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International journal of food microbiology
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2012
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2012 v.157 no.2
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- Author:
- Baffoni, Loredana; Gaggìa, Francesca; Di Gioia, Diana; Santini, Cecilia; Mogna, Luca; Biavati, Bruno
- Source:
- International journal of food microbiology 2012 v.157 no.2 pp. 156-161
- ISSN:
- 0168-1605
- Subject:
- antimicrobial properties; broiler chickens; gastroenteritis; Lactobacillus; poultry meat; feeds; humans; meat production; bacteria; DNA; polymerase chain reaction; Bifidobacterium; feces; lipids; food pathogens; feed intake; anti-infective agents; food chain; digestive system; Campylobacter jejuni
- Abstract:
- ... With the ban of dietary antimicrobial agents, the use of probiotics, prebiotics and synbiotics has attracted a great deal of attention in order to improve intestinal health and control food-borne pathogens, which is an important concern for the production of safe meat and meat products. Recently, Campylobacter jejuni has emerged as a leading bacterial cause of food-borne gastroenteritis in humans, ...
- DOI:
- 10.1016/j.ijfoodmicro.2012.04.024
- PubMed:
- 22608658
- http://dx.doi.org/10.1016/j.ijfoodmicro.2012.04.024
- Author:
- Lane, Jonathan A.; Mariño, Karina; Naughton, Julie; Kavanaugh, Devon; Clyne, Marguerite; Carrington, Stephen D.; Hickey, Rita M.
- Source:
- International journal of food microbiology 2012 v.157 no.2 pp. 182-188
- ISSN:
- 0168-1605
- Subject:
- Campylobacter jejuni; Holstein; adhesion; case studies; chickens; cow colostrum; diarrhea; functional foods; hosts; humans; ingredients; mass spectrometry; milk; mucins; mucus; oligosaccharides; polysaccharides; researchers; virulence
- Abstract:
- ... Campylobacter jejuni is the leading cause of acute bacterial infectious diarrhea in humans. Unlike in humans, C. jejuni is a commensal within the avian host. Heavily colonized chickens often fail to display intestinal disease, and no cellular attachment or invasion has been demonstrated in-vivo. Recently, researchers have shown that the reason for the attenuation of C. jejuni virulence may be attr ...
- DOI:
- 10.1016/j.ijfoodmicro.2012.04.027
- PubMed:
- 22647676
- http://dx.doi.org/10.1016/j.ijfoodmicro.2012.04.027
- Author:
- Muriel-Galet, Virginia; López-Carballo, Gracia; Gavara, Rafael; Hernández-Muñoz, Pilar
- Source:
- International journal of food microbiology 2012 v.157 no.2 pp. 239-244
- ISSN:
- 0168-1605
- Subject:
- antimicrobial properties; ethylene; minimum inhibitory concentration; food packaging; storage time; infant formulas; milk; esters; Listeria monocytogenes; composite polymers; anti-infective agents; culture media; Salmonella enterica; Escherichia coli
- Abstract:
- ... The aim of this work was to develop antimicrobial films for active packaging applications containing the natural antimicrobial compound LAE (lauramide arginine ethyl ester) in EVOH copolymers with different mol % ethylene contents (i.e. EVOH-29 and EVOH-44). EVOH-29 and EVOH-44 films were made by casting and incorporating 0.25%, 1%, 5%, and 10% LAE in the film forming solution (w/w with respect to ...
- DOI:
- 10.1016/j.ijfoodmicro.2012.05.009
- PubMed:
- 22640726
- http://dx.doi.org/10.1016/j.ijfoodmicro.2012.05.009
- Author:
- Zulfakar, Siti Shahara; White, Jason D.; Ross, Tom; Tamplin, Mark L.
- Source:
- International journal of food microbiology 2012 v.157 no.2 pp. 210-217
- ISSN:
- 0168-1605
- Subject:
- Escherichia coli; Salmonella; bacteria; basement membrane; collagen; extracellular matrix; gentian violet; laminin; meat; microscopy; slaughter; slaughterhouses; strain differences; temperature
- Abstract:
- ... Meat surfaces are contaminated with bacteria during slaughter and processing. Understanding bacterial attachment properties to specific structures of meat could result in more targeted interventions to improve its safety and quality. However, the influence of temperatures relevant to abattoir environments on bacterial attachment to specific meat structures is not known. In this study, the effect o ...
- DOI:
- 10.1016/j.ijfoodmicro.2012.05.007
- PubMed:
- 22647675
- http://dx.doi.org/10.1016/j.ijfoodmicro.2012.05.007
5. Biofilm formation on abiotic and biotic surfaces during Spanish style green table olive fermentation
- Author:
- Domínguez-Manzano, Jesús; Olmo-Ruiz, Carmen; Bautista-Gallego, Joaquín; Arroyo-López, Francisco Noé; Garrido-Fernández, Antonio; Jiménez-Díaz, Rufino
- Source:
- International journal of food microbiology 2012 v.157 no.2 pp. 230-238
- ISSN:
- 0168-1605
- Subject:
- Lactobacillus pentosus; biofilm; environmental factors; fermentation; fruits; glass; lactic acid bacteria; olives; scanning electron microscopy; yeasts
- Abstract:
- ... In this work, the establishment of polymicrobial communities on the surfaces which come into contact with the brine during Spanish style Gordal cv. green olive fermentation when subjected to spontaneous or controlled processes (inoculated with Lactobacillus pentosus LPCO10 or 128/2) was studied. Scanning electron microscopy showed that L. pentosus and yeast populations were able to form mixed biof ...
- DOI:
- 10.1016/j.ijfoodmicro.2012.05.011
- PubMed:
- 22656327
- http://dx.doi.org/10.1016/j.ijfoodmicro.2012.05.011
- Author:
- Nieminen, T.T.; Koskinen, K.; Laine, P.; Hultman, J.; Säde, E.; Paulin, L.; Paloranta, A.; Johansson, P.; Björkroth, J.; Auvinen, P.
- Source:
- International journal of food microbiology 2012 v.157 no.2 pp. 142-149
- ISSN:
- 0168-1605
- Subject:
- Brochothrix; Carnobacterium; Clostridium; Enterobacteriaceae; Lactobacillus; Leuconostoc gasicomitatum; Leuconostoc gelidum; Vagococcus; Vibrio; acetic acid; bacterial communities; carbohydrate metabolism; fillets; genes; lactic acid; marinating; meat; metagenomics; modified atmosphere packaging; nucleotide sequences; oils; poultry; ribosomal RNA; spices; spoilage; sugars; Finland
- Abstract:
- ... Most raw poultry sold in Finland at the retail level is mixed with marinades containing oil, sugar, spices and acetic acid and packaged under modified atmosphere. Premature spoilage of marinated poultry preparations has been observed and associated with high levels of Leuconostoc spp. in meat. In this study we investigated whether marination of broiler fillet strips increased the proportion of Leu ...
- DOI:
- 10.1016/j.ijfoodmicro.2012.04.016
- PubMed:
- 22626965
- http://dx.doi.org/10.1016/j.ijfoodmicro.2012.04.016
- Author:
- Muriel-Galet, Virginia; Cerisuelo, Josep P.; López-Carballo, Gracia; Lara, Marta; Gavara, Rafael; Hernández-Muñoz, Pilar
- Source:
- International journal of food microbiology 2012 v.157 no.2 pp. 195-201
- ISSN:
- 0168-1605
- Subject:
- Gram-negative bacteria; antimicrobial properties; risk; salads; spoilage; consumers (people); sensory properties; essential oils; pathogens; oregano; flora; cell membranes; Listeria monocytogenes; anti-infective agents; Salmonella enterica; Escherichia coli
- Abstract:
- ... The aim of the present work was to characterize the antimicrobial efficiency of films consisting of PP/EVOH structures with oregano essential oil and citral. Both substances are known for their antimicrobial activity based on their interaction with the cell membrane. The films developed were used to pack minimally processed salads, combining modified atmosphere technology to extend shelf-life and ...
- DOI:
- 10.1016/j.ijfoodmicro.2012.05.002
- PubMed:
- 22633535
- http://dx.doi.org/10.1016/j.ijfoodmicro.2012.05.002
- Author:
- Garcia-Moruno, Emilia; Muñoz, Rosario
- Source:
- International journal of food microbiology 2012 v.157 no.2 pp. 121-129
- ISSN:
- 0168-1605
- Subject:
- Oenococcus oeni; analytical methods; histamine; malolactic fermentation; risk; starter cultures; wine industry; winemaking; wines
- Abstract:
- ... The presence of histamine in wine and other fermented foods may pose a toxicological risk for consumers. Production of histamine by Oenococcus oeni, which is the main agent of malolactic fermentation in wine and thus very important for the wine industry, has been extensively analyzed with contradictory results. If histamine production by O. oeni strains is a widespread trait, enological practices ...
- DOI:
- 10.1016/j.ijfoodmicro.2012.05.013
- PubMed:
- 22652194
- http://dx.doi.org/10.1016/j.ijfoodmicro.2012.05.013
- Author:
- Martin-Latil, Sandra; Hennechart-Collette, Catherine; Guillier, Laurent; Perelle, Sylvie
- Source:
- International journal of food microbiology 2012 v.157 no.2 pp. 167-173
- ISSN:
- 0168-1605
- Subject:
- foods; hepatitis; genome; filtration; Orthohepevirus A; detection limit; reverse transcription; genotype; viruses; pathogens; water pollution; process monitoring; humans; cell culture; polymerase chain reaction; tap water; mice; Norovirus; filters; virion; Hepatovirus A; rapid methods; RNA; developed countries
- Abstract:
- ... Human hepatitis E virus (HEV) causes acute hepatitis in humans, predominantly by contamination of food and water. HEV, in particular genotype III, is currently considered to be an emerging pathogen in industrialized countries. Because of the low infectious dose, an efficient and rapid virus concentration method is required to detect low amounts of HEV in food and water samples for routine control. ...
- DOI:
- 10.1016/j.ijfoodmicro.2012.05.001
- PubMed:
- 22633799
- http://dx.doi.org/10.1016/j.ijfoodmicro.2012.05.001
- Author:
- Mihoub, Mouadh; El May, Alya; Aloui, Amine; Chatti, Abdelwaheb; Landoulsi, Ahmed
- Source:
- International journal of food microbiology 2012 v.157 no.2 pp. 259-266
- ISSN:
- 0168-1605
- Subject:
- membrane fluidity; fatty acid composition; cardiolipins; stress response; Salmonella Typhimurium; unsaturated fatty acids; mutants; magnetic fields
- Abstract:
- ... This study was carried out to explore the adaptive mechanisms of S. typhimurium particularly, the implication of the Dam methyltransferase in the remodelling of membrane lipid composition to overcome magnetic field stress. With this aim, we focused our analyses on the increase in viable numbers and membrane lipid modifications of S. typhimurium wild-type and dam mutant cells exposed for 10h to sta ...
- DOI:
- 10.1016/j.ijfoodmicro.2012.05.017
- PubMed:
- 22682582
- http://dx.doi.org/10.1016/j.ijfoodmicro.2012.05.017
- Author:
- Hoelzer, Karin; Pouillot, Régis; Gallagher, Daniel; Silverman, Meryl B.; Kause, Janell; Dennis, Sherri
- Source:
- International journal of food microbiology 2012 v.157 no.2 pp. 267-277
- ISSN:
- 0168-1605
- Subject:
- Listeria monocytogenes; cleaning; confidence interval; cross contamination; food contamination; food handling; food service; food surfaces; foods; mathematical models; pollution; probability distribution; proteins; quaternary ammonium compounds; sanitation; sanitizing; slicing
- Abstract:
- ... Listeria monocytogenes is readily found in the environment of retail deli establishments and can occasionally contaminate food handled in these establishments. Here we synthesize the available scientific evidence to derive probability distributions and mathematical models of bacterial transfers between environmental surfaces and foods, including those during slicing of food, and of bacterial remov ...
- DOI:
- 10.1016/j.ijfoodmicro.2012.05.019
- PubMed:
- 22704063
- http://dx.doi.org/10.1016/j.ijfoodmicro.2012.05.019
- Author:
- Sohail, Asma; Turner, Mark S.; Prabawati, Elisabeth Kartika; Coombes, Allan G.A.; Bhandari, Bhesh
- Source:
- International journal of food microbiology 2012 v.157 no.2 pp. 162-166
- ISSN:
- 0168-1605
- Subject:
- Lactobacillus acidophilus; Lactobacillus rhamnosus; acidification; aerosols; bacteria; calcium chloride; crosslinking; microencapsulation; orange juice; pH; peaches; pears; probiotics; temperature; viability
- Abstract:
- ... This study investigated the effect of microencapsulation on the survival of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM and their acidification in orange juice at 25°C for nine days and at 4°C over thirty five days of storage. Alginate micro beads (10–40μm) containing the probiotics were produced by a novel dual aerosol method of alginate and CaCl₂ cross linking solution. Unencap ...
- DOI:
- 10.1016/j.ijfoodmicro.2012.04.025
- PubMed:
- 22633536
- http://dx.doi.org/10.1016/j.ijfoodmicro.2012.04.025
- Author:
- Ricciardi, Annamaria; Parente, Eugenio; Guidone, Angela; Ianniello, Rocco Gerardo; Zotta, Teresa; Sayem, S.M. Abu; Varcamonti, Mario
- Source:
- International journal of food microbiology 2012 v.157 no.2 pp. 278-285
- ISSN:
- 0168-1605
- Subject:
- starter cultures; foods; taxonomy; heat tolerance; sequence alignment; starvation; proteinases; stress response; Lactobacillus paraplantarum; Lactobacillus plantarum; heat; principal component analysis; heat stress; single nucleotide polymorphism; Lactobacillus pentosus; probiotics; genes; stress tolerance; oxidative stress; detergents
- Abstract:
- ... Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum are three closely related species which are widespread in food and non-food environments, and are important as starter bacteria or probiotics. In order to evaluate the phenotypic diversity of stress tolerance in the L. plantarum group and the ability to mount an adaptive heat shock response, the survival of exponential ...
- DOI:
- 10.1016/j.ijfoodmicro.2012.05.018
- PubMed:
- 22704047
- http://dx.doi.org/10.1016/j.ijfoodmicro.2012.05.018
- Author:
- Medina, Karina; Boido, Eduardo; Dellacassa, Eduardo; Carrau, Francisco
- Source:
- International journal of food microbiology 2012 v.157 no.2 pp. 245-250
- ISSN:
- 0168-1605
- Subject:
- Metschnikowia; Saccharomyces cerevisiae; agar; diammonium phosphate; fermentation; flavor; inoculum; mixed culture; nitrogen; nutrient availability; nutrients; secondary metabolites; vitamins; wine quality; winemaking; wines; yeasts
- Abstract:
- ... Yeast produces numerous secondary metabolites during fermentation that impact final wine quality. Although it is widely recognized that growth of diverse non-Saccharomyces (NS) yeast can positively affect flavor complexity during Saccharomyces cerevisiae wine fermentation, the inability to control spontaneous or co-fermentation processes by NS yeast has restricted their use in winemaking. We selec ...
- DOI:
- 10.1016/j.ijfoodmicro.2012.05.012
- PubMed:
- 22687186
- http://dx.doi.org/10.1016/j.ijfoodmicro.2012.05.012
- Author:
- Cava-Roda, Rita María; Taboada, Amaury; Palop, Alfredo; López-Gómez, Antonio; Marin-Iniesta, Fulgencio
- Source:
- International journal of food microbiology 2012 v.157 no.2 pp. 314-318
- ISSN:
- 0168-1605
- Subject:
- Listeria monocytogenes; Weibull statistics; heat; heat treatment; microorganisms; milk; models; mortality; temperature; vanillin
- Abstract:
- ... The kinetics of destruction of Listeria monocytogenes Scott A in semi-skim milk heated at 55, 58, 60 and 62°C without and with addition of 900, 1400 and 1800ppm of vanillin was studied. Survival curves displayed an initial shoulder phase followed by an accelerating killing phase. Addition of vanillin to semi-skim milk heated between 55 and 62°C reduced the heat resistance of L. monocytogenes, effe ...
- DOI:
- 10.1016/j.ijfoodmicro.2012.05.003
- PubMed:
- 22633800
- http://dx.doi.org/10.1016/j.ijfoodmicro.2012.05.003
- Author:
- Vázquez-Sánchez, Daniel; López-Cabo, Marta; Saá-Ibusquiza, Paula; Rodríguez-Herrera, Juan José
- Source:
- International journal of food microbiology 2012 v.157 no.2 pp. 286-296
- ISSN:
- 0168-1605
- Subject:
- Staphylococcus aureus; antibiotic resistance; benzylpenicillin; cephalothin; chloramphenicol; ciprofloxacin; clindamycin; clones; cluster analysis; erythromycin; fish culture; fish roe; fisheries; frozen foods; genes; gentamicin; methicillin; oxacillin; product safety; random amplified polymorphic DNA technique; ready-to-eat foods; risk; salted fish; smoked fish; tetracycline; vancomycin; Spain
- Abstract:
- ... A total of 298 fishery products purchased from retail outlets in Galicia (NW Spain) between January 2008 and May 2009 were analyzed for the presence of Staphylococcus aureus. S. aureus was detected in a significant proportion of products (~25%). Incidence was highest in fresh (43%) and frozen products (30%), but it was high in all other categories: salted fish (27%), smoked fish (26%), ready-to-co ...
- DOI:
- 10.1016/j.ijfoodmicro.2012.05.021
- PubMed:
- 22704064
- http://dx.doi.org/10.1016/j.ijfoodmicro.2012.05.021
- Author:
- Skovager, Anne; Whitehead, Kathryn; Siegumfeldt, Henrik; Ingmer, Hanne; Verran, Joanna; Arneborg, Nils
- Source:
- International journal of food microbiology 2012 v.157 no.2 pp. 174-181
- ISSN:
- 0168-1605
- Subject:
- Listeria monocytogenes; adhesion; cell adhesion; fluorescence microscopy; shear stress; stainless steel
- Abstract:
- ... The effects of flow direction and shear stress on the adhesion of different strains of Listeria monocytogenes to fine polished stainless steel under liquid flow conditions were investigated. Furthermore, the relationship between cell surface properties and cell size and the initial adhesion rate (IAR) was studied. A method, including fluorescence microscopy and a flow perfusion system, was develop ...
- DOI:
- 10.1016/j.ijfoodmicro.2012.04.028
- PubMed:
- 22633798
- http://dx.doi.org/10.1016/j.ijfoodmicro.2012.04.028
- Author:
- Herrero-Fresno, Ana; Martínez, Noelia; Sánchez-Llana, Esther; Díaz, María; Fernández, María; Martin, Maria Cruz; Ladero, Victor; Alvarez, Miguel A.
- Source:
- International journal of food microbiology 2012 v.157 no.2 pp. 297-304
- ISSN:
- 0168-1605
- Subject:
- Lactobacillus casei; cheeses; decarboxylation; foods; genomics; histamine; histidine; lactic acid bacteria; manufacturing; models; monitoring; nucleotide sequences; reversed-phase high performance liquid chromatography; ribosomal RNA; screening; toxicity; tyramine; tyrosine
- Abstract:
- ... Tyramine and histamine are the biogenic amines (BAs) most commonly found in cheese, in which they appear as a result of the microbial enzymatic decarboxylation of tyrosine and histidine respectively. Given their toxic effects, their presence in high concentrations in foods should be avoided. In this work, samples of three cheeses (Zamorano, Cabrales and Emmental) with long ripening periods, and th ...
- DOI:
- 10.1016/j.ijfoodmicro.2012.06.002
- PubMed:
- 22721727
- http://dx.doi.org/10.1016/j.ijfoodmicro.2012.06.002
- Author:
- Williams, Michael S.; Ebel, Eric D.
- Source:
- International journal of food microbiology 2012 v.157 no.2 pp. 251-258
- ISSN:
- 0168-1605
- Subject:
- Bayesian theory; Campylobacter; Salmonella; chicken carcasses; computers; microbial contamination; microorganisms; probability distribution; products and commodities; risk assessment; screening; water pollution
- Abstract:
- ... Every year hundreds of thousands, if not millions, of samples are collected and analyzed to assess microbial contamination in food and water. The concentration of pathogenic organisms at the end of the production process is low for most commodities, so a highly sensitive screening test is used to determine whether the organism of interest is present in a sample. In some applications, samples that ...
- DOI:
- 10.1016/j.ijfoodmicro.2012.05.014
- PubMed:
- 22658686
- http://dx.doi.org/10.1016/j.ijfoodmicro.2012.05.014
- Author:
- Hill, Bruce; Smythe, Betty; Lindsay, Denise; Shepherd, Joanna
- Source:
- International journal of food microbiology 2012 v.157 no.2 pp. 305-308
- ISSN:
- 0168-1605
- Subject:
- Campylobacter; Escherichia coli; Listeria; Salmonella; Staphylococcus aureus; farms; genes; microbiology; milk production; monitoring; pasteurization; pathogens; plate count; raw milk; tanks; New Zealand
- Abstract:
- ... The results of this study demonstrate the occurrence of the non-spore-forming pathogens, Staphylococcus aureus, Escherichia coli (total count and O157:H7), Listeria, Campylobacter and Salmonella, in New Zealand's raw milk supply. Samples of raw milk were collected monthly within five major dairying regions over one year. Each month, samples from five randomly selected farm vats in each region were ...
- DOI:
- 10.1016/j.ijfoodmicro.2012.03.031
- PubMed:
- 22663980
- http://dx.doi.org/10.1016/j.ijfoodmicro.2012.03.031