cells. Recently, a potential strategy to specifically detect viable cells has been proposed relying on the ...
DOI:
10.1016/j.foodcont.2011.12.003

82. Reduction in vitro of the minor Fusarium mycotoxin beauvericin employing different strains of probiotic bacteria

Author:
G. Meca; A. Ritieni; J. Mañes
Source:
Food control 2012 v.28 no.2 pp. 435-440
ISSN:
0956-7135
Subject:
Bifidobacterium adolescentis; Bifidobacterium bifidum; Bifidobacterium breve; Bifidobacterium longum; Fusarium; Lactobacillus animalis; Lactobacillus casei; Lactobacillus plantarum; Lactobacillus rhamnosus; Lactobacillus ruminis; Salmonella; anaerobic conditions; bacteria; cell walls; fermentation; gastrointestinal system; liquid chromatography; mass spectrometry
Abstract:
... The interaction between the minor Fusarium mycotoxins BEA and 13 bacterial strains characteristic of the gastrointestinal tract as Bifidobacterium longum, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium adolescentes, Lactobacillus rhamnosus, Lactobacillus casei-casei, Lactobacillus plantarum, Eubacterium crispatus, Salmonella fecalis, Salmonella termofilus, Lactobacillus ruminis, ...
DOI:
10.1016/j.foodcont.2012.04.002

83. Review of the impact of pre-slaughter feed curfews of cattle, sheep and goats on food safety and carcase hygiene in Australia

Author:
A. Pointon; A. Kiermeier; N. Fegan
Source:
Food control 2012 v.26 no.2 pp. 313-321
ISSN:
0956-7135
Subject:
Salmonella; Shiga toxin; Shiga toxin-producing Escherichia coli; cattle feeds; feces; fleece; food safety; foods; goats; hygiene; intestinal microorganisms; microbial growth; microbial load; pH; rumen; sheep; slaughter; volatile fatty acids; Australia
Abstract:
... Withholding of feed prior to transport (feed curfew) is practiced to reduce soiling during transport and optimise hide/fleece cleanliness at slaughter. However, as this represents only a portion of the time off feed before slaughter, the scope of this food safety and carcase hygiene review covers mustering-to-slaughter to enable the likely impact of the entire feed withholding period, and other re ...
DOI:
10.1016/j.foodcont.2012.01.034

84. Sardinian goat’s milk as source of bacteriocinogenic potential protective cultures

Author:
Stefano Schirru; Svetoslav Dimitrov Todorov; Lorenzo Favaro; Nicoletta Pasqualina Mangia; Marina Basaglia; Sergio Casella; Roberta Comunian; Bernadette Dora Gombossy de Melo Franco; Pietrino Deiana
Source:
Food control 2012 v.25 no.1 pp. 309-320
ISSN:
0956-7135
Subject:
Enterococcus faecium; Listeria monocytogenes; Salmonella; antimicrobial properties; bacteriocins; catalase; farm income; food production; goat breeds; goat milk; lactic acid bacteria; milk analysis; molecular weight; pH; peptides; sodium chloride; starter cultures; surfactants; triacylglycerol lipase; urea; Sardinia
Abstract:
... Goat breeding in Sardinia constitutes an important source of income for farming and shepherding activities. In this study 170 LAB strains were isolated from Sardinian goat’s milk and tested for bacteriocins production against several food-borne pathogenic microorganisms. Four isolates (SD1, SD2, SD3 and SD4) were selected for their effective inhibition on Listeria monocytogenes. The strains were c ...
DOI:
10.1016/j.foodcont.2011.10.060

85. Simplified framework for predicting changes in public health from performance standards applied in slaughter establishments

Author:
Eric D. Ebel; Michael S. Williams; Neal J. Golden; Harry M. Marks
Source:
Food control 2012 v.28 no.2 pp. 250-257
ISSN:
0956-7135
Subject:
Salmonella; chicken carcasses; compliance; industry; poultry meat; public health; raw meat; slaughter; social benefit; United States
Abstract:
... Selection of microbiologic standards for application to raw meat and poultry commodities should consider the public health benefits of such standards. This study describes a simplified framework for quantifying the public health benefits of a microbiologic performance standard. An example, based on the newly implemented Salmonella performance standard for raw broiler chicken carcasses in the Unite ...
DOI:
10.1016/j.foodcont.2012.05.016

86. Survival of inoculated Salmonella on the shell of hens' eggs and its potential significance

Author:
Pilar Botey-Saló; Amara Anyogu; Alan H. Varnam; Jane P. Sutherland
Source:
Food control 2012 v.28 no.2 pp. 463-469
ISSN:
0956-7135
Subject:
Salmonella; egg industry; egg shell; eggs; food handling; hens; relative humidity
Abstract:
... The aim of this research was to evaluate the risk of inoculated Salmonella persisting on the outside of the shell of hens' eggs. Hens' eggs were surface inoculated with a cocktail of Salmonella strains and stored for up to 54 days at 4, 10 and 20 °C and at 80 and 90% relative humidity. Salmonella survival showed an irregular pattern, with extremes of high recovery and no recovery. However, salmone ...
DOI:
10.1016/j.foodcont.2012.05.033

87. A new multiplex real-time PCR developed method for Salmonella spp. and Listeria monocytogenes detection in food and environmental samples

Author:
Alejandro Garrido; María-José Chapela; Belén Román; Paula Fajardo; Jorge Lago; Juan M. Vieites; Ana G. Cabado
Source:
Food control 2013 v.30 no.1 pp. 76-85
ISSN:
0956-7135
Subject:
Listeria monocytogenes; Salmonella; bacteria; culture media; detection limit; food pathogens; industry; pH; public health; quantitative polymerase chain reaction; screening
Abstract:
... Despite efforts done by industries some well known foodborne pathogens, like Salmonella spp. and Listeria monocytogenes, continue to be a challenge to public health institutions and a threat for consumers. The aim of this study was to develop a complete, rapid and reliable multiplex real-time PCR (qPCR) method for the simultaneous detection of these two bacteria in food and environmental samples, ...
DOI:
10.1016/j.foodcont.2012.06.029

88. A risk and benefit assessment for visual-only meat inspection of indoor and outdoor pigs in the United Kingdom

Author:
Andrew Hill; Adam Brouwer; Neil Donaldson; Sarah Lambton; Sava Buncic; Ian Griffiths
Source:
Food control 2013 v.30 no.1 pp. 255-264
ISSN:
0956-7135
Subject:
Campylobacter; Salmonella; animal health; cost effectiveness; foodborne illness; herds; hygiene; meat; meat inspection; modernization; public health; qualitative risk assessment; rearing; risk; slaughterhouses; swine; swine production; tuberculosis; weaning; United Kingdom
Abstract:
... The current system of post-mortem meat inspection, using typical macroscopic inspection techniques, is ineffective in identifying the most common foodborne illness hazards, e.g. Salmonella and Campylobacter. Therefore, there is a need to adopt a more appropriate, risk-based approach to meat inspection. One specific example of modifying traditional inspection techniques to represent a more cost-eff ...
DOI:
10.1016/j.foodcont.2012.04.031

89. Activity of the plant-derived peptide Ib-AMP1 and the control of enteric foodborne pathogens

Author:
Wen-Hsuan Wu; Rong Di; Karl R. Matthews
Source:
Food control 2013 v.33 no.1 pp. 142-147
ISSN:
0956-7135
Subject:
Pseudomonas aeruginosa; Staphylococcus aureus; foods; seeds; humans; Salmonella; minimum inhibitory concentration; cytotoxicity; serotypes; consumer demand; antimicrobial peptides; cell proliferation; food pathogens; food processing; Bacillus cereus; Escherichia coli O157; anti-infective agents; Impatiens balsamina; bacteria; antibacterial properties
Abstract:
... Consumer demand for use of fewer traditional antimicrobial agents in foods has driven research interest in development of plant based antimicrobial agents for use in food and food processing. The purpose of the present study was to investigate Ib-AMP1, a plant antimicrobial peptide (pAMP), isolated from seeds of Impatiens balsamina. Activity against foodborne pathogens, cytotoxicity to select huma ...
DOI:
10.1016/j.foodcont.2013.02.013

90. Antibacterial effect against foodborne bacteria of plants used in traditional medicine in central Mexico: Studies in vitro and in raw beef

Author:
Andrés M. Cruz-Galvez; Carlos A. Gómez-Aldapa; José R. Villagómez-Ibarra; Norberto Chavarría-Hernández; Julio Rodríguez-Baños; Esmeralda Rangel-Vargas; Javier Castro-Rosas
Source:
Food control 2013 v.32 no.1 pp. 289-295
ISSN:
0956-7135
Subject:
Staphylococcus aureus; Eucalyptus globulus; Salmonella Typhimurium; plant extracts; raw meat; acetone; Chelidonium majus; agar; hexane; ethyl acetate; Listeria monocytogenes; pathogens; traditional medicine; Dendropanax arboreus; Artemisia absinthium; in vitro studies; ethanol; antibacterial properties; methanol; beef; Escherichia coli O157; bacteria; Mexico
Abstract:
... The antimicrobial effect of plant species used in traditional medicine in Hidalgo State, Mexico, against foodborne bacteria was evaluated in vitro and in raw beef. Plant extracts produced with water, ethanol, methanol, acetone, hexane and ethyl acetate were applied against fourteen foodborne bacteria by agar diffusion technique. For raw meat test, only the antibacterial effect of a mixture of wate ...
DOI:
10.1016/j.foodcont.2012.12.018

91. Antimicrobial activity of sloe berry purees on Salmonella spp.

Author:
Gülten Tiryaki Gündüz
Source:
Food control 2013 v.32 no.2 pp. 354-358
ISSN:
0956-7135
Subject:
Salmonella; acid tolerance; acidity; agar; antimicrobial properties; food industry; food safety; fruit puree; lysine; nalidixic acid; neutralization; pH; pyruvic acid; sodium; xylose
Abstract:
... The antimicrobial effects of sloe berry purees in processed and fresh form were investigated against four nalidixic acid resistant Salmonella spp. at 25 °C for 0, 15 min, 30 min, 1 h, 24 h, 48 h and at 4 °C for 30 min. The effect of pH on the antimicrobial efficacy was also determined in the neutralized fresh or processed fruit purees at 25 °C for 0 and 30 min. The results had showed that Salmonel ...
DOI:
10.1016/j.foodcont.2013.01.005

92. Antimicrobial resistance profile of Salmonella present in poultry and poultry environment in north India

Author:
Renu Singh; A.S. Yadav; V. Tripathi; R.P. Singh
Source:
Food control 2013 v.33 no.2 pp. 545-548
ISSN:
0956-7135
Subject:
enrofloxacin; vancomycin; public health; antibiotic resistance; oxacillin; chicken eggs; colistin; multiple drug resistance; Salmonella Typhimurium; clindamycin; farms; serotypes; feces; foodborne illness; ampicillin; cloaca; eggs; bacteria; poultry; India
Abstract:
... The current study was carried out to detect Salmonella spp. contamination on poultry and poultry environmental samples of layer farms situated in Bareilly and to determine the antibiotic susceptibility profiles and serotype distribution of the isolates. A total of 720 samples of egg, feed, water, cloaca, and faeces were collected and screened for the presence of Salmonella. Twenty four (3.3%) of t ...
DOI:
10.1016/j.foodcont.2013.03.041

93. Attachment of foodborne pathogens to banana (Musa sp.) leaves

Author:
Patric T.C. Chua; Gary A. Dykes
Source:
Food control 2013 v.32 no.2 pp. 549-551
ISSN:
0956-7135
Subject:
Escherichia coli; Musa; Salmonella enterica; Staphylococcus aureus; animal pathogens; bacteria; bananas; food pathogens; fresh produce; green leafy vegetables; leaves
Abstract:
... Fresh produce, and in particular minimally processed leafy green vegetables, have been recognized as a source of transmission for foodborne pathogens of animal origin. In South-East Asian and other cultures the leaves of the banana plant (Musa sp.) are widely used as food wrappings or as serving plates because of their waxy surfaces and represent a largely uninvestigated leafy green product. This ...
DOI:
10.1016/j.foodcont.2013.01.036

94. Bacterial communities of the traditional raw ewe's milk cheese “Torta del Casar” made without the addition of a starter

Author:
Elena Ordiales; María José Benito; Alberto Martín; Rocío Casquete; Manuel Joaquín Serradilla; María de Guía Córdoba
Source:
Food control 2013 v.33 no.2 pp. 448-454
ISSN:
0956-7135
Subject:
Cynara cardunculus; Enterococcus; Lactococcus lactis subsp. cremoris; Listeria; Merino; Salmonella; Serratia proteamaculans; bacterial communities; cheese milk; cheeses; ewe milk; flora; food pathogens; growth and development; rennet; texture
Abstract:
... The objective of this work was to study the growth and development of fortuitous flora and food pathogens in the traditional Spanish cheese “Torta del Casar”. Sixteen batches of “Torta del Casar” were manufactured from the same unpasteurized Merino ewe's milk, using Cynara cardunculus L. rennets, corresponding to 16 plants, one for each batch. The cheeses were classified based on their texture spr ...
DOI:
10.1016/j.foodcont.2013.03.027

95. Case-by-case risk assessment of broiler meat batches: An effective control strategy for Campylobacter

Author:
Bjarke Bak Christensen; Maarten Nauta; Helle Korsgaard; Anna Irene Vedel Sørensen; Hanne Rosenquist; Louise Boysen; Annette Perge; Birgit Nørrung
Source:
Food control 2013 v.31 no.2 pp. 485-490
ISSN:
0956-7135
Subject:
Campylobacter; European Union; Salmonella; chicken meat; control methods; food law; markets; models; raw meat; retail marketing; risk; risk assessment
Abstract:
... In 2006, the Danish government decided to take new measures to control Salmonella and Campylobacter in Danish and imported retail meat. The legal basis for these new measures was article 14 in the EU food law, which states that food shall not be placed on the market if it is unsafe, among others, for reasons of contamination. This provision allows each member state to make a specific risk assessme ...
DOI:
10.1016/j.foodcont.2012.10.025

96. Control of Listeria monocytogenes on sliced bologna sausage using a novel bacteriocin, amysin, produced by Bacillus amyloliquefaciens isolated from Thai shrimp paste (Kapi)

Author:
Siriporn Kaewklom; Saovaluk Lumlert; Wassawan Kraikul; Ratchaneewan Aunpad
Source:
Food control 2013 v.32 no.2 pp. 552-557
ISSN:
0956-7135
Subject:
Bacillus amyloliquefaciens; Listeria monocytogenes; Salmonella; Shigella; antimicrobial properties; bacteria; bologna; food biopreservatives; food industry; food pathogens; heat stability; iturin; listeriosis; molecular weight; nisin; pH; peptidase K; polyacrylamide gel electrophoresis; polymerase chain reaction; shrimp; surfactin; trypsin
Abstract:
... Listeria monocytogenes is a foodborne pathogen causing listeriosis, a disease of great concern due to high fatality rates. Furthermore the bacterium has the ability to survive under stressful conditions. The objectives of this study were to characterize and evaluate the effectiveness of new antilisteria bacteriocin designated as amysin produced by Bacillus amyloliquefaciens strain SP-1-13LM isolat ...
DOI:
10.1016/j.foodcont.2013.01.012

97. Dynamics of low (1–4 cells) vs high populations of Listeria monocytogenes and Salmonella Typhimurium in fresh-cut salads and their sterile liquid or solidified extracts

Author:
Stavros G. Manios; Nikolaos Konstantinidis; Antonia S. Gounadaki; Panagiotis N. Skandamis
Source:
Food control 2013 v.29 no.2 pp. 318-327
ISSN:
0956-7135
Subject:
storage conditions; Monte Carlo method; salads; Salmonella Typhimurium; models; lettuce; cabbage; epiphytes; pathogens; Lactuca sativa var. capitata; flora; microbial growth; Listeria monocytogenes; temperature; inoculum
Abstract:
... The growth variability of low or high populations of Listeria monocytogenes and Salmonella Typhimurium in fresh-cut lettuce and cabbage was studied. The salads were inoculated with a few (1–4) or 1000 cells/sample of the above organisms and stored at 8 °C. Their liquid or solidified sterile extracts were also inoculated with the same cell numbers to evaluate the behavior of pathogens in the presen ...
DOI:
10.1016/j.foodcont.2012.04.023

98. Effect of Tween 20 on antibacterial effects of acidic, neutral and alkaline decontaminants on viability of Salmonella on chicken carcasses and survival in waste decontamination fluids

Author:
Abdullah Dikici; Ali Arslan; Halil Yalcin; Pinar Ozdemir; Isil Aydin; Mehmet Calicioglu
Source:
Food control 2013 v.30 no.2 pp. 365-369
ISSN:
0956-7135
Subject:
risk; viability; sodium phosphate; decontamination; Salmonella Enteritidis; Salmonella Typhimurium; pathogens; tap water; lactic acid; anti-infective agents; chicken carcasses; antibacterial properties
Abstract:
... The effect of Tween 20 on antimicrobial effects of acidic (lactic acid), neutral (cetyl pyridinium chloride) and alkaline (trisodium phosphate) decontaminants to reduce the numbers of Salmonella inoculated to broiler carcasses were studied. In addition, survival of Salmonella in waste decontamination fluids was investigated. For this purpose, an average of 7 ± 1 log10 cfu/ml Salmonella Enteritidis ...
DOI:
10.1016/j.foodcont.2012.07.043

99. Effect of non-pharmaceutical compounds on shedding and colonization of Salmonella enterica serovar Heidelberg in broilers

Author:
W.Q. Alali; C.L. Hofacre; G.F. Mathis; G. Faltys; S.C. Ricke; M.P. Doyle
Source:
Food control 2013 v.31 no.1 pp. 125-128
ISSN:
0956-7135
Subject:
weight gain; levulinic acid; serotypes; cecum; essential oils; feed deprivation; sodium dodecyl sulfate; Salmonella Heidelberg; lactic acid; drinking water; chicks; mortality; crops
Abstract:
... The objectives of this study were to determine the effect of four non-pharmaceutical compounds on performance, mortality of broilers and their ability to reduce colonization and fecal shedding of Salmonella Heidelberg (SH) in broilers following SH challenge and feed withdrawal. Chicks were randomly assigned to water treatments containing organic acids (OA), essential oils (EO), lactic acid (LA), l ...
DOI:
10.1016/j.foodcont.2012.10.001

100. Effects of changes in pH and temperature on the inhibition of Salmonella and Listeria monocytogenes by Allyl isothiocyanate

Author:
Amin N. Olaimat; Richard A. Holley
Source:
Food control 2013 v.34 no.2 pp. 414-419
ISSN:
0956-7135
Subject:
Listeria monocytogenes; Salmonella; allyl isothiocyanate; antimicrobial properties; cell viability; food pathogens; minimum inhibitory concentration; pH; refrigerators; temperature
Abstract:
... The minimum inhibitory (MIC) and minimum bactericidal concentrations (MBC) of mustard allyl isothiocyanate (AITC) against five strains each of Salmonella and Listeria monocytogenes individually, and when combined by genus were studied in Mueller-Hinton broth at 21 or 37 °C as well as the interactive effects of pH (5.0–9.0) at temperatures of 4–21 °C on cell viability when held under these conditio ...
DOI:
10.1016/j.foodcont.2013.05.014