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1. Characterisation of norovirus contamination in an Irish shellfishery using real-time RT-qPCR and sequencing analysis

Author:
Rajko-Nenow, Paulina; Keaveney, Sinéad; Flannery, John; O'Flaherty, Vincent; Doré, William
Source:
International journal of food microbiology 2012 v.160 no.2 pp. 105-112
ISSN:
0168-1605
Subject:
Crassostrea gigas; European Union; Norovirus; gastroenteritis; genotype; harvesting; humans; oysters; pathogens; polymerase chain reaction; reverse transcription; sequence analysis; sewage; shellfish; winter
Abstract:
... Norovirus (NoV) is the single most important agent of foodborne viral gastroenteritis worldwide. Bivalve shellfish, such as oysters, grown in areas contaminated with human faecal waste may become contaminated with human pathogens including NoV. A study was undertaken to investigate NoV contamination in oysters (Crassostrea gigas) from a shellfishery over a 24month period from October 2007 to Septe ...
DOI:
10.1016/j.ijfoodmicro.2012.10.001
PubMed:
23177049

2. FUM and BIK gene expression contribute to describe fumonisin and bikaverin synthesis in Fusarium verticillioides

Author:
Lazzaro, I.; Busman, M.; Battilani, P.; Butchko, R.A.E.
Source:
International journal of food microbiology 2012 v.160 no.2 pp. 94-98
ISSN:
0168-1605
Subject:
correlation; Fusarium fujikuroi; corn; gene expression; secondary metabolites; genes; fumonisins; toxicity; hydroxylation; gene expression regulation; water activity; pathogens
Abstract:
... Fusarium verticillioides is a maize pathogen that produces toxic secondary metabolites, including fumonisins and bikaverin. The regulation of biosynthetic gene expression and the production of these metabolites are not fully understood and in this study we investigated the influence of water activity (0.955 and 0.990) on the expression of 5 genes (FUM3–FUM8–FUM13–FUM14 and BIK1) in F. verticillioi ...
DOI:
10.1016/j.ijfoodmicro.2012.10.004
PubMed:
23177047

3. Use of GFP-tagged strains of Penicillium digitatum and Penicillium expansum to study host-pathogen interactions in oranges and apples

Author:
Buron-Moles, G.; López-Pérez, M.; González-Candelas, L.; Viñas, I.; Teixidó, N.; Usall, J.; Torres, R.
Source:
International journal of food microbiology 2012 v.160 no.2 pp. 162-170
ISSN:
0168-1605
Subject:
Agrobacterium; Penicillium digitatum; Penicillium expansum; apples; disease control; fruits; genes; green fluorescent protein; host-pathogen relationships; hygromycin B; oranges; pathogenicity; pathogens; plant tissues; postharvest treatment
Abstract:
... Penicillium digitatum and Penicillium expansum are responsible for green and blue molds in citrus and pome fruits, respectively, which result in major monetary losses worldwide. In order to study their infection process in fruits, we successfully introduced a green fluorescent protein (GFP) encoding gene into wild type P. digitatum and P. expansum isolates, using Agrobacterium tumefaciens-mediated ...
DOI:
10.1016/j.ijfoodmicro.2012.10.005
PubMed:
23177056

4. Influences of heating temperature, pH, and soluble solids on the decimal reduction times of acid-adapted and non-adapted Escherichia coli O157:H7 (HCIPH 96055) in a defined liquid heating medium

Author:
Gabriel, Alonzo A.
Source:
International journal of food microbiology 2012 v.160 no.1 pp. 50-57
ISSN:
0168-1605
Subject:
death; acid tolerance; heat inactivation; juices; heat tolerance; total soluble solids; glucose; heat; pH; Escherichia coli O157; temperature; pathogens
Abstract:
... The study characterized the influences of various combinations of process and product parameters namely, heating temperature (53, 55, 57.5, 60, 62°C), pH (2.0, 3.0, 4.5, 6.0, 7.0), and soluble solids (SS) (1.4, 15, 35, 55, 69°Brix) on the thermal inactivation of non-adapted and acid-adapted E. coli O157:H7 (HCIPH 96055) in a defined liquid heating medium (LHM). Acid adaptation was conducted by pro ...
DOI:
10.1016/j.ijfoodmicro.2012.09.004
PubMed:
23141645

5. Yeasts in table olive processing: Desirable or spoilage microorganisms?

Author:
Arroyo-López, F.N.; Romero-Gil, V.; Bautista-Gallego, J.; Rodríguez-Gómez, F.; Jiménez-Díaz, R.; García-García, P.; Querol, A.; Garrido-Fernández, A.
Source:
International journal of food microbiology 2012 v.160 no.1 pp. 42-49
ISSN:
0168-1605
Subject:
Kluyveromyces marxianus var. lactis; Pichia membranifaciens; Saccharomyces cerevisiae; antioxidants; beta-glucosidase; carbon dioxide; catalase; cholesterol; commercialization; containers; foods; fruits; intestines; lactic acid; lactic acid bacteria; odors; olives; packaging; pathogens; probiotics; spoilage; value added; vitamins; yeasts
Abstract:
... Yeasts are unicellular eukaryotic microorganisms isolated from many foods, and are commonly found in table olive processing where they can play a double role. On one hand, these microorganisms can produce spoilage of fruits due to the production of bad odours and flavours, the accumulation of CO₂ leading to swollen containers, the clouding of brines, the softening of fruits and the degradation of ...
DOI:
10.1016/j.ijfoodmicro.2012.08.003
PubMed:
23141644

6. Adaptive acid tolerance response of Listeria monocytogenes strains under planktonic and immobilized growth conditions

Author:
Skandamis, Panagiotis N.; Gounadaki, Antonia S.; Geornaras, Ifigenia; Sofos, John N.
Source:
International journal of food microbiology 2012 v.159 no.2 pp. 160-166
ISSN:
0168-1605
Subject:
acid tolerance; food surfaces; slurries; glucose; serotypes; turkeys; yeast extract; ham; pH; lactates; agar; Listeria monocytogenes; potassium; sodium; pathogens; lactic acid
Abstract:
... The acid resistance of Listeria monocytogenes was evaluated: (i) after short (shock) or long-term (adaptation during growth) exposure to reduced (5.5) or neutral (7.2) pH in a liquid (broth) medium or on a solid surface (agar), and (ii) after growth on the surface of ham and turkey slices or in homogenates of these products. Three L. monocytogenes strains (serotypes 1/2a, 1/2b and 4b) were individ ...
DOI:
10.1016/j.ijfoodmicro.2012.07.027
PubMed:
22980026

7. Development of O-serogroup specific PCR assay for detection and identification of Vibrio parahaemolyticus

Author:
Chen, Min; Guo, Dan; Wong, Hin-chung; Zhang, Xi; Liu, Fenxia; Chen, Hongyou; Chen, Miao; Liu, Bin; Wang, Lei; Wu, Fan; Feng, Lu
Source:
International journal of food microbiology 2012 v.159 no.2 pp. 122-129
ISSN:
0168-1605
Subject:
DNA; Vibrio parahaemolyticus; enrichment culture; food safety; foodborne illness; genes; humans; inoculum; marine environment; oysters; pathogens; polymerase chain reaction; serotypes
Abstract:
... Vibrio parahaemolyticus is a human pathogen that is widely disseminated in estuarine, marine and coastal environments throughout the world, and is recognized as the leading cause of food-borne illness worldwide. V. parahaemolyticus infections have been characterized by causal associations with multiple, diverse serotypes. To date, 13 O-serogroups have been recognized in V. parahaemolyticus, althou ...
DOI:
10.1016/j.ijfoodmicro.2012.08.012
PubMed:
23072697

8. Rapid detection of Cronobacter spp. with a method combining impedance technology and rRNA based lateral flow assay

Author:
Zhu, Sha; Schnell, Sylvia; Fischer, Matthias
Source:
International journal of food microbiology 2012 v.159 no.1 pp. 54-58
ISSN:
0168-1605
Subject:
temperature; Cronobacter; ribosomal RNA; heat stress; rapid methods; flora; pH; analytical kits; infant formulas; nucleic acid hybridization; pathogens
Abstract:
... Cronobacter spp. is an important release test parameter for powered infant formula (PIF). An impedance method is proposed for the rapid detection of this pathogen in PIF. An impedance based method (BacTrac 4300 Microbiological Analyzer) combined with a RNA hybridisation assay (RiboFlow™) was evaluated using 23 strains in PIF samples and compared to a culture based reference method (ISO/TS 22964). ...
DOI:
10.1016/j.ijfoodmicro.2012.07.017
PubMed:
22917579

9. Thin agar layer- versus most probable number-PCR to enumerate viable and stressed Escherichia coli O157:H7 and application in a traditional raw milk pasta filata cheese

Author:
Fusco, Vincenzina; Riccardi, Maria; Quero, Grazia Marina
Source:
International journal of food microbiology 2012 v.159 no.1 pp. 1-8
ISSN:
0168-1605
Subject:
Escherichia coli O157; agar; brining; cheeses; milk; monitoring; pasta; pasteurization; pasteurized milk; pathogens; polymerase chain reaction; raw milk; selective media; temperature; thermal stress
Abstract:
... A mid-log phase broth culture of Escherichia (E.) coli O157:H7 381 (final concentration 10⁴cfu/mL) was monitored by conventional liquid- and solid‐based enumeration techniques combined with PCR while it was subjected to thermal stress in gradually more complex systems (i.e., Tryptone Soya Broth, pasteurized milk and during lab-scale productions of a pasta filata fior di latte cheese obtained from ...
DOI:
10.1016/j.ijfoodmicro.2012.07.013
PubMed:
22906600

10. Grapefruit juice and its constituents augment the effect of low pH on inhibition of survival and adherence to intestinal epithelial cells of Salmonella enterica serovar Typhimurium PT193

Author:
Yin, Xianhua; Gyles, Carlton L.; Gong, Joshua
Source:
International journal of food microbiology 2012 v.158 no.3 pp. 232-238
ISSN:
0168-1605
Subject:
naringenin; naringin; antibiotics; epithelial cells; Salmonella Typhimurium; apple juice; pH; grapefruit juice; apple cider; pathogens
Abstract:
... The present study examined the survival of Salmonella Typhimurium and its adherence to intestinal epithelial cells following inoculation into grapefruit juice and apple cider. Both liquids significantly inactivated S. Typhimurium (0.8–2.2 log reduction compared to the control); surviving Salmonella in grapefruit juice was 1.0–1.4 log lower than in apple cider at 24h incubation. Grapefruit juice co ...
DOI:
10.1016/j.ijfoodmicro.2012.07.022
PubMed:
22867848

11. Incongruence between the cps type 2 genotype and host-related phenotypes of an Enterococcus faecalis food isolate

Author:
Gaspar, Frédéric Bustos; Montero, Natalia; Akary, Elodie; Teixeira, Neuza; Matos, Renata; Gonzalez-Zorn, Bruno; Barreto Crespo, Maria Teresa; Serror, Pascale; Silva Lopes, Maria de Fátima
Source:
International journal of food microbiology 2012 v.158 no.2 pp. 120-125
ISSN:
0168-1605
Subject:
Enterococcus faecalis; Galleria mellonella; cheeses; epithelial cells; fermentation; fermented foods; genes; genotype; genotyping; host-pathogen relationships; hosts; insect models; loci; macrophages; mammals; pathogens; phenotype; promoter regions; virulence
Abstract:
... Enterococcus faecalis is a nosocomial opportunistic pathogen, but is also found in fermented food products where it plays a fundamental role in the fermentation process. Previously, we have described the non-starter E. faecalis cheese isolate QA29b as harboring virulence genes and proven to be virulent in Galleria mellonella virulence model. In this study, we further characterized this food strain ...
DOI:
10.1016/j.ijfoodmicro.2012.07.006
PubMed:
22831818

12. Pulsed light treatment for the inactivation of selected pathogens and the shelf-life extension of beef and tuna carpaccio

Author:
Hierro, Eva; Ganan, Monica; Barroso, Elvira; Fernández, Manuela
Source:
International journal of food microbiology 2012 v.158 no.1 pp. 42-48
ISSN:
0168-1605
Subject:
food service; sensory properties; Salmonella Typhimurium; tuna; beef; Vibrio parahaemolyticus; Listeria monocytogenes; pathogens; Escherichia coli
Abstract:
... The efficacy of pulsed light to improve the safety of carpaccio has been investigated. Beef and tuna slices were superficially inoculated with approximately 3logcfu/cm² of Listeria monocytogenes, Escherichia coli, Salmonella Typhimurium and Vibrio parahaemolyticus. Fluences of 0.7, 2.1, 4.2, 8.4 and 11.9J/cm² were assayed. Colour, sensory and shelf-life studies were carried out. Treatments at 8.4 ...
DOI:
10.1016/j.ijfoodmicro.2012.06.018
PubMed:
22795799

13. The infection capacity of P. expansum and P. digitatum on apples and histochemical analysis of host response

Author:
Vilanova, L.; Teixidó, N.; Torres, R.; Usall, J.; Viñas, I.
Source:
International journal of food microbiology 2012 v.157 no.3 pp. 360-367
ISSN:
0168-1605
Subject:
apples; fruit maturity; fruits; harvest date; hosts; lignification; lignin; pathogens; ripening; storage temperature; tissue analysis
Abstract:
... Fruit ripening is a complex process that involves a variety of biochemical changes and is also associated with increased susceptibility to pathogens. The present study determined the effects of fruit maturity and storage conditions on the infection capacity of a host (P. expansum) and non-host (P. digitatum) pathogen on apple. A range of inoculum concentrations and two different storage temperatur ...
DOI:
10.1016/j.ijfoodmicro.2012.06.005
PubMed:
22727432

14. 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:
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

15. 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:
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

16. 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

17. Clinical Saccharomyces cerevisiae isolates cannot cross the epithelial barrier in vitro

Author:
Pérez-Torrado, Roberto; Llopis, Silvia; Jespersen, Lene; Fernández-Espinar, Teresa; Querol, Amparo
Source:
International journal of food microbiology 2012 v.157 no.1 pp. 59-64
ISSN:
0168-1605
Subject:
Candida glabrata; Candida albicans; foods; humans; yeasts; models; Saccharomyces cerevisiae; mice; patients; brewing; baking; pathogens; dietary supplements
Abstract:
... Saccharomyces cerevisiae is generally considered to be a safe organism and is essential to produce many different kinds of foods as well as being widely used as a dietary supplement. However, several isolates, which are genetically related to brewing and baking yeasts, have shown virulent traits, being able to produce human infections in immunodeficient patients. Previously it has been shown that ...
DOI:
10.1016/j.ijfoodmicro.2012.04.012
PubMed:
22609000

18. Effect of brine marination on survival and growth of spoilage and pathogenic bacteria during processing and subsequent storage of ready-to-eat shrimp (Pandalus borealis)

Author:
Mejlholm, Ole; Devitt, Tina D.; Dalgaard, Paw
Source:
International journal of food microbiology 2012 v.157 no.1 pp. 16-27
ISSN:
0168-1605
Subject:
Artemia; Lactobacillus sakei; Listeria monocytogenes; Pandalus borealis; Salmonella; Staphylococcus aureus; Vibrio parahaemolyticus; acetic acids; bacteria; citric acid; cold storage; decontamination; marinating; mathematical models; modified atmosphere packaging; pH; pathogens; product development; risk; shellfish; shrimp; spoilage; storage temperature
Abstract:
... The effect of brine marination at chill temperatures on survival and growth of spoilage and pathogenic bacteria during processing and subsequent storage of ready-to-eat cold water shrimp was studied. Survival and growth of Lactobacillus sakei, Listeria monocytogenes, Salmonella, Staphylococcus aureus and Vibrio parahaemolyticus were examined. The effect of brine composition and pH was determined i ...
DOI:
10.1016/j.ijfoodmicro.2012.04.006
PubMed:
22564452

19. High pressure inactivation of Salmonella on Jalapeño and Serrano peppers destined for direct consumption or as ingredients in Mexican salsa and guacamole

Author:
Neetoo, Hudaa; Chen, Haiqiang
Source:
International journal of food microbiology 2012 v.156 no.3 pp. 197-203
ISSN:
0168-1605
Subject:
Salmonella Saintpaul; lemon juice; acidulants; dipping; vinegars; microbiological quality; condiments; soaking; storage time; pressure treatment; pH; salmonellosis; ingredients; peppers; summer; pathogens; United States
Abstract:
... In summer of 2008, the United States witnessed one of the largest multi-state salmonellosis outbreak linked to the consumption of Jalapeño and Serrano peppers tainted with Salmonella enterica serovar Saintpaul. The first objective of this study was to assess the application of high hydrostatic pressure (HHP) to decontaminate Jalapeño and Serrano peppers from this pathogen. Jalapeño and Serrano pep ...
DOI:
10.1016/j.ijfoodmicro.2012.03.019
PubMed:
22534353

20. Presence and survival of Escherichia coli O157:H7 on lettuce leaves and in soil treated with contaminated compost and irrigation water

Author:
Oliveira, M.; Viñas, I.; Usall, J.; Anguera, M.; Abadias, M.
Source:
International journal of food microbiology 2012 v.156 no.2 pp. 133-140
ISSN:
0168-1605
Subject:
Escherichia coli O157; Pseudomonadaceae; composted manure; crops; environmental factors; irrigation water; leaf lettuce; pathogens; polluted soils; seedlings; soil sampling; spring; surface irrigation; water pollution
Abstract:
... Escherichia coli O157:H7 outbreaks associated with produce consumption have brought attention to contaminated compost manure, and polluted irrigation water as potential sources of pathogens for the contamination of these crops. The aim of this study was to determine the potential transfer of E. coli O157:H7 from soil fertilized with contaminated compost or irrigated with contaminated water to edib ...
DOI:
10.1016/j.ijfoodmicro.2012.03.014
PubMed:
22483400