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You searched for: Subject "Listeria monocytogenes" Remove constraint Subject: "Listeria monocytogenes" Journal International journal of food microbiology Remove constraint Journal: International journal of food microbiology Publication Year 2016 Remove constraint Publication Year: 2016 Subject Escherichia coli O157 Remove constraint Subject: Escherichia coli O157 Subject Listeria monocytogenes Remove constraint Subject: Listeria monocytogenes Subject bacteria Remove constraint Subject: bacteria
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1. Dielectric barrier discharge atmospheric cold plasma inhibits Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Tulane virus in Romaine lettuce

Author:
Min, Sea C.; Roh, Si Hyeon; Niemira, Brendan A.; Sites, Joseph E.; Boyd, Glenn; Lacombe, Alison
Source:
International journal of food microbiology 2016 v.237 pp. 114-120
ISSN:
0168-1605
Subject:
Listeria monocytogenes,   etc   ; Escherichia coli O157; Salmonella; bacteria; cold; cold storage; decontamination; leaves; nylon; oxygen; packaging; pathogens; polyethylene; romaine lettuce; viruses; volatilization;     Show all 16 Subjects
Abstract:
... The present study investigated the effects of dielectric barrier discharge atmospheric cold plasma (DACP) treatment on the inactivation of Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Tulane virus (TV) on Romaine lettuce, assessing the influences of moisture vaporization, modified atmospheric packaging (MAP), and post-treatment storage on the inactivation of these pathogens. R ...
DOI:
10.1016/j.ijfoodmicro.2016.08.025

2. Microbial safety and overall quality of cantaloupe fresh-cut pieces prepared from whole fruit after wet steam treatment

Author:
Ukuku, Dike O.; Geveke, David J.; Chau, Lee; Niemira, Brendan A.
Source:
International journal of food microbiology 2016 v.231 pp. 86-92
ISSN:
0168-1605
Subject:
Listeria monocytogenes,   etc   ; Escherichia coli O157; Salmonella; aerobiosis; bacteria; cantaloupes; color; cutting; foodborne illness; fresh-cut produce; inoculum; pathogens; salmonellosis; shelf life; spoilage; steam;     Show all 16 Subjects
Abstract:
... Fresh-cut cantaloupes have been associated with outbreaks of Salmonellosis. Minimally processed fresh-cut fruits have a limited shelf life because of deterioration caused by spoilage microflora and physiological processes. The objectives of this study were to use a wet steam process to 1) reduce indigenous spoilage microflora and inoculated populations of Salmonella, Escherichia coli O157:H7 and L ...
DOI:
10.1016/j.ijfoodmicro.2016.05.019

3. Antimicrobial properties of microemulsions formulated with essential oils, soybean oil, and Tween 80

Author:
Ma, Qiumin; Davidson, P. Michael; Zhong, Qixin
Source:
International journal of food microbiology 2016 v.226 pp. 20-25
ISSN:
0168-1605
Subject:
Listeria monocytogenes,   etc   ; Escherichia coli O157; Salmonella enterica; Weibull statistics; anti-infective agents; anti-infective properties; bacteria; bark; cell viability; cinnamon oil; ethanol; eugenol; milk fat; minimum inhibitory concentration; mixing; polysorbates; propylene glycol; soybean oil; thyme;     Show all 19 Subjects
Abstract:
... It was previously found that blending soybean oil with cinnamon bark oil (CBO), eugenol or thyme oil, Tween 80, and equal masses of water and propylene glycol could be used to prepare microemulsions. In the present study, the objective was to determine the antimicrobial activity of the microemulsions in tryptic soy broth (TSB) and 2% reduced fat milk. In TSB, the minimum inhibitory concentration ( ...
DOI:
10.1016/j.ijfoodmicro.2016.03.011
Chorus Open Access:
10.1016/j.ijfoodmicro.2016.03.011

4. Synergism between carvacrol or thymol increases the antimicrobial efficacy of soy sauce with no sensory impact

Author:
Moon, Hyeree; Rhee, Min Suk
Source:
International journal of food microbiology 2016 v.217 pp. 35-41
ISSN:
0168-1605
Subject:
Listeria monocytogenes,   etc   ; Escherichia coli O157; Salmonella Typhimurium; antibacterial properties; bacteria; carvacrol; cell membranes; essential oils; eugenol; food pathogens; marinating; oils; organic acids and salts; pH; salt concentration; sensory evaluation; soy sauce; synergism; temperature; thymol; vanillin;     Show all 21 Subjects
Abstract:
... Here, we examined the antimicrobial effects of soy sauce containing essential oils (EOs) against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes at 22°C and 4°C. To screen a variety of combined effects, soy sauce was mixed with six different EOs (carvacrol, thymol, eugenol, trans-cinnamaldehyde, β-resorcylic acid, and vanillin), each at a concentration of 1mM for 10min ...
DOI:
10.1016/j.ijfoodmicro.2015.10.009