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You searched for: Journal International journal of food microbiology Remove constraint Journal: International journal of food microbiology Publication Year 2012 Remove constraint Publication Year: 2012 Source 2012 v.157 no.2 Remove constraint Source: 2012 v.157 no.2
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1. A Bifidobacterium-based synbiotic product to reduce the transmission of C. jejuni along the poultry food chain

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:
Bifidobacterium; Campylobacter jejuni; DNA; Lactobacillus; antimicrobial agents; antimicrobial properties; bacteria; broiler chickens; digestive system; feces; feed intake; feeds; food chain; food pathogens; gastroenteritis; humans; lipids; meat production; polymerase chain reaction; poultry meat
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

2. Anti-infective bovine colostrum oligosaccharides: Campylobacter jejuni as a case study

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

3. Antimicrobial food packaging film based on the release of LAE from EVOH

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:
Escherichia coli; Listeria monocytogenes; Salmonella enterica; antimicrobial agents; antimicrobial properties; composite polymers; culture media; esters; ethylene; food packaging; infant formulas; milk; minimum inhibitory concentration; storage time
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

4. Bacterial attachment to immobilized extracellular matrix proteins in vitro

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

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

6. Comparison of microbial communities in marinated and unmarinated broiler meat by metagenomics

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

7. Development of antimicrobial films for microbiological control of packaged salad

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:
Escherichia coli; Gram-negative bacteria; Listeria monocytogenes; Salmonella enterica; antimicrobial agents; antimicrobial properties; cell membranes; consumers (people); essential oils; flora; oregano; pathogens; risk; salads; sensory properties; spoilage
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

8. Does Oenococcus oeni produce histamine?

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

9. Duplex RT-qPCR for the detection of hepatitis E virus in water, using a process control

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:
Hepatitis A virus; Hepatitis E virus; Norovirus; RNA; cell culture; detection limit; developed countries; filters; filtration; foods; genome; genotype; hepatitis; humans; mice; pathogens; polymerase chain reaction; process monitoring; rapid methods; reverse transcription; tap water; virion; viruses; water pollution
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

10. Effects of static magnetic fields on growth and membrane lipid composition of Salmonella typhimurium wild-type and dam mutant strains

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:
Salmonella typhimurium; cardiolipins; fatty acid composition; magnetic fields; membrane fluidity; mutants; stress response; unsaturated fatty acids
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

11. Estimation of Listeria monocytogenes transfer coefficients and efficacy of bacterial removal through cleaning and sanitation

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

12. Evaluation of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM encapsulated using a novel impinging aerosol method in fruit food products

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

13. Genotypic diversity of stress response in Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus

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:
Lactobacillus paraplantarum; Lactobacillus pentosus; Lactobacillus plantarum; adaptation; detergents; foods; genes; heat; heat stress; heat tolerance; oxidative stress; principal component analysis; probiotics; proteinases; sequence alignment; single nucleotide polymorphism; starter cultures; starvation; stress response; stress tolerance; taxonomy
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

14. Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation

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

15. Heat resistance of Listeria monocytogenes in semi-skim milk supplemented with vanillin

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

16. Incidence and characterization of Staphylococcus aureus in fishery products marketed in Galicia (Northwest Spain)

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

17. Influence of flow direction and flow rate on the initial adhesion of seven Listeria monocytogenes strains to fine polished stainless steel

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

18. Lactobacillus casei strains isolated from cheese reduce biogenic amine accumulation in an experimental model

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

19. Methods for fitting a parametric probability distribution to most probable number data

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

20. Microbiology of raw milk in New Zealand

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